Water-dispersibility paprika red pigment micro emulsion and preparation method thereof

Abstract

The invention provides a water-dispersibility paprika red pigment micro emulsion and a preparation method thereof. The preparation method comprises steps that a surfactant is mixed with a cosurfactant, then an oil phase comprising paprika red pigment and edible oil is added, stirring is carried out and water is added so as to obtain a system, the system firstly becomes clear and then turbid, when the water is added to reach a certain quantity, the system suddenly becomes clear and transparent again, so as to obtain the water-dispersibility paprika red pigment micro emulsion, the mass percent content of the paprika red pigment in the micro emulsion reaches 1.98%-9.86%. The preparation method has the advantages that the pasty paprika red pigment is prepared into water-dispersibility paprika red pigment micro emulsion, so that the dispersibility of the paprika red pigment in the water and the stability of the paprika red pigment in the hot processing are improved; the preparation method is simple, low in production cost and beneficial for large scale production. The water-dispersibility paprika red pigment micro emulsion can be used in fluid food, semifluid food and high moisture food, and the application field of fat soluble paprika red pigment is enlarged.

Description

technical field [0001] The invention belongs to the field of embedding technology, and in particular relates to a water-dispersible capsanthin microemulsion and a preparation method thereof. Background technique [0002] Capsanthin, also known as capsanthin and capsanthin, is a tetraterpenoid natural red pigment extracted from capsicum. It is a dark red viscous oily liquid with a capsicum aroma. The capsanthin generally extracted is mainly capsanthin and capsanthin, accounting for about 50% to 60% of the total, and also includes zeaxanthin, β-carotene and cryptoxanthin. Capsanthin not only has no toxic and side effects on the human body, but also increases the content of carotenoids in the body, so it also has certain nutritional value and health care function. It is a natural food coloring agent specified in GB2760-2011 and has been widely used. It is used in foods such as prepared meat products, pickled vegetables, pastries and biscuits, and also in the fields of medicine...

AI Technical Summary

Problems solved by technology

Although the capsanthin microcapsules provided by these methods have improved the dispersion and stability of capsanthin in solid foods, and the convenience of packaging, transportation and storage, a large amount of polysaccharide emulsifiers have been used in the preparation process, This makes capsanthin microcapsule powder more hygroscopic; in addition, long-term homogeneous emulsification and spray drying processes consume too much energy, and powdered products are difficult to apply to liquid food