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Method for preparing odour removal anthocyanidin

An anthocyanin and deodorization technology, which is applied in the preparation of sugar derivatives, chemical instruments and methods, sugar derivatives, etc., can solve the problems of affecting the smell of food, limiting the scope of use, and being difficult to remove, and achieves easy transportation and storage. Plant characteristic odor, the effect of removing odor molecules and impurities

Inactive Publication Date: 2012-03-28
YUNNAN RAINBOW BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when preparing anthocyanin, it is inevitable that this part of the odor molecule will be mixed, so that the anthocyanin has a special odor and is not easy to remove
After being used in food, it affects the smell of food and limits the scope of use

Method used

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  • Method for preparing odour removal anthocyanidin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 1000 kg of purple sweet potato as raw material, wash, shred, crush, extract twice with aqueous solution of sulfuric acid of pH 2.0 to obtain 20,000 kg of filtrate, add 3 kg of malic acid and 1 kg of glutamic acid, stir evenly, and let stand After 24 hours, the anthocyanins were adsorbed with a macroporous resin, and then desorbed with 70% edible ethanol. The anthocyanin ethanol solution was deodorized with wood activated carbon for 48 hours, concentrated under reduced pressure to 45 kg, and spray-dried to obtain 4.2 kg of deodorized anthocyanin powder products.

Embodiment 2

[0023] Take 1000 kg of purple cabbage as raw material, wash and crush it, and extract twice with pH 2.5 phosphoric acid aqueous solution to obtain 35,000 kg of filtrate, add 3 kg of lactic acid, 300 g of sodium pyrophosphate, 1 kg of glutamic acid and 1 kg of glucose , stirred evenly, after standing for 48 hours, adsorbed anthocyanins with macroporous adsorption resin, desorbed with 60% edible ethanol, deodorized with bamboo activated carbon for 72 hours, concentrated under reduced pressure to 15.8 kg, and spray-dried to obtain 2.8 kg of deodorized anthocyanin powder products.

Embodiment 3

[0025] Take 1000 kg perilla as raw material, wash and extract twice with hydrochloric acid with pH 1.5 to obtain 26000 kg of filtrate, add 2 kg of malic acid, 2 kg of tartaric acid and 1 kg of glucose, stir evenly, and let it stand for 24 hours. Adsorb anthocyanins with a macroporous resin, desorb with 40% edible ethanol, deodorize with coconut shell activated carbon for 48 hours, concentrate under reduced pressure to 28.5 kg, and spray dry to obtain 0.236 kg of deodorized anthocyanin powder products.

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Abstract

The invention discloses a method for preparing odour removal anthocyanidin, which comprises the following steps of: after washing and grinding plants containing anthocyanidin, which are used as raw materials, lixiviating the raw materials by acid aqueous solution; carrying out odour removal pretreatment on filtrate obtained by lixiviating by a composite conditioning agent; refining by resin and removing odour by activated carbon; and finally carrying out decompressing concentration and spray drying to obtain the powder natural odour removal anthocyanidin. The method is safe and reliable and is simple and convenient to operate. Original ingredients, structures and properties of the plants can be kept and be not damaged. Odour molecules and impurities in the prepared odour removal anthocyanidin product are effectively removed. The product has no plant characteristic odour, has high purity, good solubility and high stability, is easy to transport and store, is suitable for coloring foods such as beverages, candies, assembled alcoholic drinks, marmalade, bechamel, glace fruits, cakes, ice suckers, ice cream, fruit jelly and the like and has good application prospect.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a method for preparing natural deodorant anthocyanins from anthocyanin-containing plants. Background technique [0002] Anthocyanins are a class of compounds formed by the combination of anthocyanins and sugars through glycosidic bonds. They are widely present in the cell fluids of flowers, fruits, stems, leaves and root organs of plants, making plants appear different from red, purple red to blue. color. Anthocyanins are flavonoids - a group of compounds that can appear red in a class of substances based on the flavonoid core. Its color changes with the pH value. It is colorless and turns blue under alkaline conditions. Anthocyanins have the functions of anti-oxidation, scavenging free radicals, reducing low-density lipoprotein, anti-mutation, anti-tumor, and improving vision. [0003] With the advancement of science and technology, my country's food industry continues...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H17/065C07H1/08
Inventor 倪崛苏记王晓云陈亚平
Owner YUNNAN RAINBOW BIO TECH
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