CN109007226A - A kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy and preparation method thereof - Google Patents
A kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy and preparation method thereof Download PDFInfo
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- CN109007226A CN109007226A CN201811202885.8A CN201811202885A CN109007226A CN 109007226 A CN109007226 A CN 109007226A CN 201811202885 A CN201811202885 A CN 201811202885A CN 109007226 A CN109007226 A CN 109007226A
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- China
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- haematococcus pluvialis
- pectase
- astaxanthin
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Links
- 241000168517 Haematococcus lacustris Species 0.000 title claims abstract description 45
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 title claims abstract description 37
- 235000013793 astaxanthin Nutrition 0.000 title claims abstract description 37
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 title claims abstract description 37
- 229940022405 astaxanthin Drugs 0.000 title claims abstract description 37
- 239000001168 astaxanthin Substances 0.000 title claims abstract description 37
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 8
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 26
- 241000195493 Cryptophyta Species 0.000 claims abstract description 17
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 16
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 16
- 229920001202 Inulin Polymers 0.000 claims abstract description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 16
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 16
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 16
- 229940029339 inulin Drugs 0.000 claims abstract description 16
- 239000000905 isomalt Substances 0.000 claims abstract description 16
- 235000010439 isomalt Nutrition 0.000 claims abstract description 16
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 16
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 16
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 13
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 13
- 240000002605 Lactobacillus helveticus Species 0.000 claims abstract description 11
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims abstract description 11
- 229940054346 lactobacillus helveticus Drugs 0.000 claims abstract description 11
- 241000186016 Bifidobacterium bifidum Species 0.000 claims abstract description 4
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims abstract description 4
- 244000099147 Ananas comosus Species 0.000 claims abstract 3
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 239000000080 wetting agent Substances 0.000 claims description 36
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 31
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 31
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 31
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 31
- 235000020985 whole grains Nutrition 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 22
- 239000002245 particle Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 13
- 241001608472 Bifidobacterium longum Species 0.000 claims description 10
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 8
- 230000003179 granulation Effects 0.000 claims description 8
- 238000010348 incorporation Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000036541 health Effects 0.000 abstract description 7
- 206010010774 Constipation Diseases 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 230000000968 intestinal effect Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000014860 sensory perception of taste Effects 0.000 abstract description 3
- 241000234671 Ananas Species 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 13
- 241000209219 Hordeum Species 0.000 description 13
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 235000013406 prebiotics Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- -1 hydroxypropyl methyl Chemical group 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- YTBSYETUWUMLBZ-QWWZWVQMSA-N D-threose Chemical compound OC[C@@H](O)[C@H](O)C=O YTBSYETUWUMLBZ-QWWZWVQMSA-N 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000003906 humectant Substances 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 125000000468 ketone group Chemical group 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000186046 Actinomyces Species 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000193171 Clostridium butyricum Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 241000168525 Haematococcus Species 0.000 description 1
- 206010022678 Intestinal infections Diseases 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 241000081271 Phaffia rhodozyma Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000005784 autoimmunity Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000004715 keto acids Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy and preparation method thereof, the component including following parts by weight: haematococcus pluvialis algae powder 5.0~30.0；Isomalt 15.0~60.0；Oligofructose 5~30.0；Fructus Chaenomelis ferment 1.0~10.0；Pineapple ferment 1.0~10.0；Apple ferment 1.0~10.0；Barley young leaf 1.0~10.0；Long Bifidobacterium Bifidum 2.0~15.0；Lactobacillus plantarum 2.0~15.0；Lactobacillus helveticus 2.0~15.0；Stachyose 0.5~5.0；Inulin 0.5~5.0；Magnesium stearate 0.1~1.5；The present invention, which has, removes the internal harmful free radicals in part, quickly adjusts intestinal microecology, improves constipation, meet modern's consumption demand, be easy to receive；Abundant Astaxanthin In Haematococcus Pluvialis food products market simultaneously, is providing consumer food for consumer, enriches the sense of taste and vision；Both meet the consumer psychology of consumer, and be also beneficial to consumer's own health after edible.And preparation step is simple, it is easy to industrialized production.
Description
Technical field
Invention belongs to food processing technology field, and in particular to a kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy
And preparation method thereof.
