CN104974547A - Method for extraction of cocoa bean pigment - Google Patents
Method for extraction of cocoa bean pigment Download PDFInfo
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- CN104974547A CN104974547A CN201510325075.1A CN201510325075A CN104974547A CN 104974547 A CN104974547 A CN 104974547A CN 201510325075 A CN201510325075 A CN 201510325075A CN 104974547 A CN104974547 A CN 104974547A
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- cocoa beans
- pigment
- sodium carbonate
- extraction
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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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for extraction of cocoa bean pigment and relates to the technical field of pigment extraction. The method comprises raw material selection, pre-treatment, triturating and precooling, sodium carbonate extraction, and condensation and drying. The method has the advantages of simple processes, reasonable method, no pollution in the whole process, high efficiency and low extraction cost. The extracted cocoa pigment has high purity and no pollution, is suitable for industrial production, can be directly used as edible pigment, has a high nutrition value, has health functions, is safe and nontoxic and has good quality.
Description
Technical field
The present invention relates to technical field of pigment extraction, be specifically related to a kind of method extracting pigment in cocoa beans.
Background technology
Cocoa beans is the fruit of Sterculiaceae aiphyllium cocoa tree, the flat seed of long oval nut, oil-containing 53% ~ 58%, and the theobroma oil of squeezing out has unique perfume and melts performance, is the product of cocoa tree, and China started to introduce a fine variety this kind of trees in nineteen twenty-two.On the gentle slope that the atteration gratifyingly can being born in warm and moistening climate and be imbued with organic matter is formed, on impeded drainage and heavy clay or often, be then not suitable for growth by the place of typhoon.Cocoa beans moisture content 5.58%, fat 50.29%, nitrogenous substances 14.19%, Theobromine 1.55%, other non-nitrogen materials 13.91%, starch 8.77%, robust fibre 4.93%, containing phosphatase 24 0.4%, potassium 31.28% in its ash content, magnesium oxide 16.22%.Also containing nervous center excitatory substance and tannin such as caffeines in cocoa beans, tannin has much relations with chocolate color.The molten point of theobroma oil, close to the body temperature of people, has the characteristic of just melt in the mouth, at room temperature keeps certain hardness, and has unique cocoa aroma, has higher nutritive value, not oxidizable, is make chocolate main raw material.Cacao color is based on extracting a kind of pigment in cacao color, this pigment has the color of cocoa itself, one of indispensable pigment in some puffed foods of preparation simultaneously, because the resource of cocoa beans is relatively in short supply, therefore very large by cost cocoa beans extracting cacao color, a lot of enterprise all abandons using this type of mode,, a lot of safety problem can be there is in the mode of conversion chemical industry synthesis, but cacao color prepared by this mode, directly edible, likely can cause personal injury.
Summary of the invention:
It is simple that technical problem to be solved by this invention is to provide a kind of method, extracts the method extracting pigment in cocoa beans thoroughly.
Technical problem to be solved by this invention realizes by the following technical solutions:
Extract a method for pigment in cocoa beans, it is characterized in that, comprise following processing step:
A, choose ripe cocoa beans, cocoa beans is put into infiltrate and soak 5 hours, the solution that infiltrate is become with 2.5 parts of salt mixtures by 100 parts of pure water, pull out after infiltration, carry out airing, the cocoa beans after drying, remove inner meat, stay the seed coat of cocoa beans, for subsequent use;
B, by the seed coat of the cocoa beans after above-mentioned process dry, pulverize, then put into vessel;
C, vessel are directly placed on preset temp is in the ice chest of 0-1 DEG C, after precooling 25min, takes out nature and thaws, again dry;
D, step c is dried after material adopt after oxysuccinic acid carries out pickling, again use clean water;
E, by after above-mentioned washing material adopt sodium carbonate carry out lixiviate, extraction time controls at 5h, and during lixiviate, temperature controls at 75-85 DEG C, collect vat liquor, filter;
H, by above-mentioned filtrate flow through porousness polymeric adsorbent, then be 30% sodium carbonate solution drip washing resin by concentration, then collect this leacheate with 50% sodium carbonate solution drip washing resin, for subsequent use;
I, above-mentioned leacheate is filtered again after, throw in and concentrate to concentrating under reduced pressure tank, until after relative density 1 ± 0.01, the liquid after concentrated is carried out drying by spray drying technology, can cacao color be obtained.
