CN113016880A - Preparation method of egg yolk dairy product for astaxanthin and DHA - Google Patents
Preparation method of egg yolk dairy product for astaxanthin and DHA Download PDFInfo
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- CN113016880A CN113016880A CN202110435113.4A CN202110435113A CN113016880A CN 113016880 A CN113016880 A CN 113016880A CN 202110435113 A CN202110435113 A CN 202110435113A CN 113016880 A CN113016880 A CN 113016880A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
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Abstract
The invention discloses a preparation method of a yolk dairy product for astaxanthin and DHA. D1, taking Haematococcus pluvialis as a basic source of astaxanthin to obtain eggs which are rich in 6 mg of astaxanthin in each yolk; d2, using schizochytrium as a basic source of DHA to obtain eggs with 200 mg of DHA in each yolk; d3, separating egg white and yolk of the eggs, and keeping the yolk to be pasteurized for later use; d4, pasteurizing the emulsion for later use; d5, putting the astaxanthin yolk, the DHA yolk, the emulsion and the flavoring agent into a stirrer, fully stirring, passing through a high-pressure homogenizer, and filtering for later use; d6, carrying out low-temperature pasteurization or instantaneous high-temperature sterilization on the egg and milk mixed solution after high-pressure homogenization and mixing, and filling into a commercial container. The safety and commodity circulation of the egg-milk finished product are ensured through the low-temperature pasteurization of the egg liquid, the secondary low-temperature pasteurization of the egg-milk mixed liquid and the instantaneous high-temperature sterilization.
Description
Technical Field
The invention relates to a preparation method of a yolk dairy product for astaxanthin and DHA.
Background
One of the strongest natural antioxidants of natural astaxanthin in the world can effectively remove oxygen free radicals in cells, enhance the regeneration capacity of the cells, maintain the balance of organisms and reduce the accumulation of aging cells, and protect the health of the cells and DNA from inside to outside, thereby protecting the health of skin, promoting the growth of hair, resisting aging, relieving sports fatigue and enhancing the vitality. Since 2008, a large number of studies at home and abroad prove that astaxanthin has strong antioxidant activity and has positive promoting effects in the aspects of improving immunity, preventing the occurrence and development of chronic diseases such as tumors, cardiovascular diseases, diabetes and the like, delaying aging and the like. Astaxanthin (astaxanthin), also known as astaxanthin, lobster yellow pigment, is a carotenoid, which is also the highest-order product of carotenoid synthesis, is deep pink in color, and has a chemical structure similar to that of beta-carotene. Beta-carotene, lutein, canthaxanthin, lycopene and the like are all intermediate products of carotenoid synthesis, so that astaxanthin has the strongest oxidation resistance in the nature. The carotenoid is one of the main carotenoids in marine organisms, and has high content in feathers widely existing in the biological world, particularly shrimps, crabs, fish, algae, yeast and birds. DHA (docosahexaenoic acid, DHA), docosahexaenoic acid, commonly known as NAOHUANGJIN, is an unsaturated fatty acid very important to human body, is a main component for growth and maintenance of nervous system cells, is an important constituent of brain and retina, has a content of 20% in cerebral cortex of human body and a proportion of about 50% in retina of eyes, and is of great importance to intelligence and vision development of infants. The good DHA product should have the characteristics of nature, safety and good absorption, and is rich in various nutrients. At present, DHA-containing milk, such as Yili native DHA children pure milk, containing 20 mg DHA per 195 ml has been marketed. DHA is a constituent substance of 20% of human brain and 50% of retinal macular membrane, and can not be synthesized by human body, and can only be taken in through the outside. The human body needs to take 200-300 mg of DHA every day, and the growing adolescents, pregnant women and lying-in women need to be supplemented with sufficient DHA. The existing DHA supplementing method mainly comprises edible cod liver oil, deep sea fish oil and seal oil for children. The existing DHA is mainly extracted from schizochytrium limacinum and extracted by crushing fish skin, fish bone and small fish and shrimp of deep-sea fish. Astaxanthin is a carotenoid widely present in aquatic algae and animals with strong antioxidant capacity and free radical scavenging capacity. The legal source of astaxanthin for human consumption is Haematococcus pluvialis, the main product form is astaxanthin capsule, and the astaxanthin capsule is widely applied to retina macular membrane repair, organism antioxidant repair, human immunity improvement and other purposes. Milk is the main protein source and basic food for human, and normal milk does not contain astaxanthin and DHA. Eggs are the main protein source and basic food for human beings, and normal eggs do not contain astaxanthin and DHA. Through a special feeding method, the yolk of the eggs contains high-concentration DHA. Through a special processing method, yolk containing high-concentration DHA is mixed with milk, and the mixture is processed into DHA egg-milk products suitable for commodity sales and market circulation. Aiming at different consumer groups, the proportion of astaxanthin and DHA in the finished egg milk is adjusted. The problems existing in the prior art are as follows: eggs and milk are traditional food for humans, and traditional eggs and milk do not contain astaxanthin and DHA. The traditional algae source astaxanthin and DHA have the problem of low human body absorption rate. The egg milk containing astaxanthin and DHA is supplemented with nutrients which are very beneficial to the health and growth of human bodies under the condition of meeting the daily protein and nutrient intake of human bodies: astaxanthin and DHA.
