WO2019127485A1 - 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 - Google Patents

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 Download PDF

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Publication number
WO2019127485A1
WO2019127485A1 PCT/CN2017/120198 CN2017120198W WO2019127485A1 WO 2019127485 A1 WO2019127485 A1 WO 2019127485A1 CN 2017120198 W CN2017120198 W CN 2017120198W WO 2019127485 A1 WO2019127485 A1 WO 2019127485A1
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Prior art keywords
lycopene
coloring agent
food
colorant
parts
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PCT/CN2017/120198
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English (en)
French (fr)
Inventor
徐建中
贾新超
田洪
高伟
王红霞
焦丽娟
Original Assignee
晨光生物科技集团股份有限公司
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Application filed by 晨光生物科技集团股份有限公司 filed Critical 晨光生物科技集团股份有限公司
Priority to PCT/CN2017/120198 priority Critical patent/WO2019127485A1/zh
Priority to JP2020536612A priority patent/JP7406492B2/ja
Priority to KR1020207022094A priority patent/KR20200103089A/ko
Priority to EP17936407.0A priority patent/EP3732993A4/en
Priority to KR1020237014649A priority patent/KR20230062682A/ko
Priority to CN201780098102.3A priority patent/CN111629605B/zh
Publication of WO2019127485A1 publication Critical patent/WO2019127485A1/zh
Priority to US16/915,177 priority patent/US11540537B2/en

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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
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
    • C09B67/0001—Post-treatment of organic pigments or dyes
    • C09B67/0002—Grinding; Milling with solid grinding or milling assistants
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B67/00—Influencing the physical, e.g. the dyeing or printing properties of dyestuffs without chemical reactions, e.g. by treating with solvents grinding or grinding assistants, coating of pigments or dyes; Process features in the making of dyestuff preparations; Dyestuff preparations of a special physical nature, e.g. tablets, films
    • C09B67/0001—Post-treatment of organic pigments or dyes
    • C09B67/0014—Influencing the physical properties by treatment with a liquid, e.g. solvents
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/02—Antioxidant
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/213—Lycopene
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6406—Glycerol

Definitions

  • the invention relates to the field of food industry, in particular to a lycopene coloring agent having a fresh-keeping function and a preparation method thereof.
  • Lycopene is one of the carotenoids. It contains many double bonds in its molecule and has strong antioxidant activity. It can prevent the cell's antioxidant damage and prevent cancer. Secondly, lycopene can prevent heart and brain. The occurrence of vascular disease, as well as delaying aging and other functions.
  • Lycopene is a fat-soluble red pigment, which is applied to the surface of foods such as meat products, which not only makes the fresh meat color bright, but also functions as a moisturizing and fresh-keeping function, and increases the shelf life of the product.
  • the application of lycopene in food has been greatly limited.
  • the fish rod products such as crab sticks need to be coated in the process of processing, and the red pigment similar in color to the shrimp and crab is used to coat the surface of the roll to improve the color of the crab stick.
  • the natural red pigments currently used in crab sticks are cochineal red pigment, red yeast red pigment, etc., but these red pigments generally only have the effect of color protection, and the effect on preservation is poor.
  • Chinese patent document CN104621230A discloses a fresh-keeping color-protecting atomizing agent for fresh foods such as chicken wings, pork, beef, etc.
  • the main components are chitosan, glycerin and lycopene, which are emulsification of lycopene by glycerin.
  • the effect is that lycopene can be dissolved in water to form an atomizing agent, and a protective film is formed on the surface of fresh meat, thereby reducing water evaporation, but the effect on color protection is not obvious.
  • Chinese Patent Publication No. CN1053949A discloses a water-soluble emulsified tomato red vegetarian coloring agent and a preparation method thereof, and the product obtained by the solution has poor color rendering effect when applied to a surimi product.
  • the technical problem to be solved by the present invention is to overcome the defects of the prior art and provide a lycopene food coloring agent having a fresh-keeping function.
  • the coloring agent provided by the invention has the characteristics of fineness, uniformity, bright color, good water retention effect and anti-penetration.
