A boiling-resistant edible printing ink and its preparation method and application

Abstract

The present invention relates to the field of IPC C09D 11, and more specifically, to a boiling-resistant edible printing ink, a preparation method thereof, and an application thereof. The ink comprises, by mass percentage, 1 to 30% of a solvent, 1 to 20% of an emulsifier, 1 to 15% of a sweetener, 1 to 20% of a colorant, 0.1 to 5% of a color retaining agent, 0.1 to 10% of a thickening stabilizer, and the balance made up of deionized water. The weight ratio of the glycerol fatty acid ester emulsifier to the Tween emulsifier is 1:(5-15), which can reduce the surface tension of the liquid interface, disperse the oil and water, form smaller emulsion particles, achieve excellent storage stability, and no stratification occurs after being placed at room temperature for 3 days. The ink is applied to food printing and can extend the ink printing cycle. The present application uses an emulsifier addition method and temperature control to pre-prepare a pigment liquid and then mix the pigment liquid into the formula system, effectively improving the printing effect, thereby obtaining a clear printed pattern.

Description

Technical Field

[0001] The present invention relates to the technical field of edible inks, in particular to the field of IPC C09D 11, and more specifically to a boiling-resistant edible printing ink and a preparation method and application thereof. Background Art

[0002] In the food industry, edible inks can be used for surface decoration and beautification. They have been applied to products such as apples, mangoes, eggs, chocolate chips, candies, cakes, beverages, biscuits, and potato chips. As consumers increasingly prioritize the appearance and creativity of food, and as applications expand, the demand for edible inks is increasing. This is especially true for foods intended for boiling, such as glutinous rice balls, which require the ink to be boiled at high temperatures to maintain the integrity of the pattern.

[0003] CN105295519A discloses a printing ink for high-temperature retort pouch packaging. The ink is made from the following raw materials by weight: 5-8 parts dye, 6-10 parts nano-gelatin powder, 10-15 parts bentonite, 10-15 parts maltodextrin, 8-12 parts pullulan, 3-6 parts tea saponin, 5-8 parts preservative and fungicide, 2-4 parts maleic anhydride, 2-4 parts dibutyltin dilaurate, 8-12 parts glycerol, and 85-90 parts water. The printing ink has strong water resistance, acid resistance, heat resistance, light resistance, and abrasion resistance, as well as low viscosity, high surface tension, fast drying speed, safety, and environmental protection. It can firmly adhere to high-temperature retort pouches, but the ink is not suitable for use in the food industry. Summary of the Invention

[0004] The first aspect of the present invention provides a boiling-resistant edible printing ink, which comprises, by mass percentage, 1 to 30% of a solvent, 1 to 20% of an emulsifier, 1 to 15% of a sweetener, 1 to 20% of a colorant, 0.1 to 5% of a color retaining agent, 0.1 to 10% of a thickening stabilizer, and the balance made up of deionized water.

[0005] Preferably, the boiling-resistant edible printing ink comprises, by mass percentage, 20-30% solvent, 2-10% emulsifier, 10-20% sweetener, 1-8% colorant, 0.1-5% color retaining agent, 1-7% thickening stabilizer, and the balance made up of deionized water.

[0006] Further preferably, the boiling-resistant edible printing ink comprises, by mass percentage, 25-30% solvent, 2-6% emulsifier, 10-15% sweetener, 1-6% colorant, 0.1-5% color retaining agent, 2-5% thickening stabilizer, and the balance made up of deionized water.

[0007] The emulsifier includes at least one of a glycerol fatty acid ester emulsifier, a sucrose ester emulsifier and a Tween emulsifier.

[0008] The present application study found that the emulsifier includes glycerol fatty acid ester emulsifiers and Tween emulsifiers, which effectively improves the dispersion of the colorant. Since the colorant has poor water solubility, there is a problem of poor dispersibility. The addition of glycerol fatty acid ester emulsifiers can encapsulate the colorant to form emulsion particles, avoiding the aggregation of the colorant, thereby enhancing the water solubility of the colorant. However, the use of a single glycerol fatty acid ester emulsifier will cause the emulsion particles to be too large or the particles to be uneven. By adding a Tween emulsifier, especially a weight ratio of glycerol fatty acid ester emulsifier to Tween emulsifier of 1: (5-15), the surface tension of the liquid interface can be reduced, the oil and water are dispersed with each other, and smaller emulsion particles are formed, achieving excellent storage stability. No stratification occurs after being placed at room temperature for 3 days. It is applied to food printing and can extend the ink printing cycle. At the same time, the compounding of specific emulsifiers can also reduce the amount of emulsifier added and reduce production costs.

[0009] The emulsifier includes a glycerol fatty acid ester emulsifier and a Tween emulsifier, and the weight ratio of the glycerol fatty acid ester emulsifier to the Tween emulsifier is 1:(5-15).

[0010] The sweetener comprises at least one of erythritol, soluble soybean polysaccharide and fructose.

[0011] The sweetener comprises erythritol and soluble soybean polysaccharide, and the weight ratio of the erythritol to the soluble soybean polysaccharide is 1:(1-5).

