CN1653949A - 乳化番茄红素及其制备方法 - Google Patents
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Abstract
本发明属于食品工业领域，特别是涉及一种天然并兼有生理功能的水溶性食用着色剂，即乳化番茄红素及其制备方法，以含量为10～80％的番茄红素、水和食用级甘油为基础料，天然大豆磷脂、蔗糖酸酯、聚甘油单月桂酸脂、聚氧乙烯失水山梨醇脂肪酸脂、黄原胶或低聚糖为乳化剂，按甘油∶水∶番茄红素∶乳化剂＝4～8∶3～7∶0.5～1∶0.1～0.3的比例，制成一种具有抗氧化、预防某些疾病的番茄红素食用着色剂，该产品呈深红色的琼脂样至橙红色的水样，主要作为食品抗氧化剂和着色剂。
Description
一、技术领域 本发明属于食品工业领域，特别是涉及一种以天然番茄红素为原料的乳化番茄红素及其制备方法。
二、背景技术 番茄红素(Lycopene)分子式C40H56，分子量536.85，异名：番茄烯，一般结构是由11个共轭及2个非共轭碳碳双键组成的直线性碳氢化合物，在472nm有最大吸收峰，纯品为针状深红色晶体，不溶于水，难溶于甲醇、乙醇，可溶于乙醚、石油醚、己烷、丙酮，易溶于氯仿、苯、二硫化碳等有机溶剂，是一种脂溶性天然色素，是类胡萝卜素的一种。番茄红素广泛存在于番茄及其制品、西瓜、粉红色番石榴和粉红色葡萄柚等蔬菜水果中，但大量存在于番茄及其加工产品中。当果实成熟时，番茄红素的生物合成明显增加，使水果呈现红色的色泽。番茄红素具有优越的生理功能：抗氧化性能在类胡萝卜素中最强，清除单线态氧效果是维生素E的100倍，是β-胡萝卜素的2倍；能有效预防前列腺癌、消化道癌等及心血管疾病的发生；是血清中与抗老化疾病相关的微量物质，可以抑制与老化相关的退行性疾病；能很好地保持淋巴细胞免受·NO2自由基造成的细胞膜损害或细胞坏死。因此，它是一种很有发展前途的新型功能性天然色素，作为具有营养与着色双重作用的食品添加剂，广泛应用于保健食品、医药和化妆品领域。在空气中放置的番茄红素对光十分敏感，尤其是对日光和紫外光，日光下半天，番茄红素基本损失殆尽，紫外光下三天损失40％。番茄红素的深红色是由于它的晶体状态，而且受其粒径分布的影响。当晶体溶解后，番茄红素就失去在红色区的着色能力，这在多种有机溶剂中很容易发生。当番茄红素油树脂分散于水溶液时，取决于浓度，由黄变橙，而且不能用来赋予食品红色。因此，如何保持番茄红素最强的着色力至关重要。欧洲专利EP608027A2技术通过直接分离番茄成色素细胞(其番茄红素以结晶方式存在)获得浓缩物，再脱水、冻干或以冷冻的形式用作食品着色剂，不需使用有机溶剂提取，避免了色素颜色的改变，但无法获得纯品。研究表明，番茄红素微胶囊化后大大提高了稳定性，此外添加抗氧化剂可提高微胶囊化过程中番茄红素的保留率，微胶囊化可延缓其变质，增加货架寿命，并且可以应用于方便食品中，便于携带和使用。
三、发明内容 本发明的目的是提供一种天然并兼有生理功能的水溶性食用着色剂，即乳化番茄红素及其制备方法，提高了番茄红素的稳定性，解决了番茄红素在红色区失去着色能力的问题，它以含量为10～80％的番茄红素、水和食用级甘油为基础料，天然大豆磷脂、蔗糖酸酯、聚甘油单月桂酸脂、聚氧乙烯失水山梨醇脂肪酸脂、黄原胶或低聚糖为乳化剂，按甘油∶水∶番茄红素∶乳化剂＝4～8∶3～7∶0.5～1∶0.1～0.3的比例及以下步骤依次进行：
①将乳化剂加入水中，在40～60℃下搅拌溶解，然后加入番茄红素并在1200～4000转/分钟高剪切混合乳化机中搅拌混合；
②将食用级甘油加热至50～55℃，边搅拌边加入步骤①的混合料，在20～25MPa下均质物料三次；
③均质后的物料转入脱气罐，在-10～25kpa45℃下脱气陈化6～12小寸，制成一种具有抗氧化、预防某些疾病的番茄红素食用着色剂，该产品呈深红色的琼脂样至橙红色的水样，主要作为食品抗氧化剂和着色剂。
四、具体实施方式 实施例一 按甘油∶水∶番茄红素∶乳化剂＝4～8∶3～7∶0.5～1∶0.1～0.3的比例及以下步骤配制水溶性乳化番茄红素产品：
①将天然大豆磷脂100g加入3kg水中，在40℃下搅拌溶解，然后加入1kg含量为10％的番茄红素油树脂在1200～4000转/分钟高剪切混合乳化机中搅拌混合30分钟至均匀；
