42 results about "Food coloring" patented technology

The invention discloses enhanced shampoo powder based on plant-derived antibacterial factors, which comprises the following components in parts by weight: A, 10-40 parts of plant polysaccharide; b, 5-30 parts of vegetable protein; c, 4-15 parts of natural alkaline ester; d, 2 to 10 parts of natural polyol; e, 1-7 parts of plant organic acid; f, 2 to 20 parts of a plant antibacterial active component; g, 3-6 parts of a food-grade anti-caking agent; h, 1 to 10 parts of divalent metal ions; i, 0.5-2 parts of food coloring; plant polysaccharide and plant protein are matched to form a net-shaped embedding structure, and plant antibacterial active components are uniformly embedded into a multi-layer steady-state structure; buffer substances of natural alkaline lipid, polybasic sugar alcohol and plant organic acid are matched to synergistically form a thermal steady state barrier on the periphery of the net-shaped embedding structure, so that the high-temperature stability of active factors in plant antibacterial active ingredients and the controllable slow release of the storage period are promoted; the technical problem that the plant antibacterial active ingredients are subjected to thermal oncolysis, hydrogenation inactivation or molecular configuration isomerization in the links of mixing granulation and subsequent drying is solved.

To provide a delicious and beautiful decorative food capable of being easily attached to a rice ball, an egg or the like when decorating the rice ball, the egg or the like, and hardly falling off.SOLUTION: The edible powder is mixed with an edible pigment raw material, common salt, etc., and the mixture is formed into a thin rod-like shape, etc., so as to be readily inserted into the white rice and readily folded when used and the formed product is baked or dried. Further, by using a food color raw material having a particle diameter of 500 μm or less, the folded cross section can be formed into a smooth hemisphere or a substantially flat surface. As a result, the decorative food in which the "eye prepared by cutting and sticking the sheet laver" is replaced with the "insertable rod-shaped or wedge-shaped eye" is provided.SELECTED DRAWING: Figure 8

The utility model relates to the technical field of food pigments, in particular to a food pigment chemical inspection device which comprises an inspection device body, a flask is arranged in the inspection device body, a connecting pipe is arranged on the outer side of the flask, and a discharging hopper is arranged at the end, away from the flask, of the connecting pipe. A smashing assembly is arranged at the end, away from the connecting pipe, of the discharging hopper, and a filtering assembly is arranged in the connecting pipe. The crushing assembly is used for crushing the introduced food, the crushing assembly is composed of a connecting shell, an auger, a cutting knife and a connecting plate, the connecting shell is located in the inspection device body and located above the discharging hopper, the auger is rotationally connected to the interior of the connecting shell, the cutting knife is fixedly connected to the outer side of the auger, and the connecting plate is fixedly connected to the outer side of the connecting shell. Compared with the existing inspection device, the inspection device provided by the utility model has the advantage that the overall practicability of the inspection device can be improved through the design of the inspection device provided by the utility model.

This invention discloses a fruit juice jelly soda and its preparation method, relating to the field of food processing technology. The fruit juice jelly soda comprises liquid materials and carbon dioxide gas, with a volume ratio of liquid materials to carbon dioxide gas of 1:(1-2). The liquid materials comprise the following raw materials in parts by weight: 1000 parts water, 50-100 parts fructose syrup, 30-50 parts carbonated white sugar, 10-50 parts concentrated fruit juice, 5-10 parts sodium chloride, 5-10 parts compound thickener, 1-5 parts anhydrous citric acid, 1-3 parts potassium sorbate, 0.01-0.1 parts food coloring, and 1-3 parts food flavoring. The fruit juice jelly soda of this invention combines the flavor of fruit juice jelly with the refreshing taste of carbonated soda.

