Astaxanthin-containing condiment and a preparation method therefor
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United States of America Patent
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Jul 30, 2024
Grant Date -
May 13, 2021
app pub date -
Oct 22, 2018
filing date -
Apr 11, 2018
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Abstract
The present invention belongs to the technical field of condiment preparation, and specifically relates to an astaxanthin-containing condiment and a preparation method therefor. In this method, first a low-speed bead milling method is used to break the cell wall of the yeast, such that astaxanthin is directly emulsified in water, and the concentration of astaxanthin can reach 1043.17 mg/L, avoiding the use of emulsifiers and organic solvents; then a small amount of Angel yeast compound enzyme is added for enzymolysis, with the yield of amino nitrogen as high as 3.51% to 3.65% and the yield of solid matter as high as 47.18% to 49.22%; and finally the gelatinized porous starch solution and gelatin are sequentially added, with the encapsulation rate and drug-loading rate of the obtained astaxanthin-containing microcapsule powder being 75.62% to 88.5% and 1.55-10.42 mg/g, respectively. The microcapsule powder has bright color, and high astaxanthin stability and water solubility. The preparation method has the advantages of short time and mild conditions, which can reduce the industrial application cost of Phaffia rhodozyma.
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