CN114698785A - Method for increasing astaxanthin content in drink and astaxanthin-rich soybean milk drink - Google Patents
Method for increasing astaxanthin content in drink and astaxanthin-rich soybean milk drink Download PDFInfo
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 107
- 244000068988 Glycine max Species 0.000 title claims abstract description 107
- 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 84
- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 84
- 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 84
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 84
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 84
- 238000000034 method Methods 0.000 title claims abstract description 44
- 235000020124 milk-based beverage Nutrition 0.000 title abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 91
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- 210000004080 milk Anatomy 0.000 claims abstract description 91
- 238000000227 grinding Methods 0.000 claims abstract description 48
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000008213 purified water Substances 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 11
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- 238000000605 extraction Methods 0.000 abstract description 9
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- 239000003963 antioxidant agent Substances 0.000 abstract description 4
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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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Abstract
The invention provides a method for increasing the content of astaxanthin in a drink and a soybean milk drink rich in astaxanthin. The method comprises the following steps: step S1: sequentially adding the cooked soybean milk and the dried small shrimps into grinding equipment, keeping the temperature at 20-30 ℃, and grinding according to a set program so that the astaxanthin is extracted under the protection of the cooked soybean milk; step S2: homogenizing the ground solution at low temperature under the conditions that the temperature is 25-35 ℃ and the pressure is 20-25 MPa; step S3: and filtering the homogenized solution to obtain the astaxanthin-containing beverage. According to the method provided by the invention, the dried small shrimps are ground in the low-temperature cooked soybean milk, so that the astaxanthin is extracted under the protection of the cooked soybean milk, and the loss caused by high temperature in the release process of the astaxanthin can be reduced; furthermore, the cooked soybean milk has antioxidant effect, and astaxanthin is released in an antioxidant environment, thereby further protecting the extraction of astaxanthin. The soybean milk beverage provided by the invention is prepared by the method.
Description
Technical Field
The invention relates to the technical field of astaxanthin extraction, and particularly relates to a method for increasing the content of astaxanthin in a drink and a soybean milk drink rich in astaxanthin.
Background
Astaxanthin is a carotenoid with extremely strong antioxidant and anti-aging activities, is known as super vitamin, and has wide application value in the aspects of medicine, health care, food and the like. The production method of astaxanthin comprises natural extraction and chemical synthesis, and the performance of the naturally extracted astaxanthin is far better than that of the chemically synthesized astaxanthin, so that the natural extraction is still the main method for obtaining the astaxanthin at present.
In the prior art, the method for extracting astaxanthin generally comprises the steps of crushing and grinding the raw materials of the shells of the shrimps and the crabs into powder, and then extracting the powder in a solvent. However, in the process of grinding the shrimp and crab shell raw materials into powder, a large amount of heat is generated, and the astaxanthin in the shrimp and crab shell raw materials is oxidized at high temperature and lost in the process of releasing the astaxanthin.
In addition, there are also some prior arts in which shrimp meal is added to food and baked to obtain astaxanthin-containing food. For example, patent publication No. CN105010486A discloses a dried small shrimp laver biscuit and a preparation process thereof, wherein dried small shrimp, laver, flour, egg, etc. are mixed and baked in an oven to form the biscuit, wherein the dried small shrimp and laver are pulverized by a pulverizer. In the prior art, after shrimp meal added into flour is subjected to high-temperature baking treatment, astaxanthin is greatly lost due to high-temperature oxidation.
In view of the above, there is a need to provide a new technical solution to overcome the problems in the prior art.
