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Preparation method of temperature-resistant edible ink

A technology of temperature resistance and ink, applied in ink, household appliances, applications, etc., 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.

Inactive Publication Date: 2014-10-29
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of poor high temperature resistance of existing edible inks, and to provide a preparation method for temperature-resistant edible inks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses temperature-resistance edible printing ink and a preparation method thereof, relates to edible printing ink and a preparation method thereof and aims at solving the problem that the existing edible printing ink is poor in high-temperature resistance. The temperature-resistance edible printing oil is prepared by using the following components in percentage by weight: distilled water, potassium sorbate, cane sugar, xanthan gum, soybean oil, food coloring and a temperature-resistance reagent. The preparation method comprises the following steps of: 1, weighing various raw materials in percentage by weight; 2, dissolving the potassium sorbate in the distilled water to obtain a potassium sorbate solution; 3, adding the cane sugar into the potassium sorbate solution, and then adding the xanthan gum; 4, mixing the soybean oil, the food coloring and the temperature-resistance reagent; and 5, adding the solution prepared in the step 4 into the solution obtained in the step 3, and standing after stirring to obtain the temperature-resistance edible printing oil. The edible printing oil prepared by using the preparation method is low in variation of spectral reflectance measured at 120 DEG C and shows favorable high-temperature resistance. The temperature-resistance edible printing ink is mainly applied to surface printing of printed and cooked foods.

Description

technical field [0001] The invention relates to a preparation method of edible ink. Background technique [0002] Green environmental protection has become the theme of science and technology today, and the research of edible ink is an important topic that highlights the theme of environmental protection in the printing field. The formula of the existing edible ink is generally to mix distilled water, sucrose, food coloring, xanthan gum and soybean oil according to the mass ratio of 20:35.8:1:0.2:43, heat it in a water bath to make it fully emulsified, and let it stand for 0.5h The edible ink was prepared without delamination of the ink. However, this kind of edible ink has the problem of poor adaptability, and cannot be applied to printing on the surface of food such as cooking and heating. Under the premise of ensuring the safety and environmental protection of food printing, people have high requirements for the color change of food appearance and the visual effect of pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09D11/06C09D11/14
Inventor 刘壮杨柳王锋利刘旗王冬梅张本龙
Owner HARBIN UNIV OF COMMERCE
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