Color paste and preparation method and application thereof

Abstract

The present invention relates to the technical field of pigment processing, and specifically discloses a color paste and its preparation method and application. The method for preparing the color paste of the present invention, it first mixes colorant A with modified starch and citric acid aqueous solution, then warms up to 70 ℃ 80 ℃ at a rate of 5 ℃ / minute and fully mixes for 10 ℃ 15 minutes, then cools down, adds colorant B and mixes evenly; the mass ratio of the colorant A, modified starch, and citric acid aqueous solution is (1.8 ℃ 2.2): 1: (0.9 ℃ 1.1); the colorant A includes curcumin, Tween 80 and glycerol; the colorant B includes capsanthin, glycerol and mono- and di-glycerol oleate. The color paste prepared by the inventive method can evenly color fried pulp powder, and solves the problem that traditional pulp powder is easy to fade and unstable, and the color is dark after frying, and this method is simple to operate, low in cost, and is conducive to large-scale promotion and application.

Description

Technical Field

[0001] The invention relates to the technical field of pigment processing, in particular to a color paste and a preparation method and application thereof. Background Art

[0002] The batter for frying is added with water in an appropriate proportion to form a batter, which can be used as a batter for fish and poultry. After the fish or poultry products are dipped in the batter, they can be fried directly, or after forming the batter, they can be coated with a layer of breading or bread crumbs for frying. The batter is usually a powdered wheat flour product, which is mixed by adding seasonings, pigments, etc. It gives fish or poultry a crispy and better color when fried, and can give the food a better appearance. It is an important food raw material for frying fish and poultry. The current tense and fast pace of life has led to a continuous increase in the demand for convenience foods, and the market for fried fast food has grown rapidly, and the annual demand for batter for frying is large. Among the batter for frying, the largest category of batter is used for frying poultry, especially chicken products. After years of selection in the industry, the batter for fried chicken is currently mainly added with turmeric pigments and a trace amount of capsanthin, and the pigment content is about E 0.3 (curcumin and capsanthin are compounded and applied in a ratio of about 10:1 according to the effective coloring components), showing a bright yellow color.

[0003] However, after market research, it was found that the turmeric and capsanthin pigments currently used in batter are easy to fade, and the color will become dark and not bright enough during the frying process. The aesthetics of fried chicken products is not ideal and still needs to be improved. Other yellow pigments allowed in batter, such as beta-carotene, lemon yellow, sunset yellow, annatto and citrus yellow, have a coloring and coloring effect after frying that is very different from the turmeric and capsanthin compound scheme currently used and recognized by the industry, so they are not used in large quantities.

[0004] In order to solve the problem of turmeric and paprika fading in powder, the industry generally chooses non-transparent packaging. In factories or fast food restaurants with large usage, the color instability problem is not significant enough due to the fast turnover, but there is no good solution to the fading problem of small-packaged powder for home use after opening. In addition to the problem of poor color stability, with the changes in consumer demand, the industry also urgently needs to develop coloring solutions that make the product brighter and more beautiful after frying. Summary of the invention

[0005] One of the purposes of the present invention is to provide a color paste with good preparation stability and easy dispersion, and a preparation method and application thereof.

[0006] In order to achieve this object, the technical solution of the present invention is as follows:

[0007] A method for preparing a color paste, comprising first uniformly mixing a colorant A with a modified starch and a citric acid aqueous solution, then heating the mixture to 70°C-80°C at a rate of 5-6°C / min, maintaining the mixture at 70°C-80°C and mixing the mixture for 10-15 minutes, then cooling the mixture, and adding a colorant B and mixing the mixture uniformly;

[0008] The mass ratio of the colorant A, modified starch and citric acid aqueous solution is (1.8-2.2):1:(0.9-1.1), preferably 2:1:1;

[0009] The colorant A comprises curcumin, Tween 80 and glycerol; the colorant B comprises capsanthin, glycerol and mono- and di-glycerol oleate.

[0010] The present invention has found that if a compound colorant is directly added during the preparation of the starch, the pigment will be diluted by a high multiple of the starch component in the starch, and will be quickly lost after contact with air or light when opened and used, affecting the overall appearance of the starch, and the color of the (chicken) product after frying will be significantly deteriorated (it is impossible to obtain a color generally recognized in the art or solve the problem of darkening color after frying by changing the ratio of the two pigments).

[0011] In order to improve this problem, the present invention studies the preparation method and composition of the color paste to be added to the starch powder. Specifically, the present invention first mixes the colorant A containing curcumin with the citric acid aqueous solution and the modified starch in proportion and then undergoes a specific high temperature treatment, so that the modified starch and the colorant A can form a specific partial combination (cross-linking) state, and then adds the colorant B containing capsanthin to make it adhere to the surface layer of the cross-linking system obtained above, and further forms a protective layer on the slurry. The color paste prepared in this way is easy to be evenly mixed into the starch powder system when it is subsequently applied to the preparation of starch powder, and the light and oxygen stability of the pigment in the starch powder after coloring is improved, and the problem of darkening of the starch powder color after frying is improved.

