Compound antioxidant color fixative suitable for color protection of water-soluble natural pigment and application of compound antioxidant color fixative
By using a compound antioxidant color-protecting agent containing rosmarinic acid, vitamin E, phospholipids, tea polyphenols, etc., the degradation problem of water-soluble natural pigments under heat and light is solved, thereby improving the stability of the pigments and maintaining the color of the dried meat.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HAINAN SUPER BIOTECH CO
- Filing Date
- 2026-02-27
- Publication Date
- 2026-05-19
AI Technical Summary
Water-soluble natural pigments are prone to degradation and fading due to heat and light during processing and storage. Existing color protection methods are complex and costly, single antioxidants have limited effectiveness, and the compounding ratio is difficult to determine.
A compound antioxidant color-protecting agent containing rosmarinic acid, vitamin E, phospholipids, tea polyphenols, etc., is formed through a specific ratio and microencapsulation process to create a stable water dispersion system that inhibits pigment degradation.
It significantly improves the stability of water-soluble natural pigments, increases pigment retention rate by 50%-200%, prevents browning of dried meat, maintains bright red color, and is suitable for light- and heat-damaged environments of different water-soluble pigments.
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Figure CN122060342A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of antioxidant color protection technology for water-soluble natural pigments and natural pigments in the aquatic environment, specifically to a compound antioxidant color protection agent suitable for the color protection of water-soluble natural pigments and its application. Background Technology
[0002] Pigments are widely used in the food industry. Synthetic pigments have good stability, but their safety is difficult to guarantee. Natural pigments, on the other hand, are widely available, offer greater health and safety assurance, and provide a wide variety of colors to meet the needs of multiple fields, including oil-soluble and water-soluble applications. However, natural pigments also have relatively prominent drawbacks. For example, in water-soluble environments, water-soluble natural pigments such as phycocyanin, safflower yellow, red yeast rice, and anthocyanins have poor thermal or light stability, making them prone to degradation and fading during processing and storage. This can lead to changes in product appearance and other quality indicators, or even render the product substandard. Therefore, safer, healthier, and more effective methods are needed to inhibit the fading of natural pigments.
[0003] Existing technical data, including tests conducted internally by the applicant, reveals that color protection of natural pigments in water-soluble environments is more complex and difficult than that of oil-soluble pigments in oil-soluble environments. During processing, purification, and production, water-soluble natural pigments tend to have higher levels of inorganic salts and heavy metals. In particular, metal ions readily catalyze pigment degradation. While common metal ion complexing agents such as phytic acid and citric acid have good complexing effects and can inhibit the catalytic oxidation of pigments by metal ions, their complexation products readily adsorb the pigments in water-soluble environments, leading to precipitation and reduced water-soluble stability. Furthermore, acids and alkalis easily ionize, altering the pH of the solution, making natural pigments in water-soluble environments more unstable under light or heat damage, and even causing significant fading within a short period.
[0004] Currently, methods for protecting the color of natural pigments in water-soluble environments mainly involve microencapsulation, pigment modification, and the addition of antioxidants to slow down their degradation. Microencapsulation is complex and costly, and the color development of microencapsulated pigments differs from that of the original pigment. While pigment modification can improve stability, it essentially creates a new product, posing a higher safety and health risk compared to naturally derived pigments. Adding antioxidants can effectively protect natural pigments, but the composition, ratio, dosage, and application method of the antioxidant significantly impact its protective effect. Different types of antioxidants have different chemical properties and mechanisms of action, and a single antioxidant may not be able to comprehensively and effectively inhibit the multiple degradation factors faced by natural pigments in water-soluble environments. Therefore, by combining different antioxidants and utilizing their synergistic effects, a more comprehensive protection of water-soluble natural pigments can be achieved. However, determining the appropriate antioxidant composition and its compounding ratio for different pigments is not easy and requires extensive experimentation and research. If the compound ratio is inappropriate, not only will the desired color-protecting effect fail to be achieved, but negative effects may even occur due to the interaction between different antioxidants, accelerating pigment degradation. Therefore, developing a targeted compound antioxidant color-protecting agent suitable for different water-soluble natural pigments has significant practical importance and market demand. Summary of the Invention
[0005] In view of the shortcomings of existing technologies, this invention proposes a compound antioxidant color-protecting agent suitable for protecting water-soluble natural pigments. This antioxidant color-protecting agent is composed of multiple components and is added during pigment dissolution to effectively slow down the degradation rate of water-soluble natural pigments under photodegradation or thermal degradation.
