CN106234919A - A kind of natural edible melanin and preparation method thereof - Google Patents
A kind of natural edible melanin and preparation method thereof Download PDFInfo
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- CN106234919A CN106234919A CN201610611201.4A CN201610611201A CN106234919A CN 106234919 A CN106234919 A CN 106234919A CN 201610611201 A CN201610611201 A CN 201610611201A CN 106234919 A CN106234919 A CN 106234919A
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- raw material
- natural edible
- gardenia
- melanin
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- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 35
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 34
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 claims abstract description 27
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 26
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 26
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 24
- 239000000940 FEMA 2235 Substances 0.000 claims abstract description 23
- 241000157835 Gardenia Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 19
- -1 diglycerine fatty acid ester Chemical class 0.000 claims abstract description 19
- 229930195729 fatty acid Natural products 0.000 claims abstract description 19
- 239000000194 fatty acid Substances 0.000 claims abstract description 19
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 16
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 16
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 16
- 239000006185 dispersion Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 2
- 240000001972 Gardenia jasminoides Species 0.000 claims 4
- 235000018958 Gardenia augusta Nutrition 0.000 claims 1
- 244000283207 Indigofera tinctoria Species 0.000 claims 1
- 239000000049 pigment Substances 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 14
- 230000007812 deficiency Effects 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 238000010186 staining Methods 0.000 abstract description 3
- 238000004040 coloring Methods 0.000 description 8
- 235000002864 food coloring agent Nutrition 0.000 description 7
- 239000000576 food coloring agent Substances 0.000 description 5
- 238000005286 illumination Methods 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 239000011280 coal tar Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QWVMSYBGKWZIIE-RDFNRINOSA-N Flavochrome Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C1OC2(C)CCCC(C)(C)C2=C1)C=CC=C(/C)C=CC3C(=CCCC3(C)C)C QWVMSYBGKWZIIE-RDFNRINOSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000001055 blue pigment Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000006229 carbon black Substances 0.000 description 1
- 235000019241 carbon black Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- QWVMSYBGKWZIIE-FZKBJVJCSA-N flavochrome Chemical compound O1C2(C)CCCC(C)(C)C2=CC1C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1C(C)=CCCC1(C)C QWVMSYBGKWZIIE-FZKBJVJCSA-N 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical compound C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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 technical field of food additives, specifically disclose a kind of natural edible melanin and preparation method thereof.Described natural edible melanin is made up of the raw material comprising following percentage by weight: be made up of the raw material comprising following percentage by weight: beet red 0.1 ~ 2%；Gardenia Yellow 0.1 ~ 2%；Gardenia blue 2 ~ 5%；Caramel color 50 ~ 70%；Single, diglycerine fatty acid ester 0.1 ~ 1%；Ascorbic acid 0.1 ~ 1%.Described pigment good water solubility, can colour on food during use uniformly；Overcome existing natural edible melanin dissolubility poor, dispersion staining can only be leaned on, anisochromatic deficiency in food.
Description
Technical field
The present invention relates to technical field of food additives, be specifically related to a kind of natural edible melanin and preparation method thereof.
Background technology
Food coloring, is the one of pigment, can be changed original to a certain extent by the made food of people's proper amount of edible
The food additive of color.The color of food is a key factor of food sensible quality.People make often at making food
Use food coloring.The food coloring used has natural food colour and the big class of synthetic food colors two.
Natural food colour is the food coloring obtained by natural resources.Mainly from animal and plant tissue and microorganism
The pigment extracted in (cultivation), wherein vegetalitas coloring agent occupies the majority.Natural pigment not only has to the effect of food color, and
And, considerable part natural pigment has physiologically active.Synthetic food colors is many to be made with coal tar for raw material, is generally called coal tar pigment
Or aniline dye this this pigment is bright in colour, strong coloring force, tone is various, with low cost, but have there is certain toxicity.
