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Pitaya red pigment microcapsule preparation method

A technology of microcapsules and fruit red, which is applied in the directions of food forming, food ion exchange membrane method, food ingredients as color, etc., can solve problems such as poor stability of pitaya red pigment, and achieve easy large-scale industrial production, convenient transportation, Inexpensive effect

Pending Publication Date: 2019-10-25
GUANGDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved in the present invention is to overcome the defects and deficiencies of the poor stability of the existing pitaya red pigment, and provide a method that is simple, efficient and capable of improving the stability of the pitaya red pigment

Method used

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  • Pitaya red pigment microcapsule preparation method
  • Pitaya red pigment microcapsule preparation method
  • Pitaya red pigment microcapsule preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation of embodiment 1 dragon fruit red pigment

[0042] Take fresh dragon fruit, wash it, dry it, separate the peel and pulp, cut off the tip of the skin surface, remove the cyan skin, take the red meat and red skin of the dragon fruit, and mash it with a tissue grinder, with a material-to-liquid ratio of 1: 5. Add distilled water, 2000rad / min magnetic stirring for 30min; coarsely filter the material liquid obtained after stirring with gauze, discard the filter residue, and obtain the filtrate, and the filtrate is centrifuged at a speed of 6000rad / min for 10min, and the supernatant is taken, and then the supernatant is Centrifuge at 10,000 rad / min for 10 min to obtain the crude extract of pitaya red pigment, store it in a -20°C refrigerator, and prepare it for later use, which is pitaya red pigment.

Embodiment 2

[0043] The preparation of embodiment 2 pitaya red pigment microcapsules

[0044] Get 2g of maltodextrin and fully dissolve it in 10mL distilled water to obtain a wall material solution; then take 0.5g of the dragon fruit red pigment prepared in Example 1 and fully dissolve it in 100mL distilled water to obtain a core material solution; mix the wall material solution with The core material solution is mixed, and magnetically stirred at room temperature for 1.5h; at an inlet temperature of 150°C, an outlet temperature of 80°C, and an average dry air volume of 0.42m 3 / min, under the condition of the average delivery rate of peristaltic pump 6.7mL / min, the pitaya red pigment microcapsules can be obtained by drying in a spray dryer.

Embodiment 3

[0045] The preparation of embodiment 3 pitaya red pigment microcapsules

[0046] Take 1g of gelatin and 1g of soluble starch, and heat them at 70°C to fully dissolve them in 10mL of distilled water to obtain a wall material solution. After cooling, take 0.5g of the dragon fruit red pigment prepared in Example 1 and fully dissolve them in 100mL of distilled water to obtain For the core material solution, mix the wall material solution and the core material solution, and stir magnetically for 1.5 hours at room temperature; at an inlet temperature of 150°C, an outlet temperature of 80°C, and an average dry air volume of 0.42m 3 / min, under the condition of the average delivery rate of peristaltic pump 6.7mL / min, the pitaya red pigment microcapsules can be obtained by drying in a spray dryer.

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Abstract

The invention discloses a pitaya red pigment microcapsule preparation method. The method includes steps: S1, extracting pitaya red pigment from pitayas, and dissolving into water to obtain a core material solution; S2, dissolving a wall material into water to obtain a wall material solution; S3, mixing the core material solution with the wall material solution, stirring, and performing spray drying to obtain pitaya red pigment microcapsules. By microencapsulation of the pitaya red pigment, stability of the pitaya red pigment is greatly improved; further, the pitaya red pigment microcapsules are uniform in particle size, great in coloring effect and fluidity and convenient to transport and store and can be used as a food additive. In addition, the method is simple and low in cost, defects in use of the pitaya red pigment are overcome, easiness in large-scale industrial production is realized, and a promising application prospect in the field of food processing is achieved.

Description

technical field [0001] The invention belongs to the technical field of food additives. More specifically, it relates to a preparation method of dragon fruit red pigment microcapsules. Background technique [0002] In recent years, food coloring safety issues have been frequently exposed, and the use of synthetic coloring has been gradually restricted. The development and application of natural coloring has become a hot spot in many countries around the world. Pitaya peel and flesh of red-fleshed dragon fruit are rich in natural pigments, most of which are rose-purple in color. Florian C Stizing etc. reported the components and structure of dragon fruit, and the research results showed that the main component of the red pigment in dragon fruit is betaine. Betaines are vacuolar pigments that contain nitrogen in their structure and are water soluble, including red-purple betalains and yellow betaxanthins. Betaines are conjugated compounds of β-hydroxypropionic acid with cycl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/43A23L29/30A23L29/00A23P10/30A23L3/3544A23L3/3562
CPCA23L5/43A23L29/35A23L29/30A23L29/045A23P10/30A23L3/3544A23L3/3562A23V2002/00A23V2200/04A23V2250/21A23V2300/14A23V2300/34A23V2250/5114A23V2250/5432A23V2250/5118A23V2250/708
Inventor 丁金龙李霞张小辉周彩琴
Owner GUANGDONG UNIV OF TECH
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