威伦天然食用色素在烧烤肉制品和蛋糕中的应用

随着人们健康意识的提高及食品卫生管理的加强，合成色素在食品中的应用越来越受消费者的抵制，用天然食用色素替代合成色素是食品发展的必然趋势。为了促进天然食用色素的发展，本文对威伦天然食用色素在在烧烤肉制品和蛋糕中的应用进行了试验，发现在烧鸡制作中采用威伦天然草莓食用着色，效果显著，解决了长期以来烘烤肉制品不得采用合成色素着色；用威伦天然芒果食用色素制作的蛋糕色泽鲜美、气孔细致均匀、表面平滑柔顺、口感松化细腻香甜可口，弥补了传统配方产品颜色浅而暗、外观粗糙、口感不佳有苦涩味等缺点，同时使蛋糕生产成本下降了21．74％，提高企业效益．     

天然食用色素研究现状与进展

1 概况 食品色素分为合成色素和天然色素两大类。人类为食品着色,大致经历了这样一个发展过程:天然色素——人工合成色素——天然色素与人工合成食用色素并有——更加安全、稳定的天然食用色素。 天然色素的主要优点是安全可靠,没有毒副作用,而且着色自然。人们在“回归自然”呼声中随着对天然食用色素某些生理活性作用的逐步发现,天然食用色素越来越受到重视。近年来,天然食用色素     

天然食用色素的稳定性和稳定化技术概况

食用色素包括天然色素和合成色素两大类。合成色素具有经济、稳定、使用方便的优点，曾经一度独占食用色素市场。然而随着对食用色素组成和安全性问题研究的深入，人们发现许多合成色素对人体有害，有的甚至有致畸致癌作用，结果许多合成色素被禁用。目前，消费者趋向于天然物，天然色素需要量快速地增加，世界各国正大力开发和利用天然色[1].天然色素与合成色素相比。最大的缺点是稳定性太差，在食品加工时易受多方面因素影响。天然色素稳定性问题一直困扰着天然色素在食品中的应用。为了使天然色素对食品很好地着色，就应充分了解天然色素…     

从辣椒中抽提制备辣椒红的工艺研究

由于食品工业发展的需要,食用色素已得到广泛应用,以改善食品的色泽。天然色素因安全性高而取代合成色素成为食用色素发展的方向。辣椒红色素为天然色素中的一种,属类胡萝卜素系色素,以红辣椒干为原料制取,呈深红色,其乳化分散性及耐热性、耐酸性均好,耐光性稍差,不受金属离子的影响,可用于糖果,饼干、蛋糕的加彩,椒酱肉、辣味鸡等罐头食品和调味品以及饮料、冰淇淋等的着色。     

食用色素在食品中的应用及检测方法研究进展

介绍了食用合成色素、天然替代色素和天然色素在食品中的应用概况,食品中合成色素的检测方法,以及未来食用色素的发展趋势。     

新型天然色素——干荷叶浸出物在蛋卷中的应用

一、前言 干荷叶浸出物系通过干荷叶在乙醇中冷浸而得到,可作为新型的天然食用黄色素。在蛋卷和其它焙烤食品中具有良好的着色作用,对改善食品外观、增进食欲都有一定的作用。 食用色素分合成和天然两大类。合成食用色素,由于对食用者的安全性问题未彻底解决,因此在食品使用中受到严格限制。天然食用色素一般来说,安全性较高,有些还具有一定的营养或药理作用,因此用天然食用色素代替合成食用色素已成为发展的趋势。 但是,目前已发现并已允许使用的天然食用色素品种及数量还极少,远远不能满足食品工业的需要。我厂为了解决由于天然食用色素不足给蛋卷生产带来的困难,从一九七九年十     

食用合成色素研究动态(综述)

食品色素分为天然色素和化学合成色素两大类。天然色素来源于动物和植物 ,一般比较安全。但是 ,天然色素价格高 ,在食品加工、贮存过程中容易褪色和变色 ,其应用受到限制。 19世纪合成有机染料工业的发展 ,为食品色素的使用提供了更经济的生产途径。由于合成色素色泽鲜艳 ,性质稳定 ,易于调色 ,着色力强 ,成本低廉 ,使用方便 ,已被广泛应用。近年来 ,为了加强对食用合成色素的管理 ,许多国家对食用合成色素的理化性质及安全性做了深入细致的研究 ,明确限定了食用合成色素的使用品种、使用范围及使用量。各种检测方法也相继问世 ,并日趋完善1…     

从日本专利所见的食用天然色素

一、前言:食品的色泽与味、香、口感一起,是关系到食品美味的主要因素之一。然而在食品加工,贮藏期间,往往引起变色和退色,因此需要着色剂来补正色调。以前,食品的着色,多是利用天然色素。随着现代合成化学工业的发展,以焦油系为主的合成色素陆续出现,因此比天然色素染着力强且价格低,应用日益广泛．由于合成焦油系色素的毒性、遗传学     

食用色素发展概况

食用色素是食品添加剂的重要组成部分。它不仅广泛应用于食品工业用来改善食品的色泽,增进人们对美的享受,而且广泛应用于医药和化妆品方面。1975年以后,世界著名医学检索工具“医学索引”,已将其从食品添加剂的栏目中单独分割出来,以方便用户。 食用色素通常分为二类:食用合成色素和食用天然色素。十九世纪中叶以前,人们都是用天然色素着色。自从1856年英国W.H.Perkins发明了第一个合成有机色素苯胺紫     

天然食用色素及其在食品工业中的应用

随着医学毒理学和生物学实验研究工作的不断深入 ,许多在食品工业中大量使用的合成色素被认为对人体有害 ,人们越来越意识到天然食用色素在食品中的重要性。本文介绍了天然食用色素的分类、性质、制法 ;天然色素的褪色、变色问题及稳定化技术 ;天然色素在食品中的应用 ;并对天然食用色素的发展趋势及在发展中亟待解决的问题进行了综述。      

天然色素和人工色素对肉仔鸡皮肤和脚胫颜色影响的研究

研究在日粮中添加含天然色素的玉米和人工色素的加丽素红对AA肉仔鸡皮肤和脚胫颜色的影响。结果表明:AA肉仔鸡饲喂含天然色素的玉米和含人工色素的加丽素红的日粮都能改善AA肉仔鸡皮肤、脚胫颜色。人工色素组,随着加丽素红添加量的提高,各处理的RCF值提高,30mg/kg、60mg/kg组RCF值较对照组提高显著(P<0.05)。天然色素组,试验前期随着玉米添加量的提高,各处理的RCF值提高,50%、70%玉米组较对照组提高显著(P<0.05)。人工色素组加丽素红添加量为60mg/kg时,AA肉仔鸡皮肤和脚胫的RCF值与天然色素组日粮中玉米添加量为50%的着色程度一致。试验后期,人工色素组玉米添加量均为30%的处理1、处理2与天然色素组玉米添加量为30%的处理6AA肉仔鸡皮肤和脚胫的RCF值保持一致。     

"米邦塔"仙人掌面包、蛋糕的研制

对仙人掌蛋糕、面包制作的可行性进行了研究。分别采用海绵蛋糕制作方法和一次发酵法制作仙人掌蛋糕和面包，并对它们的感官质量进行了评定。结果表明：仙人掌焙烤食品的感官质量符合相关国家标准，与普通焙烤食品相比，在外观形态、内部组织结构等方面无明显差异，且剖面呈绿色，略带仙人掌清香。仙人掌面包、蛋糕的开发，为仙人掌资源的开发利用提供了一条新的途径。     

Effects of Microwave/Convection Baking and Pan Characteristics on Cake Quality

The quality of devil's food cake baked in a microwave/convection oven using different oven conditions and pan characteristics was assessed by sensory and objective methods. The most important factors were the number of layers baked at a given time and the baking pan characteristics, followed by initial oven temperatures. Crust color, moistness and cake symmetry were affected by these conditions. For example, single layers received a lower sensory score and had sticky and less red crusts than double layers. Cakes baked in glass-polyester microware pans were peaked, whereas those baked in aluminum pans were flat. Although slight differences in quality were found by both sensory and objective evaluations, all cakes were acceptable.     

紫玉米芯色素稳定性的研究

目的提取紫玉米芯色素并研究其稳定性。方法盐酸和酒精作提取剂，超声波辅助浸提，并对此色素的溶解性、光谱特征及氧化剂、还原剂、金属离子、食品添加剂、温度和pH对色素的影响进行研究。结果酸性条件下，此色素成色效果明显，对光照和温度稳定，添加于一般的食品能产生增色效用，但是耐氧化还原能力稍弱，对金属离子的影响敏感。结论紫玉米芯色素是一种廉价易得，使用方便的天然食品添加剂，在食品加工生产中有很好的开发前景。     

A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin

The blue pigment produced by Streptomyces coelicolor 100 with a yield as high as 3 g/l is a mixture of 10 components. The structure of one of the components was identified and it is a new actinorhodin analogue, named as λ-actinorhodin. The natural pigment can be dissolved in alkaline water solution and a number of organic solvents in common use. The color of a water solution of the pigment changes with pH value. The pigment is stable to light, heat and food additives in common use, and resistant to oxidants and reducers under acidic conditions and to reducers under alkaline conditions. Most inspected metal ions hardly affected pigment stability except for Fe²⁺ at high concentration and Pb²⁺. The pigment is nontoxic with LD₅₀ > 15,000 mg/kg in an acute toxicity trial. The good characteristics of the pigment make it potential useful in the food processing industry as an additive.     

