TH21445U - Process for producing powdered beverages containing astaxanthin and fruit juice. - Google Patents

Abstract

02/08/2021(OCR) This invention is an invention regarding a process for producing a powdered beverage containing astaxanthin and fruit juice. The steps are to extract astaxanthin. (Astaxanthin) from shrimp shells The shrimp shells are ground with ethanol solvent and then filtered to remove the shrimp shells. Then it is evaporated to remove the solvent using a vacuum evaporator. Then mixed with alginate. Starch that has undergone structural modification using a chemical process such as crosslinked starch (Hicap) and chitosan is then blended using a homogenizer. (homogenizer) then freeze drying (freeze drying) and then freezing and drying the substance with a freeze dryer (freeze dryer) to get the astaxanthin product. that looks like a dry powder The next step is to prepare the fruit. and adjust the total soluble solids volume. Add maltodextrin and stir until completely dissolved. Dry using a spray dryer to get fruit powder. and the last step Mix Astaxanthin Powder with fruit juice powder in the appropriate ratio It is a ready-to-drink product. 03/12/2019(OCR) Page 1 of 1 Page Summary of Invention This invention is an invention regarding a process for producing powdered beverages containing astaxanthin and fruit juice. The steps are to extract astaxanthin. (Astaxanthin) from shrimp shells The shrimp shells are blended with ethanol solvent and filtered to remove the shrimp shells. Then it is evaporated to remove the solvent using a vacuum evaporator. Then mixed with alginate. Starch that has undergone structural modification using a chemical process such as crosslinked starch (Hicap) and chitosan is then blended using a homogenizer. (homogenizer) then freeze drying (freeze drying) and then freezing and drying the substance with a freeze dryer (freeze dryer) to get the astaxanthin product. that looks like a dry powder The next step is to prepare the fruit. and adjust the total soluble solids volume. Add maltodextrin and stir until completely dissolved. Dry using a spray dryer to get fruit powder. and the last step Mix Astaxanthin Powder with fruit juice powder in the appropriate ratio It is a ready-to-drink product. Page 1 of 1 page. Summary of invention. This invention is an invention regarding an astaxanthin powder beverage product extracted from white shrimp shell The conditions for producing astaxanthin powder are most suitable. Using alginate flour that has been processed Brush the structure with appropriate chemical processes such as crosslinked starch (Hicap) and chitosan, and freeze dry it. By mixing astaxanthin powder with fruit powder in the appropriate ratio to create a ready-to-drink product.

Claims (1)

