Haematococcus alcoholic drink and preparation method thereof

[0024] Example 1

[0025] Haematococcus containing 1.0% astaxanthin is dried and crushed into a powder of 60 mesh. After the wall breaking process, Haematococcus powder with a particle size of 2000 mesh and a wall breaking rate of 90% is obtained. Take 6g of the above Haematococcus powder, add 300ml of 95% edible alcohol to soak, perform intermittent stirring for 2 hours, collect the red extract in a container, then add 200ml of 95% edible alcohol to mix with the residue, and extract for 1 hour. Repeat the above process (first soaking and then leaching) once, the residue is khaki, indicating that the astaxanthin component has been leached completely. After fine filtration, the extracts are combined to a total of 700ml to obtain a dark red astaxanthin liquor concentrate. Taking 100ml of wine extract and adding 430ml of deionized drinking water can be blended into an astaxanthin wine beverage with an alcohol content of 18%. The astaxanthin content in the astaxanthin wine beverage is 16 mg/L.

[0026] Example 2

[0027] Haematococcus with 2.0% astaxanthin is dried and crushed into a powder of 70 mesh. After the wall breaking process, haematococcus powder with a particle size of 3000 mesh and a wall breaking rate of 95% is obtained. The algae powder is CO 2 After supercritical extraction and separation of astaxanthin oil, haematococcus algae residue containing 0.3% astaxanthin is obtained. Take 5 g of the algae residue, add 200ml of 50% rum to soak, perform intermittent stirring for 1 hour, receive the red extract in the container, and then add 200ml of 50% rum to mix with the residue, and extract for 1 hour. Repeat the above process (first soaking and then leaching) once, the residue is khaki, indicating that the astaxanthin component has been leached completely. After fine filtration, combined extracts totaling 600ml to obtain a red astaxanthin liquor concentrate, directly add 1900ml of deionized drinking water, it can be blended into astaxanthin rum beverage with an alcohol content of 12%. The astaxanthin content in the mulled wine is 6 mg/L.