Method for synchronous production of anthocyanidin, starch, cellulose and protein by using purple sweet potato
A purple potato anthocyanin and anthocyanin technology, which is applied to the preparation method, chemical instrument and method, application and other directions of peptides, can solve the problems of increasing the cost of deep-processed products, reducing the utilization rate of purple potato, etc., so as to reduce production costs, Strong practicability and the effect of improving utilization
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[0026] Example 1
[0027] (1) Weigh 5 kg of purple sweet potato, mix it with acid ethanol (pH value 2) with a mass fraction of ethanol of 55% according to a solid-liquid ratio of 1:17, and crush it. Filter with double gauze and separate to obtain filter residue and filtrate. The filtrate was left to settle, and then the precipitate and the supernatant were separated to obtain the precipitate and the supernatant. The precipitate was dried at 40° C., and its starch content was detected to be 94.8%, and the yield was 73.2% of the total starch content of purple sweet potato (100 g of fresh purple sweet potato contained 24.45 g of starch).
[0028] (2) The supernatant obtained in step (1) was mixed again with the filter residue, the microwave power was 400w, the extraction temperature was 45°C, the extraction was performed for 4min, and then filtered and separated to obtain the filter residue and anthocyanin crude extract. The filter residue was air-dried at 95° C., and pulverize...
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[0031] Example 2
[0032] (1) Weigh 5 kg of purple sweet potato, mix it with acid ethanol (pH value 2) with a mass fraction of ethanol of 60% according to a solid-liquid ratio of 1:20, and crush it. Filter with double gauze and separate to obtain filter residue and filtrate. The filtrate was left to settle, and then the precipitate and the supernatant were separated to obtain the precipitate and the supernatant. The precipitate was dried at 40° C., and its starch content was detected to be 95.2%. The yield is 72.8% of the total starch content of purple sweet potato (100g of fresh purple sweet potato contains 24.45g of starch).
[0033] (2) The supernatant obtained in step (1) was mixed again with the filter residue, the microwave power was 400w, the extraction temperature was 50°C, the extraction was performed for 4 minutes, and then filtered and separated to obtain the filter residue and crude anthocyanin extract. The filter residue was air-dried at 95° C., and pulverized ...
Example Embodiment
[0036] Example 3
[0037] (1) Weigh 5 kg of purple sweet potato, mix it with acid ethanol (pH value 2) with a mass fraction of ethanol of 62% according to a solid-liquid ratio of 1:22, and crush it. Filter with double gauze and separate to obtain filter residue and filtrate. The filtrate was left to settle, and then the precipitate and the supernatant were separated to obtain the precipitate and the supernatant. The precipitate was dried at 40°C, and its starch content was detected to be 95.77%. The yield is 73.06% of the total starch content of purple sweet potato (100g of fresh purple sweet potato contains 24.45g of starch).
[0038](2) The supernatant obtained in step (1) was mixed again with the filter residue, the microwave power was 400w, the extraction temperature was 52°C, the extraction was performed for 4min, and then filtered and separated to obtain the filter residue and anthocyanin crude extract. The filter residue was air-dried at 95° C., and pulverized to obt...
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