Natural edible melanin is the food coloring in black, is presently mainly based on synthetic food colors.Existing
The most of natural black pigment application are plant white carbon blacks, but its water solublity is bad, is by dispersion staining, colours not in food
Uniformly.Further, since lack water miscible natural black pigment, cause the most wayward consumption, thus excess makes
Use pigment.
Summary of the invention
The technical problem to be solved is, in order to overcome above-mentioned deficiency present in prior art, it is provided that a kind of
Natural edible melanin.
Above-mentioned technical problem to be solved by this invention is achieved by the following technical programs:
A kind of natural edible melanin, is made up of the raw material comprising following composition: beet red, Gardenia Yellow, gardenia blue, burnt sugar coloring
Element, list, diglycerine fatty acid ester, ascorbic acid.
Preferably, described natural edible melanin, it is made up of the raw material comprising following percentage by weight: beet red 0.1
~2%；Gardenia Yellow 0.1 ~ 2%；Gardenia blue 2 ~ 5%；Caramel color 50 ~ 70%；Single, diglycerine fatty acid ester 0.1 ~ 1%；Vitamin C
Acid 0.1 ~ 1%.
Beet red is also known as beet red, and beet red pigment is with food beet as raw material, by extracting, separate, concentrating,
The natural pigment being dried.
Gardenia Yellow, calls crocin, is commonly called as Yellow Fructus Gardeniae, belongs to carotenoid series, and it is the xanthein in Fructus Gardeniae, its
Flavochrome composition is the crocin of Pigment of carotenoid family, identical with the crocin in Stigma Croci.
Gardenia blue i.e. gardenia blue natural pigment, with gardenia blue pigment for raw material through the natural pigment of polish.
Caramel color, has another name called caramel, burnt sugar coloring, is that glucide is (such as maltose, sucrose, molasses, Nulomoline, lactose, Fructus Hordei Germinatus
Syrup and the hydrolyzate etc. of starch) the complicated bronzing that is at high temperature dehydrated, decomposes and is polymerized or pitchy mixture,
Some of which is colloid aggregation, is to apply wide half-natural food color.
It is further preferred that the consumption of described beet red accounts for the 0.1 ~ 1% of raw material gross weight；The consumption of described Gardenia Yellow accounts for
The 0.1 ~ 1% of raw material gross weight；The consumption of described gardenia blue accounts for the 2 ~ 4% of raw material gross weight.
Most preferably, the consumption of described beet red accounts for the 0.5% of raw material gross weight；It is total that the consumption of described Gardenia Yellow accounts for raw material
The 0.5% of weight；The consumption of described gardenia blue accounts for the 3.5% of raw material gross weight.
It is further preferred that the consumption of described caramel color accounts for the 50 ~ 60% of raw material gross weight.
Most preferably, the consumption of described caramel color accounts for the 70% of raw material gross weight.
It is further preferred that described natural edible melanin, it is made up of the raw material comprising following percentage by weight: Radix Betae
Red 0.1 ~ 1%；Gardenia Yellow 0.1 ~ 1%；Gardenia blue 2 ~ 4%；Caramel color 50 ~ 60%；Single, diglycerine fatty acid ester 0.1 ~
0.5%；Ascorbic acid 0.1 ~ 0.5%.
Most preferably, described natural edible melanin, it is made up of the raw material comprising following percentage by weight: beet red
0.5%；Gardenia Yellow 0.5%；Gardenia blue 3.5%；Caramel color 60%；Single, diglycerine fatty acid ester 0.5%；Ascorbic acid
0.2%。
The melanic preparation method of above-mentioned natural edible, comprises the steps of:
(1) by raw material beet red, Gardenia Yellow, gardenia blue, caramel color, list, diglycerine fatty acid ester, ascorbic acid mix with water
Close, emulsion dispersion 10 ~ 30min；
(2) filter, the most i.e. obtain described natural edible melanin.
