CN115637059B - Production method of yellowish-flavored beet red - Google Patents
Production method of yellowish-flavored beet red Download PDFInfo
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- CN115637059B CN115637059B CN202211358098.9A CN202211358098A CN115637059B CN 115637059 B CN115637059 B CN 115637059B CN 202211358098 A CN202211358098 A CN 202211358098A CN 115637059 B CN115637059 B CN 115637059B
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- 235000016068 Berberis vulgaris Nutrition 0.000 title claims abstract description 55
- 241000335053 Beta vulgaris Species 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000011347 resin Substances 0.000 claims abstract description 35
- 229920005989 resin Polymers 0.000 claims abstract description 35
- 239000003480 eluent Substances 0.000 claims abstract description 22
- 238000000605 extraction Methods 0.000 claims abstract description 21
- 238000001179 sorption measurement Methods 0.000 claims abstract description 15
- 238000001694 spray drying Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000002904 solvent Substances 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 32
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 26
- 229920001353 Dextrin Polymers 0.000 claims description 16
- 239000004375 Dextrin Substances 0.000 claims description 16
- 235000019425 dextrin Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 239000003963 antioxidant agent Substances 0.000 claims description 12
- 230000003078 antioxidant effect Effects 0.000 claims description 12
- 238000003795 desorption Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000012466 permeate Substances 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000001054 red pigment Substances 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 235000016614 betalains Nutrition 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 235000019646 color tone Nutrition 0.000 abstract description 14
- 239000000047 product Substances 0.000 description 10
- 235000012677 beetroot red Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 238000010828 elution Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 241001122767 Theaceae Species 0.000 description 2
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000021537 Beetroot Nutrition 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 239000002156 adsorbate Substances 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- UQMRAFJOBWOFNS-UHFFFAOYSA-N butyl 2-(2,4-dichlorophenoxy)acetate Chemical compound CCCCOC(=O)COC1=CC=C(Cl)C=C1Cl UQMRAFJOBWOFNS-UHFFFAOYSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of biological extraction, and particularly relates to a production method of a yellowish-colored beet red; the method comprises the following steps: 1) Crushing raw materials; 2) Extracting; 3) Filtering; 4) Resin series adsorption; 5) Preparing an eluent; 6) Eluting with an eluent; 7) Concentrating at low temperature; 8) Spray drying; the invention discloses a production method of beet red with a yellowish color tone, which takes fresh beet as a raw material, and comprises the steps of extracting, filtering, sequentially adsorbing by a main adsorption column and a secondary adsorption column of specific macroporous resin, eluting by a specific eluting solvent, concentrating at low temperature, and spray drying to obtain two beet red with different color tones; has the characteristics of high color value, stable and high yield, and can prepare beet red products with yellowish color.
Description
Technical Field
The invention belongs to the technical field of biological extraction, and particularly relates to a production method of a yellowish-colored beet red.
Background
The beet red extraction industry has been developed for many years, and is widely used in various industries such as food, medicine, health care products and the like to color various products. The process for extracting beet red from beet red is quite stable and mature, but is limited by raw materials, and the beet red color tone prepared by the normal extraction process can not meet the coloring demands of different products at present, particularly the beet red with a yellowish color tone, and the market demand is increasing.
The patent number 97100782.9 has a conventional extraction process, and the patent number CN 102993769B also has a method for changing the color tone of beet red, but other substances are introduced by adding a color tone modifier, so that the application is limited; after the specific resin is utilized for adsorption, the patent number CN 102660140A uses four different concentrated ethanol for eluting the single resin, the method has larger ethanol amount and higher concentration cost, and can only prepare the beet red with the color tone of purplish and reddish, and the b value range (-10-14).
The invention thoroughly separates the yellow component and the purple component in the beet by the serial adsorption of specific resin and the elution of specific eluent, in particular to the beet red which can separate the yellow product, and the b value is as high as 40; and the color tone range is wider (the value range of b is-14-40), so that the cost of the metayellow beet red product is lower, the market application range is wider, and the method is suitable for mass production.
