CN117256774A - Freeze-dried strawberry mixed color fixative and preparation method thereof - Google Patents
Freeze-dried strawberry mixed color fixative and preparation method thereof Download PDFInfo
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 53
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 94
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 16
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- 230000015572 biosynthetic process Effects 0.000 description 1
- WYEMLYFITZORAB-UHFFFAOYSA-N boscalid Chemical compound C1=CC(Cl)=CC=C1C1=CC=CC=C1NC(=O)C1=CC=CN=C1Cl WYEMLYFITZORAB-UHFFFAOYSA-N 0.000 description 1
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- 235000002864 food coloring agent Nutrition 0.000 description 1
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- 239000001257 hydrogen Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 238000010150 least significant difference test Methods 0.000 description 1
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- MQYXUWHLBZFQQO-QGTGJCAVSA-N lupeol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)CC[C@@H](C(=C)C)[C@@H]5[C@H]4CC[C@@H]3[C@]21C MQYXUWHLBZFQQO-QGTGJCAVSA-N 0.000 description 1
- PKGKOZOYXQMJNG-UHFFFAOYSA-N lupeol Natural products CC(=C)C1CC2C(C)(CCC3C4(C)CCC5C(C)(C)C(O)CCC5(C)C4CCC23C)C1 PKGKOZOYXQMJNG-UHFFFAOYSA-N 0.000 description 1
- 150000002660 luteolin derivatives Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 239000003960 organic solvent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- XVFMGWDSJLBXDZ-UHFFFAOYSA-O pelargonidin Chemical compound C1=CC(O)=CC=C1C(C(=C1)O)=[O+]C2=C1C(O)=CC(O)=C2 XVFMGWDSJLBXDZ-UHFFFAOYSA-O 0.000 description 1
- HKUHOPQRJKPJCJ-UHFFFAOYSA-N pelargonidin Natural products OC1=Cc2c(O)cc(O)cc2OC1c1ccc(O)cc1 HKUHOPQRJKPJCJ-UHFFFAOYSA-N 0.000 description 1
- 235000006251 pelargonidin Nutrition 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N quercetin Natural products C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a freeze-dried strawberry mixed color fixative and a preparation method thereof. Comprises the following steps: (1) After preparing 1.2% sodium alginate solution and 3.0% calcium lactate solution, mixing the same volume to prepare a compound penetrating agent of 1.5% calcium lactate and 0.6% sodium alginate. (2) A0.04 mg/ml solution of orientin extracted from Louis tea phenol was prepared. (3) Mixing the above (1) and (2) in equal volume to prepare the color-mixing color fixative. The mixed color fixative can better protect strawberry pigments, antioxidants and the like, thereby improving the color stability of the strawberry pigments. Compared with other color fixatives, the mixed color fixative introduces the concept of mixed color fixative treatment and proves the effectiveness of the mixed color fixative in freeze-drying strawberry color protection. The method is of great importance for the quality maintenance of freeze-dried strawberry products in the storage and sales processes, and is of great importance for the sustainable development of the freeze-dried strawberry industry.
Description
Technical Field
The invention relates to a freeze-dried strawberry mixed color fixative, in particular to a preparation method and application of a mixed color fixative composed of orientin which is a unique tea phenol substance from Louis tea.
Background
Strawberry is a berry fruit with short harvest time, concentrated production and difficult preservation. In order to prolong the shelf life of strawberries in the market, the strawberries are mostly processed by adopting a freeze-drying technology to prepare freeze-dried strawberry products. However, the color of the strawberry is damaged due to the loss of a large amount of water, anthocyanin decomposition and the like in the freeze drying process of the strawberry, capillary closure caused by shrinkage and collapse of the shape also occurs, the tissue structure of the strawberry product is changed, and finally the quality of the freeze-dried product is reduced.