Preferably, described filtration is to filter with 100 ~ 300 eye mesh screens.
Beneficial effect: (1) the invention provides the natural edible melanin of a kind of brand-new formula；(2) of the present invention
Natural edible melanin good water solubility, can colour on food during use uniformly；Overcome existing natural edible melanin
Dissolubility is poor, can only lean on dispersion staining, anisochromatic deficiency in food；(3) the melanic coloring of described natural edible
Power is strong, is susceptible to the factor impacts such as PH, temperature, illumination, oxidation；(4) dissolve due to natural edible melanin of the present invention
Property good, be therefore easily controlled consumption adding during pigment, it is to avoid the situation of Use out of range.
Detailed description of the invention
The present invention is explained further below in conjunction with specific embodiment, but the present invention is not done any type of limit by embodiment
Fixed.
Embodiment 1
Formula: beet red 0.5%；Gardenia Yellow 0.5%；Gardenia blue 3.5%；Caramel color 60%；Single, diglycerine fatty acid ester
0.5%；Ascorbic acid 0.2%；Surplus is water.
Preparation method:
(1) by raw material beet red, Gardenia Yellow, gardenia blue, caramel color, list, diglycerine fatty acid ester, ascorbic acid mix with water
Close, emulsion dispersion 20min；
(2) filter with 120 eye mesh screens, the most i.e. obtain described natural edible melanin.
(after testing at 25 DEG C, the dissolubility in water is natural edible melanin good water solubility described in the present embodiment
24.4g/100g), can colour uniformly on food during use；Additionally, the melanic strong coloring force of described natural edible, it is difficult to
By factor impacts such as PH, temperature (after testing, 1h can be kept at 105 DEG C not decompose variable color), illumination, oxidations.
Embodiment 2
Formula: beet red 1%；Gardenia Yellow 1%；Gardenia blue 4%；Caramel color 50%；Single, diglycerine fatty acid ester 0.1%；Anti-
Bad hematic acid 0.1%；Surplus is water.
Preparation method:
(1) by raw material beet red, Gardenia Yellow, gardenia blue, caramel color, list, diglycerine fatty acid ester, ascorbic acid mix with water
Close, emulsion dispersion 20min；
(2) filter with 120 eye mesh screens, the most i.e. obtain described natural edible melanin.
(after testing at 25 DEG C, the dissolubility in water is natural edible melanin good water solubility described in the present embodiment
20.6g/100g), can colour uniformly on food during use；Additionally, the melanic strong coloring force of described natural edible, it is difficult to
By factor impacts such as PH, temperature (after testing, 1h can be kept at 105 DEG C not decompose variable color), illumination, oxidations.
Embodiment 3
Formula: beet red 0.1%；Gardenia Yellow 0.1%；Gardenia blue 2%；Caramel color 60%；Single, diglycerine fatty acid ester
0.5%；Ascorbic acid 0.5%；Surplus is water.
Preparation method:
(1) by raw material beet red, Gardenia Yellow, gardenia blue, caramel color, list, diglycerine fatty acid ester, ascorbic acid mix with water
Close, emulsion dispersion 20min；
(2) filter with 120 eye mesh screens, the most i.e. obtain described natural edible melanin.
(after testing at 25 DEG C, the dissolubility in water is natural edible melanin good water solubility described in the present embodiment
22.8g/100g), can colour uniformly on food during use；Additionally, the melanic strong coloring force of described natural edible, it is difficult to
By factor impacts such as PH, temperature (after testing, 1h can be kept at 105 DEG C not decompose variable color), illumination, oxidations.
Embodiment 4
Formula: beet red 2%；Gardenia Yellow 2%；Gardenia blue 5%；Caramel color 50%；Single, diglycerine fatty acid ester 0.1%；Anti-
Bad hematic acid 0.1%；Surplus is water.
