97 results about "Food Colorants" patented technology

The invention relates to a handwork-dough-modeling and plasticine dual-purpose material. The handwork-dough-modeling and plasticine dual-purpose material comprises, by weight, 8 parts of wheat flour, 5 parts of glutinous rice flour, 1 part of malt sugar, 0.5 part of refined salt, 0.5 part of condensed milk, 2 parts of fresh milk, 0.8 part of honey, 2 parts of diatom soil, 2 parts of modified starch, 1 part of waxiness corn starch, 1.5 parts of kaolin, 0.5 part of bone glue, 1 part of calcium carbonate, 0.8 part of glycerin, 0.2 part of sodium diacetate, 0.5 part of potassium hydrogen tartrate, 0.5 part of food colorant, 1.5 parts of aloe gel, 0.1 part of olive oil, 0.2 part of sun screen and 5 parts of water. When children make handwork artware, the handwork-dough-modeling and plasticine dual-purpose material can be used as a dough modeling material so that dough modeling handwork artware can be made, and can also be used as a plasticine material for playing, multiple kinds of modeling can be made in a pinched mode, and the handwork-dough-modeling and plasticine dual-purpose material has the advantages of being green, nontoxic, harmless, free of cracking, antibacterial, long in retention time, good in modeling and proper in rigidity.

A plant officinal hollow capsule comprises following components by weight percentage composition: 50% to 70% of arrowroot part zymolyte, 20% to 45% of a reinforcing agent, 0% to 6% of gelata, 0% to 10% of a plasticizing agent, 0% to 1% of a coagulant agent, 0% to 1% of a dispersing agent, 0% to 0.1% of food colorant and the balance water. The preparation method comprises the steps of (1) mixing the arrowroot part zymolyte with the reinforcing agent, the plasticizing agent and the food colorant; (2) adding the gelata into deionized water, boiling until the gelata completely melts, and adding the coagulant agent; (3) mixing two parts of the step (1) and the step (2) when the two parts are hot, adding the dispersing agent, stirring evenly, standing and removing air bubbles to achieve mixed liquid; (4) preparing the capsule through a capsule mold in a mold dipping method; and (5) demolding to obtain the plant officinal hollow capsule. The capsule can meet index standards of officinal capsules, can be used for accommodating powder, oil-shaped liquid, semisolid and paste, cannot be soft and deform in summer due to high temperature or be fragile in winter due to coldness and dry.

The invention discloses a color regulator special for improving appearance of recombinant tobacco and a preparation method of the color regulator and belongs to the technical field of preparation of food colorants. The color regulator is prepared by mixing three natural pigments including beta-carotene, lycopene and caramel and five additive aids including guar gum, tannic acid, citric acid, sodaand methyl acetate according to a certain ratio, wherein the natural pigments are separated and purified by a supercritical CO2 extraction technology and a reverse osmosis technology; and oil-solublebeta-carotene and lycopene are modified into water-soluble pigments by an emulsification embedding technology. The preparation method is simple and easy to implement. The color regulator has the advantages of high water solubility, strong coloring power, stable performance and safety and no toxicity in combustion. High-quality recombinant tobacco can be prepared by the color regulator.

The invention relates to pear pollination solution, which comprises pollen transferred for pear trees. The pear pollination solution is characterized in that pear pollen is suspended in mixed liquor, the mixed liquor is composed of accelerator, colorant, spreader and water, the accelerator can be composed of cane sugar, boric acid, chelate calcium and urea, or composed of cane sugar, borax, chelate calcium and urea, the colorant is food colorant, the spreader is tween-20, and the mixed liquor comprises, in weight percentage, 6% of white sugar, 0.002% of the boric acid or borax, 0.003% of the chelate calcium, 0.005% of the urea, 0.001% of the food colorant, 0.01% of the tween-20, and the balance of the water.

