CN112956631A - Edible pigment based on baked grains and preparation method and application thereof - Google Patents

Edible pigment based on baked grains and preparation method and application thereof Download PDF

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CN112956631A
CN112956631A CN202110332701.5A CN202110332701A CN112956631A CN 112956631 A CN112956631 A CN 112956631A CN 202110332701 A CN202110332701 A CN 202110332701A CN 112956631 A CN112956631 A CN 112956631A
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drying
hours
pigment
edible pigment
edible
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CN112956631B (en
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陈文波
苏红旭
陈霞
卢玉
李慧
佟恩杰
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Cofco Malt Dalian Co ltd
Cofco Nutrition and Health Research Institute Co Ltd
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Cofco Malt Dalian Co ltd
Cofco Nutrition and Health Research Institute Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to an edible pigment based on baked grains and a preparation method and application thereof, wherein the method comprises the following steps: (1) drying and baking the grains to obtain a baked material; (2) crushing the baked materials to obtain edible pigment powder; the drying conditions include: first drying at 40-50 deg.C for 2-4 hr, second drying at 50-60 deg.C for 2-3 hr, third drying at 60-70 deg.C for 2-3 hr, fourth drying at 70-75 deg.C for 1.5-2.5 hr, and fifth drying at 75-90 deg.C for 2-4 hr. The baking method comprises the following steps: the dried grain was baked at 105-. The pigment prepared by the invention has wide chromaticity range and stable performance, can endow food with various aromas, and avoids the limitation of insoluble components on the application of drinks.

Description

Edible pigment based on baked grains and preparation method and application thereof
Technical Field
The invention relates to the technical field of food processing, in particular to an edible pigment based on baked grains, a preparation method and application of the edible pigment in food.
Background
Food colors are "cosmetics" for food. It is a food additive capable of giving food different colors, and is divided into natural pigment and artificial pigment. The natural edible pigment is extracted from animal, plant, microbe or microbe metabolite, and has the features of high safety, no toxicity and no side effect. Since ancient times, China has a habit of using natural pigments, such as the habit of brewing red rice wine, making sauced meat, making red sausage and the like in south of the Yangtze river, and the habit of dyeing glutinous rice by pounding juice of Chinese rice flowers and Chinese blueberry leaves. However, the unstable nature of natural pigments, susceptibility to environmental factors, high cost, low yield, etc. make it difficult for customers to enjoy them. The artificially synthesized edible pigment is mainly organic pigment prepared from coal tar by artificial synthesis method or by sulfonation, nitration, halogenation, azotization and other organic reactions of aromatic hydrocarbon compounds such as naphthalene, benzene, toluene and the like as raw materials, such as synthetic amaranth, carmine, lemon yellow and the like. The artificially synthesized pigment has the characteristics of stable property, low cost, bright color, strong tinting strength and the like. However, these synthetic pigments are harmful to human body because they are likely to induce poisoning, diarrhea and cancer, and thus they cannot be used in many applications or as little as possible.
In view of the defects of artificially synthesized pigments and natural pigments, the preparation of edible pigments with stable performance, low production cost and high yield by properly processing natural raw materials is a development trend of pigment production. For example, CN 101705007 a discloses a powdered caramel pigment and a preparation method thereof, which is characterized in that barley raw material is soaked and germinated under certain conditions, and then is subjected to heat preservation, baking, cooling and crushing to prepare the powdered caramel pigment. The method does not need raw material crushing, enzyme liquefaction, saccharification or acidolysis, and does not add amino compounds. Reducing sugar and free amino in malt are utilized to carry out Maillard reaction, and micromolecule saccharides are utilized to carry out caramelization at high temperature, so as to generate coloring matter and fragrance matter. However, the range of the color shade of the pigment prepared by the method is relatively limited, and the application of the pigment to drinks is limited due to insoluble components in the pigment.
Based on the advantages of people who like foods with rich colors and natural pigments, the method for preparing the edible pigments with rich varieties and wide application has important economic and social meanings.
