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Preparation method of natural colour sesame oil

A technology of natural color and natural pigment, applied in the field of preparation of natural color sesame oil, can solve the problems of limited application and popularization, poor stability, single color, etc., and achieve the effect of large adaptability, good stability, bright color and harmony

Inactive Publication Date: 2008-08-13
GUANGZHOU FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the single and dark color of natural pigment products, high price, poor stability, light color, and easy decomposition, its application and promotion are directly limited.

Method used

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  • Preparation method of natural colour sesame oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Natural Strawberry Color Balm:

[0028] Natural pigment compounding process: first refine capsanthin and tea pigment respectively, mix them with 20% and 8% by weight respectively, add 20% modified starch, 18% phospholipid emulsifier, and 18% monoglyceride , 10% sucrose ester for emulsification, then add color-protecting agents: 3.5% tartaric acid and 2.5% phosphoric acid, and mix to obtain a natural compound pigment.

[0029] First add 85% of water and 3% of sodium carboxymethylcellulose according to the weight percentage and stir, and at the same time raise the temperature to 50°C, keep stirring for 50 minutes, then raise the temperature to 100°C, keep the temperature for 15 minutes, then cool to 50°C, add yellow 1.7% of raw gum, 0.25% of citric acid, 0.05% of strawberry essence and 10% of natural compound pigment were stirred for 30 minutes to obtain natural strawberry-colored sesame oil.

Embodiment 2

[0031] Natural Taro Sesame Oil:

[0032] Natural pigment compounding process: first refine the cochineal red pigment and gardenia yellow pigment respectively, mix them with 14% and 10% by weight respectively, add 18% of modified starch, 20% of phospholipid emulsifier, monoglyceride 20% of ester and 12% of sucrose ester are emulsified, then add color-protecting agent: 4.5% of tartaric acid and 1.5% of phosphoric acid, and mix well to obtain natural compound pigment.

[0033] First, add 90% of water and 2% of sodium carboxymethyl cellulose and stir, at the same time raise the temperature to 55°C, keep stirring for 30 minutes, then raise the temperature to 90°C, keep the temperature for 20 minutes, then cool to 55°C, add yellow 1.7% of raw gum, 0.25% of citric acid, 0.05% of taro essence and 6% of natural compound pigment were stirred for 25 minutes to obtain natural taro-colored sesame oil.

Embodiment 3

[0035] Natural Fragrant Orange Balm:

[0036] Natural pigment compounding process: after the gardenia yellow pigment is refined, 27.5% by weight is taken for mixing, and then 22% of modified starch, 18% of phospholipid emulsifier, 16.5% of monoglyceride and 10% of sucrose ester are added for emulsification , then add color-protecting agent: 3% tartaric acid and 3% phosphoric acid, and mix well to obtain natural compound pigment.

[0037] First add 80% of water and 5% of sodium carboxymethyl cellulose and stir, at the same time, heat up to 60°C, keep stirring for 45 minutes, then heat up to 85°C, keep warm for 10 minutes, then cool to 45°C, add yellow 2.7% of raw gum, 0.25% of citric acid, 0.05% of orange essence and 12% of natural compound pigment were stirred for 35 minutes to obtain natural fragrant orange sesame oil.

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Abstract

A fragrant oil with natural color is prepared through refining one or more natural pigments, mixing, adding modified starch, phosphatide emulsifier, monoglyceride, and sucrose ester, emulsifying, adding color protector, mixing to obtain natural pigment, mixing water with carboxymethyl cellulose sodium, stirring, heating twice, cooling, adding xanthan gum, citric acid, essence and said natural pigment, and stirring.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of natural sesame oil. Background technique [0002] For the coloring of desserts, cakes and cold drinks, etc., synthetic or natural pigments can be used. Synthetic pigments are made from coal tar, commonly known as coal tar pigments or aniline pigments, which have the characteristics of bright color, multiple hues, stable properties, strong tinting strength, high fastness, easy color matching, convenient use, and low cost; However, a large number of research reports point out that almost all synthetic pigments cannot provide nutrients to the human body, and some synthetic pigments may even endanger human health, such as toxicity, diarrhea, mutagenicity (gene mutation) and carcinogenicity. Therefore, whether it is a developed country or a developing country, the number of synthetic pigments allowed to be used is decreasing year by year. my country's food hygiene law has...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A23L1/27A23L1/0522A23L1/035A23L29/212
Inventor 曾永青吴慧勋赖穗雯
Owner GUANGZHOU FOOD IND RES INST
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