42 results about "Coloring food" patented technology

The invention relates to 3D (3-dimensional) multifunctional color food printing equipment. The equipment is shown as figure 1, and the working principle of the equipment is basically the same as that of a conventional 3D printer. Besides dynamic three-dimensional accurate positioning in X, Y and Z directions, a printing system comprises three spray nozzles, three dosing pumps provided with servo motors, three containers and a conveying pipe, wherein the spray nozzles adopt a circumferential uniform distribution structure and realize printing of three colors or objects through a control system. The equipment further has the advantages that a touch control screen and templates are arranged in a printer, a larger model base is established in the printer, so that various food prototypes can be printed rapidly and conveniently, or food with irregular animal forms is printed through combined templates, human dimensional imagination and creativity can be particularly stimulated, and green delicious food is made with own hands. The forming precision is higher, the speed is high, the technology is simple, the cost is low, and the equipment can be widely applied to the field of catering industry, the family field and the teaching field.

The present invention is to provide anthocyanin pigments with improved heat-resistance and production thereof, and a method for coloring foods with said anthocyanin pigments and foods colored with said anthocyanin pigments. Heat-resistance in anthocyanin pigments is enhanced by adjusting an aqueous anthocyanin solution to a pH range of 4.0 to 6.5 at a temperature of 40 to 100° C.

The invention relates to the control method of steam microwave ovens. It includes the following four phases: Phase 1: the microwave generating device works so that the microwave heats food, in the latter phase of the first microwave heating phase, steam generator is started to supply a certain amount of steam for food; Phase 2: the microwave generating device and the barbecue heat-generating pipe work alternatively, the steam generator is closed to shorten the food cooking time and maintain the original food nutrition structure; Phase 3: the microwave generating device and the barbecue heat-generating pipe are closed, the steam generator works again to supply steam for food again; Phase 4: the steam generator is closed, the barbecue heat-generating pipe works individually to coloring food. The cooking time of said four phases can be chosen according the cooked food to meet the requirements of food cooking. The invention not only shorten the food heating time of microwave and barbecue, it also can supply moisture timely, and prevent the food nutrition structure is changed by rapid heating, so the food taste is better.

The invention relates to thin natural color food wrapping paper and a preparation method of the thin natural color food wrapping paper, belonging to the field of food wrapping paper in the papermaking industry. The thin natural color food wrapping paper is 18-55% in brightness and 16-25g / m<2> in ration; and the pulp for preparing the thin natural color food wrapping paper is prepared from 20-30% of wood pulp and 70-80% of unbleached straw pulp, preferentially, the pulp is prepared from 22-28% of wood pulp and 72-78% of unbleached straw pulp, and the beating degree of the unbleached straw pulp is 38-53 degrees SR; and an oil-proofing agent is added in the pulp for preparing the thin natural color food wrapping paper. According to the thin natural color food wrapping paper and the preparation method of the thin natural color food wrapping paper, the unbleached straw pulp with low beating degree is mainly adopted for papermaking, a technical prejudice that the straw pulp is required to have high beating degree for preparing the thin wrapping paper can be overcome, the prepared paper has high strength, is low in cost, is environment-friendly and does not contain toxic substances, and the preparation method can solve the problem that the straw pulp is difficult to be prepared into the thin natural color food wrapping paper.

The invention discloses a microwave-assisted method for extracting peanut coat haematochrome. Natural pigments are strongly demanded in markets at home and abroad. Haematochrome is a pure nature pigment, can be widely used for coloring food and has medical treatment functions; resveratrol included in the haematochrome and also known as resveratrol has antiplatelet aggregation and anti-inflammatory, anti-allergic, antithrombotic and atherosclerosis effects, has preventive and therapeutic effects on coronary heart disease, ischemic heart disease and hyperlipidemia and also has antioxidant effect and effects of scavenging free radical and inhibiting tumor. According to the technical scheme adopted by the invention, a microwave-assisted method for extracting peanut coat haematochrome is characterized by comprising the following steps of: preparing raw materials, carrying out microwave-assisted extraction, carrying out secondary extraction, adopting a membrane filtering method, concentrating in vacuum, freezing and drying to obtain the product.