Disclosure of Invention
The invention aims to overcome the problems that the chromaticity range of edible pigments is relatively limited and insoluble ingredients in the edible pigments are limited in the application of drinks in the prior art, and provides an edible pigment based on baked grains, a preparation method and application of the edible pigment.
In order to achieve the above object, the present invention provides a method for preparing an edible pigment, the method comprising:
(1) drying and baking the germinated or non-germinated grains in sequence to obtain a baked material;
(2) crushing the baked materials to obtain edible pigment powder;
wherein the drying conditions include: performing first drying at 40-50 ℃ for 2-4 hours, performing second drying on the first dried product at 50-60 ℃ for 2-3 hours, performing third drying on the second dried product at 60-70 ℃ for 2-3 hours, performing fourth drying on the third dried product at 70-75 ℃ for 1.5-2.5 hours, and performing fifth drying on the fourth dried product at 75-90 ℃ for 2-4 hours;
wherein the baking method comprises the following steps: the dried grains were baked at 105-.
In a second aspect, the invention provides an edible pigment prepared by the method as described above.
In a third aspect the present invention provides the use of an edible pigment as described above in a food product.
The invention can obtain the following beneficial effects:
1. green and natural, and low cost: the preparation of the powder pigment product is that the germinated or non-germinated grains are dried and baked by a specific process, and the baked materials are directly crushed to obtain the paste pigment product, the preparation of the paste pigment product is that the crushed edible pigment powder is soaked by hot water, ethanol or other organic solvents and then the solvents are removed, and the process is relatively simple. Compared with other pigment raw materials of natural sources, the production cost is lower, and the yield is higher. Preferably, the pigment prepared by the invention adopts the raw material which is the most basic raw material used for industrial beer brewing, namely malt, and the safety of the pigment is proved by hundreds of years of history of the beer wheat industry.
2. The performance is relatively stable: the pigment preparation raw material is subjected to high-temperature baking treatment, and the performance of the pigment preparation raw material is relatively stable when the pigment preparation raw material is applied to baked or steamed food.
3. The color coverage is wider: the color of the pigment product prepared by the invention comprises multiple hues such as light yellow, amber, bronze, wine red, tan, caramel, black and the like, and can provide multiple choices for food coloring requirements;
4. has the natural aroma of food: different from other natural pigments, the pigment product provided by the invention can endow food with various rich aromas such as chocolate aroma, coffee aroma, burnt aroma, wheat aroma, nut aroma, biscuit aroma, baking aroma and the like;
5. the application range is wide: the pigment product provided by the invention has two forms of powder and paste, and can be applied to foods such as cakes, bread, meat products, drinks and the like;
6. has the effects of oxidation resistance: the pigment product prepared by the invention contains rich melanoid components and has certain functions of oxidation resistance, cancer resistance and dental caries prevention;
7. can be applied to drinks: the pigment product prepared by the invention can be applied to drinks due to avoiding the influence of insoluble components, and has wider application range.
Drawings
Fig. 1 is an edible pigment powder provided by the invention.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In the present invention, unless otherwise stated, "malt" refers to germinated grains, such as germinated barley, wheat, oats, etc., and colored malt such as ruby malt, black malt, chocolate malt, etc.
In a first aspect, the present invention provides a method for preparing an edible pigment, the method comprising:
(1) drying and baking the germinated or non-germinated grains in sequence to obtain a baked material;
(2) crushing the baked materials to obtain edible pigment powder;
wherein the drying conditions include: performing first drying at 40-50 ℃ for 2-4 hours, performing second drying on the first dried product at 50-60 ℃ for 2-3 hours, performing third drying on the second dried product at 60-70 ℃ for 2-3 hours, performing fourth drying on the third dried product at 70-75 ℃ for 1.5-2.5 hours, and performing fifth drying on the fourth dried product at 75-90 ℃ for 2-4 hours;
wherein the baking method comprises the following steps: the dried grains were baked at 105-.
