A lutein ester oil and its preparation method and application

Abstract

The present invention provides a lutein ester oil and its preparation method and application, belonging to the technical field of food additives. The lutein ester oil, in terms of weight, comprises raw materials including: 2 to 6 parts of lutein ester; 25 to 35 parts of oil; 55 to 70 parts of composite emulsifier; 1 to 2.5 parts of antioxidant; 6 to 10 parts of crystallization inhibitor; and 1 to 3 parts of stabilizer. The crystallization inhibitor comprises polyglycerol fatty acid ester and sorbitan tristearate in a weight ratio of 1: (1 to 6). The present invention is assisted by shear emulsification and high-pressure homogenization technology to better integrate the emulsifier, crystallization inhibitor and system, further improve the stability of the product system, and ensure the coloring effect of the product during the shelf life. The lutein ester oil of the present invention is in the state of a black-red liquid with good stability and fluidity. When applied to seasoning oils, pickled vegetables and other systems, it does not need to be heated and can be directly added. The product oil dilution is bright yellow in color and has a good coloring effect.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and specifically relates to a lutein ester oil preparation and a preparation method and application thereof. Background Art

[0002] In the field of food chemical additives, especially in the production of seasoning oils and pickles, color stability and brightness are important indicators of product quality. Lutein and its ester compounds, lutein esters, are obtained by solvent extraction from marigold flowers after dehydration and crushing. They have eye protection and antioxidant properties. They are generally used as functional foods and dietary supplements and are widely used in food production. However, lutein or lutein esters as natural colorants also have certain food coloring effects, but there are difficulties in using them as colorants in practical applications.

[0003] Lutein ester is the esterified form of lutein, which is more stable than lutein. Natural lutein ester is an important carotenoid fatty acid ester, with the main configuration of all-trans, a C=C long-chain chromophore, showing a bright golden color, and no active hydroxyl groups on both sides. The main component of lutein ester is lutein dipalmitate, which is solid at room temperature and has a melting point of over 80°C.

[0004] Currently, lutein esters are mainly used in functional foods and dietary supplements for eye protection, usually in the form of tablets and solid beverages. Existing studies mostly encapsulate them to make microcapsule products. However, studies have shown that the coloring effect of encapsulated lutein esters in food systems is poor.

[0005] In the prior art, lutein and lutein esters are added to food, and the state presented is usually a suspended particle state. Or it is used in powder or granule products, for example, lutein and lutein esters are embedded and prepared into microcapsule powder, which is applied to solid beverages, and then added with water and taken at once when the customer uses it. The active ingredients of such powder and granule products are packaged in opaque packaging bags, and consumers will not pay attention to their color and shape. When used, the product usually appears yellow after adding water to brew, and some particles may precipitate after being left for a long time, but short-term consumption generally does not affect the consumer's experience.

[0006] In addition to the powder or granule dosage form, there are certain difficulties in using lutein or lutein ester as a colorant in foods with a uniform oil-based system. Although lutein or lutein ester is a lipophilic substance, its long-chain double bond structure causes poor solubility in oils and fats at room temperature. It only dissolves well in organic solvents such as chloroform and dichloromethane, and cannot achieve a good coloring effect. Processing is required.

[0007] For example, lutein ester has a melting point of over 80°C. It can be processed after being dissolved by a high-temperature melting preparation process, but this can easily lead to the loss of lutein ester, and the product system is extremely unstable after cooling, and lutein crystals often precipitate.

[0008] Existing lutein and lutein ester oil suspension products are insufficient in terms of stability and fluidity, and are prone to crystallization and oil stratification. Since lutein esters are mostly present in the form of crystals in the oil suspension system, the product is not effective when directly used for food (such as seasoning oils, pickled vegetables) coloring processing, and the lutein ester oil suspension product usually needs to be heated before use. Otherwise, if the lutein, lutein ester, etc. in the product are still present in the food system in the form of crystal particles when used directly, the food cannot be dyed well. However, due to the embedding process, the effective ingredients of conventional lutein / lutein ester water-soluble powders are wrapped in the wall material, which basically does not color the food and only plays the role of nutritional enhancement and dietary supplement.

[0009] However, industrial production requires batch processing on an assembly line. If lutein ester oil suspension products are added as colorants to food products, such as seasoning oil, the amount of colorant required for each bottle of seasoning oil is very small, and a colorant that is in a uniform liquid state at room temperature or a water-soluble colorant (such as lemon yellow, gardenia yellow, etc.) is required to achieve industrial batch production. These problems greatly limit the widespread application of natural lutein products as colorants in the field of food processing.

[0010] Prior art, such as patent CN201010602338.6, discloses a highly bioavailable carotenoid oil suspension prepared by dissolving in a solvent and concentrating by atomization. The carotenoid oil suspension prepared by the method contains carotenoid crystals with an average particle size of less than 5 μm. The crystal-rich oil suspension is used in the food field, mainly as a nutritional enhancer and dietary supplement, rather than a coloring function. Moreover, the preparation method requires the use of a large amount of organic solvents, resulting in high costs and environmental pollution.

[0011] In summary, when lutein esters are applied in the food field, in addition to ensuring their stability, attention should also be paid to their coloring effect, nutritional efficacy and ease of use. Current technologies focus more on making lutein esters into water-soluble powders or oil suspensions containing lutein ester crystals to serve as nutritional enhancers and dietary supplements, but do not fully consider their application effects in the field of food coloring.

[0012] Therefore, at this stage, there is an urgent need to develop a lutein ester oil product that is stable, has good fluidity and excellent coloring effect, while maintaining its nutritional enhancer and dietary supplement functions, so as to overcome the limitations of lutein ester products in food applications in the prior art. Summary of the invention

[0013] Based on this, it is necessary to provide a lutein ester oil agent which is stable, has good fluidity and excellent coloring effect and can be used directly without heating, and a preparation method and application thereof.

[0014] To achieve the above object, the first aspect of the present invention provides a lutein ester oil, wherein the raw materials for preparing the lutein ester oil include, by weight:

[0015]

[0016] The crystallization inhibitor comprises polyglycerol fatty acid ester and sorbitan tristearate in a weight ratio of 1:(1-6);

[0017] The composite emulsifier comprises a first emulsifier and a second emulsifier in a mass ratio of (1-2):1, wherein the first emulsifier is at least one of caprylic triglyceride, capric triglyceride or caprylic capric triglyceride, and the second emulsifier is glyceryl oleate.

