Red sour soup browning inhibitor and application thereof
Through the complex ingredients of chitosan, lactic acid streptococcine, phytic acid and tea polyphenols, the problem of red sour soup is solved, effective browning inhibition and quality protection is achieved, and the nutrition and appearance of red sour soup is improved.
Patent Information
- Application Number
- CN202510590783.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-08
- Publication Date
- 2025-07-04
AI Technical Summary
Red sour soup is prone to browning during storage, affecting its nutrition, flavor and appearance quality, and reducing commercial value. The existing technology lacks effective and safe browning inhibition methods.
The combination ingredients of chitosan, lactic acid streptococcine, phytic acid and tea polyphenols are used as browning inhibitors to delay the browning of red sour soup through synergistic effects.
Effectively inhibit the browning of red sour soup, maintain its nutrition, flavor and appearance quality, enhance commercial value, low cost and low energy consumption.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to the field of anti-browning agents, and particularly to a browning inhibitor for red sour soup and its application. Background Art
[0002] Red sour soup (RSS) is a traditional ethnic food with a history of thousands of years among the Miao people in southeastern Guizhou, Guizhou Province, and it has unique color, aroma and taste. Red sour soup is made by fermenting chili peppers and tomatoes. It not only contains rich mineral elements, which play an important role in maintaining nerve excitement and muscle acid-base balance, but also contains various organic acids, capsaicin, lycopene and other bioactive substances, which play an important role in promoting the health of the body.
[0003] During the storage of tomato raw materials and products, non-enzymatic browning reactions occur in red sour soup, mainly due to the oxidation and decomposition of polyphenols and vitamin C. Among them, the browning degree increases and the color index decreases, resulting in the darkening of the color of red sour soup. At the same time, due to browning, the nutritional components also decrease and the flavor changes.
[0004] It is necessary to effectively inhibit the browning reaction therein and perform color protection or anti-browning treatment on it. The research on the preservation of red sour soup is currently scarce. Therefore, those skilled in the art are committed to developing a highly safe and non-toxic red sour anti-browning agent, which can effectively inhibit the browning reaction in red sour soup. Summary of the Invention
[0005] In view of the above-mentioned defects of the prior art, the present invention provides a browning inhibitor for red sour soup and its application, which is a safer, more convenient and effective browning inhibitor to delay the browning and color protection of red sour soup.
[0006] To achieve the above object, the present invention provides a browning inhibitor for red sour soup, comprising chitosan, nisin (lacticin), phytic acid, and tea polyphenols.
[0007] Further, the mass ratio of chitosan, nisin, phytic acid to tea polyphenols is 0.1 - 0.6:0.05 - 0.25:0.05 - 0.25:0.05 - 0.25, preferably 0.3 - 0.5:0.15:0.05 - 0.15:0.1 - 0.20, and more preferably 0.3 - 0.5:0.15:0.05 - 0.15:0.1 - 0.15.
[0008] Further, the deacetylation degree of the chitosan is ≥90%.
[0009] The application of the above-mentioned browning inhibitor for red sour soup in delaying the browning of red sour soup.
[0010] Further, add the above-mentioned browning inhibitor for red sour soup to red sour soup and mix well.
[0011] Furthermore, in the red sour soup, the mass concentration of chitosan is 0.1 - 0.6 g / L, preferably 0.3 - 0.5 g / L; the mass concentration of nisin is 0.05 - 0.25 g / L, preferably 0.15 g / L; the mass concentration of phytic acid is 0.05 - 0.25 g / L, preferably 0.05 g / L - 0.15 g / L; the mass concentration of tea polyphenols is 0.05 - 0.25 g / L, preferably 0.1 - 0.20 g / L, and more preferably 0.1 - 0.15 g / L.
[0012] Furthermore, after thorough mixing, it is sealed and left to stand; it is stored at room temperature for 5 - 8 weeks.
[0013] Furthermore, the preparation method of the red sour soup is: inoculating lactic acid bacteria into the mixed material and fermenting to prepare it; the mixed material includes raw materials and auxiliary materials. The raw material is tomatoes, and the auxiliary materials are red peppers, ginger, garlic, table salt, and white liquor. Calculated by the mass content of tomatoes, the red pepper is 15 - 20%, the ginger is 4 - 5%, the garlic is 3 - 4%, the table salt is 1 - 2%, and the white liquor is 5 - 6%.
