CN113016975A - 一种适用于酸性饮料的番茄红素微乳液及其制备方法与应用 - Google Patents
一种适用于酸性饮料的番茄红素微乳液及其制备方法与应用 Download PDFInfo
- Publication number
- CN113016975A CN113016975A CN202110284893.7A CN202110284893A CN113016975A CN 113016975 A CN113016975 A CN 113016975A CN 202110284893 A CN202110284893 A CN 202110284893A CN 113016975 A CN113016975 A CN 113016975A
- Authority
- CN
- China
- Prior art keywords
- lycopene
- parts
- emulsifier
- water
- microemulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 title claims abstract description 85
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 title claims abstract description 85
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 title claims abstract description 85
- 229960004999 lycopene Drugs 0.000 title claims abstract description 85
- 235000012661 lycopene Nutrition 0.000 title claims abstract description 85
- 239000001751 lycopene Substances 0.000 title claims abstract description 85
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 title claims abstract description 85
- 239000004530 micro-emulsion Substances 0.000 title claims abstract description 48
- 235000013361 beverage Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 12
- 230000002378 acidificating effect Effects 0.000 title claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 29
- 239000013078 crystal Substances 0.000 claims abstract description 20
- 239000002131 composite material Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002245 particle Substances 0.000 claims abstract description 14
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 22
- -1 fatty acid ester Chemical class 0.000 claims description 18
- 239000000725 suspension Substances 0.000 claims description 16
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 11
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims description 11
- 239000011668 ascorbic acid Substances 0.000 claims description 11
- 229960005070 ascorbic acid Drugs 0.000 claims description 11
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 11
- 239000000194 fatty acid Substances 0.000 claims description 11
- 229930195729 fatty acid Natural products 0.000 claims description 11
