CN104559294A - Production process of high-stability natural purpurin - Google Patents
Production process of high-stability natural purpurin Download PDFInfo
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- CN104559294A CN104559294A CN201310508408.5A CN201310508408A CN104559294A CN 104559294 A CN104559294 A CN 104559294A CN 201310508408 A CN201310508408 A CN 201310508408A CN 104559294 A CN104559294 A CN 104559294A
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- purpurin
- extraction
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- purple cabbage
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
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- Organic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a production process of high-stability natural purpurin. The process is characterized by comprising the following steps: (1) blanching to deactivate enzymes; (2) carrying out ultrafiltration extraction; (3) carrying out fermentation extraction; (4) mixing and precipitating an extraction liquid; and (5) centrifuging and concentrating. By fermenting grape skins, the proportion of pigments after extraction is improved and the purity is improved, so that the comprehensive utilization ratio of the grape skins is greatly improved; by deactivating enzymes for purple cabbages, an antioxidant is added to retain fixed ingredients to enhance the stability of the pigments, so that the process is simple and feasible, low in cost and good in product quality. A lot of impurities are separated and removed in the production process through ultrasonic counter-current extraction, so that the product is high in purity and good in stability, and the superiority of the purpurin in an application range of food industry is expanded.
Description
Technical field
The invention belongs to pigment manufacture technology field, be specifically related to the production technique of the natural purpurin of a kind of high stability.
Background technology
Purple cabbage due to its siphonal lobe and leaf-head be all red-purple, therefore named.Purple cabbage is also purple Caulis et Folium Brassicae capitatae, and blade is purplish red, and there is wax powder on blade face, leaf-head subcircular.Nutritious, especially containing abundant vitamins C, U and more vitamin-E and B race.
Purple cabbage nutritive value and purposes purple cabbage nutritious, carbohydrate containing 27 ~ 34 grams in every kilogram of fresh vegetable.Crude protein 11 ~ 16 grams, the vitamin ingredients wherein contained and mineral substance are all higher than cabbage.So generally acknowledge that the nutritive value of purple cabbage is higher than cabbage.Purple cabbage is not only nutritious, and balling consolidation, beautiful in colour, cold-resistant.Heat-resisting, output is high, storage tolerance, is a kind of vegetables be popular.
Common people are when eating grape, because Pericarpium Vitis viniferae has astringent taste, all skin will be told, and this can run off greatly from the nutrition of Pericarpium Vitis viniferae.Nutritionist finds, contain than trans-resveratrol abundanter in grape meat and Semen Vitis viniferae in Pericarpium Vitis viniferae, this is a kind of Polyhydroxy phenol, outside this material decapacitation prevention cardiovascular and cerebrovascular diseases, also has extremely strong anti-cancer ability.
Pericarpium Vitis viniferae, particularly purple grape skin, containing a kind of Flavonoid substances that can reduce blood pressure.Flavonoid substances can also promote that the high-density lipoprotein (HDL) in blood raises, thus reduces the content of bad cholesterol in blood, atherosclerosis, cardioprotection.Have research to claim, the color of Pericarpium Vitis viniferae is darker, and Flavonoid substances content is wherein higher.
Also containing abundant Mierocrystalline cellulose, pectin substance and iron etc. in Pericarpium Vitis viniferae, the nutrition lacked in modern's diet can be supplied.Now someone sets about research and utilization Pericarpium Vitis viniferae residue and processes food as addition material, and to utilize the abundant material such as trans-resveratrol, Mierocrystalline cellulose, flavones contained in Pericarpium Vitis viniferae, in order to treat, cholesterol is too high, diabetes and other diseases.
Natural pigment does not have toxicity and the negative interaction of synthetic food color, heat-resisting, fast light, shelf-stable, and stability is good, has been widely used in the painted of the food such as milk-product, beverage, candy.But along with the continuous expansion of range of application, different foods is painted more and more higher to its purity requirement.Owing to inevitably entering in product in extraction process, want to improve its purity and must reduce or remove these impurity completely.
Summary of the invention
The object of the present invention is to provide the production technique of the natural purpurin of a kind of high stability, make pigment extraction yield high, pure, extend the shelf life, improve the comprehensive utilization ratio of pigment.