②将4.9公斤食用级甘油加热至50℃，搅拌20分钟后加入步骤①的混合料，在20MPa下均质物料三次；
③均质后的物料转入脱气罐，在-10kpa45℃下脱气陈化6小时，进行包装。
实施例二 按甘油∶水∶番茄红素∶乳化剂＝4～8∶3～7∶0.5～1∶0.1～0.3的比例及以下步骤配制水溶性乳化番茄红素产品：
①将蔗糖酸酯160g加入4.39kg水中，在50℃下搅拌溶解，然后加入700g含量为45％的番茄红素油树脂在1200～4000转/分钟高剪切混合乳化机中搅拌混合30分钟至均匀；
②将5.25公斤食用级甘油加热至55℃，搅拌20分钟后加入步骤①的混合料，在25MPa下均质物料三次；
③均质后的物料转入脱气罐，在10kpa45℃下脱气陈化8小时，进行包装。
实施例三 按甘油∶水∶番茄红素∶乳化剂＝4～8∶3～7∶0.5～1∶0.1～0.3的比例及以下步骤配制水溶性 乳化番茄红素产品：
①将低聚糖200g加入5kg水中，在60℃下搅拌溶解，然后加入800g含量为75％的番茄红素油树脂在1200～4000转/分钟高剪切混合乳化机中搅拌混合30分钟至均匀；
②将6公斤食用级甘油加热至55℃，搅拌20分钟后加入步骤①的混合料，在25MPa下均质物料三次；
③均质后的物料转入脱气罐，在25kpa45℃下脱气陈化12小时，进行包装。
Claims (5)
1、乳化番茄红素，其特征在于由甘油、水、番茄红素和乳化剂组成，各组分之比为4～8∶3～7∶0.5～1∶0.1～0.3。
2、根据权利要求1所述的乳化番茄红素，其特征在于所述的甘油为食用级甘油。
3、根据权利要求1所述的乳化番茄红素，其特征在于所述的番茄红素含量为10～80％。
4、根据权利要求1所述的乳化番茄红素，其特征在于所述的乳化剂为天然大豆磷脂、蔗糖酸酯、聚甘油单月桂酸脂、聚氧乙烯失水山梨醇脂肪酸脂、黄原胶或低聚糖。
5、根据权利要求1所述的乳化番茄红素的制备方法，其特征在于按甘油∶水∶番茄红素∶乳化剂＝4～8∶3～7∶0.5～1∶0.1～0.3及以下步骤依次进行：
①将乳化剂加入水中，在40～60℃下搅拌溶解，然后加入番茄红素并在1200～4000转/分钟高剪切混合乳化机中搅拌混合；
②将食用级甘油加热至50～55℃，边搅拌边加入步骤①的混合料，在20～25MPa下均质物料三次；
③均质后的物料转入脱气罐，在-10～25kpa45℃脱气陈化6～12小时即可。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100508951C (zh) * | 2007-07-31 | 2009-07-08 | 中国农业大学 | 一种透明水分散型番茄红素浓缩液的制备方法 |
| EP2355803A1 (en) * | 2008-11-14 | 2011-08-17 | Archer-Daniels-Midland Company | Organogel compositions and processes for producing |
| CN104687175A (zh) * | 2015-02-11 | 2015-06-10 | 郑州轻工业学院 | 一种乳化红枣浓浆及其制备方法 |
| CN105166880A (zh) * | 2014-06-18 | 2015-12-23 | 新疆西域果宝生物科技有限公司 | 一种番茄红素营养保健口服液的制备方法 |
| CN106031507A (zh) * | 2015-03-17 | 2016-10-19 | 张跃华 | 番茄红素功能饮料及其制备方法 |
| CN107411076A (zh) * | 2017-05-17 | 2017-12-01 | 安徽华禹食品有限公司 | 一种番茄红素食品及其制备方法 |
| WO2019127485A1 (zh) * | 2017-12-29 | 2019-07-04 | 晨光生物科技集团股份有限公司 | 一种具有保鲜功能的番茄红素着色剂及其制备方法与应用 |
| CN110305497A (zh) * | 2019-07-12 | 2019-10-08 | 天津宏顺科生物科技有限公司 | 一种将脂溶性天然色素转为水溶性色素及其褪色保护的方法 |