- 229940080313 sodium starch Drugs 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 8
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 8
- 229960005055 sodium ascorbate Drugs 0.000 claims description 8
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 8
- 150000003904 phospholipids Chemical group 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 235000010489 acacia gum Nutrition 0.000 claims description 5
- 229940026231 erythorbate Drugs 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 229920000223 polyglycerol Polymers 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 229940083542 sodium Drugs 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 239000002244 precipitate Substances 0.000 abstract description 2
- 239000000839 emulsion Substances 0.000 description 12
- 235000011187 glycerol Nutrition 0.000 description 9
- 238000004945 emulsification Methods 0.000 description 7
- 239000003086 colorant Substances 0.000 description 6
- 239000008601 oleoresin Substances 0.000 description 6
- 239000003960 organic solvent Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical group OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 3
- 235000021466 carotenoid Nutrition 0.000 description 3
- 150000001747 carotenoids Chemical class 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- MCMNRKCIXSYSNV-UHFFFAOYSA-N Zirconium dioxide Chemical compound O=[Zr]=O MCMNRKCIXSYSNV-UHFFFAOYSA-N 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229960005150 glycerol Drugs 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 2
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012074 organic phase Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/44—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 using carotenoids or xanthophylls
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种适用于酸性饮料的番茄红素微乳液及其制备方法与应用，该微乳液以重量份计，由包括如下成分的原料制备而成：番茄红素晶体2‑3份，增稠剂0.5‑3份、复合乳化剂6‑15份，复合抗氧化剂0.5‑5份，甘油60‑70份，水10‑20份。本发明提供的番茄红素微乳液具有良好的粒度分布、色调，微乳液的平均粒径Z‑averge＜300nm，多分散系数PDI＜0.3；可以应用于饮料中，甚至是pH3.0左右的饮料中，光稳定性好，且不会产生沉淀。
Description
技术领域
本发明涉及食品工业领域，具体涉及一种适用于酸性饮料的番茄红素微乳液及其制备方法和应用。
背景技术
番茄红素是类胡萝卜素中的一种，其分子中含有很多双键，具有很强的抗氧化活性，能够避免细胞的抗氧化损伤，预防癌症的发生，预防心脑血管病的发生，以及具有延缓衰老等功能。