[0006] The technical solution of this invention mainly includes the following: A compound antioxidant color-protecting agent, comprising at least one of the following (1) to (3): (1) A compound antioxidant color-protecting agent for protecting red yeast rice color, comprising rosmarinic acid, vitamin E, phospholipids, tea polyphenols and xanthan gum in a mass ratio of 2:0.1~2:0.1~1.5:0~1:0~1; (2) A compound antioxidant color-protecting agent for protecting the yellow color of safflower, comprising rosmarinic acid, vitamin C, phospholipids, vitamin E and tea polyphenols in a mass ratio of 2:0.2~1.5:0.1~1.5:0~2:0~1; (3) A compound antioxidant color-protecting agent for cochineal red color protection, comprising rosmarinic acid, vitamin E, phospholipids, xanthan gum and tea polyphenols in a mass ratio of 2:0.1~1.5:0.1~2:0~1:0~1; The formula contains vitamin E, which can enhance the stability of pigments in photodegradation; phospholipids, which can enhance the stability of pigments in heat degradation; and in some cases, phospholipids can enhance the color-protecting effect of other antioxidants. One or a combination of vitamin C, vitamin E, and phospholipids can inhibit browning of water-soluble pigments.
[0007] The above mass ratios refer to the mass ratio of the active antioxidant ingredients, excluding the mass of other excipients or capsule shells mixed with the antioxidant ingredients.
[0008] In some embodiments of this application, the compound antioxidant color-protecting agent for protecting red yeast rice under high temperature and / or light conditions includes rosmarinic acid: vitamin E: phospholipids in a mass ratio of 2:2:1, or rosmarinic acid: vitamin E: phospholipids: tea polyphenols: xanthan gum in a mass ratio of 2:1.5:1.2:0.8:0.6.
[0009] In some embodiments of the present invention, the compound antioxidant color-protecting agent for protecting the color of safflower yellow under high temperature and / or light conditions includes rosmarinic acid: vitamin C: phospholipids in a mass ratio of 2:1:1, or rosmarinic acid: vitamin C: phospholipids: vitamin E: tea polyphenols in a mass ratio of 2:1:1:1.5:0.8.
[0010] In some embodiments of the present invention, the compound antioxidant color-protecting agent for protecting cochineal red under high temperature and / or light conditions includes rosmarinic acid: vitamin E: phospholipids in a mass ratio of 2:1.5:1, or rosmarinic acid: vitamin C: phospholipids: xanthan gum: tea polyphenols in a mass ratio of 2:0.5:0.2:0.8:0.6.
[0011] The rosmarinic acid in the compound antioxidant color-protecting agent described in this invention can be derived from commercially available rosemary extract with a purity of 20%-90%.
[0012] Furthermore, when used in an alkaline environment, rosmarinic acid, tea polyphenols, vitamin E, and vitamin C are encapsulated microcapsules. The rosmarinic acid, tea polyphenols, and vitamin C can be encapsulated individually or mixed together. The vitamin E is commercially available microencapsulated, water-soluble vitamin E.
