Process for extracting capsanthin by fermenting chili particles

A technology of capsanthin and fermented capsicum, applied in the direction of azo dyes, organic dyes, chemical instruments and methods, etc., can solve the problem of reducing the active ingredients and quantity of capsanthin, the index cannot be effectively controlled, and the slag cannot be effectively Use and other issues to achieve the effect of improving economic and social benefits, saving time and consumption, and improving comprehensive utilization

Active Publication Date: 2013-05-22
ZHONGJIAO YINGCHAO SPICY IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under this process condition, the indicators of capsanthin: color value 110-150, sediment 7%-11%, acetone insoluble matter 4%-9%, total ash 5%-7%, each indicator cannot be effectively controlled, Further separation can only be done by centrifugation
After centrifugation, the active ingredients and quantity of capsanthin will inevitably be reduced, and a large amount of cost will be increased, and the processed slag cannot be effectively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0006] Embodiment 1: first Dezhou Yidu red pepper is crushed into 60 orders, made into 1cm long, 0.3mm thick granules, put into the fermentation tank, add up to 7200kg of granules, and then add 7.2kg of lactic acid bacteria by weight 1% in 40- In an environment of 45 degrees Celsius, ferment for 7 days, put it into the extractor, use a mixed solvent as the extraction solvent, the mixed solvent is acetone and n-hexane, the ratio of acetone:n-hexane is 1:9 (volume ratio), the extraction temperature is 50 degrees Celsius, rinse for 2 After 3 hours, the extract was precipitated in a precipitation tank for 3 hours, passed through a 500-mesh filter, put into an evaporator at 65 degrees Celsius and -0.096MPa, refined and recovered the solvent to obtain a concentrated solution, and the concentrated solution was washed with 76.2% ethanol in the elution tank Take off 5 times, then put it into 1# refining tank at 65 degrees Celsius, -0.096MPa, refine and recover ethanol to become a paste ...

Embodiment 2

[0007] Embodiment 2: earlier Xinjiang sweet pepper capsicum is pulverized into 60 order, is made into 1cm long, 0.3mm thick particle. Put into the fermentation tank, add 8000kg accumulatively, calculate according to the lactic acid bacteria of 3% by weight, accumulatively input 24kg of lactic acid bacteria, in the environment of 40-45 degrees Celsius, ferment for 20 days. Then put it into the extractor, use a mixed solvent as the extraction solvent, the mixed solvent is acetone and n-hexane, acetone:n-hexane is 2:8 (volume ratio), the extraction temperature is 50 degrees Celsius, rinse for 3 hours, and the extract is precipitated through the precipitation tank for 3 hours Hours later, pass through a 500-mesh filter, put it into an evaporator at 65 degrees Celsius, -0.096MPa, refine and recover the solvent to obtain a concentrated solution. The concentrated liquid is eluted twice with 76.2% ethanol in the elution tank, and then put into the 1# refining tank at 65 degrees Celsiu...

Embodiment 3

[0008] Embodiment 3: first the Jilin Jinta pepper is crushed into 60 orders, and made into 1cm long, 0.3mm thick particles. Put into the fermentation tank, add 6000kg accumulatively, calculate according to the lactic acid bacteria of 2% by weight, accumulatively input 12kg of lactic acid bacteria, in the environment of 40-45 degrees Celsius, ferment for 15 days. Then put it into the extractor, use a mixed solvent as the extraction solvent, the mixed solvent is acetone and n-hexane, acetone:n-hexane is 1:9 (volume ratio), the extraction temperature is 50 degrees Celsius, and rinse for 3 hours. After the extract was precipitated in the precipitation tank for 3 hours, passed through a 500-mesh filter, put into the evaporator at 65 degrees Celsius, -0.096MPa, refined and recovered the solvent to obtain a concentrated solution. The concentrated solution was eluted with 76.2% ethanol for 4 times in the elution tank, and then put into the 1# refining tank at 65 degrees Celsius, -0.09...

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PUM

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Abstract

The invention discloses a process for extracting capsanthin by fermenting chili particles, belonging to the technical field of deep processing of chili. The process comprises the following steps of: adding lactobacillus into the chili particles and fermenting in an environment of 40-50 DEG C for 7-20 days; then, extracting and precipitating by a mixed solvent; filtering an extracting solution by a filtering net of 500 meshes, distilling and concentrating; using an ethanol solution with the concentration of 76.2% to elute a concentrated semi-product; using a saturated KOH-ethanol solution to neutralize PH (potential of hydrogen) value; and finally, refining to obtain the capsanthin finished product. According to the novel process disclosed by the invention, reduces investment is reduced, time and consumption are saved and cost is reduced; meanwhile, the difficulties that sediments are layered, the sediments content, the ash content and the acetone insoluble substances are high and the like are solved, so that the comprehensive utilization rate of chilies is greatly improved and the novel process is suitable for popularizing a deep processing of vegetables.

Description

technical field [0001] The invention belongs to the field of deep processing of capsicum, in particular to a process for extracting capsanthin from capsicum. Background technique [0002] For the production of capsanthin, most domestic and foreign counterparts use solvent extraction, distillation to recover the solvent, and despicy refined products. Under this process condition, the indicators of capsanthin: color value 110-150, sediment 7%-11%, acetone insoluble matter 4%-9%, total ash 5%-7%, each indicator cannot be effectively controlled, Further separation can only be done by centrifugation. After centrifugation, the active ingredients and quantity of capsanthin will inevitably be reduced, and a large amount of cost will be increased, and the treated slag cannot be effectively utilized. Contents of the invention [0003] In order to overcome the above-mentioned defects, the present invention discloses a process for extracting capsanthin by using a fermentation method...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00C09B67/54
Inventor 谈振永谭英潮刘涛王春红
Owner ZHONGJIAO YINGCHAO SPICY IND DEV
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