Edible consumable, preparation method thereof and food surface printing process

Abstract

The invention belongs to the technical field of coatings, particularly relates to the field of C09D11 / 30, and more particularly relates to an edible consumable, a preparation method thereof and a food surface printing process. The edible consumable is prepared from the following raw materials: a moisturizing solvent, a quick-drying solvent, a sweetening agent, a surfactant, pigment liquid and deionized water. And the pH value of the edible consumables is greater than 10. The edible consumable provided by the invention is relatively high in stability, the natural pigment is good in solubility and not easy to separate out, continuous printing can be realized, and an excellent actual use effect is achieved.

Description

Technical Field

[0001] The present invention relates to the field of C09D11 / 30, and more specifically to an edible consumable material and a preparation method thereof and a food surface printing process. Background Art

[0002] Printing exquisite patterns on the surface of food can not only increase recognition, but also increase consumers' desire to buy. The main raw materials for food surface patterns are edible consumables, also known as edible inks, which can be safely ingested into the human body along with food and medicine. The main components of edible consumables include pigments, solvents and auxiliary materials; among them, pigments are the color-developing substances of edible consumables, and natural pigments are generally selected to ensure their safety and edibility.

[0003] When printing edible consumables onto the surface of food materials through printing equipment, it is necessary to ensure that the edible consumables have high printing fluency and also have appropriate viscosity and surface tension so that they can exist more stably on the food surface. At the same time, it is also necessary to ensure that the pigment can exist stably for a long time in the edible consumable system without precipitation.

[0004] Prior art CN117844296A discloses an edible natural pigment ink for digital inkjet and a preparation method thereof. The raw materials for preparing the ink include: a solvent, a sweetener, a pigment liquid, a color retaining agent, a surfactant, a pH adjuster, and water; water, a solvent, a surfactant, a color retaining agent, a sweetener, and a pH adjuster are added to a container according to a proportion, the speed is 500-800 r / min, and the mixture is stirred for 30-90 min, and then the pigment liquid is added and stirred, the speed is controlled to 800-1000 r / min, the stirring time is 1-4 h, and the mixture is filtered to remove bubbles and sterilized to obtain the ink; however, the inventors have found that the acidity and alkalinity of the pigment liquid need to be controlled in order to more effectively ensure the stability of the pigment in the preparation system; directly mixing the pH adjuster and the pigment liquid with other auxiliary materials is not conducive to the storage stability of the ink. Summary of the invention

[0005] In order to solve the above technical problems, the first aspect of the present invention provides an edible consumable for food surface printing technology, the preparation raw materials include: moisturizing solvent, quick-drying solvent, sweetener, surfactant, pigment liquid, deionized water; wherein the preparation raw materials of the pigment liquid include: pH regulator, natural pigment; the pH value of the edible consumable is not less than 10.

[0006] Further preferably, the pH value of the edible consumable is not less than 12.

[0007] Preferably, the raw materials for preparing the edible consumables include, by mass percentage, 10% to 20% moisturizing solvent, 5% to 15% quick-drying solvent, 1% to 15% sweetener, 0.1% to 1.5% surfactant, 10% to 40% pigment liquid, and the rest is deionized water.

[0008] Preferably, the moisturizing solvent includes: one or more of glycerol, propylene glycol, sorbitol (liquid), mannitol, potassium lactate, sodium lactate, and lactitol.

[0009] Preferably, the quick-drying solvent includes one or more of isopropanol, n-butanol, and edible alcohol.

[0010] Preferably, the sweetener comprises: one or more of erythritol, xylitol, lactose, sorbitol (powder), maltitol, and fructose.

[0011] Further preferably, the sweetener includes: one or more of erythritol and sorbitol (powder).

[0012] Sweeteners can significantly improve the flavor of edible consumables. However, the inventors have found in actual research and development that the pH values ​​of different sweetener aqueous solutions are different. Since the pH value of the edible consumable system in the present invention is not less than 10, it is not easy to select sweeteners with weak alkalinity or neutrality. For example, the aqueous solution of fructose is weakly alkaline or neutral. When fructose is used in edible consumables, the alkalinity of the system will be reduced. Therefore, natural pigments are difficult to exist stably. Natural pigments will precipitate during long-term storage, which will reduce the storage stability of edible consumables.

