Method for preparing clarified aftertaste-free purple sweet potato anthocyanin concentrated juice

A technology of purple sweet potato anthocyanin and concentrated juice, which is applied in the field of preparation of clarified purple sweet potato anthocyanin concentrated juice without aftertaste, can solve the problems of aftertaste, easy precipitation, high turbidity, etc., achieve low extraction temperature and shorten production The effect of period and strong flocculation ability

Active Publication Date: 2017-01-25
WUHAN GREEN FOOD BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is aimed at the high content of starch, pectin and cellulose in purple sweet potato, and the purple sweet potato anthocyanin concentrated juice product produced by the prior art cannot solve the problems of easy precipitation, high turbidity and aftertaste phenomenon in the later stage , provide a kind of preparation method of clarification non-aftertaste purple sweet potato anthocyanin concentrated juice

Method used

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  • Method for preparing clarified aftertaste-free purple sweet potato anthocyanin concentrated juice
  • Method for preparing clarified aftertaste-free purple sweet potato anthocyanin concentrated juice
  • Method for preparing clarified aftertaste-free purple sweet potato anthocyanin concentrated juice

Examples

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Embodiment 1

[0024] A preparation method of clarified and tasteless purple sweet potato anthocyanin concentrate juice includes the following steps:

[0025] (1) Preparation of crude purple sweet potato anthocyanin extract

[0026] Take 500g of purple sweet potato to remove the mud and wash, cut into 0.1-0.2cm thick slices, add 2.5 times the total mass of purple sweet potato, pH 3 citric acid aqueous solution, continue countercurrent extraction at 30 ℃ for 3 hours, then solid-liquid Separate to obtain a crude extract of purple sweet potato anthocyanin;

[0027] (2) Enzyme treatment to decompose macromolecular substances

[0028] Add 0.3% amylase and 0.6% cellulase of the total mass of the crude extract to the crude purple sweet potato anthocyanin extract, and fully react at 35°C for 1 hour to remove starch, cellulose and other macromolecular impurities. Stir every 15 minutes during this period; wherein the amylase and cellulase are acid-resistant enzymes, which can survive under the condition of p...

Embodiment 2

[0042] A preparation method of clarified and tasteless purple sweet potato anthocyanin concentrate juice includes the following steps:

[0043] (1) Preparation of crude purple sweet potato anthocyanin extract

[0044] Take 1000kg of purple sweet potato to remove the mud and wash, cut into 0.3-0.5cm size dice, add 4 times the total mass of purple sweet potato, pH 2.5 hydrochloric acid aqueous solution, continue countercurrent extraction at 20-40 ℃ for 6 hours, then solidify Liquid separation to obtain a crude extract of purple sweet potato anthocyanin;

[0045] (2) Enzyme treatment to decompose macromolecular substances

[0046] Add 0.6% amylase and 0.8% cellulase of the total mass of the crude extract to the crude purple sweet potato anthocyanin extract, and fully react at 40°C for 3 hours to remove starch, cellulose and other macromolecular impurities. Stir every 15 minutes during this period; wherein the amylase and cellulase are acid-resistant enzymes, which can survive under the ...

Embodiment 3

[0060] A preparation method of clarified and tasteless purple sweet potato anthocyanin concentrate juice includes the following steps:

[0061] (1) Preparation of crude purple sweet potato anthocyanin extract

[0062] Take 1500g purple sweet potato to remove the mud and wash, cut into 0.1-0.2cm thick slices, add 5 times the total mass of purple sweet potato, pH 5 citric acid aqueous solution, continue countercurrent extraction at 40 ℃ for 7 hours, then solid-liquid Separate to obtain a crude extract of purple sweet potato anthocyanin;

[0063] (2) Enzyme treatment to decompose macromolecular substances

[0064] Add 1.0% amylase and 0.3% cellulase of the total mass of the crude extract to the crude purple sweet potato anthocyanin extract, and fully react at 60°C for 4 hours to remove starch, cellulose and other macromolecular impurities. Stir every 20 minutes during this period; wherein the amylase and cellulase are acid-resistant enzymes, which can survive under the condition of pH 2...

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Abstract

The invention discloses a method for preparing clarified aftertaste-free purple sweet potato anthocyanin concentrated juice. The method comprises the following steps: (1) performing countercurrent extraction on purple sweet potato anthocyanin crude extract at a low temperature under acidic conditions; (2) adding amylase and cellulase into the purple sweet potato crude extract, and removing macromolecular impurities; (3) adding chitosan into reaction solution of the step (2), flocculating, standing at a low temperature for 12-48 hours, and performing diatomite filtration, thereby obtaining purple sweet potato anthocyanin clarified liquor; (4) allowing the purple sweet potato anthocyanin clarified liquor to pass through an ultrafiltration membrane with molecular weight of 5000-10000, and concentrating to the color value of E1%(1cm) 1-2A; (5) performing vacuum concentration on the ultrafiltrate, thereby obtaining the purple sweet potato anthocyanin concentrated juice with the color value of E<1>%(1cm) 10-15A, sugar degree of 60-75 and pH value of 2-4. According to the method disclosed by the invention, the anthocyanin extraction rate is high, the stability under the condition of the pH value of 2-4 is high, the solution is clarified and does not contain any precipitate, and the concentrated juice does not have any aftertaste when being stored for 6 months.

Description

Technical field [0001] The invention belongs to the technical field of natural pigment preparation, in particular to a preparation method of clarified and tasteless purple sweet potato anthocyanin concentrate juice. Background technique [0002] Anthocyanins are a class of compounds formed by the combination of anthocyanins and sugars through glycosidic bonds. They are widely present in the cell sap of plant flowers, fruits, stems, leaves and root organs, making them appear different colors from red, purple to blue. . Anthocyanins are flavonoids--a group of compounds that can appear red in a class of substances based on flavonoid cores. Because of its unique functionality, it is used to remove free radicals in the body, proliferate lutein, anti-tumor, anti-cancer, anti-inflammatory, inhibit lipid peroxidation and platelet aggregation, prevent diabetes, lose weight, protect eyesight, etc. As a natural pigment, anthocyanin is safe, non-toxic, and has many health functions on the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/42
CPCA23V2002/00A23V2200/044
Inventor 程含友马舒威
Owner WUHAN GREEN FOOD BIOLOGICAL ENG
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