The inventors of the present invention have found, in their studies, that when the grains are first dried at 40 to 50 ℃ (e.g., 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃, 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃, 50 ℃) for 2 to 4 hours (e.g., 2 hours, 2.5 hours, 3 hours, 3.5 hours, 4 hours are possible), the first dried product is second dried at 50 to 60 ℃ (e.g., 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, 60 ℃) for 2 to 3 hours (e.g., 2 hours, 2.5 hours, 3 hours are possible), the second dried product is third dried at 60 to 70 ℃ (e.g., 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃) for 2 to 3 hours (e.g., it can be 2 hours, 2.5 hours, 3 hours), fourth drying the third dried product at 70-75 deg.C (e.g., 70 deg.C, 71 deg.C, 72 deg.C, 73 deg.C, 74 deg.C, 75 deg.C) for 1.5-2.5 hours (e.g., 1.5 hours, 2 hours, 2.5 hours), fifth drying the fourth dried product at 75-90 deg.C for 2-4 hours (e.g., 2 hours, 2.5 hours, 3 hours, 3.5 hours, 4 hours), baking the dried grain at 105-205 deg.C (e.g., 105 deg.C, 110 deg.C, 130 deg.C, 150 deg.C, 170 deg.C, 190 deg.C, 200 deg.C), the obtained pigment chromaticity range is wide, the influence of insoluble component can be avoided, the performance is relatively stable, and the melanoid component is rich in the grain, and has a certain antioxidant effect, and can impart chocolate fragrance, chocolate, and the like to food, Coffee aroma, burnt aroma, wheat aroma, nut aroma, biscuit aroma, baking aroma and the like.
It should be noted here that, in the above drying process, the temperatures of the two adjacent drying stages do not intersect. For example, when the temperature of the first drying is 50 ℃, the temperature of the second drying should be more than 50 ℃, and may be 51 ℃, 52 ℃, 53 ℃, 54 ℃ and the like.
According to the invention, before drying and baking the grains, an operation of removing impurities from the grains can be further included.
According to the present invention, the cereal may be any of the existing cereals, including but not limited to one or more of barley, wheat, oat, millet, rice, sorghum, buckwheat and corn, preferably selected from barley, wheat and oat.
The present invention preferably uses a malted cereal, preferably selected from malted barley, malted wheat and malted oat, for the preparation of the pigment, and further preferably a special malt, such as colored malt, e.g. ruby malt, black malt, chocolate malt, and the like, all of which are commercially available.
According to the invention, the method for germination of the grain preferably comprises: soaking grains in cold water of 15-20 deg.C (e.g. 15 deg.C, 16 deg.C, 17 deg.C, 18 deg.C, 19 deg.C, 20 deg.C) until the malting degree reaches 43-49% (e.g. 43%, 44%, 45%, 46%, 47%, 48%, 49%), and germinating at 12-20 deg.C (e.g. 12 deg.C, 13 deg.C, 14 deg.C, 15 deg.C, 16 deg.C, 17 deg.C, 18 deg.C, 19 deg.C, 20 deg.C) for 3-6 days (e.g. 3 days, 4 days, 5 days, 6 days).
Further, the amount of cold water used may vary within wide limits, as long as the cereal is germinated and the degree of malting is between 43 and 49%.
The way of calculating the wheat-steeping degree in the present invention is as follows:
Figure BDA0002994846510000061
preferably, the grain is tumbled once every 8-13 hours (e.g., 8 hours, 9 hours, 10 hours, 11 hours, 12 hours, 13 hours) during germination of the grain.
According to the invention, in order to make the chromaticity range of the edible pigment wider and the performance more stable, further avoid the limitation of insoluble ingredients on the application of drinks, improve the antioxidant effect of the edible pigment and make the aroma of the edible pigment stronger, the baking time is such that the water content of the obtained material is not more than 5 weight percent.
The baking equipment is not limited and may be baking equipment commonly used in the art.
According to the present invention, the method for pulverizing the baked material is not particularly limited, and may be crushing or grinding. The present invention preferably employs attrition milling.