Disclosure of Invention
The invention provides a method for increasing the content of astaxanthin in a drink and a soybean milk drink rich in astaxanthin, which has less loss in the extraction process of astaxanthin and can increase the content of astaxanthin in the drink.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a method of increasing the astaxanthin content of a beverage comprising the steps of:
step S1: sequentially adding the cooked soybean milk and the dried small shrimps into grinding equipment, keeping the temperature at 20-30 ℃, and grinding according to a set program to extract the astaxanthin under the protection of the cooked soybean milk;
step S2: homogenizing the ground solution at a low temperature under the conditions that the temperature is 25-35 ℃ and the pressure is 20-25 MPa;
step S3: and filtering the homogenized solution to obtain the astaxanthin-containing beverage.
Alternatively, in step S1, the dried small shrimps are gradually added to the cooked soy milk during the grinding process.
Optionally, the method further comprises the following steps: after cooking and curing the raw soybean milk, homogenizing under the conditions that the temperature is 65-90 ℃ and the pressure is 20-25 MPa; and cooling to 20-30 ℃ to obtain the cooked soybean milk.
Optionally, the method further comprises the following steps: soaking soybeans for 8-12 h, and grinding the soybeans into pulp by using purified water at the normal temperature of 25-30 ℃; filtering with 200 meshes to obtain the raw soybean milk.
Optionally, the dried small shrimps are prepared by drying the dried small shrimps at the low temperature of 50-60 ℃ for 25-35 min.
Optionally, the mass ratio of the dried small shrimps to the cooked soybean milk is 0.5-1.0%.
Optionally, in step S3, the homogenized solution is filtered through a 120 mesh filter.
Optionally, the method further comprises the following steps: adding flavoring agent into the filtered solution to obtain dried small shrimp soybean milk product containing astaxanthin.
The invention also provides a soybean milk beverage rich in astaxanthin, which is prepared by the method.
The method for increasing the content of the astaxanthin in the drink provided by the invention uses the low-temperature cooked soybean milk as the grinding base material of the dried small shrimps, and the dried small shrimps are always in a low-temperature environment in the grinding process, so that the loss caused by high temperature in the astaxanthin release process can be reduced; moreover, when the unsaturated lipid in the cooked soybean milk can well protect the astaxanthin in the dried small shrimps from being released, the astaxanthin is released in an antioxidant environment, the extraction of the astaxanthin is further protected, and the content of the astaxanthin in the beverage is obviously improved.
Drawings
To illustrate the technical solutions of the embodiments of the present invention more clearly, the drawings of the embodiments will be briefly introduced, and it is obvious that the drawings in the following description only relate to some embodiments of the present invention, and are not to limit the present invention.
Fig. 1 is a schematic representation of an embodiment of a method of the invention for increasing the astaxanthin content of a beverage.
Fig. 2 is a process flow diagram of an embodiment of the method for increasing the astaxanthin content in the beverage according to the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the present invention will be further described in detail with reference to the accompanying drawings. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures.
Unless defined otherwise, technical or scientific terms used herein shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs. The use of "first," "second," and similar terms in the description and claims of this patent does not denote any order, quantity, or importance, but rather the terms are used to distinguish one element from another. Also, the use of the terms "a," "an," or "the" and similar referents do not denote a limitation of quantity, but rather denote the presence of at least one. The word "comprising" or "comprises", and the like, means that the element or item appearing in front of the word "comprising" or "comprises" includes the element or item listed after the word "comprising" or "comprises" and its equivalents, and does not exclude other elements or items. "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", and the like are used only to indicate relative positional relationships that may change when the absolute position of the object being described changes, which are merely for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore should not be construed as limiting the invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in a specific case to those of ordinary skill in the art.
Some embodiments of the invention are described in detail below with reference to the accompanying drawings. Features in the embodiments described below may be combined with each other without conflict.
Referring to fig. 1, the present invention provides a method for increasing astaxanthin content in a beverage, which comprises the following steps S1-S3, described below.
Step S1: adding the cooked soybean milk and the dried small shrimps into a grinding device in sequence, keeping the temperature at 20-30 ℃, and grinding according to a set program so that the astaxanthin is extracted under the protection of the cooked soybean milk.
