CN112890067A - Colorful effervescent bead containing haematococcus pluvialis-derived astaxanthin and preparation method thereof - Google Patents

Colorful effervescent bead containing haematococcus pluvialis-derived astaxanthin and preparation method thereof Download PDF

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Publication number
CN112890067A
CN112890067A CN202110272984.9A CN202110272984A CN112890067A CN 112890067 A CN112890067 A CN 112890067A CN 202110272984 A CN202110272984 A CN 202110272984A CN 112890067 A CN112890067 A CN 112890067A
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effervescent
astaxanthin
haematococcus pluvialis
bead
colored
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杨小萱
沈家会
王兴勇
张勇
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Yunnan Aierkang Biotechnology Co ltd
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Yunnan Aierkang Biotechnology Co ltd
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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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • 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
    • A23L2/40—Effervescence-generating compositions
    • 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
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a colorful effervescent bead containing astaxanthin from haematococcus pluvialis and a preparation method thereof, and relates to the technical field of effervescent tablet processing. The raw materials adopted by the colorful effervescent bead comprise an effervescent agent, a filling agent, a lubricating agent, a flavoring agent, astaxanthin microcapsule powder and edible pigment, and the astaxanthin in the adopted astaxanthin microcapsule powder is extracted from haematococcus pluvialis. The colorful effervescent bead is bright in color, rich in taste and nutrition, and capable of bringing brand new experience of vision and taste buds to people.

Description

Colorful effervescent bead containing haematococcus pluvialis-derived astaxanthin and preparation method thereof
Technical Field
The invention relates to the technical field of effervescent tablet processing, in particular to a colorful effervescent bead containing astaxanthin from haematococcus pluvialis and a preparation method thereof.
Background
The beverage becomes an indispensable commodity for life consumption of people, more and more beverage varieties appear in the market, the traditional liquid beverage cannot meet the taste and nutrition pursuit of people, and with the change of consumption concept, some novel beverage products have attracted the attention of consumers. The effervescent tablet is a novel tablet in recent years, is widely applied in the food industry, has the characteristics of convenient storage and drinking modes, unique flavor, rich taste and more comprehensive nutrients, and becomes one of beverage products meeting the requirements of modern people.
The effervescent tablet has the advantages of quick disintegration in cold water, easy absorption, convenient carrying and administration, good color, smell and taste, and instant drinking, and is especially suitable for teenagers.
The color, the taste and the nutrition of the existing effervescent tablets are relatively single, so that the astaxanthin color effervescent bead provided by the invention is rich in color, high in nutritional value and good in dissolving effect.
Disclosure of Invention
In view of the above, the invention provides a colorful effervescent bead containing astaxanthin from haematococcus pluvialis, and astaxanthin and other components are added into an effervescent agent, so that the prepared effervescent bead has the characteristics of bright color, high nutritional value and rich taste, and the product types of the effervescent tablet are further enriched.
The invention relates to a colorful effervescent bead containing astaxanthin from haematococcus pluvialis, which comprises the following raw materials in percentage by mass:
60 to 90 percent of effervescent agent
10 to 25 percent of filling agent
1 to 5 percent of lubricant
5 to 10 percent of flavoring agent
1-5% of astaxanthin microcapsule powder
0.3 to 1 percent of edible pigment
The sum of the mass of the raw materials is 100 percent;
the astaxanthin in the astaxanthin microcapsule powder is derived from haematococcus pluvialis.
Preferably, the effervescent agent consists of an acid source and an alkali source, wherein the acid source is citric acid, and the alkali source is sodium bicarbonate.
Further preferably, the mass ratio of citric acid to sodium bicarbonate in the effervescent agent is 1.1-1.4: 1.0.
Preferably, the filler is at least one of lactose, isomalt, erythritol.
Preferably, the lubricant is PEG 6000.
Preferably, the flavoring agent is at least one of a sweetening agent, an acidity agent and a flavoring essence.
Preferably, the preparation method of the astaxanthin microcapsule powder comprises the following steps:
(1) placing Haematococcus pluvialis powder in ethanol, heating and refluxing for 60-120min, cooling, and filtering;
(2) carrying out reduced pressure distillation and concentration on the filtrate to obtain astaxanthin oil;
(3) mixing the astaxanthin oil with the wall material solution, homogenizing the mixed solution at 50-80 ℃, and spray drying to obtain astaxanthin microcapsule powder; the wall material is Arabic gum and whey protein in a mass ratio of 1:3, and the concentration of the wall material solution is 10-30%.
Further preferably, the astaxanthin content in the astaxanthin oil in the step (2) is 5-10g/100 g.
Preferably, the edible pigment is at least one of monascus red pigment, turmeric NS-10, sodium copper chlorophyllin SM-419, phycocyanin ZL-04, purple sweet potato powder XL-10, gardenia green YL-01 and gardenia blue TH-30.
The invention also aims to provide a preparation method of the colorful effervescent bead containing astaxanthin from haematococcus pluvialis, which comprises the specific steps of mixing the raw materials in proportion, adding water, and preparing a mixed raw material with the water content of 15-30%; then pressing the mixed raw materials into a spherical shape, and drying to obtain the colored effervescent bead.
Compared with the prior art, the invention has the following beneficial effects:
the colorful effervescent bead can quickly generate a large amount of bubbles after being put into water, and shows fresh colorful colors, thereby bringing visual enjoyment and interestingness to people;
the colorful effervescent bead is placed in water to obtain a bright and transparent drink, has rich taste and high nutritive value, and further enriches the oral experience of people. The psychological pressure of people is relieved to a certain extent, and the people can be helped to relieve the self emotion and keep the mood.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
A colored effervescent bead containing astaxanthin from haematococcus pluvialis is prepared by the following steps:
(1) firstly, preparing astaxanthin microcapsule powder by the following steps:
(1-1) placing 30g of haematococcus pluvialis powder in 200mL of 95% ethanol solution, heating and refluxing for 100min, cooling and filtering;
(1-2) carrying out reduced pressure distillation and concentration on the filtrate to obtain astaxanthin oil with the astaxanthin content of 5g/100 g;
(1-3) weighing 0.1g of astaxanthin oil, placing the astaxanthin oil into 10mL of 15% wall material aqueous solution (the wall materials are Arabic gum and whey protein in a mass ratio of 1: 3), and uniformly stirring; homogenizing the mixed solution at 60 ℃, and spray drying to obtain astaxanthin microcapsule powder;
(2) preparation of effervescent
Uniformly mixing citric acid and sodium bicarbonate according to the mass ratio of 1.2:1.0 to obtain an effervescent agent;
(3) weighing raw materials
Weighing the prepared astaxanthin microcapsule powder, the effervescent agent and other raw materials in percentage by weight:
70% of effervescent agent, 15% of isomalt, 15% of PEG 60005%, 2% of sweetening agent, 1% of sour agent, 2% of edible essence, 4% of astaxanthin microcapsule powder and NS-101% of turmeric;
(3) shaping of
Mixing the weighed raw materials, and adding water to prepare a mixed raw material with the water content of 25%; then pressing the mixed raw materials into a spherical shape, and drying to obtain the colored effervescent bead.
Example 2
A colored effervescent bead containing astaxanthin from haematococcus pluvialis is prepared by the following steps:
(1) firstly, preparing astaxanthin microcapsule powder by the following steps:
(1-1) placing 30g of haematococcus pluvialis powder in 200mL of 95% ethanol solution, heating and refluxing for 100min, cooling and filtering;
(1-2) carrying out reduced pressure distillation and concentration on the filtrate to obtain astaxanthin concentrated oil with the astaxanthin content of 5g/100 g;
(1-3) weighing 0.1g of astaxanthin oil, placing the astaxanthin oil into 10mL of 15% wall material aqueous solution (the wall materials are Arabic gum and whey protein in a mass ratio of 1: 3), and uniformly stirring; homogenizing the mixed solution at 60 ℃, and spray drying to obtain astaxanthin microcapsule powder;
(2) preparation of effervescent
Uniformly mixing citric acid and sodium bicarbonate according to the mass ratio of 1.1:1.0 to obtain an effervescent agent;
(3) weighing raw materials
Weighing the prepared astaxanthin microcapsule powder, the effervescent agent and other raw materials in percentage by weight:
65% of effervescent agent, 15% of erythritol, 15% of PEG 60005%, 5% of sweetening agent, 0.5% of sour agent, 6% of edible essence, 3% of astaxanthin microcapsule powder and 100.5% of turmeric NS-S;
(4) shaping of
Mixing the weighed raw materials, and adding water to prepare a mixed raw material with the water content of 25%; then pressing the mixed raw materials into a spherical shape, and drying to obtain the colored effervescent bead.
Example 3
A colored effervescent bead containing astaxanthin from haematococcus pluvialis is prepared by the following steps:
(1) firstly, preparing astaxanthin microcapsule powder by the following steps:
(1-1) placing 30g of haematococcus pluvialis powder in 200mL of 95% ethanol solution, heating and refluxing for 100min, cooling and filtering;
(1-2) carrying out reduced pressure distillation and concentration on the filtrate to obtain astaxanthin oil with the astaxanthin content of 5g/100 g;
(1-3) weighing 0.1g of astaxanthin oil, placing the astaxanthin oil into 10mL of 15% wall material aqueous solution (the wall materials are Arabic gum and whey protein in a mass ratio of 1: 3), and uniformly stirring; homogenizing the mixed solution at 60 ℃, and spray drying to obtain astaxanthin microcapsule powder;
(2) preparation of effervescent
Uniformly mixing citric acid and sodium bicarbonate according to the mass ratio of 1.3:1.0 to obtain an effervescent agent;
(3) weighing raw materials
Weighing the prepared astaxanthin microcapsule powder, the effervescent agent and other raw materials in percentage by weight:
62% of effervescent agent, 22% of lactose, 60003.5% of PEG, 3% of sweetening agent, 1% of sour agent, 3% of edible essence, 5% of astaxanthin microcapsule powder and SM-4190.5% of sodium copper chlorophyllin;
(5) shaping of
Mixing the weighed raw materials, and adding water to prepare a mixed raw material with the water content of 25%; then pressing the mixed raw materials into a spherical shape, and drying to obtain the colored effervescent bead.
Example 4
A colored effervescent bead containing astaxanthin from haematococcus pluvialis is prepared by the following steps:
(1) firstly, preparing astaxanthin microcapsule powder by the following steps:
(1-1) placing 30g of haematococcus pluvialis powder in 200mL of 95% ethanol solution, heating and refluxing for 100min, cooling and filtering;
(1-2) carrying out reduced pressure distillation and concentration on the filtrate to obtain astaxanthin oil with the astaxanthin content of 5g/100 g;
(1-3) weighing 0.1g of astaxanthin oil, placing the astaxanthin oil into 10mL of 15% wall material aqueous solution (the wall materials are Arabic gum and whey protein in a mass ratio of 1: 3), and uniformly stirring; homogenizing the mixed solution at 60 ℃, and finally cooling and drying to obtain astaxanthin microcapsule powder;
(2) preparation of effervescent
Uniformly mixing citric acid and sodium bicarbonate according to the mass ratio of 1.4:1.0 to obtain an effervescent agent;
(3) weighing raw materials
Weighing the prepared astaxanthin microcapsule powder, the effervescent agent and other raw materials in percentage by weight:
75% of effervescent agent, 10% of isomaltitol, 10% of PEG 60001%, 4% of sweetener, 1% of sour agent, 6.5% of edible essence, 2.2% of astaxanthin microcapsule powder and ZL-040.3%;
(6) shaping of
Mixing the weighed raw materials, and adding water to prepare a mixed raw material with the water content of 30%; then pressing the mixed raw materials into a spherical shape, and drying to obtain the colored effervescent bead.
Example 5
A colored effervescent bead containing astaxanthin from haematococcus pluvialis is prepared by the following steps:
(1) firstly, preparing astaxanthin microcapsule powder by the following steps:
(1-1) placing 30g of haematococcus pluvialis powder in 200mL of 95% ethanol solution, heating and refluxing for 100min, cooling and filtering;
(1-2) carrying out reduced pressure distillation and concentration on the filtrate to obtain astaxanthin oil with the astaxanthin content of 5g/100 g;
(1-3) weighing 0.1g of astaxanthin oil, placing the astaxanthin oil into 10mL of 15% wall material aqueous solution (the wall materials are Arabic gum and whey protein in a mass ratio of 1: 3), and uniformly stirring; homogenizing the mixed solution at 60 ℃, and finally cooling and drying to obtain astaxanthin microcapsule powder;
(2) preparation of effervescent
Uniformly mixing citric acid and sodium bicarbonate according to the mass ratio of 1.1:1.0 to obtain an effervescent agent;
(3) weighing raw materials
Weighing the prepared astaxanthin microcapsule powder, the effervescent agent and other raw materials in percentage by weight:
60% of effervescent agent, 25% of erythritol, 25% of PEG 60002%, 2% of sweetening agent, 1% of sour agent, 5% of edible essence, 4.5% of astaxanthin microcapsule powder and 100.5% of purple sweet potato powder XL;
(7) shaping of
Mixing the weighed raw materials, and adding water to prepare a mixed raw material with the water content of 15%; then pressing the mixed raw materials into a spherical shape, and drying to obtain the colored effervescent bead.
Example 6
According to the preparation method of the colored effervescent bead containing astaxanthin derived from Haematococcus pluvialis of example 1, a pigment was adjusted to gardenia green YL-01.
Example 7
According to the preparation method of the colored effervescent bead containing astaxanthin derived from Haematococcus pluvialis of example 1, the pigment was adjusted to gardenia blue TH-30.
In some embodiments, the sweetener in the colored effervescent bead of the present invention may be a sweetener with different fruit tastes, such as apple taste, juicy peach taste, grape taste, strawberry taste, blueberry taste, pineapple taste, etc., and the sweetener is matched to adjust the use of pigment, so that after the effervescent tablet is dissolved in water, a beverage matched with the taste is obtained, as shown in table 1.
TABLE 1
Sweetening agent Beverage appearance
Example 1 Sweet peach taste sweetener The liquid is transparent and is peach pink
Example 2 Pineapple-flavored sweetening agent The liquid is transparent and has a yellow color
Example 3 Green apple flavor sweetener Transparent liquid and light green
Example 4 Blueberry-flavored sweetener Transparent liquid and sky blue
Example 5 Grape-flavored sweetener The liquid is transparent and light purple
Example 6 Green lemon flavor sweetener Transparent liquid and light green
Example 7 Blueberry-flavored sweetener Transparent liquid and sky blue
The use method of the color effervescent bead prepared by the invention is as follows:
300ml of water is taken, the water solution of the effervescent bead can develop color within 1 minute after the effervescent bead meets the water, and the effervescent bead with the other color number is added after the color development, so that the color of the beverage is gradually changed.
(1) After 1 effervescent bead of example 2 is placed in water for color development, 1 effervescent bead of example 1 is added, the color of the drink is changed from light yellow to orange red, and the taste of the drink is orange.
(2) After 1 effervescent bead of example 4 was placed in water to develop color, 1 effervescent bead of example 1 was added and the color of the drink changed from light blue to grape purple.
(3) After 1 effervescent bead of example 5 is placed in water for color development, 1 effervescent bead of example 1 is added, and the color of the drink is changed from light purple to peach powder.
(4) After 1 effervescent bead of example 6 was placed in water to develop color, 1 effervescent bead of example 1 was added, and the color of the beverage changed from light green to tea yellow.
(5) After 1 effervescent bead of example 4 is placed in water for color development, 1 effervescent bead of example 2 is added for color development, and 1 effervescent bead of example 1 is added, so that the color of the drink is changed from light green to grass green, and finally to rose gold.
The effervescent bead can adjust the pigment and the flavoring agent according to actual needs so as to meet the requirements of the public on taste.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. A colorful effervescent bead containing astaxanthin from haematococcus pluvialis is characterized by comprising the following raw materials in percentage by mass:
60 to 90 percent of effervescent agent
10 to 25 percent of filling agent
1 to 5 percent of lubricant
5 to 10 percent of flavoring agent
1-5% of astaxanthin microcapsule powder
0.3 to 1 percent of edible pigment
The sum of the mass of the raw materials is 100 percent;
the astaxanthin in the astaxanthin microcapsule powder is derived from haematococcus pluvialis.
2. The colored effervescent bead comprising haematococcus pluvialis-derived astaxanthin according to claim 1, wherein the effervescent agent is comprised of an acid source and an alkali source, the acid source being citric acid and the alkali source being sodium bicarbonate.
3. The colored effervescent bead containing astaxanthin derived from Haematococcus pluvialis according to claim 2, wherein the mass ratio of citric acid to sodium bicarbonate in the effervescent agent is 1.1 to 1.4: 1.0.
4. The colored effervescent bead containing astaxanthin derived from Haematococcus pluvialis according to claim 1, wherein the filler is at least one of lactose, isomalt, erythritol.
5. The colored effervescent bead containing astaxanthin derived from Haematococcus pluvialis according to claim 1, wherein the lubricant is PEG 6000.
6. The colored effervescent bead containing haematococcus pluvialis-derived astaxanthin according to claim 1, wherein the flavoring agent is at least one of a sweetener, an acidulant, and a flavorant.
7. The colored effervescent bead containing haematococcus pluvialis-derived astaxanthin according to claim 1, wherein the preparation method of the astaxanthin microcapsule powder comprises the steps of:
(1) placing Haematococcus pluvialis powder in ethanol, heating and refluxing for 60-120min, cooling, and filtering;
(2) carrying out reduced pressure distillation and concentration on the filtrate to obtain astaxanthin oil;
(3) mixing the astaxanthin oil with the wall material solution, homogenizing the mixed solution at 50-80 ℃, and spray drying to obtain astaxanthin microcapsule powder; the wall material is Arabic gum and whey protein in a mass ratio of 1:3, and the concentration of the wall material solution is 10-30%.
8. The colored effervescent bead containing astaxanthin derived from Haematococcus pluvialis according to claim 7, wherein the astaxanthin content in the astaxanthin oil in the step (2) is 5 to 10g/100 g.
9. The colored effervescent bead containing haematococcus pluvialis-derived astaxanthin according to claim 1, wherein the food color is at least one of monascus red pigment, turmeric NS-10, sodium copper chlorophyllin SM-419, phycocyanin ZL-04, purple sweet potato powder XL-10, gardenia green YL-01, and gardenia blue TH-30.
10. The method for producing colored effervescent beads containing astaxanthin derived from Haematococcus pluvialis according to any one of claims 1 to 9, wherein the raw materials are mixed in a ratio and then added with water to prepare a mixed raw material having a water content of 15 to 30%; then pressing the mixed raw materials into a spherical shape, and drying to obtain the colored effervescent bead.
CN202110272984.9A 2021-03-14 2021-03-14 Colorful effervescent bead containing haematococcus pluvialis-derived astaxanthin and preparation method thereof Pending CN112890067A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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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