CN101617828A - Method for preparing astaxanthin food - Google Patents
Method for preparing astaxanthin food Download PDFInfo
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- CN101617828A CN101617828A CN200910139450A CN200910139450A CN101617828A CN 101617828 A CN101617828 A CN 101617828A CN 200910139450 A CN200910139450 A CN 200910139450A CN 200910139450 A CN200910139450 A CN 200910139450A CN 101617828 A CN101617828 A CN 101617828A
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Abstract
The invention relates to a method for preparing an astaxanthin food. The method comprises the following steps: preparing cassava starch into cassava starch liquid and then adding amylase to carry out enzymolysis; afterwards, adding peptone, potassium dihydrogen phosphate, a yeast extract and tomato juice; inoculating the three-level seed liquid of phaffia microzyme after sterilizing at high temperature, fermenting, synthesizing astaxanthin biologically to obtain astaxanthin fermentation liquid, then crushing phaffia microzyme cells by using ultrasonic waves, sealing by vacuum pumping, and preserving at low temperature; and adding the astaxanthin fermentation liquid with the crushed cells after being embedded into a food so as to obtain the astaxanthin food. The invention has simple process; the astaxanthin produced by adopting a united fermentation method of enzymes and microorganisms is added into the food after being embedded, thereby effectively keeping the function of the astaxanthin and increasing proteins in the food; and the obtained astaxanthin food has the effects of improving and resisting senility, enhancing the immunity and the like and has good application prospect and economic value.
Description
Technical field
The present invention relates to a kind of method of handling tapioca production astaxanthin food with health role with enzyme preparation and microbial association.
Background technology
Territory, China cassava producing region is wide, and all there is plantation in provinces such as Hainan, Yunnan, Guangxi, Guangdong, Fujian.More than 1,000 ten thousand tons cassavas are produced in the whole nation per year.Cassava production height, cheap, at present, cassava is mainly used in produces starch, and product is single, and economic worth is not high.
Astaxanthin is a kind of fat-soluble vitamin, and it is oxidized easily, it is a kind of super antioxidant, its oxidation resistance is 10 times of carotenoid, 100 times of vitamin E, astaxanthin can improve the aquatic product, livestock and poultry colour of skin, suppresses tumour, strengthens immunity, improves effect such as eyesight, it can add in food or the feed, to improve the nutritional quality of food or feed.The source of astaxanthin has: microorganism biological is synthetic; From shrimp, crab shell, extract with chemical method.The price of astaxanthin is about every kilogram of 2500-3000 dollar on the international market at present, and have the market capacity more than 200,000,000 dollars global every year, and in continuous increase.
Effects such as anti-oxidant, anticancer change that astaxanthin food has, enhancing immunity, it has good application prospect and economic worth, the domestic production of still not having astaxanthin food now, there is great potential the domestic market, and yet there are no with tapioca is raw material, utilizes and sends out the report that husband's culture propagation is produced astaxanthin food.
Summary of the invention
The objective of the invention is to be to provide a kind of preparation method of astaxanthin food, the astaxanthin food that is obtained has effects such as anti-oxidant, anticancer change, enhancing immunity, and it has a good application prospect and economic worth, edible safety has improved the nutritive value of tapioca.
The technology used in the present invention principle: adopt amylase to handle tapioca, make tapioca be converted into fermentable sugar, inoculate and send out husband's saccharomycete (Phaffiarhodozyma), biosynthesis astaxanthin; To send out the fragmentation of husband's yeast cell with ultrasonic cell disruption instrument, astaxanthin is discharged from yeast cells, yeast cell wall, cytoplasm etc. is stayed in the zymotic fluid, adds to after embedding in the food, obtains astaxanthin food.
The present invention realizes the object of the invention by implementing following technical scheme: tapioca dissolving is made into 12%～16% tapioca liquid, add AMS 10U/g and beta amylase 100U/g behind the high-temperature sterilization, at 50～60 ℃ of enzymolysis 4～8h; In tapioca liquid, add peptone 0.2%～0.8%, potassium dihydrogen phosphate 0.2%～0.8%, yeast extract 0.2%～0.8%, Tomato juice 10%～20% then by weight percentage; Three grades of seed liquor of husband's saccharomycete (Phaffiarhodozyma) are sent out in inoculation behind high-temperature sterilization, and inoculum concentration is 5%～10%, 20～25 ℃ of fermentations 3～4 days, the biosynthesis astaxanthin obtains astaxanthin fermentation liquid, to send out the fragmentation of husband's yeast cell with ultrasonic wave again, and vacuumize sealing, low temperature is preserved; Astaxanthin fermentation liquid after clasmatosis is carried out adding in the food after the embedding, obtain astaxanthin food.
Three grades of seed liquor incubation steps of described husband's saccharomycete (Phaffiarhodozyma) are:
1), 1 oese thalline of picking is inoculated on the compound malt extract medium of solid, cultivated 60 hours for 22.5 ℃, primary seed solution; The preparation of the compound malt extract medium of described solid is to add glucose 10g, brewer's wort 3g, peptone 5g, yeast extract 3g, agar 20g in every premium on currency.
