FIELD: food industry.
SUBSTANCE: method involves blending dried and milled raw material with an extragent, the extragent may be represented by a mixture of water and glycerine taken at a weight ratio of 1-3 with addition of chemically pure concentrated hydrochloric acid in an amount of 1% of water-glycerine mixture. The raw material with the extragent are taken at a ratio of 10-25 cm3 per 1 g of the raw material, extraction is performed at a temperature of 60-70°C during 1-2 hours under stirring conditions and the colouring agent is separated from the solid fraction. The produced colouring agent is filtered from the solid fraction.
EFFECT: invention allows to enhance selectiveness to red pigments, intensify the process, simplify the method.
1 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF ANTHOCYAN COLOURING AGENT FROM REFUSES OF BERRIES OF DARK VARIETIES | 2012 |
|
RU2515478C1 |
| METHOD FOR PRODUCING ANTIOXIDANT FOR COSMETICS | 2013 |
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| METHOD OF PRODUCING A FOOD ENOCOLORANT | 2018 |
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| METHOD OF OBTAINING NATURAL MIXED CAROTINOID-ANTHOCYANINE DYE | 2012 |
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| METHOD FOR PRODUCING COLOURING AGENT OF MULBERRY FRUIT | 2013 |
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RU2555025C2 |
| METHOD FOR PREPARING ANTHOCYAN DYE FROM FRUIT RAW | 2002 |
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RU2228344C1 |
| PROCESS FOR PREPARING ANTHOCYAN COLORANT | 1992 |
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| METHOD OF PRODUCING FOOD ANTHOCYAN COLOURING AGENT FROM GRAPES | 2020 |
|
RU2741987C1 |
| METHOD OF PRODUCING HYDROPHOBIC FLAVONOL AND ANTHOCYANIC COMPOUNDS FROM FLAVONOID-CONTAINING PLANT MATERIAL | 2019 |
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RU2733411C1 |
| METHOD OF PRODUCING AN ANTHOCYAN COLORING AGENT FROM BERRY MATERIAL | 2019 |
|
RU2702598C1 |