Background technique
Astaxanthin is a kind of carotenoid in source keto-acid non-vitamin A.Because there is astaxanthin coloring, anti-oxidant, light to protect
Shield promotes the multiple biological functions such as immune, the maintenance central nervous system health of breeding, enhancing, deep in recent years to be eaten both at home and abroad
The concern of the industries such as product, medicine, cosmetics, aquaculture.Astaxanthin mainly passes through chemical synthesis and by extracting in natural materials
And it obtains.Chemical synthesis astaxanthin is very limited due to its safety issue in application aspect.Natural astaxanthin mainly comes
Source organism has: shellfish (such as shrimps), algae (such as haematococcus pluvialis and fungi such as phaffia rhodozyma).Astaxanthin chemistry
Entitled -4,4 '-diketo-β, β '-carrotene of 3,3 '-dihydroxy.There are conjugated double bond, terminal ring structures in astaxanthin molecule
Present on the alpha-alcohol ketone that is constituted of hydroxyl and unsaturated ketone group and hydroxyl and ketone group be that astaxanthin has various biology
The main reason for function.
Prebiotics are a kind of dietary supplements, pass through the growth for stimulating the bacterium in a kind of or a small number of kind of bacterium colonies of selectivity
With activity to host's generation wholesome effect so as to improve the food composition that can not be digested of host health.Prebiotics are logical
It is most of not to be digested and be fermented by intestinal flora when crossing upper digestive tract.Most importantly it only stimulates profitable strain
Growth, rather than have potential pathogenic or corrupt active harmful bacteria.Currently, prebiotics mainly have several effects:
1) increase enterocinesia, reduce constipation；2) prevent enteric infection, inhibit diarrhea；3) promote being absorbed and utilized for calcium, reduce osteoporosis
The disease incidence of disease；4) triglycerides and cholesterol level are reduced, atherosclerosis and cardiovascular disease are reduced；5) alleviate pancreas islet
Plain antagonism reduces obesity and diabetes B；6) disease incidence of cancer is reduced.
Probiotics is a kind of active microorganism beneficial to host, is to be colonized in human body intestinal canal, in reproductive system, can generate
Definite health efficacy so as to improve host's microecological balance, play the active beneficial microorganism general name of beneficial effect.Human body moves
Beneficial bacterium or fungi mainly have in object: clostridium butyricum, lactic acid bacteria, Bifidobacterium, lactobacillus acidophilus, actinomyces, yeast
Bacterium etc..At present the most powerful product of the function studied in the world be mainly the above all kinds of microorganism groups at composite reactive it is prebiotic
Bacterium is widely used in food safety and life and health field.
Ferment (enzyme) refers to that plant carries out submerged fermentation, a kind of less salt liquid of matters of containing biological activities of extraction.It is above-mentioned
Bioactive ingredients include at least enzyme, fermentation participates in bacterium.It is intracorporal can to influence user for the bioactive ingredients contained in ferment
Organized enzyme adjusts the vital movement of body from cell level.Ferment reasonably selects food materials and zymotechnique, can be respectively formed one kind
Or a variety of magical effects.Include: adjustment immune response, anticancer, blood pressure lowering, whole intestines, eliminates constipation, resists gout, 2 type glycosurias
As the unique products with vitality, ferment has huge health prospect for disease, weight-reducing, antiallergy ....
More and more people improve the consciousness of Care for themselves, self-protection, are especially focused on autoimmunity, heart and brain blood
Pipe disease, " three high ", intestinal health etc..In view of the powerful physiological function of Astaxanthin In Haematococcus Pluvialis, by it with probiotics,
Prebiotics, ferment are used in combination, and are applied to field of food, develop the food of a Astaxanthin In Haematococcus Pluvialis, meanwhile, enrich rain
Raw haematococcus astaxanthin product market.