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| DE4200728A1 (de) * | 1992-01-14 | 1993-07-15 | Basf Ag | Stabile, fluessige praeparate fettloeslicher substanzen |
| JP4656463B2 (ja) * | 2000-05-02 | 2011-03-23 | 富士化学工業株式会社 | 着色用の安定なエマルジョン及びその製造方法 |
| CN1545914A (zh) * | 2003-12-12 | 2004-11-17 | 新疆生命红红花开发有限责任公司 | 天然番茄红素油树脂及天然番茄红素结晶物的生产方法 |
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2005
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100508951C (zh) * | 2007-07-31 | 2009-07-08 | 中国农业大学 | 一种透明水分散型番茄红素浓缩液的制备方法 |
| EP2355803A1 (en) * | 2008-11-14 | 2011-08-17 | Archer-Daniels-Midland Company | Organogel compositions and processes for producing |
| AU2009313928B2 (en) * | 2008-11-14 | 2015-07-09 | Archer Daniels Midland Company | Organogel compositions and processes for producing |
| CN105166880A (zh) * | 2014-06-18 | 2015-12-23 | 新疆西域果宝生物科技有限公司 | 一种番茄红素营养保健口服液的制备方法 |
| CN104687175A (zh) * | 2015-02-11 | 2015-06-10 | 郑州轻工业学院 | 一种乳化红枣浓浆及其制备方法 |
| CN106031507A (zh) * | 2015-03-17 | 2016-10-19 | 张跃华 | 番茄红素功能饮料及其制备方法 |
| CN107411076A (zh) * | 2017-05-17 | 2017-12-01 | 安徽华禹食品有限公司 | 一种番茄红素食品及其制备方法 |
| WO2019127485A1 (zh) * | 2017-12-29 | 2019-07-04 | 晨光生物科技集团股份有限公司 | 一种具有保鲜功能的番茄红素着色剂及其制备方法与应用 |
| CN111629605A (zh) * | 2017-12-29 | 2020-09-04 | 晨光生物科技集团股份有限公司 | 一种具有保鲜功能的番茄红素着色剂及其制备方法与应用 |
| CN111629605B (zh) * | 2017-12-29 | 2022-03-08 | 晨光生物科技集团股份有限公司 | 一种具有保鲜功能的番茄红素着色剂及其制备方法与应用 |
| US11540537B2 (en) | 2017-12-29 | 2023-01-03 | Chenguang Biotech Group Co., Ltd. | Lycopene colorant having fresh-keeping function, preparation method therefor and application thereof |
| CN110305497A (zh) * | 2019-07-12 | 2019-10-08 | 天津宏顺科生物科技有限公司 | 一种将脂溶性天然色素转为水溶性色素及其褪色保护的方法 |
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