桑椹红色素稳定性的研究

桑椹红色素是一种安全、无毒的天然食用色素。试验从桑椹果渣中提取桑椹红色素,从p H值、温度、光照、Vc、H_2O_2以及亚硫酸钠等方面对其稳定性作了研究。结果表明,桑椹红色素的呈色与p H值有关,在酸性条件下有较好的颜色表现力;其色值受加热温度和加热时间影响较大;在低温避光条件下光稳定性较好,添加少量的Vc可以起到一定的护色作用;其耐氧化性和耐还原性较差,在生产过程中需要注意防氧化和防还原。     

红曲黄色素在方便面中的应用研究

红曲黄色素由微生物利用大米、黄豆等发酵提取而得,属于聚酮类物质,是桔红色颗粒,溶液呈橙红色至黄褐色,抗光和热降解能力强,具有良好的着色和抑菌性能,能赋予肉类食品、方便米面制品良好的外观色泽和风味,可以提高产品的档次和增加使用效果.通过对红曲黄色素在方便面中的应用情况进行研究,从添加剂的添加顺序、油炸时间及红曲黄色素的添...     

红曲色素TY的稳定性研究

红曲色素是一种天然的安全的食用色素,在食品行业应用广泛。本文主要研究了光照、温度、pH、金属离子(Cu2+、Ca2+、Mg2+、K+和Na+)以及食品添加剂(酸度调节剂、甜味剂、防腐剂和抗氧化剂)对红曲色素稳定性的影响。结果表明,红曲色素TY溶液在室外光照能使红曲色素溶液褪色,在室内光照和避光条件下对溶液色价影响不明显;在高温下具有良好的热稳定性;在pH<4时溶液产生沉淀,且色泽变为暗淡,pH>5时溶液无沉淀现象且色泽明亮;Fe2+和Cu2+的存在能使溶液产生沉淀,其他金属离子影响小;酸度调节剂(柠檬酸、乙酸、苹果酸、乳酸、酒石酸)能使溶液产生沉淀并且溶液色泽变的较暗淡。     

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

ABSTRACT:  Little is known about the effects of common cooking processes on cocoa flavanols. Antioxidant activity, total polyphenols (TP), flavanol monomers, and procyanidin oligomers were determined in chocolate frosting, a hot cocoa drink, chocolate cookies, and chocolate cake made with natural cocoa powder. Recoveries of antioxidant activity, TP, flavanol monomers, and procyanidins ranged from 86% to over 100% in the chocolate frosting, hot cocoa drink, and chocolate cookies. Losses were greatest in the chocolate cake with recoveries ranging from 5% for epicatechin to 54% for antioxidant activity. The causes of losses in baked chocolate cakes were investigated by exchanging baking soda with baking powder or combinations of the 2 leavening agents. Use of baking soda as a leavening agent was associated with increased pH and darkening color of cakes. Losses of antioxidant activity, TP, flavanol monomers, and procyanidins were associated with an increased extractable pH of the baked cakes. Chocolate cakes made with baking powder for leavening resulted in an average extractable pH of 6.2 with essentially complete retention of antioxidant activity and flavanol content, but with reduced cake heights and lighter cake color. Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking. These results suggest that baking soda causes an increase in pH and subsequent destruction of flavanol compounds and antioxidant activity. Use of an appropriate leavening agent to moderate the final cake pH to approximately 7.25 or less results in both good leavening and preservation of cocoa flavanols and procyanidins.     

Effect of baking method on some characteristics of starch in pound cake crumbs

BACKGROUND: The effect of the baking process (microwave versus conventional oven) on some starch characteristics of pound cake was evaluated. Proximal chemical analysis, total resistant starch (RS), retrograded resistant starch (RS3), differential scanning calorimetry (DSC), and X‐ray diffraction (XRD) were evaluated. Pound cake, one of the major products of Mexico's bread industry, was selected for analysis because the high moisture and fat content in the beaten dough might reduce the quality defects often associated with microwave baking. RESULTS: Crumbs from microwave‐baked pound cakes contained lower moisture than crumbs from conventionally baked pound cake. Lower RS was observed in fresh microwave‐baked than conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas slightly lower changes in RS3 were observed in the microwaved product. DSC revealed less gelatinisation in microwaved pound cake which is related to limited water availability during the microwave heating process. The crystallinity peaks present in conventionally baked pound cake might be associated with RS3 content; the resistant retrograded starch formed during storage, is reflected in the XRD pattern. CONCLUSION: Microwave‐baked pound cake crumbs showed less gelatinisation than conventionally baked pound cake crumbs. Copyright © 2007 Society of Chemical Industry