Method for rapidly extracting anthocyanin from purple sweet potato through crushing method

Abstract

The invention discloses a method for rapidly extracting anthocyanin from purple sweet potato through a crushing method. The method comprises the following steps: (1) purifying a purple sweet potato raw material comprehensively and thoroughly; (2) soaking the purified purple sweet potato in acid protectant in the absence of air, crushing purple sweet potato to slurry of which particle size is 0.05-2mm, controlling the pH values in the crushing process and slurry-making process to 1.8-3.5; (3) screening slurry to ensure that potato tuber flesh tissues and liquid are separated; defoaming the tank group, treating the liquid part with a multistage and light-heavy centrifugal machine to remove light and heavy impurities; using an adsorption resin column to separate and concentrate the liquid obtained through separation and obtain a liquid anthocyanin product; and (5) drying to obtain a solid anthocyanin product.

Description

technical field [0001] The invention belongs to the field of comprehensive processing and utilization of agricultural products, in particular to a method for extracting anthocyanins from purple sweet potatoes. Background technique [0002] Purple sweet potato (English name: Purple sweet potato) refers to the sweet potato whose flesh color is purple. Because it is rich in anthocyanins and other health-care substances for human nutrition, it has been paid attention to by people in recent years. [0003] Purple sweet potato is the best in the sweet potato family. In addition to the advantages of ordinary sweet potatoes, purple sweet potato is also rich in anthocyanins and the beneficial element selenium. Selenium is also an important element for human needs and health care, and anthocyanins are rare Functional ingredients for nutrition and health care. There are many subjective and objective requirements and demands for anthocyanins to be widely used in this century. [0004...

AI Technical Summary

Problems solved by technology

There are two big defects in the existing technology: one is the fuzzy concept of crushing. In this process, the purple sweet potato is broken and the wall (cell wall) is broken, and the anthocyanin functional group is directly exposed to the air, and oxidation occurs. Mechanical movement, strong oxygen in the air, a large amount of oxidative degradation occurs, and the content of anthocyanins decreases

There are many kinds of curing processes, which require various heating processes. The temperature is as high as or more than 100°C. There is no protection during the curing and crushing process. In the process of not inactivating polyphenol oxidase, anthocyanins will be lost.