CN102127310A - Preparation method of pumpkin pie pigment - Google Patents
Preparation method of pumpkin pie pigment Download PDFInfo
- Publication number
- CN102127310A CN102127310A CN2010106151755A CN201010615175A CN102127310A CN 102127310 A CN102127310 A CN 102127310A CN 2010106151755 A CN2010106151755 A CN 2010106151755A CN 201010615175 A CN201010615175 A CN 201010615175A CN 102127310 A CN102127310 A CN 102127310A
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- China
- Prior art keywords
- pigment
- capsanthin
- pumpkin pie
- quality
- bixin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention belongs to the field of compounding of a food additive-natural pigment, and particularly relates to a preparation method of pumpkin pie pigment. The method comprises the following steps: (1) mixing capsanthin pigment with 1-1.5 times by mass of oil-in-water type emulsifier to prepare first liquor; dissolving a thickening agent in water, adding the first liquor, and stirring to obtain modified capsanthin pigment of which the color number is 50; (2) dissolving bixin powder in pure water, adding a stabilizer, and stirring to obtain bixin pigment of which the color number is 80; (3) dissolving gardenia yellow powder in pure water, adding a stabilizer, and stirring to obtain gardenia yellow pigment of which the color number is 10; and (4) mixing the modified capsanthin pigment of which the color number is 50, the bixin pigment of which the color number is 80, and the gardenia yellow pigment of which the color number is 10, stirring, heating to 50 DEG C, treating with a high-pressure homogenizer, and cooling to obtain the compound pumpkin pie pigment. The pumpkin pie pigment is simple to prepare and convenient to use, and satisfies the requirement for color of the pumpkin pie.
Description
Technical field
The invention belongs to foodstuff additive--the composite field of natural pigment, the particularly preparation method of pumpkin pie pigment.
Background technology
The human consumer is to the initial judgement of the Food Quality color from food.Pumpkin pie belongs to quickfrozen food, to pass through the fried processing of high temperature in the production process, the loss in fried and storage process of the pigment of original existence is more serious, need to add in addition in process of production pigment, better meet requirement of client, the higher natural pigment of first-selected security, but naturally occurring single pigment is all different with the desirable tone of pumpkin pie, can only adopt the composite mode of several pigments to mix the pumpkin pie pigment.
Summary of the invention
In order to overcome the shortcoming of prior art, the invention provides a kind of preparation method of pumpkin pie pigment, its preparation is simple, easy to use, meets the requirement of pumpkin pie color and luster.
The present invention solves the technical scheme that its technical problem takes: may further comprise the steps: (1), the oil-in-water emulsifiers of capsanthin with 1～1.5 times of quality mixed, be heated to 50 ℃, stir 30～60min, be incubated standbyly, be called feed liquid one; With quality is that the thickening material normal-temperature dissolution of capsanthin 1/3～1/2 is in distilled water, the quality of distilled water is 1.5～2 times of capsanthin, after aqueous thickener solution is heated to 50 ℃, to wherein adding described feed liquid one, continue to stir 30～60min, be cooled to room temperature, obtain the modification capsanthin of 50 look valencys; (2), the pure water of bixin powder with 3～5 times of quality dissolved fully, add the stablizer that quality is a bixin powder 5～10% again, stir 30～60min, obtain the bixin pigment of 80 look valencys; (3), the pure water of Gardenia Yellow powder with 8～10 times of quality dissolved fully, adding quality is the stablizer of Gardenia Yellow powder 5～10%, stirs 30～60min, obtains the Gardenia Yellow of 10 look valencys; (4), with (1), the Gardenia Yellow of the bixin pigment of the modification capsanthin of 50 look valencys of (2), (3) step gained, 80 look valencys and 10 look valencys is by 25～30: 60～70: 5～10 mass ratioes mix, stirring also is heated to 50 ℃, mix the back and cross the high pressure homogenizer processing, high pressure is 25～35MPa, low pressure is 5～10MPa, and cooling obtains Compositional type pumpkin pie pigment.
Oil-in-water emulsifiers in the described step (1) is one or more in sucrose ester, wetting ability Tegin 55G and the tween emulsifier type.
Thickening material in the described step (1) is one or more in gum arabic, beta-cyclodextrin and the gelatin.
Stablizer in described step (2) and (3) is propylene glycol or glycerine.
Tone nature of the present invention meets the requirement of pumpkin pie color and luster, good stability, and preparation is simple, and is easy to use, raw materials used " foodstuff additive the use hygienic standard GB2760 " regulation that all meets.
Embodiment
May further comprise the steps: (1), get 7.5kg200 look valency capsanthin, add the 8.0kg tween 80, be heated to 50 ℃, stir 45min, standby, be called feed liquid one.The 3.0kg gum arabic is dissolved in the 11.5kg pure water, and stirring is heated to 50 ℃ after dissolving fully, continues to stir 30min, adds feed liquid one, and continuation stirring 45min is cooled to room temperature, obtains the modification capsanthin of 50 look valencys.