Disclosure of Invention
In view of the prior art, the technical problem to be solved by the present invention is to provide a method for preparing a yolk dairy product for astaxanthin and DHA. The astaxanthin, the DHA and the protein can be enriched in daily edible eggs and milk products, and the astaxanthin, the DHA and the protein are completely supplemented while the edible eggs and milk products are convenient for consumers to eat. The astaxanthin egg milk prepared by the method can contain 20 mg of astaxanthin per liter, and the DHA egg milk can contain 600 mg of DHA per liter.
In order to solve the technical problems, the invention provides a preparation method of a yolk dairy product for astaxanthin and DHA.
The method comprises the following steps:
d1, adding haematococcus pluvialis serving as a basic source of astaxanthin into the basic feed of laying hens in a ratio of 0.5:100 to obtain eggs with 6 mg of astaxanthin in each egg yolk;
d2, adding the schizochytrium limacinum serving as a basic source of DHA in a ratio of 1:100 of the schizochytrium limacinum to the basic feed of the laying hens to obtain eggs with 200 mg of DHA in each egg yolk;
d3, separating egg white and yolk of the eggs, and keeping the yolk to be pasteurized for later use;
d4, pasteurizing the emulsion for later use;
d5, putting the astaxanthin egg yolk, the DHA egg yolk, the emulsion and the flavoring agent into a stirrer according to the ratio of the astaxanthin, the DHA and the protein required by different target people, fully stirring, passing through a high-pressure homogenizer, and filtering for later use;
d6, carrying out low-temperature pasteurization or instantaneous high-temperature sterilization on the egg and milk mixed solution after high-pressure homogenization and mixing, and filling into a commercial container.
The milk is cow milk, goat milk, camel milk or milk powder reconstituted milk.
The high-pressure homogenizer is a food stirrer and a high-pressure homogenizer, and the rotating speed of the high-pressure homogenizer is 8000 revolutions per minute and 10000-30000 PSI.
The low-temperature pasteurization is carried out by heating to 62-65 ℃ for 30 minutes.
The instantaneous high-temperature sterilization is carried out at 75-90 ℃ for 15 seconds.
Compared with the prior art, the invention has the beneficial effects that: astaxanthin contained in egg milk is supplied from an astaxanthin-rich egg. The DHA contained in the egg milk is provided by DHA-rich eggs. Fully stirring the egg yolk rich in the astaxanthin and the DHA with dairy industry, and homogenizing under high pressure to form a nano-grade homogenized egg-milk mixed solution. The safety and commodity circulation of the egg-milk finished product are ensured through the low-temperature pasteurization of the egg liquid, the secondary low-temperature pasteurization of the egg-milk mixed liquid and the instantaneous high-temperature sterilization. Dairy products and eggs are daily food materials for humans and are the main source of human protein. Astaxanthin is a natural active substance which has been found by humans to have an extremely strong resistance to oxidation and to scavenge free radicals. DHA is an important nutrient which can not be synthesized by human body per se, and is a main component of a macular membrane of brain and retina. The main product form of traditional astaxanthin and DHA is capsules, the absorption rate of human bodies is low, and the product form is single. The invention can ensure that the daily edible egg and milk products are rich in astaxanthin and DHA, is convenient for consumers to eat, and simultaneously completely supplements astaxanthin, DHA and protein. The astaxanthin egg milk prepared by the method can contain 20 mg of astaxanthin per liter, and the DHA egg milk can contain 600 mg of DHA per liter.
Detailed Description
The following provides a more detailed description of the embodiments of the present invention.
The invention provides a preparation method of a yolk dairy product for astaxanthin and DHA. The method comprises the following steps:
d1, adding haematococcus pluvialis serving as a basic source of astaxanthin into the basic feed of laying hens in a ratio of 0.5:100 to obtain eggs with 6 mg of astaxanthin in each egg yolk;
d2, adding the schizochytrium limacinum serving as a basic source of DHA in a ratio of 1:100 of the schizochytrium limacinum to the basic feed of the laying hens to obtain eggs with 200 mg of DHA in each egg yolk;
d3, separating egg white and yolk of the eggs, and keeping the yolk to be pasteurized for later use;
d4, pasteurizing the emulsion for later use;
d5, putting the astaxanthin egg yolk, the DHA egg yolk, the emulsion and the flavoring agent into a stirrer according to the ratio of the astaxanthin, the DHA and the protein required by different target people, fully stirring, passing through a high-pressure homogenizer, and filtering for later use;
d6, carrying out low-temperature pasteurization or instantaneous high-temperature sterilization on the egg and milk mixed solution after high-pressure homogenization and mixing, and filling into a commercial container.
In D4 the milk is not only cow's, sheep's, camel's or milk powder reconstituted milk.
In D5, the high-pressure homogenizer is food stirrer and high-pressure homogenizer with rotation speed of 8000 rpm and 10000-30000 PSI.
The low temperature pasteurization in D6: the low temperature is heated to 62 to 65 ℃ and the time is kept for 30 minutes.
Flash pasteurization as described in D6: the temperature was 75 to 90 degrees and the time was 15 seconds.
Astaxanthin contained in egg milk is supplied from an astaxanthin-rich egg. The DHA contained in the egg milk is provided by DHA-rich eggs. Fully stirring the egg yolk rich in the astaxanthin and the DHA with dairy industry, and homogenizing under high pressure to form a nano-grade homogenized egg-milk mixed solution. The safety and commodity circulation of the egg-milk finished product are ensured through the low-temperature pasteurization of the egg liquid, the secondary low-temperature pasteurization of the egg-milk mixed liquid and the instantaneous high-temperature sterilization. Dairy products and eggs are daily food materials for humans and are the main source of human protein. Astaxanthin is a natural active substance which has been found by humans to have an extremely strong resistance to oxidation and to scavenge free radicals. DHA is an important nutrient which can not be synthesized by human body per se, and is a main component of a macular membrane of brain and retina. The main product form of traditional astaxanthin and DHA is capsules, the absorption rate of human bodies is low, and the product form is single. The invention can ensure that the daily edible egg and milk products are rich in astaxanthin and DHA, is convenient for consumers to eat, and simultaneously completely supplements astaxanthin, DHA and protein. The astaxanthin egg milk prepared by the method can contain 20 mg of astaxanthin per liter, and the DHA egg milk can contain 600 mg of DHA per liter.
The working principle of the invention is as follows: astaxanthin is a strong antioxidant, and is easily oxidized at normal temperature to lose biological activity. Egg astaxanthin wrapped by lecithin is enriched in egg yolk through biotransformation of laying hens, so that the self-oxidation of the astaxanthin is slowed down, and the human body absorption rate of the astaxanthin is improved. The DHA is originally derived from microalgae, and is extracted by biological enrichment and industrial chemical processes of fishes, shrimps and crabs to produce deep sea fish oil, cod liver oil, seal oil and other downstream application products taking DHA as a main nutrient. Eggs and dairy products are the most important foods for humans, the most absorptive foods being the major source of protein. Astaxanthin contained in egg milk is supplied from an astaxanthin-rich egg. The DHA contained in the egg milk is provided by DHA-rich eggs. Fully stirring the egg yolk rich in the astaxanthin and the DHA with dairy industry, and homogenizing under high pressure to form a nano-grade homogenized egg-milk mixed solution. The safety and commodity circulation of the egg-milk finished product are ensured through the low-temperature pasteurization of the egg liquid, the secondary low-temperature pasteurization of the egg-milk mixed liquid and the instantaneous high-temperature sterilization. By combining the egg yolk rich in astaxanthin and DHA with the milk product, a brand new product form which is rich in nutrition and convenient to eat is provided for human beings. The egg liquid and the emulsion are fully stirred, homogenized under high pressure, pasteurized at low temperature and instantaneously sterilized at high temperature, which is a necessary technical means for realizing the egg milk product rich in astaxanthin and DHA. The egg yolk rich in astaxanthin and DHA is used as an adding source of astaxanthin and DHA nutrients in the egg milk, so that the biological activities of astaxanthin and DHA can be maintained to the maximum extent, and the changes of color, taste and state of the dairy product caused by directly adding astaxanthin and DHA powder are avoided. A preparation method of yolk dairy products for astaxanthin and DHA comprises yogurt.
While the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the embodiments described above, and various changes can be made thereto within the knowledge of those skilled in the art.
Claims (6)
1. A preparation method of egg yolk dairy products for astaxanthin and DHA is characterized by comprising the following steps: the method comprises the following steps:
d1, adding haematococcus pluvialis serving as a basic source of astaxanthin into the basic feed of laying hens in a ratio of 0.5:100 to obtain eggs with 6 mg of astaxanthin in each egg yolk;
d2, adding the schizochytrium limacinum serving as a basic source of DHA in a ratio of 1:100 of the schizochytrium limacinum to the basic feed of the laying hens to obtain eggs with 200 mg of DHA in each egg yolk;
d3, separating egg white and yolk of the eggs, and keeping the yolk to be pasteurized for later use;
d4, pasteurizing the emulsion for later use;
d5, putting the astaxanthin egg yolk, the DHA egg yolk, the emulsion and the flavoring agent into a stirrer according to the ratio of the astaxanthin, the DHA and the protein required by different target people, fully stirring, passing through a high-pressure homogenizer, and filtering for later use;
d6, carrying out low-temperature pasteurization or instantaneous high-temperature sterilization on the egg and milk mixed solution after high-pressure homogenization and mixing, and filling into a commercial container.
2. The method of preparing a dairy egg yolk for astaxanthin and DHA according to claim 1, characterized in that: the milk is cow milk, goat milk, camel milk or milk powder reconstituted milk.
3. The method of preparing a dairy egg yolk for astaxanthin and DHA according to claim 1, characterized in that: the high-pressure homogenizer is a food stirrer and a high-pressure homogenizer, and the rotating speed of the high-pressure homogenizer is 8000 revolutions per minute and 10000-30000 PSI.
4. The method of preparing a dairy egg yolk for astaxanthin and DHA according to claim 1, characterized in that: the low-temperature pasteurization is carried out by heating to 62-65 ℃ for 30 minutes.
5. The method of preparing a dairy egg yolk for astaxanthin and DHA according to claim 1, characterized in that: the instantaneous high-temperature sterilization is carried out at 75-90 ℃ for 15 seconds.
6. A process for the preparation of a dairy egg yolk for astaxanthin and DHA as claimed in any one of claims 1 to 5, characterized in that: the yolk dairy product prepared by the method comprises yoghurt.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110435113.4A CN113016880A (en) | 2021-04-22 | 2021-04-22 | Preparation method of egg yolk dairy product for astaxanthin and DHA |
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| CN202110435113.4A CN113016880A (en) | 2021-04-22 | 2021-04-22 | Preparation method of egg yolk dairy product for astaxanthin and DHA |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114134050A (en) * | 2021-12-01 | 2022-03-04 | 清远一生自然生物研究院有限公司 | Schizochytrium FR-908 for efficiently accumulating DHA and beta-carotene and preparation method and application thereof |
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| CN101690517A (en) * | 2009-10-28 | 2010-04-07 | 内蒙古伊利实业集团股份有限公司 | Soured milk with yolk powder and preparation method thereof |
| CN104904855A (en) * | 2015-06-29 | 2015-09-16 | 成都菊乐企业（集团）股份有限公司 | Concocted dairy product containing astaxanthin and preparation method |
| CN109601967A (en) * | 2018-12-13 | 2019-04-12 | 中铭生物科技(深圳)有限公司 | A kind of manufacturing method of high content astaxanthin low fat ratio mayonnaise |
| CN109619349A (en) * | 2019-01-10 | 2019-04-16 | 中铭生物科技(深圳)有限公司 | It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material |
-
2021
- 2021-04-22 CN CN202110435113.4A patent/CN113016880A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690517A (en) * | 2009-10-28 | 2010-04-07 | 内蒙古伊利实业集团股份有限公司 | Soured milk with yolk powder and preparation method thereof |
| CN104904855A (en) * | 2015-06-29 | 2015-09-16 | 成都菊乐企业（集团）股份有限公司 | Concocted dairy product containing astaxanthin and preparation method |
| CN109601967A (en) * | 2018-12-13 | 2019-04-12 | 中铭生物科技(深圳)有限公司 | A kind of manufacturing method of high content astaxanthin low fat ratio mayonnaise |
| CN109619349A (en) * | 2019-01-10 | 2019-04-16 | 中铭生物科技(深圳)有限公司 | It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material |
Non-Patent Citations (1)
| Title |
|---|
| 郑健仙: "《功能性食品生物技术》", 31 January 2004, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114134050A (en) * | 2021-12-01 | 2022-03-04 | 清远一生自然生物研究院有限公司 | Schizochytrium FR-908 for efficiently accumulating DHA and beta-carotene and preparation method and application thereof |
| CN114134050B (en) * | 2021-12-01 | 2023-09-15 | 清远一生自然生物研究院有限公司 | Schizochytrium limacinum FR-908 capable of accumulating DHA and beta-carotene, and preparation method and application thereof |
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