At present, relatively few studies on strawberry color protection problems are conducted, and previous studies mainly focused on the application of a single color protection agent, but few studies on composite color protection agents are conducted. The strawberry contains anthocyanin, which is a water-soluble natural pigment widely existing in natural plants. The main factors influencing the stability of anthocyanin are pH, temperature, oxygen concentration, ascorbic acid, sulfur dioxide, metal ions and sugar, and the temperature change and the autolysis of anthocyanin itself during the freeze-drying process are the main reasons for strawberry discoloration and whitening. Anthocyanins are naturally sensitive to the presence of acids, bases in light, temperature, oxygen or surrounding matrix. In order to enhance the anthocyanin and color stability in strawberries, one of the best methods is to form a molecular complex between the anthocyanins, known as co-pigmentation. Orientin in Louis tea is identified as an effective co-pigment of pelargonidin, which has a stronger co-pigment effect than its polysaccharide luteolin, and which has the most pronounced color shift in the heat treatment solution. The component consists of natural plant extracts, does not contain any chemical synthetic substances, and is harmless to human health. The color fixative is added in the processing process, so that the color of the freeze-dried strawberries can be kept, the oxidation resistance of the product can be enhanced, and the quality and market competitiveness of the product are improved. The flavonoid-rich fraction consisting of luteolin, apigenin and quercetin glycoside in the lupeol extract is considered as a color enhancer and stabilizer for strawberry products, and can be covalently bound with aromatic chromophore of anthocyanin to improve color stability of the products.
It can be seen that the extract of Louis tea phenol can be used in the development of mixed color fixatives. There are few studies in the prior art on the effect of orientin, a lewis boscalid extract, on the color of freeze-dried strawberries.
Disclosure of Invention
The invention aims to provide a preparation method of a novel food color fixative, in particular to a color fixative for freeze-dried strawberries.
The technical problems to be solved by the invention are as follows: the freeze-dried strawberry mixed color fixative is characterized by comprising a mixed solution of a composite penetrating agent consisting of sodium alginate and calcium lactate and orientin solution.
The technical scheme adopted for realizing the purpose of the invention is as follows:
and dissolving a proper amount of calcium lactate and sodium alginate to form a solution, mixing the solution according to a proportion to obtain a compound solution (1.5% of calcium lactate and 0.6% of sodium alginate) with a required concentration, and mixing the compound solution with orientin solution according to a proportion of 1:1 (V/V) to obtain the color-mixing color-protecting agent.
The preparation method of the mixed color fixative comprises the following steps:
(1) 7.5g of calcium lactate and 3.0g of sodium alginate were taken and dissolved in 250ml of water by heating to obtain a solution containing 1.2% sodium alginate and 3.0% calcium lactate. Then mixing according to the proportion of 1:1 (V/V), stirring and heating until the composite penetrating agent containing 1.5% of calcium lactate and 0.6% of sodium alginate is obtained.
(2) 20mg of orientin (unique tea phenols of Louis tea) is added into 500mL of distilled water, a small amount of edible ethanol is slowly added, and then the mixture is stirred by a magnetic stirrer for 1h or until solid powder is dissolved, and finally 0.04mg/mL orientin solution is obtained. Mixing the orientin solution with the compound penetrant (1.5% calcium lactate and 0.6% sodium alginate) obtained in the step (1) according to the ratio of 1:1 (V/V) to obtain the color-mixing color-protecting agent.
Preferably, in step (1) of the present invention, the sodium alginate solid should not be selected to have a relatively high viscosity, which forms an extremely viscous liquid with the aqueous solution, negatively affecting the subsequent mixing.
Furthermore, the preparation of the compound penetrant in the step (1) needs to be properly heated to 50 ℃, and then the prepared sodium alginate solution is slowly added into the calcium lactate solution for rapid stirring. Sodium alginate is a marine polysaccharide, and its aqueous solution has high viscosity, and forms gel rapidly when encountering calcium ions.
Furthermore, a small amount of edible ethanol is needed to be added for orientin dissolution. Orientin is a luteolin derivative, and has a ketone group, two ether groups and phenyl groups in its chemical structure. Which is soluble in organic solvents and insoluble in water. When the orientin solution is prepared, edible grade ethanol is slowly dripped until orientin is completely dissolved, and a large amount of water is added for dilution. Thereby obtaining orientin solution and greatly reducing the influence of ethanol.
The invention has the beneficial effects that:
the invention relates to a freeze-dried strawberry mixed color fixative, and aims to solve the problem that the traditional freeze-dried strawberry is easy to fade in the processing process. The mixed color fixative adopts a compound formula of various natural plant extracts, is rich in antioxidant substances such as anthocyanin and carotenoid, and can effectively protect the color and nutrient components of strawberries.
