Saffron crocus gold soup conditioning agent and preparation process thereof

Abstract

The present invention relates to the technical field of food processing, and discloses a saffron crocus gold soup conditioning agent and a preparation process thereof, the saffron crocus gold soup conditioning agent comprises the following components by weight: 30-60% of saffron crocus color protection extraction mother liquor; 20%-50% of a gold soup base material; 0.5%-2.5% of a stabilizing agent; 5%-20% of a flavoring agent; and the balance of process water. Wherein the saffron crocus color protection extraction mother liquor is prepared by mixing and extracting saffron crocus and a natural antioxidant composite color protection agent; the natural antioxidant composite color fixative comprises L-ascorbic acid, tea polyphenol and a rosemary extract. Through the water-oil two-phase color protection and source blocking process, the light and heat stability and the color retention rate of saffron crocus are remarkably improved; and the collagen peptide is used for replacing the traditional base material, so that the defects that the gold soup is easy to precipitate and rough in mouth feel are overcome, and the clear and smooth texture is realized.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a saffron gold soup preparation and a preparation process thereof. BACKGROUND

[0002] As a high-end soup base with distinctive characteristics and wide popularity in Chinese cooking, gold soup is often used to make dishes such as gold soup abalone, gold soup beef, gold soup jellyfish, etc., which are characterized by golden yellow color and smooth and mellow taste. With the upgrading of consumption concept, consumers' demand for food has shifted from pure color, aroma and taste to natural, healthy and functional, which has prompted the condiment industry to continuously seek solutions to replace traditional artificial synthetic additives with natural ingredients.

[0003] In the existing gold soup preparation technology, two paths are generally adopted in the industry to obtain the iconic golden yellow color and thick texture: one is to add artificial synthetic pigments such as lemon yellow and sunset yellow together with modified starch for thickening, and the other is to use a large amount of plant materials such as pumpkin puree and carrot puree for physical color adjustment and thickening. However, the former is low in cost and stable in color, but lacks nutritional value and does not meet the healthy consumption trend of clean label; the latter is natural, but the plant materials such as pumpkin puree contain a large amount of insoluble fiber and pectin, which not only results in a rough and lack of delicacy of the soup, but also easily causes flocculation, stratification and precipitation in the long-term standing or freezing and reheating process, seriously affecting the sensory quality of the product. In addition, the rich sweetness and flavor of the pumpkin and other materials often mask the natural flavor of high-end main materials such as sea cucumber and abalone, causing a domineering effect.

[0004] As a precious medicinal and edible material, saffron (tomato) contains Crocin, which has excellent water solubility and strong coloring ability, and is theoretically an ideal raw material for replacing artificial pigments and pumpkin puree to prepare high-end gold soup. However, the application of saffron in the industrial production of liquid condiments faces great technical bottlenecks. The Crocin molecule structure contains multiple conjugated double bonds, which is extremely unstable in chemical properties and extremely sensitive to light, heat, oxygen and pH changes. In the process of liquid system processing and shelf storage, Crocin is prone to oxidative degradation, hydrolysis or isomerization, resulting in rapid fading of the product color from bright golden yellow to dull red-brown or brown, accompanied by loss of its unique aroma. The current conventional extraction process usually focuses on extraction rate and ignores protection during processing, and the pigment is often partially oxidized due to contact with air and endogenous enzymes before the extraction process is completed. In addition, the simple saffron water extract is thin and cannot provide the wall-hanging feeling and mellow taste required by gold soup, and if starch thickening is continued, it will cause the problem of aging and poor transparency.

[0005] Therefore, how to develop a new saffron gold soup preparation which can maintain the natural golden luster of saffron and the high stability of active ingredients, and overcome the defects of traditional base such as rough taste and easy precipitation, is a technical problem to be solved in the field at present. SUMMARY

[0006] The purpose of the present application is to provide a saffron gold soup preparation and its preparation process, which solves the problems of easy oxidation and fading in the process of processing and storage, and the problems of rough taste and easy stratified precipitation caused by the dependence on pumpkin puree or starch thickening in traditional gold soup.