[0014] Furthermore, the preparation method of the mixed material is: for tomatoes and red peppers, remove the fruit stalks, wash them clean and dry them; cut the tomatoes into pieces and the peppers into pieces, crush the tomatoes and red peppers with a wall breaker, then add the auxiliary materials ginger and garlic and mix and crush them, and then add the formulated condiments white liquor and table salt and stir evenly.
[0015] Furthermore, the mixed material also needs to be sterilized, and the conditions are: 65°C - 90°C, 15 min.
[0016] Furthermore, the lactic acid bacteria is Lactobacillus plantarum Y9.
[0017] Furthermore, the fermentation temperature is 26 - 28°C and the time is 5 - 6 days.
[0018] Furthermore, the inoculation amount of the lactic acid bacteria is 2 - 3% (v / v).
[0019] At present, it has been found that chitin and its derivatives have a wide range of uses in the fields of medicine, agriculture, food and non-food industries. Chitosan has natural antibacterial activity and the self-repair function of cells. It is a new type of physiological material with diverse biological functions, especially biocompatibility, complete degradation ability and extremely low toxicity of metabolites during the degradation process, which endows it with natural antibacterial activity, has the function of accelerating inflammatory cells, and has a relatively broad antibacterial spectrum, and has obvious antibacterial effects on Gram-positive bacteria, Gram-negative bacteria and Candida albicans. There are relatively few reports on the use of chitosan combined with its composite browning inhibitors in the field of food preservation.
[0020] Nisin is a polypeptide produced by Streptococcus lactis. It consists of 34 amino acid residues and has a molecular weight of approximately 3500 Da. It can effectively kill or inhibit Gram-positive bacteria that cause food spoilage, especially bacterial spores, such as Staphylococcus, Streptococcus, Lactobacillus, etc. Nisin extends the shelf life of food by inhibiting microorganisms that cause food spoilage and maintains the quality and nutritional value of food.
[0021] Phytic acid has excellent antioxidant properties, color protection effects, and strong chelating effects with metal ions. When phytic acid binds to metal ions, it can inactivate metal ions that promote oxidation, and at the same time release hydrogen atoms, thereby destroying peroxides generated during the oxidation process, blocking the formation of harmful products such as aldehydes and ketones, and enhancing the stability of natural and synthetic pigments in the product. It is non-toxic, pollution-free, and easy to obtain from nature, so it is an ideal browning inhibitor.
[0022] Tea polyphenols can effectively scavenge free radicals in the body. It is a natural antioxidant food extracted from tea, with the characteristics of non-toxic side effects and no peculiar smell. It also has various potential health benefits such as anti-cancer, reducing blood lipids, and protecting the cardiovascular system.
[0023] The organic compatibility of the above components can effectively protect against browning reactions caused by enzymatic browning and non-enzymatic browning, such as the production of brown pigments or melanin, Maillard reaction, caramelization, etc., and play a role in preventing browning and preserving freshness of fruits and vegetables.
[0024] The present invention selects a variety of components with antioxidant and anti-browning properties to form a compound food additive to delay the browning of red sour soup. The anti-browning agent involved in the present invention has low cost, low energy consumption, and rich varieties. Based on its excellent properties, chitosan, nisin, phytic acid, and tea polyphenols are combined to treat red sour soup. The synergistic effect between the components enables the browning inhibitor to effectively delay the browning of red sour soup, so as to solve the problem that the easy browning of red sour soup affects its nutrition, flavor, appearance quality, and reduces its commercial value. Description of the Drawings
[0025] Figure 1 Shows the effect of chitosan on the browning inhibition rate and color difference value of red sour soup.
[0026] Figure 2 Shows the effect of nisin on the browning inhibition rate and color difference value of red sour soup.
[0027] Figure 3 Shows the effect of phytic acid on the browning inhibition rate and color difference value of red sour soup.
[0028] Figure 4 Shows the effect of tea polyphenols on the browning inhibition rate and color difference value of red sour soup.
