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Method for extracting blackberry pigment

A technology of pigment and blackberry, which is applied in the field of preparation of food coloring, can solve the problems of increased cost, blackberry berries are not resistant to storage and transportation, etc., and achieve the effects of stable structure, saving concentration time, and good thermal efficiency

Inactive Publication Date: 2008-09-03
INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blackberry berries are not resistant to storage and transportation, and need to be processed or frozen in time, which increases the cost

Method used

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  • Method for extracting blackberry pigment
  • Method for extracting blackberry pigment
  • Method for extracting blackberry pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: Taking the fresh fruit of 1000kg blackberry variety Boysen as an example, the blackberry pigment is produced by vacuum drying.

[0045] (1) Fruit puree production: select 1000kg of fresh blackberry fruits that are completely mature or more than 9 mature without diseases and insect pests, rinse with an automatic spray fruit washing machine, wash away the dirt on the fruit surface, and manually remove impurities and inferior quality on the selection belt Fruits, drain the water, quickly heat the rinsed berries to 70-80°C in a hot and cold cylinder to soften the berries and inactivate enzymes, crush them with a crusher to produce fruit pulp, and quickly cool them to room temperature (about 25°C) ).

[0046](2) Pigment extraction: First add 2000L 1% HCL-70% alcohol extractant, mix well and extract at room temperature (about 25°C) for 1.5h, then squeeze and filter, and use 1000L 1% HCL-70% The alcohol was extracted once more, and the two extracts were mixed to...

Embodiment 2

[0049] Embodiment 2: Taking the frozen fruit of 1000kg blackberry variety Boysen as an example, blackberry pigment is produced by vacuum drying.

[0050] (1) Fruit puree production: After thawing the frozen fruit or directly putting the frozen fruit into the cold and hot cylinder and heating it quickly to 70-80°C to soften the berry and inactivate the enzyme, crush it with a crusher to produce the fruit puree, which is quickly Cool to room temperature (around 25°C).

[0051] (2) Pigment extraction: the operation is the same as in Example 1.

[0052] (3) Pigment purification: the operation is the same as in Example 1.

[0053] (4) Vacuum drying: the operation is the same as in Example 1.

Embodiment 3

[0054] Embodiment 3: take the fresh fruit of 1000kg blackberry variety Boysen as example, produce blackberry pigment by freeze-drying method.

[0055] (1) fruit puree production: operation is with embodiment 1.

[0056] (2) Pigment extraction: the operation is the same as in Example 1.

[0057] (3) Pigment purification: the operation is the same as in Example 1.

[0058] (4) Freeze-drying: place the obtained extract in a freeze dryer at a drying temperature of about -30°C to -40°C, and dry for 12 to 18 hours to obtain a dried powdery pigment. Grind and pass through a 100-mesh sieve to obtain 5.5 kg of powdery blackberry natural pigment. The processed pigment is immediately put into a brown bottle, sealed, dried, and stored at low temperature. This pigment can be stored for several years without deterioration under the condition of dryness and 0-4°C.

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Abstract

An extracting method of blackberry pigment relates to a technique for producing natural blackberry pigment using fresh or frozen blackberry. The natural blackberry pigment has bright color, stable quality, rich nutrient and widely used in every field of food industry. Because the maturation period of the blackberry is centralized and the blackberry is not easy to store, the factory run is used to process the fresh blackberry into pigment powder during collection period; or the factory run is used to process the frozen blackberry into pigment powder during dead period of production. The preparation method comprises heating and softening the fresh or frozen blackberry, crushing, extracting, decompression concentrating, adjusting pH, diluting, centrifuging, purifying, decompression concentrating, drying and grinding. The invention provides a safe and effective method for extracting and purifying the blackberry pigment to obtain natural pigment with high purity, good chemical stability and strong water solubility.

Description

technical field [0001] The invention relates to the field of preparation of food pigments, in particular to methods for extracting and purifying natural pigments in fresh and frozen blackberry fruits. Background technique [0002] Blackberry (Rubus spp.) is a berry fruit tree of the genus Rubus in the family Rosaceae. Its fruit is tender and juicy, crystal clear, sweet and sour, with a pleasant flavor. It is suitable for raw food and processing. The fruit and processed products are popular among European and American consumers favorite. Blackberry berries are rich in red anthocyanins, which are good raw materials for natural edible red pigments. [0003] Food coloring is a food additive for the purpose of food coloring, which can be divided into two categories: synthetic and natural according to its source. At present, most of the dyeing agents used at home and abroad for red wine, red wine, food, and beverages use synthetic pigments as dyeing agents. Synthetic pigments ar...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L1/27A23L5/40
Inventor 李维林赵惠芳王小敏吴文龙闾连飞张友才
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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