High-stability pectin-monascus pigment compound, method and application

Abstract

The invention belongs to the technical field of nutritional food preparation, and discloses a high-stability pectin-monascus pigment compound, and a preparation method comprises the following steps: crushing; removing impurities; performing water extraction; performing alcohol precipitation; performing purification; performing enzymolysis with pectinase; and preparing the pectin-monascus pigment compound by a free radical induction method. The pectin-monascus pigment compound is helpful for improving the quality and color stability of ham sausages, and can be used as a novel food ingredient for product development of food or health care products. The stability of the monascus pigment can be effectively improved, and damage to the color of the monascus pigment due to conditions such as environmental factors is reduced. The dietary fiber used in the invention comes from an agricultural product processing byproduct, namely orange peel, and is wide in source and low in cost.

Description

Technical Field

[0001] The invention belongs to the technical field of nutritious food preparation, in particular to a high-stability pectin-monascus pigment complex, a method and an application. Background Art

[0002] Monascus pigment is a natural food pigment produced by fermentation of Monascus purpurogenum. It has natural coloring, high safety, and multiple biological activities such as antibacterial and antiseptic, antioxidant, anti-cancer, lipid-lowering, anti-inflammatory, and immune enhancement. It has always been a hot topic in the study of natural food pigments and is widely used in the food industry as a food additive. However, Monascus pigment has good stability under acidic, alkaline and thermal conditions, but its degradation reaction caused by absorbing light energy greatly reduces the coloring performance, affects the shelf life of food, and limits its application in food.

[0003] In order to improve the stability of red pigment, methods to improve the stability of red pigment are constantly being developed by establishing binary or multi-component composite systems, such as pigment-protein-polysaccharide composite systems, W / O / W emulsion systems that encapsulate red pigment, etc. However, although the number of multi-component composites of red pigment is gradually increasing, most of them still rely on amination reactions with amino acids, and the preparation system is relatively complicated.

[0004] Pectin, as a natural low-toxic polyanionic polysaccharide, is widely used to load bioactive substances and is also listed as a recognized safety level by the U.S. Food and Drug Administration. In terms of molecular structure, pectin molecules have a high degree of structural diversity; in terms of source, pectin is found in large quantities in the fruits, roots, stems, leaves and other parts of plants. According to a report released by the World Organization, China's citrus production accounts for about 28% of the world's total citrus production, and China's citrus orchard area and citrus production have always ranked first in the world. Citrus peel is a by-product of citrus processing, accounting for about 25%-40% of the total fruit weight, and it is urgent to develop and utilize it.

[0005] Through searching, the following patent publications related to the patent application of this invention were found:

[0006] 1. An edible pigment-proteoglycan complex and its preparation method (CN 116686934B). This invention aims to solve the problem of poor stability of edible pigments such as monascus pigment by constructing a proteoglycan composite system. The composite includes soy protein isolate, carrageenan, glutamine transaminase and potassium chloride. This system improves the light and heat stability of edible pigments and has broad application prospects in the food field.

[0007] 2. A grapefruit peel pectin-anthocyanidin complex, its preparation method and application (CN116686989A), the invention mixes a grapefruit peel pectin aqueous solution with an anthocyanidin aqueous solution, and ultrasonically treats the mixed solution, and obtains a grapefruit peel pectin-anthocyanidin complex after drying; the pH of the anthocyanidin aqueous solution is any value between 1 and 3. The invention is applied to food, medicine, health care products and beverages, solves the problem that the existing method for improving the stability of anthocyanidins cannot achieve a good stabilization effect of anthocyanidins, and can significantly improve the heat resistance, alkali resistance and digestion resistance of anthocyanidins.

[0008] 3. A method for preparing peach gum polysaccharide nanospheres loaded with fat-soluble pigments (CN110387142B). The invention adds water-soluble peach gum polysaccharides, thioctic acid and p-toluenesulfonic acid together into dimethyl sulfoxide, and the resulting mixed solution is stirred and reacted at 80-110° C. for 5-12 hours under a nitrogen atmosphere, and then dialyzed with deionized water for 24 hours and centrifuged to collect the precipitate obtained by centrifugation; the collected centrifugal precipitate and the fat-soluble pigment in parts by weight are added into an organic solvent and stirred for 10 minutes, and then dialyzed in deionized water for 24 hours to obtain peach gum polysaccharide nanospheres loaded with fat-soluble pigments, which have good application prospects in the fields of functional foods and biomedicine.

[0009] 4. A red yeast health-care ham sausage and its production method (CN 1985670A), the invention mixes the Chinese medicinal red yeast prepared by fermentation with pork, then adds conventional seasoning powder, and makes sausage by enema and steaming. Because the Chinese medicinal red yeast is added, it has excellent antioxidant and preservative effects of anti-oxidation, anti-free radical, freshness preservation, antibacterial, antiseptic, light-shielding and fragrance enhancement, and can nourish the human body, strengthen the spleen and stomach, promote blood circulation and remove blood stasis, lower blood lipids and cholesterol, and is a good nourishing product suitable for all ages.

[0010] By comparison, the patent application of the present invention is essentially different from the above patent disclosure. The present invention uses fresh orange peel as raw material, adopts weak acid extraction combined with enzymatic hydrolysis to prepare pectin with different enzymatic hydrolysis degrees, prepares pectin-monascus pigment complex by physical mixing and free radical induction method, screens out a highly stable complex system, and applies the pectin-monascus pigment complex to the preparation process of ham sausage, evaluates the effect of the complex on the texture and color of ham sausage, in order to provide a theoretical basis for expanding new applications of monascus pigment. Summary of the invention

[0011] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a high-stability pectin-monascus pigment complex, a preparation method and an application thereof.

[0012] The technical solution adopted by the present invention to solve its technical problem is:

[0013] A high-stability pectin-monascus pigment complex, the preparation method of which comprises the following steps:

[0014] (1) Preparation of pectin

[0015] 1) Preparation of orange peel pectin by acid extraction

[0016] After drying and crushing the fresh orange peel, take the powder, add anhydrous ethanol three times the volume of the powder, stir at room temperature for 3 to 6 hours, centrifuge at 4000r / min for 20 to 30 minutes, discard the supernatant, dry at 45°C to remove the pigment, essential oil and ester substances of the orange peel; use distilled water as the extracting liquid, the solid-liquid ratio g:mL is 1:20, adjust the pH to 2 with citric acid, extract at 90°C for 2 hours, centrifuge at 4000r / min for 20 to 30 minutes, collect the supernatant, vacuum concentrate to 1 / 5 of the original volume at 60°C, add anhydrous ethanol to make the alcohol content 62%-65%, stand at 4°C overnight, centrifuge again at 4000r / min for 30 minutes, collect the precipitate; re-dissolve in 60°C hot water and cool to room temperature, pour the solution into a plate, pre-cool at -80°C for 2 hours, and dry in a vacuum freeze dryer at -50°C and a vacuum degree of 40Pa for 24 hours to obtain orange peel crude pectin;

