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Colored effervescent beads containing haematococcus pluvialis-derived astaxanthin and preparation method of colored effervescent beads

A technology of Haematococcus pluvialis and astaxanthin, which is applied in the field of effervescent tablet processing, can solve the problems of effervescent tablet color, taste and single nutrition, and achieve the effects of relieving one's emotions, high nutritional value, and maintaining a good mood

Inactive Publication Date: 2021-06-04
YUNNAN AIERKANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the color, taste and nutrition of effervescent tablets are relatively single, so the present invention provides a kind of astaxanthin colored effervescent beads with rich color, high nutritional value and good dissolving effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of colored effervescent beads containing astaxanthin derived from Haematococcus pluvialis, the preparation method of which is as follows:

[0033] (1) First prepare astaxanthin microcapsule powder, the steps are as follows:

[0034] (1-1) Put 30g of Haematococcus pluvialis powder in 200mL of 95% ethanol solution, heat and reflux for 100min, filter after cooling;

[0035] (1-2) Concentrating the filtrate by distillation under reduced pressure to obtain astaxanthin oil with an astaxanthin content of 5g / 100g;

[0036] (1-3) Weigh 0.1g of astaxanthin oil and place it in 10mL of 15% wall material aqueous solution (wall material is gum arabic and whey protein with a mass ratio of 1:3), and stir evenly; then mix the mixture Carry out homogenization treatment at a temperature of 60° C., and obtain astaxanthin microcapsule powder after spray drying;

[0037] (2) Preparation of effervescent agent

[0038] Mix citric acid and sodium bicarbonate evenly in a mass ratio of ...

Embodiment 2

[0045] A kind of colored effervescent beads containing astaxanthin derived from Haematococcus pluvialis, the preparation method of which is as follows:

[0046] (1) First prepare astaxanthin microcapsule powder, the steps are as follows:

[0047] ((1-1) Place 30g of Haematococcus pluvialis powder in 200mL of 95% ethanol solution, heat and reflux for 100min, filter after cooling;

[0048] (1-2) Concentrating the filtrate by distillation under reduced pressure to obtain astaxanthin thick oil with an astaxanthin content of 5g / 100g;

[0049] (1-3) Weigh 0.1g of astaxanthin oil and place it in 10mL of 15% wall material aqueous solution (wall material is gum arabic and whey protein with a mass ratio of 1:3), and stir evenly; then mix the mixture Carry out homogenization treatment at a temperature of 60° C., and obtain astaxanthin microcapsule powder after spray drying;

[0050] (2) Preparation of effervescent agent

[0051] Mix citric acid and sodium bicarbonate evenly in a mass ...

Embodiment 3

[0058] A kind of colored effervescent beads containing astaxanthin derived from Haematococcus pluvialis, the preparation method of which is as follows:

[0059] (1) First prepare astaxanthin microcapsule powder, the steps are as follows:

[0060] (1-1) Put 30g of Haematococcus pluvialis powder in 200mL of 95% ethanol solution, heat and reflux for 100min, filter after cooling;

[0061] (1-2) Concentrating the filtrate by distillation under reduced pressure to obtain astaxanthin oil with an astaxanthin content of 5g / 100g;

[0062] (1-3) Weigh 0.1g of astaxanthin oil and place it in 10mL of 15% wall material aqueous solution (wall material is gum arabic and whey protein with a mass ratio of 1:3), and stir evenly; then mix the mixture Carry out homogenization treatment at a temperature of 60° C., and obtain astaxanthin microcapsule powder after spray drying;

[0063] (2) Preparation of effervescent agent

[0064] Mix citric acid and sodium bicarbonate evenly in a mass ratio of ...

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Abstract

The invention provides colored effervescent beads containing haematococcus pluvialis-derived astaxanthin and a preparation method of the colored effervescent beads, and relates to the technical field of effervescent tablet processing. The colored effervescent beads are prepared from the following raw materials of an effervescing agent, a filling agent, a lubricating agent, a flavoring agent, astaxanthin microcapsule powder and food coloring, wherein astaxanthin in the astaxanthin microcapsule powder is extracted from haematococcus pluvialis. The colored effervescent beads are bright in color and rich in taste and nutrition, and brand new experience of vision and taste buds can be brought to people.

Description

technical field [0001] The invention relates to the technical field of effervescent tablet processing, in particular to a colored effervescent pearl containing astaxanthin derived from Haematococcus pluvialis and a preparation method thereof. Background technique [0002] Beverages have become an indispensable commodity for people's daily consumption. There are more and more types of beverages on the market. Traditional liquid beverages can no longer satisfy people's taste and nutritional pursuits. With the change of consumption concepts, some new beverage products have caused consumption. attention. Effervescent tablet is a novel tablet in recent years. It is widely used in the food industry. Its convenient storage and drinking method, unique flavor, rich taste and more comprehensive nutrients make it a beverage product that meets the requirements of modern people. one. [0003] Because the effervescent tablet has a special disintegrating agent—the effervescent disintegra...

Claims

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Application Information

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IPC IPC(8): A23L2/395A23L2/40A23L2/58A23L2/60A23L2/68A23L2/52A23L33/105
CPCA23L2/395A23L2/40A23L2/58A23L2/60A23L2/68A23L2/52A23L33/105A23V2002/00
Inventor 杨小萱沈家会王兴勇张勇
Owner YUNNAN AIERKANG BIOTECH
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