[0007] To achieve the above purpose, the present application is implemented by the following technical scheme: a saffron gold soup preparation, comprising the following components by weight percentage:

[0008] Saffron color-protecting extraction mother liquor: 30%-60%;

[0009] Gold soup base: 20%-50%;

[0010] Stabilizer: 0.5%-2.5%;

[0011] Flavoring agent: 5%-20%;

[0012] Process water: the balance;

[0013] Among them, the saffron color-protecting extraction mother liquor is prepared by mixing and extracting saffron and natural antioxidant composite color-protecting agent; the natural antioxidant composite color-protecting agent comprises L-ascorbic acid, tea polyphenol and rosemary extract.

[0014] Preferably, the natural antioxidant composite color-protecting agent is made of the following raw materials by weight:

[0015] L-ascorbic acid: 40-70 parts;

[0016] Tea polyphenol: 20-45 parts;

[0017] Rosemary extract: 10-15 parts.

[0018] Preferably, the gold soup base is collagen peptide with an average molecular weight of 500-3000 Da; and the stabilizer is xanthan gum which can pass through a 200-mesh sieve.

[0019] Preferably, the content of epigallocatechin gallate in the tea polyphenol is ≥50%; and the rosemary extract is a fat-soluble powder with a total content of salviol and carnosic acid ≥20%.

[0020] Preferably, the preparation is a vacuum freeze-dried powder with a residual moisture content ≤5%.

[0021] The preparation method of the high-stability saffron golden soup preparation includes the following steps:

[0022] S1, preparing a saffron color-protecting extraction mother liquor: grinding and breaking the wall of saffron mixed with water, adding a natural antioxidant composite color-protecting agent for color protection during or immediately after grinding, then extracting under light-proof conditions, separating the solid and liquid, and taking the supernatant to obtain the saffron color-protecting extraction mother liquor;

[0023] S2, preparing a base solution: dispersing a stabilizer in process water, then adding a golden soup base and a flavoring agent, and stirring to dissolve;

[0024] S3, compounding and homogenizing: adding the saffron color-protecting extraction mother liquor prepared in step S1 to the base solution in step S2, mixing uniformly, and then performing high-shear homogenization to obtain a saffron golden soup preparation.

[0025] Preferably, in step S1, the specific operation of the color protection treatment is:

[0026] Grind the saffron into a paste at a temperature below 40°C, add the natural antioxidant composite color-protecting agent, and stir at a speed of 50-150 rpm for 5-10 minutes in a light-proof environment.

[0027] Preferably, in step S1, the conditions for static extraction are:

[0028] Soak and extract at a constant temperature of 20-30°C in a light-proof environment for 20-28 hours, with stirring for 1-5 minutes every 2-4 hours.

[0029] Preferably, in step S3, the high-shear homogenization is performed at a speed of 5000-10000 rpm for 3-5 minutes, and the compounding and homogenization process is performed in the dark or weak light.

[0030] Preferably, the process further includes step S4:

[0031] Pre-freeze the preparation obtained in step S3 at -40°C, then perform stepwise temperature increasing drying under a vacuum degree of ≤20 Pa until the product moisture content is ≤5%.

[0032] In summary, the present application includes at least one of the following beneficial technical effects:

[0033] 1.The application constructs a complete antioxidant barrier covering water and oil phases by compounding L-ascorbic acid, tea polyphenol and rosemary extract, using the amphiphilic characteristics of tea polyphenol to connect water-soluble antioxidants and fat-soluble antioxidants, which can effectively block the free radical chain reaction and chelate metal ions, overcoming the defects of limited protection ability of single antioxidant, and under the conditions of light and high temperature, the system can maintain the retention rate of saffron at about 90%, solving the technical problem of easy oxidation and discoloration of natural saffron pigment, and ensuring the product shelf period color and luster golden and transparent.

[0034] 2.The application adds a composite color protection agent at the moment of grinding the saffron, which is a process timing of breaking the wall and protecting the color, which can effectively inhibit the activity of endogenous enzymes such as polyphenol oxidase at the first time of plant cell breakage and pigment and enzyme release, and form a protective layer at the initial stage of pigment molecule contacting oxygen, and the process can increase the pigment retention rate by about 15% compared with the traditional process, effectively avoiding oxidation and browning during processing, and realizing the source protection of saffron precious ingredients.

[0035] 3.The application selects collagen peptide with a specific molecular weight to compound xanthan gum as a gold soup base, which abandons the thickening means of traditional technology relying on pumpkin puree or starch, and the base system has excellent water solubility, which not only completely solves the problems of easy turbidity, sedimentation and rough taste of traditional gold soup, but also can simulate the smooth and smooth texture similar to high soup, and the obtained product is a perfect clear golden yellow liquid after rehydration, and can resist high temperature cooking without separation, and has high color value, high nutrition and excellent food quality. DETAILED DESCRIPTION

[0036] The application is further described in detail.