  • the food coloring agent provided by the present invention is prepared using a raw material comprising lycopene crystals, an emulsifier, an antioxidant, glycerin, and water.
  • the core substance is lycopene crystal.
  • Lycopene is a fat-soluble pigment that is not easily absorbed by the body. At present, most of the lycopene sold on the market is a lycopene oleoresin having a content of about 15%. If a lycopene red oleoresin is directly used to prepare a colorant, the color tone of the prepared colorant tends to be yellow.
  • the invention adopts lycopene crystal as a raw material, and can prepare a red-toned coloring agent, thereby obtaining a lycopene food coloring agent having a fresh-keeping function, which is fine and uniform, bright in color, water-proof and impervious.
  • the lycopene crystal used in the present invention can be prepared by adding lycopene oleoresin as a raw material to an organic solvent for recrystallization, or can be directly commercially available.
  • the present invention can ensure that the colorant prepared by using the raw material has good color tone, particle size and viscosity by comprehensively optimizing the composition of each raw material, especially the relative amount of glycerin in the raw material and the relative amount of water.
  • the raw material preferably comprises the following components by weight: 1-3 parts of lycopene crystals, 5-20 parts of emulsifier, 0.5-5 parts of antioxidant, 60-70 parts of glycerin, and 10-20 parts of water. Share.
  • the emulsifier of the present invention is preferably prepared by mixing an oil-soluble emulsifier and a water-soluble emulsifier, preferably by mixing an oil-soluble emulsifier and a water-soluble emulsifier in a mass ratio of 1 to 5:5 to 15 to ensure the
  • the emulsifier works synergistically with a specific proportion of glycerin and water to form a good medium for lycopene, thereby providing the colorant product with excellent properties.
  • the water-soluble emulsifier may be selected from water-soluble emulsifiers for foods conventional in the art, such as one or more of Tween, sucrose monostearate and sucrose monopalmitate; the oil-soluble emulsifier; Oil-soluble emulsifiers for foods conventional in the art, such as phospholipids, may be used.
  • an antioxidant to the formulation of the present invention allows the colorant to have an antioxidant function.
  • the specific proportion of the antioxidant can synergize with the lycopene crystal to give the colorant a good freshness preservation effect.
  • the antioxidant may be selected from one or more of edible antioxidants commonly used in the art, such as L-ascorbic acid, tea polyphenols, and vitamin E.
  • the raw material is composed of the following mass percentage components: lycopene crystal 1 to 3%, oil-soluble emulsifier 1 to 5%, water-soluble emulsifier 5 to 15%, antioxidant 0.5 to 5%, glycerin 60 to 70%, water balance.
  • the lycopene colorant provided by the present invention has good particle size, hue, and viscosity.
  • the food colorant provided by the present invention has a median particle diameter D 50 of 0.55 to 0.65 ⁇ m.
  • the food coloring agent provided by the invention has a color tone value of L*25-35, a*30-35, b*20-25 (wherein L* represents black and white, 0 is black, 100 is white, and between 0 and 100 is Gray; a* indicates red-green, positive value is red, negative value is green; b* indicates yellow-blue, positive value is yellow, negative value is blue).
  • the food coloring agent provided by the present invention has a viscosity of 20,000 to 40,000 mPa ⁇ s under the conditions of a temperature of 25 ° C and a relative humidity of 60%.
  • the invention also provides a method of preparing the food colorant.
  • the food coloring agent is obtained by mixing raw materials, emulsification, and grinding.
  • the emulsification can be carried out by emulsifying the raw material to obtain a milk suspension by a emulsification method conventional in the art.
  • shear emulsification may be carried out under the conditions of 6000 to 8000 rpm.
  • the emulsification is preferably carried out at 45 to 75 °C.
  • the emulsification time is preferably from 15 to 45 minutes.
  • the emulsion suspension obtained after the emulsification is put into a grinder to be ground, and a product having a specific particle size, color tone, and viscosity can be obtained.
