Preparation method of astaxanthin wine

A production method and technology of astaxanthin, applied in the preparation of alcoholic beverages, etc., can solve the problems of difficult dissolution of astaxanthin, achieve the effects of inhibiting seafood allergy, stable properties, and solving solubility and stability problems

Pending Publication Date: 2020-12-04
HUNAN BEIBEISHENG BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the deficiencies in the prior art, the object of the present invention is to provide a method for making astaxanthin wine to solve the problem that astaxanthin is difficult to dissolve in water and low-concentration liquor

Method used

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  • Preparation method of astaxanthin wine
  • Preparation method of astaxanthin wine
  • Preparation method of astaxanthin wine

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Take 10 kg of frozen sea shrimp shells, use a meat grinder to grind the shrimp shells into long, 0.1-0.5 cm wide shrimp shells, put them in the digestive canal, add alkaline protease at a ratio of 1000:1, and heat up to 45° , at a stirring rate of 30 revolutions per minute, digest at a constant temperature for 3 hours, separate the solid from the liquid, and obtain the filtrate. Then the filtrate is centrifuged again, the liquid is removed and the solid is retained, and the shrimp protein rich in astaxanthin is obtained. Then add the obtained shrimp protein into distilled water or purified water at a mass ratio of 1:2, and add perilla oil and ginger juice at a volume ratio of 100:2:2. After stirring for 30 minutes, the solid-liquid separation was carried out to remove the fishy smell, and the liquid was removed to leave the solid, leaving the shrimp protein solid, which weighed 982 grams. Add 5892 grams of 60-degree edible liquor to the shrimp protein solid at a ratio ...

Embodiment 2

[0104] Take 10 kilograms of frozen crayfish shells, and grind the shrimp shells into 0.1-0.5 cm shrimp shells with a meat grinder. Add alkaline protease to the digestive canal at a mass ratio of 1000:1, raise the temperature to 45°, digest at a constant temperature for 3 hours at a stirring rate of 30 rpm, separate the solid and liquid from the canal and filter, and then centrifuge the filtrate Separating, removing the liquid and retaining the solid to obtain shrimp protein rich in astaxanthin. Then add the obtained shrimp protein into distilled water or purified water at a mass ratio of 1:2, and add perilla oil and ginger juice at a volume ratio of 100:2:2. After stirring for 30 minutes, carry out solid-liquid separation to remove fishy smell, remove the liquid and leave the solid, leaving the shrimp protein solid, which weighs 1100 grams. Add 6600 grams of 60-degree grain wine to the shrimp protein solid at a ratio of 1:6, put it into the pot, stir at a rate of 30 rpm for 6...

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Abstract

The invention provides a preparation method of astaxanthin wine. The preparation method comprises the following steps: crushing shrimp shells to obtain crushed shrimp shells; mixing the crushed shrimpshells with protease according to a mass ratio of (900-1100): 1, stirring at a constant temperature of 40-55 DEG C for 2-4 hours at a rate of 25-35r / min, and carrying out solid-liquid separation to obtain filtrate; carrying out centrifugal separation on the filtrate, removing liquid and retaining solid to obtain astaxanthin-rich shrimp protein; uniformly mixing the astaxanthin-rich shrimp proteinwith water according to a mass ratio of 1: (1.5-2.5) to obtain shrimp protein slurry; mixing the shrimp protein slurry with perilla oil and ginger juice according to a volume ratio of 100: (1.75-2.25): (1.75-2.25), stirring for 25-35 minutes, carrying out solid-liquid separation, removing liquid and retaining solid to obtain shrimp protein solid; and mixing the shrimp protein solid with white spirit according to a mass ratio of 1: (5-7), stirring for 50-70 minutes at a rate of 25-35r / min, and carrying out solid-liquid separation to obtain the astaxanthin wine. The preparation method providedby the invention can solve the problems that astaxanthin is difficult to dissolve in water and low-concentration white spirit and astaxanthin is unstable and easy to deteriorate.

Description

technical field [0001] The invention relates to a preparation method of astaxanthin wine. Background technique [0002] At present, astaxanthin is mostly derived from astaxanthin oil extracted from Haematococcus algae or astaxanthin-containing algal powder prepared by direct drying. Whether it is oil or powder, its content is very low, generally only 1-3wt%. Most of the methods for making astaxanthin wine at present are nothing more than using these raw materials to form in white wine, such as CN107312695A, CN102337196A and so on. In some cases, wine and astaxanthin protein powder are separated and mixed temporarily when drinking, and in others, astaxanthin oil is directly mixed with white wine. The biggest defect of the above several methods is that there are protein powder and oil esters brought into the wine along with the astaxanthin protein powder and astaxanthin oil, which seriously affects the "clarity" of the wine and the taste of the wine, making the wine turbid a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/06
CPCC12G3/026C12G3/06
Inventor 刘禹森刘宏昌
Owner HUNAN BEIBEISHENG BIOTECHNOLOGY CO LTD
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