The present application relates to methods, systems, and compositions for food coloring. Embodiments of the present application can include methods and systems for mixing tea leaves with water to form a feed slurry; treating the feed slurry to at least partially remove tea essence from the feed slurry to obtain a tea extract containing a predetermined amount of one or more aroma or flavor; and adjusting the color of the tea extract to obtain a colorant having a predetermined color-related characteristic, wherein the colorant is added to a food product in a predetermined amount to adjust the color of the food product. Embodiments can also include a coloring composition that can include a dry tea extract, wherein the essence in the dry tea extract has been removed to a predetermined amount, and the color of the dry tea extract has been adjusted to have a predetermined color-related characteristic.

The invention provides a preparation method of a common caramel color and the common caramel color, and the preparation method of the common caramel color comprises the following steps: adjusting the pH value of a sugar raw material to 1-2 by using a first acid auxiliary agent, and carrying out a first-stage coking reaction on the sugar raw material to prepare a first-stage material; adjusting the pH value of the first-stage material to 1-2 by using a second acid auxiliary agent, and carrying out a second-stage coking reaction on the first-stage material to prepare a second-stage material; and mixing the second-stage material with water, adjusting the pH value of the mixed system to 4.5-5 by using an alkali auxiliary agent, and carrying out heat preservation treatment at 90-100 DEG C to prepare the common-method caramel color. The application coloring ability of the common-method caramel color vegetable prepared by the preparation method is remarkably improved, so that the application quality of common-method caramel color in food coloring is effectively improved.

The invention belongs to the technical field of food coloring, and particularly relates to a compound sweetening agent capable of coloring at low temperature for food as well as a preparation method and application of the compound sweetening agent. The D-psicose and tagatose chewable tablets are prepared from the following raw materials in parts by mass: 15 to 20 parts of D-psicose, 1 to 5 parts of tagatose, 2 to 8 parts of D-xylose, 20 to 25 parts of xylitol, 30 to 35 parts of solid maltitol, 30 to 35 parts of liquid maltitol, 10 to 14 parts of polydextrose and 0.5 to 1.5 parts of stevioside. The sweetening agent with a coloring function is perfectly combined with other sugar-free sweetening agents, so that function synergy is realized, food can quickly generate good color and luster in a low-temperature state, and the nutrition of the food is prevented from being lost.

The utility model relates to the technical field of cooking equipment, and discloses a partition plate and an oven comprising the partition plate, the partition plate is applied to the oven, the oven is provided with at least two baking cavities and comprises a heat-insulating partition plate main body, an air supply channel is arranged in the partition plate main body, and the partition plate main body is provided with an air inlet hole for hot air to enter. The air inlet hole and the air outlet hole are communicated with the air supply channel, and the air outlet hole is communicated with the at least one baking cavity, so that hot air compensation can be provided for the baking cavity by utilizing the partition plate, the spatial distribution of hot air in the baking cavity is uniform, the uniformity of hot air baking can be improved, and the coloring uniformity of baked food can be improved; the baking quality is improved.

A fully dissolvable anticaries remineralization toothpaste for children and a preparation method thereof. The toothpaste has a three-layer composite structure: a dissolvable backing protective layer, an anticaries remineralization active layer, and a pH responsive layer. All components are food grade or pharmaceutical excipient grade, and completely dissolve within 10-30 minutes in the oral environment, without the need to remove after use. The active layer contains a "fluoride-nano hydroxyapatite-xylitol" ternary synergistic system, which can inhibit demineralization, promote remineralization, and inhibit cariogenic bacteria. The active layer also contains pH-responsive food colorants, which visually indicate the end of use through color changes. Formulas are designed for children aged 3-6 and 6-12, respectively, and the toothpaste can be cut along the preset line to fit different arch sizes. The invention solves the problems of poor use compliance, high risk of swallowing, and short residence time of active ingredients in existing children's anticaries products, and achieves safe, effective, and fun oral care for children.