According to the present invention, the particle size of the edible pigment powder is not limited. According to a preferable scheme of the invention, the particle size of the edible pigment powder is not more than 0.2mm, and under the preferable scheme, the obtained edible pigment has more stable performance, wider chromaticity range and better antioxidant effect, can further eliminate the limitation of insoluble ingredients on the application of drinks, and has stronger fragrance.
According to the present invention, in order to obtain more uniform edible pigment powder, it is preferable to screen the obtained pulverized product, wherein the mesh number of the screen is preferably not less than 80 mesh.
According to the present invention, in order to further improve the chromaticity coverage of the edible pigment, avoid the limitation of insoluble components on the application of drinks, make the edible pigment have relatively stable performance, and further improve the aroma, preferably, the method further comprises extracting the edible pigment powder with water or an organic solvent to obtain a pigment solution.
The pigment solution can be obtained by a conventional method, for example, by subjecting the extracted material to solid-liquid separation, which is not particularly limited, and for example, centrifugation, filtration, or the like can be used as long as the insoluble matter can be effectively removed. The present invention preferably employs filtration. Wherein, the mesh number of the used filter screen is preferably 100-300 meshes. More preferably, the liquid phase obtained by extraction is filtered by using the edible pigment powder as a filter medium to obtain the pigment solution.
According to the present invention, preferably, the method further comprises concentrating the pigment solution until the solid content reaches 78-95 wt%, to obtain the edible pigment paste. The method of concentration is not particularly limited, and may be a method such as distillation or freeze-drying.
According to the present invention, preferably, the method further comprises boiling and solid-liquid separating the pigment solution in this order to obtain an edible pigment paste, prior to the concentrating.
The inventors of the present invention have found in their research that the pigments obtained by the method of the present invention also have good dispersibility in beverages and can further avoid the influence of insoluble ingredients.
Wherein the temperature of the water can be 20-80 ℃; preferably, the temperature of the water is 60-70 ℃. The extraction time is preferably 10-120 min; preferably, the amount of the water or the organic solvent is 5 to 10 times by weight of the baked grains.
Preferably, the temperature of the organic solvent extraction is 15-50 ℃, and the extraction time is 10-120 min.
According to the present invention, preferably, the organic solvent is selected from alcohols; more preferably, the alcohol is a monohydric alcohol of C2-C6, and still more preferably ethanol.
According to a particularly preferred embodiment of the invention, the barley with plump seeds is selected, impurities are removed, the material after the impurities are removed is soaked in cold water at 15-16 ℃ until the soaking degree reaches 43-45%, then the barley is germinated for 5-6 days at 12-14 ℃, and the grain is turned once every 8-9 hours during the germination process.
Performing first drying on the germinated material at 40-44 ℃ for 2-2.5 hours, performing second drying on the first dried product at 51-54 ℃ for 2-2.3 hours, performing third drying on the second dried product at 61-64 ℃ for 2-2.3 hours, performing fourth drying on the third dried product at 71-72 ℃ for 1.5-1.8 hours, and performing fifth drying on the fourth dried product at 76-80 ℃ for 2-2.5 hours.
Baking the dried material in an oven at the temperature of 105 ℃ and 150 ℃ until the water content is less than 5%. And crushing the baked material in a grinding, crushing, extruding and crushing mode, sieving the crushed product, wherein the mesh number of the sieve is 80 meshes, and the particle diameter of the sieved edible pigment powder is not more than 0.18mm to obtain the edible pigment powder.
And extracting the edible pigment powder with water at 60-65 deg.C for 40-80min, wherein the weight of the water is 8-10 times of that of baked grains. Boiling the extracted material, and filtering the liquid phase obtained by extraction by using the edible pigment powder as a filter medium to obtain a pigment solution. Concentrating the pigment solution until the solid content is 78-85% to obtain edible pigment paste.
In a second aspect, the invention also provides the edible pigment prepared by the method.
The edible pigment has wide chromaticity range, including multiple color tones of light yellow, amber, bronze, wine red, tan, caramel, black and the like, and the edible pigment is not limited in the application of the beverage due to insoluble ingredients. The preparation process is relatively simple, and the production cost is lower compared with other pigment raw materials of natural sources. The pigment preparation raw material is baked at high temperature, and the performance is relatively stable. The edible pigment can endow food with various rich fragrance such as chocolate fragrance, coffee fragrance, burnt fragrance, wheat fragrance, nut fragrance, biscuit fragrance, baking fragrance, etc.
In addition, the edible pigment contains abundant melanoid components, and has certain effects of resisting oxidation, preventing cancer and resisting dental caries.
In a third aspect, the invention also provides the use of the food color in food.
According to the invention, the food application fields of the edible pigment comprise steamed flour products, candies, drinks, baked foods, meat products, fermented products and the like.
According to a particularly preferred embodiment of the invention, the amount of the edible pigment powder in the steamed flour product is 3-10%, the amount of the edible pigment powder in the baked food is 3-5%, the amount of the edible pigment powder in the meat product is 2-8%, and the edible pigment paste is preferably used for fermented products, drinks and candies, and the amount is less than 3% in percentage by mass.
The present invention will be described in detail below by way of examples. In the following examples, the colorimetric parameters were measured by an EBC colorimeter.
Example 1
This example illustrates a method for preparing a powdered food coloring agent
Selecting barley with plump seeds, removing impurities, soaking the material after impurity removal in cold water at 15 ℃ until the wheat soaking degree reaches 43%, then germinating at 12 ℃ for 6 days, and turning over the grains once every 8 hours in the germination process.
The germinated material is subjected to first drying at 40 ℃ for 2 hours, the first dried product is subjected to second drying at 51 ℃ for 2 hours, the second dried product is subjected to third drying at 61 ℃ for 2 hours, the third dried product is subjected to fourth drying at 71 ℃ for 1.5 hours, and the fourth dried product is subjected to fifth drying at 76 ℃ for 2 hours.
Baking the dried material in an oven at 105 deg.C until the water content is less than 5%. And crushing the baked material in a grinding, crushing, extruding and crushing mode, sieving the crushed product, wherein the mesh number of the sieve is 80 meshes, and the particle diameter of the sieved edible pigment powder is not more than 0.18mm to obtain the edible pigment powder. The obtained edible pigment powder is shown in figure 1, and its color is gray yellow and brown.
Example 2
This example illustrates a method for preparing a powdered food coloring agent
Selecting hard wheat with plump seeds, removing impurities, soaking the impurity-removed materials in cold water at 20 ℃ until the wheat soaking degree reaches 49%, then germinating at 15 ℃ for 4 days, and turning over the grains once every 13 hours in the germination process.
The germinated material is subjected to first drying at 50 ℃ for 4 hours, the first dried product is subjected to second drying at 60 ℃ for 3 hours, the second dried product is subjected to third drying at 70 ℃ for 3 hours, the third dried product is subjected to fourth drying at 75 ℃ for 2.5 hours, and the fourth dried product is subjected to fifth drying at 90 ℃ for 4 hours.
Baking the dried material in an oven at 205 deg.C until the water content is less than 5%. And (3) crushing the baked material in a grinding and crushing mode, sieving the crushed product, wherein the mesh number of the sieve is 100 meshes, and the particle diameter of the sieved edible pigment particles is not more than 0.15mm to obtain the edible pigment powder.
Example 3
This example illustrates a method for preparing a powdered food coloring agent
Selecting full-grain oats, removing impurities, soaking the impurities-removed materials in cold water at 17 ℃ until the water content of the millets reaches 46%, germinating at 20 ℃ for 3 days, and turning over the grains every 10 hours in the germinating process.
The germinated material was first dried at 45 ℃ for 3 hours, the first dried product was second dried at 55 ℃ for 2.5 hours, the second dried product was third dried at 65 ℃ for 2.5 hours, the third dried product was fourth dried at 73 ℃ for 2 hours, and the fourth dried product was fifth dried at 83 ℃ for 3 hours.