The invention has the beneficial effects as follows: present invention process flow process is succinct, method is reasonable, omnidistance pollution-free, efficiency is high, and extraction cost is low, the cacao color of extraction, purity is high, pollution-free, the while of being applicable to industrial, also can directly eat as food dye, nutrition is high, have nourishing function, safety non-toxic, quality is better.
Embodiment
The technique means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
Choose ripe cocoa beans, cocoa beans is put into infiltrate and soak 5 hours, the solution that infiltrate is become with 2.5 parts of salt mixtures by 100 parts of pure water, pulls out after infiltration, carry out airing, water content is advisable with 0.8, the cocoa beans after drying, remove inner meat, stay the seed coat of cocoa beans, for subsequent use; The seed coat of the cocoa beans after above-mentioned process is dried, pulverizes, then put into vessel; Vessel being directly placed on preset temp is in the ice chest of 0 DEG C, after precooling 25min, takes out nature and thaws, again dry; Material after oven dry uses clean water after adopting oxysuccinic acid to carry out pickling again; Adopt sodium carbonate to carry out lixiviate the material after above-mentioned washing, extraction time controls at 5h, and during lixiviate, temperature controls, at 75 DEG C, to collect vat liquor, filter; By above-mentioned filtrate flow through porousness polymeric adsorbent, then be 30% sodium carbonate solution drip washing resin by concentration, then collect this leacheate with 50% sodium carbonate solution drip washing resin, for subsequent use; After above-mentioned leacheate is filtered again, throw in and concentrate to concentrating under reduced pressure tank, until after relative density 1 ± 0.01, the liquid after concentrated is carried out drying by spray drying technology, can cacao color be obtained.
Embodiment 2
Choose ripe cocoa beans, cocoa beans is put into infiltrate and soak 5 hours, the solution that infiltrate is become with 2.5 parts of salt mixtures by 100 parts of pure water, pulls out after infiltration, carry out airing, water content is 1.0, the cocoa beans after drying, remove inner meat, stay the seed coat of cocoa beans, for subsequent use; The seed coat of the cocoa beans after above-mentioned process is dried, pulverizes, then put into vessel; Vessel being directly placed on preset temp is in the ice chest of 1 DEG C, after precooling 25min, takes out nature and thaws, again dry; Material after oven dry uses clean water after adopting oxysuccinic acid to carry out pickling again; Adopt sodium carbonate to carry out lixiviate the material after above-mentioned washing, extraction time controls at 5h, and during lixiviate, temperature controls, at 75 DEG C, to collect vat liquor, filter; By above-mentioned filtrate flow through porousness polymeric adsorbent, then be 30% sodium carbonate solution drip washing resin by concentration, then collect this leacheate with 50% sodium carbonate solution drip washing resin, for subsequent use; After above-mentioned leacheate is filtered again, throw in and concentrate to concentrating under reduced pressure tank, until after relative density 1 ± 0.01, the liquid after concentrated is carried out drying by spray drying technology, can cacao color be obtained.
