A kind of stable zeaxanthin and preparation method thereof

A zeaxanthin stabilization technology, applied in the field of zeaxanthin, can solve problems such as low yield and insufficient stability of zeaxanthin, achieve high yield, overcome solvent residues, and extend the industrial chain
CN111471317BActive Publication Date: 2021-06-04SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
Publication Date
2021-06-04

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Abstract

The invention provides a method for preparing stable zeaxanthin, which comprises the following steps: (1) removing starch from corn yellow powder, performing steam explosion treatment, then extracting with alcohol, collecting the supernatant after centrifugation, and obtaining crude zeaxanthin extracting solution; (2) carrying out membrane filtration and separation of the crude extract of zeaxanthin with a membrane with a molecular weight cut-off of 3000Da, collecting the permeate to obtain a purified zeaxanthin extract; (3) separating the purified zeaxanthin extract Carry out evaporation and concentration to obtain corn yellow pigment concentrated solution; (4) add microporous starch to corn yellow pigment concentrated solution and mix evenly, add gelatin and maltodextrin aqueous solution after drying to obtain mixed solution, then add ascorbyl palmitate to carry out Homogeneous emulsification treatment to obtain zeaxanthin mixed emulsion, spray drying to obtain microcapsule stabilized zeaxanthin finished product. The zeaxanthin prepared by the method of the invention has high yield and good stability.
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Description

technical field

[0001] The invention relates to zeaxanthin, in particular to a stabilized zeaxanthin prepared from corn starch processing by-products; the invention also relates to a preparation method of the stabilized zeaxanthin. Background technique

[0002] Food coloring is an important food additive, which is widely used in food production to improve food color. It can be divided into two types: natural coloring and synthetic coloring.

[0003] Compared with natural pigments, although artificial synthetic pigments have the advantages of low cost, good stability, and convenient use, they cannot provide nutrition for the human body, and illegal use may even endanger human health. Modern studies have shown that many synthetic pigments that were once allowed to be used can cause leakage, carcinogenic, and mutagenic hazards to the human body. Therefore, more and more synthetic pigments are gradually banned in the food and pharmaceutical industries.

[0004] Natural pigments...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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