Summary of the invention
The present invention quickly adjusts intestinal microecology, improves in order to solve the above technical problems, to provide a kind of manufacture craft simple
The Astaxanthin In Haematococcus Pluvialis pectase pressed candy of constipation.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy, the component including following parts by weight:
The Astaxanthin In Haematococcus Pluvialis pectase pressed candy as a preferred technical solution, including it is following heavy
Measure the component of part:
The present invention also provides a kind of methods for preparing the Astaxanthin In Haematococcus Pluvialis pectase pressed candy, including
Step:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 0.5%~2.0% is prepared；
2) weigh the haematococcus pluvialis algae powder of 5.0~30.0 parts by weight, the isomalt of 15.0~60.0 parts by weight,
The oligofructose of 5~30.0 parts by weight, the Fructus Chaenomelis ferment of 1.0~10.0 parts by weight, 1.0~10.0 parts by weight pineapple ferment,
The apple ferment of 1.0~10.0 parts by weight, the barley young leaf of 1.0~10.0 parts by weight, 0.5~5.0 parts by weight stachyose,
Hydroxypropyl methyl cellulose wetting agent, hydroxypropyl methyl cellulose profit is added after mixing in the inulin of 0.5~5.0 parts by weight
Humectant dosage is 10~30 parts by weight, is uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) weigh the bifidobacterium longum of 2.0~15.0 parts by weight, the lactobacillus plantarum of 2.0~15.0 parts by weight, 2.0~
The Lactobacillus helveticus of 15.0 parts by weight, 0.1~1.5 parts by weight magnesium stearate, and with whole grain complete particle mixed, mix
Close time 5min~10min；
7) material mixed is put into tablet press machine, pressure is 40~70KN, carries out tabletting.
Haematococcus pluvialis algae powder, 35.0~40.0 weights of 10.0~20.0 parts by weight are weighed as a preferred technical solution,
Measure the isomalt of part, the oligofructose of 10~20.0 parts by weight, the Fructus Chaenomelis ferment of 3.0~8.0 parts by weight, 3.0~8.0
The pineapple ferment of parts by weight, the apple ferment of 3.0~8.0 parts by weight, the barley young leaf of 3.0~8.0 parts by weight, 5.0~12.0
The long Bifidobacterium Bifidum of parts by weight, the lactobacillus plantarum of 5.0~12.0 parts by weight, 5.0~12.0 parts by weight Lactobacillus helveticus,
The stachyose of 2.0~3.0 parts by weight, the inulin of 2.0~3.0 parts by weight, 0.5~1.2 parts by weight magnesium stearate.
As a preferred technical solution, the hydroxypropyl methyl cellulose wetting agent solvent in the step 1) be 50%~
90% ethanol-water system.
The granulation in the step 3) uses 20 mesh standard sieves as a preferred technical solution,.
As a preferred technical solution, the drying temperature in the step 4) be 50~80 DEG C, pressure be -0.09MPa~-
0.05MPa, 2~6h of time.
The whole grain in the step 5) uses 20 mesh standard sieves as a preferred technical solution,.
Tabletting slice weight is 0.4~0.8g/ piece in the step 7) as a preferred technical solution,.
The eating method one after each meal of above-mentioned Astaxanthin In Haematococcus Pluvialis pectase pressed candy is chewed clothes or is swallowed.It builds
View daily intaking amount 1~2.
Advantages of the present invention:
The present invention, which has, removes the internal harmful free radicals in part, quickly adjusts intestinal microecology, improves constipation, meet the modern times
People's consumption demand is easy to receive；Abundant Astaxanthin In Haematococcus Pluvialis food products market simultaneously, is providing consumer food for consumer,
The abundant sense of taste and vision；Both meet the consumer psychology of consumer, and be also beneficial to consumer's own health after edible.And preparation step
Simply, easy to industrialized production.
By adopting the above-described technical solution, a kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy and its preparation side
Method, the component including following parts by weight: haematococcus pluvialis algae powder 5.0~30.0；Isomalt 15.0~60.0；Oligomeric fruit
Sugar 5~30.0；Fructus Chaenomelis ferment 1.0~10.0；Pineapple ferment 1.0~10.0；Apple ferment 1.0~10.0；Barley young leaf 1.0~
10.0；Long Bifidobacterium Bifidum 2.0~15.0；Lactobacillus plantarum 2.0~15.0；Lactobacillus helveticus 2.0~15.0；Stachyose 0.5~
5.0；Inulin 0.5~5.0；Magnesium stearate 0.1~1.5；The present invention, which has, removes the internal harmful free radicals in part, quickly adjusts intestines
Road Tiny ecosystem improves constipation, meets modern's consumption demand, be easy to receive；Abundant Astaxanthin In Haematococcus Pluvialis food city simultaneously
, consumer food is being provided for consumer, is enriching the sense of taste and vision；Both met the consumer psychology of consumer, it is also advantageous after eating
In consumer's own health.And preparation step is simple, it is easy to industrialized production.
