CN114081069A - Dairy product containing astaxanthin and preparation method thereof - Google Patents
Dairy product containing astaxanthin and preparation method thereof Download PDFInfo
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- CN114081069A CN114081069A CN202111331544.2A CN202111331544A CN114081069A CN 114081069 A CN114081069 A CN 114081069A CN 202111331544 A CN202111331544 A CN 202111331544A CN 114081069 A CN114081069 A CN 114081069A
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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 76
- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 76
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 76
- 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 76
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 76
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 36
- 235000013336 milk Nutrition 0.000 claims abstract description 34
- 239000008267 milk Substances 0.000 claims abstract description 34
- 210000004080 milk Anatomy 0.000 claims abstract description 34
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 32
- 239000012528 membrane Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims description 23
- 235000020185 raw untreated milk Nutrition 0.000 claims description 20
- 241000168517 Haematococcus lacustris Species 0.000 claims description 19
- 238000011049 filling Methods 0.000 claims description 17
- 239000012530 fluid Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 16
- 230000000149 penetrating effect Effects 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001471 micro-filtration Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 9
- 238000012371 Aseptic Filling Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 4
- 235000020191 long-life milk Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000020247 cow milk Nutrition 0.000 abstract description 15
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000012467 final product Substances 0.000 description 17
- 238000002156 mixing Methods 0.000 description 16
- 238000002835 absorbance Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
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- 102000004169 proteins and genes Human genes 0.000 description 6
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
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- 230000002292 Radical scavenging effect Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
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- 244000005700 microbiome Species 0.000 description 2
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- 235000020183 skimmed milk Nutrition 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 235000020248 camel milk Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
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- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of an astaxanthin-containing dairy product, which removes unnecessary components by processing astaxanthin by using a membrane separation technology and overcomes the current situations of color loss and unsatisfactory astaxanthin oxidation resistance caused by using heat sterilization to process astaxanthin-containing cow milk. The astaxanthin milk is stable in state and color in shelf life and can be stored at normal temperature for 6 months.
Description
Technical Field
The invention belongs to the field of dairy product processing, and particularly relates to an astaxanthin-containing dairy product and a preparation method thereof.
Background
Astaxanthin is a fat-soluble pigment widely existing in bodies of crustaceans such as shrimps, crabs and the like, is also an oxygen-containing derivative of carotenoid, has a special molecular structure which is easy to generate unique biological functions, is widely known by consumers to have strong antioxidant efficacy, has obvious efficacy in aspects such as scavenging free radicals, reducing peroxide level, strengthening a matrix antioxidant system and the like, and has the antioxidant capacity about 500 times of that of vitamin E. In addition, a large number of researches show that the astaxanthin has potential beneficial effects in the aspects of resisting tumors, preventing cardiovascular and cerebrovascular diseases and cardiovascular diseases, protecting the liver, resisting diabetes and the like.
The astaxanthin has wide biological sources, and the astaxanthin produced by utilizing microorganisms such as algae, yeast and the like has the characteristics of short production period, mild culture conditions, environmental friendliness and the like. In 2010, the national ministry of health establishes that Haematococcus pluvialis is approved as a new resource food, and the eating amount is less than or equal to 0.8 g/day.
The importance of dairy products in nutrition cannot be replaced, and the improvement effect of oral astaxanthin on skin moisture and the in vivo antioxidation effect are also reported in domestic and foreign data. At present, astaxanthin is mostly applied to nutritional health-care products, and astaxanthin milk products are hardly seen in the market.
In modern liquid dairy production, the most common sterilization method is heat treatment to destroy enzymes causing food deterioration, inactivate spoilage bacteria and pathogenic microorganisms by means of high temperature. However, the transfer of a large amount of energy into the food during the heat treatment process may affect the quality of the product, cause adverse sensory changes, destroy the nutritional ingredients therein, and reduce the nutritional value of the dairy product. The astaxanthin is used as a raw material and added into the dairy product, the whole color is orange red, the color is weakened after heat treatment, and unnecessary components such as microorganisms or impurities are removed by utilizing a membrane separation technology, so that the adverse effect caused by heating and temperature rise can be reduced. The astaxanthin cold sterilization can effectively reduce the oxidation resistance loss and color damage caused by heat treatment.
