Method for preparing odorless radish red pigment powder

The technology of rouge radish and red powder is applied in the field of preparation of odorless rouge radish red powder, which can solve the problems of restricting the large-scale application of radish red pigment, high price of radish red pigment, and high production cost, and achieves strong instant solubility and good fluidity. , the effect of small particle density

Inactive Publication Date: 2014-01-15
罗合春
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Problems solved by technology

[0018] Carmine can be widely used as a food coloring agent, but because carmine is the glucoside of geranium, it is easily decomposed into radish odor substances such as isothiocyanate by radish hydrolase
The extraction method is used to produce radish red pigment. Due to the enzymatic hydrolysis reaction of radish glucoside in the production process, the radish odor cannot be eliminated, and the production cost of carmine radish red pigment is high, so the application of radish red pigment in food processing is limited. Sca

Method used

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Examples

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preparation example Construction

[0035] A preparation method of odorless rouge radish red powder, comprising the steps of:

[0036] 1) Enzyme inactivation: Wash and cut the rouge radish, and steam the crushed rouge radish in a crawler-type steam sterilizer. The enzyme inactivation temperature is 100-104°C, and the enzyme inactivation time is 1-10 minutes to destroy radish Enzyme activity;

[0037] 2) Crushing: Use a fruit and vegetable crusher to coarsely crush the enzymatically inactivated rouge radish, and then use a three-legged centrifuge to filter and remove the coarse dregs. The filter cloth has a pore size of 60 mesh to obtain rouge radish pulp;

[0038] 3) Colloid mill fine grinding: adopt the colloid mill to carry out circular fine grinding to the rouge radish slurry, adjust the colloid mill, and finely grind to obtain 200 mesh rouge radish suspension slurry;

[0039] 4) Preparation of microcapsules: Pour the radish pulp into a mixing tank, add 5% volume of cyclodextrin of the radish pulp and stir f...

Embodiment 1

[0046] 1) Enzyme inactivation: take 100kg of rouge radish, wash the rouge radish, cut it, and steam the crushed rouge radish in a crawler-type steam sterilizer. Destroy the activity of radish-glucosidase until the test of radish-radish hydrolase activity is negative;

[0047] 2) Crushing: Use a fruit and vegetable crusher to coarsely crush the enzymatically inactivated rouge radish, and then use a three-legged centrifuge to filter and remove the coarse dregs. The filter cloth has a pore size of 60 mesh to obtain rouge radish pulp;

[0048] 3) Colloid mill fine grinding: adopt the colloid mill to carry out circular fine grinding to the rouge radish slurry, adjust the colloid mill, and finely grind to obtain 200 mesh rouge radish suspension slurry;

[0049] 4) Preparation of microcapsules: Pour the radish pulp into a stirring tank, add 5% volume of cyclodextrin of the radish pulp and stir for 15 minutes to make a microcapsule suspension;

[0050] 5) high-pressure homogenization a...

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Abstract

The invention provides a method for preparing an odorless radish red pigment powder. The method comprises the following steps of: (1) killing enzymes with steam by using a crawler-type steam sterilization cabinet; (2) crushing by using a fruit/vegetable crusher and filtering to obtain a radish paste; (3) finely grinding by using a colloid mill; (4) preparing microcapsules by using cyclodextrin; (5) uniformly mixing by high pressure homogenization; (6) granulating through fluidization to prepare odorless radish red pigment powder. The obtained radish red pigment powder is microencapsulated particles which have small grain density, are loose, smooth, and good in fluidity, namely strong in dissolubility. The prepared radish red pigment powder is prepared into a solution, and a spectrophotometry used for analyzing and testing the solution shows that the pH value of the solution is 3.6-4.3 and the absorbance is 4.8 at 535 nm, which fully meet the requirements of the national standard GB6718-1986 (pH value of 3.5-4.5, and absorbance is more than or equal to 4.0 at 535 nm). The method directly prepares a radish red pigment powder by adopting the ultramicrotechnique technology and microcapsule technology, simplifies the production process, reduces the product price, avoides the generation of odors, protects the stability of pigments, and ensures that the application of radish in food coloring is feasible.

Description

technical field [0001] The invention relates to the field of food coloring, in particular to a method for preparing odorless carmine red powder. Background technique [0002] Rouge radish: also known as red radish (red radish), scientific name RapHanus sativus var. Chinese red meat, belongs to Brassicaceae radish is an annual cross-year herb plant, petiole, epidermis and flesh are all purple-red, roots can be white, the original The place of origin is Fuling District, Chongqing City. With the enhancement of people's self-health awareness, the demand for natural food coloring is increasing. The radish red pigment extracted from carmine radish is one of the natural pigments approved by the National Food Additive Standards Committee. Its antioxidant capacity is the same as The concentration of BHT is similar, and it is safe, non-toxic and has nutritional and pharmacological effects. It is a very important natural food coloring. [0003] At present, the process used in the pro...

Claims

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Application Information

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IPC IPC(8): C09B61/00C09B67/08
Inventor 罗合春
Owner 罗合春
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