天然提取的番茄红素本身已经形成晶体，粒度较大，在水中和油中的溶解度较低，色调呈暗红色，饱和度差，无法给消费者愉悦的感受。由于番茄红素的水不溶性，造成了番茄红素在食品方面的应用受到了极大的限制。番茄红素晶体水溶性和油溶性均较差，不易被人体直接吸收。目前市场上大多销售的番茄红素为含量15％左右的番茄红素油树脂，如果直接采用番茄红素油树脂制备着色剂，则制备的着色剂色调趋向于黄色。本发明采用番茄红素晶体作为原料，可以制备鲜艳红色调的着色剂。
CN200710024111.6介绍了一种水溶性番茄红素纳米分散体产品及制备方法,将获得的番茄红素或其油树脂溶解于有机溶剂中,再将溶解有番茄红素的有机溶液-有机相与溶有合适乳化剂的水溶液-水相混合,采用超高压均质或超声波破碎法对其中的番茄红素进行纳米化处理后,在减压条件下蒸发其中的有机溶剂,最终获得均匀、稳定的番茄红素的纳米分散体。其缺点是有机溶剂的脱除不会很完全，特别是在乳液中由于乳化剂的存在，有机溶剂更难脱除干净，另外类胡萝卜素溶解过程中，也会有部分全反式类胡萝卜素会异构化为顺式异构体，从而降低了其生物活性。
CN201580076152.2介绍了具有改善的着色剂性质的番茄红素组合物，其包括从粉碎的番茄中分离浆,其中所述浆具有至少2000ppm的番茄红素浓度、用溶剂提取所述浆以获得油树脂、从所述油树脂中分离所述番茄红素晶体、将所述番茄紅素晶体放置在不溶解番茄红素的液体介质中和将所述晶体研磨至小于1微米的平均粒度。配方组成为番茄红素晶体、蔗糖酯、向日葵脱油卵磷脂、抗坏血酸、甘油和水。
现有技术中仍存在番茄红素在液体饮料中稳定性较差的技术问题。
发明内容
本发明所要解决的技术问题是克服现有技术存在的缺陷，提供一种适用于酸性饮料的番茄红素微乳液及其制备方法。本发明提供的番茄红素微乳液在酸性饮料中能呈现鲜艳的红色调，不产生浮油和沉淀，具有较高的光稳定性，货架期内番茄红素保留率仍然满足要求。
具体而言，本发明提供的番茄红素微乳液是采用包括番茄红素晶体、增稠剂、复合乳化剂、由抗坏血酸和抗坏血素钠组成的复合抗氧化剂、甘油以及纯水为原料制备而成。
本发明通过对各原辅料的组成进行全面优化，尤其是在微乳液中引入增稠剂和由抗坏血酸和抗坏血酸钠组成的复合抗氧化剂，改善了番茄红素微乳的液的稳定性。
本发明另一个改进点在于增稠剂加入顺序，增稠剂需单独添加，且是在乳悬液研磨至1μm后再加入。
具体而言，本发明优选所述原料包括如下重量份的成分：番茄红素晶体2-3份，增稠剂0.5-3份、复合乳化剂6-15份，复合抗氧化剂0.5-5份，甘油60-70份，水10-20份。
本发明采用的番茄红素晶体可采用番茄红素油树脂为原料加入有机溶剂进行重结晶制备得到，也可直接市售购得。
本发明相较市场上的主流产品的一个改进点是加入增稠剂，优选为辛烯基琥珀酸淀粉钠或阿拉伯胶，更优选为辛烯基琥珀酸淀粉钠。
本发明所述乳化剂优选由油溶性乳化剂和水溶性乳化剂混合而成，乳化剂和水溶性乳化剂以质量比1：2-1：6混合，优选由油溶性乳化剂和水溶性乳化剂以质量比1：3-1：5混合而成，以确保所述乳化剂与特定比例的甘油和水协同作用形成番茄红素的良好介质，从而使着色剂产品具有优异的性能。其中，所述水溶性乳化剂由聚甘油脂肪酸酯和蔗糖酯以任意比例组成，聚甘油脂肪酸酯优选为十聚甘油单脂肪酸酯，蔗糖酯优选为HLB15以上的水溶性蔗糖酯；所述油溶性乳化剂可选用本领域常规的食品用油溶性乳化剂，如磷脂、单，双甘油脂肪酸酯、柠檬酸脂肪酸甘油酯、乳酸脂肪酸甘油酯、双乙酰酒石酸单双甘油酯、乙酰化单、双甘油脂肪酸酯、山梨糖醇酐脂肪酸酯等，其中优选为磷脂。
本发明在配方中加入的所述的复合抗氧化剂可以与番茄红素晶体协同作用，使着色剂具有良好的保鲜效果。所述抗氧化剂由抗坏血酸和抗坏血酸钠组成；或由抗坏血酸和D-异抗坏血酸钠组成。抗坏血酸和抗坏血酸钠，或和D-异抗坏血酸钠的质量比为1:0.5-1:5；优选1：1-1：3，可进一步优选为1:2，所述复合抗氧化剂的复配还赋予微乳液的pH为3.5-5.5，该pH范围显著提高微乳液的稳定性。
本发明提供的番茄红素微乳液具有良好的粒度分布、色调，更重要的是其应用于饮料中，甚至是pH3.0-3.5左右的饮料中，光稳定性好，且不会产生沉淀。
具体而言，本发明提供的微乳液的平均粒径Z-averge＜300nm，多分散系数PDI＜0.3。
本发明提供的微乳液制备成pH3.0-3.5饮料，番茄红素浓度为5ppm时，饮料的颜色呈现为樱桃红，色调值为L*78-83、a*12-14.5、b*7-10(其中，L*表示亮度，0为黑色，100为白色，0-100之间为灰色；a*表示红绿值，正值为红色，负值为绿色；b*表示黄蓝值，正值为黄色，负值为蓝色)。
本发明同时提供了所述微乳液的制备方法。方法包括：将原料混合后，经乳化、研磨而成。
具体而言，该方法为：首先将水、复合乳化剂、复合抗氧化剂、甘油混合均匀，再加入番茄红素晶体混合均匀，得到混悬液；对乳悬液进行研磨，加入高分子增稠剂，继续研磨后即得。
所述乳化采用本领域常规的乳化方法，将混合后的原料乳化得到乳悬液即可。作为本发明的一种具体方式，可以选择在6000-10000转/分钟的条件下进行剪切乳化。
