Preparation method of temperature-resistance edible printing ink
A heat-resistant and edible technology, which is applied in the field of edible ink and its preparation, can solve the problems of poor high-temperature resistance of edible ink, and achieve the effect of simple and easy preparation method and good temperature resistance
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specific Embodiment approach 1
[0014] Specific embodiment one: The temperature-resistant edible ink in this embodiment consists of 26% to 29% distilled water, 0.65% to 0.70% potassium sorbate, 26.80% to 27.50% sucrose, 0.15% to 0.17% Made of xanthan gum, 40.20%-41.20% soybean oil, 1.3%-1.37% food coloring and 1.5%-4.5% temperature-resistant reagent;
[0015] The temperature-resistant agent described therein is polydimethylsiloxane, trimethylsilyl derivatives containing amino groups or cyclomethicone.
specific Embodiment approach 2
[0016] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the temperature-resistant edible ink consists of 26.4% to 27.56% of distilled water, 0.65% to 0.70% of potassium sorbate, 26.80% to 27.50% of It is made of sucrose, 0.15%-0.17% xanthan gum, 40.20%-41.20% soybean oil, 1.3%-1.37% food coloring and 1.5%-4.5% temperature-resistant reagent.
specific Embodiment approach 3
[0017] Embodiment 3: This embodiment is different from Embodiment 1 or 2 in that the food coloring is Monascus Red, Gardenia Yellow or Gardenia Blue. Other ingredients are the same as those in Embodiment 1 or 2.
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