阅读说明：本技术 一种具有保鲜功能的番茄红素着色剂及其制备方法与应用 (Lycopene colorant with fresh-keeping function and preparation method and application thereof ) 是由 徐建中 贾新超 田洪 高伟 王红霞 焦丽娟 于 2017-12-29 设计创作，主要内容包括：公开了一种具有保鲜功能的番茄红素食品着色剂,其特征在于,以重量份计,由包括如下成分的原料制备而成：番茄红素晶体1～3份,乳化剂5～20份,抗氧化剂0.5～5份,甘油60～70份,水10～20份。所述食品着色剂是将原料混合后,经乳化、研磨而成。所得番茄红素着色剂粒度适中,色调适合鱼糜类产品的涂色,着色力强,色彩鲜艳,具有促发肌红蛋白的效果,使鱼糜类产品色泽鲜艳,显得更加新鲜,还具有保鲜功能,可杀灭部分食品微生物,从而使食品保鲜,增加了货架期。(Discloses a lycopene food colorant with a fresh-keeping function, which is characterized by being prepared from the following raw materials in parts by weight: 1-3 parts of lycopene crystal, 5-20 parts of emulsifier, 0.5-5 parts of antioxidant, 60-70 parts of glycerol and 10-20 parts of water. The food colorant is prepared by mixing the raw materials, emulsifying and grinding. The obtained lycopene colorant has moderate granularity, the color tone is suitable for the color painting of minced fillet products, the coloring power is strong, the color is bright, the effect of promoting myoglobin is realized, the minced fillet products have bright color and are more fresh, the fresh-keeping function is realized, part of food microorganisms can be killed, the food is kept fresh, and the shelf life is prolonged.)