CN108294227A - A kind of natural green food coloring and preparation method thereof - Google Patents
A kind of natural green food coloring and preparation method thereof Download PDFInfo
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- CN108294227A CN108294227A CN201810313584.6A CN201810313584A CN108294227A CN 108294227 A CN108294227 A CN 108294227A CN 201810313584 A CN201810313584 A CN 201810313584A CN 108294227 A CN108294227 A CN 108294227A
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- food coloring
- water
- gardenia
- natural green
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- 239000000576 food coloring agent Substances 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title description 12
- 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 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000002994 raw material Substances 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 31
- 239000009627 gardenia yellow Substances 0.000 claims abstract description 31
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 30
- 229930195729 fatty acid Natural products 0.000 claims abstract description 30
- 239000000194 fatty acid Substances 0.000 claims abstract description 30
- -1 diglycerine fatty acid ester Chemical class 0.000 claims abstract description 29
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 claims abstract description 27
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims abstract description 27
- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims abstract description 27
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 23
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 23
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 23
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 23
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 23
- 235000013976 turmeric Nutrition 0.000 claims abstract description 23
- 244000008991 Curcuma longa Species 0.000 claims abstract 7
- 239000006185 dispersion Substances 0.000 claims description 44
- 239000000839 emulsion Substances 0.000 claims description 44
- 238000000034 method Methods 0.000 claims description 20
- 238000005516 engineering process Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 241000157835 Gardenia Species 0.000 claims 6
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 240000001972 Gardenia jasminoides Species 0.000 abstract description 21
- 238000005286 illumination Methods 0.000 abstract description 17
- 238000004040 coloring Methods 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 description 39
- 239000000243 solution Substances 0.000 description 32
- 238000002474 experimental method Methods 0.000 description 31
- 239000001056 green pigment Substances 0.000 description 18
- 244000163122 Curcuma domestica Species 0.000 description 16
- 230000001804 emulsifying effect Effects 0.000 description 13
- 239000007864 aqueous solution Substances 0.000 description 12
- 239000000523 sample Substances 0.000 description 12
- 239000000463 material Substances 0.000 description 11
- 239000000872 buffer Substances 0.000 description 9
- 239000007853 buffer solution Substances 0.000 description 9
- 238000013329 compounding Methods 0.000 description 9
- 150000001875 compounds Chemical class 0.000 description 9
- 230000007423 decrease Effects 0.000 description 9
- 238000009288 screen filtration Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- FTOAOBMCPZCFFF-UHFFFAOYSA-N 5,5-diethylbarbituric acid Chemical compound CCC1(CC)C(=O)NC(=O)NC1=O FTOAOBMCPZCFFF-UHFFFAOYSA-N 0.000 description 6
- 238000004737 colorimetric analysis Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 238000005562 fading Methods 0.000 description 6
- 235000002864 food coloring agent Nutrition 0.000 description 6
- 238000012946 outsourcing Methods 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000012085 test solution Substances 0.000 description 5
- 244000111489 Gardenia augusta Species 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 4
- 239000012452 mother liquor Substances 0.000 description 4
- 238000003556 assay Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 229960002319 barbital Drugs 0.000 description 3
- 239000013068 control sample Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 239000012088 reference solution Substances 0.000 description 3
- 238000004088 simulation Methods 0.000 description 3
- HXMWJLVXIHYART-UHFFFAOYSA-M sodium;2-hydroxypropane-1,2,3-tricarboxylic acid;hydroxide;hydrochloride Chemical compound [OH-].[Na+].Cl.OC(=O)CC(O)(C(O)=O)CC(O)=O HXMWJLVXIHYART-UHFFFAOYSA-M 0.000 description 3
- OTNVGWMVOULBFZ-UHFFFAOYSA-N sodium;hydrochloride Chemical compound [Na].Cl OTNVGWMVOULBFZ-UHFFFAOYSA-N 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- PAYRUJLWNCNPSJ-UHFFFAOYSA-N Aniline Chemical compound NC1=CC=CC=C1 PAYRUJLWNCNPSJ-UHFFFAOYSA-N 0.000 description 2
- 239000011280 coal tar Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 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 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- ZIALXKMBHWELGF-UHFFFAOYSA-N [Na].[Cu] Chemical compound [Na].[Cu] ZIALXKMBHWELGF-UHFFFAOYSA-N 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 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 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
Abstract
The present invention provides a kind of natural green food coloring, which is characterized in that the natural green food coloring includes following weight percent raw material：Gardenia Yellow 0.05% 5%, gardenia blue 0.05% 5%, sodium copper chlorophyllin 0.05% 10%, turmeric 0.05% 3%, single, diglycerine fatty acid ester 0.05% 2%, ascorbic acid 0.05% 2%, surplus are water.The strong coloring force of natural green food coloring of the present invention is not easy to be influenced by factors such as PH, temperature, illumination, oxidations.
