Instant drink containing astaxanthin and preparation method thereof

A technology for astaxanthin and beverages is applied in the field of ready-to-eat beverages containing astaxanthin and its preparation, and achieves the effects of easy implementation, high nutritional value, and easy promotion.

Inactive Publication Date: 2017-02-22
YUNNAN RAINBOW BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of instant drink containing astaxanthin and its prepa...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0026] Astaxanthin-containing instant drink Example 2: An astaxanthin-containing instant drink, based on 100 parts by mass of the total raw materials, includes the following components in mass percentages: 0.04 parts of astaxanthin extract, 0.16 parts of emulsifier, 8 parts of sweetener, 0.8 parts of sour agent, 60 parts of fruit pulp, and the remaining parts are water; the emulsifier is a mixture obtained by mixing sucrose fatty acid ester and monoglycerin fatty acid ester in a mass ratio of 3:5, sucrose fatty acid ester The hydrophilic-lipophilic balance value HLB is 15.

Embodiment 3

[0027] Astaxanthin-containing instant drink Example 3: An astaxanthin-containing instant drink, based on 100 parts by mass of the total raw materials, includes the following components in mass percentages: 0.03 parts of astaxanthin extract, 0.12 parts of emulsifier, 7 parts of sweetener, 0.6 part of sour agent, 40 parts of fruit pulp, and the remaining parts are water; the emulsifier is a mixture obtained by mixing sucrose fatty acid ester and monoglycerin fatty acid ester in a mass ratio of 3:5, sucrose fatty acid ester The hydrophilic-lipophilic balance value HLB is 15.

[0028] Astaxanthin-containing instant drink Example 4: An astaxanthin-containing instant drink, based on 100 parts by mass of the total raw materials, includes the following components in mass percentages: 0.02 parts of astaxanthin extract, 0.08 parts of emulsifier, 4 parts of sweetener, 0.5 part of sour agent, 45 parts of fruit pulp, and the remaining parts are water; the emulsifier is a mixture obtained b...

Embodiment 5

[0029]Astaxanthin-containing instant drink Example 5: An astaxanthin-containing instant drink, based on 100 parts by mass of the total raw materials, includes the following components in mass percentages: 0.03 parts of astaxanthin extract, 0.12 parts of emulsifier, 6 parts of sweetener, 0.7 part of sour agent, 55 parts of fruit pulp, and the remaining parts are water; the emulsifier is a mixture obtained by mixing sucrose fatty acid ester and monoglycerin fatty acid ester in a mass ratio of 3:5, sucrose fatty acid ester The hydrophilic-lipophilic balance value HLB is 15.

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PUM

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Abstract

The invention discloses an instant drink containing astaxanthin and a preparation method thereof. The instant drink containing astaxanthin comprises, by mass, 0.02-0.04 part of astaxanthin extract, 0.08-0.16 part of emulsifier, 4-8 parts of sweetening agent, 0.5-0.8 part of acid agent, 35-60 parts of fruit pulp and the balance water, wherein the total amount of parts by mass is 100, and the mass ratio of the astaxanthin extract to the emulsifier is 1:4. The instant drink contains astaxanthin and fresh fruit juice components, has quite high nutritive value, is easy to popularize as an instant food, meets the conception of healthy development for people, and easily promotes industrialized application of astaxanthin. An extracting technology of astaxanthin in haematococcus pluvialis and an emulsifying technology of astaxanthin are both simple and easy to implement.

Description

technical field [0001] The invention relates to the technical field of food health products, in particular to an astaxanthin-containing instant drink and a preparation method thereof. Background technique [0002] Astaxanthin, also known as astaxanthin and lobster shell pigment, is a carotenoid and the highest-grade product of carotenoid synthesis. It is dark pink in color and has a chemical structure similar to β-carotene. β-carotene, lutein, canthaxanthin, lycopene, etc. are all intermediate products of carotenoid synthesis, so in nature, astaxanthin has the strongest antioxidant activity. Widely present in the biological world, especially in shrimp, crab, fish, algae, yeast and bird feathers, it is one of the main carotenoids in marine organisms. [0003] Natural astaxanthin is one of the strongest natural antioxidants in the world, which can effectively remove oxygen free radicals in cells, enhance cell regeneration, maintain body balance and reduce the accumulation of ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/68A23L33/10
CPCA23L2/02A23L2/52A23L2/60A23L2/68A23V2002/00A23V2200/222A23V2200/30A23V2250/21A23V2250/192A23V2250/032A23V2250/044A23V2250/262A23V2250/606A23V2250/628
Inventor 陈伟王晓云代刚马艳芳周文婷潘颉段小玲黄涛
Owner YUNNAN RAINBOW BIO TECH
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