Dynamic gradient embedding method for purple corn cob anthocyanin

Abstract

The present invention provides a dynamic gradient embedding method for purple corn cob anthocyanin. The embedding method takes octenyl succinic anhydride modified acacia, dextrin and hydroxypropyl beta-cyclodextrin as a wall material, and takes macropore resin purified purple corn cob anthocyanin through a water extraction method as a cob material. In order to improve the embedding efficiency, the embedding yield and the storage stability of the anthocyanin, the method provided by the present invention adopts a dynamic gradient embedding method to control wall material concentrations from low to high, thus achieving embedding of the anthocyanin for many times. Through measurement, the embedding efficiency of the purple corn cob anthocyanin microcapsules reaches 94-99%, and the embedding yield of the same reaches 92-96%. Compared to an embedding method with an equal concentration in the whole course, the embedding efficiency is improved by 20-35%, and the embedding yield is improved by 25-40%. After 60-70 hours at room temperature in daylight, the preservation rate of the gradient embedded purple corn cob anthocyanin can reach 90% or above, and the light stable time of the same is shortened by 500-600% compared with equal concentration embedding method in the whole course.

Description

technical field [0001] The invention relates to the technical field of deep processing of grains, in particular to a method for embedding purple corncob anthocyanins, in particular to a dynamic gradient embedding method to improve the embedding efficiency, embedding yield and storage of purple corncob anthocyanins stability. Background technique [0002] Anthocyanins are widely distributed, and it is known that there are more than 600 kinds of anthocyanins in nature. Anthocyanins have a higher antioxidant capacity than common antioxidants such as vitamin C and vitamin E, and have strong abilities to scavenge free radicals, antibacterial, anti-inflammatory and inhibit the growth of cancer cells. Anthocyanins can also be used as natural food additives for cooling Coloring of foods such as beverages, jellies, and candies. Therefore, it has attracted widespread attention from scholars in the fields of food, cosmetics, nutrition and pharmacy. [0003] At present, the researche...

AI Technical Summary

Problems solved by technology

[0007] As a class of functional substances, anthocyanins have poor stability and are sensitive to factors such as light, heat and pH, which limits their application in industry. Therefore, the research on the stability of anthocyanins has become a research hotspot in the field of anthocyanins.

As disclosed in some of the above-mentioned patent documents, the method of using co-coloring agents or embedding is currently a common method for improving the stability of anthocyanins. Among them, the embedding method is the most common, but none of the above-mentioned patent documents examines the use of gradient concentrations for multiple embedding. The impact on anthocyanin embedding efficiency, embedding yield, and anthocyanin stability has not been disclosed. The anthocyanin gradient embedding method is not disclosed; in addition, the commonly used high concentration of gum arabic increases the cost of raw materials significantly; moreover, spray drying It is necessary to control the concentration of the feed liquid or add an anti-caking agent to avoid the problem of caking, and the process is complicated

[0008] In terms of anthocyanin embedding technology, at present, most of the patent documents published in China focus on blackberry, blueberry, purple sweet potato, etc., and there is no patent document on purple corncob embedding