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Preparation process of pumpkin pie pigment

A pumpkin cake and pigment technology, which is applied in food preparation, azo dyes, organic dyes, etc., can solve the problems of pigment loss and other problems, and achieve the effect of simple preparation, convenient use, and good stability

Inactive Publication Date: 2015-03-25
QINGDAO ZHONGREN ZHIYE BIOTECH
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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. Higher natural pigments, but the natural single pigments are different from the ideal color of pumpkin pie, and pumpkin pie pigments can only be formulated by compounding several pigments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] It includes the following steps: (1) Take 7.5kg of 200-color capsanthin, add 8.0kg of Tween 80, heat to 50°C, stir for 45min, set aside, and call it feed liquid 1. Dissolve 3.0kg of gum arabic in 11.5kg of purified water, stir to dissolve completely, heat to 50°C, continue to stir for 30 minutes, add feed solution 1, continue to stir for 45 minutes, cool to room temperature, and obtain 50-color modified capsanthin.

[0011] (2) Take 12kg of 400-color annatto powder, add 47.4kg of pure water, stir until completely dissolved, then add 0.6kg of propylene glycol, and stir for 45 minutes to obtain 80-color annatto pigment.

[0012] (3) Take 1kg of 100-color gardenia yellow powder, add 8.9kg of purified water, stir until completely dissolved, then add 0.1kg of propylene glycol, and stir for 45 minutes to obtain 10-color gardenia yellow pigment.

[0013] (4) Add 30kg of modified capsanthin pigment with a color value of 50, 60kg of annatto pigment with a color value of 80, a...

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PUM

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Abstract

The invention mainly relates to a preparation process of a pumpkin pie pigment. The preparation process comprises the following steps: (1) mixing a capsicum red pigment with an oil-in-water emulsion of which the mass is 1.4-2.0 times that of the capsicum red pigment to prepare feed liquid I, dissolving a thickening agent into water, adding the feed liquid I to the water, and stirring to obtain a modified capsicum red pigment of 50 color values; (2) dissolving annatto powder by using pure water, then adding a stabilizing agent, and stirring to obtain an annatto pigment of 80 color values; (3) dissolving gardenia yellow powder by using the pure water, adding the stabilizing agent, and stirring to obtain a gardenia yellow pigment of 10 color values; and (4) mixing the modified capsicum red pigment of 50 color values, the annatto pigment of 80 color values and the gardenia yellow pigment of 10 color values, stirring, heating to 60 DEG C, treating through an ultrahigh-voltage homogenizer, and cooling to obtain the compound pumpkin pie pigment. The pumpkin pie pigment is easy to prepare and convenient to use and meets the requirement for pumpkin pie color and luster.

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. [0002] Background technique [0003] Consumers' initial judgment on food quality comes from the color of food. 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. Higher natural pigment, but the single pigment that exists naturally is different from the ideal color of pumpkin pie, and pumpkin pie pigment can only be prepared by compounding several pigments. Contents of the invention [0004] In order to overcome the disadvantages of the prior art, the invention provides a method for preparing pumpkin pie pigment, which is simple to prepar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B67/22C09B67/42C09B61/00A23L1/275A23L5/43A23L5/44
Inventor 彭琼
Owner QINGDAO ZHONGREN ZHIYE BIOTECH
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