Processing method of capsanthin choke-preventing jelly

A processing method, the technology of capsicum, is applied in the functions of food ingredients, the separation/purification of carbonyl compounds, food ultrasonic treatment, etc. It can solve the problems of poor gel transparency, slightly yellowish, large dosage, etc., and achieve reduction Dosage, speed up the extraction process, good flavor

Inactive Publication Date: 2018-05-18
LIM KUM KEE FOODSTUFF CO LTD ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantage is that the gel is slightly less transparent and slightly yellow, and it needs a larger amount to form a thicker gel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing method of anti-choking jelly of capsicum, is characterized in that it is made up of following steps:

[0015] 1) Remove the stalk and seeds of the red pepper and crush it to 80 mesh, mix it with absolute ethanol at a material-to-liquid ratio of 1:10 (w / v), oscillate and shake well, and extract it by ultrasound at 60°C and 800W for 30 minutes. Extract 3 times, filter under reduced pressure, combine the extracts, concentrate, recover ethanol, dry the concentrate in a vacuum drying oven to constant weight, and obtain the crude capsanthin;

[0016] 2) Dissolve the crude capsanthin obtained in step 1 with water until the mass fraction is 15%, add 25% activated D101 to activate the macroporous resin, absorb for 5 hours, and then use 6 times the volume fraction of 90% ethanol as the analytical solvent for analysis Desorb, concentrate the resulting analysis solution, reclaim ethanol, and vacuum dry to obtain refined capsanthin;

[0017] 3) Add gelatin, gly...

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PUM

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Abstract

The invention relates to a processing method of capsanthin choke-preventing jelly. The processing method is characterized by comprising the following steps of mixing and blending highland barley beta-glucan with highland barley beta-glucan to obtain plural gel, so that the jelly melts when being put in mouths, is fine, smooth and soft in texture, and safe and can prevent choke. Capsanthin is extracted through ultrasonic waves, and then capsanthin is adsorbed by D-101 macroporous adsorptive resins, so that the color number is increased, the stability is improved, and the jelly is uniform and stable in color, is rich in appetite and can strengthen the health-care effects.

Description

technical field [0001] The invention relates to the field of jelly processing, and mainly relates to a processing method of capricornin anti-choking jelly. Background technique [0002] With the continuous development of toxicological research on food synthetic pigments, the safety of synthetic pigments as food additives has been widely concerned, so the development of natural pigments came into being. In addition to being used as a spicy seasoning, chili can also extract natural pigment capsanthin and capsaicin, which can be used as a food additive and has medicinal value, and extract health oil chili seed oil and natural antiseptic substances and anti-corrosion substances from chili seeds. oxidizing substances. Among them, capsanthin has a high color price, is safe and non-toxic, and has anti-cancer and cosmetic effects. At present, how to develop a highly operable capsanthin extraction and refining scheme is a big problem for researchers. There are also many domestic s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L29/238A23L29/281A23L29/30A23L33/105C07C45/78C07C45/79C07C49/573
CPCA23L21/10A23L29/238A23L29/284A23L29/37A23L33/105A23V2002/00C07C45/78C07C45/79A23V2200/3262A23V2200/15A23V2200/242A23V2200/228A23V2250/21A23V2250/5042A23V2250/5432A23V2250/6406A23V2300/14A23V2300/48C07C49/573
Inventor 林明传
Owner LIM KUM KEE FOODSTUFF CO LTD ANHUI
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