Disclosure of Invention
The invention provides a production method of a yellowish-tone beet red, which has the characteristics of high color value, capability of preparing a yellowish-tone beet red product, stability and high yield.
In order to solve the technical problems, the invention adopts the following technical scheme:
a production method of a yellowish-flavored beet red comprises the following steps:
1) Crushing raw materials: cleaning fresh beet with cleaning equipment, pulverizing with pulverizer, and extracting in multifunctional extraction tank;
2) Extracting: adding an aqueous solution of hydrochloric acid into an extraction tank, adding an antioxidant into an extraction solvent, stirring for 1h, and then starting to discharge, continuously adding an aqueous solution of hydrochloric acid containing the antioxidant from the top, discharging at a flow rate of 2BV/h, and stopping discharging until the effluent is light in color;
3) And (3) filtering: collecting all the extractive solutions, and respectively filtering with coarse filter bag and fine filter with diatomite;
4) Resin serial adsorption: adsorbing the filtrate obtained in the step 3) by using macroporous resin HP-20, and continuing to adsorb the permeate by using another macroporous resin D-101 until the D-101 resin is excellent, and stopping adsorbing beet red extract; during adsorption, pure water with the volume 1.5 times of that of the filtrate is used for washing the column;
5) Preparing an eluent: preparing HP resin eluent: adding dextrin with the weight of 0.5 per mill of the ethanol into the ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved;
d, preparing a resin eluent: adding dextrin with the weight of 1 per mill of the ethanol into the ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved;
6) Eluting with eluent: eluting the filtrate after the resin column is washed by using the eluent with the volume 2 times of that of the filtrate in the step 5), and respectively marking the eluted pigment liquid as HP desorption liquid and D desorption liquid;
7) And (3) low-temperature concentration: the beet desorption liquid is respectively subjected to low-temperature concentration by special low-temperature concentration equipment, the concentrated pastes are respectively marked as HP refined paste and D refined paste, wherein the low-temperature concentration equipment is not a super-high-speed vacuum low-temperature concentrator, and the brand: genius model: COSMOS-660;
8) Spray drying: spray drying HP extract and D extract respectively, and drying to obtain two beet red pigment powders with different colors.
Further, in the step 2), the mass concentration of the aqueous solution of hydrochloric acid is 3 to 4 per mill, and the addition amount of the aqueous solution of hydrochloric acid is 4 times the volume of the weight of beet.
Further, in the extraction of step 2), the antioxidant is added in an amount of 0.8% by weight of beet.
Further, in step 8) spray drying, the spray dryer inlet temperature was set at 178 ℃ and the feed flow rate was set at 15%.
Compared with the prior art, the invention has at least one of the following beneficial effects:
the invention discloses a production method of beet red with a yellowish color tone, which takes fresh beet as a raw material, and comprises the steps of extracting, filtering, sequentially adsorbing by a main adsorption column and a secondary adsorption column of specific macroporous resin, eluting by a specific eluting solvent, concentrating at low temperature, and spray drying to obtain two beet red with different color tones, namely the beet red with a yellowish color tone and a purple color tone, wherein the beet red with a yellowish color tone is common, but the beet red with a yellowish color tone is less on the market at present. Based on the two hues, beet red products with different hues can be prepared. Two specific macroporous resin adsorbents are utilized to divide betalains into two parts of products which are yellow and purple according to different characteristics of adsorbates and specific eluents. The obtained beet red color value is more than 300, and the tone is mainly a yellowish b value (48) lambda: 1.48; partial violet b value (-14) λ:0.55; has the characteristics of high color value, stable and high yield, and can prepare beet red products with yellowish color.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail with reference to the accompanying drawings and examples, as shown in fig. 1. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Example 1
A production method of a yellowish-flavored beet red comprises the following steps:
1) Crushing raw materials: fresh beet 2.8t is washed by a washing device, crushed by a direct crusher and put into a multifunctional extraction tank for extraction.
