Solvent type edible ink and preparation method thereof

Abstract

The invention relates to the field of C09D11, in particular to solvent type edible ink and a preparation method thereof. The solvent type edible ink is prepared from the following raw materials: food essence auxiliary materials, edible spice A, edible spice B and emulsified edible pigment, the emulsified food coloring is prepared from the following raw materials: food coloring, water, edible spices and food essence auxiliary materials. According to the present invention, the edible pigment is prepared into the emulsified edible pigment, and the edible pigment is emulsified into the water-insoluble emulsified edible pigment through the water-in-oil system, such that the solvent type edible ink has characteristics of high water content printing, good printing smoothness, high pattern stability and excellent actual use effect.

Description

Technical Field

[0001] The present invention relates to the field of C09D11, and more specifically, to a solvent-based edible ink and a preparation method thereof. Background Art

[0002] Edible ink is usually a special ink composed of water, alcohol solvents and edible pigments, with a variety of colors to choose from, such as black, yellow, magenta, cyan, etc. In order to improve the taste and flavor of edible ink, additives such as sweeteners and acidifiers are usually added to improve the "selling point" of the product. Edible ink has both the printable characteristics of traditional ink and the characteristics of being edible. The reasonable use of edible ink can complete the coding and labeling without affecting the quality of food.

[0003] When edible ink is used in a printing device for inkjet printing, in order to prevent the nozzle of the printing device from being clogged due to the edible ink volatilizing too quickly, more moisturizing solvents, such as water solvents, are often added to the edible ink. However, adding a large amount of moisturizing solvents will cause the edible ink to dry more slowly. Since cake foods themselves contain a lot of water, when edible ink is printed on such foods, the printed pattern will slowly diffuse and become blurred, affecting the appearance and shelf life of the food; at the same time, for products with high fat content or pure esters, such as pure chocolate, cocoa butter or fondant products, using this type of edible ink to directly print patterns often results in obvious ink aggregation, non-absorption, and non-coloring, resulting in poor printing effects, which is not conducive to the normal sales of the product.

[0004] For example, patent document CN100532473C discloses a water-based ink for inkjet printing on sweets, and its raw materials include, by mass percentage: 50.0wt%-85.0wt% water, 7.0wt%-35.0wt% ethanol, isopropanol, butanol, propylene glycol or a mixture thereof; 0.5wt%-15.0wt% edible colorant; 2.0wt%-40.0wt% edible adhesive system and 1.5wt%-8.0wt% dextrin or gum adhesive. Therefore, if the water-based edible ink is to be stably printed on the surface of food, additives such as adhesives are also required; however, too many additives will obviously have a certain impact on the safety and edibility of the product. Therefore, how to provide a solvent-based edible ink with less additives and high stability is an industry-wide technical problem. Summary of the invention

[0005] In order to solve the above problems, the first aspect of the present invention provides a solvent-based edible ink, the preparation raw materials of which include: food flavoring auxiliary materials, edible flavor A, edible flavor B, and emulsified edible pigment.

[0006] As an implementable case, the raw materials for preparing the solvent-based edible ink include, by weight, 0.1-5 parts of food flavoring auxiliary materials, 10-50 parts of edible flavoring A, 30-50 parts of edible flavoring B, and 10-50 parts of emulsified edible coloring.

[0007] As an implementable case, the food flavor auxiliary materials include: one or more of isopropyl alcohol, mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, caprylic and capric glyceride, shellac, phospholipids, and methyl phenethyl ether.

[0008] Furthermore, the food flavor auxiliary material includes: one of mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, and methyl phenethyl ether, all of which can be purchased from Riken Vita Fine Chemical Food Industry Co., Ltd.

[0009] As an implementable case, the edible flavoring A includes one or more of n-hexanol, n-decanol, n-butanol, isobutanol, ethanol, n-pentanol, and isopentanol.