The technical scheme that the present invention takes is:
A production technique for the natural purpurin of high stability, is characterized in that, comprise the steps:
(1) blanching is gone out enzyme: cleaned by purple cabbage and be cut into and be of a size of 4-5mm sheet, and in the 1% S-WAT water of 85-90 DEG C, blanching 8-10min goes out enzyme, is then cooled to 20-25 DEG C rapidly;
(2) ultrafiltration lixiviate: be proportionally 1: 2-3 to mix purple cabbage and Extraction solvent, adds hydrochloric acid and antioxidant compound regulates PH=4-5, at normal temperatures ultrasonic countercurrent leaching 35-45min, obtains purple cabbage vat liquor through 3-4 lixiviate filtration merging;
(3) fermentation lixiviate: purple grape skin is dropped into milk-acid bacteria, ferment 10-12 days in the environment of 45-55 DEG C, then by acetone: ether is 2:3(volume ratio) mixed solvent extract 3-4h, precipitation 30-40min after, extracting solution is through 500 object filter screen filtration;
(4) vat liquor mixed precipitation: after purple cabbage vat liquor obtained above and the mixing of Pericarpium Vitis viniferae filtrate, add the ZTC natural clarifying agent of the 0.6-0.8 ‰ of described juice volume, after mixing, flocculation leaves standstill, and makes insoluble composition and impurity flocculation sediment;
(5) centrifugal concentrating: use tubular-bowl centrifuge centrifugation, centrifugate with after ethanolic soln wash-out 2-3 time of 80%, use in saturated potassium hydroxide solution and pH=6-7, control temperature 85-90 DEG C vacuum concentration to the 30-35% of liquid volume, obtain aqueous purpurin.
The aqueous ethanolic solution of Extraction solvent to be concentration be 60-70% in above-mentioned step (2).
In above-mentioned step (2), antioxidant is the different Vc sodium of D-.
The beneficial effect of the invention:
Pericarpium Vitis viniferae is fermented by the present invention, ensure that composition wherein does not lose and define a homogeneous entirety simultaneously, proportion after extraction shared by pigment content improves, improve purity, solve the difficult problem such as precipitated and separated, acetone insoluble matter height simultaneously, the comprehensive utilization ratio of Pericarpium Vitis viniferae is greatly improved; By the ferment treatment that goes out to purple cabbage, add antioxidant, retain the stability that proper constituent strengthens pigment, technique simple possible, cost is low, superior product quality.Ultrasonic counter-current extraction makes the separated removal in process of production of a large amount of impurity, therefore product purity is high, and water-soluble rear without precipitation, good stability, expands the superiority of its range of application in the food industry.
Embodiment
Embodiment 1
A production technique for the natural purpurin of high stability, is characterized in that, comprise the steps:
(1) blanching is gone out enzyme: cleaned by purple cabbage and be cut into and be of a size of 4-5mm sheet, and in the 1% S-WAT water of 85 DEG C, blanching 10min goes out enzyme, is then cooled to rapidly 25 DEG C;
(2) ultrafiltration lixiviate: by purple cabbage and concentration be 60% aqueous ethanolic solution be proportionally to mix at 1: 3, add hydrochloric acid and D-different Vc sodium compound adjustment PH=4-5, ultrasonic countercurrent leaching 35min at normal temperatures, filters merging through 3 lixiviates and obtains purple cabbage vat liquor;
(3) ferment lixiviate: by purple grape skin drop into milk-acid bacteria, in the environment of 45 DEG C ferment 12 days, then by acetone: ether is 2:3(volume ratio) mixed solvent extract 3h, precipitation 30min after, extracting solution is through 500 object filter screen filtration;
(4) vat liquor mixed precipitation: after purple cabbage vat liquor obtained above and the mixing of Pericarpium Vitis viniferae filtrate, add the ZTC natural clarifying agent of 0.6 ‰ of described juice volume, after mixing, flocculation leaves standstill, and makes insoluble composition and impurity flocculation sediment;
(5) centrifugal concentrating: use tubular-bowl centrifuge centrifugation, centrifugate is with after the ethanolic soln wash-out 3 times of 80%, and use in saturated potassium hydroxide solution and pH=6-7, control temperature 90 DEG C of vacuum concentration, to 30% of liquid volume, obtain aqueous purpurin.
