CN106173819A - A kind of food coloring applied on ice rind fiber crops - Google Patents
A kind of food coloring applied on ice rind fiber crops Download PDFInfo
- Publication number
- CN106173819A CN106173819A CN201610609594.5A CN201610609594A CN106173819A CN 106173819 A CN106173819 A CN 106173819A CN 201610609594 A CN201610609594 A CN 201610609594A CN 106173819 A CN106173819 A CN 106173819A
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- China
- Prior art keywords
- fiber crops
- food coloring
- preparation
- raw material
- sodium
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- 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.)
- Pending
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- 239000000835 fiber Substances 0.000 title claims abstract description 24
- 241000283690 Bos taurus Species 0.000 title claims abstract description 15
- 239000000576 food coloring agent Substances 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- KSHPUQQHKKJVIO-UHFFFAOYSA-N [Na].[Zn] Chemical compound [Na].[Zn] KSHPUQQHKKJVIO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000019805 chlorophyllin Nutrition 0.000 claims abstract description 20
- 229940099898 chlorophyllin Drugs 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000003094 microcapsule Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000011701 zinc Substances 0.000 claims abstract description 9
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 9
- 238000006243 chemical reaction Methods 0.000 claims abstract description 7
- 238000005538 encapsulation Methods 0.000 claims abstract description 7
- 238000007127 saponification reaction Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002699 waste material Substances 0.000 claims abstract description 5
- 239000000428 dust Substances 0.000 claims abstract description 4
- 235000009569 green tea Nutrition 0.000 claims abstract description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 abstract description 8
- 230000007547 defect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 239000001056 green pigment Substances 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 101100536808 Tetrahymena thermophila TGP1 gene Proteins 0.000 description 1
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
- 239000011686 zinc sulphate Substances 0.000 description 1
- 235000009529 zinc sulphate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of food coloring, the preparation method of a kind of food coloring applied on ice rind fiber crops is provided, the property of pigment solving to use prior art to prepare is unstable, the defect of dissolubility difference, including following process step: (1) selects low and middle-grade Folium Camelliae sinensis or green tea dust to be raw material；(2) cleaned in clear water by raw material, pulverize, alcohol steep, sucking filtration waste obtain lixiviating solution；(3) lixiviating solution is carried out saponification；(4) acidifying, de-magging；(5) zinc generation reaction；(6) salt is become；(7) microcapsule wall material is prepared；(8) micro encapsulation: the microcapsule wall material of sodium zinc chlorophyllin and step (7) that step (6) is prepared by weight=1:20～30 mixes, homogenizing 12～18min under 15～20MPa, then at 150～160 DEG C, it is spray-dried, i.e. obtains the microencapsulated products of powder.
Description
Technical field
The present invention relates to a kind of food coloring, particularly relate to a kind of food coloring applied on ice rind fiber crops.
Background technology
Fiber crops are a kind of leisure fooies made for primary raw material with glutinous rice flour, because of the viscoelasticity of its uniqueness and waxy refreshing
Sliding mouthfeel is loved by the people.It is the grain of rice that will cook, the while hot group of being pounded that traditional fiber crops make, and the most directly helps
Eat with peanut powder, Icing Sugar, or the faric fiber crops making various local flavor, taste change is various.Now fructus zizaniae caduciflorae occurs the most
The products such as fiber crops, Semen setariae fiber crops, Folium Artemisiae Argyi fiber crops, numb, the numb ice cream of chocolate.Fiber crops itself can also regard stuffing material simultaneously
Use, such as fiber crops cake, pitted skin bag.And the skin kind of fiber crops is the most more, the most appetizing ice rind fiber crops, its skin material is former
Material component is generally glutinous rice flour, clear powder, Oryza glutinosa powder, sugar, fresh milk and pigment composition.
Existing pigment usually uses synthetic, and unfavorable health, along with the increase of consumer health's consciousness, sky
So pigment food color is slowly born, but existing nature strength method is complex, and extraction efficiency is relatively low.
Tea Green Pigment is the important component in series tea pigment, and its bulk composition is chlorophyll.Tea Green Pigment includes liposoluble
Property Tea Green Pigment and water soluble tea marennin two kinds.Fat-soluble Tea Green Pigment is with chlorophyll for pigment bulk composition, possibly together with
Large number of biological active substance, such as tea polyphenols, aminoacid, caffeine, vitamin and various trace element.Water soluble tea marennin master
Sodium copper chlorophllin to be included (TGP1) and sodium zinc chlorophyllin (TGP2).
