CN100348127C - Method for producing natural brown pigment of chestnut case - Google Patents
Method for producing natural brown pigment of chestnut case Download PDFInfo
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- CN100348127C CN100348127C CNB200410050753XA CN200410050753A CN100348127C CN 100348127 C CN100348127 C CN 100348127C CN B200410050753X A CNB200410050753X A CN B200410050753XA CN 200410050753 A CN200410050753 A CN 200410050753A CN 100348127 C CN100348127 C CN 100348127C
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- brown pigment
- chestnut
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- pigment
- lixiviate
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Abstract
The present invention relates to the natural edible pigment technology in a food additive, particularly to a production method for natural brown pigment of a chestnut shell. The chestnut shell is leached by alkaline solution after crushed to remove floccule; leach liquor is filtered, and filter liquor is condensed, settled, separated and dried. Thereby, the natural brown pigment of the chestnut shell is obtained. The product obtained by the present invention has the advantages of high yield, high product quality, high stability, simple process and low cost. The wastes are changed into valuable, which opens up a new pathway of the pure natural brown pigment for the development of food industry. Simultaneously, the industrial production of the pigment makes contributions to ecological environment protection and the increment of social benefits.
Description
Technical field
The present invention relates to technique of natural edible pigment in the food additives, is a kind of production method of Brown Pigment in Chestnut Shells specifically.
Background technology
Pigment is a key factor that constitutes the food aesthetic quality, and keeping or giving the good color and luster of food is a major issue in the food industry.And pigment comprises synthetic food colors and natural food colour two large divisions, chemical synthesis food coloring lovely luster, good stability, but most synthetic food colors are unfavorable to human body health, some also has carcinogenesis, therefore, synthetic dyestuff is fewer and feweri as the consumption of food additives, even the use that is under an embargo; So countries in the world are all in the research and development of actively being devoted to the natural plant pigment, because having, natural colouring matter has no side effect, human body there is certain health care dietary function, and with low cost etc., as food additives, enjoy people to favor it, so seek and develop the natural food colour resource that has no side effect, especially have the natural food colour resource of certain curative effect of medication and health-care effect, have more important economic benefit and social benefit.
In numerous natural colouring matters, brown pigment occupies very consequence in food color.The brown black and white series that on color, belongs to, though it is not bright-coloured,, but in food color, be widely used, and its use amount in food is very big, but of less types, and common only have caramel, a cacao color, and the brown pigment that contains in the chestnut shell pigment is a kind of good stability, do not have toxic and side effect, even human body is had the certain curative effect of medication and the natural colouring matter of health-care effect, can be used as fair food additives.Chinese chestnut (Castaneamollssima) belongs to Fagaceae (fagaceae), abound with in China, and to be known as is world Chinese chestnut producing country that homemade Chinese chestnut accounts for global output 75%, and is annual to more than 40,000 ton of external outlet Chinese chestnut.The producing region distributes very wide at home, China North China, south China, southwest, the East China, as Hebei, Shandong, the Hunan, Hubei, Jiangxi, Fujian, ground such as Anhui, the Liaoning in northeast and each mountain resource such as Shaanxi of northwest are also very abundant, except section port, various products (as: Chinese chestnut can also will be processed into a large amount of Chinese chestnuts every year in China, Chinese chestnut does, Chinese chestnut paste, Chinese chestnut custard etc.) sell, the chestnut shell that abandons thus is countless, do not add utilization, very unfortunate, for making the leftover bits and pieces-chestnut shell resource after Chinese chestnut is processed, making it turns waste into wealth, extract natural brown pigment wherein, for a kind of new natural brown pigment resource has been opened up in the development of food industry again, universities and colleges of domestic a few family and R﹠D institution are all in the research of being engaged in this respect extraction and aspect of performance in succession at present.Shenyang Inst. of Applied Ecology, Chinese Academy of Sciences aspect the pigment extraction in 2003 to have declared national inventing patent 03133730.9, just pay attention to the research of chestnut shell pigment performance and extraction process aspect in the current domestic existing literature more, but up to the present the suitability for industrialized production to extensive scope does not also have relevant report, has stepped into a new step of suitability for industrialized production on the basis of a large amount of experimental studies so the present invention continues just.
Summary of the invention
The object of the present invention is to provide a kind of stability strong, safety non-toxic, the production method of the Brown Pigment in Chestnut Shells that technology is simple, cost is low.
To achieve these goals, the technical solution used in the present invention is:
Chestnut shell is pulverized, remove floccule after, use the aqueous slkali lixiviate, leaching liquor filters, filtrate concentrates, sedimentation, separation, drying promptly obtains Brown Pigment in Chestnut Shells.
