CN110713751A - Safe edible printing ink for printing on surfaces of foods and medicines and preparation method thereof - Google Patents
Safe edible printing ink for printing on surfaces of foods and medicines and preparation method thereof Download PDFInfo
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- CN110713751A CN110713751A CN201911151601.1A CN201911151601A CN110713751A CN 110713751 A CN110713751 A CN 110713751A CN 201911151601 A CN201911151601 A CN 201911151601A CN 110713751 A CN110713751 A CN 110713751A
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D11/00—Inks
- C09D11/02—Printing inks
- C09D11/14—Printing inks based on carbohydrates
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D11/00—Inks
- C09D11/02—Printing inks
- C09D11/03—Printing inks characterised by features other than the chemical nature of the binder
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D11/00—Inks
- C09D11/02—Printing inks
- C09D11/03—Printing inks characterised by features other than the chemical nature of the binder
- C09D11/033—Printing inks characterised by features other than the chemical nature of the binder characterised by the solvent
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
- C09D11/00—Inks
- C09D11/02—Printing inks
- C09D11/03—Printing inks characterised by features other than the chemical nature of the binder
- C09D11/037—Printing inks characterised by features other than the chemical nature of the binder characterised by the pigment
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Abstract
The invention discloses safe edible printing ink for printing on the surfaces of food and medicine, which comprises a binder, color paste, a solvent, a plasticizing humectant, a dispersing agent, a preservative and a toughening agent; the preservative and the toughening agent are citric acid from orange peel; the color paste is color paste derived from vegetables or color paste prepared from anthocyanin; the connecting material is a mixture of starch and vegetable gum; the solvent is deionized water; the plasticizing humectant is glycerin; the dispersing agent is polyethylene glycol; the cross-linking agent is calcium chloride and/or adipic acid. The printing ink for the surfaces of the food and the medicine, provided by the invention, has the advantages of effective corrosion prevention, toughening, higher edible safety level and more stable performance; meanwhile, the invention also discloses a preparation method of the edible ink, the method is easy to operate, and the prepared ink product is stable.
Description
Technical Field
The invention belongs to the technical field of food printing materials, and relates to a formula and a manufacturing process of safe edible ink for printing on the surfaces of food and medicine.
Background
With the improvement of the awareness of food safety level, the requirements for packaging food and medicine and printing ink used on food are more and more strict. However, although the traditional ink has good printing adhesion effect, the traditional ink contains unsafe components or chemical synthetic components for human bodies. The printing ink printed on the surface of food or medicine has all the components with edibility, and all the components are mixed without chemical change and harm to human body.
Such as patterns printed on the surface of biscuits, snacks, chocolates, fruits, trademarks or marks printed on the surface of drugs or capsules, trace the traceability of the drugs.
At present, the production technology of edible ink directly applied to the surface printing of food and medicine is not mature, only a few products can be printed on the surface of food and medicine in the market, and certain defects are also existed, such as: the color is monotonous, the color saturation is not enough, the uniformity and the pattern definition are not enough, and the food safety is not high.
The traditional edible ink is usually natural toner, edible colloid is added, vegetable oil, animal oil and water are mixed to be used as a solvent, and auxiliary agents are added to stabilize a system. At present, some edible printing ink has the defects of unsafe components, insufficient green degree, high safety level of mixed food, corrosion resistance loss, large brittleness and easy cracking of the surface.
Chinese patent CN107033663A discloses an edible ink and a preparation method thereof, and particularly discloses an edible connecting agent, an edible auxiliary agent, an edible pigment and a bactericide, wherein the bactericide is one or more of ginger juice, onion juice or garlic juice. By using the technical scheme, the edible ink can be prepared, but the edible ink is lack of an antiseptic function, even if the bactericide has a certain bactericidal effect, the edible safety of the ink is affected due to the fact that the juice of the bactericide is oxidized quickly and bacteria breed, and on the other hand, the bactericide is not further processed due to the existence of secondary biochemical compounds, so that the smell of the edible ink is affected. Chinese patent CN108017949A discloses an edible ink, which comprises a combination resin, a combination solvent, an edible pigment, and an auxiliary agent, wherein the auxiliary agent comprises an antioxidant preservative, specifically sodium ascorbate, which is a pharmaceutical synthetic compound, and although it is more stable than vitamin C, it is not preferred to use it as a chemically synthetic antioxidant.
