CN110115335A - A kind of formula and extraction process of composite natral green pigment - Google Patents
A kind of formula and extraction process of composite natral green pigment Download PDFInfo
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- CN110115335A CN110115335A CN201810121415.2A CN201810121415A CN110115335A CN 110115335 A CN110115335 A CN 110115335A CN 201810121415 A CN201810121415 A CN 201810121415A CN 110115335 A CN110115335 A CN 110115335A
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- 239000001056 green pigment Substances 0.000 title claims abstract description 36
- 239000002131 composite material Substances 0.000 title claims abstract description 34
- 238000000605 extraction Methods 0.000 title claims abstract description 30
- 238000009472 formulation Methods 0.000 title claims description 20
- 239000000463 material Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013527 bean curd Nutrition 0.000 claims abstract description 14
- 235000011962 puddings Nutrition 0.000 claims abstract description 14
- 239000000341 volatile oil Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 7
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000000126 substance Substances 0.000 claims abstract description 6
- 241001113925 Buddleja Species 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000004062 sedimentation Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 239000000049 pigment Substances 0.000 claims description 39
- 235000013305 food Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 3
- 229910021645 metal ion Inorganic materials 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 239000000919 ceramic Substances 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 239000000284 extract Substances 0.000 abstract description 8
- 238000002845 discoloration Methods 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000005562 fading Methods 0.000 abstract description 4
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical class 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 abstract description 3
- 235000002864 food coloring agent Nutrition 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000001376 precipitating effect Effects 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000000513 Santalum album Species 0.000 description 1
- 235000008632 Santalum album Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000010352 biotechnological method Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000005227 gel permeation chromatography Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000010262 high-speed countercurrent chromatography Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 238000005406 washing Methods 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the formulas and extraction process of a kind of composite natral green pigment, the method for not adding any chemical substance physics extracts composite natral green pigment by medium of clear water from raw material, and solves and be illuminated by the light and colour fading and discoloration problem caused by air oxidation with chlorophyll class marennin in the past.To achieve the goals above, it the invention discloses a kind of formula of composite natral green pigment, is made of following material composition: weight 10% after 35 grams of cape jasmine, 15 grams of butterfly Tofu pudding, 1500 grams of water, Normal juice weight 64%-67%, concentration；15 grams of butterfly Tofu pudding, 35 grams of cape jasmine (or 30 grams of butterflybush flower, 20 grams of butterfly Tofu pudding) are poured into 1500 grams of water, are boiled by fire；It closes the lid and turns fire down and continue to boil 10 minutes, close after fire bored 20 minutes and sieve with 100 mesh sieve；Continue to be boiled with soft fire after boiling to the 1/3 of original volume to thick state with high fire；It is refrigerated in the Ethereal oil bottle for taking net portion to be above fitted into after squeezing into disinfection in piping bag for natural sedimentation at least 60 minutes spare.
Description
Technical field
The present invention relates to edible pigment field, more specifically for, in particular to a kind of composite natral green pigment is matched
Side and extraction process.
Background technique
Natural pigment is the edible pigment obtained by natural resources.Mainly from animal and plant tissue and microorganism (culture)
The pigment of middle extraction, wherein vegetalitas colorant occupies the majority.Natural pigment not only has the function of to food color, moreover, phase
When part natural pigment has physiological activity.
It is edible from the natural pigment of the root of natural plants, stem, leaf, flower, fruit and animal, microorganism etc.
Pigment is known as edible natural pigment, the ratio very little accounted in food from edible pigment from additive amount, generally product, drink
The some thousandths of of material, drinks, cake, candy, medicine etc., ten thousand/it is several even 100,000/several.Although natural pigment is extensive
It is allowed as edible pigment, but various countries are not identical to the definition of natural food colour and license situation, some substances are recognized
It is set to fragrance and non-pigmented, therefore many spices are not identified as pigment.By taking Sweden as an example, which assert turmeric, capsicum, hiding
Safflower and sandalwood not instead of pigment, spice.The alimentary codex of other such as Italy, Holland, Switzerland and states, Norway is all
There is similar regulation.
The exploitation and application of natural pigment (NaturalPigments) have become every profession and trade scientific worker's common concern
Project.Be attempted to obtain natural pigment from various animal and plant resources, while exploring its physiological activity, come alleviate and solve by
Various problems brought by synthetic dyestuff.But since natural pigment color is unstable, it is easy in its use process by various
The influence of factor (such as illumination, temperature, oxidation, pH value, medium polarity, metal ion, additive) and occur fade, discoloration etc.
