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Method for preparing extracellular water-soluble yellow pigment through fermentation of camellia oleifera meal

A camellia meal, water-soluble technology, applied in the field of preparation of water-soluble yellow pigment, can solve the problems of poor pH stability, limited use range and the like, and achieves good application prospects, wide pH application range, and good pH stability.

Active Publication Date: 2021-11-12
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above technical solutions, the cell wall integrity and cell membrane permeability of the red yeast rice cells are actually changed through the regulation of the fermentation process, and the release of the fat-soluble yellow pigment in the cells is promoted. Although it is convenient for separation and purification after fermentation and reduces production costs, but The yellow pigments it produces are all fat-soluble, and the pH stability is not good, which limits its scope of use

Method used

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  • Method for preparing extracellular water-soluble yellow pigment through fermentation of camellia oleifera meal
  • Method for preparing extracellular water-soluble yellow pigment through fermentation of camellia oleifera meal
  • Method for preparing extracellular water-soluble yellow pigment through fermentation of camellia oleifera meal

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Embodiment 1

[0034] This embodiment provides a method for preparing extracellular water-soluble yellow pigment by fermentation of camellia oleifera dregs, and the specific steps of the preparation method are as follows:

[0035] (1) Detoxification treatment of camellia oleifera meal

[0036] Using Aspergillus niger 40212 (purchased from the Culture Collection Center of China Food and Fermentation Industry Research Institute) to carry out temperature staged fermentation of camellia oleifera meal, that is, ferment at 28°C for 3 days, then continue to ferment at 38°C for 1 day, and ferment for 4 days. After that, under the pressure of 5MPa, the fermented camellia oleifera meal was heated to 130°C with steam, maintained for 6 minutes, and then instantly reduced to normal pressure to obtain the detoxified camellia oleifera meal powder; the content of tea saponin in the camellia oleifera meal was controlled; The detoxified camellia oleifera meal powder is mixed with water according to the materi...

Embodiment 2

[0044] This embodiment provides a method for preparing extracellular water-soluble yellow pigment by fermentation of camellia oleifera dregs, and the specific steps of the preparation method are as follows:

[0045] (1) Detoxification treatment of camellia oleifera meal

[0046] Using Aspergillus niger 40212 (purchased from the Culture Collection Center of China Food and Fermentation Industry Research Institute) to carry out temperature-stage fermentation of camellia oleifera meal, that is, ferment at 32°C for 2 days, then continue to ferment at 35°C for 2 days, and ferment for 4 days. After that, under the pressure of 3MPa, heat the fermented camellia oleifera meal to 150°C with steam, keep it for 7 minutes, and then reduce it to normal pressure instantly to obtain the detoxified camellia oleifera meal powder; control the content of tea saponin in the camellia oleifera meal; The detoxified camellia oleifera meal powder is mixed with water according to the material-to-liquid m...

Embodiment 3

[0054] This embodiment provides a method for preparing extracellular water-soluble yellow pigment by fermentation of camellia oleifera dregs, and the specific steps of the preparation method are as follows:

[0055] (1) Detoxification treatment of camellia oleifera meal

[0056] Using Aspergillus niger 40212 (purchased from the Culture Collection Center of China Food and Fermentation Industry Research Institute) to carry out temperature staged fermentation of camellia oleifera meal, that is, ferment at 30°C for 3 days, then continue to ferment at 36°C for 3 days, and ferment for 6 days. After that, under the pressure of 3MPa, heat the fermented camellia oleifera meal to 120°C with steam, keep it for 5 minutes, and then reduce it to normal pressure instantly to obtain the detoxified camellia oleifera meal powder; control the content of tea saponin in the camellia oleifera meal; The detoxified camellia oleifera meal powder is mixed with water according to the material-to-liquid ...

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Abstract

The invention discloses a method for preparing extracellular water-soluble yellow pigment through fermentation of camellia oleifera meal. The method is characterized by comprising the following steps: (1) performing detoxification treatment on the camellia oleifera meal: fermenting the camellia oleifera meal at 28-38 DEG C for 4-6 days by utilizing aspergillus niger, and then performing steam explosion treatment to obtain detoxified camellia oleifera meal powder; mixing the detoxified camellia oleifera meal powder with water, and sterilizing to obtain a camellia oleifera meal liquid culture medium; (2) performing activation culture on a fermentation strain: carrying out solid slant activation culture on a monascus mutant strain as a fermentation strain, and collecting spores with sterile water or normal saline for later use as a fermentation inoculant for liquid fermentation; (3) preparing a fermentation culture medium; and (4) performing liquid fermentation. The water-soluble yellow pigment with a stable structure and a wide pH application range can be prepared through liquid fermentation, and meanwhile, a new way is provided for high-valued comprehensive utilization of agricultural and forestry by-product camellia seed meal.

Description

technical field [0001] The invention relates to a method for preparing water-soluble yellow pigment, in particular to a method for preparing extracellular water-soluble yellow pigment with good pH stability by fermenting camellia oleifera dregs. Background technique [0002] In terms of food coloring agents, yellow pigment is a major food pigment. The domestic market demand for natural yellow pigment accounts for more than 60% of the total pigment demand every year. Natural yellow pigment is in short supply and has broad prospects and economic growth. potential. Therefore, it is a prominent industrial problem in the modern food industry to develop natural edible yellow pigments with excellent coloring ability and safety performance, which can give food nutrition and health benefits and stimulate consumers' desire to buy. Monascus yellow pigment protein has strong coloring ability, good thermal stability, wide pH adaptability, and has anti-oxidation and anti-tumor activities...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12N1/14A23L5/46C12R1/685
CPCC12P1/02C12N1/14A23L5/46
Inventor 周波刘俊任佳丽钟海雁
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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