A complex colorant, a color paste composition, and a preparation method and application thereof

Abstract

The present application relates to the technical field of natural pigment, in particular to a compound colorant, a color paste composition, a preparation method and application thereof. The compound colorant provided by the present application comprises lycopene, capsicum red pigment and an emulsifier, wherein the mass ratio of the total content of coloring substances of lycopene and the total content of coloring substances of capsicum red pigment is 2:(1-3). The compound colorant can impart bright red color to surimi products, and has high coloring stability. After light irradiation, repeated freezing and thawing, and water boiling, the compound colorant can maintain high color difference retention rate, which is conducive to prolonging the shelf life of the products. In addition, the compound colorant can be well compatible with surimi, and significantly improve the uniformity of coloring. The compound colorant is prepared into a color paste, which can further improve the coloring effect of surimi products, impart bright red color to the products, and is easy to apply, uniform in coloring, stable, simple to operate, low in cost, and conducive to large-scale popularization and application.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of natural pigments, and particularly relates to a compound colorant, a color paste composition, a preparation method and application thereof. BACKGROUND

[0002] Surimi products are a kind of deep-processed marine foods with high protein, low fat, reasonable nutritional structure and safety and health, which are prepared from various marine surimi or freshwater surimi through a series of processes. The food types of the surimi products include crab sticks, fried flowers, surimi bread, fish ham, fish sausage and shrimp cakes and other simulation foods. These products can be directly consumed or used as raw materials for platters, sushi and hot pot, and are deeply loved by consumers.

[0003] Crab sticks belong to surimi products, are also called crab leg sticks, simulated crab meat and crab-flavored fish cakes, and are traditional products of surimi processing. Crab sticks simulate the texture and flavor of crab leg meat of Alaskan snow crab, have solid and tough meat, and have salty and slightly sweet fresh seafood flavor, and have excellent simulation effect. The red outer skin of the crab sticks is one of the key factors affecting the simulation effect and consumer preference of the crab sticks.

[0004] At present, the main pigment used for coloring crab sticks is paprika red pigment. The coloring effect of the paprika red pigment is orange, and it is difficult to present bright red by using the paprika red pigment alone. The color of the crab stick product after ripening is poor, and needs to be improved. Therefore, it is necessary to develop a colorant with more optimal color tone, and significantly improved uniformity and stability of coloring. SUMMARY

[0005] The present application aims to provide a compound colorant, a color paste composition, a preparation method and application thereof.

[0006] The present application develops a suitable colorant and color paste composition for surimi products (especially crab sticks). In the development process, the present application finds that many red pigments such as sorghum red and beet red are prone to fading after boiling, and the coloring effect after coloring is worse than that of the commonly used paprika red. The coloring effect of the compound use of these red pigments is still not good. In addition, the colorant for surimi products usually pays little attention to the light stability and boiling stability of coloring, resulting in a significant decrease in coloring effect after light exposure and boiling. After continuous development, the present application finds that the compound use of lycopene and paprika red pigment in a specific ratio can not only present bright red, but also is more conducive to improving the stability of coloring compared with other red pigments or their combination, so that the coloring has significantly improved resistance to light, repeated freeze-thaw and boiling. On this basis, the use of a specific emulsifier can improve the uniformity of coloring and further significantly improve the stability of coloring.

[0007] Specifically, the present application provides the following technical solutions:

[0008] The present application provides a compound colorant, which comprises lycopene, paprika red pigment and an emulsifier, wherein the mass ratio of the total content of coloring substances of lycopene and the total content of coloring substances of paprika red pigment is 2:(1-3).

[0009] The lycopene and paprika red pigment are compounded in the above-mentioned ratio and supplemented with an emulsifier, which can impart a bright red color to surimi products, solve the problem of yellowish color and inability to present a relatively bright red color when using paprika red pigment alone, and facilitate the improvement of the stability of coloring when lycopene and paprika red pigment are compounded.