The invention discloses a method for extracting ipomoes batatas L. anthocyanidins, which comprises the following steps: baking the ipomoes batatas L. by microwave, then placing the baked ipomoes batatas L. into acid electrolysis water, and repeatedly homogenizing and extracting, filtering, separating and drying the ipomoes batatas L. to prepare anthocyanidins powder. The method for extracting theanthocyanidins has the advantages of high efficiency, simple process, low cost and environmental protection; the obtained ipomoes batatas L. anthocyanidins extract has fresh and stable color; and thecontent of active ingredients such as total flavonoids, total phenols, total sugars and total monomer anthocyanidins and the like in the extract is higher. The ipomoes batatas L. anthocyanidins extract prepared by the method has stronger reducing power, capacity of eliminating free radicals and function of lipid peroxidation resistance in vitro, has quite obvious anti-oxidation effect in vivo, and can remarkably delay the ageing of the organism. The ipomoes batatas L. anthocyanidins extract can be widely used in the fields of food colorant, anti-ageing health-care food and the like.

The invention relates to the field of label materials and provides a visual label for indicating environment temperature change. The visual label at least comprises a three-layer structure formed by filter paper A, a plastic partition layer and filter paper B in sequential arrangement, and the plastic partition layer can be drawn away from the filter paper A and the filter paper B. The filter paper A contains a macromolecular polymeric material H-[OCH2-CH2-]n-OH and pigment which are uniformly mixed and used for indicating environment temperature change, and the pigment is food colorant or chemical dye. The temperature-sensitive label is adaptable to environments of food cold chain logistics, biological product cold chain logistics, refrigeration houses, refrigerator trucks, supermarket refrigerators, high-temperature cables, substations, polar regions and the like with special requirements on the temperature. Compared with existing temperature identification techniques, the visual label for indicating environment temperature change has the advantages of simplicity, quickness, convenience in use, wide application, low cost and the like.

The invention discloses a natural pigment prepared by using fruit residues and applications thereof, belonging to the technical field of food additives. The natural pigment is characterized by uniformly mixing the following materials in percentage by weight: 40-70% of mulberry fruit residue extracted and purified matters, 30-60% of waxberry fruit residue extracted and purified matters, and 0.0005-0.0008% of selenium yeast, so that the natural pigment is obtained. The natural pigment prepared by using fruit residues has relatively strong oxidation resistance, fatigue resistance and blood sugar reducing effect; the appearance of the natural pigment prepared by using the method is purple, and the total anthocyanin content of the natural pigment is as high as 30-48%; the preparation process is environment-friendly and safe; the natural pigment prepared by using mulberry fruit residues and waxberry fruit residue wastes is high in functional component content and obvious in effect, can be used as a food additive, an antioxidant, a food colorant, a dye and the like, and greatly increases the added values of mulberry and waxberry fruits and the utilization rate of resources.

The invention discloses a solid glass cleaner and a processing method thereof. The solid glass cleaner is prepared by uniformly mixing components by weight percent and then compressing the obtained mixture into granules. The components comprise 43-45% of sodium dodecyl benzene sulfonate, 8-10% of sodium sulfate, 8-10% of tetradecyl alcohol, 0.5-1% of sodium hydroxide, 2-3% of sodium silicate, 2-3% of dextrin, 0.5-1% of food colorant, 8-10% of baking soda, 8-10% of citric acid particles, 3-5% of borax, and 3-4% of propylene glycol. Compared with the prior art, the solid glass cleaner disclosed by the invention has the effects of small volume, light weight, low transportation cost, and the like; in addition, the solid glass cleaner disclosed by the invention is more transparent and clearer, and has no impurity and turbidity no matter at normal temperature or low temperature, so that the solid glass cleaner does not block automotive glass tubes, and has a cleaning effect; and the solid glass cleaner can be used with anti-freezing liquid, so that the application of the solid glass cleaner disclosed by the invention is not affected in winter.

