Technique for producing deodorized cabbage red pigment

Abstract

The invention belongs to the field of refinement of a food additive-natural pigment, and particularly relates to a technique for producing deodorized cabbage red pigment by using a special deodorizing resin and supercritical technology. The technique comprises the following steps: (1) raw material pretreatment: selecting fresh red cabbages, cleaning, trimming and shredding; (2) extraction: extracting by using a water solution of phosphoric acid as an extractant; (3) precipitation: merging the extracts, and standing at low temperature to precipitate; (4) filtration: filtering by using a diatomite filter; (5) resin treatment: adsorbing by using 2# deodorizing macroporous resin; (6) concentration: concentrating by using a film evaporator until the color number reaches 20 or so, thereby obtaining liquid cabbage red pigment; (7) supercritical refinement and deodorization: carrying out supercritical refinement and deodorization to obtain liquid deodorized cabbage red pigment; and (8) spray drying: adding a carrier to regulate the solid content, and carrying out spray drying to obtain the powdery deodorized cabbage red pigment. The refined pigment has the advantages of no peculiar taste and high color number, does not precipitate when being dissolved in water, and is suitable for industrialization development.

Description

technical field [0001] The invention belongs to the field of refining food additive natural pigments, in particular to a process for producing deodorized cabbage red pigments by using special deodorizing resins and supercritical technology. Background technique [0002] With the improvement of people's living standards, the requirements for the nutritional value and safety of food are also getting higher and higher. As a pure natural colorant, anthocyanins not only have the characteristics of high safety and bright color, but also have many physiological functions, such as scavenging free radicals, anti-oxidation, lowering blood lipids, preventing atherosclerosis, and protecting blood vessels Endothelium, improve iron deficiency anemia, etc. Purple cabbage, grapes, black rice, etc. all contain a large amount of anthocyanins. Cabbage red pigment is obtained from purple cabbage as raw material, which is extracted, concentrated and purified. Due to the commonality of crucifero...

AI Technical Summary

Problems solved by technology

Purple cabbage, grapes, black rice, etc. all contain a large amount of anthocyanins. Cabbage red pigment is obtained from purple cabbage as raw material, which is extracted, concentrated and purified. Due to the commonality of cruciferous, purple cabbage glucosides are degraded during the extraction process. Small molecular compounds containing sulfur or nitrogen, these compounds have a special odor, which seriously affects the application of cabbage red pigment in the food industry at home and abroad