[0012] Different from the method of improving the stability of pigments by embedding pigments with starch, the starch in the method of the present invention is in a partially cross-linked state with the pigment and will not cover up the color of the pigment in the colorant (without affecting the coloring of other powders), thus avoiding the problem of traditional starch embedding being too dense, resulting in the pigment being covered, making it impossible to color a large amount of powders and losing the coloring effect.

[0013] The present invention has also found that if only a single component such as Tween 80 is used as an emulsifier, it will cause the pigment system to be not easily mixed evenly when mixed with the powder, and pigment particles are likely to appear. In addition, the emulsification system itself will affect the dispersibility of the color paste and the color development of the pigment color. In the subsequent preparation of the color paste, it also involves the interaction with starch. Therefore, in order to take into account the effects of all parties, the present invention has conducted a large amount of research on the emulsifier matching method of each colorant, and found that the above-mentioned emulsifier compounding scheme can not only facilitate the combination of pigment and starch, but also significantly improve the problem that the pigment is not easy to mix evenly when mixing with the paste powder material, and it is not easy to produce pigment aggregates during use, so that the paste powder is more evenly colored. After the paste powder is applied, the fried product is more evenly colored, and the color development effect of the coloring can also be guaranteed.

[0014] Specifically, when preparing the color paste of the present invention, the uniform mixing of colorant A with modified starch and citric acid aqueous solution is generally carried out at room temperature, then the temperature is raised for sufficient mixing, and then the temperature is lowered (generally to room temperature) and colorant B is added and mixed evenly (generally the mixing time is 10-15 minutes), which can better ensure that the pigment component in colorant B is not easily lost by heat during the preparation process.

[0015] In the present invention, room temperature refers to 20-25°C.

[0016] In the method of the present invention, in the colorant A, the mass ratio of curcumin, Tween 80 and glycerol is 1:(7.5-12.5):(0.8-1.2), preferably 1:(8-12):1;

[0017] In the colorant B, the mass ratio of capsanthin, glycerol and mono- and di-glycerol oleate is 1:(0.8-1.2):(2.8-3.2), preferably 1:1:3.

[0018] The material ratios of the colorants of the present invention can achieve sufficient emulsification of the corresponding pigments and facilitate subsequent uniform coloring of the starch premix.

[0019] In the method of the present invention, the mass ratio of the colorant A to the colorant B is (1.8-2.2):(1-1.6), preferably 2:(1.05-1.5).

[0020] The present invention mixes two colorants according to the color value ratio of turmeric and capsanthin of 10:1, so as to obtain a food coloring scheme with bright color of the fried product. The colorant ratio of the present invention can also help improve the stability of the prepared starch powder and facilitate storage.

[0021] The concentration of the citric acid aqueous solution is 0.5-1%; and / or the modified starch is modified cassava starch.

[0022] The present invention uses a citric acid aqueous solution to provide a slightly acidic environment for the system, thereby being more conducive to ensuring the color development effect.

[0023] In the method of the present invention, the preparation method of the colorant A comprises: firstly dissolving curcumin in Tween 80 at 70-80° C. (to obtain a uniform transparent liquid), then cooling to 38-42° C., and then adding glycerol for mixing and fully emulsifying.

[0024] By preparing the colorant A by the method of the present invention, curcumin can be fully mixed with various components more quickly, the overall mixing time can be shortened, and the loss of pigment caused by high temperature and long-time mixing can be reduced.

[0025] In the method of the present invention, when the colorant A is mixed with the modified starch and the citric acid aqueous solution, the modified starch and the citric acid aqueous solution are first mixed evenly, and then the colorant A is added.

[0026] Specifically, the present invention firstly mixes and stirs the modified starch and the citric acid aqueous solution at room temperature to form a viscous slurry, and then adds the colorant A to mix them at room temperature.

[0027] The method of the present invention facilitates the thorough mixing of the colorant A with other components.

[0028] In the raw materials of the present invention, preferably, the content of bisdemethoxycurcumin in the curcumin is ≥80%, the color value of the capsanthin is 100±0.5, and the hue (A470 / A454) is less than 0.970, and more preferably 0.955-0.965.

[0029] The color paste prepared by the above-mentioned specific raw material combination method of the present invention can obtain a coloring effect with higher brightness after being subsequently made into a paste powder, and better avoid the problem that the color of the paste powder becomes dark and not bright enough during the frying process, which affects the appearance of the product.

[0030] The present invention has found that when the colorant A is prepared by using the specific curcumin raw material of the present invention, the curcumin can be completely dissolved at a relatively low temperature (70-80° C.) with a relatively small amount of Tween 80, thereby improving the fluidity of the colorant (a large amount of emulsifier will lead to reduced fluidity, which is not conducive to subsequent mixed applications), and the dissolved state presents a light red transparent liquid. In contrast, conventional curcumin cannot be dissolved under the above conditions, and a larger dose of Tween 80 is required to completely dissolve it, and the color after dissolution is dark red, and the brightness of the final coloring is not as high as that of the preferred specific curcumin raw material.