The present invention relates to the field of food processing and more particularly relates to plant weight reducing enzymes and a preparation method thereof. The preparation method of the plant weight reducing enzymes comprises the following steps: raw materials are screened, the screened raw materials are crushed, the crushed raw materials are mixed with water, brown sugar, white sugar, apple vinegar and protease are added, the mixture is mixed evenly, and the mixture is subjected to a closed fermentation for 3-6 months; after the fermentation is finished, a solid-liquid separation is conducted to obtain a first fermentation liquid, the first fermentation liquid is purified to obtain a first product, fermentation residues are subjected to a second fermentation to obtain a second fermentation liquid, and the second fermentation liquid is purified to obtain a second product; the first product and the second product are mixed to obtain the plant weight reducing enzymes; and the raw materials are five color food with the efficacies of reducing weight. The provided preparation method of the plant weight reducing enzymes is simple and low in costs. The obtained plant weight reducing enzymes mainly contain substances with special biologically activity and consisting of amino acids, can comprehensively regulate human body to be well, enable the human body to be healthier, at the same time achieve a good effect of weight reducing, and are high in safety.

The invention provides a method for preparing capsorubin and lycopene soft capsules. The capsorubin and lycopene soft capsules are prepared from a capsule material and a core material, wherein the capsule material is a water-soluble high polymer material and the core material is a combination of capsorubin oleoresin and lycopene oleoresin. The method comprises the following steps of: dissolving the core material in an oil-dissolving solvent, and emulsifying and homogenizing to obtain a capsorubin and lycopene composition, wherein the capsorubin and lycopene are uniform and stable, and can be blended into various tones, and the capsorubin and lycopene composition is solid powder capable of being stably dispersing in water; and encapsulating the oily natural red pigment composition, and dripping or pressing by using a conventional method to obtain the soft capsules. The capsorubin and lycopene soft capsules prepared by the method can be stably dispersed in water; moreover, the pigment storage stability is improved and the process is simple and convenient and is suitable for industrial production; and the method is mainly applied to coloring foods, medicines, cosmetics and the like.

The invention provides a test paper for detecting the chlorine dioxide content of the chlorine dioxide aqueous solution disinfectant and the preparing method thereof. And the test paper is a chromatographic filter paper dipped with an aqueous solution mixed of starch 5-19 wt%, potassium iodide 2-5 wt%, color food additive polyvinyl alcohol 0.1-0.5 wt% and sodium carbonate 0.1-0.2 wt%, where the dipping solution is at 10-25 deg.C, the filter paper is dipped 5-10 s and then taken out, dried by hot air flow at 85 deg.C-95 deg.C, and cut into 0.5-0.7 cm wide strips to be put in a square box with a paper drawing outlet. The testing range of the test paper is 0-1000 mg / L and it has the characters: quick, accurate, safe and nontoxic.

The invention relates to water solution containing sucrlose, which also contains preservative, flavoring agent, color food additive, trace element, vitamin, and the like. The water solution has the advantages that the water solution is convenient to use and carry, can be added into multiple kinds of soft beverage quantitatively according to requirements at any time, and can meet edible requirements of different populations suffering in diabetes, adiposity and the like.

The invention relates to the field of foods and particularly discloses a five-element five-color food. The five-element five-color food mainly uses five cereals, melons, fruits and vegetables as raw materials and is characterized in that the five cereals, the melons, the fruits and the vegetables which are same in color and are jointly manufactured into congeneric products, colors of the congeneric products include red, black, white, yellow and green, and the five-element five-color food consists of one or more congeneric products. The five-element five-color food is simple in preparation, reasonable in match, convenient to eat, divided in five colors, sufficient, balanced and non-overlapping in nutrition and convenient to popularize and apply widely and has edible and health-care effects.

The invention discloses a nutrient health food and a production technology thereof, which are based on the philosophy of health of the traditional medicine of motherland. Five types of beans are used as basic constituents, five-color foods are used for nursing five internal organs, and nutrition is balanced; and the stachyose, which is an important substance in the natural plant stachys floridana, is combined with the five kinds of beans, so that the nutrient health food can improve health, regulate the intestinal canal and improve absorption. Specifically speaking, the invention provides a nutrient health food, which contains, by weight part, the following nutrition constituents: 30-60 parts of soya beans, 5-10 parts of mung beans, 5-10 parts of azuki beans, 0.3-5 parts of white kidney beans, 1-10 parts of black soya beans and 0.01-5 parts of the stachys floridana; and right amount of sugar and salt also can be added in the food according to different tastes. The nutrient health foodimproves the flavor of the food as mush as possible on the basis of keeping balance nutrition, and no additive is added in the food, so that the food is nutritious food produced by process science.

