SU1742295A1 - Method for production of food dye - Google Patents

Abstract

Method of producing food dye Use: in the food industry for the production of food dyes. The essence of the invention: chopped buckwheat husk is extracted with a 3-5% solution of alkali with the value of the hydronic module 3-5, followed by precipitation, filtration, treatment of the filtrate with hydrochloric acid solution.

Description

FIELD OF THE INVENTION The invention relates to the food industry, namely to the production of organic dyes.

A known method for producing food dye from fruit marc and a year is obtained by extracting the raw material with a solution, ammoniating, desulfurization, cooling, fermenting, filtering, concentrating the extract under vacuum and subsequent drying.

A known method for producing food dye by extracting vegetable raw materials containing red pigments, such as beets, black currant year, cherries and others, followed by enrichment with vitamin P, obtained from non-standard tea leaves.

The closest to the technical essence and the achieved effect to the proposed is a method of obtaining dye from onion flakes by repeated extraction with boiling water (1:20), filtering the hot solution and treating the colored solution with hydrochloric acid (sp. 1.19) in a ratio of 14: 1. The solution is allowed to stand 5-6 hours at room temperature. Sulfuric acid, acetic acid, and other acids are also suitable for precipitating dyestuffs. The precipitated dyes are separated by decantation and filtration, and the precipitate is dried at 105 ° C. Dyestuff yield 1.27% by weight of dry onion flakes.

The disadvantage of this method is the insufficiently high dye yield, as well as the complicated technology of its isolation.

The aim of the invention is to increase the yield of the dye.

The goal is achieved by the fact that in the method of producing food dye, which involves grinding vegetable raw materials, extracting, precipitating with hydrochloric acid, filtering and drying, buckwheat is used as vegetable raw materials. Extraction is carried out with a 3-5% alkali solution with a hydromodule of 3-5.

The invention is illustrated by the following examples.

Example 1 (prototype). Vegetable raw materials (onion scales) are subjected to multiple |

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After extraction with boiling water (1:20), the solution is filtered and treated with hydrochloric acid (beats, 1.19) in a ratio of 14: 1. The solution is settled for 5-6 hours at room temperature. The precipitated precipitate is separated by decantation and filtration, dried at 105 ° C. The dye yield is 1.27% by weight of dry onion scales.

Example 2 (according to the proposed method) Place 1 kg of chopped buckwheat puff into a flask and pour 4% NaOH alkali at a ratio of 1: 5 (hydromodule), leave it at room temperature for 5 hours. Then the husk is filtered and washed several times with water . Deposition of food dye is carried out with hydrochloric acid solution. The precipitate is filtered off and dried. The output of dyes is 16.6% of the dry weight of buckwheat husk. Dyes are obtained in the form of a brown powder.

Example 3-9 The processes are carried out according to example 2, changing the hydromodule, alkali concentration and processing time of buckwheat husk.

Data on the yield of dyes depending on the change of parameters is given

in the table.

From the above data, it is reasonable that the proposed method allows to obtain a dye from the waste products of buckwheat-husk with a yield of up to 16.6% of the dry weight

husk, to dispose of waste production in an economical way, to protect the environment,

Claims (1)

The invention The method of obtaining food dye involving the grinding of plant materials, extraction, precipitation with hydrochloric acid, filtration and drying, characterized in that, in order to increase the yield of the dye, buckwheat husks are used as plant raw materials, extraction is carried out with a 3-5% alkali solution 3-5 The prototype is 1.2% by weight of dry onion scales.