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Method for extracting food natural pigment from green plum pericarps

A technology of natural pigments and green plums, applied in the field of food additives, can solve the problems of odorous solvents, poor product quality, and solvent recovery, and achieve the effects of low cost, improved efficiency, and high food safety.

Inactive Publication Date: 2018-04-13
CHENDU NEW KELI CHEM SCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the problems of solvent recovery, poor product quality, low purity, peculiar smell and solvent residue in the currently widely used natural pigment extraction method, the present invention proposes a method for extracting food natural pigment from greengage peel, thereby effectively improving the extraction efficiency At the same time, the product quality is guaranteed and the cost is effectively reduced

Method used

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  • Method for extracting food natural pigment from green plum pericarps

Examples

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Comparison scheme
Effect test

Embodiment 1

[0031] A method for extracting food natural pigment from green plum peel, characterized in that the extraction method is:

[0032] (1) Take fresh greengage, wash it with water, separate the pulp from the peel, add the peel to the salt water, disperse it homogeneously and heat it in microwave, and add salt continuously until excessive salt precipitation occurs, then filter to remove the excess Granular table salt and large-grained peel residues are obtained to obtain the filtrate;

[0033] (2) Prepare a compound enzyme with an enzyme activity of 10,000 u / g with endoglucanase and polygalacturonate lyase at a mass ratio of 1:2, and mix the filtrate obtained in step (1) with the compound enzyme In general, add 50 grams of compound enzyme per ton of filtrate, keep at 60°C, place in a dark and humid environment, and perform enzymatic hydrolysis for 3 days to obtain green plum peel enzymatic hydrolyzate; the compound enzyme is composed of cellulase and pectinase;

[0034] (3) Cool t...

Embodiment 2

[0037]A method for extracting food natural pigment from green plum peel, characterized in that the extraction method is:

[0038] (1) Take fresh greengage, wash it with water, separate the pulp from the peel, add the peel to the salt water, disperse it homogeneously and heat it in microwave, and add salt continuously until excessive salt precipitation occurs, then filter to remove the excess Granular table salt and large-grained peel residues are obtained to obtain the filtrate;

[0039] (2) Prepare a compound enzyme with an enzyme activity of 20,000 u / g with exoglucanase and pectin lyase at a mass ratio of 1:1, mix the filtrate obtained in step (1) with the compound enzyme, and mix each Add 150 grams of compound enzyme to 1 ton of filtrate, keep it at 60°C, place it in a dark and humid environment, and perform enzymatic hydrolysis for 3 days to obtain greengage peel enzymatic solution; the compound enzyme is composed of cellulase and pectinase;

[0040] (3) Cool the enzymoly...

Embodiment 3

[0043] A method for extracting food natural pigment from green plum peel, characterized in that the extraction method is:

[0044] (1) Take fresh greengage, wash it with water, separate the pulp from the peel, add the peel to the salt water, disperse it homogeneously and heat it in microwave, and add salt continuously until excessive salt precipitation occurs, then filter to remove the excess Granular table salt and large-grained peel residues are obtained to obtain the filtrate;

[0045] (2) Mix xylanase and polygalacturonase at a mass ratio of 2:1 to prepare a compound enzyme with an enzyme activity of 10,000 u / g, mix the filtrate obtained in step (1) with the compound enzyme, and mix each Add 200 grams of compound enzyme to 1 ton of filtrate, keep at 60°C, place in a dark and humid environment, and perform enzymatic hydrolysis for 4 days to obtain green plum peel enzymatic hydrolysis solution; the compound enzyme is composed of cellulase and pectinase;

[0046] (3) Cool th...

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Abstract

The invention provides a method for extracting a food natural pigment from green plum pericarps. The method comprises the following steps: selecting and washing fresh green plums; heating the fresh green plums by adopting microwaves and dissolving into oversaturated table salt; adding a complex enzyme composed of cellulase and pectinase and carrying out enzymolysis; crystallizing and separating out at low temperature by adopting the dissolved table salt; then extracting the pigment by adopting an ultrasonic extraction manner. According to the method provided by the invention, the extraction efficiency and the extraction rate of the pigment are effectively improved and the pigment has extremely high food safety. The problems that a product produced by a traditional natural pigment extraction method has poor quality, low concentration, undesirable odor and residual solvent are overcome.

Description

technical field [0001] The invention relates to the field of food additives, in particular to the extraction of natural pigments, in particular to a method for extracting food natural pigments from greengage peel. Background technique [0002] Edible natural pigments refer to the general term for substances that are extracted from plants, animals or microorganisms and have the ability to color foods. It has high safety and nutritional value, and some have certain pharmacological effects. As countries around the world formulate laws and regulations, eliminate most toxic chemical synthetic pigments, and people's food safety requirements continue to increase, natural pigments have dyeing functions, as well as nutritional and health effects, and can endow food with many new functions. Faced with a broad market prospect, the extraction and preparation of natural pigments has become an important research topic in the field of food engineering today. [0003] Common extraction me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/54A23L5/43
CPCC09B61/00A23L5/43A23V2002/00C09B67/0096A23V2200/044
Inventor 陈庆司文彬
Owner CHENDU NEW KELI CHEM SCI CO LTD
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