The invention belongs to the field of heath care food, and particularly relates to a composite with functions of blacking hair and generating hair, and a preparation method thereof. The raw materials of the composite comprise deep-color food raw materials and components of a class of homology of medicine and food and specifically comprise the following ingredients: black soya bean, black fungus, semen sesami nigrum, black rice, walnut, peanut red skin, red dates, mulberry, fructus lycii, rhizoma dioscoreae, bulbus lilii, rhizoma polygonati, raspberry, cordyceps militaris, donkey-hide gelatin, fructus zingiberis nigri, poria cocos, saffron, herba portulacae, zinc gluconate and radix arnebiae seu lithospermi. The composite has a good effect on blacking hair and generating hair.

The invention discloses a method for preparing odour removal anthocyanidin, which comprises the following steps of: after washing and grinding plants containing anthocyanidin, which are used as raw materials, lixiviating the raw materials by acid aqueous solution; carrying out odour removal pretreatment on filtrate obtained by lixiviating by a composite conditioning agent; refining by resin and removing odour by activated carbon; and finally carrying out decompressing concentration and spray drying to obtain the powder natural odour removal anthocyanidin. The method is safe and reliable and is simple and convenient to operate. Original ingredients, structures and properties of the plants can be kept and be not damaged. Odour molecules and impurities in the prepared odour removal anthocyanidin product are effectively removed. The product has no plant characteristic odour, has high purity, good solubility and high stability, is easy to transport and store, is suitable for coloring foods such as beverages, candies, assembled alcoholic drinks, marmalade, bechamel, glace fruits, cakes, ice suckers, ice cream, fruit jelly and the like and has good application prospect.

The invention discloses a preparation method of a heatproof anthocyanin pigment. The preparation method comprises the following steps: (1) reflux extraction: using an acidic ethanol solution with a pH value of 2.5 to 3.5 to carry out reflux extraction on anthocyanin plants to obtain an extract; (2) one-step filtration: filtering the extract by a filtering device with an aperture of 150-250 meshes and a filtering device with an aperture of 5 to 15 [mu]m in sequence to obtain a coarse filtrate; (3) reduced pressure condensation: carrying out reduced pressure condensation on the coarse filtrate at a temperature of 40 to 60 DEG C until the baume degree reaches 2 to 4 degrees so as to obtain a condensate; (4) secondary filtration: filtering the obtain condensate by an ultrafiltration membrane to obtain a fine filtrate; (5) thermal treatment: adding at least one of acetic acid, acetic anhydride, humic acid, and sodium humate into the fine filtrate, heating the filtrate for 20 to 40 minutes at a temperature of 65 to 85 DEG C so as to obtain liquid heatproof anthocyanin pigment. The anthocyanin pigment prepared by the provided method can be used to color food, the colored food will not fade, and the color will not change after baking or a thermal treatment.

Compositions including a high intensity sweetener and a coloring agent are provided. More particularly, compositions that provide sweetness and a burst of color when added to a foodstuff are provided. Also provided are methods of making such compositions and methods of sweetening and coloring a foodstuff using such compositions.

The invention discloses an extraction method of a capsicum pigment. The method which adopts red capsicum as a raw material allows the capsicum pigment to be prepared through the steps of crushing, extracting, delaminating, reduced pressure distillation and the like. The extraction method provided in the invention has the advantages of simple process and low production cost; and the extracted capsicum pigment is a natural pigment, has the advantages of high pigment purity and natural color, and is mainly used for coloring foods, cosmetics and pharmaceuticals.

The invention discloses a combined preparation method of a purple ultramarine pigment and a pink ultramarine pigment, and belongs to the technical field of ultramarine pigment production. According tothe technical scheme, purple ultramarine is produced and prepared from blue ultramarine, and then pink ultramarine is produced and prepared from purple ultramarine. The method is reasonable in process, simple in flow and convenient to operate; the product is ideal and reliable in quality, so that the production blank of purple ultramarine and pink ultramarine in our country is filled, and the product can be used in the fields of coloring cosmetics and children toys, packaging and coloring food and medicine and the like.