Specific embodiment
The present invention will be further described below with reference to examples, but protection scope of the present invention is not limited solely to implement
Example.
A kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy, the component including following parts by weight:
The Astaxanthin In Haematococcus Pluvialis pectase pressed candy, the component including following parts by weight:
A method of the Astaxanthin In Haematococcus Pluvialis pectase pressed candy is prepared, comprising steps of
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 0.5%~2.0% is prepared,；
2) weigh the haematococcus pluvialis algae powder of 5.0~30.0 parts by weight, the isomalt of 15.0~60.0 parts by weight,
The oligofructose of 5~30.0 parts by weight, the Fructus Chaenomelis ferment of 1.0~10.0 parts by weight, 1.0~10.0 parts by weight pineapple ferment,
The apple ferment of 1.0~10.0 parts by weight, the barley young leaf of 1.0~10.0 parts by weight, 0.5~5.0 parts by weight stachyose,
Hydroxypropyl methyl cellulose wetting agent, hydroxypropyl methyl cellulose profit is added after mixing in the inulin of 0.5~5.0 parts by weight
Humectant dosage is 10~30 parts by weight, is uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) weigh the bifidobacterium longum of 2.0~15.0 parts by weight, the lactobacillus plantarum of 2.0~15.0 parts by weight, 2.0~
The Lactobacillus helveticus of 15.0 parts by weight, 0.1~1.5 parts by weight magnesium stearate, and with whole grain complete particle mixed, mix
Close time 5min~10min；
7) material mixed is put into tablet press machine, pressure is 40~70KN, carries out tabletting.
Weigh the haematococcus pluvialis algae powder of 10.0~20.0 parts by weight, the isomalt of 35.0~40.0 parts by weight,
The oligofructose of 10~20.0 parts by weight, the Fructus Chaenomelis ferment of 3.0~8.0 parts by weight, 3.0~8.0 parts by weight pineapple ferment,
The apple ferment of 3.0~8.0 parts by weight, the barley young leaf of 3.0~8.0 parts by weight, 2.0~15.0 parts by weight the double qi bars of length
Bacterium, the lactobacillus plantarum of 2.0~15.0 parts by weight, the Lactobacillus helveticus of 2.0~15.0 parts by weight, 2.0~3.0 parts by weight water
Threose, the inulin of 2.0~3.0 parts by weight, 0.5~1.2 parts by weight magnesium stearate.
The ethanol-water system that hydroxypropyl methyl cellulose wetting agent solvent in the step 1) is 50%~90%.
Granulation in the step 3) uses 20 mesh standard sieves.
Drying temperature in the step 4) is 50~80 DEG C, and pressure is -0.09MPa~-0.05MPa, 2~6h of time.
Whole grain in the step 5) uses 20 mesh standard sieves.
Tabletting slice weight is 0.4~0.8g/ piece in the step 7).
The eating method one after each meal of above-mentioned Astaxanthin In Haematococcus Pluvialis pectase pressed candy is chewed clothes or is swallowed.It builds
View daily intaking amount 1~2.
Embodiment 1:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 1.0%, the alcohol-water body that solvent is 80% are prepared
System；2) haematococcus pluvialis algae powder 10.0g, isomalt 65.0g, oligofructose 2.0g, Fructus Chaenomelis ferment are weighed in proportion
3.0g, pineapple ferment 3.0g, apple ferment 3.0g, barley young leaf 3.0g, stachyose 2.0g, inulin 2.0g add after mixing
Enter wetting agent, wetting agent dosage is about 20.0%, is uniformly mixed；3) 20 mesh standard sieves of the material being uniformly mixed are granulated；
4) particle prepared is put into vacuum oven to dry, setting temperature is 60 DEG C, and pressure is -0.09MPa, time 4h；
5) will the dry powder collection completed, and with 20 mesh standard sieve net whole grains；6) bifidobacterium longum 2.0g, lactobacillus plantarum are weighed
2.0g, Lactobacillus helveticus 2.0g, magnesium stearate 1.0g, and the particle completed with whole grain is mixed, incorporation time 5min；7) will
The material investment tablet press machine mixed, adjustment slice weight is 0.6g/ piece, and pressure 40KN carries out tabletting.
