19 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.

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.

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.

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.

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 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 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.

The invention discloses an edible pigment reinforced HPC photon gel, an edible pigment reinforced HPC photon gel film and preparation of the edible pigment reinforced HPC photon gel and the edible pigment reinforced HPC photon gel film. The HPC photon gel contains a food colorant as a background color material, the food colorant is uniformly dispersed in the HPC photon gel, the food colorant is a hydrophilic food colorant or a hydrophobic food colorant, and when the food colorant is the hydrophilic food colorant, the dispersion medium is water; when the food coloring is a hydrophobic food coloring, the dispersion medium is a combination of water and a cosolvent, and the mass of the cosolvent does not exceed 30% of the mass of the water. The invention further provides an edible pigment reinforced HPC photon hydrogel film prepared from the edible pigment reinforced HPC photon hydrogel. The food coloring is introduced as the background color, so that the material is endowed with antioxidant activity and a pH response function while the visual recognition degree of the HPC photon hydrogel structural color is improved.

The present application relates to the field of microbial fermentation, and discloses a solid-state fermentation method for high-yield production of Monascus yellow pigment by Monascus purpureus. By regulating key process parameters such as fermentation temperature, gelatinization amount, fermentation time, inoculation amount, loading amount of solid medium for fermentation, and types of carbon source matrix, the present application realizes efficient directional biosynthesis and enrichment of Monascin (MS) and Ankaflavin (AK). The method discards the traditional vague color value index, establishes a quality standard with MS and AK specific content as the core, and promotes the product from a food coloring agent to a medicinal raw material. The target components are enriched by solid-state fermentation technology, and the extraction and purification steps are omitted, thereby greatly reducing the cost. The finished product is Monascus powder, which is consistent with the traditional application scene. The final product has the high MS / AK content, low MK content, and no citrinin, and meets the high-end medicinal raw material standard.

This application relates to the field of food color-protecting agents, specifically to a natural color-protecting agent, its preparation method, and its application. The natural color-protecting agent includes key color-protecting components and a carrier. The key color-protecting components include enzyme inhibitors, chelating components, and antioxidant components. The preparation method of the natural color-protecting agent is as follows: the key color-protecting components and the carrier are mixed in proportion to obtain a mixture, which is then mixed in a three-dimensional mixer at a speed of 250-350 rpm for 10-20 minutes to obtain a powdered color-protecting agent; or deionized water is added to the mixture to adjust the solid content to 10-50% to obtain a liquid color-protecting agent. In the color-protecting treatment, the color-protecting agent prepared in this application significantly reduces the brightness and browning degree of food during storage, and significantly inhibits the enzyme activities of polyphenol oxidase and peroxidase. The treated food has a high sensory score and good stability.

The invention discloses a preparation method of a high-stability green pea hull food base material, and relates to the technical field of food processing. The method comprises the steps of steaming and blanching for color protection, wet-process superfine grinding, composite enzymolysis, blending, high-pressure homogeneous colloid milling, microencapsulation and the like, by optimizing all technological parameters, the chlorophyll dissolution rate is increased by adopting 120-DEG C steam steaming and blanching for enzyme deactivation and color protection, the chlorophyll dissolution rate is increased by combining wet-process superfine grinding with composite enzymolysis, and the stability is improved by adding cyclodextrin, konjac glucomannan and carrageenan compound stabilizer. And refining the material by a high-pressure homogeneous colloid mill, and finally carrying out spray drying and microencapsulation to obtain the product. The prepared food base material can effectively retain the natural turquoise color of the pea hulls, has excellent thermal stability and long-term storage stability, is simple in process, green and environmentally friendly, free of chemical synthesis additives, suitable for industrial large-scale production and wide in application prospect in the field of food coloring.

The quantitative food coloring taking device comprises a storage bottle, one end of the storage bottle is in threaded connection with a bottle head, an internal thread opening is pre-formed in the middle of the outer end of the bottle head, the interior of the internal thread opening is in threaded connection with a quantitative taking pipe, and the interior of the upper end of the quantitative taking pipe is fixedly connected with a limiting rod; a first nail rod is slidably connected to the middle of the limiting rod in a penetrating mode, a sealing ball is in threaded connection with the end, penetrating through the limiting rod, of the first nail rod, and the end, located on the limiting rod, of the first nail rod is sleeved with a first spring. The food coloring storage bottle has the advantages that the amount of food coloring can be taken out according to needs, the effective capacity of the quantitative material taking pipe can be adjusted by screwing the quantitative material taking pipe on the bottle head, the pressing cover on the storage bottle is manually pressed downwards, the sealing ring can block the sealing opening, the sealing ball is moved out of the quantitative material taking pipe, and the food coloring storage bottle is convenient to use. And quantitative food coloring can be discharged.