[0017] 2) Purification of orange peel pectin

[0018] The Sevage method was used to remove protein from crude orange peel pectin. The operation steps were as follows: a 10 mg / mL orange peel pectin aqueous solution was prepared, a 25% volume concentration of Sevage reagent was added, i.e., a mixture of chloroform and n-butanol in a volume ratio of 4:1, the mixture was shaken vigorously for 15 minutes, the mixture was allowed to stand for stratification, the lower organic phase and the middle protein were removed, and the steps were repeated until the white suspension in the middle disappeared; the upper aqueous phase was collected, anhydrous ethanol was added to make the alcohol content 62%-65%, the mixture was allowed to stand overnight at 4°C, the mixture was centrifuged at 4000 r / min for 30 minutes, and the precipitate was collected; after the precipitate was redissolved with 60°C hot water, the redissolved solution was placed in a 3500Da dialysis bag, and dialyzed in distilled water for 48 hours, with the water being replaced every 4 hours; finally, the dialyzate was precooled at -80°C for 2 hours, and dried in a vacuum freeze dryer at -50°C and a vacuum degree of 40Pa for 24 hours to obtain orange peel pectin. pectin, referred to as O), stored in a drying dish for later use;

[0019] 3) Enzymatic hydrolysis and enrichment of pectin

[0020] Enzymatic hydrolysis of pectin: orange peel pectin was hydrolyzed with pectin to prepare a pectin concentration of 10.0 mg / mL, an added amount of pectinase of 0.05 mg / mL, a temperature of 50°C, a treatment of 15 min, and freeze-dried to obtain orange peel pectin O15 hydrolyzed for 15 min;

[0021] (2) Preparation of pectin and monascus pigment complex

[0022] 1) Prepare a 10.0 mg / mL aqueous solution of orange peel pectin O15 that has been enzymatically hydrolyzed for 15 min, heat and stir at 60°C until it is completely dissolved;

[0023] 2) Add 1 mol / L H 2 O 2 The aqueous solution and Vc were shaken and reacted at 40°C for 30 min;

[0024] 3) Add monascus pigment to the reaction bottle and stir at room temperature in the dark for 24 hours;

[0025] 4) dialyzing the obtained solution with a 3500Da dialysis bag, soaking in distilled water for 48 hours to remove unreacted pigment, and freeze-drying the retained solution to obtain a free radical induced complex O15-FR of pectin and monascus pigment after enzymatic hydrolysis for 15 minutes, which is a highly stable pectin-monascus pigment complex;

[0026] Among them, the aqueous solution of orange peel pectin O15: 1mol / LH 2 O 2 The ratio of aqueous solution: Vc: Monascus pigment mL: mL: mg: mg is 10: 0.2: 10.8: 12.

[0027] Furthermore, the powder in step (1)1) is 60 mesh.

[0028] The application of the high-stability pectin-monascus pigment complex as described above in the preparation of ham sausage.

[0029] The method for preparing ham sausage using the high-stability pectin-monascus pigment complex as described above comprises the following steps:

[0030] a. Wash the pork, remove the fascia, grind in a meat grinder for 10-15min, add 135 parts by weight of pork, 2-3.5 parts by weight of pectin red yeast rice complex O15-FR, 30-40 parts by weight of sausage solid compound seasoning, stir evenly and place in a refrigerator at 4°C for 2h, stirring from time to time;

[0031] b. Wash the casing with clean water and soak it in onion, ginger and cooking wine for 2-3 hours;

[0032] c. Use a sausage enema machine and cut it into relatively uniform small sections with a thin wire;

[0033] d. Put the ham sausage into cold water and boil it. After it boils for 30 minutes, take it out.

[0034] After cooling, use a vacuum packaging machine to package it to obtain the ham sausage.

[0035] Furthermore, 135 parts by weight of pork, 2.5 parts by weight of pectin-monascus compound O15-FR, and 33.5 parts by weight of sausage solid compound seasoning.

[0036] The advantages and positive effects achieved by the present invention are:

[0037] 1. The dietary fiber used in the present invention comes from the byproduct of agricultural product processing---orange peel, which has a wide source and low cost. The orange peel pectin extracted therefrom is low-ester pectin and belongs to water-soluble dietary fiber. Because of its stability, water solubility and viscosity, it is widely used in foods such as dairy products, beverages, and jams, but its application in meat products such as ham sausage is still insufficient. In addition, it helps to lower the cholesterol level in the blood, helps reduce glucose intake, promotes epithelial cell proliferation and differentiation, maintains the intestinal mucosal barrier, promotes the reproduction of beneficial bacteria, and maintains the balance of the intestinal microecological environment.

[0038] 2. The present invention uses not a single red pigment, but a composite pigment specifically embedded in a polysaccharide macromolecule, which effectively improves the change of the color group of the red pigment under light conditions, inhibits the disappearance of the color, effectively improves the stability of the red pigment, and reduces the damage to the color of the red pigment caused by environmental factors and other conditions. The composite can be used as a new food ingredient for the development of food or health products.

[0039] 3. The present invention prepares ham sausage by using a composite material of orange peel pectin embedded with red yeast rice pigment, which helps to improve the quality and color stability of ham sausage, optimizes the sensory quality of the product, enhances the storage stability of the product, and at the same time gives the ham sausage the characteristics of safety and nutrition, avoiding the potential dangers of artificial pigments. In addition, the present invention has the characteristics of low cost and wide sources, and is of great significance to the development of new dietary fiber products and the value-added application of agricultural and sideline products.

