Lycopene colorant having fresh-keeping function, preparation method therefor and application thereof

Abstract

Disclosed is a lycopene food colorant having a fresh-keeping function. The food colorant is prepared from the following raw materials in parts by weight: 1-3 parts of a lycopene crystal, 5-20 parts of an emulsifier, 0.5-5 parts of an antioxidant, 60-70 parts of glycerol, and 10-20 parts of water. The food colorant is prepared by mixing the raw materials and then emulsifying and grinding same. The granularity of the obtained lycopene colorant is moderate; the tone is suitable for coloring a minced fillet product; the lycopene colorant has high tinting strength, achieves a bright color, and has the effect of triggering myoglobin, so that the minced fillet product has a bright color and appears fresher; the lycopene colorant further has a fresh-keeping function and can kill some food microorganisms, so as to keep food fresh and prolong the shelf life.

Claims

1. A lycopene food colorant having a fresh-keeping function, wherein the food colorant is prepared from raw materials comprising the following components: 1 to 3 parts of a lycopene crystal, 5 to 20 parts of an emulsifier, 0.5 to 5 parts of an antioxidant, 60 to 70 parts of glycerol, and 10 to 20 parts of water, based on parts by weight.

2. The food colorant according to claim 1, wherein the emulsifier is obtained by mixing an oil-soluble emulsifier with a water-soluble emulsifier, at a mass ratio of (1-5):(5-15).

3. The food colorant according to claim 2, wherein the water-soluble emulsifier is one or more selected from polysorbate, sucrose monostearate, and sucrose monopalmitate; and/or, the oil-soluble emulsifier is phospholipid.

4. The food colorant according to claim 1, wherein the antioxidant is one or more selected from L-ascorbic acid, tea polyphenol, and vitamin E.

5. The food colorant according to claim 1, wherein the raw materials consist of the following components: 1% to 3% of a lycopene crystal, 1% to 5% of an oil-soluble emulsifier, 5% to 15% of a water-soluble emulsifier, 0.5% to 5% of an antioxidant, 60% to 70% of glycerol, and water in balance, based on mass percentage.

6. The food colorant according to claim 1, wherein the D.sub.50 of the food colorant is 0.55 to 0.65 μm; and/or the tone values of the food colorant are L*25 to 35, a*30 to 35, and b*20 to 25; and/or the viscosity of the food colorant is 20,000 to 40,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

7. The food colorant according to claim 1, wherein the raw materials are mixed, emulsified, and then ground.

8. The food colorant according to claim 7, wherein the emulsification is carried out at 45° C. to 75° C., carried out by shear emulsification at 6,000 to 8,000 rpm for 15 to 45 min.

9. The food colorant according to claim 7, wherein the grinding is carried out at a temperature of 40° C. to 60° C., at a linear speed of 8 to 15 m/s for 120 to 150 min.

10. The food colorant according to claim 2, wherein the raw materials consist of the following components: 1% to 3% of a lycopene crystal, 1% to 5% of an oil-soluble emulsifier, 5% to 15% of a water-soluble emulsifier, 0.5% to 5% of an antioxidant, 60% to 70% of glycerol, and water in balance, based on mass percentage.

11. The food colorant according to claim 3, wherein the raw materials consist of the following components: 1% to 3% of a lycopene crystal, 1% to 5% of an oil-soluble emulsifier, 5% to 15% of a water-soluble emulsifier, 0.5% to 5% of an antioxidant, 60% to 70% of glycerol, and water in balance, based on mass percentage.

12. The food colorant according to claim 4, wherein the raw materials consist of the following components: 1% to 3% of a lycopene crystal, 1% to 5% of an oil-soluble emulsifier, 5% to 15% of a water-soluble emulsifier, 0.5% to 5% of an antioxidant, 60% to 70% of glycerol, and water in balance, based on mass percentage.

