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Method for preparing black rice anthocyanin particles through dry separation

A technology of cyanoside granules and black rice flowers, which is applied in the field of dry separation and preparation of black rice anthocyanin granules, which can solve the problems of loss of active ingredients such as dietary fiber of black rice, loss of active ingredients of black rice husk, and unguaranteed product quality. , to achieve the effect of being rich in phenolic acid and soluble dietary fiber, avoiding microwave heat generation, and short processing time

Active Publication Date: 2021-12-31
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply extracting anthocyanins will cause the loss of active ingredients such as black rice dietary fiber
The content of anthocyanins in mature black rice skins can reach 1.5% to 3.5%, and the content of dietary fiber can reach 30%, but at the same time, the fat content in black rice skins is high, and it is easily oxidized and rancid under the action of lipase, so it cannot be stored for a long time
Although there are many ways to prevent or delay the oxidative rancidity of fat in rice skin, including: superheated steam, microwave, ultra-high pressure and other treatments, all of which have certain inhibitory effects, but these will directly or indirectly cause black rice Loss of active ingredients in the skin, especially anthocyanins
In addition, in the process of storage, anthocyanins are also prone to degradation, so that the quality of its products cannot be guaranteed

Method used

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  • Method for preparing black rice anthocyanin particles through dry separation
  • Method for preparing black rice anthocyanin particles through dry separation
  • Method for preparing black rice anthocyanin particles through dry separation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1 Contents of anthocyanins and phenolic acids in black rice bark with different milling precisions

[0049] Take a certain amount of black rice and brown rice, use a rice polishing machine to grind the black rice skins accounting for 2%, 4%, 6%, 8%, and 10% of the mass of black rice, and pass through a 20-mesh sieve to obtain black rice with different grinding precision skin, the content of anthocyanin and phenolic acid was determined, and the content of phenolic acid monomer was determined by HPLC method.

[0050] The result is as figure 1 It was shown that with the increase of milling precision, the content of anthocyanins and total phenols per gram of black rice bark gradually decreased, especially when the milling precision increased from 6% to 8%, the rate of content decline was greater.

[0051] The content of monomeric phenols is shown in Table 1. Ferulic acid, p-coumaric acid and protocatechuic acid are the main phenolic acids in black rice bark, and th...

Embodiment 2

[0054] Example 2 Effects of Different Treatments on Black Rice Bark Acid Value and Anthocyanin Content

[0055] Get a certain amount of black rice and brown rice, use a rice polishing machine to grind black rice skins accounting for 6% of the quality of black rice, and pass through a 20-mesh sieve. The low-temperature continuous phase-change extraction equipment uses n-hexane at 50 °C to extract the defatted black rice skin obtained by degreasing for 1.5 hours; the black rice skin of the superheated steam treatment group is black rice skin, which is treated in an autoclave at 121 °C for 15 minutes, and dried at 50 °C until The moisture content is less than 5%, and the black rice skin has been obtained. The low-temperature continuous phase-change degreasing combined with microwave treatment group black rice skin is the low-temperature continuous phase-change degreasing group black rice skin, which is processed in a microwave oven, and the microwave-treated sample is dried at 50...

Embodiment 3

[0057] Example 3 Effects of different granulation embeddings on the storage stability of black rice bark anthocyanins

[0058] Take the above-mentioned low-temperature continuous phase-change degreasing combined with microwave-treated black rice skin superfine powder, add starch, β-cyclodextrin, citric acid and ascorbic acid to wet mix, sieve, and dry to obtain black rice anthocyanin granules, And the ungranulated black rice bark superfine powder was used as the control group, stored at room temperature for 6 months, and the retention rate of anthocyanins in the granules was determined.

[0059] The results are shown in Table 2, the ungranulated black rice bark has the lowest anthocyanin retention rate, and when any one of β-cyclodextrin, citric acid and ascorbic acid is missing, the anthocyanin retention rate is higher than that of the control group Less, when the addition amount of black rice skin superfine powder, starch, β-cyclodextrin, citric acid and ascorbic acid is 350...

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Abstract

The invention discloses a method for preparing black rice anthocyanin particles through dry separation. 2%-6% of the outermost layer of black rice is selected as a raw material, a low-temperature continuous phase change method is adopted for degreasing, the treatment time is short, the degreasing efficiency is high, oxidative rancidity of the black rice skin is reduced to the maximum extent, and anthocyanin is not damaged. Microwaves are in a pulse form, so that long-time microwave heat production is avoided. The degradation of anthocyanin is further reduced by adopting an embedding granulation mode. The series of technological processes are carried out at low temperature, and degradation of anthocyanin is reduced to the maximum extent while stabilization is achieved. The black rice anthocyanin particles prepared by the method have the characteristics of good dispersity, high anthocyanin content and strong stability, and are rich in phenolic acid, soluble dietary fibers, insoluble dietary fibers and the like. Technical support is further provided for wide application of black rice to to the fields of food, cosmetics, medical rehabilitation and the like and diversified production of high-added-value products.

Description

technical field [0001] The invention relates to the technical field of food processing. Specifically, the invention relates to a method for dry separation and preparation of black rice anthocyanin granules. Background technique [0002] Anthocyanin is a kind of flavonoid compound, which has various biological activities such as anti-oxidation, anti-inflammation, hypoglycemic and hypolipidemic. At present, the preparation of anthocyanins mostly adopts the method of organic solvent extraction, such as ethanol and acetone. However, anthocyanins have the characteristics of poor stability. During the extraction process, they have to be processed by various processes, and the extraction yield is low. And there is the problem that a large amount of organic solvents are used in the extraction process, and the utilization rate of raw materials is not high. [0003] Black rice (Oryza sativa L.) is an excellent special rice resource, rich in anthocyanins, dietary fiber and other act...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D311/62C09B61/00C09B67/42C09B67/54
CPCC07D311/62C09B61/00C09B67/0096C09B67/0095
Inventor 马勤张名位张瑞芬池建伟刘磊黄菲贾栩超赵东董丽红黄志坚余谦
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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