[0018] In some embodiments, the polyglycerol fatty acid ester is a polyglycerol fatty acid ester with an HLB value of 3 to 5, preferably a decaglycerol fatty acid ester.

[0019] In some embodiments, the first emulsifier is a mixture of caprylic triglyceride and capric triglyceride, wherein the mass percentage of caprylic triglyceride in the mixture is 45-65%, and the remainder is capric triglyceride.

[0020] In some embodiments, the glyceryl oleate is at least one of glyceryl monooleate, glyceryl dioleate and glyceryl trioleate with an HLB value of 2.0 to 3.5.

[0021] In some embodiments, the antioxidant comprises ascorbyl palmitate. Preferably, the antioxidant comprises ascorbyl palmitate and / or tea polyphenol palmitate, and more preferably, the antioxidant is tea polyphenol palmitate and ascorbyl palmitate in a weight ratio of 1:(3-6).

[0022] In some embodiments, the total carotenoid ester content in the lutein ester is 80% to 95%, and / or the stabilizer is a phospholipid; and / or the oil includes soybean oil, sunflower oil, peanut oil and / or corn oil.

[0023] The second aspect of the present invention also provides a method for preparing a lutein ester oil, comprising the steps of:

[0024] (1) heating and stirring lutein ester, oil, composite emulsifier, and antioxidant to obtain a first composition;

[0025] (2) adding a crystallization inhibitor to the first composition, heating and stirring to carry out a mixing reaction, and then allowing the mixture to slowly cool down at room temperature to obtain a second composition;

[0026] (3) subjecting the second composition to a shear emulsification treatment at a shear emulsification rate of 3000 to 4000 rpm for a shear emulsification time of 30 to 40 min, to obtain a third composition;

[0027] (4) adding a stabilizer to the third composition, and then performing a high-pressure homogenization treatment, wherein the pressure of the high-pressure homogenization is 40-60 MPa and the flow rate of the high-pressure homogenization is 80-100 kg / h to obtain a lutein ester oil;

[0028] Wherein, the lutein ester, oil, composite emulsifier, antioxidant, crystallization inhibitor and stabilizer are as described in any one of the above items.

[0029] In some embodiments, the heating and stirring temperature in step (1) is 80°C to 100°C, preferably 85°C to 90°C, the stirring speed is 200 to 300 rpm, and the stirring time is 0.5 to 1 h.

[0030] In some embodiments, the temperature for the heating and stirring mixing reaction in step (2) is 80° C. to 100° C., the stirring speed is 150 to 250 rpm, and the time is 0.5 to 1 h.

[0031] In some embodiments, step (2) is allowed to slowly cool down to 55°C to 75°C, preferably 60°C to 70°C, at room temperature.

[0032] In some embodiments, the high pressure homogenization in step (4) is cyclic homogenization, which is repeated 1-2 times.

[0033] The third aspect of the present invention also provides the use of lutein ester oil in food.

[0034] In some embodiments, the food includes pickled vegetables and seasoning oil.

[0035] Beneficial effects of the present invention:

[0036] The present invention significantly improves the solubility of lutein ester in the system and the stability of the system by adding a preferred composite emulsifier and a crystallization inhibitor, and obtains a lutein ester oil with good stability and fluidity for the first time. The lutein ester oil does not need to be heated when used, and when applied to a food system, it is bright yellow and uniformly colored.

[0037] The method of the invention does not use organic solvents, has no waste discharge, and is green and environmentally friendly.

[0038] The method of the invention utilizes shear emulsification and high-pressure homogenization technology to reduce the particle size of the system, further improve the stability of the lutein ester oil product system, and ensure the coloring effect during the shelf life.

[0039] The invention has strong applicability, and the lutein ester oil product can be prepared by blending, emulsifying and homogenizing, and is easy to be industrially produced on a large scale. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 This is a picture of seasoning oil application, in which from left to right are seasoning oils prepared by lutein ester oils of Example 1, Example 2 and Example 3 respectively.

[0041] Figure 2 It is a commercially available product A 20% lutein ester oil suspension.

[0042] Figure 3 It is a commercially available product that is directly applied to the coloring effect of seasoning oil.

[0043] Figure 4 The products prepared in the examples are the products at the initial shelf life (left) and after 12 months (right). The pictures show that the products have no crystallization. In order to more clearly see that there are no crystal particles at the bottom, the bottom of the bottle was photographed upside down. DETAILED DESCRIPTION

[0044] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0045] In the examples, the test methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used are all commercially available unless otherwise specified.

[0046] In the prior art, lutein ester and oil are mixed and homogenized to prepare a lutein ester oil product. When the temperature drops during storage (room temperature, 20°C to 25°C), lutein ester crystals are prone to precipitate and sink, oil floats, and stratification occurs. In addition, when the lutein ester oil product is used in a seasoning oil system, there are problems of crystal particles, uneven coloring, and partial non-coloring.

[0047] In order to solve the above problems, the present invention prepares lutein ester into a uniform and stable oil, which does not need to be heated when used and is bright yellow and uniform when applied to the food system.

[0048] The present invention preferably adds a composite emulsifier and a crystallization inhibitor to the lutein ester oil, which can effectively interfere with the crystallization of the lutein ester and solve the problem of lutein ester crystal precipitation after cooling.

[0049] The present invention is the first to use a crystallization inhibitor in lutein or lutein ester oil-related products. The crystallization inhibitor is polyglycerol fatty acid ester and sorbitan tristearate (Span 65), and the weight ratio of the polyglycerol fatty acid ester to the sorbitan tristearate is 1:(1-6). The crystallization inhibitor can interact with the fat molecules of the lutein ester and interfere with the normal crystallization process caused by cooling. Inhibiting crystallization is helpful to the stability of the lutein ester oil, ensuring that the lutein ester oil is in a uniform liquid state when used, without insoluble pigment particles, and facilitating uniform coloring.

[0050] A lutein ester oil, wherein the raw materials for preparing the lutein ester oil include, by weight:

[0051]

[0052] The crystallization inhibitor comprises polyglycerol fatty acid ester and sorbitan tristearate in a weight ratio of 1:(1-6).