Alternatively, the cooked soybean milk may be prepared by: after cooking and curing the raw soybean milk, homogenizing under the conditions that the temperature is 65-90 ℃ and the pressure is 20-25 MPa; and cooling to 20-30 ℃ to obtain the cooked soybean milk.
Alternatively, the raw soybean milk may be prepared by: soaking soybeans for 8-12 h, and grinding the soybeans into pulp by using purified water at the normal temperature of 25-30 ℃; filtering with 200 meshes to obtain the raw soybean milk.
In some embodiments, the specific process of preparing the cooked soy milk and cooling is: (1) soaking soybeans for 8-12 h, grinding the soybeans into thick liquid by using purified water at the normal temperature of 25-30 ℃, and filtering to obtain the final soybean milk meeting the requirement of 200-mesh filtration; (2) and (3) steaming the soybean milk, heating the soybean milk to 100 ℃, steaming for 10-20 min, temporarily storing the cooked soybean milk to 65-90 ℃ in a temporary storage tank after steaming, homogenizing under 20-25 MPa, and cooling to 20-25 ℃ for later use.
Further, the dried small shrimps are prepared by drying the dried small shrimps at the low temperature of 50-60 ℃ for 25-35 min. In step S1, the dried small shrimps are gradually added to the cooked soybean milk during the grinding process. The mass ratio of the dried small shrimps to the cooked soybean milk is 0.5-1.0%; namely, the weight of the dried small shrimps added in 100 parts by weight of the cooked soybean milk is 0.5-1.
In some embodiments, the cooked soybean milk slurry is added into a grinding machine, the grinding machine is started, dried shrimp bran is slowly added, the temperature of the cooked soybean milk is controlled to be 20-30 ℃, and after coarse grinding and fine grinding, the shrimp bran soybean milk mixed slurry is obtained. The grinder can be an electric appliance such as a grinding soymilk machine and a food processor.
Step S2: and homogenizing the solution formed after grinding at a low temperature of 25-35 ℃ and under a pressure of 20-25 MPa.
The homogeneity can make the dispersion thing among the solution that forms after the grinding micronize and the homogenization more, can play simultaneously to reduce dispersion thing yardstick and improve the effect of dispersion thing distribution homogeneity, is favorable to guaranteeing the stability of solution quality. The solution is homogeneous at low temperature, and the astaxanthin which is released into the solution can be prevented from being damaged by high temperature.
Step S3: and filtering the homogenized solution to obtain the astaxanthin-containing beverage.
Optionally, in this step, the homogenized solution is filtered through a 120 mesh screen.
Further, the method further comprises: adding flavoring agent into the filtered solution to obtain dried small shrimp soybean milk product containing astaxanthin. The seasoning can be sugar, edible salt, etc., and can be filled and stored after seasoning to obtain the dried small shrimp soybean milk product with high astaxanthin content.
The invention also provides a soybean milk beverage rich in astaxanthin, which is obtained by adopting the method. The product which is obtained in the way has no high-temperature environment from the extraction process of the astaxanthin to the process of the astaxanthin blending into the product, and can effectively reduce the loss of the astaxanthin caused by high temperature; further, the cooked soybean milk serving as the astaxanthin extraction base has an antioxidant effect of its own, and astaxanthin is released in an antioxidant environment, and the extraction of astaxanthin is further protected, so that a soybean milk drink rich in astaxanthin can be obtained.
The effect of the method for extracting astaxanthin is shown in the following specific examples and comparative examples.