Description
Technical field
The present invention relates to food coloring technical fields more particularly to a kind of natural green food coloring and preparation method thereof.
Background technology
Food coloring is one kind of pigment, and being used in right amount in food can make food change original face to a certain extent
The food additives of color.The color of food is a key factor of food sensible quality.People are often used when making food
Food coloring.The food coloring used has natural food colour and synthetic food colors two major classes.
Natural food colour is the food coloring obtained by natural resources.Mainly from animal and plant tissue and microorganism
（Culture）The pigment of middle extraction, wherein vegetalitas colorant occupy the majority.Natural pigment not only has the function of to food color, and
And considerable part natural pigment has physiological activity.Synthetic food colors is mostly made using coal tar of raw material, is generally called coal tar pigment
Or this this pigment of aniline dye is bright in colour, strong coloring force, tone is various, of low cost, but some has certain toxicity.
Natural green food coloring is greeny food coloring, presently mainly based on synthetic food colors.It is existing
Natural non-polluted edible pigment stability it is poor, easily influenced and faded or brown stain by factors such as PH, light, hot oxygen.
Invention content
It is poor to solve existing natural non-polluted edible pigment stability, it is easily influenced and is faded by factors such as PH, light, heat, oxygen
Or the technical issues of brown stain, the present invention provide a kind of natural non-polluted edible pigment, improve natural non-polluted edible pigment and stablize
Property reaches pigment and is not easy to be influenced by factors such as light, heat, oxygen and fade or the technique effect of brown stain.
To achieve the above object, it is achieved by following technical solution：
A kind of natural green food coloring, the natural green food coloring include following weight percent raw material：Gardenia Yellow
0.05%-5%, gardenia blue 0.05%-5%, sodium copper chlorophyllin 0.05%-10%, turmeric 0.05%-3%, list, diglycerine fatty acid ester
0.05%-2%, ascorbic acid 0.05%-2%, surplus are water.
Preferably, the natural green food coloring includes following weight percent raw material：Gardenia Yellow 0.1%-3%, cape jasmine
Blue 0.1%-3%, sodium copper chlorophyllin 0.1%-5%, turmeric 0.1%-1%, list, diglycerine fatty acid ester 0.1%-0.5%, ascorbic acid
0.1%-0.5%, surplus are water.
Preferably, the natural green food coloring includes following weight percent raw material：Gardenia Yellow 2%, gardenia blue 2%,
Sodium copper chlorophyllin 3%, turmeric 0.5%, list, diglycerine fatty acid ester 0.3%, ascorbic acid 0.3%, surplus are water；
A kind of production technology of natural green food coloring, the technique include the following steps：
1）Weigh the raw material of following weight percent：Gardenia Yellow 0.05%-5%, gardenia blue 0.05%-5%, sodium copper chlorophyllin
0.05%-10%, turmeric 0.05%-3%, list, diglycerine fatty acid ester 0.05%-2%, ascorbic acid 0.05%-2%, surplus are water；
2）Emulsion dispersion：By raw material Gardenia Yellow, gardenia blue, sodium copper chlorophyllin, turmeric, list, diglycerine fatty acid ester, Vitamin C
Acid, water, 10 ~ 60min of emulsion dispersion；
3）Filtering.
Preferably, the raw material of the weight percent is：Gardenia Yellow 0.1%-3%, gardenia blue 0.1%-3%, chlorophyll copper sodium
Salt 0.1%-5%, turmeric 0.1%-1%, list, diglycerine fatty acid ester 0.1%-0.5%, ascorbic acid 0.1%-0.5%, surplus are water.
Preferably, sieve used in the filtration step is 100 ~ 300 mesh.
Preferably, the emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW,
Treating capacity：0-8T/H, rotating speed：2900r/min, root diameter：150mm.
Preferably, the working method of the emulsion dispersion equipment：Lower suction cycle.
Preferably, the treating capacity：6T/H.
