阅读说明：本技术 一种利用化学试剂制作传统染料红花饼的方法 (Method for preparing traditional dye safflower cake by using chemical reagent ) 是由 余明璇 罗素芹 朱耀国 张辰钰 周毅珍 朱宇浩 于 2021-06-01 设计创作，主要内容包括：本发明公开了一种利用化学试剂制作传统染料红花饼的方法,涉及草木染色红花染核心领域,该利用化学试剂制作传统染料红花饼的方法使用柠檬酸做淘洗剂,配方是每500克红花,在10千克水中淘洗,用量为30克,在ph为4左右的酸性液体中,可以有效地去除染料红花中黄色素的含量,提高红花饼大概1％的红花素含量。制作的红花饼色素含量高达5％以上,有效地去除了黄色素,制作的红花饼气味芬芬,没有浓稠的异味。而用传统方法制作的红花饼,红色素含量为3～4％,且晾干后有酸臭和辛辣味。不易于清除。(The invention discloses a method for preparing a traditional dye safflower cake by using a chemical reagent, which relates to the core field of dyeing safflower by using grass and trees, and the method for preparing the traditional dye safflower cake by using the chemical reagent uses citric acid as an elutriation agent, wherein the elutriation agent is prepared by elutriating 500 g of safflower in 10 kg of water, the dosage is 30 g, and in an acid liquid with the ph of about 4, the yellow pigment content in the dye safflower can be effectively removed, and the carthamin content of the safflower cake is approximately 1%. The prepared safflower cake has the pigment content of more than 5 percent, effectively removes yellow pigment, has fragrant smell and has no thick peculiar smell. The safflower cake prepared by the traditional method has the red pigment content of 3-4 percent and has sour and spicy taste after being dried. Is not easy to be removed.)

1. A method for making a traditional dye safflower cake by using a chemical reagent is characterized in that citric acid is used as an elutriation agent, the formula is that every 500 g of safflower is elutriated in 10 kg of water, the dosage is 30 g, and in an acidic liquid with the ph of about 4, the yellow pigment content in the dye safflower can be effectively removed, and the carthamin content of the safflower cake is approximately 1%.

2. The method for making a traditional dye safflower cake using chemical reagent as claimed in claim 1, wherein: the organic acid agent Citric Acid (CA), also called citric acid, has a molecular formula of C₆H₈O₇The safflower yellow cake is an important organic acid, is colorless crystal, odorless, has strong sour taste, is easy to dissolve in water, is a natural preservative and a food additive, is used for replacing naturally fermented organic acid in the preparation of a safflower cake, can effectively remove yellow pigment in safflower when the pH value is about 4, and has the formula of washing per 500 g of safflower in 10 kg of water, and the dosage is 30 g.

Technical Field

The invention relates to the field of a grass and tree dyeing safflower dyeing core, in particular to a method for preparing a traditional dye safflower cake by using a chemical reagent.

Background

Carthami flos is a herb of Carthamus of Compositae, and can be grown for two years in southern region when sowed in autumn, or for one year in northern region when sowed in spring. Flowers on the tops of the flowers can be processed into traditional Chinese medicinal materials, seeds in a flower house can be used for extracting oil, and safflower is also an important red dye in ancient times. Can be used for dyeing natural fabrics and making beautiful rouge. The traditional method for processing and making the safflower cake comprises the following steps: rinsing Carthami flos with flowing clear water, mashing, elutriating with organic acid, mashing, elutriating again, fermenting again, making into pill with size same as that of fructus Vitis Viniferae after the filament becomes viscous, flattening into cake, and drying in the shade. The 'flower killing method' is recorded in detail in book five of Qifolk essentials of Beiwei, namely a method for processing fresh safflower into safflower dye: picking in the morning, grinding and smashing to be cooked, washing with water, and twisting with a cloth bag to remove yellow juice. Further pounding, washing with millet pulp and vinegar, and removing juice with cloth bag, namely collecting the dyed red without discarding. The vat is placed in the vat placing device and covered by cloth. When the chicken is pounded, the chicken is spread on the mat and dried, which is the best choice for making cakes. When used as cake, the flower should not be dried, so it is moist and depressed. The method for making safflower cake is described in the opening of the heavenly stems, including picking safflower with dew, mashing, washing with water, twisting yellow juice with cloth bag, mashing, washing with acid millet or rice swill, twisting bag to remove juice, spreading sweet wormwood herb, kneading, drying in shade, storing, dyeing, and the method is named as scarlet. In other words, the red flower cake is necessary for dyeing the Ji paper, but the safflower cake is not colorless. The methods have two difficulties, namely that organic acid needs to be prepared in advance, and the organic matter in the acid agent smells due to rotting and influences the smell of the safflower cake if the organic acid is not noticed for a little, the safflower is a traditional Chinese medicine and has spicy taste, and the safflower is elutriated by acid water after being fermented, so that the safflower is more unpleasant in taste, and the safflower acid is used on high-end silk and wool materials and can be elutriated for many times to remove the taste. The second difficulty is that the acid agent needs to be added for a few times, and can effectively remove the yellow pigment under the condition of ph, so that the method is difficult to grasp, only depends on empirical values, is not beneficial to popularization and inheritance of the preparation method, and has no scientific basis.

Disclosure of Invention

The invention aims to solve the problem of providing a method for preparing a traditional dye safflower cake by using a chemical reagent.

