A colorant, its preparation method and application

Abstract

The present invention relates to the field of food technology, and specifically discloses a colorant, a preparation method thereof and an application. The method of the present invention includes: (1) mixing lycopene with an aqueous solution of a compound emulsifier to obtain a first mixture; the hue h value of the lycopene is ≤22; the compound emulsifier is composed of glycerol, decaglycerol myristate and gum arabic; the mass ratio of lycopene to the compound emulsifier is 1:(14-16); (2) mixing the first mixture with a solution of soy protein isolate after sufficient hydration, and heating and crosslinking to obtain a second mixture; (3) mixing the second mixture with an aqueous solution of a stabilizer and then curing; the stabilizer is gum arabic and / or sodium alginate; the mass ratio of soy protein isolate to the stabilizer is (8-12.5):1. The colorant of the present invention can significantly improve the problems of uneven coloring, insoluble particles and unstable coloring of the pigment on the vegetarian meat sausage, making the coloring of the vegetarian meat more uniform and stable and having a long shelf life.

Description

Technical Field

[0001] The present invention relates to the technical field of food, and specifically, to a colorant, a preparation method thereof, and an application thereof. Background Art

[0002] Bionic food is a new variety in the food industry, an "artificial food" developed to meet the needs of consumers, and has the characteristics of imitating natural food, being convenient to eat, and being nutritious and healthy in product characteristics. Vegetarian meat is a popular category in bionic food. It is an imitation meat food processed by advanced modern food processing technologies through processes such as forming, steaming, and stir-frying, and is similar to meat in appearance, color, aroma, and taste. The raw materials used for producing vegetarian meat mainly include soy protein, wheat protein, konjac, and edible fungi. Soy protein is rich in nutrition, has a high protein content, and is rich in 8 essential amino acids required by the human body, and is an ideal plant protein. Vegetarian meat products have the advantages of high protein, low fat, and no cholesterol, have strong water absorption and oil absorption, and are similar to the tissue structure and taste of animal meat. Due to its plant origin, it can effectively avoid the potential risks of eating animal meat, so it can effectively prevent and treat the occurrence of chronic diseases such as hypertension, coronary heart disease, and diabetes, and long-term consumption can effectively enhance physical fitness and be beneficial to physical health. The developed vegetarian meat products mainly include vegetarian meatballs, bionic meat patties, vegetarian meat chunks, vegetarian ham sausages, bionic beef, and bionic chicken. With the increasing consumption demand for nutritious and health care foods by people, vegetarian meat products have a huge market prospect.

[0003] Through market research, it is found that the currently used natural and healthy red pigments for coloring vegetarian meat products mainly include beet red, sorghum red, monascus red, capsicum red, and tomato red. However, the coloring tone of beet red is more purple and is not easily accepted by customers. The coloring of sorghum red pigment is light, and there is a phenomenon of fading when heated during the steaming process. The brightness of monascus red during coloring is darker, and capsicum red pigment has a more yellow carotenoid component, resulting in an orange coloring. The coloring effect of tomato red presents a brighter pink color and is more suitable for coloring vegetarian meat sausages.

[0004] The prior art Chinese patent CN105661268A discloses a sausage antioxidant color protection sustained-release agent and a preparation method thereof. It prepares VE coated products and tomato red coated products through coating technology and freeze-drying method to improve antioxidant performance, but its process is complex, the freeze-drying method is difficult to industrialize, and its coloring application effect is not evaluated.

[0005] Therefore, further research on colorants is needed. Summary of the Invention

[0006] One of the purposes of the present invention is to provide a colorant, a preparation method thereof, and an application thereof, which can overcome the problems of easy fading and dull color of natural pigments.

[0007] To achieve this object, the technical solution of the present invention is as follows:

[0008] A method for preparing a colorant, comprising:

[0009] (1) Mixing lycopene with an aqueous solution of a composite emulsifier to obtain a first mixture; the hue h value of the lycopene ≤ 22; the composite emulsifier consists of glycerol, decaglycerol myristate and gum arabic; the mass ratio of the lycopene to the composite emulsifier is 1:(14 - 16);

[0010] (2) Mixing the first mixture with a solution of soy protein isolate after sufficient hydration, and heating and crosslinking to obtain a second mixture;

[0011] (3) Mixing the second mixture with an aqueous solution of a stabilizer and then curing; the stabilizer is gum arabic and / or sodium alginate; the mass ratio of the soy protein isolate in the solution of soy protein isolate to the stabilizer is (8 - 12.5):1.