[0037] The application provides a saffron gold soup preparation, which comprises the following components in weight percentage:

[0038] Saffron color protection extraction mother liquor: 30% to 60%;

[0039] Gold soup base: 20% to 50%;

[0040] Stabilizer: 0.5% to 2.5%;

[0041] Flavoring agent: 5% to 20%;

[0042] Process water: the balance;

[0043] (I) Functional raw materials

[0044] Saffron

[0045] Spec: Category I (A+) grade dried stamens in accordance with ISO 3632-1:2011 standard.

[0046] Technical effects and selection basis: This grade of saffron can ensure that its coloring power (contributed by crocin) > 200, flavor (contributed by picrocrocin) > 70, and aroma (contributed by saffron aldehyde) > 20. Using this specification raw material, the target color and flavor can be obtained with less addition amount, and the influence of impurities such as stamens and petals in low-grade raw materials on the purity of the final product can be avoided.

[0047] L-ascorbic acid

[0048] Spec: Food-grade crystalline powder with CAS No. 50-81-7, purity ≥ 99.5%, in accordance with GB 14754 standard.

[0049] Technical effects: As a water-soluble antioxidant, it can remove dissolved oxygen and free radicals in the water phase system through its reducing property, and has a certain reducing effect on partially oxidized pigment molecules, and is one of the main components for inhibiting the hydrolysis and oxidation of crocin.

[0050] Tea polyphenol

[0051] Spec: Green tea extract, total tea polyphenol content ≥ 98%, total catechin content ≥ 80%, EGCG content ≥ 50%, and caffeine content < 0.5%.

[0052] Technical effects: The multiple phenolic hydroxyl groups in its molecular structure endow it with free radical scavenging ability and metal ion chelating ability, such as Fe 2+ ,Cu 2+ . High content of EGCG is the main source of its activity. This raw material has both water-solubility and certain liposolubility, and can form a synergistic effect with L-ascorbic acid and rosemary extract. The low-caffeine specification can avoid introducing unnecessary bitterness.

[0053] Rosemary extract

[0054] Spec: Liposoluble powder prepared by supercritical CO2 extraction process, total active ingredients carnosic acid and carnitine acid content ≥ 20%.

[0055] Technical effects: Supercritical CO2 extraction technology can effectively preserve heat-sensitive antioxidant ingredients. Carnosic acid and carnitine acid, as liposoluble antioxidants, can interrupt free radical chain reactions and protect trace amounts of lipid components and non-polar parts of pigment molecules in the system. Its liposolubility feature is a complement to water-soluble antioxidants, forming a composite antioxidant system covering both water and oil phases.

[0056] (II) Base and texturizing agent

[0057] Collagen peptide

[0058] Source and process: Tilapia fish scales or skin, prepared by directional enzymatic digestion and membrane separation purification process.

[0059] Specification: Average molecular weight controlled in the range of 500-3000 Da, product has no fishy smell, white or light yellow, good water solubility.

[0060] Technical effects and selection basis: Fish source can avoid potential risks of terrestrial animal source. The molecular weight range of 500-3000 Da ensures the solubility, clarity and bioavailability of the raw material, while its peptide chain length is sufficient to impart smooth and mellow texture to the soup, replacing traditional thickeners such as pumpkin puree and improving the soup body state.

[0061] Xanthan gum

[0062] Specification: Food-grade transparent powder that can pass through a 200-mesh sieve.

[0063] Technical effects: Particle size of 200 mesh ensures that it can quickly disperse in cold water without clumping. Its pseudoplastic fluid characteristics impart the product with rheological characteristics of stability when left standing and smoothness when stirred. The raw material is resistant to acid, salt and heat, ensuring that the product remains uniform and stable during the shelf life and subsequent cooking.

[0064] (Three) flavoring ingredients

[0065] Including but not limited to red jujube extract, Chinese wolfberry extract, honey, salt, chicken / salmon extract, yeast extract, etc. All ingredients are selected from commercially available products that meet the corresponding national food safety standards, with pure flavors and no off-flavors.

[0066] The preparation method of the saffron gold soup preparation can include the following steps:

[0067] Step S1: Preparation of natural antioxidant color protection agent.

