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Preparation method of modified natural food coloring agent emulsion

A technology for natural food and colorants, applied in the directions of microorganism-based methods, biochemical equipment and methods, natural dyes, etc., can solve the problems of poor compatibility and difficult dispersion of dyeable colorants, and achieve good coloring effect and cost. Low and simple preparation steps

Inactive Publication Date: 2017-03-22
常州市鼎升环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main technical problem to be solved by the present invention is to provide a modified natural colorant for the disadvantages that the color of the natural colorant is easily affected by light and temperature, it is difficult to disperse, and the dyeing property and the compatibility between the colorants are poor. The preparation method of the food coloring agent emulsion, the present invention uses millet pepper as raw material to crush and make pulp, and by cultivating Brassella trispora, the capsanthin in the millet pepper pulp is enriched into the mycelium, then saponified, dehydrated, and used Extracted with ethyl acetate to obtain capsanthin with strong stability, and finally configure it with soybean protein isolate to form an emulsion to obtain a modified natural food colorant emulsion. The modified natural food colorant emulsion prepared by the present invention has a high color value , strong coloring, good stability, not easily affected by temperature and light, good dispersibility, natural, nutritious, functional and other characteristics, can be widely used in food, medicine, cosmetics and other fields

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] Weigh 2kg of millet pepper, add it into a homogenizer and homogenize it for 10 minutes to obtain millet pepper pulp, take 100g of millet pepper pulp, and add 20g of glucose, 2.0g of yeast powder, 1.0g of potassium dihydrogen phosphate, and 1.0g of magnesium sulfate heptahydrate , 20g agar, 0.10g ferric sulfate, 1.0L deionized water, stir and mix evenly at 300r / min, and adjust the pH to 5.0 with a mass fraction of 10% citric acid solution to obtain a mixed solution, and place the mixed solution in an autoclave , at 121°C, sterilized for 20 minutes to obtain a basal medium, and added 20 g of glucose, 2.0 g of yeast powder, 1.0 g of potassium dihydrogen phosphate, 1.0 g of magnesium sulfate heptahydrate, 3.0 g of peptone, and 1.0 g of L deionized water, stirred and mixed evenly at 300r / min, and adjusted the pH to 5.0 with a mass fraction of 10% citric acid solution to obtain a liquid culture solution, which was placed in an autoclave and sterilized at 121°C Treat for 20 mi...

example 2

[0021] Weigh 3kg of millet pepper, add it to the homogenizer and homogenize it for 15 minutes to obtain millet pepper pulp, take 120g of millet pepper pulp, and add 24g of glucose, 2.4g of yeast powder, 1.2g of potassium dihydrogen phosphate, and 1.2g of magnesium sulfate heptahydrate , 24g agar, 0.12g ferric sulfate, 1.2L deionized water, stir and mix at 400r / min, and adjust the pH to 6.0 with a mass fraction of 10% citric acid solution to obtain a mixed solution, and place the mixed solution in an autoclave , at 125°C, sterilized for 30 minutes to obtain a basal medium, and added 24g of glucose, 2.4g of yeast powder, 1.2g of potassium dihydrogen phosphate, 1.2g of magnesium sulfate heptahydrate, 3.6g of peptone, and 1.2g of L deionized water, stirred and mixed evenly at 400r / min, and adjusted the pH to 6.0 with a mass fraction of 10% citric acid solution to obtain a liquid culture solution, which was placed in an autoclave and sterilized at 125°C Treat for 30 minutes to obta...

example 3

[0024] Weigh 3kg of millet pepper, add it to a homogenizer and homogenize for 13 minutes to obtain millet pepper pulp, take 110g of millet pepper pulp, and add 22g of glucose, 2.2g of yeast powder, 1.1g of potassium dihydrogen phosphate, and 1.1g of magnesium sulfate heptahydrate , 22g agar, 0.11g ferric sulfate, 1.1L deionized water, stir and mix at 350r / min, and adjust the pH to 5.5 with a mass fraction of 10% citric acid solution to obtain a mixed solution, and place the mixed solution in an autoclave , at 123°C, sterilized for 25 minutes to obtain a basal medium, and added 22 g of glucose, 2.2 g of yeast powder, 1.1 g of potassium dihydrogen phosphate, 1.1 g of magnesium sulfate heptahydrate, 3.3 g of peptone, and 1.1 g of L deionized water, stirred and mixed evenly at 350r / min, and adjusted the pH to 5.5 with a mass fraction of 10% citric acid solution to obtain a liquid culture solution, which was placed in an autoclave and sterilized at 123°C Treat for 25 minutes to obt...

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PUM

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Abstract

The invention relates to a preparation method of modified natural food coloring agent emulsion, and belongs to the technical field of a food coloring agent. According to the method, capsicum frutescens is used as a raw material and is crushed to be made into pulp; blakeslea trispora is cultured, so that capsanthin in the capsicum frutescens pulp is enriched into mycelia; then, saponification and dehydration are performed; extraction is performed by ethyl acetate; a capsanthin pigment with high stability is prepared; finally, the emulsion is prepared from the capsanthin pigment and soybean protein isolate; and the modified natural food coloring agent emulsion is prepared. The modified natural food coloring agent emulsion prepared by the method provided by the invention has the advantages that the color value is high; the coloring performance is good; the stability is high; the emulsion cannot be easily influenced by temperature and light illumination; the dispersibility is high; the characteristics of natural effect, nutrition, functionalization and the like are realized; and the modified natural food coloring agent emulsion can be widely applied to the fields of food, medicine, cosmetics and the like.

Description

technical field [0001] The invention relates to a preparation method of a modified natural food colorant emulsion, which belongs to the technical field of food colorants. Background technique [0002] Colorant, also known as food coloring, is a substance whose main purpose is to color food, to impart color to food and to improve food color. At present, there are more than 60 kinds of food colorants commonly used in the world, and 46 kinds are allowed to be used in my country. According to their sources and properties, they are divided into food synthetic colorants and food natural colorants. With the improvement of people's awareness of the safety of food additives, vigorously developing natural, nutritious and multifunctional natural colorants has become the development direction of colorants. According to the analysis results of psychologists, 83% of the external information that people receive by feeling comes from the visual, visible, and the importance of product appea...

Claims

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Application Information

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IPC IPC(8): C12P7/26C09B61/00C12R1/645
CPCC12P7/26C09B61/00
Inventor 许斌宋豪赵玲玲
Owner 常州市鼎升环保科技有限公司
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