Research On Hypoglycemic Technology Of Purple Carrot Pigment And Development Of Purple Carrot Vinegar

In recent years,anthocyanins are gradually being incorporated into food and beverage products as a food colorant and as a functional food or dietary supplement.Purple carrot pigment is one of the most widely used natural water-soluble red pigments,and it is mainly exported.The product required by foreign manufacturers is purple carrot pigment concentrate juice,and no preservatives are allowed.However,the currently industrially produced purple carrot pigment concentrate has a high sugar content,which makes the pigment concentrate easy to contaminate bacteria and also easily leads to the browning and degradation of anthocyanins,which in turn affects the stability of the pigment.Therefore,it is of great significance to study the hypoglycemic process of purple carrot pigment concentrate juice.And purple carrot pigment concentrated juice is usually used as a pigment additive,and there are almost no products using purple carrot as raw material.The process conditions of purple carrot vinegar fermentation were developed by using purple carrot fermentation liquid,broaden the possibility of new products using purple carrots as raw materials.Firstly,the PEG6000/ammonium sulfate aqueous two-phase extraction process was adopted,and the effects of ammonium sulfate mass fraction,PEG6000 mass fraction,initial p H of concentrated juice,and mass fraction of concentrated juice on the experimental results were determined according to single-factor experiments,and the optimal extraction conditions were determined.According to the single-factor experimental results,the selectivity coefficient k was used as the response value,and the response surface design method was used to optimize the two-phase extraction and hypoglycemic process conditions.The research results showed that the optimal process conditions for the two-phase extraction for hypoglycemia were ammonium sulfate mass fraction of 20.5%,PEG6000 mass fraction of 16%,initial p H of concentrated juice 3.0,and concentrated juice mass fraction of 10%.Although the two-phase extraction has a good hypoglycemic effect and is easy to operate,considering the subsequent separation problem,the fermentation method for hypoglycemic technology is continued to be explored.In order to effectively reduce the blood sugar of the concentrated purple carrot juice produced in industry,the technological conditions of the yeast fermentation method were systematically studied.Using purple carrot pigment concentrate juice as raw material,inoculate RX60,German,F33,CERE,RA,RMS2 wine dry yeast respectively,and conduct strain screening experiments under the same conditions.Excellent strain RA.According to the experimental results,the RA strain was used,the initial p H,fermentation temperature,and initial glucose content were used as independent variables,and the hypoglycemic rate was the response value.The research results showed that the optimal process conditions for RA yeast fermentation to reduce glucose were initial p H 3.2,fermentation temperature 30 ?,initial glucose content 160 g/L,and the glucose reduction rate reached 91%,which could meet the requirements of industrial glucose reduction.Compared with the two-phase extraction,the fermentation method has higher requirements on equipment,but the subsequent separation is simpler.Compared with the fermentation method,the two methods are more suitable for industrial production.In order to broaden the application of purple carrot,the fermentation process conditions of purple carrot vinegar were developed using yeast hypoglycemic fermentation broth as raw material.The fermentation broth was treated and inoculated with Acetobacter pasteuriana AS1.41.According to the single factor experiment,the effects of purple carrot vinegar fermentation temperature,initial p H of concentrated juice,and acetic acid bacteria inoculum on the experimental results were determined and the optimal fermentation conditions were determined.Taking the acetic acid yield as the response value,the response surface methodology was used to obtain the optimal process conditions for the fermentation of purple carrot vinegar: Initial p H 4.2,fermentation temperature 30?,acetic acid bacteria inoculum of 8%.Fermentation,the product has a strong sour taste and good color.