The invention has the following beneficial effects: 1. the color stability of the freeze-dried strawberry product is obviously improved, and the shelf life of the freeze-dried strawberry product is prolonged. 2. The original flavor and natural color of the strawberries are maintained, and the visual appeal of the product is improved. 3. The mixed color fixative has natural components, is harmless to human health, and meets the consumption requirements of green foods. 4. Through scientific proportioning, the antioxidation capability of the strawberry product is improved, and the quality degradation of the strawberry product is delayed. The freeze-dried strawberry mixed color fixative has wide application prospect in the fields of food processing and nutrition and health care.
Drawings
The following describes the embodiments and advantageous effects of the present invention in further detail with reference to the accompanying drawings.
FIG. 1 shows the anthocyanin content of lyophilized strawberry treated with clear water control, composite penetrant, orientin solution and mixed color fixative. (note: CK-clear water control; CP-composite penetrant containing 1.5% calcium lactate and 0.6% sodium alginate; OS-0.04mg/ml orientin solution; MCF-0.04mg/ml orientin solution and composite penetrant containing 1.5% calcium lactate and 0.6% sodium alginate are mixed at a ratio of 1:1 (V/V) to prepare a mixed color fixative; different lower case letters indicate significant differences between LSD test treatments, P <0,05; and the following figures are the same).
Figure 2 total acid content of lyophilized strawberries treated with fresh water control, composite penetrant, orientin solution and mixed color fixative.
Figure 3 vitamin C content of lyophilized strawberries treated with fresh water control, composite penetrant, orientin solution and mixed color fixative.
Fig. 4L, a, b values for the water control, composite penetrant, orientin solution and mixed color fixative treated freeze-dried strawberries.
Detailed Description
Example 1
The embodiment provides an implementation process of a freeze-dried strawberry mixed color fixative, which comprises the following steps of:
(1) Weighing 3.0g sodium alginate, putting into a 250ml conical flask, dissolving in 250ml distilled water, heating the mixed solution, stirring on a magnetic stirrer for about one hour until the sodium alginate is completely dissolved, and finally standing the solution at room temperature overnight to ensure that the sodium alginate is uniformly dissolved;
(2) 7.5g of calcium lactate was weighed into a 250ml conical flask and dissolved in 250ml distilled water, then the mixed solution was heated and stirred on a magnetic stirrer for 1h until the mixture was completely dissolved, and finally the solution was left overnight to ensure a uniform dissolution of the mixture.
(3) 20mg of orientin (unique tea phenols of Louis tea) is added into 500mL of distilled water, a small amount of edible ethanol is slowly added, and then the mixture is stirred by a magnetic stirrer for 1h or until solid powder is dissolved, and finally 0.04mg/mL orientin solution is obtained.
(4) The synthesis process of the mixed color fixative is as follows: slowly mixing the calcium lactate solution prepared in the step (2) with the sodium alginate solution prepared in the step (1) according to the ratio of 1:1 (V/V), and stirring while adding until the compound penetrating agent is formed. And (3) mixing the obtained composite penetrating agent with the orientin solution prepared in the step (3) according to the proportion of 1:1 (V/V) to prepare the color-mixing color-protecting agent.
EXAMPLE 2 Experimental results of the lyophilized strawberry color fixative prepared in example 1
The experiment related to this example was based on the freeze-dried strawberry color fixative mixture of example 1, and specifically:
1. sensory evaluation, specific experimental procedure and experimental conclusion are as follows:
four groups of freeze-dried strawberry slices prepared in 1.5 are randomly selected to be 300 slices respectively, and after being respectively palletized, 20 gramineous students serving as evaluators of food science and engineering science of the university of ocean are invited to form a freeze-dried strawberry sensory evaluation group, sensory tests are respectively carried out in 20 independent laboratory rooms (or compartments), and indexes such as appearance, color, taste, tissue integrity and the like of the freeze-dried strawberries are evaluated and scored (see table 1).
Table 1 organoleptic scoring criteria for freeze-dried strawberries
The freeze-dried strawberry sensory evaluation scores were mainly referenced to the appearance, color, taste, and tissue integrity, etc., and the results are shown in table 2. Single factor analysis of variance shows that different treatments significantly affected the appearance, color, taste and tissue integrity of freeze-dried strawberries and their total score (P < 0.001), with four sensory scoring indices and their total score in order: the color fixative mixture > orientin solution > composite penetrant > clear water control (table 2).