[0029] Figure 5 This is the effect of the composite browning inhibitor on the color difference of red sour soup.
[0030] Figure 6 This is the effect of the composite browning inhibitor on the browning inhibition rate of red sour soup. DETAILED DESCRIPTION
[0031] The present invention is further described below in conjunction with the embodiments: The following embodiments are illustrative rather than restrictive, and the protection scope of the present invention cannot be limited by the following embodiments.
[0032] The reagents used in the present invention, unless otherwise specified, are all commonly used reagents in the art; the methods used in the present invention, unless otherwise specified, are all commonly used methods in the art.
[0033] In the following examples, chitosan (food grade, effective substance content 99%) was purchased from Baiweixiang Biotechnology, nisin (food emulsifier) was purchased from Shandong Yuantai Bioengineering Co., Ltd., phytic acid (food grade, effective substance 80%) was purchased from Shandong Yuantai Bioengineering Co., Ltd., and tea polyphenols (food grade, effective substance content 99%) was purchased from Shandong Yuantai Bioengineering Co., Ltd.
[0034] The test methods involved in the following embodiments are as follows:
[0035] (1) Color difference measurement
[0036] The color analysis of the samples was performed using a colorimeter (CR-400; Minolta Camera Co., Ltd., Osaka, Japan). L* represents lightness, a* represents the degree of change in red (+) and green (-), and b* represents the degree of change in yellow (+) and blue (-). The colorimeter was calibrated with a white plate before use.
[0037]
[0038] Where: ΔE: the color difference between red sour soup with browning inhibitor and red sour soup without browning inhibitor, ΔL: the color difference between red sour soup with browning inhibitor and red sour soup without browning inhibitor, Δa: the difference between the red-green value of red sour soup with browning inhibitor and red sour soup without browning inhibitor. Δb: the difference between the yellow-blue value of red sour soup with browning inhibitor and red sour soup without browning inhibitor.
[0039] (2) Determination of browning index (BI value) and browning inhibition rate
[0040] Take 10 mL of the supernatant of the red sour soup to be tested, use distilled water as a blank, and use a spectrophotometer to measure the absorbance A0 of the red sour soup at a wavelength of 420 nm, which is the browning index. The browning inhibition rate is calculated by the following formula.
[0041]
[0042] Where: A0 is the browning index (BI value) of the blank experimental red sour soup; Am is the browning index measured after treatment with the browning inhibitor.
[0043] (3) Scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH·) free radicals
[0044] The DPPH free radical scavenging ability test is a commonly used method for evaluating antioxidant performance. Compared with other antioxidant indexes, it is simple to operate and has high sensitivity. It can quickly evaluate the antioxidant ability of the browning inhibitor in red sour soup. The specific operation is shown in Table 1.
[0045] Table 1 Determination of DPPH free radical scavenging ability
[0046]
[0047] Note: DPPH solution (mL): 0.1 mmol / L DPPH.
[0048] The blank group is the red sour soup sample solution without the browning inhibitor, the control group is the solution without the DPPH solution, and the sample group is the red sour soup sample solution added with the browning inhibitor and the DPPH solution, without adding absolute ethanol.
[0049] Calculate according to this formula: DPPH scavenging rate (%) = [1 - (sample group - control group) / blank group] × 100%.
[0050] Example 1
[0051] A preparation method of red sour soup, comprising the following steps:
[0052] Raw materials: tomatoes, auxiliary materials: 20% red pepper, 4% ginger, 3% garlic, 2% salt, 5% white wine, and the above percentage contents are all calculated based on the content of tomatoes.
[0053] (1) Fresh tomatoes and red peppers, remove the fruit stalks, wash them clean and dry them for later use. Cut the fresh tomatoes into pieces of 5 cm × 5 cm, cut the peppers into pieces of 2 cm × 1 cm, pulverize the tomatoes and red peppers with a wall breaker, and then add the auxiliary materials (ginger, garlic) one by one according to the formula, and mix and crush them. Add the formula condiments (white wine, salt), and stir evenly. Perform pasteurization treatment (90 °C, 15 min) on the mixed materials.