[0010] As an implementable case, the edible flavoring B includes one or more of undecanol, dodecanol, benzyl alcohol, phenylethyl alcohol, and phenylpropanol.

[0011] Furthermore, in the solvent-based edible ink, the amount of edible flavoring B used is 1.5 times or more of the amount of edible flavoring A used.

[0012] In the present invention, flavoring agent A is a volatile quick-drying solvent, mainly including fatty alcohols with less than 10 carbon atoms; flavoring agent B is a non-volatile moisturizing solvent, mainly including fatty alcohols with more than 10 carbon atoms or aromatic alcohols containing benzene rings; wherein flavoring agent A is a quick-drying solvent, which can ensure that the pattern printed by the edible ink will not have the phenomenon of ink aggregation or ink dispersion; but it is easy to cause the edible ink to clog the nozzle of the printing device during the printing process, and the printing fluency is significantly reduced; the addition of flavoring agent B moisturizing solvent can avoid the situation of the nozzle of the printing device being clogged during the printing process, and improve the printing fluency, but the single-component flavoring agent B will cause the phenomenon of ink aggregation, and the aesthetics of the printed pattern will be seriously reduced; therefore, the present invention preferably compounded flavoring agents A and B, which can avoid the phenomenon of ink aggregation while ensuring the printing fluency; but at the same time, it is necessary to limit the amount of flavoring agent B to more than twice the amount of flavoring agent A, so as to achieve the optimal balance between high fluency printing and high stability of the coating, otherwise ink aggregation will still occur.

[0013] As an implementable case, the raw materials for preparing the emulsified edible pigment include: edible pigment, water, edible flavoring, and food flavoring auxiliary materials.

[0014] As an implementable case, in the preparation raw materials of the emulsified edible pigment, the mass ratio of edible pigment, water, edible flavoring, and food flavoring auxiliary materials is (1-5): (10-40): (10-30): (40-50).

[0015] Furthermore, in the emulsified food coloring, the food flavoring includes food flavoring A and / or food flavoring B.

[0016] As an practicable example, the preparation method of the emulsified food coloring comprises:

[0017] (1) dissolving the food coloring in water under heating in a water bath to obtain solution A;

[0018] (2) mixing and stirring the edible flavor and the food flavor auxiliary material under heating in a water bath to obtain solvent B;

[0019] (3) Under the condition of water bath heating, solution A is added into solvent B, and stirred at 5000-10000 rpm to mix evenly.

[0020] The edible inks commonly found on the market currently have a high water content, and edible pigments are easily soluble in water. Therefore, it is difficult for edible inks with edible pigments to form highly stable patterns when printed on the surface of food with a high water content. Therefore, the present invention first dissolves the edible pigment in water, and then uses food flavoring auxiliary materials to emulsify and wrap it. The "oil-in-water" dispersant system can make the water-soluble edible pigments less soluble in water, and thus more stably exist in solvent-based edible inks. Even if the product is printed on the surface of food with a high water content, the printed pattern will not become mottled, thereby solving the technical problem of short shelf life of patterns printed by solvent-based edible inks on food with a high water content.

[0021] As an implementable case, the food coloring includes: one or more of brilliant blue, indigo, gardenia blue, lemon yellow, gardenia yellow, sunset yellow, allura red, carmine, beet red, erythrosine, red yeast rice, radish red, amaranth, and cochineal red.

[0022] Furthermore, the food coloring includes one or more of brilliant blue, lemon yellow, and carmine, all of which can be purchased from Guangzhou Senxin Flavors & Fragrances Co., Ltd.

[0023] A second aspect of the present invention provides a method for preparing a solvent-based edible ink, comprising:

[0024] S1. Mixing and stirring: Mix food flavoring auxiliary materials, edible flavor A, and edible flavor B, stir at 100-400 rpm for 30-60 min, then add emulsified edible coloring, and stir at 500-800 rpm to fully mix;

[0025] S2, filtration: filtering the solution obtained in step S1 and collecting the filtrate;

[0026] S3, sterilization: The filtrate obtained in step S2 is sterilized at high temperature to obtain solvent-based edible ink.