This invention discloses a non-toxic liquid chromatography teaching aid, comprising a medium-pressure liquid chromatography column with an aspect ratio of not less than 10, activated amorphous silica gel, a syringe, a pre-dispensed mixture of target compounds, and pre-dispensed food-grade citric acid. The pre-dispensed mixture of target compounds is a mixture of carmine, tartrazine, and brilliant blue. This invention does not use harmful solvents or reagents, and the separation time is significantly reduced to less than 3 minutes. Furthermore, the chromatographic column used as a teaching aid can be reused multiple times. The actual separation cost is only pure water and food coloring solution, greatly improving the feasibility of chromatography teaching experiments.

This invention provides a method for accurately detecting pinholes in molds used for manufacturing frozen desserts. [Solution] The pinhole detection method involves immersing a mold 10 for making frozen desserts, which has a containment section for containing a fluid and solidifies the fluid, in a brine solution 22 to which a fluorescent food coloring has been added, and detecting pinholes in the mold 10 for making frozen desserts.

The invention discloses a peony cut-flower single-color and compound-color dyeing method which comprises the following steps: (1) preparing a dyeing solution, namely preparing a food coloring into the dyeing solution by using a trehalose solution, and immediately preparing for use; (2) flower cutting pretreatment: pruning flowering branches with the length of about 30cm, leaving two compound leaves below the flowers, obliquely cutting the lower ends of stalks at 45 degrees, and immersing the stalks into a staining solution with the depth of 5-8cm; and (3) dyeing: performing single-color dyeing for 104-193 minutes, taking out the Chinese herbaceous peony to obtain the single-color-dyed Chinese herbaceous peony cut flower, taking out the Chinese herbaceous peony until the color is unchanged, directly inserting the Chinese herbaceous peony into another dyeing solution until the color is uniform, and taking out the Chinese herbaceous peony cut flower to obtain the compound-color Chinese herbaceous peony cut flower. After being dyed, the Chinese herbaceous peony cut flower obtained by the dyeing method is stable and bright in color, more natural in color fusion, more uniform in overall color, better in ornamental effect and more diversified in applicability, and production and consumption can be promoted. And moreover, the ornamental period required by the cut flowers can be reached, and the practical commercial value is achieved.

Disclosed are a food grade starch based modeling clay with high elasticity and high ductility and its preparation method, belonging to the technical field of modeling clay preparation. The starch based modeling clay provided by the present disclosure is prepared from the following formula components: 160-180 parts of starch, 140-160 parts of water, 10-15 parts of a food grade stabilizer, 10-15 parts of edible salt, 0-10 parts of hydrophilic colloid, 0.6-0.8 parts of a preservative, 40-60 parts of a food grade plasticizer, 6-10 parts of food grade white oil, and 4-8 parts of edible pigment. The starch includes one or a combination of more of cassava starch, wheat starch, and glutinous rice starch. The present disclosure, through combined use of the starch and the hydrophilic colloid, makes the prepared starch based modeling clay have good viscoelasticity and ductility, and good in storage stability, safe and non-toxic.

The invention discloses a degradable biological imitation leather composite fabric and a preparation process thereof, and relates to the field of artificial leather, and the preparation process comprises the following steps: S1, weighing 100 parts by weight of deionized water, placing the deionized water in a saucepan, placing the saucepan on an induction cooker, heating the saucepan to 80 DEG C at 800W, and adding 1.5-2.0 parts of edible carrageenan; s2, adding 2.0-3.0 parts of medical glycerol into the solution obtained in the step S1, and stirring for 5 minutes; s3, adding 0.1 to 0.3 part of food coloring and 0.5 to 1.0 part of fruit and vegetable powder into the solution obtained in the step S2; s4, the wool tops or the cotton materials are placed at the bottom of the silica gel mold or the vessel; s5, pouring the mixed solution obtained in S3 into a mold or a vessel in which a decorative material is placed, cooling to room temperature, and refrigerating at 4 DEG C for 30 minutes to completely solidify; and S6, independently drying the solidified gel material together with the mold or after the solidified gel material is separated from the mold. And the fully biodegradable fabric with the imitation leather style is prepared.