(2), get 12kg400 look valency bixin powder, add the 47.4kg pure water, be stirred to dissolving fully, add the 0.6kg propylene glycol again, stir 45min, obtain the bixin pigment of 80 look valencys.
(3), get 1kg100 look valency Gardenia Yellow powder, add the 8.9kg pure water, be stirred to dissolving fully, add the 0.1kg propylene glycol again, stir 45min, obtain the Gardenia Yellow of 10 look valencys.
(4), the modification capsanthin of 30kg 50 look valencys, the bixin pigment of 60kg 80 look valencys, the Gardenia Yellow of 10kg10 look valency are joined in the mixing machine, be heated to 50 ℃, go over high pressure homogenizer after mixing, control low pressure 5MPa, high pressure 30MPa, cooling promptly obtains described color and luster nature, the Compositional type pumpkin pie pigment of good stability.
Claims (4)
1. the preparation method of a pumpkin pie pigment is characterized in that: may further comprise the steps: (1), the oil-in-water emulsifiers of capsanthin with 1～1.5 times of quality mixed, be heated to 50 ℃, stir 30～60min, be incubated standbyly, be called feed liquid one; With quality is that the thickening material normal-temperature dissolution of capsanthin 1/3～1/2 is in distilled water, the quality of distilled water is 1.5～2 times of capsanthin, after aqueous thickener solution is heated to 50 ℃, to wherein adding described feed liquid one, continue to stir 30～60min, be cooled to room temperature, obtain the modification capsanthin of 50 look valencys; (2), the pure water of bixin powder with 3～5 times of quality dissolved fully, add the stablizer that quality is a bixin powder 5～10% again, stir 30～60min, obtain the bixin pigment of 80 look valencys; (3), the pure water of Gardenia Yellow powder with 8～10 times of quality dissolved fully, adding quality is the stablizer of Gardenia Yellow powder 5～10%, stirs 30～60min, obtains the Gardenia Yellow of 10 look valencys; (4), with (1), the Gardenia Yellow of the bixin pigment of the modification capsanthin of 50 look valencys of (2), (3) step gained, 80 look valencys and 10 look valencys is by 25～30: 60～70: 5～10 mass ratioes mix, stirring also is heated to 50 ℃, mix the back and cross the high pressure homogenizer processing, high pressure is 25～35MPa, low pressure is 5～10MPa, and cooling obtains Compositional type pumpkin pie pigment.
2. the preparation method of pumpkin pie pigment according to claim 1 is characterized in that: the oil-in-water emulsifiers in the described step (1) is one or more in sucrose ester, wetting ability Tegin 55G and the tween emulsifier type.
3. the preparation method of pumpkin pie pigment according to claim 1 is characterized in that: the thickening material in the described step (1) is one or more in gum arabic, beta-cyclodextrin and the gelatin.
4. the preparation method of pumpkin pie pigment according to claim 1 is characterized in that: the stablizer in described step (2) and (3) is propylene glycol or glycerine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010615175 CN102127310B (en) | 2010-12-22 | 2010-12-22 | Preparation method of pumpkin pie pigment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010615175 CN102127310B (en) | 2010-12-22 | 2010-12-22 | Preparation method of pumpkin pie pigment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102127310A true CN102127310A (en) | 2011-07-20 |
| CN102127310B CN102127310B (en) | 2013-08-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010615175 Active CN102127310B (en) | 2010-12-22 | 2010-12-22 | Preparation method of pumpkin pie pigment |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775868A (en) * | 2005-11-24 | 2006-05-24 | 山东省科学院生物研究所 | Water dispersion capsorubin mcrocapsule and its preparing method |
| CN1830276A (en) * | 2006-03-10 | 2006-09-13 | 广州市食品工业研究所 | Preparation method of natural colour sesame oil |
| CN101182392A (en) * | 2007-12-21 | 2008-05-21 | 河北晨光天然色素有限公司 | Method for making powdery water-dispersion capsicum red pigment |
| CN101434756A (en) * | 2008-12-18 | 2009-05-20 | 上海染料研究所有限公司 | Water-dispersion type paprica red pigment microcapsule preparation |
| CN101838478A (en) * | 2010-05-27 | 2010-09-22 | 河南中大生物工程有限公司 | Natural pigment composition and preparation method thereof |
-
2010
- 2010-12-22 CN CN 201010615175 patent/CN102127310B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775868A (en) * | 2005-11-24 | 2006-05-24 | 山东省科学院生物研究所 | Water dispersion capsorubin mcrocapsule and its preparing method |
| CN1830276A (en) * | 2006-03-10 | 2006-09-13 | 广州市食品工业研究所 | Preparation method of natural colour sesame oil |
| CN101182392A (en) * | 2007-12-21 | 2008-05-21 | 河北晨光天然色素有限公司 | Method for making powdery water-dispersion capsicum red pigment |
| CN101434756A (en) * | 2008-12-18 | 2009-05-20 | 上海染料研究所有限公司 | Water-dispersion type paprica red pigment microcapsule preparation |
| CN101838478A (en) * | 2010-05-27 | 2010-09-22 | 河南中大生物工程有限公司 | Natural pigment composition and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102127310B (en) | 2013-08-07 |
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