CN107467117A - A kind of processing method of astaxanthin product - Google Patents
A kind of processing method of astaxanthin product Download PDFInfo
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- CN107467117A CN107467117A CN201710562857.6A CN201710562857A CN107467117A CN 107467117 A CN107467117 A CN 107467117A CN 201710562857 A CN201710562857 A CN 201710562857A CN 107467117 A CN107467117 A CN 107467117A
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- astaxanthin
- processing method
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- cake
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of processing method of astaxanthin product, method is mixed with astaxanthin cake using hair husband's saccharomycete production astaxanthin fermentation liquid, then with wholewheat flour, astaxanthin product is obtained through chocolate coating.Have the beneficial effect that：The astaxanthin product of preparation has a variety of physiological functions, in inoxidizability, antitumor, pre- anti-cancer, strengthen immunity, improves eyesight etc. and has certain effect.The harmful substance such as caused nicotine in smoking process can be neutralized, protects health, taste is just right, and the mouthfeel with smoking does not clash, and has the longer shelf-life, and application value is big.Process is simple, and product quality stability is good, cheap, has good economic benefit.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of processing method of astaxanthin product.
Background technology
Astaxanthin is that the mankind have found most strong antioxidant, astaxanthin so far（3,3,- dihydroxy, 4,4,- diketo,
β,β,Carrotene）, molecular formula C40H52O4, it is a kind of keto-acid carotenoid, contains two hydroxyls（OH）With two ketone groups（=
O）, its natural products exists in the form of grease.The physiological function of astaxanthin has：Antioxidation, antitumaous effect, eye maincenter god
Protective effect through system, delay jet lag, strengthen immunization, prevent ultraviolet radiation, protection cardiovascular health etc.,
It is described as " healthy diamond, edible soft gold " by life scholar.The superpower oxidation resistance of astaxanthin is vitamin E
550 times, 25 times of Co-Q10,50 times of bata-carotene, 200 times of lutein, 450 times of luteole.Astaxanthin food has
There are anti-oxidant, anticancer change, strengthen immunity and other effects, its application prospect and economic value for having had.
Prior art such as Authorization Notice No. is the B of CN 103610042 Chinese invention patent, discloses a kind of astaxanthin battalion
Piece and preparation method thereof is supported, the mixture of astaxanthin, corn oil, white sugar and wholewheat flour is baked into shrimp by the method at 200 DEG C
Blue or green plain nutrient tablet.Smoker uses the nutrient tablet before smoking, will neutralize the harmful substance such as caused nicotine in smoking process, protects
The health of flak jacket body, but white sugar is added in nutrient tablet preparation, taste has had a strong impact on the mouthfeel of smoking, and the nutrient tablet is protected
The matter phase is short to be repelled by smoker.
The content of the invention
Smoking mouthfeel is not influenceed it is an object of the invention to provide the harm after a kind of effectively containment smoking, long shelf-life and
Astaxanthin product processing method.
The present invention is directed to the problem of being mentioned in background technology, and the technical scheme taken is：A kind of processing of astaxanthin product
Method, astaxanthin cake is mixed with using hair husband's saccharomycete production astaxanthin fermentation liquid, then with wholewheat flour, through chalk
Power coating obtains astaxanthin product.Astaxanthin has a variety of physiological functions, immune in inoxidizability, antitumor, pre- anti-cancer, enhancing
Power, improvement eyesight etc. have certain effect.The harmful substance such as caused nicotine in smoking process can be neutralized, is protected
Health.
Preferably, during hair husband saccharomycete production astaxanthin fermentation liquid, starch dissolution is made into 13%-15%'s
Starch fluid, alpha-amylase 12-20U/g and beta amylase 105-120U/g is added after sterilizing, in 52-58 DEG C of enzymolysis 5-7h；
Then peptone 0.3%-0.7%, potassium dihydrogen phosphate 0.4%-0.7%, yeast are added by weight percentage in starch fluid
Cream 0.3%-0.7%, Tomato juice 5%-9%；Inoculation hair husband's saccharomycete after sterilized, inoculum concentration 6%-9%, 23 DEG C of fermentations
5 days, obtain astaxanthin fermentation liquid.Compared to the astaxanthin of chemical synthesis, astaxanthin quality better caused by husband's saccharomycete is sent out, and
Process operation feasibility is high, green, and under the fermentation condition, astaxanthin yield is big, and hair husband's yeast utilization rate is high, auxiliary material
Addition adds nutrition and the mouthfeel of subsequent product.