[0068] Weighing: Accurately weigh the amount of saffron filaments according to the formula.

[0069] Extraction: Place the saffron in purified water at a total amount of 15-25%, maintain the temperature at 4-10°C. Use a tissue crusher to process at 8000-12000 rpm for 1-3 minutes. The purpose of this step is to accelerate the dissolution of pigments and flavor substances by mechanical force assisted wall breaking at low temperature, while inhibiting enzyme reactions and thermal degradation.

[0070] Stabilization: Immediately add the formula amount of L-ascorbic acid and tea polyphenol to the above extraction solution, stir at low speed (100-200 rpm) until completely dissolved. This is a key "source protection" step.

[0071] Clarification: The stabilized liquid was filtered through a 300-mesh stainless steel filter screen to remove residues, obtaining saffron core functional liquid A.

[0072] Step S2: Preparation of saffron color-protecting extraction mother liquor

[0073] S2.1 Grinding and breaking the cell wall: The formula amount of saffron filaments was accurately weighed and added to the formula amount of purified water, and placed in a colloid mill or tissue crusher. Grinding was carried out at a temperature below 40°C for 3-8 minutes until a uniform and delicate paste was formed without obvious graininess.

[0074] S2.2 Color protection treatment: The natural antioxidant composite color protection agent prepared in step S1 was immediately added to the saffron paste, and a stirring paddle was used to quickly stir at a speed of 50-150 rpm in a light-proof environment for 5-10 minutes to ensure that the color protection agent molecules and saffron pigments were in full and uniform contact.

[0075] S2.3 Immersion extraction: The color-protected mixture was transferred to a covered, light-tight stainless steel container, sealed and placed in a constant temperature 20-30°C light-proof soaking environment, and left to stand for 20-28 hours. During this period, gentle stirring was performed every 2-4 hours, each time for 1-5 minutes to promote pigment dissolution.

[0076] S2.4 Separation and purification: After the soaking was completed, the mixture was sequentially filtered through 200-400 mesh stainless steel filter screens to remove most of the plant residues. The collected filtrate was then centrifuged in a centrifuge at a centrifugal force of 4000-6000 g for 10-20 minutes, and the supernatant was taken. A deep red, clear and transparent saffron color-protecting extraction mother liquor with high stability was obtained.

[0077] S2.5 Storage: The mother liquor was quickly sealed with nitrogen and stored at 2-8°C in the dark for future use.

[0078] Step S3: Preparation of high-stability saffron gold soup preparation

[0079] S3.1 Sol and dissolution: In the formula amount of process water, first add stabilizers such as xanthan gum, disperse uniformly under high-speed stirring 800-1500 rpm, continue stirring for 20-40 minutes to form a uniform stabilizer colloid solution. Then, reduce the stirring speed to 300-600 rpm, and then add the gold soup base collagen peptide, red jujube extract, etc. and flavoring agents (honey, etc.), and stir until completely dissolved without lumps.

[0080] S3.2 Homogenization: The "saffron color-protecting extraction mother liquor" prepared in step S2 is slowly added to the above base solution, and the whole process is carried out in the dark or dim light. After mixing uniformly, a high-shear homogenizer is used to homogenize at a speed of 5000-10000 rpm for 3-5 minutes to make the system uniformly dispersed and the texture fine.

[0081] S3.3 Filling and sterilization: The obtained final liquid is degassed, filled and sealed. According to product requirements, subsequent pasteurization at 85-95°C for 15-30 minutes or commercial sterilization can be selected.

[0082] Step S4: drying into powder and packaging

[0083] The homogenized liquid is pre-frozen at -40°C for more than 12 hours until completely frozen solid.

[0084] Drying is carried out under the conditions of a vacuum degree of ≤20 Pa, and a stepwise program temperature rise of the plate layer, for example, -20°C for 8 h, 0°C for 10 h, and 25°C for 6 h, until the residual moisture of the product is ≤5%. This method can maximize the retention of the color, aroma, taste and loose porous structure of the product.

[0085] Preparation Example 1

[0086] Accurately weigh 50 parts of L-ascorbic acid, 40 parts of tea polyphenol and 10 parts of rosemary extract by weight. Put the above three powdered raw materials into a V-type mixer, dry mix at room temperature (25°C) at a speed of 30 rpm for 25 minutes, until the color and particle size of the material are uniform and consistent, and there is no obvious stratification or agglomeration. After taking out, pass through an 80-mesh sieve to obtain a natural antioxidant composite color protection agent A, which is sealed, stored in the dark and moisture-proof for standby use.

