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Method for improving thermal stability of beet red pigment

A beet red pigment and thermal stability technology, applied in the field of beet red pigment, can solve the problems of reducing the use range of beet red pigment, accelerating the degradation of beet red pigment, destroying natural food coloring, etc., achieving good application prospects, inhibiting degradation, and reducing costs cheap effect

Pending Publication Date: 2020-04-28
上海嘉萃生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are certain problems in these methods. Adding too much antioxidant will accelerate the degradation of beet red pigment and reduce the shelf life of products; chemical modification of beet red pigment destroys the characteristics of natural food coloring of beet red pigment; microencapsulation , The emulsification method will cause the beet red pigment aqueous solution to have turbidity, reducing the use range of beet red pigment

Method used

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  • Method for improving thermal stability of beet red pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for improving the thermal stability of beet red pigment, specifically comprising the following steps:

[0025] (1) Take the hydrophilic colloid (xanthan gum in this example), cyclodextrin (beta-cyclodextrin in this example), add deionized water, heat and fully stir until completely dissolved, and cool to room temperature;

[0026] (2) fully mix the mixed solution of step (1) gained with antioxidant (the present embodiment is ascorbic acid);

[0027] (3) Fully mixing the mixed solution obtained in step (2) with the beet red pigment powder to obtain a beet red pigment product (ie, a beet red liquid product).

[0028] In the present embodiment, in the product obtained in step (3), the mass concentration of the hydrocolloid is 0.05%, the mass concentration of the antioxidant is 0.05%, the mass concentration of the cyclodextrin is 0.05%, and the mass concentration of the beet red pigment is 0.05%. %.

Embodiment 2

[0030] Compared with Example 1, most of them are the same, except that in the present embodiment, the mass concentration of hydrocolloid is 0.01%, the mass concentration of antioxidant is 0.1%, and the mass concentration of cyclodextrin is 0.01%; step ( 2), the mass concentration of beet red pigment powder is 0.5%.

Embodiment 3

[0032] Compared with Example 1, most of them are the same, except that in the present embodiment, the mass concentration of hydrocolloid is 0.1%, the mass concentration of antioxidant is 0.01%, and the mass concentration of cyclodextrin is 0.5%; step ( In 2), the mass concentration of beet red pigment powder is 0.01%.

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Abstract

The invention relates to a method for improving thermal stability of beet red pigment. A compound composition of a hydrophilic colloid, antioxidant and cyclodextrin is mixed with the beet red pigmentto complete the method. Compared with the prior art, the method provided by the invention significantly inhibits degradation of the beet red pigment due to heat, improves the thermal stability of thebeet red pigment, and basically maintains the original characteristics of the beet red pigment; and the method is simple in operation and low in cost, and has good application prospects in the fieldsof food industry and related industry.

Description

technical field [0001] The invention belongs to the technical field of beet red pigment, and relates to a method for improving the thermal stability of beet red pigment. Background technique [0002] Beet red pigment widely exists in Chenopodiaceae (such as: red beet), amaranthaceae (such as: cockscomb), mirabilis (such as: mirabilis), pokeweed (such as: pokeweed berry), cactus (such as: Among various plant species such as dragon fruit, the beet red pigment currently on the market mainly comes from Rico-red beet. Beet red pigment is a red to purple, bright color water-soluble pigment, and it is a safe, non-toxic, natural food pigment with good coloring ability, and it has strong antioxidant and free radical scavenging properties Physiological function, it is widely used in the coloring of beverages, ice cream, wine, candy, cake decoration, canned food and other food. [0003] However, natural beet red pigment has the disadvantage of thermal instability in aqueous solution,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/43A23L3/3562A23L3/3544A23L2/58A23G9/42A23G3/48C12G3/04
CPCA23L5/43A23L3/3562A23L3/3544A23L2/58A23G9/42A23G3/48C12G3/04A23V2002/00A23V2200/044A23V2200/02A23V2250/21A23V2250/5086A23V2250/5112A23V2250/708A23V2250/506A23V2250/5072A23V2250/5028A23V2250/507
Inventor 李翠张朋魏国栋
Owner 上海嘉萃生物科技有限公司
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