CN102127311B - Technique for producing deodorized cabbage red pigment - Google Patents
Technique for producing deodorized cabbage red pigment Download PDFInfo
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- CN102127311B CN102127311B CN2010106152599A CN201010615259A CN102127311B CN 102127311 B CN102127311 B CN 102127311B CN 2010106152599 A CN2010106152599 A CN 2010106152599A CN 201010615259 A CN201010615259 A CN 201010615259A CN 102127311 B CN102127311 B CN 102127311B
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- cabbage
- haematochrome
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- extraction
- red pigment
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of refinement of a food additive-natural pigment, and particularly relates to a technique for producing deodorized cabbage red pigment by using a special deodorizing resin and supercritical technology. The technique comprises the following steps: (1) raw material pretreatment: selecting fresh red cabbages, cleaning, trimming and shredding; (2) extraction: extracting by using a water solution of phosphoric acid as an extractant; (3) precipitation: merging the extracts, and standing at low temperature to precipitate; (4) filtration: filtering by using a diatomite filter; (5) resin treatment: adsorbing by using 2# deodorizing macroporous resin; (6) concentration: concentrating by using a film evaporator until the color number reaches 20 or so, thereby obtaining liquid cabbage red pigment; (7) supercritical refinement and deodorization: carrying out supercritical refinement and deodorization to obtain liquid deodorized cabbage red pigment; and (8) spray drying: adding a carrier to regulate the solid content, and carrying out spray drying to obtain the powdery deodorized cabbage red pigment. The refined pigment has the advantages of no peculiar taste and high color number, does not precipitate when being dissolved in water, and is suitable for industrialization development.
Description
Technical field
The invention belongs to foodstuff additive natural pigment field of refinement, particularly a kind of technique of utilizing special-purpose deodorization resin and supercritical technology production to de-taste cabbage haematochrome.
Background technology
Along with the raising of people's living standard, to Nutritive value of food, security etc., require also more and more higher.Anthocyanin class pigment is as a kind of tinting material of pure natural; not only there are the characteristics such as safe, bright in colour; and also have a lot of physiological functions, as remove free radical, anti-oxidant, reduce blood fat, prevention of arterial is atherosis, protect blood vessel endothelium, improve hypoferric anemia etc.Purple cabbage, grape, black rice etc. all contain a large amount of anthocyanogen, cabbage haematochrome selects purple cabbage is raw material, through extracting after concentrated and purified, obtain, because thering is the Cruciferae general character, in leaching process, purple cabbage mustard glucoside is degraded to sulfur-bearing or nitrogenous micromolecular compound, these compound molecules have special peculiar smell, have had a strong impact on the cabbage haematochrome application in food service industry at home and abroad.
Summary of the invention
In order to overcome the shortcoming of prior art, the invention provides the technique that a kind of production de-tastes cabbage haematochrome, gained is made with extra care the pigment free from extraneous odour, the look valency is high, water-soluble without precipitation, is applicable to industrialization development.
The present invention solves the technical scheme that its technical problem takes: comprise the following steps: (1), raw materials pretreatment: choose fresh purple cabbage, clean, finishing, then be cut into the 2-5mm dish slice standby; (2), extraction: make extraction agent with the phosphate aqueous solution of pH2-5, purple cabbage is 1 with the ratio of phosphate aqueous solution: 2-5, extraction temperature is 20-50 ℃, number of times is 2-3 time, at every turn the time is 1-2h; (3), precipitation: pump into setting tank after extraction liquid is merged, 5-8 ℃ of lower stand at low temperature precipitation; (4), filter: utilize kieselguhr filter to filter the supernatant liquor precipitated; (5), plastic resin treatment: gained cabbage red filtrate, by 2# deodorization macroporous resin adsorption, as resolving solvent, is resolved to cabbage haematochrome with 30-70% ethanol; (6), concentrated: as will to resolve gained cabbage haematochrome desorbed solution and utilize thin-film evaporator to be concentrated into look valency 20 left and right, and obtain the liquid cabbage haematochrome; (7), super critical refined de-tasting: utilize supercritical technology to make with extra care the liquid cabbage haematochrome and de-taste processing, obtain liquid and de-taste cabbage haematochrome; (8), spraying drying: liquid is de-tasted to cabbage haematochrome and add carrier adjusting solid content, carry out spraying drying, obtain the Powdered cabbage haematochrome that de-tastes.