Advantageous effect：
The strong coloring force of natural green food coloring of the present invention, is not easy by PH, temperature（After testing, it can be protected at 105 DEG C
It holds 1h and does not decompose discoloration）, illumination (not brown stain), the factors such as oxidation influence.
Specific embodiment
A kind of preparation of 1 natural green food coloring of embodiment
A kind of preparation of natural green food coloring, including following preparation process：
1）Weigh the raw material of following weight percent：Gardenia Yellow 0.05%, gardenia blue 0.05%, sodium copper chlorophyllin 0.05%, turmeric
0.05%, single, diglycerine fatty acid ester 0.05%, ascorbic acid 0.05%, surplus are water；
2）Emulsion dispersion：By raw material Gardenia Yellow, gardenia blue, sodium copper chlorophyllin, turmeric, list, diglycerine fatty acid ester, Vitamin C
Acid and water, emulsion dispersion 10min；
3）Filtering：It is filtered using 100 mesh screens.
The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, treating capacity：
0.1T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
After the assay was approved up to the natural green food coloring.
Experiment test：
One, PH ranges Detection of Stability
1. PH range Detection of Stability
1.1 method：Common pH range in simulation food：PH range 4-8, with corresponding buffer solution：
（1）Experimental group：The pigment of material rate in embodiment 1, using different PH buffers go out PH be respectively 4.3,5.3,
6.5,6.8,7.6,8.2 experimental group；
（2）Control group 1：Commercially available green pigment identical with mass percent in embodiment 1 makes PH difference using different PH
For 4.3,5.3,6.5,6.8,7.6,8.2 control groups 1；
（3）Control group 2：The solution that the following raw material of mass percent is prepared：Gardenia blue 0.1%, sodium copper chlorophyllin 0.05%, ginger
Huang 0.05%, list, diglycerine fatty acid ester 0.05%, ascorbic acid 0.05%, surplus are water or difference PH buffer solutions, are made
PH is respectively 4.3,5.3,6.5,6.8,7.6,8.2 control group 2.
Emulsion dispersion equipment emulsion dispersion 10min, 100 mesh filter screen filtrations is used to obtain in the sample of three above group
Experiment solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, place
Reason amount：0.1T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Indoor conditions places 15 days respectively, observation state：
Buffer solution：1, citric acid-sodium hydroxide-hydrochloride buffer（PH range 2.2-6.5）；
2, barbital sodium-hydrochloride buffer（PH range 6.8-8.2）.
Standards of grading：With the sample scoring of distilled water Fresh for 10 points；7-9.5 is clarified, and is faded, 5-7 have it is muddy or
Precipitation is faded；5 hereinafter, precipitation, colour fading, discoloration.
2. experimental result
Table 1：
| Ph value ranges | 4.3 | 5.3 | 6.5 | Distilled water 6.8 | 7.6 | 8.2 |
| （Green experiment group）Fresh | 10 | 10 | 10 | 10 | 10 | 10 |
| （Green control group 1）Fresh | 8 | 9 | 10 | 10 | 10 | 10 |
| （Green control group 2）Fresh | 9 | 10 | 10 | 10 | 10 | 9 |
| （Green experiment group）15 days | 8 | 9 | 9.0 | 9.0 | 9 | 8 |
| （Green control sample 1）15 days | 4 | 4 | 5 | 6 | 5 | 5.5 |
| （Green control group 2）15 days | 5 | 5 | 6 | 7 | 6.5 | 6 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary PH stability, PH4.3 ~
8.2 stability is significantly better than commercially available green pigment, and the Gardenia Yellow of this formula is extremely important to the stability of experiment, lacks
The marennin stability of Gardenia Yellow, compounding has significant decline.
Two, high temperature is tested
1. experimental method：
（1）Experimental group：The pigment of material rate, adds water to be configured to experimental group in embodiment 1.
（2）Control group 1：0.3% commercially available green pigment solution of mass percent is configured to using water, at control group 1；
（3）Control group 2：The following solution of material quality percentage：Gardenia blue 0.1%, sodium copper chlorophyllin 0.05%, turmeric
0.05%, single, diglycerine fatty acid ester 0.05%, ascorbic acid 0.05%, surplus are water.
（4）With reference to solution：According to pigment raw material ratio in embodiment 1, it is to be configured to the mother liquor that pigment quality is 0.3%
10 grades of solution, on this basis, be diluted with water to pigment mass percent be 0.03%, 0.06%, 0.09%, 0.12%, 0.15%,
0.18%, the aqueous solution of 0.21%, 0.24%, 0.27% 9 grades, totally 10 grades.
