Processing method of lactic beverage with natural astaxanthin yolk as main raw material

Abstract

The invention discloses a processing method of a lactic beverage with natural astaxanthin yolk as the main raw material. The method includes the following steps that separation and stirring are performed to obtain yolk liquid, and the yolk liquid is divided into two parts; one part of the yolk liquid is dried and smashed to obtain yolk powder; the yolk powder is added into a lactic beverage to obtain a mixed solution a; the other part of the yolk liquid is mixed with food plants and stirred to obtain emulsified yolk liquid; the emulsified yolk liquid is mixed with the mixed solution a to obtain a mixed solution b; the mixed solution b is detected and packaged to obtain a finished product. In the method, the yolk powder rich in esterified astaxanthin and the emulsified yolk liquid are usedas the raw materials, the human body can absorb esterified astaxanthin easily, and the taste and visual effect of the beverage can be greatly improved by mixing the astaxanthin yolk with the lactic beverage; the astaxanthin yolk is also rich in lecithin, vitamin A, vitamin D and other beneficial ingredients and can be very easily absorbed by the human body after being blended into the lactic beverage, and the lactic beverage is suitable for all people.

Description

technical field [0001] The invention relates to the field of astaxanthin product processing, in particular to a processing method of a lactic acid bacteria beverage with natural astaxanthin egg yolk as a main raw material. Background technique [0002] Astaxanthin is a carotenoid, which is the strongest natural antioxidant and anti-inflammatory agent known to mankind. It has a wide range of applications and significant effects in the fields of cancer treatment and prevention, removal of free radical accumulation, diabetes, gout, and repair of skin cell collapse. The efficacy of Haematococcus pluvialis is the only source of astaxanthin approved by the Ministry of Health of China and the health departments of major countries around the world for direct consumption and use by humans. It has a natural strong fishy smell. The astaxanthin contained in it is insoluble in water and oil, so it is not easy to be directly absorbed by the human body. However, the natural astaxanthin con...

AI Technical Summary

Problems solved by technology

[0002] Astaxanthin is a carotenoid, which is the strongest natural antioxidant and anti-inflammatory agent known to mankind. It has a wide range of applications and significant effects in the fields of cancer treatment and prevention, removal of free radical accumulation, diabetes, gout, and repair of skin cell collapse. The efficacy of Haematococcus pluvialis is the only source of astaxanthin approved by the Ministry of Health of China and the health departments of major countries around the world for direct consumption and use by humans. It has a natural strong fishy smell. The astaxanthin contained in it is insoluble in water and oil, so it is not easy to be directly absorbed by the human body. However, the natural astaxanthin contained in Haematococcus pluvialis is enriched after the biotransformation of birds. In the egg yolk, it exists in the form of esterification and is easily absorbed by the human body. However, when the egg yolk containing astaxanthin has not been emulsified, it is not suitable for commercial transportation and storage, and it is easy to cause corruption and lose the activity of astaxanthin. Natural Astaxanthin will quickly oxidize itself at high temperature and lose its biological activity