The particle diameter that described chestnut shell is pulverized is 3～5mm, and the process of removing floccule can adopt sieves or selection by winnowing; Aqueous slkali can be NaOH and/or aqueous sodium carbonate, and its concentration expressed in percentage by weight is 0.03～0.1%, and use amount is the 6-12ml/g chestnut shell; Extraction temperature can be 70-90 ℃, and the time can be 1-3 hour; For improving yield, after leaching liquor filtered, its filter residue soaked dike with 4-8 times of aqueous slkali again, repeated lixiviate 2～3 times, merging filtrate; Described filtrate concentrates, and is the concentrate that it is evaporated to stoste volume 1/2-1/3; Drying can adopt spray-drying, and its temperature is 70～90 ℃.
The present invention has following advantage:
1. good product quality.Solubility is good in the water, and look liquid is limpid.
2. safety non-toxic, the natural green food additive with environmental protection characteristics.Chinese chestnut itself is exactly a natural food, and during the pigment production and processing except that making the solution lixiviate with edible alkali, each processing link does not have any chemical treating process, so the product that makes is tasteless, safety non-toxic and without any side effects to human body, it has certain bacteriostasis simultaneously, Escherichia coli, shigella dysenteriae and Penicillium notatum etc. all there are killing action, compare, have more significant curative effect with similar medicine.
3. stability is strong, is widely used in food processing industry.Light, this pigment of heat are all shown extremely strong stability, and its change color is little between PH4-14, illustrate that this product light resistance is good, has certain oxidation resistance, have higher heat endurance simultaneously, this be other natural colouring matters can not compare, simultaneously can be used for beverage, cold food, cake in the pH value environment widely again, it is painted in bakery product to suit especially, can demonstrate its unique advantages so be applied to food color series.
4. technology is simple, cost is low.Simple process steps of the present invention and operating condition can make suitability for industrialized production acceptant, and chestnut shell is that the discarded object source is very extensive simultaneously, and easily storage, extracts natural colouring matter with it, and cost is low, is the good approach of shaking off poverty and setting out on the road to prosperity in all producing regions.And the present invention's development that can make waste material turn to food industry opens up a kind of new natural brown pigment resource that has no side effect again, simultaneously again for preventing the pollution of the environment, preserves the ecological environment and makes unsurpassed contribution.
The specific embodiment
Embodiment 1
It is particle diameter 3～5mm that the 500g chestnut shell is pulverized, and sieves, after employing is sieved and removed floccule, it is dropped in the lixiviate jar, and with the 6L caustic lye of soda lixiviate of concentration expressed in percentage by weight 0.03%, extraction temperature is 85 ℃, 3 hours time, filter, remove filter residue, filtrate is through being evaporated to 1/2 of stoste volume, sedimentation, isolated by filtration, filtrate is carried out spray-drying under 73 ℃ of temperature, can obtain Brown Pigment in Chestnut Shells product 40g.
Embodiment 2
It is particle diameter 3～5mm that the 500g chestnut shell is pulverized, and sieves, after employing is sieved and removed floccule, it is dropped in the lixiviate jar, and with the 3L sodium carbonate liquor lixiviate of weight concentration 0.1%, extraction temperature is 70 ℃, 2.5 hours time, filter, remove filter residue, filtrate is through being evaporated to 1/3 of stoste volume, sedimentation, isolated by filtration, filtrate is carried out spray-drying under 75 ℃ of temperature, can obtain Brown Pigment in Chestnut Shells product 42g.
Embodiment 3
It is particle diameter 3～5mm that the 500g chestnut shell is pulverized, and sieves, and after employing is sieved and removed floccule, it is dropped in lixiviate jar, and with the 4L sodium carbonate liquor lixiviate of concentration expressed in percentage by weight 0.05%, extraction temperature is 75 ℃, 1.5 hours time, filters reservation filtrate; Filter residue is used 18L (4 times of aqueous slkali volumes) carbon sodium liquid again, repeat lixiviate 1 time, filter, merging filtrate, filtrate is through being evaporated to 1/3 of stoste volume, sedimentation, isolated by filtration, filtrate is carried out spray-drying under 80 ℃ of temperature, can obtain Brown Pigment in Chestnut Shells product 45g.
Embodiment 4
It is particle diameter 3～5mm that the 500g chestnut shell is pulverized, and sieves, and after the employing selection by winnowing is removed floccule, it is dropped in lixiviate jar, and with the 5.5L sodium hydroxide solution lixiviate of concentration expressed in percentage by weight 0.06%, extraction temperature is 78 ℃, 2 hours time, filters reservation filtrate; Filter residue is used 44L (8 times of aqueous slkali volumes) aqueous slkali lixiviate again, repeat lixiviate 1 time, filter, merging filtrate, filtrate is through being evaporated to 1/3 of stoste volume, sedimentation, isolated by filtration, filtrate is carried out spray-drying under 85 ℃ of temperature, can obtain Brown Pigment in Chestnut Shells product 45g.