[0027] Beneficial Effects

[0028] (i) All raw materials selected in the solvent-based edible ink of the present invention comply with the relevant provisions of GB 2760-2014 Food Additives Usage Standard and GB 30616 Food Flavors, and the product has high safety and can be used for printing on food surfaces.

[0029] (ii) The raw materials for preparing the solvent-based edible ink of the present invention include edible flavoring A and edible flavoring B; edible flavoring A is a volatile quick-drying solvent, and edible flavoring B is a non-volatile moisturizing solvent. The quick-drying solvent and the moisturizing solvent are compounded to ensure that the product has higher printing stability and is not prone to short-line nozzles during the printing process.

[0030] (III) The present invention further stipulates that the amount of edible flavoring B is 1.5 times or more of the amount of edible flavoring A, which can enable the solvent-based edible ink to achieve an optimal balance between high smoothness printing and high coating stability.

[0031] (iv) Since edible pigments have excellent water solubility, they can only be dissolved in water, but this will make it difficult for solvent-based edible inks to be printed on surfaces with high water content. Therefore, the present invention prepares edible pigments into emulsified edible pigments, and the "oil-in-water" dispersion system makes the edible pigments difficult to dissolve in water. Therefore, when solvent-based edible inks are printed on surfaces with high water content, the stability of the pattern formed is significantly improved.

[0032] (V) The solvent-based edible ink provided by the present invention has a relatively simple preparation method, can be industrially produced, will not clog the nozzle of the printer during printing, is not prone to ink aggregation, has good printing spreadability, and has excellent practical use effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1-3 The red pattern portion in the middle is a schematic diagram of the effect of printing the solvent-based edible ink prepared in Example 2 on chocolate.

[0034] Figure 4 The yellow pattern portion in the middle is a schematic diagram of the effect of printing the solvent-based edible ink prepared in Example 3 on chocolate. DETAILED DESCRIPTION

[0035] Example 1

[0036] The first aspect of this example provides a solvent-based edible ink, the raw materials for its preparation, calculated by weight, include: 0.1 parts of methyl phenyl ether, 4.9 parts of n-butanol, 15 parts of ethanol, 15 parts of dodecanol, 25 parts of benzyl alcohol and 40 parts of emulsified edible coloring.

[0037] The methyl phenethyl ether was purchased from Riken Vita Fine Food Industry Co., Ltd.

[0038] The raw materials for preparing the emulsified edible pigment include: brilliant blue, water, dodecanol, ethanol, and mono- and di-glycerol fatty acid esters; wherein the mass ratio of brilliant blue, water, dodecanol, ethanol, and mono- and di-glycerol fatty acid esters is 3:27:21:7:42.

[0039] The preparation method of the emulsified edible pigment comprises:

[0040] (1) Dissolve Brilliant Blue in water under heating at 40° C. to obtain solution A;

[0041] (2) mixing and stirring dodecanol, ethanol and mono- and di-glycerol fatty acid esters under heating at 50° C. in a water bath to obtain solvent B;

[0042] (3) Under the condition of heating in a water bath at 30°C, solution A was added to solvent B, and stirred at 5000 rpm for 30 min to mix evenly, thereby obtaining emulsified food coloring.

[0043] The brilliant blue was purchased from Guangzhou Senxin Flavors & Fragrances Co., Ltd.

[0044] The mono- and di-glycerol fatty acid esters were purchased from Riken Vita Fine Food Industry Co., Ltd.

[0045] The second aspect of this example provides a method for preparing a solvent-based edible ink, comprising:

[0046] S1. Mixing and stirring: Mix methyl phenethyl ether, n-butanol, ethanol, dodecanol and benzyl alcohol, stir at 300 rpm for 30 min, then add emulsified food coloring, and stir at 500 rpm to make it uniform;

[0047] S2, filtration: filter the solution obtained in step S1 twice using a 0.45 μm filter, and collect the filtrate;

[0048] S3, sterilization: the filtrate obtained in step S2 is sterilized at high temperature at 80° C. for 10 min to obtain solvent-based edible ink.