[0013] Preferably, the natural pigments include: one or more of capsicum red, cochineal red, gardenia yellow, safflower yellow, citrus yellow, annatto orange, capsicum orange, gardenia blue, and algae blue.

[0014] Preferably, the pH adjuster includes: one or more of citric acid, sodium citrate, fumaric acid, monosodium fumarate, sodium lactate, potassium hydroxide, and sodium hydroxide; and the pH adjuster is in the form of a solution.

[0015] Further preferably, the pH regulator is a potassium hydroxide aqueous solution, and the mass concentration of the potassium hydroxide aqueous solution is 10-18%.

[0016] Preferably, the method for preparing the pigment liquid comprises: mixing a pH regulator and a natural pigment, stirring to dissolve, and filtering to obtain the pigment liquid.

[0017] In the present invention, the natural pigment is directly dissolved in advance with a pH regulator to prepare a pigment liquid, and then the pigment liquid is used as a preparation raw material and mixed with other components; instead of mixing and dissolving all raw materials such as natural pigments, pH regulators, sweeteners, etc., the natural pigment has higher storage stability in the edible consumable system; at the same time, the present invention also needs to control the system alkalinity of the pigment liquid not to be too high, that is, the mass concentration of the pH regulator is not too high. Too high pH value will also affect the storage stability of the pigment liquid. Therefore, the preferred mass concentration of the potassium hydroxide aqueous solution in the present invention is 10-18%, so as to ensure the storage stability of the edible consumable.

[0018] Preferably, the surfactant includes one or more of Tween 20, Tween 80, monoglycerol fatty acid esters, diglycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, hydroxypropyl starch, acetylated monoglycerol fatty acid esters, acetylated diglycerol fatty acid esters, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

[0019] A second aspect of the present invention provides a method for preparing an edible consumable for food surface printing technology, comprising:

[0020] S1. Mixing and stirring: add deionized water, moisturizing solvent, quick-drying solvent, surfactant and sweetener into a container, rotate at 400-600 r / min, stir for 1-3 hours, then add pigment solution, rotate at 600-800 r / min, stir for 2-3 hours;

[0021] S2. Filtration and defoaming: The mixed and stirred solution is filtered, and the obtained filtrate is defoamed for 30 to 60 minutes under the condition of vacuum degree of 0.08 to 0.1 MPa;

[0022] S3, sterilization: the solution after defoaming is treated by pasteurization process to obtain edible consumables;

[0023] S4. Filling: Edible consumables need to be filled in ink bottles with low light transmittance to prevent fading.

[0024] The third aspect of the present invention provides a food surface printing process of edible consumables, comprising: using edible consumables to print on the food surface, and then spraying protein liquid with a spray gun until the protein liquid completely covers the food surface, and then directly putting it into the oven for baking without standing.

[0025] The traditional food surface printing process is to first spray protein liquid on the surface of the food, then bake it, and then use edible consumables to print patterns on the surface. However, under this process, the protein liquid is sprayed and then baked and printed, and the surface adhesion of the edible consumables is insufficient. After printing on the food surface, the food is easily rubbed against the packaging bag, and the printed pattern on the food surface is destroyed; in addition, during storage and transportation, when the environment changes and there is condensed water on the surface, the pattern is easy to fade and fade, and the retention time is significantly reduced; therefore, the inventors provide a new printing process, that is, first use edible consumables to print patterns, and then spray protein liquid and bake; printing before spraying protein liquid, the edible consumables are easily absorbed by the food surface, and the drying speed is faster, and then the protein liquid is sprayed, the pattern is protected in the lower layer of the protein liquid, and is not easy to wipe off after packaging, so the pattern color is kept longer than the original process; and due to the protection of the protein liquid, the printed pattern is not easy to change under high-temperature baking, and the stability is more excellent.

[0026] Beneficial Effects

[0027] (i) The use of a pH regulator in the present invention to pre-dissolve the natural pigment can effectively prevent the natural pigment from precipitating in the edible consumable.

[0028] (ii) The inventors have found that different sweeteners affect the pH value of edible consumables. Erythritol and sorbitol (powder) have little effect on the pH value of the preparation system and are not easy to cause natural pigments to precipitate; fructose has a great effect on the pH value of the preparation system.