Preparation method:
(1) by raw material beet red, Gardenia Yellow, gardenia blue, caramel color, list, diglycerine fatty acid ester, ascorbic acid and water are mixed
Close, emulsion dispersion 20min；
(2) filter with 120 eye mesh screens, the most i.e. obtain described natural edible melanin.
(after testing at 25 DEG C, the dissolubility in water is natural edible melanin good water solubility described in the present embodiment
18.8g/100g), can colour uniformly on food during use；Additionally, the melanic coloring of described natural edible
Power is strong, is susceptible to the factor shadows such as PH, temperature (after testing, 1h can be kept at 105 DEG C not decompose variable color), illumination, oxidation
Ring.
Claims (10)
1. a natural edible melanin, it is characterised in that be made up of the raw material comprising following composition: beet red, Gardenia Yellow, Cape jasmine
Son indigo plant, caramel color, list, diglycerine fatty acid ester, ascorbic acid.
Natural edible melanin the most according to claim 1, it is characterised in that by the raw material comprising following percentage by weight
Make: beet red 0.1 ~ 2%；Gardenia Yellow 0.1 ~ 2%；Gardenia blue 2 ~ 5%；Caramel color 50 ~ 70%；Single, diglycerine fatty acid ester
0.1~1%；Ascorbic acid 0.1 ~ 1%.
Natural edible melanin the most according to claim 2, it is characterised in that the consumption of described beet red accounts for raw material gross weight
The 0.1 ~ 1% of amount；The consumption of described Gardenia Yellow accounts for the 0.1 ~ 1% of raw material gross weight；The consumption of described gardenia blue accounts for raw material gross weight
2 ~ 4%.
Natural edible melanin the most according to claim 3, it is characterised in that the consumption of described beet red accounts for raw material gross weight
The 0.5% of amount；The consumption of described Gardenia Yellow accounts for the 0.5% of raw material gross weight；The consumption of described gardenia blue accounts for raw material gross weight
3.5%。
Natural edible melanin the most according to claim 2, it is characterised in that it is total that the consumption of described caramel color accounts for raw material
The 50 ~ 60% of weight.
Natural edible melanin the most according to claim 5, it is characterised in that it is total that the consumption of described caramel color accounts for raw material
The 70% of weight.
Natural edible melanin the most according to claim 2, it is characterised in that by the raw material comprising following percentage by weight
Make: beet red 0.1 ~ 1%；Gardenia Yellow 0.1 ~ 1%；Gardenia blue 2 ~ 4%；Caramel color 50 ~ 60%；Single, diglycerine fatty acid ester
0.1~0.5%；Ascorbic acid 0.1 ~ 0.5%.
Natural edible melanin the most according to claim 7, it is characterised in that by the raw material comprising following percentage by weight
Make: beet red 0.5%；Gardenia Yellow 0.5%；Gardenia blue 3.5%；Caramel color 60%；Single, diglycerine fatty acid ester 0.5%；
Ascorbic acid 0.2%.
9. according to the melanic preparation method of natural edible described in any one of claim 1 ~ 8, it is characterised in that comprise as follows
Step:
(1) by raw material beet red, Gardenia Yellow, gardenia blue, caramel color, list, diglycerine fatty acid ester, ascorbic acid mix with water
Close, emulsion dispersion 10 ~ 30min；
(2) filter, the most i.e. obtain described natural edible melanin.
The melanic preparation method of natural edible the most according to claim 9, described filtration is with 100 ~ 300 mesh sieves
Net filters.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294227A (en) * | 2018-04-10 | 2018-07-20 | 广州市威伦食品有限公司 | A kind of natural green food coloring and preparation method thereof |
| CN108440990A (en) * | 2018-04-10 | 2018-08-24 | 广州市威伦食品有限公司 | A kind of natural red food coloring and preparation method thereof |
| CN108576579A (en) * | 2018-04-10 | 2018-09-28 | 广州市威伦食品有限公司 | A kind of natural yellow food coloring and preparation method thereof |
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