CN103642269A - Process for extracting paprika red pigment through enzymolysis - Google Patents
Process for extracting paprika red pigment through enzymolysis Download PDFInfo
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- CN103642269A CN103642269A CN201310734575.1A CN201310734575A CN103642269A CN 103642269 A CN103642269 A CN 103642269A CN 201310734575 A CN201310734575 A CN 201310734575A CN 103642269 A CN103642269 A CN 103642269A
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- capsanthin
- enzymolysis
- salt solution
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- red pigment
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention discloses a process for extracting paprika red pigment through enzymolysis, belonging to the technical field of pepper deep processing. The process comprises the following steps: adding a mixed enzyme in pepper granules to decompose various components, extracting a paprika red pigment crude product through extraction of saline, and then separating impurities through a drum centrifugal machine to obtain the paprika red pigment finished product.
Description
Technical field
The invention belongs to processing of farm products field, particularly capsicum deep processing and field of plant extraction.
Background technology
Capsicum, as a kind of general painted, seasoning plant in food, is having application space widely, especially aspect food color, has a high potential especially.Yet, as the production of capsanthin, be all application organic solvent extraction, through operations such as precipitating, distill, be concentrated, refining, complete.Through this series of operation, not only increased cost, also destroyed part composition simultaneously, more furthermore in production process, the use of organic solvent is with harm and dangerous, and institute is so that the economic benefit of capsanthin and social benefit reduction.
Summary of the invention
For overcoming above-mentioned prior art deficiency, the invention discloses the technique of enzymolysis and extraction capsanthin, in capsicum particle, add zymin, under the condition of environmental protection, decompose various compositions, with physical method, extract capsanthin.
The technical solution adopted in the present invention is after Capsicum crushing is granulated, be dropped in reactor, then proportionally (weight ratio) 1:1:3 adds the mixed enzyme of beta-glucosidase, amylase, polygalacturonase, and then the emptying 40-45 degree Celsius that is warming up to of negative pressure, is incubated 12 hours.Then add salt solution, brine concentration is 2 ‰-6 ‰, according to particle: salt solution (solid-liquid ratio) 1:8 adds salt solution to be fully uniformly mixed, be warmed up to 90-95 degree Celsius, insulation 2-4 hour, isolates lower floor and middle level after cooling, and the upper strata of staying in reactor is capsanthin crude product.Capsanthin crude product process drum centrifuge, 4500 revs/min of rotating speeds, after separation, lower floor discharges, and the upper strata staying is capsanthin finished product.
The invention has the beneficial effects as follows whole leaching process, is to extract with physical method, does not contain any poisonous and hazardous solvent or composition.First use mixed enzyme, then aquation is extracted various compositions, through whizzer purifying capsanthin, has greatly improved added value of product.
Embodiment
Embodiment 1, after 2000kg Yidu Capsicum crushing is granulated, is dropped in reactor, then the mixed enzyme 50kg that adds 2.5 ‰ beta-glucosidase, amylase, polygalacturonase, its ratio (weight ratio) is 1:1:3, then negative pressure is emptying, be warming up to 40 degrees Celsius, be incubated 12 hours.
In reactor, add salt solution, brine concentration is 2 ‰, according to particle: after salt solution (solid-liquid ratio) 1:8 adds salt solution 16000kg to be fully uniformly mixed, be warmed up to 90 degrees Celsius, be incubated 2 hours, after cooling, isolate lower floor and middle level, the upper strata of staying in reactor is capsanthin crude product, meter 105kg.
Capsanthin crude product is through drum centrifuge, and after 4500 revs/min of separation of rotating speed, lower floor discharges, and obtains upper strata capsanthin finished product 97.7kg.
Embodiment 2, and Xinjiang pimento 2000kg is pulverized after granulation, are dropped in reactor, then the mixed enzyme 90kg that adds 4.5 ‰ beta-glucosidase, amylase, polygalacturonase, its ratio (weight ratio) is 1:1:3, then negative pressure is emptying, heat up 45 degrees Celsius, be incubated 15 hours.
In reactor, add salt solution, brine concentration is 6 ‰, according to particle: salt solution (solid-liquid ratio) 1:8 adds salt solution 16000kg to be fully uniformly mixed, be warmed up to 95 degrees Celsius, be incubated 4 hours, isolate lower floor and middle level after cooling, obtain upper strata capsanthin crude product 121kg.
Capsanthin crude product is through drum centrifuge, and after 4500 revs/min of separation of rotating speed, lower floor discharges, and obtains upper strata capsanthin finished product 98.6kg.
Embodiment 3, and quintar capsicum 2000kg is pulverized after granulation, are dropped in reactor, then the mixed enzyme 60kg that adds 3% beta-glucosidase, amylase, polygalacturonase, its ratio (weight ratio) is 1:1:3, then negative pressure is emptying, be warming up to 40 degrees Celsius, be incubated 12 hours.
In reactor, add salt solution, brine concentration is 5 ‰, according to particle: salt solution (solid-liquid ratio) 1:8 adds salt solution 16000kg to be fully uniformly mixed, be warmed up to 92 degrees Celsius, be incubated 3 hours, isolate lower floor and middle level after cooling, obtain upper strata capsanthin crude product 114kg.
Capsanthin crude product is through drum centrifuge, and after 4500 revs/min of separation of rotating speed, lower floor discharges, and obtains upper strata capsanthin finished product 98.1kg.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace or improvement etc., within all should being included in protection scope of the present invention.
Claims (3)
1. the technique of enzymolysis and extraction capsanthin, after it is characterized in that Capsicum crushing to granulate, be dropped in reactor, then add the mixed enzyme of 2.5 ‰-4.5 ‰ beta-glucosidase, amylase, polygalacturonase, its ratio (weight ratio) is 1:1:3, then negative pressure is emptying, is warming up to 40-45 degree Celsius, insulation 12-15 hour.
2. the technique of enzymolysis and extraction capsanthin according to claim 1, it is characterized in that adding salt solution in described reactor, brine concentration is 2 ‰-6 ‰, according to particle: salt solution (solid-liquid ratio) 1:8 adds salt solution to be fully uniformly mixed, be warming up to 90-95 degree Celsius, insulation 2-4 hour, isolates lower floor and middle level after cooling, and the upper strata of staying in reactor is capsanthin crude product.
3. the technique of enzymolysis and extraction capsanthin according to claim 2, is characterized in that described capsanthin crude product is through drum centrifuge, and rotating speed is 4500 revs/min, and after separation, lower floor discharges, and upper strata is capsanthin finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310734575.1A CN103642269A (en) | 2013-12-27 | 2013-12-27 | Process for extracting paprika red pigment through enzymolysis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310734575.1A CN103642269A (en) | 2013-12-27 | 2013-12-27 | Process for extracting paprika red pigment through enzymolysis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103642269A true CN103642269A (en) | 2014-03-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310734575.1A Pending CN103642269A (en) | 2013-12-27 | 2013-12-27 | Process for extracting paprika red pigment through enzymolysis |
Country Status (1)
| Country | Link |
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| CN (1) | CN103642269A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109111758A (en) * | 2018-10-11 | 2019-01-01 | 许昌学院 | A kind of method that lipase-catalyzed solution ester improves capsanthin color value |
| CN113583471A (en) * | 2021-09-17 | 2021-11-02 | 云南博瑞生物科技有限公司 | Method for industrially producing high-quality capsanthin |
| CN115251346A (en) * | 2022-08-10 | 2022-11-01 | 广汉市迈德乐食品有限公司 | Enzymolysis hotpot condiment and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103073915A (en) * | 2013-02-07 | 2013-05-01 | 湖南威嘉生物科技有限公司 | Process for extracting and separating capsanthin and capsaicin by using biological enzyme |
| CN103421341A (en) * | 2012-05-24 | 2013-12-04 | 晨光生物科技集团股份有限公司 | Method for increasing color value of capsicum haematochrome |
-
2013
- 2013-12-27 CN CN201310734575.1A patent/CN103642269A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421341A (en) * | 2012-05-24 | 2013-12-04 | 晨光生物科技集团股份有限公司 | Method for increasing color value of capsicum haematochrome |
| CN103073915A (en) * | 2013-02-07 | 2013-05-01 | 湖南威嘉生物科技有限公司 | Process for extracting and separating capsanthin and capsaicin by using biological enzyme |
Non-Patent Citations (2)
| Title |
|---|
| 涂莉娟: "辣椒红色素的提取脱辣及纯化研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》, no. 06, 15 December 2007 (2007-12-15), pages 024 - 175 * |
| 赵宁: "从干红辣椒中提取辣椒红色素的研究", 《中国优秀博硕士学位论文全文数据库（硕士） 工程科技Ⅰ辑》, no. 01, 15 March 2005 (2005-03-15), pages 016 - 92 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109111758A (en) * | 2018-10-11 | 2019-01-01 | 许昌学院 | A kind of method that lipase-catalyzed solution ester improves capsanthin color value |
| CN113583471A (en) * | 2021-09-17 | 2021-11-02 | 云南博瑞生物科技有限公司 | Method for industrially producing high-quality capsanthin |
| CN113583471B (en) * | 2021-09-17 | 2023-04-07 | 云南博瑞生物科技有限公司 | Method for industrially producing high-quality capsanthin |
| CN115251346A (en) * | 2022-08-10 | 2022-11-01 | 广汉市迈德乐食品有限公司 | Enzymolysis hotpot condiment and preparation process thereof |
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Application publication date: 20140319 |