[0029] (III) The present inventors have also found that different pH adjusters can also affect the storage stability of edible consumables. Too high or too low a pH value can have a significant effect on the stability of natural pigments. Therefore, the present invention preferably uses a potassium hydroxide aqueous solution with a mass concentration of 10-18% as the pH adjuster.

[0030] (IV) The edible consumables provided by the present invention have good adaptability to printers: good on-machine cleaning performance, good continuous printing effect, excellent printing effect on food, and the printed pattern is not prone to change.

[0031] (V) The present invention selects appropriate natural pigments and controls the appropriate concentration of natural pigments, which can ensure that the color reproduction degree of the printed material can be high.

[0032] (VI) The present invention provides a novel food surface printing process, that is, printing treatment is performed first, and then protein liquid is sprayed, which can ensure that the printed pattern has higher transportation and storage stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 Schematic diagram of the filtration test of edible consumables.

[0034] Figure 2This is a schematic diagram of the high temperature stability test results of the edible consumables in Example 1.

[0035] Figure 3 This is a schematic diagram of the high temperature stability test results of the edible consumables in comparative example 5. DETAILED DESCRIPTION

[0036] In the following implementation cases:

[0037] Edible alcohol was purchased from Anhui Ante Food Co., Ltd.

[0038] Tween-20 was purchased from Guangdong Huana Chemical Co., Ltd.

[0039] Cochineal red was purchased from Senxin Flavor & Color Technology (China) Co., Ltd.

[0040] Gardenia blue was purchased from Senxin Flavor & Color Technology (China) Co., Ltd.

[0041] Annatto was purchased from Senxin Flavor & Color Technology (China) Co., Ltd.

[0042] Example 1

[0043] The first aspect of this example provides edible consumables for food surface printing technology. The raw materials for preparation include, by weight: 17 parts of moisturizing solvent glycerin, 12 parts of quick-drying solvent edible alcohol, 10 parts of sweetener erythritol, 0.5 parts of surfactant Tween-20, 24.5 parts of pigment liquid, and 36 parts of deionized water.

[0044] The pigment liquid comprises: pigment liquid 1, pigment liquid 2, and pigment liquid 3; the mass ratio of the three components is 72:48:125.

[0045] The raw materials for preparing the pigment liquid 1 include: cochineal red and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 2 include: gardenia blue and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 3 include: annatto orange (powder) and a 15% mass concentration potassium hydroxide aqueous solution, with a mass ratio of 15:85.

[0046] The preparation method of the pigment liquid comprises:

[0047] L1, mix the raw materials of pigment liquid 1, stir evenly, and obtain pigment liquid 1;

[0048] L2, mix the raw materials of pigment liquid 2, stir evenly, and obtain pigment liquid 2;

[0049] L3, dissolving 15g of potassium hydroxide in 85g of deionized water, stirring at 800r / min for 30min, stirring until completely dissolved, to obtain a pH regulator; mixing annatto (powder) and the pH regulator according to the mass ratio, stirring at 1000r / min for 2h until completely dissolved, filtering once with 0.45μm filter paper, to obtain pigment solution 3;

[0050] L4. Mix pigment liquid 1, pigment liquid 2, and pigment liquid 3 according to the mass ratio to obtain pigment liquid.

[0051] The second aspect of this example provides a method for preparing an edible consumable for a food surface printing process, comprising:

[0052] S1, mixing and stirring: add deionized water, moisturizing solvent, quick-drying solvent, surfactant and sweetener into a container according to the formula ratio, rotate at 400 r / min, stir for 1 hour, then add pigment solution, rotate at 800 r / min, stir for 2 hours;

[0053] S2. Filtration and defoaming: The mixed and stirred solution is filtered twice with a 0.22 μm filter, and the obtained filtrate is defoamed for 60 minutes under a vacuum degree of 0.1 MPa;

[0054] S3, sterilization: the solution after defoaming is treated by pasteurization process to obtain edible consumables;

[0055] S4. Filling: Edible consumables need to be filled in ink bottles with low light transmittance to prevent fading.

[0056] The third aspect of this example provides a food surface printing process for edible consumables, including: using edible consumables to print on the surface of hamburger dough, the printing equipment is Wuhan Shanyin's S512 printing equipment, and then spraying protein liquid (commonly available on the market) with a spray gun until the protein liquid completely covers the surface of the food, and then directly putting it into a 200°C oven for 20 minutes without standing, and then storing it at room temperature 25°C for 4 months.

