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Preparation method of saffron crocus extract colorant and beet root extract colorant and application thereof

A technology of beetroot extract and saffron extract is applied in the field of preparation of saffron extract colorant and beetroot extract colorant, and can solve the problems of inability to better use chewing gum, poor thermal stability, poor coloring, and the like, To achieve the effect of improving the coloring effect, high safety, and natural coloring tone

Inactive Publication Date: 2020-04-10
BEIBU GULF UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention overcomes the technical problems of using natural pigments in chewing gum in the prior art, poor thermal stability, poor coloring, and inability to better apply chewing gum, and provides a preparation method for a saffron extract colorant and a beetroot extract colorant and its application

Method used

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  • Preparation method of saffron crocus extract colorant and beet root extract colorant and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A preparation method of saffron extract coloring agent and beetroot extract coloring agent, it comprises the steps,

[0057] a, saffron and distilled water are placed in an ultrasonic water bath, and the temperature is 30°C, and the frequency of the ultrasonic wave is 30kHz, and the ultrasonic vibration is extracted for 80min to obtain the saffron water extract;

[0058] b. Wash the beetroot with clean water, peel it, put it into a juice extractor, and squeeze the juice;

[0059] c. Filtering the saffron aqueous extract and the beetroot juice obtained in step b respectively, and keeping placed in the dark;

[0060] d. Dissolve 15 g of the gum arabic modified starch in distilled water to a final volume of 100 mL, and encapsulate the saffron water extract and the beet root water extract with the gum arabic modified starch solution;

[0061] e. Dissolve 2% chitosan solution in mass percentage in 1% glacial acetic acid to make a reagent; according to the mass ratio: 1:0.33...

Embodiment 2

[0064] A preparation method of saffron extract coloring agent and beetroot extract coloring agent, it comprises the steps,

[0065] a, saffron and distilled water are placed in an ultrasonic water bath, and the temperature is 25°C, and the frequency of the ultrasonic wave is 60kHz, and the ultrasonic vibration is extracted for 60 minutes to obtain the saffron water extract;

[0066] b. Wash the beetroot with clean water, peel it, put it into a juice extractor, and squeeze the juice;

[0067] c. Filtering the saffron aqueous extract and the beetroot juice obtained in step b respectively, and keeping placed in the dark;

[0068] d. Dissolve 15 g of the gum arabic modified starch in distilled water to a final volume of 100 mL, and encapsulate the saffron water extract and the beet root water extract with the gum arabic modified starch solution;

[0069] e. Dissolve 2% chitosan solution in mass percentage in 1% glacial acetic acid to make a reagent; according to the mass ratio: 1...

Embodiment 3

[0072] A preparation method of saffron extract coloring agent and beetroot extract coloring agent, it comprises the steps,

[0073] a, saffron and distilled water are placed in an ultrasonic water bath, and the temperature is 28° C., and the ultrasonic frequency is 50 kHz, and the ultrasonic vibration is extracted for 70 minutes to obtain the saffron water extract;

[0074] b. Wash the beetroot with clean water, peel it, put it into a juice extractor, and squeeze the juice;

[0075] c. Filtering the saffron aqueous extract and the beetroot juice obtained in step b respectively, and keeping placed in the dark;

[0076] d. Dissolve 15 g of the gum arabic modified starch in distilled water to a final volume of 100 mL, and encapsulate the saffron water extract and the beet root water extract with the gum arabic modified starch solution;

[0077] e. Dissolve 2% chitosan solution in mass percentage in 1% glacial acetic acid to make a reagent; according to the mass ratio: 1:0.44, re...

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Abstract

The invention discloses a preparation method of a saffron crocus extract colorant and a beet root extract colorant and an application thereof, and the preparation method comprises the following steps:a, carrying out ultrasonic water extraction on saffron crocus to obtain a saffron crocus aqueous extract; b, juicing the beet roots; c, respectively filtering the saffron crocus aqueous extract and the beet root juice obtained in the step b, and performing standing; d, respectively encapsulating by using Arabic gum modified starch; e, respectively encapsulating the chitosan; and f, respectively freezing the two obtained solutions at -30 DEG C overnight, and grinding the frozen solutions into powder to obtain the saffron crocus extract colorant and the beet root extract colorant. The preparedcolorant is high in stability, is most stable in coloring when being applied to chewing gum, is good in taste and is easy to store.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method and application of a saffron extract colorant and a beetroot extract colorant. Background technique [0002] At present, in the preparation process of chewing gum, chemical pigments are mainly used, and the use of chemical pigments is unsafe. Thereby people more and more like to use natural pigment, but natural pigment exists to heat, to the shortcoming of unstable pH, the color of the chewing gum that prepares is not good, therefore especially important to improving the stability of natural pigment. [0003] The pigment contained in saffron is mainly crocetin, which is a natural pigment of carotenoids, and is an esterification product formed by gentiobiose and crocetin. The melting point is 186°C, the crystal is dark red, and it appears orange in aqueous solution. Crocetin will be lost in high temperature, strong light, strong acid and strong alkali environm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/44A23L5/43A23L29/30A23G4/06A23G4/12A23G4/10A23L2/58A23L2/52A23L2/39
CPCA23G4/068A23G4/10A23G4/12A23G4/126A23L2/39A23L2/52A23L2/58A23V2002/00A23L5/43A23L5/44A23L29/30A23V2200/044A23V2250/21A23V2250/5118A23V2250/511A23V2250/5028A23V2200/30A23V2200/14A23V2250/708
Inventor 王伟建韦金广张文祥周丽娇王学锋何广淼
Owner BEIBU GULF UNIV
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