  • the invention has found through a large number of practices that the control of temperature during grinding is the core of whether the product provided by the invention can have good color tone and particle size. For example, if the grinding temperature is higher than 60 ° C, the grinding process to the color tone value is a*12-15.
  • the temperature control means that the temperature of the product in the grinding process is maintained within a specific range of 40 to 60 ° C by temperature control. Further preferably, the polishing has a linear velocity of 8 to 15 m/s and a polishing time of 120 to 150 minutes.
  • the particle size and color tone can be sampled every half hour, and when it is qualified, it is released and packaged, that is, the food coloring agent having the fresh-keeping function of the present invention is obtained.
  • the coloring agent is prepared by the above method, and the product can obtain good particle size, color tone and viscosity, thereby ensuring the product has the characteristics of fineness, uniformity, bright color, good water retention effect and anti-penetration.
  • the invention simultaneously protects the use of the lycopene colorant in the preparation of surimi foods.
  • the fish gizzard is obtained by mixing the fish gizzard, adding salt, auxiliary materials, etc., and kneading the viscous fish paste to form a gel body having elasticity, such as fish balls and fish cakes.
  • fishing rod is not limited to products prepared from fish as raw materials, but also products made from aquatic products such as crabs, shrimps, and shellfish, such as crab sticks.
  • the application is specifically: diluting the lycopene colorant and spraying it on the surface of the surimi food.
  • the dilution is preferably 8 to 12 times the mass of the lycopene colorant diluted with purified water.
  • the present invention preferably uses the lycopene colorant 3 to 7 g per kg of crab stick.
  • the lycopene coloring agent provided by the invention has a moderate particle size, and the color tone is suitable for the coloring of the surimi product, the coloring power is strong, and the color is bright.
  • the lycopene coloring agent provided by the invention has the effect of promoting myoglobin, makes the fish gill product bright and fresh, and has the function of preserving freshness, can kill some food microorganisms, thereby preserving food preservation and increasing the shelf. period.
  • lycopene in the lycopene crystal is 90-95%, which is purchased from Chenguang Biotechnology Group Co., Ltd.
  • This embodiment provides a lycopene coloring agent having a raw material composition of 25 g of lycopene crystals, 100 g of sucrose monostearate, 50 g of phospholipids, 5 g of vitamin E, 620 g of glycerin, and 200 g of water.
  • This embodiment further provides a preparation method of the lycopene coloring agent, specifically:
  • the milk suspension was ground into a grinder to control the grinding temperature to 40 ° C, the grinding linear velocity was 12 m/s, and the grinding was performed for 120 min.
  • the lycopene food colorant provided by the present embodiment has a D 50 of 0.58 ⁇ m; the hue values are L*35, a*30, b*20, respectively; at 25 ° C, 60% relative humidity, the The viscosity of the colorant was 40,000 mPa ⁇ s.
  • This embodiment provides a lycopene coloring agent, the raw material composition of which is: lycopene crystal 300g, Tween 80 1.1kg, phospholipid 100g, tea polyphenol 500g, glycerol 7kg, water 1kg.
  • This embodiment further provides a preparation method of the lycopene coloring agent, specifically:
  • the milk suspension was ground into a grinder to control the grinding temperature to 50 ° C, the grinding linear velocity was 8 m/s, and the grinding was performed for 150 min.
  • the lycopene food colorant provided by the present embodiment has a D 50 of 0.65 ⁇ m; the hue values are L*30, a*32, b*22, respectively; at 25 ° C, 60% relative humidity, the The viscosity of the colorant was 35,000 mPa ⁇ s.
  • This embodiment provides a lycopene coloring agent having a raw material composition of 1 kg of lycopene crystals, 15 kg of sucrose monopalmitate, 2.5 kg of phospholipids, 3 kg of ascorbic acid, 63.5 kg of glycerin, and 15 kg of water.
  • This embodiment further provides a preparation method of the lycopene coloring agent, specifically:
  • the milk suspension was ground into a grinder to control the grinding temperature to 60 ° C, the grinding linear velocity was 15 m/s, and the grinding was performed for 120 min.
