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Astaxanthin jellies and preparation process thereof

A technology of astaxanthin and jelly, which is applied in food preparation, food ingredients as pH value modifiers, food science, etc., can solve problems such as not seen, and achieve enhanced immunity, anti-anti-tumor immunity, and complete nutrition. good effect

Inactive Publication Date: 2014-10-01
ANYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Yet, the jelly that utilizes astaxanthin to prepare has not yet seen on the market

Method used

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Experimental program
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Embodiment Construction

[0024] In order to make the purpose, technical solutions and advantages of the present invention clearer, the following technical solutions in the present invention are clearly and completely described. Obviously, the described embodiments are some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0025] raw material

[0026] Solubilizer (β-cyclodextrin: hydroxypropyl-β-cyclodextrin=4:6), astaxanthin, gelling agent (carrageenan: mass ratio of konjac gum=2:1), sweetener ( Xylitol), Acidity Regulator (Citric Acid), Water.

[0027] formula

[0028] Water-soluble astaxanthin complex: 0.15%, gelling agent (mass ratio of carrageenan: konjac gum = 2:1): 0.6%-0.8%, sweetener (xylitol): 6.0%, acidity regulator (citric acid): 0.3%-0.4%, add water to 100.

[0029...

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PUM

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Abstract

The invention provides astaxanthin jellies and a preparation method thereof. The method comprises the following steps: uniformly mixing a sweetening agent and a gelatinizing agent; adding water, agitating and heating to 95 DEG C for dissolving; cooling to 60 DEG C and adding astaxanthin and compound cyclodextrin according to a mol ratio of 1 to 60 to prepare an astaxanthin / cyclodextrin compound and an acidity regulator; filtering and packaging, and carrying out pasteurization; and finally, cooling and molding. The jellies are prepared by dissolving the astaxanthin into water through a cyclodextrin compounding process; the jellies not only have a natural attractive orange-yellow color, but also have the functional properties of oxidation resistance, tumor resistance and immunity enhancement; the jellies are novel food which has good appearance, taste and nutrition and have a wide market space.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to an astaxanthin jelly and a preparation process thereof. Background technique [0002] Jelly, also known as jelly, is very popular among women and children because of its crystal appearance, bright color, luscious taste, sweet and moist. Jelly is not only cute in appearance, but also a healthy food with low calorie and high dietary fiber. The jelly is prepared by adding a thickener (sodium alginate, agar, carrageenan, etc.) to artificial flavors, colorants, sweeteners, and sour agents. Although these ingredients come from seaweed and terrestrial plants, they are treated with acid, alkali, bleaching and other processes during the extraction process, so that the original vitamins, inorganic salts and other nutrients are lost. [0003] Astaxanthin, also known as astaxanthin, the chemical name is 3,3'-dihydroxy-4,4'-diketone-β,β'-carotene, and the molecular formula is C 40...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/30A23L21/10
CPCA23L21/10A23L33/10A23V2002/00A23V2200/228A23V2200/06A23V2250/032A23V2250/6422A23V2250/5036
Inventor 袁超杨利玲杜磊路志芳张光杰岳文芳袁泽
Owner ANYANG INST OF TECH
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