The invention provides a method for preparing a degradable plastic film by using discarded shrimp shells, comprising: (1) washing the shrimp shells, drying them, and grinding them into powder; (2) treating the shrimp shell powder by decalcification reaction to obtain shrimp shells Inorganic salt solution of cyanin and filter residue A. The inorganic salt solution can be extracted to obtain astaxanthin, and the filter residue A can be dissolved in absolute ethanol and dehydrated to obtain red pigment and filter residue B; (3) The filter residue B obtained in step (2) is hydrolyzed by a weak base to form a carapace Factors and by-product amino acids. Under the action of deacetylation of concentrated lye, chitin turns into chitosan, and the chitosan-based degradable plastic film is prepared by "cast film forming method". The invention not only realizes the preparation of degradable plastics, but also processes the by-products in the experiment process to obtain three important biochemical raw materials of antioxidant astaxanthin, fourth nutrient protein and food pigment red pigment. The recycling of shrimp shell waste can not only reduce the waste of resources, but also bring huge economic benefits.

The invention discloses an edible plural gel blast cereal sauce and a preparation method thereof. According to the invention, sodium alginate, i-carragheen, gelatin, modified starch and water are mixed well to obtain composite hydrophilic polysaccharide colloid; water, calcium chloride and high fructose corn syrup are dissolved to obtain a complex liquid; cereal is put into the complex liquid and heated, and then the cereal is dispersedly put into the composite hydrophilic polysaccharide colloid for gel reaction, and then filtered to obtain cereal colloidal particles; cereal powder, pre-gelatinized starch, white granulated sugar and water are mixed, and heated to uniform gelatinization; then, a cereal essence and a food colorant are added thereto and mixed well to obtain a mixed sauce; and finally, the cereal colloidal particles are mixed well with the mixed sauce, and sterilized at an ultra-high temperature, thereby obtaining the edible plural gel blast cereal sauce. The cereal sauce is long in quality guarantee period, and has excellent blast feeling and appearance; and the whole finished product can be utilized completely with high nutritive value.

The invention discloses a high-sensitivity food colorant detection method, which comprises the steps of dropping 10<-8>mol/L to 10<-3>mol/L of food colorant standard liquid on a flower-shaped nano silver particle SERS (Surface Enhanced Raman Scattering) substrate, and collecting a raman spectrogram and data of the food colorant standard liquid through a raman spectrometer; further adopting a principal component analysis method for processing the raman spectrum data of the food colorant standard liquid so as to obtain a raman spectrum intensity-food colorant concentration relational expression of the food colorant standard liquid; processing food to be detected into a solution, dropping the solution on the flower-shaped nano silver particle SERS substrate, collecting an SERS spectrogram and data of the food solution to be detected through the raman spectrometer, comparing with the SERS spectrogram of the food colorant standard liquid to obtain the attribute of a colorant in food to be detected, and obtaining the content of the colorant in the food to be detected through the SERS spectrum intensity-food colorant concentration relational expression of the food colorant standard liquid. The method can be used for detecting a trace colorant in the food, and is simple to operate.

The invention relates to an arbidol HCl orally disintegrating tablet and a preparation method thereof. The arbidol HCl orally disintegrating tablet comprises the components based on parts by weight: 100.5-105.5 parts of arbidol HCl, 5.0-7.0% of hydroxy propyl cellulose, 20.0-30.0% of cane sugar powder, 50-100 parts of 2% povidone K-30 water solution, 40.5-50.5 parts of Eudragit E100, 15.5-16.5 parts of polyethylene glycol 6000, 3.5-5.5 parts of magnesium stearate, 500.0-700.0 parts of alcohol, 30.0-50.0 parts of microcrystalline cellulose, 7.0-9.0 parts of crosslinking povidone, 7.0-9.0 parts of crosslinking sodium carboxymethylcellulose, 7.0-9.0 parts of hydroxy propyl cellulose, 5.0-7.5 parts of aspartame, 0.2-0.7 part of menthol, 2.0-3.0 parts of magnesium stearate and 2.0-3.0 parts of food colorant. The invention comprises the steps of: pretreatment of raw materials and auxiliary materials, preparation of granules, coating of the granules, tabletting and packaging. The invention has simple technique control, rapid absorption, high bioavailability and convenient taking.

The invention provides method and compositions for the modulation of anthocyanin and proanthocyanidin production in plants. The methods of the invention allow creation of plants having novel phenotypes. Increased expression of anthocyanins and proanthocyanidins in plants may be used to increase the nutritional value of food plants for both human and animal consumption. Increased proanthocyanidin content also reduces the potential for bloat in animals fed certain forage plants low in condensed tannin content. The invention may also be used to modify plant pigmentation, and for nutraceutical and food colorant production.