[0040] 4. The present invention uses fresh orange peel as raw material, adopts weak acid extraction combined with enzymatic hydrolysis to prepare pectin with different degrees of enzymatic hydrolysis, prepares pectin-monascus pigment complex by physical mixing and free radical induction method, screens out a highly stable complex system, and applies the pectin-monascus pigment complex to the preparation process of ham sausage to improve the quality of ham sausage. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The freeze-dried image of the orange peel pectin-monascus pigment complex of the present invention; wherein, a: free radical induction group; b: physical mixing group; c: blank group;

[0042] Figure 2 This is a photo of the ham sausage of the present invention;

[0043] Figure 3 The present invention is a process flow chart of preparing the ham sausage;

[0044] Figure 4 It is a full wavelength scanning diagram of the pectin and monascus pigment complex in the present invention; wherein, O-PM: a physical mixture of unhydrolyzed orange peel pectin and monascus pigment; O-FR: a free radical induced complex of unhydrolyzed orange peel pectin and monascus pigment; O15-PM: a physical mixture of orange peel pectin and monascus pigment hydrolyzed for 15 minutes; O15-FR: a free radical induced complex of orange peel pectin and monascus pigment hydrolyzed for 15 minutes; O30-PM: a physical mixture of orange peel pectin and monascus pigment hydrolyzed for 30 minutes; O30-FR: a free radical induced complex of orange peel pectin and monascus pigment hydrolyzed for 30 minutes; R: monascus pigment;

[0045] Figure 5 This is the color value diagram of the pectin and monascus pigment complex in the present invention; among them, O-PM: physical mixture of unhydrolyzed orange peel pectin and monascus pigment; O-FR: free radical induced complex of unhydrolyzed orange peel pectin and monascus pigment; O15-PM: physical mixture of orange peel pectin and monascus pigment after 15min of enzymatic hydrolysis; O15-FR: free radical induced complex of orange peel pectin and monascus pigment after 15min of enzymatic hydrolysis; O30-PM: physical mixture of orange peel pectin and monascus pigment after 30min of enzymatic hydrolysis; O30-FR free radical induced complex of orange peel pectin and monascus pigment after 30min of enzymatic hydrolysis. Different letters indicate significant differences between samples, p<0.05

[0046] Figure 6 The figure shows the effect of temperature on the pigment preservation rate of the pectin-monascus pigment complex in the present invention (a: 90℃; b: 70℃; c: 50℃; d: 30℃); wherein, O-PM: physical mixture of unhydrolyzed orange peel pectin and monascus pigment; O-FR: free radical induced complex of unhydrolyzed orange peel pectin and monascus pigment; O15-PM: physical mixture of orange peel pectin and monascus pigment hydrolyzed for 15min; O15-FR: free radical induced complex of orange peel pectin and monascus pigment hydrolyzed for 15min; O30-PM: physical mixture of orange peel pectin and monascus pigment hydrolyzed for 30min; O30-FR: free radical induced complex of orange peel pectin and monascus pigment hydrolyzed for 30min; R: monascus pigment. Different letters indicate significant differences between samples at the same treatment time, p<0.05;

[0047] Figure 7The figure is the effect of pH on the pigment preservation rate of the pectin-monascus pigment complex in the present invention; wherein, O-PM: physical mixture of unhydrolyzed orange peel pectin and monascus pigment; O-FR: free radical induced complex of unhydrolyzed orange peel pectin and monascus pigment; O15-PM: physical mixture of orange peel pectin and monascus pigment hydrolyzed for 15 minutes; O15-FR: free radical induced complex of orange peel pectin and monascus pigment hydrolyzed for 15 minutes; O30-PM: physical mixture of orange peel pectin and monascus pigment hydrolyzed for 30 minutes; O30-FR: free radical induced complex of orange peel pectin and monascus pigment hydrolyzed for 30 minutes; R: monascus pigment. Different letters indicate significant differences between samples at different pH values ​​compared with a neutral environment, p<0.05;

[0048] Figure 8 The figure shows the effect of different light conditions on the pigment preservation rate of the complex of pectin and monascus pigment in the present invention (a: ultraviolet light; b: light-proof); wherein, O-PM: physical mixture of unhydrolyzed orange peel pectin and monascus pigment; O-FR: free radical-induced complex of unhydrolyzed orange peel pectin and monascus pigment; O15-PM: physical mixture of orange peel pectin and monascus pigment after 15 min of enzymatic hydrolysis; O15-FR: free radical-induced complex of orange peel pectin and monascus pigment after 15 min of enzymatic hydrolysis; O30-PM: physical mixture of orange peel pectin and monascus pigment after 30 min of enzymatic hydrolysis; O30-FR: free radical-induced complex of orange peel pectin and monascus pigment after 30 min of enzymatic hydrolysis; R: monascus pigment. Different letters indicate significant differences between samples at the same time, p<0.05;

[0049] Fig. 9 The present invention is a product photo of a solid composite seasoning for sausages used in the present invention. DETAILED DESCRIPTION

[0050] The present invention will be further described below in conjunction with the embodiments. The following embodiments are descriptive rather than restrictive, and the protection scope of the present invention cannot be limited by the following embodiments.

[0051] The various experimental operations involved in the specific embodiments are all routine techniques in the art. For parts not specially annotated in this document, ordinary technicians in the art can implement them by referring to various commonly used reference books, scientific and technological literature or related instructions, manuals, etc. before the filing date of this invention.

[0052] A high-stability pectin-monascus pigment complex, the preparation method of which comprises the following steps:

[0053] (1) Preparation of pectin

[0054] 1) Preparation of orange peel pectin by acid extraction

[0055] After drying and crushing the fresh orange peel, take the powder, add anhydrous ethanol three times the volume of the powder, stir at room temperature for 3 to 6 hours, centrifuge at 4000r / min for 20 to 30 minutes, discard the supernatant, dry at 45°C to remove the pigment, essential oil and ester substances of the orange peel; use distilled water as the extracting liquid, the solid-liquid ratio g:mL is 1:20, adjust the pH to 2 with citric acid, extract at 90°C for 2 hours, centrifuge at 4000r / min for 20 to 30 minutes, collect the supernatant, vacuum concentrate to 1 / 5 of the original volume at 60°C, add anhydrous ethanol to make the alcohol content 62%-65%, stand at 4°C overnight, centrifuge again at 4000r / min for 30 minutes, collect the precipitate; re-dissolve in 60°C hot water and cool to room temperature, pour the solution into a plate, pre-cool at -80°C for 2 hours, and dry in a vacuum freeze dryer at -50°C and a vacuum degree of 40Pa for 24 hours to obtain orange peel crude pectin;

[0056] 2) Purification of orange peel pectin

[0057] The Sevage method was used to remove protein from crude orange peel pectin. The operation steps were as follows: a 10 mg / mL orange peel pectin aqueous solution was prepared, a 25% volume concentration of Sevage reagent was added, i.e., a mixture of chloroform and n-butanol in a volume ratio of 4:1, the mixture was shaken vigorously for 15 minutes, the mixture was allowed to stand for stratification, the lower organic phase and the middle protein were removed, and the steps were repeated until the white suspension in the middle disappeared; the upper aqueous phase was collected, anhydrous ethanol was added to make the alcohol content 62%-65%, the mixture was allowed to stand overnight at 4°C, the mixture was centrifuged at 4000 r / min for 30 minutes, and the precipitate was collected; after the precipitate was redissolved with 60°C hot water, the redissolved solution was placed in a 3500Da dialysis bag, and dialyzed in distilled water for 48 hours, with the water being replaced every 4 hours; finally, the dialyzate was precooled at -80°C for 2 hours, and dried in a vacuum freeze dryer at -50°C and a vacuum degree of 40Pa for 24 hours to obtain orange peel pectin. pectin, referred to as O), stored in a drying dish for later use;