[0013] Furthermore, the microcapsule encapsulation method is as follows: (1) Prepare the components to be encapsulated, maltodextrin, gelatin, sucrose fatty acid esters, edible vegetable oil, and TG enzyme in a mass ratio of (15~30):(40~60):(20~30):(2~8):(1~6):(1~2); (2) Weigh out maltodextrin, add 2 to 3 times the amount of water (i.e., mass ratio 1:2 to 3), stir at a constant temperature of 40 to 50°C for 3 to 5 hours to form a maltodextrin colloidal solution, and keep it warm for later use; (3) Add gelatin to 2-3 times the amount of water (i.e., mass ratio 1:2-3), heat in a water bath at 30-40°C and stir at 50-100 rpm for 30-50 minutes, raise the temperature to 60-70°C and continue stirring for 120-150 minutes to hydrolyze the gelatin into short-chain low-molecular-weight peptide chains; cool down to 35-40°C, add sucrose fatty acid ester, stir for 15-20 minutes, add edible vegetable oil, stir at 45-50°C for 20-30 minutes, add TG enzyme, and continue stirring for 20-30 minutes to form short-chain low-molecular-weight aggregates through enzymatic cross-linking; Short-chain peptides were obtained through gradient temperature treatment, exposing active sites and providing a basis for subsequent modification. After cooling, sucrose fatty acid esters and edible vegetable oils were added, and short-chain low-molecular-weight aggregates were formed through enzymatic cross-linking by TG enzyme, yielding the modified product.
[0014] (4) Add the modified short-chain low molecular weight aggregate to the maltodextrin solution that has been kept warm, stir thoroughly at 35~40℃ for 150~180 minutes to form a film-forming fluid, and keep warm for later use; (5) Mix the component to be embedded with 2 to 3 times the amount of water (i.e., mass ratio 1:2 to 3), heat at ≤40°C, and stir continuously for 15 to 20 minutes to obtain the contents to be embedded. Cool down to below 35°C for later use. (6) Add the contents to be embedded slowly to the film-forming fluid at a rate of 5-10 mL / min, and stir at 35-40℃ and 300-500 rpm. After all the contents are added, continue stirring for 20-30 minutes. Then homogenize once under high pressure of 20-30 MPa to obtain the feed solution. (7) Spray dry the feed liquid to obtain microcapsules; the inlet air temperature of spray drying is 120~140 degrees, the outlet air temperature is 60~80 degrees, the centrifugal atomization speed is 22000~24000 rpm, and the feed rate is 30~35 mL / min.
[0015] In a specific embodiment of the present invention, the edible vegetable oil is preferably sunflower seed oil.
[0016] The present invention further relates to the application of the aforementioned compound antioxidant color-protecting agent in the color protection of water-soluble natural pigments and / or the color protection of dried meat.
[0017] Furthermore, the water-soluble natural pigment is one or more of red yeast rice red, carmine red, safflower yellow, beetroot red, and anthocyanins.
[0018] Furthermore, the amount of the compound antioxidant color-protecting agent added is 0.25 to 2.5 times the mass of the amount of natural pigment added.
[0019] Furthermore, the amount of the compound antioxidant color-protecting agent added to the dried meat is 0.1~1‰ of the dried meat.
[0020] The beneficial effects of this invention are: This invention provides a compound antioxidant color-protecting agent, mainly used for color protection of water-soluble natural pigments and natural pigments in aquatic environments. Different water-soluble natural pigments have varying degrees of sensitivity to light or heat; among them, red yeast rice red and safflower yellow have poor thermal stability, while cochineal red has poor light stability. By selecting and compounding different components to address the characteristics of different pigments in light- or heat-damaging environments, the degradation rate of water-soluble natural pigments under light and heat damage in aqueous solutions can be inhibited, thus improving pigment stability. Natural pigments with the compound color-protecting agent of this invention exhibit a 50%-200% higher retention rate compared to those without the compound color-protecting agent. This compound color-protecting agent can also be used in the field of meat jerky color protection. Its main function is to prevent the jerky from browning, maintaining a bright, vibrant red color rather than a dark red. It primarily works by inhibiting the production of Melalad reaction byproducts through antioxidants, preventing them from further reacting to produce melanin-like pigments, thus suppressing browning. Simultaneously, it also prevents the degradation of water-soluble pigments, ensuring that even jerky containing added water-soluble pigments (such as red yeast rice red and carmine) will not brown and will maintain a bright, vibrant red color.
