CN112998111A - Haematococcus pluvialis gel candy and preparation method thereof - Google Patents
Haematococcus pluvialis gel candy and preparation method thereof Download PDFInfo
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- CN112998111A CN112998111A CN202110411966.4A CN202110411966A CN112998111A CN 112998111 A CN112998111 A CN 112998111A CN 202110411966 A CN202110411966 A CN 202110411966A CN 112998111 A CN112998111 A CN 112998111A
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- haematococcus pluvialis
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- 241000168517 Haematococcus lacustris Species 0.000 title claims abstract description 67
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 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 claims abstract description 31
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 31
- 239000001168 astaxanthin Substances 0.000 claims abstract description 31
- 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 claims abstract description 31
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 16
- 235000019198 oils Nutrition 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims abstract description 6
- 229930003231 vitamin Natural products 0.000 claims abstract description 6
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- 239000011782 vitamin Substances 0.000 claims abstract description 6
- 229940088594 vitamin Drugs 0.000 claims abstract description 6
- 239000010985 leather Substances 0.000 claims abstract description 5
- 239000000499 gel Substances 0.000 claims description 30
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 23
- 241000195493 Cryptophyta Species 0.000 claims description 22
- 239000000411 inducer Substances 0.000 claims description 18
- 230000003321 amplification Effects 0.000 claims description 16
- 230000006698 induction Effects 0.000 claims description 16
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 244000075850 Avena orientalis Species 0.000 claims description 5
- 235000007319 Avena orientalis Nutrition 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 244000063299 Bacillus subtilis Species 0.000 claims description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 230000007812 deficiency Effects 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 229940107604 lutein esters Drugs 0.000 claims description 2
- 150000002658 luteins Chemical class 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 230000004071 biological effect Effects 0.000 abstract description 2
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- 239000000047 product Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- JKQOBWVOAYFWKG-UHFFFAOYSA-N molybdenum trioxide Chemical compound O=[Mo](=O)=O JKQOBWVOAYFWKG-UHFFFAOYSA-N 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241001018563 Nekemias grossedentata Species 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 230000001939 inductive effect Effects 0.000 description 3
- 235000008390 olive oil Nutrition 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 229930003756 Vitamin B7 Natural products 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- QGUAJWGNOXCYJF-UHFFFAOYSA-N cobalt dinitrate hexahydrate Chemical compound O.O.O.O.O.O.[Co+2].[O-][N+]([O-])=O.[O-][N+]([O-])=O QGUAJWGNOXCYJF-UHFFFAOYSA-N 0.000 description 2
- JZCCFEFSEZPSOG-UHFFFAOYSA-L copper(II) sulfate pentahydrate Chemical compound O.O.O.O.O.[Cu+2].[O-]S([O-])(=O)=O JZCCFEFSEZPSOG-UHFFFAOYSA-L 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229960002413 ferric citrate Drugs 0.000 description 2
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 2
- 230000003859 lipid peroxidation Effects 0.000 description 2
- CNFDGXZLMLFIJV-UHFFFAOYSA-L manganese(II) chloride tetrahydrate Chemical compound O.O.O.O.[Cl-].[Cl-].[Mn+2] CNFDGXZLMLFIJV-UHFFFAOYSA-L 0.000 description 2
- 239000013028 medium composition Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000011912 vitamin B7 Nutrition 0.000 description 2
- 239000011735 vitamin B7 Substances 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- RZLVQBNCHSJZPX-UHFFFAOYSA-L zinc sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Zn+2].[O-]S([O-])(=O)=O RZLVQBNCHSJZPX-UHFFFAOYSA-L 0.000 description 2
- MGWGWNFMUOTEHG-UHFFFAOYSA-N 4-(3,5-dimethylphenyl)-1,3-thiazol-2-amine Chemical compound CC1=CC(C)=CC(C=2N=C(N)SC=2)=C1 MGWGWNFMUOTEHG-UHFFFAOYSA-N 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 241000168525 Haematococcus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000003711 photoprotective effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/12—Unicellular algae; Culture media therefor
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Abstract
The invention relates to haematococcus pluvialis gel candy which comprises haematococcus pluvialis oil, vegetable oil, lutein ester and vitamins; also relates to a preparation method of the haematococcus pluvialis gel candy, which comprises the following steps: 1) preparing a content material by using haematococcus pluvialis; 2) preparing a leather material; 3) and pelleting the content material and the skin material to obtain the sandwich type haematococcus pluvialis gel candy. The haematococcus pluvialis gel candy prepared by the method has high content of astaxanthin and unsaturated fatty acid, can efficiently remove free radicals, has biological activities in multiple aspects such as aging resistance, tumor resistance, immunoregulation and the like, and has longer shelf life.