[0012] The present invention has found through research that when directly using lycopene for coloring, problems such as uneven and unstable coloring, and fading and yellowing during the steaming process will occur. To solve this problem, the present invention first makes a specific adjustment to the dispersion state of the pigment components in lycopene through a composite emulsifier with a specific combination, and then through sufficient mixing and thermal crosslinking with hydrated soy protein isolate, realizes thermal-induced encapsulation, so that the pigment components are encapsulated in the soy protein isolate. Finally, with the cooperation of a specific stabilizer, the state of the pigment components after encapsulation is further adjusted. Ultimately, the obtained colorant has improved coloring effect and stability, is not easily faded after heating, has bright color and uniform coloring.

[0013] In the present invention, the composite pigment system prepared by compounding lycopene with a composite emulsifier solves the problem of uneven binding of the subsequent pigment to soy protein isolate and the appearance of pigment aggregation points, and ensures a uniform subsequent coloring effect. The introduction of the composite emulsifier and the stabilizer improves the light and heat stability of the coloring of the vegetarian sausage.

[0014] Preferably, the lycopene of the present invention is a lycopene crystal with a purity ≥ 80% and a hue h value ≤ 22 (preferably 15 - 20), which can better cooperate with the emulsifier component of the present invention to form a nanoemulsion system to achieve a more ideal coloring effect.

[0015] The size of the h value (hue value) of the lycopene raw material reflects the composition of the pigment substances in the raw material. In the system of the present invention, if the h value of the lycopene is greater than 22, it will not only affect the color performance of the colorant after coloring, but also reduce the coloring stability.

[0016] The mass ratio of the lycopene to the compound emulsifier is preferably 1:(15 - 16), more preferably 1:15. In the solution of the soy protein isolate, the mass ratio of the soy protein isolate to the stabilizer is preferably 10:1.

[0017] In the method of the present invention, the mass ratio of the glycerol, decaglycerol myristate and gum arabic is (9 - 11):(3 - 5):1, preferably 10:4:1.

[0018] In the method of the present invention, in the aqueous solution of the compound emulsifier, the mass ratio of the compound emulsifier to water is (3 - 4):1, preferably 3.75:1.

[0019] Those skilled in the art can mix the components in the first mixture evenly by conventional methods in the art. Preferably, in the preparation of the first mixture in the present invention, the compound emulsifier component and water are first mixed evenly at 68 - 72 °C, and then subjected to nano-dispersion (homogenization pressure is 58 - 62 Mpa) by a high-pressure microfluidic homogenizer, and lycopene is slowly added (such as 5 - 8 kg / min) while shearing and dispersing until a uniform dark red emulsion is formed, so that each raw material is fully emulsified and evenly mixed, achieving an ideal mixing effect, which is beneficial to improving the coloring effect and pigment stability during subsequent applications.

[0020] In the method of the present invention, the mass ratio of the first mixture to the solution of soy protein isolate is 1:(8 - 10), preferably 1:10; in the solution of soy protein isolate, the mass ratio of soy protein isolate to water is 1:(7 - 8), preferably 1:7;

[0021] And / or, the preparation method of the solution of soy protein isolate after sufficient hydration is:

[0022] Mix the soy protein isolate with water, stir at 24 - 26 °C for 0.8 - 1.2 hours, and then place it at 3 - 4 °C for hydration, and the hydration time is 12h - 16h.

[0023] In the method of the present invention, in step (2), the conditions for heat crosslinking are: standing and heating treatment in a water bath at 90 °C - 100 °C for 9 - 12 min.

[0024] In the method of the present invention, in the aqueous solution of the stabilizer, the mass ratio of the stabilizer to water is 1:(8 - 12), preferably 1:10.

[0025] Preparing the colorant according to the proportions of the various substances and the preparation conditions defined in the present invention can obtain more ideal effects.