Chinese patent CN101709184B discloses an antibacterial ink, and specifically discloses that a dilute acid solution with chitosan as a binder is added into the raw material of the ink, and the solution plays a role in inhibiting the reproduction of microorganisms in addition to the advantages brought by the property of chitosan, and plays a role in resisting and inhibiting bacteria. The Chinese document 'Chinese food additive' discloses the preparation and research of a chitosan-citric acid compound, and specifically introduces a synthetic preparation method of the compound, but the chitosan-citric acid compound is only prepared in relevant aspects, is not applied to the specific food field, and simultaneously overcomes the possible technical difficulties.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the printing ink for printing the surfaces of the food and the medicine, which has the advantages of effective corrosion resistance, toughening, higher edible safety level and more stable performance; meanwhile, the invention also provides a preparation method of the ink, the method has strong operability, and the prepared ink product is stable.
The invention provides safe edible printing ink for printing on the surfaces of food and medicine, which comprises a connecting material, color paste, a solvent, a plasticizing humectant, a dispersing agent, a preservative and a toughening agent.
Optionally, the preservative and toughening agent is citric acid derived from orange peel; the color paste is color paste derived from vegetables or color paste prepared from anthocyanin; the connecting material is a mixture of starch and vegetable gum; the solvent is deionized water; the plasticizing humectant is glycerin; the dispersing agent is polyethylene glycol; the cross-linking agent is calcium chloride and/or adipic acid.
Optionally, the toughening agent is a chitosan-citric acid complex.
Optionally, the preservative further comprises a flavone derived from orange peel.
Alternatively, 100 parts of starch; 13-30 parts of vegetable gum; 37-47 parts of color paste; 7-10 parts of a toughening agent; 8-12 parts of a preservative; 600 portions of deionized water and 1000 portions of deionized water; 40-60 parts of glycerol; 7-10 parts of polyethylene glycol; 17-20 parts of calcium chloride and/or adipic acid.
Optionally, the vegetable gum is one or any combination of gum arabic, xanthan gum, pectin.
The invention also discloses a preparation method of the safe edible ink for printing on the surfaces of food and medicine, which comprises the following steps:
s1, mixing 100 parts of starch connecting material with 40-60 parts of glycerol, adding the mixture into a three-roll grinder, grinding and plasticizing, adding 500 parts of water of 300-;
s2, taking 13-30 parts of vegetable gum, adding 300-500 parts of water, stirring and dissolving in a stainless steel stirring container at 90-100 ℃ for 30-60 minutes to obtain a solution B;
s3, mixing the solution A and the solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, sequentially adding 37-47 parts of color paste, 7-10 parts of toughening agent, 8-12 parts of preservative, 7-10 parts of dispersing agent and 17-20 parts of cross-linking agent at the temperature of 40-60 ℃ and the stirring speed of 700 revolutions per minute, and randomly mixing until the mixture is completely and uniformly mixed to prepare the edible ink.
Optionally, the toughening agent comprises 2 parts by weight: 1 and chitosan, wherein the citric acid is lemon liquid derived from orange peel.
Optionally, mixing the raw materials in parts by weight of 1: and (3) carrying out vacuum distillation, concentration and extraction on 1-5 crushed purple cabbage and water at 80 ℃ to obtain the color paste.
Optionally, mixing the raw materials in parts by weight of 1: and 2-3, distilling and concentrating the crushed orange peel and water at 80 ℃ in vacuum to extract the crushed orange peel and the water to obtain a toughening agent and a preservative solution.