Baking the dried material in an oven at 160 deg.C until the water content is less than 5%. And (3) crushing the baked material in a grinding and crushing mode, sieving the crushed product, wherein the mesh number of the sieve is 120 meshes, and the particle diameter of the sieved edible pigment powder is not more than 0.12mm to obtain the edible pigment powder.
Example 4
This example illustrates a method for preparing a paste-like edible pigment
The edible pigment powder obtained in example 1 was extracted with water at 60 deg.C for 60min, the weight of water being 8 times that of the baked grains. Boiling the extracted materials, and filtering, wherein the number of the filter screens is 100 meshes, so as to obtain the pigment solution. And concentrating the pigment solution until the solid content is 78% to obtain the edible pigment paste.
Example 5
This example illustrates a method for preparing a paste-like edible pigment
The edible pigment powder obtained in example 1 was extracted with ethanol at 40 deg.C for 60 min. Boiling the extracted material, and performing solid-liquid separation by adopting a solid-liquid separation mode of filtering, wherein the number of filter screens is 100 meshes to obtain the pigment solution.
And concentrating the pigment solution until the solid content is 95% to obtain the edible pigment paste.
Example 6
This example illustrates a method for preparing a powdered food coloring agent
A powdery food color was prepared according to the method of example 1, except that barley was not germinated to obtain a food color powder.
Example 7
This example illustrates a method for preparing a powdered food coloring agent
A powdery food color was prepared by following the procedure of example 1 except that germinated rice was used as a raw material to obtain a food color powder.
Example 8
This example illustrates a method for preparing a powdered food coloring agent
A powdery food color was prepared according to the method of example 1, except that germinated millet was used as a raw material to prepare a food color powder.
Example 9
This example illustrates a method for preparing a powdered food coloring agent
A powdery food color was prepared according to the method of example 1, except that germinated sorghum was used as a raw material to prepare a food color powder.
Example 10
This example illustrates a method for preparing a powdered food coloring agent
A powdery food color was prepared by following the procedure of example 1 except that germinated buckwheat was used as a raw material to obtain a food color powder.
Example 11
This example illustrates a method for preparing a powdered food coloring agent
A powdery food color was prepared according to the method of example 1, except that germinated corn was used as a raw material to prepare a food color powder.
Example 12
This example illustrates a method for preparing a paste-like edible pigment
A paste-like edible pigment was prepared in the same manner as in example 4, except that the edible pigment powder was filtered as a filter medium to obtain a pigment solution.
And concentrating the pigment solution until the solid content is 85% to obtain the edible pigment paste.
Example 13
This example illustrates a method for preparing a powdered food coloring agent
A powdered food coloring was prepared according to the method of example 1, except that the grain was germinated by the following method: soaking grains in cold water of 8 deg.C until the wheat soaking degree reaches 30%, and germinating at 10 deg.C for 2 days to obtain edible pigment powder.
Example 14
This example illustrates a method for preparing a powdered food coloring agent
A powdery food coloring was prepared by following the procedure of example 1 except that the obtained food coloring was 0.2 to 0.5mm in particle size distribution.
Comparative example 1
This example illustrates a method for preparing a powdered food coloring agent
A powdered food coloring was prepared according to the method of example 1, except that the drying method was: the grains were dried at 40 ℃ for 30 minutes, then at 51 ℃ for 40 minutes, and the second dried product was subjected to a third drying at 61 ℃ for 2 hours. Baking the dried grains at 105 deg.C to obtain edible pigment powder.
Test example 1
The food colors obtained in examples 1 to 15 and comparative example 1 were added to cold drinks in proportions of 0.5%, 2%, 6% and 10%, respectively, and the resultant cold drinks were subjected to color test, and the results are shown in Table 1.