[0049] Example 2

[0050] The first aspect of this example provides a solvent-based edible ink, the raw materials for its preparation, calculated by weight, include: 0.1 parts of methyl phenyl ether, 4.9 parts of n-butanol, 15 parts of ethanol, 17 parts of dodecanol, 23 parts of benzyl alcohol and 40 parts of emulsified edible coloring.

[0051] The methyl phenethyl ether was purchased from Riken Vita Fine Food Industry Co., Ltd.

[0052] The raw materials for preparing the emulsified edible pigment include: carmine, water, dodecanol, ethanol, and polyglycerol fatty acid ester; wherein the mass ratio of carmine, water, dodecanol, ethanol, and polyglycerol fatty acid ester is 3:27:18:10:42.

[0053] The preparation method of the emulsified edible pigment comprises:

[0054] (1) dissolving carmine in water under heating at 40° C. to obtain solution A;

[0055] (2) mixing and stirring dodecanol, ethanol and polyglycerol fatty acid ester under heating at 50° C. in a water bath to obtain solvent B;

[0056] (3) Under the condition of heating in a water bath at 30°C, solution A was added to solvent B, and stirred at 5000 rpm for 30 min to mix evenly, thereby obtaining emulsified food coloring.

[0057] The carmine was purchased from Guangzhou Senxin Flavors & Fragrances Co., Ltd.

[0058] The polyglycerol fatty acid esters were purchased from Riken Vita Fine Foods Industry Co., Ltd.

[0059] The second aspect of this example provides a method for preparing a solvent-based edible ink, comprising:

[0060] S1. Mixing and stirring: methyl phenethyl ether, dodecanol, ethanol, n-butanol and benzyl alcohol are mixed, stirred at 300 rpm for 30 min, and then emulsified food coloring is added, and stirred at 500 rpm for thorough mixing;

[0061] S2, filtration: filter the solution obtained in step S1 twice using a 0.45 μm filter, and collect the filtrate;

[0062] S3, sterilization: the filtrate obtained in step S2 is sterilized at high temperature at 80° C. for 10 min to obtain solvent-based edible ink.

[0063] The effect diagram of the solvent-based edible ink printed on chocolate is shown in the figure. Figure 1-3 As shown in the red pattern part.

[0064] Example 3

[0065] The first aspect of this example provides a solvent-based edible ink, the raw materials for its preparation, calculated by weight, include: 0.1 parts of methyl phenyl ether, 3.9 parts of isopropanol, 15 parts of ethanol, 11 parts of dodecanol, 30 parts of benzyl alcohol and 40 parts of emulsified edible coloring.

[0066] The methyl phenethyl ether was purchased from Riken Vita Fine Food Industry Co., Ltd.

[0067] The raw materials for preparing the emulsified edible pigment include: tartrazine, water, ethanol, and mono- and di-glycerol fatty acid esters; wherein the mass ratio of tartrazine, water, ethanol, and mono- and di-glycerol fatty acid esters is 3:27:20:50.

[0068] The preparation method of the emulsified edible pigment comprises:

[0069] (1) Dissolving tartrazine in water under heating at 40° C. to obtain solution A;

[0070] (2) mixing ethanol and mono- and di-glycerol fatty acid esters and stirring them under heating at 50° C. in a water bath to obtain solvent B;

[0071] (3) Under the condition of heating in a water bath at 30°C, solution A was added to solvent B, and stirred at 5000 rpm for 30 min to mix evenly, thereby obtaining emulsified food coloring.

[0072] The lemon yellow was purchased from Guangzhou Senxin Flavors & Fragrances Co., Ltd.