By the sample of above 4 groups use emulsion dispersion equipment emulsion dispersion 10min, 100 mesh, 100 mesh filter screen filtration,
It obtains testing solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power
7.5KW, treating capacity：0.2T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Prepared experimental group, control group 1, control group 2 are put into tool plug test tube, put high-pressure sterilizing pot into, is controlled
105 degree of temperature, after a certain period of time, with the 0.03% of Fresh, 0.06%, 0.09%, 0.12%, 0.15%, 0.18%, 0.21%,
0.24%, 0.27%, 0.3% aqueous solution is compared with colorimetric method.
2. experimental result
Table 2：
| Time | Experimental group（Green） | Control group 1（Outsourcing） | Control group 2 |
| Now match | 10 | 10 | 10 |
| 1 hour | 9.5 | 6 | 7.5 |
| 2 hours | 8.5 | 4 | 6 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary high-temperature stability, in high temperature
Condition stability inferior is significantly better than commercially available green pigment, and the Gardenia Yellow of this formula is extremely important to the stability of experiment, lacks
Few Gardenia Yellow, the marennin stability of compounding have significant decline.
Three, illumination experiment
1. experimental method：
1）Experimental group：The pigment of material rate, adds water to be configured to experimental group in embodiment 1.
（1）Experimental group：The pigment of material rate, adds water to be configured to experimental group in embodiment 1；
（2）Control group 1：Water is used to be configured to mass percent for 0.3% commercially available green pigment solution, at control group 1；
（3）Control group 2：The solution that the following raw material of mass percent is prepared：Gardenia blue 0.1%, sodium copper chlorophyllin 0.05%, ginger
Huang 0.05%, list, diglycerine fatty acid ester 0.05%, ascorbic acid 0.05%, surplus are water；
（4）With reference to solution：According to pigment raw material ratio in embodiment 1, being configured to the mother liquor that pigment mass percent is 0.3% is
10th grade of solution, on this basis, be diluted with water to pigment mass percent be 0.03%, 0.06%, 0.09%, 0.12%,
0.15%, the aqueous solution of 0.18%, 0.21%, 0.24%, 0.27% 9 grades, totally 10 grades.
Emulsion dispersion equipment emulsion dispersion 10min, 100 mesh filter screen filtrations is used to obtain reality in the sample of above 4 groups
Test solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, processing
Amount：0.2T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Experiment condition：It puts experimental group, control group 1, control group 2 into constant temperature lighting box, adjusts intensity of illumination：
12000 Lux compared with the reference solution of Fresh, obtain colour fading grade after a certain period of time.With the 0.03% of Fresh,
0.06%, 0.09%, 0.12%, 0.15%, 0.18%, 0.21%, 0.24%, 0.27%, 0.3% aqueous solution is compared with colorimetric method, and correspondence takes off
Color degree is 10 grades, and 10 be colour-fast, and 9.5 start to fade：
2. experimental result
Table 3：
| Experimental group（Green） | Control group 1（Outsourcing） | Control group 2 | |
| Now match | 10 | 10 | 10 |
| Illumination 24 hours | 9.0 | 6 | 7 |
| Illumination 48 hours | 8.5 | 4.5 | 6 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary light durability, in illumination
Intensity is that 12000 Lux condition stability inferiors are significantly better than commercially available green pigment, and the Gardenia Yellow of this formula is to the steady of experiment
It is qualitative extremely important, lack Gardenia Yellow, the marennin stability of compounding has significant decline.
A kind of preparation of 2 natural green food coloring of embodiment
A kind of preparation of natural green food coloring, including following preparation process：
1）Weigh the raw material of following weight percent：Gardenia Yellow 2%, gardenia blue 2%, sodium copper chlorophyllin 3%, turmeric 0.5%, list,
Diglycerine fatty acid ester 0.3%, ascorbic acid 0.3%, surplus are water；
2）Emulsion dispersion：By raw material Gardenia Yellow, gardenia blue, sodium copper chlorophyllin, turmeric, list, diglycerine fatty acid ester, Vitamin C
Acid and water, emulsion dispersion 20min；
3）Filtering：It is filtered using 200 mesh screens.
The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, treating capacity：
6T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
After the assay was approved up to the natural green food coloring.