[0058] 3) Enzymatic hydrolysis and enrichment of pectin

[0059] Enzymatic hydrolysis of pectin: orange peel pectin was hydrolyzed with pectin to prepare a pectin concentration of 10.0 mg / mL, an added amount of pectinase of 0.05 mg / mL, a temperature of 50°C, a treatment of 15 min, and freeze-dried to obtain orange peel pectin O15 hydrolyzed for 15 min;

[0060] (2) Preparation of pectin and monascus pigment complex

[0061] 1) Prepare a 10.0 mg / mL aqueous solution of orange peel pectin O15 that has been enzymatically hydrolyzed for 15 min, heat and stir at 60°C until it is completely dissolved;

[0062] 2) Add 1 mol / L H 2 O2 The aqueous solution and Vc were shaken and reacted at 40°C for 30 min;

[0063] 3) Add monascus pigment to the reaction bottle and stir at room temperature in the dark for 24 hours;

[0064] 4) dialyzing the obtained solution with a 3500Da dialysis bag, soaking in distilled water for 48 hours to remove unreacted pigment, and freeze-drying the retained solution to obtain a free radical induced complex O15-FR of pectin and monascus pigment after enzymatic hydrolysis for 15 minutes, which is a highly stable pectin-monascus pigment complex;

[0065] Among them, the aqueous solution of orange peel pectin O15: 1mol / LH 2 O 2 The ratio of aqueous solution: Vc: Monascus pigment mL: mL: mg: mg is 10: 0.2: 10.8: 12.

[0066] Preferably, the powder in step (1)1) is 60 mesh.

[0067] The application of the high-stability pectin-monascus pigment complex as described above in the preparation of ham sausage.

[0068] The method for preparing ham sausage using the high-stability pectin-monascus pigment complex as described above comprises the following steps:

[0069] e. Wash the pork, remove the fascia, grind in a meat grinder for 10-15min, add 135 parts by weight of pork, 2-3.5 parts by weight of pectin red yeast rice complex O15-FR, 30-40 parts by weight of sausage solid compound seasoning, stir evenly and place in a refrigerator at 4°C for 2h, stirring from time to time;

[0070] f. Wash the casing with clean water and soak it in onion, ginger and cooking wine for 2-3 hours;

[0071] g. Use a sausage enema machine and cut it into relatively uniform small sections with a thin wire;

[0072] h. Put the ham sausage into cold water and boil it for 30 minutes after boiling, then take it out;

[0073] After cooling, use a vacuum packaging machine to package it to obtain the ham sausage.

[0074] Preferably, 135 parts by weight of pork, 2.5 parts by weight of pectin-monascus compound O15-FR, and 33.5 parts by weight of sausage solid compound seasoning.

[0075] Specifically, the relevant preparation and detection are as follows:

[0076] Embodiment 1:

[0077] A high-stability pectin-monascus pigment complex, the preparation method of which comprises the following steps:

[0078] (1) Preparation of pectin-monascus pigment complex

[0079] a. Crushing: Dry the fresh orange peel in a blast drying oven at 50°C and then ultrafine grind it through a 60-mesh sieve;

[0080] b. Remove impurities: Add three times the volume of anhydrous ethanol and stir at room temperature for 3 hours, centrifuge at 4000r / min for 20 minutes, repeat three times to remove pigments and lipid substances, and evaporate the remaining ethanol in a fume hood;

[0081] c. Water extraction: water extraction was performed at a material-liquid ratio of 1:20. Distilled water was added to the dried and ground raw materials, and the pH was adjusted to 2 with citric acid. The mixture was heated at 90°C for 2 hours with stirring, and the supernatant was taken after centrifugation at 4000r / min for 20 minutes. This method was repeated three times, and the supernatants were combined and then rotary evaporated;

[0082] d. Alcohol precipitation: add anhydrous ethanol to the water extract to make the final concentration of 62-65%, and keep it at 4°C overnight, centrifuge at 4000r / min for 30min to obtain the precipitate, re-dissolve it in 60°C hot water and cool it to room temperature, pour the solution into a plate, pre-cool it at -80°C for 2h, and dry it in a vacuum freeze dryer at -50°C and a vacuum degree of 40Pa for 24h to obtain crude orange peel pectin;

[0083] e. Purification: The Sevage method was used to remove proteins from crude pectin from orange peels. The steps were as follows: a 10 mg / mL aqueous solution of orange peel pectin was prepared, and a 25% volume concentration of Sevage reagent, i.e., a mixture of chloroform and n-butanol in a volume ratio of 4:1, was added. The mixture was shaken vigorously for 15 min, allowed to stand for stratification, and the lower organic phase and the middle protein layer were removed. This step was repeated until the white suspension in the middle layer disappeared; the upper aqueous phase was collected, and anhydrous ethanol was added to make the alcohol content 62%-65%, and allowed to stand overnight at 4°C. The mixture was centrifuged at 4000 r / min for 30 min, and the precipitate was collected; after re-dissolving the precipitate with hot water at 60°C, the re-dissolved solution was placed in a 3500Da dialysis bag, and dialyzed in distilled water for 48 h, with the water replaced every 4 h. Finally, the dialysate was precooled at -80°C for 2 h, and dried in a vacuum freeze dryer at -50°C and a vacuum degree of 40 Pa for 24 h to obtain orange peel pectin (O), which was stored in a drying dish for later use;

[0084] f. Enzymatic hydrolysis of pectin with different molecular structures: The orange peel pectin described in e was hydrolyzed to prepare a pectin concentration of 10.0 mg / mL, an amount of pectinase added of 0.05 mg / mL, a temperature of 50°C, and treated for 15 min and 30 min, respectively, and freeze-dried to obtain orange peel pectin O15 hydrolyzed for 15 min and orange peel pectin O30 hydrolyzed for 30 min;

[0085] g. Preparation of complex: Prepare 10 mg / mL pectin solution, heat and stir at 60°C until completely dissolved; the complex preparation groups are as follows:

[0086] 1) Blank group: no pigment was added, H 2 O 2 The tangerine peel pectin with Vc was used as blank control, namely original tangerine peel pectin (O), tangerine peel pectin hydrolyzed for 15 min (O15) and tangerine peel pectin hydrolyzed for 30 min (O30).