[0031] The total content of curcuminoids (bisdemethoxycurcumin, curcumin monomer and demethoxycurcumin) in the curcumin raw material used in the present invention is greater than 90%, the purity meets the national standard, and the color value is about 1500. The capsanthin can be a commercially available product with a color value of E100.

[0032] In the research and development, there are the following difficulties in the combination screening of raw materials: most of the turmeric coloring products commonly used in the market are mainly turmeric extracts, among which curcumin monomer accounts for 50%-60%, monodemethoxycurcumin accounts for 25-35%, and bisdemethoxycurcumin accounts for less than 25%; and in products with high-purity curcumin as a colorant, the proportion of curcumin monomer is generally 60-80%, monodemethoxycurcumin accounts for 20-30%, and bisdemethoxycurcumin accounts for less than 10%. There are many studies on the efficacy of curcumin and each monomer curcumin, and few studies as colorants. There is basically no report on the coloring effect of high bisdemethoxycurcumin. Therefore, it is not obvious from the prior art how to select curcumin raw materials to obtain the effect of improving the overall coloring brightness. The present invention is first found after a large number of experimental comparisons that there are differences in the coloring effects of curcumin monomer and bisdemethoxycurcumin, especially after combining the color of capsanthin, the difference is greater. After that, we further explored the effect of combining capsanthin with different curcumin. Capsanthin belongs to a natural carotenoid complex. The hue value of conventional capsanthin is generally >0.97, and the hue value of capsanthin prepared by uncommon special varieties or special processes can be <0.97. The coloring of different hues of capsanthin combined with different components of turmeric is very different. It is impossible to deduce a more suitable colorant formula ratio by simple permutation and combination. In addition, the combination of different emulsification systems also has unpredictable effects on the color of the compounded colorant. Therefore, even if the overall coloring effect is known, a lot of experimental screening and exploration is still required to finally obtain a suitable colorant composition scheme.

[0033] The invention also provides a color paste, which is prepared by the method.

[0034] The Lab values ​​of the color paste are 88-93, -4.5 to 2.4, and 30-32, respectively. Preferably, the Lab values ​​of the color paste are 92-93, -4.5 to -2.5, and 30.5-32, respectively.

[0035] The present invention further provides a colorant, which comprises the color paste prepared by the above method or the above color paste.

[0036] The present invention further provides a color paste prepared by the above method, or the use of the above color paste or colorant in preparing fried pulp powder; preferably, the fried pulp powder is a pulp powder for frying chicken food.

[0037] The present invention further provides a fried pulping powder, which comprises the color paste prepared by the above method, or the above color paste, or a colorant.

[0038] In the present invention, the fried batter powder may include the above-mentioned color paste and batter powder premix.

[0039] The starch premix is ​​a conventional product in the art, for example, it can be composed of ordinary low-gluten wheat flour and corn starch in a mass ratio of 7:3.

[0040] When the batter is prepared according to the standard of pigment content E0.3 in the final batter commonly used in the fried chicken field: it may include 99.4-99.5 parts of batter premix and 0.5-0.6 parts of the above-mentioned color paste.

[0041] The beneficial effects of the present invention are at least:

[0042] The present invention changes the traditional idea of ​​directly adding pigments to starch powder. Each pigment is first prepared into a color paste in a specific way, and then applied to the preparation of starch powder. This can not only improve the light and oxygen stability of the pigment in the starch powder and delay the storage period of the product after opening, but also make it easy to disperse and avoid uneven coloring. It can also improve the problem of darkening of the starch color after frying. DETAILED DESCRIPTION

[0043] The preferred embodiments of the present invention will be described in detail below in conjunction with examples. It should be understood that the following examples are provided only for the purpose of illustration and are not intended to limit the scope of the present invention. Those skilled in the art may make various modifications and substitutions to the present invention without departing from the purpose and spirit of the present invention.

[0044] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, etc. used in the following examples are commercially available or prepared according to conventional methods in the art unless otherwise specified.

[0045] The detection method of each component of curcumin in the present invention is: referring to the detection method of curcumin content of plant extract curcumin standard T / CCCMHPIE 1.48-2019 for determination (high performance liquid chromatography).

[0046] The color value detection method of curcumin (national standard method for turmeric) is: refer to the record of GB 1886.60-2015 National Food Safety Standard Food Additive Turmeric.

[0047] The color tone and color value detection method of capsanthin (capsanthin detection method) is: refer to the absorbance detection in the Chinese food safety national standard, food additive capsanthin GB1886.34-2015, wherein the color value E in the present invention is the absorbance in the national standard.

[0048] In the present invention, mono- and di-glycerol fatty acid esters were purchased from Shandong Binzhou Jinsheng New Material Technology Co., Ltd.