Description
Technical Field
The invention relates to the field of health products and production, and in particular relates to haematococcus pluvialis gel candy and a preparation method thereof.
Background
Astaxanthin is a kind of chain-breaking antioxidant. Has strong oxidation resistance, can remove nitrogen dioxide, sulfide, disulfide, etc., can also reduce lipid peroxidation, and effectively inhibit lipid peroxidation astaxanthin caused by free radicals. In addition, astaxanthin also has various biological functions of coloring, photoprotection, anti-inflammation, anti-cancer, enhancing immunity of organism, etc.
Haematococcus pluvialis is a freshwater unicellular green alga of the genus Haematococcus, and is known as a concentrated product of natural astaxanthin due to its extremely high astaxanthin content. The existing method for producing astaxanthin by using haematococcus pluvialis needs to culture the haematococcus pluvialis to a stable stage, and the culture time is long. The extraction of astaxanthin from Haematococcus pluvialis for the production of health products requires complicated procedures, and astaxanthin is exposed to the air during the extraction of astaxanthin and the storage of health products, and is easily oxidized, shortening the shelf life.
In earlier studies, the present group developed a medium for culturing H.pluvialis (patent No. ZL 2017113570153) which could increase the proliferation rate of H.pluvialis cells. In the process of continuing research, the culture method of haematococcus pluvialis is further optimized by using the culture medium, so that astaxanthin can be rapidly accumulated and used for production.
Disclosure of Invention
Based on the above findings, the invention provides haematococcus pluvialis gel candy, which comprises haematococcus pluvialis oil, vegetable oil, lutein esters and vitamins.
In a specific embodiment, the haematococcus pluvialis oil is present in an amount of 5 to 10 parts by weight, the vegetable oil is present in an amount of 25 to 35 parts by weight, the lutein ester is present in an amount of 3 to 6 parts by weight, the vitamin is vitamin C and is present in an amount of 8 to 12 parts by weight. Preferably, the haematococcus pluvialis gel candy further comprises 0.5-1 part by weight of algae residues. The haematococcus pluvialis residues generated in the process of extracting the algae oil are added into the gel candy, so that the shelf life of the gel candy can be prolonged, and the astaxanthin in the gel candy is not easily oxidized.
Preferably, the vegetable oil is olive oil.
The invention also provides a preparation method of the haematococcus pluvialis gel candy, which comprises the following steps:
s1: preparing a content material by using haematococcus pluvialis;
s2: preparing a leather material;
s3: and (3) pelleting the content material and the sugar skin to obtain the sandwich type haematococcus pluvialis gel candy.
In a preferred embodiment, in S1, 5 to 10 parts by weight of haematococcus pluvialis oil, 0.5 to 1 part by weight of algal residue, 3 to 6 parts by weight of lutein ester, 8 to 12 parts by weight of vitamin C and 25 to 35 parts by weight of vegetable oil are mixed, crushed, mixed uniformly and sieved through a 180-mesh sieve to obtain the content material. Preferably, the vegetable oil is olive oil. The olive oil is rich in unsaturated fatty acid, and is beneficial to health.
In a preferred embodiment, in S2, an aqueous solution of glycerin is prepared, gelatin is added to the aqueous solution of glycerin, stirring is performed at 65-75 ℃ for 1-2h, and degassing and filtering are performed to obtain the skin.
In a preferred embodiment, in S2, the ratio of glycerol: the weight ratio of water is 1: 2.
In a preferred embodiment, the haematococcus pluvialis is obtained by:
s11: inoculating haematococcus pluvialis cells for amplification culture to obtain an amplification culture;
s12: performing induction culture on the amplification culture to induce algal cells to accumulate astaxanthin to obtain an induction culture;
s13: isolating the H.pluvialis from the induced culture.
In a preferred embodiment, in S11, the haematococcus pluvialis is expanded in an expansion medium prepared by: adding 0.1-0.2mg of molybdenum trioxide, 10.3-0.5 mg of vitamin B, 0.5-0.7mg of vitamin H, 20-40mg of cobalt nitrate hexahydrate, 30-50mg of copper sulfate pentahydrate, 40-70mg of ferric citrate, 50-100mg of manganese chloride tetrahydrate, 50-100mg of zinc sulfate heptahydrate, 15-25ml of wheat bran extract and 20-40ml of agricultural straw extract into a container, and adding water to a constant volume of 1L to adjust the pH value to 7.2-7.5.
In a preferred embodiment, S12 includes the steps of:
s121: separating algae cells from the amplification culture, and transferring the algae cells to BG11 culture medium with nitrogen deficiency for 3-5 days;
s122: adding an inducer to perform induction culture for 24-48h to obtain the induction culture.