[0087] 2) Physical Mixture (PM): ① 10 mL of 10.0 mg / mL aqueous solution of pectin with different degrees of enzymatic hydrolysis were prepared respectively, and heated at 60°C with stirring until completely dissolved; ② Stirred at 40°C for 30 min; ③ 12 mg of monascus pigment was added to the reaction bottle, and stirred at room temperature in the dark for 24 h; ④ The obtained solution was dialyzed with a 3500 Da dialysis bag and soaked in distilled water for 48 h to remove unreacted pigment, and the retained solution was lyophilized to obtain a physical mixture of original pectin (i.e., original orange peel pectin (O)) and monascus pigment (O-PM), a physical mixture of pectin hydrolyzed for 15 min and monascus pigment (O15-PM), and a physical mixture of pectin hydrolyzed for 30 min and monascus pigment (O30-PM).

[0088] 3) Free radical induction group (FR): ① Prepare 10 mL of 10.0 mg / mL aqueous solution of pectin with different degrees of enzymatic hydrolysis, heat and stir at 60°C until completely dissolved; ② Add 0.2 mL of 1 mol / L H 2 O 2 The aqueous solution and 10.8 mg of Vc were shaken and reacted at 40°C for 30 min; ③ 12 mg of monascus pigment was added to the reaction bottle and stirred for 24 h at room temperature in the dark; ④ the obtained solution was dialyzed with a 3500Da dialysis bag and soaked in distilled water for 48 h to remove the unreacted pigment, and the retained liquid was lyophilized to obtain the pectin original and monascus pigment free radical induced complex (O-FR), the free radical induced complex of pectin and monascus pigment after enzymatic hydrolysis for 15 min (O15-FR) and the free radical induced complex of pectin and monascus pigment after enzymatic hydrolysis for 30 min (O30-FR).

[0089] Example 2: Characterization of Pectin-Monascus Pigment Complex

[0090] Characterization of the above complexes:

[0091] a. UV full wavelength scan

[0092] A 1 mg / mL pectin-monascus pigment aqueous solution was prepared and allowed to stand for 30 minutes at room temperature and away from light. Subsequently, an ultraviolet spectrophotometer was used to scan the solution at full wavelength in the wavelength range of 400-600 nm with deionized water as a blank, and an absorption spectrum was plotted to determine the maximum absorption wavelength of the sample.

[0093] b. Determination of color value

[0094] Prepare a 1 mg / mL aqueous solution of pectin-monascus pigment complex, add it to a quartz cuvette, measure its absorbance at 385 nm (red pigment), 475 nm (orange pigment), 505 nm (yellow pigment) and 410 nm (total pigment), use distilled water as a blank, and set its absorbance at 0.2-0.8. Calculate the color value according to formula (1-1).

[0095]

[0096] Where: S—color value; A—absorbance value; V—distilled water volume (mL); m—mass (g); n—dilution multiple.

[0097] c. Determination of chromaticity: A colorimeter was used to detect the brightness (L), red-green (a*), yellow-blue (b*) and color difference (ΔE) values ​​of the pectin-monascus pigment complex, and compared with the monascus pigment solution.

[0098] Example 3: Stability of Pectin-Monascus Pigment Complex

[0099] Characterization of the stability of the above complexes:

[0100] a. Determination of the correlation between the concentration and absorbance of the pectin and monascus pigment complex: Prepare sample solutions with gradient concentrations (0, 0.2, 0.4, 0.6, 0.8 and 1 mg / mL), measure the absorbance at the maximum visible absorption wavelength of the complex, construct a correlation equation between concentration and absorbance, and calculate the correlation coefficient.

[0101] b. Effect of different temperatures on the stability of pectin-monascus pigment complex

[0102] Prepare sample solutions of equal concentrations, treat them in the dark at 30, 50, 70 and 90°C for 5 hours, take samples every 1 hour, measure the change of absorbance at the maximum absorption wavelength using an enzyme marker, and calculate the pigment preservation rate according to formula (1-2). By analyzing the trend of the pigment preservation rate over the treatment time, the effect of pectin on the stability of red pigment was evaluated. Three parallels were set for each sample, and the red pigment of equal concentration was used as the control group.

[0103] c. Effect of different pH on the stability of pectin-monascus pigment complex

[0104] Different aqueous solutions with pH values ​​of 1, 3, 5, 7, 9, 11, and 13 were prepared using 1 mol / L HCl solution and 1 mol / L NaOH solution. 1 mg of the complex was dissolved in 1 mL of different pH solutions and allowed to stand for 30 min in the dark. The absorbance was measured at the maximum absorption wavelength, and the absorbance value of the neutral aqueous solution (pH = 7) was used as the standard. The pigment preservation rate was calculated according to formula (1-2). The effect of pectin on the stability of Monascus pigment was evaluated by the change of pigment preservation rate with pH. Three parallels were set for each sample, and the same concentration of Monascus pigment was used as the control group.

[0105] d. Effect of different light exposure on the stability of pectin-monascus pigment complex

[0106] Prepare a sample solution of equal concentration, place it in a light incubator for ultraviolet light and light-proof treatment for 5 hours at room temperature, the ultraviolet wavelength is 254nm, the light intensity is 8W, the light distance is 35cm, sample every 1 hour, measure the change of absorbance at the maximum absorption wavelength with an enzyme marker, and calculate the pigment preservation rate according to formula (1-2). According to the change of pigment preservation rate with treatment time, evaluate the effect of pectin on the stability of red color pigment. Set three parallels for each sample to ensure the authenticity of the data. At the same time, take red color pigment of equal concentration as the control group.

[0107] e. Determination of pigment preservation rate

[0108] The absorbance was measured at the maximum absorption wavelength, and the pigment preservation rate W was calculated according to formula (1-2).

[0109]

[0110] Where: W: pigment preservation rate; A1: average Abs value after sample treatment; A2: average Abs value before sample treatment.

[0111] Embodiment 4:

[0112] Taking into account factors such as light, heat and pH, O15-FR (i.e., the free radical-inducing complex of 15-min enzymatically hydrolyzed pectin and monascus pigment (O15-FR)) with the best stability was selected to prepare ham sausage. The method for preparing ham sausage using the above-mentioned complex can be as follows: Figure 3 As shown, the following steps are included:

[0113] i. After washing the pork, remove the fascia, mince it in a meat grinder for 10-15 minutes, add 135 parts by weight of pork, 2.5 parts by weight of pectin red yeast compound O15-FR, and sausage solid compound seasoning (seasonings known in the art can be commercially available products, such as a product photo picture can be as shown Fig. 9 ) 33.5 parts by weight, stirred evenly and placed in a refrigerator at 4°C for 2 hours, with occasional stirring; the blank group was replaced with red yeast rice pigment instead of O15-FR;

[0114] j. Wash the casing with clean water and soak it in onion, ginger and cooking wine for 2-3 hours;

[0115] k. Use a sausage enema machine and cut it into relatively uniform small sections with a thin wire;

[0116] l. Put the ham sausage into cold water and steam it. After it boils, count for 30 minutes and then take it out.