Embodiment 5
It is particle diameter 3～5mm that the 500g chestnut shell is pulverized, sieve, after adopting selection by winnowing to remove floccule, it is dropped in the lixiviate jar, with the mixed liquor lixiviate (wherein the concentration expressed in percentage by weight of two kinds of aqueous slkalis respectively is 0.05%) of the 5L NaOH and the sodium carbonate of weight concentration 0.1%, extraction temperature is 80 ℃, 1 hour time, filter, keep filtrate; Filter residue is used 30L (6 times of aqueous slkali volumes) aqueous slkali lixiviate again, repeat lixiviate 2 times by above-mentioned steps, filter, merging filtrate, filtrate is through being evaporated to 1/2 of stoste volume, sedimentation, isolated by filtration, filtrate is carried out spray-drying under 88 ℃ of temperature, can obtain Brown Pigment in Chestnut Shells product 50g.
Claims (7)
1. the production method of a Brown Pigment in Chestnut Shells is characterized in that: chestnut shell is pulverized, remove floccule after, use the aqueous slkali lixiviate, leaching liquor filters, filtrate concentrates, sedimentation, separation, drying promptly obtains Brown Pigment in Chestnut Shells.
2. according to the production method of the described Brown Pigment in Chestnut Shells of claim 1, it is characterized in that: the particle diameter that described chestnut shell is pulverized is 3～5mm, and the process of removing floccule is to adopt to sieve or selection by winnowing.
3. according to the production method of the described Brown Pigment in Chestnut Shells of claim 1, it is characterized in that: described aqueous slkali is NaOH and/or aqueous sodium carbonate, and its concentration expressed in percentage by weight is 0.03～0.1%, and use amount is the 6-12ml/g chestnut shell.
4. according to the production method of the described Brown Pigment in Chestnut Shells of claim 1, it is characterized in that: described lixiviate, its temperature are 70-90 ℃, and the time is 1-3 hour.
5. according to the production method of the described Brown Pigment in Chestnut Shells of claim 1, it is characterized in that: after described leaching liquor filtered, its filter residue soaked dike with 4-8 times of aqueous slkali again, repeated lixiviate 2～3 times, merging filtrate.
6. according to the production method of the described Brown Pigment in Chestnut Shells of claim 1, it is characterized in that: described filtrate concentrates, and is the concentrate that it is evaporated to stoste volume 1/2-1/3.
7. according to the production method of the described Brown Pigment in Chestnut Shells of claim 1, it is characterized in that: described drying is a spray-drying, and its temperature is 70～90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410050753XA CN100348127C (en) | 2004-10-29 | 2004-10-29 | Method for producing natural brown pigment of chestnut case |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410050753XA CN100348127C (en) | 2004-10-29 | 2004-10-29 | Method for producing natural brown pigment of chestnut case |
Publications (2)
| Publication Number | Publication Date |
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| CN1765206A CN1765206A (en) | 2006-05-03 |
| CN100348127C true CN100348127C (en) | 2007-11-14 |
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| CNB200410050753XA Expired - Fee Related CN100348127C (en) | 2004-10-29 | 2004-10-29 | Method for producing natural brown pigment of chestnut case |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601465B (en) * | 2009-03-27 | 2012-09-19 | 新疆农业大学 | Method for extracting pigment from walnut epicarp |
| CN102115611B (en) * | 2010-01-04 | 2013-07-10 | 中国科学院过程工程研究所 | Method for performing steam explosion on chestnut hulls and coproducing pigment, tanning extract and active carbon |
| CN102757663B (en) * | 2011-04-26 | 2013-11-27 | 中国科学院沈阳应用生态研究所 | Chestnut shell pigment grading method |
| CN107652709A (en) * | 2017-11-01 | 2018-02-02 | 李斌 | A kind of Preparation method and use of chestnut bud brown pigment |
| NL2022270B1 (en) * | 2018-12-20 | 2020-07-15 | Sanluc Int Nv | Coloring additive |
| CN113527905B (en) * | 2021-06-24 | 2022-07-29 | 华中农业大学 | Method for extracting chestnut shell brown pigment from chestnut shells and application of chestnut shells brown pigment in hair dye |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1023755C (en) * | 1988-08-03 | 1994-02-16 | 山东农业大学 | Method for producing canned syrup Chinese chestnut |
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2004
- 2004-10-29 CN CNB200410050753XA patent/CN100348127C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1023755C (en) * | 1988-08-03 | 1994-02-16 | 山东农业大学 | Method for producing canned syrup Chinese chestnut |
Non-Patent Citations (3)
| Title |
|---|
| 板栗壳天然棕色素的提取技术 吴雪辉.中小企业科技，第2002卷第12期 2002 * |
| 板栗壳棕色素的提取及理化性质研究 段蕊，张俊杰.淮海工学院学报，第1998卷第2期 1998 * |
| 板栗壳色素的提取及其稳定性研究 孟宪昌 等.河北化工，第2002卷第1期 2002 * |
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