CN113040397A - Astaxanthin-containing colored protein powder and preparation method thereof - Google Patents
Astaxanthin-containing colored protein powder and preparation method thereof Download PDFInfo
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- CN113040397A CN113040397A CN202110485176.0A CN202110485176A CN113040397A CN 113040397 A CN113040397 A CN 113040397A CN 202110485176 A CN202110485176 A CN 202110485176A CN 113040397 A CN113040397 A CN 113040397A
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- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 68
- 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 68
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 68
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- 239000011425 bamboo Substances 0.000 claims description 5
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
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- 238000004806 packaging method and process Methods 0.000 claims description 5
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- 244000082204 Phyllostachys viridis Species 0.000 claims 1
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- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 238000009776 industrial production Methods 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
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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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- 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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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of protein preparation, in particular to astaxanthin-containing colored protein powder which is prepared from soybean protein, crucian powder, honey dry powder, astaxanthin and pure fruit juice. The preparation method mainly comprises the steps of weighing the required parts of the raw materials; placing the fruit juice into a shaking machine, adding pectinase, standing for a period of time, shaking, and separating into a centrifuge to obtain purified fruit juice; adding astaxanthin into purified fruit juice, stirring, adding two-thirds of soybean protein and the fruit juice, uniformly mixing, adding crucian meat powder, uniformly mixing, adding dried honey powder, uniformly mixing, adding one third of the soybean protein, uniformly mixing to obtain a primary protein powder, and adding the primary protein powder into a die. The invention effectively improves the utilization effect of the prior art on the astaxanthin, the taste of the product is better than that of the pure protein and the astaxanthin, and the product is easier to absorb.
Description
Technical Field
The invention relates to the technical field of protein preparation, in particular to astaxanthin-containing colored protein powder and a preparation method thereof.
Background
The protein powder is protein-rich powder prepared by using protein such as purified soybean protein, casein, whey protein (lack of isoleucine), pea protein and the like or a compound processing of the protein, and is used for supplementing protein for people lacking protein and can also be used as a functional additive in food industrial production.
For healthy people, this is not the case in general with protein deficiencies. The milk, egg, meat, soybean, wheat and corn contain necessary amino acids in complete variety, sufficient amount and proper proportion. Moreover, food brings psychological enjoyment and sensory stimulation to people, and cannot be replaced by protein powder. Excessive protein intake is not only a waste, but also harmful to human health.
Most of the existing protein powder is bad in taste, excessive intake of the edible protein powder can affect normal liver and kidney functions and cause low immunity, excessive intake of animal protein can also induce heart diseases, the absorption capacities of different protein crowds are different, the edible protein powder is easy to cause the condition of poor absorption, and in addition, excessive intake of protein can increase the risk of cancer.
Disclosure of Invention
The invention aims to provide astaxanthin-containing colored protein powder and a preparation method thereof, so as to solve the problems in the background technology.
The astaxanthin-containing colored protein powder is prepared from soybean protein, crucian meat powder, dried honey powder, astaxanthin and pure fruit juice.
Preferably, the astaxanthin-containing colored protein powder is prepared from the following raw materials in parts by weight: 70-80 parts of soybean protein, 10-20 parts of crucian powder, 5-9 parts of honey dry powder, 0.2-1.2 parts of astaxanthin and 5-10 parts of pure fruit juice.
Preferably, the astaxanthin-containing colored protein powder is prepared from the following raw materials in parts by weight: 70 parts of soybean protein, 15 parts of crucian powder, 9 parts of honey dry powder, 0.6 part of astaxanthin and 10 parts of pure fruit juice.
Preferably, the crucian powder is obtained by feeding crucian for 8-12 months by using astaxanthin-containing feed.
Preferably, the pure fruit juice is one of apple juice, orange juice, kiwi fruit juice, dragon fruit juice and pomegranate juice.
A preparation method of astaxanthin-containing colored protein powder comprises the following steps:
the method comprises the following steps: weighing the required parts of the raw materials;
step two: placing the fruit juice into a shaking machine, adding pectinase, standing for a period of time, shaking, and separating into a centrifuge to obtain purified fruit juice;
step three: adding astaxanthin into purified fruit juice, stirring, adding two-thirds of soybean protein, uniformly mixing with the fruit juice, adding crucian meat powder, uniformly mixing, adding dried honey powder, uniformly mixing, adding one third of soybean protein, uniformly mixing to obtain a primary protein powder, and adding the primary protein powder into a die;
step four: and drying the primary protein powder placed in the die at a low temperature, taking out the primary protein powder, crushing, sieving and packaging by using a crusher to obtain the astaxanthin-containing colored protein powder.
