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 PDFInfo
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- 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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- 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 87
- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 87
- 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 87
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 87
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 87
- 239000011324 bead Substances 0.000 title claims abstract description 54
- 241000168517 Haematococcus lacustris Species 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 31
- 239000003094 microcapsule Substances 0.000 claims abstract description 30
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 239000000049 pigment Substances 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 6
- 239000000945 filler Substances 0.000 claims abstract description 5
- 239000000314 lubricant Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 18
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 9
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 235000010489 acacia gum Nutrition 0.000 claims description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 7
- 238000004821 distillation Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 7
- 235000021119 whey protein Nutrition 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 5
- 244000163122 Curcuma domestica Species 0.000 claims description 4
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 4
- 235000003373 curcuma longa Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000013976 turmeric Nutrition 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 claims description 3
- 239000000905 isomalt Substances 0.000 claims description 3
- 235000010439 isomalt Nutrition 0.000 claims description 3
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 claims description 3
- 229940079841 sodium copper chlorophyllin Drugs 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose 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](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 2
- 239000008118 PEG 6000 Substances 0.000 claims description 2
- 108010053210 Phycocyanin Proteins 0.000 claims description 2
- 229920002584 Polyethylene Glycol 6000 Polymers 0.000 claims description 2
- 239000001054 red pigment Substances 0.000 claims description 2
- 240000001972 Gardenia jasminoides Species 0.000 claims 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims 1
- 235000002864 food coloring agent Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 18
- 239000007938 effervescent tablet Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000001779 taste bud Anatomy 0.000 abstract 1
- 238000005303 weighing Methods 0.000 description 15
- 235000013361 beverage Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 5
- 229920001223 polyethylene glycol Polymers 0.000 description 5
- 238000007493 shaping process Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000012856 weighed raw material Substances 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 4
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- 235000006040 Prunus persica var persica Nutrition 0.000 description 4
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000012736 patent blue V Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000581835 Monodora junodii Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 235000021014 blueberries Nutrition 0.000 description 1
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- 229910001112 rose gold Inorganic materials 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 230000000007 visual effect Effects 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
- 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
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.
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