[0087] Preparation Example 2

[0088] Accurately weigh 70 parts of L-ascorbic acid, 20 parts of tea polyphenol and 10 parts of rosemary extract by weight. Put the above three powdered raw materials into a three-dimensional motion mixer, mix at room temperature (25°C) at a speed of 60% of the maximum speed of the equipment for 20 minutes, until the material is fully uniform. After taking out, pass through an 80-mesh sieve to obtain a natural antioxidant composite color protection agent B, which is sealed, stored in the dark and moisture-proof for standby use.

[0089] Preparation Example 3

[0090] Accurately weigh 40 parts of L-ascorbic acid, 45 parts of tea polyphenol and 15 parts of rosemary extract by weight. The preparation method is the same as that of Preparation Example 1, i.e. putting the above three raw materials into a V-type mixer and mixing at room temperature for 25 minutes. After taking out, pass through an 80-mesh sieve to obtain a natural antioxidant composite color protection agent C, which is sealed, stored in the dark and moisture-proof for standby use.

[0091] Example 1

[0092] The present example provides a preparation method of a high-stability saffron golden soup preparation, the weight percentage of each component in the final product being: saffron color protection extraction mother liquor 40%, collagen peptide 30%, red jujube extract 10%, xanthan gum 1%, honey 15%, and the rest being process water. The method comprises the following steps:

[0093] (1) Take 100 g of saffron and add 40 g of purified water, then grind in a colloid mill for 5 minutes to form a uniform paste.

[0094] (2) Immediately add 3 g of the natural antioxidant composite color protection agent A prepared in Preparation Example 1 to the paste of step (1), and stir at a speed of 100 rpm in a light-proof environment for 5 minutes to fully mix and uniform.

[0095] (3) Transfer the mixed material to a light-proof container, seal it, and soak it at 25°C under constant temperature and light-proof conditions for 24 hours, during which gentle stirring is performed every 3 hours, each time lasting for 2 minutes.

[0096] (4) After the soaking is completed, filter the mixture through a 300-mesh filter screen, and then centrifuge the filtrate at 5000 g for 15 minutes, take the supernatant, and obtain the saffron color protection extraction mother liquor.

[0097] (5) Add 1 g of xanthan gum to 4 g of process water, and stir at high speed for 30 minutes to make it fully swell. Then reduce the stirring speed, and add 30 g of collagen peptide, 10 g of red jujube extract, and 15 g of honey in sequence, and stir until completely dissolved.

[0098] (6) Slowly add 40 g of the saffron color protection extraction mother liquor prepared in step (4) to the solution of step (5), and mix uniformly in the dark. Finally, use a high-shear homogenizer to homogenize at a speed of 8000 rpm for 3 minutes, and the final product is obtained.

[0099] Example 2

[0100] The present example provides a preparation method of a high-stability saffron golden soup preparation, the weight percentage of each component in the final product being: saffron color protection extraction mother liquor 50%, collagen peptide 35%, xanthan gum 1.5%, honey 10%, and the rest being process water. The method comprises the following steps:

[0101] (1) Take 100 g of saffron and add 35 g of purified water, then grind in a tissue crusher for 6 minutes to form a uniform paste.

[0102] (2) Immediately add 5 g of natural antioxidant composite color fixative B prepared in Preparation Example 2 to the paste of step (1), and mix well at 120 rpm for 8 minutes in the dark.

[0103] (3) Transfer the mixture to a light-proof container, seal, and soak at 25°C for 24 hours under constant temperature and light-proof conditions, and gently stir every 2 hours for 3 minutes each time.

[0104] (4) After the soaking is completed, filter the mixture through a 400-mesh filter, and centrifuge the filtrate at 6000 g for 10 minutes, and take the supernatant to obtain saffron color fixative mother liquor.

[0105] (5) Add 1.5 g of xanthan gum to 3.5 g of process water, and stir at high speed to swell. Then reduce the stirring speed to medium, and sequentially add 35 g of collagen peptide and 10 g of honey, and stir until completely dissolved.

[0106] (6) Slowly add 50 g of saffron color fixative mother liquor prepared in step (4) to the solution of step (5), and mix well in the dark. Finally, use a high-shear homogenizer to homogenize at 10000 rpm for 3 minutes to obtain the final product.