本发明所述乳化优选在45-75℃下进行；进一步优选50-70℃。乳化时间优选为15-45min；进一步优选20-40min。
本发明对乳化后所得到的乳悬液进一步研磨，作为一种具体实施方式，可选择研磨机进行研磨，研磨的线速度为10-15m/s，研磨球材质为氧化锆，粒径为0.4-0.6mm；研磨温度为25-55℃，优选30-50℃。
研磨至平均粒径0.9-1.1μm时，再加入增稠剂，继续研磨至平均粒径Z-average＜300nm，多分散系数PDI＜0.3，即得到本发明的番茄红素微乳液。
本发明进一步提供以下具体的制备工艺：
1)将水、复合乳化剂、复合抗氧化剂、甘油混合均匀，再加入番茄红素晶体混合均匀，得到混悬液；
2)混悬液在6000-10000转/分钟的条件下进行剪切乳化，乳化温度为45-75℃，乳化时间为15-45min；
3)使用研磨机对乳化后的混悬液进行研磨，研磨至平均粒径0.9-1.1μm时，加入高分子增稠剂，继续研磨至平均粒径Z-average＜300nm，多分散系数PDI＜0.3，即得。
本发明同时提供了所述番茄红素微乳液在饮料中的应用。尤其是在酸性饮料中的应用。所述酸性饮料优选pH值范围可以是pH2-6.5；优选pH3.5-5.5。
具体实施方式
下面结合具体实施例，对本发明的具体实施方式作进一步详细描述。以下实例用于说明本发明，但不用来限制本发明的范围。
以下各实施例中采用的原料均为市售购得。其中，所述番茄红素晶体中番茄红素的含量为90-95％，购自晨光生物科技集团股份有限公司。
实施例1
原料组成：番茄红素晶体25g，辛烯基琥珀酸淀粉钠10g，十聚甘油单硬脂酸酯90g，蔗糖酯10g，磷脂30g，抗坏血酸7g，抗坏血酸钠21g，甘油650g，纯水157g。
制备方法：
(1)将除辛烯基琥珀酸淀粉钠外的其它原辅料加入乳化罐中，加热至45℃，在1000转/分钟的条件下剪切乳化30min，得到乳悬液；
(2)将所述乳悬液入研磨机进行研磨，控制研磨温度为40℃，研磨线速度12m/s，研磨0.5h至平均粒径Z-AVERAGE为1μm时加入辛烯基琥珀酸淀粉钠继续研磨0.5h得到番茄红素微乳液。
经检测，本实施例提供的番茄红素微乳液的平均粒径Z-AVERAGE为212nm,多分散系数PDI为0.156；制备添加了该微乳液的pH3.0饮料，番茄红素浓度为5ppm时，饮料的色调值为L*81.0、a*13.2、b*8.5。
实施例2
原料组成：
番茄红素晶体300g，阿拉伯胶50g，十聚甘油单月桂酸酯1000g，蔗糖酯200g，磷脂300g，抗坏血酸25g，抗坏血酸钠25g，甘油7000g，纯水1100g。
制备方法：
(1)将除阿拉伯胶外的其它原辅料加入乳化罐中，加热至75℃，在6000转/分钟的条件下剪切乳化45min，得到乳悬液；
(2)将所述乳悬液入研磨机进行研磨，控制研磨温度为40℃，研磨线速度10m/s，研磨1h至平均粒径Z-AVERAGE为1.1μm时加入阿拉伯胶继续研磨1h得到番茄红素微乳液。
经检测，本实施例提供的番茄红素微乳液的平均粒径Z-AVERAGE为189nm,多分散系数PDI为0.205；制备添加该微乳液的pH3.0饮料，番茄红素浓度为5ppm时，饮料的色调值为L*78.0、a*14.5、b*10.0。
实施例3
原料组成：
番茄红素晶体10kg，辛烯基琥珀酸淀粉钠15kg，十聚甘油单棕榈酯18.75kg，蔗糖酯18.75kg，磷脂7.5kg，抗坏血酸8kg，D-异抗坏血酸钠16kg，甘油300g，纯水100kg。
制备方法：
(1)将除辛烯基琥珀酸淀粉钠外的其它原辅料加入乳化罐中，加热至60℃，在8000转/分钟的条件下剪切乳化30min，得到乳悬液；
(2)将所述乳悬液入研磨机进行研磨，控制研磨温度为40℃，研磨线速度12m/s，研磨5h至平均粒径Z-AVERAGE为0.9μm时加入辛烯基琥珀酸淀粉钠继续研磨5h得到番茄红素微乳液。
经检测，本实施例提供的番茄红素微乳液的平均粒径Z-AVERAGE为256nm,多分散系数PDI为0.230；制备添加该微乳液的pH3.0饮料，番茄红素浓度为5ppm时，饮料的色调值为L*83.0、a*12.0、b*7.0。
效果比较：
1、常温稳定性
对照组：按照专利CN201580076152.2实施例7制备得到的复合物。
实验组：按照实施例1所述方法制备番茄红素微乳。
实验方法：实验组和对照组采用相同方法分别制备成糖浆11°Bx、pH3.0、番茄红素5ppm的饮料，将饮料在85℃下巴氏杀菌5分钟，在25℃，4000lux条件下放置6个月，分别于0、1、3、6个月测定两组样品的色调值。
测定结果如表1所示。
表1番茄红素微乳液饮料常温稳定性结果
对照组色调值变化较明显，a*和b*值显著降低，严重褪色，放置6个月色差值达到19.44,本发明实验组色差值仅为2.27。
2、冷藏稳定性
对照组：按照专利CN201580076152.2实施例7制备得到的复合物。
实验组：按照实施例1所述方法制备番茄红素微乳。
实验方法：将实验组和对照组采用相同方法分别制备成糖浆11°Bx、pH3.0、番茄红素5ppm的饮料，将饮料在85℃下巴氏杀菌5分钟，在4℃，4000lux条件下放置6个月，分别于0、1、3、6个月后测定两组样品的色调值。
