Method for extracting blackberry pigment

A technology of pigment and blackberry, which is applied in the field of preparation of food coloring, can solve the problems of increased cost, blackberry berries are not resistant to storage and transportation, etc., and achieve the effects of stable structure, saving concentration time, and good thermal efficiency

Inactive Publication Date: 2008-09-03
INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blackberry berries are not resistant to storage and transportation,

Method used

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  • Method for extracting blackberry pigment
  • Method for extracting blackberry pigment
  • Method for extracting blackberry pigment

Examples

Experimental program
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Effect test

Example Embodiment

[0044] Example 1: Taking the fresh fruit of 1000kg blackberry variety Boysen as an example, the blackberry pigment was produced by vacuum drying method.

[0045] (1) Production of fruit pulp: select 1000kg of fully ripe or 9 ripe blackberries without pests and diseases, rinse with an automatic spray fruit washing machine, wash away the dirt on the surface of the fruit, and manually remove impurities and inferior quality on the selection belt Fruit, drain the water, quickly heat the rinsed berries to 70-80°C in a hot and cold cylinder, soften the berries and inactivate enzymes, crush them with a crusher to produce pulp, and quickly cool to room temperature (about 25°C). ).

[0046](2) Pigment extraction: first add 2000L 1% HCL-70% alcohol extractant, mix well, extract at room temperature (about 25°C) for 1.5 hours, then press and filter, and use 1000L 1% HCL-70% The alcohol was extracted once more, and the two obtained extracts were mixed to obtain about 3500L of extracts. Th...

Example Embodiment

[0049] Example 2: Taking the frozen fruit of 1000kg blackberry variety Boysen as an example, the blackberry pigment was produced by vacuum drying method.

[0050] (1) Production of fruit pulp: the frozen fruit is thawed or the frozen fruit is directly heated to 70 ~ 80 ° C in a hot and cold cylinder to soften the berries and inactivate enzymes, and crush them with a crusher to produce fruit pulp, which can be quickly Cool to room temperature (about 25°C).

[0051] (2) Pigment extraction: the operation is the same as that of Example 1.

[0052] (3) Pigment purification: the operation is the same as that of Example 1.

[0053] (4) Vacuum drying: the operation is the same as that in Example 1.

Example Embodiment

[0054] Example 3: Taking the fresh fruit of 1000kg blackberry variety Boysen as an example, the blackberry pigment was produced by freeze-drying method.

[0055] (1) Production of fruit pulp: the operation is the same as in Example 1.

[0056] (2) Pigment extraction: the operation is the same as that of Example 1.

[0057] (3) Pigment purification: the operation is the same as that of Example 1.

[0058] (4) Freeze drying: the obtained extract is placed in a freeze dryer, the drying temperature is about -30°C to -40°C, and dried for 12 to 18 hours to obtain a dry powdery pigment. After grinding and passing through a 100-mesh sieve, 5.5kg of powdery blackberry natural pigment was obtained. The processed pigment is immediately put into a brown bottle, sealed, dried and stored at a low temperature. This pigment can be stored for several years without deterioration under the conditions of dryness and 0-4 ℃.

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Abstract

An extracting method of blackberry pigment relates to a technique for producing natural blackberry pigment using fresh or frozen blackberry. The natural blackberry pigment has bright color, stable quality, rich nutrient and widely used in every field of food industry. Because the maturation period of the blackberry is centralized and the blackberry is not easy to store, the factory run is used to process the fresh blackberry into pigment powder during collection period; or the factory run is used to process the frozen blackberry into pigment powder during dead period of production. The preparation method comprises heating and softening the fresh or frozen blackberry, crushing, extracting, decompression concentrating, adjusting pH, diluting, centrifuging, purifying, decompression concentrating, drying and grinding. The invention provides a safe and effective method for extracting and purifying the blackberry pigment to obtain natural pigment with high purity, good chemical stability and strong water solubility.

Description

technical field [0001] The invention relates to the field of preparation of food pigments, in particular to methods for extracting and purifying natural pigments in fresh and frozen blackberry fruits. Background technique [0002] Blackberry (Rubus spp.) is a berry fruit tree of the genus Rubus in the family Rosaceae. Its fruit is tender and juicy, crystal clear, sweet and sour, with a pleasant flavor. It is suitable for raw food and processing. The fruit and processed products are popular among European and American consumers favorite. Blackberry berries are rich in red anthocyanins, which are good raw materials for natural edible red pigments. [0003] Food coloring is a food additive for the purpose of food coloring, which can be divided into two categories: synthetic and natural according to its source. At present, most of the dyeing agents used at home and abroad for red wine, red wine, food, and beverages use synthetic pigments as dyeing agents. Synthetic pigments ar...

Claims

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Application Information

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IPC IPC(8): C09B61/00A23L1/27A23L5/40
Inventor 李维林赵惠芳王小敏吴文龙闾连飞张友才
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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