CN105995396A - Preparation method of yellow food dye - Google Patents
Preparation method of yellow food dye Download PDFInfo
- Publication number
- CN105995396A CN105995396A CN201610326850.XA CN201610326850A CN105995396A CN 105995396 A CN105995396 A CN 105995396A CN 201610326850 A CN201610326850 A CN 201610326850A CN 105995396 A CN105995396 A CN 105995396A
- Authority
- CN
- China
- Prior art keywords
- parts
- added
- preparation
- spring water
- mixed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000989 food dye Substances 0.000 title abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000628997 Flos Species 0.000 claims description 24
- 241000196324 Embryophyta Species 0.000 claims description 16
- 241000827798 Hemerocallis citrina Species 0.000 claims description 15
- 238000004043 dyeing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000010254 Jasminum officinale Nutrition 0.000 abstract description 2
- 240000005385 Jasminum sambac Species 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 239000000975 dye Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 4
- 240000004178 Anthoxanthum odoratum Species 0.000 abstract 2
- 241000723353 Chrysanthemum Species 0.000 abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 abstract 2
- 235000011595 sweet vernalgrass Nutrition 0.000 abstract 2
- 230000000711 cancerogenic effect Effects 0.000 abstract 1
- 231100000315 carcinogenic Toxicity 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 230000001737 promoting effect Effects 0.000 description 5
- 210000004185 liver Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 231100000252 nontoxic Toxicity 0.000 description 3
- 230000003000 nontoxic effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 208000025865 Ulcer Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000007920 subcutaneous administration Methods 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 231100000397 ulcer Toxicity 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 230000004456 color vision Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a yellow food dye and belongs to the technical field of food processing. The method adopts a raw material of 1-2 parts by weight of chrysanthemums and comprises following preparation steps: A, sweet vernal grass flowers and fructus lycii are added to a container, mountain spring water is added for boiling the materials, a weight ratio of the added sweet vernal grass flowers to the mountain spring water is 1: 1.6, the materials are boiled and keep the boiled state for 60-75 min, and an extract liquid is obtained through filtering for standby application; B, jasmine and the chrysanthemums are mashed, and a mixed minced material is obtained; C, the extract liquid prepared in the step A is added to the mixed minced material prepared in the step B and is stirred uniformly, and a mixed liquid is obtained; D, the mixed liquid prepared in the step C is boiled and keeps the boiled state for 1-1.5 h, and the edible dye is obtained. With the adoption of the preparation method of the yellow food dye, the problem of harm to a human body caused by chemical carcinogenic substances contained in a conventional food dye can be solved.
Description
Technical field
The present invention relates to food processing technology field, the preparation method of a kind of yellow food stain.
Background technology
Food dye is the material that can make food color, it is in use directly entered human body and is absorbed by the body, the most conventional food dye is many to be made up of chemical raw material, its raw material and intermediate often contain carcinogenecity material, are eaten for a long time and have impact on health and even make human body by grievous injury.Along with the raising of quality of life, people increasingly pay close attention to health, pursue ecosystem and the product of natural material, and the food dye extracted from plant, because its being compatible with the environment property is good, biodegradable, nontoxic, even human body is had special health-care effect and is favored by people；Hemerocallis citrina Baroni showy flowers of herbaceous plants is a kind of Chinese herbal medicine, and puckery is bitter, and property is put down, and is slightly cold, nontoxic, has clearing away heat-damp and promoting diuresis, evacuation of pus granulation promoting.Harness the Yellow River subcutaneous ulcer, malaria, effect of purulent inflammation, at present, the most do not utilize Hemerocallis citrina Baroni showy flowers of herbaceous plants to prepare the report of food dye as primary raw material.
Summary of the invention
The technical problem to be solved is to provide the preparation method of a kind of yellow food stain, and this method can solve existing food colour and contain chemocarcinogenesis material, the problem damaging human body.
