Steady-state maize yellow pigment and preparation method thereof

A corn yellow pigment, stabilization technology, applied in chemical instruments and methods, food ingredients as colors, azo dyes, etc., can solve the problems of low yield, insufficient stability of corn yellow pigment, etc. The effect of overcoming solvent residues and reducing costs

Active Publication Date: 2020-07-31
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a method for preparing stable zeaxanthin, which solves the technical problems of insufficient stability and low yield of zeaxanthin prepared in the prior art

Method used

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  • Steady-state maize yellow pigment and preparation method thereof
  • Steady-state maize yellow pigment and preparation method thereof
  • Steady-state maize yellow pigment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A preparation method for stable zeaxanthin, comprising the following steps:

[0040] (1) Using corn yellow powder, a by-product of corn starch production, as raw material, wash the corn yellow powder twice with flowing purified water to wash away the starch granules mixed in it; after cleaning, put it in an oven and dry it moderately at 42°C until the corn The water content in the yellow powder is kept at 16%, that is, the corn yellow powder with moderate water content after washing away the starch granules is obtained.

[0041] Put the corn yellow powder obtained through the above treatment in a steam explosion machine, and use saturated water vapor for explosion treatment, adjust the steam explosion pressure to 1.22Mpa, and maintain the pressure for 48s. After the treatment time is reached, the material is decompressed instantly to complete Explosion to obtain maize yellow powder with loose structure pretreated by steam explosion.

[0042] The above-mentioned corn ye...

Embodiment 2

[0047] A preparation method for stable zeaxanthin, comprising the following steps:

[0048] (1) Use corn yellow powder, a by-product of corn starch production, as raw material, wash corn yellow powder with flowing purified water 3 times, and wash away the starch granules mixed in it; after cleaning, put it in an oven and dry it moderately at 45°C until the corn The water content in the yellow powder is kept at 17%, that is, the corn yellow powder with starch granules washed out and moderate water content is obtained.

[0049] Put the corn yellow powder obtained through the above treatment in a steam explosion machine, use saturated water vapor for explosion treatment, adjust the steam explosion pressure to 1.30Mpa, and maintain the pressure for 40s. After the treatment time is reached, the material is decompressed instantly to complete Explosion to obtain maize yellow powder with loose structure pretreated by steam explosion.

[0050] The above-mentioned maize yellow powder t...

Embodiment 3

[0055] A preparation method for stable zeaxanthin, comprising the following steps:

[0056] (1) Use corn yellow powder, a by-product of corn starch production, as raw material, wash the corn yellow powder 2 to 3 times with flowing purified water, and wash away the starch granules mixed therein; after cleaning, place it in an oven and dry it moderately at 41°C, Until the moisture content in the corn yellow powder is maintained at 15%, the corn yellow powder with the starch granules washed out and moderate water content is obtained.

[0057] Put the corn yellow powder obtained through the above treatment in a steam explosion machine, use saturated water vapor for explosion treatment, adjust the steam explosion pressure to 1.25Mpa, and maintain the pressure for 45s. After the treatment time is reached, the material is decompressed instantly to complete Explosion to obtain maize yellow powder with loose structure pretreated by steam explosion.

[0058] The above-mentioned corn ye...

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PUM

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Abstract

The invention provides a steady-state maize yellow pigment preparation method. The preparation method comprises the following steps: (1) removing starch from maize yellow powder, carrying out a steamexplosion treatment, extracting with alcohol, centrifuging, and collecting the supernatant to obtain a crude extract of maize yellow pigment; (2) carrying out membrane filtration and separation on thecrude extract of maize yellow pigment by using a membrane with a molecular weight cut-off of 3000Da, and collecting permeate to obtain a purified extract of maize yellow pigment; (3) evaporating andconcentrating the purified extract of maize yellow pigment to obtain a concentrate of maize yellow pigment; and (4) adding microporous starch into the concentrate of maize yellow pigment, uniformly mixing, drying, adding an water solution of gelatin and maltodextrin to obtain a mixed solution, adding ascorbyl palmitate, carrying out a homogeneous emulsification treatment to obtain a mixed emulsionof maize yellow pigment, and carrying out spray drying to obtain the microcapsule steady-state finished product of maize yellow pigment. The prepared maize yellow pigment is high in yield and good instability.

Description

technical field [0001] The invention relates to zeaxanthin, in particular to a stabilized zeaxanthin prepared from corn starch processing by-products; the invention also relates to a preparation method of the stabilized zeaxanthin. Background technique [0002] Food coloring is an important food additive, which is widely used in food production to improve food color. It can be divided into two types: natural coloring and synthetic coloring. [0003] Compared with natural pigments, although artificial synthetic pigments have the advantages of low cost, good stability, and convenient use, they cannot provide nutrition for the human body, and illegal use may even endanger human health. Modern studies have shown that many synthetic pigments that were once allowed to be used can cause leakage, carcinogenic, and mutagenic hazards to the human body. Therefore, more and more synthetic pigments are gradually banned in the food and pharmaceutical industries. [0004] Natural pigments...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00C09B67/54C09B67/02A23L5/44A23L33/105
CPCA23V2002/00A23L5/44A23L33/105C09B61/00C09B67/0096C09B67/0097A23V2200/04A23V2250/211A23V2250/5118A23V2250/5114A23V2250/5432A23V2200/30
Inventor 张雁邓媛元张名位马永轩郝娟廖娜魏振承唐小俊刘光李萍周鹏飞
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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