Disclosure of Invention
The invention aims to solve the technical problem of providing an astaxanthin-containing dairy product and a preparation method thereof aiming at the current situation that the color and the effective performance of astaxanthin are not ideal due to sterilization after astaxanthin is directly added into cow milk. The astaxanthin milk is stable in state and color in shelf life and can be stored at normal temperature for 6 months.
The invention mainly solves the technical problems through the following technical scheme.
The invention provides a preparation method of an astaxanthin-containing dairy product, which comprises the following steps:
(1) heating the raw milk to 60-70 ℃ to obtain pretreated milk;
(2) homogenizing the pre-treated milk obtained in the step (1), then carrying out ultra-high temperature sterilization and cooling;
(3) dissolving astaxanthin powder in water solution, and filtering with microfiltration membrane to obtain penetrating fluid;
(4) and (3) adding the penetrating fluid obtained in the step (3) into the ultra-high temperature sterilized milk obtained in the step (2), uniformly stirring, and filling to obtain the milk.
Preferably, in the step (2), the homogenizing pressure is 15-20 MPa, and the homogenizing temperature is 65-70 ℃.
Preferably, in the step (2), the ultra-high temperature sterilization is performed at 125-150 ℃ for 1-15 s, and the cooling temperature is 2-10 ℃.
Preferably, in the step (3), the astaxanthin is natural astaxanthin prepared from haematococcus pluvialis powder extract, and the addition amount of the astaxanthin is 0.01-0.08%, wherein the content of the astaxanthin in the haematococcus pluvialis is 2-10%.
Preferably, in the step (3), the temperature for dissolving the astaxanthin powder in water is 2-40 ℃ and the time is 15-30 minutes.
Preferably, in the step (3), the membrane aperture of the microfiltration membrane is 0.1-1.2 um, and the membrane passing temperature is 2-10 ℃.
Preferably, in the step (4), the stirring temperature is 2-10 ℃; the filling is aseptic filling operation, and the aseptic filling temperature is 2-10 ℃.
The invention also provides an astaxanthin-containing dairy product prepared by the preparation method.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
Compared with the prior art, the invention has the positive improvement effects that:
the invention overcomes the current situations of color loss and unsatisfactory astaxanthin oxidation resistance caused by heat sterilization treatment of cow milk, and provides an astaxanthin-containing dairy product and a preparation method thereof. The astaxanthin milk is stable in state and color in shelf life and can be stored at normal temperature for 6 months.
Detailed Description
A preparation method of astaxanthin-containing dairy product comprises the following steps:
(1) heating the raw milk to 60-70 ℃ to obtain pretreated milk;
(2) homogenizing the pre-treated milk obtained in the step (1), then carrying out ultra-high temperature sterilization and cooling;
(3) dissolving astaxanthin powder in water solution, and filtering with microfiltration membrane to obtain penetrating fluid;
(4) and (3) adding the penetrating fluid obtained in the step (3) into the ultra-high temperature sterilized milk obtained in the step (2), uniformly stirring, and filling to obtain the milk.
In the preparation method of the astaxanthin-containing dairy product, the raw milk is conventional raw milk in the field, and preferably fresh milk and/or reconstituted milk; the raw and fresh milk meets the standard of GB-19301 national food safety standard raw milk, and can be derived from cow milk, horse milk, sheep milk, camel milk and the like; the reconstituted milk is typically made from skim milk powder, whey powder, milk protein concentrate or other milk components. More preferably, the raw milk is raw milk. In addition, the raw milk may be whole milk and/or skim milk conventionally used in the art in view of milk fat content. The raw milk is subjected to raw milk testing and raw milk standardization as is conventional in the art.
In the preparation method of the astaxanthin-containing dairy product, the raw milk is heated to 60-70 ℃ to obtain the pretreated milk, preferably 65 ℃, and the heating method is a conventional method in the field.