Embodiment 2:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 1.5%, the alcohol-water body that solvent is 75% are prepared
System；2) haematococcus pluvialis algae powder 20.0g, isomalt 19.0g, oligofructose 4.0g, Fructus Chaenomelis ferment are weighed in proportion
6.0g, pineapple ferment 6.0g, apple ferment 6.0g, barley young leaf 6.0g, stachyose 4.0g, inulin 4.0g add after mixing
Enter wetting agent, wetting agent dosage is about 15%, is uniformly mixed；3) 20 mesh standard sieves of the material being uniformly mixed are granulated；4)
The particle prepared is put into vacuum oven to dry, setting temperature is 65 DEG C, and pressure is -0.075MPa, time 4h；5)
Will the dry powder collection completed, and with 20 mesh standard sieve net whole grains；6) bifidobacterium longum 6.0g, lactobacillus plantarum are weighed
6.0g, Lactobacillus helveticus 6.0g, magnesium stearate 1.0g, and the particle completed with whole grain is mixed, incorporation time 8min；7) will
The material investment tablet press machine mixed, adjustment slice weight is 0.5g/ piece, and pressure 50KN carries out tabletting.
Embodiment 3:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 0.5%~2.0% is prepared；
2) weigh the haematococcus pluvialis algae powder of 5.0 parts by weight, the isomalt of 15.0 parts by weight, 5 parts by weight it is low
Fructooligosaccharides, the Fructus Chaenomelis ferment of 1.0 parts by weight, the pineapple ferment of 1.0 parts by weight, the apple ferment of 1.0 parts by weight, 1.0 parts by weight
Barley young leaf, the stachyoses of 0.5 parts by weight, 0.5 parts by weight inulin hydroxypropyl methyl cellulose is added after mixing
Wetting agent, hydroxypropyl methyl cellulose wetting agent dosage are 10 parts by weight, are uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) weigh the bifidobacterium longum of 2.0 parts by weight, the lactobacillus plantarum of 2.0 parts by weight, 2.0 parts by weight Switzerland's cream bar
Bacterium, 0.1 parts by weight magnesium stearate, and with whole grain complete particle mixed, incorporation time 5min；
7) material mixed is put into tablet press machine, pressure 40KN carries out tabletting.
The ethanol-water system that hydroxypropyl methyl cellulose wetting agent solvent in the step 1) is 50%.
Granulation in the step 3) uses 20 mesh standard sieves.
Drying temperature in the step 4) is 50 DEG C, and pressure is -0.09MPa, time 2h.
Whole grain in the step 5) uses 20 mesh standard sieves.
Tabletting slice weight is 0.4g/ piece in the step 7).
Embodiment 4:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 1.0% is prepared；
2) the haematococcus pluvialis algae powder of 18.0 parts by weight, the isomalt of 30.0 parts by weight, 18.0 parts by weight are weighed
Oligofructose, the Fructus Chaenomelis ferment of 5.0 parts by weight, the pineapple ferment of 5.0 parts by weight, 5.0 parts by weight apple ferment, 5.0 weights
Measure the barley young leaf of part, the stachyose of 2.0 parts by weight, 2.0 parts by weight inulin it is fine that hydroxypropyl methyl is added after mixing
Plain wetting agent is tieed up, hydroxypropyl methyl cellulose wetting agent dosage is 20 parts by weight, is uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) weigh the bifidobacterium longum of 8.0 parts by weight, the lactobacillus plantarum of 8.0 parts by weight, 8.0 parts by weight Switzerland's cream bar
Bacterium, 1.0 parts by weight magnesium stearate, and with whole grain complete particle mixed, incorporation time 7min；
7) material mixed is put into tablet press machine, pressure 50KN carries out tabletting.