In order to solve the problems referred to above, the technical solution adopted in the present invention is: the preparation method of this yellow food stain, uses the raw material of following parts by weight:
Hemerocallis citrina Baroni showy flowers of herbaceous plants 10 parts～15 parts, Flos Jasmini Sambac 1 part～2 parts, Fructus Lycii 2 parts～3 parts, Flos Chrysanthemi 1 part～2 parts；
Its making step is as follows:
A, Hemerocallis citrina Baroni showy flowers of herbaceous plants and Fructus Lycii being added in container, add spring water boiling, added Herba Malvastri Coromandeliani flower weight and spring water weight ratio are 1:1.6, boil to seething with excitement and keeping 60 minutes～75 minutes, are filtrated to get lixiviating solution, standby；
B, Flos Jasmini Sambac, Flos Chrysanthemi are smashed to pieces, rotten material must be mixed；
C, lixiviating solution step A prepared add in the mixing gruel material that step B prepares and the mixed liquor that stirs to obtain；
D, by step C prepare mixed liquor boil to boiling and keep 1 hour～1.5 hours, obtain this edible dyeing liquor.
The Hemerocallis citrina Baroni showy flowers of herbaceous plants puckery of the present invention is bitter, and property is put down, and is slightly cold, nontoxic, has clearing away heat-damp and promoting diuresis, evacuation of pus granulation promoting.Harness the Yellow River subcutaneous ulcer, malaria, effect of purulent inflammation；
The Fructus Lycii heat of the present invention, rich in multiple nutritional components such as Fructus Lycii proteoglycan, vitamin C, phosphorus, ferrum, have enrich blood, blood sugar lowering, blood fat reducing, slow down aging, antioxidation, enhancing human immunity, antitumor, effect of protecting the liver；
The Flos Jasmini Sambac of the present invention pungent, sweet, cool and in；There is heat-clearing and toxic substances removing, dampness removing, suppressing the hyperactive liver resolving depression and effect of regulating QI to relieve pain；
The Flos Chrysanthemi of the present invention is cool in nature, has suppressing the hyperactive liver improving eyesight, scattered wind heat clearing away, disappears and cough effect of pain relieving.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the present invention is to be prepared from natural vegetable Chinese herbal medicine, in whole preparation process, unharmful substance adds, harmful waste is not had to produce yet, its dyestuff natural environmental-protective prepared, not only add multiple nutritional components, also human body is had the effects such as slow down aging, antioxidation, enhancing human immunity, heat-clearing and toxic substances removing, promoting blood circulation to remove obstruction in the collateral and suppressing the hyperactive liver improving eyesight；The bright-coloured beauty of food that contaminated also has natural jasmine delicate fragrance, improves colour vision and the sense of taste of food, adds the appetite of people, by liking of people particularly children.
2, cool in nature due to Hemerocallis citrina Baroni showy flowers of herbaceous plants and Flos Chrysanthemi, and the property of Fructus Lycii is hot, in the present invention, Hemerocallis citrina Baroni showy flowers of herbaceous plants, Flos Chrysanthemi and Fructus Lycii complement each other.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment one
The preparation method of this yellow food stain, uses the raw material of following weight:
Hemerocallis citrina Baroni showy flowers of herbaceous plants 10 kilograms, Flos Jasmini Sambac 1 kilogram, Fructus Lycii 2 kilograms, Flos Chrysanthemi 1 kilogram, spring water 16 kilograms；
Its making step is as follows:
A, Hemerocallis citrina Baroni showy flowers of herbaceous plants and Fructus Lycii are added in container, add 15 kilograms of spring water boilings, boil to boiling and keep 60 minutes, being filtrated to get lixiviating solution, standby；
B, Flos Jasmini Sambac, Flos Chrysanthemi are smashed to pieces, rotten material must be mixed；
C, lixiviating solution step A prepared add in the mixing gruel material that step B prepares and the mixed liquor that stirs to obtain；
D, by step C prepare mixed liquor boil to boiling and keep 1 hour, obtain this edible dyeing liquor.
