CN114931195A - Compound color fixative for lonicera edulis juice and preparation method and color fixative thereof - Google Patents
Compound color fixative for lonicera edulis juice and preparation method and color fixative thereof Download PDFInfo
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- CN114931195A CN114931195A CN202210675668.0A CN202210675668A CN114931195A CN 114931195 A CN114931195 A CN 114931195A CN 202210675668 A CN202210675668 A CN 202210675668A CN 114931195 A CN114931195 A CN 114931195A
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Images
Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
-
- 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
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a compound color fixative for indigo fruit juice, which comprises the following components: 0.20-0.40% (w/v) glutathione, 0.22-0.45% (w/v) D-galacturonic acid, 0.20-0.35% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.35% (w/v) spearmint extract, 0.10-0.30% (w/v) tannic acid, 0.14-0.40% (w/v) ascorbic acid and water. The composite color fixative provided by the invention adopts glutathione, D-galacturonic acid, diethylenetriaminepentaacetic acid, spearmint extract, tannic acid and ascorbic acid to synergistically protect color, interact, multiply inhibit, improve oxygen consumption, and enhance oxidation resistance, so that anthocyanin is remarkably stabilized, and further the color protection capability is improved.
Description
Technical Field
The invention belongs to the technical field of color fixative, and particularly relates to a compound color fixative for indigo fruit juice, a preparation method and a color fixative method thereof.
Background
The lonicera edulis of Lonicera of Caprifoliaceae contains abundant vitamins, amino acids, anthocyanins, etc., and can prevent aging and reduce cholesterol if eaten frequently, and has high value in nutrition and medicinal health promotion. The lonicera edulis has fresh sour and sweet taste and higher edible value, so that the lonicera edulis is popular with consumers. The juice is an important operation for deep processing of the lonicera edulis, and the lonicera edulis juice is bright in color, rich in nutrition and excellent in taste, and has a wide development and application prospect.
In recent years, lonicera edulis fruits have been developed into various functional fruit juices and beverages, however, due to the instability and easy degradation of anthocyanin in the lonicera edulis fruits, the processed products have the problems of great loss of nutrient anthocyanin, lack of original color and the like. Therefore, how to protect the color of the indigo fruit juice becomes a difficult problem to be solved urgently in the field.
Disclosure of Invention
The invention aims to provide a compound color fixative for indigo fruit juice, a preparation method and a color fixative method thereof. The composite color fixative provided by the invention can stabilize anthocyanin in the lonicera edulis juice so as to protect the color of the juice.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a compound color fixative for indigo fruit juice, which comprises the following components: 0.20-0.40% (w/v) glutathione, 0.22-0.45% (w/v) D-galacturonic acid, 0.20-0.35% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.35% (w/v) spearmint extract, 0.10-0.30% (w/v) tannic acid, 0.14-0.40% (w/v) ascorbic acid and water.
Preferably, the following components are included: 0.20-0.30% (w/v) glutathione, 0.22-0.40% (w/v) D-galacturonic acid, 0.20-0.30% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.30% (w/v) spearmint extract, 0.10-0.20% (w/v) tannic acid, 0.14-0.30% (w/v) ascorbic acid and water.
Preferably, the following components are included: 0.20-0.25% (w/v) glutathione, 0.22-0.30% (w/v) D-galacturonic acid, 0.20-0.25% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.25% (w/v) spearmint extract, 0.10-0.15% (w/v) tannic acid, 0.14-0.20% (w/v) ascorbic acid and water.
The invention also provides a preparation method of the composite color fixative in the technical scheme, which comprises the following steps:
mixing glutathione, D-galacturonic acid, diethylenetriaminepentaacetic acid, spearmint extract, tannic acid, ascorbic acid and water to obtain the composite color fixative.
The invention also provides a color protection method of the lonicera edulis juice, which comprises the following steps:
(1) mixing the composite color fixative prepared by the technical scheme with the indigo fruit juice to obtain a mixed solution;
(2) and (2) mixing the mixed solution obtained in the step (1) with an aqueous solution of ascorbic acid to obtain the indigo honeysuckle juice with the color protection function.
Preferably, the volume ratio of the composite color fixative to the indigo fruit juice in the step (1) is 1: (7-9).
Preferably, the concentration of the aqueous solution of the ascorbic acid in the step (2) is (0.05-0.1) g/mL.
Preferably, the mixing in step (2) is performed under stirring conditions.
Preferably, the stirring temperature is 20-30 ℃, and the stirring time is 30-35 min.
Preferably, the pH value of the indigo fruit juice for color protection in the step (2) is 3-4.5.
The invention provides a compound color fixative for indigo fruit juice, which comprises the following components: 0.20-0.40% (w/v) glutathione, 0.22-0.45% (w/v) D-galacturonic acid, 0.20-0.35% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.35% (w/v) spearmint extract, 0.10-0.30% (w/v) tannic acid, 0.14-0.40% (w/v) ascorbic acid and water. The composite color fixative provided by the invention adopts the synergistic color protection of glutathione, D-galacturonic acid, diethylene triamine pentaacetic acid, spearmint extract, tannic acid and ascorbic acid, and the synergistic effect can inhibit multiple times, improve the oxygen consumption and enhance the oxidation resistance, thereby remarkably stabilizing anthocyanin and further improving the color protection capability. Experimental results show that the color of the fruit juice is only slightly lightened after the compound color fixative provided by the application and the lonicera edulis fruit juice are mixed for color fixation and placed at normal temperature for 60 days.
Drawings
FIG. 1 is a graph showing the color of indigo fruit juice prepared in example 2, comparative example 1 and comparative example 2;
FIG. 2 is a color of indigo fruit juice prepared in example 3, comparative example 3 and comparative example 4;
fig. 3 shows colors of the indigo fruit juices prepared in example 4, comparative example 5 and comparative example 6.
Detailed Description
The invention provides a compound color fixative for indigo fruit juice, which comprises the following components: 0.20-0.40% (w/v) glutathione, 0.22-0.45% (w/v) D-galacturonic acid, 0.20-0.35% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.35% (w/v) spearmint extract, 0.10-0.30% (w/v) tannic acid, 0.14-0.40% (w/v) ascorbic acid and water.
The composite color fixative provided by the invention comprises 0.20-0.40% (w/v) of glutathione, preferably 0.20-0.30% (w/v), and more preferably 0.20-0.25% (w/v). The source of the glutathione in the present invention is not particularly limited, and commercially available products known to those skilled in the art may be used. In the invention, the glutathione is a stable quinone compound, can be combined with an aldehyde compound to inhibit various oxidases, thereby improving the color protection effect of the composite color fixative.
The composite color fixative provided by the invention also comprises 0.22-0.45% (w/v) of D-galacturonic acid, preferably 0.22-0.40% (w/v), and more preferably 0.22-0.30% (w/v). The source of the D-galacturonic acid is not particularly limited in the present invention, and commercially available products well known to those skilled in the art may be used. In the invention, the D-galacturonic acid can react with reductase in a reaction system, and competitive inhibition exists, so that the color protection effect of the composite color fixative is improved.
The composite color fixative provided by the invention also comprises 0.20-0.35% (w/v) of diethylene triamine pentaacetic acid, preferably 0.20-0.30% (w/v), and more preferably 0.20-0.25% (w/v). The source of the diethylenetriaminepentaacetic acid in the present invention is not particularly limited, and commercially available products known to those skilled in the art may be used. In the present invention, the diethylenetriaminepentaacetic acid is an amino chelating agent, and competitive inhibition is present in the reaction system, thereby improving the color protection effect of the composite color fixative.
The composite color fixative provided by the invention also comprises 0.26-0.35% (w/v) of spearmint extract, preferably 0.26-0.30% (w/v), and more preferably 0.26-0.28% (w/v). The source of the spearmint extract is not particularly limited in the present invention, and commercially available products well known to those skilled in the art may be used. In the invention, the spearmint extract is rich in a plurality of phenolic compounds and can inhibit oxidase, thereby improving the color protection effect of the composite color fixative.
The components of the composite color fixative provided by the invention also comprise 0.10-0.30% (w/v) of tannic acid, preferably 0.10-0.20% (w/v), and more preferably 0.10-0.15% (w/v). The source of the tannic acid is not particularly limited in the present invention, and commercially available products known to those skilled in the art can be used. In the invention, the ortho-position phenolic hydroxyl in the pyrogallol structure of the tannic acid is easily oxidized into a quinone structure, the oxidation reaction is carried out more quickly, and oxidase and a substrate in a reaction system can be consumed, so that the color protection effect of the composite color fixative is improved.
The composite color fixative provided by the invention also comprises 0.14-0.40% (w/v) ascorbic acid, preferably 0.14-0.30% (w/v), and more preferably 0.14-0.20% (w/v). The source of the ascorbic acid is not particularly limited in the present invention, and commercially available products known to those skilled in the art may be used. In the present invention, the ascorbic acid and the fruit juice generate Cu during the oxidation browning process 2+ Competitive inhibition exists, and the phenolic compound can be reduced into the quinone compound, so that the color protection effect of the composite color fixative is improved.
The composite color fixative provided by the invention also comprises water. The source of the water is not particularly limited in the present invention, and a commercially available product known to those skilled in the art may be used. In the present invention, the water serves as a solvent.
The composite color fixative provided by the invention adopts the synergistic color protection of glutathione, D-galacturonic acid, diethylene triamine pentaacetic acid, spearmint extract, tannic acid and ascorbic acid, and the synergistic effect can inhibit multiple times, improve the oxygen consumption and enhance the oxidation resistance, thereby remarkably stabilizing anthocyanin and further improving the color protection capability.
Compared with other single or small amount of mixed food additives, the composite color fixative provided by the invention has more remarkable capabilities of stabilizing anthocyanin and protecting color, and retains the excellent sensory experience and functionality of the lonicera edulis juice.
The invention also provides a preparation method of the composite color fixative in the technical scheme, which comprises the following steps:
mixing glutathione, D-galacturonic acid, diethylenetriaminepentaacetic acid, spearmint extract, tannic acid, ascorbic acid and water to obtain the composite color fixative.
In the present invention, the mixing of glutathione, D-galacturonic acid, diethylenetriaminepentaacetic acid, spearmint extract, tannic acid, ascorbic acid and water is preferably performed under stirring conditions; the stirring temperature is preferably 50-70 ℃. The stirring speed and time are not specially limited, and the raw materials are uniformly mixed.
After the mixing is finished, the invention preferably filters the product obtained by mixing through a 0.45 mu m filter membrane to obtain the composite color fixative.
The preparation method of the composite color fixative provided by the invention is simple in process and easy for industrial production.
The invention also provides a color protection method of the lonicera edulis juice, which comprises the following steps:
(1) mixing the composite color fixative prepared by the technical scheme with the indigo fruit juice to obtain a mixed solution;
(2) and (2) mixing the mixed solution obtained in the step (1) with an aqueous solution of ascorbic acid to obtain the indigo honeysuckle juice with color protection.
According to the invention, the compound color fixative in the technical scheme is mixed with the indigo fruit juice to obtain a mixed solution.
The source of the lonicera edulis juice is not particularly limited in the present invention, and the lonicera edulis juice can be prepared by a preparation method well known to those skilled in the art.
In the present invention, the volume ratio of the composite color fixative to the indigo fruit juice is preferably 1: (7-9), more preferably 1: (7.5-8). The invention can further improve the color protection effect by controlling the volume ratio of the composite color fixative to the indigo fruit juice.
The operation of mixing the compound color fixative and the indigo fruit juice is not particularly limited in the invention, and the technical scheme for preparing the mixed material, which is well known to the technical personnel in the field, can be adopted.
After the mixed solution is obtained, the mixed solution is mixed with an aqueous solution of ascorbic acid to obtain the indigo honeysuckle juice with the color protection function.
In the present invention, the concentration of the aqueous solution of ascorbic acid is preferably (0.05 to 0.1) g/mL. The source of the aqueous solution of ascorbic acid in the present invention is not particularly limited, and it may be prepared by a preparation method known to those skilled in the art. The amount of the aqueous solution of ascorbic acid is not particularly limited, and the pH of the lonicera edulis juice is adjusted to 3 to 4.5. In the present invention, the aqueous solution of ascorbic acid is acidic, and can stabilize anthocyanins, thereby improving the color protection effect.
In the present invention, the mixing of the mixed solution with the aqueous solution of ascorbic acid is preferably performed under stirring conditions; the stirring temperature is preferably 20-30 ℃; the stirring time is preferably 30-35 min.
After the mixing is finished, the product obtained by mixing is preferably sequentially filtered, sterilized and canned to obtain the indigo honeysuckle juice after color protection.
In the present invention, the filtration is preferably performed using 400 mesh filter cloth.
The operation of the sterilization and canning according to the present invention is not particularly limited, and may be performed by a method known to those skilled in the art.
In the invention, the pH value of the color-protecting indigo fruit juice is preferably 3-4.5.
The color protection method provided by the invention can further improve the color protection effect, is simple in preparation method and is suitable for industrial production.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The compound color fixative for the indigo fruit juice comprises the following components: 0.20% (w/v) glutathione, 0.22% (w/v) D-galacturonic acid, 0.20% (w/v) diethylenetriaminepentaacetic acid, 0.26% (w/v) spearmint extract, 0.10% (w/v) tannic acid, 0.14% (w/v) ascorbic acid and water;
the preparation method of the composite color fixative comprises the following steps: mixing 0.5g of glutathione, 0.55g of D-galacturonic acid, 0.5g of diethylene triamine pentaacetic acid, 0.65g of spearmint extract, 0.25g of tannin, 0.35g of ascorbic acid and 250mL of water under the condition of stirring, and filtering through a 0.45-micron filter membrane to obtain a composite color fixative; wherein the stirring temperature is 60 ℃.
Example 2
A color protection method of indigo fruit juice comprises the following steps:
(1) mixing the composite color fixative of example 1 with the indigo fruit juice under stirring to obtain a mixed solution; the preparation method of the indigo fruit juice comprises crushing 10kg indigo fruit (indigo woollen) with beater, placing into wall breaking machine, centrifuging to obtain indigo fruit raw juice 8.3kg, filtering with 300 mesh filter cloth, adding 45L water, beet sugar 3L, and fructose-glucose syrup 3.5L; the volume ratio of the composite color fixative to the indigo fruit juice is 1: 8;
(2) mixing the mixed solution obtained in the step (1) with 0.05g/mL ascorbic acid aqueous solution under stirring, adjusting the pH to 3.37, filtering by adopting 400-mesh filter cloth, sterilizing by adopting a high-temperature instantaneous sterilization mode (20 min at 100 ℃) and filling to obtain the color-protected indigo fruit juice; wherein the stirring temperature is 25 deg.C, and the stirring time is 30 min.
Comparative example 1
Mixing indigo honeysuckle fruit juice with 0.05g/mL ascorbic acid water solution under stirring, adjusting pH to 3.37, filtering with 400 mesh filter cloth, sterilizing at high temperature (100 deg.C for 20min), and packaging to obtain processed indigo honeysuckle fruit juice; wherein the stirring temperature is 25 ℃, and the stirring time is 30 min; the preparation method of indigo fruit juice comprises breaking 10kg indigo fruit (indigo spirit) with beater, placing into wall breaking machine, centrifuging to obtain indigo fruit raw juice 8.3kg, filtering with 300 mesh filter cloth, and adding water 45L, beet sugar 3L, and fructose syrup 3.5L.
Comparative example 2
Mixing indigo honeysuckle fruit juice with 0.05g/mL ascorbic acid water solution under stirring, adjusting pH to 3.37, and filtering with 400 mesh filter cloth to obtain processed indigo honeysuckle fruit juice; wherein the stirring temperature is 25 ℃, and the stirring time is 30 min; the preparation method of indigo fruit juice comprises breaking 10kg indigo fruit (indigo woollen) with beater, placing into wall breaking machine, centrifuging to obtain indigo fruit raw juice 8.3kg, filtering with 300 mesh filter cloth, adding 45L water, beet sugar 3L, and fructose syrup 3.5L.
The colors of the indigo fruit juices prepared in example 2, comparative example 1 and comparative example 2 are shown in fig. 1.
As can be seen from fig. 1, the color of the juice of the indigo honeysuckle juice with color protection prepared in example 2 is obviously darker than that of the juice of comparative example 1, i.e. the color of example 2 with the addition of the composite color fixative is darker than that of comparative example 1 without the addition of the composite color fixative, which indicates that the composite color fixative can play a role in color protection, can effectively protect the color of the indigo honeysuckle juice and stabilize anthocyanin in the indigo honeysuckle juice; the color of the juice of comparative example 1 was significantly lighter than that of comparative example 2, indicating that the high temperature instantaneous sterilization, i.e., heating, destabilizes the interior of the juice causing it to change color.
Example 3
A color protection method of indigo fruit juice comprises the following steps:
(1) mixing the composite color fixative of example 1 with the indigo fruit juice under stirring to obtain a mixed solution; the indigo honeysuckle fruit juice is prepared by crushing 20kg indigo honeysuckle (bud) with a beater, breaking the broken indigo honeysuckle into a wall breaking machine, centrifuging to obtain 15kg indigo honeysuckle raw juice, filtering with 300 mesh filter cloth, and adding 90L water and 7L fructose-glucose syrup; the volume ratio of the composite color fixative to the indigo fruit juice is 1: 7.5;
(2) mixing the mixed solution obtained in the step (1) with 0.05g/mL ascorbic acid aqueous solution under stirring, adjusting the pH to 3.90, filtering by adopting 400-mesh filter cloth, sterilizing by adopting a high-temperature instantaneous sterilization mode (20 min at 100 ℃) and filling to obtain the color-protected indigo fruit juice; wherein the stirring temperature is 25 deg.C, and the stirring time is 30 min.
Comparative example 3
Mixing indigo honeysuckle fruit juice with 0.05g/mL ascorbic acid water solution under stirring, adjusting pH to 3.90, filtering with 400 mesh filter cloth, sterilizing at high temperature (100 deg.C for 20min), and packaging to obtain processed indigo honeysuckle fruit juice; wherein the stirring temperature is 25 ℃, and the stirring time is 30 min; the preparation method of indigo fruit juice comprises breaking 20kg indigo fruit (bud) with beater, placing into wall breaking machine, centrifuging to obtain indigo fruit raw juice 15kg, filtering with 300 mesh filter cloth, and adding 90L water and 7L fructose-glucose syrup.
Comparative example 4
Mixing indigo honeysuckle fruit juice with 0.05g/mL ascorbic acid water solution under stirring, adjusting pH to 3.90, and filtering with 400 mesh filter cloth to obtain processed indigo honeysuckle fruit juice; wherein the stirring temperature is 25 ℃, and the stirring time is 30 min; the preparation method of indigo fruit juice comprises breaking 20kg indigo fruit (bud) with beater, placing into wall breaking machine, centrifuging to obtain indigo fruit raw juice 15kg, filtering with 300 mesh filter cloth, and adding 90L water and 7L fructose-glucose syrup.
The colors of the indigo fruit juices prepared in example 3, comparative example 3 and comparative example 4 are shown in fig. 2.
As can be seen from fig. 2, the color of the juice of the indigo honeysuckle juice prepared in example 3 is obviously darker than that of the juice of comparative example 3, i.e. the color of example 3 added with the composite color fixative is darker than that of comparative example 3 without the composite color fixative, which shows that the composite color fixative can play a role in color protection, can effectively protect the color of the indigo honeysuckle juice and stabilize anthocyanin in the indigo honeysuckle juice; the color of the juice of comparative example 3 is significantly lighter than that of comparative example 4, indicating that the high temperature instantaneous sterilization, i.e., heating, destroys the internal stability of the juice and causes discoloration thereof.
LAB color measurements were performed on the juice colors of fig. 2 and the results are shown in table 1.
TABLE 1LAB color measurement results
| LAB color measurement | L* | a* | b* |
| Comparative example 4 | 9.73 | 0.34 | -0.16 |
| Comparative example 3 | 5.49 | 0.28 | 1.08 |
| Example 3 | 2.07 | 0.15 | 0.44 |
Table 1 is a color measurement characterization of the juice color treatments of example 3, comparative example 3 and comparative example 4, with the major color dimension of indigo fruit juice being bluish purple, with smaller values of b-indicates a more bluish color. Wherein, comparative example 4 is that after juicing, the b value is-0.16 without adding color fixative or instant high temperature sterilization, and is the minimum in three groups of data; comparative example 3 is that after juicing, the juice is heated without adding color fixative and then is sterilized instantly at high temperature, the b value is 1.08, the b value is the maximum value in the three groups of data, and the maximum value proves that the blue color disappears most and the blue dimension is the lightest; example 3 is that after juicing, the compound color fixative is added, and then the juice is instantly sterilized at high temperature, namely heated, the b value is larger than that of comparative example 4 and smaller than that of comparative example 3, which proves that the indigo fruit juice of example 3 also loses blue color in the processing process but has smaller color loss compared with the group without the compound color fixative, and the effect of the compound color fixative is intuitively proved.
Example 4
A color protection method of indigo fruit juice comprises the following steps:
(1) mixing the composite color fixative of example 1 with the indigo fruit juice under stirring to obtain a mixed solution; the indigo honeysuckle juice is prepared by crushing 5kg indigo honeysuckle (black orchid) with a beater, breaking the indigo honeysuckle into cell wall, centrifuging to obtain 4kg indigo honeysuckle juice, filtering with 300 mesh filter cloth, adding 25L water and 1.8L high fructose syrup; the volume ratio of the composite color fixative to the indigo fruit juice is 1: 7;
(2) mixing the mixed solution obtained in the step (1) with 0.05g/mL ascorbic acid aqueous solution under stirring, adjusting the pH to 3.38, filtering by adopting 400-mesh filter cloth, sterilizing by adopting a high-temperature instantaneous sterilization mode (20 min at 100 ℃) and filling to obtain the color-protected indigo fruit juice; wherein the stirring temperature is 25 deg.C, and the stirring time is 30 min.
Comparative example 5
Mixing indigo honeysuckle fruit juice with 0.05g/mL ascorbic acid water solution under stirring, adjusting pH to 3.38, filtering with 400 mesh filter cloth, sterilizing at high temperature (100 deg.C for 20min), and packaging to obtain processed indigo honeysuckle fruit juice; wherein the stirring temperature is 25 ℃, and the stirring time is 30 min; the preparation method of indigo fruit juice comprises pulping indigo fruit (indigo naturalis) 5kg with beater, breaking cell wall, centrifuging to obtain indigo fruit juice 4kg, filtering with 300 mesh filter cloth, adding water 25L and fructose-glucose syrup 1.8L.
Comparative example 6
Mixing indigo honeysuckle fruit juice with 0.05g/mL ascorbic acid water solution under stirring, adjusting pH to 3.38, and filtering with 400 mesh filter cloth to obtain processed indigo honeysuckle fruit juice; wherein the stirring temperature is 25 ℃, and the stirring time is 30 min; the preparation method of indigo fruit juice comprises pulping indigo fruit (indigo naturalis) 5kg with beater, breaking cell wall, centrifuging to obtain indigo fruit juice 4kg, filtering with 300 mesh filter cloth, adding water 25L and fructose-glucose syrup 1.8L.
The colors of the indigo fruit juices prepared in example 4, comparative example 5 and comparative example 6 are shown in fig. 3.
As can be seen from fig. 3, the color of the juice of the indigo honeysuckle juice with color protection prepared in example 4 is obviously darker than that of the juice of comparative example 5, i.e. the color of example 4 with the addition of the composite color fixative is darker than that of comparative example 5 without the addition of the composite color fixative, which indicates that the composite color fixative can play a role in color protection, can effectively protect the color of the indigo honeysuckle juice and stabilize anthocyanin in the indigo honeysuckle juice; the color of the juice of comparative example 5 was significantly lighter than that of comparative example 6, indicating that instantaneous sterilization at high temperature, i.e., heating, destabilizes the interior of the juice and causes discoloration thereof.