The variation of aspect, and its coloring effect is influenced, seriously constrain the process that natural pigment replaces synthetic food color.
Natural pigment is typically derived from natural component, such as beet red, grape and capsicum, these food have been obtained extensively
Therefore the recognition and acceptance of big consumer can more obtain the favor of consumer using the natural pigment of these food sources, use
Get up also more safer.It is most of to derive from phytochrome.
For some products due to using natural pigment, appearance has just lacked some artificial factors, therefore closer to natural
Form, to attract more consumers.Nowadays in European Union, natural pigment not only robs the market for accounting for synthetic dyestuff, but also
Also the market for accounting for some pigment extracts is robbed.
Natural food colour can be artificial synthesized by directly extracting, biotechnology production, but it is artificial synthesized with it is biological
Technology production has certain limitation in production application, so current natural food colour is produced with direct extraction method
Based on.Natural food colour need to be extracted in a manner of extracting by different solvents when extracting natural food colour, or
Natural pigment is extracted with the mode of enzymatic hydrolysis, also the method for useful supercritical fluid extraction extracts natural pigment, more useful ultrasonic wave
Extraction method extracts natural pigment.The mode of the natural pigment purifying extracted has a macroreticular resin absorbing method, gel chromatography partition method,
Membrane technology partition method, high-speed countercurrent chromatography.Although there are many extract natural food colour and purifying natural edible pigment
Mode, but not can avoid the work for needing that extraction and purification could be completed by very more chemical reagent auxiliary.Not only set
It is standby to take up a large area at high cost and strongly professional, all unusual height of the human cost and time cost spent.
Alternative edible pigment is very more on the market, not only have it is domestic also have import, but with consumer
Gradually the understanding of diet and healthy relationship is deepened, food-safe attention degree is continuously improved, and follows for more and more
It is naturally no added to like close to for the crowd of the Nature, it is vivid to want to purchase or oneself extract really no added
Natural food colour, to make health delicious food.The formula and extraction process for the composite green pigment that the present invention announces be
A method of no added natural food colour being extracted from natural food materials with the mode of physics, at the same also disclose extraction after
The use reference quantity of natural food colour, the application data in practical baked product.It can not only produce various in riotous profusion more
Color food, more healthy bonus point.
Summary of the invention
To solve above directly to extract that green pigment needs chemical reagent and artificial synthesized green pigment and biotechnology are raw
The problems such as producing the limitation of green pigment, the invention discloses the formulas and extraction process of a kind of composite natral green pigment, no
The method for adding any chemical substance physics extracts composite natral green pigment by medium of clear water from raw material, and solves
It has determined and has been illuminated by the light and colour fading and discoloration problem caused by air oxidation with chlorophyll class marennin in the past.
To achieve the goals above, the invention discloses a kind of formula of composite natral green pigment, by following raw material at
It is grouped as: weight 10% after 35 grams of cape jasmine, 15 grams of butterfly Tofu pudding, 1500 grams of water, Normal juice weight 64%-67%, concentration；
Another material composition composition: 30 grams of butterflybush flower, 20 grams of butterfly Tofu pudding, 1500 grams of water, Normal juice weight 64%-67%,
Weight 10% after concentration.
Points for attention: one is bottle greens for two kinds of formulas, and one is light green colors.
Formula is scientific and reasonable for this, does not add pigment, all using natural food materials, and draws materials conveniently.
The invention also discloses a kind of extraction processes of composite natral green pigment, comprise the steps of:
Pretreatment: sterilizing dark Ethereal oil bottle, after cleaning up Ethereal oil bottle, bottleneck drain well and cleaned downward
Bottle cap of dropper, which is put into togerther in 80 degree of disinfection cabinet, to be sterilized at least 60 minutes, it is ensured that all moisture content evaporating completelies in Ethereal oil bottle.
1) 15 grams of butterfly Tofu pudding, 35 grams of cape jasmine (or 30 grams of butterflybush flower, 20 grams of butterfly Tofu pudding) are poured into 1500 grams of water, greatly
Fire is boiled；
2) it closes the lid and turns fire down and continue to boil 10 minutes, close after fire bored 20 minutes and sieve with 100 mesh sieve；
3) continue to be boiled with soft fire after boiling to the 1/3 of original volume to thick state with high fire；
4) cold in the Ethereal oil bottle for taking net portion to be above fitted into after squeezing into disinfection in piping bag for natural sedimentation at least 60 minutes
It hides spare.
