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Natural yellow pigment for candy

A natural yellow and yellow pigment technology, applied in application, food science, food preservation, etc., can solve problems such as human harm and impact on consumer health, and achieve the effect of protecting the environment, pure and bright color, and inhibiting the growth of miscellaneous bacteria.

Inactive Publication Date: 2017-05-10
肥西久盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Candy is one of people's favorite snacks. It has different shapes, colorful colors, and sweet taste. However, in the process of candy preparation, in order to attract consumers' attention, a variety of pigments will be added. Regular consumption will cause great harm to the human body.
[0003] At present, there are many yellow pigments added to the candies stipulated by the national standard, but most of them are chemically synthesized yellow pigments, which are not specially used for candies. Many unscrupulous merchants will not add them according to the regulations, seriously affecting the health of consumers. There is currently no natural yellow pigment specifically for confectionery on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A natural yellow pigment for candy, made of the following raw materials in parts by weight: orange peel 19, loquat peel 18, banana peel 16, bergamot 16, yellow thorn rose 13, yellow jasmine 13, compound enzyme 0.07, vitamin C 0.03 , Glutathione 0.03, Angel Wine Yeast 2.

[0021] The compound enzyme is composed of the following raw materials in parts by weight: pectinase 15, cellulase 10, lipase 7 and amylase 6.

[0022] The Angel wine yeast has a viable count of 10 9 ~10 10 CFU / ml.

[0023] A preparation method for natural yellow pigment of candy, comprising the following steps:

[0024] (1) Wash orange peel, loquat peel, banana peel, bergamot, yellow thorn rose and jasmine jasmine, add vitamin C, beat to 80 mesh, and get flower fruit pulp;

[0025] (2) Add complex enzymes to the flower and fruit pulp, place it in a water bath at 39°C, and perform enzymatic hydrolysis at a constant temperature for 170 minutes to promote the leaching of active ingredients to obtain t...

Embodiment 2

[0034] A natural yellow pigment for candy, made of the following raw materials in parts by weight: orange peel 20, loquat peel 19, banana peel 17, bergamot 17, yellow thorn rose 14, yellow jasmine 14, compound enzyme 0.08, vitamin C 0.03 , Glutathione 0.03, Angel Wine Yeast 2.

[0035] The compound enzyme is composed of the following raw materials in parts by weight: pectinase 16, cellulase 11, lipase 8 and amylase 7.

[0036] The Angel wine yeast has a viable count of 10 9 ~10 10 CFU / ml.

[0037] A kind of preparation method for the natural yellow pigment of candy, comprises the following steps:

[0038] (1) Wash the orange peel, loquat peel, banana peel, bergamot, yellow thorn rose and yellow jasmine, add vitamin C, beat to 80 mesh, and get flower fruit pulp;

[0039] (2) Add complex enzymes to the fruit pulp, place it in a water bath at 40°C, and perform enzymatic hydrolysis at a constant temperature for 180 minutes to promote the leaching of active ingredients to obtai...

Embodiment 3

[0048] A natural yellow pigment for candy, made of the following raw materials in parts by weight: orange peel 21, loquat peel 20, banana peel 18, bergamot 18, yellow thorn rose 15, yellow jasmine 15, compound enzyme 0.09, vitamin C 0.04 , Glutathione 0.04, Angel Wine Yeast 3.

[0049] The compound enzyme is composed of the following raw materials in parts by weight: pectinase 17, cellulase 12, lipase 9 and amylase 8.

[0050] The Angel wine yeast has a viable count of 10 9 ~10 10 CFU / ml.

[0051] A preparation method for natural yellow pigment of candy, comprising the following steps:

[0052] (1) Wash orange peel, loquat peel, banana peel, bergamot, yellow thorn rose and jasmine jasmine, add vitamin C, beat to 100 mesh, and get flower fruit pulp;

[0053] (2) Add complex enzymes to the flower and fruit pulp, place it in a water bath at 41°C, and perform enzymatic hydrolysis at a constant temperature for 190 minutes to promote the leaching of active ingredients to obtain ...

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Abstract

The invention mainly relates to the field of candy processing and discloses natural yellow pigment for candy. The natural yellow pigment is prepared from raw materials as follows: orange peels, loquat peels, banana peels, fingered citron, rosa xanthine, jasminum giraldii, compound enzymes, vitamin C, glutathione and angel wine yeast. The natural yellow pigment has pure and bright color through pure plant extraction, the faint scent is increased, growth of infectious microbes is inhibited, and the natural yellow pigment has multiple healthcare functions and can enhance the immunity, clear heat, remove toxins, promote the gastrointestinal function, protect heart and cerebral vessels and care skin; the raw materials are put in a storage room for low-temperature and long-time extraction without light, and the yellow pigment is accelerated to be leached under mild conditions because of larger temperature difference; secondary fermentation is performed through angel wine yeast fermentation, the stability of the yellow pigment is improved, the extraction rate reaches 64.6%, the bioactive substances and fermentation aroma in the yellow pigment are increased, the intestinal function is improved, toxins are removed, and beauty and skimming are realized; during candy preparation, the natural yellow pigment is convenient to use, a few of pigments are required, and the cost is saved by 12.3%.

Description

technical field [0001] The invention mainly relates to the field of candy processing, in particular to a natural yellow pigment for candy. Background technique [0002] Candy is one of people's favorite snacks. It has various shapes, colorful colors, and a sweet and greasy taste. However, in the process of candy preparation, in order to attract consumers' attention, a variety of pigments will be added, and regular consumption will cause great harm to the human body. [0003] At present, there are many yellow pigments added to the candies stipulated by the national standard, but most of them are chemically synthesized yellow pigments, which are not specially used for candies. Many unscrupulous merchants will not add them according to the regulations, seriously affecting the health of consumers. There is currently no natural yellow pigment specifically for candy on the market. Contents of the invention [0004] In order to remedy the defects of the prior art, the purpose of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/43A23L3/3472A23L33/105A23L29/00A23L31/10
Inventor 马瑞忠张晓玲
Owner 肥西久盛食品有限公司
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