[0026] As a specific embodiment, the preparation method of the present invention includes:

[0027] (1) First, mix lycopene with an aqueous solution of a compound emulsifier and then perform microfluidic homogenization to achieve sufficient and uniform emulsification, obtaining a first mixture. Preferably, first mix the components in the aqueous solution of the compound emulsifier evenly to obtain the aqueous solution of the compound emulsifier, and then use a microfluidic homogenizer for nano-dispersion. While shearing and dispersing, add lycopene at a rate of about 5 - 8 kg / min and continue homogenization. The homogenization pressure is 58 - 62 Mpa;

[0028] (2) Weigh and mix soy protein isolate and water in a certain proportion. After stirring at 25°C for 1 hour, place it at 4°C for sufficient hydration for 12 - 16 hours to obtain a solution of soy protein isolate after sufficient hydration.

[0029] (2) Mix the solution of soy protein isolate after sufficient hydration with the first mixture and then transfer it to a water bath at 90°C - 100°C for high-temperature heat treatment for 9 - 12 minutes. During this period, let it stand without stirring to obtain a second mixture.

[0030] (3) Mix the stabilizer and water according to the mass ratio and add it to the second mixture at room temperature. After mixing evenly, let it stand and cool and solidify for 2 hours to obtain a color paste (colorant) that can be used for coloring vegetarian meat sausages. This color paste has a good and stable coloring effect when applied to vegetarian meat sausages.

[0031] The present invention also provides a colorant prepared by the above method.

[0032] The present invention further provides an application of the above colorant in the preparation of vegetarian meat products.

[0033] The present invention further provides a vegetarian meat product comprising the above colorant.

[0034] Preferably, the vegetarian meat product of the present invention is a vegetarian meat sausage. In the vegetarian meat sausage, the mass ratio of the vegetarian meat slurry to the colorant is 100:(0.08 - 0.12); after the vegetarian meat sausage is cooked, the hue values on the surface are L* = 52 - 55, a* = 19 - 21, b* = 12 - 14, and h = 32 - 35 (where L* represents brightness; a* represents red - green; b* represents yellow - blue; the h value represents the hue value, and the smaller the h value, the redder the hue).

[0035] In the present invention, the vegetarian meat slurry is a conventional raw material for preparing vegetarian meat sausages in the art, and its composition does not affect the comparison effect of experimental results.

[0036] The present invention changes the method of directly adding pigments to prepare vegetarian meat sausages in the traditional way to adding the color paste of the colorant of the present invention, making the cooked vegetarian meat sausage bright and red in color, with uniform and stable coloring, and solving the problem that the vegetarian meat sausage turns yellow after cooking and cannot present a relatively bright red color.

[0037] The beneficial effects of the present invention are at least as follows:

[0038] The colorant of the present invention is applicable to coloring of vegetarian meat sausages, which can solve the problem of dark and yellowish coloring of vegetarian meat sausages, make the coloring of vegetarian meat sausages more vivid, the coloring effect more uniform, and has good photothermal stability, thus prolonging the shelf life. Moreover, the production method of the colorant of the present invention is simple in operation and low in cost, which is conducive to large-scale popularization and application. Specific Embodiments

[0039] The preferred embodiments of the present invention will be described in detail below in conjunction with the examples. It should be understood that the following examples are given only for the purpose of illustration and are not used to limit the scope of the present invention. Those skilled in the art can make various modifications and substitutions to the present invention without departing from the purpose and spirit of the present invention.

[0040] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods. The materials, reagents, etc. used in the following examples, unless otherwise specified, can all be obtained from commercial channels or prepared according to conventional methods in the art.

[0041] The vegetarian meat slurry described in the specific embodiments of the present invention has the following composition: 32.3% of ice water, 20% of soy protein isolate, 14% each of soy protein concentrate, vital gluten, and starch, 1.7% of gellan gum, 1% of sugar, 1% of salt, and 0.5% each of meat flavor, prickly ash essential oil, onion powder, and ginger powder.

[0042] The microfluidic homogenizer used is the M-110P high-pressure microfluidic homogenizer of MFIC Corporation, USA.

[0043] Example 1

[0044] This example relates to a color paste (colorant) and its preparation method and application in the preparation of vegetarian meat sausages, including the following steps:

[0045] 1) Weigh 5 parts of glycerol, 2 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2 parts of water, mix them, heat up to 70 °C and stir evenly, then use a microfluidic homogenizer to perform nano-dispersion at 60 MPa, and slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 20) at a speed of about 5 - 8 kg / min while shearing and dispersing until a uniform dark red emulsion is formed, stop pressurized shearing and emulsification, obtain the first mixture, and let it cool to room temperature for standby.

[0046] 2) Weigh 10 parts of soy protein isolate, 70 parts of water, stir for 1 h at room temperature of 25 °C, then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate. The hydration time is 14 h to obtain a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 8 parts of the first mixture, then place it in a 95 °C water bath, heat it statically for 10 min, and cool it to room temperature of 25 °C to obtain a second mixture. Dissolve 1 part of gum arabic in 10 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool and solidify at room temperature for 2 h to obtain a color paste that can be used for coloring the vegetarian meat sausage.

[0047] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat paste, stir evenly, and steam it in boiling water for 15 minutes for qualitative determination after enema to obtain a mature vegetarian meat sausage product. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 53.77, 20.04, 12.89, and 32.75 respectively.

[0048] Example 2

[0049] This example relates to a color paste (colorant) and its preparation method and application in the preparation of vegetarian meat sausage, including the following steps:

[0050] 1) Weigh 5 parts of glycerol, 2 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2 parts of water, mix them, heat up to 70 °C and stir evenly, then perform nano-dispersion with a microfluidic homogenizer at 60 MPa. While shearing and dispersing, slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 20) at a speed of about 5 - 8 kg / min until a uniform dark red emulsion is formed. Stop pressurized shearing and emulsification to obtain a first mixture, and cool it to room temperature for standby.

[0051] 2) Weigh 10 parts of soy protein isolate, 70 parts of water, stir for 1 h at room temperature of 25 °C, then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate. The hydration time is 14 h to obtain a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 8 parts of the first mixture, then place it in a 95 °C water bath, heat it statically for 10 min, and cool it to room temperature of 25 °C to obtain a second mixture. Dissolve 1 part of sodium alginate in 10 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool and solidify at room temperature for 2 h to obtain a color paste that can be used for coloring the vegetarian meat sausage.

[0052] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat paste, stir evenly, and steam it in boiling water for 15 minutes for qualitative determination after enema to obtain a mature vegetarian meat sausage product. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 52.95, 19.39, 12.54, and 32.89 respectively.

[0053] Example 3

[0054] This example relates to a color paste (colorant), its preparation method and application in the preparation of vegetarian meat sausages, including the following steps:

[0055] 1) Weigh 5 parts of glycerol, 2 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2 parts of water, mix them, heat up to 70 °C and stir evenly, then perform nano-dispersion at 60 MPa through a microfluidic homogenizer. While shearing and dispersing, slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 20) at a rate of about 5 - 8 kg / min until a uniform dark red emulsion is formed. Stop pressurized shearing emulsification to obtain the first mixture, and cool it to room temperature for standby.

[0056] 2) Weigh 10 parts of soy protein isolate and 70 parts of water, stir at room temperature of 25 °C for 1 h, then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate. The hydration time is 14 h to obtain a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 10 parts of the first mixture, place it in a 95 °C water bath, heat it statically for 10 min, and cool it to room temperature of 25 °C to obtain the second mixture. Dissolve 1.0 part of sodium alginate in 10 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool and solidify at room temperature for 2 h to obtain the color paste that can be used for coloring vegetarian meat sausages.

[0057] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat slurry, stir evenly, stuff it into casings, and cook it in boiling water for 15 minutes for setting to obtain mature vegetarian meat sausage products. Detect the chromaticity values on the surface of the vegetarian meat sausages, and their Labh values are 53.80, 19.13, 12.28, and 32.70 respectively.

[0058] Example 4

[0059] This example relates to a color paste (colorant), its preparation method and application in the preparation of vegetarian meat sausages, including the following steps:

[0060] 1) Weigh 5 parts of glycerol, 2 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2 parts of water, mix them, heat up to 70 °C and stir evenly, then perform nano-dispersion at 60 MPa through a microfluidic homogenizer. While shearing and dispersing, slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 22) at a rate of about 5 - 8 kg / min until a uniform dark red emulsion is formed. Stop pressurized shearing emulsification to obtain the first mixture, and cool it to room temperature for standby.

[0061] 2) Weigh 10 parts of soy protein isolate, 70 parts of water, stir for 1 h at room temperature of 25 °C, then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate. The hydration time is 14 h to obtain a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 8 parts of the first mixture, then place it in a 95 °C water bath, heat it statically for 10 min, and cool it to room temperature of 25 °C to obtain a second mixture. Dissolve 1 part of gum arabic in 10 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool and solidify at room temperature for 2 h to obtain a color paste that can be used for coloring vegetarian meat sausages.

[0062] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat paste, stir evenly, steam it in boiling water for 15 minutes after enema to fix the shape, and obtain a mature vegetarian meat sausage product. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 53.86, 20.06, 13.40, and 33.74 respectively.

[0063] Example 5

[0064] This example provides a colorant, its preparation method and its application in the preparation of vegetarian meat sausages. It is basically the same as Example 1, except that the addition amounts of glycerol, decaglycerol myristate and gum arabic are 6 parts, 1 part and 0.5 part respectively.

[0065] Finally, detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 51.90, 19.50, 13.47, and 34.65 respectively.

[0066] Example 6

[0067] This example relates to a color paste (colorant), its preparation method and its application in the preparation of vegetarian meat sausages, including the following steps:

[0068] 1) Weigh 4.5 parts of glycerol, 2.5 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2.5 parts of water, mix them, heat up to 70 °C and stir evenly, then use a microfluidic homogenizer to perform nano-dispersion at 60 MPa, and slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 15) at a speed of about 5 - 8 kg / min while shearing and dispersing until a uniform dark red emulsion is formed. Stop pressurized shearing emulsification to obtain a first mixture, and cool it to room temperature for standby.

[0069] 2) Weigh 8 parts of soy protein isolate, 64 parts of water, stir for 1 h at room temperature (25 °C), then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate for 12 h, obtaining a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 8 parts of the first mixture, then place it in a 95 °C water bath, heat it with static state for 10 min, and cool it to room temperature (25 °C) to obtain a second mixture. Dissolve 1 part of gum arabic in 12 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool and solidify at room temperature for 2 h, then a color paste that can be used for coloring vegetarian meat sausages can be obtained.

[0070] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat paste, stir evenly, stuff it into casings, and then cook it in boiling water for 15 min for setting, obtaining a mature vegetarian meat sausage product. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 53.08, 19.43, 13.14, and 34.07 respectively.

[0071] Example 7

[0072] This example relates to a color paste (colorant) and its preparation method and application in the preparation of vegetarian meat sausages, including the following steps:

[0073] 1) Weigh 5.5 parts of glycerol, 1.5 parts of decaglycerol myristate, 0.5 part of gum arabic, and 1.88 parts of water, mix them, heat up to 70 °C and stir evenly, then use a microfluidic homogenizer to perform nano-dispersion at 60 MPa, and slowly add 0.47 part of lycopene (lycopene content ≥ 80%, h value 20) at a speed of about 5 - 8 kg / min while shearing and dispersing until a uniform dark red emulsion is formed. Stop pressurized shearing emulsification, obtain a first mixture, and cool it to room temperature for standby.

[0074] 2) Weigh 12.3 parts of soy protein isolate, 86.2 parts of water, stir for 1 h at room temperature (25 °C), then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate for 16 h, obtaining a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 10 parts of the first mixture, then place it in a 95 °C water bath, heat it with static state for 10 min, and cool it to room temperature (25 °C) to obtain a second mixture. Dissolve 1 part of gum arabic in 8 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool and solidify at room temperature for 2 h, then a color paste that can be used for coloring vegetarian meat sausages can be obtained.

[0075] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat paste, stir evenly, stuff it into casings, and then cook it in boiling water for 15 min for setting, obtaining a mature vegetarian meat sausage product. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 53.82, 20.23, 13.72, and 34.15 respectively.

[0076] Comparative Example 1

[0077] This comparative example provides a method for preparing and applying a color paste, which includes the following steps:

[0078] 1) Weigh 5 parts of glycerol, 2 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2 parts of water, mix them, heat up to 70 °C and stir evenly. Then, perform nano-dispersion with a microfluidic homogenizer at 60 MPa. While shearing and dispersing, slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 24) at a rate of about 5 - 8 kg / min until a uniform dark red emulsion is formed. Stop pressure shearing and emulsification to obtain the first mixture, and cool it to room temperature for standby.

[0079] 2) Weigh 10 parts of soy protein isolate and 70 parts of water, stir at room temperature (25 °C) for 1 h, then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate. The hydration time is 14 h to obtain a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 8 parts of the first mixture, place it in a 95 °C water bath, and heat it for 10 min while standing still. Then cool it to room temperature (25 °C) to obtain the second mixture. Dissolve 1 part of gum arabic in 10 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool at room temperature for 2 h to obtain the color paste that can be used for coloring vegetarian meat sausages.

[0080] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat slurry, stir evenly, perform qualitative steaming in boiling water for 15 min after enema to obtain a mature vegetarian meat sausage product, and measure the chromaticity value on the surface of the vegetarian meat sausage. Its Labh values are 56.28, 17.21, 13.39, and 37.88 respectively.

[0081] Comparative Example 2

[0082] This comparative example relates to the preparation of a color paste suitable for coloring vegetarian meat sausages, which includes the following steps:

[0083] 1) Weigh 5 parts of glycerol, 2 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2 parts of water, mix them, heat up to 70 °C and stir evenly. Then, perform nano-dispersion with a microfluidic homogenizer at 60 MPa. While shearing and dispersing, slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 20) at a rate of about 5 - 8 kg / min until a uniform dark red emulsion is formed. Stop pressure shearing and emulsification to obtain the first mixture, and cool it to room temperature for standby.

[0084] 2) Weigh 10 parts of soy protein isolate, 70 parts of water, stir for 1 h at room temperature (25 °C), then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate for 14 h to obtain a solution of fully hydrated soy protein isolate. Mix the solution of fully hydrated soy protein isolate with 8 parts of the first mixture, then place it in a 95 °C water bath, heat it with static state for 10 min, and cool it to room temperature (25 °C) to obtain a second mixture. Dissolve 0.5 part of gum arabic in 10 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool at room temperature for 2 h to solidify, then the color paste that can be used for coloring the vegetarian sausage can be obtained.

[0085] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat paste, stir evenly, stuff it into casings, and then cook it in boiling water for 15 min for setting to obtain a mature vegetarian sausage product. Detect the chromaticity value on the surface of the vegetarian sausage, and its Labh values are 51.34, 18.30, 13.42, and 36.25 respectively.

[0086] Comparative Example 3

[0087] This comparative example relates to the preparation of a color paste applicable to coloring vegetarian sausages, which includes the following steps:

[0088] 1) Weigh 5 parts of glycerol, 2 parts of decaglycerol myristate, 0.5 part of gum arabic, and 2 parts of water, mix them, heat up to 70 °C and stir evenly, then perform nano-dispersion with a microfluidic homogenizer at 60 MPa. While shearing and dispersing, slowly add 0.5 part of lycopene (lycopene content ≥ 80%, h value 20) at a speed of about 5 - 8 kg / min until a uniform dark red emulsion is formed. Stop pressurized shearing and emulsification to obtain a first mixture, and cool it to room temperature for standby.

[0089] 2) Weigh 10 parts of soy protein isolate, 70 parts of water, stir for 1 h at room temperature (25 °C), then place it in a 4 °C refrigerator overnight to hydrate the soy protein isolate for 10 h to obtain a solution of hydrated soy protein isolate. Mix the solution of hydrated soy protein isolate with 8 parts of the first mixture, then place it in a 95 °C water bath, heat it with static state for 10 min, and cool it to room temperature (25 °C) to obtain a second mixture. Dissolve 1 part of gum arabic in 10 parts of water and add it to the second mixture. After mixing evenly, let it stand and cool at room temperature for 2 h to solidify, then the color paste that can be used for coloring the vegetarian sausage can be obtained.

[0090] 3) Weigh 0.1 part of the color paste into 100 parts of chopped vegetarian meat paste, stir evenly, stuff it into casings, and then cook it in boiling water for 15 min for setting to obtain a mature vegetarian sausage product. Detect the chromaticity value on the surface of the vegetarian sausage, and its Labh values are 55.28, 18.61, 15.30, and 39.42 respectively. Insufficient hydration affects the chromaticity of the product.

[0091] Comparative Example 4

[0092] This comparative example provides a method for using pigments on vegetarian meat sausages, which is carried out as follows:

[0093] Weigh 0.8 parts of the compound pigment (the compound pigment is the first mixture prepared according to the method in step (1) of Example 1) into 100 parts of the chopped vegetarian meat slurry, stir well, and after enema, steam in boiling water for 15 minutes for qualitative determination to obtain a mature vegetarian meat sausage product. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 58.48, 17.97, 21.87, and 50.59 respectively.

[0094] Comparative Example 5

[0095] This comparative example provides a method for using pigments on vegetarian meat sausages, which is carried out as follows:

[0096] Referring to the records in the Chinese literature: Wang Kaimei. Research on the Processing Technology of Instant Vegetarian Meat Sausages [J]. Meat Industry, 2011(06): 31-33., weigh 0.01 part of monascus pigment into 100 parts of the chopped vegetarian meat slurry, stir well, and after enema, steam in boiling water for 15 minutes for qualitative determination to obtain a mature vegetarian meat sausage product. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 40.82, 23.88, 19.25, and 38.89 respectively.

[0097] Comparative Example 6

[0098] Prepare a sausage antioxidant color protection sustained release agent according to the formula disclosed in Example 1 of Chinese Patent Document CN105661268A, and prepare a mature vegetarian meat sausage product according to the application method described in step 3) of Example 1 of the present invention. Detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 56.95, 14.13, 13.05, and 42.73 respectively.

[0099] Comparative Example 7

[0100] This comparative example provides a colorant, its preparation method and its application in the preparation of vegetarian meat sausages, which is basically the same as that of Example 1, except that an equal amount of decaglycerol monostearate is used to replace decaglycerol myristate.

[0101] Finally, detect the chromaticity value on the surface of the vegetarian meat sausage, and its Labh values are 54.60, 17.54, 14.06, and 38.72 respectively.

[0102] Comparative Example 8

[0103] This comparative example provides a colorant, its preparation method and its application in the preparation of vegetarian meat sausages, which is basically the same as that of Example 1, except that an equal amount of starch is used to replace arabic gum in the first mixture.

[0104] Finally, the surface chromaticity values of the vegetarian meat sausage were detected, and its Labh values were 53.89, 20.15, 15.37, and 37.34 respectively.

[0105] Comparative Example 9

[0106] This comparative example provides a colorant, its preparation method and its application in the preparation of vegetarian meat sausage, which is basically the same as that of Example 1, except that xanthan gum is used to replace the arabic gum in step 2) in equal amount.

[0107] Finally, the surface chromaticity values of the vegetarian meat sausage were detected, and its Labh values were 52.66, 19.75, 16.03, and 39.06 respectively.

[0108] Experimental Example

[0109] The light stability test, boiling water stability test and coloring uniformity test were carried out on the products prepared in Examples 1-7 and Comparative Examples 1-9 respectively, as follows:

[0110] 1) Light stability: Take the cooked mature vegetarian meat sausage samples in each example, take three samples for each example, irradiate them in a light incubator at 15000 Lux for 7 days, use a spectrophotometric colorimeter to detect the chromaticity values on the surface of the meat sausage before and after irradiation, and calculate the average value of the color difference of each sample. The results are shown in Table 1.

[0111] 2) Boiling water stability: Use a spectrophotometric colorimeter to detect the chromaticity values on the surface of the uncooked vegetarian meat sausage samples and the cooked mature vegetarian meat sausage samples after boiling in boiling water for 15 minutes in each example. Take three samples for each example for the experiment, and calculate the average value of the color difference of each sample through the chromaticity values on the surface of the meat sausage before and after boiling. The results are shown in Table 2.

[0112] 3) Coloring uniformity: Take 2 cooked mature vegetarian meat sausage samples in each example, cut each sample at 3 positions at its head, tail and middle, detect the chromaticity of the cut, and calculate the relative standard deviation RSD of the chromaticity. The results are shown in Table 3.

[0113] Table 1 Chromaticity change of vegetarian meat sausage under light exposure

[0114] △L* △a* △b* △E Example 1 1.08 -0.73 -1.48 1.97 Example 2 0.73 -0.77 -0.82 1.34 Example 3 1.38 -0.85 -1.43 2.16 Example 4 1.43 -1.53 -1.03 2.33 Example 5 1.85 -1.2 -1.54 2.69 Example 6 1.37 -1.58 -1.47 2.56 Example 7 1.39 -1.87 -1.23 2.63 Comparative Example 1 10.75 -7.84 -1.59 13.40 Comparative Example 2 1.13 -5.66 -1.74 6.03 Comparative Example 3 3.99 -1.27 -1.84 4.57 Comparative Example 4 3.17 -1.51 -6.12 7.06 Comparative Example 5 10.91 -9.08 3.08 14.52 Comparative Example 6 2.3 -1.8 -1.64 3.35 Comparative Example 7 3.3 -2.35 -1.57 4.34 Comparative Example 8 2.89 -3.61 -1.97 5.03 Comparative Example 9 3.97 -2.59 -2.88 5.55

