Extraction process of purple sweet potato pigment

A purple sweet potato pigment and extraction process technology, which is applied in the field of purple sweet potato pigment extraction process, can solve the problems of troublesome purification process, low starch extraction rate, and time-consuming extraction process, so as to save the separation and recovery links and improve the utilization of raw materials efficiency and shorten the production cycle

Inactive Publication Date: 2015-03-18
QINGDAO PENGYUAN KANGHUA NATURAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Purple sweet potato pigment is a natural pigment, and its main component is crocetin, which has a maximum absorption peak at a wavelength of 440nm, contains many oxygen-containing groups, has weak lipophilicity and strong hydrophilicity, and has low solubility in petroleum ether. The solubility in alcohol and methanol is large, so an organic solvent is used as the extraction agent, but the extraction process is time-consuming, the amount of solvent required is large, and there are many impurities brought in, which brings a lot of trouble to the purification process. The obtained purple sweet potato pigment is pure Low
[0004] At present, in my country, the color rate of purple sweet potato pigment produced mainly by starch as raw material or sugary waste liquid and other mother liquors under normal pressure is low (generally less than 30,000 EBC units), which cannot meet the needs of downstream products.
In addition, when starch is used as raw material for production, starch is usually extracted from the raw material first (the extraction rate of starch is not high), and then chemical hydrolysis methods such as acid are used to obtain sugar liquid, which makes the process complicated, and chemical substances such as acid have harmful effects on equipment. Corrosive, high requirements on equipment, resulting in high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Add 30kg of cooked purple sweet potato into 7kg of ethanol aqueous solution with a temperature of 45°C and a content of 50%, add 4kg of Tween, heat to 55°C, stir for 45min, and prepare the slurry for later use; cool the above slurry to 70°C, wash with hydrochloric acid Adjust its pH=5-6, add 1:1 α-amylase and glucoamylase to react for 45 minutes; add 0.1kg of cellulase and 0.1kg of alkaline protease to the initial enzymatic hydrolysis of purple sweet potato slurry at pH=4 -6, 30°C, react for 8 hours, boil to inactivate the enzyme, add an appropriate amount of water, and stir evenly; control the operating pressure difference on both sides of the ultrafiltration membrane of the above hydrolyzate to 0.6Mpa for ultrasonic countercurrent extraction for 35 minutes, and filter to obtain Filtrate and filter residue, the filtrate passes through the microfiltration membrane with a membrane pore size of 0.3 microns, and the operating pressure difference on both sides of the microfi...

Embodiment 2

[0022] Add 30 kg of cooked purple sweet potatoes into 8 kg of ethanol aqueous solution with a temperature of 50°C and a content of 60%, add 5 kg of Tween, heat to 60°C, stir for 55 minutes, and prepare the slurry for later use; cool the above slurry to 80°C, wash with hydrochloric acid Adjust its pH=5-6, add 1:1 α-amylase and glucoamylase to react for 55 minutes; add cellulase and 0.5kg alkaline protease with a weight ratio of 0.5kg to the purple sweet potato slurry in the initial enzymolysis pH=4-6, 40°C, react for 9 hours, boil to inactivate the enzyme, add an appropriate amount of water, and stir evenly; control the operating pressure difference on both sides of the ultrafiltration membrane of the above hydrolyzate to 0.7Mpa and perform ultrasonic countercurrent extraction for 45 minutes to extract After filtering to obtain filtrate and filter residue, the filtrate passes through the microfiltration membrane with a membrane aperture of 0.5 micron, and the operating pressure ...

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Abstract

The invention discloses an extraction process of purple sweet potato pigment. The extraction process is characterized by comprising the following steps: (1) preparing purple sweet potato pulp; (2) carrying out enzymolysis; (3) carrying out hydrolysis; (4) carrying out filtration treatment; and (5) carrying out ammonification. According to the extraction process, the purple sweet potato is used as a raw material, so that the extraction process of starch is saved and the technological process is simplified; and moreover, the purple sweet potato contains natural pigment and is acid-resistant, salt-tolerant and good in stability. By using the technologies such as enzymolysis and ultrafiltration, the produced pigment is high in color index and good in stability. And the extraction process has the effects of shortening the production period and saving the cost, and belongs to green chemical processes and technologies.

Description

technical field [0001] The invention belongs to the field of food pigment extraction, in particular to a process for extracting purple sweet potato pigment. Background technique [0002] Pigment can also be called color scale, which is an index standard indicating the brightness of the display screen, which is what we call the color index. The color fullness and fineness of the display is determined by the color scale. The industry standards are 256 colors, 4096 colors, and 65536 colors. Many natural foods have their own color. These colors can promote people's appetite and increase the secretion of digestive juice, which is conducive to digestion and absorption, and is an important sensory indicator of food. However, natural food is easy to fade or change color during processing and preservation. In order to improve the color of food, people often add food coloring in the process of processing food to improve sensory properties. [0003] Now commonly used food coloring i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00
CPCC09B61/00
Inventor 于帅臧启志展亚倩李进超
Owner QINGDAO PENGYUAN KANGHUA NATURAL PROD
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