Post-processing: bottleneck, which is wrapped tinfoil and is put into 80 DEG C preheated of oven, sterilize 30 minutes, is covered after cooling down completely
Bottle cap is put into seal box and is finished in stored refrigerated 30 days.Health is paid attention to during use, and trickle irrigation be not infected with any
Raw material, especially cream etc. have the raw material of grease, using finish be immediately placed in refrigerator cold-storage save, especially day heat when
It waits, if it find that having mildew on the silica gel cover expansion of Ethereal oil bottle or dropper, all not be further continued for washing using natural pigment
Clean bottle does disinfection again, extracts composite natral marennin again, sterilizes again, guarantee the quality of pigment.
Points for attention: the raw material place of production must be Bozhou and Yunnan, and the selection of raw material is please in regular pharmacy or shop
Purchase, to guarantee the fresh and quality of food materials.
The extraction process does not add artificial chemistry preparation, does not need professional equipment, simple, easy to learn, practical.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the butterfly Tofu pudding
Juice drains the juice in flower when being sieved, to guarantee the concentration of butterfly Tofu pudding juice.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the container boiled is used
Material be stainless steel, glass, ceramics, do not glue, cannot with aluminium, iron material because metal ion will affect pigment in food materials
Stablize generate color change.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: do not add any
The method of chemical substance physics is extracted from raw material using clear water as medium.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the invention is created
Green pigment be not illuminated by the light and caused by air oxidation colour fading and discoloration problem.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: because making
In the process without addition artificial chemistry preparation, the original flavor of food materials is remained.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the invention is created
Green pigment can avoid because high-temperature heating caused by color change, it is with good stability.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the invention is created
Green pigment preserving type must be 3-5 DEG C stored refrigerated, and using finishing in one month.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: if bored 20
Discovery moisture content did not have food materials before minute, then we are just again plus a part of water, guarantee allows more pigmentolysis to water
In, it is boiled by fire again, and bored 20 minutes.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the weight after sieving
Data are measured less than theoretical weight, when needing to check separation dry and wet food materials, if completely squeeze out Normal juice, or bored
Forget to close fire in the process, continuous heating causes water loss excessive.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the liquid in pot
When body is concentrated to the 1/3 of only original volume, the duration and degree of heating is needed to be grasped, if fire temperature is very high and leaves tens seconds, having very much can
It will can cause to be sticking because of evaporation is too fast.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: in the mistake of precipitating
Preservative film or lid are not covered in journey, prevent the vapor generated in cooling procedure from falling into bowl.
A kind of formula and extraction process of composite natral green pigment as described above, it is characterised in that: the invention is created
Green pigment based on anthocyanidin and carrot class pigment.
Compared with the existing technology, the beneficial effects of the present invention are:
Without using synthetic food color, the safety of food is improved, the production method is simple, easy to learn, practical, materials side
Just, production of being in may be implemented.The method for not adding any chemical substance physics is extracted from raw material using clear water as medium
The technique of composite natral marennin solves chlorophyll class pigment and is illuminated by the light and colour fading and discoloration problem caused by air oxidation.
Specific embodiment
Embodiment
Dark Ethereal oil bottle is sterilized, after cleaning up Ethereal oil bottle, bottleneck drain well and cleaned bottle cap of dropper downward
It is put into togerther in 80 degree of disinfection cabinet and sterilizes at least 60 minutes, it is ensured that all moisture content evaporating completelies in Ethereal oil bottle.By butterfly Tofu pudding
15 grams, 35 grams of cape jasmine (or 30 grams of butterflybush flower, 20 grams of butterfly Tofu pudding) pours into 1500 grams of water and uses electromagnetic oven in stainless-steel pan
(gas burner) is boiled by fire, and the small fire that closes the lid continues to boil 10 minutes, so more soluble Yu Shuizhong of pigment.Heating process middle cover
Upper cover keeps moisture content, has a look the food materials state in pot now；If finding that moisture content does not have overfeeding before bored 20 minutes
Material, then we just add a part of water again, guarantee allows more pigmentolysis into water, is boiled by fire again, and bored 20 minutes,
With 100 mesh dusting covers+filter soy-bean milk filtered through gauze；
Next start to be concentrated composite natral marennin, liquid concentration in pot to only original volume 1/3 when, need
That to be kept close keeps on stove side, and grasps the duration and degree of heating, if fire temperature is very high and has left a little while, even only
Tens seconds, it is more likely that will cause to be sticking because of evaporation is too fast.
It is concentrated to the composite natral marennin of standard weights, we are put into natural sedimentation at least 60 minutes in glass bowl,
Preservative film or lid are not covered during precipitating, prevent the vapor generated in cooling procedure from falling into bowl.It gets
Most net portion is fitted into the dark Ethereal oil bottle squeezed into and disinfected in piping bag above 60 minutes composite natral marennins of precipitating.
