RU2001929C1 - Method of food dye production from plant raw - Google Patents

Abstract

Using; in the food industry. SUMMARY OF THE INVENTION: The plant material is crushed, cooled in liquid nitrogen, dehydrated by sublimation, and crushed in liquid nitrogen. 1 tab.

Description

The invention relates to the food industry and relates to the preparation of food coloring from vegetable raw materials such as beets, carrots, pumpkins, tarragon greens, parsley greens, oregano, which can be used for tinting confectionery, soft drinks and other food products.

A known method of producing red food coloring from beets by washing, grinding, pressing, followed by filtration, adding additives (tea extract) to the filtrate, settling and filtering the resulting mixture, concentrating the resulting mixture by heating at t 40-55 ° C to dry matter 65-75%, conservation by sequential administration of sorbic and ascorbic acids and subsequent packaging.

The disadvantages of this method are

low dye yield (65-75%);

the complexity of the method, which consists in its multi-operability and the need to introduce various additives to stabilize the dye and prevent its oxidation.

The closest in technical essence and the achieved result to the invention is a method for producing red food coloring from vegetable raw materials, in particular from beets, including washing the beets, grinding them into pulp, heat treatment, dehydration, crushing and sieving of dry powder, and before dehydration of the pulp it is ground in puree, then mixed with starch-containing additives, after which the resulting mixture is homogenized, and dehydration is carried out by the conductive method at a temperature of 120-140 ° C to a moisture content of 4-8%.

The disadvantages of this method are

low dye yield (70-75%), associated with beet losses during numerous process operations, as well as dye oxidation during dehydration at 120-140 ° C in the presence of atmospheric oxygen;

the complexity of the process, associated with its multi-operation and additional consumption of various substances to stabilize the dye.

The aim of the invention is to simplify the method and increase the yield of dye by ensuring the complete conversion of the feed to the dye and preventing its oxidation.

This is achieved by the fact that in the known method of obtaining food coloring from vegetable raw materials, including washing the raw material, grinding, dehydration and

crushing according to the invention before dehydration, the crushed raw materials are cooled in liquid nitrogen, dehydration is carried out by freeze drying, and crushing is carried out

in liquid nitrogen.

The implementation of the method of obtaining food coloring from vegetable raw materials under the conditions stated allows

simplify the method of obtaining dye

5 by eliminating a number of operations: heat treatment of the pulp, grinding it in mashed potatoes, mixing with starch-containing additives, homogenizing the mixture, and completely eliminating the use of various additional substances;

to increase the yield of the dye by making full use of the feedstock, as well as by eliminating the oxidation of the dye by cooling, dehydrating, and crushing liquid nitrogen in the absence of contact of the dye with atmospheric oxygen.

In addition, dehydration of frozen raw materials by freeze-drying

0 allows the transfer of cellular moisture from ice to steam, bypassing the liquid phase, without mechanical destruction of the raw material, thereby eliminating the loss of raw materials, eliminating oxidation of the dye, most fully

5 moisture is removed to increase dye yield; this simplifies the method of producing dye by eliminating a number of intermediate steps of the method, taken as a prototype.

0 All the above features distinguishing the claimed technical solution from the prototype are essential and determine the compliance of the claimed technical solution with the novelty criterion.

5 Solutions with features similar to the distinguishing features of the claimed method were not found, which allows to recognize the proposed technical solution, the method of obtaining food

0 dyes from vegetable raw materials corresponding to the criterion of significant differences.

The inventive method for producing food coloring from vegetable raw materials was implemented at the Scientific and Production Laboratory of the Sverdlovsk Beverage and Mineral Water Plant.

To disclose the invention, food colors (cryopowders) were obtained from beets, carrots.

pumpkins, oregano, tarragon greens, parsley greens. In addition, for comparison, the preparation of food coloring from beets was carried out by the method, moreover, prototype 12.

Example 1. Previously taken 8.4 kg of fresh table beets with a mass fraction of moisture not more than 90%. The beets were inspected in order to cull non-standard root crops, root crops affected by the disease and impurities, then they were soaked in drinking water, followed by cleaning the beets in a known manner. As a result of these preparatory operations, the loss of beets amounted to 28.1% (2.36 kg).

In order to carry out the method for producing food coloring, 6.04 kg of peeled beets were taken from beets.

Beet was washed in a KUM-5 brand washer with drinking water.

The washed beets were cut on a machine of the A9-KR2V brand into columns measuring 5 to 5 with a height of not more than 50 mm. Then, the ground beets were cooled in liquid nitrogen (at a temperature of (-160) - (-196) ° C for 10 min). The loss was 0.4% (0.024 kg).

Dehydrated chilled beets were carried out in the drying module on the trays (for 5-6 hours) at a temperature of (-160) - (+50) ° C.

Drying was completed upon reaching a mass fraction of moisture of not more than 8%. The moisture content in beets was determined by the standard method according to GOST 15113.4-77.

Then the dried beets were crushed. Crushing was carried out in a liquid nitrogen medium in a ball cryomill (at a temperature of t (-160) - (-196) ° С for 20-25 min) to a dispersion of 20 μm. Loss of beets at this stage amounted to 2.6% (0.16 kg).

The total loss to the mass of the feedstock (washed and peeled beets) was 3% (or 0.18 kg).

The obtained finely divided cryopowder was packaged in bags of food film materials.

In a similar way, powder was obtained from carrots, pumpkins, oregano, tarragon and parsley, while cutting grass-greens was carried out into pieces 3-5 mm in size.

The test results are shown in the table.

As can be seen from the table, the preparation of food coloring from vegetable raw materials (for all its types) according to the claimed method as compared to the prototype method 2 is simple in implementation (excludes a number of operations — heat treatment, grinding the pulp in mashed potatoes, mixing it with starch - containing additives, homogenization; reduced time for dehydration of raw materials by 2 hours); the yield of dye is increased by 1.4 times.

The use of the claimed method for producing food coloring from vegetable raw materials provides the following technical advantages in comparison with the known method adopted for prototype 2:

simplification of the method by eliminating a number of intermediate operations and reducing the time of dehydration of the feed (by 2 hours);

increasing the yield of dye (up to 97%) by eliminating the oxidation of the dye and ensuring the complete conversion of the raw material to dye by performing operations of cooling and crushing the raw material in liquid nitrogen, and by dehydrating the frozen raw material by freeze drying.

The socially beneficial advantages of the claimed method lie in the fact that the food coloring obtained as a result of the implementation of this method has an increased nutritional and energy value (vitamins and microelements of fresh vegetables and herbs, / -carotene, betaine, Bi, 82 are stored in it. C, PP). (56) Copyright certificate of the USSR No. 565049, cl. C 09 V 61/00, 1976.

USSR copyright certificate No. 989857, cl. From 09 to 61/00, 1981.

Comparative data indicators of the proposed method and the method taken for the prototype

Claims (1)

The claims METHOD FOR PRODUCING FOOD DYE FROM VEGETABLE RAW MATERIALS, which provides for the washing of vegetable raw materials, their grinding, dehydration and crushing, characterized in that that before dehydration, the crushed raw materials are cooled in liquid nitrogen, dehydration is carried out by freeze drying, and crushing is carried out in liquid nitrogen.