Preparation method for natural astaxanthin egg yolk oil

A technology of natural astaxanthin and manufacturing method, applied in the field of chemical industry, can solve the problems of general health care effect, low astaxanthin content, poor astaxanthin extraction effect, etc., and achieve significant curative effect

Inactive Publication Date: 2019-03-12
中铭生物(深圳)集团有限公司
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Problems solved by technology

[0003] In daily life, humans can obtain astaxanthin by eating poultry that has ingested astaxanthin-containing algae and fungi, but the content of astaxanthin obtained in this way is low and cannot achieve health benefits. Algae is the only source of astaxanthin directly used by humans approved by the Ministry of Health of China and the health departments of major countries around the world. Therefore, there are algae oil products containing astaxanthin from Haematococcus pluvialis on the market, but the astaxanthin contained in these products The molecular structure of astaxanthin is not easy to be directly absorbed by the human digestive system and skin, and its health care effect is general. In addition, egg oil products containing astaxanthin have appeared on the market. Traditional egg oil products use boiled egg yolks as raw materials and are baked at high temperature. It is prepared by supercritical extraction, but the extraction effect of astaxanthin is not good under high temperature conditions, the activity of the extracted astaxanthin is low, and the health care effect is general

Method used

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Embodiment Construction

[0024] A kind of manufacture method of natural astaxanthin egg oil that the present invention proposes, comprises the following steps:

[0025] S1. Taking Haematococcus pluvialis as a raw material for whole eggs produced by chickens fed with pluvialls;

[0026] S2. Process the whole eggs in S1 with an egg white separation device, take the egg yolk and mix it to obtain egg yolk liquid;

[0027] S3, using chromatographic technology to detect the content of astaxanthin in the egg yolk liquid;

[0028] S4. Use microwave drying technology to remove the moisture in the egg yolk liquid until its water content is less than 10%, to obtain egg yolk pieces, wherein the drying temperature is 40° C., and the drying time is 8 hours;

[0029] S5, mashing the egg yolk pieces and sieving to obtain egg yolk powder;

[0030] S6. Using carbon dioxide supercritical extraction technology to extract egg yolk powder to obtain egg oil; wherein the extraction pressure is 32MPa, the extraction time is...

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Abstract

The invention discloses a preparation method for natural astaxanthin egg yolk oil. The preparation method comprises the following operation steps of separation, detection, drying, screening, extraction, filtering, detection, packaging and warehousing. According to the preparation method provided by the invention, by taking a whole egg produced by a chick fed with haematococcus pluvialis as a production raw material, through biotransformation, astaxanthin in the haematococcus pluvialis exists in egg yolk in an esterification state and is more easily absorbed by a digestive system and skin of ahuman body, and astaxanthin-rich egg yolk oil is obtained through a low-temperature drying and extraction technology, so that the extraction efficiency is high, and the bioactivity of the astaxanthinis high.

Description

technical field [0001] The invention relates to the field of chemical industry, in particular to a method for producing natural astaxanthin egg oil. 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. Flavin, canthaxanthin, lycopene, etc. are all intermediate products of carotenoid synthesis, so in nature, astaxanthin has the strongest antioxidant activity and widely exists in the biological world, especially in shrimp, crab, fish, The content of algae, yeast and bird feathers is high, and it is one of the main carotenoids in marine organisms. It has been confirmed by nutritionists that astaxanthin can cross the barrier from the blood to the brain, so astaxanthin is beneficial to the brain. , central nervous system and eyes can play a protective role, astaxanthin has other effects: imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/02C11B1/10C11B3/00C11B3/16
CPCC11B1/02C11B1/104C11B3/001C11B3/008C11B3/16
Inventor 焦建刘智阳
Owner 中铭生物(深圳)集团有限公司
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