[0053] Preferably, the polyglyceryl fatty acid ester is a polyglyceryl fatty acid ester with an HLB value of 3 to 5, preferably a decaglyceryl fatty acid ester.

[0054] Sorbitan tristearate, also known as Span 65.

[0055] During the research process, the present application found that the products using conventional lipophilic sucrose fatty acid esters and other crystallization inhibitors had more serious precipitation and stratification or short shelf life stability. However, using the polyglycerol fatty acid ester and Span 65 composite crystallization inhibitor selected by the present application, the lutein ester oil product had no crystal precipitation during the 12-month shelf life.

[0056] The composite emulsifier comprises a first emulsifier and a second emulsifier in a mass ratio of (1-2):1, wherein the first emulsifier is at least one of caprylic triglyceride, capric triglyceride or caprylic-decanoic triglyceride, and the second emulsifier is glyceryl oleate.

[0057] In some embodiments, the first emulsifier is a mixture of caprylic triglyceride and capric triglyceride, wherein the mass percentage of caprylic triglyceride in the mixture is 45-65%, and the remainder is capric triglyceride.

[0058] In some embodiments, the glyceryl oleate is at least one of glyceryl monooleate, glyceryl dioleate and glyceryl trioleate with an HLB value between 2.0 and 3.5.

[0059] Among them, the low HLB value (2.0-3.5) and the appropriate addition ratio of glycerol oleate can ensure that the hydrophilic groups in the composite emulsifier will not affect the solubility of lutein ester in oils and fats, and at the same time can effectively disperse the oils and fats to ensure that the lutein ester oil does not stratify during storage.

[0060] When studying emulsifiers, the inventors found that although glyceryl oleate can effectively disperse oil droplets, if the amount added is too large, the hydrophilic groups in the system will increase and the oil solubility of lutein esters will be reduced. In addition, when other emulsifiers are selected, such as glyceryl isostearate with an HLB value of 3.5 and glyceryl palmitate with an HLB value of 5, system stratification occurs when preparing the product and using it in the seasoning oil scenario. The ester chain groups affect the solubility and stability of lutein esters in oil.

[0061] In some embodiments, the antioxidant includes ascorbyl palmitate, preferably a combination of tea polyphenol palmitate and ascorbyl palmitate, with a weight ratio of 1:(3-6). The antioxidant combination can effectively reduce the loss of lutein ester content during high temperature dissolution.

[0062] During the research process, it was found that if tea polyphenol palmitate was not added to the system, but only ascorbyl palmitate was added, even if the ascorbyl palmitate addition ratio was increased, the lutein ester content loss reached 10% when dissolved by high temperature heating. When the tea polyphenol palmitate addition ratio was 1:(3-6), the higher the amount of tea polyphenol palmitate added, the higher the lutein ester content retention rate. After exceeding the range, the antioxidant effect no longer increased, but the lutein ester content loss rate increased due to the reduction of ascorbyl palmitate ratio.

[0063] In some embodiments, the total carotenoid ester content in the lutein ester is 80% to 95%. Preferably, the total carotenoid ester content in the lutein ester is 85% to 90%. In order to ensure that the carotenoid ester in the finished product is stable at a certain high content, the higher the total carotenoid ester content in the raw material, the smaller the proportion of the lutein ester raw material required to be added, and the easier it is to dissolve in the oil without precipitation, which helps to form a more stable oil solution.

[0064] Total carotenoid esters in lutein esters refer to the total content of carotenoid esters in lutein ester products, which includes lutein esters themselves and other possible carotenoid esters, such as zeaxanthin esters. Lutein esters are a type of carotenoid fatty acid esters, and their main structure is composed of two six-membered carbon rings connected by a long chain of conjugated double bonds containing 18 carbon atoms. In lutein ester products, the total carotenoid ester content is an important indicator of product quality, which reflects the richness of carotenoid esters in the product.

[0065] In some embodiments, the oil comprises at least one of soybean oil, sunflower oil, peanut oil and corn oil. The oil has an auxiliary regulating effect and needs to be added in a suitable proportion.

[0066] In some embodiments, the stabilizer is a phospholipid, preferably lecithin.

[0067] Phospholipids are often used as emulsifiers and antioxidants in food additives. In the present invention, the amount of phospholipids used as stabilizers is relatively small, while in the prior art, the amount of phospholipids used as emulsifiers is generally more than 5%.

[0068] A method for preparing a lutein ester oil comprises the following steps:

[0069] (1) heating and stirring lutein ester, oil, composite emulsifier, and antioxidant to obtain a first composition;

[0070] (2) adding a crystallization inhibitor to the first composition, heating and stirring to carry out a mixing reaction, and then allowing the mixture to slowly cool down at room temperature to obtain a second composition;

[0071] (3) subjecting the second composition to a shear emulsification treatment at a shear emulsification rate of 3000 to 4000 rpm for a shear emulsification time of 30 to 40 min, to obtain a third composition;

[0072] (4) adding a stabilizer to the third composition, and then performing a high-pressure homogenization treatment, wherein the pressure of the high-pressure homogenization is 40 to 60 MPa and the flow rate of the high-pressure homogenization is 80 to 100 kg / h to obtain a lutein ester oil;

[0073] Wherein, the lutein ester, oil, composite emulsifier, antioxidant, crystallization inhibitor and stabilizer are as described in any one of the above items.

[0074] In some embodiments, the heating and stirring temperature in step (1) is 80°C to 100°C, preferably 85°C to 90°C, the stirring speed is 200 to 300 rpm, and the stirring time is 0.5 to 1 h.

[0075] In some embodiments, the temperature for the heating and stirring mixing reaction in step (2) is 80° C. to 100° C., the stirring speed is 150 to 250 rpm, and the time is 0.5 to 1 h.

[0076] In some embodiments, step (2) is placed at room temperature to allow the temperature to slowly cool to 55° C. to 75° C., preferably 60° C. to 70° C. More preferably, when placed at room temperature, stirring can be performed appropriately, but the stirring rate has little effect on the speed of cooling, and the stirring speed is 150 rpm to 200 rpm.

[0077] In some of the embodiments, the shear emulsification rate of step (3) is 3000-4000 rpm, the shear emulsification time is 30-40 min, and the shear emulsification temperature is controlled at 55°C-70°C.

[0078] The working principle of the shear emulsifier is based on the high-speed rotating blades to shear and stir the liquid, thereby achieving uniform mixing between the liquids.

[0079] In some embodiments, in step (4), after adding the stabilizer, in order to make the system stir evenly, the stirring speed is 150-250 rpm and the time is 0.5-1 h. 。

[0080] In some of the embodiments, the pressure of the high-pressure homogenization in step (4) is 40-60 MPa, the flow rate of the high-pressure homogenization is 80-100 kg / h, and the homogenization is circulated 1-2 times.

[0081] The method of the present invention utilizes shear emulsification and high pressure homogenization technology to reduce the particle size of the system. 50 The particle size can be reduced to below 2.0 μm after high pressure homogenization. 50 The particle size is further lower than 1.2μm, which better integrates the stabilizer and crystallization inhibitor into the system, further improves the stability of the product system, and ensures the coloring effect during the shelf life.

[0082] In summary, the lutein ester oil prepared by the preparation method of the present invention has the advantages of stability, fluidity and good coloring effect.

[0083] The lutein ester oil prepared by the present invention is a completely uniform liquid at room temperature, has good fluidity, is free of crystal precipitation, and is stable.

[0084] The room temperature refers to the range of 20° C. to 25° C. According to common sense of those skilled in the art, under environmental conditions above 25° C., the lutein ester oil product of the present application can also maintain good uniformity and fluidity.

[0085] The uniformity evaluation method of the present invention is as follows: the product is placed in a 50 ml test tube and allowed to stand for 1 hour, and the lutein ester content at the upper layer, middle layer and bottom layer is detected. The range is less than 5%, which proves that the product system is uniform.

[0086] Compared with the lutein ester oil products currently on the market, the lutein ester content in the oil suspension is mainly 10%, 20%, and 30%. The lutein ester content is relatively high, and the fluidity of the oil suspension product is poor. It mainly serves as a nutritional enhancer and dietary supplement, such as filling capsules, and its coloring effect as a natural colorant is rarely considered.

[0087] The present invention fills this gap. The lutein ester oil product provided has a lutein ester content of 2% to 5%, good coloring effect, good product stability, and no crystal precipitation or stratification after being placed for 12 months. The lutein ester oil provided by the present invention is used, taking the seasoning oil system as an example, according to the 2.5% content as the standard, when the addition amount is 0.3‰, the hue value L*≥90, a*-5 to -10, b*65 to 80 of the seasoning oil, and it is bright yellow.

[0088] The addition of oil-soluble composite emulsifiers and stabilizers in the preparation method of the present application can effectively improve the solubility and stability of lutein esters in oils and fats. By introducing a crystallization inhibitor, the crystallization and precipitation process of lutein esters at low temperatures is interfered with, so that the lutein esters are completely dissolved in the oil and fat mixture system, and shear emulsification and high-pressure homogenization are used to further improve the stability and uniformity of the system.

[0089] Products in the prior art generally use only vegetable oils such as sunflower oil and peanut oil for preparation and processing, so that lutein and lutein esters are suspended in the vegetable oil system. Although emulsifiers such as caprylic acid decanoate or medium-chain triglycerides are added, in fact, the emulsification effect of these two emulsifiers is relatively low, which is closer to vegetable oils and fats, and the function is more as a dispersion medium. No other emulsifiers are compounded, so the emulsifier does not really achieve the effect of complete emulsification, and the resulting product still exists in the form of lutein ester crystals.

[0090] The lutein ester oil product prepared by the method of the present application is in the form of a black-red liquid with good stability and hue, and has the characteristics of bright yellow color when used in seasoning oil.

[0091] The invention also provides an application of the lutein ester oil in food.

[0092] In some embodiments, the food includes pickled vegetables and seasoning oil.

[0093] Seasoning oil is a kind of oil extracted from plants or plant seeds, or a condiment with flavoring ingredients extracted from plant oil. They usually have a strong aroma and taste, and are used to increase the flavor of food. Seasoning oil is generally in liquid form, such as sesame oil, olive oil, spice seasoning oil (such as chili oil, mustard oil, etc.). This type of seasoning oil can be a single oil or a mixed oil, and they can be used directly in cooking or as a condiment for food.

[0094] Generally speaking, high-quality seasoning oil is uniform in color, clear and transparent, and has its own unique color and luster.

[0095] The color of seasoning oil is usually related to its raw materials and processing technology. Different seasoning oils have different color characteristics. Even for the same seasoning oil product, the difference in raw materials may lead to different colors in the finished product. Therefore, it is very important to use colorants to adjust the color tone so that the same product remains in a stable color range. Conventional yellow pigments such as lemon yellow and gardenia yellow are water-soluble powder pigments and are not suitable for oily products.

[0096] The lutein ester oil of the present invention can solve these problems well and provide the application of the lutein ester oil in food.

[0097] The equipment used in the following examples is a Silverson brand high shear emulsifier and an ATS high pressure homogenizer.

[0098] The raw material lutein ester was a finished product purchased from Chenguang Biotechnology Co., Ltd.

[0099] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0100] Example 1

[0101] This embodiment provides a lutein ester oil, and its raw material composition is as follows in parts by weight:

[0102] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 32.3kg of soybean oil, 30kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 25kg of glycerol monooleate, 1.5kg of decaglycerol fatty acid ester, 6kg of Span 65, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0103] Preparation steps:

[0104] (1) heating lutein ester, soybean oil, medium chain triglyceride, glycerol monooleate, tea polyphenol palmitate, and ascorbyl palmitate at 90° C. and stirring at 250 rpm for 0.5 h to uniformly dissolve the lutein ester components to obtain a first composition;

[0105] (2) adding decaglycerol fatty acid ester and Span 65 to the first composition, stirring at 200 rpm for 0.5 h at 90° C., and then allowing the mixture to cool naturally at room temperature, stirring the solution at 200 rpm during the cooling process, and stopping stirring at 70° C. to obtain a second composition;

[0106] (3) subjecting the second composition to shear emulsification to obtain a third composition, wherein the shear emulsification conditions are: an emulsification rate of 4000 rpm, an emulsification time of 20 min, and a shear emulsification temperature controlled at 55° C. to 70° C.;

[0107] (4) Add lecithin to the third composition, stir at 200 rpm for 0.5 h, and then perform high-pressure homogenization at a homogenization pressure of 40 MPa and a flow rate of 100 kg / h. Cycle homogenization for 2 times, and finally cool naturally to room temperature to obtain lutein ester oil.