[0057] Example 2

[0058] The first aspect of this example provides edible consumables for food surface printing technology. The raw materials for preparation include, by weight: 17 parts of moisturizing solvent glycerin, 12 parts of quick-drying solvent edible alcohol, 10 parts of sweetener sorbitol (powder), 0.5 parts of surfactant Tween-20, 24.5 parts of pigment liquid, and 36 parts of deionized water.

[0059] The pigment liquid comprises: pigment liquid 1, pigment liquid 2, and pigment liquid 3; the mass ratio of the three components is 72:48:125.

[0060] The raw materials for preparing the pigment liquid 1 include: cochineal red and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 2 include: gardenia blue and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 3 include: annatto orange (powder) and a 15% mass concentration potassium hydroxide aqueous solution, with a mass ratio of 15:85.

[0061] The preparation method of the pigment liquid comprises:

[0062] L1, mix the raw materials of pigment liquid 1, stir evenly, and obtain pigment liquid 1;

[0063] L2, mix the raw materials of pigment liquid 2, stir evenly, and obtain pigment liquid 2;

[0064] L3, dissolving 15g of potassium hydroxide in 85g of deionized water, stirring at 800r / min for 30min, stirring until completely dissolved, to obtain a pH regulator; mixing annatto (powder) and the pH regulator according to the mass ratio, stirring at 1000r / min for 2 hours until completely dissolved, and filtering once with 0.45μm filter paper to obtain pigment solution 3;

[0065] L4. Mix pigment liquid 1, pigment liquid 2, and pigment liquid 3 according to the mass ratio to obtain pigment liquid.

[0066] The second aspect of this example provides a method for preparing an edible consumable for a food surface printing process, comprising:

[0067] S1, mixing and stirring: add deionized water, moisturizing solvent, quick-drying solvent, surfactant and sweetener into a container according to the formula ratio, rotate at 400 r / min, stir for 1 hour, then add pigment solution, rotate at 800 r / min, stir for 2 hours;

[0068] S2. Filtration and defoaming: The mixed and stirred solution is filtered twice with a 0.22 μm filter, and the obtained filtrate is defoamed for 60 minutes under a vacuum degree of 0.1 MPa;

[0069] S3, sterilization: the solution after defoaming is treated by pasteurization process to obtain edible consumables;

[0070] S4. Filling: Edible consumables need to be filled in ink bottles with low light transmittance to prevent fading.

[0071] The third aspect of this example provides a food surface printing process for edible consumables, including: using edible consumables to print on the surface of hamburger dough, the printing equipment is Wuhan Shanyin's S512 printing equipment, and then using a spray gun to spray protein liquid (commonly available on the market) until the protein liquid completely covers the food, and then directly put it into a 200°C oven and bake it for 20 minutes without standing.

[0072] Example 3

[0073] The first aspect of this example provides edible consumables for food surface printing technology. The raw materials for preparation include, by weight: 17 parts of moisturizing solvent glycerin, 12 parts of quick-drying solvent edible alcohol, 10 parts of sweeteners (sorbitol (powder) and erythritol, mass ratio 3:2), 0.5 parts of surfactant Tween-20, 24.5 parts of pigment liquid, and 36 parts of deionized water.

[0074] The pigment liquid comprises: pigment liquid 1, pigment liquid 2, and pigment liquid 3; the mass ratio of the three components is 72:48:125.

[0075] The raw materials for preparing the pigment liquid 1 include: cochineal red and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 2 include: gardenia blue and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 3 include: annatto orange (powder) and a 15% mass concentration potassium hydroxide aqueous solution, with a mass ratio of 15:85.

[0076] The preparation method of the pigment liquid comprises:

[0077] L1, mix the raw materials of pigment liquid 1, stir evenly, and obtain pigment liquid 1;

[0078] L2, mix the raw materials of pigment liquid 2, stir evenly, and obtain pigment liquid 2;

[0079] L3, dissolving 15g of potassium hydroxide in 85g of deionized water, stirring at 800r / min for 30min, stirring until completely dissolved, to obtain a pH regulator; mixing annatto (powder) and the pH regulator according to the mass ratio, stirring at 1000r / min for 2 hours until completely dissolved, and filtering once with 0.45μm filter paper to obtain pigment solution 3;

[0080] L4. Mix pigment liquid 1, pigment liquid 2, and pigment liquid 3 according to the mass ratio to obtain pigment liquid.

