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Manufacturing method for astaxanthin egg-flip

A manufacturing method and technology of astaxanthin, which is applied in the field of egg yolk wine, can solve the problems of single function, no content, low content, etc., achieve the effect of relieving and improving chronic diseases, facilitating preservation and transportation, and good solubility

Inactive Publication Date: 2019-05-10
中铭生物(深圳)集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Egg yolk is a popular liqueur in Europe and the United States. It is an important cocktail ingredient. It is known as the national drink of the Netherlands. It is very popular among female consumers. It is good for sleep and beauty. The traditional production method of egg yolk is eggs After fully stirring the yellow with sugar and moderate drinking wine, keep stirring and heating for 60 minutes before use. However, the proportion of egg yolk in traditional egg yolk wine is 10-15%, which is relatively low, and traditional egg yolk wine does not contain the strongest Anti-oxidation, anti-inflammation, and free radical-removing natural active substance --- algae-sourced astaxanthin, which cannot relieve and improve various chronic diseases caused by free radicals and aseptic inflammation in the human body while drinking role, the function is relatively simple
[0003] Astaxanthin is the strongest antioxidant and anti-inflammatory agent known to mankind. It has wide application and clear curative effect in the fields of cancer, diabetes, cardiovascular and cerebrovascular diseases, gout, fertility improvement, and skin tissue repair. The natural astaxanthin The only legal and safe broken-walled algae powder and algae oil derived from Haematococcus pluvialis, and natural astaxanthin is soluble in alcohol, so it is usually used directly in alcohol, but natural Haematococcus pluvialls broken-walled algae Powder and algae oil have a strong fishy smell, directly mixed with alcohol will greatly reduce the taste, and the activity of astaxanthin is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of manufacture method of astaxanthin egg yolk wine, comprises the following steps:

[0030] 1) Select pure egg yolk liquid with a natural astaxanthin content of more than 600PPM and pasteurization; select pure egg yolk liquid with a high concentration of astaxanthin content to ensure that it still has a high alcohol content after mixing with subsequent alcohol and additives. The proportion of astaxanthin content.

[0031] 2) Choose colorless edible wine with an alcohol concentration above 38°; mix high-concentration colorless edible wine with pure egg yolk liquid with high-concentration astaxanthin content, which has the effect of sterilization and disinfection, and prevents shrimp from being damaged during subsequent transportation and storage. The green pigment is damaged and deteriorated, so the storage time is prolonged.

[0032] 3) Select additives;

[0033] 4) Put pure egg yolk liquid, colorless edible wine and additives into a food mixer with a rotating ...

Embodiment 2

[0040] A kind of manufacture method of astaxanthin egg yolk wine, comprises the following steps:

[0041] 1) Select pure egg yolk liquid with a natural astaxanthin content of more than 600PPM and pasteurization; select pure egg yolk liquid with a high concentration of astaxanthin content to ensure that it still has a high alcohol content after mixing with subsequent alcohol and additives. The proportion of astaxanthin content.

[0042] 2) Choose colorless edible wine with an alcohol concentration above 38°; mix high-concentration colorless edible wine with pure egg yolk liquid with high-concentration astaxanthin content, which has the effect of sterilization and disinfection, and prevents shrimp from being damaged during subsequent transportation and storage. The green pigment is damaged and deteriorated, so the storage time is prolonged.

[0043] 3) Select additives;

[0044] 4) Put pure egg yolk liquid, colorless edible wine and additives into a food mixer with a rotating ...

Embodiment 3

[0051] A kind of manufacture method of astaxanthin egg yolk wine, comprises the following steps:

[0052] 1) Select pure egg yolk liquid with a natural astaxanthin content of more than 600PPM and pasteurization; select pure egg yolk liquid with a high concentration of astaxanthin content to ensure that it still has a high alcohol content after mixing with subsequent alcohol and additives. The proportion of astaxanthin content.

[0053] 2) Choose colorless edible wine with an alcohol concentration above 38°; mix high-concentration colorless edible wine with pure egg yolk liquid with high-concentration astaxanthin content, which has the effect of sterilization and disinfection, and prevents shrimp from being damaged during subsequent transportation and storage. The green pigment is damaged and deteriorated, so the storage time is prolonged.

[0054] 3) Select additives;

[0055] 4) Put pure egg yolk liquid, colorless edible wine and additives into a food mixer with a rotating ...

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Abstract

The invention discloses a manufacturing method for astaxanthin egg-flip. The manufacturing method comprises the following steps that 1), pure yolk liquid with natural astaxanthin with the content of 600 PPM or above after pasteurization is selected; 2), colourless edible liquor with the alcohol concentration of 38 degrees or above is selected; 3), an additive is added; 4), the pure yolk liquid, the colourless edible liquor and the additive are added into a food stirrer at the rotatation speed of 100-500 r / min and stirred for five minutes at the constant speed in the same direction. The manufacturing method has the advantages that the egg yolk with the astaxanthin of the high concentration is mixed with alcohol, the natural astaxanthin contained in haematococcus pluvialis is subjected to biotransformation of chickens and is gathered in an esterification mode in the egg yolk, and after being dissolved in the alcohol, the natural astaxanthin can be quite easily absorbed by the human body;it is avoided that due to the fact that sporoderm-broken haematococcus pluvialis powder and haematococcus pluvialis oil of the haematococcus pluvialis are directly mixed with the alcohol, pungent smell is generated, the daily demand of the human body for astaxanthin is ensured, and the more comfortable purpose is achieved in the eating process.

Description

technical field [0001] The invention relates to the technical field of egg yolk wine, in particular to a method for preparing egg yolk wine with astaxanthin. Background technique [0002] Egg yolk is a popular liqueur in Europe and the United States. It is an important cocktail ingredient. It is known as the national drink of the Netherlands. It is very popular among female consumers. It is good for sleep and beauty. The traditional production method of egg yolk is eggs After fully stirring the yellow with sugar and moderate drinking wine, keep stirring and heating for 60 minutes before use. However, the proportion of egg yolk in traditional egg yolk wine is 10-15%, which is relatively low, and traditional egg yolk wine does not contain the strongest Anti-oxidation, anti-inflammation, and free radical-removing natural active substance --- algae-sourced astaxanthin, which cannot relieve and improve various chronic diseases caused by free radicals and aseptic inflammation in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/05
Inventor 焦建刘智阳
Owner 中铭生物(深圳)集团有限公司
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