The application provides a real-time monitoring and analysis method and system for color change of food. Wherein, the color change image of the food is captured, and a multi-modal food color dataset is constructed; based on the multi-modal food color dataset, dynamic correction processing is performed on the color change of the food, and a color change trend analysis report is obtained; according to the color change trend analysis report, the decay rate of the freshness of the food and the possible deterioration point are predicted, and a food shelf life evaluation result is generated; using the food shelf life evaluation result, an intelligent logistics scheduling system driven by a multi-objective optimization algorithm is used to automatically plan the whole process path of the food from production to consumption, dynamically adjust the storage conditions and the transportation time window, and generate a logistics scheme. The technical scheme provided by the application realizes more accurate dynamic correction processing of the color change of the food, thereby significantly improving the accuracy of the prediction of the freshness of the food.

The invention relates to the technical field of pharmaceutical preparations, and discloses a double-effect capsule-in-capsule capsule of seabuckthorn seed oil and fruit oil and a preparation method of the double-effect capsule-in-capsule capsule of the seabuckthorn seed oil and the fruit oil, the double-effect capsule-in-capsule capsule of the seabuckthorn seed oil and the fruit oil comprises an inner capsule and an outer capsule, the inner capsule contains the seabuckthorn seed oil, the outer capsule contains the seabuckthorn fruit oil, and the mass ratio of the seabuckthorn seed oil to the seabuckthorn fruit oil is 1: 9-3: 7; the sea buckthorn seed oil contains 50%-70% of linoleic acid, 10%-30% of linolenic acid and 5%-15% of oleic acid; the sea buckthorn fruit oil contains 20%-40% of palmitoleic acid, 20%-40% of oleic acid and 50-300 mg / kg of carotenoid; the inner capsule shell is composed of gelatin, glycerin and purified water; the outer capsule shell is composed of gelatin, glycerin, purified water and food coloring. Through an original bag-in-bag space partition structure, the sea buckthorn seed oil with relatively active chemical properties is encapsulated in the inner bag, and then the sea buckthorn fruit oil is placed in the outer bag, so that effective physical isolation of two kinds of functional grease is realized.

The invention relates to the technical field of toys for children, in particular to space sand with good plasticity and a preparation method thereof.The space sand is prepared from, by weight, 5-10 parts of white oil, 20-25 parts of acetyl tributyl citrate, 10-15 parts of cellulose triacetate, 40-45 parts of polyvinyl acetate, 8-10 parts of stearic acid, 1-2 parts of polyethylene glycol, 400-500 parts of silicon dioxide and 5-8 parts of shaping filler. 3-5 parts of a preservative and 1-3 parts of an edible pigment. The space sand takes silicon dioxide as a main raw material, is wide in source and low in cost, does not contain harmful substances such as boron, has good plasticity by adding the prepared original rubber, can be easily subjected to mold compression molding, model carving, stretching molding and other operations, can be repeatedly molded, is easy to demold by white oil, improves the stability, enhances the hardness, and is suitable for large-scale production. Silicon dioxide has waterproof and moisture-proof effects, and the product is environment-friendly, sanitary, non-toxic, harmless, soft, smooth and fine in hand feeling, does not become dry and hard after being placed for 12 months in a normal use environment, and is long in service life.

A method is provided for manufacturing edible glitter flakes for use as cake décor. The method prescribes steps for combining egg white with up to three secondary liquid ingredients of food coloring, food flavoring, and sweetener to form a homogeneous liquid mixture, and the mixture is poured into a pan to a depth of a desired thickness of the flakes, without causing substantial denaturation of the egg white. The mixture is dried to solid form, then shredded using a scraping blade to shed the flakes having the desired thickness. Edible dust is mixed throughout and adhered to the flakes to form a homogenous solid mixture having a light-reflecting quality.