2), the first order seed thalline of 2～3 oeses of picking is inoculated in the compound malt extract medium of 50mL liquid, 180r/min cultivated 48 hours, and was cultured to cell concentration greater than 10 for 22.5 ℃
8CFU/mL gets secondary seed solution; The preparation of the compound malt extract medium of described liquid is to add glucose 10g, brewer's wort 3g, peptone 5g, yeast extract 3g in every premium on currency.
3), the 50mL secondary seed solution is inoculated in the 5L three-stage culture medium, 180r/min, 22.5 ℃ are cultured to cell concentration greater than 10
8CFU/mL, three grades of seed liquor of De Fafu saccharomycete; The preparation of described three-stage culture medium is to add glucose 20g, (NH in every premium on currency
4)
2SO
42g, KH
2PO
42g, MgSO
4.7H
2O 2g, yeast extract 2g.
Described astaxanthin food is the astaxanthin beverage, and its preparation method is with 3%～6% sodium alginate soln and 5%～8% CaCl
2Solution carries out embedding to the astaxanthin zymotic fluid, adds to then in the fruit juice, obtains the astaxanthin beverage.
Described astaxanthin food is the astaxanthin microcapsule food, and its preparation method is astaxanthin fermentation liquid to be put into microcapsules carry out embedding after low temperature drying or spray-drying, is the astaxanthin microcapsule food.
Technology of the present invention is simple, the astaxanthin that adopts enzyme and microbial association fermentation method to produce, after embedding, add in the food, the function that effectively keeps astaxanthin, increase the protein in the food, the gained astaxanthin food has effects such as improvement is anti-ageing, enhancing immunity, and it has good application prospect and economic worth.
The specific embodiment
Embodiment one
With the tapioca is that primary raw material is prepared 14% tapioca liquid, behind 115 ℃ of sterilization 30min, add AMS 10U/g and beta amylase 100U/g, at 55 ℃ of enzymolysis 5h, in tapioca liquid, add peptone 0.4%, potassium dihydrogen phosphate 0.5%, yeast extract 0.4%, Tomato juice 15% by weight percentage, 115 ℃, sterilization 30min; Three grades of seed liquor of husband's saccharomycete (Phaffiarhodozyma) are sent out in inoculation then, and inoculum concentration is 7%, 23 ℃ of fermentation 4 days, and the biosynthesis astaxanthin obtains astaxanthin fermentation liquid, will send out the fragmentation of husband's yeast cell with ultrasonic cell disruption instrument again, and low temperature is preserved; With astaxanthin fermentation liquid with 5% sodium alginate soln and 8%CaCl
2Solution carries out embedding, then it is added in the fruit juice, obtains the astaxanthin beverage.
The key technical indexes of this product is as follows: content astaxanthin 700～800 μ g/g, pH＜4.0.
Embodiment two
With the tapioca is that primary raw material is prepared 13% tapioca liquid, behind 115 ℃ of sterilization 30min, add AMS 10U/g and beta amylase 100U/g, at 60 ℃ of enzymolysis 7h, in tapioca liquid, add peptone 0.6%, potassium dihydrogen phosphate 0.7%, yeast extract 0.5%, Tomato juice 18% by weight percentage, 115 ℃, sterilization 30min; Three grades of seed liquor of husband's saccharomycete (Phaffiarhodozyma) are sent out in inoculation then, inoculum concentration is 9%, 25 ℃ fermented 3 days, the biosynthesis astaxanthin obtains astaxanthin fermentation liquid, to send out the fragmentation of husband's saccharomycete with ultrasonic cell disruption instrument again, dry or spray-drying for 55 ℃, vacuumize sealing, low temperature is preserved; The astaxanthin of Jiang's drying is put into microcapsules, promptly gets the astaxanthin microcapsule food.
The key technical indexes of this product is as follows: content astaxanthin 700～800 μ g/g, pH＜4.0.