More than show and describe ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. extract a method for pigment in cocoa beans, it is characterized in that, comprise following processing step:
A, choose ripe cocoa beans, cocoa beans is put into infiltrate and soak 5 hours, the solution that infiltrate is become with 2.5 parts of salt mixtures by 100 parts of pure water, pull out after infiltration, carry out airing, the cocoa beans after drying, remove inner meat, stay the seed coat of cocoa beans, for subsequent use;
B, by the seed coat of the cocoa beans after above-mentioned process dry, pulverize, then put into vessel;
C, vessel are directly placed on preset temp is in the ice chest of 0-1 DEG C, after precooling 25min, takes out nature and thaws, again dry;
D, step c is dried after material adopt after oxysuccinic acid carries out pickling, again use clean water;
E, by after above-mentioned washing material adopt sodium carbonate carry out lixiviate, extraction time controls at 5h, and during lixiviate, temperature controls at 75-85 DEG C, collect vat liquor, filter;
H, by above-mentioned filtrate flow through porousness polymeric adsorbent, then be 30% sodium carbonate solution drip washing resin by concentration, then collect this leacheate with 50% sodium carbonate solution drip washing resin, for subsequent use;
I, above-mentioned leacheate is filtered again after, throw in and concentrate to concentrating under reduced pressure tank, until after relative density 1 ± 0.01, the liquid after concentrated is carried out drying by spray drying technology, can cacao color be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510325075.1A CN104974547A (en) | 2015-06-11 | 2015-06-11 | Method for extraction of cocoa bean pigment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510325075.1A CN104974547A (en) | 2015-06-11 | 2015-06-11 | Method for extraction of cocoa bean pigment |
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| CN104974547A true CN104974547A (en) | 2015-10-14 |
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| CN201510325075.1A Pending CN104974547A (en) | 2015-06-11 | 2015-06-11 | Method for extraction of cocoa bean pigment |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111978758A (en) * | 2019-05-21 | 2020-11-24 | 江西丹霞生物科技股份有限公司 | Preparation method of high-purity cocoa shell color |
| CN111978759A (en) * | 2019-05-21 | 2020-11-24 | 江西丹霞生物科技股份有限公司 | Preparation method of cocoa shell pigment |
| CN116478556A (en) * | 2023-04-28 | 2023-07-25 | 青岛鹏远康华天然产物有限公司 | Method for extracting cocoa shell brown pigment from cocoa bean shells |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4940136B1 (en) * | 1970-01-08 | 1974-10-31 | ||
| JPS51115967A (en) * | 1975-04-01 | 1976-10-13 | Ezaki Glico Co | Production of polyphenolic color |
| CN87103294A (en) * | 1987-04-30 | 1988-11-09 | 江西省林业科学研究所 | Process for extracting manyspike tonaak edible pigment |
| CN1297469A (en) * | 1998-05-11 | 2001-05-30 | 西格弗里德·彼得 | Process for extracting carotenes from carotene-contg. materials |
| CN1786081A (en) * | 2004-12-10 | 2006-06-14 | 西北工业大学 | Method of extracting natural yellow pigment from persimon leaf or persion bark |
-
2015
- 2015-06-11 CN CN201510325075.1A patent/CN104974547A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4940136B1 (en) * | 1970-01-08 | 1974-10-31 | ||
| JPS51115967A (en) * | 1975-04-01 | 1976-10-13 | Ezaki Glico Co | Production of polyphenolic color |
| CN87103294A (en) * | 1987-04-30 | 1988-11-09 | 江西省林业科学研究所 | Process for extracting manyspike tonaak edible pigment |
| CN1297469A (en) * | 1998-05-11 | 2001-05-30 | 西格弗里德·彼得 | Process for extracting carotenes from carotene-contg. materials |
| CN1786081A (en) * | 2004-12-10 | 2006-06-14 | 西北工业大学 | Method of extracting natural yellow pigment from persimon leaf or persion bark |
Non-Patent Citations (1)
| Title |
|---|
| 华仲麟等: "可可豆壳提制食用色素初步试验", 《林产化学与工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111978758A (en) * | 2019-05-21 | 2020-11-24 | 江西丹霞生物科技股份有限公司 | Preparation method of high-purity cocoa shell color |
| CN111978759A (en) * | 2019-05-21 | 2020-11-24 | 江西丹霞生物科技股份有限公司 | Preparation method of cocoa shell pigment |
| CN116478556A (en) * | 2023-04-28 | 2023-07-25 | 青岛鹏远康华天然产物有限公司 | Method for extracting cocoa shell brown pigment from cocoa bean shells |
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Application publication date: 20151014 |