CN105315721A - Processing technology for stabilizing red rice red pigment - Google Patents

Abstract

The invention belongs to the technical field of natural pigment production, and especially relates to a processing technology for stabilizing red rice red pigment. The processing technology comprises the following steps: (1) adding yeast accounting for 0.1 to 1.5% of the weight of red rice red pigment, evenly mixing, sealing the container, and placing the container in a place with a room temperature for 5 to 10 days, wherein saccharide and starch in pigments will be decomposed through the fermentation, and thus the pigments are further purified; (2) adding a natural antioxidant accounting for 0.5 to 5% of the weight of the red rice red pigment, evenly mixing, sealing the container, placing the container in a place with a room temperature for 10 to 20 days, wherein the stability of the pigment is improved through the combination between the antioxidant and the pigment. The provided method is simple, the production cost is low, and the processed red rice red pigment has a high stability.

Description

A kind of stabilizing treatment technique of haematochrome of red rice

Technical field

The invention belongs to the stabilizing treatment technique of natural pigment production technical field, particularly haematochrome of red rice.

Background technology

Along with the raising of people's living standard, food-safety problem is more and more subject to people's attention, and more and more tends to self colour and usually replace synthetic colour in food color.Although the security of natural pigment is higher, and there is certain health-care effect, but natural pigment also there is the shortcoming of himself, such as: impurity is many, purification difficult, poorly soluble, easily precipitation is produced, poor stability after placing 15d, fugitive color, absorbancy reduces by 40%.

Mainly take the techniques such as filtration, resin absorption to remove precipitation in current industrial production, but step is more loaded down with trivial details, can increase its production cost.Mainly through adding some organic acids and antioxidant in its stability of increase, but effect not obvious.

Summary of the invention

In order to overcome the shortcoming of prior art, the invention provides a kind of stabilization treatment method of haematochrome of red rice, its method is simple, and production cost is low, treated haematochrome of red rice good stability.

The present invention solves the technical scheme that its technical problem takes: comprise the following steps: (1), add the yeast of 0.1-1% by the weight of haematochrome of red rice, after mixing, normal temperature, sealing lower placement 5-10 days, carbohydrate in pigment and starchy material is decomposed, the object making it reach to be further purified by fermentative action; (2) weight of pressing haematochrome of red rice, afterwards adds the natural antioxidants of 0.5-5%, and after mixing, place 10-15 days under normal temperature, air-proof condition, the mode be combined with pigment by this antioxidant increases the stability of pigment.

Described natural antioxidants is aldehydes matter, as Grape Procyanidins, Weibull, apple polyphenol, sesamol or coffee bean extract.

The present invention has following advantages: (1), add yeast and decompose carbohydrate in pigment and starchy material by fermentative action, the object making it reach to be further purified, and the haematochrome of red rice purity after process is high and solvability good; (2), add antioxidant--the haematochrome of red rice of aldehydes matter be diluted to mutually homochromy valency with untreated haematochrome of red rice compared with time, color more deeply, more displaing amaranth, colour-fast after placing 15d, considerably increase the stability of pigment.

Embodiment

Case study on implementation one

With 100kg haematochrome of red rice for raw material, add 0.1kg yeast, place 10 days under mixing rear normal temperature, air-proof condition, add 0.5kg natural antioxidants-Grape Procyanidins afterwards again, place 15 days under mixing rear normal temperature air-proof condition.

Example two

With 200kg haematochrome of red rice for raw material, add 1kg yeast, place 10 days under mixing rear normal temperature, air-proof condition, add 2kg natural antioxidants-Weibull afterwards again, place 15 days under mixing rear normal temperature air-proof condition.

Example three

With 300kg haematochrome of red rice for raw material, add 3kg yeast, place 10 days under mixing rear normal temperature, air-proof condition, afterwards additive 15kg natural antioxidants-apple polyphenol again, place 15 days under mixing rear normal temperature air-proof condition.

Haematochrome of red rice solvability is after treatment good, and compared with being diluted to mutually homochromy valency with untreated haematochrome of red rice, color more deeply, more displaing amaranth, colour-fast after placing 15d, substantially increase the stability of pigment.

Claims (3)

1. the stabilization treatment method of a haematochrome of red rice, it is characterized in that: comprise the following steps: (1), add the yeast of 0.1-1.5% by the weight of haematochrome of red rice, after mixing, normal temperature, sealing lower placement 5-10 days, decompose the carbohydrate in pigment and starchy material, be further purified; (2) weight of pressing haematochrome of red rice, afterwards adds the natural antioxidants of 0.5-5%, after mixing, places 10-20 days under normal temperature, air-proof condition, increases the stability of pigment.

2. the stabilization treatment method of haematochrome of red rice according to claim 1, is characterized in that: described natural antioxidants is aldehydes matter.

3. the stabilization treatment method of haematochrome of red rice according to claim 2, is characterized in that: described natural antioxidants is Grape Procyanidins, Weibull, apple polyphenol, sesamol or coffee bean extract.