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Method for preparing smell-removed radish red pigment

A radish red and pigment technology, applied in the field of radish red pigment processing, can solve the problems of high production cost, unsuitable for large-scale industrial production, and aftertaste

Inactive Publication Date: 2017-06-09
WUHAN GREEN FOOD BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the application of Chinese Patent Publication No. CN 101778223A, after the radish is extracted, a series of membrane treatments such as microfiltration, ultrafiltration and nanofiltration are used to purify the impurities in the radish extract. This method has high production cost, long production cycle, and equipment The cost and maintenance cost are high, and it is not suitable for large-scale industrial production
In the application of Chinese Patent Publication No. CN1226586A, in this patent, after the radish red extract is enzymolyzed, the radish red pigment solution is obtained by macroporous resin adsorption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing deodorized red radish pigment includes the following steps:

[0025] (1) Extraction of red carrot anthocyanin

[0026] Remove the puree and wash the red carrots, cut them into 0.2-0.3cm thick slices, add them to the hydrochloric acid solution with pH 2.2 according to the material-to-liquid ratio of 1:3, extract for 3 hours at room temperature, and extract 4 times. After separating the crude pigment liquid, Obtain the crude extract of radish red anthocyanin;

[0027] (2) Enzymatic hydrolysis

[0028] Add acid-resistant 0.3% pectinase and 0.2% cellulase to the crude extract of red radish anthocyanin to stir enzymatic hydrolysis, the reaction temperature is 35-60℃, the reaction time is 3h, the magnetic stirring speed is about 400rpm, the enzymatic hydrolysis reaction After that, the temperature is increased to 70°C to inactivate the enzyme for 30 minutes; the enzyme activity of the pectinase is 10000-30000u / ml, and the enzymatic activity of cellulase is 100...

Embodiment 2

[0047] A method for preparing deodorized red radish pigment includes the following steps:

[0048] (1) Extraction of red carrot anthocyanin

[0049] Remove the puree and wash the red carrot, cut it into 0.2-0.3cm thick slices, add it to the hydrochloric acid solution with pH 3.5 according to the material-to-liquid ratio of 1:6, extract for 7 hours at room temperature, and extract 3 times. After separating the crude pigment liquid, Obtain the crude extract of radish red anthocyanin;

[0050] (2) Enzymatic hydrolysis

[0051] Add acid-resistant 0.6% pectinase and 0.5% cellulase to the crude extract of red radish anthocyanins to stir enzymatic hydrolysis, the reaction temperature is 35-60℃, the reaction time is 3h, the magnetic stirring speed is about 400rpm, the enzymatic hydrolysis reaction After that, the temperature is increased to 70°C to inactivate the enzyme for 30 minutes; the enzyme activity of the pectinase is 10000-30000u / ml, and the enzymatic activity of cellulase is 10000-3...

Embodiment 3

[0065] A method for preparing deodorized red radish pigment includes the following steps:

[0066] (1) Extraction of red carrot anthocyanin

[0067] Remove the puree and wash the red carrots, cut them into 0.2-0.3cm thin filaments, add to the hydrochloric acid solution with pH 1.5 according to the material-to-liquid ratio of 1:4, extract for 3h at room temperature, extract 5 times, separate the crude pigment liquid , To obtain the crude red radish anthocyanin extract;

[0068] (2) Enzymatic hydrolysis

[0069] Add acid-resistant 0.8% pectinase and 0.6% cellulase to the crude extract of red radish anthocyanin, and stir the enzymatic hydrolysis. The reaction temperature is 45-60℃, the reaction time is 3h, and the magnetic stirring speed is about 400rpm. After that, the temperature is increased to 70°C to inactivate the enzyme for 30 minutes; the enzyme activity of the pectinase is 10000-30000u / ml, and the enzymatic activity of cellulase is 10000-30000u / ml; this process at the same time...

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Abstract

The invention discloses a preparation method of deodorized radish red pigment, which comprises extraction under acidic conditions, leaching at room temperature under acidic conditions, enzymatic hydrolysis to remove pectin and cellulose substances, and obtaining clarified red radish clear liquid through filtration and centrifugation. Concentrate the clarified liquid into the ultrafiltration equipment until the color value is 3-4A, then let it stand and centrifuge to further remove impurities in the pigment liquid; then add vegetable oil to stir and mix and layer, the pigment is dissolved in the water phase, and the separated Add ethyl acetate to the water phase after the layer, stir and mix, remove the residual vegetable oil, then concentrate the pigment liquid after removing the vegetable oil under reduced pressure, remove the residual ethyl acetate in the pigment liquid, and concentrate the pigment liquid to 15-20A , the radish red pigment without aftertaste can be obtained; the preparation method of the invention is simple, the deodorizing effect is good, and the application range of the radish red pigment is greatly improved.

Description

Technical field [0001] The invention relates to a method for processing red radish pigment, in particular to a method for preparing deodorized red radish pigment. Through the method of the invention, the red radish pigment can be made free of radish characteristic peculiar smell substances. Background technique [0002] Since the formation of the industrial scale, natural pigments have been widely recognized and favored by people. Anthocyanins have high physiological activity, can resist oxidation and cancer, have a wide source of raw materials, are cheap and easy to obtain, and have been developed to a large extent in research and production. The coloring substance of red carrot is mainly anthocyanin. The red radish product has bright color, but the red radish liquid has a big peculiar smell problem, which affects the sensory of the product and consumer acceptance. Mainly in the presence of myrosinase, the glucosinolate contained in red radish is decomposed to produce isothiocy...

Claims

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Application Information

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IPC IPC(8): C09B61/00
CPCC09B61/00
Inventor 胡银银倪建辉
Owner WUHAN GREEN FOOD BIOLOGICAL ENG
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