| 摘要 |
A process for the preparation of food coloring powder from table beet provides sorting, washing, grating beets into chips, cutting the rhubarb into small pieces, mixing the components, the gradual drying, grinding the dried product and spray into factions. After grating stabilization of dye is carried out, this is carried out by addition of rhubarb to the raw beet in a ratio of 1:2. Drying is performed in two stages, with drying at the first stage at a temperature of 110-110 ° C for 40-60 min., and then at a temperature of 65-80 ° C for 60-80 min. Upon the dye stabilization the pH of the row mixture of beets and rhubarb is 3.2-4.0. |