In a preferred embodiment, in S122, the inducer is a bacillus subtilis fermentation product of oats.
By using the above-mentioned induction method, the induction culture is carried out after the amplification culture, on the one hand, sufficient biomass can be secured, and on the other hand, astaxanthin can be induced and accumulated rapidly. In addition, the present invention uses a new inducer which greatly accelerates the induction process and increases the astaxanthin content in algal cells.
In a preferred embodiment, in S13, the induced culture is isolated from the haematococcus pluvialis using centrifugation.
The haematococcus pluvialis gel candy prepared by the method has high content of astaxanthin and unsaturated fatty acid, can efficiently remove free radicals, has biological activities in multiple aspects such as aging resistance, tumor resistance, immunoregulation and the like, and has longer shelf life.
Drawings
FIG. 1 shows the astaxanthin content of Haematococcus pluvialis induced by different inducers.
FIG. 2 astaxanthin content after induction of Haematococcus pluvialis with different amounts of the inducer of example 3 added.
Detailed Description
The principles and features of this invention are described below in conjunction with the following drawings, which are set forth by way of illustration only and are not intended to limit the scope of the invention.
1. Induced culture of haematococcus pluvialis
The culture of haematococcus pluvialis includes the following steps:
s1: inoculating haematococcus pluvialis cells into an amplification culture medium for amplification culture, wherein the initial inoculation concentration is 0D730The culture temperature is 23-27 deg.C, and the illumination intensity is 150 μmol/m-2·s-1Culturing for 10 days to obtain an amplification culture.
The amplification medium is prepared by the following method: adding 0.1-0.2mg of molybdenum trioxide, 10.3-0.5 mg of vitamin B, 0.5-0.7mg of vitamin H, 20-40mg of cobalt nitrate hexahydrate, 30-50mg of copper sulfate pentahydrate, 40-70mg of ferric citrate, 50-100mg of manganese chloride tetrahydrate, 50-100mg of zinc sulfate heptahydrate, 15-25ml of wheat bran extract and 20-40ml of agricultural straw extract into a container, and adding water to a constant volume of 1L to adjust the pH value to 7.2-7.5. Specific preparation methods of the culture medium are described in us patent ZL2017113570153, the disclosure of which (publication No. CN107828662A, title of the invention: a culture medium for culturing haematococcus pluvialis) is incorporated by reference as part of the present application.
Haematococcus pluvialis starts to enter a logarithmic phase after three days of culture and enters a late logarithmic phase or a stationary phase by 12 days of culture, and therefore, a culture cultured for 8 to 10 days is used as an amplification culture for the next operation.
S2: carrying out centrifugal separation to expand algae cells in the culture, and transferring the algae cells to BG11 culture medium with nitrogen deficiency for 3-5 days; adding an inducer to carry out induction culture on the amplification culture for 24-48h, and inducing the algal cells to accumulate astaxanthin to obtain an induction culture. The preparation method of the inducer comprises the following steps: pulverizing oat and Ampelopsis grossedentata, making into fermentation culture medium, adding activated yeast and Bacillus subtilis into the fermentation culture medium, fermenting at 32 deg.C for 24 hr, and centrifuging and filtering to obtain inducer. The material composition of the fermentation medium is shown in table 1.
S3: centrifuging the induced culture to remove the supernatant to obtain haematococcus pluvialis cells. The algae cells are used for extracting algae oil, the algae oil is extracted by adopting a high-pressure homogenization method to obtain haematococcus pluvialis algae oil, and the algae residues are washed by distilled water and then dried to remove water (the humidity of the algae residues is kept to be 10-20%, the algae residues cannot be completely dehydrated, otherwise, the shelf life of the prepared gel candy is not prolonged), so that the haematococcus pluvialis algae oil is used for preparing the gel candy.
TABLE 1 fermentation Medium composition
| Examples | Fermentation Medium composition |
| Example 1 | 150g/L of oat and 50g/L of glucose |
| Example 2 | 35g/L ampelopsis grossedentata and 50g/L glucose |
| Example 3 | 150g/L of oat, 35g/L of ampelopsis grossedentata and 50g/L of glucose |
| Comparative example | 50g/L glucose |
During induction, 10mL/L inducer is added and the induction is carried out for 24-48h at 28-30 ℃. As shown in FIG. 1, Haematococcus pluvialis to which the inducer of example 3 was added had a significantly higher accumulation amount of astaxanthin, and astaxanthin was accumulated to the maximum value around 36 hours. It can be seen that the inducer of example 3 is effective in inducing Haematococcus pluvialis to accumulate astaxanthin.
The addition amount of the inducer in example 3 was optimized, and as a result, as shown in FIG. 2, when the addition amount of the inducer in example 3 was 10-25mL/L, it was possible to induce Haematococcus pluvialis to accumulate a large amount of astaxanthin in a short period of time (24-36 hours).
2. Preparation of gel candy
The preparation method of the haematococcus pluvialis gel candy comprises the following steps:
1) the haematococcus pluvialis algae oil prepared by inducing the inducer of example 3 above was used to prepare the content material: mixing 5-10 parts by weight of haematococcus pluvialis oil, 0.5-1 part by weight of algae residue, 3-6 parts by weight of lutein ester, 8-12 parts by weight of vitamin C and 25-35 parts by weight of vegetable oil, crushing, uniformly mixing, and sieving with a 180-mesh sieve to obtain the content material.
2) Preparing a leather material: preparing an aqueous solution of glycerol, adding gelatin into the aqueous solution of glycerol, stirring for 1-2h at 65-75 ℃, degassing and filtering to obtain the leather. In the aqueous solution of glycerin, glycerin: the weight ratio of water is 1: 2.
3) And pelleting the content material and the skin material to obtain the sandwich type haematococcus pluvialis gel candy.
After the haematococcus pluvialis gel candy is prepared, the haematococcus pluvialis gel candy is packaged in a common packaging box and is stored for 2 months, and the retention rate of astaxanthin in the haematococcus pluvialis gel candy is detected. The calculation formula is as follows:
astaxanthin retention ═ astaxanthin content after storage/initial astaxanthin content × 100%
As shown in Table 2, the gel candy made of Haematococcus pluvialis induced by the inducer of example 3 of the present invention has a longer shelf life, and particularly, the retention of astaxanthin after storage for 2 months of the gel candy was much higher than that of the gel candy without the addition of algal residue and the commercially available gel candy when a certain amount of algal residue was added to the gel candy, which is probably due to the fact that the inducer of example 3 induces Haematococcus pluvialis to generate various antioxidant substances, which may be present in algal residue, and when a certain amount of algal residue was added to the gel candy, the astaxanthin was protected to retard oxidation, thus prolonging the shelf life of the gel candy.
TABLE 2 astaxanthin Retention rates for 2 months of storage of center-filled gel confectioneries prepared by different cultivation methods
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A Haematococcus pluvialis gel candy is characterized by comprising Haematococcus pluvialis oil, vegetable oil, lutein esters and vitamins.
2. The Haematococcus pluvialis gel candy of claim 2, wherein the Haematococcus pluvialis oil is present in an amount of 5-10 parts by weight, the vegetable oil is present in an amount of 25-35 parts by weight, the lutein ester is present in an amount of 3-6 parts by weight, the vitamin is vitamin C, and the vitamin is present in an amount of 8-12 parts by weight.
3. The preparation method of haematococcus pluvialis gel candy is characterized by comprising the following steps:
s1: preparing a content material by using haematococcus pluvialis;
s2: preparing a leather material;
s3: and pelleting the content material and the skin material to obtain the sandwich type haematococcus pluvialis gel candy.
4. The method of claim 3, wherein S1 includes the following steps:
s11: using the haematococcus pluvialis to extract algae oil to obtain haematococcus pluvialis algae oil and algae residues;
s12: mixing 5-10 parts by weight of haematococcus pluvialis oil, 0.5-1 part by weight of algae residue, 3-6 parts by weight of lutein ester, 8-12 parts by weight of vitamin C and 25-35 parts by weight of vegetable oil, crushing, uniformly mixing, and sieving with a 180-mesh sieve to obtain the content material.
5. The method according to claim 3, wherein an aqueous solution of glycerin is prepared in S2, gelatin is added to the aqueous solution of glycerin, stirring is performed at 65-75 ℃ for 1-2 hours, and degassing and filtering are performed to obtain the skin material.
6. The method according to claim 5, wherein in S2, the ratio of glycerin: the weight ratio of water is 1: 2.
7. The method according to any one of claims 3 to 6, wherein the Haematococcus pluvialis is obtained by:
s11: inoculating haematococcus pluvialis cells for amplification culture to obtain an amplification culture;
s12: performing induction culture on the amplification culture to induce algal cells to accumulate astaxanthin to obtain an induction culture;
s13: isolating the H.pluvialis from the induced culture.
8. The method according to claim 7, wherein the Haematococcus pluvialis is cultured in an amplification medium in an expanded state in S11.
9. The method according to claim 7, wherein S12 comprises the following steps:
s121: separating algae cells from the amplification culture, and transferring the algae cells to BG11 culture medium with nitrogen deficiency for 3-5 days;
s122: adding a biological inducer to perform induction culture for 24-48h to obtain the induction culture.
10. The method of claim 9, wherein the inducer is a bacillus subtilis fermentation product of oats.
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