[0049] In the following examples and comparative examples described in the specific implementation mode of the present invention, "parts" refer to parts by weight; in the prepared color paste, the color valence ratio of curcumin / capsanthin is approximately equal to 10:1.

[0050] Example 1

[0051] This embodiment relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, comprising the following steps:

[0052] 1) Weigh 1 part of curcumin (purchased from Chenguang Biotechnology Group Co., Ltd., unit color value 1480, bisdemethoxycurcumin accounts for 3%, curcumin monomer 75%, demethoxycurcumin 22%), 12 parts of Tween 80, heat in a water bath at 75°C and stir to dissolve until a transparent uniform liquid is formed as a whole without granular powder, cool to 40°C, add 1 part of glycerol, mix well to prepare a composite colorant A, and the color value is 105.7 according to the national standard method for turmeric.

[0053] Weigh 1 part of capsanthin (purchased from Chenguang Biotechnology Group Co., Ltd., capsanthin hue 0.985, color value 100.2), 1 part of glycerol, and 3 parts of mono- and di-glycerol oleates, stir and mix them thoroughly to prepare a composite colorant B, which is tested according to the capsanthin detection method and has a color value of 20.0.

[0054] 2) Weigh 1 part of modified cassava starch, add 1 part of 0.5% citric acid aqueous solution, stir and mix evenly, then add 2.0 parts of the composite colorant A prepared in step 1), mix and stir to form a uniform slightly viscous liquid, then heat it to 70° C. at a heating rate of 5-6° C. / min, keep stirring at 70° C. for 10 minutes, cool it to 22° C., add 1.05 parts of the composite colorant B prepared in step 1), mix again and evenly, prepare a color paste, and the color value is 46.0 according to the national standard method for turmeric.

[0055] 3) Prepare the starch powder according to the standard of pigment content E0.3 in the final starch powder commonly used in the fried chicken field: weigh 99.347 parts of starch premix (70 parts of ordinary low-gluten wheat flour + 30 parts of corn starch, mix evenly), add 0.653 parts of the color paste prepared in step 2), stir and mix well to obtain starch powder, and the Lab values ​​of the starch powder are 88.63, 2.36, and 30.41 respectively; the color value detected according to the national standard method of turmeric is 0.304.

[0056] Weigh 5±0.1 g of the above-mentioned slurry powder, put it into a surface dish with a diameter of 10±0.5 cm, shake it evenly to make the slurry powder cover the entire dish, place the dish in a light incubator with a light intensity of 3000LX, 25°C, and a humidity of 50-60% for 24 hours, then take it out. According to the national standard method for turmeric, the color value is 0.259, and the color value retention rate reaches 85.20%.

[0057] Example 2

[0058] This embodiment relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, comprising the following steps:

[0059] 1) Weigh 1 part of curcumin (unit color value 1500, bisdemethoxycurcumin accounts for 85.5%, curcumin monomer 2.5%, demethoxycurcumin 12.0%) and 8 parts of Tween 80, heat in a water bath at a temperature of 75°C and stir to dissolve until a transparent uniform liquid is formed as a whole without granular powder, cool to 40°C, add 1 part of glycerol, mix well to prepare a composite colorant A, and the color value is 150.0 according to the national standard method for turmeric.

[0060] The preparation method of the above curcumin refers to the preparation method of Example 2 of Chinese patent CN113773184A, using turmeric resin (purchased from Chenguang Biotechnology Group Co., Ltd.) with a total curcumin content of 18.5% and a bisdemethoxycurcumin ratio of 56% of the total curcumin as a raw material.

[0061] Weigh 1 part of the capsanthin described in Example 1, 1 part of glycerol, and 3 parts of mono- and di-glycerol oleates, stir and mix them thoroughly to prepare a composite colorant B. The color value of the compound colorant B is 20.0 according to the capsanthin detection method.

[0062] 2) Weigh 1 part of modified cassava starch, add 1 part of 0.5% citric acid aqueous solution, stir and mix evenly, then add 2.0 parts of the composite colorant A prepared in step 1), mix and stir to form a uniform slightly viscous liquid, then heat it to 70° C. at a heating rate of 5-6° C. / min, maintain the temperature and stir well for 10 minutes, then cool it to 22.5° C., add 1.5 parts of the composite colorant B prepared in step 1), mix well again, and prepare a color paste. The color value detected according to the national standard method of turmeric is 59.9.

[0063] 3) Prepare the starch powder according to the standard of pigment content E0.3 in the final starch powder commonly used in the fried chicken field: weigh 99.49 parts of starch powder premix (70 parts of ordinary low-gluten wheat flour + 30 parts of corn starch, mix evenly), add 0.51 parts of the color paste prepared in step 2), stir and mix well to obtain starch powder, and the Lab values ​​of the starch powder are 89.41, 1.24, and 30.99 respectively; the color value detected according to the national standard method of turmeric is 0.305.

