Method for adding natural astaxanthin to baked foods

Abstract

The invention provides a method for adding natural astaxanthin to baked food. The method comprises the following steps: S1, feeding the laying hen with the haematococcus pluvialis algae powder as a raw material, and obtaining the astaxanthin egg rich in natural L-esterified astaxanthin; S2, using astaxanthin egg as a base material, processing the material into mayonnaise, egg yolk powder and egg butter rich in animal astaxanthin under low temperature conditions; S3, astaxanthin egg yolk powder: directly mixing the egg yolk powder obtained in S2 with the flour, and performing operation according to the normal operation process; S4, astaxanthin mayonnaise: directly mixing the mayonnaise obtained in S2 with flour, or being used for post-moulding and seasoning after setting the noodles; S5, astaxanthin egg butter: directly mixing the egg butter obtained in S2 with cream and an oily filler of salad oil; and S6, astaxanthin egg: breaking the astaxanthin egg obtained in S1 and directly mixingthe material with the flour, and performing operation according to the normal operation process. The method ensures better biological activity, avoids fishy smell and improves body absorption rate.

Description

technical field [0001] The invention belongs to the technical field of biopharmaceuticals, and relates to a method for adding natural astaxanthin to baked foods. Background technique [0002] At present, astaxanthin is an essential element for the human body and has various physiological effects, such as anti-oxidation, anti-tumor, cancer prevention, enhancing immunity, and improving vision. [0003] Under normal feeding conditions, eggs will not contain natural astaxanthin. At present, there are generally two ways to feed laying hens to have astaxanthin: one is to synthesize astaxanthin or Phaffia rhodozyme Feeding laying hens, so that the eggs have a certain amount of astaxanthin for the human body to absorb, but the astaxanthin contained in the eggs is D-astaxanthin, which cannot be absorbed by the human body and has certain toxicity. Synthetic astaxanthin and red astaxanthin Phaffia yeast feeding food directly used by humans violates relevant national laws; [0004] Se...

AI Technical Summary

Problems solved by technology

[0003] Under normal feeding conditions, eggs will not contain natural astaxanthin. At present, there are generally two ways to feed laying hens to have astaxanthin: one is to synthesize astaxanthin or Phaffia rhodozyme Feeding laying hens, so that the eggs have a certain amount of astaxanthin for the human body to absorb, but the astaxanthin contained in the eggs is D-astaxanthin, which cannot be absorbed by the human body and has certain toxicity. Synthetic astaxanthin and red astaxanthin Phaffia yeast feeding food directly used by humans violates relevant national laws;

[0004] Second, Haematococcus pluvialis is the only natural source of astaxanthin identified by the Ministry of Health of China in 2010 as a new resource food catalog. By feeding Haematococcus pluvialls, eggs have astaxanthin, but traditional feed formula and feeding methods The egg conversion rate of astaxanthin contained in Haematococcus is extremely low, usually no more than 10%