[0054] (2) Lactobacillus plantarum Y9 (isolated and purified from homemade red sour soup of farmers, which has been published in the paper "Effect of Adding Auxiliary Materials on the Quality of Red Sour Soup, Food Research and Development, 2025, 46(06): 1-8.") was activated in a constant temperature shaker at 37 °C for 36 h, the cells were collected, and the cell concentration was adjusted to 10 8 CFU / mL for standby.
[0055] (3) Lactobacillus plantarum Y9 was inoculated into the sterilized material obtained in step (1) at an inoculation ratio of 2.5%, and fermented at 28 °C for 5 d to obtain red sour soup.
[0056] Example 2
[0057] Take 100 mL of the fermented red sour soup in Example 1 into a beaker, add chitosan to it, and oscillate it with a vortex mixer. After the chitosan is evenly dissolved, store it at room temperature for 5 weeks to obtain red sour soup containing a chitosan browning inhibitor; among them, the mass concentrations of chitosan are 0.1 g / L, 0.2 g / L, 0.3 g / L, 0.4 g / L, 0.5 g / L, 0.6 g / L respectively.
[0058] The prepared red sour soup containing a chitosan browning inhibitor was tested for indicators, and the results are as Figure 1 shown. When the chitosan concentration is in the range of 0.1 - 0.5 g / L, its browning inhibition rate increases with the increase of the concentration; when the chitosan concentration is 0.5 g / L, the browning degree inhibition rate is 45.12%; the color difference value is 4.47. The addition amount of chitosan at 0.5 g / L has a relatively good effect and has a certain inhibitory effect on the browning reaction.
[0059] Example 3
[0060] Take 100 mL of the fermented red sour soup in Example 1 into a beaker, add nisin to it, and oscillate it with a vortex mixer. After the nisin is evenly dissolved, store it at room temperature for 5 weeks to obtain red sour soup containing a nisin browning inhibitor; among them, the mass concentrations of nisin are 0.05 g / L, 0.1 g / L, 0.15 g / L, 0.2 g / L, 0.25 g / L respectively.
[0061] The prepared red sour soup containing a nisin browning inhibitor was tested for indicators, and the results are as Figure 2 shown. With the increase of the nisin concentration, the browning inhibition rate first increases and then slowly decreases. When the nisin concentration reaches 0.15 g / L, the highest browning inhibition rate is 44.36%, and the color difference value is 9.72. When the nisin concentration reaches 0.15 g / L, the effect is relatively good and has a certain inhibitory effect on the browning reaction.
[0062] Example 4
[0063] Take 100 mL of the fermented red sour soup from Example 1 into a beaker, add phytic acid to it, and oscillate with a vortex mixer to uniformly dissolve chitosan. Then store it at room temperature for 5 weeks to obtain red sour soup containing phytic acid as a browning inhibitor; among them, the mass concentration of phytic acid is 0.05 g / L, 0.1 g / L, 0.15 g / L, 0.2 g / L, 0.25 g / L.
[0064] Perform index tests on the prepared red sour soup containing phytic acid as a browning inhibitor, and the results are as Figure 3 shown. When the concentration is 0.15 g / L, the browning inhibition rate reaches the highest at 43.95%; the color difference value is 10.25. When the phytic acid concentration reaches 0.15 g / L, the effect is relatively good.
[0065] Example 5
[0066] Take 100 mL of the fermented red sour soup from Example 1 into a beaker, add tea polyphenols to it (oscillate with a vortex mixer to uniformly dissolve chitosan), and then store it at room temperature for 5 weeks to obtain red sour soup containing tea polyphenols as a browning inhibitor; among them, the mass concentration of tea polyphenols is 0.05 g / L, 0.1 g / L, 0.15 g / L, 0.2 g / L, 0.25 g / L.
[0067] Perform index tests on the prepared red sour soup containing tea polyphenols as a browning inhibitor, and the results are as Figure 4 shown. As the concentration of tea polyphenols increases, the browning inhibition rate first rises and then falls. When the tea polyphenol concentration is 0.15 g / L, the color protection effect is the best, the browning inhibition rate reaches the highest at 36.53%, and the color difference value is 10.95. When the tea polyphenol concentration reaches 0.15 g / L, the effect is relatively good.
