Radish red deodorizing technology without odor return

Abstract

The invention relates to a radish red deodorizing technology without odor return, in particular to a substance for removing foreign odor of radish red by adopting a method of combining double-water-phase extraction and resin absorption, which belongs to the technical field of food additives. The invention is characterized in that the radish red deodorizing technology comprises the following stepsthat: red radishes are cut into threads, the threads are soaked by acid water solution to extract the radish red, crude extracts of the radish red are obtained, the extracts are filtered, then, the pH value is regulated, absorption purification is carryied out on the radish red through primary resin absorption columns, acid ethanol water solution is used for elution after the absorption saturation, a certain amount of solid ammonium sulphate is added into eluate, the materials are stirred for dissolution and sufficient mixing, double water phases are formed, the foreign odor substances are existed in the lower phase and the radish red is existed in the upper phase, ammonium sulphate is recovered in the lower phase through concentration crystals to be repeatedly used, the radish red is absorbed through secondary resin absorption columns, a small amount of residue ammonium sulphate is removed, the ethanol water solution containing citric acid is used for elution after the absorption saturation, pressure reduction concentration is carried out on eluate, and spray drying is carried out on the concentrated liquid to obtain high-purity radish red products without odor return.

Description

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AI Technical Summary

Benefits of technology

This technology uses an alkaline solution that separates volatile compounds from colored materials like dyes or other chemical compositions. It also includes a process called retorting where excessive amounts of alcohol (ethylene glycol) remain with these colorants after use. By utilizing this new approach, it saves on fuel consumption compared to traditional methods while still producing high quality products at acceptable cost levels.

Problems solved by technology

This patents describes various technical problem addressed during researchers' efforts towards finding ways to remove unwanted tastiness components such as green tea or other vegetable colors without compromising sensory quality factors like sweetness.