Bottleneck, which is wrapped tinfoil and is put into 80 DEG C preheated of oven, to be sterilized 30 minutes, and completely cooling rear cover upper bottle cover is put into seal box
It is finished in stored refrigerated 30 days.
Using finish be immediately placed in refrigerator cold-storage save, especially day heat when, if it find that the silica gel lid of Ethereal oil bottle
There is mildew on son expansion or dropper, all not be further continued for using natural pigment, wash clean bottle does disinfection again, weight
It is new to extract composite natral marennin, it sterilizes again, guarantees the quality of pigment.
The embodiment of the present invention is explained in detail above, but the invention is not limited to above-mentioned embodiment party
Formula, in the knowledge of one skilled in the relevant art, the present invention can also make many variations.It is all for of the invention special
Inside the protection scope of benefit.
Claims (5)
1. a kind of formula and extraction process of composite natral green pigment, it is characterised in that: be made of following material composition: cape jasmine
35 grams, 15 grams of butterfly Tofu pudding, 1500 grams of water, Normal juice weight 64%-67%, weight 10% after concentration.
2. a kind of formula and extraction process of composite natral green pigment, which is characterized in that comprise the steps of:
1) 15 grams of butterfly Tofu pudding, 35 grams of cape jasmine (or 30 grams of butterflybush flower, 20 grams of butterfly Tofu pudding) are poured into 1500 grams of water, high fire is boiled
It opens；
2) it closes the lid and turns fire down and continue to boil 10 minutes, close after fire bored 20 minutes and sieve with 100 mesh sieve；
3) continue to be boiled with soft fire after boiling to the 1/3 of original volume to thick state with high fire；
4) it is refrigerated in the Ethereal oil bottle for taking net portion to be above fitted into after squeezing into disinfection in piping bag for natural sedimentation at least 60 minutes standby
With.
3. the formula and extraction process of a kind of composite natral green pigment according to claim 1, which is characterized in that described
The material of container is stainless steel, glass, ceramics, does not glue, and the material of aluminium, iron cannot be used, because metal ion will affect food materials
Stablizing for middle pigment generates color change.
4. the formula and extraction process of a kind of composite natral green pigment according to claim 1, which is characterized in that described
The method for not adding any chemical substance physics in formula is extracted from raw material using clear water as medium.
5. the formula and extraction process of a kind of composite natral green pigment according to claim 1, which is characterized in that described
Color change caused by green pigment can avoid because of high-temperature heating, it is with good stability.
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| CN201810121415.2A CN110115335A (en) | 2018-02-07 | 2018-02-07 | A kind of formula and extraction process of composite natral green pigment |
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| CN101020788A (en) * | 2007-03-09 | 2007-08-22 | 陈义 | Prepn process of natural botanic food color |
| CN105639548A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院甘蔗研究所 | Preparation method for jelly added with gynura bicolor anthocyanin |
| CN105767867A (en) * | 2016-03-24 | 2016-07-20 | 黄圭鹏 | Colorful steamed buns and preparation method thereof |
| CN105942154A (en) * | 2016-05-17 | 2016-09-21 | 三江县善茶轩工艺品有限公司 | Preparation method of yellow glutinous rice |
| CN107373365A (en) * | 2017-07-14 | 2017-11-24 | 贵州师范大学 | The preparation method of multicolored sisters' rice-pudding |
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2018
- 2018-02-07 CN CN201810121415.2A patent/CN110115335A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4383833A (en) * | 1980-06-20 | 1983-05-17 | Dragoco Gerberding Und Co. Gmbh | Natural edible dye preparation from bean husks giving red shades |
| CN1541554A (en) * | 2003-11-04 | 2004-11-03 | 谭华连 | Colorful rice and method for making |
| CN101020788A (en) * | 2007-03-09 | 2007-08-22 | 陈义 | Prepn process of natural botanic food color |
| CN105639548A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院甘蔗研究所 | Preparation method for jelly added with gynura bicolor anthocyanin |
| CN105767867A (en) * | 2016-03-24 | 2016-07-20 | 黄圭鹏 | Colorful steamed buns and preparation method thereof |
| CN105942154A (en) * | 2016-05-17 | 2016-09-21 | 三江县善茶轩工艺品有限公司 | Preparation method of yellow glutinous rice |
| CN107373365A (en) * | 2017-07-14 | 2017-11-24 | 贵州师范大学 | The preparation method of multicolored sisters' rice-pudding |
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