该研究采用高效机械耦合工艺(机械多级搅拌+高压低时剪切球磨)制备以明胶为连接料、水溶性天然色素(栀子蓝、胭脂虫红和栀子黄)为色料、甘油为助剂的一系列可食墨水。结果表明,当栀子蓝、胭脂虫红和栀子黄的添加量分别为0.75、0.70、0.65 g/mL时,明胶基可食墨水体系的色彩呈现度和三阶段触变性测试触变恢复率最好;明胶质量浓度1.0 g/L时,明胶基可食墨水体系有较好的稳定性和分散特性,表现为较好的冻融稳定性和低沉降率;此外,加入0.1%(体积分数)甘油可以改善明胶基可食墨水体系的离心稳定性和流变特性(触变指数)。实验表明,以明胶为连接料、水溶性天然色素为色料、甘油为助剂可制备绘画书写表现优秀的、相对稳定的可食墨水体系,为可食墨水的研发和食品应用提供借鉴。
In this research, a series of edible inks with gelatin as binders, water-soluble natural colorants (gardenia blue, cochineal carmine and gardenia yellow) as pigments, and glycerol as an additive, were prepared by a high-efficiency mechanical coupling process (mechanical multi-stage stirring and ball milling with high-pressure and low-time shear).Results showed when the contents of gardenia blue, cochineal carmine, and gardenia yellow were 0.75, 0.70, and 0.65 g/mL respectively, the color rendering and 3 interval thixotropy test (3ITT) thixotropic recovery of gelatin-based edible ink system were the best.When the concentration of gelatin aqueous solution was 1.0 g/L, the gelatin-based edible ink system had good stability and dispersion characteristics, exhibiting good freeze-thaw stability and low sedimentation rate.In addition, the incorporation of 0.1% (volume fraction) glycerol could improve the centrifugal stability and rheological properties (thixotropy index) of gelatin-based edible ink systems.Experiments showed the relatively stable edible ink system with excellent writing and painting effects could be prepared using gelatin as a binder, water-soluble natural pigment as a pigment, and glycerol as an additive, providing a reference for the research and development of edible ink and food application.
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