[0081] The second aspect of this example provides a method for preparing an edible consumable for a food surface printing process, comprising:

[0082] S1, mixing and stirring: add deionized water, moisturizing solvent, quick-drying solvent, surfactant and sweetener into a container according to the formula ratio, rotate at 400 r / min, stir for 1 hour, then add pigment solution, rotate at 800 r / min, stir for 2 hours;

[0083] S2. Filtration and defoaming: The mixed and stirred solution is filtered twice with a 0.22 μm filter, and the obtained filtrate is defoamed for 60 minutes under a vacuum degree of 0.1 MPa;

[0084] S3, sterilization: the solution after defoaming is treated by pasteurization process to obtain edible consumables;

[0085] S4. Filling: Edible consumables need to be filled in ink bottles with low light transmittance to prevent fading.

[0086] The third aspect of this example provides a food surface printing process for edible consumables, including: using edible consumables to print on the surface of hamburger dough, the printing equipment is Wuhan Shanyin's S512 printing equipment, and then using a spray gun to spray protein liquid (commonly available on the market) until the protein liquid completely covers the food, and then directly put it into a 200°C oven and bake it for 20 minutes without standing.

[0087] Comparative Example 1

[0088] The first aspect of this example provides edible consumables for food surface printing technology. The raw materials for preparation include, by weight: 17 parts of moisturizing solvent glycerin, 12 parts of quick-drying solvent edible alcohol, 20 parts of sweeteners (sorbitol (powder) and erythritol, mass ratio 3:2), 0.5 parts of surfactant Tween-20, 12 parts of pigment liquid, 12.5 parts of natural pigment annatto (liquid); 26 parts of deionized water.

[0089] The pigment liquid comprises: pigment liquid 1 and pigment liquid 2; the mass ratio of the two components is 3:2.

[0090] The raw materials for preparing the pigment liquid 1 include: cochineal red and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 2 include: gardenia blue and deionized water, with a mass ratio of 1:9.

[0091] The preparation method of the pigment liquid comprises:

[0092] L1, mix the raw materials of pigment liquid 1, stir evenly, and obtain pigment liquid 1;

[0093] L2, mix the raw materials of pigment liquid 2, stir evenly, and obtain pigment liquid 2;

[0094] L3. Mix pigment liquid 1 and pigment liquid 2 according to the mass ratio to obtain pigment liquid.

[0095] The second aspect of this example provides a method for preparing an edible consumable for a food surface printing process, comprising:

[0096] S1, mixing and stirring: deionized water, moisturizing solvent, quick-drying solvent, surfactant, and sweetener are added into a container according to the formula ratio, the speed is 400r / min, and the stirring is carried out for 1h, and then the pigment liquid and natural pigment annatto (liquid) are added thereto, the speed is 800r / min, and the stirring is carried out for 2h;

[0097] S2. Filtration and defoaming: The mixed and stirred solution is filtered twice with a 0.22 μm filter, and the obtained filtrate is defoamed for 60 minutes under a vacuum degree of 0.1 MPa;

[0098] S3, sterilization: the solution after defoaming is treated by pasteurization process to obtain edible consumables;

[0099] S4. Filling: Edible consumables need to be filled in ink bottles with low light transmittance to prevent fading.

[0100] The third aspect of this example provides a food surface printing process for edible consumables, including: using edible consumables to print on the surface of hamburger dough, the printing equipment is Wuhan Shanyin's S512 printing equipment, and then using a spray gun to spray protein liquid (commonly available on the market) until the protein liquid completely covers the food, and then directly put it into a 200°C oven and bake it for 20 minutes without standing.

[0101] Comparative Example 2

[0102] The first aspect of this example provides edible consumables for food surface printing technology. The raw materials for preparation include, by weight: 17 parts of moisturizing solvent glycerin, 12 parts of quick-drying solvent edible alcohol, 20 parts of sweeteners (sorbitol (powder) and erythritol, mass ratio 3:2), 0.5 parts of surfactant Tween-20, 2 parts of pH adjuster, 12 parts of pigment liquid, 12.5 parts of natural pigment annatto (liquid), and 24 parts of deionized water.