[0021] This invention provides a unique encapsulation process that allows rosmarinic acid, vitamin C, tea polyphenols, and other formulation ingredients to slowly, continuously, and in appropriate amounts contact the pigment in an alkaline environment. This prevents instantaneous degradation while continuously scavenging free radicals around the pigment. Furthermore, in the pigment environment, the dissolution product of the microcapsule wall material can form a stable aqueous dispersion system with antioxidant components such as rosmarinic acid, preventing the aggregation and precipitation of rosmarinic acid after release and ensuring its uniform distribution around the pigment to fully exert its antioxidant effect. Attached Figure Description
[0022] Figure 1 Figure: Results of an experiment on inhibiting browning in dried meat. Detailed Implementation
[0023] To better understand the technical content of this invention, the invention will be further described below with reference to specific embodiments and accompanying drawings.
[0024] After extensive experimental research, the determined formula is as follows: Formula for protecting the color of red yeast rice Formula 1: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols: Xanthan gum (mass ratio 2:0.1~2:0.1~1.5:0~1:0~1); Formula for cochineal red color protection Formula 2: Rosmarin: Vitamin E: Phospholipids: Xanthan Gum: Tea Polyphenols (mass ratio 2:0.1~1.5:0.1~2:0~1:0~1).
[0025] Formula for protecting the color of safflower yellow Formula 3: Rosmarinic acid: Vitamin C: Phospholipids: Vitamin E: Tea polyphenols (mass ratio 2:0.2~1.5:0.1~1.5:0~2:0~1).
[0026] Preparation process A is as follows: Microcapsules: These are made from rosmarinic acid (the main component), maltodextrin, gelatin, and sucrose fatty acid esters, through a process of dissolution, emulsification, encapsulation, and spray drying. The specific steps are as follows: (1) The excipients of the microcapsule include the encapsulated components in a mass ratio of 30:40:20:1, maltodextrin, gelatin, and sucrose fatty acid esters.
[0027] (2) Heat the component to be embedded with 2.5 times the amount of water (i.e., mass ratio 1:2.5) at ≤40℃ and stir continuously for 15~20min to obtain solution A; (3) Mix gelatin and maltodextrin with 2.5 times the amount of water (i.e., mass ratio 1:2.5), heat to 40~50℃ and stir for 3 hours, add sucrose fatty acid ester and stir until completely dissolved to obtain solution B; (4) Slowly add solution A to solution B. After the addition is complete, stir at high speed for 3000 r / min-5000 r / min for 20 min to obtain solution C. (5) Spray dry solution C to obtain microcapsules. The inlet air temperature of spray drying is 120~140 degrees, the outlet air temperature is 60~80 degrees, the centrifugal atomization speed is 22000~24000 rpm, and the feed rate is 30~35 mL / min.
[0028] For the same microcapsule formulation, microcapsule products with no significant difference in antioxidant properties can be obtained within the parameter range of process A mentioned above.