[0117] After cooling, use a vacuum packaging machine to package it to obtain the ham sausage.

[0118] The preparation method of O15-FR is the same as the preparation method of the free radical induced complex (O15-FR) of pectin hydrolyzed for 15 minutes and monascus pigment in Example 1.

[0119] Embodiment 5:

[0120] The texture and color difference of the ham sausage prepared in Example 4 were measured:

[0121] 1) Texture determination: Take out the ham sausage from the refrigerator at 4°C, place it at room temperature for 90 minutes, remove the casing, and cut it into small pieces of about 2 cm. Set the parameters: test speed 2 mm / s, compression ratio 40%, time interval between two compressions 2s, two activation sensing forces 5g, probe type P / 36R, and use hardness, elasticity, cohesion, and chewiness as the determination indicators. The texture parameters are as follows: hardness: the maximum peak value during the first compression; elasticity: the ratio of the second to the first puncture measurement height; cohesion: the ratio of the area in the contraction stage to the area in the extrusion stage during the first compression; chewiness is calculated according to formula (1-3).

[0122] Chewing property = gel property × elasticity formula (1-3)

[0123] 2) Determination of color difference of ham sausage within 30 days

[0124] The color difference (ΔE) value of the ham was detected by a colorimeter, and compared with the ham with only monascus pigment added.

[0125] The relevant detection of the present invention is as follows:

[0126] 1. Characterization of Pectin-Monascus Complex

[0127] 1. Full wavelength scanning

[0128] The results are as follows Figure 4 As shown, it can be seen that the maximum absorption wavelength of each pectin-monascus pigment complex appears between 494-496nm, which is higher than that of the monascus pigment group, indicating that the absorption spectrum of the complex is in the visible light band, and the maximum absorption peak wavelength of its absorption band moves toward the long-wave direction, that is, a red shift phenomenon occurs, also known as the "Doppler effect". This may be because the structure of the complex has changed, conjugation occurs between pectin and monascus pigment, and auxochrome groups or auxochrome bands are introduced, causing changes in the ultraviolet spectrum, increasing the dyeing effect of the pigment, and promoting the color development of monascus pigment. At the same time, the red shift phenomenon also proves that pectin and monascus pigment are combined to a certain extent. In addition, the maximum absorption wavelength of the complex is different with different degrees of enzymatic hydrolysis of pectin. The smaller the degree of enzymatic hydrolysis, the greater the red shift phenomenon.

[0129] 2. Determination of color value

[0130] The results are as follows Figure 5 As shown in the figure, it can be seen that color value is an indicator of color depth or color intensity, which is closely related to the pigment content. Therefore, it can reflect the degree of combination of pectin and red pigment to a certain extent. Figure 5 As shown in the figure, in the pectin-monascus pigment complex, the red pigment color value, orange pigment color value, yellow pigment color value and total pigment color value of O30-PM are the highest, which are 572.8±26.3, 930.0±61.57, 992.5±75.1 and 774.2±60.8U / g respectively, indicating that it has the best binding effect with monascus pigment. The ranking of each complex from high to low according to the total color value is as follows:

[0131] O30-PM>O-PM>O15-PM>O-FR>O15-FR>O30-FR, indicating that the physical mixing group has a better binding effect than the free radical induced group. In particular, the total color valence of O30-PM is 2.1 times that of O30-FR.

[0132] From the significance analysis, the red pigment color value, orange pigment color value, yellow pigment color value and total pigment were different among the composites. Specifically, the color value of O30-PM was significantly higher (p<0.05) than that of other treatments, and there was no significant difference in the color value of O-PM, O-FR and O15-PM (p>0.05), and there was no significant difference in the color value of O15-FR and O30-FR (p>0.05). Therefore, the binding effect of pectin and monascus pigment treated with different enzymatic hydrolysis conditions was different, and physical mixing could promote the binding between the two better than free radical induction. At the same time, the longer the enzymatic hydrolysis time, the greater the influence of the composite method on the color value of the composite, and the composite effect of pectin as is and monascus pigment is basically not affected by the composite method.

[0133] 3. Stability

[0134] (1) Correlation analysis between the concentration and absorbance of pectin-monascus pigment complex

[0135] According to the Lambert-Beer law, the relationship between the concentration and absorbance of red pigment and pectin-red pigment complex was determined. As shown in Table 1, the regression equation of red pigment is y=4.022x+0.0539(R 2 =0.9988), indicating that there is a good linear relationship between pigment concentration and absorbance. At the same time, the concentration of pectin-monascus pigment complex is also positively correlated with absorbance, and R 2 All of them are greater than 0.99. Therefore, the change of absorbance can directly reflect the change of the complex. Based on this, the effects of different temperature, pH and light conditions on the complex were subsequently studied.

[0136] Table 1 Correlation between concentration and absorbance of monascus pigment and pectin-monascus pigment complex

[0137]

[0138] Note: O-PM: physical mixture of unhydrolyzed tangerine peel pectin and monascus pigment; O-FR: free radical induced complex of unhydrolyzed tangerine peel pectin and monascus pigment; O15-PM: physical mixture of tangerine peel pectin and monascus pigment after 15 min of hydrolysis; O15-FR: free radical induced complex of tangerine peel pectin and monascus pigment after 15 min of hydrolysis; O30-PM: physical mixture of tangerine peel pectin and monascus pigment after 30 min of hydrolysis; O30-FR: free radical induced complex of tangerine peel pectin and monascus pigment after 30 min of hydrolysis; R: monascus pigment.

[0139] (2) Effect of temperature on the stability of pectin-monascus pigment complex

[0140] The samples were treated in the dark at 30, 50, 70 and 90°C, and the changes in the pigment preservation rate were as follows: Figure 6As shown. The results show that as the treatment time increases, the pigment preservation rate continues to decrease. At the same time, the temperature plays a crucial role in the change of the pigment preservation rate. Low temperature has little effect on the pigment preservation rate, while high temperature treatment will significantly (p<0.05) reduce the pigment preservation rate, indicating that Monascus pigment has poor tolerance to high temperature. Specifically, after 5 hours of heat treatment of Monascus pigment, when the temperature is 30℃, the pigment preservation rate is 95.87%, which is only 4.13% lower; at 70℃, the pigment preservation rate is 80.76%, which is 19.24% lower, and the decrease is 4.7 times that of 30℃; and after 5 hours of treatment at 90℃, the pigment preservation rate is 54.35%, which is 45.65% lower, which is 11 times the decrease of the pigment preservation rate at more than 30℃.