The present disclosure generally relates to beverages, and to systems and methods for creating beverages. In certain aspects, a beverage precursor can be contained within a gel, such as a carboxylate agarose gel or other gel suitable for human consumption. The precursor can be mixed with water to form a beverage. In some cases, a composition comprising the beverage precursor may also contain ice, e.g., a gel may be frozen or embedded in the ice. The ice may be heated or mixed with water (or otherwise physically disrupted) to release the precursor, which mixes with the water to form the beverage. A variety of beverage precursors are possible, including alcoholic beverages (e.g., beer, wine, rum, cognac, cocktails, etc.), juices, etc. In addition, in certain embodiments, the precursors may also include gas-forming agents, and / or other ingredients suitable for drinks, such as sugar, artificial sweetener, food coloring, flavoring, etc. Other aspects include methods for making or using such compositions, kits including such compositions, or the like.

Provided are: an inkjet ink which is obtained by dispersing a food colorant containing at least copper (Na) chlorophyllin in a dispersion medium containing an alcohol, and which is capable of preventing the occurrence of aggregates that cause head failures; and a tablet which is provided with a printed part that is printed by means of the inkjet ink, even if the inkjet ink is stored for a long period of time. The inkjet ink is obtained by dispersing a food colorant containing at least copper (Na) chlorophyllin in the dispersion medium containing an alcohol. The inkjet ink according to the present embodiment is an ink containing a pigment and a monohydric alcohol, the pigment being copper Na chlorophyllin only, the monohydric alcohol being ethanol only or 1-propanol only, the concentration of the copper Na chlorophyllin being 1-15% by mass (inclusive) relative to the mass of the entire ink, the concentration of the monohydric alcohol being 1-15% by mass (inclusive) relative to the mass of the entire ink, and the concentration of the monohydric alcohol being 1-15% by mass (inclusive) relative to the mass of the entire ink. The concentration of the ethanol is 6.5 mass% or more and 20 mass% or less relative to the mass of the entire ink, and the concentration of the 1-propanol is 6.5 mass% or more and 15 mass% or less relative to the mass of the entire ink.

The invention belongs to the technical field of daily chemical products, and discloses a natural transparent aromatherapy soap and a preparation method thereof, the natural transparent aromatherapy soap comprises a natural glycerin transparent soap base, a color development system and natural plant essential oil; the color developing system is selected from one of a purple system formed by compounding a grape purple natural liquid food colorant and a rose powder natural liquid food colorant or a cyan system formed by compounding a fruit green natural liquid food colorant and a sapphire blue natural liquid food colorant. By optimizing the natural glycerin transparent soap base formula, combining with the natural food coloring with traditional color matching in China, and compounding with the plant essential oil, the transparent aromatherapy soap which is visually attractive, mild and clean and has an aromatherapy effect is prepared. The product does not contain synthetic pigment, artificial essence or chemical preservative, is mild and skin-friendly, and unification of aesthetic value, cultural attribute and use function of the product is realized.

The invention relates to an edible decorating part and a preparation method thereof.The edible decorating part is prepared from, by weight, 2.5-10 parts of potato starch, 2.5-10 parts of pre-gelatinized starch, 0.01-1 part of food coloring and 80-96 parts of a liquid medium, the liquid medium comprises at least one of RO water, fruit juice, whey liquid and essence solution, and the edible decorating part is prepared from, by weight, 1-3 parts of edible pigment, 0.01-1 part of edible pigment and 80-96 parts of liquid medium. The potato starch and the pregelatinized starch are subjected to phase change under baking or hot pressing. According to the decorative part, opaque starch particles are converted into optical homogeneous gel through the synergistic effect of the potato starch and the pregelatinized starch, unification of the texture and the mechanical strength of colored glaze is achieved, and the shelf life of the product is prolonged.

