CN113016975B - 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
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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 (3)
1.一种番茄红素微乳液,其特征在于,以重量份计,由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;
所述增稠剂为辛烯基琥珀酸淀粉钠;
所述乳化剂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1:3-1:5,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,所述聚甘油脂肪酸酯为十聚甘油单脂肪酸酯,所述蔗糖酯为HLB15以上的水溶性蔗糖酯,所述油溶性乳化剂为磷脂;
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D-异抗坏血酸钠的质量比为1:1-1:3;
所述番茄红素微乳液通过如下方式获得:
(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。
2.权利要求1所述的番茄红素微乳液在酸性饮料中的应用。
3.一种酸性饮料,其特征在于,含有权利要求1所述的番茄红素微乳液。
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