[0141] The results are as follows Figure 6 As shown, it can be seen that compared with red pigment, there is no significant difference in the pigment preservation rate between pectin-red pigment complexes after treatment at 30°C (p>0.05); after treatment at 90°C, the pigment preservation rate of O15-FR and O30-PM decreased more slowly, and their thermal stability was significantly improved, indicating that O15-FR and O30-PM can effectively protect the pigment and inhibit the occurrence of fading. Among them, after treatment at 90°C for 5h, the pigment preservation rate of O30-PM increased by 8.59% compared with R, which will effectively improve the fading problem of red pigment in the application process of food industry. In addition, not all pectin-monascus pigment complexes can increase the heat resistance of the pigment. For example, the pigment preservation rate of O-FR has no significant difference with that of Monascus pigment at any temperature (p>0.05), indicating that the heat resistance of the two is not much different. After O15-PM and O30-FR were treated at 90℃ for 5h, the decrease in pigment preservation rate increased to only 30.25% and 34.98%, which was significantly lower than that of Monascus pigment (p<0.05).

[0142] (3) Effect of pH on the stability of pectin-monascus pigment complex

[0143] Under different pH conditions, the pigment preservation rate of each substance is different. Studies have shown that the pigment preservation rate of red pigment in neutral solution is better. Therefore, the absorbance at pH = 7 is used as the standard to calculate the pigment preservation rate of samples in different pH solutions to explore the effect of pH on the stability of pectin-red pigment complex. Figure 7 It can be seen that when 5≤pH≤9, the pigment preservation effect of the red color pigment group is better, and the pigment preservation rate exceeds 97%, indicating that the pigment is relatively stable in weak acid, weak base and neutral environments. When pH<5, the pigment preservation rate decreases with the decrease of pH, especially when pH=1, the pigment preservation rate of R is 61.8%, indicating that the pigment is poorly stable in a strong acid environment, which may be attributed to the H in the solution. +It accelerates the interaction between water molecules and pigment molecules, thereby affecting the charge of the chromophore in the pigment structure, causing the key chemical groups to hydrolyze and precipitate; when pH>9, the pigment preservation rate decreases continuously with the increase of pH. When pH=13, the pigment preservation rate of R is 52.8%, which is lower than the pigment preservation rate in a strong acid environment, indicating that the pigment has poor stability in a strong alkaline environment and is inferior to that in an acidic environment, which is mainly affected by the red pigment in the pigment.

[0144] Compared with R, pectin can play a certain protective role on the pigment. When 5≤pH≤9, the pigment preservation rates of O15-FR and O30-PM are greater than 98%, which is significantly higher than R (p<0.05); when pH=1, the pigment preservation rates of all composites are higher than R, among which the pigment preservation rate of O-PM is as high as 81.8%, which is 20% higher than that of R, indicating that pectin can effectively protect the red pigment in a strong acidic environment; when pH=13, the pigment preservation rates of all composites are also higher than R, among which the pigment preservation rate of O30-FR is still close to 100%, indicating that pectin can enhance the alkali resistance of the pigment. Different composites have different pigment preservation effects. In addition, pectin-red pigment composites with low enzymatic hydrolysis, such as O-PM, have better acid resistance, while pectin-red pigment composites with high enzymatic hydrolysis, such as O30-PM, have better alkali resistance. Therefore, the appropriate pectin-red pigment composite can be selected according to the actual application situation.

[0145] (4) Effect of light on the stability of pectin-monascus pigment complex

[0146] The samples were treated with UV light protection and the changes in pigment preservation rate were observed within 5 hours. Figure 8 It can be seen that when the light-proof treatment was applied, the pigment preservation rate of R remained basically unchanged and approached 100%. At the same time, there was no significant difference between the pigment preservation rate of the pectin-monascus pigment complex and R (p>0.05), indicating that light-proof treatment would not affect the stability of the pigment. When treated with ultraviolet light, the pigment preservation rate of each group continued to decrease with the extension of time, indicating that the stability of the pigment would be affected by light, mainly because the monascus pigment was prone to photodegradation under ultraviolet light. When the illumination time was less than 2h, the pigment preservation effect of each complex was better than that of R, indicating that the complex could effectively improve the stability of the monascus pigment; when the illumination time was 5h, O-PM, O-FR, O15-PM and O15-FR all significantly improved the pigment stability (p<0.05). This may be because pectin slowed down the decomposition process of the pigment due to Norrish type I reaction by blocking ultraviolet radiation, and at the same time reduced the breakage of aliphatic and amino acid side chains.

[0147] 2. Determination of Ham Sausage Index

[0148] During storage, the pigments in ham sausage are prone to photodegradation and affect the shelf life. Therefore, considering factors such as light, heat and pH, O15-FR with the best stability was selected for use in ham sausage processing.

[0149] 1. Texture

[0150] Table 2 Analysis of ham sausage texture

[0151]

[0152] Note: R: ham sausage with added Monascus pigment; OR: ham sausage with added O15-FR. Different letters indicate significant differences between samples, p<0.05.

[0153] The hardness, elasticity, cohesion and chewiness of the ham sausage were determined by a texture analyzer. The results are shown in Table 2. There is no significant difference between the hardness and cohesion of O15-FR and R (p>0.05), but there are significant differences in elasticity and chewiness (p<0.05). This may be because the addition of O15-FR increases the proportion of dietary fiber in the ham sausage and reduces the relative content of meat, which causes the gel structure formed by protein denaturation to weaken, resulting in a decrease in the hardness and elasticity of the ham sausage. Studies have shown that the addition of hydrophilic colloids to ham sausage will interact with proteins, increase the hardness of salt-soluble meat proteins, and improve the elasticity of meat products. This is different from the results of this experiment. It may be that the pectin in the complex is low-esterification pectin, and its gel properties are affected by calcium ion concentration and pH.

[0154] 2. Analysis of color difference of ham sausage within 30 days

[0155] Color will directly affect consumers' consumption desire to a great extent due to its intuitiveness. ΔE represents the total color difference of the sample and is the main indicator for measuring color change. The present invention simulates two storage conditions, room temperature illumination and 4°C refrigerated light-proof, to observe the changes in the color difference of ham sausage during the 30-day storage period. The results show (Table 3) that the color difference value of ham sausage increases continuously with the increase of storage period. Under room temperature illumination, after 30 days of storage, the color difference of R and OR groups showed significant differences (p<0.05), but the color difference of R (1.28±0.18) was twice that of OR (0.64±0.25); under refrigerated light-proof conditions, the color difference of OR had no significant difference during the storage period (p>0.05), while the color difference of R had significant difference (p<0.05) when stored for 30 days, indicating that under the two simulated storage conditions, the stability of OR was better than that of R, and the application of red yeast rice-pectin complex was helpful to improve the color stability of ham sausage.

