Method for improving stability and coloring effect of anthocyanin in shrubalthea flower sauce
Through microwave pretreatment, vacuum co-coloring, glycosylation modification and high-pressure pulse electric field sterilization, the problem of anthocyanins in hibiscus flower sauce is solved, the color stability and biological activity are improved, and the product is extended Shelf life.
Patent Information
- Application Number
- CN202411517251.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-29
- Publication Date
- 2024-12-13
AI Technical Summary
Anthocyanins in hibiscus flower sauce are unstable and are easily destroyed under high temperature, light and alkaline conditions, resulting in color fading and affecting commercial value. The existing methods have the problem of complex and high cost of using chemical reagents and equipment.
Using microwave pretreatment, vacuum co-coloring, glycosylation modification and high-pressure pulse electric field sterilization, stable anthocyanin products are formed through enzyme inactivation, cell wall destruction, non-covalent interactions and glycosylation modification, and the formation of stable anthocyanin products is improved. Stability and coloring effect of anthocyanins.
It effectively improves the stability and coloring effect of anthocyanins in hibiscus flower sauce, extends the shelf life of the product, maintains bright colors and biological activity, and reduces the risk of microbial contamination.
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Abstract
Description
Technical Field
[0001] The invention relates to a method for preparing hibiscus flower jam, and in particular to a method for improving the stability and coloring effect of anthocyanins in the hibiscus flower jam. Background Art
[0002] Hibiscus (Hibiscus syriacus L.) is a deciduous shrub of the Malvaceae family, which is widely distributed in my country. Hibiscus leaves can be used to extract cleaning ingredients, and hibiscus flowers are brightly colored and have a long flowering period, which is extremely attractive to tourists and is also a food ingredient. Hibiscus flowers are not only brightly colored, delicate in taste, sweet and crisp, but also rich in health-care ingredients such as anthocyanins, polysaccharides and vitamins. However, hibiscus flowers are not resistant to storage and are very easy to lose water and wither and fade, so they are also called "flowers that bloom in the morning and fall in the evening." Due to the high polysaccharide content and good taste of hibiscus flowers, many companies want to make them into flower jams and then process them into flower cakes. However, the anthocyanins in hibiscus flowers are unstable and can be easily destroyed under high temperature, light, and alkaline conditions, especially after high-temperature blanching, they will lose their bright colors. If hibiscus flower jam loses its attractive color, its commercial value will be greatly reduced. Therefore, the biggest technical difficulty faced when making hibiscus flowers into flower jams is to solve the stability of anthocyanins in hibiscus flowers and maintain the bright colors of hibiscus flowers.
[0003] There are many methods to improve the stability of anthocyanins, including physical and chemical methods. Physical methods include microencapsulation technology, association (self-association, co-pigmentation and metal complexation) and other methods. The chemical modification method is to form acylated anthocyanins by ester bonds between the glycoside group in anthocyanins and organic acids. However, some of these methods use some chemical reagents, which leads consumers to have doubts about their food safety; other methods use too complicated equipment and processes, which not only makes it difficult to control product quality, but also leads to a significant increase in costs. In addition, the current research objects are mainly concentrated on a few varieties such as blueberries, purple sweet potatoes, and mulberries, but the characteristics of the ingredients vary greatly, and the chemical composition is also different. There are often interactions between the components. Therefore, the application of the same method on different ingredients may produce completely different effects.
[0004] The inventors have not found any relevant reports on the stability of hibiscus anthocyanins from the technical literature (including patent literature) databases published so far. For example, CN105533645 A published on May 4, 2016 discloses a fermented hibiscus flower mushroom fish sauce and its preparation method, which does not involve the stability of hibiscus anthocyanins at all. Therefore, it is very urgent to conduct research on the stability and coloring effect of anthocyanins in hibiscus flower sauce. Summary of the invention
[0005] The technical problem to be solved by the present invention is to overcome the above-mentioned defects of the prior art and provide a method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam.