In order to achieve the purpose, the invention adopts the technical scheme that:

the method for preparing the traditional dye safflower cake by using the chemical reagent uses citric acid as an elutriation agent, wherein the elutriation agent is prepared by elutriating 500 g of safflower in 10 kg of water, the dosage is 30 g, and the content of yellow pigment in the dye safflower can be effectively removed in acidic liquid with the ph of about 4, so that the carthamin content of the safflower cake is approximately 1 percent.

Preferably, the organic acid agent Citric Acid (CA), also known as citric acid, has a molecular formula of C₆H₈O₇The safflower yellow cake is an important organic acid, is colorless crystal, odorless, has strong sour taste, is easy to dissolve in water, is a natural preservative and a food additive, is used for replacing naturally fermented organic acid in the preparation of a safflower cake, can effectively remove yellow pigment in safflower when the pH value is about 4, and has the formula of washing per 500 g of safflower in 10 kg of water, and the dosage is 30 g.

Has the advantages that: the method for preparing the traditional dye safflower cake by using the chemical reagent uses citric acid as an elutriation agent, wherein the elutriation agent is prepared by elutriating 500 g of safflower in 10 kg of water, the dosage is 30 g, and the content of yellow pigment in the dye safflower can be effectively removed in acid liquid with the ph of about 4, so that the carthamin content of the safflower cake is about 1 percent. The prepared safflower cake has the pigment content of more than 5 percent, effectively removes yellow pigment, has fragrant smell and has no thick peculiar smell. The safflower cake prepared by the traditional method has the red pigment content of 3-4 percent and has sour and spicy taste after being dried. Is not easy to be removed.

Detailed Description

The preferred embodiment of the method for making the conventional dye safflower cake using the chemical agent according to the present invention will be described in detail.

Flowers of safflower can be processed into traditional Chinese medicinal materials, seeds in a flower house can be used for pressing oil, and safflower is also an important red dye in ancient times. Can be used for dyeing natural fabrics and can also be used for producing beautiful rouges, which are listed as the Chinese article in Kai Bao Ben Cao, book Jing Ben Cao: "Red and blue flower, i.e. safflower, is also known. Raw beam, chinese and western domains. It is everywhere. The winter cotton is planted in a garden of people, the winter cotton is laid on the prepared rhizome of rehmannia, the spring seedlings are grown, the summer flowers are laid on the lower parts of the garden, confluence is achieved, thorns are increased, stamens are grown on , and the garden people can recover and recover the flowers and the roots. it is strong and white, like red bean. Its flowers are dried suddenly and dyed with real red and used as swallow fat. Safflower is different from other plant dyes and requires mordant addition or pigment extraction by heating. Safflower contains 2 major pigments: the safflower yellow and safflower red have relatively high yellow content of 20-30% and red content of about 0.3-0.6%. By utilizing the characteristic that the safflower can be used for dyeing the fabric after removing the yellow pigment, the fabric takes wool as the best, the silk and linen as the second time, and is cotton fabric, and the clothes dyed by the safflower are particularly expensive due to the low content of the safflower.

Safflower is required to be refined into red pigment by alkaline substances, then is directly dyed in neutral dye liquor, the dyed color is very bright, the ancient times are called as beauty red, and a drifting skirt garment dyed by the safflower, also called as a pomegranate skirt, is repeatedly recited in poetry and singeing or is really depicted and recorded in paintings.

The southern safflower is generally opened in 4-5 months (between 3 and 4 months) in spring, the northern safflower is generally opened in 7-8 months, at the moment, the weather begins to turn warm and hot, and the fresh safflower is picked up and is not easy to store. It can be stored only after being dried in the sun or made into safflower cake. And transported to other locations for sale. Because the content of the red pigment of the safflower is extremely low and the safflower is easy to decompose under strong light and high temperature to cause the loss of the red pigment, the safflower used as the dye is the best choice for preparing the safflower cake, the volume of the safflower cake is small, the weight is light, the content of the red pigment is improved by nearly 10 times compared with that of the fresh safflower after preparing the safflower cake, and simultaneously, because the preparation method is complicated, the safflower is sold by a merchant in Jia to gain profit, and is one of the most ideal goods for long-distance sale.

The method for preparing the traditional dye safflower cake by using the chemical reagent uses citric acid as an elutriation agent, wherein the elutriation agent is prepared by elutriating 500 g of safflower in 10 kg of water, the dosage is 30 g, and the content of yellow pigment in the dye safflower can be effectively removed in acidic liquid with the ph of about 4, so that the carthamin content of the safflower cake is approximately 1 percent.

A synthetic organic acid agent Citric Acid (CA), also known as citric acid, has a molecular formula of C₆H₈O₇It is an important organic acid, colorless crystal, odorless, strong sour taste, easy to dissolve in water, and is a natural preservative and food additive. The safflower cake is used for replacing organic acid of natural fermentation, and can effectively remove yellow pigment in safflower when the pH value is about 4, and the formula is that every 500 g of safflower is elutriated in 10 kg of water, and the dosage is 30 g.

The content of the pigment in the safflower cake prepared by the method for preparing the traditional dye safflower cake by using the chemical reagent is up to more than 5 percent, the yellow pigment is effectively removed, and the prepared safflower cake has fragrant smell and no thick peculiar smell. The safflower cake prepared by the traditional method has the red pigment content of 3-4 percent and has sour and spicy taste after being dried. Is not easy to be removed.

The above description is only an example of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by using the contents of the present specification and embodiments, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.