[0156] Table 3 Results of color difference determination of ham sausage during 30-day storage period

[0157] ΔE OR-L RL OR-B RB 5 <![CDATA[0.27±0.09 a ]]> <![CDATA[0.41±0.08 ab ]]> <![CDATA[0.53±0.16 a ]]> <![CDATA[0.59±0.19 a <!-- 11 -->]]> 10 <![CDATA[0.42±0.15 ab ]]> <![CDATA[0.47±0.49 ab ]]> <![CDATA[0.62±0.38 a ]]> <![CDATA[0.66±0.30 a ]]> 15 <![CDATA[0.47±0.21 ab ]]> <![CDATA[0.58±0.10 abc ]]> <![CDATA[0.79±0.60 a ]]> <![CDATA[0.74±0.27 a ]]> 20 <![CDATA[0.56±0.18 abc ]]> <![CDATA[0.84±0.15 cd ]]> <![CDATA[0.90±0.50 a ]]> <![CDATA[0.84±0.26 a ]]> 25 <![CDATA[0.57±0.13 abc ]]> <![CDATA[0.93±0.18 d ]]> <![CDATA[0.92±0.45 a ]]> <![CDATA[0.86±0.61 a ]]> 30 <![CDATA[0.64±0.25 bcd ]]> <![CDATA[1.28±0.18 e ]]> <![CDATA[1.03±0.32 ab ]]> <![CDATA[1.17±0.41 b ]]>

[0158] Note: OR-L: ham sausage with added pectin-monascus pigment complex O15-FR was stored under normal temperature and light conditions; RL: ham sausage with added monascus pigment was stored under normal temperature and light conditions; OR-B: ham sausage with added pectin-monascus pigment complex O15-FR was stored under refrigeration and dark conditions; RB: ham sausage with added monascus pigment was stored under refrigeration and dark conditions. Different letters indicate significant differences between the same samples at different times, p<0.05.

[0159] Although the embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art will appreciate that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims

1. A high-stability pectin-monascus pigment complex, characterized in that: The preparation method comprises the following steps: (1) Preparation of pectin 1) Preparation of orange peel pectin by acid extraction After drying and crushing the fresh orange peel, take the powder, add three times the volume of anhydrous ethanol, stir at room temperature for 3 to 6 hours, centrifuge at 4000r / min for 20 to 30 minutes, discard the supernatant, and dry at 45°C to remove the pigment, essential oil and ester substances of the orange peel; The extract is made of distilled water, the solid-liquid ratio is 1:20, the pH is adjusted to 2 with citric acid, extracted at 90°C for 2h, centrifuged at 4000r / min for 20-30min, the supernatant is collected, vacuum concentrated to 1 / 5 of the original volume at 60°C, anhydrous ethanol is added to make the alcohol content 62%-65%, left to stand overnight at 4°C, centrifuged again at 4000r / min for 30min, and the precipitate is collected; the solution is re-dissolved in 60°C hot water and cooled to room temperature, poured into a plate, pre-cooled at -80°C for 2h, and dried in a vacuum freeze dryer at -50°C and a vacuum degree of 40Pa for 24h to obtain crude orange peel pectin; 2) Purification of orange peel pectin The Sevage method was used to remove protein from crude pectin from orange peel. The steps were as follows: prepare a 10 mg / mL orange peel pectin aqueous solution, add a 25% volume concentration of Sevage reagent, i.e., a mixture of chloroform and n-butanol in a volume ratio of 4:1, shake vigorously for 15 minutes, let stand to separate the layers, remove the lower organic phase and the middle protein layer, and repeat this step until the middle white suspension disappears; Collect the upper aqueous phase, add anhydrous ethanol to make the alcohol content 62%-65%, stand at 4°C overnight, centrifuge at 4000r / min for 30min, and collect the precipitate; after re-dissolving the precipitate with 60°C hot water, put the re-dissolved solution into a 3500Da dialysis bag, dialyze in distilled water for 48h, and change the water every 4h; finally, pre-cool the dialysate at -80°C for 2h, dry it in a vacuum freeze dryer at -50°C and a vacuum degree of 40Pa for 24h to obtain orange peel pectin, and store it in a drying dish for later use; 3) Enzymatic hydrolysis and enrichment of pectin Enzymatic hydrolysis of pectin: orange peel pectin was hydrolyzed with pectin to prepare a pectin concentration of 10.0 mg / mL, an added amount of pectinase of 0.05 mg / mL, a temperature of 50°C, a treatment of 15 min, and freeze-dried to obtain orange peel pectin O15 hydrolyzed for 15 min; (2) Preparation of pectin and monascus pigment complex 1) Prepare a 10.0 mg / mL aqueous solution of orange peel pectin O15 that has been enzymatically hydrolyzed for 15 min, heat and stir at 60°C until it is completely dissolved; 2) Add 1 mol / L H2O2 aqueous solution and Vc, and shake at 40°C for 30 minutes; 3) Add monascus pigment to the reaction bottle and stir at room temperature in the dark for 24 hours; 4) dialyzing the obtained solution with a 3500Da dialysis bag, soaking in distilled water for 48 hours to remove unreacted pigment, and freeze-drying the retained solution to obtain a free radical induced complex O15-FR of pectin and monascus pigment after enzymatic hydrolysis for 15 minutes, which is a highly stable pectin-monascus pigment complex; Among them, the ratio of orange peel pectin O15 aqueous solution: 1 mol / L H2O2 aqueous solution: Vc: Monascus pigment is mL:mL:mg:mg is 10:0.2:10.8:

12.

2. The high stability pectin-monascus pigment complex according to claim 1, characterized in that: The powder in step (1) 1) is 60 mesh.

3. Use of the high-stability pectin-monascus pigment complex as claimed in claim 1 or 2 in the preparation of ham sausage.

4. A method for preparing ham sausage using the high-stability pectin-monascus pigment complex as claimed in claim 1 or 2, characterized in that: The steps include: a. Wash the pork, remove the fascia, grind in a meat grinder for 10-15min, add 135 parts by weight of pork, 2-3.5 parts by weight of pectin red yeast rice complex O15-FR, 30-40 parts by weight of sausage solid compound seasoning, stir evenly and place in a refrigerator at 4°C for 2h, stirring from time to time; b. Wash the casing with clean water and soak it in onion, ginger and cooking wine for 2-3 hours; c. Use a sausage enema machine and cut it into relatively uniform small sections with a thin wire; d. Put the ham sausage into cold water and boil it. After it boils for 30 minutes, take it out. After cooling, use a vacuum packaging machine to package it to obtain the ham sausage.

5. The method according to claim 4, characterized in that: 135 parts by weight of pork, 2.5 parts by weight of pectin-monascus compound O15-FR, and 33.5 parts by weight of sausage solid compound seasoning.

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