  • the lycopene food colorant provided by the present embodiment has a D 50 of 0.55 ⁇ m; the hue values are L*25, a*35, b*25, respectively; at 25 ° C, 60% relative humidity, the The viscosity of the colorant was 20,000 mPa ⁇ s.
  • the lycopene colorant was prepared using the formulation disclosed in Example 1 of the Chinese patent document CN1053949A.
  • the formula is specifically: 1 kg of lycopene red oleoresin having a content of 10%, 100 g of soybean phospholipid, 4.9 kg of glycerin, and 3 kg of water.
  • the specific preparation method is the same as in the first embodiment.
  • the lycopene food colorant provided by the comparative example has a D 50 of 1.3 ⁇ m; the hue values are L*38, a*15, b*32, respectively; at 25 ° C, 60% relative humidity, The viscosity of the colorant was 8000 mPa ⁇ s.
  • Example 1 The method disclosed in Example 1 prepares a lycopene colorant.
  • the preparation method is specifically:
  • step (2) heating glycerin to 50 ° C, stirring for 20 minutes, adding the mixture of step (1), homogenizing the material three times at 20 MPa;
  • the homogenized material is transferred to a degassing tank, and degassed and aged at -10 KPa and 45 ° C for 6 hours.
  • the lycopene food colorant provided by the comparative example has a D 50 of 1.9 ⁇ m; the hue values are L*49, a*20, b*8, respectively; at 25 ° C, 60% relative humidity, The viscosity of the colorant was 16,000 mPa ⁇ s.
  • This embodiment provides a crab stick processed by using the lycopene coloring agent provided in Example 1.
  • the specific processing method is as follows: 5 g of the lycopene coloring agent is diluted 10 times with pure water (ie, diluted to 50 g), and then uniformly sprayed on the surface of 1 kg of crab sticks.
  • the crab stick processed by the lycopene coloring agent provided by the present invention was subjected to preservation and water retention experiments.
  • Control group Take 50g of purified water and spray it evenly on the surface of 1kg crab stick.
