Construction solutions and technological solutions for the production of anthocyanin-containing extract of black rice

It is known that black rice contains a large amount of anthocyanins and is an accessible, technologically rational and economically feasible raw material for industrial production of anthocyanins. Research on the development and scientific-practical justification of technological and technical solutions for the production of anthocyanins and anthocyanin food colorant from black rice is relevant. Scientific-technical and patent literature in the field of techniques and technologies for anthocyanin extraction and their use as a natural colorant and functional component in food products has been analyzed. The article presents technical and technological solutions, machine-hardware scheme and operating parameters of the main technological processes for the production of black rice extract. Black rice varieties "Mulatka" and "Yuzhnaya Noch" were used as processing objects. The anthocyanin food colorant from black rice is a spray-dried extract of black rice. The main technological processes are described: formation of hydromodule, extraction, filtration, concentration and drying. Quality indicators of dry black rice extract are presented. A rational design of an ultrasonic extractor for implementing aqueous extraction of anthocyanins from black rice is proposed. The developed patented method is based on aqueous ultrasonic extraction according to the percolation principle at a hydromodule of 1:4–1:6, temperature of 30–40°C, using ultrasonic treatment with a frequency of 22 kHz and intensity of 50 W/cm² for 70–120 minutes with constant circulation mixing of the extractant at a circulation rate of 15–25 volumes/hour. The yield of anthocyanins by the proposed method reaches up to 96%. Concentration is carried out by vacuum evaporation at a temperature of 30–40°C to a dry matter content of 10–15%, followed by spray drying at a temperature of 140–160°C. The combination of percolation-type extraction, mechanical mixing and ultrasonic treatment provides a synergistic effect, significantly accelerating the process compared to traditional methods. The proposed design and technological solutions can be applied at enterprises for deep processing of plant raw materials for the production of anthocyanins, biologically active additives and functional food products.