[0029] Preparation process B is as follows: (1) Prepare rosmarinic acid, maltodextrin, gelatin, sucrose fatty acid ester, edible vegetable oil, and TG enzyme in a mass ratio of 30:40:20:2:1:1. (2) Weigh out maltodextrin, add 2.5 times the amount of water (i.e., mass ratio 1:2.5), stir at a constant temperature of 40~50℃ for 3 hours to form a maltodextrin colloidal solution, and keep it warm for later use; (3) Add gelatin to 2.5 times the amount of water (i.e., mass ratio 1:2.5), heat in a water bath at 30~40℃ and stir at 50~100rpm for 30~50 minutes, raise the temperature to 60~70℃ and continue stirring for 120~150 minutes to hydrolyze the gelatin into short-chain low-molecular-weight peptide chains; cool down to 35~40℃, add sucrose fatty acid ester, stir for 15~20 minutes, add edible vegetable oil, stir at 45~50℃ for 20~30 minutes, add TG enzyme, and continue stirring for 20~30 minutes to form short-chain low-molecular-weight aggregates through enzymatic cross-linking; (4) Add the modified short-chain low molecular weight aggregate to the maltodextrin solution that has been kept warm, stir thoroughly at 35~40℃ for 150~180 minutes to form a film-forming fluid, and keep warm for later use; (5) Mix the component to be embedded with 2.5 times the amount of water (i.e., mass ratio 1:2.5), heat at ≤40℃, and stir continuously for 15~20min to obtain the contents to be embedded. Cool down to below 35℃ for later use. (6) Add the contents to be embedded slowly to the film-forming fluid at a rate of 5-10 mL / min, and stir at 35-40℃ and 300-500 rpm. After all the contents are added, continue stirring for 20-30 minutes. Then homogenize once under high pressure of 20-30 MPa to obtain the feed solution. (7) Spray dry the feed liquid to obtain microcapsules; the inlet air temperature of spray drying is 120~140 degrees, the outlet air temperature is 60~80 degrees, the centrifugal atomization speed is 22000~24000 rpm, and the feed rate is 30~35 mL / min.
[0030] For the same microcapsule formulation, microcapsule products with no significant difference in antioxidant properties can be obtained within the parameter range of process B described above.
[0031] The following experimental examples use powdered compound color-protecting agents. Powdered compound color-protecting agents are obtained by mixing microcapsules with other antioxidant ingredients.
[0032] Experiment Example 1: Color Protection Experiment Experimental methods: Thermal damage test method: The sample group was placed in a 60℃ oven for heat treatment.
[0033] Light damage test method: The sample group was continuously irradiated under a D65 light source with an illuminance of 5000 lx ± 500 lx to 8000 lx ± 500 lx, and the total illuminance of the light source was not less than 1.2 × 10⁻⁶ lx. 6The lux.hr sample was removed between days 2 and 10 and compared using either Method 1 or Method 2. Method 1 used ultraviolet spectrophotometry to determine the pigment retention rate; Method 2 used a colorimeter to observe changes in L, a, and b values. (10 days of light damage at 5000 lx ± 500 lx is equivalent to 180 days of light exposure at room temperature).
[0034] Experimental results: (1) Different formulations of compound color-protecting agents were added to a 0.3% (w / w) aqueous solution of red yeast rice pigment (the amount of compound color-protecting agent added was 0.25 times that of the natural pigment). Heating treatment was applied, and groups B and G showed better color-protecting effects, with relatively higher pigment retention rates compared to other formulations. Different formulations of compound color-protecting agents were added to a red yeast rice pigment solution, and light treatment was applied, and groups E and G showed better color-protecting effects, with relatively higher pigment retention rates compared to other formulations.
[0035] The compound color-protecting agent formulation (excluding phospholipids, xanthan gum, and vitamin E, rosmarinic acid, tea polyphenols, and other components are mixed and microencapsulated using preparation process A; the vitamin E is commercially available microencapsulated water-soluble vitamin E): Formula A: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols (mass ratio 2:0.1:0.1:0.1) Formula B: Rosmarinic acid: Vitamin E: Phospholipids (mass ratio 2:2:1.5) Formula C: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols (mass ratio 2:2:1:1) Formula D: Rosmarinic acid: Vitamin E: Phospholipids: Xanthan gum (mass ratio 2:0.1:0.1:0.1) Formula E: Rosmarin: Vitamin E: Phospholipids: Xanthan Gum (mass ratio 2:2:0.1:1) Formula F: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols: Xanthan gum (mass ratio 2:0.1:0.1:0.1:0.1) Formula G: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols: Xanthan gum (mass ratio 2:1.5:1.2:0.8:0.6) Formula H: No additives added Table 1
[0036] (2) Different formulations of compound color-protecting agents were added to a 0.3% (w / w) aqueous solution of safflower yellow pigment (the amount of compound color-protecting agent added was 0.25 times that of the natural pigment). The mixtures were then treated with heat or light. Groups B and E showed the best color-protecting effect, with higher pigment retention rates compared to other formulations. Compared to group G, group F had a higher color value retention rate, indicating that the specific combination of rosemary, vitamin C, and phospholipids is more conducive to improving the high-temperature and light-induced stability of safflower yellow pigment. Compared to groups A and C, group B had a higher color value retention rate, indicating that a specific ratio between the components is necessary to achieve a significant antioxidant effect.