  • the crab sticks provided in the experimental group and the control group were placed in a stability test chamber (temperature: 25 ° C, relative humidity: 60%), and fresh-keeping and water-retaining experiments were carried out to detect microorganisms and water in which the crab sticks were placed for different periods of time. The results are shown in Table 1.

Abstract

公开了一种具有保鲜功能的番茄红素食品着色剂，其特征在于，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1～3份，乳化剂5～20份，抗氧化剂0.5～5份，甘油60～70份，水10～20份。所述食品着色剂是将原料混合后，经乳化、研磨而成。所得番茄红素着色剂粒度适中，色调适合鱼糜类产品的涂色，着色力强，色彩鲜艳，具有促发肌红蛋白的效果，使鱼糜类产品色泽鲜艳，显得更加新鲜，还具有保鲜功能，可杀灭部分食品微生物，从而使食品保鲜，增加了货架期。

Description

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 技术领域
本发明涉及食品工业领域，具体涉及一种具有保鲜功能的番茄红素着色剂及其制备方法。
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，其次番茄红素还能够预防心脑血管病的发生，以及延缓衰老等功能。
番茄红素为脂溶性红色素，将其应用于肉制品等食品表面，不仅可以使生鲜肉品色泽鲜艳，还能起到保湿、保鲜功能，增加产品货架期。然而，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。
蟹棒等鱼糜类产品在加工过程中需进行涂色包膜，选用与虾蟹的颜色相似的红色素，涂在卷的表面，以改善蟹棒的色泽。目前应用于蟹棒的天然红色素有胭脂虫红色素、红曲红色素等，但这些红色素一般只有护色的作用，在保鲜方面效果较差。
中国专利文献CN104621230A公开了一种用于生鲜食品如鸡翅、猪肉、牛肉等的保鲜护色雾化剂，主要成分为壳聚糖、甘油和番茄红素，是利用甘油对番茄红素的乳化作用使番茄红素可以溶于水中，形成雾化剂，在生鲜肉表面形成一层保护膜，从而减少水分蒸发，但在护色方面效果不明显。中国专利文献CN1053949A公开了一种水溶性乳化番茄红素食用着色剂及其制备方法，该方案得到的产品应用到鱼糜类产品时呈色效果不佳。
目前，亟待开发一种颗粒细腻均匀、呈色鲜艳、保水防渗透的具有保鲜功能的番茄红素食品着色剂。
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，提供一种具有保鲜功能的番茄红素食品着色剂。本发明提供的着色剂具有细腻、均匀、呈色鲜艳、保水效果好、防渗透等特点。
具体而言，本发明提供的食品着色剂是采用包括番茄红素晶体、乳化剂、抗氧化剂、甘油以及水的原料制备而成。其中，核心物质为番茄红素晶体。
番茄红素为脂溶性色素，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红油树脂制备着色剂，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，可以制备红色调的着色剂，进而获得颗粒细腻均匀、呈色鲜艳、保水防渗透的具有保鲜功能的番茄红素食品着色剂。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。
本发明通过对各原料的组成进行全面优化，尤其是对原料中甘油的相对用量以及水的相对用量进行控制，可以确保采用所述原料制备得到的着色剂具有良好的色调、粒度以及粘度。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1～3份，乳化剂5～20份，抗氧化剂0.5～5份，甘油60～70份，水10～20份。
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，优选由油溶性乳化剂和水溶性乳化剂以质量比1～5：5～15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，所述水溶性乳化剂可选用本领域常规的食品用水溶性乳化剂，如吐温、单硬脂酸蔗糖酯、单棕榈酸蔗糖酯中的一种或多种；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。
本发明在配方中加入抗氧化剂可以使所述着色剂具有抗氧化功 能。所述特定比例的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。所述抗氧化剂可选用本领域常用的可食用抗氧化剂，如L-抗坏血酸、茶多酚、维生素E中的一种或多种。
