Method for extraction of amaranth edible pigment from Amaranthus mangostanus L.

A food coloring and amaranth technology, which is applied to chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of high energy consumption and low extraction volume, and achieve low energy consumption, good effect and low production cost Effect

Inactive Publication Date: 2014-03-19
威海市桢昊生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional extraction methods include vacuum decompression concentration, falling film evaporator concentration,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for extracting amaranth food coloring from amaranth, through the following process steps:

[0017] a. Raw material selection Select amaranth in the mid-growth stage with high pigment content as raw material;

[0018] B, raw material processing Rinse the amaranth raw material selected in step (a), remove silt and impurities in the amaranth raw material, then cut the amaranth raw material into strips of about 3cm, weigh 100kg, and set aside;

[0019] c, acid extraction: step (b) cut and weighed amaranth strips are added to water with 5 times the quality of amaranth raw materials, and after stirring evenly, add citric acid with 0.8% amaranth raw material quality as a stabilizer, and heat up to 95 ° C. Extract for 6 minutes, then send it to a centrifuge for centrifugation, control the rotation speed at 1500r / min, carry out solid-liquid separation, and obtain the pigment extract;

[0020] d. Filtration: Filter the pigment extract obtained in step (c) while hot with...

Embodiment 2

[0024] A method for extracting amaranth food coloring from amaranth, through the following process steps:

[0025] a. Raw material selection Select amaranth in the mid-growth stage with high pigment content as raw material;

[0026] B, raw material processing Wash the amaranth raw material that step (a) selects, remove silt and impurity in the amaranth raw material, then the amaranth raw material is cut into 2cm blocks, weigh 200kg, for subsequent use;

[0027] c. Acid extraction. Cut and weighed amaranth pieces in step (b) and add water with 7 times the quality of amaranth raw materials. After stirring evenly, add citric acid with 1% of amaranth raw material quality as a stabilizer, and heat up to 100°C. Extract for 10 minutes, then send it to a centrifuge for centrifugation, control the rotation speed at 2000r / min, carry out solid-liquid separation, and obtain the pigment extract;

[0028] d. Filtration: Filter the pigment extract obtained in step (c) while hot with a 200-m...

Embodiment 3

[0032] A method for extracting amaranth food coloring from amaranth, through the following process steps:

[0033] a. Raw material selection Select amaranth in the mid-growth stage with high pigment content as raw material;

[0034] B, raw material processing Wash the amaranth raw material that step (a) selects, remove the silt and impurity in the amaranth raw material, then cut the amaranth raw material into pieces of about 4cm, weigh 100kg, and set aside;

[0035] c. Acid extraction Add the amaranth strips cut in step (b) into water with 4 times the quality of the amaranth raw material, stir evenly, then add citric acid with 0.5% of the amaranth raw material quality as a stabilizer, heat up to 90° C., extract for 5 minutes, Then send it to the centrifuge for centrifugation, control the rotating speed at 1800r / min, carry out solid-liquid separation, and obtain the pigment extract;

[0036] d. Filtration: Filter the pigment extract obtained in step (c) while hot with a 100-me...

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Abstract

The invention relates to a method for extraction of amaranth edible pigment from Amaranthus mangostanus L. The method includes: selecting high-pigment content Amaranthus mangostanus L. in a middle growth stage as raw materials, conducting flushing, and cutting the materials into block strips; adding water into the Amaranthus mangostanus L. block strips, conducting stirring, then adding citric acid, performing heating extraction, and carrying out centrifugation, thus obtaining a pigment extract liquid; filtering the extract liquid to remove impurities, conducting vacuum concentration and spray drying, thus obtaining the amaranth edible pigment. The extraction method provided by the invention has the advantages of simple process, convenient operation, simple equipment, mild reaction, low energy consumption, short preparation period, low production cost, and high pigment extraction rate. The product prepared by the method preserves all the nutritional components in the raw materials and has god safety, and the mouthfeel and taste of the amaranth edible pigment are enhanced.

Description

technical field [0001] The invention relates to a dye of natural origin prepared from natural raw materials, in particular to a method for extracting amaranth food coloring from amaranth. Background technique [0002] We know that food coloring is a food additive that can be eaten in moderation and can change the original color of food to a certain extent. Food coloring is divided into two kinds of natural coloring and synthetic coloring. Synthetic food coloring is made from aniline dyes separated from coal tar. It has the characteristics of bright color, multiple hues, stable performance, strong tinting strength, easy color matching, convenient use and low cost. With the development of society and the improvement of people's living standards, more and more people have questioned whether the use of synthetic pigments in food will cause harm to human health. At the same time, a large number of research reports point out that almost all synthetic pigments cannot provide nutr...

Claims

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Application Information

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IPC IPC(8): C09B61/00
Inventor 倪海平唐茂林杨众唐严芳
Owner 威海市桢昊生物技术有限公司
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