[0108] After testing, the lutein ester oil provided in Example 1 has a viscosity of 150 mpa·s, and the hue values ​​applied to seasoning oil are L*93.07, a*-9.47, and b*68.17; the lutein ester content retention rate of the product after 12 months of shelf life is 95%, and no crystals are precipitated and no sediment is produced.

[0109] Example 2

[0110] This embodiment provides a lutein ester oil, and its raw material composition is as follows in parts by weight:

[0111] Lutein ester (the total carotenoid ester content in lutein ester is 90%) 4.4kg, soybean oil 27.8kg, caprylic acid glyceride 32kg, glyceryl dioleate 26kg, decaglycerol fatty acid ester 2.0kg, Span 65 5kg, lecithin 1.5kg, tea polyphenol palmitate 0.3kg, ascorbyl palmitate 1kg.

[0112] Preparation steps:

[0113] (1) heating lutein ester, soybean oil, caprylic acid glyceryl, glyceryl dioleate, tea polyphenol palmitate, and ascorbyl palmitate at 85° C. and stirring at 250 rpm for 0.5 h to uniformly dissolve the lutein ester components to obtain a first composition;

[0114] (2) adding decaglycerol fatty acid ester and Span 65 to the first composition, stirring at 85° C. for 0.5 h, and then allowing the mixture to cool naturally and slowly at room temperature, stirring the solution at 200 rpm during the cooling process, and stopping stirring when the temperature reaches 65° C. to obtain a second composition;

[0115] (3) shearing and emulsifying the second composition to obtain a third composition, wherein the shearing and emulsifying conditions are: an emulsification rate of 4000 rpm, an emulsification time of 20 min, and a shearing and emulsification temperature controlled at 55° C. to 65° C.;

[0116] (4) Add lecithin to the third composition, stir for 0.5 h, and then perform high-pressure homogenization at a homogenization pressure of 40 MPa and a flow rate of 100 kg / h. Cycle homogenization for 2 times, and finally cool naturally to room temperature to obtain lutein ester oil.

[0117] After testing, the lutein ester oil provided in this embodiment has a viscosity of 178 mpa·s, and the hue value applied to seasoning oil is L*92.99, a*-10.24, b*72.17; the lutein ester content retention rate of the product after 12 months of shelf life is 95.4%, and no crystals are precipitated and no sediment is produced.

[0118] Example 3

[0119] This embodiment provides a lutein ester oil, and its raw material composition is as follows in parts by weight:

[0120] 5kg of lutein ester (the total carotenoid content in lutein ester is 80%), 25kg of soybean oil, 36kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 24kg of glycerol monooleate, 1.2kg of decaglycerol fatty acid ester, 6.6kg of Span 65, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0121] Preparation steps:

[0122] (1) heating lutein ester, soybean oil, medium chain triglycerides (55% caprylic triglyceride, 45% capric triglyceride), glyceryl monooleate, tea polyphenol palmitate, and ascorbyl palmitate at 95° C. and stirring at 250 rpm for 0.8 h to uniformly dissolve the lutein ester components to obtain a first composition;

[0123] (2) adding decaglycerol fatty acid ester and Span 65 to the first composition, stirring at 95° C. for 0.8 h, and then allowing the mixture to cool naturally and slowly at room temperature, stirring the solution at 200 rpm during the cooling process, and stopping stirring when the temperature reaches 60° C. to obtain a second composition;

[0124] (3) subjecting the second composition to shear emulsification to obtain a third composition, wherein the shear emulsification conditions are: an emulsification rate of 3200 rpm, an emulsification time of 35 min, and a shear emulsification temperature of 55 to 60° C.;

[0125] (4) Add lecithin to the third composition, stir at 200 rpm for 0.5 h, and then perform high-pressure homogenization at a homogenization pressure of 55 MPa and a flow rate of 90 kg / h. Cycle homogenization once, and finally cool naturally to room temperature to obtain a lutein ester oil.

[0126] Example 4

[0127] This embodiment provides a lutein ester oil, and its raw material composition is as follows in parts by weight:

[0128] Lutein ester (the total carotenoid content in lutein ester is 85%) 3.0kg, soybean oil 25.3kg, medium chain triglycerides (55% caprylic triglyceride, 45% capric triglyceride) 40kg, triolein 20kg, decaglycerol fatty acid ester 3kg, Span 65 4.5kg, lecithin 3kg, tea polyphenol palmitate 0.2kg, ascorbyl palmitate 1kg.

[0129] Preparation steps:

[0130] (1) heating lutein ester, soybean oil, medium chain triglycerides (55% caprylic triglyceride, 45% capric triglyceride), triolein, tea polyphenol palmitate, and ascorbyl palmitate at 100° C. and stirring at 250 rpm for 0.6 h to uniformly dissolve the lutein ester components, thereby obtaining a first composition;

[0131] (2) adding decaglycerol fatty acid ester and Span 65 to the first composition, stirring at 100° C. for 0.5 h, and then allowing the mixture to cool naturally and slowly at room temperature, stirring the solution during the cooling process, and stopping stirring at 75° C. to obtain a second composition;

[0132] (3) subjecting the second composition to shear emulsification to obtain a third composition, wherein the shear emulsification conditions are: an emulsification rate of 3000 rpm, an emulsification time of 40 min, and a shear emulsification temperature controlled at 55 to 70° C.;

[0133] (4) Add lecithin to the third composition, stir for 0.5 h, and then homogenize under high pressure at a homogenization pressure of 60 MPa and a flow rate of 80 kg / h. Homogenize once, and finally cool naturally to room temperature to obtain a lutein ester oil.

[0134] Example 5

[0135] This embodiment provides a lutein ester oil, and its raw material composition is as follows in parts by weight:

[0136] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 26.8kg of soybean oil, 30kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 30kg of glycerol monooleate, 3.5kg of decaglycerol fatty acid ester, 3.5kg of Span 65, 2kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0137] The preparation method is the same as that in Example 1.