[0107] Example 3

[0108] The present example provides a method for preparing a saffron gold soup preparation with high stability, and the weight percentage of each component in the final product is as follows: saffron color fixative mother liquor 35%, collagen peptide 15%, wolfberry extract 20%, xanthan gum 0.8%, honey 10%, and the rest is process water. The method comprises the following steps:

[0109] (1) Weigh 100 g of saffron, add 50 g of purified water, and grind in a colloid mill for 8 minutes to form a uniform paste.

[0110] (2) Immediately add 8 g of natural antioxidant composite color fixative C prepared in Preparation Example 3 to the paste of step (1), and mix well at 80 rpm for 10 minutes in the dark.

[0111] (3) Transfer the mixture to a light-proof container, seal, and soak at 20°C for 28 hours under constant temperature and light-proof conditions, and gently stir every 4 hours for 1 minute each time.

[0112] (4) After the soaking is completed, the separation and purification method is the same as in Example 1 to obtain saffron color fixative mother liquor.

[0113] (5) In 19.2 g of process water, 0.8 g of xanthan gum was added and stirred at high speed to swell. Then the stirring speed was reduced to medium speed, and 15 g of collagen peptide, 20 g of wolfberry extract and 10 g of honey were added in turn and stirred until completely dissolved.

[0114] (6) 35 g of saffron color protection extract mother liquor prepared in step (4) was slowly added to the solution of step (5) and mixed uniformly in the dark. Finally, a high-shear homogenizer was used to homogenize at a speed of 5000 rpm for 5 minutes to obtain the final product.

[0115] Example 4

[0116] The present example provides a method for preparing a high-stability saffron gold soup preparation, the final product of which contains the following components in the following weight percentages: saffron color protection extract mother liquor 30%, collagen peptide 20%, red date extract 20%, wolfberry extract 10%, xanthan gum 2%, honey 10%, and the rest is process water. The method comprises the following steps:

[0117] (1) 100 g of saffron was weighed and added to 45 g of purified water, and then ground in a colloid mill for 5 minutes to form a uniform paste.

[0118] (2) 2 g of natural antioxidant composite color protection agent A prepared in Preparation Example 1 was immediately added to the paste of step (1), and stirred at a speed of 150 rpm in the dark for 5 minutes to fully mix and uniform.

[0119] (3) The mixed material was transferred to a light-tight container, sealed, and soaked at 30°C for 20 hours under constant temperature and light protection conditions. During the soaking process, gentle stirring was performed every 2 hours, each time lasting for 2 minutes.

[0120] (4) After the soaking was completed, the separation and purification method was the same as in Example 1 to obtain the saffron color protection extract mother liquor.

[0121] (5) In 8 g of process water, 2 g of xanthan gum was added and stirred at high speed to swell. Then the stirring speed was reduced to medium speed, and 20 g of collagen peptide, 20 g of red date extract, 10 g of wolfberry extract and 10 g of honey were added in turn and stirred until completely dissolved.

[0122] (6) 30 g of saffron color protection extract mother liquor prepared in step (4) was slowly added to the solution of step (5) and mixed uniformly in the dark. Finally, a high-shear homogenizer was used to homogenize at a speed of 9000 rpm for 3 minutes to obtain the final product.

[0123] Comparative Example 1

[0124] No saffron and color protection agent was used. Lemon yellow and sunset yellow were used to adjust the color, and xanthan gum, honey and other auxiliary materials were added to simulate the market synthetic pigment soup.

[0125] Comparative Example 2:

[0126] No saffron and color protection agent was used. Fresh pumpkin was mashed and added to the soup base in a certain proportion to adjust the color and thickening.

[0127] Comparative Example 3:

[0128] The formula and process are exactly the same as Example 1, the only difference is that no color protection agent is added. This comparative example is used to directly prove the core role of the composite color protection agent.

[0129] Comparative Example 4:

[0130] The formula and process are exactly the same as Example 1, but the color protection agent A is replaced with an equal amount of single component vitamin C. This comparative example is used to prove the synergistic effect of the composite color protection agent in the present application.

[0131] Comparative Example 5:

[0132] The formula is the same as Example 1. But in the process, first soak the saffron to extract, get the ordinary mother liquor, and then add color protection agent A to the mother liquor. This comparative example is used to prove the necessity of the color protection first and extraction later process in the present application.