Experiment test：
One, PH ranges Detection of Stability
1. PH range Detection of Stability
1.1 method：Common pH range in simulation food：PH range 4-8, with corresponding buffer solution：
（1）Experimental group：The pigment of material rate in embodiment 2, using different PH buffers go out PH be respectively 4.3,5.3,
6.5,6.8,7.6,8.2 experimental group；
（2）Control group 1：Commercially available green pigment identical with mass percent in embodiment 2 makes PH difference using different PH
For 4.3,5.3,6.5,6.8,7.6,8.2 control groups 1；
（3）Control group 2：The solution that the following raw material of mass percent is prepared：Gardenia Yellow 4%, sodium copper chlorophyllin 3%, turmeric
0.5%, single, diglycerine fatty acid ester 0.3%, ascorbic acid 0.3%, surplus are water or difference PH buffer solutions, make PH difference
For 4.3,5.3,6.5,6.8,7.6,8.2 control group 2.
Emulsion dispersion equipment emulsion dispersion 20min, 200 mesh filter screen filtrations is used to obtain in the sample of three above group
Experiment solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, place
Reason amount：6T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Indoor conditions places 15 days respectively, observation state：
Buffer solution：1, citric acid-sodium hydroxide-hydrochloride buffer（PH range 2.2-6.5）；
2, barbital sodium-hydrochloride buffer（PH range 6.8-8.2）.
Standards of grading：With the sample scoring of distilled water Fresh for 10 points；7-9.5 is clarified, and is faded, 5-7 have it is muddy or
Precipitation is faded；5 hereinafter, precipitation, colour fading, discoloration.
2. experimental result
Table 4：
| Ph value ranges | 4.3 | 5.3 | 6.5 | Distilled water 6.8 | 7.6 | 8.2 |
| （Green）Fresh | 10 | 10 | 10 | 10 | 10 | 10 |
| （Green control group 1） | 8 | 9 | 10 | 10 | 10 | 10 |
| （Green control group 2） | 10 | 10 | 10 | 10 | 10 | 10 |
| （Green）15 days | 8.5 | 9 | 9.5 | 9.5 | 9.5 | 9 |
| （Green control sample 1）15 days | 4 | 4 | 5 | 6 | 5 | 5.5 |
| （Green control group 2）15 days | 5 | 6 | 6.5 | 7.5 | 6.0 | 6 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary PH stability, PH4.3 ~
8.2 stability is significantly better than commercially available green pigment, and the gardenia blue of this formula is extremely important to the stability of experiment, lacks
The marennin stability of gardenia blue, compounding has significant decline.
Two, high temperature is tested
1. experimental method：
（1）Experimental group：The pigment of material rate, adds water to be configured to experimental group in embodiment 2.
（2）Control group 1：Water is used to be configured to mass percent for 8.1% commercially available green pigment solution, at control group 1；
（3）Control group 2：The solution that the following raw material of mass percent is prepared：Gardenia Yellow 4%, sodium copper chlorophyllin 3%, turmeric
0.5%, single, diglycerine fatty acid ester 0.3%, ascorbic acid 0.3%, surplus are water.
（4）With reference to solution：According to pigment raw material ratio in embodiment 2, it is configured to the mother that pigment mass percent is 8.1%
Liquid be the 10th grade of solution, on this basis, be diluted with water to pigment mass percent be 0.81%, 1.62%, 2.43%, 3.24%,
4.05%, the aqueous solution of 4.86%, 5.67%, 6.48%, 7.29% 9 grades, totally 10 grades.
Emulsion dispersion equipment emulsion dispersion 20min, 200 mesh filter screen filtrations is used to obtain reality in the sample of above 4 groups
Test solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, processing
Amount：6T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Prepared experimental group, control group 1, control group 2 are put into tool plug test tube, put high-pressure sterilizing pot into, is controlled
105 degree of temperature, after a certain period of time, with the 0.81% of Fresh, 1.62%, 2.43%, 3.24%, 4.05%, 4.86%, 5.67%,
6.48%, 7.29%, 8.1% aqueous solution is compared with colorimetric method.
2. experimental result
Table 5：
| Time | Experimental group（Green） | Control group 1（Outsourcing） | Control group 2 |
| Now match | 10 | 10 | 10 |
| 1 hour | 9.5 | 6 | 7.5 |
| 2 hours | 9.0 | 4 | 7 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary high-temperature stability, in high temperature
Condition stability inferior is significantly better than commercially available green pigment, and the gardenia blue of this formula is extremely important to the stability of experiment, lacks
Few gardenia blue, the marennin stability of compounding have significant decline.