Preferably, in the preparation process of astaxanthin cake, 5-8 part astaxanthin fermentation liquid is added to 70-80 part whole wheats
In flour, and into dough placement 0.5-1h, a diameter of 5cm is made, thickness is 0.5cm cake, and 180 DEG C of high temperature are baked.By shrimp
Blue or green plain zymotic fluid mixes with wholewheat flour, adds the nutriment of product, and the chemical reaction occurred in baking process makes
The palatability of product is improved.
Preferably, in the preparation process of chocolate coating, by the potassium sorbate that mass ratio is 0.05/100-0.1/100
Mixed with chocolate cream, add the active peptides of 0.1-0.4 parts, the cake that upper step is baked impregnates in chocolate cream
10-15min, it is afterwards less than 5 DEG C cooling and shaping in temperature.The addition of food grade preservative potassium sorbate adds the guarantor of product
The matter phase, the chocolate coating of cake outer wrapping further increases mouthfeel and the nutrition of product, and avoids the astaxanthin in cake
Influenceed and decomposed by illumination.
Preferably, in the preparation process of chocolate coating, the amino acid sequence of the active peptides added is：
HSHACASYSCRARRCGYYVSKAHARRCGYYVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR.Active peptides and chocolate
The mixing of sauce generates a kind of unique flavor, is adapted the mouthfeel of final astaxanthin product and the mouthfeel of smoking, improves
Degree of recognition of the smoker to astaxanthin product.
Preferably, in the preparation of chocolate cream, 27-34 part cocoa butters are placed in 46-55 DEG C of water-bath, being heated to can
Can fat melt, after cocoa butter melts, add 20-40 part breast mineral salts, 10-25 parts dietary fiber and 2-15 parts DHA oil, mix
Uniformly；Fine grinding, control material particle diameter less than 30 μm, after through temperature adjustment handle to obtain chocolate cream, 45-50 DEG C is incubated, standby.Breast
The addition of mineral salt makes astaxanthin product small to gastrointestinal irritability, effectively can be absorbed and utilized by human body, and and skeleton
The composition of tooth approaches, and rational calcium-phosphorus ratio makes effect of supplemented calcium more preferable.The addition of dietary fiber makes astaxanthin product to dilute suction
Caused carcinogen and noxious material during cigarette, protect the alimentary canal of fragility and prevent colon cancer.
Compared with prior art, the advantage of the invention is that：The astaxanthin product of preparation has a variety of physiological functions, anti-
Oxidisability, antitumor, pre- anti-cancer, strengthen immunity, improve eyesight etc. and have certain effect.Smoking can be neutralized
The harmful substance such as caused nicotine in journey, health is protected, taste is just right, and the mouthfeel with smoking does not clash,
And having the longer shelf-life, application value is big.Process is simple, and product quality stability is good, cheap, has well
Economic benefit.
Embodiment
Below by embodiment, the present invention will be further described：
Embodiment 1：
A kind of processing method of astaxanthin product, the described method comprises the following steps：
1）The preparation of astaxanthin fermentation liquid：Starch dissolution is made into 13% starch fluid, after sterilizing add alpha-amylase 12U/g and
Beta amylase 105U/g, in 52 DEG C of enzymolysis 5h；Then peptone 0.3% is added by weight percentage in starch fluid,
Potassium dihydrogen phosphate 0.4%, yeast extract 0.3%, Tomato juice 5%；Inoculation hair husband's saccharomycete after sterilized, inoculum concentration 6%,
23 DEG C ferment 5 days, obtain astaxanthin fermentation liquid.Compared to the astaxanthin of chemical synthesis, astaxanthin caused by husband's saccharomycete is sent out
Quality better, and process operation feasibility is high, it is green, and under the fermentation condition, astaxanthin yield is big, sends out husband's yeast utilization rate
Height, the addition of auxiliary material add nutrition and the mouthfeel of subsequent product.；
2）The preparation of astaxanthin cake：5 parts of astaxanthin fermentation liquid are added in 70 portions of wholewheat flours, and placed into dough
0.5h, a diameter of 5cm is made, thickness is 0.5cm cake, and 180 DEG C of high temperature are baked.Astaxanthin fermentation liquid is mixed with wholewheat flour
Close, add the nutriment of product, and the palatability of product is improved baking the chemical reaction that occurs during；
3）The preparation of chocolate coating：Potassium sorbate and chocolate cream that mass ratio is 0.05/100 are mixed, add 0.1 part
Active peptides, the cake that upper step is baked is impregnated into 10min in chocolate cream, be afterwards less than 5 DEG C cooling and shaping in temperature.