[0064] Weigh 5±0.1 g of the above-mentioned slurry powder, put it into a surface dish with a diameter of 10±0.5 cm, shake it evenly to make the slurry powder cover the entire dish, place the dish in a light incubator with a light intensity of 3000LX, 25°C, and a humidity of 50-60% for 24 hours, then take it out. According to the national standard method for turmeric, the color value is 0.268, and the color value retention rate reaches 87.87%.

[0065] Example 3

[0066] This embodiment relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, comprising the following steps:

[0067] 1) Weigh 1 part of the curcumin described in Example 2 and 8 parts of Tween 80, heat in a water bath at 75° C. and stir to dissolve until a transparent uniform liquid is formed as a whole without granular powder, cool to 40° C., add 1 part of glycerol, mix well to prepare a composite colorant A, and the color value is 150.0 according to the national standard method for turmeric.

[0068] Weigh 1 part of capsanthin (purchased from Chenguang Biotechnology Group Co., Ltd., capsanthin hue 0.955, color value 100.0), 1 part of glycerol, and 3 parts of mono- and di-glycerol oleates, stir and mix them thoroughly to prepare a composite colorant B, which is tested according to the capsanthin detection method and has a color value of 20.0.

[0069] 2) Weigh 1 part of modified cassava starch, add 1 part of 0.5% citric acid aqueous solution, stir and mix evenly, then add 2.0 parts of the composite colorant A prepared in step 1), mix and stir to form a uniform slightly viscous liquid, then heat it to 70° C. at a heating rate of 5-6° C. / min, maintain the temperature and stir well for 10 minutes, then cool it to 22-23° C., then add 1.5 parts of the composite colorant B prepared in step 1), mix well again, and prepare a color paste. The color value detected according to the national standard method of turmeric is 59.8.

[0070] 3) Prepare the starch powder according to the standard of pigment content E0.3 in the final starch powder commonly used in the fried chicken field: weigh 99.49 parts of starch powder premix (70 parts of ordinary low-gluten wheat flour + 30 parts of corn starch, mix evenly), add 0.51 parts of the color paste prepared in step 2), stir and mix well to obtain starch powder, and the Lab values ​​of the starch powder are 92.63, -3.87, and 31.33 respectively; the color value detected according to the national standard method of turmeric is 0.305.

[0071] Weigh 5±0.1 g of the above-mentioned slurry powder, put it into a surface dish with a diameter of 10±0.5 cm, shake it evenly to make the slurry powder cover the entire dish, place the dish in a light incubator with a light intensity of 3000LX, 25°C, and a humidity of 50-60% for 24 hours, then take it out. According to the national standard method for turmeric, the color value is 0.265, and the color value retention rate reaches 86.89%.

[0072] Example 4

[0073] This embodiment relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, comprising the following steps:

[0074] 1) Weigh 1 part of the curcumin described in Example 2 and 8 parts of Tween 80, heat in a water bath at 75° C. and stir to dissolve until a transparent uniform liquid is formed as a whole without granular powder, cool to 40° C., add 1 part of glycerol, mix well to prepare a composite colorant A, and the color value is 150.0 according to the national standard method for turmeric.

[0075] Weigh 1 part of the capsanthin described in Example 3, 1 part of glycerol, and 3 parts of mono- and di-glycerol oleates, stir and mix them thoroughly to prepare a composite colorant B. The color value of the compound colorant B is 20.0 according to the capsanthin detection method.

[0076] 2) Weigh 1 part of modified cassava starch, add 1 part of 0.5% citric acid aqueous solution, stir and mix evenly, then add 2.0 parts of the composite colorant A prepared in step 1), mix and stir to form a uniform slightly viscous liquid, then heat it to 80° C. at a heating rate of 5-6° C. / min, maintain the temperature and stir well for 15 minutes, then cool it to 22-23° C., then add 1.5 parts of the composite colorant B prepared in step 1), mix well again, and prepare a color paste. The color value detected according to the national standard method of turmeric is 58.7.

[0077] 3) Prepare the starch powder according to the standard of pigment content E0.3 in the final starch powder commonly used in the fried chicken field: weigh 99.48 parts of starch powder premix (70 parts of ordinary low-gluten wheat flour + 30 parts of corn starch, mix evenly), add 0.52 parts of the color paste prepared in step 2), stir and mix well to obtain starch powder, and the Lab values ​​of the starch powder are 92.46, -3.53, and 30.97 respectively. The color value is 0.305 according to the national standard method for turmeric.

[0078] Weigh 5±0.1 g of the above-mentioned slurry powder, put it into a surface dish with a diameter of 10±0.5 cm, shake it evenly to make the slurry powder cover the entire dish, place the dish in a light incubator with a light intensity of 3000LX, 25°C, and a humidity of 50-60% for 24 hours, then take it out. The color value was detected according to the national standard method of turmeric and was 0.274, with a color value retention rate of 89.84%.