The technical scheme of the invention has the following advantages:
the edible printing ink comprises a binder of a mixture of starch and vegetable gum, pure plant-extracted color paste, a flexibilizer, a preservative, a solvent, glycerol, polyethylene glycol and calcium chloride (or adipic acid).
The preservative and toughening liquid is derived from an orange peel extracting solution, the main active ingredient of the preservative and toughening liquid is citric acid, research can be carried out to obtain the preservative and toughening liquid, the citric acid can improve the toughness of starch, the starch and glycerol are mixed and can be grafted for toughening, and more preferably, the viscosity of the ink is further increased while the toughness of the starch is improved by the prepared chitosan-citric acid compound, but the viscosity is basically wet and slightly viscous, and the chitosan-citric acid compound has an excellent effect on the increase of the adhesiveness and the wear resistance of the ink on food and medicines. In addition, the citric acid and the flavone from the orange peel synergistically act to prevent the ink from being oxidized, so that the stability of the ink is improved, and meanwhile, the anthocyanin also improves the stability of the ink to a certain extent and is not easy to deteriorate.
Drawings
FIG. 1 is a graph showing the effects obtained by the method of the present invention.
Detailed Description
Example 1
S1, taking 100 parts of starch, adding 40 parts of glycerol, grinding and plasticizing; adding 300 parts of water, stirring and pasting for 30 minutes at 100 ℃ to obtain solution A;
s2, taking 30 parts of vegetable gum, adding 500 parts of water, stirring and dissolving at the temperature of 90 ℃ for 60 minutes to obtain a solution B;
s3, mixing the obtained solution A and the obtained solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, then sequentially adding 37 parts of color paste, 7 parts of self-made toughening agent, 8 parts of self-made preservative solution, 10 parts of dispersing agent polyethylene glycol, 10 parts of cross-linking agent calcium chloride and 7.5 parts of adipic acid at the temperature of 40 ℃ at the stirring speed of 700 revolutions per minute, and stirring until the mixture is completely and uniformly mixed to prepare the edible ink.
Wherein, the color paste is extracted from the purple cabbage, and the method comprises the following specific steps: distilling and extracting, namely adopting a rotary evaporator, taking water as a solvent, and carrying out vacuum distillation, concentration and extraction on the crushed purple cabbage at the temperature of 80 ℃.
Wherein, the toughening agent and the preservative solution are extracted by distillation, a rotary evaporator is adopted, water is used as a solvent, the cracked orange peel is extracted by vacuum distillation and concentration at the temperature of 80 ℃, and the extracting solution and the chitosan are extracted by a distillation method according to the weight ratio of 2: 1 part by weight of the chitosan-citric acid complex is slowly stirred to prepare the chitosan-citric acid complex.
Detection method
(1) The color of the ink is detected according to GB/T14624.1-93 ink color detection method, and the surface color of the sample is consistent with that of the standard sample. The observation conditions were observed under the conditions for observing color specified in CY/3-1991 color evaluation illumination and observation conditions. As shown in fig. 1. The effect of the ink is shown.
(2) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.23.
(3) The fineness was 14 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(4) The fluidity of the ink was measured to be 25mm according to GB/T14624.3-93 "test method for fluidity of ink".
(6) The ink viscosity was measured according to GB/T14624.5-93 "ink viscosity test method" and found to be 10.
(6) The ink coloring power was measured to be 97% in accordance with GB/T14624.2-93 "ink coloring power test method".
Example 2
S1, taking 100 parts of starch, adding 30 parts of glycerol, grinding and plasticizing; adding 300 parts of water, stirring and pasting for 30 minutes at 100 ℃ to obtain solution A;
s2, taking 40 parts of vegetable gum, adding 300 parts of water, stirring and dissolving at the temperature of 90 ℃ for 60 minutes to obtain a solution B;
s3, mixing the obtained solution A and the obtained solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, then sequentially adding 47 parts of color paste, 10 parts of self-made toughening agent, 12 parts of self-made preservative solution, 7 parts of dispersing agent polyethylene glycol, 10 parts of cross-linking agent calcium chloride and 10 parts of adipic acid at the temperature of 40 ℃ at the stirring speed of 700 revolutions per minute, and stirring until the mixture is completely and uniformly mixed to prepare the edible ink.
