CN104068300A - Astaxanthin jellies and preparation process thereof - Google Patents
Astaxanthin jellies and preparation process thereof Download PDFInfo
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- CN104068300A CN104068300A CN201410290949.XA CN201410290949A CN104068300A CN 104068300 A CN104068300 A CN 104068300A CN 201410290949 A CN201410290949 A CN 201410290949A CN 104068300 A CN104068300 A CN 104068300A
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- Prior art keywords
- astaxanthin
- water
- preparation
- jelly
- compound
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- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 title claims abstract description 54
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 54
- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 54
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 54
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 title claims abstract description 42
- 235000015110 jellies Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- -1 cyclodextrin compound Chemical class 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 12
- 239000003765 sweetening agent Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000003349 gelling agent Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 239000004375 Dextrin Substances 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- ODLHGICHYURWBS-LKONHMLTSA-N trappsol cyclo Chemical compound CC(O)COC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](COCC(C)O)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)COCC(O)C)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1COCC(C)O ODLHGICHYURWBS-LKONHMLTSA-N 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 241001312219 Amorphophallus konjac Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000004570 mortar (masonry) Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000006227 byproduct Substances 0.000 claims description 2
- 230000036039 immunity Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000021466 carotenoid Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 150000001514 astaxanthins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 125000000468 ketone group Chemical group 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides astaxanthin jellies and a preparation method thereof. The method comprises the following steps: uniformly mixing a sweetening agent and a gelatinizing agent; adding water, agitating and heating to 95 DEG C for dissolving; cooling to 60 DEG C and adding astaxanthin and compound cyclodextrin according to a mol ratio of 1 to 60 to prepare an astaxanthin/cyclodextrin compound and an acidity regulator; filtering and packaging, and carrying out pasteurization; and finally, cooling and molding. The jellies are prepared by dissolving the astaxanthin into water through a cyclodextrin compounding process; the jellies not only have a natural attractive orange-yellow color, but also have the functional properties of oxidation resistance, tumor resistance and immunity enhancement; the jellies are novel food which has good appearance, taste and nutrition and have a wide market space.
Description
Technical field
The present invention relates to technical field of food preparation, relate in particular to a kind of astaxanthin jelly and preparation technology thereof.
Background technology
Jelly also claims gel, because of outward appearance sparkling and crystal-clear, lovely luster, taste lubrication, fresh and sweet moistening and be deeply subject to liking of women and children.Jelly not only outward appearance is lovely, is also a kind of healthy food of low calorie high dietary-fiber simultaneously.Jelly is to add artificial compound essence, colouring agent, sweetener, acid formulated with thickener (sodium alginate, agar, carragheen etc.).Although these compositions are from marine alga and terrestrial plant, in leaching process through PROCESS FOR TREATMENT such as peracid, alkali, bleachings, the nutritional labelings such as its original vitamin, inorganic salts are all lost and are made a gift of to the greatest extent.
Astaxanthin (Astaxanthin), has another name called ASX, and chemical name is 3,3'-dihydroxy-4,4'-diketo-β, and β '-carrotene, molecular formula is C
40h
52o
4, be a kind of keto-acid carotenoid.Astaxanthin is a kind of organic compound with antioxidation activity, and color and luster is pink, water insoluble, is soluble in majority of organic solvent, all unstable under acid, oxygen, high temperature and illumination condition, oxidizable degraded.Astaxanthin not only has very long conjugated double bond with other carotenoid are the same in molecule, and also has unsaturated ketone group and hydroxyl at the end of conjugated double bond chain, forms alpha-alcohol ketone.These structures have more active electronic effect, very easily react with free radical and remove, and therefore, astaxanthin has the non-oxidizability that more general carotenoid is stronger.It can cancellation monomorphism oxygen, removes free radical and effectively finish peroxidating chain reaction, prevent that oxygen atom from acting on the unrighted acid on cell membrane, Subcellular membrane, thereby Cell protection and DNA avoids the injury of oxidation reaction.Because astaxanthin is not provitamin A, so thought in the past that it did not possess physiologically active.But research in recent years shows, it is anti-oxidant, antitumor and strengthen much important physiology and the biological functions such as immunity that astaxanthin has.Miki studies discovery, and the oxidation resistance of astaxanthin is 10 times of beta carotene, higher 100 times than vitamin E.These functions of astaxanthin, contribute to improve immunity and the health status of human body.Aspect food additives, aquaculture, cosmetics, health products and medical industry, having broad application prospects.
But, on the jelly market that utilizes astaxanthin to prepare, also do not see.
