Replace Sudan Red's Biological Preservation Packaging Innovation Technology

No substance additives and technologies that could replace Sudan Red's protective food red were found, so we studied the biological mechanism of food discoloration. Biological enzyme was used instead of Sudan Red to preserve the color of the food.

Mechanism and Technology Research

1. Mechanism

(1) Causes of discoloration

The discoloration of red food (including capsaicin) in agricultural products is mainly faded and browned.

The reason for the discoloration of agricultural foods is determined by its internal mechanism. There are many theoretical analyses of the discoloration of red foods, which are concentrated on the biochemical reactions in food pigments and change them.

The red pigments studied in this paper are mainly pigments of carotenoids and thiamine hydrochloride. The former is a fat-soluble pigment that is widely distributed in plants, animals, and microbes and is relatively easy to oxidize. The latter is a water-soluble pigment that is widely distributed in fruit and vegetable plants (including peppers) and is susceptible to fading due to heat, light, and oxygen. Red pigments, whether fat-soluble or water-soluble, are difficult to stably store, and are characterized by discoloration, discoloration, or browning. Conventional studies have suggested that these pigment materials are unstable and easily oxidize and cause discoloration.

Modern scientific research shows that: food discoloration is due to the role of certain enzymes inside the body, and accelerate the pigment reaction, resulting in oxidation and loss of the original color, especially the red in food, for the change of red pepper pigment, promote it The internal forces of discoloration are still lacking in research.

However, statistics show that the red pepper changes mainly to brown. The browning also belongs to the role of biological enzymes, that is, enzymatic browning. Enzymatic browning is caused by the biochemical reaction of oxidases in raw materials of fruit and vegetables. The phenolic oxidase (phlyphenol oxiase) catalyzes the production of brown or black substances from endogenous phenolic compounds. Phenolic enzymes in plants are oligomers. Each subunit contains a copper ion as a prosthetic group, oxygen is a hydrogen donor, and phenols are substrates. In intact plant tissues, phenolic enzymes and phenolic substrates are separated from each other, in particular phenolic substances participate in respiratory metabolism in normal plant tissues, phenols and quinones are in a dynamic equilibrium of redox, and browning does not occur. . The plant cells are destroyed and the normal respiratory chain is disrupted. The addition of oxygen causes the phenolic substrate to rapidly oxidize to the adjacent quinones under the action of phenol enzymes, and in turn quickly forms the brown pigment or melanin through the auto polymerization of hydroxyoximes. . Therefore, once the plant tissue is damaged and there is oxygen and copper, browning is very likely to occur, which is particularly evident in light-colored vegetables. The method of inhibiting the enzymatic browning reaction is therefore based on the removal of oxygen, copper, enzymes or phenolic substrates and the like, in particular enzymes.

(2) Color retention mechanism

The key to the color retention mechanism in food or plants is to cure or stabilize the original pigment. The use of color retention mechanism can achieve the purpose of food color retention. Red protection in red food is also accomplished using its color retention mechanism. The specific color retention mechanism has the following aspects.

(1) The pH, O2, light and other conditions of the original pigments in the control plants are changed to reduce the color change;

2 Polyphenols in plants are browned by the action of polyphenol oxidase and oxygen, and polyphenols need to be controlled.

3 Non-enzymatic browning of carbohydrates and amino acids in plants occurs during the heat treatment of processing;

4 Some colorless components of plants are affected by factors such as metal ions and cause discoloration. Not all color stabilization techniques can meet color retention goals.

In the existing food color retention treatment, many methods are difficult to achieve the purpose of color retention. The addition of a color-protecting agent for color retention has led to the addition of substances such as Sudan Red. No matter what kind of color protection agent (food additive) is added, it will not benefit the human body. The safest method and technology is the use of biological enzymes to inhibit the biological reactions of pigment production in plants, which is the key to the technology of this study. Specifically, biological enzyme preparations are added to the packaging, and they are used to protect the stability of the pigment during the biological reaction in the food (capsicum and its products).

2. Technology and Methods

The technical research contents include the screening of biological enzyme preparations, the selection of packaging materials and packaging containers, the use of enzyme preparation methods, the determination of test samples, the selection of sample shelf storage environment and observation.

(1) Selection of packaging materials and containers

Consider the application of technology and the issue of commercialization, and design its products into the market. Choose two kinds of packaging, namely bag and bottle, so use composite bags and glass bottles. The material of the packaging bag is a plastic-based composite film with good light blocking and sealing properties, and the specification is 100×150 mm. The thickness is 0.3mm, with good sealability and transparency (easy to observe).

(2) Screening of enzyme preparations

Select biological enzyme preparations with good catalytic effect and strong antioxidant capacity. In addition, different types of enzyme preparations play different roles in pepper pigments, because the enzyme has strict specificity to the substrate, which means that a certain biological enzyme has a specific catalytic or inhibitory effect on the pigment substances in the pepper. In addition, the ingredients that change the pigment of pepper are also diverse. Therefore, for a variety of color-changing substances, it requires a variety of biological enzymes to act and restrain. Therefore, we selected three biological enzyme preparations during the experiment, and 50% of the enzyme preparation was glucose oxidase. A combination of three enzyme preparations can be referred to as a combined enzyme preparation. This combination enzyme preparation is the key to pepper color retention technology.

Preparation of a combination enzyme preparation: glucose oxidase was added with enzyme A and enzyme B, both of which were white powder and glucose oxidase was a brown liquid. The three were evenly mixed and then a small amount of water-soluble starch was added to prepare the desired combined enzyme preparation (powdered with orange color) for use.

(3) How to use enzyme preparations

The above-prepared combination enzyme preparation can be directly added to the pepper body. That is, it is added to fresh chili sauce or dried chili powder in proportion. The specific method is: placing chili sauce (fresh-made) and chili powder in stainless steel or glass containers, according to the proportion of 0.1%-0.5%. Enzyme preparation is added, and the mixture is stirred well, then heated to 40° C.-50° C. under vacuum for 5-8 minutes to cool, and finally packaged (bagging or bottling) to obtain finished hot sauce or chili powder.

(4) Treatment and Observation of Test Samples

1 Sample test: chili sauce bottle size 300g / bottle, chili sauce bag size 150g / bag, chili powder bag size 100g / bag, are sealed with ordinary, no vacuum, nor add special gas and Keep chili sauce production process.

2 Simulate the natural environment and carry out the test, and bear the maximum temperature of 40°C and the low temperature 0°C shelf storage respectively. The minimum temperature is 0°C-10°C and the withstand time is 2000-2400 hours. The minimum temperature withstand time is 720 hours. This experimental idea has passed the 1-year experimental period and is also the shelf life of chili products. The maximum temperature is 30°C-40°C and the withstand time is 1500-2500 hours.

3 color change observation

30 °C -40 °C and 0 °C -10 °C were selected for observation. Mainly to compare the color change situation. The comparison was made with chili products (sauce and powder) without bio-enzyme preparations. At the same time, the color of the pepper product (sauce and powder) was compared at the beginning, and the color of the chili product was initially fixed as a specimen. Then, the color change of the chili product added with and without the biological enzyme was compared with the color of the sample. The discoloration is mainly in the high temperature period. However, there is almost no large change in color from 0°C to 10°C.

Effectiveness analysis

The biological color retention test on the pigments of chili peppers is very effective. The effect analysis shows that the pigments of pepper products have different changes with time and temperature. There are also changes in pH and the production of precipitates.

1. Change in color

The color sample of the pepper product was selected as the color of the product when it was not stored, and it was counted as 100% (the color block was taken from the background color at this time). Take a 30-day chili sauce analysis. At 0°C-10°C, the red loss rate for the 10 days was 0.6%, 1.3% for 20 days and 1.6% for 30 days, while the red loss rate for 10 days was 1% at 30°C to 40°C, 20 It was 2.1% for days and 2.8% for 30 days.

For dried chilli powder, the red loss rate is only about 0.5% within 30 days at 0°C-10°C, while the loss rate is 0.8% for 10 days at 30°C-40°C, 1.2% for 20 days, and 1.8% for 30 days. .

The loss rate of red chili sauce after 1 year of testing was 10%-15%, and that of dried chili powder was 7%-9.5%. Compared with the samples without enzyme, the difference in color was very obvious. In general, buyers almost think that the color-preserved chili products are just factory products.

2. Change in pH

The pH value of pepper products preserved by the addition of biological enzyme preparations was changed. It is mainly chili sauce. The pH value of chili sauce when it is not stored is 6.3-6.9. After 30 days of storage, the pH is 4.4-14.8, and the pH is 3.5-3.8 when it is stored for one year. It becomes a chutney. It is the acidity of traditional chutney.

For dry chilli powder, the pH was changed from the original pH of 6.9 to pH 6.7 after storage for 30 days, and the pH was 6.0-6.3 for one year when stored. It is difficult to feel it from the taste.

3. Precipitate

The organisms added to dried chilli powder did not show sediment.

In the chili sauce, there was a small amount of white precipitate after storage for 30 days, similar to that of the spicy white seeds, because the enzyme preparation was insoluble in acidic substances. However, biological enzymes are harmless to the human body. When consumed, it is discharged as human excrement without being absorbed into the body.

in conclusion

1. This research is a brand new biological color retention technology. Since the enzyme is the safest color-keeping agent, it can completely replace the function of Sudan Red for food red protection, so as to ensure food safety.
2. This technology can be widely used in the red protection of chili sauce, dried chili powder, chili oil, spicy convenience foods, spicy pickles, hot pot ingredients, etc.