Continuous static degumming method of red chili extract

A degumming method and technology of red capsaicin, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of long standing time and poor appearance of capsicum red pigment, and reduce the viscosity of materials and shorten the combination Time, the effect of increasing productivity

Active Publication Date: 2019-08-23
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, static degumming in industrial production is mostly produced in a single pot, and the standing time is long, the appearance of the produced capsanthin is not good, and there are small particles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Ⅰ. Material preparation: prepare 5% brine in advance, and raise the temperature to 40-48°C, prepare the prepared red capsaicin raw material at 35-45°C in 1.2m 3 The flow rate of / h is pretreated by homogenizer;

[0026] Ⅱ. Mixing: Fully mix the heated brine and pretreated red capsicum;

[0027] Ⅲ. Separation: a. Pour the fully mixed mixture into the continuous static separator. After the mixture of red capsaicin and brine in the static separator is filled, stop feeding the liquid and let the mixture stand for 2 hours; b After the completion of static stratification, start to continuously feed liquid, and control the liquid feed flow to 1.6m 3 / h, control the mixed liquid to enter the liquid from the middle of the continuous static separator, the liquid inlet is located in the layered area, and the residence time of the mixed liquid in the continuous static separator is 2 hours; c The above process should ensure that the temperature of the separator is always stable At...

Embodiment 2

[0033] Ⅰ. Material preparation: prepare 5% brine in advance, and raise the temperature to 40-48°C, prepare the prepared 35-45°C red capsaicin raw material in 2.7m 3 The flow rate of / h is pretreated by homogenizer;

[0034] Ⅱ. Mixing: Fully mix the heated brine and pretreated red capsicum;

[0035] Ⅲ. Separation: a. Pour the fully mixed mixture into the continuous static separator. After the mixture of red capsaicin and brine in the static separator is filled, stop feeding the liquid, and let the mixture stand for 3 hours; b After the static stratification is completed, the liquid is continuously fed, and the liquid flow is controlled to be 3.6m 3 / h, control the mixed liquid to enter the liquid from the middle of the continuous static separator, the liquid inlet is located in the stratified area, and the residence time of the mixed liquid in the continuous static separator is 3 hours; c The above process should ensure that the temperature of the separator is always stable A...

Embodiment 3

[0039] Ⅰ. Material preparation: prepare 5% brine in advance, and heat up to 40-48°C, and prepare red capsaicin raw materials at 35-45°C in 2.0m 3 The flow rate of / h is pretreated by homogenizer;

[0040] Ⅱ. Mixing: Fully mix the heated brine and pretreated red capsicum;

[0041] Ⅲ. Separation: a. Pour the fully mixed mixture into the continuous static separator. After the mixture of red capsaicin and brine in the static separator is filled, stop feeding the liquid, and let the mixture stand for 2.5 hours; b After the completion of static stratification, start to continuously feed liquid, and control the liquid feed flow to 2.6m 3 / h, control the mixed liquid to enter the liquid from the middle of the continuous static separator, the liquid inlet is located in the stratified area, and the residence time of the mixed liquid in the continuous static separator is 2.5 hours; c The above process should ensure that the temperature of the separator is always stable At 45°C; d The u...

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PUM

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Abstract

The invention discloses a continuous static degumming method of red chili extract. The method comprises the following steps: 1, homogeneously treating the red chili extract to obtain homogeneous red chili extract; 2, uniformly mixing the homogeneous red chili extract with brine to form a mixed solution; 3, fully filling a continuous static separator with the mixed solution, and carrying out staticseparation; 4, controlling the mixed solution to continuously enter from the layering zone of the continuous static separator; and 5, collecting the upper layer of red chili extract into a temporarypigment storage tank, and collecting the lower layer of colloid into a temporary colloid storage tank. The method is simple and continuous, realizes complete degumming, and is suitable for industrialproduction.

Description

technical field [0001] The invention belongs to the technical field of natural plant extraction, and in particular relates to a continuous static degumming method for red capsaicin. Background technique [0002] Red capsicum is a natural pigment extracted from high-quality peppers using scientific methods. Can be freely dissolved in acetone, n-hexane, edible oil. It has poor light resistance and is unstable to high temperature and oxygen. [0003] Red capsicum contains a lot of impurities such as pectin, starch, resin, etc., and it must be degummed before the next step of refining. The degummed red capsicum has good fluidity, and then the capsanthin obtained by subsequent refining process Not only bright color, high color price, strong tinting strength, good color retention effect, widely used in the coloring of various foods such as aquatic products, meat, cakes, salads, cans, beverages, etc., can also effectively extend the shelf life of simulated food ; And high securi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/54
CPCC09B61/00C09B67/0096
Inventor 高兰兰李艳莉黄利勇韩文杰崔平永
Owner CHENGUANG BIOTECH GRP CO LTD
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