Summary of the invention
The object of the invention is to solve the defect that above-mentioned prior art exists, a kind of astaxanthin jelly and preparation technology thereof are provided.
A kind of astaxanthin jelly, its raw material is calculated by mass percentage, comprising:
Water-soluble astaxanthin compound: 0.15%;
Gelling agent: 0.6%-0.8%;
Sweetener: 6.0%;
Acidity regulator: 0.3%-0.4%;
Surplus: water.
A preparation method for astaxanthin jelly, comprises the following steps:
(1), after being mixed with gelling agent, sweetener makes powder for subsequent use;
(2), add water and mix with above-mentioned powder, stir and be heated to 85-98 DEG C, insulation 5-10 minute;
(3), cooling to 55-62 DEG C adds water-soluble astaxanthin compound and acidity regulator to mix;
(4), filter out not consoluet gelling agent and other impurity with 100 mesh filter screens;
(5), filling and sealing while hot, in 1 hour after sealing, carry out pasteurize, 85 DEG C of sterilization temperatures, time 15-20 minute;
(6), sterilization is placed in 10 DEG C of water by product after completing and carries out cooling forming.
Further, the preparation method of astaxanthin jelly as above, the preparation method of described water-soluble astaxanthin compound comprises: by astaxanthin and complex loop dextrin in molar ratio 1:60 ratio mix, then add the ethanol of mixture quality 40% to stir into pasty state, fully grind 1 hour the dry water-soluble astaxanthin compound of dry powder-shaped solid that to obtain with mortar formula grinder; Described complex loop dextrin is the mixture of beta-schardinger dextrin-and HP-β-CD, and both mass ratioes are 4:6.
Further, the preparation method of astaxanthin jelly as above, described sweetener is xylitol.
Further, the preparation method of astaxanthin jelly as above, described gelling agent is the mixture of carragheen and konjac glucomannan, both mass ratioes are 2:1.
Further, the preparation method of astaxanthin jelly as above, described acidity regulator is citric acid.
Astaxanthin jelly provided by the invention, has anti-oxidant, anti-antitumorly and strengthen the functional characteristic of immunity, is a kind of outward appearance, taste, all good novel foodstuffs of nutrition, has the wide market space.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, below technical scheme in the present invention be clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Raw material
Solubilizer (beta-schardinger dextrin-: HP-β-CD=4:6), astaxanthin, gelling agent (carragheen: the mass ratio=2:1 of konjac glucomannan), sweetener (xylitol), acidity regulator (citric acid), water.
Formula
Water-soluble astaxanthin compound: 0.15%, gelling agent (carragheen: the mass ratio=2:1 of konjac glucomannan): 0.6%-0.8%, sweetener (xylitol): 6.0%, acidity regulator (citric acid): 0.3%-0.4%, water adds to 100.
Method of operating
(1) water-soluble astaxanthin compound preparation
Astaxanthin and complex loop dextrin (beta-schardinger dextrin-: the mass ratio=4:6 of HP-β-CD) in molar ratio 1:60 ratio mix, add a small amount of ethanol to stir into pasty state, fully grind 1 hour with mortar formula grinder, be dried to obtain dry powder-shaped solid astaxanthin/cyclodextrin complexes, the consumption of described ethanol is 40% of astaxanthin and complex loop dextrin mixture quality.
Although astaxanthin has very strong antioxidation activity and improves immunity function, but due to himself poorly water-soluble, oxidizable and light decomposes, producing, accumulating and application aspect are subject to certain limitation, and the water-soluble astaxanthin compound preparation method that the present invention adopts has just in time solved water miscible problem, make astaxanthin be dissolved in water and be further prepared into jelly, not only have natural tempting orange-yellow, and have anti-oxidant, the anti-antitumor functional characteristic with strengthening immunity, it is a kind of outward appearance, taste, the all good novel foodstuffs of nutrition, there is the wide market space.
The present invention adopt mass ratio be the mixture of beta-schardinger dextrin-: HP-β-CD=4:6 as solubilizer, keeping the water miscible production cost that simultaneously also reduced of astaxanthin.
(2) astaxanthin jelly preparation
A, to make powder after sweetener (xylitol) is mixed with gelling agent (mass ratio=2:1 of carragheen/konjac glucomannan) for subsequent use.
B, add water and mix with above-mentioned powder, stir and be heated to 95 DEG C of left and right, insulation 5-10 minute.
C, maintenance are stirred, and cool to 60 DEG C of left and right and add water-soluble astaxanthin compound, acidity regulator (citric acid), seasoning.