作为本发明的一种优选方案，所述原料由如下质量百分比的组分组成：番茄红素晶体1～3％，油溶性乳化剂1～5％、水溶性乳化剂5～15％，抗氧化剂0.5～5％，甘油60～70％，水余量。
本发明提供的番茄红素着色剂具有良好的粒度、色调以及粘度。具体而言，本发明提供的食品着色剂的中位粒径D 50为0.55～0.65μm。本发明提供的食品着色剂的色调值为L*25～35，a*30～35，b*20～25(其中，L*表示黑白，0为黑色，100为白色，0～100之间为灰色；a*表示红绿，正值为红色，负值为绿色；b*表示黄蓝，正值为黄色，负值为蓝色)。本发明提供的食品着色剂在温度25℃、相对湿度60％的条件下，粘度为20000～40000mPa·s。
本发明同时提供了所述食品着色剂的制备方法。具体而言，所述食品着色剂是将原料混合后，经乳化、研磨而成。
所述乳化采用本领域常规的乳化方法，将原料乳化得到乳悬液即可。作为本发明的一种具体方式，在6000～8000转/分钟的条件下进行剪切乳化即可。本发明优选所述乳化在45～75℃下进行。乳化时间优选为15～45min。
本发明对乳化后所得到的乳悬液投入研磨机进行研磨，可以确保得到特定粒度、色调以及粘度的产品。本发明通过大量实践发现，研磨时对温度的控制是本发明提供的产品能否具有良好色调和粒度的核心，如研磨温度高于60℃，则研磨过程到色调值为a*12～15，b*3～5后，即使继续研磨色调值也不再增加，无法获得具有鲜艳红色的产品；如研磨温度低于40℃，则乳悬液粘度增大，导致研磨阻力增大，研磨介质将悬浮于乳悬液中，达不到研磨效果。由于研磨过程本身会产生大量的热量使产品升温，本发明所述的控温是指通过温度控制使研磨 过程中的产品的温度维持在40～60℃的特定范围内。本发明进一步优选所述研磨的线速度为8～15m/s，研磨的时间为120～150min。
在制备过程中，可每半小时取样检测粒度和色调，合格时放出，进行包装，即得到本发明的具有保鲜功能的食品着色剂。
采用上述方法制备着色剂，可以使产品获得良好的粒度、色调以及粘度，从而确保产品具有细腻、均匀、呈色鲜艳、保水效果好、防渗透等特点。
本发明同时保护所述番茄红素着色剂在制备鱼糜类食品中的应用。所述鱼糜是指将鱼糜斩拌后，加食盐、副原料等进行擂溃，成粘稠的鱼肉糊再成型后加热，变成具有弹性的凝胶体，例如鱼丸、鱼糕、鱼香肠、鱼卷等。此处“鱼糜”不限于以鱼为原料制备而成的产品，还包括以蟹、虾、贝等水产品为原料制成的产品，如蟹棒等。
所述应用具体为：将所述番茄红素着色剂稀释后喷涂于鱼糜类食品表面。所述稀释优选为采用纯净水稀释至所述番茄红素着色剂质量的8～12倍。当所述鱼糜类食品为蟹棒时，本发明优选每kg蟹棒使用所述番茄红素着色剂3～7g。
本发明提供的番茄红素着色剂粒度适中，色调适合鱼糜类产品的涂色，着色力强，色彩鲜艳。本发明提供的番茄红素着色剂具有促发肌红蛋白的效果，使鱼糜类产品色泽鲜艳，显得更加新鲜，还具有保鲜功能，可杀灭部分食品微生物，从而使食品保鲜，增加了货架期。
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
本实施例提供了一种番茄红素着色剂，其原料组成为：番茄红素晶体25g，单硬脂酸蔗糖酯100g，磷脂50g，维生素E 5g，甘油620g，水200g。
本实施例进一步提供了所述番茄红素着色剂的制备方法，具体为：
(1)将各原料混合后加入乳化罐中，加热至45℃，在6000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120min，即得。
经检测，本实施例提供的番茄红素食品着色剂的D 50为0.58μm；色调值分别为L*35，a*30，b*20；在25℃、60％相对湿度条件下，所述着色剂的粘度为40000mPa·s。
实施例2
本实施例提供了一种番茄红素着色剂，其原料组成为：番茄红素晶体300g，吐温80 1.1kg，磷脂100g，茶多酚500g，甘油7kg，水1kg。
本实施例进一步提供了所述番茄红素着色剂的制备方法，具体为：
(1)将各原料混合后加入乳化罐中，加热至75℃，在8000转/分钟的条件下剪切乳化15min，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50℃，研磨线速度8m/s，研磨150min，即得。
经检测，本实施例提供的番茄红素食品着色剂的D 50为0.65μm；色调值分别为L*30，a*32，b*22；在25℃、60％相对湿度条件下，所述着色剂的粘度为35000mPa·s。
实施例3
本实施例提供了一种番茄红素着色剂，其原料组成为：番茄红素 晶体1kg，单棕榈酸蔗糖酯15kg，磷脂2.5kg，抗坏血酸3kg，甘油63.5kg，水15kg。
本实施例进一步提供了所述番茄红素着色剂的制备方法，具体为：
(1)将各原料混合后加入乳化罐中，加热至60℃，在7000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60℃，研磨线速度15m/s，研磨120min，即得。