[0012] The applicant has further discovered that the sweetener includes erythritol and soluble soybean polysaccharide, and the weight ratio of erythritol to soluble soybean polysaccharide is 1: (1-5), which effectively solves the problem of discoloration when boiled, and is particularly suitable for printing on the surface of glutinous rice balls. Usually, the sweetener in the ink is used to improve the flavor of the ink. However, the applicant accidentally discovered that adding a specific proportion of soluble soybean polysaccharide can achieve the technical effect of not fading when boiled while maintaining the flavor. This may be because the molecular weight of the soluble soybean polysaccharide is large, which improves the film-forming properties of the ink, thereby increasing the adhesion to the surface of the glutinous rice balls. At the same time, the specific film structure can also effectively wrap the colorant to avoid oxidative fading when exposed to the external hydrothermal environment. However, if the molecular weight of the soluble soybean polysaccharide is too large, it will affect the dispersibility between the systems, resulting in reduced stability.

[0013] The colorant includes at least one of beta-carotene, capsanthin, lutein, citrus yellow, sorghum red, natural carotene, and beet red.

[0014] The solvent is selected from at least one of glycerol, potassium lactate, sodium lactate, and edible alcohol.

[0015] Preferably, the solvent comprises glycerol and edible alcohol, and the weight ratio of the glycerol to the edible alcohol is (2-5):1.

[0016] The thickening stabilizer includes pregelatinized starch.

[0017] The thickening stabilizer includes at least one of hydroxypropyl starch, acetylated distarch phosphate and acetylated distarch adipate.

[0018] The color protecting agent comprises at least one of ascorbic acid, sodium ascorbate, calcium ascorbate, D-isoascorbic acid and its sodium salt, sulfur dioxide, potassium pyrosulfite, sodium pyrosulfite, sodium sulfite, sodium bisulfite and sodium hyposulfite.

[0019] Preferably, the color protecting agent comprises ascorbic acid.

[0020] A second aspect of the present invention provides a method for preparing a boiling-resistant edible printing ink, comprising the following steps:

[0021] S1, adding deionized water accounting for 10-45% of the total amount of deionized water, heating to 90-98° C., adding a glycerol fatty acid ester emulsifier, and homogenizing and emulsifying to obtain a first mixture;

[0022] S2, cooling the first mixture to 30-50° C., adding a Tween emulsifier and a colorant, and homogenizing and emulsifying to obtain a pigment solution for later use;

[0023] S3, adding the remaining deionized water, solvent, sweetener and color preservative into the container, stirring at 500-800 rpm to obtain a second mixture;

[0024] S4, adding the pigment solution to the second mixture, stirring thoroughly at a speed of 800 to 1000 r / min, and adding a thickening stabilizer to obtain a third mixture;

[0025] S4, filtering, defoaming and sterilizing the third mixture in sequence to obtain.

[0026] A third aspect of the present invention provides an application of a boiling-resistant edible printing ink for printing patterns on the surface of glutinous rice balls.

[0027] Beneficial effects:

[0028] 1. The weight ratio of glycerol fatty acid ester emulsifier and Tween emulsifier is 1: (5-15), which can reduce the surface tension of the liquid interface, disperse the oil and water, form smaller emulsion particles, and achieve excellent storage stability. It will not delaminate after being placed at room temperature for 3 days. It can be used in food printing to extend the ink printing cycle.

[0029] 2. The weight ratio of erythritol to soluble soybean polysaccharide is 1:(1-5), which effectively solves the problem of discoloration caused by boiling.

[0030] 3. This application uses an emulsifier addition method and temperature control to pre-prepare the pigment liquid and then mix the pigment liquid into the formula system, thereby effectively improving the printing effect and obtaining a clear printed pattern.

[0031] 4. The thickening stabilizer includes pregelatinized starch and is compounded with glycerol and edible alcohol in a weight ratio of (2-5):1. On the basis of excellent stability, the ink viscosity can be controlled at 6-10cps and the surface tension can be 31-34mN / m, which meets the requirements of smooth printing of the food printer print head. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 This is a comparison of the ink in Example 1 before and after boiling the glutinous rice balls, with the left side showing before boiling.

[0033] Figure 2 This is a comparison of the ink in Example 2 before and after boiling the glutinous rice balls, with the left side showing before boiling.

[0034] Figure 3 This is a comparison of the ink in Example 3 before and after boiling the glutinous rice balls, with the left side showing before boiling.

[0035] Figure 4 This is a comparison of the ink in comparative example 1 before and after boiling the glutinous rice balls, with the left side showing before boiling.

[0036] Figure 5 This is a comparison of the ink in comparative example 2 before and after boiling the glutinous rice balls, with the left side being before boiling. DETAILED DESCRIPTION

[0037] Examples 1-3, Comparative Examples 1-3

[0038] A boiling-resistant edible printing ink, wherein the ink formula, calculated by weight percentage, is shown in Table 1 and Table 2.

[0039] The weight of the prepared ink is 100 g.