Wherein, the color paste is extracted from the purple cabbage, and the method comprises the following specific steps: distilling and extracting, namely adopting a rotary evaporator, taking water as a solvent, and carrying out vacuum distillation, concentration and extraction on the crushed purple cabbage at the temperature of 80 ℃.
Wherein, the toughening agent and the preservative solution are extracted by distillation, a rotary evaporator is adopted, water is used as a solvent, the cracked orange peel is extracted by vacuum distillation and concentration at the temperature of 80 ℃, and the extracting solution and the chitosan are extracted by a distillation method according to the weight ratio of 2: 1 part by weight of the chitosan-citric acid complex is slowly stirred to prepare the chitosan-citric acid complex.
Detection method
(1) The color of the ink is detected according to GB/T14624.1-93 ink color detection method, and the surface color of the sample is consistent with that of the standard sample. The observation conditions were observed under the conditions for observing color specified in CY/3-1991 color evaluation illumination and observation conditions.
(2) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.21.
(3) The fineness was 15 μm as determined by the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(4) The fluidity was measured to be 23mm according to GB/T14624.3-93 "test method for fluidity of ink".
(5) The ink viscosity was measured according to GB/T14624.5-93 "ink viscosity test method" and found to be 11.
(6) The ink coloring power was measured to be 96% according to GB/T14624.2-93 "ink coloring power test method".
Example 3
S1, taking 100 parts of starch, adding 60 parts of glycerol, grinding and plasticizing; adding 600 parts of water, stirring and pasting for 30 minutes at 100 ℃ to obtain solution A;
s2, taking 35 parts of vegetable gum, adding 400 parts of water, stirring and dissolving at the temperature of 90 ℃ for 60 minutes to obtain a solution B;
s3, mixing the obtained solution A and the obtained solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, then sequentially adding 47 parts of color paste, 8 parts of self-made toughening agent, 10 parts of self-made preservative solution, 8 parts of dispersing agent polyethylene glycol, 10 parts of cross-linking agent calcium chloride and 7 parts of adipic acid at the temperature of 40 ℃ at the stirring speed of 700 revolutions per minute, and stirring until the mixture is completely and uniformly mixed to prepare the edible ink.
Wherein, the color paste is extracted from the purple cabbage, and the method comprises the following specific steps: distilling and extracting, namely adopting a rotary evaporator, taking water as a solvent, and carrying out vacuum distillation, concentration and extraction on the crushed purple cabbage at the temperature of 80 ℃.
Wherein, the toughening agent and the preservative solution are extracted by distillation, a rotary evaporator is adopted, water is used as a solvent, the cracked orange peel is extracted by vacuum distillation and concentration at the temperature of 80 ℃, and the extracting solution and the chitosan are extracted by a distillation method according to the weight ratio of 2: 1 part by weight of the chitosan-citric acid complex is slowly stirred to prepare the chitosan-citric acid complex.
Detection method
(1) The color of the ink is detected according to GB/T14624.1-93 ink color detection method, and the surface color of the sample is consistent with that of the standard sample. The observation conditions were observed under the conditions for observing color specified in CY/3-1991 color evaluation illumination and observation conditions.
(2) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.19.
(3) The fineness was 16 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(4) The fluidity of the ink was measured to be 25mm according to GB/T14624.3-93 "test method for fluidity of ink".
(5) The ink viscosity was measured according to GB/T14624.5-93 "ink viscosity test method" and found to be 11.
(6) The ink coloring power was measured to be 98% in accordance with GB/T14624.2-93 "ink coloring power test method".