Preferably, the rotation speed of the centrifuge in the second step is 5000-.
Preferably, astaxanthin, soybean protein mix through the mixer with fruit juice, crucian meat powder and honey dry powder in the third step and stir evenly, and can not rub, the albumen powder is just beaten the mould shell through the bamboo clapper after putting into the mould and is made the albumen powder just expect the tiling in the mould, the albumen powder is just expected to strike off the albumen powder through the scraper in the mould and just expects to cut into the even fritter of at least a set of size with albumen powder just in the mould.
Preferably, the low-temperature drying in the fourth step comprises the following steps:
firstly, keeping the temperature at 64-68 ℃ for 30 min;
then adjusting the temperature to 54-56 ℃, and reducing the pressure to 1.5-2.5kpa to completely dry the protein primary material.
Preferably, the diameter of the screen in the fourth step is 40-60 meshes, and the primary albumen powder material left by the screen in the fourth step is crushed and sieved for the second time.
Compared with the prior art, the invention has the beneficial effects that: through being the protein base material with soybean protein and crucian meat powder, add honey dry powder again, astaxanthin and pure fruit juice, it is favorable to improving immunity to add the astaxanthin under the condition of guaranteeing the original effect of protein, promote the taste of protein through crucian meat powder and the honey that adds different types simultaneously, can also improve the human body to the absorptive capacity of protein simultaneously, and change the taste and the flavor of protein through adding different types of fruit juice, make the taste of protein better, and effectively kill the bacterium that has in the protein production process through the body temperature stoving, make the save time of protein longer.
Detailed Description
The invention discloses astaxanthin-containing colored protein powder and a preparation method thereof, and the invention is further detailed by specific examples.
Example 1
The astaxanthin-containing colored protein powder is prepared from the following raw materials in parts by weight: 70 parts of soybean protein, 15 parts of crucian powder, 9 parts of honey dry powder, 0.6 part of astaxanthin and 10 parts of pure fruit juice.
The crucian powder is prepared from crucian fed with astaxanthin-containing feed for 8-12 months.
The pure fruit juice is one of apple juice, orange juice, kiwi fruit juice, dragon fruit juice and pomegranate juice.
A preparation method of astaxanthin-containing colored protein powder comprises the following steps:
the method comprises the following steps: weighing the required parts of the raw materials;
step two: placing the fruit juice into a shaking machine, adding pectinase, standing for a period of time, shaking, and separating into a centrifuge to obtain purified fruit juice;
step three: adding astaxanthin into purified fruit juice, stirring, adding two-thirds of soybean protein, uniformly mixing with the fruit juice, adding crucian meat powder, uniformly mixing, adding dried honey powder, uniformly mixing, adding one third of soybean protein, uniformly mixing to obtain a primary protein powder, and adding the primary protein powder into a die;
step four: and drying the primary protein powder placed in the die at a low temperature, taking out the primary protein powder, crushing, sieving and packaging by using a crusher to obtain the astaxanthin-containing colored protein powder.
The rotating speed of the centrifuge in the second step is 5000-.
Astaxanthin, soybean protein and fruit juice, crucian meat powder and honey dry powder mix through the mixer and stir evenly in the third step, and can not rub, and the albumen powder is just beaten the mould shell through the bamboo clapper after putting into the mould and is made the albumen powder just expect tiling in the mould, and the albumen powder is just expected to strike off the bubble on albumen powder just expect the surface through the scraper in the mould, just cuts into at least a set of size even fritter with albumen powder just expect in the mould.
The low-temperature drying in the fourth step comprises the following steps:
firstly, keeping the temperature at 64-68 ℃ for 30 min;
then adjusting the temperature to 54-56 ℃, and reducing the pressure to 1.5-2.5kpa to completely dry the protein primary material.
Preferably, the diameter of the screen in the fourth step is 40-60 meshes, and the primary albumen powder left by the screen in the fourth step is crushed and sieved for the second time.