The ethanol-water system that hydroxypropyl methyl cellulose wetting agent solvent in the step 1) is 70%.
Granulation in the step 3) uses 20 mesh standard sieves.
Drying temperature in the step 4) is 70 DEG C, and pressure is -0.07MPa, time 4h.
Whole grain in the step 5) uses 20 mesh standard sieves.
Tabletting slice weight is 0.6g/ piece in the step 7).
Embodiment 5:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 2.0% is prepared；
2) the haematococcus pluvialis algae powder of 30.0 parts by weight, the isomalt of 60.0 parts by weight, 30.0 parts by weight are weighed
Oligofructose, the Fructus Chaenomelis ferment of 10.0 parts by weight, the pineapple ferment of 10.0 parts by weight, 10.0 parts by weight apple ferment,
The barley young leaf of 10.0 parts by weight, the stachyose of 5.0 parts by weight, 5.0 parts by weight inulin, after mixing, be added hydroxypropyl
Methylcellulose wetting agent, hydroxypropyl methyl cellulose wetting agent dosage are 30 parts by weight, are uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) weigh the bifidobacterium longum of 15.0 parts by weight, the lactobacillus plantarum of 15.0 parts by weight, 15.0 parts by weight Switzerland
The magnesium stearate of lactobacillus, 1.5 parts by weight, and the particle completed with whole grain is mixed, incorporation time 10min；
7) material mixed is put into tablet press machine, pressure 70KN carries out tabletting.
The ethanol-water system that hydroxypropyl methyl cellulose wetting agent solvent in the step 1) is 90%.
Granulation in the step 3) uses 20 mesh standard sieves.
Drying temperature in the step 4) is 80 DEG C, and pressure is -0.05MPa, 2~6h of time.
Whole grain in the step 5) uses 20 mesh standard sieves.
Tabletting slice weight is 0.8g/ piece in the step 7).
Embodiment 6:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 0.8% is prepared；
2) the haematococcus pluvialis algae powder of 10.0 parts by weight, the isomalt of 35.0 parts by weight, 10.0 parts by weight are weighed
Oligofructose, the Fructus Chaenomelis ferment of 3.0 parts by weight, the pineapple ferment of 3.0 parts by weight, 3.0 parts by weight apple ferment, 3.0 weights
Measure the barley young leaf of part, the stachyose of 2.0 parts by weight, 2.0 parts by weight inulin it is fine that hydroxypropyl methyl is added after mixing
Plain wetting agent is tieed up, hydroxypropyl methyl cellulose wetting agent dosage is 12 parts by weight, is uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) weigh the bifidobacterium longum of 5.0 parts by weight, the lactobacillus plantarum of 5.0 parts by weight, 5.0 parts by weight Switzerland's cream bar
Bacterium, 0.5 parts by weight magnesium stearate, and with whole grain complete particle mixed, incorporation time 5min~10min；
7) material mixed is put into tablet press machine, pressure is 40~70KN, carries out tabletting.
Weigh the haematococcus pluvialis algae powder of 10.0~20.0 parts by weight, the isomalt of 35.0~40.0 parts by weight,
The oligofructose of 10~20.0 parts by weight, the Fructus Chaenomelis ferment of 3.0~8.0 parts by weight, 3.0~8.0 parts by weight pineapple ferment,
The apple ferment of 3.0~8.0 parts by weight, the barley young leaf of 3.0~8.0 parts by weight, 5.0~12.0 parts by weight the double qi bars of length
Bacterium, the lactobacillus plantarum of 5.0~12.0 parts by weight, the Lactobacillus helveticus of 5.0~12.0 parts by weight, 2.0~3.0 parts by weight water
Threose, the inulin of 2.0~3.0 parts by weight, 0.5~1.2 parts by weight magnesium stearate.
The ethanol-water system that hydroxypropyl methyl cellulose wetting agent solvent in the step 1) is 60%.
Granulation in the step 3) uses 20 mesh standard sieves.
Drying temperature in the step 4) is 60 DEG C, and pressure is -0.08MPa, 2~6h of time.
Whole grain in the step 5) uses 20 mesh standard sieves.
Tabletting slice weight is 0.5g/ piece in the step 7).