Three, illumination experiment
1. experimental method：
（1）Experimental group：The pigment of material rate, adds water to be configured to experimental group in embodiment 2.
（2）Control group 1：Water is used to be configured to mass percent for 8.1% commercially available green pigment solution, at control group 1；
（3）Control group 2：The solution that the following raw material of mass percent is prepared：Gardenia Yellow 4%, sodium copper chlorophyllin 3%, turmeric
0.5%, single, diglycerine fatty acid ester 0.3%, ascorbic acid 0.3%, surplus are water.
（4）With reference to solution：According to pigment raw material ratio in embodiment 2, it is configured to the mother that pigment mass percent is 8.1%
Liquid be the 10th grade of solution, on this basis, be diluted with water to pigment mass percent be 0.81%, 1.62%, 2.43%, 3.24%,
4.05%, the aqueous solution of 4.86%, 5.67%, 6.48%, 7.29% 9 grades, totally 10 grades.
Emulsion dispersion equipment emulsion dispersion 20min, 200 mesh filter screen filtrations is used to obtain reality in the sample of above 4 groups
Test solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, processing
Amount：6T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Experiment condition：It puts experimental group, control group 1, control group 2 into constant temperature lighting box, adjusts intensity of illumination：
12000 Lux compared with the reference solution of Fresh, obtain colour fading grade after a certain period of time.With the 0.81% of Fresh,
1.62%, 2.43%, 3.24%, 4.05%, 4.86%, 5.67%, 6.48%, 7.29%, 8.1% aqueous solution is compared with colorimetric method, and correspondence takes off
Color degree is 10 grades, and 10 be colour-fast, and 9.5 start to fade：
2. experimental result
Table 6：
| Experimental group（Green） | Control group 1（Outsourcing） | Control group 2 | |
| Now match | 10 | 10 | 10 |
| Illumination 24 hours | 9.5 | 6 | 7.5 |
| Illumination 48 hours | 9.5 | 4.5 | 6.0 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary light durability, in illumination
Intensity is that 12000 Lux condition stability inferiors are significantly better than commercially available green pigment, and the gardenia blue of this formula is to the steady of experiment
It is qualitative extremely important, lack gardenia blue, the marennin stability of compounding has significant decline.
A kind of preparation of 3 natural green food coloring of embodiment
A kind of preparation of natural green food coloring, including following preparation process：
1）Weigh the raw material of following weight percent：Gardenia Yellow 5%, gardenia blue 5%, sodium copper chlorophyllin 10%, turmeric 3%, list, it is double
Fatty acid glyceride 2%, ascorbic acid 2%, surplus are water.
2）Emulsion dispersion：By raw material Gardenia Yellow, gardenia blue, sodium copper chlorophyllin, turmeric, list, diglycerine fatty acid ester resists
Bad hematic acid and water, emulsion dispersion 60min；
3）Filtering：It is filtered using 300 mesh screens.
The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, treating capacity：
8T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
After the assay was approved up to the natural green food coloring.
Experiment test：
One, PH ranges Detection of Stability
1. PH range Detection of Stability
1.1 method：Common pH range in simulation food：PH range 4-8, with corresponding buffer solution：
（1）Experimental group：The pigment of material rate in embodiment 3, using different PH buffers go out PH be respectively 4.3,5.3,
6.5,6.8,7.6,8.2 experimental group；
（2）Control group 1：Commercially available green pigment identical with mass percent in embodiment 3 makes PH difference using different PH
For 4.3,5.3,6.5,6.8,7.6,8.2 control groups 1；
（3）Control group 2：The solution of mass percent the following raw material：Gardenia Yellow 5%, gardenia blue 7%, sodium copper chlorophyllin 10%, ginger
Huang 3%, ascorbic acid 2%, surplus are water.
Or difference PH buffer solutions, make the control group 2 that PH is respectively 4.3,5.3,6.5,6.8,7.6,8.2.
Emulsion dispersion equipment emulsion dispersion 20min, 200 mesh filter screen filtrations is used to obtain in the sample of three above group
Experiment solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, place
Reason amount：8T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Indoor conditions places 15 days respectively, observation state：
Buffer solution：1, citric acid-sodium hydroxide-hydrochloride buffer（PH range 2.2-6.5）；
2, barbital sodium-hydrochloride buffer（PH range 6.8-8.2）.