The pretreated milk needs to be homogenized, the raw materials can be well mixed by homogenization, and meanwhile, the product is not easy to delaminate in the subsequent process. In the present invention, the homogenizing method and conditions may be those conventionally described in the art. Preferably, the pressure is 15 to 20MPa, more preferably 18MPa, and the homogenization temperature is preferably 65 to 70 ℃, more preferably 68 ℃.
In the present invention, the method and conditions for ultra-high temperature sterilization are those conventionally described in the art. The ultrahigh temperature sterilization condition is sterilization at 125-150 ℃ for 1-15 s, preferably sterilization at 130-140 ℃ for 5-12 s, and more preferably sterilization at 135 ℃ for 10 s. Wherein the ultra-high temperature sterilization can be performed by selecting tubular sterilization equipment, plate type sterilization equipment, a tubular heat exchanger or other sterilization equipment; preferably, the ultra-high temperature sterilization is performed in a tubular sterilization device such as a tubular sterilization machine. After sterilization, cooling the cow milk to 2-10 ℃, placing the cow milk in an aseptic tank, and preferably cooling the cow milk to 5 ℃.
In the preparation method of the astaxanthin-containing dairy product, the astaxanthin is preferably natural astaxanthin prepared from haematococcus pluvialis powder extract, the form of the astaxanthin is preferably microcapsule powder, and the addition amount of the astaxanthin is 0.01-0.08%, preferably 0.03-0.06%, and more preferably 0.05%; wherein the content of astaxanthin in haematococcus pluvialis is 2-10%, preferably 4-8%, more preferably 5%. In the present invention, astaxanthin is dissolved in water, and the method and conditions for mixing may be those conventional in the art. The mixing temperature is 2-40 ℃, preferably 10-30 ℃, and more preferably 20 ℃; the mixing time is 15 to 30 minutes, preferably 20 to 25 minutes, and more preferably 22 minutes. The mixing is preferably by high shear mixing. The microfiltration membrane is used for filtering, wherein the membrane aperture is 0.1-1.2 um, preferably 0.5-1.0 um, more preferably 0.8um, and the membrane passing temperature is 2-10 ℃, preferably 4-8 ℃, and more preferably 6 ℃.
In the invention, the astaxanthin solution is aseptically added into ultrahigh-temperature milk, and fully and uniformly stirred at the stirring temperature of 2-10 ℃, preferably 4-8 ℃, and more preferably 6 ℃. The filling is aseptic filling operation, and the aseptic filling temperature is 2-10 ℃, preferably 4-8 ℃, and more preferably 6 ℃.
The invention also provides the astaxanthin-containing dairy product prepared by the preparation method.
The present invention is described in further detail below by way of specific examples, but the present invention is not limited thereby within the scope of the examples. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The starting materials in the following examples were all commercially available unless otherwise specified.
The various starting material sources for the following examples are conventional in the art.
Example 1
(1) Heating raw milk to 60 ℃, wherein the standardized indexes of the milk are as follows: fat 3.1g/100g, protein 2.9g/100 g;
(2) homogenizing the milk obtained in the step (1), and carrying out ultra-high temperature sterilization at 137 ℃ for 4 s; cooling cow milk to 10 ℃ after sterilization, and placing in an aseptic tank;
(3) putting the haematococcus pluvialis powder into water, wherein the content of astaxanthin is 2%, and the mass ratio of the haematococcus pluvialis powder in a final product is 0.016%; stirring until the mixture is completely dissolved, and uniformly mixing; filtering the mixed solution at 10 ℃ through a 1.2um microfiltration membrane to obtain a penetrating fluid;
(4) and (3) filling the penetrating fluid obtained in the step (3) into an aseptic tank obtained in the step (2), mixing and filling to obtain a final product, wherein the astaxanthin content in the final product is 8mg/250 mL.