2) Extracting: adding 3%o of hydrochloric acid aqueous solution into an extraction tank, wherein the addition amount of the hydrochloric acid aqueous solution is 3.5 times of the volume of beet, and simultaneously, adding 0.8%o of antioxidant into an extraction solvent, wherein the antioxidant is as follows: sodium D-isoascorbate, a-cyclodextrin and tea polyphenol in a mass ratio of 1:1:2.
Stirring for 1h, adding the above hydrochloric acid aqueous solution containing antioxidant from the top, discharging at a flow rate of 2BV/h, and stopping discharging until the effluent is light.
3) And (3) filtering: all the extract was collected and filtered through a coarse filter bag and a fine filter with diatomaceous earth added.
4) Specific resin series adsorption: adsorbing the filtrate obtained in the step 3) by using macroporous resin HP-20, continuing to connect the permeate to another macroporous resin D-101 in series for adsorption until the D-101 resin is excellent, stopping adsorbing beet red extract, and washing the column with 1.5BV pure water respectively, wherein the column is washed with water at a flow rate of 0.5BV/h from top to bottom.
5) Specific eluent elution: preparing HP resin eluent: adding dextrin with the weight of 0.5 per mill of the ethanol into the ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved; d, preparing a resin eluent: adding dextrin with the weight of 1 per mill of the ethanol into the ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved.
Eluting the resin column with the specific eluent 2BV, and recording the eluted pigment liquid as HP desorption liquid and D desorption liquid.
6) And (3) low-temperature concentration: and (3) respectively carrying out low-temperature concentration on the beet desorption liquid by using special low-temperature concentration equipment, wherein the concentrated pastes are respectively named as HP refined paste and D refined paste.
7) Spray drying: spray drying Hp extract and D extract after low temperature concentration. The inlet temperature is set at 178 ℃, the inlet flow rate is set at 15%, and two beet red pigment powders with different hues are obtained after drying and powdering. Color values were measured according to the method of GB 1886.111-2015. The results were as follows: HP beet powder color value: 300.6, λ:0.56, L:65.17; a is 63.22; -14.2; color yield 49.0%; d beet powder color number: 306.4, λ:1.41, L:65.77; a, 62.46;47.96; the color value yield was 32.5%. The total yield of color value is: 81.5%.
The results of each detection index are shown in the following table 1:
example 2
A production method of a yellowish-flavored beet red comprises the following steps:
1) Crushing raw materials: 2.5t of fresh beet red is washed by a washing device and then is crushed by a direct crusher, and is put into a multifunctional extraction tank for extraction;
2) Extracting: adding 4BV of hydrochloric acid aqueous solution with the mass concentration of 4%o into an extraction tank, and simultaneously adding 0.8%o of antioxidant of beet weight into an extraction solvent, wherein the antioxidant is as follows: a mixture of D-sodium erythorbate, a-cyclodextrin and tea polyphenol in a mass ratio of 1:1:2;
stirring for 1h, then discharging, adding the hydrochloric acid aqueous solution containing the antioxidant from the top, discharging at a flow rate of 2BV/h, and stopping discharging until the effluent is light;
3) And (3) filtering: collecting all the extractive solutions, and respectively filtering with coarse filter bag and fine filter with diatomite;
4) Specific resin series adsorption: adsorbing the filtrate obtained in the step 3) by using macroporous resin HP-20, and continuing to connect the permeate to another macroporous resin D-101 in series for adsorption until the D-101 resin is excellent, and stopping adsorbing beet red extract; and respectively washing the column with 1.5BV pure water, and washing the column with water at a flow rate of 0.5BV/h from top to bottom;
5) Specific eluent elution: preparing HP resin eluent: adding 0.5 per mill of dextrin into ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved; d, preparing a resin eluent: adding 1 per mill of dextrin into ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved;
eluting the resin column with the specific eluent 2BV after water washing, and respectively marking the eluted pigment liquid as HP desorption liquid and D desorption liquid;
6) And (3) low-temperature concentration: concentrating beet desorption liquid at low temperature by special low-temperature concentrating equipment, wherein the concentrated pastes are respectively named HP refined paste and D refined paste;
7) Spray drying: spray drying Hp extract and D extract after low temperature concentration. The inlet temperature is set at 178 ℃, the inlet flow rate is set at 15%, and two beet red pigment powders with different hues are obtained after drying and powdering. After detection, the color value is detected according to the method of GB 1886.111-2015. The results were as follows: HP beet powder color value: 298.6, λ:0.55, L:65.29; a is 63.10; -14.6; color value yield 45.8%; d beet powder color number: 302.6, λ:1.42, L:65.67; a is 62.31;48.05; the color value yield was 34.6%. The total yield of color value is: 80.4%.