[0006] The technical solution adopted by the present invention to solve the technical problem is as follows: a method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam, comprising the following steps:
[0007] (1) Microwave pretreatment: Select fresh high-quality hibiscus flowers, wash and drain, and then pretreat them in a microwave oven for 30 to 60 seconds;
[0008] By adopting the above technical solution, the enzyme in the obtained hibiscus flower is inactivated, the quality deterioration rate is slowed down, and the cell wall is destroyed, providing a channel for the subsequent co-coloring solution to enter the cell wall;
[0009] (2) Vacuum co-coloring: placing the hibiscus flowers pre-treated by microwaves in step (1) into a container, then adding the co-coloring solution, and then evacuating the container, vibrating and mixing the reaction for 30 to 50 minutes to obtain the co-colored hibiscus flowers;
[0010] By adopting the above technical solution, anthocyanins and polysaccharides in hibiscus flowers undergo a co-coloring reaction with organic acids and amino acids to form anthocyanin products with relatively stable properties, reducing the probability of oxidation;
[0011] (3) Glycosylation modification: adding sucrose phosphorylase equivalent to 0.10-0.20% of the mass of fresh hibiscus flowers to the co-colored hibiscus flowers obtained in step (2), and continuing the reaction for 30-50 minutes to obtain a hibiscus flower sauce with stable color;
[0012] By adopting the above technical solution, sucrose phosphorylase can effectively promote the reaction of hydroxyl groups at different sites of anthocyanins in hibiscus flowers with different sugar groups, partially or completely replacing the hydroxyl groups (-OH) on the basic structure of anthocyanins with sugar groups to form a stable structure, further improving the thermal stability of anthocyanins.
[0013] (4) High-voltage pulse electric field sterilization: placing the co-colored hibiscus flower jam obtained in step (3) in a high-voltage pulse electric field sterilization device for sterilization for 1 to 2 minutes;
[0014] By adopting the above technical scheme, not only can the microorganisms in the hibiscus flower be killed without destroying the anthocyanins in the hibiscus flower, but it can also effectively promote the combination of the hibiscus flower and the co-coloring liquid, and further improve the stability of the anthocyanins.
[0015] (5) Aseptic filling: The hibiscus flower jam sterilized in step (4) is aseptically cold filled, sealed, and then stored away from light.
[0016] By adopting the above technical solution, not only the fragrance of hibiscus flowers and the stability of anthocyanins can be preserved, but also the shelf life of the product can be extended.
[0017] Preferably, in step (1), the hibiscus flowers selected are peony hibiscus flowers, which have bright colors, full flowers, are free of mildew and pests, and the stamens and calyx are removed.
[0018] Preferably, in step (1), pretreatment in a microwave oven refers to placing the hibiscus flowers into a container and sealing it, and then placing it in a microwave oven with a maximum steam power of 300 to 2000W for treatment.
[0019] Preferably, in step (2), the mass ratio of the added co-coloring liquid to the hibiscus flower is 3 to 4:2.
[0020] Preferably, in step (2), the mass ratio of the co-coloring liquid is: 0.3-0.5% citric acid, 0.4-0.6% tartaric acid, 25-35% xylitol, 0.02-0.04% chicken essence, and the rest is purified water.
[0021] Preferably, in step (2), the vacuum degree of the vacuum is 60-120 Pa.
[0022] Preferably, in step (3), the specific activity of the sucrose phosphorylase is ≥40u / mg, preferably 45-100u / mg.
[0023] Preferably, in step (4), the high-voltage pulse electric field sterilization conditions are: the electric field strength is 15-20 kV / cm, the pulse output frequency is 10-15 KHz, and the electrode spacing is 0.5-1 cm.
[0024] Preferably, in step (5), the aseptic cold filling refers to a temperature of ≤25°C, an air cleanliness level higher than Class 10000, and a positive pressure in the filling chamber of 250-450Pa.
