Treatment process of dyeing preserved strawberries with cochineal red pigment
A cochineal and processing technology, applied in the confectionary industry, confectionery, food science, etc., can solve problems such as not easy to color, not bright enough color, uneven coloring, etc., to achieve easy coloring and good softening , colorful effect
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Embodiment 1
[0019] Embodiment 1: The cochineal red pigment strawberry dyeing treatment process adopts the following process steps.
[0020] (1) Cooking: Strawberries are cooked in a cooking liquid at 95°C for 35 minutes; the cooking liquid is composed of water, sodium metabisulfite and sodium chloride, and the sulfur content (calculated as sulfur dioxide) in the cooking liquid is 350ppm. The sodium concentration is 8g / L.
[0021] (2) Prepare color water: add cochineal pigment and sodium chloride to the water, stir for 10 minutes and mix well; among them, the concentration of cochineal pigment is 0.3g / L, and the concentration of sodium chloride is 8g / L.
[0022] (3) Dyeing: The boiled strawberries are dyed in colored water for 24 hours; the temperature is kept at 65°C for the first 12 hours, and 50°C for the next 12 hours.
[0023] (4) Low-sugar osmosis: Soak the dyed strawberries in low-sugar solution for 24 hours; keep the temperature at 65°C for the first 12 hours, and keep the tempera...
Embodiment 2
[0026] Embodiment 2: The cochineal red pigment strawberry dyeing treatment process adopts the following process steps.
[0027] (1) Cooking: Strawberries are cooked in a cooking liquid at 90°C for 40 minutes; the cooking liquid is composed of water, sodium metabisulfite and sodium chloride, and the sulfur content (calculated as sulfur dioxide) in the cooking liquid is 200ppm, chlorinated The sodium concentration is 10g / L.
[0028] (2) Prepare color water: add cochineal pigment and sodium chloride to the water, stir for 10 minutes and mix well; among them, the concentration of cochineal pigment is 0.3g / L, and the concentration of sodium chloride is 5g / L.
[0029] (3) Dyeing: The boiled strawberries are dyed in colored water for 24 hours; the temperature is kept at 90°C for the first 12 hours and 65°C for the next 12 hours.
[0030] (4) Low-sugar osmosis: Soak the dyed strawberries in the low-sugar solution for 24 hours; keep the temperature at 80°C for the first 12 hours, and ...
Embodiment 3
[0033] Embodiment 3: The following process steps are adopted in the cochineal pigment dyeing process of preserved strawberry.
[0034] (1) Cooking: Strawberries are cooked in a cooking liquid at 100°C for 30 minutes; the cooking liquid is composed of water, sodium metabisulfite and sodium chloride, and the sulfur content (calculated as sulfur dioxide) in the cooking liquid is 500ppm, chlorinated The sodium concentration is 5g / L.
[0035] (2) Prepare color water: add cochineal pigment and sodium chloride to the water, stir for 10 minutes and mix well; among them, the concentration of cochineal pigment is 0.3g / L, and the concentration of sodium chloride is 10g / L.
[0036] (3) Dyeing: The boiled strawberries are dyed in colored water for 24 hours; the temperature is kept at 80°C for the first 12 hours, and 75°C for the next 12 hours.
[0037] (4) Low-sugar osmosis: Soak the dyed strawberries in the low-sugar solution for 24 hours; keep the temperature at 90°C for the first 12 ho...
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