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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 pulverize...

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 ...

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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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.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural and sideline products, in particular to a method for synchronously producing products such as anthocyanins, starch, cellulose and protein by using purple sweet potatoes. Background technique [0002] Purple potato (English name Purple Potato) is also called black potato, and the potato meat is purple to dark purple. Purple sweet potato is rich in nutrition and has multiple special health functions. [0003] Studies have found that purple sweet potato is rich in anthocyanins, starch, protein, edible fiber, vitamins, trace elements, soluble non-oxidative substances and other nutrients. Regular consumption has the effects of weight loss, bodybuilding, fitness and cancer prevention. [0004] The study found that the starch content in fresh purple sweet potato is 24%, accounting for more than 70% of the dry matter. Purple sweet potato contains about 20% (dry basis) of protein,...

Claims

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Application Information

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IPC IPC(8): C08B30/00C07D311/62A23L1/308C07K1/14
Inventor 胡志和史光辉
Owner TIANJIN UNIV OF COMMERCE
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