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Natural orange food colorant and preparation method thereof

A food coloring and orange technology, applied in the field of food additives, can solve the problems of uneven coloring, difficult to control the dosage, poor water solubility, etc., and achieve the effects of easy control, avoiding excessive use, and easy dosage

Inactive Publication Date: 2016-12-14
广州市威伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing natural orange food coloring has poor water solubility and mainly relies on dispersion coloring, which leads to uneven coloring when used in food
In addition, due to the lack of water-soluble natural orange food coloring, it is difficult to control the dosage during use, resulting in excessive use of coloring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Formula: Monascus Red 4%; Sodium copper chlorophyllin 2%; Monascus yellow 4%; Mono- and diglyceride fatty acid esters 0.5%; Ascorbic acid 0.2%; the balance is water.

[0028] Preparation:

[0029] (1) Mix the raw materials Monascus Red, Copper Chlorophyllin Sodium Salt, Monascus Yellow, Mono- and Diglyceride Fatty Acid Ester, Ascorbic Acid with water, emulsify and disperse for 20 minutes;

[0030] (2) Filter with a 120-mesh sieve, and obtain the natural orange food coloring after passing the inspection.

[0031] The natural orange food coloring described in this example has good water solubility (it has been tested that the solubility in water is 25.7g / 100g at 25°C), and can be evenly colored on food when used; in addition, the natural orange food coloring Strong tinting strength, not easily affected by factors such as pH, temperature (tested, it can be maintained at 105°C for 1 hour without decomposition and discoloration), light, oxidation and other factors.

Embodiment 2

[0033] Formula: Monascus Red 5%; Sodium copper chlorophyllin 1%; Monascus yellow 5%; Mono- and diglyceride fatty acid esters 0.1%; Ascorbic acid 0.1%; the balance is water.

[0034] Preparation:

[0035] (1) Mix the raw materials Monascus Red, Copper Chlorophyllin Sodium Salt, Monascus Yellow, Mono- and Diglyceride Fatty Acid Ester, Ascorbic Acid with water, emulsify and disperse for 20 minutes;

[0036] (2) Filter with a 120-mesh sieve, and obtain the natural orange food coloring after passing the inspection.

[0037] The natural orange food coloring described in this example has good water solubility (the solubility in water is 20.1g / 100g at 25°C after testing), and can be evenly colored on food when used; in addition, the natural orange food coloring Strong tinting strength, not easily affected by factors such as pH, temperature (tested, it can be maintained at 105°C for 1 hour without decomposition and discoloration), light, oxidation and other factors.

Embodiment 3

[0039] Formula: Monascus Red 2%; Sodium copper chlorophyllin 3%; Monascus yellow 2%; Mono- and diglyceride fatty acid esters 0.5%; Ascorbic acid 0.5%; the balance is water.

[0040] Preparation:

[0041] (1) Mix the raw materials Monascus Red, Copper Chlorophyllin Sodium Salt, Monascus Yellow, Mono- and Diglyceride Fatty Acid Ester, Ascorbic Acid with water, emulsify and disperse for 20 minutes;

[0042] (2) Filter with a 120-mesh sieve, and obtain the natural orange food coloring after passing the inspection.

[0043] The natural orange food coloring described in this example has good water solubility (the solubility in water is 22.3g / 100g at 25°C after testing), and can be evenly colored on food when used; in addition, the natural orange food coloring Strong tinting strength, not easily affected by factors such as pH, temperature (tested, it can be maintained at 105°C for 1 hour without decomposition and discoloration), light, oxidation and other factors.

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PUM

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Abstract

The invention relates to the technical field of food additives and particularly discloses a natural orange food colorant and a preparation method thereof. The natural orange food colorant is prepared from the following materials, by weight: 2-10% of monascus red, 1-5% of sodium copper chlorophyllin, 2-10% of monascus yellow, 0.1-1% of Glycerol monostearate and glycerol distearate, and 0.1-1% of ascorbic acid. The natural orange food colorant is good in water solubility and can be evenly applied to foods in use; the defect that existing natural orange food colorant with poor solubility colors a material only by dispersion and has coloring non-uniformity in foods is overcome.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a natural orange food coloring and a preparation method thereof. Background technique [0002] Food coloring is a kind of pigment, that is, a food additive that can be eaten in an appropriate amount and can change the original color of food to a certain extent. Food color is an important factor in the sensory quality of food. People often use food coloring when making food. There are two types of food coloring used: natural food coloring and synthetic food coloring. [0003] Natural food colorings are food colorings obtained from natural sources. Pigments mainly extracted from animal and plant tissues and microorganisms (cultivation), of which vegetable colorants account for the majority. Natural pigments not only have the function of coloring food, but also a considerable part of natural pigments have physiological activity. Synthetic food pigments are mostly made of...

Claims

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Application Information

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IPC IPC(8): A23L5/43
Inventor 李伟明
Owner 广州市威伦食品有限公司
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