Compound natural pigment solution substituting for caramel pigment in compound wine

A technology of natural pigment and medium caramel, applied in the field of compound natural pigment, which can solve the problems of precipitation, large color difference and darkening.

Active Publication Date: 2014-07-23
JING BRAND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the natural pigment industry is developing rapidly, and there are many natural pigments reported in domestic literature, such as gardenia yellow pigment, cochineal red pigment, chestnut shell brown pigment, natural orange red pigment, cocoa shell pigment, grape skin pigment, safflower yellow pigment, Malt pigments, curcumin and their compounds, etc., but due to the special "amber" color of health-prepared wine and the high requirements for safety, taste, stability, etc., the current technical solutions reported in the literature and the market supply None of the products meet the target requirements
The shortcomings are mainly manifested in: 1. Compared with caramel pigment, the color difference is relatively large, such as cochineal red pigment makes the wine body too red
2. Poor stability, such as natural orange-red pigment, which fades after a period of time; another example is chestnut shell pigment, although it is mentioned in the Chinese Invention Patent Publication No. CN 103232725 A that its color fading rate in the wine body is low, but experiments have confirmed that its addition After a period of time in health wine, the color will become darker, and precipitation will occur, and it does not meet the requirements of "stable" color of blended wine
3. The taste is greatly affected, such as the compound of chestnut shell pigment + monascus red pigment, although it is mentioned in the Chinese Invention Patent Publication No. CN 103387755 A that it can be used for health wine, but it has been tested by our company's national brewing masters and professional tasters. The test samples were tasted and analyzed, among which the style of red yeast rice is prominent, which affects the characteristics of the wine body itself, and has a greater impact on the taste of the wine body

Method used

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  • Compound natural pigment solution substituting for caramel pigment in compound wine
  • Compound natural pigment solution substituting for caramel pigment in compound wine
  • Compound natural pigment solution substituting for caramel pigment in compound wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Take 80% of chestnut shell extract, 10% of malt extract, and 10% of safflower yellow extract. , The absorbance value at 610nm is A 510 =0.1366,A 580 =0.0599,A 610 =0.0355. Calculate its color ratio = A 610 ×20000 / 0.076=9342(EBC), red index=10×lgA 510 / A 610 =5.85, in line with the quality standard requirements.

Embodiment 2

[0012] Take 90% of chestnut shell extract, 5% of malt extract, and 5% of safflower yellow extract. , The absorbance value at 610nm is A 510 =0.1371,A 580 =0.0613,A 610 =0.0361. Calculate its color ratio = A 610 ×20000 / 0.076=9500(EBC), red index=10×lgA 510 / A 610 =5.80, which meets the requirements of quality standards.

Embodiment 3

[0014] Get the composite natural pigment solution prepared in Example 1 and the currently used caramel pigment, add respectively in the health wine of the same batch produced by our company for deployment, the addition of the composite natural pigment solution is 3‰ of the volume of the wine body, caramel Pigment addition is 4‰ of wine body volume by present consumption. After blending, the color of each wine body is close to that of wine body containing compound natural pigment and wine body containing caramel pigment, and the color ratio, red index, and absorbance value at 580nm at a concentration of 1‰ all meet the quality standard requirements; The two solutions were tested under the five conditions of laboratory room temperature, refrigerator low temperature, 40 °C high temperature, outdoor, light incubator (temperature 25 °C, light intensity 5000Lx) and other five conditions, such as compound natural pigment blending wine body and caramel pigment blending The color stabi...

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Abstract

The invention relates to a compound natural pigment solution substituting for caramel pigment in compound wine. The compound natural pigment solution is prepared from the following raw materials in mass fraction: 80%-90% of chestnut shell extract, 5%-10% of malt extract and 5%-10% of carthamin extract; after all the extracts are mixed, 0.5-1.0 time of water is further added for preparing concentrated liquid; the prepared compound natural pigment solution needs to simultaneously achieve the quality standard requirements of color index of 9000-11000, red index of 5.5-7.0 and absorbance of 0.04-0.07 at 580nm under the concentration of 0.1%. Compared with the wine prepared by the caramel pigment, the wine prepared by the compound natural pigment provided by the invention has similar color, similar style, unique flavor, soft taste, good stability and no carcinogen 4-methylimidazole, and can completely substitute for the caramel pigment in the existing compound wine.

Description

technical field [0001] The invention relates to a composite natural pigment, in particular to a composite natural pigment solution which can be used to replace the caramel pigment in the existing prepared wine. Background technique [0002] Caramel coloring is one of the food colorings with the longest history. It has high color rate, strong coloring ability and good stability. Coca-Cola, Pepsi and some well-known foreign wines in the world have added an appropriate amount of caramel pigment. The preparation methods of caramel pigment include ordinary boiling method, potassium sulfite sodium salt boiling method, ammonia boiling method, ammonium sulfite boiling method, etc. It is reported that a carcinogenic by-product 4-methylimidazole will be produced in the caramel color produced by the ammonium sulfite method, and consumers have questioned its safety. Therefore, it has become a trend to replace the caramel pigment in health wine with natural pigment. [0003] At presen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C12G3/04
Inventor 刘源才成焕波万明冯声宝陈彦和陈敬炳黄鹤刘胜华邹伟郭炳其
Owner JING BRAND
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