Embodiment two
The preparation method of this yellow food stain, uses the raw material of following weight:
Hemerocallis citrina Baroni showy flowers of herbaceous plants 15 kilograms, Flos Jasmini Sambac 2 kilograms, Fructus Lycii 3 kilograms, Flos Chrysanthemi 2 kilograms, spring water 23 kilograms；
Its making step is as follows:
A, Hemerocallis citrina Baroni showy flowers of herbaceous plants and Fructus Lycii are put in container, add 22.5 kilograms of spring water boilings, boil to boiling and keep 75 minutes, being filtrated to get lixiviating solution, standby；
B, Flos Jasmini Sambac, Flos Chrysanthemi are smashed to pieces, rotten material must be mixed；
C, lixiviating solution step A prepared add in the mixing gruel material that step B prepares and the mixed liquor that stirs to obtain；
D, by step C prepare mixed liquor boil to boiling and keep 1.5 hours, obtain this edible dyeing liquor.
Embodiment three
The preparation method of this yellow food stain, uses the raw material of following weight:
Hemerocallis citrina Baroni showy flowers of herbaceous plants 12 kilograms, Flos Jasmini Sambac 1.5 kilograms, Fructus Lycii 2.5 kilograms, Flos Chrysanthemi 1.5 kilograms, spring water 20 kilograms；
Its making step is as follows:
A, Hemerocallis citrina Baroni showy flowers of herbaceous plants and Fructus Lycii are put in container, add 18 kilograms of spring water boilings, boil to boiling and keep 65 minutes, being filtrated to get lixiviating solution, standby；
B, Flos Jasmini Sambac, Flos Chrysanthemi are smashed to pieces, rotten material must be mixed；
C, lixiviating solution step A prepared add in the mixing gruel material that step B prepares and the mixed liquor that stirs to obtain；
D, by step C prepare mixed liquor boil to boiling and keep 1.2 hours, obtain this edible dyeing liquor.
Claims (1)
1. the preparation method of a yellow food stain, it is characterised in that: use the raw material of following parts by weight:
Hemerocallis citrina Baroni showy flowers of herbaceous plants 10 parts～15 parts, Flos Jasmini Sambac 1 part～2 parts, Fructus Lycii 2 parts～3 parts, Flos Chrysanthemi 1 part～2 parts；
Its making step is as follows:
A, Hemerocallis citrina Baroni showy flowers of herbaceous plants and Fructus Lycii being added in container, add spring water boiling, added Herba Malvastri Coromandeliani flower weight and spring water weight ratio are 1:1.6, boil to seething with excitement and keeping 60 minutes～75 minutes, are filtrated to get lixiviating solution, standby；
B, Flos Jasmini Sambac, Flos Chrysanthemi are smashed to pieces, rotten material must be mixed；
C, lixiviating solution step A prepared add in the mixing gruel material that step B prepares and the mixed liquor that stirs to obtain；
D, by step C prepare mixed liquor boil to boiling and keep 1 hour～1.5 hours, obtain this edible dyeing liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610326850.XA CN105995396A (en) | 2016-05-17 | 2016-05-17 | Preparation method of yellow food dye |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610326850.XA CN105995396A (en) | 2016-05-17 | 2016-05-17 | Preparation method of yellow food dye |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995396A true CN105995396A (en) | 2016-10-12 |
Family
ID=57098169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610326850.XA Pending CN105995396A (en) | 2016-05-17 | 2016-05-17 | Preparation method of yellow food dye |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995396A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383861A (en) * | 2002-05-22 | 2002-12-11 | 上海金来康生物制品有限公司 | Buccal tablet containing healthy flavor fresh-flower factor |
| CN104419217A (en) * | 2013-09-08 | 2015-03-18 | 青岛鹏远康华天然产物有限公司 | Preparation method of high-efficiency combination pigment |
