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

Active Publication Date: 2014-11-05

TIANJIN UNIV OF COMMERCE

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AI-Extracted Technical Summary

Problems solved by technology

The by-products after extracting anthocyanins or starch also contain substances such as protein and cellulose, which have high edible value, but ...

Abstract

The invention discloses a method for synchronous production of anthocyanidin, starch, cellulose and protein by using purple sweet potato, in order to improve the utilization rate of purple sweet potato and reduce the production cost of purple sweet potato deep processing products. The method is as below: mixing fresh purple sweet potato with acid ethanol and crushing, and filtering to obtain filtrate residue and a filtrate; standing the filtrate, separating to obtain a supernatant and a precipitate of starch; mixing the filtrate residue with supernatant again, extracting purple sweet potato anthocyanin by using a microwave assisted acid ethanol method, and separating to obtain filter residue of a product rich in dietary fiber and an anthocyanin crude extracting solution; centrifuging the anthocyanin crude extracting solution, conducting decompression concentration on the supernatant to separate ethanol, cooling the concentrated solution to room temperature, and centrifuging to obtain a supernatant of anthocyanin extracting solution and a precipitate of a product rich in protein; and drying the supernatant to obtain the purple sweet potato anthocyanin. The method uses purple sweet potato as the raw material and conducts continuous production process for synchronous production of anthocyanin, starch, cellulose and protein products, and has the advantages of simple process and strong practicability.

Application Domain

Peptide preparation methodsFood preparation

Technology Topic

Protein proteinChemistry +8

Examples

Experimental program(3)

Example Embodiment

[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 pulverized to obtain a powdery substance. After testing, its cellulose content is 116.6mg/g, starch content is 751.03mg/g, protein content is 48.6mg/g, reducing sugar content is 19mg/g, and the cellulose yield is the cellulose content in fresh purple sweet potato (100g bright purple Potatoes contain 94.5% of cellulose (3.4g).

[0029] (3) Place the crude anthocyanin extract obtained in step (2) in a centrifuge, centrifuge at 4000r/min for 20min, concentrate the supernatant under reduced pressure at 50°C, separate the ethanol, and cool the concentrate to room temperature. Centrifuge at 4000r/min for 20min to obtain supernatant and precipitate. The obtained supernatant is an anthocyanin extract. The precipitate was freeze-dried to obtain a powdery powder. After testing, its protein content was 514.2 mg/g, starch content was 125.8 mg/g, reducing sugar content was 113.5 mg/g, polysaccharide content was 42.3 mg/g, and anthocyanin content was 5.5 mg/g. mg/g. The protein yield was 86% of the protein contained in fresh purple sweet potato (100g fresh purple sweet potato contained 2.19g of protein).

[0030] (4) Freeze-dry the supernatant obtained in step (3) to obtain anthocyanins from purple sweet potatoes. 90.5% of cyanidin (100g fresh purple potato contains 98mg anthocyanin).

Example Embodiment

[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 to obtain a powdery substance. After testing, the cellulose content is 117.4mg/g, the starch content is 756.3mg/g, the protein content is 47.5mg/g, and the reducing sugar content is 18mg/g. The yield of cellulose is 95% of the cellulose content in fresh purple sweet potato (100g of fresh purple sweet potato contains 3.4g of cellulose).

[0034] (3) Place the crude anthocyanin extract obtained in step (2) in a centrifuge for centrifugation, the resulting supernatant is concentrated under reduced pressure at 50°C, ethanol is separated, the concentrated solution is cooled to room temperature, and centrifuged at 4000r/min for 20min to obtain Supernatant and pellet. The obtained supernatant is an anthocyanin extract. The precipitate was freeze-dried to obtain a powdery powder. After testing, the protein content was 522.3mg/g, the starch content was 123.5mg/g, the reducing sugar content was 112.6mg/g, the polysaccharide content was 43.5mg/g, and the anthocyanin content was 5.9 mg/g. The protein yield was 87.5% of the protein contained in fresh purple sweet potato (100g fresh purple sweet potato contained 2.19g of protein).

[0035] (4) Spray-dry the supernatant obtained in step (3) to obtain anthocyanins from purple sweet potatoes. 91.7% of cyanidin (100g fresh purple potato contains 98mg anthocyanin).

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 obtain a powdery substance. After testing, its cellulose content is 117.11 mg/g, starch content is 761.03 mg/g, protein content is 50.48 mg/g, and reducing sugar content is 19.42 mg/g. The yield of cellulose is 95.2% of the cellulose content in fresh purple sweet potato (100g fresh purple sweet potato contains 3.4g of cellulose).

[0039] (3) Place the crude anthocyanin extract obtained in step (2) in a centrifuge for centrifugation, the resulting supernatant is concentrated under reduced pressure at 50°C, ethanol is separated, the concentrated solution is cooled to room temperature, and centrifuged at 4000r/min for 20min to obtain Supernatant and pellet. The obtained supernatant is an anthocyanin extract. The precipitate was freeze-dried to obtain a powdery powder. After testing, its protein content was 524.78 mg/g, its starch content was 129.38 mg/g, its reducing sugar content was 115.36 mg/g, its polysaccharide content was 44.32 mg/g, and its anthocyanin content was 6.08 ±0.02 mg/g. The protein yield was 87.9% of the protein contained in fresh purple sweet potato (100g fresh purple sweet potato contained 2.19g of protein).

[0040] (4) Freeze-dry the supernatant obtained in step (3) to obtain purple potato anthocyanins, the content of purple potato anthocyanins is 9.58 mg/g, and the extraction rate of anthocyanins in fresh purple potatoes 93.64% of anthocyanins (100g fresh purple sweet potato contains 98mg anthocyanins).

[0041] The method of the invention uses purple sweet potato as a raw material to simultaneously obtain products such as anthocyanin, starch, cellulose and protein through a continuous production process, improves the utilization rate of purple sweet potato, and reduces the production cost of deep-processed purple sweet potato.

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Classification and recommendation of technical efficacy words

increase profit
avoid wasting

Method for synchronous production of anthocyanidin, starch, cellulose and protein by using purple sweet potato

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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