Example 1
(1) Soaking bean for 8 hr, grinding with 25 deg.C purified water, filtering with 100 mesh, and filtering with 200 mesh. (2) Heating the filtered raw soybean milk to 100 ℃, cooking for 15min, homogenizing at 65 ℃ under the process condition of 25MPa, and cooling to 20 ℃ to obtain the cooked soybean milk. (3) The addition amount of the dried small shrimps is 0.5 percent, and after cleaning, the dried small shrimps are dried at the low temperature of 50 ℃ for 35 min; (4) taking cooked soybean milk as a grinding base material, adding the cooked soybean milk, starting a pulping machine, slowly adding the dried peeled shrimp is ground soybean milk mixed pulp; (5) homogenizing the dried small shrimp and soybean milk mixed slurry at the low temperature of 25 ℃ and 20MPa, and filtering by a 120-mesh filter screen; (6) adding white sugar and edible salt into the mixed pulp for seasoning, filling and storing.
The measurement shows that the content of the astaxanthin is 1.9g/kg, and the theoretical conversion value of the astaxanthin content is 0.38g/kg when the astaxanthin content is diluted to 0.1 percent of the added part of the dried small shrimps.
Example 2
(1) Soaking beans for 12h, grinding into slurry with 30 deg.C purified water, filtering with 100 mesh, and filtering with 200 mesh; (2) heating the filtered raw soybean milk to 100 ℃, cooking for 20min, homogenizing at 90 ℃ under the process condition of 25MPa, and cooling to 25 ℃ to obtain cooked soybean milk; (3) the addition of the dried small shrimps is 1 percent, and the dried small shrimps are dried at the low temperature of 60 ℃ for 30min after being cleaned; (4) taking cooked soybean milk as a grinding base material, adding the cooked soybean milk, starting a pulping machine, slowly adding the dried peeled shrimp is ground soybean milk mixed pulp; (5) homogenizing the mixed slurry of the dried small shrimps and the soybean milk at the low temperature of 35 ℃ and 25MPa, and filtering by a 120-mesh filter screen; (6) adding white sugar and edible salt into the mixed pulp for seasoning, filling and storing.
The measurement shows that the content of the astaxanthin is 3.7g/kg, and the theoretical conversion value of the content of the astaxanthin is 0.37g/kg when the content of the astaxanthin is diluted to be 0.1 percent of the added part of the dried small shrimps.
Example 3
(1) Soaking bean for 10h, grinding with 25 deg.C purified water, filtering with 100 mesh, and filtering with 200 mesh. (2) Heating the filtered raw soybean milk to 100 ℃, cooking for 10min, homogenizing at 90 ℃ and 22MPa, and cooling to 25 ℃ to obtain the cooked soybean milk. (3) The addition amount of the dried small shrimps is 0.8 percent, and the dried small shrimps are dried at the low temperature of 55 ℃ for 35min after being cleaned; (4) taking cooked soybean milk as a grinding base material, adding the cooked soybean milk, starting a pulping machine, slowly adding the dried peeled shrimp is ground soybean milk mixed pulp; (5) homogenizing the mixed slurry of the dried small shrimps and the soybean milk at the low temperature of 30 ℃ and 23MPa, and filtering by a 120-mesh filter screen; (6) adding white sugar and edible salt into the mixed pulp for seasoning, filling and storing.
The measurement shows that the content of the astaxanthin is 3.0g/kg, and the theoretical conversion value of the astaxanthin content is 0.375g/kg when the astaxanthin content is diluted to be 0.1 percent of the added part of the dried small shrimps.
Comparative example 1
(1) The addition amount of the dried small shrimps is 0.5 percent, and the dried small shrimps are dried at the low temperature of 60 ℃ for 35min after being cleaned; (2) the dried small shrimps take purified water as a grinding base material, a pulping machine is started, the dried small shrimps are slowly added, the water temperature is controlled at 25 ℃, coarse grinding is carried out, and fine grinding is carried out, so that small shrimp liquid is obtained; (3) mixing the dried small shrimp liquid and the cooked soybean milk, stirring uniformly, homogenizing the mixed pulp at a low temperature of 30 ℃ and 25MPa, and filtering by a 120-mesh filter screen; (4) adding white sugar and edible salt into the mixed pulp for seasoning, filling and storing.