[0025] The present invention has the following beneficial effects: (1) the fresh hibiscus flower is pretreated by a microwave oven, which not only inactivates the enzyme in the hibiscus flower, but also destroys the cell wall of the hibiscus flower, thereby providing a channel for the subsequent co-coloring liquid to enter the cell; (2) the hibiscus flower is co-colored with a co-coloring liquid (a mixed liquid formed by mixing citric acid, tartaric acid, xylitol, chicken essence and water) to form a hibiscus flower with bright color and stable performance; the organic acid in the co-coloring liquid, the nucleotide and glutamic acid in the chicken essence and the anthocyanin in the hibiscus flower form a relatively stable complex by means of non-covalent interaction, thereby improving the anthocyanin in the hibiscus flower. Stability and coloring effect; (3) With the help of sucrose phosphorylase, the reaction between anthocyanins in hibiscus flowers and polysaccharides in hibiscus flowers and the added xylitol is activated to undergo glycosylation modification to form glycoproteins with stable properties. These glycoproteins can bind to cell membrane surface receptors and affect intracellular signal transduction pathways, thereby exerting antioxidant, anti-inflammatory and anti-cancer functions; (4) Through the sterilization effect of high-voltage pulsed electric fields, while killing microorganisms in hibiscus flowers, the co-coloring of anthocyanins and organic acids in hibiscus flowers is further promoted to form a system with stable performance, ensuring that hibiscus jam with beautiful color and stronger functional activity is obtained.
[0026] The invention improves the stability and coloring effect of anthocyanins in hibiscus flower jam by improving processing measures, so that the color of the hibiscus flower jam can be prevented from fading during the production process, and the anthocyanin content and activity therein can be reduced, thereby obtaining hibiscus flower jam with bright color and high biological activity. DETAILED DESCRIPTION
[0027] The present invention is further described in detail below in conjunction with specific embodiments, but these embodiments shall not be interpreted as limiting the scope of patent protection of the present invention.
[0028] Unless otherwise specified, the reagents and raw materials used in the following examples of the present invention were obtained through conventional commercial channels.
[0029] Example 1
[0030] The method of improving the stability and coloring effect of anthocyanins in hibiscus flower jam in this embodiment comprises the following steps:
[0031] (1) Microwave pretreatment: fresh, colorful, full-flowered, mildew-free and pest-free peony and hibiscus flowers were selected, the stamens and calyx were removed, washed and drained, and then placed in a sealed container and pretreated in a microwave oven with a power of 1000 W for 40 seconds;
[0032] (2) Vacuum co-coloring: placing the hibiscus flowers pre-treated by microwaves in step (1) into a container, then adding the co-coloring liquid in a mass ratio of 3:2 to the hibiscus flowers, evacuating the container, and vibrating and mixing the reaction for 40 minutes to obtain the co-colored hibiscus flowers; the mass ratio of the components of the co-coloring liquid is: 0.3% citric acid, 0.5% tartaric acid, 30% xylitol, 0.03% chicken essence, and the rest is purified water; the reaction vacuum degree is 80 Pa;
[0033] (3) Glycosylation modification: Then, 0.20% of sucrose phosphorylase with a specific activity of 100 u / mg was added to the hibiscus flower, and glycosylation modification was performed for 40 minutes to obtain a hibiscus flower jam with stable color; the mass fraction of 0.20% sucrose phosphorylase was calculated based on the mass percentage of fresh hibiscus flowers without stamens and calyx;
[0034] (4) High-voltage pulse electric field sterilization: The hibiscus flower jam was placed in a high-voltage pulse electric field sterilization device with an electric field strength of 15 kV / cm, a pulse output frequency of 10 kHz, and an electrode spacing of 0.5 cm for sterilization for 2 minutes;
[0035] (5) Aseptic filling: The hibiscus jam is aseptically cold filled, sealed, and then stored away from light; the aseptic cold filling conditions are: temperature ≤ 25°C, air cleanliness higher than Class 10000, and positive pressure in the filling room is 300Pa.
[0036] Comparative Example 1
[0037] The difference between Comparative Example 1 and Example 1 is that step (2) of vacuum co-coloring is not performed, and the other steps are the same. The obtained hibiscus flower sample is placed at a temperature of 60° C. and a pH of 4.0 for 8 hours, and then the anthocyanin retention rate and color difference value in the hibiscus flower are measured. The results are shown in Table 1.