结果如表2所示。
表2番茄红素微乳液饮料冷藏稳定性结果
可以看出，冷藏条件下，实验组稳定性仍然显著优于对照组。
3、高温稳定性
对照组1：按照专利CN201580076152.2实施例7制备得到的复合物。
对照组2：按照实施例1所述方法制备，但不使用增稠剂。
对照组3：按照实施例1所述方法制备，但使用羟丙基甲基纤维素替换辛烯基琥珀酸淀粉钠。
对照组4：按照实施例1所述方法制备，但改变辛烯基琥珀酸淀粉钠的加入顺序，在步骤1)中加入辛烯基琥珀酸淀粉钠与其他原料混合。
实验组：按照实施例1所述方法制备番茄红素微乳。
实验方法：将实验组和对照组采用相同方法分别制备成糖浆11°Bx、pH3.0、番茄红素5ppm的饮料，将饮料在85℃下巴氏杀菌5分钟，在37℃条件下放置1个月，分别于0、1个月测定两组样品的色调值。测定色调值。
结果如表3所示。
表3番茄红素微乳液饮料热稳定性结果1
表4番茄红素微乳液饮料热稳定性结果2
以上结果显示本申请所述微乳在饮料中的热稳定性优于各对照组，表明本申请的番茄红素乳剂的原料选择及制备工艺能够提高番茄红素饮料的稳定性，具有突出的实质性特定。
Claims (10)
1.一种适用于酸性饮料的番茄红素微乳液，其特征在于，以重量份计，由包括如下成分的原料制备而成：番茄红素晶体2-3份，增稠剂0.5-3份、复合乳化剂6-15份，复合抗氧化剂0.5-5份，甘油60-70份，水10-20份。
2.根据权利要求1所述的番茄红素微乳液，其特征在于，所述增稠剂优选为辛烯基琥珀酸淀粉钠或阿拉伯胶，更优选为辛烯基琥珀酸淀粉钠。
3.根据权利要求1或2所述的番茄红素微乳液，其特征在于，所述乳化剂优选由油溶性乳化剂和水溶性乳化剂混合而成，油溶性乳化剂和水溶性乳化剂的质量比为1：2-1：6，优选1:3-1:5；水溶性乳化剂由聚甘油脂肪酸酯和蔗糖酯以任意比例组成；所述油溶性乳化剂可选用本领域常规的食品用油溶性乳化剂。
4.根据权利要求3所述的番茄红素微乳液，其特征在于，聚甘油脂肪酸酯优选十聚甘油单脂肪酸酯，蔗糖酯优选为HLB15以上的水溶性蔗糖酯。
5.根据权利要求3所述的番茄红素微乳液，其特征在于，所述食品用油溶性乳化剂优选为磷脂。
6.根据权利要求1-5任一项所述的番茄红素微乳液，其特征在于，所述抗氧化剂由抗坏血酸和抗坏血酸钠或D-异抗坏血酸钠组成，抗坏血酸和抗坏血酸钠或D-异抗坏血酸钠的比例为1:0.5-1:5；优选1：1-1：3。
7.根据权利要求1-6任一项所述的番茄红素微乳液，其特征在于，所述微乳液的平均粒径Z-average＜300nm，多分散系数PDI＜0.3。
8.权利要求1-7任一项所述番茄红素微乳液的制备方法，其特征在于：
(1)将水、复合乳化剂、复合抗氧化剂、甘油混合均匀，再加入番茄红素晶体混合均匀，得到混悬液；
(2)在6000-10000转/分钟的条件下进行剪切乳化，乳化温度为45-75℃，乳化时间为15-45min；
(3)将乳化后所得到的乳悬液投入研磨机进行研磨，研磨至平均粒径0.9-1.1μm时，再加入增稠剂，继续研磨，至平均粒径Z-average＜300nm，多分散系数PDI＜0.3，即得。
9.权利要求1-7任意一项所述的番茄红素微乳液在酸性饮料中的应用。
10.一种酸性饮料，其特征在于，含有权利要求1-7任意一项所述的番茄红素微乳液。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110284893.7A CN113016975B (zh) | 2021-03-17 | 2021-03-17 | 一种适用于酸性饮料的番茄红素微乳液及其制备方法与应用 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110284893.7A CN113016975B (zh) | 2021-03-17 | 2021-03-17 | 一种适用于酸性饮料的番茄红素微乳液及其制备方法与应用 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113016975A true CN113016975A (zh) | 2021-06-25 |
| CN113016975B CN113016975B (zh) | 2023-11-10 |
Family
ID=76470986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110284893.7A Active CN113016975B (zh) | 2021-03-17 | 2021-03-17 | 一种适用于酸性饮料的番茄红素微乳液及其制备方法与应用 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113016975B (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20160007641A1 (en) * | 2014-07-10 | 2016-01-14 | Fmc Corporation | Pigment Formulation |