Comparative example 1 is different from examples 1 to 3 mainly in that purified water is used as a grinding base instead of the cooked soybean milk slurry. According to measurement, the astaxanthin content obtained in the comparative example 1 is 0.9g/kg, and the theoretical conversion value of the astaxanthin content is 0.18g/kg when the astaxanthin content is diluted to 0.1 percent of the added part of the dried small shrimps.
Comparative example 2
(1) Soaking bean for 12h, grinding with 30 deg.C purified water, filtering with 100 mesh, and filtering with 200 mesh; (2) heating the filtered raw soybean milk to 100 ℃, cooking for 20min to obtain cooked soybean milk, homogenizing at 85 ℃ under 24MPa, and cooling to 30 ℃; (3) the addition amount of the dried small shrimps is 0.8%, and the dried small shrimps are dried at the low temperature of 55 ℃ for 30min after being cleaned; (4) taking cooked soybean milk as a grinding base material, adding the cooked soybean milk, starting a pulping machine, slowly adding the dried peeled shrimp is ground soybean milk mixed pulp; (5) heating the mixed slurry of the dried small shrimps and the soybean milk to 75 ℃, homogenizing under 25MPa, and filtering by a 120-mesh filter screen; (6) adding white sugar and edible salt into the mixed pulp for seasoning, filling and storing.
Comparative example 2 is different from examples 1 to 3 mainly in that the homogenization temperature of the mixed slurry is high, 75 ℃. According to the measurement, the content of the astaxanthin obtained in the comparative example 2 is 1.4g/kg, and the theoretical conversion value of the content of the astaxanthin is 0.175g/kg when the content is diluted to 0.1 percent of the added part of the dried small shrimps.
Comparative example 3
(1) Soaking bean for 12h, grinding with 30 deg.C purified water, filtering with 100 mesh, and filtering with 200 mesh; (2) heating the filtered raw soybean milk to 100 ℃, cooking for 20min to obtain cooked soybean milk, and homogenizing at 80 ℃ under the process condition of 25 MPa; (3) the addition amount of the dried small shrimps is 0.5 percent, and the dried small shrimps are dried at the low temperature of 60 ℃ for 30min after being cleaned; (4) taking cooked soybean milk as a grinding base material, adding the cooked soybean milk, starting a pulping machine, slowly adding the dried small shrimps, grinding the cooked soybean milk at 75 ℃, finely grinding to obtain dried small shrimp and soybean milk mixed pulp, and cooling to 35 ℃; (5) homogenizing the mixed slurry of the dried small shrimps and the soybean milk at the low temperature of 35 ℃ and 25MPa, and filtering by a 120-mesh filter screen; (6) adding white sugar and edible salt into the mixed pulp for seasoning, filling and storing.
Comparative example 3 is mainly different from examples 1 to 3 in that the temperature of the soybean milk slurry during grinding is high, 75 ℃. According to the measurement, the content of the astaxanthin obtained in the comparative example 3 is 0.8g/kg, and the theoretical conversion value of the content of the astaxanthin is 0.16g/kg when the content is diluted to 0.1 percent of the added part of the dried small shrimps.
Comparative example 4
(1) Soaking bean for 10h, grinding with 25 deg.C purified water, filtering with 100 mesh, and filtering with 200 mesh. (2) Heating the filtered raw soybean milk to 100 ℃, cooking for 10min to obtain cooked soybean milk, homogenizing at 90 ℃ and 22MPa, and cooling to 25 ℃. (3) The addition amount of the dried small shrimps is 0.5 percent, and the dried small shrimps are dried at the low temperature of 55 ℃ for 35min after being cleaned; (4) taking cooked soybean milk as a grinding base material, adding the cooked soybean milk, starting a pulping machine, slowly adding the dried peeled shrimp is ground soybean milk mixed pulp; (5) filtering the mixed pulp by 120 meshes, adding white granulated sugar, edible salt and the like into the mixed pulp for seasoning, filling and storing; the mixed slurry of the dried small shrimps and the soybean milk is not homogenized.
