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Preparation method of chiloe strawberry solid-state natural colouring matter

A natural coloring, strawberry technology, applied in the field of processing solid natural strawberry food coloring, can solve the problem that there is no research report on strawberry coloring, market product listing information, etc.

Inactive Publication Date: 2011-09-14
LIAONING GUANGTIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are no research reports on strawberry pigments and information on marketed products

Method used

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  • Preparation method of chiloe strawberry solid-state natural colouring matter
  • Preparation method of chiloe strawberry solid-state natural colouring matter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 1000 kg of strawberries; remove the stems; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 50°C; and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stirring for 15 minutes; enzymolysis for 2 hours; the temperature of the enzymolyzed strawberry pulp is raised to 85°C; maintain for 15 minutes to inactivate the enzyme; Cool to 20°C to 25°C; then dissolve 0.5 kg of Saccharomyces cerevisiae and add to the enzymatically hydrolyzed strawberry pulp; add 50 kg of 70% deodorized alcohol; 220 grams of sodium bisulfite; ferment at 20-25°C; When the sugar content drops below 0.5 g / 100 ml, the slag juice is separated to obtain 1150 kg of fermented raw wine; pump 1150 kg of raw wine into the clarification tank; add 1 / 10,000 (W / W) gelatin; mix well; stand still for 12 hours; filter with a diatomaceous earth filter, concentrate the above-mentioned fermented juice with falling film vacuum c...

Embodiment 2

[0030] Take 100 kg of strawberries; remove the stalks; after cleaning, pump the strawberries into the enzymolysis tank with a screw pump; adjust the temperature of the strawberry pulp to 15°C; and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stirring for 30 minutes; enzymolysis for 4 hours; the temperature of the enzymatically hydrolyzed strawberry pulp is raised to 90°C; and the enzymatic treatment is carried out for 30 minutes; Cool at 20°C to 25°C; then dissolve 0.1 kg of Saccharomyces cerevisiae and add to the enzymolyzed strawberry pulp; add 3.8 kg of 70% deodorized alcohol; 40 grams of sodium bisulfite; ferment at 20-25°C; When the sugar content drops below 0.5 g / 100 ml, the slag juice is separated to obtain 120 kg of fermented raw wine; pump 120 kg of raw wine into the clarification tank; add 2 / 10,000 (W / W) pectinase solution; mix evenly and stand still 24 hours; filter with a diatomaceous earth filter; concentrate the above-mentioned fermented juice with fa...

Embodiment 3

[0032] Take 4.2 tons of sorted strawberries; remove the stalks; after cleaning, pump the strawberries into a 5-ton enzymolysis tank with a screw pump, adjust the temperature of the strawberry pulp to 35°C; add 250 grams of combined biological enzyme preparations, the biological enzymes are made of pectin Composed of enzymes, hemicellulase and cellulase, the ratio of the three enzymes is 95:2.5:2.5; stir evenly; enzymolysis for 3 hours; the temperature of the strawberry pulp after enzymolysis is raised to 88°C; maintain for 20 minutes Carry out enzymatic treatment; cool 20°C to 25°C; then dissolve 4 kg of Saccharomyces cerevisiae and add to the enzymolyzed strawberry pulp; 240 kg of 70% (W / W) alcohol, 840 grams of sodium metabisulfite, after fermentation The sugar content in the fruit juice is 0.5 g / 100 ml, and the slag juice is separated to obtain 3.8 tons of strawberry wine. Dissolve 1 kg of silica gel in 50 kg of water, add it to 3.8 tons of strawberry wine, turn on the stirr...

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Abstract

The invention provides a method for preparing solid natural strawberry pigment. The method comprises the steps of cleaning strawberry, crushing, performing enzymolysis with pectinase, deactivating enzymes, adding Saccharomyces cerevisiae, fermenting, separating, clarifying, filtering, distilling under reduced pressure, freezing drying or spraying drying, etc. The inventive product has high pigment content, natural color, long preservation time at room temperature, and abundant nutrition; and can be widely used in production of beverage, grape wine, fruit wine, candy, meat products, cake, and medicine.

Description

technical field [0001] The invention relates to the field of preparation of food coloring. It particularly relates to a method for processing solid natural strawberry food coloring by utilizing strawberry fruit. Background technique [0002] Strawberry, also known as wild bayberry, is the fruit of the Rosaceae plant strawberry, native to South America. It is now distributed in Guangxi, Yunnan, Tibet, Jiangsu, Zhejiang, Jiangxi, Liaoning and other places in China. In Europe, America, Japan and other places, strawberry has a high status and high economic value. In the past two decades, strawberries have gradually become popular in my country and are loved by people. There are more than 2,000 varieties of strawberries. Strawberries are heart-shaped in appearance, delicious and tender, with juicy flesh, sweet and sour taste, strong fragrance, and pleasant aroma that ordinary fruits do not have. The best one, so it is often known as the "Queen of Fruits". Strawberries are ri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/275A23L5/43
Inventor 毕瑞阳王培忠孙尤海
Owner LIAONING GUANGTIAN FOOD
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