[0103] The pH regulator is a 10% mass concentration potassium hydroxide aqueous solution

[0104] The pigment liquid comprises: pigment liquid 1 and pigment liquid 2; the mass ratio of the two components is 3:2.

[0105] The raw materials for preparing the pigment liquid 1 include: cochineal red and deionized water, with a mass ratio of 1:9; the raw materials for preparing the pigment liquid 2 include: gardenia blue and deionized water, with a mass ratio of 1:9.

[0106] The preparation method of the pigment liquid comprises:

[0107] L1, mix the raw materials of pigment liquid 1, stir evenly, and obtain pigment liquid 1;

[0108] L2, mix the raw materials of pigment liquid 2, stir evenly, and obtain pigment liquid 2;

[0109] L3. Mix pigment liquid 1 and pigment liquid 2 according to the mass ratio to obtain pigment liquid.

[0110] The second aspect of this example provides a method for preparing an edible consumable for a food surface printing process, comprising:

[0111] S1, mixing and stirring: adding deionized water, moisturizing solvent, quick-drying solvent, surfactant, sweetener and pH adjuster into a container according to the formula ratio, rotating speed 400r / min, stirring for 1h, then adding pigment liquid and natural resin annatto (liquid) thereto, rotating speed 800r / min, stirring for 2h;

[0112] S2. Filtration and defoaming: The mixed and stirred solution is filtered twice with a 0.22 μm filter, and the obtained filtrate is defoamed for 60 minutes under a vacuum degree of 0.1 MPa;

[0113] S3, sterilization: the solution after defoaming is treated by pasteurization process to obtain edible consumables;

[0114] S4. Filling: Edible consumables need to be filled in ink bottles with low light transmittance to prevent fading.

[0115] The third aspect of this example provides a food surface printing process for edible consumables, including: using edible consumables to print on the surface of hamburger dough, the printing equipment is Wuhan Shanyin's S512 printing equipment, and then using a spray gun to spray protein liquid (commonly available on the market) until the protein liquid completely covers the food, and then directly put it into a 200°C oven and bake it for 20 minutes without standing.

[0116] Comparative Example 3

[0117] The specific implementation of this example is the same as that of Example 3, except that the pH adjuster is a potassium hydroxide aqueous solution with a mass concentration of 20%.

[0118] Comparative Example 4

[0119] The specific implementation of this example is the same as that of Example 1, except that the sweetener is fructose.

[0120] Comparative Example 5

[0121] The specific implementation of this example is the same as that of Example 1, except that:

[0122] The food surface printing process of edible consumables includes: using a spray gun to spray protein liquid (commonly available on the market) on the surface of hamburger dough until the protein liquid completely covers the surface of the food; then using edible consumables to print patterns, the printing equipment is Wuhan Shanyin's S512 printing equipment, and then directly put it into a 200°C oven for 20 minutes without standing, and then store it at room temperature 25°C for 4 months.

[0123] In Examples 1-3 and Comparative Examples 1-5, the spraying thickness of the protein solution in the food surface printing process of the edible consumables is the same as the printing thickness of the edible consumables.

[0124] Performance Testing

[0125] Test 1: Physical and chemical parameter test

[0126] Test contents: viscosity, surface tension, conductivity, pH; all measured at 25°C and standard atmospheric pressure.

[0127] Viscosity and surface tension are the basis for judging whether edible consumables are suitable for printing, and conductivity is used to judge the continuous printing of edible consumables and the impact of long-term use on the nozzle; the results are shown in Table 1.

[0128] Table 1

[0129]

[0130] It can be seen that the viscosity and surface tension are suitable for printing on a machine, and the pH value of the edible consumables provided by the embodiments of the present invention is relatively stable.

[0131] Suitable viscosity range for printing:

[0132] Viscosity: 4.0-4.2cP; Surface tension: 31-33mN / m.

[0133] Test 2: Filtration of Edible Consumables

[0134] Test objects: Examples 1-3, Comparative Examples 1-4.

[0135] The test results are detailed in Figure 1 .