[0073] The mono- and di-glycerol fatty acid esters were purchased from Riken Vita Fine Food Industry Co., Ltd.

[0074] The second aspect of this example provides a method for preparing a solvent-based edible ink, comprising:

[0075] S1. Mixing and stirring: methyl phenethyl ether, isopropanol, ethanol, dodecanol and benzyl alcohol are mixed, stirred at 300 rpm for 30 min, and then emulsified food coloring is added, and stirred at 500 rpm for thorough mixing;

[0076] S2, filtration: filter the solution obtained in step S1 twice using a 0.45 μm filter, and collect the filtrate;

[0077] S3, sterilization: the filtrate obtained in step S2 is sterilized at high temperature at 80° C. for 10 min to obtain solvent-based edible ink.

[0078] The effect diagram of the solvent-based edible ink printed on chocolate is shown in the figure. Figure 4 Yellow pattern part shown.

[0079] Comparative Example 1

[0080] The first aspect of this example provides an edible ink, the raw materials for its preparation, calculated by weight, include: 0.1 parts of methyl phenyl ether, 4.9 parts of n-butanol, 15 parts of ethanol, 15 parts of dodecanol, 25 parts of benzyl alcohol and 40 parts of emulsified edible coloring.

[0081] The methyl phenethyl ether was purchased from Riken Vita Fine Food Industry Co., Ltd.

[0082] The raw materials for preparing the emulsified edible pigment include: brilliant blue, water, dodecanol, ethanol, and mono- and di-glycerol fatty acid esters; wherein the mass ratio of brilliant blue, water, dodecanol, ethanol, and mono- and di-glycerol fatty acid esters is 3:27:21:7:42.

[0083] The preparation method of the emulsified edible pigment comprises: mixing brilliant blue, water, dodecanol, ethanol and mono- and di-glycerol fatty acid esters under the condition of heating in a water bath at 40° C. and stirring evenly to obtain the emulsified edible pigment.

[0084] The brilliant blue was purchased from Guangzhou Senxin Flavors & Fragrances Co., Ltd.

[0085] The mono- and di-glycerol fatty acid esters were purchased from Riken Vita Fine Food Industry Co., Ltd.

[0086] The second aspect of this example provides a method for preparing edible ink, comprising:

[0087] S1. Mixing and stirring: Mix methyl phenethyl ether, n-butanol, ethanol, dodecanol and benzyl alcohol, stir at 300 rpm for 30 min, then add emulsified food coloring, and stir at 500 rpm to make it uniform;

[0088] S2, filtration: filter the solution obtained in step S1 twice using a 0.45 μm filter, and collect the filtrate;

[0089] S3, sterilization: sterilize the filtrate obtained in step S2 at 80° C. for 10 min to obtain edible ink.

[0090] The edible ink product prepared in this example showed flocculation, and the product could not be used for normal printing.

[0091] Comparative Example 2

[0092] The first aspect of this example provides an edible ink, the raw materials for its preparation, calculated by weight, include: 0.1 parts of methyl phenethyl ether, 14.9 parts of n-butanol, 15 parts of ethanol, 17 parts of dodecanol, 13 parts of benzyl alcohol and 40 parts of emulsified edible coloring.

[0093] The methyl phenethyl ether was purchased from Riken Vita Fine Food Industry Co., Ltd.

[0094] The raw materials for preparing the emulsified edible pigment include: carmine, water, dodecanol, ethanol, and polyglycerol fatty acid ester; wherein the mass ratio of carmine, water, dodecanol, ethanol, and polyglycerol fatty acid ester is 3:27:18:10:42.

[0095] The preparation method of the emulsified edible pigment comprises:

[0096] (1) dissolving carmine in water under heating at 40° C. to obtain solution A;

[0097] (2) mixing and stirring dodecanol, ethanol and polyglycerol fatty acid ester under heating at 50° C. in a water bath to obtain solvent B;

[0098] (3) Under the condition of heating in a water bath at 30°C, solution A was added to solvent B, and stirred at 5000 rpm for 30 min to mix evenly, thereby obtaining emulsified food coloring.

