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A food additive and emulsifier technology, applied in the field of food additives, can solve problems such as flavor change, and achieve the effects of low cost, good dyeing effect and simple production process
Inactive Publication Date: 2014-04-23
黄梁艳
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Abstract
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Problems solved by technology
The current natural pigments are mainly anthocyanins, carotenoids and chlorophyll, but these natural pigments can only give food a special color, and cannot bring about changes in flavor
Method used
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Examples
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Effect test
Embodiment 1
[0016] Weigh each raw material according to the following parts by weight: 20 parts of red silk thread, 10 parts of medlar, 30 parts of cyclodextrin, 5 parts of starch, and 1 part of soybean lecithin;
[0017] Food additives are prepared as follows:
[0018] (1) Mix the dried red silk thread and medlar with cyclodextrin and starch, add 10 times the weight of water, heat to 60°C, and stir for 5 hours;
[0019] (2) Add an emulsifier, homogenize, further concentrate at 50°C, and dry to obtain a powdered food additive.
Embodiment 2
[0021] Weigh each raw material according to the following parts by weight: 25 parts of red silk thread, 15 parts of medlar, 35 parts of cyclodextrin, 10 parts of starch, and 3 parts of soybean lecithin;
[0022] Food additives are prepared as follows:
[0023] (1) Mix the dried red silk thread and medlar with cyclodextrin and starch, add 10 times the weight of water, heat to 70°C, and stir for 5 hours;
[0024] (2) Add an emulsifier, homogenize, further concentrate at 55°C, and dry to obtain a powdered food additive.
Embodiment 3
[0026] Weigh each raw material according to the following parts by weight: 23 parts of red silk thread, 13 parts of medlar, 33 parts of cyclodextrin, 8 parts of starch, and 2 parts of soybean lecithin;
[0027] Food additives are prepared as follows:
[0028] (1) Mix the dried red silk thread and medlar with cyclodextrin and starch, add 10 times the weight of water, heat to 65°C, and stir for 25 hours;
[0029] (2) Add an emulsifier, homogenize, further concentrate at 53°C, and dry to obtain a powdered food additive.
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PUM
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Abstract
The invention discloses a food additive, comprising the following components in parts by weight: 20-25 parts of lycianthes biflora, 10-15 parts of fruits of Chinese wolfberry, 30-35 parts of cyclodextrin, 5-10 parts of starch and 1-3 parts of an emulsifier. The invention also discloses a preparation method of the food additive. The food additive disclosed by the invention is simple in production technology, low in cost, and good in dyeing effect. The lycianthes biflora and the fruits of Chinese wolfberry can add the flavor of the food, has and also have the effects of clearing lung heat and tonifying the liver and the kidney.
Description
technical field [0001] The invention belongs to the technical field of food additives, in particular to a food additive using plants as raw materials and a preparation method thereof. Background technique [0002] At present, the problems in food safety have become killers that threaten people's health, from excessive food hormones to low-quality milk powder with insufficient nutrients, from dyed fruits to poisonous ham, and a large amount of industrial pigment "Sudan Red No. 1" entering the market, All illustrate the dangers of abusing food additives. Food additives refer to substances added to food that can improve the color, aroma, taste, and shape of food, as well as the needs of antisepsis and processing technology. Food coloring is a kind of food additive, which can adjust the color of food, improve the appearance of food, and improve the sensory quality of food. Most of the currently used food colorings are chemically synthesized, and a small part is based on animal,...
Claims
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Application Information
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