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Preparation method of pumpkin pie pigment

A pumpkin cake and pigment technology, applied to chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of pigment loss, etc., and achieve the effects of simple preparation, good stability, and convenient use

Active Publication Date: 2013-08-07
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pumpkin pie is a quick-frozen food, which needs to be fried at high temperature during the production process. The original pigments are seriously lost during the frying and storage process. Additional pigments need to be added during the production process to better meet customer requirements. Safety is the first choice. Natural pigments with high resistance, but the single pigments that exist in nature are different from the ideal color of pumpkin pie, so pumpkin pie pigments can only be prepared by compounding several pigments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] It includes the following steps: (1) Take 7.5 kg of 200-color capsanthin, add 8.0 kg of Tween 80, heat to 50°C, stir for 45 minutes, and use it as feed liquid one. Dissolve 3.0 kg of gum arabic in 11.5 kg of purified water, stir to completely dissolve, heat to 50°C, continue to stir for 30 minutes, add material liquid 1, continue to stir for 45 minutes, and cool to room temperature to obtain a modified capsicum red pigment with a color value of 50.

[0010] (2) Take 12kg of 400-color annatto powder, add 47.4kg of purified water, stir until completely dissolved, then add 0.6kg of propylene glycol, and stir for 45 minutes to obtain 80-color annatto.

[0011] (3) Take 1 kg of 100-color gardenia yellow powder, add 8.9 kg of purified water, stir until completely dissolved, then add 0.1 kg of propylene glycol, and stir for 45 minutes to obtain 10 color-value gardenia yellow.

[0012] (4) Add 30kg of modified capsanthin with 50 color value, 60kg of annatto orange with 80 color value,...

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Abstract

The invention belongs to the field of compounding of a food additive-natural pigment, and particularly relates to a preparation method of pumpkin pie pigment. The method comprises the following steps: (1) mixing capsanthin pigment with 1-1.5 times by mass of oil-in-water type emulsifier to prepare first liquor; dissolving a thickening agent in water, adding the first liquor, and stirring to obtain modified capsanthin pigment of which the color number is 50; (2) dissolving bixin powder in pure water, adding a stabilizer, and stirring to obtain bixin pigment of which the color number is 80; (3)dissolving gardenia yellow powder in pure water, adding a stabilizer, and stirring to obtain gardenia yellow pigment of which the color number is 10; and (4) mixing the modified capsanthin pigment of which the color number is 50, the bixin pigment of which the color number is 80, and the gardenia yellow pigment of which the color number is 10, stirring, heating to 50 DEG C, treating with a high-pressure homogenizer, and cooling to obtain the compound pumpkin pie pigment. The pumpkin pie pigment is simple to prepare and convenient to use, and satisfies the requirement for color of the pumpkin pie.

Description

Technical field [0001] The invention belongs to the field of food additive-natural pigment compounding, in particular to a preparation method of pumpkin cake pigment. Background technique [0002] Consumers' initial judgment on food quality comes from the color of the food. Pumpkin pie is a kind of quick-frozen food. It needs high-temperature frying during the production process. The original pigment is lost during frying and storage. It needs to be added in the production process to better meet customer requirements. Safety is preferred. Natural pigments with higher properties, but the single naturally-occurring pigments are all different from the ideal color of pumpkin pie, and pumpkin pie pigments can only be formulated by using a combination of several pigments. Summary of the invention [0003] In order to overcome the shortcomings of the prior art, the present invention provides a method for preparing pumpkin pie pigment, which is simple to prepare, convenient to use, and m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/22
Inventor 卢庆国徐建中连运河程远欣
Owner CHENGUANG BIOTECH GRP CO LTD
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