[0099] The carmine was purchased from Guangzhou Senxin Flavors & Fragrances Co., Ltd.

[0100] The polyglycerol fatty acid esters were purchased from Riken Vita Fine Foods Industry Co., Ltd.

[0101] The second aspect of this example provides a method for preparing edible ink, comprising:

[0102] S1. Mixing and stirring: Mix methyl phenethyl ether, n-butanol, ethanol, dodecanol and benzyl alcohol, stir at 300 rpm for 30 min, then add emulsified food coloring, and stir at 500 rpm to make it uniform;

[0103] S2, filtration: filter the solution obtained in step S1 twice using a 0.45 μm filter, and collect the filtrate;

[0104] S3, sterilization: sterilize the filtrate obtained in step S2 at 80° C. for 10 min to obtain edible ink.

[0105] Comparative Example 3

[0106] The first aspect of this example provides an edible ink, the raw materials for its preparation, calculated by weight, include: 0.1 parts of methyl phenethyl ether, 30 parts of dodecanol, 29.9 parts of benzyl alcohol and 40 parts of emulsified edible coloring.

[0107] The methyl phenethyl ether was purchased from Riken Vita Fine Food Industry Co., Ltd.

[0108] The raw materials for preparing the emulsified edible pigment include: carmine, water, dodecanol, ethanol, and polyglycerol fatty acid ester; wherein the mass ratio of carmine, water, dodecanol, ethanol, and polyglycerol fatty acid ester is 3:27:18:10:42.

[0109] The preparation method of the emulsified edible pigment comprises:

[0110] (1) dissolving carmine in water under heating at 40° C. to obtain solution A;

[0111] (2) mixing and stirring dodecanol, ethanol and polyglycerol fatty acid ester under heating at 50° C. in a water bath to obtain solvent B;

[0112] (3) Under the condition of heating in a water bath at 30°C, solution A was added to solvent B, and stirred at 5000 rpm for 30 min to mix evenly, thereby obtaining emulsified food coloring.

[0113] The carmine was purchased from Guangzhou Senxin Flavors & Fragrances Co., Ltd.

[0114] The polyglycerol fatty acid esters were purchased from Riken Vita Fine Foods Industry Co., Ltd.

[0115] The second aspect of this example provides a method for preparing edible ink, comprising:

[0116] S1, mixing and stirring: methyl phenethyl ether, lauryl alcohol and benzyl alcohol are mixed, stirred at 300 rpm for 30 min, and then emulsified food coloring is added, and stirred at 500 rpm for thorough mixing;

[0117] S2, filtration: filter the solution obtained in step S1 twice using a 0.45 μm filter, and collect the filtrate;

[0118] S3, sterilization: sterilize the filtrate obtained in step S2 at 80° C. for 10 min to obtain edible ink.

[0119] The edible ink prepared in this example will show obvious ink accumulation when printed on food, and the use effect is general.

[0120] In the above implementation cases, the raw materials involved are common commercially available products unless otherwise specified.

[0121] Performance Testing

[0122] Test 1: Physical and chemical parameter test

[0123] Test content: Viscosity and surface tension of edible ink products of Examples 1-3 and Comparative Examples 1-3.

[0124] Test conditions: All tests were performed at 25°C and standard atmospheric pressure. The test results are shown in Table 1.

[0125] Among them: the optimal viscosity range is 6-7cP, and the optimal surface tension range is 26-28mN / m.

[0126] Table 1

[0127] Physical and chemical parameters Viscosity(cP) Surface tension (mN / m) Example 1 6.7 26.8 Example 2 6.5 27.3 Example 3 6.8 27.1 Comparative Example 1 / / Comparative Example 2 6.5 27.5 Comparative Example 3 9 30.5

[0128] Test 2: Printing performance test

[0129] The solvent-based edible ink was tested using a food printer S511 from Shanyin Technology and printed on a 100% solid color block; the test results are detailed in Table 2.

