Edible ink for ink-jet printing on surface of chocolate and preparation method thereof

An inkjet printing and chocolate technology, which is applied in the field of edible ink and its preparation, can solve the problems that the image durability cannot meet the needs of use, the difficulty of saving stable printing images, and the immature preparation technology, so as to achieve a good market prospect and increase the market. Competitiveness and appetite-boosting effect

Inactive Publication Date: 2013-09-04
天津天康源生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for chocolate with the characteristics of low melting point, soft texture, and smooth surface, edible materials are used for inkjet printing with water-based inks, and the printed images formed, considering the reason of friction, are stable prints. It is very difficult. The rubbing of packaging and fingers can easily cause confusion in the image and significantly reduce the value of the product. In recent years, due to the emphasis on food safety, people hope that the ink components are all made of natural or long-term edible materials. However, most of the existing formulas contain synthetic chemical ingredients and non-natural raw materials, and it is difficult to meet the relevant standards of national food and drugs. The problem that the speed cannot meet the needs of use limits the development of food and drug printing

Method used

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  • Edible ink for ink-jet printing on surface of chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (a) Dissolving emulsifier: 0.1wt% sucrose fatty acid and 99.89wt% sterile distilled water were continuously stirred at 35°C until completely dissolved and homogenized to form liquid sucrose fatty acid;

[0031] (b) Ingredients: add 0.01wt% of beet red pigment into liquid sucrose fatty acid, and stir continuously to obtain a uniformly mixed solution;

[0032] (c) Filtration: use filter paper with a pore size of 0.5 μm to filter the solution obtained in step (b) under reduced pressure to obtain the product.

Embodiment 2

[0034] (a) Dissolving emulsifier: 0.1% trehalose, 50wt% glycerin fatty acid ester and 9.9wt% deionized water were continuously stirred at 120°C until completely dissolved and homogenized to form a liquid emulsifier;

[0035] (b) Ingredients: adding 40wt% curcumin into the liquid emulsifier, stirring continuously to obtain a uniformly mixed solution;

[0036] (c) Filtration: use filter paper with a pore size of 0.5 μm to filter the solution obtained in step (b) under reduced pressure to obtain the product.

Embodiment 3

[0038] (a) Dissolving emulsifier: 50wt% of maltose, 1wt% of sorbitan fatty acid ester and 48.9wt% of sterile distilled water were continuously stirred at 40°C until completely dissolved and homogenized to form a liquid emulsifier;

[0039] (b) Ingredients: add 0.1wt% chlorophyll into the liquid emulsifier, and stir continuously to obtain a uniformly mixed solution;

[0040] (c) Filtration: use filter paper with a pore size of 0.5 μm to filter the solution obtained in step (b) under reduced pressure to obtain the product.

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Abstract

The invention discloses edible ink for ink-jet printing on the surface of chocolate, which comprises the following components in percentage by weight: 0.01-40% of natural edible pigment, 0.1-50% of emulsifier and the balance of water. The preparation method comprises the following steps: continuously stirring 0.1-50wt% of emulsifier and the water at 35-120 DEG C until the both are completely dissolved and homogenized to form liquid emulsifier; adding 0.01-40wt% of natural edible pigment into the liquid emulsifier, and continuously stirring uniformly to obtain a uniformly mixed solution; and performing reduced pressure filtration on the solution obtained in the previous step with filter paper of which the pore size is 0.5mu m, thus obtaining the product. Compared with the prior art, the ink disclosed by the invention is safe to eat and highly applicable to various ink-jet printers, and has the advantages of excellent wettability and affinity, high stability, high quality and durability and the like for chocolate.

Description

technical field [0001] The invention relates to an edible ink, in particular to an edible ink for inkjet printing on the surface of chocolate and a preparation method thereof. Background technique [0002] Printing inks play a pivotal role in the printing and packaging industries. However, because traditional inks contain a large number of harmful ingredients, especially gasoline, benzene and its derivatives, kerosene, alcohols, etc. involved in the preparation and use of solvent-based inks, it has caused great harm to the health of front-line workers. threat. Especially when these inks are used for the printing of food and medicine, they will directly or indirectly pollute these items and endanger people's health. Edible inks are special inks, which not only have the general commonality of printing inks, but also are gradually widely used in the surface decoration of food, health care products and medicines, or the packaging and printing of such products because of their ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09D11/02C09D11/14
Inventor 郑慧英
Owner 天津天康源生物技术有限公司
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