Prepn process of natural liquid blueberry pigment

A technology of natural pigment and blueberry fruit, which is applied in food preparation, natural dyes, chemical instruments and methods, etc., can solve the problem of not seeing blueberry fruit extracting natural pigment, etc.

Inactive Publication Date: 2007-06-06
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Blueberry fruit is blue-purple, which is a good natural pigment. At present, there are no reports about the use of blueberry fruit to extract natural pigments.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take the sorted blueberries, crush them, pump the blueberry pulp into a 5-ton hot and cold tank, heat it to 50°C, add 500ml of combined biological enzyme preparation, keep it warm for 60 minutes, and then use an instant sterilizer to raise the temperature to 85°C. Keep the temperature for 30 seconds, then lower the temperature to 25°C, pump it into a centrifuge and centrifuge to obtain 4.5 tons of blueberry juice, dissolve 1 kg of gelatin in 50 kg of water, add it to 4.5 tons of blueberry juice, and turn on the mixer for 5 minutes , after standing still for 5 hours, filter with diatomaceous earth filter. Then pump the blueberry juice into the temporary storage tank of SJZ1000-1000 falling film three-effect vacuum evaporator, so that the temperature of the evaporator is controlled at 80°C (first effect), 70°C (second effect), 60°C (three effect), The vacuum degree is controlled at 0.03 (first effect), 0.05 (second effect), and 0.08 (third effect). The outlet of the conce...

Embodiment 2

[0026] Take the sorted blueberries, crush them, pump the blueberry pulp into a 5-ton hot and cold tank, heat it to 50°C, add 500ml of combined biological enzyme preparation, keep it warm for 60 minutes, and then use an instant sterilizer to raise the temperature to 85°C. Keep the temperature for 30 seconds, then lower the temperature to 25° C., pump it into a centrifuge for centrifugation, and obtain 4.5 tons of blueberry juice. For the clarification of fruit juice, use 2 kg of silica gel, dilute it into 100 kg of water, stir it evenly, add it to 4.5 tons of blueberry juice, and then filter it for 8 hours, then pump the blueberry juice into the temporary storage tank of SJZ1000-1000 falling film three-effect vacuum evaporator In the process, the evaporator temperature is controlled at 80°C (first effect), 70°C (second effect), 60°C (three effect), and the vacuum degree is controlled at 0.03 (first effect), 0.05 (second effect), 0.08 (three effect) , the outlet of the concentra...

Embodiment 3

[0028]Take the sorted blueberries, crush them, pump the blueberry pulp into a 5-ton hot and cold tank, heat it to 50°C, add 500ml of combined biological enzyme preparation, keep it warm for 60 minutes, and then use an instant sterilizer to raise the temperature to 85°C. Keep the temperature for 30 seconds, then lower the temperature to 25°C, pump it into a centrifuge to make 4.5 tons of blueberry juice, dissolve 1 kg of gelatin in 10 kg of water, add it to 4.5 tons of blueberry juice, and turn on the mixer for 5 minutes , after standing still for 5 hours, filter with diatomaceous earth filter. Then pump the blueberry juice into the temporary storage tank of SJZ1000-1000 falling film three-effect vacuum evaporator, so that the temperature of the evaporator is controlled at 80°C (first effect), 70°C (second effect), 60°C (three effect), The vacuum degree is controlled at 0.03 (first effect), 0.05 (second effect), and 0.08 (third effect). The outlet of the concentrated juice is a...

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PUM

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Abstract

The present invention discloses preparation process of natural liquid blueberry pigment, and aims at providing natural pigment resource. By means of modern biological enzyme treating technology, crushed blueberry fruit is enzymolyzed with pectase, and through further clarification to obtain ideal chemically stable blueberry juice, filtering, concentrating, adding proper amount of protecting agent or soaking in alcohol, natural liquid blueberry pigment is prepared. The produced liquid pigment has high pigment content, natural color and rich nutrients, may be stored at room temperature for long term without color change, and is used widely in beverage, wine, fruit wine, candy, meat product, medicine and other fields.

Description

technical field [0001] The invention relates to the field of preparation of food coloring. It particularly relates to a method for processing natural blueberry food coloring by utilizing blueberry fruit. Background technique [0002] Blueberry fruit, scientific name Vaccinium uliginosum, also known as persimmon, belongs to the Azalea family. Blueberry is a wild deciduous shrub. It grows in the primeval forest of Daxing'an Mountains north of 52 degrees north latitude. The mature fruit is black and purple in color. Blueberry extract is rich in brass-like pigments and anthocyanins used as antioxidants, unknown enzymes and anti-cancer active substances, etc. The active substance "anthocyanin" rich in blueberries is an important element to maintain eye health and prevent vision loss. Its function is to protect the capillaries of the eyes, thereby promoting blood circulation, and at the same time, it has the ability to accelerate the regeneration of rhododendron. Blueberries are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09B61/00A23L1/275A23L5/43
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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