[0038] Comparative Example 2
[0039] The difference between Comparative Example 2 and Example 1 is that the vacuum co-coloring in step (2) is replaced with the co-coloring under normal pressure (100 KPa), and the other steps are the same. The obtained hibiscus flower sample is placed at a temperature of 60° C. and a pH of 4.0 for 8 hours, and then the anthocyanin retention rate and color difference value in the hibiscus flower are measured. The results are shown in Table 1.
[0040] Example 2
[0041] The difference between this embodiment and embodiment 1 is that the vacuum degree during vacuum co-coloring in step (2) is adjusted from 80 Pa to 100 Pa, and the other steps are the same. The retention rate and color difference of anthocyanin in hibiscus flowers were measured, and the results are shown in Table 1.
[0042] Table 1 Effect of vacuum co-coloring on the color and anthocyanin stability of hibiscus flowers
[0043]
[0044] Note: Different letters in the upper right corner of the data in the table indicate significant differences between the groups, P < 0.05.
[0045] As can be seen from Table 1, compared with Comparative Example 1 without co-coloring treatment and Comparative Example 2 with co-coloring treatment at normal pressure (100 KPa), the anthocyanin retention rate and color difference value of the hibiscus flowers after vacuum co-coloring treatment in Examples 1 and 2 are significantly improved. It can be seen that by adopting the above technical solution, the hibiscus flowers and organic acids undergo non-covalent interactions to form a more stable structure, which deepens the color of anthocyanins and reduces oxidative damage.
[0046] Comparative Example 3
[0047] The difference between Comparative Example 3 and Example 1 is that the glycosylation modification in step (3) is not performed, and the other steps are the same. The obtained hibiscus flower sample is placed at a temperature of 60° C. and a pH of 4.0 for 8 hours, and then the anthocyanin retention rate and DPPH free radical scavenging ability in the hibiscus flower are measured. The results are shown in Table 2.
[0048] Example 3
[0049] The difference between this example and Example 1 is that the mass ratio of sucrose phosphorylase added during glycosylation modification in step (3) is adjusted from 0.15% to 0.20%, and the remaining steps are the same. Then, the anthocyanin retention rate and DPPH free radical scavenging ability in hibiscus flowers are measured. The results are shown in Table 2.
[0050] Table 2 Effect of glycosylation modification on the stability of anthocyanins in hibiscus flowers
[0051]
[0052] Note: The ** in the upper right corner of the data in the table indicates that there is a very significant difference between this group and comparative example 3, P < 0.01.
[0053] As can be seen from Table 2, the anthocyanin retention rate and DPPH radical scavenging rate in hibiscus flowers of Examples 1 and 3 are significantly higher than those of Comparative Example 3 without the addition of sucrose phosphorylase. It can be seen that by adopting the above technical solution, sucrose phosphorylase promotes the reaction of hydroxyl groups at different sites of anthocyanin in hibiscus flowers with different sugar groups by means of enzyme action, and partially or completely replaces the hydroxyl groups (-OH) on the basic structure of anthocyanin with sugar groups to form a stable structure, thereby improving the thermal stability and DPPH radical scavenging ability of anthocyanin.
[0054] Comparative Example 4
[0055] The difference between Comparative Example 4 and Example 1 is that the high-voltage pulse electric field sterilization in step (4) is replaced by pasteurization, that is, sterilization at a temperature of 65°C for 30 minutes, and the other steps are the same. The obtained hibiscus flower sample is placed at a temperature of 60°C and a pH of 4.0 for 8 hours, and then the anthocyanin retention rate and the total number of bacterial colonies in the hibiscus flower are determined. The results are shown in Table 3.