13. The food colorant according to claim 2, wherein the D.sub.50 of the food colorant is 0.55 to 0.65 μm; and/or the tone values of the food colorant are L*25 to 35, a*30 to 35, and b*20 to 25; and/or the viscosity of the food colorant is 20,000 to 40,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

14. The food colorant according to claim 3, wherein the D.sub.50 of the food colorant is 0.55 to 0.65 μm; and/or the tone values of the food colorant are L*25 to 35, a*30 to 35, and b*20 to 25; and/or the viscosity of the food colorant is 20,000 to 40,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

15. The food colorant according to claim 4, wherein the D.sub.50 of the food colorant is 0.55 to 0.65 μm; and/or the tone values of the food colorant are L*25 to 35, a*30 to 35, and b*20 to 25; and/or the viscosity of the food colorant is 20,000 to 40,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

16. The food colorant according to claim 5, wherein the D.sub.50 of the food colorant is 0.55 to 0.65 μm; and/or the tone values of the food colorant are L*25 to 35, a*30 to 35, and b*20 to 25; and/or the viscosity of the food colorant is 20,000 to 40,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

17. The food colorant according to claim 8, wherein the grinding is carried out at a temperature of 40° C. to 60° C., at a linear speed of 8 to 15 m/s for 120 to 150 min.

18. A preparation method of a minced fillet food using the lycopene colorant according to claim 1, wherein, the lycopene colorant according to claim 1 is diluted and sprayed on the surface of the minced fillet food.

Description

SPECIFIC MODES FOR CARRYING OUT THE EMBODIMENTS

(1) The specific embodiment of the present invention will be further described in detail below in combination with specific Examples. The following Examples are used to illustrate the present invention, but not to limit the scope of the present invention.

(2) The raw materials used in the following examples are all commercially available, wherein, the content of lycopene in the lycopene crystal (purchased from Chenguang Biotech Group Co., Ltd.) is 90% to 95%.

Example 1

(3) The present Example provides a lycopene colorant prepared from the raw materials comprising the following components: 25 g of a lycopene crystal, 100 g of sucrose monostearate, 50 g of phospholipid, 5 g of vitamin E, 620 g of glycerol, and 200 g of water.

(4) The present Example further provides a preparation method of the lycopene colorant, specifically comprising the following steps: (1) the raw materials were mixed, added into an emulsification tank, heated to 45° C., and subjected to shear emulsification for 30 min under the condition of 6,000 rpm to obtain an emulsion suspension; and (2) the emulsion suspension was put into a grinder, and ground for 120 min at a grinding temperature controlled at 40° C., and a grinding linear speed of 12 m/s.

(5) Testing results show that the D.sub.50 of the lycopene food colorant provided in the present Example is 0.58 μm; the tone values are L*35, a*30, and b*20, respectively; and the viscosity of the colorant is 40,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

Example 2

(6) The present Example provides a lycopene colorant prepared from the raw materials comprising the following components: 300 g of a lycopene crystal, 1.1 kg of Tween 80, 100 g of phospholipid, 500 g of tea polyphenol, 7 kg of glycerol, and 1 kg of water.

(7) The present Example further provides a preparation method of the lycopene colorant, specifically comprising the following steps: (1) the raw materials were mixed, added into an emulsification tank, heated to 75° C., and subjected to shear emulsification for 15 min under the condition of 8,000 rpm to obtain an emulsion suspension; and (2) the emulsion suspension was put into a grinder and ground for 150 min at a grinding temperature controlled at 50° C., and a grinding linear speed of 8 m/s.

(8) Testing results show that the D.sub.50 of the lycopene food colorant provided in the present Example is 0.65 μm; the tone values are L*30, a*32, and b*22, respectively; and the viscosity of the colorant is 35,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

Example 3

(9) The present Example provides a lycopene colorant prepared from the raw materials comprising the following components: 1 kg of a lycopene crystal, 15 kg of sucrose monopalmitate, 2.5 kg of phospholipid, 3 kg of ascorbic acid, 63.5 kg of glycerol, and 15 kg of water.

(10) The present Example further provides a preparation method of the lycopene colorant, specifically comprising the following steps: (1) the raw materials were mixed, added into an emulsification tank, heated to 60° C., and subjected to shear emulsification for 45 min under the condition of 7,000 rpm to obtain an emulsion suspension; and (2) the emulsion suspension was put into a grinder and ground for 120 min at a grinding temperature controlled at 60° C., and a grinding linear speed of 15 m/s.

(11) Testing results show that the D.sub.50 of the lycopene food colorant provided in the present Example is 0.55 μm; the tone values are L*25, a*35, and b*25, respectively; and the viscosity of the colorant is 20,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

Comparative Example 1

(12) A lycopene colorant was prepared using the formulation disclosed in Example 1 of Chinese Patent Document No. CN1053949A. The specific formulation comprises the following components: 1 kg of lycopene oleoresin with a lycopene content of 10%, 100 g of soybean phospholipid, 4.9 kg of glycerol, and 3 kg of water.

(13) The specific preparation method is the same as that in Example 1.

(14) Testing results show that the D.sub.50 of the lycopene food colorant provided in the present Comparative Example is 1.3 μm; the tone values are L*38, a*15, and b*32, respectively; and the viscosity of the colorant is 8,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

Comparative Example 2

(15) The raw materials (except the antioxidant) provided in Example 1 were taken to prepare a lycopene colorant by referring to the method disclosed in Example 1 of Chinese Patent Document No. CN1053949A.

(16) The preparation method specifically comprises the following steps: (1) emulsifiers (sucrose monostearate and phospholipid) were added into water and dissolved under stirring at 40° C., then a lycopene crystal was added, and stirred and mixed for 30 min in a mixing emulsifying machine under high shearing at 1,300 rpm until the mixture was uniform; (2) glycerol was heated to 50° C., stirred for 20 min, and added into the mixture obtained from step (1), and the resultant material was homogenized for three times at 20 MPa; and (3) the homogenized material was transferred to a degassing tank, degassed and aged for 6 h under −10 KPa at 45° C., to obtain the lycopene colorant.

(17) Testing results show that the D.sub.50 of the lycopene food colorant provided in the present Comparative Example is 1.9 μm; the tone values are L*49, a*20, and b*8, respectively; and the viscosity of the colorant is 16,000 mPa.Math.s at a temperature of 25° C. and a relative humidity of 60%.

Example 4

(18) The present example provides a crab stick processed using the lycopene colorant provided in Example 1. The specific processing method is as follows: 5 g of the lycopene colorant was diluted by 10 times (that is, diluted to 50 g) with pure water, and evenly sprayed on the surface of 1 kg of the crab stick.

Experimental Example

(19) The crab stick processed by using the lycopene colorant provided by the present invention was subjected to fresh-keeping and water retention experiments.

(20) Experimental group: the crab sticks provided in Example 4 which were processed with the lycopene colorant provided in Example 1.

(21) Control group: 50 g of purified water was taken and evenly sprayed on the surface of 1 kg of the crab sticks.

(22) The crab sticks provided by the experimental group and the control group were placed in a stability test box (with a temperature of 25° C., and a relative humidity of 60%) for fresh-keeping and water retention experiments, the microorganisms and moisture of the crab sticks were detected after being kept for different time periods, and the results are shown in Table 1.

(23) TABLE-US-00001 TABLE 1 Detection results of microorganisms and moisture retention rates of crab sticks after standing for different time periods Experimental group Control group Total number Moisture Total number Moisture of colonies Moisture retention rate of colonies Moisture retention rate Time (cfu/g) (%) (%) (cfu/g) (%) (%) Original <10 4.50 100 <10 4.50 100 Day 3 <10 4.42 98.22 50 4.20 93.33 Day 6 <10 4.33 96.22 300 3.84 85.33 Day 9 50 4.21 93.56 2000 3.44 76.44

(24) It can be seen from the results shown in Table 1 that the lycopene colorant of the present invention has a good fresh-keeping and water retention effect. In addition, the crab sticks provided by the experimental group still maintained a bright appearance after being kept in the stability test box for 9 days.

(25) The above Examples are only preferred examples of the present invention and are not intended to limit the present invention. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present invention should be included within the scope of protection of the present invention.