Example 2
The astaxanthin-containing colored protein powder is prepared from the following raw materials in parts by weight: 70 parts of soybean protein, 15 parts of crucian powder, 9 parts of honey dry powder, 0.8 part of astaxanthin and 10 parts of pure fruit juice.
The crucian powder is prepared from crucian fed with astaxanthin-containing feed for 8-12 months.
The pure fruit juice is one of apple juice, orange juice, kiwi fruit juice, dragon fruit juice and pomegranate juice.
A preparation method of astaxanthin-containing colored protein powder comprises the following steps:
the method comprises the following steps: weighing the required parts of the raw materials;
step two: placing the fruit juice into a shaking machine, adding pectinase, standing for a period of time, shaking, and separating into a centrifuge to obtain purified fruit juice;
step three: adding astaxanthin into purified fruit juice, stirring, adding two-thirds of soybean protein, uniformly mixing with the fruit juice, adding crucian meat powder, uniformly mixing, adding dried honey powder, uniformly mixing, adding one third of soybean protein, uniformly mixing to obtain a primary protein powder, and adding the primary protein powder into a die;
step four: and drying the primary protein powder placed in the die at a low temperature, taking out the primary protein powder, crushing, sieving and packaging by using a crusher to obtain the astaxanthin-containing colored protein powder.
The rotating speed of the centrifuge in the second step is 5000-.
Astaxanthin, soybean protein and fruit juice, crucian meat powder and honey dry powder mix through the mixer and stir evenly in the third step, and can not rub, and the albumen powder is just beaten the mould shell through the bamboo clapper after putting into the mould and is made the albumen powder just expect tiling in the mould, and the albumen powder is just expected to strike off the bubble on albumen powder just expect the surface through the scraper in the mould, just cuts into at least a set of size even fritter with albumen powder just expect in the mould.
The low-temperature drying in the fourth step comprises the following steps:
firstly, keeping the temperature at 64-68 ℃ for 30 min;
then adjusting the temperature to 54-56 ℃, and reducing the pressure to 1.5-2.5kpa to completely dry the protein primary material.
And in the fourth step, the diameter of the screen is 40-60 meshes, and the primary albumen powder material left by the screen in the fourth step is crushed and sieved for the second time.
Example 3
The astaxanthin-containing colored protein powder is prepared from the following raw materials in parts by weight: 70 parts of soybean protein, 15 parts of crucian powder, 9 parts of honey dry powder, 1 part of astaxanthin and 10 parts of pure fruit juice.
The crucian powder is prepared from crucian fed with astaxanthin-containing feed for 8-12 months.
The pure fruit juice is one of apple juice, orange juice, kiwi fruit juice, dragon fruit juice and pomegranate juice.
A preparation method of astaxanthin-containing colored protein powder comprises the following steps:
the method comprises the following steps: weighing the required parts of the raw materials;
step two: placing the fruit juice into a shaking machine, adding pectinase, standing for a period of time, shaking, and separating into a centrifuge to obtain purified fruit juice;
step three: adding astaxanthin into purified fruit juice, stirring, adding two-thirds of soybean protein, uniformly mixing with the fruit juice, adding crucian meat powder, uniformly mixing, adding dried honey powder, uniformly mixing, adding one third of soybean protein, uniformly mixing to obtain a primary protein powder, and adding the primary protein powder into a die;
step four: and drying the primary protein powder placed in the die at a low temperature, taking out the primary protein powder, crushing, sieving and packaging by using a crusher to obtain the astaxanthin-containing colored protein powder.
The rotating speed of the centrifuge in the second step is 5000-.
Astaxanthin, soybean protein and fruit juice, crucian meat powder and honey dry powder mix through the mixer and stir evenly in the third step, and can not rub, and the albumen powder is just beaten the mould shell through the bamboo clapper after putting into the mould and is made the albumen powder just expect tiling in the mould, and the albumen powder is just expected to strike off the bubble on albumen powder just expect the surface through the scraper in the mould, just cuts into at least a set of size even fritter with albumen powder just expect in the mould.
The low-temperature drying in the fourth step comprises the following steps:
firstly, keeping the temperature at 64-68 ℃ for 30 min;
then adjusting the temperature to 54-56 ℃, and reducing the pressure to 1.5-2.5kpa to completely dry the protein primary material.
