UR VAEXTMATERIAL FRAMSTAELLT FAERGAEMNE AV LIVSMEDELSKVALITET, FOERFARANDE FOER FRAMSTAELLNING AV DETSAMMA OCH LAESKEDRYCK SOM INNEHAOLLER DETSAMMA.

摘要

A food colouring agent made of a vegetable raw material is an extract separated from an anthocyan-containing raw material, consisting of the following components in per cent by weight: cyanidine glycosides 0.2-6.4, peonidin glycosides 0.1-5.3, delphinidin glycosides 0.1-4.0, malvidin glycosides 0.1-3.6 and/or petunidin glycosides 0.05-1.5, flavonol 1.0-6.0, tannin 1.0-14.0, organic acids 28.0-43.0, mineral salts, micro-elements and polysaccharides the balance. A method of making said colouring agent consists in extracting anthocyans from pressed anthocyan-containing plants by means of a water-ethanol solution acidified to no more than 3.5 pH and in the secondary extraction of anthocyan from the flowers of anthocyan-containing plants by means of the first extract of pressed plants with subsequent separation of the secondary extract or in the primary extraction of anthocyans from the flowers of anthocyan-containing plants by means of a water solution acidified to no more than 3.5 pH, boiling off the water from the obtained extract and mixing it, at a ratio of 1:4-5, respectively, with said pre-concentrated extract of pressed plants, the desired product being finally separated by means of introduction of tannin into said mixture or by means of boiling off the water from said secondary extract in the presence of tannin. An alcohol-free tonic drink consists of the following components in kg per 100 decalitres of the drink: fruit juice 100.0-106.0, sugar 67.0-71.0, citric acid 1.28-1.40, claimed food colouring agent 1.54-1.80, vanillin 0.0017-0.0022, ethyl alcohol 0.04-0.06, carbon dioxide 20.0, water the balance.