Example 4
S1, taking 100 parts of starch, adding 50 parts of glycerol, grinding and plasticizing; adding 500 parts of water, stirring and pasting for 30 minutes at 100 ℃ to obtain solution A;
s2, taking 38 parts of vegetable gum, adding 500 parts of water, stirring and dissolving at the temperature of 90 ℃ for 60 minutes to obtain a solution B;
s3, mixing the obtained solution A and the obtained solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, then sequentially adding 47 parts of color paste, 9 parts of self-made toughening agent, 11 parts of self-made preservative solution, 8 parts of dispersing agent polyethylene glycol, 10 parts of cross-linking agent calcium chloride and 7 parts of adipic acid at the temperature of 40 ℃ at the stirring speed of 700 revolutions per minute, and stirring until the mixture is completely and uniformly mixed to prepare the edible ink.
Wherein, the color paste is extracted from the purple cabbage, and the method comprises the following specific steps: distilling and extracting, namely adopting a rotary evaporator, taking water as a solvent, and carrying out vacuum distillation, concentration and extraction on the crushed purple cabbage at the temperature of 80 ℃.
Wherein, the toughening agent and the preservative solution are extracted by distillation, a rotary evaporator is adopted, water is used as a solvent, and the crushed orange peel is distilled, concentrated and extracted in vacuum at the temperature of 80 ℃.
Detection method
(1) The color of the ink is detected according to GB/T14624.1-93 ink color detection method, and the surface color of the sample is consistent with that of the standard sample. The observation conditions were observed under the conditions for observing color specified in CY/3-1991 color evaluation illumination and observation conditions.
(2) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.20.
(3) The fineness was 19 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(4) The fluidity was measured to be 27mm according to GB/T14624.3-93 "test method for fluidity of ink".
(5) The ink viscosity was measured according to GB/T14624.5-93 "ink viscosity test method" and found to be 12.
(6) The ink coloring power was measured to be 96% according to GB/T14624.2-93 "ink coloring power test method".
Example 5
S1, taking 100 parts of starch, adding 45 parts of glycerol, grinding and plasticizing; adding 450 parts of water, stirring and pasting for 30 minutes at 100 ℃ to obtain solution A;
s2, taking 40 parts of vegetable gum, adding 300 parts of water, stirring and dissolving at the temperature of 90 ℃ for 60 minutes to obtain a solution B;
s3, mixing the obtained solution A and the obtained solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, then sequentially adding 47 parts of color paste, 10 parts of self-made toughening agent, 11 parts of self-made preservative solution, 10 parts of dispersing agent polyethylene glycol, 8 parts of cross-linking agent calcium chloride and 7 parts of adipic acid at the temperature of 40 ℃ at the stirring speed of 700 revolutions per minute, and stirring until the mixture is completely and uniformly mixed to prepare the edible ink.
Wherein, the color paste is extracted from the purple cabbage, and the method comprises the following specific steps: distilling and extracting, namely adopting a rotary evaporator, taking water as a solvent, and carrying out vacuum distillation, concentration and extraction on the crushed purple cabbage at the temperature of 80 ℃.
Wherein, the toughening agent and the preservative solution are extracted by distillation, a rotary evaporator is adopted, water is used as a solvent, the cracked orange peel is extracted by vacuum distillation and concentration at the temperature of 80 ℃, and the extracting solution and the chitosan are extracted by a distillation method according to the weight ratio of 2: 1 part by weight of the chitosan-citric acid complex is slowly stirred to prepare the chitosan-citric acid complex.
Detection method
(1) The color of the ink is detected according to GB/T14624.1-93 ink color detection method, and the surface color of the sample is consistent with that of the standard sample. The observation conditions were observed under the conditions for observing color specified in CY/3-1991 color evaluation illumination and observation conditions.
(2) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.21.
(3) The fineness was 18 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(4) The fluidity was measured to be 28mm according to GB/T14624.3-93 "test method for fluidity of ink".
(5) The ink viscosity was measured according to GB/T14624.5-93 "ink viscosity test method" and found to be 11.
