332 results about "Food coloring" patented technology

The invention discloses a high-temperature baking resistant jam and a preparation method and application thereof. The preparation method comprises the following steps of: uniformly mixing a thickening agent, a preservative, a solid sweetening agent and chelated salt, and dissolving the mixture in water; raising the temperature to a temperature of between 80 and 85 DEG C with continuous stirring, adding a liquid sweetening agent and fruit products, and sterilizing at the temperature of between 90 and 95 DEG C for 10 to 15 minutes; and cooling to the temperature of between 60 and 65 DEG C, and adding a food flavor, a food color and prepared organic acid solution to obtain the high-temperature baking resistant jam. The jam has good high temperature resistance, can be baked at a high temperature for more than 20 minutes without deformation, off-flavor and discoloration, has high transparency, and is suitable to be used as sandwich, stuffing, surface decoration and seasoning of baked goodssuch as cakes, bread and the like. The high-temperature baking resistant jam has the advantages of simpleness and wide sources of raw materials, simpleness and easy operation of the preparation method, and no need of complicated equipment, and can be produced by slightly adjusting the conventional production lines of manufacturers for fruit drinks and seasonings.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The present invention is to provide anthocyanin pigments with improved heat-resistance and production thereof, and a method for coloring foods with said anthocyanin pigments and foods colored with said anthocyanin pigments. Heat-resistance in anthocyanin pigments is enhanced by adjusting an aqueous anthocyanin solution to a pH range of 4.0 to 6.5 at a temperature of 40 to 100° C.

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 special color dough for children's handcraft dough molding, which comprises 4 parts of wheat flour, 2 parts of glutinous rice flour, 1.5 parts of glycerin, 0.1 part of wheat starch, 0.6 part of edible preservative, 0.1 part of common salt, 0.2 part of honey and appropriate mount of edible pigment and water. The special color dough can be prepared by a method comprising the following steps of: putting the wheat flour, the glutinous rice flour, the wheat starch, the edible preservative, the common salt and the honey into a container; adding a appropriate amount of water, uniformly stirring and standing still for 20 minutes; smearing one half of the glycerin on a disk, placing the proofed dough on the disk, and steaming for 50-60 minutes with boiling water to obtain pulpy dough; cooling the dough till not scalding hands, mixing the rest half of glycerin in the dough; and finally adding the edible pigment. The invention improves the formula of traditional dough molding so that the finished color dough overcomes the defects of the traditional color dough which is not transparent, has dark color and is difficult to color after pigments are added. By the invention, the cost is reduced and the teaching requirements are met, the prepared finished dough product has better quality, no toxicity and no odor, and is suitable for childerns to use for a long term.

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.

The present invention relates to one kind of stuffing for roasted food and its preparation process. The stuffing consists of sugar 10-30 wt%, modified starch 0-11 wt%, hydrophilic colloid 0.1-0.6 wt%, steamed monoglyceride 1-5 wt%, potassium sorbate 0.01-0.1 wt%, food water preserver 5-30 wt%, edible essence and/or edible color 0.2-0.5 wt%, and water for the rest, with water content being less than wt%. The stuffing has the synergistic effect of colloid and modified starch, high flowability, high water preserving capacity, high freezing resistance and stable quality, and the roasted food with the stuffing has good taste.

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.

A method of preparing fluorescent carbon dots by adopting waste sugarcane molasses as a raw material and application of the fluorescent carbon dots are disclosed. The method includes weighing 4.0-6.0 g of the waste sugarcane molasses, performing pyrolysis at 240-260 DGE C, adding 4-6 mL of deionized water, filtering the mixture with a filter membrane having a pore size of 0.22 [mu]m, adding dropwise the filtrate into absolute ethanol, performing centrifugation for 5 min at a rotating speed of 6000 round/min, collecting a clear liquid, performing vacuum concentrating to remove the ethanol, adding the deionized water again, filtering the mixture with the filter membrane having a pore size of 0.22 [mu]m, collecting a filtrate, and freeze-drying the filtrate to obtain the fluorescent carbon dots. A preparing process of the fluorescent carbon dots is simple and raw materials are cheap. The fluorescent carbon dots have characteristics of good biocompatibility, good bleaching resistance performance, high optical stability, excellent fluorescent properties, and the like, and can be used for cell imaging and used for content detection of a food coloring agent that is sunset yellow.

