METHOD FOR PRODUCING RED FOOD DYE FROM VEGETABLE RAW MATERIALS

摘要

A method of obtaining a red food coloring, including drying the tanning Sumach fruits using a convective method within any temperature and air speed from the traditional range to a final humidity of ≤10%, grinding into irregular pieces with an average size of 3-4 mm, extracting the product of drying and grinding in two steps of 30 minutes each with a 0.3% aqueous solution of citric acid at a temperature of 75-80 ° C and a water module in the first stage of 1: 8, in the second - 1: 4, separation and mixing of the resulting extracts, concentration is mixed extract by evaporation in vacuo to a solids content of 30% (by refractometer), filtration, pouring into glass bottles and pasteurization.