Comparative example 4 is different from examples 1 to 3 mainly in that the shrimp-soybean milk mixed slurry was not subjected to homogenization treatment. According to the measurement, the content of the astaxanthin obtained in the comparative example 4 is 0.9g/kg, and the theoretical conversion value of the content of the astaxanthin is 0.18g/kg when the content is diluted to 0.1 percent of the added part of the dried small shrimps.
The test data for each of the above examples and comparative examples are shown in the following table.
In the above examples and comparative examples, the detection method of astaxanthin refers to high performance liquid chromatography for measuring the content of astaxanthin in SC/T3053-2019 aquatic products and products thereof.
According to the tests, the dried small shrimps at the low temperature are ground by taking the homogenized soybean milk as a grinding base material at the temperature of 20-30 ℃, and the ground small shrimp soybean milk mixed pulp is homogenized at the low temperature of 25-35 ℃ and 20-25 MPa, so that the small shrimp soybean milk product obtained is obviously higher in astaxanthin content compared with the small shrimp soybean milk product obtained by taking purified water as the grinding base material in the comparative example 1, homogenizing the small shrimp soybean milk mixed pulp at 75 ℃ in the comparative example 2, homogenizing the small shrimp soybean milk mixed pulp at 75 ℃ in the comparative example 3 and homogenizing the small shrimp soybean milk mixed pulp in the comparative example 4. Therefore, the low-temperature soybean milk serving as the grinding base material can well protect the astaxanthin in the dried small shrimps from being extracted.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (9)
1. A method for increasing the content of astaxanthin in a beverage is characterized by comprising the following steps:
step S1: sequentially adding the cooked soybean milk and the dried small shrimps into grinding equipment, keeping the temperature at 20-30 ℃, and grinding according to a set program so that the astaxanthin is extracted under the protection of the cooked soybean milk;
step S2: homogenizing the ground solution at a low temperature under the conditions that the temperature is 25-35 ℃ and the pressure is 20-25 MPa;
step S3: and filtering the homogenized solution to obtain the astaxanthin-containing beverage.
2. The method as claimed in claim 1, wherein the dried small shrimps are gradually added to the cooked soybean milk during the grinding in step S1.
3. The method of claim 1, wherein: further comprising the steps of:
after cooking and curing the raw soybean milk, homogenizing under the conditions that the temperature is 65-90 ℃ and the pressure is 20-25 MPa;
and cooling to 20-30 ℃ to obtain the cooked soybean milk.
4. The method of claim 3, further comprising the steps of:
soaking soybeans for 8-12 h, and grinding the soybeans into pulp by using purified water at the normal temperature of 25-30 ℃;
filtering with 200 meshes to obtain the raw soybean milk.
5. The method of claim 1, wherein: the dried small shrimps are prepared by drying the dried small shrimps at the low temperature of 50-60 ℃ for 25-35 min.
6. The method of claim 1, wherein: the mass ratio of the dried small shrimps to the cooked soybean milk is 0.5-1.0%.
7. The method of claim 1, wherein: in step S3, the homogenized solution is filtered through a 120-mesh filter.
8. The method of claim 7, wherein: further comprising the steps of: adding flavoring agent into the filtered solution to obtain dried small shrimp soybean milk product containing astaxanthin.
9. An astaxanthin-rich soymilk beverage, characterized in that it is prepared by the method according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210283788.6A CN114698785B (en) | 2022-03-21 | Method for increasing astaxanthin content in beverage and astaxanthin-rich soybean milk beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210283788.6A CN114698785B (en) | 2022-03-21 | Method for increasing astaxanthin content in beverage and astaxanthin-rich soybean milk beverage |
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| CN114698785A true CN114698785A (en) | 2022-07-05 |
| CN114698785B CN114698785B (en) | 2023-06-30 |
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