Astaxanthin apple vinegar beverage and fabrication method thereof

A technology of astaxanthin and apple cider vinegar, applied in the preparation of vinegar, food preparation, function of food ingredients, etc., can solve the problem of insolubility of astaxanthin in water, etc., to improve immunity, regulate blood lipids, and eliminate fatigue. Effect

Active Publication Date: 2014-05-14
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to achieve the above-mentioned purpose, the present invention utilizes the nano-microemulsion technology, first makes astaxanthin into nano-microemulsion, overcomes the technical problem that astaxanthin is insoluble in water, and realizes the stable existence of astaxanthin in water-phase medium food

Method used

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  • Astaxanthin apple vinegar beverage and fabrication method thereof
  • Astaxanthin apple vinegar beverage and fabrication method thereof
  • Astaxanthin apple vinegar beverage and fabrication method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Preparation of astaxanthin microemulsion

[0031] ① Take the astaxanthin from Haematococcus pluvialis as the raw material, weigh 1kg of the astaxanthin raw material, add it to 8kg of corn oil preheated to 40℃, in CO 2 Stir under protection until it dissolves to obtain astaxanthin oil.

[0032] ②Add 8 times the mass of a mixture of Tween 40 and 1,2-propanediol preheated to 40°C to the astaxanthin oil prepared in step ①, and stir at 200r / min for 20 minutes to mix evenly to obtain a mixed liquid. The mass ratio of Tween 40 and 1,2-propanediol is 1:2.

[0033] ③Under low-speed stirring at 100r / min, slowly pour the mixture obtained in step ② into 2 times the volume of water, and then stir at 1000r / min for 15 minutes at a high speed to make it evenly mixed and cool to room temperature.

[0034] ④The mixed liquid obtained in step ③ is emulsified for 20 minutes at a speed of 10000r / min to obtain a coarse emulsion.

[0035] ⑤ Nano-treatment: homogenize the crude emulsion prepared in ...

Embodiment 2

[0040] (1) Preparation of astaxanthin microemulsion

[0041] ①Weigh 1g synthetic astaxanthin, add it to 10g olive oil preheated to 60℃, and add it to N 2 Stir under protection until it dissolves to obtain astaxanthin oil.

[0042] ②Add 9 times the mass of the mixture of sucrose mono-fatty acid esters and glycerol preheated to 30°C to the astaxanthin oil prepared in step ①, and stir for 10 min under the condition of 300r / min to make it evenly mixed. In the mixed liquid, the mass ratio of sucrose mono-fatty acid ester and glycerol is 1:2.

[0043] ③ Under low-speed stirring at 200r / min, slowly pour the mixture prepared in step ② into 3 times the volume of water, and then stir at 800r / min for 20 minutes at high speed to make it evenly mixed and cool to room temperature.

[0044] ④The mixture obtained in step ③ is emulsified for 10 minutes at a rotation speed of 8000r / min to obtain a coarse emulsion.

[0045] ⑤ Nano-treatment: the crude emulsion prepared in step ④ is treated under 25KHz ul...

Embodiment 3

[0050] (1) Preparation of astaxanthin microemulsion

[0051] ① Weigh 10g of astaxanthin derived from Phaffia rhodozyma and add it to 60g of soybean oil preheated to 40℃. 2 Stir under protection until it dissolves to obtain astaxanthin oil.

[0052] ②Add 10 times the mass of a mixture of lecithin and ethanol preheated to 40℃ to the astaxanthin oil prepared in step ①, and stir at 150r / min for 30min to make it evenly mixed to obtain a mixed liquid. The mass ratio of phospholipids to ethanol is 1:2.

[0053] ③ Under low-speed stirring of 150r / min, slowly pour the mixture prepared in step ② into 2.5 times the volume of water, and then stir at high speed for 30min under the condition of 900r / min to make it evenly mixed and cool to room temperature.

[0054] ④The mixed liquid obtained in step ③ is emulsified for 5 minutes at a rotation speed of 15000r / min to obtain a coarse emulsion.

[0055] ⑤ Nano-treatment: homogenize the crude emulsion prepared in step ④ under a pressure of 60 MPa, so tha...

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Abstract

The invention relates to an astaxanthin apple vinegar beverage. The astaxanthin apple vinegar beverage per 100mL is characterized by comprising 5%-10% of original apple vinegar, 8%-20% of astaxanthin microemulsion, 8%-15% of concentrated apple juice, 0.2%-0.8% of honey, 0.05%-0.2% of aspartame, 0.02%-0.06% of malic acid, 0.05%-0.08% of sodium citrate, 0.02%-0.04% of carrageenan and 70%-80% of water. The preparation method comprises the following steps: (1) preparing the astaxanthin microemulsion; (2) blending, namely with 5%-10% of original apple vinegar and the 70%-80% of water as base materials, adding 8%-20% of astaxanthin microemulsion, 8%-15% of concentrated apple juice, 0.2%-0.8% of honey, 0.05%-0.2% of aspartame, 0.02%-0.06% of malic acid, 0.05%-0.08% of sodium citrate and 0.02%-0.04% of carrageenan for blending; (3) homogenizing; (4) sterilizing; and (5) packaging. The astaxanthin apple vinegar beverage disclosed by the invention has dual effects of astaxanthin and fruit vinegar, and has good effects of resisting oxidation, resisting aging, resisting tumors, preventing cardiovascular and cerebrovascular diseases and the like.

Description

Technical field [0001] The invention belongs to the technical field of beverage preparation, and specifically relates to an astaxanthin apple cider vinegar beverage and a preparation method thereof. Background technique [0002] With social progress and economic development, human beings are increasingly concerned about their own health. However, the actual social competition, huge work pressure, air pollution, computer and mobile phone radiation, bad living habits, etc., have become invisible killers and harm people's health. Therefore, it is particularly important to strengthen health care in the daily diet. The medical and healthcare effects of astaxanthin and its products in anti-aging, anti-oxidation, immunity enhancement, tumor suppression, etc. have been loved and valued by the Chinese people, especially the demand for products processed by high-tech methods is showing a rapid upward trend . [0003] Astaxanthin (English Astaxanthin, referred to as ASTA), is a red fat-solu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/30A23L2/52A23L33/105C12J1/00
CPCA23L2/02A23L2/52A23L33/10A23V2002/00A23V2250/2042A23V2200/30A23V2200/328A23V2200/3262A23V2200/324A23V2200/318
Inventor 薛长湖周庆新徐杰李兆杰王玉明常耀光薛勇
Owner OCEAN UNIV OF CHINA
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