(6) The ink coloring power was measured to be 97% in accordance with GB/T14624.2-93 "ink coloring power test method".
Example 6
S1, taking 100 parts of starch, adding 55 parts of glycerol, grinding and plasticizing; adding 300 parts of water, stirring and pasting for 30 minutes at 100 ℃ to obtain solution A;
s2, taking 37 parts of vegetable gum, adding 300 parts of water, stirring and dissolving at the temperature of 90 ℃ for 60 minutes to obtain a solution B;
s3, mixing the obtained solution A and the obtained solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, then sequentially adding 47 parts of color paste, 10 parts of self-made toughening agent, 12 parts of self-made preservative solution, 8 parts of dispersing agent polyethylene glycol, 12 parts of cross-linking agent calcium chloride and 8 parts of adipic acid at the temperature of 40 ℃ at the stirring speed of 700 revolutions per minute, and stirring until the mixture is completely and uniformly mixed to prepare the edible ink.
Wherein, the color paste is extracted from the purple cabbage, and the method comprises the following specific steps: distilling and extracting, namely adopting a rotary evaporator, taking water as a solvent, and carrying out vacuum distillation, concentration and extraction on the crushed purple cabbage at the temperature of 80 ℃.
Wherein, the toughening agent and the preservative solution are extracted by distillation, a rotary evaporator is adopted, water is used as a solvent, the cracked orange peel is extracted by vacuum distillation and concentration at the temperature of 80 ℃, and the extracting solution and the chitosan are extracted by a distillation method according to the weight ratio of 2: 1 part by weight of the chitosan-citric acid complex is slowly stirred to prepare the chitosan-citric acid complex.
Detection method
(1) The color of the ink is detected according to GB/T14624.1-93 ink color detection method, and the surface color of the sample is consistent with that of the standard sample. The observation conditions were observed under the conditions for observing color specified in CY/3-1991 color evaluation illumination and observation conditions.
(2) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.18.
(3) The fineness was 21 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(4) The fluidity was measured to be 28mm according to GB/T14624.3-93 "test method for fluidity of ink".
(5) The ink viscosity was measured according to GB/T14624.5-93 "ink viscosity test method" and found to be 10.
(6) The ink coloring power was measured to be 98% in accordance with GB/T14624.2-93 "ink coloring power test method".
Comparative example 1
The same procedure as in example 1 was repeated except that the self-made preservative solution was prepared without adding the self-made toughening agent in step 2.
Detection method
(1) The color of the ink is detected according to GB/T14624.1-93 ink color detection method, and the surface color of the sample is consistent with that of the standard sample. The observation conditions were observed under the conditions for observing color specified in CY/3-1991 color evaluation illumination and observation conditions.
(2) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.10.
(3) The fineness was 17 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(4) The fluidity of the ink was measured to be 25mm according to GB/T14624.3-93 "test method for fluidity of ink".
(5) The ink viscosity was measured to be 8 according to GB/T14624.5-93 "ink viscosity test method".
(6) The ink coloring power was measured to be 93% according to GB/T14624.2-93 "ink coloring power test method".
Comparative example 2
3 parts of self-made toughening agent and 5 parts of self-made preservative solution are added in the step 2, and the rest is the same as that in the example 1.
Detection method
(1) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.12.
(2) The fineness was 18 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(3) The fluidity of the ink was measured to be 25mm according to GB/T14624.3-93 "test method for fluidity of ink".
(4) The ink viscosity was measured to be 7 according to GB/T14624.5-93 "ink viscosity test method".
(5) The ink coloring power was measured to be 95% according to GB/T14624.2-93 "ink coloring power test method".
Comparative example 3
In the step 2, 4 parts of self-made toughening agent and 5 parts of self-made preservative solution are added, and the rest is the same as that in the example 1.
Detection method
(1) The color intensity was measured by GB/T15962-1995 using a reflection densitometer X-Rite418 and was 1.15.