The addition of food grade preservative potassium sorbate adds the shelf-life of product, and the chocolate coating of cake outer wrapping further increases
The mouthfeel of product and nutrition, and avoid the astaxanthin in cake from being decomposed by the influence of illumination.Active peptides and chocolate
The mixing of sauce generates a kind of unique flavor, is adapted the mouthfeel of final astaxanthin product and the mouthfeel of smoking, improves
Degree of recognition of the smoker to astaxanthin product.Wherein, the preparation method of chocolate cream is：27 parts of cocoa butters are placed in 46 DEG C of water-bath
In, cocoa butter thawing is heated to, after cocoa butter melts, 20 parts of newborn mineral salts, 10 parts of dietary fibers and 2 parts of DHA oil is added, mixes
Close uniform；Fine grinding, control material particle diameter less than 30 μm, after through temperature adjustment handle to obtain chocolate cream, 45 DEG C are incubated, standby.Breast
The addition of mineral salt makes astaxanthin product small to gastrointestinal irritability, effectively can be absorbed and utilized by human body, and and skeleton
The composition of tooth approaches, and rational calcium-phosphorus ratio makes effect of supplemented calcium more preferable.The addition of dietary fiber makes astaxanthin product to dilute suction
Caused carcinogen and noxious material during cigarette, protect the alimentary canal of fragility and prevent colon cancer.
Embodiment 2：
A kind of processing method of astaxanthin product, the described method comprises the following steps：
1）The preparation of astaxanthin fermentation liquid：Starch dissolution is made into 14% starch fluid, after sterilizing add alpha-amylase 14U/g and
Beta amylase 107U/g, in 53 DEG C of enzymolysis 6h；Then peptone 0.4% is added by weight percentage in starch fluid,
Potassium dihydrogen phosphate 0.5%, yeast extract 0.4%, Tomato juice 6%；Inoculation hair husband's saccharomycete after sterilized, inoculum concentration 7%,
23 DEG C ferment 5 days, obtain astaxanthin fermentation liquid.Compared to the astaxanthin of chemical synthesis, astaxanthin caused by husband's saccharomycete is sent out
Quality better, and process operation feasibility is high, it is green, and under the fermentation condition, astaxanthin yield is big, sends out husband's yeast utilization rate
Height, the addition of auxiliary material add nutrition and the mouthfeel of subsequent product.；
2）The preparation of astaxanthin cake：6 parts of astaxanthin fermentation liquid are added in 75 portions of wholewheat flours, and placed into dough
0.6h, a diameter of 5cm is made, thickness is 0.5cm cake, and 180 DEG C of high temperature are baked.Astaxanthin fermentation liquid is mixed with wholewheat flour
Close, add the nutriment of product, and the palatability of product is improved baking the chemical reaction that occurs during；
3）The preparation of chocolate coating：Potassium sorbate and chocolate cream that mass ratio is 0.07/100 are mixed, add 0.2 part
Active peptides, the cake that upper step is baked is impregnated into 12min in chocolate cream, be afterwards less than 5 DEG C cooling and shaping in temperature.
The addition of food grade preservative potassium sorbate adds the shelf-life of product, and the chocolate coating of cake outer wrapping further increases
The mouthfeel of product and nutrition, and avoid the astaxanthin in cake from being decomposed by the influence of illumination.Active peptides and chocolate
The mixing of sauce generates a kind of unique flavor, is adapted the mouthfeel of final astaxanthin product and the mouthfeel of smoking, improves
Degree of recognition of the smoker to astaxanthin product.Wherein, the preparation method of chocolate cream is：30 parts of cocoa butters are placed in 48 DEG C of water-bath
In, cocoa butter thawing is heated to, after cocoa butter melts, 25 parts of newborn mineral salts, 15 parts of dietary fibers and 6 parts of DHA oil is added, mixes
Close uniform；Fine grinding, control material particle diameter less than 30 μm, after through temperature adjustment handle to obtain chocolate cream, 47 DEG C are incubated, standby.Breast
The addition of mineral salt makes astaxanthin product small to gastrointestinal irritability, effectively can be absorbed and utilized by human body, and and skeleton
The composition of tooth approaches, and rational calcium-phosphorus ratio makes effect of supplemented calcium more preferable.The addition of dietary fiber makes astaxanthin product to dilute suction
Caused carcinogen and noxious material during cigarette, protect the alimentary canal of fragility and prevent colon cancer.