[0138] Example 6

[0139] This embodiment provides a lutein ester oil, and its raw material composition is as follows in parts by weight:

[0140] 4kg of lutein ester (the total carotenoid content in lutein ester is 95%), 27.1kg of soybean oil, 36kg of caprylic decanoic acid glyceride, 20kg of glyceryl dioleate, 1.2kg of decaglycerol fatty acid ester, 7.2kg of Span 65, 2.5kg of lecithin, 0.4kg of tea polyphenol palmitate, and 1.6kg of ascorbyl palmitate.

[0141] The preparation method is the same as that in Example 1.

[0142] Example 7

[0143] The difference between the raw materials of Example 7 and Example 2 is that the antioxidant is only ascorbyl palmitate, and tea polyphenol palmitate is not added.

[0144] A lutein ester oil, whose raw materials are composed of the following in parts by weight:

[0145] Lutein ester (the total carotenoid ester content in lutein ester is 90%) 4.4kg, soybean oil 27.8kg, caprylic acid glyceride 32kg, diolein 26kg, decaglycerol fatty acid ester 2.0kg, Span 65 5kg, lecithin 1.5kg, ascorbyl palmitate 1.3kg.

[0146] The preparation method is the same as that in Example 2.

[0147] Comparative Example 1

[0148] This comparative example provides a preparation method of a lutein ester oil and its application. The difference between the raw materials of the comparative example and the example 1 is that no crystallization inhibitor (decaglycerol fatty acid ester and Span 65) is added, and the addition ratio is adjusted to the weight of medium-chain triglycerides.

[0149] Specifically, a lutein ester oil, in parts by weight, comprises the following raw materials:

[0150] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 32.3kg of soybean oil, 37.5kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 25kg of glycerol monooleate, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0151] The preparation method is the same as that in Example 1.

[0152] Comparative Example 2

[0153] This comparative example provides a preparation method of a lutein ester oil and its application. The difference between the raw materials of the comparative example and the example 1 is that the second emulsifier (glycerol monooleate) is not added, and its ratio is adjusted to medium-chain triglycerides.

[0154] Specifically, a lutein ester oil, in parts by weight, comprises the following raw materials:

[0155] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 32.3kg of soybean oil, 55kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 1.5kg of decaglycerol fatty acid ester, 6kg of Span 65, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0156] The preparation method is the same as that in Example 1.

[0157] Comparative Example 3

[0158] This comparative example refers to the method in Example 1 of a lycopene oil and a pigment composition thereof in CN114145411B, and lutein ester is used to replace lycopene crystals to prepare a lutein ester oil with a content of 2.5%.

[0159] The method of Example 1 of CN114145411B is specifically adjusted as follows:

[0160] A lutein ester oil is prepared from the following raw materials in parts by weight:

[0161] Raw material composition: lutein ester (the total carotenoid content in lutein ester is 85%) 17.7 g, caprylic acid glyceride 581.1 g, ascorbyl palmitate 1.2 g.

[0162] The preparation method comprises the following steps: (1) mixing lutein ester, emulsifier and antioxidant, and then subjecting the mixture to high-speed shear emulsification to obtain an oil suspension, wherein the shear emulsification speed is 6000 r / min, the emulsification temperature is 50°C and the emulsification time is 15 min; (2) melting the oil suspension in an oil bath while stirring to obtain lutein ester oil, wherein the speed is 250 r / min, the temperature is 150°C and the time is 60 min.

[0163] Comparative Example 4

[0164] This comparative example refers to a transparent curcumin oil solution and its preparation method and application in CN115176989A, lutein ester is used to replace the curcumin in the application document, and a lutein ester oil solution with a content of 2.5% is prepared according to the method of Example 1 of the application.

[0165] The specific method includes the following steps:

[0166] S1: MCT oil and soybean oil were uniformly mixed at a mass ratio of 1:13.5 at 30°C to prepare 2141 g of mixed oil for later use;

[0167] S2: 78.9 g of 95% lutein ester was slowly added while emulsifying, the emulsifying stirring speed was 2500 r / min, vacuum was drawn, the vacuum degree was -0.075 MPa, the heating temperature was 110°C, the emulsification time was 15 min, and the lutein ester oil liquid was obtained after it was completely dissolved and became transparent;

[0168] S3: The lutein ester oil material is emulsified and stirred at a speed of 900 r / min, and a coolant at -10°C is passed through, and the temperature is quickly cooled to 85°C, and the vacuum is removed, and 750 g of lutein ester crystallization inhibitor is added, and the emulsification stirring speed is 2500 r / min, and the time is 10 minutes, and the emulsification and stirring are uniform. The preparation method of the lutein ester crystallization inhibitor is as follows: phospholipids and mono- and di-fatty acid glycerides (oleic acid) are stirred uniformly at a mass ratio of 1:19 at a temperature of 60°C until they are completely miscible.

[0169] Lutein ester oil, emulsification stirring speed: 900r / min, pass -10℃ coolant, quickly cool to 35℃, add lutein ester stabilizer: 30g, emulsification stirring speed: 1500r / min, time: 5min, emulsification stirring uniformly. The preparation method of lutein ester stabilizer is: propylene glycol and ethanol are stirred uniformly at a mass ratio of 1:9 at 25℃ until they are completely miscible.

[0170] The lutein ester oil was allowed to stand for 5 hours, filtered through a 500-mesh pipeline filter, and aseptically filled to obtain a transparent oil solution of lutein ester.

[0171] Comparative Example 5

[0172] This comparative example provides a preparation method of a lutein ester oil and its application, which differs from the raw materials of Example 1 in that glyceryl monooleate is replaced by glyceryl palmitate with an HLB value of 5.

[0173] Specifically, a lutein ester oil, in parts by weight, comprises the following raw materials:

[0174] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 32.3kg of soybean oil, 30kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 25kg of glycerol palmitate, 1.5kg of decaglycerol fatty acid ester, 6kg of Span 65, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0175] The preparation method is the same as that in Example 1.

[0176] Comparative Example 6

[0177] This comparative example provides a preparation method of a lutein ester oil and its application, which is different from the raw materials of Example 1 in that the ratio of the first emulsifier to the second emulsifier is changed.

[0178] Specifically, a lutein ester oil, in parts by weight, comprises the following raw materials:

[0179] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 32.3kg of soybean oil, 39.3kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 15.7kg of glycerol monooleate, 1.5kg of decaglycerol fatty acid ester, 6kg of Span 65, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0180] The preparation method is the same as that in Example 1.