| CN104497624A (en) * | 2015-01-06 | 2015-04-08 | 南丹绣玉工艺品有限公司 | Preparation method of vegetable dye |
| CN104559295A (en) * | 2013-10-25 | 2015-04-29 | 孙亚彬 | Extraction method of water-soluble yellow plant pigment |
| CN105504864A (en) * | 2015-12-21 | 2016-04-20 | 无锡科莱欣机电制造有限公司 | Natural-plant-combined-type textile dye |
-
2016
- 2016-05-17 CN CN201610326850.XA patent/CN105995396A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383861A (en) * | 2002-05-22 | 2002-12-11 | 上海金来康生物制品有限公司 | Buccal tablet containing healthy flavor fresh-flower factor |
| CN104419217A (en) * | 2013-09-08 | 2015-03-18 | 青岛鹏远康华天然产物有限公司 | Preparation method of high-efficiency combination pigment |
| CN104559295A (en) * | 2013-10-25 | 2015-04-29 | 孙亚彬 | Extraction method of water-soluble yellow plant pigment |
| CN104497624A (en) * | 2015-01-06 | 2015-04-08 | 南丹绣玉工艺品有限公司 | Preparation method of vegetable dye |
| CN105504864A (en) * | 2015-12-21 | 2016-04-20 | 无锡科莱欣机电制造有限公司 | Natural-plant-combined-type textile dye |
Non-Patent Citations (3)
| Title |
|---|
| 于心悦: "《恋上花草茶：让女人美丽一生的茶饮知识宝典》", 31 August 2014, 哈尔滨：黑龙江科学技术出版社 * |
| 冉先德 等: "《中华药海 上 第1册 全新修订经典版》", 30 April 1993, 哈尔滨：哈尔滨出版社 * |
| 高岐 等: "超声波提取-分光光度法测定枸杞中黄色素的研究", 《粮油加工》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948098B (en) | A kind of compound fruit vinegar beverage and processing method thereof | |
| CN103948119B (en) | Weight-reducing and body-building fruit vinegar beverage and processing method thereof | |
| CN103948094B (en) | A kind of fruit vinegar beverage of appetizing of relieving summer heat and processing method thereof | |
| CN103948095B (en) | A kind of coconut juice vinegar beverage and processing method thereof | |
| CN103976245B (en) | A kind of tea smell blueberry loin chop and preparation method thereof | |
| CN104738270B (en) | A kind of clarification type lemon herbal tea and preparation method thereof | |
| CN103948093B (en) | A kind of Cranberry fruit vinegar beverage and processing method thereof | |
| CN103989220B (en) | Blueberry and lotus root juice and processing method thereof | |
| CN105942154A (en) | Preparation method of yellow glutinous rice | |
| CN106318602A (en) | Processing method of high-quality camellia oil | |
| CN103535716A (en) | Anti-oxidative fruit and vegetable powder and preparation method thereof | |
| CN104222323A (en) | Spicy tea oil | |
| CN105995413A (en) | Preparation method of colorful glutinous rice with national characteristics | |
| CN104920727A (en) | Jiejiu Hugan health tea and making method thereof | |
| CN103948096B (en) | A kind of relieving alcoholism and protecting liver Health-care fruit vinegar beverage and processing method thereof | |
| CN103975985B (en) | One protects heart improving eyesight blueberry parfait and preparation method thereof | |
| CN105995396A (en) | Preparation method of yellow food dye | |
| CN108998195A (en) | A kind of purification sesame blend oil production technology | |
| CN103749806A (en) | Chinese herbal medicine herbal tea and preparation method thereof | |
| KR101600309B1 (en) | the manufacturing method of gochujang with garlic | |
| CN103992919B (en) | A kind of matrimony vine yellow rice wine and preparation method thereof | |
| CN103948100B (en) | One is invigorated blood circulation soft liver health-care vinegar beverage and processing method thereof | |
| CN104824194A (en) | Red date health protection tea capable of invigorating spleen and nourishing stomach as well as preparation method thereof | |
| CN104397784A (en) | Peony tea soup granule and processing method thereof | |
| CN109349363A (en) | Fructus lycii black sesame oil and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |