CN109619349A - It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material - Google Patents
It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material Download PDFInfo
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- CN109619349A CN109619349A CN201910021703.5A CN201910021703A CN109619349A CN 109619349 A CN109619349 A CN 109619349A CN 201910021703 A CN201910021703 A CN 201910021703A CN 109619349 A CN109619349 A CN 109619349A
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
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Abstract
The invention discloses a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material, includes the following steps: to separate, stir to get egg yolk liquid, and respectively two parts；Dry portion egg yolk liquid, and pulverization process, obtain yolk powder；Yolk powder is added in lactic acid drink, mixed solution a is obtained；Another egg yolk liquid is mixed with food plant, stirs to get emulsification egg yolk liquid；Emulsification egg yolk liquid is merged with mixed solution a, stirs to get mixed solution b；Mixed solution b is detected, is filling, obtains finished product.The present invention is using the yolk powder rich in esterification of astaxanthin and emulsifies egg yolk liquid as raw material, human body is to esterification of astaxanthin good absorbing, and by being mixed with sour milk beverage, greatly improve the mouthfeel and visual sense of beauty of drink, it is rich also rich in beneficiating ingredients such as lecithin, vitamin A, D in astaxanthin yolk, it after incorporating sour milk beverage, is easily absorbed by the body, is suitable for various people.
Description
Technical field
The present invention relates to astaxanthin product manufacture fields more particularly to a kind of using natural astaxanthin yolk as primary raw material
The processing method of sour milk beverage.
Background technique
Astaxanthin is a Carotenoids, is most strong natural anti-oxidation and anti-inflammatory agent known to the mankind, in treatment of cancer
Gather with prevention, removal free radical, diabetes, gout, Skin Cell collapse reparation field and be widely used and significantly treat
Effect, haematococcus pluvialis are that the mankind that unique ministry of Health of China is approved with global hygiene department, major country directly eat and use
Astaxanthin source, however there is natural strong fish raw meat to stimulate gas for broken wall haematococcus pluvialis algae powder and haematococcus pluvialis algae oil
Taste, contained by astaxanthin it is not soluble in water be dissolved in oil, be not easy directly to absorb for human body, and natural contained by haematococcus pluvialis
Astaxanthin is enriched in yolk after avian creature converts, and is existed in the form of state to be esterified, is easily absorbed by the body, but contains
There is the yolk of astaxanthin when without emulsification treatment, be not suitable for commercial transportation and preservation, easily generates corruption and astaxanthin is living
Property lose, natural astaxanthin at high operating temperatures again can quick autoxidation, loss of biological activity.
Summary of the invention
To solve the yolk containing astaxanthin present in background technique when without emulsification treatment, is not suitable for business and transports
It is defeated and save, easily generate corruption and astaxanthin loss of activity, natural astaxanthin at high operating temperatures again can quick autoxidation,
The technical issues of loss of biological activity, the present invention propose a kind of using natural astaxanthin yolk as the sour milk beverage of primary raw material
Processing method by the yolk powder to be rich in esterification of astaxanthin and emulsifies egg yolk liquid as raw material, drinks under cryogenic with lactic acid
Expect hybrid process, greatly improves the mouthfeel and visual sense of beauty of drink, astaxanthin is easily absorbed by the body, to solve above-mentioned background skill
The problem of being proposed in art.
It is proposed by the present invention a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material, including
Following steps:
S1, the produced egg of chicken fed using haematococcus pluvialis use Pasteur after isolating egg yolk fractions as raw materials for production
Sterilization technology handles yolk, obtains yolk raw material；
S2, yolk raw material is stirred with the speed of 200r/min-400r/min, obtains uniformly mixed egg yolk liquid, egg yolk liquid
It is divided into two parts；
S3, a egg yolk liquid therein is dried under the conditions of 30 DEG C -50 DEG C of temperature using microwave drying technology, done
The dry time is 8h-10h, and yolk stoste is processed into yolk block of the moisture content less than 10%；
S4, yolk block crushed, is ground, and passing through the mesh screen of 100 mesh, obtaining yolk powder；
S5, yolk powder obtained in S4 is weighed according to the requirement of product formula amount, is transferred to the lactic acid produced in advance
In drink, mixed solution a is obtained after mixing evenly；
S6, another egg yolk liquid are mixed with edible vegetable oil by the proportion of 9:1-11:1, in 30 DEG C -50 DEG C of temperature condition
Under, using the speed stir process 1min-3min of 6500r/min-7500r/min, obtain emulsification egg yolk liquid；
S7, emulsification egg yolk liquid obtained in S6 is weighed according to the requirement of product formula amount, is transferred in mixed solution a,
Mixed solution b is obtained after mixing evenly；
S8, mixed solution b is detected, it is filling after detection is qualified, obtain finished product；
S9, warehousing finished products.
Preferably, yolk raw material employed in the above method, content astaxanthin need to reach 400PPM-800PPM.
Preferably, the stirring in S5 and S7 carries out under conditions of 30 DEG C -50 DEG C, mixing speed 300r/min-500r/
Min, mixing time 0.5h-1.0h.
Preferably, after obtaining emulsification egg yolk liquid, pasteurize processing is carried out to emulsification egg yolk liquid.
The beneficial effect comprise that
1, the present invention using the yolk powder rich in esterification of astaxanthin and emulsifies egg yolk liquid as raw material, and human body inhales esterification of astaxanthin
Keep well, and by mixing with sour milk beverage, greatly improve the mouthfeel and visual sense of beauty of drink, contained by sour milk beverage with
Lactic acid bacteria, Bifidobacterium are conducive to improve human body to the absorption absorptivity of the esterification of astaxanthin contained by yolk, in addition, astaxanthin
It is rich in yolk to be also easily absorbed by the body after incorporating sour milk beverage rich in beneficiating ingredients such as lecithin, vitamin A, D, it is applicable in
In various people, and traditional astaxanthin product is using haematococcus pluvialis broken wall algae powder and haematococcus pluvialis algae oil as raw materials for production,
There is strong fish raw meat penetrating odor, and haematococcus pluvialis broken wall algae powder and haematococcus pluvialis algae oil are not soluble in water, are not easy by people
Body directly absorbs, and is not easy to store and transport, is easy autoxidation and loss of biological activity.
2, it is all made of low temperature process technique in the process involved in the present invention, reduces the bioactivity damage of astaxanthin
Mistake rate.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material, include the following steps:
S1, the produced egg of chicken fed using haematococcus pluvialis use Pasteur after isolating egg yolk fractions as raw materials for production
Sterilization technology handles yolk, obtains yolk raw material；
S2, yolk raw material is stirred with the speed of 200r/min, obtains uniformly mixed egg yolk liquid, egg yolk liquid is divided into two parts；
S3, a egg yolk liquid therein is dried under the conditions of 30 DEG C of temperature using microwave drying technology, when dry
Between be 8h, yolk stoste is processed into yolk block of the moisture content less than 10%；
S4, yolk block crushed, is ground, and passing through the mesh screen of 100 mesh, obtaining yolk powder；
S5, yolk powder obtained in S4 is weighed according to the requirement of product formula amount, is transferred to the lactic acid produced in advance
In drink, mixed solution a is obtained after mixing evenly；
S6, another egg yolk liquid are mixed with edible vegetable oil by the proportion of 9:1, under the conditions of 30 DEG C of temperature, are used
The speed stir process 1min of 6500r/min obtains emulsification egg yolk liquid；
S7, emulsification egg yolk liquid obtained in S6 is weighed according to the requirement of product formula amount, is transferred in mixed solution a,
Mixed solution b is obtained after mixing evenly；
S8, mixed solution b is detected, it is filling after detection is qualified, obtain finished product；
S9, warehousing finished products.
In an alternative embodiment, yolk raw material employed in the above method, content astaxanthin need to reach
400PPM-800PPM。
In an alternative embodiment, the stirring in S5 and S7 carries out under conditions of 30 DEG C, mixing speed 300r/
Min, mixing time 0.5h.
In an alternative embodiment, after obtaining emulsification egg yolk liquid, pasteurize processing is carried out to emulsification egg yolk liquid.
Embodiment 2
It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material, include the following steps:
S1, the produced egg of chicken fed using haematococcus pluvialis use Pasteur after isolating egg yolk fractions as raw materials for production
Sterilization technology handles yolk, obtains yolk raw material；
S2, yolk raw material is stirred with the speed of 200r/min, obtains uniformly mixed egg yolk liquid, egg yolk liquid is divided into two parts；
S3, a egg yolk liquid therein is dried under the conditions of 40 DEG C of temperature using microwave drying technology, when dry
Between be 10h, yolk stoste is processed into yolk block of the moisture content less than 10%；
S4, yolk block crushed, is ground, and passing through the mesh screen of 100 mesh, obtaining yolk powder；
S5, yolk powder obtained in S4 is weighed according to the requirement of product formula amount, is transferred to the lactic acid produced in advance
In drink, mixed solution a is obtained after mixing evenly；
S6, another egg yolk liquid are mixed with edible vegetable oil by the proportion of 10:1, under the conditions of 50 DEG C of temperature, are used
The speed stir process 3min of 7500r/min obtains emulsification egg yolk liquid；
S7, emulsification egg yolk liquid obtained in S6 is weighed according to the requirement of product formula amount, is transferred in mixed solution a,
Mixed solution b is obtained after mixing evenly；
S8, mixed solution b is detected, it is filling after detection is qualified, obtain finished product；
S9, warehousing finished products.
In an alternative embodiment, yolk raw material employed in the above method, content astaxanthin need to reach
400PPM-800PPM。
In an alternative embodiment, the stirring in S5 and S7 carries out under conditions of 40 DEG C, mixing speed 300r/
Min, mixing time 0.7h.
In an alternative embodiment, after obtaining emulsification egg yolk liquid, pasteurize processing is carried out to emulsification egg yolk liquid.
Embodiment 3
It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material, include the following steps:
S1, the produced egg of chicken fed using haematococcus pluvialis use Pasteur after isolating egg yolk fractions as raw materials for production
Sterilization technology handles yolk, obtains yolk raw material；
S2, yolk raw material is stirred with the speed of 300r/min, obtains uniformly mixed egg yolk liquid, egg yolk liquid is divided into two parts；
S3, a egg yolk liquid therein is dried under the conditions of 40 DEG C of temperature using microwave drying technology, when dry
Between be 9h, yolk stoste is processed into yolk block of the moisture content less than 10%；
S4, yolk block crushed, is ground, and passing through the mesh screen of 100 mesh, obtaining yolk powder；
S5, yolk powder obtained in S4 is weighed according to the requirement of product formula amount, is transferred to the lactic acid produced in advance
In drink, mixed solution a is obtained after mixing evenly；
S6, another egg yolk liquid are mixed with edible vegetable oil by the proportion of 10:1, under the conditions of 40 DEG C of temperature, are used
The speed stir process 2min of 7000r/min obtains emulsification egg yolk liquid；
S7, emulsification egg yolk liquid obtained in S6 is weighed according to the requirement of product formula amount, is transferred in mixed solution a,
Mixed solution b is obtained after mixing evenly；
S8, mixed solution b is detected, it is filling after detection is qualified, obtain finished product；
S9, warehousing finished products.
In an alternative embodiment, yolk raw material employed in the above method, content astaxanthin need to reach
400PPM-800PPM。
In an alternative embodiment, the stirring in S5 and S7 carries out under conditions of 40 DEG C, mixing speed 400r/
Min, mixing time 1.0h.
In an alternative embodiment, after obtaining emulsification egg yolk liquid, pasteurize processing is carried out to emulsification egg yolk liquid.
Embodiment 4
It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material, include the following steps:
S1, the produced egg of chicken fed using haematococcus pluvialis use Pasteur after isolating egg yolk fractions as raw materials for production
Sterilization technology handles yolk, obtains yolk raw material；
S2, yolk raw material is stirred with the speed of 400r/min, obtains uniformly mixed egg yolk liquid, egg yolk liquid is divided into two parts；
S3, a egg yolk liquid therein is dried under the conditions of 50 DEG C of temperature using microwave drying technology, when dry
Between be 10h, yolk stoste is processed into yolk block of the moisture content less than 10%；
S4, yolk block crushed, is ground, and passing through the mesh screen of 100 mesh, obtaining yolk powder；
S5, yolk powder obtained in S4 is weighed according to the requirement of product formula amount, is transferred to the lactic acid produced in advance
In drink, mixed solution a is obtained after mixing evenly；
S6, another egg yolk liquid are mixed with edible vegetable oil by the proportion of 11:1, under the conditions of 50 DEG C of temperature, are used
The speed stir process 3min of 7500r/min obtains emulsification egg yolk liquid；
S7, emulsification egg yolk liquid obtained in S6 is weighed according to the requirement of product formula amount, is transferred in mixed solution a,
Mixed solution b is obtained after mixing evenly；
S8, mixed solution b is detected, it is filling after detection is qualified, obtain finished product；
S9, warehousing finished products.
In an alternative embodiment, yolk raw material employed in the above method, content astaxanthin need to reach
400PPM-800PPM。
In an alternative embodiment, the stirring in S5 and S7 carries out under conditions of 50 DEG C, mixing speed 500r/
Min, mixing time 1.0h.
In an alternative embodiment, after obtaining emulsification egg yolk liquid, pasteurize processing is carried out to emulsification egg yolk liquid.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (4)
1. a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material, which is characterized in that including such as
Lower step:
S1, the produced egg of chicken fed using haematococcus pluvialis use pasteurization after isolating egg yolk fractions as raw materials for production
Technical treatment yolk obtains yolk raw material；
S2, yolk raw material is stirred with the speed of 200r/min-400r/min, obtains uniformly mixed egg yolk liquid, egg yolk liquid is divided into
Two parts；
S3, a egg yolk liquid therein is dried under the conditions of 30 DEG C -50 DEG C of temperature using microwave drying technology, when dry
Between be 8h-10h, yolk stoste is processed into yolk block of the moisture content less than 10%；
S4, yolk block crushed, is ground, and passing through the mesh screen of 100 mesh, obtaining yolk powder；
S5, yolk powder obtained in S4 is weighed according to the requirement of product formula amount, is transferred to the lactic acid drink produced in advance
It is interior, mixed solution a is obtained after mixing evenly；
S6, another egg yolk liquid are mixed with edible vegetable oil by the proportion of 9:1-11:1, under the conditions of 30 DEG C -50 DEG C of temperature,
Using the speed stir process 1min-3min of 6500r/min-7500r/min, emulsification egg yolk liquid is obtained；
S7, emulsification egg yolk liquid obtained in S6 is weighed according to the requirement of product formula amount, is transferred in mixed solution a, stirs
Mixed solution b is obtained after uniformly；
S8, mixed solution b is detected, it is filling after detection is qualified, obtain finished product；
S9, warehousing finished products.
2. according to claim 1 a kind of using natural astaxanthin yolk as the processing side of the sour milk beverage of primary raw material
Method, which is characterized in that yolk raw material employed in the above method, content astaxanthin need to reach 400PPM-800PPM.
3. according to claim 1 a kind of using natural astaxanthin yolk as the processing side of the sour milk beverage of primary raw material
Method, which is characterized in that in S5 and S7, stirring carries out under conditions of 30 DEG C -50 DEG C, mixing speed 300r/min-500r/
Min, mixing time 0.5h-1.0h.
4. according to claim 1 a kind of using natural astaxanthin yolk as the processing side of the sour milk beverage of primary raw material
Method, which is characterized in that after obtaining emulsification egg yolk liquid, pasteurize processing is carried out to emulsification egg yolk liquid.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953083A (en) * | 2019-04-18 | 2019-07-02 | 中铭生物科技(深圳)有限公司 | A method of adding natural astaxanthin in baking based food |
| CN110013488A (en) * | 2019-04-18 | 2019-07-16 | 中铭生物科技(深圳)有限公司 | In the method for capsule medicine, health care product, functional food addition astaxanthin |
| CN112006199A (en) * | 2020-09-02 | 2020-12-01 | 珠海华敏医药科技有限公司 | Astaxanthin egg beverage and preparation method thereof |
| CN112790329A (en) * | 2021-02-06 | 2021-05-14 | 王立强 | Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof |
| CN113016880A (en) * | 2021-04-22 | 2021-06-25 | 中铭生物(深圳)集团有限公司 | Preparation method of egg yolk dairy product for astaxanthin and DHA |
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| CN110013488A (en) * | 2019-04-18 | 2019-07-16 | 中铭生物科技(深圳)有限公司 | In the method for capsule medicine, health care product, functional food addition astaxanthin |
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| CN112790329A (en) * | 2021-02-06 | 2021-05-14 | 王立强 | Formula food capable of promoting oral absorption of astaxanthin and preparation method thereof |
| CN113016880A (en) * | 2021-04-22 | 2021-06-25 | 中铭生物(深圳)集团有限公司 | Preparation method of egg yolk dairy product for astaxanthin and DHA |
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Application publication date: 20190416 |