[0079] Example 5

[0080] This embodiment relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, comprising the following steps:

[0081] 1) Weigh 1 part of the curcumin described in Example 2 and 8 parts of Tween 80, heat in a water bath at 75° C. and stir to dissolve until a transparent uniform liquid is formed as a whole without granular powder, cool to 40° C., add 1 part of glycerol, mix well to prepare a composite colorant A, and the color value is 150.0 according to the national standard method for turmeric.

[0082] Weigh 1 part of capsanthin (purchased from Chenguang Biotechnology Group Co., Ltd., capsanthin hue 0.965, color value 100.0), 1 part of glycerol, and 3 parts of mono- and di-glycerol oleates, stir and mix them thoroughly to prepare a composite colorant B, which is tested according to the capsanthin detection method and has a color value of 20.0.

[0083] 2) Weigh 1 part of modified cassava starch, add 1 part of 0.5% citric acid aqueous solution, stir and mix evenly, then add 2.0 parts of the composite colorant A prepared in step 1), mix and stir to form a uniform slightly viscous liquid, then heat it to 70° C. at a heating rate of 5-6° C. / min, maintain the temperature and stir well for 10 minutes, then cool it to 22-23° C., then add 1.5 parts of the composite colorant B prepared in step 1), mix well again, and prepare a color paste. The color value detected according to the national standard method of turmeric is 59.9.

[0084] 3) Prepare the starch powder according to the standard of pigment content E0.3 in the final starch powder commonly used in the fried chicken field: weigh 99.49 parts of starch powder premix (70 parts of ordinary low-gluten wheat flour + 30 parts of corn starch, mix evenly), add 0.51 parts of the color paste prepared in step 2), stir and mix well to obtain starch powder, and the Lab values ​​of the starch powder are 92.13, -2.93, and 30.72 respectively; the color value detected according to the national standard method of turmeric is 0.305.

[0085] Weigh 5±0.1 g of the above-mentioned slurry powder, put it into a surface dish with a diameter of 10±0.5 cm, shake it evenly to make the slurry powder cover the entire dish, place the dish in a light incubator with a light intensity of 3000LX, 25°C, and a humidity of 50-60% for 24 hours, then take it out. According to the national standard method for turmeric, the color value is 0.271, and the color value retention rate reaches 88.85%.

[0086] Comparative Example 1

[0087] This comparative example relates to a color paste, a paste powder containing the color paste and a preparation method thereof, comprising the following steps:

[0088] 1) Weigh 1 part of the curcumin recorded in Example 1 and 19 parts of Tween 80, heat in a water bath at 75° C. and stir to dissolve until a uniform transparent liquid is formed, and then cool to room temperature (when the amount of Tween 80 is low, commercially available conventional curcumin cannot be dissolved under the above corresponding conditions); then add 1.5 parts of the capsanthin recorded in Example 1 and stir to form a composite colorant. The color value is 74.2 according to the national standard method for turmeric (the main reason for the color value being lower than the theoretical color value of 75.2 is the partial dissolution loss of curcumin).

[0089] 2) Prepare the batter according to the standard of pigment content E0.3 in the final batter commonly used in the fried chicken field: weigh 99.58 parts of batter premix (70 parts of ordinary low-gluten wheat flour + 30 parts of corn starch, mix evenly), add 0.41 parts of the above-mentioned composite colorant, stir and mix well, and obtain the fried chicken batter commonly used in the market. The Lab values ​​of the batter are 89.63, 1.42, and 30.79 respectively. The color value is 0.304 according to the national standard method for turmeric.

[0090] Weigh 5±0.1 g of the above-mentioned slurry powder, put it into a surface dish with a diameter of 10±0.5 cm, shake it evenly to make the slurry powder cover the entire dish, place the dish in a light incubator with a light intensity of 3000LX, 25°C and a humidity of 50-60% for 24 hours, then take it out. The color value was detected according to the national standard method of turmeric and was 0.112, and the color value retention rate was only 36.84%.

[0091] Comparative Example 2

[0092] This comparative example relates to a color paste, a paste powder containing the color paste and a preparation method thereof, comprising the following steps:

[0093] 1) Referring to Example 3, compound colorant A and compound colorant B were prepared. 2 parts of compound colorant A and 1.5 parts of compound colorant B were taken and mixed thoroughly to obtain a compound pigment. The color value was 94.2 according to the national standard method for turmeric.

[0094] 2) The batter was prepared according to the standard of pigment content E0.3 in the final batter commonly used in the fried chicken field: 99.677 parts of batter premix (70 parts of ordinary low-gluten wheat flour + 30 parts of corn starch, mixed evenly) were weighed, 0.323 parts of the above-mentioned compound pigment were added, and the mixture was stirred thoroughly to obtain the batter. The Lab values ​​of the batter were 93.17, -5.78, and 32.45, respectively; the color value was 0.304 according to the national standard method for turmeric.

