Astaxanthin wine, and preparation method and special wine bottle thereof

An astaxanthin and wine bottle technology, applied in the biological field, can solve problems such as insolubility, and achieve the effects of reducing liver damage, fatigue, and damage

Active Publication Date: 2017-11-03
INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Astaxanthin is fat-soluble. Astaxanthin is extracted and purified from Haematococcus pluvialis. In the state of oil dissolution, astaxanthin can be stored for a long time in the dark at room temperature, and the shelf life is more than 2 years. However, it cannot be dissolved in wine

Method used

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  • Astaxanthin wine, and preparation method and special wine bottle thereof
  • Astaxanthin wine, and preparation method and special wine bottle thereof
  • Astaxanthin wine, and preparation method and special wine bottle thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of astaxanthin wine:

[0027] Mix Haematococcus pluvialis algae powder (algal powder astaxanthin content 3%) and 100% pure ethanol according to the weight ratio of 1:8, use a high-pressure homogenizer 800bar to homogenize the algae mud, after homogenization, the algae Add L-palmityl ascorbyl to the mud and mix well, wherein, the weight ratio of the homogenized algae mud and palmityl ascorbyl is 15:1, mix well and inject into a special wine bottle.

[0028] Simultaneously, with algae powder: water weight ratio is 1:8, and algae powder: water: alcohol weight ratio is 1:4:4 two kinds of conditions are designed as contrast, the algae powder obtained by above-mentioned proportioning is stirred and mixed respectively, and the mixed The homogenized algae powder is homogenized under 800bar pressure to obtain algae mud, and the homogenized algae mud is added to L-ascorbyl palmitate and mixed, wherein, the weight ratio of the homogenized algae mud and L-ascorbyl palmi...

Embodiment 2

[0040] Preparation of astaxanthin wine:

[0041] Mix Haematococcus pluvialis algal powder (algal powder astaxanthin content 3%) and 100% pure ethanol according to the weight ratio of 1:8, use a high-pressure homogenizer 800bar to homogenize, and add L-ascorbic acid after homogenization Palm esters are mixed evenly, wherein the weight ratio of the homogenized algae mud and L-ascorbyl palm esters is 15:1, and then poured into a special wine bottle after mixing.

[0042] Adjust the volume of the algae mud storage chamber to 2 ml, 4 ml and 6 ml by adjusting the position of the anti-thread nut, and pour the mixed fluid algae mud into the special wine bottle according to the volume of the cavity (see figure 1 ) in the storage tube of the bottle cap, seal the algae mud in the algae mud storage chamber with a PET aluminum foil sealing gasket, after the top of the storage tube is sealed with paraffin, the wine cap is used to seal the 480ml wine bottle, and the wine bottle contains Liq...

Embodiment 3

[0054] Select respectively polyglycerol fatty acid ester, lactic acid fatty acid glyceride, diacetyl tartaric acid mono-diglyceride, citric acid fatty acid glyceride as emulsifier, astaxanthin powder and ethanol are mixed according to the ratio recorded in the above examples, respectively with the above Various emulsifiers are mixed according to the weight ratio of 6:1, 6:1, 12:1, 12:1, and homogenized under high pressure at 800bar. :80, 1:120 and 1:240 for mixing and stirring (see Table 5).

[0055] Table 5 Solubility after emulsification of astaxanthin powder and emulsifier in different proportions

[0056]

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PUM

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Abstract

The invention belongs to the biotechnical field, and relates to an astaxanthin wine, and a preparation method and a special wine bottle thereof. The method comprises the following steps: mixing Haematococcus pluvialis powder with ethanol, carrying out homogenization and wall breaking by using a high pressure, mixing the wall-broken Haematococcus pluvialis mud with an antioxidant, filling the wine bottle cap of the special wine bottle with the obtained mixture, storing wine in the bottle, and taking off the bottle cap during drinking to make the stored Haematococcus pluvialis mud be injected to the wine bottle and be mixed with the wine in order to obtain the astaxanthin wine. Compared with direct addition of the Haematococcus pluvialis mud into the wine and uniform mixing of the mud and the wine, the method in the invention guarantees that the astaxanthin is well rapidly dissolved in the wine, and can guarantee that the astaxanthin meets the shelf life needed by market circulation; the astaxanthin wine produced through using the method has a good appearance; and the designed wine bottle for containing the astaxanthin wine allows the Haematococcus pluvialis mud containing the astaxanthin to be injected to the wine during the cap opening, and allows the astaxanthin wine with the good appearance to be obtained through simple shaking, so a drinker does not implement extra operations, no process is increased during transportation and use, and the method is convenient, fast and effective.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to astaxanthin wine, its preparation and a special wine bottle. Background technique [0002] Natural astaxanthin is mainly derived from Haematococcus pluvialis, and it is an antioxidant product with various health benefits that has emerged in recent years. So far, natural astaxanthin has been reported for various health effects, such as astaxanthin Astaxanthin is the only antioxidant product found so far that can break through the blood-brain barrier and remove active oxygen free radicals in the brain more easily. It has been used to slow down the damage of the central nervous system. In addition, astaxanthin is used to repair eye damage. Treatment of autoimmune diseases, chronic viral and intracellular bacterial infections, improvement of sperm quality and fertility, prevention or treatment of Helicobacter pylori infection, improvement of muscle tolerance or treatment of muscle damage a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04B65D51/28
CPCB65D51/2835C12G3/04
Inventor 庞通刘建国
Owner INST OF OCEANOLOGY - CHINESE ACAD OF SCI
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