The sensory evaluation scores of the appearance and the taste of the freeze-dried strawberries treated by the mixed color fixative are obviously higher than those of the water control, the composite penetrating agent and the orientin solution; wherein the appearance score was improved by 16.80% -25.00% and the taste score was improved by 8.86% -10.88% (P <0.05; table 2). In addition, there was no significant difference in the sensory evaluation scores of appearance and taste of the fresh water control, composite penetrant and orientin solution treated lyophilized strawberries (P >0.05; table 2). Meanwhile, the tissue integrity score of the freeze-dried strawberries treated by the mixed color fixative is obviously higher than that of the strawberries treated by the clear water control, the composite penetrating agent and the orientin solution, and is improved by 17.19-77.17 percent (P is less than 0.05; table 2); the tissue integrity scores of the freeze-dried strawberries treated with the composite penetrant and the orientin solution are not significantly different (P > 0.05), but are significantly higher than those of the fresh water control treatment, and are respectively improved by 41.73% and 51.18% (P <0.05; table 2).
The sensory evaluation total score and the color evaluation score of the freeze-dried strawberries treated by the mixed color fixative are obviously higher than those of the water control, the composite penetrating agent and the orientin solution; wherein the color score increased by 13.71% -54.95% and the sensory evaluation total score increased by 13.48% -30.45% (P <0.05; table 2). The sensory evaluation total score and the color evaluation score of the freeze-dried strawberries treated by the orientin solution are obviously higher than those of the water control and the composite penetrating agent; wherein the color score increased by 36.26% and 19.23% and the sensory evaluation total score increased by 14.95% and 6.50% (P <005; table 2). In addition, the sensory evaluation total score and the color evaluation score of the freeze-dried strawberries treated with the composite penetrant are significantly higher than those of the clear water control, and are respectively improved by 14.29 percent and 6.50 percent (P <0.05; table 2).
TABLE 2 sensory score of lyophilized strawberry treated with clear water control, composite penetrant, orientin solution and Mixed color fixative, single factor analysis of variance between treatments (F/P value)
Note that: the measured index data values in the table are average value plus or minus standard error; *** representing a one-factor analysis of variance, P<0.001; different lowercase marks marked by the index data of the same line reach a remarkable level (P) through the difference between LSD inspection processing<0.05)。
2. Determination of nutritional ingredients
1. Freeze-dried strawberry anthocyanin content
The higher the anthocyanin content, the more vivid the red color of the strawberry. Single factor anova showed that the anthocyanin content of freeze-dried strawberries was very different between the different treatments (f=42.37, p <0.001; table 3). Compared with the clear water contrast, the anthocyanin content of the freeze-dried strawberries treated by the composite penetrating agent, the orientin solution and the mixed color fixative is improved; wherein, the anthocyanin content of the orientin solution and the freeze-dried strawberry treated by the mixed color fixative is obviously improved by 14.85 percent and 71.88 percent (P <0.05; figure 1), and the anthocyanin content of the freeze-dried strawberry treated by the mixed color fixative is obviously higher than that of the freeze-dried strawberry treated by the composite penetrant and the orientin solution, and is obviously improved by 68.31 percent and 49.66 percent (P <0,05; figure 1). Therefore, the anthocyanin content in the freeze-dried strawberries treated by the composite penetrating agent, the orientin solution and the mixed color fixative is increased, wherein the color protection effect of the freeze-dried strawberries treated by the mixed color fixative is the best.
2. The total acid content of the freeze-dried strawberries is determined by the following specific experimental process and experimental conclusion:
the total acid represents the amount of hydrogen ions that can be finally released, the higher the content thereof, the higher the acidity, and the anthocyanin is a water-soluble pigment, which changes color according to the acidity of the cell sap. Thus, the higher the total acid content, the more pronounced the red color will be exhibited by the sample. Single factor anova showed significant differences in total acid content of freeze-dried strawberries between treatments (f=4.50, p=0.040; table 3). The total acid content of the freeze-dried strawberries treated by the mixed color fixative is obviously higher than that of the freeze-dried strawberries treated by the clear water control, the composite penetrating agent and the orientin solution, which are respectively and obviously improved by 30.59 percent, 32.81 percent and 18.26 percent (P <0,05;
fig. 2).