经检测，本实施例提供的番茄红素食品着色剂的D 50为0.55μm；色调值分别为L*25，a*35，b*25；在25℃、60％相对湿度条件下，所述着色剂的粘度为20000mPa·s。
对比例1
采用中国专利文献CN1053949A实施例1公开的配方制备番茄红素着色剂。配方具体为：含量为10％的番茄红素红油树脂1kg，大豆磷脂100g，甘油4.9kg，水3kg。
具体制备方法同实施例1。
经检测，本对比例提供的番茄红素食品着色剂的D 50为1.3μm；色调值分别为L*38，a*15，b*32；在25℃、60％相对湿度条件下，所述着色剂的粘度为8000mPa·s。
对比例2
取实施例1提供的原料(除抗氧化剂外)，参考中国专利文献
CN1053949A实施例1公开的方法制备番茄红素着色剂。
制备方法具体为：
(1)将乳化剂(单硬脂酸蔗糖酯和磷脂)加入水中，在40℃下搅拌溶解，然后加入番茄红素晶体，在1300转/分钟高剪切混合乳化剂中搅拌混合30分钟至均匀；
(2)将甘油加热至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-10KPa、45℃下脱气陈化6小时，即得。
经检测，本对比例提供的番茄红素食品着色剂的D 50为1.9μm；色调值分别为L*49，a*20，b*8；在25℃、60％相对湿度条件下，所述着色剂的粘度为16000mPa·s。
实施例4
本实施例提供了一种采用实施例1提供的番茄红素着色剂加工而成的蟹棒。具体加工方法为：取5g的番茄红素着色剂用纯水稀释10倍(即稀释至50g)后，均匀喷涂在1kg蟹棒的表面，即得。
实验例
对采用本发明提供的番茄红素着色剂加工而成的蟹棒进行保鲜以及保水实验。
实验组：实施例4提供的采用实施例1提供的番茄红素着色剂加工而成的蟹棒；
对照组：取50g纯净水，均匀喷涂在1kg蟹棒的表面，即得。
将实验组和对照组提供的蟹棒置于稳定性试验箱(温度为25℃，相对湿度为60％)内，进行保鲜以及保水实验，检测蟹棒放置不同时间段的微生物和水分。结果如表1所示。
表1：蟹棒放置不同时间段的微生物和水分保留率的检测结果
Figure PCTCN2017120198-appb-000001
由表1结果可知，本发明的番茄红素着色剂具有很好的保鲜、保水效果。此外，实验组提供的蟹棒在稳定性试验箱中放置9天后，仍保持鲜亮外观。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种具有保鲜功能的番茄红素食品着色剂，其特征在于，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1～3份，乳化剂5～20份，抗氧化剂0.5～5份，甘油60～70份，水10～20份。
  2. 根据权利要求1所述的食品着色剂，其特征在于，所述乳化剂由油溶性乳化剂和水溶性乳化剂混合而成，优选以质量比1～5：5～15混合而成。
  3. 根据权利要求2所述的食品着色剂，其特征在于，所述水溶性乳化剂选自吐温、单硬脂酸蔗糖酯、单棕榈酸蔗糖酯中的一种或多种；和/或，所述油溶性乳化剂选用磷脂。
  4. 根据权利要求1所述的食品着色剂，其特征在于，所述抗氧化剂选自L-抗坏血酸、茶多酚、维生素E中的一种或多种。
  5. 根据权利要求1～4任意一项所述的食品着色剂，其特征在于，所述原料由如下质量百分比的组分组成：番茄红素晶体1～3％，油溶性乳化剂1～5％、水溶性乳化剂5～15％，抗氧化剂0.5～5％，甘油60～70％，水余量。
  6. 根据权利要求1～5任意一项所述的食品着色剂，其特征在于，所述食品着色剂的D 50为0.55～0.65μm；
    和/或，所述食品着色剂的色调值为L*25～35，a*30～35，b*20～25；
    和/或，所述食品着色剂在温度25℃、相对湿度60％条件下的粘度为20000～40000mPa·s。
  7. 权利要求1～6任意一项所述食品着色剂的制备方法，其特征在于，将原料混合后乳化，再进行研磨。
  8. 根据权利要求7所述的制备方法，其特征在于，所述乳化在45～75℃下进行，优选在6000～8000转/分钟的条件下进行剪切乳化15～45min。
  9. 根据权利要求7或8所述的制备方法，其特征在于，所述研 磨在40～60℃条件下进行，优选以线速度8～15m/s研磨120～150min。
  10. 权利要求1～6任意一项所述番茄红素着色剂或权利要求7～9任意一项所述方法制备而成的番茄红素着色剂在制备鱼糜类食品中的应用；
    优选地，将所述番茄红素着色剂稀释后喷涂于鱼糜类食品表面。
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US11540537B2 (en) 2023-01-03
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