Claims (3)
1, a kind of preparation method of astaxanthin food is characterized in that: tapioca dissolving is made into 12%～16% tapioca liquid, adds AMS 10U/g and beta amylase 100U/g behind the high-temperature sterilization, at 50～60 ℃ of enzymolysis 4～8h; In tapioca liquid, add peptone 0.2%～0.8%, potassium dihydrogen phosphate 0.2%～0.8%, yeast extract 0.2%～0.8%, Tomato juice 10%～20% then by weight percentage; Three grades of seed liquor of husband's saccharomycete (Phaffiarhodozyma) are sent out in inoculation behind high-temperature sterilization, and inoculum concentration is 5%～10%, 20～25 ℃ of fermentations 3～4 days, the biosynthesis astaxanthin obtains astaxanthin fermentation liquid, to send out the fragmentation of husband's yeast cell with ultrasonic wave again, and vacuumize sealing, low temperature is preserved; Astaxanthin fermentation liquid after clasmatosis is carried out adding in the food after the embedding, obtain astaxanthin food;
Three grades of seed liquor incubation steps of described husband's saccharomycete (Phaffiarhodozyma) are:
1), 1 oese thalline of picking is inoculated on the compound malt extract medium of solid, cultivated 60 hours for 22.5 ℃, primary seed solution; The preparation of the compound malt extract medium of described solid is to add glucose 10g, brewer's wort 3g, peptone 5g, yeast extract 3g, agar 20g in every premium on currency;
2), the first order seed thalline of 2～3 oeses of picking is inoculated in the compound malt extract medium of 50mL liquid, 180r/min cultivated 48 hours, and was cultured to cell concentration greater than 10 for 22.5 ℃
8CFU/mL gets secondary seed solution; The preparation of the compound malt extract medium of described liquid is to add glucose 10g, brewer's wort 3g, peptone 5g, yeast extract 3g in every premium on currency;
3), the 50mL secondary seed solution is inoculated in the 5L three-stage culture medium, 180r/min, 22.5 ℃ are cultured to cell concentration greater than 10
8CFU/mL, three grades of seed liquor of De Fafu saccharomycete; The preparation of described three-stage culture medium is to add glucose 20g, (NH in every premium on currency
4)
2SO
42g, KH
2PO
42g, MgSO
4.7H
2O 2g, yeast extract 2g.
2, the preparation method of astaxanthin food according to claim 1 is characterized in that: described astaxanthin food is the astaxanthin beverage, and its preparation method is with 3%～6% sodium alginate soln and 5%～8% CaCl
2Solution carries out embedding to the astaxanthin zymotic fluid, adds to then in the fruit juice, obtains the astaxanthin beverage.
3, the preparation method of astaxanthin food according to claim 1, it is characterized in that: described astaxanthin food is the astaxanthin microcapsule food, its preparation method is astaxanthin fermentation liquid to be put into microcapsules carry out embedding after low temperature drying or spray-drying, is the astaxanthin microcapsule food.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101394508A CN101617828B (en) | 2009-06-14 | 2009-06-14 | Method for preparing astaxanthin food |
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|---|---|---|---|
| CN2009101394508A CN101617828B (en) | 2009-06-14 | 2009-06-14 | Method for preparing astaxanthin food |
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| CN101617828A true CN101617828A (en) | 2010-01-06 |
| CN101617828B CN101617828B (en) | 2011-04-20 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102702786A (en) * | 2012-01-19 | 2012-10-03 | 天津天康源生物技术有限公司 | Saccharic carotene fat solution producing method and saccharic carotene solid solution producing method |
| CN103300262A (en) * | 2013-05-06 | 2013-09-18 | 中国海洋大学 | Method for degrading and converting aflatoxin by utilizing astaxanthin |
| CN103387911A (en) * | 2013-06-17 | 2013-11-13 | 李树森 | Formula and preparation method for astaxanthin fruit juice beverage |
| CN104543635A (en) * | 2014-12-09 | 2015-04-29 | 浙江海洋学院 | Jelly with astacin and collagen |
| CN107467117A (en) * | 2017-07-11 | 2017-12-15 | 浙江丰宇海洋生物制品有限公司 | A kind of processing method of astaxanthin product |
| CN109123388A (en) * | 2018-10-23 | 2019-01-04 | 厦门唐人玺生物科技有限公司 | A kind of millet cake based food process of the production containing natural astaxanthin |
-
2009
- 2009-06-14 CN CN2009101394508A patent/CN101617828B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102702786A (en) * | 2012-01-19 | 2012-10-03 | 天津天康源生物技术有限公司 | Saccharic carotene fat solution producing method and saccharic carotene solid solution producing method |
| CN103300262A (en) * | 2013-05-06 | 2013-09-18 | 中国海洋大学 | Method for degrading and converting aflatoxin by utilizing astaxanthin |
| CN103387911A (en) * | 2013-06-17 | 2013-11-13 | 李树森 | Formula and preparation method for astaxanthin fruit juice beverage |
| CN104543635A (en) * | 2014-12-09 | 2015-04-29 | 浙江海洋学院 | Jelly with astacin and collagen |
| CN104543635B (en) * | 2014-12-09 | 2017-07-25 | 浙江海洋学院 | A kind of astacin collagen jelly |
| CN107467117A (en) * | 2017-07-11 | 2017-12-15 | 浙江丰宇海洋生物制品有限公司 | A kind of processing method of astaxanthin product |
| CN109123388A (en) * | 2018-10-23 | 2019-01-04 | 厦门唐人玺生物科技有限公司 | A kind of millet cake based food process of the production containing natural astaxanthin |
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| Publication number | Publication date |
|---|---|
| CN101617828B (en) | 2011-04-20 |
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Granted publication date: 20110420 Termination date: 20160614 |