[0068] Example 6
[0069] Take 100 mL of the fermented red sour soup from Example 1 into a beaker, and successively add chitosan with a mass concentration of 0.5 g / L, nisin with a mass concentration of 0.15 g / L, phytic acid with a mass concentration of 0.15 g / L, and tea polyphenols with a mass concentration of 0.15 g / L to it. Oscillate with a vortex mixer to make it evenly mixed, and then store it at room temperature for 5 weeks to obtain red sour soup containing a composite browning inhibitor.
[0070] Perform index tests on the prepared red sour soup containing a composite browning inhibitor, as Figure 5 shown. By comparing the composite anti-browning agent with a single browning inhibitor, after 5 weeks of storage, the composite browning inhibitor has achieved an obvious color protection effect. As Figure 6 shown, the inhibition rates of the composite browning inhibitor group are all higher than those of the single browning inhibitor.
[0071] Tests show that: when used in combination, through the synergistic effect between components, it has a good effect on inhibiting the browning of red sour soup.
[0072] Example 7
[0073] The red sour soup containing browning inhibitors prepared in Examples 2 - 6 was tested for indicators. As shown in Table 2, by comparing the composite anti-browning agent with the single browning inhibitor, after 5 weeks of storage, the composite anti-browning agent achieved an obvious color protection effect. The inhibition rates of the composite browning inhibitor group were all higher than the antioxidant capacity of the single browning inhibitor.
[0074] Table 2 DPPH scavenging rate
[0075]
[0076] Tests show that: when chitosan, nisin, phytic acid and tea polyphenols are used in combination, through the synergistic effect between components, the antioxidant capacity of the red sour soup composite browning inhibitor is higher than that of the single browning inhibitor, indicating that the composite browning inhibitor has achieved an obvious color protection effect.
Claims
1. A browning inhibitor for red sour soup, characterized in that The red sour soup browning inhibitor includes chitosan, nisin, phytic acid, and tea polyphenols.
2. The red sour soup browning inhibitor according to claim 1, wherein the mass ratio of chitosan, nisin, phytic acid, and tea polyphenols is 0.1 - 0.6:0.05 - 0.25:0.05 - 0.25:0.05 - 0.
25.
3. The red sour soup anti-browning inhibitor according to claim 1, characterized in that, The deacetylation degree of the chitosan is ≥90%.
4. Application of the red sour soup browning inhibitor according to any one of claims 1 - 3 in delaying the browning of red sour soup.
5. The application according to claim 4, characterized in that, Add the above-mentioned red sour soup browning inhibitor to the red sour soup and mix well.
6. The application according to claim 5, wherein In the red sour soup, the mass concentration of chitosan is 0.1 - 0.6 g / L, the mass concentration of nisin is 0.05 - 0.25 g / L, the mass concentration of phytic acid is 0.05 - 0.25 g / L, and the mass concentration of tea polyphenols is 0.05 - 0.25 g / L.
7. The application according to claim 5, wherein After mixing well, seal and let it stand still, and store it at room temperature for 5 - 8 weeks.
8. The application according to claim 4 or 5, characterized in that, The preparation method of the red sour soup is: inoculate lactic acid bacteria into the mixed material and ferment it; the mixed material includes raw materials and auxiliary materials, the raw material is tomatoes, and the auxiliary materials are red peppers, ginger, garlic, salt, and white wine. Calculated by the mass content of tomatoes, the red pepper is 15 - 20%, the ginger is 4 - 5%, the garlic is 3 - 4%, the salt is 1 - 2%, and the white wine is 5 - 6%.
9. The application according to claim 8, characterized in that, The lactic acid bacteria is Lactobacillus plantarum Y9, the fermentation temperature is 26 - 28°C, the time is 5 - 6 days, and the inoculation amount of lactic acid bacteria is 2 - 3% (v / v).
10. The application according to claim 8, wherein, The preparation method of the mixed material is: remove the fruit stalks of tomatoes and red peppers, wash them and dry them; cut the tomatoes into pieces and the peppers into pieces, crush the tomatoes and red peppers with a wall breaker, then add ginger and garlic, mix and crush, and then add white wine and salt and stir evenly.