[0040] Table 1

[0041]

[0042] Table 2

[0043]

[0044]

[0045] A method for preparing a boiling-resistant edible printing ink, wherein Examples 1-3 and Comparative Examples 2-3 are the following steps:

[0046] S1, add deionized water (Table 1), heat to 90°C, add mono- and di-glycerol fatty acid esters, and homogenize and emulsify for 10 minutes to obtain a first mixture;

[0047] S2, cooling the first mixture to 40°C, adding Tween-80 and colorant, and homogenizing and emulsifying for 20 minutes to obtain a pigment solution for use;

[0048] S3, deionized water (Table 2), solvent, sweetener, and color preservative are added to a container and stirred at 700 rpm to obtain a second mixture;

[0049] S4, adding the pigment solution to the second mixture, stirring thoroughly at a speed of 900 r / min, and adding a thickening stabilizer to obtain a third mixture;

[0050] S4, filtering, defoaming and sterilizing the third mixture in sequence to obtain.

[0051] Wherein comparative example 1 is the following steps:

[0052] S1, adding deionized water, an emulsifier, a solvent, a sweetener, a colorant, and a color retaining agent into a container, and stirring at 700 rpm to obtain a first mixture;

[0053] S2, adding a thickening stabilizer to the second mixture, stirring thoroughly at a speed of 900 r / min, and adding a thickening stabilizer to obtain a second mixture;

[0054] S3, filtering, defoaming and sterilizing the second mixture in sequence to obtain.

[0055] The invention discloses an application of a boiling-resistant edible printing ink for printing patterns on the surface of glutinous rice balls.

[0056] Wherein comparative example 3 is the following steps:

[0057] S1: Add deionized water (Table 1), mono- and diglycerol fatty acid esters, Tween-80, and colorant, homogenize and emulsify at 40°C for 20 min to obtain a pigment solution for use;

[0058] S3, adding deionized water (Table 2), solvent, sweetener, and color preservative into a container, and stirring at 700 rpm to obtain a first mixture;

[0059] S4, adding the pigment solution to the first mixture, stirring thoroughly at a speed of 900 r / min, and adding a thickening stabilizer to obtain a second mixture;

[0060] S4, filtering, defoaming and sterilizing the second mixture in sequence to obtain.

[0061] Performance testing methods

[0062] The performance tests were carried out in the embodiments and comparative examples, and the test data are listed in Table 1.

[0063] 1) Physical and chemical parameters: viscosity, surface tension, and stability; all are measured at 25°C and standard atmospheric pressure. The stability is measured by standing for 3 days to observe whether there is uneven stratification. If there is no such phenomenon, it is qualified; otherwise, it is unqualified.

[0064] 2) Printing test: The printer used is the food printer of Wuhan Shanyin Technology Co., Ltd., model:

[0065] FP-511-B was tested. We used the glutinous rice flour prepared by Sanquan Food Company, added water and kneaded the dough, and printed it. After printing, we put it in the refrigerator for one night until it was completely hard. We took it out, boiled it in water for 5 minutes, and then observed the printed pattern. The test results are as follows: Figure 1-5 shown.

[0066] Performance test data

[0067] Table 3

[0068]

[0069]

[0070] The ink of comparative example 3 was delaminated and was not tested on a printing machine. The ink of comparative example 4 could not be filtered and was not tested on a printing machine.

Claims

1. A boiling-resistant edible printing ink, characterized in that: Calculated by mass percentage, it includes 25-30% solvent, 2-6% emulsifier, 10-15% sweetener, 1-6% colorant, 0.1-5% color retaining agent, 2-5% thickening stabilizer, and deionized water to make up the balance; The emulsifier includes a glycerol fatty acid ester emulsifier and a Tween emulsifier, and the weight ratio of the glycerol fatty acid ester emulsifier to the Tween emulsifier is 1: (5-15); The sweetener comprises erythritol and soluble soybean polysaccharide, and the weight ratio of the erythritol to the soluble soybean polysaccharide is 1:1; The thickening stabilizer includes pregelatinized starch, the solvent includes glycerol and edible alcohol, and the weight ratio of the glycerol to the edible alcohol is (2-5):1; The method for preparing the boiling-resistant edible printing ink comprises the following steps: S1, adding deionized water accounting for 10-45% of the total amount of deionized water, heating to 90-98° C., adding a glycerol fatty acid ester emulsifier, and homogenizing and emulsifying to obtain a first mixture; S2, cooling the first mixture to 30-50° C., adding a Tween emulsifier and a colorant, and homogenizing and emulsifying to obtain a pigment solution for later use; S3, adding the remaining deionized water, solvent, sweetener and color preservative into the container, stirring at 500-800 rpm to obtain a second mixture; S4, adding the pigment solution to the second mixture, stirring thoroughly at a speed of 800 to 1000 r / min, and adding a thickening stabilizer to obtain a third mixture; S5, filtering, defoaming and sterilizing the third mixture in sequence to obtain.

2. The edible printing ink according to claim 1, characterized in that: The colorant includes at least one of beta-carotene, capsanthin, lutein, citrus yellow, sorghum red, and beet red.

3. An application of the boiling-resistant edible printing ink according to claim 1 or 2, characterized in that: The ink is used for printing patterns on the surface of glutinous rice balls.

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