1./08/2021(OCR) 1.The process of producing powdered beverages containing astaxanthin and fruit has the following steps: A. Astaxanthin extraction. (Astaxanthin) from shrimp shells By taking shrimp shells stored at 20 degrees Celsius, they were blended with ethanol solvent at a ratio of shrimp shells to solvent equal to 1:2 by weight per volume using a blender until it became a uniform consistency. Then take the substance and filter out the shrimp shells using a vacuum filter system. Then evaporate the solvent with a rotary evaporator. Then put the shrimp shell extract in a tea-colored bottle with a lid and store in a dark place at a temperature of 18 to 20 degrees Celsius. B. Take the substance. Astaxanthin extracted from joints A. Mixed with alginate at a concentration level of 1.02.0 percent by weight per volume. Starch that has undergone structural modification using a crosslinked starch (Hicap) chemical process at a concentration level of 1020% by weight per volume and chitosan at a concentration level of 0.81.0%. by weight per volume Then it was mixed using a homogenizer. (homogenizer) at a speed of 10,000 rpm for a period of 10 minutes. B. Make it freeze drying by putting it in a prepared container with a height of 0.5 centimeters and then freezing it in a temperature controlled cabinet at 40 degrees Celsius for 24 hours. Then take the obtained substances. Dried with a freeze dryer for 24-36 hours, resulting in an astaxanthin product that is a dry powder. D. Prepare the fruit. The ratio by volume of orange juice : pineapple juice is 60 : 40 and adjust the total soluble solids volume to a Brix value of 16 with sugar, then heat until the temperature is 6065 degrees Celsius, add maltodex. Maltodextrin (DE=10) 20% by weight per volume, then stir until maltodextrin is completely dissolved. Prepared fruit juice can be dried using a spray dryer with a feed rate in the range of 0.30.4 liters per hour. Use 500 milliliters of sample at a time. Inlet hot air temperature is 180 degrees Celsius. Nozzle pressure is 2.75 bar. Outlet hot air temperature is measured at 130-140 degrees Celsius. Mix the astaxanthin powder product from item C with fruit juice. wood powder from joints with a ratio of 1:10. 2. Process for producing powdered drinks containing astaxanthin and fruit. According to claim 1, wherein the optimal amount of the mixture is using alginate at a concentration of 2% by weight per volume. Starch that has been modified through a starch cross-linking chemical process. (crosslinkedstarch) (Hicap) at a concentration of 20 percent by weight per volume. and chitosan at a concentration level of 1.0 percent by weight per volume 03/12/2019(OCR) Page 1 of 2 pages of claims 1. The process of producing powdered drinks containing astaxanthin and fruit juice involves the following steps: A. Extraction of astaxanthin. (Astaxanthin) from shrimp shells By taking shrimp shells stored at 20 degrees Celsius, they were blended with ethanol solvent at a ratio of shrimp shells to solvent equal to 1:2 weight per volume using a blender until it became a uniform consistency. Then take the substance and filter out the shrimp shells using a vacuum filter system. Then evaporate the solvent with a rotary evaporator. Then put the shrimp shell extract in a tea-colored bottle with a lid and store in the dark at a temperature of 18 to 20 degrees Celsius. B. Take the substance. Astaxanthin extracted from joints A. Mixed with alginate at a concentration level of 1.02.0 percent weight per volume. Starch that has been structurally modified by a crosslinked starch (Hicap) chemical process at a concentration level of 1020% weight per volume. and chitosan at a concentration level of 0.81.0 percent, then blended using a homogenizer at a speed of 10,000 rpm for a period of 10 minutes. B. Make it freeze drying by putting it in a prepared container with a height of 0.5 centimeters and then freezing it in a temperature controlled cabinet at 40 degrees Celsius for 24 hours. Then take the obtained substances. Dried with a freeze dryer for 24-36 hours, resulting in an astaxanthin product that is a dry powder. It has a special characteristic: In the process of producing astaxanthin powder by encapsulation process, chitosan is used at a concentration of 0.81.0%. D. Prepare the fruit. The ratio by volume of orange juice : pineapple juice is 60 : 40 and adjust the total soluble solids volume to a Brix value of 16 with sugar, then heat until the temperature is 6065 degrees Celsius, add maltodex. Maltodextrin (DE=10) quantity 20 percent, then stir until maltodextrin is completely dissolved. F. Dry prepared fruit juice using a spray dryer with a feed rate in the range of 0.30.4 liters per hour. Use 500 milliliters of sample at a time. Inlet hot air temperature is 180 degrees Celsius. Nozzle pressure is 2.75 bar. Outgoing hot air temperature is measured at 130-140 degrees Celsius. D. Mix the astaxanthin powder product from item C with fruit juice. wood powder from joints with a ratio of 1:10. 2. Process for producing powdered drinks containing astaxanthin and fruit juice. According to claim 1, wherein the optimal amount of the mixture is the use of alginate at a concentration of 2% weight per face 2 of the volume of 2 face volumes, the powder has been structurally modified by a chemical process of type 1. Tarz Crossling (crosslinkedstarch) (Hicap) at a concentration of 20 percent weight per volume and chitosan at a concentration level of 1.0 percent. Edited 03/05/2019. No claims. Page 1 of 2 pages. Claims 1. Astaxanthin powder beverage product mixed with powdered fruit juice. The process is as follows: A. Extraction of astaxanthin. (Astaxanthin) from shrimp shells By taking shrimp shells stored at 20 degrees Celsius, they were ground with ethanol solvent at a ratio of shrimp shells to solvent equal to 1:2 weight per volume using a blender until it became a uniform consistency. Then take such substances to filter. Remove the shrimp shells using a vacuum filter. Then evaporate the solvent with a rotary evaporator. Then put the shrimp shell extract in a tea-colored bottle with a lid and store in a dark place at a temperature of 18 to 20 degrees Celsius. B. Production of astaxanthin powder by encapsulation process By bringing astaxanthin Extracted from item A and mixed with alginate at a concentration of 100%. 1.02.0 weight per volume and flour that Passed the brush structure through a chemical process called crosslinked starch (Hicap) at a concentration level of 1020% weight per volume and then blended using a homogenizer. (homogenizer) at a speed of 10,000 rpm for a period of 10 minutes. Then the obtained substances were dried using two methods, namely freeze drying method by preparing to place in a prepared container with a height of approximately 0.5 centimeters and then frozen in a temperature controlled cabinet at 40 degrees Celsius for 24 hours. Then the substances It was dried with a freeze drying machine for approximately 24-36 hours, resulting in an astaxanthin product that was in the form of a dry powder with a unique characteristic: In the process of producing astaxanthin powder by leaning process Capsuleation has the addition of chitosan at a concentration of 0.81.0 percent mixed with astaxanthin and alginate. C. Fruit powder production By preparing fruit samples using a volumetric ratio of orange juice: pineapple juice in a ratio of 60:40, then adjusting the total soluble solids volume to a Brix value of 16 with sugar, then heating until it reached a temperature 6065 degrees Celsius, add 20 percent maltodextrin (DE=10), then stir until the maltodextrin is completely dissolved. and dry the prepared fruit using the machine Spraydryer with a feed rate in the range of 0.30.4 liters per hour. Use 500 milliliters of sample at a time. Inlet hot air temperature is 180 degrees Celsius. Nozzle pressure is 2.75 bar. Outgoing hot air temperature is measured at 130-140 degrees Celsius. D. Mixing fruit powder with astaxanthin powder product. with the ratio of astaxanthin Powder to fruit juice powder is equal to 1:10. 2. Astaxanthin powder beverage product mixed with fruit powder. According to claim 1, wherein the optimal production conditions for astaxanthin powder are the use of alginate at a concentration of 2% weight per volume, page 2 of 2, brushed powder. Structure by chemical process of crosslinked starch (Hicap) at a concentration of 20 percent weight per volume. and chitosan at percent concentration level 1.0 and dried using the freeze drying method.