The detection results of the various indexes are shown in the following table 2:
as can be seen from tables 1 and 2, the present invention produces a more violet and more red beet red product with a relatively stable yield of each component and good reproducibility.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the scope and spirit of the principles of this disclosure. More specifically, various variations and modifications may be made to the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure, drawings and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will be apparent to those skilled in the art.
Claims (3)
1. A production method of a yellowish-flavored beet red is characterized by comprising the following steps: the method comprises the following steps:
1) Crushing raw materials: cleaning fresh beet with cleaning equipment, pulverizing with pulverizer, and extracting in multifunctional extraction tank;
2) Extracting: adding an aqueous solution of hydrochloric acid into an extraction tank, adding an antioxidant into an extraction solvent, stirring for 1h, then starting to discharge, continuously adding an aqueous solution of hydrochloric acid containing the antioxidant from the top, discharging at a flow rate of 2BV/h, stopping discharging until the effluent is light in color, wherein the mass concentration of the aqueous solution of hydrochloric acid is 3-4 per mill, and the adding amount of the aqueous solution of hydrochloric acid is 4 times the volume of the weight of beet;
3) And (3) filtering: collecting all the extractive solutions, and respectively filtering with coarse filter bag and fine filter with diatomite;
4) Resin serial adsorption: adsorbing the filtrate obtained in the step 3) by using macroporous resin HP-20, and continuing to adsorb the permeate by using another macroporous resin D-101 until the D-101 resin is excellent, and stopping adsorbing beet red extract; during adsorption, pure water with the volume 1.5 times of that of the filtrate is used for washing the column;
5) Preparing an eluent: preparing HP resin eluent: adding dextrin with the weight of 0.5 per mill of the ethanol into the ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved;
d, preparing a resin eluent: adding dextrin with the weight of 1 per mill of the ethanol into the ethanol with the temperature of 60-65 ℃ and stirring until the dextrin is completely dissolved;
6) Eluting with eluent: eluting the filtrate after the resin column is washed by using the eluent with the volume 2 times of that of the filtrate in the step 5), and respectively marking the eluted pigment liquid as HP desorption liquid and D desorption liquid;
7) And (3) low-temperature concentration: concentrating beet desorption liquid at low temperature by special low-temperature concentrating equipment, wherein the concentrated pastes are respectively named HP refined paste and D refined paste;
8) Spray drying: spray drying HP extract and D extract respectively, and drying to obtain two beet red pigment powders with different colors.
2. The method for producing a metayellow betalain according to claim 1, wherein: in the extraction in the step 2), the addition amount of the antioxidant is 0.8 per mill of the weight of beet.
3. The method for producing a metayellow betalain according to claim 1, wherein: in step 8) spray drying, the spray dryer inlet temperature was set at 178℃and the feed flow rate was set at 15%.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660140A (en) * | 2012-05-18 | 2012-09-12 | 江西国亿生物科技有限公司 | Preparation method of multi-tone beet red pigment |
| CN102993769A (en) * | 2012-12-24 | 2013-03-27 | 晨光生物科技集团股份有限公司 | Method for improving color tone of beet red pigment |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102660140A (en) * | 2012-05-18 | 2012-09-12 | 江西国亿生物科技有限公司 | Preparation method of multi-tone beet red pigment |
| CN102993769A (en) * | 2012-12-24 | 2013-03-27 | 晨光生物科技集团股份有限公司 | Method for improving color tone of beet red pigment |
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