D, filter out not consoluet gelling agent and other impurity with 100 mesh filter screens.
E, filling and sealing while hot.In 1 hour after sealing, carry out pasteurize, 85 DEG C of sterilization temperatures, time 15-20 minute.
After f, sterilization complete, product is placed in to 10 DEG C of water and carries out cooling forming.
Beneficial effect:
This jelly production adds water-soluble astaxanthin embedding compound, in recombination process, adopt beta-schardinger dextrin-, HP-β-CD in 4:6 ratio mixture as carrier, make that composite performance is better, cost is lower, well solve astaxanthin water insoluble, and see the labile problem of light, product presents natural orange red, not only can reach antioxidant effect, also has pigmentation.Product adopts xylitol as functional sweetener, can participate in body metabolism, enters after blood, does not need insulin just can penetrate cell and accretion rate is fast, can not cause blood sugar rising, is the auxotype food substitute that is suitable for patients with diabetes mellitus.
Finally it should be noted that: above embodiment only, in order to technical scheme of the present invention to be described, is not intended to limit; Although the present invention is had been described in detail with reference to previous embodiment, those of ordinary skill in the art is to be understood that: its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement; And these amendments or replacement do not make the essence of appropriate technical solution depart from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (6)
1. an astaxanthin jelly, is characterized in that, its raw material is calculated by mass percentage, comprising:
Water-soluble astaxanthin compound: 0.15%;
Gelling agent: 0.6%-0.8%;
Sweetener: 6.0%;
Acidity regulator: 0.3%-0.4%;
Surplus: water.
2. a preparation method for astaxanthin jelly, is characterized in that, comprises the following steps:
(1), after being mixed with gelling agent, sweetener makes powder for subsequent use;
(2), add water and mix with above-mentioned powder, stir and be heated to 85-98 DEG C, insulation 5-10 minute;
(3), cooling to 55-62 DEG C adds water-soluble astaxanthin compound and acidity regulator to mix;
(4), filter out not consoluet gelling agent and other impurity with 100 mesh filter screens;
(5), filling and sealing while hot, in 1 hour after sealing, carry out pasteurize, 85 DEG C of sterilization temperatures, time 15-20 minute;
(6), sterilization is placed in 10 DEG C of water by product after completing and carries out cooling forming.
3. the preparation method of astaxanthin jelly according to claim 2, it is characterized in that, the preparation method of described water-soluble astaxanthin compound comprises: by astaxanthin and complex loop dextrin in molar ratio 1:60 ratio mix, then add the ethanol of mixture quality 40% to stir into pasty state, fully grind 1 hour the dry water-soluble astaxanthin compound of dry powder-shaped solid that to obtain with mortar formula grinder; Described complex loop dextrin is the mixture of beta-schardinger dextrin-and HP-β-CD, and both mass ratioes are 4:6.
4. the preparation method of astaxanthin jelly according to claim 2, is characterized in that, described sweetener is xylitol.
5. the preparation method of astaxanthin jelly according to claim 2, is characterized in that, described gelling agent is the mixture of carragheen and konjac glucomannan, and both mass ratioes are 2:1.
6. the preparation method of astaxanthin jelly according to claim 2, is characterized in that, described acidity regulator is citric acid.
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| CN104543635A (en) * | 2014-12-09 | 2015-04-29 | 浙江海洋学院 | Jelly with astacin and collagen |
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| CN105767417A (en) * | 2014-12-23 | 2016-07-20 | 山东金诃药物研究开发有限公司 | Astaxanthin and hippophae rhamnoides fruit powder tabletting sweets and preparation method thereof |
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| CN106579216A (en) * | 2016-12-08 | 2017-04-26 | 佛山科学技术学院 | Jelly containing phaffia rhodozyma astaxanthin and making method of jelly |
| CN109156822A (en) * | 2018-10-31 | 2019-01-08 | 杭州鑫伟低碳技术研发有限公司 | A kind of dendrobium candidum astaxanthin gel and preparation method thereof |
| CN109430832A (en) * | 2018-10-31 | 2019-03-08 | 杭州鑫伟低碳技术研发有限公司 | A kind of edible gel products and preparation method thereof of astaxanthin and dendrobium candidum combination |
| CN109430774A (en) * | 2018-10-31 | 2019-03-08 | 杭州鑫伟低碳技术研发有限公司 | Dendrobium candidum astaxanthin jelly and its manufacturing method |
| CN114431468A (en) * | 2022-02-23 | 2022-05-06 | 云南爱尔康生物技术有限公司 | Astaxanthin-containing celesta crysta sphere and preparation method thereof |
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