Embodiment 3：
A kind of processing method of astaxanthin product, the described method comprises the following steps：
1）The preparation of astaxanthin fermentation liquid：Starch dissolution is made into 15% starch fluid, after sterilizing add alpha-amylase 20U/g and
Beta amylase 120U/g, in 58 DEG C of enzymolysis 7h；Then peptone 0.7% is added by weight percentage in starch fluid,
Potassium dihydrogen phosphate 0.7%, yeast extract 0.7%, Tomato juice 9%；Inoculation hair husband's saccharomycete after sterilized, inoculum concentration 9%,
23 DEG C ferment 5 days, obtain astaxanthin fermentation liquid.Compared to the astaxanthin of chemical synthesis, astaxanthin caused by husband's saccharomycete is sent out
Quality better, and process operation feasibility is high, it is green, and under the fermentation condition, astaxanthin yield is big, sends out husband's yeast utilization rate
Height, the addition of auxiliary material add nutrition and the mouthfeel of subsequent product.；
2）The preparation of astaxanthin cake：8 parts of astaxanthin fermentation liquid are added in 80 portions of wholewheat flours, and 1h is placed into dough,
A diameter of 5cm is made, thickness is 0.5cm cake, and 180 DEG C of high temperature are baked.Astaxanthin fermentation liquid is mixed with wholewheat flour, increased
The nutriment of product is added, and the palatability of product is improved baking the chemical reaction that occurs during；
3）The preparation of chocolate coating：Potassium sorbate and chocolate cream that mass ratio is 0.1/100 are mixed, add 0.4 part
Active peptides, the cake that upper step is baked is impregnated into 15min in chocolate cream, be afterwards less than 5 DEG C cooling and shaping in temperature.
The addition of food grade preservative potassium sorbate adds the shelf-life of product, and the chocolate coating of cake outer wrapping further increases
The mouthfeel of product and nutrition, and avoid the astaxanthin in cake from being decomposed by the influence of illumination.Active peptides and chocolate
The mixing of sauce generates a kind of unique flavor, is adapted the mouthfeel of final astaxanthin product and the mouthfeel of smoking, improves
Degree of recognition of the smoker to astaxanthin product.Wherein, the preparation method of chocolate cream is：34 parts of cocoa butters are placed in 55 DEG C of water-bath
In, cocoa butter thawing is heated to, after cocoa butter melts, adds 40 parts of newborn mineral salts, 25 parts of dietary fibers and 15 parts of DHA oil,
It is well mixed；Fine grinding, control material particle diameter less than 30 μm, after through temperature adjustment handle to obtain chocolate cream, 50 DEG C are incubated, standby.
The addition of newborn mineral salt makes astaxanthin product small to gastrointestinal irritability, effectively can be absorbed and utilized by human body, and with human body bone
The composition of bone tooth approaches, and rational calcium-phosphorus ratio makes effect of supplemented calcium more preferable.The addition of dietary fiber makes astaxanthin product to dilute
Caused carcinogen and noxious material in smoking process, protect the alimentary canal of fragility and prevent colon cancer.
Through experiment, three smokers of 45 years old to 60 years old have been selected, an astaxanthin nutrition sheet have been eaten before daily smoking, by three
Test within individual month, body changes, and every morning no longer coughs, and face becomes good-looking, equal by x-ray fluoroscopy lung of hospital
It is without exception.
Routine operation in the operating procedure of the present invention is well known to those skilled in the art, herein without repeating.
Technical scheme is described in detail embodiment described above, it should be understood that it is described above only
For the specific embodiment of the present invention, it is not intended to limit the invention, all any modifications made in the spirit of the present invention,
Supplement or similar fashion replacement etc., should be included in the scope of the protection.
SEQUENCE LISTING
<110>Zhejiang Feng Yu marine organisms Products Co., Ltd
<120>A kind of processing method of astaxanthin product
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 60
<212> PRT
<213>It is artificial synthesized
<400> 1
His Ser His Ala Cys Ala Ser Tyr Ser Cys Arg Ala Arg Arg Cys Gly
1 5 10 15
Tyr Tyr Val Ser Lys Ala His Ala Arg Arg Cys Gly Tyr Tyr Val Ser
20 25 30
His Arg Gly Arg Cys Tyr Cys Arg Cys Leu Arg Cys Arg Val Leu His
35 40 45
Pro Gly Lys Leu Cys Val Cys Val Asn Cys Ser Arg
50 55 60
Claims (6)
- A kind of 1. processing method of astaxanthin product, it is characterised in that：Methods described is blue or green using hair husband's saccharomycete production shrimp Plain zymotic fluid, then astaxanthin cake is mixed with wholewheat flour, obtain astaxanthin product through chocolate coating.
