Mulberry anthocyanin powder preparation process

A preparation process, anthocyanin technology, applied in the direction of sustainable manufacturing/processing, chemical industry, azo dyes, etc., can solve the problems of unsatisfactory purification effect, high energy consumption of organic solvents, large membrane pollution, etc., and achieve reduction The amount of sludge produced, the effect of improving the ultrafiltration effect and prolonging the service life of the membrane

Inactive Publication Date: 2017-08-18
HUZHOU ZHIWEI TECHNICAL SERVICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a preparation process of mulberry anthocyanin powder, which effectively overcomes the low extraction rate, unsatisfactory purification effect, large membrane pollution, and high energy consumption of organic solvents in the existing process of mulberry anthocyanin. problem, to realize the green, safe and efficient extraction of mulberry anthocyanin and mulberry anthocyanin powder, and save energy and man-hours

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation process for mulberry anthocyanin powder, comprising the following steps:

[0023] ①Ultrasonic-assisted enzymatic extraction: Under ultrasonic conditions (ultrasonic time 20min, ultrasonic power 70w, ultrasonic frequency 60KHz), first use the mixed enzyme of cellulase and pectinase to enzymolyze the mulberry fruit, the mixed enzyme contains cellulase and pectinase Pectinase is composed of a ratio of 1:0.7, and during enzymatic hydrolysis, the temperature is controlled at 60 ° C, and the pH is at 6; then it is extracted with a solution of hydrochloric acid with a mass fraction of 0.2 wt% formed by dissolving hydrochloric acid in deoxygenated water. Under the temperature of ℃, the solid-liquid ratio is controlled to be 1:3, and the enzymatically hydrolyzed mulberries are extracted three times, and the extracts are combined after each extraction for 3 hours to obtain anthocyanin extracts;

[0024] ②Flocculation and filtration: add polyferric sulfate to the abo...

Embodiment 2

[0030] A preparation process of mulberry anthocyanin powder, comprising the following steps:

[0031] ①Ultrasonic-assisted enzymatic extraction: Under ultrasonic conditions (ultrasonic time 30min, ultrasonic power 60w, ultrasonic frequency 50KHz), first use the mixed enzyme of cellulase and pectinase to enzymolyze the mulberry fruit, the mixed enzyme contains cellulase and pectinase Pectinase is composed of a ratio of 1:0.7, and during enzymolysis, the temperature is controlled at 50 ° C, and the pH is at 4; then it is extracted with a solution of hydrochloric acid with a mass fraction of 0.2 wt% formed by dissolving hydrochloric acid in deoxygenated water. Under the temperature of ℃, the solid-liquid ratio is controlled to be 1:6, and the enzymatically hydrolyzed mulberries are extracted 5 times, and the extracts are combined after each extraction for 3 hours to obtain anthocyanin extracts;

[0032] ②Flocculation and filtration: add polyferric sulfate to the above anthocyanin...

Embodiment 3

[0038] A preparation process of mulberry anthocyanin powder, comprising the following steps:

[0039] ①Ultrasonic-assisted enzymatic extraction: Under ultrasonic conditions (ultrasonic time 30min, ultrasonic power 70w, ultrasonic frequency 60KHz), first use the mixed enzyme of cellulase and pectinase to enzymolyze the mulberry fruit, the mixed enzyme contains cellulase and pectinase Pectinase is composed of a ratio of 1:0.8, and during enzymatic hydrolysis, the temperature is controlled at 60 ° C, and the pH is at 4; then it is extracted with a solution of hydrochloric acid with a mass fraction of 0.1 wt% formed by dissolving hydrochloric acid in deoxygenated water. Under the temperature of ℃, the solid-liquid ratio is controlled to be 1:6, and the enzymatically hydrolyzed mulberries are extracted 5 times, and the extracts are combined after each extraction for 2 hours to obtain anthocyanin extracts;

[0040] ② Flocculation and filtration: add polyferric sulfate to the above a...

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PUM

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Abstract

The invention discloses a mulberry anthocyanin powder preparation process. The process is characterized by comprising the steps that 1, ultrasonic-assisted enzyme method extraction; 2, flocculation filtration; 3, super filtration; 4, resin adsorption; 5, tubular nanofiltration membrane module system is adopted, and penetrating liquid and interception liquid are obtained, the separation of material liquids and elution solvents is achieved, and the material liquids are concentrated, and a concentrated liquid is obtained; 6, spray drying. By the mulberry anthocyanin powder preparation process, the various problems of low extraction ratio, undesirable purification effect, high membrane fouling, high organic solvent energy consumption and the like in mulberry anthocyanins in the available anthocyanin preparation process are effectively solved, the green, safe and efficient extraction of mulberry anthocyanins and mulberry anthocyanins powder is achieved, energy resources are saved and work hours are saved.

Description

technical field [0001] The invention relates to the field of natural medicine extraction, in particular to a preparation process of mulberry anthocyanin powder. Background technique [0002] With the enhancement of people's awareness of food safety, the safety of food coloring has been paid more and more attention. Natural pigments are increasingly favored by consumers as safe food pigments, and it is imperative to replace synthetic pigments with natural pigments. In addition to being a natural pigment, anthocyanins also have the ability to resist oxidation and capture oxygen free radicals, and can prevent the occurrence of certain diseases. They are a type of natural active substances with health care functions. The seventh most important nutrient after fats, carbohydrates, vitamins, and minerals. Mulberry (mulberry) has always been known as the "folk holy fruit", and is listed as "medicine and food homologous fruit" by the Ministry of Health, and is a better plant source...

Claims

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Application Information

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IPC IPC(8): C07D311/62C09B61/00
CPCC07D311/62C09B61/00Y02P20/10
Inventor 陈丽莎
Owner HUZHOU ZHIWEI TECHNICAL SERVICE CO LTD
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