Example 2
(1) Heating raw milk to 65 ℃, wherein the standardized indexes of the milk are as follows: fat 3.9g/100g, protein 3.4g/100 g;
(2) homogenizing the milk obtained in the step (1), and sterilizing at 150 ℃ for 1 s; cooling cow milk to 2 ℃ after sterilization, and placing in an aseptic tank;
(3) putting haematococcus pluvialis powder into water, wherein the content of astaxanthin is 2.5%, and the mass ratio of the haematococcus pluvialis powder in a final product is 0.064%; stirring until the mixture is completely dissolved, and uniformly mixing; filtering the mixed solution at 4 ℃ through a 0.1um microfiltration membrane to obtain a penetrating fluid;
(4) and (3) filling the penetrating fluid obtained in the step (3) into an aseptic tank obtained in the step (2), mixing and filling to obtain a final product, wherein the astaxanthin content in the final product is 4mg/250 mL.
Example 3
(1) Heating raw milk to 70 ℃, wherein the standardized indexes of the milk are as follows: fat 4.0g/100g, protein 4.0g/100 g;
(2) homogenizing the milk obtained in the step (1), and sterilizing at 125 ℃ for 15 s; cooling cow milk to 10 ℃ after sterilization, and placing in an aseptic tank;
(3) putting the haematococcus pluvialis powder into water, wherein the content of astaxanthin is 10%, and the mass ratio of the haematococcus pluvialis powder in a final product is 0.016%; stirring until the mixture is completely dissolved, and uniformly mixing; filtering the mixed solution at 2 ℃ through a 0.8um microfiltration membrane to obtain a penetrating fluid;
(4) and (3) filling the penetrating fluid obtained in the step (3) into an aseptic tank obtained in the step (2), mixing and filling to obtain a final product, wherein the astaxanthin content in the final product is 4mg/250 mL.
Example 4
(1) Heating raw milk to 65 ℃, wherein the standardized indexes of the milk are as follows: fat 4.0g/100g, protein 3.6g/100 g;
(2) homogenizing the milk obtained in the step (1), and sterilizing at 150 ℃ for 1 s; cooling the cow milk to 4 ℃ after sterilization, and placing the cow milk in an aseptic tank;
(3) putting haematococcus pluvialis powder into water, wherein the content of astaxanthin is 5%, and the mass ratio of the haematococcus pluvialis powder in a final product is 0.08%; stirring until the mixture is completely dissolved, and uniformly mixing; filtering the mixed solution at 4 ℃ through a 0.1um microfiltration membrane to obtain a penetrating fluid;
(4) and (3) filling the penetrating fluid obtained in the step (3) into an aseptic tank obtained in the step (2), mixing and filling to obtain a final product, wherein the astaxanthin content in the final product is 10mg/250 mL.
Example 5
(1) Heating raw milk to 65 ℃, wherein the standardized indexes of the milk are as follows: fat 4.5g/100g, protein 4.2g/100 g;
(2) homogenizing the milk obtained in the step (1), and sterilizing at 137 ℃ for 4 s; cooling the cow milk to 4 ℃ after sterilization, and placing the cow milk in an aseptic tank;
(3) putting haematococcus pluvialis powder into water, wherein the content of astaxanthin is 10%, and the mass ratio of the haematococcus pluvialis powder in a final product is 0.01%; stirring until the mixture is completely dissolved, and uniformly mixing; filtering the mixed solution at 2 ℃ through a 0.8um microfiltration membrane to obtain a penetrating fluid;
(4) and (3) filling the penetrating fluid obtained in the step (4) into the sterile tank obtained in the step (2), mixing and filling to obtain a final product, wherein the astaxanthin content in the final product is 2.5mg/250 mL.
Comparative example 1
(1) Heating raw milk to 60 ℃, wherein the standardized indexes of the milk are as follows: fat 3.1g/100g, protein 2.9g/100 g;
(2) putting the haematococcus pluvialis powder into the milk obtained in the step (1), wherein the content of astaxanthin is 2%, and the mass ratio of the haematococcus pluvialis powder in a final product is 0.016%; stirring until the mixture is completely dissolved, and uniformly mixing;
(3) homogenizing the mixed solution obtained in the step (2), and carrying out ultra-high temperature sterilization at 137 ℃ for 4 s; and cooling the cow milk to 10 ℃ after sterilization, and filling to obtain a final product, wherein the astaxanthin content is 8mg/250 mL.
