FIELD: food, pharmaceutical and light industries. SUBSTANCE: predried anthocyan-containing vegetative compound of maize is finely divided, extracted with mixture of aqueous solutions of hydrochloric and nitric acids in field of ultrasound oscillations. Coloring agent is then filtered and concentrated under vacuum. Stock is further prepared for extraction by infusing finely divided stock in extracting agent solution at 35-40 C for 6-8 hours. Extraction is carried out at 35-40 C. Extraction is carried out in three stages. Duration of processing each lot during service varies from 30-40 minutes at 35-40 C. Method makes it possible to simplify manufacturing process and widen range of raw materials used. EFFECT: more efficient preparation method. 6 cl
| Title | Year | Author | Number |
|---|---|---|---|
| ANTOCYANIC DYE FROM VEGETABLE STOCK | 2001 |
|
RU2177015C1 |
| METHOD FOR PRODUCTION OF ANTHOCYAN COLOURING AGENT FROM VEGETABLE RAW MATERIALS | 2009 |
|
RU2399639C1 |
| METHOD OF PREPARING FEED FOR PIGS | 2000 |
|
RU2173059C1 |
| METHOD FOR PREPARING DRY FORMS OF ANTHOCYANINS USING TWO-STEP EXTRACTION | 2019 |
|
RU2719784C1 |
| METHOD OF OBTAINING ANTOCIANADIN FROM PLANT RAW MATERIALS | 2018 |
|
RU2672396C1 |
| METHOD FOR PRODUCTION OF NATURAL ANTHOCYANIC FOOD-GRADE COLORANT FROM MAIZE WASTE AND OBTAINED ANTHOCYANIC FOOD-GRADE COLORANT | 2004 |
|
RU2294348C2 |
| METHOD OF PRODUCTION AND COMPOSITION FOR OBTAINING DRY FORMS OF ANTHOICIANS BY SPRAYING METHOD | 2016 |
|
RU2624416C1 |
| METHOD AND COMPOSITION OF PRODUCING DRY FORMS OF BLUE ANTHOCYANINS | 2016 |
|
RU2639291C2 |
| METHOD OF PREPARING ANTHOCYANIN DYE FROM VEGETABLE RAW MATERIAL | 1994 |
|
RU2077543C1 |
| METHOD FOR PRODUCTION OF NATURAL FOOD GRADE COLORANT FROM PLANT RAW MATERIALS AND WASTE FROM PLANT RAW MATERIAL PROCESSING, AND OBTAINED NATURAL FOOD GRADE COLORANT | 2005 |
|
RU2285708C1 |
