[Method of producing red food colourant from beetroot]
2001
Bezusov, A.T. | Telezhenko, L.M. | Burdo, A.K.
The method is referred to food industry and can used to produce food colourants from plant material, in particular, from beetroot. The new method envisages washing, cutting, pressing with the further filtration of the juice obtained, concentrating and packing it. The task is set up to develop such a method of producing the colourant which ensures increase in the stability of the colourant by means of adding a chokeberry extract (2-20 %) to the beet juice. Citric acid and freezing are involved as well. The chokeberry is believed to be the crop convenient to process and its storage terms are longer than those of the other fruit crops. The technical result of the invention is a 15-% increase in the optical density of the mixture prepared at the wave-length of 540 nm. In so doing the termostability constant (the temperature increase at which betanine is riuned by 90 %) gives rise by 24 %. The new method guarantees improvement in the stability of the colourant and its quality
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