TABLE 1
0.5％ 2％ 6％ 10％
Example 1 1-2EBC 3-4EBC 10-12EBC 180-200EBC
Example 2 4-5EBC 15-20EBC 55-60EBC 100-105EBC
Example 3 2-3EBC 10-12EBC 35-38EBC 60-62EBC
Example 4 8-10EBC 38-40EBC 110-115EBC 180-190EBC
Example 5 1-2EBC 1-2EBC 2-3BC 3-4EBC
Example 6 1-2EBC 2-3EBC 5-6EBC 9-11EBC
Example 7 1-2EBC 3-4EBC 9-10BC 15-17EBC
Example 8 1-2EBC 3-5EBC 10-11EBC 18-20EBC
Example 9 1-2EBC 3-4EBC 10-11EBC 16-17EBC
Example 10 1-2EBC 2-3EBC 7-8EBC 12-13EBC
Example 11 1-2EBC 2-3EBC 7-8EBC 14-15EBC
Example 12 9-12EBC 40-43EBC 125-128EBC 210-215EBC
Example 13 1-2EBC 2.5-3.5EBC 7.5-10EBC 12-18EBC
Example 14 1-2EBC 3-4EBC 10-12EBC 18-20EBC
Comparative example 1 1-1.5EBC 2-2.5EBC 3-3.5EBC 10-12EBC
Wherein, the edible pigment powder obtained in example 4 was added to cold drinks, and the chroma value obtained by the test method of test example 1 was large, and when the edible pigment powder obtained in example 4 was added to cold drinks at a lower percentage of 0.2%, the chroma was measured to be 4EBC-6 EBC. As can be seen from Table 1, the edible pigment prepared by the combined process of the present invention provides a wider range of color.
Test example 2
This example illustrates the antioxidant properties of the food colors of the present invention
The food colors obtained in examples 1 to 15 and comparative example 1 were used, and the results are shown in Table 3.
The antioxidant properties of food color are expressed as Trolox Equivalent (TE) antioxidant power, i.e. Trolox (0.1ml) and DPPH (6 x 10) at different concentrations-5mol/L, 2.9ml), measuring the change of the light absorption value at 517nm, and drawing a Trolox equivalent antioxidant power curve. Based on the OD of the sample and DPPH reactant517The Trolox equivalent antioxidant capacity was calculated and expressed as mmol TE/mg.
TABLE 2
Results of Oxidation resistance test (mM TE/g malt)
Example 1 0.024±0.002
Example 2 0.022±0.003
Example 3 0.018±0.002
Example 4 0.023±0.001
Example 5 0.019±0.001
Example 6 0.013±0.007
Example 7 0.014±0.005
Example 8 0.011±0.004
Example 9 0.012±0.004
Example 10 0.013±0.001
Example 11 0.013±0.006
Example 12 0.029±0.002
Example 13 0.010±0.001
Example 14 0.012±0.008
Comparative example 1 0.009±0.003
As can be seen from Table 2, the food color prepared by the combined process of the present invention has good oxidation resistance.
Test example 3
The food colors obtained in examples 1 to 15 and comparative example 1 were added to a beverage (here, yogurt, initial solid content: 18%) at a ratio of 6%, respectively, and the contents of solids in the obtained beverage were measured, and the results are shown in Table 3.
TABLE 3
Insoluble solids content (%)
Example 1 19.53±1.23
Example 2 19.64±0.85
Example 3 19.82±0.18
Example 4 18.39±0.37
Example 5 18.98±0.98
Example 6 21.13±0.98
Example 7 21.33±1.22
Example 8 21.51±0.26
Example 9 21.81±1.15
Example 10 21.13±0.97
Example 11 21.51±0.32
Example 12 18.11±0.79
Example 13 20.38±1.22
Example 14 20.31±0.98
Comparative example 1 23.66±0.98
As can be seen from Table 3, the edible pigment prepared by the combined process of the invention can better avoid the influence of insoluble components, and can be applied to drinks with a wide application range.
Test example 4
The fermented rice/flour products prepared in test example 2 were subjected to the aroma test, respectively. After steaming, the steamed bun was allowed to stand at room temperature for 30min and distributed to sensory evaluators (25 persons in composition, including 12 men and 13 women, aged between 22 and 42 years) to evaluate the flavor profile, and the results are shown in table 4.