The invention discloses preparation technology for a salted egg or preserved egg film coating agent. The salted egg or preserved egg film coating agent consists of food grade chitosan as a film forming agent and a water soluble organic acid solution as a solvent of the film forming agent; organic acids comprise the water soluble organic acids of an acetic acid, a lactic acid, a malic acid, an n-butyric acid, and the like; and a proper amount of food colorants can be added into the recipe. The salted egg or preserved egg film coating agent takes the chitosan as the main raw material and is assisted by the water soluble organic acids. When the salted egg or preserved egg film coating agent is coated on the salted eggs or preserved eggs, the salted egg or preserved egg film coating agent has better preservation effect. Simultaneously, as the chitosan is an innocuous and harmless edible natural polysaccharide, the salted egg or preserved egg film coating agent has great advantages on the green and environmental protection performance, and represents the development trend of the future preservation method.

The invention relates to jam and a preparing method of the jam, in particular to low-sugar cranberry jam and the preparing method of the low-sugar cranberry jam. The low-sugar cranberry jam comprises raw materials and an aqueous solution, wherein the raw materials comprise the following components, by mass, including 30-50% of cranberry pulp, 25-32% of white granulated sugar, 8-12% of corn syrup, 0.3-0.6% of pectin, 2-6% of starch, 0-0.09% of potassium sorbate, 0.1-0.3% of sodium citrate, 0-0.2% of flavoring agents, 0-0.02 of food colorants, 0-0.1% of pectinesterase and 0-0.1% of calcium lactate. By adopting the technical scheme, the low-sugar cranberry jam is low in sugar content and fresh and natural in color and luster, tastes sour and sweet, is agreeable to the taste, can be easily accepted by people, and is a novel healthy food.

The invention discloses dental plaque detection liquid, which comprises the following components in percentage by mass: 1 to 5 percent of food colorant, 0.01 to 0.10 percent of cellulose, 8 to 15 percent of alcohol, 3 to 6 percent of potassium salt, 0.01 to 0.05 percent of pH regulating agent, 0.05 to 0.3 percent of bacteriostatic agent and a proper amount of water. The food colorant has physicaladsorption effect on dental plaque, so the food colorant can make the dental plaque developed and easily identified, and facilitates radically removing the dental plaque; when the food colorant is erythrosine and brilliant blue, the food colorant can make new and old dental plaque developed distinctively; the alcohol has the functions of providing sweet taste and moisturizing, and also has the function of preventing decayed teeth; the potassium salt can effectively relieve a tooth sensitivity symptom; and the dental plaque detection liquid added with essence has pleasant smell. In conclusion,the dental plaque detection liquid can make the dental plaque developed, has the effects of preventing the decayed teeth and relieving the tooth sensitivity symptom, and has pleasant smell.

The process is based on the stabilization of a natural colorant such as cephalopod ink and is carried out in two phases, a microbiological stabilization and a chemisal stabilization, the first being carried out between 80 and 90.degree. C. and the chemical stabilization being carried out by mixing with chemical absorbents such as plant carbon and a cellulose hydrolisate, and incorporating a common salt, medicinal plant carbon, cellulose hydrolisate and water, while providing for a stabilization time prior to packaging. The present invention can be used to obtain extruded substitute products such as the simulation of the backs, eyes and eye spots of squids and the colour of the legs and the degraded bicolor of calamars.