[0133] Test Example 1: Basic physical and chemical indicators and sensory evaluation

[0134] 1. Purpose of the experiment:

[0135] The purpose of this test example is to evaluate the basic physical and chemical properties and sensory acceptance of the high-stability saffron gold soup preparation prepared according to Example 1 of the present application, in order to verify the feasibility of the technical solution of the present application in terms of product form and food quality.

[0136] 2. Experimental sample:

[0137] Take the high-stability saffron gold soup preparation prepared in Example 1 as the sample to be tested.

[0138] 3. Experimental method:

[0139] (1) pH value determination:

[0140] A calibrated pHS-3C precision pH meter was used, and the electrode was directly inserted into the sample to be tested under constant temperature conditions of 25°C ± 1°C. After the instrument reading was stable, the value was recorded. Repeat the measurement three times and take the average value.

[0141] (2) Determination of soluble solids content:

[0142] Using the Abbe refractometer model WAY-2S, the zero point is corrected with purified water. Take an appropriate amount of sample to be tested and evenly coat the prism surface, close the prism cover. Align the light source and read the scale value indicated by the light-dark boundary line of the field of view (Brix °) at 20℃±1℃. Repeat the measurement three times and take the average value.

[0143] (3) Apparent viscosity determination:

[0144] Using the NDJ-8S digital rotary viscometer, take 200mL of sample to be tested and place it in a beaker, and equilibrate in a constant temperature water bath at 25℃±0.5℃ for 30 minutes. Select No. 2 rotor, and measure at a speed of 60rpm. After the instrument reading is stable for 30 seconds, record the apparent viscosity value (mPa·s). Repeat the measurement three times and take the average value.

[0145] (4) Sensory evaluation:

[0146] Select 10 trained sensory evaluation evaluators to form an evaluation team. In a standard sensory evaluation laboratory, mix the sample to be tested with 85℃ purified water at a ratio of 1:20 to make a soup, and package it in white porcelain bowls with consistent coding. The evaluation temperature is maintained at 60℃. The evaluators independently score the color, aroma, taste, texture and overall acceptance of the soup according to the 9-point scoring method, with 1 representing extremely dislike and 9 representing extremely like.

[0147] 4. Experimental data:

[0148] Test sample Color (score) Aroma (score) Taste (score) Texture (smoothness) (score) Overall acceptance (score) b* value decay rate (%) (7-day acceleration) Example 1 8.7 8.2 8.4 8.9 8.6 5.30% Example 2 8.9 8.5 8.6 8.8 8.8 4.80% Example 3 8.5 8.3 8.5 8.7 8.5 5.80% Example 4 8.3 8.4 8.7 8.6 8.6 6.10% Comparative Example 1 (artificial color) 6.5 5.1 5.5 8.5 5.8 17.90% Comparative Example 2 (pumpkin puree) 7.2 6.8 7 4.5 6.3 12.10% Comparative Example 3 (without color protection agent) 6.8 7 7.9 8.8 7.1 29.90% Comparative Example 4 (VC color protection only) 7.5 7.4 8.1 8.8 7.7 18.00% Comparative Example 5 (post-addition color protection agent) 7.3 7.2 8 8.8 7.5 14.90%

[0149] The experimental data shows that the product prepared by the technical scheme has significantly improved sensory quality and color stability. Comparison with Comparative Examples 1 and 2 shows that the combination of saffron and collagen peptide in the present scheme effectively solves the technical problems of the traditional scheme. Natural pigments such as crocin give the product better color and aroma than artificial pigments, with an average color score of 8.6, significantly higher than the 6.5 of Comparative Example 1. At the same time, the collagen peptide constructs a smooth texture system, with an average texture score of 8.75, avoiding the rough taste brought by the plant fiber in Comparative Example 2, which has a texture score of only 4.5.

[0150] The present scheme ensures the stability of color by constructing a composite color protection system. The data of Comparative Example 3 shows that the attenuation rate of b value reaches 29.9% without antioxidant protection, indicating that crocin is easily oxidized and degraded. The data of Comparative Example 4 shows that the protection ability of a single water-soluble antioxidant is limited, and the attenuation rate of b value is still 18.0%. The present scheme combines L-ascorbic acid, tea polyphenol and rosemary extract to form an antioxidant system covering the water phase and the oil phase. Tea polyphenol can chelate metal ions, and rosemary extract works at the oil phase interface. The synergistic effect controls the attenuation rate of b* value of the examples to be within 6.1%, which ensures the stability of the color of the product from the mechanism.