[0010] The emulsifier described above comprises glycerol, polyglycerol fatty acid ester and modified starch in a mass ratio of (1-3):1:1.

[0011] Preferably, the modified starch is sodium octenyl succinate starch.

[0012] Preferably, the polyglycerol fatty acid ester is decaglycerol monostearate.

[0013] It is found in the present application that direct use of pigments for coloring is prone to uneven coloring, and the introduction of the above-mentioned composite emulsifier system can significantly improve the uneven mixing of pigments with fish paste, does not produce pigment aggregates during coloring, and makes the coloring more uniform; in addition, the introduction of the above-mentioned emulsifier can also significantly improve the stability of coloring (especially light stability, repeated freeze-thaw stability and water boiling stability).

[0014] Further preferably, the emulsifier described above comprises glycerol, polyglycerol fatty acid ester and modified starch in a mass ratio of (1-2):1:1.

[0015] Preferably, the ratio of the total mass of the above-mentioned emulsifier, lycopene and paprika red pigment is (7-12):1.

[0016] In some embodiments of the present application, the mass ratio of lycopene and paprika red pigment is 1:(5-20).

[0017] The compound colorant described above further comprises water, wherein the mass ratio of water to emulsifier is (15-30):(65-75).

[0018] The lycopene, paprika red pigment, emulsifier and water in the above-mentioned ratio can form a uniformly dispersed and stable compound colorant system, which has good compatibility with surimi products, can be uniformly dispersed on the surface of surimi products, imparts a bright red color to the products, and has stable coloring, and has a high color difference retention rate after light irradiation, repeated freeze-thaw and water boiling.

[0019] The application also provides a preparation method of the compound colorant, which comprises: mixing lycopene, capsanthin, an emulsifier and water, and then performing emulsification.

[0020] The lycopene, capsanthin, emulsifier and water are fully emulsified and uniformly mixed to obtain the compound colorant.

[0021] Preferably, the method comprises: mixing the emulsifier and water, performing emulsification, then adding the lycopene and capsanthin under shearing conditions, and continuing to perform shearing emulsification.

[0022] The application provides any one of the following applications of the compound colorant described above:

[0023] (1) application in coloring of surimi products;

[0024] (2) application in preparing a color paste for coloring surimi products.

[0025] The surimi product described in the application is preferably a product prepared from various marine surimi or freshwater surimi and having a red outer skin on the surface, including but not limited to crab sticks. Those skilled in the art can understand that the surimi product is not limited to the currently known crab sticks, and any product prepared from surimi and having a red outer skin (coloring layer) on the surface is within the application range of the compound colorant.

[0026] In some embodiments of the application, the surimi product is a crab stick.

[0027] Based on the compound colorant described above, the application provides a color paste composition, which comprises the compound colorant described above.

[0028] Preferably, the mass percentage of the compound colorant in the color paste composition is 0.5-4%, and more preferably 0.5-2%.

[0029] Specifically, the color paste composition comprises the following components in parts by weight: 45-50 parts of surimi, 8-12 parts of modified starch and 0.5-4 parts of the compound colorant. The application finds that, compared with directly coloring the surimi product with the compound colorant, mixing the compound colorant with surimi, modified starch and other substances and preparing a color paste through cross-linking can better combine with the surimi product during the coating process, so that the colorant is more uniformly dispersed and has a better coloring effect.

[0030] The surimi described above can be prepared from any fish, including marine fish or freshwater fish.

[0031] The modified starch is preferably a modified tapioca starch. It is surprisingly found that the use of the modified tapioca starch can significantly improve the color stability of the colorant composition under repeated thawing conditions, and the modified tapioca starch can also improve the elasticity, chewiness and other texture properties of the surimi product.

[0032] Further, the colorant composition further comprises a phosphate, a salt and water.

[0033] Preferably, the colorant composition comprises the following components by weight: 45-50 parts of surimi, 0.3-0.6 parts of phosphate, 1.5-3 parts of salt (i.e. table salt), 8-12 parts of modified tapioca starch, 0.5-4 parts of compounded colorant, and 35-45 parts of water.

