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Method for producing natural brown pigment of chestnut case

A production method and a technique for chestnut shells are applied in the production field of natural brown pigment of chestnut shells, can solve the problems of large-scale industrial production without relevant reports and the like, and achieve the effects of low cost, strong stability and significant curative effect.

Inactive Publication Date: 2006-05-03
SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Shenyang Institute of Applied Ecology of the Chinese Academy of Sciences applied for the national invention patent 03133730.9 in 2003 in terms of pigment extraction. In the current domestic existing literature, more attention has been paid to the research on the performance and extraction process of chestnut shell pigments, but the large-scale scope There is no relevant report on the industrialized production so far, so the present invention has just stepped into a new level of industrialized production on the basis of a large number of experimental studies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Crush 500g of chestnut shells to a particle size of 3-5mm, sieve, remove the flocs by sieving, put it into an extraction tank, and extract it with 6L sodium hydroxide solution with a concentration of 0.03% by weight. The temperature is 85°C, the time is 3 hours, filter, remove the filter residue, the filtrate is concentrated under reduced pressure to 1 / 2 of the volume of the original liquid, settle, filter and separate, and the filtrate is spray-dried at 73°C to obtain the natural brown pigment of chestnut shells Product 40g.

Embodiment 2

[0016] Crush 500g of chestnut shells into a particle size of 3-5mm, sieve, remove the flocs by sieving, put it into the extraction tank, and extract it with 3L sodium carbonate solution with a weight concentration of 0.1%, and the extraction temperature is 70 ℃, time 2.5 hours, filter, remove the filter residue, the filtrate is concentrated under reduced pressure to 1 / 3 of the volume of the original solution, settle, filter and separate, and the filtrate is spray-dried at a temperature of 75 ℃ to obtain 42g of the natural brown pigment product of chestnut shell.

Embodiment 3

[0018] Crush 500g of chestnut shells into a particle size of 3-5mm, sieve, remove the flocs by sieving, put it into the extraction tank, and extract it with 4L sodium carbonate solution with a concentration of 0.05% by weight. at 75°C for 1.5 hours, filter, and retain the filtrate; use 18L (4 times the volume of alkali solution) sodium carbon solution to filter the filter residue, repeat leaching once, filter, combine the filtrates, and concentrate the filtrates under reduced pressure to 1% of the volume of the original solution. / 3, sedimentation, filtration and separation, and the filtrate is spray-dried at a temperature of 80° C. to obtain 45 g of the natural brown pigment product of chestnut shell.

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Abstract

The invention relates to the technique of natural edible pigment in the food additives, which in detail a method for producing natural chestnut shell brown pigment, breaking the chestnut shell, extracting with base solvent after removing the flocculus, filtering the extracting fluid, condensing the filtering fluid, depositing, separating, drying and getting the natural chestnut brown pigment. The invention is characterized by the high productivity, good product quality, strong stability, simple process, low cost, changing the disposal to useful things, which opens a new way of producing natural brown pigment for food industry and at the same the industrialized production of the pigment contributes a lot for protecting ecological environment and increasing social benefit.

Description

technical field [0001] The invention relates to the technology of natural edible pigment in food additives, in particular to a production method of natural brown pigment in chestnut shells. Background technique [0002] Pigment is an important factor that constitutes the sensory quality of food, and maintaining or imparting good color to food is an important issue in the food industry. The pigments include synthetic food pigments and natural food pigments. Chemically synthesized food pigments have bright color and good stability, but most synthetic food pigments are harmful to human health, and some have carcinogenic effects. The amount is getting less and less, and even banned; so all countries in the world are actively committed to the research and development of plant natural pigments, because natural pigments have no toxic side effects, have certain health and therapeutic effects on the human body, and are low in cost. As a food additive, it is favored by people, so see...

Claims

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Application Information

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IPC IPC(8): A23L5/40A23L25/00
Inventor 王力华杨柏珍韩桂云
Owner SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI
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