[0115] Table 2 Chromaticity change of vegetarian meat sausage during cooking

[0116] △L* △a* △b* △E Example 1 -1.36 0.51 0.54 1.55 Example 2 -1.18 0.36 0.49 1.33 Example 3 -1.29 0.42 0.58 1.48 Example 4 -1.06 0.53 0.64 1.35 Example 5 -2.26 1.83 0.74 3.00 Example 6 -1.44 0.83 0.66 1.79 Example 7 -1.67 1.46 0.70 2.33 Comparative Example 1 1.98 -1.23 2.68 3.55 Comparative Example 2 1.76 -1.58 1.94 3.06 Comparative Example 3 2.69 -1.36 2.60 3.98 Comparative Example 4 5.69 -1.47 2.84 6.53 Comparative Example 5 -6.04 1.5 2.81 6.83 Comparative Example 6 2.30 -1.40 -1.69 3.18 Comparative Example 7 2.66 -1.53 2.31 3.84 Comparative Example 8 2.38 -1.82 -3.04 4.27 Comparative Example 9 3.05 -2.73 2.55 4.82

[0117] Table 3 Results of coloring uniformity of vegetarian meat sausage

[0118]

[0119]

[0120] As can be seen from the data in Table 1 and Table 2, the color difference changes in the light stability and boiling water stability of Examples 1-7 are generally better than those of Comparative Examples 1-9. In Comparative Example 4, only compound pigments instead of color pastes were used, resulting in poor steaming stability. In Comparative Example 5, monascus red pigment was used, and its steaming stability and light stability were both inferior to those of Examples 1-7. The products of the examples have better stability. As can be seen from the data in Table 3, the products prepared in Examples 1-7 are uniformly colored.

[0121] Although the present invention has been described in detail above with general descriptions and specific embodiments, based on the present invention, some modifications or improvements can be made, which are obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection required by the present invention.

Claims

1. A method for preparing a colorant, characterized in that, Comprising: (1) Mix lycopene with an aqueous solution of a compound emulsifier to obtain a first mixture; the hue h value of the lycopene ≤ 22; the compound emulsifier is composed of glycerol, decaglycerol myristate, and gum arabic; the mass ratio of lycopene to the compound emulsifier is 1:(14 - 16); the mass ratio of glycerol, decaglycerol myristate, and gum arabic is (9 - 11):(3 - 5):1; in the aqueous solution of the compound emulsifier, the mass ratio of the compound emulsifier to water is (3 - 4):1; (2) Mix the first mixture with a solution of fully hydrated soy protein isolate, and heat and crosslink to obtain a second mixture; the mass ratio of the first mixture to the solution of soy protein isolate is 1:(8 - 10); in the solution of soy protein isolate, the mass ratio of soy protein isolate to water is 1:(7 - 8); The preparation method of the solution of fully hydrated soy protein isolate is: Mix soy protein isolate with water, stir at 24 - 26 °C for 0.8 - 1.2 hours, then place at 3 - 4 °C for hydration, and the hydration time is 12h - 16h; The conditions for the heat crosslinking are: in a water bath at 90 °C - 100 °C, carry out static heat treatment for 9 - 12 min; (3) Mix the second mixture with an aqueous solution of a stabilizer and then solidify; the stabilizer is gum arabic and / or sodium alginate; the mass ratio of the soy protein isolate in the solution of soy protein isolate to the stabilizer is (8 - 12.5):1; in the aqueous solution of the stabilizer, the mass ratio of the stabilizer to water is 1:(8 - 12).

2. A colorant, characterized in that, Prepared by the method according to claim 1.

3. Use of the colorant according to claim 2 in the preparation of vegetarian meat products.

4. A vegetarian meat product, characterized in that, Comprising the colorant according to claim 2.

5. The vegetarian meat product according to claim 4, wherein The vegetarian meat product is a vegetarian sausage, and in the vegetarian sausage, the mass ratio of the vegetarian meat paste to the colorant is 100:(0.08 - 0.12); after the vegetarian sausage is cooked, the hue values on the surface are L* = 52 - 55, a* = 19 - 21, b* = 12 - 14, and h = 32 - 35.

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