Technique for producing deodorized cabbage red pigment

A technology of red pigment and cabbage, which is applied in the field of food additive natural pigment refining, can solve the problems affecting the application of red pigment in cabbage, and achieve the effect of high color price

Active Publication Date: 2011-07-20
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Purple cabbage, grapes, black rice, etc. all contain a large amount of anthocyanins. Cabbage red pigment is obtained from purple cabbage as raw material, which is extracted, concentrated and purified. Due to the commonality of cruciferous, purple cabbage glucosides are degraded during the extraction process. Small molecular compounds containing sulfur or nitrogen, these compounds have a special odor, which seriously affects the application of cabbage red pigment in the food industry at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] (1), get 1000kg purple cabbage raw material, after cleaning, finishing, it is cut into 3mm cole slaw, extracts in acidic aqueous solution. The extraction solution is: phosphoric acid aqueous solution with pH=3.0; the extraction temperature is 30°C; the ratio of solid to liquid is 1:3; the extraction time is: 2 hours for the first pass, and 1 hour for the second and third passes. (2) The three extracts were combined and allowed to stand at 6° C. for 24 hours for precipitation. (3) Filter the precipitated supernatant through a diatomaceous earth filter. (4), the obtained cabbage red filtrate is subjected to macroporous resin deodorization and adsorption, first washed with water and controlled to dry, and then analyzed with 40% alcohol. The adsorption rate is 1BV / h, the washing rate is 2BV / h, and the resolution rate is 1BV / h. (5), using a thin-film evaporator to concentrate the cabbage red analysis solution to obtain 8kg of liquid cabbage red pigment, the unit color pric...

Embodiment 2

[0009] (1), get 2000kg purple cabbage raw material, after cleaning, finishing, it is cut into 4mm cole slaw, extracts in acidic aqueous solution. The extraction solution is: phosphoric acid aqueous solution with pH=3.5; the extraction temperature is 40°C; the ratio of solid to liquid is 1:4; the extraction time is: 2 hours for the first pass and 2 hours for the second pass. (2) The secondary extracts were combined and allowed to settle at a low temperature for 24 hours at 7°C. (3) Filter the precipitated supernatant through a diatomaceous earth filter. (4) The obtained cabbage red filtrate is subjected to macroporous resin deodorization and adsorption, first washed with water and column controlled, and then analyzed with 50% alcohol. The adsorption rate is 1BV / h, the washing rate is 2BV / h, and the resolution rate is 1BV / h. (5), using a thin-film evaporator to concentrate the cabbage red analysis solution to obtain 15.5kg of liquid cabbage red pigment, the unit color price ...

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Abstract

The invention belongs to the field of refinement of a food additive-natural pigment, and particularly relates to a technique for producing deodorized cabbage red pigment by using a special deodorizing resin and supercritical technology. The technique comprises the following steps: (1) raw material pretreatment: selecting fresh red cabbages, cleaning, trimming and shredding; (2) extraction: extracting by using a water solution of phosphoric acid as an extractant; (3) precipitation: merging the extracts, and standing at low temperature to precipitate; (4) filtration: filtering by using a diatomite filter; (5) resin treatment: adsorbing by using 2# deodorizing macroporous resin; (6) concentration: concentrating by using a film evaporator until the color number reaches 20 or so, thereby obtaining liquid cabbage red pigment; (7) supercritical refinement and deodorization: carrying out supercritical refinement and deodorization to obtain liquid deodorized cabbage red pigment; and (8) spray drying: adding a carrier to regulate the solid content, and carrying out spray drying to obtain the powdery deodorized cabbage red pigment. The refined pigment has the advantages of no peculiar taste and high color number, does not precipitate when being dissolved in water, and is suitable for industrialization development.

Description

technical field [0001] The invention belongs to the field of refining food additive natural pigments, in particular to a process for producing deodorized cabbage red pigments by using special deodorizing resins and supercritical technology. Background technique [0002] With the improvement of people's living standards, the requirements for the nutritional value and safety of food are also getting higher and higher. As a pure natural colorant, anthocyanins not only have the characteristics of high safety and bright color, but also have many physiological functions, such as scavenging free radicals, anti-oxidation, lowering blood lipids, preventing atherosclerosis, and protecting blood vessels Endothelium, improve iron deficiency anemia, etc. Purple cabbage, grapes, black rice, etc. all contain a large amount of anthocyanins. Cabbage red pigment is obtained from purple cabbage as raw material, which is extracted, concentrated and purified. Due to the commonality of crucifero...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/54
CPCY02P20/54
Inventor 卢庆国田洪袁红波李争争暴海军
Owner CHENGUANG BIOTECH GRP CO LTD
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