[0095] Weigh 5±0.1 g of the slurry powder, put it into a surface dish with a diameter of 10±0.5 cm, shake it evenly to make the slurry powder cover the entire dish, place the dish in a light incubator with a light intensity of 3000LX, 25°C, and a humidity of 50-60% for 24 hours, then take it out. The color value was detected according to the national standard method for turmeric, and the color value retention rate was only 43.42%.

[0096] Comparative Example 3

[0097] This comparative example relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, which are substantially the same as those in Example 1, except that the heating rate during the action of cassava modified starch, citric acid aqueous solution, and compound colorant A in step 2) is changed from 5-6°C / min to 3-4°C / min, and the other conditions remain unchanged. The color paste prepared has a color value of 45.85 according to the national standard method for turmeric. After the paste powder is prepared according to the method of step 3) of Example 1, its Lab values ​​are 86.08, 3.52, and 30.12, respectively; the color value is 0.303 according to the national standard method for turmeric.

[0098] After the stability of the starch powder was tested by the testing method described in Example 1, the color value retention rate was 92.74%.

[0099] Comparative Example 4

[0100] This comparative example relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, which are substantially the same as those in Example 1, except that the temperature at which the cassava modified starch, the citric acid aqueous solution, and the compound colorant A act in step 2) is changed from 70°C to 60°C, and the other conditions remain unchanged. The color paste prepared has a color value of 46.02 according to the national standard method for turmeric. After the paste powder is prepared according to the method of step 3) of Example 1, its Lab values ​​are 89.56, 1.33, and 30.65, respectively; the color value is 0.304 according to the national standard method for turmeric.

[0101] After the stability of the pulp was tested by the testing method described in Example 1, the color value retention rate was 70.39%.

[0102] Comparative Example 5

[0103] This comparative example relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, which are substantially the same as those in Example 1, except that the amount of cassava modified starch added in step 2) is changed to 1.5 parts. The color value of the prepared color paste is 41.85 according to the national standard method for turmeric. After the paste powder is prepared according to the method of step 3) of Example 1, its Lab values ​​are 85.93, 3.78, and 30.04, respectively; the color value is 0.303 according to the national standard method for turmeric.

[0104] After the stability of the pulp was tested by the testing method described in Example 1, the color value retention rate was 94.39%.

[0105] Comparative Example 6

[0106] This comparative example relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, which are substantially the same as those in Example 1, except that the Tween 80 added in step 1) when preparing the composite colorant A is replaced with propylene glycol (the amount remains unchanged). The prepared composite colorant A has a color value of 105.7 according to the national standard method for turmeric. The Lab values ​​of the paste powder prepared according to the subsequent steps in Example 1 are 89.48, 1.32, and 30.44, respectively; the color value is 0.304 according to the national standard method for turmeric.

[0107] After the stability of the starch powder was tested by the testing method described in Example 1, the color value retention rate was 64.14%.

[0108] Comparative Example 7

[0109] This comparative example relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, which are substantially the same as those in Example 1, except that the mono- and di-glycerol oleate added in step 1) when preparing the composite colorant B is replaced with Tween 80 (the amount remains unchanged). The prepared composite colorant B has a color value of 20.0 according to the capsanthin detection method. The Lab values ​​of the paste powder prepared according to the subsequent steps in Example 1 are 88.92, 1.92, and 30.51, respectively; the color value is 0.304 according to the national standard method for turmeric.

[0110] After the stability of the starch powder was tested by the testing method described in Example 1, the color value retention rate was 66.78%.

[0111] Comparative Example 8

[0112] This comparative example relates to a color paste, a paste powder containing the color paste, and a preparation method thereof, which are substantially the same as those in Example 1, except that the method for preparing the compound colorant B in step 1) is as follows: 1 part of capsanthin is added to 4 parts of soybean oil and fully mixed. The prepared compound colorant B has a color value of 20.0 according to the capsanthin detection method. The Lab values ​​of the paste powder prepared according to the subsequent steps in Example 1 are 88.79, 2.17, and 30.46, respectively; the color value is 0.304 according to the national standard method for turmeric.

[0113] After the stability of the starch powder was tested by the testing method described in Example 1, the color value retention rate was 71.83%.

[0114] Experimental example

[0115] This experimental example tests the color change of the batter prepared in the above embodiments and comparative examples after frying and the uniformity of the batter coloring, as follows:

[0116] 1. Frying experiment:

[0117] Take chicken breast meat, shape it into a piece of meat with a length of 88±1mm, a width of 40±1mm, a thickness of 5±1mm, and a weight of about 40±0.5g; take a container with a diameter of 120mm, add 100.0g of starch powder and 500g of pure water at a temperature of 25±2℃, mix them thoroughly to form a starch paste, add the trimmed chicken into the starch paste, dip it in the paste 6 times (both sides), evenly coat the surface with the same coating powder (purchased from Weifang Anxin Biotechnology Co., Ltd.), fry it in hot oil at 160±1℃ for 2min±2s, cool to room temperature, and use a colorimeter to detect the color difference. To ensure the accuracy of the experimental results, at least 3 parallel tests were carried out for each group, and the average value was taken. The test data of each group are shown in Table 1.