The present invention has following advantages: (1), gained are made with extra care the pigment free from extraneous odour, the look valency is high, water-soluble without precipitation, are applicable to industrialization development; (2), look valency
524nm can be up to more than 85.
Embodiment
Embodiment mono-
(1), get 1000kg purple cabbage raw material, through cleaning, after finishing, be cut into the 3mm dish slice, in acidic aqueous solution, extract.Extraction liquid is: the phosphate aqueous solution of pH=3.0; Extraction temperature is 30 ℃; Solid-liquid ratio is 1: 3; Extraction time is: first pass 2 hours, second and third was all over 1 hour.(2), merge extraction liquid three times, at 6 ℃ of lower stand at low temperature precipitation 24h.(3), the supernatant liquor precipitated is filtered by kieselguhr filter.(4), resulting cabbage red filtrate is carried out to macroporous resin deodorization absorption, first washed and controlled dry, then utilize 40% alcohol to be resolved.Rate of adsorption is 1BV/h, washing speed 2BV/h, resolution speed 1BV/h.(5), use thin-film evaporator to be concentrated the cabbage red desorbed solution, obtain liquid cabbage haematochrome 8kg, unit look valency
524nm is 19.07.(6), by the liquid cabbage haematochrome, in extracting pressure, be 10Mpa, extraction temperature is 50 ℃, separation temperature is 40 ℃, extraction time is 4h, carries out refinement treatment under the condition that the CO2 flow is 200L/h, obtains liquid and de-tastes cabbage haematochrome.(7), liquid is de-tasted to the spray-dried powdery that obtains of cabbage haematochrome de-tastes cabbage haematochrome 1.74kg, detection unit look valency
524nm is 86.03.
Embodiment bis-
(1), get 2000kg purple cabbage raw material, through cleaning, after finishing, be cut into the 4mm dish slice, in acidic aqueous solution, extract.Extraction liquid is: the phosphoric acid aqueous solution of pH=3.5; Extraction temperature is 40 ℃; Solid-liquid ratio is 1: 4; Extraction time is: first pass 2 hours, second time 2 hours.(2), merge extraction fluid, at 7 ℃ of lower stand at low temperature precipitation 24h.(3), the supernatant liquor precipitated is filtered by kieselguhr filter.(4), resulting cabbage red filtrate is carried out to macroporous resin deodorization absorption, first washed and controlled post, then utilize 50% alcohol to be resolved.Rate of adsorption is 1BV/h, washing speed 2BV/h, resolution speed 1BV/h.(5), use thin-film evaporator to be concentrated the cabbage red desorbed solution, obtain liquid cabbage haematochrome 15.5kg, unit look valency
524nm is 20.2.(6), by the liquid cabbage haematochrome, in extracting pressure, be 20Mpa, extraction temperature is 55 ℃, separation temperature is 30 ℃, extraction time is 5h, carries out refinement treatment under the condition that the CO2 flow is 300L/h, obtains liquid and de-tastes cabbage haematochrome.(7), liquid is de-tasted to the spray-dried powdery that obtains of cabbage haematochrome de-tastes cabbage haematochrome 3.51kg, detection unit look valency
524nm is 88.37.
Claims (2)
1. a production de-tastes the technique of cabbage haematochrome, it is characterized in that: comprise the following steps: (1), raw materials pretreatment: choose fresh purple cabbage, clean, finishing, then be cut into the 2-5mm dish slice standby; (2), extraction: make extraction agent with the phosphate aqueous solution of pH3.5-5, purple cabbage is 1 with the ratio of phosphate aqueous solution: 2-5, extraction temperature is 40-50 ℃, number of times is 2-3 time, at every turn the time is 1-2h; (3), precipitation: pump into setting tank after extraction liquid is merged, 5-8 ℃ of lower stand at low temperature precipitation; (4), filter: utilize kieselguhr filter to filter the supernatant liquor precipitated; (5), plastic resin treatment: gained cabbage red filtrate, by 2# deodorization macroporous resin adsorption, as resolving solvent, is resolved to cabbage haematochrome with 30-70% ethanol; (6), concentrated: as will to resolve gained cabbage haematochrome desorbed solution and utilize thin-film evaporator to be concentrated into look valency 20, and obtain the liquid cabbage haematochrome; (7), super critical refined de-tasting: utilize supercritical technology to make with extra care the liquid cabbage haematochrome and de-taste processing, obtain liquid and de-taste cabbage haematochrome; (8), spraying drying: liquid is de-tasted to cabbage haematochrome and add carrier adjusting solid content, carry out spraying drying, obtain the Powdered cabbage haematochrome that de-tastes; In step (5), described 2# deodorization macroporous resin is HPD100, X-5 or LSA-20; In step (7), the extracting pressure of described super critical refined technology is 10Mpa, and extraction temperature is 50-60 ℃, and separation temperature is 20-40 ℃, and extraction time is 4-6h, and the flow of CO2 is 100-300L/h.