| CN105996001A (zh) * | 2016-05-31 | 2016-10-12 | 肇庆巨元生化有限公司 | 一种符合清真认证的番茄红素干粉的制备方法 |
| CN107454824A (zh) * | 2014-12-16 | 2017-12-08 | 利库德有限公司 | 具有改善的着色剂性质的番茄红素组合物 |
-
2021
- 2021-03-17 CN CN202110284893.7A patent/CN113016975B/zh active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20160007641A1 (en) * | 2014-07-10 | 2016-01-14 | Fmc Corporation | Pigment Formulation |
| CN107454824A (zh) * | 2014-12-16 | 2017-12-08 | 利库德有限公司 | 具有改善的着色剂性质的番茄红素组合物 |
| CN105996001A (zh) * | 2016-05-31 | 2016-10-12 | 肇庆巨元生化有限公司 | 一种符合清真认证的番茄红素干粉的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113016975B (zh) | 2023-11-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2658392B1 (en) | Stabilized edible oil-in-water emulsion comprising ground pulse seed | |
| US11723879B2 (en) | Lycopene micro-capsule powder and preparation method thereof | |
| KR20230073251A (ko) | 미생물 세포 생성물, 상기 미생물 세포 생성물을 얻기 위한 방법 및 상기 미생물 세포 생성물의 용도 | |
| KR100523157B1 (ko) | 수-분산성 카로테노이드 색소 제제 | |
| KR101946460B1 (ko) | 쌀을 이용한 우유대체품 제조방법 | |
| US11540537B2 (en) | Lycopene colorant having fresh-keeping function, preparation method therefor and application thereof | |
| EA035655B1 (ru) | Диспергируемая в воде красящая композиция | |
| JP2021514683A (ja) | 海藻粉末及びその製造方法 | |
| JPH0984566A (ja) | 飲料の赤橙色着色方法 | |
| CN113016975B (zh) | 一种适用于酸性饮料的番茄红素微乳液及其制备方法与应用 | |
| CN113789356A (zh) | 一种用高直链玉米淀粉制备抗性淀粉rs3的方法 | |
| CN106810901A (zh) | 一种包埋胭脂虫红的w/o/w型复配乳化着色剂的制备方法及应用 | |
| AU2015365315B2 (en) | Lycopene composition having improved colorant properties | |
| EP2566349A1 (en) | Tomato-derived thickening agent | |
| CN101731680A (zh) | 一种花生主剂的生产方法 | |
| EP3410873A1 (en) | Reduced fat condiments, processes and products | |
| JP2006296302A (ja) | 易分散安定剤とそれを含有する粉末食品または液体食品 | |
| CN107874070A (zh) | 一种甜菜红色素乳化工艺 | |
| CN106616380A (zh) | 增稠组合物和豆瓣酱 | |
| JPH02227046A (ja) | 低粘度乳化組成物 | |
| CN112841538A (zh) | 一种无添加核桃豆乳制备工艺 | |
| CN111642699A (zh) | 一种郫县豆瓣、红油豆瓣及其制备方法 | |
| CN111789216A (zh) | 含类胡萝卜素的乳剂及其制备方法、应用和饮料 | |
| CN115119904B (zh) | 一种高全反式类胡萝卜素微胶囊的制备方法及微胶囊 | |
| CN116508847A (zh) | 稳定化植物蛋白饮料的方法和坚果复合植物蛋白饮料 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |