CN116102899A - 一种耐热型甜菜红粉剂的制备方法 - Google Patents
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Abstract
本发明公开了一种耐热型甜菜红粉剂的制备方法,包括如下步骤:(1)选取甜菜红色素、护色成分、纯净水,并将其混合,在高速剪切机的作用下,得到均匀的甜菜红溶液;(2)选取助干剂作为载体,将甜菜红溶液与助干剂加入食用酒精混合均匀,得到混合物;(3)将混合物进行低温真空干燥,再研磨成粉末,即可得到甜菜红粉剂。本发明结合甜菜红自身缺陷,试验不同护色方案,同时采用低温真空干燥方式将复合配方进行干燥,从而制备得到耐热型甜菜红粉剂,该粉剂在长期的储存过程中,可以保持色价和颜色稳定,且其热稳定性有显著的提升。
Description
技术领域
本发明涉及天然色素开发技术领域,具体为一种耐热型甜菜红粉剂的制备方法。
背景技术
甜菜红色素是一种含氮的水溶性天然颜料。甜菜红色素主要由两大类化合物组成:呈现红色的甜菜红青素(batacyanins)和呈现黄色的甜菜黄素(betaxanthines),其中甜菜红苷(betanine)占甜菜红色素的75-95%,为主要组成成分。
目前甜菜红的提取和制备工艺较为成熟,常见的产品形态多为粉末,液体产品几乎很少见,主要由于甜菜红色素容易受到温度、氧气、水分活度、光照等的影响,导致颜色发生变化。现有的甜菜红在制备过程中,色差值变化大,色素保留率较低,且耐热性、热稳定性较差。
发明内容
针对上述存在的技术不足,本发明的目的是提供一种耐热型甜菜红粉剂的制备方法,以解决背景技术中提出的问题。
为解决上述技术问题,本发明采用如下技术方案:
本发明提供一种耐热型甜菜红粉剂的制备方法,包括如下步骤:
(1)选取甜菜红色素、护色成分、纯净水,并将其混合,在高速剪切机的作用下,得到均匀的甜菜红溶液;
(2)选取助干剂作为载体,将甜菜红溶液与助干剂加入食用酒精混合均匀,得到混合物;
(3)将混合物进行低温真空干燥,再研磨成粉末,即可得到甜菜红粉剂。
优选地,护色成分包括异抗坏血酸钠、海藻酸钠、乙二胺四乙酸二钠、抗坏血酸,且份量比为2:3:3:1。
优选地,剪切条件为:转速3000rpm~25000rpm,时间2min~30min。
优选地,助干剂为麦芽糊精,或麦芽糊精与辛烯基琥珀酸淀粉钠的混合物,麦芽糊精与辛烯基琥珀酸淀粉钠的份量比为34:51。
优选地,甜菜红溶液与食用酒精、助干剂的份量比为1~20:5~20:60~85。
优选地,低温真空干燥的温度为40℃~60℃,时间为30min~90min,真空度为0Pa~30Pa。
优选地,粉末的目数为60目~100目。
本发明的有益效果在于:
本发明结合甜菜红自身缺陷,试验不同护色方案,同时采用低温真空干燥方式将复合配方进行干燥,从而制备得到耐热型甜菜红粉剂,该粉剂在长期的储存过程中,可以保持色价和颜色稳定,且其热稳定性有显著的提升。
本发明采用低温真空干燥方式,制备过程中大大降低了甜菜红色素的损失,同时缩短了干燥时间,在干燥前进行了护色预处理,有效提高了甜菜红的耐热性,所制备得到的甜菜红粉剂具有抗吸潮性和耐热性。应用于不同终端食品中的稳定性有明显提升,例如果冻、饮料、冷冻米面、肉制品等。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1,甜菜红色素原料的选用
选用甜菜红色素原料(色价E4-E200)为研究对象,配制成一定浓度的水溶液,测试在不同温度(60℃~100℃)及不同加热时间(5min~60min)条件下,观察颜色变化情况及计算色差值和色素保留率,发现不同色价规格甜菜红色素基本在较高温度下加热和较长加热时间下,颜色由红色调变成浅黄色调,色差值变化大,色素保留率低。
实施例2,试验不同护色成分对甜菜红色素保留率的影响
基于甜菜红色素热稳定性差的基础上,首先试验了不同护色成分单独对其的影响,总共十六种护色原料,分别为抗坏血酸、柠檬酸、苹果酸、阿拉伯胶、黄原胶、果胶、结冷胶、海藻酸钠、乙二胺四乙酸二钠、异抗坏血酸钠、苯甲酸钠、羧甲基纤维素钠、酪蛋白酸钠、氯化钙、碳酸钙、磷酸三钙。
试验过程包括:
1、单因素试验
将甜菜红色素配制成0.5%色素溶液,分别添加不同护色原料作为对照组,不添加作为空白对照组,每种护色原料分别按不同添加量(0.01%~0.50%)添加到甜菜红溶液中,作为每种护色原料的单一试验组,然后进行水浴加热测试,选定的水浴条件为90℃,30min,检测加热前后的甜菜红色素溶液的色差值Lab和吸光度,计算ΔE和色素保留率。