[0034] The phosphate is preferably a composite phosphate water-retaining agent.

[0035] The present application provides a preparation method of the colorant composition as described above, which comprises: chopping and mixing the surimi and the phosphate, mixing the surimi into a paste, then chopping and mixing the salt, chopping and mixing the water, chopping and mixing the modified starch, and finally chopping and mixing the compounded colorant.

[0036] The above feeding sequence is more conducive to ensuring the protein precipitation in the surimi and improving the gelation of the product.

[0037] Preferably, the temperature during the preparation of the colorant composition is controlled below 10°C. Controlling the temperature below 10°C can keep the surimi in a low-temperature state, preventing the surimi protein from denaturation due to heat generated by chopping and mixing.

[0038] To better control the temperature during the preparation of the colorant composition, ice water is preferably used as the water in the raw materials.

[0039] In some embodiments of the present application, the preparation method of the colorant composition comprises the following steps:

[0040] (1) chopping and mixing the surimi and the phosphate for 10-20 minutes to make the surimi into a paste;

[0041] (2) adding the salt to the mixture of step (1) and continuing to chop and mix for 5-10 minutes;

[0042] (3) adding ice water to the mixture of step (2) and continuing to chop and mix for 3-5 minutes until uniform;

[0043] (4) adding the modified starch to the mixture of step (3) and continuing to chop and mix for 3-5 minutes until uniform;

[0044] (5) adding the compounded colorant to the mixture of step (4) and chopping and mixing for 3-5 minutes until uniform.

[0045] The present application provides the following application of the above-mentioned colorant composition:

[0046] (1) application in coloring surimi-based products;

[0047] (2) application in preparing surimi-based products;

[0048] Preferably, the surimi-based product is crab stick.

[0049] The complex colorant and the colorant composition provided by the present application are particularly suitable for coloring the surface of crab stick.

[0050] The present application provides a surimi-based product comprising the above-mentioned complex colorant or comprising the above-mentioned colorant composition.

[0051] Preferably, the complex colorant or the colorant composition is applied to the outer surface of the surimi-based product, which can completely cover or partially cover the outer surface.

[0052] Preferably, the above-mentioned surimi-based product is crab stick.

[0053] The present application provides a method for preparing a surimi-based product, which comprises: curing after applying the above-mentioned colorant composition to the surface layer of a surimi-based product substrate.

[0054] Preferably, the above-mentioned surimi-based product is crab stick.

[0055] Preferably, the curing is at 75-85℃ for 25-35 minutes.

[0056] The present application has the following advantages:

[0057] (1) The complex colorant provided by the present application has better coloring effect on surimi-based products, presenting bright red color, solving the problem of yellowish coloring effect and inability to present bright red color for such products; at the same time, the complex colorant has high stability, can maintain high color difference retention rate after light irradiation, repeated freezing and thawing, and water boiling, prolonging the shelf life of the product; in addition, the complex colorant can be well compatible with surimi, and after being prepared into colorant, it is easier to be uniformly applied and colored on surimi-based products, without pigment aggregates, significantly improving the uniformity of coloring.

[0058] (2) The complex colorant is further prepared into colorant, which can further improve the coloring effect of surimi-based products, imparting bright red color to the products, and being easy to apply and color uniformly and stably. Using the colorant provided by the present application to color surimi-based products is simple in operation and low in cost, which is conducive to large-scale popularization and application. DETAILED DESCRIPTION

[0059] In order to make the objects, technical solutions and advantages of the present application clearer, the technical solutions in the present application will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0060] In the following embodiments, the color value of the compounded colorant is detected by using the national standard method GB 1886.34-2015 Food Safety National Standard Food Additives Paprika Red.