Traditional its preparation technology of Folium Camelliae sinensis sodium zinc chlorophyllin is generally: tea fresh leaves → pretreatment → tea-leaf power → extraction
(ethanol) → sucking filtration waste → lixiviating solution → saponification (NaOH) → decompression recycling ethanol → extraction (petroleum ether) → saponification liquor → acid
Change → phoeophorbide → zinc generation reaction (ZnSO4) → zinc is for product: zinc CHLOROPHYLLINE → dissolving (ethanol) → one-tenth salt (NaOH) →
Sucking filtration is dried → Folium Camelliae sinensis sodium zinc chlorophyllin, uses its dissolubility of sodium zinc chlorophyllin that traditional preparation technology prepares with stable
Performance is the most relatively common.
Summary of the invention
Therefore, for above content, the present invention provides the preparation method of a kind of food coloring applied on ice rind fiber crops,
The property of pigment solving to use prior art to prepare is unstable, the defect of dissolubility difference.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions: a kind of applies on ice rind fiber crops
The preparation method of food coloring, including following process step:
(1) selection of raw material: selecting low and middle-grade Folium Camelliae sinensis or green tea dust is raw material；
(2) cleaned in clear water by raw material, pulverize, alcohol steep, sucking filtration waste obtain lixiviating solution；
(3) lixiviating solution is carried out saponification: using concentration is the sodium hydroxide solution of 1～3%, 80～85 DEG C of water-baths 90～
95min；
(4) acidifying, de-magging；
(5) zinc generation reaction: using mass concentration is the ZnSO of 20%4Solution, pH value be 2～2.2, temperature be 80～85
DEG C solution in react 100～110min；
(6) salt is become: reacting with sodium hydroxide, sucking filtration is dried again, and obtains sodium zinc chlorophyllin, i.e. core；
(7) prepare microcapsule wall material: weigh a certain amount of Rhizoma amorphophalli rubber powder, add distilled water heating for dissolving, water bath with thermostatic control 30
～35min, add sodium alginate emulsifying agent, continue stirring 30～35min；
(8) micro encapsulation: sodium zinc chlorophyllin step (6) prepared and the microcapsule wall material of step (7) are by weight
=1:20～30 mixing, homogenizing 12～18min under 15～20MPa, then at 150～160 DEG C, it is spray-dried, to obtain final product
Microencapsulated products to powder.
Further improve and be: the ethanol mass concentration used by step (2) alcohol steep is 95%.
Further improve and be: in step (8), sodium zinc chlorophyllin and microcapsule wall material by weight=1:25 mixes.
Further improve and be: the Rhizoma amorphophalli rubber powder of step (7) can replace with maltodextrin.
By using preceding solution, the invention has the beneficial effects as follows: the present invention applies the food on ice rind fiber crops
With the preparation method of pigment, including the preparation of sodium zinc chlorophyllin, the preparation of microcapsule wall material and sodium zinc chlorophyllin is micro-
Encapsulated, in the preparation process of sodium zinc chlorophyllin, by saponification process and zinc for the adjustment of process parameter so that
Its preparation efficiency is higher, and the sodium zinc chlorophyllin purity salt obtained is the highest, by by sodium zinc chlorophyllin micro encapsulation so that leaf
Verdazulene zinc sodium salt is not easy to receive illumination and the impact of temperature, and performance is relatively stable, and storage is relatively long, is applied on ice rind fiber crops
Time, the material easily dissolving microcapsule wall material can be added in ice rind fiber crops, make core sodium zinc chlorophyllin slowly be discharged.
Detailed description of the invention
Describe embodiments of the present invention in detail below with reference to specific embodiment, whereby how the present invention is applied skill
Art means solve technical problem, and the process that realizes reaching technique effect can fully understand and implement according to this.
If not specializing, the conventional hands that the technological means employed in embodiment is well known to those skilled in the art
Section, the reagent used and product are also available commercial.The source of agents useful for same, trade name and be necessary to list it
Constituent person, all indicates when occurring first.
