CN112790321A - Preparation method of mulberry colorant - Google Patents
Preparation method of mulberry colorant Download PDFInfo
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- CN112790321A CN112790321A CN202110252061.7A CN202110252061A CN112790321A CN 112790321 A CN112790321 A CN 112790321A CN 202110252061 A CN202110252061 A CN 202110252061A CN 112790321 A CN112790321 A CN 112790321A
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 49
- 240000000249 Morus alba Species 0.000 title claims abstract description 28
- 239000003086 colorant Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 241000218231 Moraceae Species 0.000 claims abstract description 22
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 239000000725 suspension Substances 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 239000006228 supernatant Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 6
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- 239000007787 solid Substances 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
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- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
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- 150000001746 carotenes Chemical class 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
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- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
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- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
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- 235000012970 cakes Nutrition 0.000 description 1
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- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
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- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000020803 food preference Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000009627 gardenia yellow Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001023 inorganic pigment Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
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- 210000003491 skin Anatomy 0.000 description 1
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 description 1
- 229940079841 sodium copper chlorophyllin Drugs 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
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- 235000013976 turmeric Nutrition 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A preparation method of a mulberry colorant comprises the following steps of S1, pretreating fresh mulberries, soaking the mulberries in an alcohol solution with the mass fraction of 2.5-10%, preliminarily squeezing and stirring the mulberries in the alcohol solution, S2, directly extracting and filtering the mulberries to obtain a mulberry suspension, grinding solid residues obtained after filtering in a grinder, blending extract liquor, extracting again and taking supernatant; s3, mixing the supernatant and the suspension, sealing and heating to 80-82 ℃, removing alcohol, cooling to normal temperature, adding 9-18 g/L of citric acid, adjusting the pH value to 3.5-4.5, and adding 1.5-10 g/L of sodium citrate for sealing and shading storage.
Description
Technical Field
The invention belongs to the field of food, relates to a food dyeing technology, and particularly relates to a preparation method of a mulberry colorant.
Background
Mulberries, also known as mulberries, jujubes, mulberries and the like, are mature clusters of mulberries (Morus alba Linn.) belonging to the family Moraceae, are mostly purple or black oval fig, are about 1-2.5 cm long, and have thick juice like honey, sweet and sour fragrance and rich nutritional ingredients. The fresh fruit is scientifically identified to contain a large amount of free acid and 16 amino acids, and in addition, the fresh fruit also contains mineral substances and trace elements such as zinc, iron, calcium, manganese and the like which are lacked by human bodies, carotene, fructose, glucose, succinic acid pectin, cellulose and the like. The main color components of the mulberry are anthocyanin and mulberry red.
Food colorants are additives which are primarily intended for coloring foods, also known as food colors. The food colorant can make food have pleasant color, and is significant for improving food preference and stimulating appetite. Can be classified into artificially synthesized colorants and natural colorants according to the source. The raw materials for synthesizing the colorant are mainly chemical products. Common natural colorants are capsanthin, beet red, monascus red, cochineal, sorghum red, sodium copper chlorophyllin, turmeric, gardenia yellow, carotene, phycocyanin, cocoa color, caramel color, and the like. The natural colorant is easily affected by metal ions, water quality, pH value, oxidation, illumination and temperature, is generally difficult to disperse, has poor dyeing property and compatibility among colorants, and has high price. The edible natural colorant mainly refers to pigments extracted from animal and plant tissues, is mostly plant pigments, and comprises microbial pigments, animal pigments and inorganic pigments.
Disclosure of Invention
The invention discloses a preparation method of a mulberry colorant in order to develop a novel food colorant.
The preparation method of the mulberry colorant comprises the following steps:
s1, pretreating fresh mulberries, soaking the mulberries in an alcohol solution with the mass fraction of 2.5-10%, and primarily squeezing and stirring the mulberries in the alcohol solution;
s2, performing preliminary squeezing and stirring, directly extracting and filtering to obtain a mulberry suspension, sending solid residues obtained after filtering into a grinder for grinding, blending extraction liquid, extracting again and taking supernate;
s3, mixing the supernatant and the suspension, sealing and heating to 80-82 ℃, removing alcohol, cooling to normal temperature, adding 9-18 g/L of citric acid, adjusting the pH value to 3.5-4.5, and adding 1.5-10 g/L of sodium citrate for sealing and shading storage.