[0061] Embodiment 1

[0062] The present embodiment provides a compounded colorant, which comprises the following components by weight: lycopene (content 85%) 1 g, paprika red pigment (color value 150, content 7.5%) 6 g, wherein the mass ratio of the total content of coloring matters of lycopene to the total content of coloring matters of paprika red pigment is 2:1, glycerol 25 g, decaglycerol monostearate 25 g, sodium octenyl succinate starch 25 g, and water 18 g.

[0063] The present embodiment also provides a preparation method of the above-mentioned compounded colorant, and the steps are as follows:

[0064] The glycerol, decaglycerol monostearate, sodium octenyl succinate starch and water are mixed, heated to 70 DEG C, uniformly stirred, and then subjected to high-speed shearing emulsification. The lycopene is slowly added during shearing, and then the paprika red pigment is slowly added during shearing until a uniform dark red liquid is formed. The shearing is stopped, and the temperature is lowered to room temperature for standby.

[0065] The color value of the above-mentioned compounded colorant is 39.87 detected by using the national standard method.

[0066] Embodiment 2

[0067] The present embodiment provides a compounded colorant, which comprises the following components by weight: lycopene (content 90%) 0.5 g, paprika red pigment (color value 150, content 7.5%) 9 g, wherein the mass ratio of the total content of coloring matters of lycopene to the total content of coloring matters of paprika red pigment is 2:3, glycerol 24 g, decaglycerol monostearate 22 g, sodium octenyl succinate starch 22 g, and water 24 g.

[0068] The present embodiment also provides a preparation method of the above-mentioned compounded colorant, which is the same as that in Embodiment 1.

[0069] The color value of the above-mentioned compounded colorant is 29.30 detected by using the national standard method.

[0070] Embodiment 3

[0071] The embodiment provides a compounded colorant, which comprises the following components in parts by weight: lycopene (85% content) 1 g, capsicum red pigment (color value 200, 10% content) 8.5 g, wherein the mass ratio of the total content of coloring matters of lycopene to the total content of coloring matters of capsicum red pigment is 1:1, glycerol 24 g, decaglycerol monostearate 22 g, sodium octenyl succinate starch 22 g, and water 26 g.

[0072] The embodiment also provides a preparation method of the compounded colorant.

[0073] The compounded colorant has a color value of 45.21 detected according to the national standard method.

[0074] Embodiment 4

[0075] The embodiment provides a color paste composition, which comprises the following components in parts by weight: surimi 47 parts, phosphate 0.5 part, salt 1.5 part, ice water 40 parts, cassava modified starch 10 parts, and the compounded colorant of embodiment 1 part.

[0076] The embodiment also provides a preparation method of the color paste composition.

[0077] The surimi and the phosphate are mixed by chopping and blending for 10 minutes, so that the surimi is in a paste state; the salt is added, and chopping and blending is continuously performed for 5 minutes; the ice water is added, and chopping and blending is continuously performed for 3 minutes, so that chopping and blending is uniform; the cassava modified starch is added, and chopping and blending is continuously performed for 3 minutes, so that chopping and blending is uniform; the compounded colorant is added, and chopping and blending is performed for 5 minutes, so that chopping and blending is uniform, and the color paste composition is obtained.

[0078] Embodiment 5

[0079] The embodiment provides a color paste composition, which comprises the following components in parts by weight: surimi 45 parts, phosphate 0.3 part, salt 3 part, ice water 45 parts, cassava modified starch 8 parts, and the compounded colorant of embodiment 2 part.

[0080] The embodiment also provides a preparation method of the color paste composition.

[0081] The surimi and the phosphate are mixed by chopping and blending for 20 minutes, so that the surimi is in a paste state; the salt is added, and chopping and blending is continuously performed for 10 minutes; the ice water is added, and chopping and blending is continuously performed for 5 minutes, so that chopping and blending is uniform; the cassava modified starch is added, and chopping and blending is continuously performed for 5 minutes, so that chopping and blending is uniform; the compounded colorant is added, and chopping and blending is performed for 5 minutes, so that chopping and blending is uniform, and the color paste composition is obtained.