Embodiments of the invention are:
A kind of preparation method of the food coloring applied on ice rind fiber crops, including following process step:
(1) selection of raw material: selecting low and middle-grade Folium Camelliae sinensis or green tea dust is raw material；
(2) cleaned in clear water by raw material, pulverize, alcohol steep, sucking filtration waste obtain lixiviating solution；
(3) lixiviating solution is carried out saponification: using concentration is the sodium hydroxide solution of 2%, at 80 DEG C of water-bath 90min；
(4) acidifying, de-magging；
(5) zinc generation reaction: using mass concentration is the ZnSO of 20%4Solution, pH value be 2, temperature be the solution of 80 DEG C
Middle reaction 100min；
(6) salt is become: reacting with sodium hydroxide, sucking filtration is dried again, and obtains sodium zinc chlorophyllin, i.e. core；
(7) prepare microcapsule wall material: weigh a certain amount of Rhizoma amorphophalli rubber powder, add distilled water heating for dissolving, water bath with thermostatic control
30min, adds sodium alginate emulsifying agent, continues stirring 30min；
(8) micro encapsulation: sodium zinc chlorophyllin step (6) prepared and the microcapsule wall material of step (7) are by weight
=1:25 mixes, and homogenizing 12min under 15MPa then at 150 DEG C, is spray-dried, i.e. obtains the micro encapsulation of powder
Product.
Wherein, in the present invention, the Rhizoma amorphophalli rubber powder of step (7) can replace with maltodextrin, sodium hydroxide solution in step (3)
Concentration is 1～3%, in 80～85 DEG C of water-baths 90～95min；During zinc generation reaction: pH value is 2～2.2, temperature is 80～85 DEG C
Solution in react 100～110min；During micro encapsulation: sodium zinc chlorophyllin and the weight ratio=1:20～30 of microcapsule wall material
Mixing, homogenizing 12～18min under 15～20MPa, then at 150～160 DEG C, in above parameter area, all can realize this
Bright purpose.
Described above, only utilize the embodiment of this origination techniques content, any those skilled in the art to use this wound
Make modification, the change done, all belong to the scope of the claims that this creation is advocated, and be not limited to those disclosed embodiments.
Claims (4)
1. the preparation method of the food coloring applied on ice rind fiber crops, it is characterised in that include following process step:
(1) selection of raw material: selecting low and middle-grade Folium Camelliae sinensis or green tea dust is raw material；
(2) cleaned in clear water by raw material, pulverize, alcohol steep, sucking filtration waste obtain lixiviating solution；
(3) lixiviating solution is carried out saponification: using concentration is the sodium hydroxide solution of 1～3%, 80～85 DEG C of water-baths 90～
95min；
(4) acidifying, de-magging；
(5) zinc generation reaction: using mass concentration is the ZnSO of 20%4Solution, pH value be 2～2.2, temperature be 80～85 DEG C
Solution reacts 100～110min；
(6) salt is become: reacting with sodium hydroxide, sucking filtration is dried again, and obtains sodium zinc chlorophyllin, i.e. core；
(7) prepare microcapsule wall material: weigh a certain amount of Rhizoma amorphophalli rubber powder, add distilled water heating for dissolving, water bath with thermostatic control 30～
35min, adds sodium alginate emulsifying agent, continues stirring 30～35min；
(8) micro encapsulation: sodium zinc chlorophyllin step (6) prepared and the microcapsule wall material of step (7) are by weight=1:
20～30 mixing, homogenizing 12～18min under 15～20MPa, then at 150～160 DEG C, it is spray-dried, i.e. obtains powder
The microencapsulated products of powder.
The preparation method of the food coloring applied on ice rind fiber crops the most according to claim 1, it is characterised in that: step
(2) the ethanol mass concentration used by alcohol steep is 95%.
The preparation method of the food coloring applied on ice rind fiber crops the most according to claim 2, it is characterised in that: step
(8), in, sodium zinc chlorophyllin and microcapsule wall material mix by weight=1:25.
The preparation method of the food coloring applied on ice rind fiber crops the most according to claim 3, it is characterised in that: step
(7) Rhizoma amorphophalli rubber powder can replace with maltodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610609594.5A CN106173819A (en) | 2016-07-29 | 2016-07-29 | A kind of food coloring applied on ice rind fiber crops |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610609594.5A CN106173819A (en) | 2016-07-29 | 2016-07-29 | A kind of food coloring applied on ice rind fiber crops |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173819A true CN106173819A (en) | 2016-12-07 |
Family
ID=57496811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610609594.5A Pending CN106173819A (en) | 2016-07-29 | 2016-07-29 | A kind of food coloring applied on ice rind fiber crops |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173819A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107858860A (en) * | 2017-10-19 | 2018-03-30 | 福建省晋江优兰发纸业有限公司 | A kind of application process of retention adhesive in high-strength tissue paper |
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| CN101181042A (en) * | 2007-11-23 | 2008-05-21 | 中华全国供销合作总社南京野生植物综合利用研究院 | Vegetable condensed juice prepared using vegetable leaf and preparation method thereof |
| CN101243858A (en) * | 2008-03-07 | 2008-08-20 | 深圳职业技术学院 | Method of preparing edible essence microcapsule of konjak glue |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
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