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Method for improving stability of black rice pigment

A technology of black rice pigment and stability, applied in the field of natural pigments, can solve the problems of easily changing the natural color of black rice pigment, complicated operation of black rice pigment, poor long-term stability effect, etc., and achieves excellent application value and no pollution after post-processing. Environment, not easy to change the effect of fading

Active Publication Date: 2018-08-10
广州市威伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above-mentioned defects in the prior art, the technical problem to be solved by the present invention is that the existing method for improving the stability of black rice pigment is complex in operation, poor in repeatability, very easy to change the natural color of black rice pigment, and has poor long-term stability

Method used

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  • Method for improving stability of black rice pigment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Embodiment 1, prepare black rice pigment product

[0074] Take konjac glucomannan as a natural polysaccharide raw material, add it into 50% ethanol aqueous solution, and prepare a 15wt% konjac glucomannan solution;

[0075] The prepared konjac glucomannan solution is subjected to water bath treatment, the temperature is 40 ° C, the stirring speed is 150 r / min, the treatment is 30 min, then NaOH is added to adjust the pH to 11, and the treatment is further 30 min, and the deacetylated konjac glucomannan is obtained after the reaction is completed. The reaction solution;

[0076] The deacetylated konjac glucomannan reaction solution was repeatedly washed with 60%, 70%, and 90% ethanol aqueous solution to remove excess alkali, to pH 7, suction filtration, and volatilize alcohol (ie ethanol) in a fume hood , freeze-dried to obtain powdered deacetylated konjac glucomannan;

[0077] The deacetylated konjac glucomannan was formulated into a solution of 2 mg / mL;

[0078] The...

Embodiment 2

[0080] Example 2: Preparation of black rice pigment products

[0081] Take konjac glucomannan as a natural polysaccharide raw material, add it into 50% ethanol aqueous solution, and prepare a 15wt% konjac glucomannan solution;

[0082] The prepared konjac glucomannan solution is subjected to water bath treatment, the temperature is 40 ° C, the stirring speed is 150 r / min, the treatment is 30 min, then NaOH is added to adjust the pH to 11, and the treatment is further 30 min, and the deacetylated konjac glucomannan is obtained after the reaction is completed. The reaction solution;

[0083] The deacetylated konjac glucomannan reaction solution was repeatedly washed with 60%, 70%, and 90% ethanol aqueous solution to remove excess alkali, to pH 7, suction filtration, evaporated alcohol in a fume hood, freeze-dried, Obtain powdered deacetylated konjac glucomannan;

[0084] The deacetylated konjac glucomannan was formulated into a solution of 5 mg / mL;

[0085] The black rice pig...

Embodiment 3

[0087] Example 3: Preparation of black rice pigment products

[0088] Take konjac glucomannan as a natural polysaccharide raw material, add it into 50% ethanol aqueous solution, and prepare a 15wt% konjac glucomannan solution;

[0089] The prepared konjac glucomannan solution is subjected to water bath treatment, the temperature is 40 ° C, the stirring speed is 150 r / min, the treatment is 30 min, then NaOH is added to adjust the pH to 11, and the treatment is further 30 min, and the deacetylated konjac glucomannan is obtained after the reaction is completed. The reaction solution;

[0090] The deacetylated konjac glucomannan reaction solution was repeatedly washed with 60%, 70%, and 90% ethanol aqueous solution to remove excess alkali, to pH 7, suction filtration, evaporated alcohol in a fume hood, freeze-dried, Obtain powdered deacetylated konjac glucomannan;

[0091] The deacetylated konjac glucomannan was formulated into a solution of 10 mg / mL;

[0092] The black rice pi...

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Abstract

The invention discloses a method for improving the stability of black rice pigment. The method comprises the steps that deacetylation konjac glucomannan and black rice pigment are mixed according to acertain proportion to obtain a black rice pigment product, wherein in the black rice pigment product, the weight ratio of the deacetylation konjac glucomannan to the black rice pigment is (1:1)-(20:1). The method for improving the stability of the black rice pigment disclosed by the invention has the advantages that the stability of the black rice pigment is effectively improved; the black rice pigment is enabled to be natural and have full color and luster for a long time; the color fading cannot easily change; excellent application values are realized; the method is simple and convenient; the operation is easy; the safe and environment-friendly effects are achieved; the repeatability is high; the cost is low; the industrial expanded application is favorably realized.

Description

technical field [0001] The invention relates to the technical field of natural pigments, in particular to a method for improving the stability of black rice pigments. Background technique [0002] Black rice pigment is a water-soluble anthocyanin natural pigment extracted from the seed coat of black and purple rice. Its main anthocyanins include cyanidin-3-glucoside, cyanidin-3-5-diglucoside, geranium-3,5-diglucoside, paeoniflorin-3-glucoside, mallow pyruvate-3-glucoside. As a natural colorant, black rice pigment can be added to beverages, prepared wine, bread and other foods. At the same time, it also has strong biological activity, which can improve iron deficiency anemia, anti-cardiovascular disease, anti-oxidation, anti-inflammatory and anti-tumor. [0003] The stability of black rice pigment is easily affected by factors such as light, temperature, oxidant, pH, metal ions, etc. Its structure will be hydrolyzed or degraded, which will affect the stability of its color...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/10
Inventor 敬璞马真
Owner 广州市威伦食品有限公司