- A kind of 2. processing method of astaxanthin product according to claim 1, it is characterised in that：Described chocolate coating Preparation process be：Potassium sorbate and chocolate cream that mass ratio is 0.05/100-0.1/100 are mixed, add 0.1-0.4 The active peptides of part, impregnate 10-15min by the cake that upper step is baked in chocolate cream, are afterwards less than 5 DEG C cold in temperature But it is molded.
- A kind of 3. processing method of astaxanthin product according to claim 2, it is characterised in that：Described chocolate coating Preparation process in the amino acid sequence of active peptides that is added be： HSHACASYSCRARRCGYYVSKAHARRCGYYVSHRGRCYCRCLRCRVLHPGKLCVCVNCSR。
- A kind of 4. processing method of astaxanthin product according to claim 2, it is characterised in that：Described chocolate coating Preparation process in chocolate cream be prepared as：27-34 part cocoa butters are placed in 46-55 DEG C of water-bath, are heated to cocoa butter Melt, after cocoa butter melts, add 20-40 part breast mineral salts, 10-25 parts dietary fiber and 2-15 parts DHA oil, mixing are equal It is even；Fine grinding, control material particle diameter less than 30 μm, after through temperature adjustment handle to obtain chocolate cream, 45-50 DEG C is incubated, standby.
- A kind of 5. processing method of astaxanthin product according to claim 1, it is characterised in that：Described hair husband's saccharomycete Production astaxanthin fermentation liquid process be：Starch dissolution is made into 13%-15% starch fluid, alpha-amylase is added after sterilizing 12-20U/g and beta amylase 105-120U/g, in 52-58 DEG C of enzymolysis 5-7h；Then by weight percentage in starch Peptone 0.3%-0.7%, potassium dihydrogen phosphate 0.4%-0.7%, yeast extract 0.3%-0.7%, Tomato juice are added in liquid 5%-9%；Inoculation hair husband's saccharomycete after sterilized, inoculum concentration 6%-9%, 23 DEG C ferment 5 days, obtain astaxanthin fermentation liquid.
- A kind of 6. processing method of astaxanthin product according to claim 1, it is characterised in that：Described astaxanthin cake Be prepared as：5-8 part astaxanthin fermentation liquid is added in 70-80 part wholewheat flours, adds 3-6 part olive oil, and into face 0.5-1h places in group, and a diameter of 5cm is made, and thickness is 0.5cm cake, and 180 DEG C of high temperature are baked.
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| CN201710562857.6A CN107467117A (en) | 2017-07-11 | 2017-07-11 | A kind of processing method of astaxanthin product |
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| CN201710562857.6A CN107467117A (en) | 2017-07-11 | 2017-07-11 | A kind of processing method of astaxanthin product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517283A (en) * | 2022-09-30 | 2022-12-27 | 厦门昶科生物工程有限公司 | Yeast source-based astaxanthin baked food and preparation method and performance test thereof |
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| CN101579040A (en) * | 2009-06-14 | 2009-11-18 | 中国热带农业科学院热带作物品种资源研究所 | Preparation method of astaxanthin biological feed |
| CN101617828A (en) * | 2009-06-14 | 2010-01-06 | 海南大学 | Method for preparing astaxanthin food |
| CN103610042A (en) * | 2013-11-18 | 2014-03-05 | 李树森 | Astaxanthin nutrition sheet and preparation method thereof |
| CN104041560A (en) * | 2014-06-30 | 2014-09-17 | 于飞 | Cookie with chocolate coating and method for making cookie with chocolate coating |
| CN106386964A (en) * | 2016-12-08 | 2017-02-15 | 佛山科学技术学院 | Biscuit containing phaffia rhodozyma astaxanthin and preparation method thereof |
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2017
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| CN101579040A (en) * | 2009-06-14 | 2009-11-18 | 中国热带农业科学院热带作物品种资源研究所 | Preparation method of astaxanthin biological feed |
| CN101617828A (en) * | 2009-06-14 | 2010-01-06 | 海南大学 | Method for preparing astaxanthin food |
| CN103610042A (en) * | 2013-11-18 | 2014-03-05 | 李树森 | Astaxanthin nutrition sheet and preparation method thereof |
| CN104041560A (en) * | 2014-06-30 | 2014-09-17 | 于飞 | Cookie with chocolate coating and method for making cookie with chocolate coating |
| CN106386964A (en) * | 2016-12-08 | 2017-02-15 | 佛山科学技术学院 | Biscuit containing phaffia rhodozyma astaxanthin and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115517283A (en) * | 2022-09-30 | 2022-12-27 | 厦门昶科生物工程有限公司 | Yeast source-based astaxanthin baked food and preparation method and performance test thereof |
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