Continuous static degumming method of red chili extract
A degumming method and technology of red capsaicin, applied in chemical instruments and methods, azo dyes, organic dyes, etc., can solve the problems of long standing time and poor appearance of capsicum red pigment, and reduce the viscosity of materials and shorten the combination Time, the effect of increasing productivity
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Embodiment 1
[0025] Ⅰ. Material preparation: prepare 5% brine in advance, and raise the temperature to 40-48°C, prepare the prepared red capsaicin raw material at 35-45°C in 1.2m 3 The flow rate of / h is pretreated by homogenizer;
[0026] Ⅱ. Mixing: Fully mix the heated brine and pretreated red capsicum;
[0027] Ⅲ. Separation: a. Pour the fully mixed mixture into the continuous static separator. After the mixture of red capsaicin and brine in the static separator is filled, stop feeding the liquid and let the mixture stand for 2 hours; b After the completion of static stratification, start to continuously feed liquid, and control the liquid feed flow to 1.6m 3 / h, control the mixed liquid to enter the liquid from the middle of the continuous static separator, the liquid inlet is located in the layered area, and the residence time of the mixed liquid in the continuous static separator is 2 hours; c The above process should ensure that the temperature of the separator is always stable At...
Embodiment 2
[0033] Ⅰ. Material preparation: prepare 5% brine in advance, and raise the temperature to 40-48°C, prepare the prepared 35-45°C red capsaicin raw material in 2.7m 3 The flow rate of / h is pretreated by homogenizer;
[0034] Ⅱ. Mixing: Fully mix the heated brine and pretreated red capsicum;
[0035] Ⅲ. Separation: a. Pour the fully mixed mixture into the continuous static separator. After the mixture of red capsaicin and brine in the static separator is filled, stop feeding the liquid, and let the mixture stand for 3 hours; b After the static stratification is completed, the liquid is continuously fed, and the liquid flow is controlled to be 3.6m 3 / h, control the mixed liquid to enter the liquid from the middle of the continuous static separator, the liquid inlet is located in the stratified area, and the residence time of the mixed liquid in the continuous static separator is 3 hours; c The above process should ensure that the temperature of the separator is always stable A...
Embodiment 3
[0039] Ⅰ. Material preparation: prepare 5% brine in advance, and heat up to 40-48°C, and prepare red capsaicin raw materials at 35-45°C in 2.0m 3 The flow rate of / h is pretreated by homogenizer;
[0040] Ⅱ. Mixing: Fully mix the heated brine and pretreated red capsicum;
[0041] Ⅲ. Separation: a. Pour the fully mixed mixture into the continuous static separator. After the mixture of red capsaicin and brine in the static separator is filled, stop feeding the liquid, and let the mixture stand for 2.5 hours; b After the completion of static stratification, start to continuously feed liquid, and control the liquid feed flow to 2.6m 3 / h, control the mixed liquid to enter the liquid from the middle of the continuous static separator, the liquid inlet is located in the stratified area, and the residence time of the mixed liquid in the continuous static separator is 2.5 hours; c The above process should ensure that the temperature of the separator is always stable At 45°C; d The u...
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