| 摘要 |
The invention relates to a method of obtaining a food colorant from vegetal raw materials; in order to obtain antociane-based food colorants, non-toxic, of superior quality and stability and in a wide colour range, usable for baking products, meats, non-alcoholic drinks or meat stamping, the antociane is extracted from mash made of pulp of black mulberry fruit (Morus nigra), grapes (Vitis vinifera), plums or cherries, with an ethanol aqueous solution of 20-35%, acidulated with acetic and citric acid up to a pH of 2.7-3.0, maximum 3.5; this then is used in extracting antociane from flowers of hollyhock (Alcea rosea), or Hibiscus sp. hybrids, the secondary extract being then separated or the two extracts being mixed with the black mulberry (Morus nigra)juice, concentrating it through evaporation to a temperature of 65-70 degrees Celsius in the presence of tannin, for obtaining a finite product, or the primary extract is concentrated by evaporation up to a content of 36-42 dry substance and mixed in proportion of 1:4, respectively 1:5, with an antociane extract of hollyhock(Alcea rosea) flowers, concentrated by evaporation up to 42-45 dry substance obtained by antociane extraction from hollyhock flowers Alcea rosea), or hibiscus (Hibiscus sp) hybrids, with citric acid aqueous solution of 1.5-2% and added tannin in proportion of 3-6% for obtaining the final product. |
