Study On Compounded Natural Pigment And Its Application In The Beverage

Due to the limitation of single natural pigment tone's type in the nature,it can't meet the actual needs of the application.In this study,we pick different natural pigment from National Standards to be compounded and the complex natural pigment we deploy,close to mimics the natural color with a certain physiological activity,and explore its application in the beverage.Through the experiment of choosing the water-soluble natural pigment from GB2760,we calculate saving rate under heating at 40,60,80,90? in an acidic aqueous medium for 10,20,30,40 minutes.Results manifested that cocao husk pigment,carmine cochineal,gardenia blue and anthocyanins preservation rate is better than others,while pigment of beet red is provided with poor thermal stability.Under the different conditions between lighting and away from light incubator,we survey the saving rate of 25 days.Obviously,saving rate of gardenia blue,cochineal,saffron yellow,cocoa shell pigment anthocyanin classes is higher than gardenia yellow,red yeast red,red yeast yellow and betalain under acidic conditions.Combined with 12 kinds of natural pigments heat,light stability,solubility and antioxidant activity,anthocyanidins,cochineal red and saffron yellow pigment is regarded as suitable natural pigments for application in acidic beverages.According with mimetic color parameter of blueberry juice,we blend three kinds of anthocyanin pigments,including grape skin extract,red rice red,purple sweet potato.Design Expert software optimized to get the best formula for the complex pigment:grape skin red:red rice red:purple sweet potato pigment = 0.447:0.295:0.258.Under this conditions,the color value of 2.11 with blueberry juice.There is a good heat and light stability in compounded pigment,which also has a trong DPPH radical scavenging ability.There are six kinds of anthocyanin in the grape skin extract,which are Delphinidin-3-galactoside,Cyanidin-3-glucoside;Petunidin-3-glucoside,Peonidin-3-glucoside,Malvidin-3-glucoside and Delphinidin-3-glucoside.Red rice anthocyanins mainly composed with Cyanidin-3-glucoside,Petunidin-3-glucoside and Delphinidin-3-glucoside.The major anthocyanins in PSPC were Peonidin-3-caffeoyl-phydroxybenzoylsophoroside-5-glucoside and Peonidin-3-caffeoylferuloylsophoroside-5-glucoside.This study was designed to use the complex anthocyanins applied in the fruit-flavored beverage.The results showed that the optimum blueberry fruit drinks' formula is:0.16%Citric acid,8%fructose syrup,0.06%blueberry flavor,0.1%compounded anthocyanins.The beverage sterilization conditions were:85 ? was heated for 25 minutes under this condition can completely kill molds therein.Combine with sterilization conditions,we choose Tea Polyphenols as copigment,and addition was 500 mg/kg.Under this condition,it's preservation rate can reach 90.9%.The blueberry-flavored beverage has a storage of 230 days at 4 ??...