[0118] Table 1

[0119]

[0120]

[0121] As can be seen from Table 1, compared with the most common solution of Comparative Example 1 in the art, each embodiment of the present invention can improve the problem of darkening of product color after frying while taking into account the stability of the pigment. Combined with the comparison of the L values ​​of the unfried starch powder prepared in Example 1 and Comparative Example 1 with the same pigment raw materials, it can also be seen that the starch powder brightness of Comparative Example 1 before frying (89.63) is greater than that of Example 1 (88.63), but after frying, it is not as good as that of Example 1, which further illustrates the advantages of the method of the present invention.

[0122] 2. Coloring uniformity detection:

[0123] Take 500g of starch powder, 100 mesh standard sieve, sieve the starch powder, collect the part that does not pass through 100 mesh, and calculate the weight percentage. Use a mortar to fully crush it, complete the color value detection of this part, and calculate the proportion of the color value of the part that does not pass through 100 mesh to the total color value (color value that does not pass through 100 mesh sieve * weight percentage / original color value of starch powder). When the proportion is lower than 2%, it is basically considered that the starch powder is uniform as a whole. The larger the proportion, the worse the uniformity. The relevant experimental results are shown in Table 2 below.

[0124] Table 2

[0125]

[0126]

[0127] It can be seen from Table 2 that, compared with the most commonly used solution of Comparative Example 1 in the art, the embodiments of the present invention can improve the coloring uniformity of the paste while taking into account the stability of the pigment.

[0128] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A method for preparing a color paste, characterized in that: First, mix colorant A with modified starch and citric acid aqueous solution, then heat to 70-80°C at a rate of 5-6°C / min, and keep at 70-80°C and mix thoroughly for 10-15 minutes, then cool down, add colorant B and mix evenly; The mass ratio of the colorant A, modified starch and citric acid aqueous solution is (1.8-2.2):1:(0.9-1.1); The colorant A includes curcumin, Tween 80 and glycerol; the colorant B includes capsanthin, glycerol and mono- and di-glycerol oleate; In the colorant A, the mass ratio of curcumin, Tween 80 and glycerol is 1:(7.5-12.5):(0.8-1.2); in the colorant B, the mass ratio of capsanthin, glycerol and mono- and di-glycerol oleate is 1:(0.8-1.2):(2.8-3.2); the mass ratio of the colorant A and the colorant B is (1.8-2.2):(1-1.6).

2. The method according to claim 1, characterized in that The concentration of the citric acid aqueous solution is 0.5-1%; And / or, the modified starch is modified cassava starch.

3. The method according to claim 1 or 2, characterized in that: The preparation method of the colorant A comprises: firstly dissolving curcumin in Tween 80 at 70-80° C., then cooling to 38-42° C., and then adding glycerol for mixing.

4. The method according to claim 1 or 2, characterized in that: When the colorant A is mixed with the modified starch and the citric acid aqueous solution, the modified starch and the citric acid aqueous solution are first mixed evenly, and then the colorant A is added.

5. The method according to claim 3, characterized in that: When the colorant A is mixed with the modified starch and the citric acid aqueous solution, the modified starch and the citric acid aqueous solution are first mixed evenly, and then the colorant A is added.

6. The method according to any one of claims 1, 2 and 5, characterized in that: The content of bisdemethoxycurcumin in the curcumin is ≥80%, the color value of the capsanthin is 100±0.5, and the hue is <0.

970.

7. The method according to claim 3, characterized in that The content of bisdemethoxycurcumin in the curcumin is ≥80%, the color value of the capsanthin is 100±0.5, and the hue is <0.

970.

8. The method according to claim 4, characterized in that The content of bisdemethoxycurcumin in the curcumin is ≥80%, the color value of the capsanthin is 100±0.5, and the hue is <0.

970.

9. The method according to claim 6, characterized in that The color tone of the capsanthin is 0.955-0.

965.

10. The method according to claim 7 or 8, characterized in that: The color tone of the capsanthin is 0.955-0.

965.

11. A color paste, characterized in that: The method is prepared by any one of claims 1 to 10.

12. The color paste according to claim 11, characterized in that: The Lab values ​​of the color paste are 92-93, -4.5 to -2.5, and 30.5-32, respectively.

13. A colorant, characterized in that The invention relates to a color paste prepared by the method according to any one of claims 1 to 10 or a color paste according to claim 11 or 12.

14. Use of a color paste prepared by the method according to any one of claims 1 to 10, or a color paste according to claim 11 or 12, or a colorant according to claim 13 in preparing fried pulping powder.

15. The use according to claim 14, characterized in that: The frying powder is a powder used for frying chicken food.

16. A fried pulping powder, characterized in that: The invention relates to a color paste prepared by the method according to any one of claims 1 to 10, or a color paste according to claim 11 or 12, or a colorant according to claim 13.

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