And in the fourth step, the diameter of the screen is 40-60 meshes, and the primary albumen powder material left by the screen in the fourth step is crushed and sieved for the second time.
According to the invention, soybean protein and crucian powder are taken as protein base materials, and then the honey dry powder, astaxanthin and pure fruit juice are added, under the condition of ensuring the original effect of the protein, the astaxanthin is added to be beneficial to improving the immunity, meanwhile, the taste of the protein is improved by adding the crucian powder and honey of different types, the absorption capacity of a human body to the protein can be improved, the taste and the flavor of the protein are changed by adding the fruit juice of different types, so that the taste of the protein is better, and bacteria in the production process of the protein are effectively killed by drying at body temperature, so that the storage time of the protein is longer.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The color protein powder containing astaxanthin is characterized in that: the astaxanthin-containing colored protein powder is prepared from soybean protein, crucian powder, honey dry powder, astaxanthin and pure fruit juice.
2. The astaxanthin-containing colored protein powder according to claim 1, wherein: the astaxanthin-containing colored protein powder is prepared from the following raw materials in parts by weight: 70-80 parts of soybean protein, 10-20 parts of crucian powder, 5-9 parts of honey dry powder, 0.2-1.2 parts of astaxanthin and 5-10 parts of pure fruit juice.
3. The astaxanthin-containing colored protein powder according to claim 2, wherein: the astaxanthin-containing colored protein powder is prepared from the following raw materials in parts by weight: 70 parts of soybean protein, 15 parts of crucian powder, 9 parts of honey dry powder, 0.6 part of astaxanthin and 10 parts of pure fruit juice.
4. The astaxanthin-containing colored protein powder according to claim 2, wherein: the crucian powder is prepared from crucian fed with astaxanthin-containing feed for 8-12 months.
5. The astaxanthin-containing colored protein powder according to claim 2, wherein: the pure fruit juice is one of apple juice, orange juice, kiwi fruit juice, dragon fruit juice and pomegranate juice.
6. The method for preparing astaxanthin-containing colored protein powder according to any one of claims 1 to 5, wherein the method comprises the following steps: the method comprises the following steps:
the method comprises the following steps: weighing the required parts of the raw materials;
step two: placing the fruit juice into a shaking machine, adding pectinase, standing for a period of time, shaking, and separating into a centrifuge to obtain purified fruit juice;
step three: adding astaxanthin into purified fruit juice, stirring, adding two-thirds of soybean protein, uniformly mixing with the fruit juice, adding crucian meat powder, uniformly mixing, adding dried honey powder, uniformly mixing, adding one third of soybean protein, uniformly mixing to obtain a primary protein powder, and adding the primary protein powder into a die;
step four: and drying the primary protein powder placed in the die at a low temperature, taking out the primary protein powder, crushing, sieving and packaging by using a crusher to obtain the astaxanthin-containing colored protein powder.
7. The method for preparing the astaxanthin-containing colored protein powder according to claim 6, wherein the method comprises the following steps: the rotating speed of the centrifuge in the second step is 5000-.
8. The method for preparing the astaxanthin-containing colored protein powder according to claim 6, wherein the method comprises the following steps: astaxanthin, soybean protein mix through the mixer with fruit juice, crucian meat powder and honey dry powder in the third step and stir evenly, and can not rub, the albumen powder is just beaten the mould shell through the bamboo clapper after putting into the mould and is made the albumen powder just expect the tiling in the mould, the albumen powder is just expected and is scraped off the surperficial bubble of albumen powder just material through the scraper in the mould, and just with albumen powder just expect to cut into the even fritter of at least a set of size in the mould.
9. The astaxanthin-containing colored protein powder and the preparation method thereof according to claim 6, wherein the astaxanthin-containing colored protein powder is prepared by the following steps: the low-temperature drying in the fourth step comprises the following steps:
firstly, keeping the temperature at 64-68 ℃ for 30 min;
then adjusting the temperature to 54-56 ℃, and reducing the pressure to 1.5-2.5kpa to completely dry the protein primary material.
10. The astaxanthin-containing colored protein powder and the preparation method thereof according to claim 6, wherein the astaxanthin-containing colored protein powder is prepared by the following steps: the diameter of the screen in the fourth step is 40-60 meshes, and the primary albumen powder material left by the screen in the fourth step is crushed and sieved for the second time.
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