TABLE 4
Figure BDA0002994846510000151
Figure BDA0002994846510000161
As can be seen from Table 4, the food coloring matter prepared by the combined process of the present invention can better impart various rich aromas, such as chocolate, coffee, burnt, wheat, nut, biscuit, baking, etc., to the food.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.

Claims (11)

1. A method for preparing an edible pigment, which is characterized by comprising the following steps:
(1) drying and baking the germinated or non-germinated grains in sequence to obtain a baked material;
(2) crushing the baked materials to obtain edible pigment powder;
wherein the drying conditions include: performing first drying at 40-50 ℃ for 2-4 hours, performing second drying on the first dried product at 50-60 ℃ for 2-3 hours, performing third drying on the second dried product at 60-70 ℃ for 2-3 hours, performing fourth drying on the third dried product at 70-75 ℃ for 1.5-2.5 hours, and performing fifth drying on the fourth dried product at 75-90 ℃ for 2-4 hours;
wherein the baking method comprises the following steps: the dried grains were baked at 105-.
2. The method of claim 1, wherein the grain is selected from one or more of barley, wheat, oat, millet, rice, sorghum, buckwheat, and corn.
3. The method according to claim 1 or 2, wherein the germination method of the grain comprises: soaking grains in water of 15-20 deg.C until the wheat grain degree reaches 43-49%, and germinating at 12-20 deg.C for 3-6 days.
4. A method according to any one of claims 1 to 3 wherein the baking is carried out for a time such that the moisture content of the resultant mass is no more than 5% by weight.
5. The method according to any one of claims 1 to 4, wherein the food color powder has a particle size of not more than 0.2 mm.
6. The method of any of claims 1-5, wherein the method further comprises: extracting the edible pigment powder by using water or an organic solvent to obtain a pigment solution;
preferably, the method further comprises: concentrating the pigment solution to obtain edible pigment paste;
preferably, the method further comprises: and drying the pigment solution or the edible pigment paste to obtain the powdery edible pigment.
7. The method of claim 6, wherein the water is at a temperature of 20-80 ℃;
preferably, the temperature of the water is 60-70 ℃.
8. The method of claim 6, wherein the organic solvent is selected from the group consisting of alcohols;
preferably, the alcohol is a monohydric alcohol of C2-C6, preferably ethanol.
9. The method of claim 6, wherein the method further comprises: filtering the liquid phase obtained by extraction by using the edible pigment powder as a filter medium to obtain the pigment solution;
preferably, the method further comprises: and boiling, carrying out solid-liquid separation and concentrating the pigment solution in sequence to obtain the edible pigment paste.
10. Food colour obtained by preparation according to claims 1-9.
11. Use of the food color of claim 10 in a food product.
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CN101705007A (en) * 2009-12-01 2010-05-12 盐城工学院 Powdery caramel pigment and manufacturing method thereof
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CN109588623A (en) * 2018-12-24 2019-04-09 李锦记（新会）食品有限公司 Natural iodine soy sauce pigmented powder and its preparation method and application
CN109609304A (en) * 2018-12-03 2019-04-12 中粮麦芽（大连）有限公司 A kind of preparation method with biscuit fragrance malt
CN111187685A (en) * 2020-01-14 2020-05-22 大连工业大学 Triticale malt for beer brewing and preparation method and application thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0372243A1 (en) * 1988-12-02 1990-06-13 Ireks GmbH Process for the production of a dark-food and its use
US20060280851A1 (en) * 2004-09-10 2006-12-14 Pike Paul R Food grade antioxidant and flavorant from roasted wheat malt
CN101705007A (en) * 2009-12-01 2010-05-12 盐城工学院 Powdery caramel pigment and manufacturing method thereof
CN103098851A (en) * 2012-12-10 2013-05-15 沈阳科纳提克生物科技有限公司 Application of malt flour to making cake and cake making method
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CN111187685A (en) * 2020-01-14 2020-05-22 大连工业大学 Triticale malt for beer brewing and preparation method and application thereof

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