[0082] Embodiment 6

[0083] The present example provides a color paste composition comprising the following components by weight: 50 parts of surimi, 0.6 parts of phosphate, 1.5 parts of salt, 35 parts of ice water, 12 parts of tapioca modified starch, and 1 part of the compound colorant of Example 3.

[0084] The present example also provides a preparation method of the color paste composition described above, comprising the following steps:

[0085] The surimi and the phosphate are mixed by chopping for 10 minutes to make the surimi into a paste; the salt is added and chopping is continued for 5 minutes; the ice water is added and chopping is continued for 3 minutes until uniform; the tapioca modified starch is added and chopping is continued for 3 minutes until uniform; the compound colorant is added and chopping is continued for 5 minutes until uniform.

[0086] Comparative Example 1

[0087] The present comparative example provides a color paste composition comprising the following components by weight: 47 parts of surimi, 0.5 parts of phosphate, 1.5 parts of salt, 40 parts of ice water, 10 parts of corn starch, and 1 part of the compound colorant of Example 1.

[0088] The preparation method of the color paste composition is the same as that of Example 4.

[0089] Comparative Example 2

[0090] The present comparative example provides a color paste composition, which is different from the color paste composition of Example 4 only in that the compound colorant used is the compound colorant of Example 1 from which lycopene is removed, and the color value of the compound colorant is 21.48 according to the national standard method.

[0091] Comparative Example 3

[0092] The present comparative example provides a color paste composition, which is different from the color paste composition of Example 4 only in that the compound colorant used is the compound colorant of Example 1 from which capsanthin is removed, and the color value of the compound colorant is 19.87 according to the national standard method.

[0093] Comparative Example 4

[0094] The present comparative example provides a color paste, which is composed only of capsanthin (color value 150).

[0095] Comparative Example 5

[0096] The present comparative example provides a color paste, which is composed only of betalain.

[0097] Comparative Example 6

[0098] The present comparative example provides a color paste, which is composed only of sorghum red pigment.

[0099] Comparative Example 7

[0100] This comparative example provides a color paste which is composed of only the lycopene colorant of Example 1 of patent application CN111629605A, and the crab stick is colored using the method of Example 4 of patent application CN111629605A.

[0101] Comparative Example 8

[0102] This comparative example provides a color paste which is composed of only the lycopene colorant of Example 1 of patent application IL25286017A.

[0103] Comparative Example 9

[0104] This comparative example provides a color paste composition which is only different from the color paste composition of Example 4 in that the complex colorant used is the complex colorant of Example 1, in which lycopene is replaced by betanin, and the color value of the complex colorant is 39.23 according to the national standard method.

[0105] Comparative Example 10

[0106] This comparative example provides a color paste composition which is only different from the color paste composition of Example 4 in that the complex colorant used is the complex colorant of Example 1, in which lycopene is replaced by high corn red, and the color value of the complex colorant is 39.88 according to the national standard method.

[0107] Experimental Example 1

[0108] The crab sticks are colored with the color paste of Examples 4-6 and Comparative Examples above, and the color difference value of the surface of the colored crab sticks is detected, and the specific method is as follows:

[0109] 100 parts of crab stick substrate are weighed and spread flat, and 1 part of the adjusted color paste is applied on the surface layer, and the color paste is evenly applied, and the crab stick product is matured at 80°C for 30 minutes, and the color difference value of the surface of the crab stick is detected, and the results are shown in Table 1.

[0110] Table 1 Color difference value of color paste coloring

[0111] Group L* a* b* Example 4 50.95 35.13 32.05 Example 5 56.75 32.05 40.48 Example 6 51.30 34.95 35.26 Comparative Example 1 43.62 35.26 30.34 Comparative Example 2 58.65 29.24 44.70 Comparative Example 3 49.04 36.29 21.36 Comparative Example 4 58.48 30.65 46.87 Comparative Example 5 46.25 33.53 1.24 Comparative Example 6 59.13 26.71 30.45 Comparative Example 9 48.69 34.21 25.86 Comparative Example 10 49.34 33.78 30.24

[0112] The above results show that the L* value of the color paste of Examples 4-6 is significantly higher than that of Comparative Examples 1, 3, 5, 9, 10, indicating that the coloring effect is brighter than that of Comparative Examples 1, 3, 5, 9, 10; the a* value of Examples 4-6 is higher than that of Comparative Examples 2, 4 and the b* value is lower than that of Comparative Examples 2, 4, indicating that the coloring effect of Examples is redder than that of Comparative Examples 2, 4. Therefore, the coloring effect of the color paste composition of Examples 4-6 is overall redder and brighter than that of the comparative examples. In addition, Comparative Examples 4, 5, 6 do not perform color paste matching, and directly use pigments for coloring, resulting in uneven coloring.

[0113] Experimental Example 2

[0114] The crab stick was colored with the color paste of the above-mentioned Example 4 and Comparative Example 7, and the light stability of the coloring was investigated, in the following specific method: 100 parts of crab stick substrate was laid flat, 1 part of the adjusted color paste was applied on the surface layer, and was evenly applied, and was matured at 80°C for 30 minutes to obtain a mature crab stick product. The color difference value of the surface of the crab stick after coloring was detected, and then the crab stick was placed in a light incubator (light intensity 10000lx), and the color difference value of the crab stick placed for different time was detected. The results are shown in Table 2.

[0115] Coloring method of the color paste of Example 4: 100 parts of crab stick substrate was laid flat, 1 part of the adjusted color paste was applied on the surface layer, and was evenly applied, and was matured at 80°C for 30 minutes to obtain a mature crab stick product.

[0116] The color paste of Comparative Example 7 was used to color the crab stick by the method described in Example 4 of CN111629605A.

[0117] The color difference value of the surface of the crab stick after coloring was detected, and then the crab stick was placed in a light incubator (light intensity 10000lx), and the color difference value of the crab stick placed for different time was detected. The results are shown in Table 2.

[0118] The results are shown in Table 2.

[0119] Table 2: Detection results of color difference value of crab stick placed for different time

[0120]

[0121] From the results in Table 2, it can be seen that the crab stick is colored with the color paste of the example, which can present a red and bright coloring effect. After the crab stick is placed in the light incubator for 6 days, the color difference value of the example changes little, which can maintain the bright appearance of the crab stick, while the color difference value of Comparative Example 7 changes obviously, which has obvious discoloration phenomenon, and the color paste of Comparative Example 7 is not easy to be evenly colored after dilution and spraying.

[0122] The crab stick was colored with the color paste of the above-mentioned Example 4 and Comparative Example 7, and the light stability of the coloring was investigated, in the following specific method: 100 parts of crab stick substrate was laid flat, 1 part of the adjusted color paste was applied on the surface layer, and was evenly applied, and was matured at 80°C for 30 minutes to obtain a mature crab stick product. The color difference value of the surface of the crab stick after coloring was detected, and then the crab stick was placed in a light incubator (light intensity 10000lx), and the color difference value of the crab stick placed for different time was detected. The results are shown in Table 2.

[0123] Table 3: Detection results of color difference value of crab stick placed for different time

[0124]

[0125] As can be seen from the results in Table 3, the color paste of the embodiments of the present application can present a bright red coloring effect when used to color crab sticks. After the crab sticks are placed in an illumination incubator for 6 days, the color difference value of the embodiments changes little, and the bright appearance of the crab sticks can be maintained. However, the color difference value of Comparative Example 8 changes significantly, and obvious discoloration occurs. Moreover, the color paste of Comparative Example 8 is not easy to be uniformly colored after being diluted and sprayed.

[0126] Experimental Example 3

[0127] The color paste of Examples 4-6 and Comparative Examples 1-10 was used to color crab sticks, and the light stability, boiling stability and repeated thawing stability of the coloring were tested as follows: 100 parts of crab stick substrate was weighed and spread flat, and 1 part of the adjusted color paste was applied on the surface and evenly spread. After being cooked at 80°C for 30 minutes, mature crab stick products were obtained.

[0128] 1. Light stability: The crab stick samples were irradiated in an illumination incubator for 3 days, and the color difference values before and after irradiation were detected by a spectrophotometer to calculate the color difference retention rate (the proportion of the color difference value after irradiation to the initial color difference value).

[0129] 2. Boiling stability: The crab stick samples were boiled in boiling water for 10 minutes, and the color difference values before and after boiling were detected by a spectrophotometer to calculate the color difference retention rate (the proportion of the color difference value after boiling to the initial color difference value).

[0130] 3. Repeated thawing stability: The crab stick samples were repeatedly thawed for 5 times, and the color difference values before and after repeated thawing were detected by a spectrophotometer to calculate the color difference retention rate (the proportion of the color difference value after repeated thawing to the initial color difference value).

[0131] The results are shown in Table 4.

[0132] Table 4 Color difference retention rate of different stability tests

[0133]

[0134] As can be seen from the data in Table 4, the light stability, boiling stability and repeated thawing stability of the color paste of Examples 4-6 are obviously better than those of Comparative Examples 1-10 (the color difference retention rate is obviously higher), indicating that the color paste of Examples 4-6 has obviously higher coloring stability.

[0135] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or make equivalent substitutions for some technical features; and these modifications or substitutions do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A colorant composition for coloring a surimi-based product, characterized by comprising: The color paste composition comprises the following components by weight: 45-50 parts of surimi, 0.3-0.6 parts of phosphate, 1.5-3 parts of salt, 8-12 parts of modified tapioca starch, 0.5-4 parts of compound colorant, and 35-45 parts of water; The compound colorant comprises lycopene, paprika red pigment and emulsifier, wherein the mass ratio of the total content of coloring substances of lycopene to the total content of coloring substances of paprika red pigment is 2:(1-3); The emulsifier comprises glycerol, polyglycerol fatty acid ester and sodium octenyl succinate starch with a mass ratio of (1-3):1:1; The ratio of the total mass of the emulsifier, lycopene and paprika red pigment is (7-12):1; The compound colorant further comprises water, wherein the mass ratio of water to emulsifier is (15-30):(65-75); The preparation method of the color paste composition comprises: chopping and mixing surimi and phosphate, mixing salt after the surimi becomes paste, chopping and mixing water, chopping and mixing modified starch, and finally chopping and mixing the compound colorant.

2. The colorant paste composition according to claim 1, characterized in that, The preparation method of the compound colorant comprises: mixing lycopene, paprika red pigment, emulsifier and water, and then emulsifying.

3. The colorant paste composition according to claim 2, characterized in that, The preparation method of the compound colorant comprises: mixing emulsifier and water, and then emulsifying, and then adding lycopene and paprika red pigment under shearing condition, and continuing to emulsify.

4. Process for the preparation of a color paste composition according to any one of claims 1 to 3, characterized in that, The preparation method of the compound colorant comprises: chopping and mixing surimi and phosphate, mixing salt after the surimi becomes paste, chopping and mixing water, chopping and mixing modified starch, and finally chopping and mixing the compound colorant.

5. The method of claim 4, wherein, During the preparation of the color paste composition, the temperature is controlled below 10℃.

6. Any one of the following applications of the color paste composition according to any one of claims 1-3: (1) application in coloring surimi products; (2) application in preparing surimi products.

7. Use according to claim 6, characterized in that, The surimi product is crab stick.

8. A surimi-based product, characterized by The surimi product comprises the color paste composition according to any one of claims 1-3.

9. A method for producing a surimi-based product, characterized by, The method comprises: applying the color paste composition according to any one of claims 1-3 on the surface of the surimi product substrate, and then aging.

10. The method of claim 9, wherein, The surimi product is crab stick.

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