Preparation method of high-stability cellulose base natural edible anthocyan pigment compound

Abstract

The invention discloses a preparation method of a high-stability cellulose base natural edible anthocyan pigment compound. The compound consists of two parts of main materials and auxiliary materials, wherein the main materials comprise anthocyan as a functional component, and a nanometer / micron cellulose substance or a derivative colloidal solution thereof as a base material, wherein the nanometer / micron cellulose substance or the derivative colloidal solution thereof is used for loading the functional component; the auxiliary materials contain a stabilizing agent and a polysaccharide thickening agent. The preparation method comprises the following steps: at a lower rotating speed, dropwise adding an aqueous / organic solvent solution of anthocyan natural pigment into a pre-sheared base material mother solution using a cellulose base colloidal solution as a main component, and shearing the aqueous / organic solvent solution of the anthocyan natural pigment at a high speed so as to obtain the cellulose base pigment compound. The pigment compound is an aqueous-based anthocyan pigment compound emulsion which is post-processed and treated to be prepared into solid granules of the anthocyan pigment compound, the anthocyan pigment compounds of various forms can be well dispersed in water, the storage stability of the pigment can be improved, and the action period of the pigment can be prolonged.

Description

technical field [0001] The invention relates to a preparation method of a natural food coloring compound with good stability, in particular to a preparation method of a highly stable cellulose-based natural food anthocyanin coloring compound, which belongs to the technical field of preparation of natural food coloring. Background technique [0002] Natural pigments of plant-derived pigments, microbial pigments and mineral pigments extracted from plants, animals and minerals, among which edible natural pigments are collectively referred to as natural food pigments. In order to improve the color of food or maintain the original color of food, natural food coloring is usually added for coloring during processing. Therefore, natural food coloring is a very important food additive. [0003] Since the chemical structure of natural food coloring mostly contains unsaturated double bonds and other oxidizable groups, it will be oxidized under the action of oxygen in the air, which wil...

AI Technical Summary

Problems solved by technology

[0017] Disadvantages: 1. There is still a lot of room for improvement in the duration of action of its composite pigments

2. The effective dispersion and stability of water-insoluble pigments in water-based systems are still poor

[0018] In the above invention patents 1-5, there is no mention of using the colloidal particles of cellulose substances and their derivatives as the carrier of natural food pigments to improve the stability of the pigments and prolong their duration of action; in addition, this patent also Does not take into account the transformation of the complex pigment solvent system

[0019] In addition, in the prior art, the preparation results surrounding pigment complex emulsions show that when water-insoluble pigments are used as raw materials, it is difficult to prepare water-based pigment complexes, and the use of a large amount of organic solvents causes hidden Issues such as sexual health hazards and environmental pollution have become an important reason restricting its extensive development and application

At the same time, whether it is water-soluble or water-insoluble natural pigment preparations, their poor stability and short effective period have also made them suffer from criticism.

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