[0037] Compound color-protecting agent formulation (excluding phospholipids and vitamin E, rosmarinic acid, tea polyphenols, and other components are mixed and microencapsulated using preparation process A; the vitamin E is commercially available microencapsulated water-soluble vitamin E): A: Rosmarinic acid: Vitamin C: Phospholipids: Tea polyphenols: Vitamin E (mass ratio 2:0.2:0.1:0.2:0.1) B: Rosmarinic acid: Vitamin C: Phospholipids: Tea polyphenols: Vitamin E (mass ratio 2:1:1:0.8:1.5) C: Rosmarinic acid: Vitamin C: Phospholipids: Tea polyphenols: Vitamin E (mass ratio 2:1.5:1.5:1:2) D: Rosmarinic acid: Vitamin C: Phospholipids: Vitamin E (mass ratio 2:0.2:0.1:0.1) E: Rosmarin: Vitamin C: Phospholipids (mass ratio 2:1:1) F: Rosmarin: Vitamin C: Phospholipids (mass ratio 2:0.2:0.1) G: Rosmarinic acid: Vitamin C: Tea polyphenols (mass ratio 2:0.2:0.1) Formula H: No additives added Table 2
[0038] (3) Different formulations of compound color-protecting agents were added to a 0.3% (w / w) aqueous solution of carmine red pigment (the amount of compound color-protecting agent added was 0.25 times that of the natural pigment). The mixtures were then treated with heat or light. Groups B and E showed better color-protecting effects, with higher pigment retention rates compared to other formulations. Compared to group G, the other groups showed better color value retention, indicating that the combination of rosmarinic acid, vitamin E, phospholipids, tea polyphenols, and xanthan gum is more conducive to improving the high-temperature and light stability of carmine red.
[0039] The compound color-protecting agent formulation (excluding phospholipids, xanthan gum, and vitamin E, rosmarinic acid, tea polyphenols, and other components are mixed and microencapsulated using preparation process A; the vitamin E is commercially available microencapsulated water-soluble vitamin E): A: Rosmarinic acid: Vitamin E: Phospholipids: Xanthan gum: Tea polyphenols (mass ratio 2:0.1:0.1:1:0.5) B: Rosmarinic acid: Vitamin E: Phospholipids: Xanthan gum: Tea polyphenols (mass ratio 2:0.5:0.2:0.8:0.6) C: Rosmarinic acid: Vitamin E: Phospholipids: Xanthan gum: Tea polyphenols (mass ratio 2:1.5:2:0.1:1) D: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols (mass ratio 2:1.5:2:0.2) E: Rosmarin: Vitamin E: Phospholipids (mass ratio 2:1.5:1) F: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols (mass ratio 2:0.1:0.1:1) G: Rosmarin: Vitamin C: Phospholipids (mass ratio 2:0.1:1.5) Formula H: No additives added Table 3
[0040] (4) Comparison of color protection effect under alkaline environment Rosmarinic acid and tea polyphenols are easily oxidized and turn brown in alkaline environments, and their antioxidant effects deteriorate. Microencapsulating rosmarinic acid and tea polyphenols can effectively improve their stability; however, if the encapsulated rosmarinic acid and other components do not come into contact with the pigment environment at the appropriate time, they will not exert their antioxidant effects. Therefore, balancing the stability and timely release of rosmarinic acid and tea polyphenols, and ensuring that they do not rapidly degrade after release, becomes a key issue in pigment-protecting formulations for alkaline environments. To address this issue, we optimized the encapsulation process for rosmarinic acid and tea polyphenols. Experimental results show that microcapsules obtained by mixing rosmarinic acid and tea polyphenols and processing them using a special process (Preparation Process B) can exert good antioxidant effects in alkaline environments.