Standards of grading：With the sample scoring of distilled water Fresh for 10 points；7-9.5 is clarified, and is faded, 5-7 have it is muddy or
Precipitation is faded；5 hereinafter, precipitation, colour fading, discoloration.
2. experimental result
Table 7：
| Ph value ranges | 4.3 | 5.3 | 6.5 | Distilled water 6.8 | 7.6 | 8.2 |
| （Green experiment group）Fresh | 10 | 10 | 10 | 10 | 10 | 10 |
| （Green control group 1）Fresh | 8 | 9 | 10 | 10 | 10 | 10 |
| （Green control group 2）Fresh | 9 | 10 | 10 | 10 | 10 | 9 |
| （Green experiment group）15 days | 8 | 8.5 | 9.0 | 9.0 | 9.0 | 8.5 |
| （Green control sample 1）15 days | 4 | 4 | 5 | 6 | 5 | 5.5 |
| （Green control group 2）15 days | 5 | 6 | 6.5 | 7 | 6.0 | 5.5 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary PH stability, PH4.3 ~
8.2 stability is significantly better than commercially available green pigment, and the list of this formula, and diglycerine fatty acid ester is non-to the stability of experiment
It is often important, lack list, the marennin stability of diglycerine fatty acid ester, compounding has significant decline.
Two, high temperature is tested
1. experimental method：
（1）Experimental group：The pigment of material rate, adds water to be configured to experimental group in embodiment 3.
（2）Control group 1：Water is used to be configured to mass percent for 27% commercially available green pigment solution, at control group 1；
（3）Control group 2：The solution of mass percent the following raw material：Gardenia Yellow 5%, gardenia blue 7%, sodium copper chlorophyllin 10%, ginger
Huang 3%, ascorbic acid 2%, surplus are water.
（4）With reference to solution：According to pigment raw material ratio in embodiment 3, it is configured to the mother liquor that pigment mass percent is 27%
For the 10th grade of solution, on this basis, be diluted with water to pigment mass percent be 2.7%, 5.4%, 8.1%, 10.8%, 13.5%,
16.2%, the aqueous solution of 18.9%, 21.6%, 24.3% 9 grades, totally 10 grades.
Emulsion dispersion equipment emulsion dispersion 60min, 300 mesh filter screen filtrations is used to obtain reality in the sample of above 4 groups
Test solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, processing
Amount：8T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Prepared experimental group, control group 1, control group 2 are put into tool plug test tube, put high-pressure sterilizing pot into, is controlled
105 degree of temperature, after a certain period of time, with the 2.7% of Fresh, 5.4%, 8.1%, 10.8%, 13.5%, 16.2%, 18.9%,
21.6%, 24.3%, 27% aqueous solution is compared with colorimetric method.
2. experimental result
Table 8：
| Time | Experimental group（Green） | Control group 1（Outsourcing） | Control group 2 |
| Now match | 10 | 10 | 10 |
| 1 hour | 9.0 | 6 | 7.0 |
| 2 hours | 8.5 | 4 | 6 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary high-temperature stability, in high temperature
Condition stability inferior is significantly better than commercially available green pigment, and the list of this formula, stability of the diglycerine fatty acid ester to experiment
It is extremely important, lack list, the marennin stability of diglycerine fatty acid ester, compounding has significant decline.
Three, illumination experiment
1. experimental method：
（1）Experimental group：The pigment of material rate, adds water to be configured to experimental group in embodiment 3.
（2）Control group 1：Water is used to be configured to mass percent for 27% commercially available green pigment solution, at control group 1；
（3）Control group 2：The solution of mass percent the following raw material：Gardenia Yellow 5%, gardenia blue 7%, sodium copper chlorophyllin 10%, ginger
Huang 3%, ascorbic acid 2%, surplus are water.
（4）With reference to solution：According to pigment raw material ratio in embodiment 3, it is the 10th to be configured to the mother liquor that pigment quality is 27%
Grade solution, on this basis, be diluted with water to pigment quality be 2.7%, 5.4%, 8.1%, 10.8%, 13.5%, 16.2%, 18.9%,
21.6%, the aqueous solution of 24.3% 9 grades, totally 10 grades.