[0181] Comparative Example 7

[0182] This comparative example provides a preparation method of a lutein ester oil and its application, which differs from the raw materials of Example 1 in that the crystallization inhibitor composition is replaced by an oil-soluble sucrose fatty acid ester with an HLB value of 3.

[0183] Specifically, a lutein ester oil, in parts by weight, comprises the following raw materials:

[0184] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 32.3kg of soybean oil, 39.3kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 15.7kg of glycerol monooleate, 7.5kg of sucrose fatty acid ester, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0185] The preparation method is the same as that in Example 1.

[0186] Comparative Example 8

[0187] This comparative example provides a preparation method of a lutein ester oil and its application. The difference between the raw materials of the comparative example and the example 1 is that the ratio of decaglycerol fatty acid ester and Span 65 is changed, and the other components and the preparation method remain unchanged.

[0188] Specifically, a lutein ester oil, in parts by weight, comprises the following raw materials:

[0189] 3kg of lutein ester (the total carotenoid content in lutein ester is 85%), 32.3kg of soybean oil, 39.3kg of medium chain triglycerides (55% of caprylic triglyceride and 45% of capric triglyceride), 15.7kg of glycerol monooleate, 1kg of decaglycerol fatty acid ester, 6.5kg of Span 65, 1kg of lecithin, 0.2kg of tea polyphenol palmitate and 1kg of ascorbyl palmitate.

[0190] The preparation method is the same as that in Example 1.

[0191] Comparative Example 9

[0192] The raw materials are the same as those in Example 1, except that step (4) in the preparation method is adjusted to a high-speed shear emulsification process.

[0193] Specifically:

[0194] (1) heating lutein ester, soybean oil, medium chain triglycerides (55% caprylic triglyceride, 45% capric triglyceride), glyceryl monooleate, tea polyphenol palmitate, and ascorbyl palmitate at 90° C. and stirring at 250 rpm for 0.5 h to uniformly dissolve the lutein ester components to obtain a first composition;

[0195] (2) adding decaglycerol fatty acid ester and Span 65 to the first composition, stirring at 200 rpm for 0.5 h at 90° C., and then allowing the mixture to cool naturally at room temperature, stirring the solution at 200 rpm during the cooling process, and stopping stirring at 70° C. to obtain a second composition;

[0196] (3) subjecting the second composition to shear emulsification to obtain a third composition, wherein the shear emulsification conditions are: an emulsification rate of 4000 rpm, an emulsification time of 20 min, and a shear emulsification temperature controlled at 55 to 70° C.;

[0197] (4) adding lecithin to the third composition, stirring for 0.5 h, and then performing high-speed shear emulsification after uniformity, wherein the shear emulsification speed is 6000 r / min, the emulsification temperature is 50° C., and the emulsification time is 15 min; finally, the temperature is naturally lowered to ambient temperature to obtain lutein ester oil.

[0198] Comparative Example 10

[0199] The commercially available product A is a 20% lutein ester oil suspension, in which crystals are suspended in the system, which is a non-uniform system with a shelf life of 3 months. The upper layer of the oil is chromatographed and added in an amount of 0.0375‰ to the seasoning oil without heating. Crystal particles visible to the naked eye are suspended.

[0200] Test example

[0201] The quality of the lutein ester oils of the embodiments and comparative examples was evaluated, and the results are shown in Table 1, which are as follows:

[0202] (1) Fluidity: Use a viscometer to measure and record the viscosity of the lutein ester oil.

[0203] (2) Application of color tone: Taking 2.5% content as the standard, add 0.3‰ into the seasoning oil and mix evenly. Use the spectrophotometer transmission method to detect the color tone value. When applying coloring, the addition amount is adjusted according to the change of product content.

[0204] The specific adding method is as follows: at room temperature of 25°C, the seasoning oil (homemade, the main ingredients are soybean oil and garlic essential oil, and does not contain lutein ester) is light yellow in color. The lutein ester oil obtained in the above embodiments and comparative examples is directly added to the seasoning oil without heating, and mixed evenly to obtain a simulated seasoning oil product.

[0205] (3) Long-term stability: The lutein ester oil is placed on the shelf for 12 months to observe whether there is crystal precipitation and to test the content retention. The storage location is the bottom shelf of the storage room, the room temperature is 20°C to 25°C, and the humidity is 40%-65%.

[0206] (4) Content retention rate refers to the total carotenoid ester content of the lutein ester oil after it has been placed on the shelf for 12 months. The total carotenoid ester content is determined by UV-visible spectrophotometry.

[0207] (5) Accelerated stability: The lutein ester oil of the present invention was subjected to high-speed centrifugation at a speed of 3000 rpm for 15 min. The content before centrifugation and the content of the upper layer after centrifugation were detected. Stability = content after centrifugation / content before centrifugation.

[0208] (6)D 50 Particle size (unit: um) detection: The prepared lutein ester oil is diluted to 5 / 10,000 with soybean oil, and the particle size is detected with a laser particle size analyzer.

[0209] (7) Homogeneity evaluation method: The prepared lutein ester oil was placed in a 50 ml test tube and allowed to stand for 1 hour. The lutein ester content in the upper layer, middle layer and bottom layer was detected. The range was less than 5%, indicating that the product system was homogeneous.

[0210] Table 1 Product quality evaluation results

[0211]

[0212]

[0213]

[0214] From the results in Table 1, it can be seen that the lutein ester oil prepared by the present invention using a specific raw material composition and preparation method has good fluidity and stability. The product is bright yellow when used in seasoning oil and has a good coloring effect. Figure 1 .

[0215] However, during the storage process, the lutein esters prepared in Comparative Examples 1 and 2 precipitated and had poor stability. After the crystals precipitated, the system content decreased and the coloring effect was poor.

[0216] The maximum lycopene content in the product obtained by the reference patent in comparative example 3 is 1%, and the maximum curcumin content in the product obtained by the reference patent in comparative example 4 is 1.5%, which is suitable for the preparation of oils with low content. When the method is used to prepare a lutein ester oil product with a high loading, such as 2.5%, crystals are easily precipitated, and the content of the effective ingredient in the system is reduced, which affects the coloring effect when it is used on food.

