Study On The Refining By Fermentation And Stability Of Beet Red Pigment

Edible pigments are widely used in all trades and professions. Compared with synthetic pigments, natural edible pigments gain their advantages for the characteristics of edibleness, innocuousness and free of side effects.Get red beet extract by using the secondary water digestion method, refining betalain by instant dry yeast suspension, in different temperatures, different inoculums concentration, different shaking speed to decrease the amounts of total sugar. Betalain can be easily oxidized because of its strong ant oxidation, it can solve this problem by means of microencapsulation. The paper’s purpose is in search of equal measure for refining betalain and increasing its stability, confirming optimal experiment condition.Choose the effects of decreasing the amounts of sugar and pigment content as two factors into account the results obtained are as follows:the results show that the best conditions of saccharomyces cerevisiae are:40℃, inoculums concentration2%, speed100r/min, need6hours to go; the best conditions of Tsingtao yeast are:25℃, inoculums concentration3%, speed100r/min, need10hours to go; the best conditions of instant dry yeast are:30℃, inoculums concentration2%,speed100r/min, need6hours to go. Integrated energy and shorten the fermentation time and other reasons to consider, found instant dry yeast is the best choice.Orthogonal experiments are adopted to analyze the effect of each factor in temperature, inoculums concentration and speed according to single factor experiment. Optimum cooking conditions are determined as follows.The results show that the best conditions are:30℃, inoculums concentration2%, speed200r/min. After purifying the color value E1cm1%of the betalain reaches15.7from4.1.The betalain is microencapsulated using malt dextrin and arabic gum as composite wall materials. The experiment results show the optimum conditions of microencapsulation are:embedding temperature30℃, embedding time1h, the ratio of core-material to wall-material (W/W)1:2, and the content of arabic gum is60%, under these conditions, the encapsulation yield is92.5%. The stability of microencapsulation curcuma in against light, heat, oxygen and so on is most effectively improved and its solubility is greatly increased.