具体的单因素试验方法:
将甜菜红色素E150用纯净水稀释30倍,再按0.5%添加量配制成甜菜红水溶液,每种不同护色成分分别按0.00%、0.03%、0.06%、0.09%添加到0.5%甜菜红×30溶液中,然后进行90℃水浴加热30min,检测加热前后的色差值Lab和吸光度,计算ΔE和色素保留率。
表1为添加不同护色成分加热前后色差值ΔE
不添加护色处理加热后,色素保留率约为20%~30%,抗坏血酸、异抗坏血酸钠和乙二胺四乙酸二钠的色素保留率约为40%~50%,其余均在40%以下。
2、L9(34)正交试验
在单因素试验的基础上,选出抗坏血酸、乙二胺四乙酸二钠、异抗坏血酸钠、海藻酸钠作为四个影响因素,进行L9(34)正交试验,优化护色剂组合条件,,每个因素的水平为不同添加量(0.01%~0.50%),通过试验最终得到最佳组合。
因素水平见表2,正交试验结果见表3。
表2正交试验因素水平
表3正交试验结果
选择上述正交试验最佳组合方案,按甜菜红E150:异抗坏血酸钠:海藻酸钠:乙二胺四乙酸二钠:抗坏血酸=4:2:3:3:1,加入纯净水,搅拌均匀后使用高速剪切机(8000rpm,5min),得到均匀的甜菜红溶液。
实施例4,干燥前的预处理
将甜菜红溶液、食用酒精、助干剂按5:10:85的比例进行混合,得到混合物。
助干剂分为两种:①麦芽糊精②麦芽糊精与辛烯基琥珀酸淀粉钠混合,两者的比例为34:51。
实施例5,低温真空干燥
真空干燥箱的特点是利用真空环境大大降低了需要驱逐的液体的沸点,所以真空干燥可以轻松应用于热敏性物质(例如甜菜红),使用真空干燥法可以有效缩短干燥时间。将准备好的混合物平铺于平底烘烤托盘中,放入低温真空干燥箱中,设定干燥温度为47℃,干燥时间为60min,开启真空泵,使其真空度维持在0Pa~30Pa范围内,结束后将干燥好的固态混合物放入研磨机中,打成粉末,过60目筛,得到耐热型甜菜红粉剂。
实施例6,耐热型甜菜红粉剂的加热对比
将耐热型甜菜红粉剂和空白对照组(不添加护色)分别配制成水溶液,同样进行90℃水浴加热30min,检测加热前后的色差值Lab及吸光度值,麦芽糊精组色差值ΔE=15.4,加热前后变化最小,色素保留率约在70%以上,空白对照组色差值加热前后变化较大,为19.06,色素保留率仅约为20%~30%。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (7)
1.一种耐热型甜菜红粉剂的制备方法,其特征在于,包括如下步骤:
(1)选取甜菜红色素、护色成分、纯净水,并将其混合,在高速剪切机的作用下,得到均匀的甜菜红溶液;
(2)选取助干剂作为载体,将甜菜红溶液与助干剂加入食用酒精混合均匀,得到混合物;
(3)将混合物进行低温真空干燥,再研磨成粉末,即可得到甜菜红粉剂。
2.如权利要求1所述的一种耐热型甜菜红粉剂的制备方法,其特征在于,所述的护色成分包括异抗坏血酸钠、海藻酸钠、乙二胺四乙酸二钠、抗坏血酸,且份量比为2:3:3:1。
3.如权利要求1所述的一种耐热型甜菜红粉剂的制备方法,其特征在于,所述的步骤(1)中的剪切条件为:转速3000rpm~25000rpm,时间2min~30min。
4.如权利要求1所述的一种耐热型甜菜红粉剂的制备方法,其特征在于,所述步骤(2)中的助干剂为麦芽糊精,或麦芽糊精与辛烯基琥珀酸淀粉钠的混合物,麦芽糊精与辛烯基琥珀酸淀粉钠的份量比为34:51。
5.如权利要求1所述的一种耐热型甜菜红粉剂的制备方法,其特征在于,所述的步骤(2)中甜菜红溶液与食用酒精、助干剂的份量比为1~20:5~20:60~85。
6.如权利要求1所述的一种耐热型甜菜红粉剂的制备方法,其特征在于,所述的步骤(3)中的低温真空干燥的温度为40℃~60℃,时间为30min~90min,真空度为0Pa~30Pa。
7.如权利要求1所述的一种耐热型甜菜红粉剂的制备方法,其特征在于,所述的步骤(3)中的粉末的目数为60目~100目。
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CN112293645A (zh) * | 2019-07-30 | 2021-02-02 | 上海嘉萃生物科技有限公司 | 一种耐热性甜菜红色素及其制备方法 |
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