Astaxanthin wine and preparation method thereof

Abstract

The invention relates to astaxanthin wine and a preparation method thereof. The astaxanthin wine consists of the following substances in percentage by weight: 0.1-20% of astaxanthin oil (the mass content of the astaxanthin is 5-10%), 0.1-30% of clathration wall materials, 0.5-20% of organic solvents, 0.01-5% of antioxidants, 0-5% of stabilizing agents, 0.01-10% of ion chelating agents and 30-95% of base wine (0-100vol) or deionized water. The preparation method comprises the steps of dissolving the astaxanthin oil, fat-soluble antioxidants and the clathration wall materials in the certain proportion in the safe organic solvents free from toxicity effects, to obtain a stable astaxanthin and clathration wall material mixed solution A; removing the solvents through a vacuum freeze drying technique, a reduced pressure distillation technique or a membrane separation technique, to obtain solid astaxanthin-clathration wall material compounds B; dissolving the water-soluble antioxidants, the stabilizing agents, the ion chelating agents and the compounds B in edible alcohol, to obtain alcohol mother liquid C; and adding the alcohol mother liquid C to alcoholic solutions having different concentrations, and performing stirring and uniform mixing. The astaxanthin wine disclosed by the invention concurrently has double efficacy of resisting oxidation, nourishing the liver and protecting the liver, is simple in technology, good in stability and free from toxic solvent remains, and facilitates protection of body health of consumers.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an astaxanthin wine and a preparation method thereof. Background technique [0002] Astaxanthin is 3,3′-dihydroxy-4,4′-diketone-β,β′-carotene, with two β-ionone rings and 11 conjugated double bonds in its molecular structure . Natural astaxanthin is one of the strongest natural antioxidants found so far. Its unsaturated ketone group and hydroxyl group have relatively active electronic effects, which can attract unpaired electrons from free radicals or provide electrons to free radicals, effectively removing oxygen in cells. Free radicals, astaxanthin can also enhance immunity, anti-inflammation, improve vision, anti-hypertension, prevent cardiovascular disease, anti-cancer, anti-aging, prevent neurodegenerative diseases and other physiological functions. Astaxanthin also has the ability to penetrate various barriers in the body (such as blood-brain barrier, blood-ocul...

AI Technical Summary

Problems solved by technology

[0006] (1) Dissolving astaxanthin directly in wine, mixing through fermentation or temporarily adding wine liquid to form a suspension: such as patent (application number 201610709332.6 or 201610542901.2) directly dissolving astaxanthin and other substances in base wine Health care wine, and the solubility of astaxanthin in white wine is very low, so the astaxanthin in the wine is very low, and the biological efficacy of astaxanthin cannot be brought into play; in the patent (publication number CN107312695A: a kind of astaxanthin wine and its preparation and special wine bottle), the applicant designed a special wine bottle, and used it in conjunction with Haematococcus pluvialis algae mud. Ready to mix and drink, but it is inconvenient to produce and the wine is turbid, which affects the quality; moreover, astaxanthin is easy to adhere to the bottle wall, which affects the full utilization and absorption of astaxanthin

[0007] (2) More patent applications, most of which are oil-in-water emulsion (like) liquid (such as patent publication number CN201610840330.0) or microencapsulated dry powder (dried from emulsion, which can be made into solid beverages, such as Patent Publication No. CN201610627988.3), both have their obvious disadvantages, the oil-in-water emulsion or its spray-dried solid powder (astaxanthin micro / nano particles), ①Due to the use of toxic organic solutions in the emulsification process For example, benzene, xylene, chloroform or acetone will form residues and have serious impact on health; ②In the emulsification process, ultrasonic or high-pressure, high-speed homogenization treatment is usually required (Zhang Liyao, Zhang Huamin, Wang Zhixiang, etc. Ultrasonic treatment of shrimp Effects of Stability and Antioxidant Activity of Astaxanthin. Food and Drugs, 2018, 20(4): 264-265; Fu Lidan, Liu Di, Zhao Xiaoyan, et al. Research progress on astaxanthin microencapsulation and its stability .Food Research and Development, 2016, 37(23):197~201), easy to change the structure of sensitive compounds in the system (Bai Wei, Shen Qing. Theoretical preparation and application research of structured emulsion. Polymer Bulletin, 2010, 1:56-62), not only makes astaxanthin easy to degrade into other components, but also may cause mutual transformation between isomers, affecting the biological activity of astaxanthin, thus reducing the biological efficacy of astaxanthin products or the quality of microcapsules; ③ the emulsion has poor stability, low dispersion, and even demulsification; ④ the emulsion cannot form a transparent astaxanthin aqueous solution, which affects product quality or observability; , the liquid with high moisture content is easy to stick to the wall, the consumption is large, and the requirements for the construction of the factory are very high, the equipment is large in size, high in cost, and extremely high in energy consumption