Effect example 1 measurement of DPPH radical scavenging ability
Respectively putting 1mL of astaxanthin milk products obtained in examples 1-3 and comparative example 1 into a 20mL test tube, adding 1mL of 0.2mmol/L DPPH solution, shaking up sufficiently, reacting at room temperature in the dark for 30min, pouring into a cuvette, measuring absorbance at a wavelength of 517nm and recording the absorbance value as A2(ii) a Taking 1mL of absolute ethyl alcohol and 20mL of test tube to replace astaxanthin milk, and determining the absorbance value to be A1(ii) a 1mL of absolute ethyl alcohol is used for replacing DPPH solution, and the absorbance value is measured to be A0. Raw milk was used as a blank control. The clearance calculation formula is:
wherein WDPPH is the clearance of DPPH,%;
A0the absorbance of the absolute ethyl alcohol and the astaxanthin milk at 517nm is obtained;
A1the absorbance of absolute ethyl alcohol and DHHP solution at 517 nm;
A2the absorbance of astaxanthin milk and DPPH at 517nm is shown.
The effect of DPPH radical scavenging is shown in Table 1.
TABLE 1 DPPH radical scavenging Effect
The results in table 1 show that the astaxanthin-containing dairy product prepared by the method of the invention can effectively reduce the oxidation resistance loss and color damage caused by heat treatment on the astaxanthin-containing dairy product by using the membrane separation technology, and has better oxidation resistance compared with comparative example 1.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A preparation method of astaxanthin-containing dairy products is characterized by comprising the following steps:
(1) heating the raw milk to 60-70 ℃ to obtain pretreated milk;
(2) homogenizing the pre-treated milk obtained in the step (1), then carrying out ultra-high temperature sterilization and cooling;
(3) dissolving astaxanthin powder in water solution, and filtering with microfiltration membrane to obtain penetrating fluid;
(4) and (3) adding the penetrating fluid obtained in the step (3) into the ultra-high temperature sterilized milk obtained in the step (2), uniformly stirring, and filling to obtain the milk.
2. The method for preparing an astaxanthin-containing dairy product according to claim 1, wherein in the step (2), the homogenization pressure is 15-20 MPa, and the homogenization temperature is 65-70 ℃.
3. The method for preparing an astaxanthin-containing dairy product according to claim 1, wherein in the step (2), the ultra-high temperature sterilization is performed under the conditions of sterilization at 125-150 ℃ for 1-15 s, and the cooling temperature is 2-10 ℃.
4. The method for preparing an astaxanthin-containing dairy product according to claim 1, wherein in the step (3), the astaxanthin is natural astaxanthin prepared from Haematococcus pluvialis powder extract, and is added in an amount of 0.01% to 0.08%, wherein the content of astaxanthin in Haematococcus pluvialis is 2% to 10%.
5. The method for preparing an astaxanthin-containing dairy product according to claim 1, wherein in the step (3), the astaxanthin powder is dissolved in water at a temperature of 2-40 ℃ for 15-30 minutes.
6. The method for preparing the astaxanthin-containing dairy product according to claim 1, wherein in the step (3), the membrane aperture of the microfiltration membrane is 0.1-1.2 um, and the membrane passing temperature is 2-10 ℃.
7. The method for preparing the astaxanthin-containing dairy product according to claim 1, wherein in the step (4), the stirring temperature is 2-10 ℃; the filling is aseptic filling operation, and the aseptic filling temperature is 2-10 ℃.
8. An astaxanthin-containing dairy product characterized by being produced by the production method according to any one of claims 1 to 7.
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| CN115005276A (en) * | 2022-07-06 | 2022-09-06 | 厦门昶科生物工程有限公司 | Peanut milk added with astaxanthin and preparation method thereof |
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