Method for preventing fading of drinks
A technology for beverages and pigments, applied in applications, food preparation, food science, etc., can solve problems such as fading and poor light resistance
Inactive Publication Date: 2012-10-03
天津天康源生物技术有限公司
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Problems solved by technology
[0004] However, the light fastness of the above-mentioned cochineal red pigment is not very good, and it will also fade after a long period of light
Method used
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Embodiment 1～3
[0026] Embodiment 1~3: Added the syrup containing Aspergillus niger oligosaccharide (trade name: flavor oligomeric, oligosaccharide content: 43.5%, solid content: 73%), produced the present composition that has table 1 to carry out Invention of beverages containing cochineal pigment. In addition, Table 1 also lists the composition of the drink which did not add the control substance (containing cochineal red pigment) containing Aspergillus niger oligosaccharide.
[0027] Table 1
[0028]
[0029]
[0030] The dietary fiber in the table uses polydextrose. And the pH value of the various beverages prepared is 3.
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The invention discloses a method for preventing fading of drinks containing cochineal color. According to the technical scheme, the method for preventing fading of drinks containing cochineal color includes adding Aspergillus niger oligosaccharide in drink containing cochineal color, wherein the weight ratio of the cochineal color contained in the drink to the Aspergillus niger oligosaccharide is(1mg):(0.02-10.8g). The Aspergillus niger oligosaccharide is added into the drink containing the cochineal color, and accordingly the fading of the cochineal color can be prevented for a long period of time. By adding the Aspergillus niger oligosaccharide 700 times of the cochineal color by weight into the drink containing the cochineal color, fading cannot occur even in two months, and the fine fading preventive effect is revealed.
Description
technical field [0001] The present invention relates to a method for preventing beverage from fading, more specifically, relates to a method for preventing beverage containing carmine pigment from fading. Background technique [0002] In the past, in order to increase the attractiveness of food, various pigments have been used. Especially recently, consumer demand for natural pigments has gradually increased. Among the natural pigments, berry pigments, cabbage red pigments, grape skin pigments and other anthocyanin pigments ranging from orange to red have been widely used in food since ancient times. However, these pigments have the serious defects of weak light fastness, easy fading or discoloration. [0003] To solve this problem, cochineal (in acidic environment) also presents an orange to red color, which is known to be a pigment with better light resistance among natural pigments, and is widely used in acidic foods. [0004] However, the light fastness of the above-m...
Claims
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IPC IPC(8): A23L1/272A23L2/52A23L5/41
Inventor 郑慧英
Owner 天津天康源生物技术有限公司
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