[0136] In Comparative Examples 1-4, finished annatto was used, and the natural pigment would precipitate within 1-2 months regardless of whether the pH was adjusted during the preparation of the edible consumables. In Examples 1-3, a strong base potassium hydroxide aqueous solution was used to dissolve the natural pigment during the preparation of the pigment solution, and the edible consumables could be stored for a long time without precipitation of the natural pigment.

[0137] Test 3: Interval Continuous Printing Performance

[0138] Test method: Wuhan Shanyin Technology S512 food printer, continuous printing on cut A4 paper.

[0139] The test results are shown in Table 2.

[0140] Table 2

[0141]

[0142] It can be seen that the edible consumables provided by Examples 1-3 of the present invention can be stored for a long time, no natural pigment is precipitated, and there is no obvious break in continuous printing.

[0143] Broken hole means that the print port is blocked during the printing process and the edible consumables cannot be printed normally.

[0144] Test 4: High temperature stability test

[0145] Test objects: Example 1 and Comparative Example 5.

[0146] Test results: The schematic diagram of the hamburger surface obtained by the process of Example 1 is as follows Figure 2 As shown, the schematic diagram of the hamburger surface obtained by the process of comparative example 5 is as follows Figure 3 shown.

[0147] It can be seen from the experimental results that the new food surface printing process provided by the present invention can print on the surface of edible consumables, and after high-temperature treatment, the obtained printed pattern still has excellent stability.

Claims

1. An edible consumable, characterized in that: The preparation raw materials include: moisturizing solvent, quick-drying solvent, sweetener, surfactant, pigment liquid, deionized water; the preparation raw materials of the pigment liquid include: pH regulator and natural pigment; the pH value of the edible consumables is not less than 10.

2. The edible consumable according to claim 1, characterized in that: The raw materials for preparing the edible consumables include, by mass percentage, 10-20% of a moisturizing solvent, 5-15% of a quick-drying solvent, 1-15% of a sweetener, 0.1-1.5% of a surfactant, 10-40% of a pigment solution, and the remainder being deionized water.

3. The edible consumable according to claim 2, characterized in that: The sweetener comprises: one or more of erythritol, sorbitol, xylitol, lactose, maltitol and fructose.

4. The edible consumable according to any one of claims 2 to 3, characterized in that: The pigment liquid preparation method comprises: mixing a pH regulator and a natural pigment, stirring to dissolve, and filtering to obtain the pigment liquid.

5. The edible consumable according to claim 4, characterized in that: The pH regulator includes one or more of citric acid, sodium citrate, fumaric acid, monosodium fumarate, sodium lactate, potassium hydroxide and sodium hydroxide; the pH regulators are all in the form of solutions.

6. The edible consumable according to claim 2, characterized in that: The surfactant includes one or more of Tween 20, Tween 80, monoglycerol fatty acid ester, diglycerol fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, hydroxypropyl starch, acetylated monoglycerol fatty acid ester, acetylated diglycerol fatty acid ester, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

7. The edible consumable according to claim 2, characterized in that: The moisturizing solvent includes: one or more of glycerol, propylene glycol, sorbitol, mannitol, potassium lactate, sodium lactate, and lactitol.

8. The edible consumable according to claim 2, characterized in that: The quick-drying solvent includes one or more of isopropanol, n-butanol and edible alcohol.

9. A method for preparing an edible consumable according to any one of claims 1 to 8, characterized in that: include: S1. Mixing and stirring: add deionized water, moisturizing solvent, quick-drying solvent, surfactant and sweetener into a container, rotate at 400-600 r / min, stir for 1-3 h, then add pigment solution, rotate at 600-800 r / min, stir for 2-3 h; S2. Filtration and defoaming: The mixed and stirred solution is filtered, and the obtained filtrate is defoamed for 30 to 60 minutes under the condition of vacuum degree of 0.08 to 0.1 MPa; S3, sterilization: the solution after defoaming is treated by pasteurization process to obtain edible consumables; S4. Filling: Edible consumables need to use ink bottles with low light transmittance to prevent fading.

10. A food surface printing process, characterized in that: include: The edible consumable material according to any one of claims 1 to 8 is used for printing on the surface of food, and then the protein solution is sprayed with a spray gun until the protein solution completely covers the surface of the food, and then the food is directly put into the oven for baking without standing.

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