Emulsion dispersion equipment emulsion dispersion 60min, 300 mesh filter screen filtrations is used to obtain reality in the sample of above 4 groups
Test solution used.The emulsion dispersion is using equipment：High shear homogenizing emulsifying pump（Three-level rotor）, power 7.5KW, processing
Amount：8T/H, rotating speed：2900r/min, root diameter：150mm, working method：Lower suction cycle.
Experiment condition：It puts experimental group, control group 1, control group 2 into constant temperature lighting box, adjusts intensity of illumination：
12000 Lux compared with the reference solution of Fresh, obtain colour fading grade after a certain period of time.With the 2.7% of Fresh,
5.4%, 8.1%, 10.8%, 13.5%, 16.2%, 18.9%, 21.6%, 24.3%, 27% aqueous solution is compared with colorimetric method, corresponding to fade
Degree is 10 grades, and 10 be colour-fast, and 9.5 start to fade：
2. experimental result
Table 9：
| Experimental group（Green） | Control group 1（Outsourcing） | Control group 2 | |
| Now match | 10 | 10 | 10 |
| Illumination 24 hours | 9.5 | 6 | 7.0 |
| Illumination 48 hours | 8.5 | 4.5 | 6.0 |
By the above result shows that, the natural green food coloring that the present invention compounds, have extraordinary light durability, in illumination
Intensity is that 12000 Lux condition stability inferiors are significantly better than commercially available green pigment, and the list of this formula, diglycerine fatty acid ester
It is extremely important to the stability of experiment, lack list, the marennin stability of diglycerine fatty acid ester, compounding has significant decline.
Claims (9)
1. a kind of natural green food coloring, which is characterized in that the natural green food coloring includes following weight percent
Raw material：Gardenia Yellow 0.05%-5%, gardenia blue 0.05%-5%, sodium copper chlorophyllin 0.05%-10%, turmeric 0.05%-3%, list, it is double sweet
Oil and fat acid esters 0.05%-2%, ascorbic acid 0.05%-2%, surplus are water.
2. natural green food coloring according to claim 1, which is characterized in that the natural green food coloring includes following
Weight percent raw material：Gardenia Yellow 0.1%-3%, gardenia blue 0.1%-3%, sodium copper chlorophyllin 0.1%-5%, turmeric 0.1%-1%,
Single, diglycerine fatty acid ester 0.1%-0.5%, ascorbic acid 0.1%-0.5%, surplus are water.
3. natural green food coloring according to claim 2, which is characterized in that the natural green food coloring includes following
Weight percent raw material：Gardenia Yellow 2%, gardenia blue 2%, sodium copper chlorophyllin 3%, turmeric 0.5%, single, diglycerine fatty acid ester
0.3%, ascorbic acid 0.3%, surplus are water.
4. a kind of production technology of natural green food coloring, which is characterized in that the technique includes the following steps：
1）Weigh the raw material of following weight percent：Gardenia Yellow 0.05%-5%, gardenia blue 0.05%-5%, sodium copper chlorophyllin
0.05%-10%, turmeric 0.05%-3%, list, diglycerine fatty acid ester 0.05%-2%, ascorbic acid 0.05%-2%, surplus are water；
2）Emulsion dispersion：By raw material Gardenia Yellow, gardenia blue, sodium copper chlorophyllin, turmeric, list, diglycerine fatty acid ester, Vitamin C
Acid, water, 10 ~ 60min of emulsion dispersion；
3）Filtering.
5. production technology according to claim 4, which is characterized in that the raw material of the weight percent is：Gardenia Yellow 0.1%-
3%, gardenia blue 0.1%-3%, sodium copper chlorophyllin 0.1%-5%, turmeric 0.1%-1%, list, diglycerine fatty acid ester 0.1%-0.5%,
Ascorbic acid 0.1%-0.5%, surplus are water.
6. production technology according to claim 4, which is characterized in that sieve used in the filtration step is 100 ~ 300 mesh.
7. production technology according to claim 4, which is characterized in that the emulsion dispersion is using equipment：High shear homogeneous
Emulsification pump（Three-level rotor）, power 7.5KW, treating capacity：0-8T/H, rotating speed：2900r/min, root diameter：150mm.
8. production technology according to claim 7, which is characterized in that the working method of the emulsion dispersion equipment：Lower suction follows
Ring.
9. production technology according to claim 7, which is characterized in that the treating capacity：6T/H.
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| CN113412905A (en) * | 2021-05-31 | 2021-09-21 | 广州市威伦食品有限公司 | Acid-resistant edible pigment containing sodium copper chlorophyllin and preparation method thereof |
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