[0130] Among them, the judging criteria for qualified product printing are: if the broken line and oblique spraying are less than or equal to 5 holes after printing, it is qualified, otherwise it is unqualified.

[0131] Table 2

[0132] Continuous printing for 1 hour Continuous printing 2h Continuous printing 3h Continuous printing 4h determination Example 1 Nozzle disconnection 0 hole Nozzle disconnection 0 hole One nozzle hole is broken One nozzle hole is broken qualified Example 2 One nozzle hole is broken One nozzle hole is broken One nozzle hole is broken One nozzle hole is broken qualified Example 3 Nozzle disconnection 0 hole Nozzle disconnection 0 hole Nozzle disconnection 0 hole Nozzle disconnection 0 hole qualified Comparative Example 1 / / / / / Comparative Example 2 Nozzle break line 10 holes Spray hole break line 30 holes More than 50% of the nozzles are broken More than 50% of the nozzles are broken Failure Comparative Example 3 Nozzle break 2 holes Spray hole disconnection 5 holes Nozzle break line 15 holes Nozzle breakage 10% Failure

Claims

1. A solvent-based edible ink, characterized in that: The preparation raw materials include: food flavoring auxiliary materials, food flavor A, food flavor B, and emulsified food coloring.

2. The solvent-based edible ink according to claim 1, characterized in that: The food flavor auxiliary material comprises one or more of isopropyl alcohol, mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, caprylic and capric glyceride, shellac, phospholipids, and methyl phenethyl ether.

3. The solvent-based edible ink according to claim 1, characterized in that: The edible flavoring A includes one or more of n-hexanol, n-decanol, n-butanol, isobutanol, ethanol, n-pentanol, and isopentanol.

4. The solvent-based edible ink according to claim 1, characterized in that: The edible flavor B includes one or more of undecanol, dodecanol, benzyl alcohol, phenylethyl alcohol, and phenylpropanol.

5. The solvent-based edible ink according to any one of claims 1 to 4, characterized in that: The raw materials for preparing the emulsified edible pigment include: edible pigment, water, edible flavoring, and food flavoring auxiliary materials.

6. The solvent-based edible ink according to claim 5, characterized in that: In the raw materials for preparing the emulsified edible pigment, the mass ratio of edible pigment, water, edible flavor and food flavor auxiliary material is (1-5): (10-40): (10-30): (40-50).

7. The solvent-based edible ink according to claim 6, characterized in that: In the emulsified food coloring, the food flavoring includes food flavoring A and / or food flavoring B.

8. The solvent-based edible ink according to claim 7, characterized in that: The preparation method of the emulsified edible pigment comprises: (1) dissolving the food coloring in water under heating in a water bath to obtain solution A; (2) mixing and stirring the edible flavor and the food flavor auxiliary material under heating in a water bath to obtain solvent B; (3) Under the condition of water bath heating, solution A is added into solvent B, and stirred at 5000-10000 rpm to mix evenly.

9. The solvent-based edible ink according to claim 5, characterized in that: The edible pigments include: one or more of brilliant blue, indigo, gardenia blue, lemon yellow, gardenia yellow, sunset yellow, allura red, carmine, beetroot red, erythrosine, red yeast rice, radish red, amaranth and cochineal red.

10. A method for preparing a solvent-based edible ink according to any one of claims 1 to 9, characterized in that: The following steps are involved: S1. Mixing and stirring: Mix food flavoring auxiliary materials, edible flavor A, and edible flavor B, stir at 100-400 rpm for 30-60 min, then add emulsified edible coloring, and stir at 500-800 rpm to fully mix; S2, filtration: filtering the solution obtained in step S1 and collecting the filtrate; S3, sterilization: The filtrate obtained in step S2 is sterilized at high temperature to obtain solvent-based edible ink.

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