[0217] The products prepared in Comparative Examples 5-9 showed crystal precipitation during the shelf life. Since some of the effective substances were already crystallized, the coloring effect was poor when used without heating.

[0218] The simulated seasoning oil product was prepared in the embodiment. Figure 1 From left to right in the figure are the seasoning oils prepared by the lutein ester oils of Example 1, Example 2 and Example 3 respectively.

[0219] Commercially available product A, see Figure 2 The product form is oil suspension. When applying the color tone, it is added to the seasoning oil at an addition amount of 0.3‰, and it cannot be mixed evenly. Figure 3 , the product gathered at the bottom and was not completely dispersed and dissolved. After adjustment, 65℃, heating for 30 minutes, the commercially available product A was dissolved, and then added to the seasoning oil at an addition amount of 0.3‰. At this time, the lutein ester was evenly dispersed and colored in the seasoning oil, and no crystal particles were visible.

[0220] The content retention rate shows that the lutein ester oil of the present invention can well retain its effective ingredient lutein ester after being placed in the room temperature shelf life for 12 months. This shows that the lutein ester oil of the present invention can not only be used as a natural colorant, but also maintain its role as a functional food and dietary supplement. Figure 4 The products prepared in the examples are the products at the initial shelf life (left) and after 12 months (right). The pictures show that the products have no crystallization. In order to more clearly see that there are no crystal particles at the bottom, the bottom of the bottle was photographed upside down.

[0221] After emulsification 50 The particle size refers to the particle size of the oil obtained after shearing and emulsifying the second composition in step (3) of the method of the present application.

[0222] After homogenization 50 The particle size refers to the particle size of the lutein ester oil obtained by adding a stabilizer to the third composition in step (4) of the method of the present application, stirring evenly, and then performing high pressure homogenization. Or the particle size of the commercially available product D 50 granularity.

[0223] The results in Table 1 show that: using the method of the present application, the system D 50 The particle size can be reduced to below 2.0 μm after high pressure homogenization.50 The particle size is further below 1.2 μm.

[0224] Generally speaking, the size of the particles of the active ingredient in the lutein ester oil suspension directly determines the bioavailability of the lutein ester in the human body. The smaller the particle size of the lutein ester particles, the easier it is to be absorbed and utilized by the human body after being ingested, that is, it has a higher bioavailability. Therefore, according to common sense, the lutein ester oil product obtained in this application has good bioavailability of the active ingredient lutein ester.

[0225] The homogeneity is extremely poor. This index is usually used to describe the consistency and uniformity of a substance in different locations or samples. The oil suspension containing lutein ester crystals does not have a uniform system in each drop of the sample, which limits its application as a natural colorant. The lutein ester oil of the present invention has good uniformity and overcomes the above problems.

[0226] In Example 7, the antioxidant is only ascorbyl palmitate, and tea polyphenol palmitate is not added. A lutein ester oil with good stability and fluidity can be prepared. However, the antioxidant effect of the oil product is slightly poor, and the lutein ester content retention rate after a shelf life of 12 months is 84%.

[0227] It should be noted that the specific parameters or some reagents in the above embodiments are specific embodiments or preferred embodiments of the present invention, rather than limiting the present invention; those skilled in the art can make adaptive adjustments within the scope of the present invention.

Claims

1. A lutein ester oil, characterized in that: In parts by weight, the raw materials for preparing the lutein ester oil include: The crystallization inhibitor comprises polyglycerol fatty acid ester and sorbitan tristearate in a weight ratio of 1:(1-6); The composite emulsifier comprises a first emulsifier and a second emulsifier in a mass ratio of (1-2):1, wherein the first emulsifier is at least one of caprylic triglyceride, capric triglyceride or caprylic-decanoic triglyceride, and the second emulsifier is glyceryl oleate.

2. The lutein ester oil according to claim 1, characterized in that The polyglycerol fatty acid ester is a polyglycerol fatty acid ester with an HLB value of 3 to 5, and / or the glycerol oleate is at least one of glycerol monooleate, glycerol dioleate and glycerol trioleate with an HLB value of 2.0 to 3.

5.

3. The lutein ester oil according to claim 1, characterized in that The antioxidant comprises ascorbyl palmitate, preferably ascorbyl palmitate and / or tea polyphenol palmitate.

4. The lutein ester oil according to claim 1, characterized in that The total carotenoid ester content in the lutein ester is 80% to 95%, and / or the stabilizer is phospholipid; and / or the oil includes soybean oil, sunflower seed oil, peanut oil and / or corn oil.

5. The method for preparing the lutein ester oil according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) heating and stirring lutein ester, oil, composite emulsifier, and antioxidant to obtain a first composition; (2) adding a crystallization inhibitor to the first composition, heating and stirring to carry out a mixing reaction, and then allowing the mixture to slowly cool down at room temperature to obtain a second composition; (3) subjecting the second composition to a shear emulsification treatment at a shear emulsification rate of 3000 to 4000 rpm for a shear emulsification time of 30 to 40 min, to obtain a third composition; (4) adding a stabilizer to the third composition, and then performing a high-pressure homogenization treatment, wherein the pressure of the high-pressure homogenization is 40-60 MPa and the flow rate of the high-pressure homogenization is 80-100 kg / h to obtain a lutein ester oil; Wherein, the lutein ester, oil, composite emulsifier, antioxidant, crystallization inhibitor and stabilizer are as described in any one of claims 1-4.

6. The method for preparing the lutein ester oil according to claim 5, characterized in that: The heating and stirring temperature in step (1) is 80° C. to 100° C., preferably 85° C. to 90° C., the stirring speed is 200 to 300 rpm, and the stirring time is 0.5 to 1 h.

7. The method for preparing the lutein ester oil according to claim 5, characterized in that: The heating and stirring in step (2) is performed at a temperature of 80°C to 100°C, a stirring speed of 150 to 250 rpm, and a time of 0.5 to 1 h.

8. The method for preparing the lutein ester oil according to claim 5, characterized in that: In step (2), the temperature is slowly lowered to 55°C to 75°C, preferably 60°C to 70°C, at room temperature.

9. The method for preparing the lutein ester oil according to claim 5, characterized in that: The high pressure homogenization in step (4) is cyclic homogenization, and the number of times is 1-2 times.

10. Use of the lutein ester oil according to any one of claims 1 to 4 in food.

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