3. The vitamin C content of the freeze-dried strawberries is determined by the following specific experimental process and experimental conclusion:
single factor anova showed that the vitamin C content of the freeze-dried strawberries was very different between different treatments (f=18.56, p <0.001; table 3). Compared with the clear water contrast, the vitamin C content of the freeze-dried strawberries treated by the compound penetrant, the orientin solution and the mixed color fixative is improved; wherein, the vitamin C content of the orientin solution and the freeze-dried strawberry treated by the mixed color fixative is obviously improved by 17.21 percent and 31.56 percent (P <0.05; figure 3), and the vitamin C content of the freeze-dried strawberry treated by the mixed color fixative is obviously higher than that treated by the composite penetrating agent and the orientin solution, and is obviously improved by 26.45 percent and 12.24 percent respectively (P <0,05; figure 3). Therefore, the loss of vitamin C content in the freeze-dried strawberries treated by the composite penetrating agent, the orientin solution and the mixed color fixative is minimal, wherein the freeze-dried strawberries treated by the mixed color fixative have the best treatment effect.
3. The values of L, a and b are measured, and the specific experimental process and experimental conclusion are as follows:
single factor anova showed that the L values (f=11.56, p=0.0028), a values (f=17.58, p < 0.001) and b values (f=33.68, p < 0.001) of freeze-dried strawberries all differed very significantly between the different treatments (table 3). The L, a, b values of the freeze-dried strawberries treated with the composite penetrant, orientin solution and the mixed color fixative were all improved compared to the clear water control (fig. 4). Wherein, the L value of the freeze-dried strawberry treated by the mixed color fixative is obviously higher than that of the freeze-dried strawberry treated by the clear water control, the composite penetrating agent and the orientin solution, which are respectively obviously improved by 18.63 percent, 14.68 percent and 12.88 percent (P <0.05; fig. 4A); the a and B values of the orientin solution and the freeze-dried strawberry treated with the mixed color fixative are significantly higher than those of the clear water control and the composite penetrant treatment, and the a and B values of the freeze-dried strawberry treated with the mixed color fixative are significantly higher than those of the orientin solution treatment (P <0.05; fig. 4B and 4C). Therefore, the orientin solution and the mixed color fixative have good color protection effect on the freeze-dried strawberries, and the mixed color fixative has the best color protection effect on the freeze-dried strawberries, so that the redness and the brightness of the freeze-dried strawberries can be effectively enhanced.
The invention introduces the concept of mixed color fixative treatment and proves the effectiveness of the mixed color fixative (prepared by mixing 0.04mg/ml orientin solution with a compound penetrating agent containing 1.5% of calcium lactate and 0.6% of sodium alginate in equal volume) in freeze-drying strawberry color preservation. Compared with the effect of a single color fixative in maintaining the color of the strawberries, the color protection effect of freeze-dried strawberries is obviously improved by the mixed color fixative treatment. Before the strawberry is freeze-dried, the strawberry pigment, the antioxidant and the like can be better protected by mixing the color fixative, so that the stability of the strawberry color is improved. This is critical to the quality maintenance of the freeze-dried strawberry product during storage and sale, and also has a great significance to the sustainable development of the freeze-dried strawberry industry.
Claims (6)
1. Application of composite penetrant and orientin in preparing mixed color fixative is provided.
2. Application of composite penetrant and orientin in preparing food mixed color fixative is provided.
3. The use according to claim 2, wherein the food product comprises a freeze-dried food product.
4. Use according to claim 3, wherein the freeze-dried food product is freeze-dried strawberry.
5. A freeze-dried strawberry mixed color fixative is characterized by comprising a mixed solution of a composite penetrating agent consisting of sodium alginate and calcium lactate and orientin solution.
6. The method for preparing the mixed color fixative according to claim 1, comprising the steps of:
(1) Heating 7.5g of calcium lactate and 3.0g of sodium alginate to dissolve in 250ml of water to obtain a solution containing 1.2% of sodium alginate and 3.0% of calcium lactate; mixing according to a ratio of 1:1 (V/V), stirring and heating until a composite penetrating agent containing 1.5% of calcium lactate and 0.6% of sodium alginate is obtained;
(2) Adding 20mg of orientin into 500mL of distilled water, slowly adding a small amount of edible ethanol, and stirring for 1h by using a magnetic stirrer or until solid powder is dissolved to finally obtain 0.04mg/mL orientin solution; mixing the orientin solution with the compound penetrant (1.5% calcium lactate and 0.6% sodium alginate) obtained in the step (1) according to the ratio of 1:1 (V/V) to obtain the color-mixing color-protecting agent.
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