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Method of preparing natural liquid edible red coloring matter from red raspberry fruit

A red tree berry and red pigment technology, applied in food preparation, natural dyes, chemical instruments and methods, etc., can solve different problems

Inactive Publication Date: 2009-06-17
葛章春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its production process mainly includes sorting, crushing, biological enzymolysis, enzymatic deactivation and cooling, juice clarification, juice concentration, adding pigment protective agent and pigment filling of blackberries, etc. During pigmentation, due to the different chemical structures of red raspberry and black berry, the contained ingredients are quite different, and the preparation method using the natural black red pigment of black berry is not suitable for the production of red raspberry pigment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The picked red raspberry berries are placed in quick-freezing trays, and the quick-freezing trays are placed on quick-freezing racks, and the temperature in the quick-freezing room is quickly reduced to minus 10°C for quick freezing; 10 tons of quick-frozen red raspberry berries are thawed at 10°C , after thawing, put it into a high-speed centrifuge for centrifugation to obtain 6 tons of red raspberry juice, and filter the separated red raspberry juice with a diatomaceous earth filter. Then pump the red raspberry juice into the temporary storage tank of the SJZ1000-1000 falling film three-effect vacuum evaporator, so that the temperature of the evaporator is controlled at 80°C (first effect), 70°C (second effect), 60°C (three-effect ), the vacuum degree is controlled at 0.03 (first effect), 0.05 (second effect), 0.08 (third effect), the outlet of concentrated juice is automatically controlled by computer, and the concentrated juice reaches 70BX, and if the concentration ...

Embodiment 2

[0027] The picked red raspberry berries are placed in quick-freezing trays, and the quick-freezing trays are placed on quick-freezing racks, and the temperature in the quick-freezing room is quickly reduced to minus 20°C for quick freezing; take 20 tons of quick-frozen red raspberry berries and thaw them at 20°C. After thawing, put it into a high-speed centrifuge for centrifugation to obtain 12 tons of red raspberry juice, and filter the separated red raspberry juice with a diatomaceous earth filter. Then pump the blackberry juice into the temporary storage tank of SJZ1000-1000 falling film three-effect vacuum evaporator, so that the temperature of the evaporator is controlled at 80°C (first effect), 70°C (second effect), 60°C (three effect), The vacuum degree is controlled at 0.03 (first effect), 0.05 (second effect), and 0.08 (third effect). The outlet of the concentrated juice is automatically controlled by computer, and the concentrated juice reaches 60BX. If the concentrat...

Embodiment 3

[0029] The picked red raspberry berries are placed in quick-freezing trays, and the quick-freezing trays are placed on quick-freezing racks, and the temperature in the quick-freezing room is quickly reduced to minus 30°C for quick freezing; take 20 tons of quick-frozen red raspberry berries and thaw them at 30°C. After thawing, put it into a high-speed centrifuge for centrifugation to obtain 12 tons of red raspberry juice, and filter the separated red raspberry juice with a diatomaceous earth filter. Then pump the red raspberry juice into the temporary storage tank of the SJZ1000-1000 falling film three-effect vacuum evaporator, so that the temperature of the evaporator is controlled at 80°C (first effect), 70°C (second effect), 60°C (three-effect ), the vacuum degree is controlled at 0.03 (first effect), 0.05 (second effect), 0.08 (third effect), the outlet of concentrated juice is automatically controlled by computer, and the concentrated juice reaches 75BX. Evaporated and c...

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PUM

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Abstract

The invention uses mangrove fruit to prepare natural edible liquid red pigment, which purpose is to overcome the toxic hazards of synthetic colorings, invent the natural pigment resources, supply a modern technology to prepare the natural edible liquid red pigment. The product is a liquid pigment with high content of pigment, natural color and rich nutrition, which can not change when stored at room temperature for a long term, and be widely used in beverages, wine, fruit wine, candy, meat, medicine, and other fields.

Description

technical field [0001] The invention relates to the field of preparation of food coloring. In particular, it relates to a method for preparing natural liquid red food coloring by using red raspberries. Background technique [0002] Red raspberry is a berry economic fruit tree plant of the genus Rubus in the family Rosaceae. When the aggregated fruit of red raspberry is ripe, it is separated from the receptacle. The fruit of red raspberry is a soft and juicy berry, crystal clear, sweet and sour, refreshing and fragrant. , is unique among many fruits, and has high economic value and nutritional value. The sugar-free extract in red tree berries is about 11%, most of which are red pigments. Red tree berries contain 8-15% of total sugar, organic Acid 1.5-3.0%, vitamin E 2.2mg / 100g, is the best raw material of natural edible red pigment. [0003] Food coloring is a food additive for the purpose of food coloring. According to its source, it is divided into two categories: synthet...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00A23L1/27A23L5/40
Inventor 孙尤海冯嵩沅杨端丰
Owner 葛章春
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