The invention provides a composition of vitamin C. The composition consists of the following active components and pharmaceutic adjuvants in percentage by weight: active components: 5-30% of vitamin C, 3.25-19.25% of vitamin C sodium and 0.2-0.8% of calcium pantothenate; and pharmaceutic adjuvants: 0.05-0.45% of lubricant, 1-9% of suspension, 30-80% of filler, 0.5-4.5% of binder, 0.05-2.45% of plasticizer, 0.2-0.8% of flavoring agent, 0.2-0.8% of spice, 0.2-0.8% of food colorant and 0.05-5.45% of coating material. The composition of vitamin C provided by the invention has good mouthfeel, is taken without water or with little water and is convenient to carry and use; and moreover, the composition has high stability, is quickly absorbed and takes effect quickly, improves the taking compliance, realizes dual functions of treatment and healthcare, and is particularly suitable for the children or old people and some patients with difficulty in swallowing. The composition of vitamin C provided by the invention is superior to the sugar coated tablet of vitamin C in both appearance and content. The stability of the composition of vitamin C provided by the invention is greatly improved. The preparation technology provided the invention is reasonable, easy to operate and suitable for industrial production. The composition of vitamin C has relatively good clinical effect and relatively high application values.

The invention provides a hygienic oral spray for inhibiting bacteria, removing bad breath as well as firming and whitening teeth. The hygienic oral spray is prepared from components in percentage by weight as follows: 0.000005%-0.00003% of a bacteria inhibiting/bad breath removing substance, 0.001%-0.005% of a tooth decay and dental plaque preventing substance, 0.08%-1% of a tooth firming/whitening substance, 5%-20% of a moisturizing stabilizer, 0.1%-0.5% of natural plant essential oil, 0.001%-0.002% of a surfactant, 0.5%-3% of a flavoring agent, 0.0000009%-0.000015% of a food colorant, 0.001%-0.05% of a pH regulator and the balance of deionized water. The hygienic oral spray can efficiently inhibit bacteria, remove bad breath, prevent forming of tooth decay and dental plaque as well as whiten and firm the teeth, and oral diseases are reduced effectively; the natural plant essential oil can be used for refreshing oneself during work or study or regulating breath during interpersonal communication.

The invention relates to the technical field of food additives and particularly discloses a natural orange food colorant and a preparation method thereof. The natural orange food colorant is prepared from the following materials, by weight: 2-10% of monascus red, 1-5% of sodium copper chlorophyllin, 2-10% of monascus yellow, 0.1-1% of Glycerol monostearate and glycerol distearate, and 0.1-1% of ascorbic acid. The natural orange food colorant is good in water solubility and can be evenly applied to foods in use; the defect that existing natural orange food colorant with poor solubility colors a material only by dispersion and has coloring non-uniformity in foods is overcome.

The invention discloses gold crispy wrap powder comprising a main ingredient and an additive. The main ingredient comprises wheat flour, corn flour, corn starch and modified starch. The additive comprises a composite leavening agent and a food coloring. The main ingredient and the additive include, by weight parts, 35-50 parts of wheat flour, 15-25 parts of corn flour, 15-25 parts of corn starch,10-25 parts of modified starch, 0.5-1.5 parts of composite leavening agent and 0.01-0.3 part of food colorant. A method for application of the gold crispy wrap powder comprise the following steps: weighing the golden crispy wrap powder and water separately according to the proportion; slowly adding the water into the wrap powder, continuously stirring to form uniform slurry; placing pickled meat loaves, chicken wings or chicken legs in the slurry, so that the surface is evenly smeared with the slurry, taking out the products, and placing the products in a frying pan for frying. According to the gold crispy wrap powder and the application method thereof, the golden color and crisp taste of the wrap powder are increased, the use of the coloring is reduced, the oil absorption features are reduced, and oil intake is reduced.

The invention relates to a method for preparing high-content lutein crystal with a pot marigold extract, wherein, the pot marigold extract is firstly dissolved in an alkaline alcohol solution, and then an antioxidant and inert gas shielding are added for carrying out a saponification reaction. The pot marigold extract is changed into lutein in a free state, and the lutein is diluted with deionized water and washed till the pH value of the lutein is 6.5 to 7.0. The lutein goes through vacuum drying to obtain a crude product of the lutein. The crude product is recrystallized by a non-polar or weak-polar organic solvent, and centrifugally filtered, cooled and dried to obtain a product with purity of more than 98 percent. The method has simple production technology, small toxic amount of the solvents, less consumption and easy recovery as well as easy realization of industrialized production. The product can be applied to the fields of food colorants, food additives, pharmaceutical health products and the like in a safe and efficient manner.