The invention discloses a human body colored drawing coating based on food coloring, which is characterized by comprising the following components in parts by weight: 40-50 parts of water; 0.5 to 2 parts of xanthan gum; 0.5-1 part of oleic acid; 30 to 40 parts of propylene glycol; 0.1 to 0.5 part of chlorphenesin; 10 to 15 parts of an acrylate copolymer; 0.1 to 0.5 part of triethanolamine; 0.5 to 1 part of phenoxyethanol; 0.5 to 1 part of silver powder; and 0.1-2 parts of edible pigment or edible lake. The invention also discloses a preparation method of the composition. The synthetic food coloring agent is used as a coloring raw material and is non-irritant to human bodies, and the human body colored drawing paint reasonably compounded by the invention is stable in performance and not easy to fade when meeting light and heat.

The invention discloses a method for extracting carotenoid in corn gluten meal by using a deep eutectic solvent. The method comprises the following steps: step 1, preparing the deep eutectic solvent and pretreating the corn gluten meal; 2, mixing the pretreated maize yellow powder and a deep eutectic solvent according to a material-liquid ratio of 1: 5-1: 25, carrying out water bath, and cooling to room temperature; step 3, performing ultrasonic extraction on the mixture to obtain an extracted solid-liquid mixture; and step 4, carrying out centrifugal separation on the solid-liquid mixture, wherein supernate is a carotenoid solution extracted from the corn gluten meal. The invention further discloses application of the carotenoid extracted from the corn gluten meal by using the deep-eutectic solvent to preparation of food coloring or storage in the industry. The method has the characteristics of better extraction effect, higher extraction amount and energy and cost saving.

The invention provides a light-resistant lake pigment structure, a preparation method, a light-resistant ultraviolet absorption segment-containing lake pigment and application. According to the lake pigment structure, an ultraviolet absorbing group fragment is taken as a light-resistant component, is combined with a cationic dye coloring component, and is complexed by a precipitator to form a stable pigment structure. The preparation method comprises the following steps: grafting an ultraviolet protection fragment with a specific light absorption capability into a cationic dye in a covalent bond combination manner, and complexing in an ionic bond form through a precipitator to prepare the lake pigment with excellent light stability. According to the method, the molecular structure is accurately regulated and controlled, so that the ultraviolet aging resistance is remarkably improved while the excellent coloring performance of the product is maintained. The process is simple and convenient, the product performance is stable, and the technical problems that a traditional lake pigment is poor in light resistance, and an ultraviolet absorbent is prone to migration are effectively solved. The obtained product has excellent weather resistance and processing applicability, and can meet the application requirements in the fields of pigment printing, ink-jet printing, food coloring and painting ink.

The invention relates to the technical field of candy manufacturing, and particularly discloses a fruit milk-flavored candy rich in fruit juice and a preparation method of the fruit milk-flavored candy. The fruit milk-flavored candy rich in fruit juice is prepared from the following raw materials in parts by weight: malt syrup, white granulated sugar, hydrogenated vegetable oil, fruity milk powder, food essence, a thickening agent, a sour regulator, sucrose fatty acid ester, an auxiliary additive and food coloring. The fruity milk powder is formed by mixing fruit juice microcapsules and whole milk powder, and the mass ratio of the fruit juice microcapsules to the whole milk powder is (3-4): (0.8-1.2). According to the invention, the synergistic improvement effect of the fruity milk powder on the formability and storage stability of the candies is enhanced, the migration of water and grease is delayed, the probability of adhesion and deformation of the candies in the storage process is reduced, and the quality stability of the product is improved.

The invention discloses light-resistant and weather-resistant ultralight clay and a preparation method thereof, and the light-resistant and weather-resistant ultralight clay specifically comprises the following components in parts by weight: 75-85 parts of purified water, 50-60 parts of polyvinyl alcohol, 0.2-0.5 part of potassium sorbate, 5-6 parts of a foaming agent, 5-6 parts of fumed silica, 2-3 parts of an emulsifier, 4-7 parts of composite weather-resistant particles, 0.01-0.03 part of borax, 5-6 parts of a humectant and 0.5-1.0 part of hydroxy propyl cellulose. 0.2 to 0.3 part of sodium dihydrogen phosphate, 0.2 to 0.3 part of preservative and 0 to 1 part of edible pigment. The ultra-light clay is free of harmful addition, guarantees health, reduces pollution, is high in binding power, firm in component, fine and smooth in texture, easy to shape and capable of meeting fine creation, adopts edible pigment, is bright in color, light-resistant, weather-resistant, not prone to fading, beneficial to storage and display of works, controllable in drying speed, good in plasticity during creation and mild in shaping after completion, and has a good application prospect. And the mildew preventive is also contained, so that the shelf life is prolonged, a plant fiber reinforced structure is adopted, fragmentation and residue falling are not easily caused, and waste is reduced.

The invention discloses functional soft sweets with creatine and a preparation method of the functional soft sweets, the soft sweets comprise 20 to 35 parts of deionized water, 40 to 65 parts of maltitol liquid, 20 to 30 parts of creatine monohydrate, 8 to 15 parts of white granulated sugar, 0.5 to 1 part of sodium citrate, 1 to 3 parts of compound stabilizer, 0.01 to 0.03 part of stevioside, 0.1 to 0.8 part of acid liquor, 0.01 to 0.07 part of food coloring and 0.1 to 0.5 part of edible essence, the creatine monohydrate is subjected to superfine grinding, and the particle size D90 of the creatine monohydrate is less than or equal to 20 microns. The soft sweets are compounded by the maltitol liquid, the white granulated sugar, the stevioside, the creatine monohydrate and other components, so that the soft sweets have the following characteristics that the soft sweets are soft and glutinous in mouth feel and moderate in sweetness, have sour and sweet flavor, and contain rich creatine and other functional components; the requirements of fitness people and people paying attention to health on energy supplement, muscle recovery, immunity improvement and the like can be met.

The invention relates to the field of food color protection processes, and particularly discloses a color protection process of rosemary branches, which comprises the following steps: S1, picking fresh rosemary, cutting the branches to the required length, cleaning and removing impurities; s2, preparing two parts of color-protecting solutions, boiling one part of the color-protecting solutions, and pre-cooling the other part of the color-protecting solutions to 0-5 DEG C; s3, putting the rosemary branches subjected to impurity removal into a boiled color protection solution, and carrying out blanching treatment for 25-50 seconds; s4, quickly putting the blanched rosemary branches into a pre-cooled color protection solution, soaking and cooling, and refrigerating and storing; s5, the rosemary branches are fished out, drained and then subjected to vacuum packaging. The color protection solution is prepared from the following components in parts by weight: 2 to 4 parts of compound antioxidant, 0.1 to 0.3 part of sodium bicarbonate and 95 to 98 parts of water. The method has the effect of improving the color and luster of the rosemary.

This invention provides a method for synthesizing novel natural pigments using phenotypic catechins. Various epicatechins, epigallocatechins, epicatechin gallate esters, and epigallocatechin gallate esters are used as substrates. These are mixed and subjected to a non-enzymatic oxidation reaction under humid and hot conditions to generate a new class of tea pigment compounds. The non-enzymatic oxidation products of the phenotypic catechins are then concentrated under reduced pressure, freeze-dried, extracted, and purified by column chromatography to obtain dimeric catechin pigments. The six novel dimeric catechin pigments obtained by this invention are synthesized using a simple method. The six novel dimeric catechin pigments obtained according to the method of this invention are orange-yellow or orange-red amorphous powders with good color-adjusting capabilities, and can be applied to coloring tea beverages and new-style tea drinks. The discovery of this type of natural pigment contributes to the research on coloring substances during the thermal processing of tea, the improvement of tea liquor color quality, and the development and application in the field of food coloring.