SU126570A1 - The method of obtaining food dye - Google Patents
The method of obtaining food dyeInfo
- Publication number
- SU126570A1 SU126570A1 SU633761A SU633761A SU126570A1 SU 126570 A1 SU126570 A1 SU 126570A1 SU 633761 A SU633761 A SU 633761A SU 633761 A SU633761 A SU 633761A SU 126570 A1 SU126570 A1 SU 126570A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- food dye
- dye
- obtaining food
- grape
- obtaining
- Prior art date
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
Известен способ получени пищевого красител экстракцией крас щих веществ раствором сол ной кислоты. Описываемый способ отличаетс от известного тем, что в качестве сырь дл получени красител npiij мен ют виноградные выжимки красных сортов винограда. Получаемый пищевой краситель может заменить щироко примен емый в пищевой промыщленности краситель «амарант.A known method for producing food dye by extracting dyes with a solution of hydrochloric acid. The described method differs from the well-known fact that grape marc of red grape varieties change as a raw material for obtaining the dye npiij. The resulting food dye can be replaced by the amaranth dye, which is widely used in the food industry.
Способ осуществл ют следующим образом.The method is carried out as follows.
Отжатые свежие виноградные выжимки красных сортов винограда обрабатывают 0,5-1,5 /о-ным раствором сол ной кислоты на холоде или при температуре 40-90° в диффузионных аппаратах непрерывного действи в течение 20-30 мин. Отношение общего весового количества к виноградным -выжимкам составл ет 1 : 1 и не выще 1,5 : 1. При отсутствии надлежащей аппаратуры обработку можно вести на холоде в чанах с последующим прессованием, причем врем обработки удлин етс до 4-12 час.Pressed fresh grape pomace from red grape varieties is treated with 0.5-1.5 / o-hydrochloric acid solution in the cold or at a temperature of 40-90 ° in continuous diffusion machines for 20-30 minutes. The ratio of total weight to grape-extracts is 1: 1 and not more than 1.5: 1. In the absence of proper equipment, processing can be carried out in cold vats, followed by pressing, and the processing time can be extended to 4-12 hours.
Полученный экстракт пищевого красител может быть сконцентрирован под вакуумом и применен при изготовлении пищевых изделий, имеющих рН среды меньше 7.The obtained food dye extract can be concentrated under vacuum and applied in the manufacture of food products having a pH of less than 7.
Предмет изобретени Subject invention
Способ получени пищевого красител экс тракцией кр:ас цдих веществ раствором сол ной кислоты, отличающийс тем, что в качестве сырь дл получени красител примен ют виноградные выжимки красных сортов винограда.The method of obtaining food dye by extracting cr: asdich substances with a solution of hydrochloric acid, characterized in that grape marc of red grapes is used as a raw material for the preparation of dye.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU633761A SU126570A1 (en) | 1959-07-13 | 1959-07-13 | The method of obtaining food dye |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU633761A SU126570A1 (en) | 1959-07-13 | 1959-07-13 | The method of obtaining food dye |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU126570A1 true SU126570A1 (en) | 1959-11-30 |
Family
ID=48397852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU633761A SU126570A1 (en) | 1959-07-13 | 1959-07-13 | The method of obtaining food dye |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU126570A1 (en) |
-
1959
- 1959-07-13 SU SU633761A patent/SU126570A1/en active
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