Embodiment 2
A production technique for the natural purpurin of high stability, is characterized in that, comprise the steps:
(1) blanching is gone out enzyme: cleaned by purple cabbage and be cut into and be of a size of 4-5mm sheet, and in the 1% S-WAT water of 90 DEG C, blanching 8min goes out enzyme, is then cooled to rapidly 23 DEG C;
(2) ultrafiltration lixiviate: by purple cabbage and concentration be 70% aqueous ethanolic solution be proportionally to mix at 1: 2, add hydrochloric acid and D-different Vc sodium compound adjustment PH=4-5, ultrasonic countercurrent leaching 45min at normal temperatures, filters merging through 3 lixiviates and obtains purple cabbage vat liquor;
(3) ferment lixiviate: by purple grape skin drop into milk-acid bacteria, in the environment of 55 DEG C ferment 10 days, then by acetone: ether is 2:3(volume ratio) mixed solvent extract 4h, precipitation 40min after, extracting solution is through 500 object filter screen filtration;
(4) vat liquor mixed precipitation: after purple cabbage vat liquor obtained above and the mixing of Pericarpium Vitis viniferae filtrate, add the ZTC natural clarifying agent of 0.8 ‰ of described juice volume, after mixing, flocculation leaves standstill, and makes insoluble composition and impurity flocculation sediment;
(5) centrifugal concentrating: use tubular-bowl centrifuge centrifugation, centrifugate is with after the ethanolic soln wash-out 3 times of 80%, and use in saturated potassium hydroxide solution and pH=6-7, control temperature 90 DEG C of vacuum concentration, to 35% of liquid volume, obtain aqueous purpurin.
Claims (3)
1. a production technique for the natural purpurin of high stability, is characterized in that, comprise the steps:
(1) blanching is gone out enzyme: cleaned by purple cabbage and be cut into and be of a size of 4-5mm sheet, and in the 1% S-WAT water of 85-90 DEG C, blanching 8-10min goes out enzyme, is then cooled to 20-25 DEG C rapidly;
(2) ultrafiltration lixiviate: be proportionally 1: 2-3 to mix purple cabbage and Extraction solvent, adds hydrochloric acid and antioxidant compound regulates PH=4-5, at normal temperatures ultrasonic countercurrent leaching 35-45min, obtains purple cabbage vat liquor through 3-4 lixiviate filtration merging;
(3) fermentation lixiviate: purple grape skin is dropped into milk-acid bacteria, ferment 10-12 days in the environment of 45-55 DEG C, then by acetone: ether is 2:3(volume ratio) mixed solvent extract 3-4h, precipitation 30-40min after, extracting solution is through 500 object filter screen filtration;
(4) vat liquor mixed precipitation: after purple cabbage vat liquor obtained above and the mixing of Pericarpium Vitis viniferae filtrate, add the ZTC natural clarifying agent of the 0.6-0.8 ‰ of described juice volume, after mixing, flocculation leaves standstill, and makes insoluble composition and impurity flocculation sediment;
(5) centrifugal concentrating: use tubular-bowl centrifuge centrifugation, centrifugate with after ethanolic soln wash-out 2-3 time of 80%, use in saturated potassium hydroxide solution and pH=6-7, control temperature 85-90 DEG C vacuum concentration to the 30-35% of liquid volume, obtain aqueous purpurin.
2. the production technique of the natural purpurin of a kind of high stability according to claim 1, is characterized in that, the aqueous ethanolic solution of Extraction solvent to be concentration be 60-70% in described step (2).
3. the production technique of the natural purpurin of a kind of high stability according to claim 1, is characterized in that, in described step (2), antioxidant is the different Vc sodium of D-.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310508408.5A CN104559294A (en) | 2013-10-25 | 2013-10-25 | Production process of high-stability natural purpurin |
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| CN201310508408.5A CN104559294A (en) | 2013-10-25 | 2013-10-25 | Production process of high-stability natural purpurin |
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| CN104559294A true CN104559294A (en) | 2015-04-29 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105038307A (en) * | 2015-07-23 | 2015-11-11 | 柳州易农科技有限公司 | Ultrasonic-assisted method for extracting watermelon haematochrome |
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2013
- 2013-10-25 CN CN201310508408.5A patent/CN104559294A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105038307A (en) * | 2015-07-23 | 2015-11-11 | 柳州易农科技有限公司 | Ultrasonic-assisted method for extracting watermelon haematochrome |
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Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |