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Method for regulating stability of anghocyan and application of method

A technology of stability and anthocyanin, applied in the field of beverages, can solve the problems of fading of beverages containing anthocyanins, stable product shelf life affecting the color of beverages, unstable chemical properties, etc.

Inactive Publication Date: 2019-03-05
康师傅饮品控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, grape skin red is mainly used in acidic red or purple beverages, but its chemical properties are unstable, which affects the stability of the beverage color and the shelf life of the product. How to slow down the fading of beverages containing anthocyanins has been the subject of extensive research. attention

Method used

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  • Method for regulating stability of anghocyan and application of method
  • Method for regulating stability of anghocyan and application of method
  • Method for regulating stability of anghocyan and application of method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Examples 1-4 investigated the color development of each formulation under three types of conditions: room temperature, 37°C heat preservation, and natural light, during a period of 4 months. The final result is reflected by detecting the color value L value (brightness) of the sample, a value (red-green value) and the color difference value ΔE of the control sample. The control sample is the sample of Example 1 refrigerated for 1 month.

Embodiment 5

[0048] Examples 5-9 investigated the coloring of each formulation under two conditions of room temperature and 37°C heat preservation, and placed for 2 months. The final result is reflected by detecting the color value L value (brightness) of the sample, a value (red-green value) and the color difference value ΔE of the control sample. The control sample is the sample of Example 5 for 2 months at room temperature.

[0049] The larger the L value, the brighter the color and the more obvious the fading; the positive a value means that the product is red, and the larger the a value, the redder the product; the smaller the total color difference ΔE value, the smaller the color difference between the test sample and the control sample, that is The closer to the ideal color.

[0050] In summary: the smaller the L value, the larger the a value, and the smaller the △E value, it indicates that the anthocyanin fade-reducing effect is more obvious.

[0051] Figure 1-3 It is the relati...

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Abstract

The invention belongs to the technical field of beverages, and particularly relates to a method for regulating stability of anghocyan and an application of the method. According to the method for regulating stability of anghocyan, the content of D-sodium isoascorbate is regulated, and further, the stability of the anthocyan can be regulated through combination of one or more methods of regulatingthe content of vitamin C, the content of sodium hexametaphosphate and content of ethylenediamine tetraacetic acid disodium salt, namely that the problem of color fading of the anthocyan is solved.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a method for adjusting the stability of anthocyanins and an application thereof. Background technique [0002] Anthocyanin is the main component of grape skin red. Grape skin red is an edible natural pigment extracted from dark red or purple grape skin or juiced pomace with a solvent. GB2760-2014 "National Food Safety Standard Food Additive Use Standards stipulates that grape skin red can be used in beverages and foods other than packaged drinking water, and the maximum usage amount is 2.5g / kg. The grape skin is reddish-purple, with a slight grape flavor, soluble in water. Grape skin red is often used as a food coloring agent and can be added to beverages in an appropriate amount. It also has a strong antioxidant effect, which can resist cardiovascular diseases, delay aging and lower blood sugar and blood lipids. [0003] At present, grape skin red is mainly used ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/38A23L2/52A23L33/105A23V2002/00A23V2250/2104A23V2250/21
Inventor 李静刘宏媛陈冠荣陈家伯
Owner 康师傅饮品控股有限公司
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