As can be seen from the above examples and comparative examples, the composite color fixative provided by the invention can stabilize anthocyanin in indigo fruit juice so as to protect the color of the juice.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A compound color fixative for indigo fruit juice comprises the following components: 0.20-0.40% (w/v) glutathione, 0.22-0.45% (w/v) D-galacturonic acid, 0.20-0.35% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.35% (w/v) spearmint extract, 0.10-0.30% (w/v) tannic acid, 0.14-0.40% (w/v) ascorbic acid and water.
2. The composite color fixative of claim 1, comprising the following components: 0.20-0.30% (w/v) glutathione, 0.22-0.40% (w/v) D-galacturonic acid, 0.20-0.30% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.30% (w/v) spearmint extract, 0.10-0.20% (w/v) tannic acid, 0.14-0.30% (w/v) ascorbic acid and water.
3. The composite color fixative of claim 2, comprising the following components: 0.20-0.25% (w/v) glutathione, 0.22-0.30% (w/v) D-galacturonic acid, 0.20-0.25% (w/v) diethylenetriaminepentaacetic acid, 0.26-0.25% (w/v) spearmint extract, 0.10-0.15% (w/v) tannic acid, 0.14-0.20% (w/v) ascorbic acid and water.
4. A method for preparing the composite color fixative of any one of claims 1-3, comprising the steps of:
mixing glutathione, D-galacturonic acid, diethylenetriaminepentaacetic acid, spearmint extract, tannic acid, ascorbic acid and water to obtain the composite color fixative.
5. A color protection method of indigo fruit juice comprises the following steps:
(1) mixing the composite color fixative of any one of claims 1-3 or the composite color fixative prepared by the preparation method of claim 4 with indigo fruit juice to obtain a mixed solution;
(2) and (2) mixing the mixed solution obtained in the step (1) with an aqueous solution of ascorbic acid to obtain the indigo honeysuckle juice with the color protection function.
6. The color protection method according to claim 5, wherein the volume ratio of the composite color fixative to the indigo fruit juice in step (1) is 1: (7-9).
7. The color protection method according to claim 5, wherein the concentration of the aqueous solution of ascorbic acid in the step (2) is (0.05 to 0.1) g/mL.
8. The color protection method according to claim 5, wherein the mixing in the step (2) is performed under stirring conditions.
9. The color protection method according to claim 8, wherein the stirring temperature is 20 to 30 ℃ and the stirring time is 30 to 35 min.
10. The color protection method according to claim 5, wherein the pH of the indigo fruit juice protected in the step (2) is 3 to 4.5.
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| US5908650A (en) * | 1995-10-20 | 1999-06-01 | Hauser, Inc. | Pigment composition containing anthocyanins stabilized by plant extracts |
| CN1321444A (en) * | 2000-03-24 | 2001-11-14 | 协和发酵工业株式会社 | Composition contg. anthocyanidin |
| JP2016096797A (en) * | 2014-11-25 | 2016-05-30 | アサヒ飲料株式会社 | Turbid fruit juice beverage |
| JP2018023323A (en) * | 2016-08-10 | 2018-02-15 | 興人ライフサイエンス株式会社 | Decoloration inhibitor and decoloration inhibition method of anthocyanin-based pigment |
| CN109430627A (en) * | 2018-10-17 | 2019-03-08 | 浙江工业大学 | Processing method of high-anthocyanin red raspberry concentrated juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5908650A (en) * | 1995-10-20 | 1999-06-01 | Hauser, Inc. | Pigment composition containing anthocyanins stabilized by plant extracts |
| CN1321444A (en) * | 2000-03-24 | 2001-11-14 | 协和发酵工业株式会社 | Composition contg. anthocyanidin |
| JP2016096797A (en) * | 2014-11-25 | 2016-05-30 | アサヒ飲料株式会社 | Turbid fruit juice beverage |
| JP2018023323A (en) * | 2016-08-10 | 2018-02-15 | 興人ライフサイエンス株式会社 | Decoloration inhibitor and decoloration inhibition method of anthocyanin-based pigment |
| CN109430627A (en) * | 2018-10-17 | 2019-03-08 | 浙江工业大学 | Processing method of high-anthocyanin red raspberry concentrated juice |
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