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Preparation method of egg yolk dairy product rich in astaxanthin and DHA (docosahexaenoic acid)

A technology of astaxanthin and dairy products, which is applied in the direction of dairy products, milk preparations, applications, etc., can solve the problems of low absorption rate and no astaxanthin, and achieve the effect of ensuring safety and commodity circulation

Inactive Publication Date: 2021-06-25
中铭生物(深圳)集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Problems existing in the prior art: Eggs and milk are traditional human food, and traditional eggs and milk do not contain astaxanthin and DHA
Traditional algal astaxanthin and DHA have the problem of low absorption rate of human body

Method used

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Examples

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Embodiment Construction

[0017] Specific embodiments of the present invention will be further described in detail below.

[0018] The invention provides a method for preparing egg yolk dairy products for astaxanthin and DHA. Include the following steps:

[0019] D1. Using Haematococcus pluvialis as the basic source of astaxanthin, by adding Haematococcus pluvialls to the basic feed of laying hens at a ratio of 0.5:100, obtain eggs rich in 6 mg of astaxanthin in each yolk ;

[0020] D2. Taking Schizochytrium as the basic source of DHA, adding Schizochytrium to laying hen basal feed at a ratio of 1:100, to obtain eggs rich in 200 mg of DHA in each yolk;

[0021] D3, separating the egg white and egg yolk of the egg, leaving the egg yolk to complete pasteurization for later use;

[0022] D4, the emulsion is pasteurized for subsequent use;

[0023] D5. Put the astaxanthin egg yolk, DHA egg yolk, emulsion and flavoring agent into the blender according to the ratio of astaxanthin, DHA, and protein requir...

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PUM

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Abstract

The invention discloses a preparation method of an egg yolk dairy product rich in astaxanthin and DHA (docosahexaenoic acid). The method comprises the following steps: D1, taking haematococcus pluvialis as a basic source of astaxanthin, and obtaining eggs of which each yolk contains 6mg of astaxanthin; D2, taking schizochytrium limacinum as a basic source of DHA (docosahexaenoic acid), and obtaining eggs of which each yolk contains 200mg of DHA; D3, separating egg white and egg yolk of the eggs, and performing pasteurization on the egg yolk for later use; D4, pasteurizing milk for later use; D5, putting the astaxanthin yolk, the DHA yolk, the milk and the flavoring agent into a stirrer, fully stirring, passing through a high-pressure homogenizer, and filtering for later use; and D6, performing low-temperature pasteurization or instant high-temperature sterilization on the egg-milk mixed liquid which is subjected to high-pressure homogenization and mixing, and filling a commodity container with the egg-milk mixed liquid. Through low-temperature pasteurization of the egg liquid and secondary low-temperature pasteurization and instantaneous high-temperature sterilization of the egg-milk mixed liquid, the safety and commodity circulation of the egg-milk finished product are ensured.

Description

technical field [0001] The invention relates to a method for preparing egg yolk dairy products for astaxanthin and DHA. Background technique [0002] Natural astaxanthin is one of the strongest natural antioxidants in the world. It can effectively remove oxygen free radicals in cells, enhance cell regeneration, maintain body balance and reduce the accumulation of aging cells, and protect cells and DNA health from the inside out. Thereby protecting skin health, promoting hair growth, anti-aging, relieving exercise fatigue and enhancing vitality. Since 2008, a large number of studies at home and abroad have confirmed that astaxanthin has strong antioxidant activity, and has a positive role in improving immunity, preventing the occurrence and development of chronic diseases such as tumors, cardiovascular diseases, and diabetes, and delaying aging. . Astaxanthin, also known as astaxanthin and lobster shell pigment, is a carotenoid and the highest-grade product of carotenoid sy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23K50/75A23K10/16
CPCA23C9/1544A23K50/75A23K10/16
Inventor 刘智阳季家弘焦建林健唐铁军
Owner 中铭生物(深圳)集团有限公司
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