Comprehensive utilization of pigment of purple sweet potato in purple sweet potato and method for comprehensively utilizing component thereof

A technology of purple sweet potato pigment and purple sweet potato, applied in the direction of chemical instruments and methods, applications, azo dyes, etc., can solve the problems of underutilization of other ingredients, low purity of purple sweet potato products, and easy oxidation of pigments, etc., to achieve membrane The flux can be stabilized for a long time, the effect of inhibiting polyphenol oxidase, and the service life is long

Inactive Publication Date: 2011-10-05
武汉普赛特膜技术循环利用有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problems and shortcomings of the above-mentioned prior art, the present invention provides a method for comprehensively utilizing purple sweet potato pigments and components in purple sweet potatoes, which effectively solves the problems of easy oxidation of pigments in production, low product purity and other components of purple sweet potatoes. issues such as underutilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Clean 100kg of fresh purple sweet potatoes, slice them with a stainless steel knife, and then beat them with a beater. During the beating process, add an appropriate amount of citric acid water to prevent the pigment from oxidizing; %, at a room temperature of 20°C and a pH of 4.5, stir and extract twice in a closed tank for 60 minutes each time; Colloid mill for refining, adding milk powder and other ingredients, homogenizing, and drying to obtain purple potato slices; the extract naturally settles, and the obtained supernatant is stirred at 90°C for 20-30 minutes to inactivate the enzyme, and then Ca(OH)2 is added , adjust the pH value to 5.8; centrifuge the liquid with the adjusted pH value, and use an ultrafiltration membrane with a filter aperture of 0.06 μm to remove macromolecular impurities. The membrane concentration factor is 20 times. The operating conditions of the membrane are : P=0.2MPa, T=30 ℃, Q=60L / min; Collect the concentrated solution of ultrafiltrati...

Embodiment 2

[0031] Clean 100kg of fresh purple sweet potatoes, slice them with a stainless steel knife, and beat them with a beater. During the beating process, add an appropriate amount of citric acid water to prevent pigment oxidation; add 2.5 times the water to the prepared purple sweet potato slurry, and add citric acid to 3 %, under the conditions of room temperature 10°C and pH 4, stirring and leaching in a closed tank twice, each time for 80 minutes; Colloid mill for refining, adding milk powder and other ingredients, homogenizing, and drying to obtain purple potato slices; the extract naturally settles, and the obtained supernatant is stirred at 90°C for 20-30 minutes to inactivate the enzyme and then add Ca(OH) 2 , the pH value is adjusted to 5.2; the liquid with adjusted pH value is centrifuged, and the obtained supernatant is removed by an ultrafiltration membrane with a filter aperture of 0.04 μm to remove macromolecular impurities. The membrane concentration factor is 25 times...

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Abstract

The invention relates to a comprehensive utilization of pigment of a purple sweet potato in a purple sweet potato and a method for comprehensively utilizing component thereof. The method comprises the following steps: cleaning a fresh purple sweet potato to smash and beat, wherein a proper amount of citric acid is added during the beating process for preventing pigment oxidizing, adding 1 to 3 times of water in a slurry of the purple sweet potato, adding a dosage of 2% to 4% of citric acid, extracting 60 to 80 min for twice; natural subsiding an extract, adding a proper amount of water in the obtained fiber and starch for heating to a gelatinization, refining by a colloid mill after gelatinization, adding milk powder and the other ingredients for homogenizing, drying through a roller to obtain purple sweet potato chips; subsiding the extract to obtain a supernatant for stirring under a temperature of 90 DEG C for 20 to 30 min, and adding a proper amount of Ca(OH)2 after killing enzyme until the pH value reaching 5.5; then centifiguring, wherein a sediment can be taken as a calcium strengthening agent used for a food additive. The obtained supernatant employs an ultrafiltration membrane for removing impurities and a nanofiltration membrane for concentrating; a concentrated liquid of the ultrafiltration membrane is dried to obtain the pigment of the purple sweet potato with 5% of purification. A concentrated liquid of the nanofiltration membrane is dried to obtain the pigment of the purple sweet potato with 20% of purification.

Description

technical field [0001] The invention relates to a method for comprehensively utilizing purple sweet potato pigments and components in purple sweet potatoes, in particular to a method for preparing purple sweet potato pigments with different purities by using citric acid normal temperature water and membrane separation technology, and can comprehensively utilize purple sweet potato pigments at the same time Method for preparing purple potato chips from fiber and starch. Background technique [0002] Pigments are widely used in food processing, cosmetics production and other industries, but most of the pigments are artificially synthesized chemical pigments. With the deepening of research, it has been discovered that many synthetic pigments are chronically toxic and carcinogenic. Therefore, more and more countries restrict or prohibit the use of synthetic pigments. Therefore, more and more people pay attention to natural pigments extracted from plants. In addition, health is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L1/275A23L1/217A23L19/18
Inventor 万端极徐国念吴正奇谢鑫万莹毛波
Owner 武汉普赛特膜技术循环利用有限公司
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