Preferably, the pretreatment is: soaking Mori fructus in 1.5-3.5% sodium hydroxide solution for 1-5 min, adding edible acid into the sodium hydroxide solution, and reducing pH of the solution to 6.5-7.3 to make the solution neutral.
Preferably, the pretreatment is: the edible acid is citric acid.
Preferably, the extract is 2.5-10% alcohol solution.
The preparation method of the mulberry colorant has simple process, is suitable for rough processing and extraction, can obtain the food colorant which has long quality guarantee period and high pigment component content and takes the mulberry as the main raw material, can be used for marking dyeing or beautifying dyeing of meat skin, meat, cakes, pastries and the like, and can be stored for 10-15 days at low temperature after dyeing.
Detailed Description
The following provides a more detailed description of the present invention.
The preparation method of the mulberry colorant comprises the following steps:
s1, pretreating fresh mulberries, soaking the mulberries in an alcohol solution with the mass fraction of 2.5-10%, and primarily squeezing and stirring the mulberries in the alcohol solution;
wherein the pretreatment process comprises removing branches and leaves of Mori fructus, cleaning, soaking cleaned Mori fructus in 1.5-3.5% sodium hydroxide solution to remove Mori fructus epidermis, directly adding edible acid into sodium hydroxide solution, and reducing pH to 7 to make the solution neutral, preferably citric acid.
The citric acid reacts with the sodium hydroxide to generate sodium citrate, so that alkaline components are neutralized, and the sodium citrate is beneficial to the stability of the mulberry red.
The main effective components of the mulberry are anthocyanin and mulberry red, the mulberry red is the main dyeing component, and the main coloring component is cornflower-3-glucoside; it has the highest solubility in dilute alcohol solution and is stable under acidic conditions.
S2, after preliminary squeezing and stirring, directly extracting and filtering to obtain a mulberry suspension;
sending the solid residue obtained after filtration into a grinder for grinding, blending extract liquor, extracting again and taking supernatant liquor, wherein the extract liquor is 2.5-10% alcohol solution;
s3, mixing the supernatant and the suspension, sealing and heating to 80-82 ℃, removing alcohol, cooling to normal temperature, adding 9-18 g/L of citric acid, adjusting the pH value to 3.5-4.5, and adding 1.5-10 g/L of sodium citrate for sealing and shading storage.
After the alcohol is removed, the influence of esters generated by the reaction of acid and the alcohol on the coloring effect is avoided, citric acid and sodium citrate are added to generate a citric acid-sodium citrate aqueous solution, and the cornflower-3-glucoside in the mulberry red has the best stability in the citric acid-sodium citrate aqueous solution.
The invention should be carried out entirely in dark rooms, especially dark rooms protected from direct sunlight and other light sources, and can provide illumination light which is only convenient to operate.
Detailed description of the preferred embodiment 1
S1, removing branches and leaves of fresh mulberries, cleaning, soaking in 5% alcohol solution by mass, and primarily squeezing and stirring in the alcohol solution;
s2, primarily squeezing and stirring until mulberries are completely pasty, adding alcohol, adjusting the alcohol concentration to 2.5-10%, and directly extracting and filtering to obtain a mulberry suspension;
sending the solid residue obtained after filtration into a grinder for grinding, blending extract liquor, extracting again and taking supernatant liquor, wherein the extract liquor is 10% alcohol solution;
s3 mixing the supernatant and the suspension, sealing and heating to 80-82 ℃, removing alcohol, cooling to normal temperature, adding 15 g/L citric acid, adjusting pH to 3.9-4.2, adding 1.5-10 g/L sodium citrate, sealing and storing in shade.
The following table shows the effective component content of the solution obtained in this example.