The invention relates to natural color food wrapping paper and in particular relates to natural color food wrapping paper prepared by main raw materials including unbleached straw pulp and wood pulp and a preparation method of the natural color food wrapping paper. The ration of the natural color food wrapping paper is 25-52g / m<2>, the pulp is prepared from 15-35% of wood pulp and 65-85% of unbleached straw pulp, preferentially, the pulp is prepared from 20-30% of wood pulp and 70-80% of unbleached straw pulp, the beating degree of the wood pulp is 45-70 degrees SR (Schopper-Riegler), and the beating degree of the unbleached straw pulp is 50-60 degrees SR. No toxic chemical substances can be generated in a papermaking process of the food wrapping paper; the wood pulp with low beating degree and the straw pulp with low beating degree are combined to be subjected to papermaking, wood pulp fibers are swelled up and fibrillated to a certain degree due to low beating degree, the beaten straw pulp has strong plasticity and can be fully mixed with the wood pulp fibers, therefore, the food wrapping paper meeting the standards can be made.

This invention relates to a amino acid type stain for fertilizer dyeing, components includes stain, toner and preservative. The stain is main ingredient, is mixture that contain many kinds of amino acid components. Toner is one or more kinds of the color food additives that contain natural coffee, brown, redness or black pigment component. According to weight ratio, the components include stain 80 to 100%, toner 0 to 20%, dispersant 0 to 5%, preservative 0 to 5%. The amino acid possess multiple using such as dyeing, improving the soil condition, depressing pesticide residue, shielding ecological environment as well as supplementing crop nutrition, and the toner is pollution-free to environment and biodegradable, so this invention possess merit of low cost, low dosage, nuisance free, source abundance and production easy and so on, can be used for dyeing of phosphate fertilizer, compound fertilizer or artificial organic fertilizer.

The invention provides a method for extracting red pigment from a fruit of Viburnum sargentii, and relates to the method for extracting pigments from the fruit of Viburnum sargentii. The invention solves the problem that no prior method is specially for extracting the red pigment from the fruit of Viburnum sargentii. The red pigment of the fruit of Viburnum sargentii is extracted according to the following steps: acetic acid-sodium acetate solution, pectinase, and the fruit of Viburnum sargentii are put in a mixer and broken to homogenate, infused to a 15 ml plug pipe, and then put in a thermostat water bath; enzymolysis is conducted; the enzymolysis liquid is filtered; the filtrate is rotationally evaporated to remove the solvent, and cooled and dried; and red pigment powder of Viburnum sargentii is acquired. The method uses the pectinase to extract the red pigment of Viburnum sargentii, thereby avoiding the problems of low production rate, low purity, residual solvent, difficult solvent recycling, and long production cycle produced when a solvent method is used to extract the red pigment. The method has the advantages of high production rate and short production cycle; and the acquired red pigment belongs to flavonoid naturalpigment, has no harm to a human body, and can be used for coloring food.

The present invention aims to provide colored foods that retain their inherent good flavors and which yet feature suppressed fading of dyes. Provided are colored foods that contain rosmarinic acid and which are reduced in the contents of luteolin-3′-glucuronide, carnosic acid, and carnosol.

Disclosed are particles containing substrates and an anion-binding layer, containing one or more anion-forming organic active compounds or active compound / colorant mixtures; processes for preparing said particles and to methods of use thereof in cosmetics, pharmaceuticals, formulations, paints, coatings, plastics, films, in security printing, in security features in documents or identity papers, for coloring seed, for coloring foods or in medicament coatings and for the preparation of pigment compositions and dry preparations.

The invention discloses five-element five-color food grain flour. The five-element five-color food grain flour comprises yellow food grain flour, green food grain flour, black food grain flour, red food grain flour and white food grain flour, wherein the yellow food grain flour is mainly made from high-quality strong flour, and corn powder and millet powder are added; the green food grain flour is mainly made from high-quality strong flour, and mung bean powder and green bean powder are added; the black food grain flour is mainly made from triticale powder, and black peanut powder, black sesame seed powder, black fragrance rice powder and black bean powder are added; the red food grain flour is mainly made from red hard flour, and red rice powder, red sorghum powder and small red bean powder are added; the white food grain flour is mainly made from high-quality white strong wheat flour, and barley, oat, rice, lily bulbs, lotus seeds and white funguses are added; table salt is also added to the five-element five-color food grain flour, and the yellow food grain flour, the green food grain flour, the black food grain flour, the red food grain flour and the white food grain flour are separately machine-made after flour kneading with soybean milk. The five-element five-color flour disclosed by the invention is high in nutrient value and free from chemical additives and has the efficacies of providing nutrition and health care.

The invention belongs to the field of heath care food, and particularly relates to a composite with functions of blacking hair and generating hair, and a preparation method thereof. The raw materials of the composite comprise deep-color food raw materials and components of a class of homology of medicine and food and specifically comprise the following ingredients: black soya bean, black fungus, semen sesami nigrum, black rice, walnut, peanut red skin, red dates, mulberry, fructus lycii, rhizoma dioscoreae, bulbus lilii, rhizoma polygonati, raspberry, cordyceps militaris, donkey-hide gelatin, fructus zingiberis nigri, poria cocos, saffron, herba portulacae, zinc gluconate and radix arnebiae seu lithospermi. The composite has a good effect on blacking hair and generating hair.

The invention discloses an oral hygienic gargle solution. A formula of the oral hygienic gargle solution consists of natural plant essential oil, a surfactant, mint essence, menthol, a color food additive, soda, propylene glycol, glycerine, stevia rebaudiana, citric acid, xylitol, ethanol and deionized water. The provided oral hygienic gargle solution can prevent gingivitis, reduce dental plaque, eliminate oral odor, keep the oral cavity hygienic and prevent bacteria in the oral cavity, and therefore, various oral diseases can be prevented effectively. The oral hygienic gargle solution is suitable for various people.

The invention discloses an oral anti-inflammation gargle solution. A formula of the oral anti-inflammation gargle solution consists of natural plant essential oil, a surfactant, mint essence, menthol, a color food additive, soda, sea salt, bamboo salt, citric acid, xylitol, ethanol and deionized water. The oral anti-inflammation gargle solution can prevent gingivitis, reduce dental plaque, eliminate oral odor and prevent bacteria in the oral cavity, and therefore, various oral diseases can be prevented effectively. The oral anti-inflammation gargle solution is suitable for various people.

A natural color food is characterized in that tomatoes, eggplants and green peppers are peeled, seeded and cut into small blocks to be aired; the cut tomatoes, the cut eggplants and the cut green peppers are respectively ground into powder, warm water is added into the powder according to a certain proportion, a mixture is kneaded into dough, then, the dough is rolled in the shape of a cake, dough cakes are put into an oil pan and cooked in a fried mode, and then the natural color food can be eaten. The natural color food has the advantages that existing deep-fired dough cakes are improved in the aspects of color, fragrance and taste, no additives exist, and the food is natural, delicious, low in cost, wide in material source and capable of being eaten in daily life.

The invention discloses a preparation method of edible 3D sweet wrappers. The preparation method comprises the following steps: (1) sweet wrapper preparation: taking modified potato starch, edible sugar and water, adding a proper amount of edible essence and a proper amount of color food additive, fully stirring the components, then placing the mixture into a roaster, setting the temperature of the roaster to be 110-128 DEG C at first, setting the roasting time to be 15 seconds, and arranging three-dimensional figure molds on the roaster so that the roasted sweet wrappers have three-dimensional patterns; (2) wrapper cutting: cutting the patterned sweet wrappers with a die cutter to form a three-dimensional jigsaw assembly; (3) assembling: assembling the cut patterns into a three-dimensional jigsaw; and (4) packing: sealing the sweet wrappers with plastic bags and placing the plastic bags in boxes. Compared with the prior art, the preparation method has the advantages that the sources of raw materials are extensive, and the cost is low; and the sweet wrappers can be eaten directly, eating by mistaken can be prevented, enjoyment of the product can be improved, and the edible 3D sweet wrappers are healthful toy food.

The present invention relates to a composition for coloring foods, beverages, animal feeds, cosmetics or drugs comprising 1) dissolved carotenoid emulsified as an oil-in-water emulsion using a suitable emulsifier and 2) crystalline carotenoid encapsulated in a suitable hydrocolloid, making it water-dispersible and thereby miscible with the oil-in-water emulsified carotenoid fraction, mixed in a ratio of between 1:100 to 100:1. The present invention further relates to a method for preparing the coloring composition, a method for preparing a food, beverage, animal feed, cosmetic or drug and a food, beverage, animal feed, cosmetic or drug comprising the coloring composition.