[0151] The improvement of the preparation process is the key to achieve the expected effect. As can be seen from the comparative example group and Comparative Example 5, the process sequence has a direct impact on the stability of the product. The attenuation rate of b* value of Comparative Example 5 using the traditional process of extracting first and then protecting color is 14.9%, which is much higher than the average level of about 5.5% of the example group. The reason is that the pigment is exposed to the oxidation environment immediately after the safflower cells are broken. The present scheme uses the process of protecting color first and then extracting. The composite color protection system is introduced at the source of pigment exposure, thereby effectively inhibiting the occurrence of oxidative degradation reaction and maximizing the integrity of crocin. The combination of the process with raw materials and formula ensures the quality of the final product.

[0152] Although the embodiments of the present application have been shown and described, it can be understood by those of ordinary skill in the art that various changes, modifications, replacements and variations can be made to these embodiments without departing from the principles and spirits of the present application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A saffron gold broth preparation, characterized in that, The saffron color-protecting extraction mother liquor is prepared by mixing saffron and a natural antioxidant composite color-protecting agent; the natural antioxidant composite color-protecting agent comprises L-ascorbic acid, tea polyphenol and rosemary extract. The natural antioxidant composite color-protecting agent is prepared from the following raw materials by weight: L-ascorbic acid: 40-70 parts; tea polyphenol: 20-45 parts; rosemary extract: 10-15 parts. The gold soup base is collagen peptide with an average molecular weight of 500-3000 Da; and the stabilizer is xanthan gum capable of passing through a 200-mesh sieve. The content of epigallocatechin gallate in the tea polyphenol is ≥50%; and the rosemary extract is a fat-soluble powder with a total content of salviol and carnosic acid ≥20%.

2. A saffron gold soup preparation according to claim 1, characterised in that, The conditioning agent is a vacuum freeze-dried powder with a residual moisture content ≤5%. The process comprises the following steps: S1, preparing a saffron color-protecting extraction mother liquor: saffron is mixed with water and subjected to grinding and cell wall breaking treatment, and a natural antioxidant composite color-protecting agent is added immediately after grinding or during grinding for color protection treatment, followed by standing extraction under light-proof conditions, and then the supernatant is taken after solid-liquid separation to obtain the saffron color-protecting extraction mother liquor; S2, preparing a base solution: the stabilizer is dispersed in process water, and then the gold soup base and the seasoning agent are added and dissolved by stirring; 3. A saffron gold soup preparation according to claim 1, wherein, S3, compounding and homogenizing: the saffron color-protecting extraction mother liquor prepared in step S1 is added to the base solution of step S2, and after uniform mixing, high-shear homogenization treatment is performed to obtain a saffron gold soup conditioning agent.

4. The saffron gold soup preparation as claimed in claim 1, wherein, In step S1, the specific operation of the color protection treatment is as follows:

5. The saffron gold soup preparation as claimed in claim 1, wherein, The saffron is ground into a paste at a temperature below 40℃, and the natural antioxidant composite color-protecting agent is added and stirred at a speed of 50-150 rpm for 5-10 minutes in a light-proof environment.

6. A process for the preparation of a high stability saffron gold broth preparation for the preparation of a saffron gold broth preparation according to any one of claims 1 to 5, characterized in that, In step S1, the standing extraction conditions are as follows: Soaking extraction is carried out at a constant temperature of 20-30℃ and in a light-proof environment for 20-28 hours; and stirring is carried out every 2-4 hours for 1-5 minutes. In step S3, the high-shear homogenization treatment is carried out at a speed of 5000-10000 rpm for 3-5 minutes; and the compounding and homogenization process is carried out in a light-proof or weak light environment. The process further comprises step S4:

7. A saffron gold soup preparation and process for the preparation thereof according to claim 6, characterized in that, The conditioning agent obtained in step S3 is pre-frozen at -40℃, and then subjected to stepwise temperature rising drying under a vacuum degree of ≤20 Pa until the product moisture content is ≤5%. ​ 8. A saffron gold soup preparation and process for the preparation thereof according to claim 6, characterized in that, ​ ​ 9. A saffron gold soup preparation and process for the preparation thereof according to claim 6, characterized in that, ​ 10. A saffron gold soup preparation and process for the preparation thereof according to claim 6, characterized in that, ​ ​