Specific example 2
S1, removing branches and leaves of fresh mulberries, cleaning, soaking in 5% alcohol solution by mass, and primarily squeezing and stirring in the alcohol solution;
soaking cleaned Mori fructus in 2.5% sodium hydroxide solution to remove Mori fructus epidermis, directly adding citric acid into sodium hydroxide solution to reduce pH value of the solution to 6.5-7.3 to make the solution neutral,
the citric acid reacts with the sodium hydroxide to generate sodium citrate, so that alkaline components are neutralized, and the sodium citrate is beneficial to the stability of the mulberry red.
S2, primarily squeezing and stirring until mulberries are completely pasty, adding alcohol, adjusting the alcohol concentration to 5%, extracting and filtering to obtain a mulberry suspension;
sending the solid residue obtained after filtration into a grinder for grinding, blending extract liquor, extracting again and taking supernatant liquor, wherein the extract liquor is 10% alcohol solution;
s3 mixing the supernatant and the suspension, sealing and heating to 80-82 ℃, removing alcohol, cooling to normal temperature, adding 15 g/L citric acid, adjusting pH to 3.9-4.2, adding 1.5-10 g/L sodium citrate, sealing and storing in shade.
The following table shows the effective component content of the solution obtained in this example.
The foregoing is a description of preferred embodiments of the present invention, and the preferred embodiments in the preferred embodiments may be combined and combined in any combination, if not obviously contradictory or prerequisite to a certain preferred embodiment, and the specific parameters in the examples and the embodiments are only for the purpose of clearly illustrating the inventor's invention verification process and are not intended to limit the patent protection scope of the present invention, which is defined by the claims and the equivalent structural changes made by the content of the description of the present invention are also included in the protection scope of the present invention.
Claims (4)
1. A preparation method of a mulberry colorant is characterized by comprising the following steps:
s1, pretreating fresh mulberries, soaking the mulberries in an alcohol solution with the mass fraction of 2.5-10%, and primarily squeezing and stirring the mulberries in the alcohol solution;
s2, performing preliminary squeezing and stirring, directly extracting and filtering to obtain a mulberry suspension, sending solid residues obtained after filtering into a grinder for grinding, blending extraction liquid, extracting again and taking supernate;
s3, mixing the supernatant and the suspension, sealing and heating to 80-82 ℃, removing alcohol, cooling to normal temperature, adding 9-18 g/L of citric acid, adjusting the pH value to 3.5-4.5, and adding 1.5-10 g/L of sodium citrate for sealing and shading storage.
2. The preparation method of a mulberry colorant according to claim 1, wherein the pretreatment is: soaking Mori fructus in 1.5-3.5% sodium hydroxide solution for 1-5 min, adding edible acid into the sodium hydroxide solution, and reducing pH of the solution to 6.5-7.3 to make the solution neutral.
3. The preparation method of a mulberry colorant according to claim 2, wherein the pretreatment is: the edible acid is citric acid.
4. The preparation method of mulberry colorant according to claim 1, wherein the extraction liquid is a 2.5-10% alcohol solution.
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| CN202110252061.7A CN112790321A (en) | 2021-03-08 | 2021-03-08 | Preparation method of mulberry colorant |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114917619A (en) * | 2022-05-26 | 2022-08-19 | 昭仕（厦门）新材料有限公司 | Device and method for preparing biodiesel by using organic waste |
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|---|---|---|---|---|
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| CN106136158A (en) * | 2016-07-06 | 2016-11-23 | 周兆平 | The processing technology of Semen Hoveniae (Fructus Hoveniae) mulberry jam |
| CN109430688A (en) * | 2018-11-29 | 2019-03-08 | 河北中科汉禧生物科技有限公司 | Mulberry juice colour protecting liquid and mulberry juice preparation method |
| CN111607473A (en) * | 2020-06-09 | 2020-09-01 | 山东省葡萄研究院 | Preparation method of fruity grape-mulberry health wine |
-
2021
- 2021-03-08 CN CN202110252061.7A patent/CN112790321A/en active Pending
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|---|---|---|---|---|
| US20030036640A1 (en) * | 2000-04-26 | 2003-02-20 | Smirnov Vitaly Alekseevich | Anthocyantin coloring agent and method for the production thereof from organic matter |
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