2. production according to claim 1 de-tastes the technique of cabbage haematochrome, it is characterized in that: in step (8), described carrier is maltodextrin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010106152599A CN102127311B (en) | 2010-12-22 | 2010-12-22 | Technique for producing deodorized cabbage red pigment |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010106152599A CN102127311B (en) | 2010-12-22 | 2010-12-22 | Technique for producing deodorized cabbage red pigment |
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| CN102127311A CN102127311A (en) | 2011-07-20 |
| CN102127311B true CN102127311B (en) | 2013-12-04 |
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| CN2010106152599A Active CN102127311B (en) | 2010-12-22 | 2010-12-22 | Technique for producing deodorized cabbage red pigment |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102585544B (en) * | 2011-12-23 | 2013-12-18 | 晨光生物科技集团股份有限公司 | Production method of deodorized red cabbage pigment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000290525A (en) * | 1999-04-05 | 2000-10-17 | T Hasegawa Co Ltd | Refining method of natural pigment |
| JP4154871B2 (en) * | 2001-07-10 | 2008-09-24 | 株式会社デンソーウェーブ | Bar code reading method and bar code reading apparatus |
| CN101445669A (en) * | 2008-12-23 | 2009-06-03 | 晨光天然色素集团有限公司 | Method for preparing cabbage red pigment from purple cabbage |
| CN101735643A (en) * | 2009-11-26 | 2010-06-16 | 晨光生物科技集团股份有限公司 | Method for removing peculiar smell of red cabbage |
| CN101781476A (en) * | 2010-03-29 | 2010-07-21 | 陕西科技大学 | Extraction method of red cabbage pigment |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61101560A (en) * | 1984-10-24 | 1986-05-20 | San Ei Chem Ind Ltd | Method for recovering red cabbage pigment |
| JP2821946B2 (en) * | 1990-10-18 | 1998-11-05 | 長谷川香料株式会社 | Purification method of anthocyanin dye |
| JP4084871B2 (en) * | 1997-02-10 | 2008-04-30 | 日農化学工業株式会社 | A method for improving the quality of pigment concentrate concentrates of anthocyanin-containing plants. |
-
2010
- 2010-12-22 CN CN2010106152599A patent/CN102127311B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000290525A (en) * | 1999-04-05 | 2000-10-17 | T Hasegawa Co Ltd | Refining method of natural pigment |
| JP4154871B2 (en) * | 2001-07-10 | 2008-09-24 | 株式会社デンソーウェーブ | Bar code reading method and bar code reading apparatus |
| CN101445669A (en) * | 2008-12-23 | 2009-06-03 | 晨光天然色素集团有限公司 | Method for preparing cabbage red pigment from purple cabbage |
| CN101735643A (en) * | 2009-11-26 | 2010-06-16 | 晨光生物科技集团股份有限公司 | Method for removing peculiar smell of red cabbage |
| CN101781476A (en) * | 2010-03-29 | 2010-07-21 | 陕西科技大学 | Extraction method of red cabbage pigment |
Non-Patent Citations (2)
| Title |
|---|
| 应用超临界技术脱出甘蓝红色素异味研究;袁红波等;《现代农业科技》;20100630(第12期);第321页3 结论与讨论 * |
| 袁红波等.应用超临界技术脱出甘蓝红色素异味研究.《现代农业科技》.2010,(第12期), |
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| CN102127311A (en) | 2011-07-20 |
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