Some of the pigment additives in foods sold in the market, such as fruit wine, soft drinks, fruit juices, jams, pastries, cold drinks, etc., are extracted from some minerals and coal tars through chemical methods, and some of them are added to the human body during the refining process. Poisonous substances. Therefore, all countries in the world restrict the use of such pigments in the food manufacturing industry. Instead of the above-mentioned pigment additives, safe and non-toxic natural pigments are used. In this non-toxic safe pigment extraction process, only soaking, pressing, and concentrating methods are used, and the finished product is a colloidal or solid material. ? 1, red pigment extraction process: red pigment is extracted from the red yeast. Currently, the amount of red pigment needed for wines and soft drinks sold in the market is extremely large, and red yeast rice itself cannot be used directly. It needs to be refined before being used as a color additive. Take 50 kg of red yeast and put it in a ceramic jar. Add 200 kg of alcohol with a purity of more than 70%. Stir for a few minutes and cover for 24 hours. Remove and filter. The filter residue was soaked for the second time as it was for the first time. After 24 hours, the filter was removed. The filter residue is then repeatedly soaked for the third and fourth times. The first and second filtered filtrates are poured into aluminum (enamel) buckets for several hours of clarification, and the third and fourth lower filtrates are used in the second batch of first soaking tanks instead of new alcohol re-dip. After the clarified filtrate, the clarified liquid in the clarifier is sucked out by siphoning (the turbid material in the lower foot can be washed and then clarified and added to the distillation, and the waste thereof is discarded). The distillation still is placed in the distillation still, and the distillation still is placed in the water bath of the iron pan. Heat distillation. Distillation should be controlled at a temperature of about 90 °C, slowly distilled out of alcohol for recycling. When the kettle temperature reaches 100°C (or very little alcohol is distilled), the heating can be stopped. At this time, the switch can be opened to release the red pigment semi-fluid in the distillation kettle, and it is placed in a plastic mixing basin for heating and refining. Under constant stirring, The colloids are concentrated, and when the red pigment is completely colloidal (dripping water is not scattered), it can be taken out from the water bath and cooled to room temperature for packaging. 2, green pigment extraction process: green pigment is the plant leaves, stems dissolved in chlorophyll, obtained by refining. This technique uses bamboo leaf chlorophyll as an example. Bamboo leaves have no special odor. The pigment is stable and less toxic. The bamboo leaves were de-stemmed, washed and air-dried and soaked in 0.07-0.08% copper sulfate solution for 4-6 hours to stabilize the chlorophyll so that it did not change color during processing and storage. Repeatedly rushed with water 4-5 times, air-dried into a ceramic jar and add alcohol with a concentration of 90%, the amount of alcohol added to immerse bamboo leaves is appropriate. After 24 hours, a second soaking is performed in a separate tank. The first and second infusions are used for distilling chlorophyll, and the remaining steps are the same as the extraction of the red pigment. ? 3, yellow pigment extraction process: raw materials extracted yellow pigment is turmeric. Take turmeric and wash, remove mold and rotten parts and foreign matter, air dry and then break, weigh 25 kg placed in a ceramic jar and add 100 kg of alcohol with a concentration of more than 70% (degree of immersion turmeric as raw material), the remaining preparation process and refining red pigment the same. 4. Caramel yellow pigment extraction process: The main raw material of caramel yellow pigment is caramel or glucose. Weigh 50 kg of caramel and add 0.5 kg of ammonium sulfate. Put into the pot with a slow fire to heat the sugar to produce a blue and irritating gas, then add water to boil and melt, you can get thick brown sugar, and then stir the brown sugar, when stirring, you should constantly stir, pay attention to master degree. The purpose of adding ammonium sulfate is to make the caramel coking at a lower temperature without bitterness. The subsequent steps are the same as those for extracting the red pigment. When using, care should be taken: color paste can not be directly added to the food coloring, but the colorant should be poured out, adding 1/3 of the alcohol to dissolve the colorant, in order to add the material to be stained; It depends on the color level, and it can be properly controlled when it is used. (Chu Tianshu)
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