The invention relates to a single- or multilayer, flat or tubular food casing incorporating a carrier based on a water-insoluble, thermoplastic polymer, a polymer of animal or vegetable origin or regenerated or precipitated cellulose, and a coating. The carrier is a textile material or a film or a combination thereof. The coating includes binder and particulate foods with a mean particle size of 60 μm or more, optionally also food additives such as food colorings and liquid smoke. It additionally relates to a process for producing the casing and to its use as an outer casing for fish, meat and sausage products.

A frozen nutritional food product and method for oral delivery of nutrients, medicinal substances and other active ingredients via absorption through the oral mucosa for systemic effect. The frozen product includes at least one active ingredient, at least one flavoring agent, preservatives, food coloring, and a balance of water as a delivery liquid. The water is subjected to a magnetic treatment process and an ozonation process to enhance delivery of the active ingredients. More particularly, a first portion of the water is magnetized to neutralize the pH, increase oxygenation, and to improve the solubility of the ingredients mixed with the water. The remaining portion of the water is sterilized by ozonation, causing oxidation of undesirable metallic ions, odor and taste producing agents, and a wide variety of organics. Ozonation further increases the dissolved oxygen content of the water. The ingredients of the composition are thoroughly mixed and dissolved in the treated water to provide a solution which is frozen in the form of a Popsicle contained on a stick or within a plastic bag. When the frozen Popsicle comes into contact with the tissue of the oral cavity, the active ingredient(s) is absorbed through the mucosal and sub-lingual membranes and into the bloodstream.

The invention provides a preparation method for pickling radishes containing natural pigment and fruit fragrance. Working procedures of desalting pickled radishes after cleaning and cutting off the pickled radishes, dipping the desalted radishes into seasoning liquid with the addition of the natural pigment and the fruit fragrance to cure the radishes, and the like ensure that the radishes prepared by the method are different from ordinary radishes with the addition of artificial edible pigment. The natural pigment is added to the radishes, which can not only increase the confidence of consumers in food security, but also give the nutrient function of the natural pigment and various colors to the radishes. The addition of various and blending tastes and the fragrance ensures that all people regardless of age and sex can like the radishes.

A glyosylated nitroso hemoglobin pigment for food is prepared from the hemoglobin in the blood of animals or fowls through reacting on sodium nitrite or NO to obtain nitroso hemoglobin, reacting on saccharide to obtain glyosylated nitroso hemoglobin pigment and spray drying. It can be mixed with antioxidizing agent and antiaseptic to obtain a preserving system used for meat. Its advantages are high stability and dispersity, and high effect to decrease the residue of sodium nitrate in preserved meat.

The present invention is preparation process of natural botanic food color, and the preparation process includes squeezing natural plant material or water boiling to obtain juice, concentrating, extracting, and blending into different kinds of natural botanic food color. The present invention has simple operation, and is suitable for industrial production, and the prepared natural botanic food color is healthful and may be used widely in food and medicine.

The invention relates to a production and processing technology of natural edible pigment in food additives, and specifically relates to a chestnut shell natural brown pigment grading method. According to the invention, a chestnut shell pigment crude extract is subjected to processes such as acidification precipitation, hydrophilic organic solvent extraction, and macroporous resin adsorption, such that the chestnut shell pigment is graded into three components with different solubility. The component I is soluble in hydrophilic organic solvents, and alkaline, neutral and acidic solutions; the component I is soluble in alkaline solutions and hydrophilic organic solvents; and the component III is only soluble in alkaline solutions. In an application procedure, an appropriate chestnut shell pigment graded component can be selected according to specific conditions. Therefore, the application range of chestnut shell pigments is expanded. The method provided by the invention is safe, non-toxic, and is advantaged in low production cost, simple process, and suitability for industrialized productions.

The invention relates to insect forage and a preparation method thereof. The insect forage uses jelly powder, carrageenan, agar powder, fructose and water as basic raw materials, and combining the raw materials to nutrition inertia material by a certain proportioning, so that the forage has certain hardness, has good water retention performance, and can satisfy water-intake amount for insect. In addition, because the insect forage is not added with any antiseptic, the insect forage does not influence growth of insect. The preparation method includes steps: drily mixing the fructose, jelly powder, carrageenan and a small amount of agar powder, adding water to the mixture under stirring condition until percentage content of water is 60%-75%, continuously stirring until solution is uniform, placing and soaking for 3-5 hours, heating the solution to completely dissolve the mixture, adding a edible antifoaming agent, adding an amount of citric acid and sodium citrate after filtering, in addition adding proper amount of fruit essence and artificial food coloring, and obtaining the insect forage after filling and sterilizing.

The invention relates to a method for self-making a finger painting pigment from food materials, which comprises the following steps: previously preparing raw materials sucrose, sodium chloride, potato powder, corn flour or wheat flour, water, tea oil and an edible pigment; mixing the sucrose, sodium chloride, potato powder, corn flour or wheat flour and water together, and heating; pouring the heated tea oil into the mixture of sucrose, sodium chloride, potato powder, corn flour or wheat flour and water, and stirring; and finally, adding the edible pigment into the mixture of sucrose, sodium chloride, potato powder, corn flour or wheat flour, tea oil and water to blend the color. The method can solve the following two problems in the prior art: 1. the pigment can be easily eaten mistakenly by children; and 2. the pigment can be easily stained to the clothes of children.

The invention discloses a high-strength food packaging film which is composed of the following raw materials in parts by weight: 50-90 parts of high-density polyethylene, 0.5-5 parts of filler, 1-10 parts of plasticizer, 0.5-10 parts of modifier, 0.5-10 parts of metallocene, 3-10 parts of linear polyethylene and 0.1-2 parts of edible pigment. The high-strength food packaging film has high bearing load, and is widely used in food transfer packaging bags.

The invention discloses a kind of colored dumpling and its production method, pertaining to cereals-acquired or food coloring product. The flour for dumpling is produced by glutinous rice flour as base added with fruit-vegetable powder; the addition of fruit-vegetable powder is 15-20% of the base weight. The production method comprises steps of producing fruit-vegetable powder, making dough, making cover, filling with stuffing, instant freezing and packaging. The fruit-vegetable powder production comprises the following steps: selecting and cleaning the fruit, vegetable and stem leaf of crops, kneading, sun-drying, parching, grinding, screening and mixing in proportion. The invention is suitable for large-scale industrial dumpling production; the stuffing in dumpling can be recognized through the dumpling covers; the pigment in the invention comes from normal vegetable and contains no chemically synthesized additive; the invention remains natural nutrients and does good to human body health.

The invention relates to an alcohol-soluble tea powder nutritive local-flavor sausage and a manufacturing method thereof. The alcohol-soluble tea powder nutritive local-flavor sausage comprises, by weight, 900-1100 parts of meat, 20-25 parts of table salt, 1-3 parts of monosodium glutamate, 0.55-0.75 parts of white pepper powder, 28-32 parts of sugar, 55-65 parts of starch, 6-8 parts of ginger powder, 20-30 parts of edible vinegar, 10-30 parts of water, 40-50 parts of cooking wine and 45-55 parts of tea powder. Through use of the tea powder in the alcohol-soluble tea powder nutritive local-flavor sausage, effects of improving a fragrance and removing greasy are obtained, and through use of an alcohol-soluble nutritional factor and functional components, the problem of treatment on tea residue is solved, wastes are changed into valuables and functional factors in the tea residue are absorbed. Through superhigh pressure and temperature synergetic treatment, the problem that the traditional sausage produces a nutrient loss and local flavor change because of single heat treatment is solved and food color, fragrance, taste and shape are kept maximumly. Therefore, the alcohol-soluble tea powder nutritive local-flavor sausage satisfies people requirements on health local-flavor sausage.

The invention relates to special handwork plasticine for English course, which is used for showing English characters or words to be learned on a blackboard in forms of plasticine characters during English teaching at schools and kindergartens so as to enhance the teaching interestingness. The special handwork plasticine for English course is prepared from the following raw materials in parts by weight: 30 parts of resin clay, 10 parts of pectin, 0.5 part of bone glue, 5 parts of aloe gel, 40 parts of modified corn starch, 10 parts of glutinous rice flour, 5 parts of neodymium iron boron magnetic material powder, 3 parts of almond oil, 1 part of palm oil, 1 part of chamomile essential oil, 0.2 part of pericarpium granati extract, 0.5 part of refined salt, 3 parts of calcite powder, 20 parts of flour, 0.5 part of calcium stearoyl lactylate, 0.2 part of sodium tripolyphosphate, 0.2 part of polymethylphenyl siloxane liquid, 5 parts of kieselguhr, 0.5 part of food coloring and 10 parts of water. In the invention, the English characters or words to be learned are shown on the blackboard in forms of plasticine characters so as to enhance the teaching interestingness and realize the characteristics of environmental protection, no toxin, harm or crack, antibacterial property, good forming property, moderate hardness and convenience in demoulding.

The invention discloses special glue for composite starch. The special glue is prepared from the following components in percentage by weight: 50 to 85% of starch, 1 to 6.5% of gel, 0.1 to 5% of coagulant aid, 2 to 15% of a plastification humectants, 0 to 15% of a disintegration accelerant, 0 to 0.5% of food coloring, and 0 to 3% of an opacifying agent. The special glue for composite starch is a plant-based empty capsule of which the main raw material is food starch, so that the biological compatibility of a human body is high. A composite starch empty capsule prepared by using the special glue for the composite starch as the raw material can subjected to one feeding, is simple to operate, small in glue maintaining and deaerating time and applicable to a gelatin empty capsule production line, and prevents an operator from dust pollution of raw material. The empty capsule prepared by using the special glue for the composite starch as the raw material contains 7 to 11% of water, difficultly absorbs moisture under normal room temperature and humidity, is difficult to crack, difficultly causes microorganism and is free of a preservative, and meets the requirement of National Formulary on pharmaceutical pharmacy index of empty capsules; the empty capsule prepared from the composite starch is true plant-based empty capsule and suitable for all people.

The invention discloses temperature-resistance edible printing ink and a preparation method thereof, relates to edible printing ink and a preparation method thereof and aims at solving the problem that the existing edible printing ink is poor in high-temperature resistance. The temperature-resistance edible printing oil is prepared by using the following components in percentage by weight: distilled water, potassium sorbate, cane sugar, xanthan gum, soybean oil, food coloring and a temperature-resistance reagent. The preparation method comprises the following steps of: 1, weighing various raw materials in percentage by weight; 2, dissolving the potassium sorbate in the distilled water to obtain a potassium sorbate solution; 3, adding the cane sugar into the potassium sorbate solution, and then adding the xanthan gum; 4, mixing the soybean oil, the food coloring and the temperature-resistance reagent; and 5, adding the solution prepared in the step 4 into the solution obtained in the step 3, and standing after stirring to obtain the temperature-resistance edible printing oil. The edible printing oil prepared by using the preparation method is low in variation of spectral reflectance measured at 120 DEG C and shows favorable high-temperature resistance. The temperature-resistance edible printing ink is mainly applied to surface printing of printed and cooked foods.