(2) The fineness was 19 μm as a result of the fineness measurement according to the fineness measurement method specified in GB/T6753.1-2007 measurement of grind fineness of colored paint, varnish and printing ink.
(3) The fluidity of the ink was measured to be 24mm according to GB/T14624.3-93 "test method for fluidity of ink".
(4) The ink viscosity was measured to be 8 according to GB/T14624.5-93 "ink viscosity test method".
(5) The ink coloring power was measured to be 94% according to GB/T14624.2-93 "ink coloring power test method".
The edible ink prepared by the invention has better tinting strength, fluidity, viscosity and color and luster which reach and are better than the use standard of the ink besides absolute safety, and can be widely used on the surfaces of foods or medicines.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A safe edible printing ink for printing on the surfaces of food and medicine comprises a binder, color paste, a solvent, a plasticizing humectant and a dispersing agent, and is characterized by also comprising a preservative and a toughening agent.
2. The safe edible ink for surface printing of foods and medicines according to claim 1, wherein the preservative and flexibilizer are citric acid derived from orange peel; the color paste is color paste derived from vegetables or color paste prepared from anthocyanin; the connecting material is a mixture of starch and vegetable gum; the solvent is deionized water; the plasticizing humectant is glycerin; the dispersing agent is polyethylene glycol; the cross-linking agent is calcium chloride and/or adipic acid.
3. The safe edible ink for surface printing of foods and medicines according to claim 1, wherein the toughening agent is chitosan-citric acid complex.
4. The safe and edible ink for printing on the surface of food and drug according to any one of claims 1-3, wherein the preservative further comprises a flavone derived from orange peel.
5. The safe edible ink for printing on the surface of food and medicine according to claim 4, wherein 100 parts of starch; 13-30 parts of vegetable gum; 37-47 parts of color paste; 7-10 parts of a toughening agent; 8-12 parts of a preservative; 600 portions of deionized water and 1000 portions of deionized water; 40-60 parts of glycerol; 7-10 parts of polyethylene glycol; 17-20 parts of calcium chloride and/or adipic acid.
6. The safe edible ink for printing on the surface of food and medicine according to claim 5, wherein the vegetable gum is one or any combination of gum arabic, xanthan gum and pectin.
7. A preparation method of safe edible ink for printing on the surfaces of food and medicines is characterized by comprising the following steps:
s1, mixing 100 parts of starch connecting material with 40-60 parts of glycerol, adding the mixture into a three-roll grinder, grinding and plasticizing, adding 500 parts of water of 300-;
s2, taking 13-30 parts of vegetable gum, adding 300-500 parts of water, stirring and dissolving in a stainless steel stirring container at 90-100 ℃ for 30-60 minutes to obtain a solution B;
s3, mixing the solution A and the solution B together, uniformly stirring at the stirring speed of 500 revolutions per minute, sequentially adding 37-47 parts of color paste, 7-10 parts of toughening agent, 8-12 parts of preservative, 7-10 parts of dispersing agent and 17-20 parts of cross-linking agent at the temperature of 40-60 ℃ and the stirring speed of 700 revolutions per minute, and randomly mixing until the mixture is completely and uniformly mixed to prepare the edible ink.
8. The preparation method of the safe edible ink for printing on the surfaces of the food and the medicine according to claim 2, wherein the toughening agent comprises 2 parts by weight: 1 and chitosan, wherein the citric acid is lemon liquid derived from orange peel.
9. The preparation method of safe edible ink for printing on the surface of food and medicine according to claim 4, wherein the safe edible ink comprises the following steps: mixing the following components in parts by weight: and (3) carrying out vacuum distillation, concentration and extraction on 1-5 crushed purple cabbage and water at 80 ℃ to obtain the color paste.
10. The preparation method of the safe edible ink for printing on the surfaces of the food and the medicine according to claim 8, wherein the weight ratio of 1: and 2-3, distilling and concentrating the crushed orange peel and water at 80 ℃ in vacuum to extract the crushed orange peel and the water to obtain the toughening agent or the preservative solution.
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