[0056] Example 4
[0057] The difference between Example 4 and Example 1 is that the high-voltage pulse electric field sterilization time in step (4) is adjusted from 2 min to 1 min, and the other steps are the same. The obtained hibiscus flower sample is placed at a temperature of 60° C. and a pH of 4.0 for 8 h, and then the anthocyanin retention rate and the total number of bacterial colonies in the hibiscus flower are determined. The results are shown in Table 3.
[0058] Table 3 Effect of high voltage pulse electric field sterilization on the stability and shelf life of anthocyanins from hibiscus flowers
[0059]
[0060]
[0061] Note: ** in the upper right corner of the data in the table indicates that there is a very significant difference between this group and comparative example 4, P < 0.01.
[0062] As can be seen from Table 3, the retention rate of anthocyanins in hibiscus flowers in Examples 1 and 4 is significantly higher than that in the pasteurized comparative example 4, while the total number of colonies is significantly lower than that in the pasteurized comparative example 4. It can be seen that by adopting the above technical solution, the high-voltage pulsed electric field can not only effectively promote the combination of hibiscus flowers and the co-coloring liquid and improve the stability of anthocyanins, but also can more effectively kill microorganisms in hibiscus flowers.
Claims
1. A method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam, characterized in that: The following steps are involved: (1) Microwave pretreatment: Select fresh hibiscus flowers, wash and drain, and then pretreat them in a microwave oven for 30 to 60 seconds; (2) Vacuum co-coloring: placing the hibiscus flowers pre-treated by microwaves in step (1) into a container, then adding the co-coloring solution, and then evacuating the container, vibrating and mixing the reaction for 30 to 50 minutes to obtain the co-colored hibiscus flowers; (3) Glycosylation modification: adding sucrose phosphorylase equivalent to 0.10-0.20% of the mass of fresh hibiscus flowers to the co-colored hibiscus flowers obtained in step (2), and continuing the reaction for 30-50 minutes to obtain a hibiscus flower sauce with stable color; (4) High-voltage pulse electric field sterilization: place the co-colored hibiscus flower jam obtained in step (3) in a high-voltage pulse electric field sterilization device for sterilization for 1 to 2 minutes; (5) Aseptic filling: The sterilized hibiscus flower jam is aseptically cold filled, sealed, and then stored away from light.
2. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to claim 1, characterized in that: In step (1), the hibiscus flowers selected are peony hibiscus flowers, which have bright colors, full flowers, and are free of mildew, diseases and insect pests, and the stamens and calyx are removed.
3. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to claim 1 or 2, characterized in that: In step (1), the pretreatment in the microwave oven refers to placing the hibiscus flowers into a container and sealing it, and then placing it in a microwave oven with a maximum power of 300 to 2000W for treatment.
4. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to any one of claims 1 to 3, characterized in that: In step (2), the components of the co-coloring liquid are: citric acid, tartaric acid, xylitol, chicken essence and purified water.
5. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to claim 4, characterized in that: In step (2), the mass ratio of the components of the co-coloring liquid is: 0.3-0.5% citric acid, 0.4-0.6% tartaric acid, 25-35% xylitol, 0.02-0.04% chicken essence, and the rest is purified water.
6. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to any one of claims 1 to 5, characterized in that: In step (2), the mass ratio of the added co-coloring liquid to the hibiscus flower is 3 to 4:
2.
7. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to any one of claims 1 to 6, characterized in that: In step (2), the vacuum degree of the vacuum is 60-120 Pa.
8. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to any one of claims 1 to 7, characterized in that: In step (3), the specific activity of the sucrose phosphorylase is ≥40 u / mg, preferably 45-100 u / mg.
9. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to any one of claims 1 to 8, characterized in that: In step (4), the high-voltage pulse electric field sterilization conditions are: electric field strength is 15-20 kV / cm, pulse output frequency is 10-15 KHz, and electrode spacing is 0.5-1.0 cm.
10. The method for improving the stability and coloring effect of anthocyanins in hibiscus flower jam according to any one of claims 1 to 9, characterized in that: In step (5), the aseptic cold filling refers to a temperature of ≤25°C, an air cleanliness level higher than Class 10000, and a positive pressure in the filling chamber of 250-450Pa.