[0041] Sample testing procedure: Take a 0.3% (w / w) aqueous solution of cochineal red pigment, adjust the pH to 8.5, and add a compound color-protecting agent (w / w of rosmarinic acid: vitamin E: phospholipids: xanthan gum: tea polyphenols in a mass ratio of 2:0.5:0.2:0.8:0.6, where the compound color-protecting agent is added at 0.25 times the amount of the natural pigment). Except for phospholipids, xanthan gum, and vitamin E (all commercially available microencapsulated water-soluble vitamin E), rosmarinic acid and other components were treated with unencapsulated, encapsulated using preparation process A, and encapsulated using preparation process B, respectively. The color value retention rate was tested according to the method described above. The results are shown in the table below.
[0042] Table 4
[0043] Experiment Example 2: Experiment on inhibiting browning in dried meat like Figure 1 As shown, after 30 days of accelerated treatment at 40℃, the blank control group A without added antioxidant color-preserving agent was dark red, while the experimental groups B-E with added antioxidant color-preserving agent were bright red. This indicates that adding antioxidant color-preserving agent can effectively inhibit browning of the dried meat.
[0044] The experimental groups B through E were prepared by mixing meat paste with natural pigments (carmine and red yeast rice, added at 0.3‰ of the meat paste mass) and an antioxidant color-protecting agent (added at 1‰ of the meat paste mass), drying at 65℃ for 15 hours, and baking at 200℃ for 4 minutes. The blank control group did not add any antioxidant color-protecting agent to the meat paste.
[0045] The compound color-protecting agent formulation (excluding phospholipids, xanthan gum, and vitamin E, rosmarinic acid and tea polyphenols are mixed and microencapsulated using preparation process B, wherein the vitamin E is commercially available microencapsulated water-soluble vitamin E): B: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols: Xanthan gum (mass ratio 2:1:1:1:1) C: Rosmarinic acid: Vitamin E: Phospholipids: Tea polyphenols: Xanthan gum (mass ratio 2:1.5:1.2:0.8:0.6) D: Rosmarinic acid: Vitamin E: Phospholipids: Xanthan gum: Tea polyphenols (mass ratio 2:0.5:0.2:0.8:0.6) E: Rosmarinic acid: Vitamin E: Phospholipids: Xanthan gum: Tea polyphenols (mass ratio 2:1:1:0.5:0.5) Table 5
[0046] The above description is only a part of the embodiments of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention shall fall within the protection scope of the present invention.
Claims
1. A compound antioxidant color-protecting agent, characterized in that, It includes at least one of the following (1) to (3): (1) A compound antioxidant color-protecting agent for protecting red yeast rice color, comprising rosmarinic acid, vitamin E, phospholipids, tea polyphenols and xanthan gum in a mass ratio of 2:0.1~2:0.1~1.5:0~1:0~1; (2) A compound antioxidant color-protecting agent for protecting the yellow color of safflower, comprising rosmarinic acid, vitamin C, phospholipids, vitamin E and tea polyphenols in a mass ratio of 2:0.2~1.5:0.1~1.5:0~2:0~1; (3) A compound antioxidant color-protecting agent for carmine red color protection, comprising rosmarinic acid, vitamin E, phospholipids, xanthan gum and tea polyphenols in a mass ratio of 2:0.1~1.5:0.1~2:0~1:0~1.
2. The compound antioxidant color-protecting agent according to claim 1, characterized in that, The compound antioxidant color-protecting agent for protecting red yeast rice under high temperature and / or light conditions is a rosmarinic acid: vitamin E: phospholipid in a mass ratio of 2:2:1, or a rosmarinic acid: vitamin E: phospholipid: tea polyphenols: xanthan gum in a mass ratio of 2:1.5:1.2:0.8:0.
6.
3. The compound antioxidant color-protecting agent according to claim 1, characterized in that, The compound antioxidant color-protecting agent for protecting the color of safflower yellow under high temperature and / or light conditions is a rosmarinic acid: vitamin C: phospholipid in a mass ratio of 2:1:1, or a rosmarinic acid: vitamin C: phospholipid: vitamin E: tea polyphenol in a mass ratio of 2:1:1:1.5:0.
8.
4. The compound antioxidant color-protecting agent according to claim 1, characterized in that, A compound antioxidant color-protecting agent for carmine red color protection under high temperature and / or light conditions, comprising rosmarinic acid: vitamin E: phospholipids in a mass ratio of 2:1.5:1, or rosmarinic acid: vitamin E: phospholipids: xanthan gum: tea polyphenols in a mass ratio of 2:0.5:0.2:0.8:0.
6.
5. The compound antioxidant color-protecting agent according to claim 4, characterized in that, When used in an alkaline environment, the rosmarinic acid, tea polyphenols, vitamin C, and vitamin E are encapsulated microcapsules. The encapsulation method for the rosmarinic acid, tea polyphenols, and vitamin C microcapsules includes the following steps: (1) Prepare the components to be encapsulated, maltodextrin, gelatin, sucrose fatty acid ester, edible vegetable oil, and TG enzyme in a mass ratio of (15~30):(40~60):(20~30):(2~8):(1~6):(1~2); wherein the components to be encapsulated are rosmarinic acid, tea polyphenols, and / or vitamin C; (2) Weigh out maltodextrin, add 2 to 3 times the amount of water, stir at 40 to 50°C for 3 to 5 hours to form a maltodextrin solution, and keep it warm for later use; (3) Add gelatin to 2-3 times the amount of water, heat and stir in a water bath at 30-40°C for 30-50 minutes, raise the temperature to 60-70°C, continue stirring for 120-150 minutes, cool down to 35-40°C, add sucrose fatty acid ester, stir for 15-20 minutes, add edible vegetable oil, stir at 45-50°C for 20-30 minutes, add TG enzyme, continue stirring for 20-30 minutes, and form short-chain low molecular weight aggregates through enzymatic cross-linking; (4) Add the modified short-chain low molecular weight aggregates to the maltodextrin solution and stir thoroughly at 35~40℃ for 150~180 minutes to form a film-forming fluid. Keep it warm for later use. (5) Mix the component to be embedded with 2 to 3 times the amount of water, heat at ≤40°C, and stir continuously for 15 to 20 minutes to obtain the contents to be embedded. Cool down to below 35°C for later use. (6) Add the contents to be embedded slowly to the film-forming fluid at a rate of 5-10 mL / min, and stir at 35-40℃ and 300-500 rpm. After all the contents are added, continue stirring for 20-30 minutes. Then homogenize once under high pressure of 20-30 MPa to obtain the feed solution. (7) The feed liquid is spray-dried to obtain microcapsules.
6. The compound antioxidant color-protecting agent according to claim 5, characterized in that, In step (7), the inlet air temperature of spray drying is 120~140 degrees, the outlet air temperature is 60~80 degrees, the centrifugal atomization speed is 22000~24000 rpm, and the feed rate is 30-35 mL / min.
7. The application of the compound antioxidant color-protecting agent according to any one of claims 1 to 6 in the color protection of water-soluble natural pigments and / or the color protection of dried meat.
8. The application according to claim 7, characterized in that, The water-soluble natural pigment is one or more of red yeast rice red, carmine, safflower yellow, beetroot red, and anthocyanins.
9. The application according to claim 7, characterized in that, The amount of the compound antioxidant color-protecting agent added is 0.25 to 2.5 times the mass of the amount of natural pigment added.
10. The application according to claim 7, characterized in that, The compound antioxidant color-protecting agent is added to the dried meat at a rate of 0.1 to 1‰ of the dried meat.