Embodiment 7:
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 1.8% is prepared；
2) the haematococcus pluvialis algae powder of 20.0 parts by weight, the isomalt of 40.0 parts by weight, 20.0 parts by weight are weighed
Oligofructose, the Fructus Chaenomelis ferment of 8.0 parts by weight, the pineapple ferment of 8.0 parts by weight, 8.0 parts by weight apple ferment, 8.0 weights
Measure the barley young leaf of part, the stachyose of 3.0 parts by weight, 3.0 parts by weight inulin it is fine that hydroxypropyl methyl is added after mixing
Plain wetting agent is tieed up, hydroxypropyl methyl cellulose wetting agent dosage is 25 parts by weight, is uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) weigh the bifidobacterium longum of 12.0 parts by weight, the lactobacillus plantarum of 12.0 parts by weight, 12.0 parts by weight Switzerland
The magnesium stearate of lactobacillus, 12.0 parts by weight, and the particle completed with whole grain is mixed, incorporation time 8min；
7) material mixed is put into tablet press machine, pressure 60KN carries out tabletting.
The ethanol-water system that hydroxypropyl methyl cellulose wetting agent solvent in the step 1) is 80%.
Granulation in the step 3) uses 20 mesh standard sieves.
Drying temperature in the step 4) is 70 DEG C, and pressure is -0.06MPa, 2~6h of time.
Whole grain in the step 5) uses 20 mesh standard sieves.
Tabletting slice weight is 0.7g/ piece in the step 7).
Finally, it should be noted that above embodiments are only to illustrate the present invention and not limit technology described in the invention
Scheme；Therefore, although this specification is referring to above-mentioned each embodiment, the present invention has been described in detail, this
Field it is to be appreciated by one skilled in the art that still can modify to the present invention or equivalent replacement；And all do not depart from this
The technical solution and its improvement of the spirit and scope of invention, should all cover within the scope of the claims of the present invention.
Claims (9)
1. a kind of Astaxanthin In Haematococcus Pluvialis pectase pressed candy, which is characterized in that the component including following parts by weight:
2. Astaxanthin In Haematococcus Pluvialis pectase pressed candy as described in claim 1, which is characterized in that including following heavy
Measure the component of part:
3. a kind of method for preparing Astaxanthin In Haematococcus Pluvialis pectase pressed candy as claimed in claim 1 or 2, special
Sign is, comprising steps of
1) the hydroxypropyl methyl cellulose wetting agent that mass fraction is 0.5%~2.0% is prepared；
2) weigh the haematococcus pluvialis algae powder of 5.0~30.0 parts by weight, the isomalt of 15.0~60.0 parts by weight, 5~
The oligofructose of 30.0 parts by weight, the Fructus Chaenomelis ferment of 1.0~10.0 parts by weight, the pineapple ferment of 1.0~10.0 parts by weight, 1.0
The apple ferment of~10.0 parts by weight, the barley young leaf of 1.0~10.0 parts by weight, the stachyose of 0.5~5.0 parts by weight, 0.5~
Hydroxypropyl methyl cellulose wetting agent, hydroxypropyl methyl cellulose wetting agent is added after mixing in the inulin of 5.0 parts by weight
Dosage is 10~30 parts by weight, is uniformly mixed；
3) material being uniformly mixed is granulated；
4) particle prepared vacuum oven is put into dry；
5) by the dry powder collection completed, whole grain is carried out；
6) bifidobacterium longum of 2.0~15.0 parts by weight, the lactobacillus plantarum of 2.0~15.0 parts by weight, 2.0~15.0 weights are weighed
The Lactobacillus helveticus of part, the magnesium stearate of 0.1~1.5 parts by weight are measured, and the particle completed with whole grain is mixed, incorporation time
5min~10min；
7) material mixed is put into tablet press machine, pressure is 40~70KN, carries out tabletting.
4. the method for preparing Astaxanthin In Haematococcus Pluvialis pectase pressed candy as claimed in claim 3, it is characterised in that:
Weigh the haematococcus pluvialis algae powder of 10.0~20.0 parts by weight, the isomalt of 35.0~40.0 parts by weight, 10~20.0
The oligofructose of parts by weight, the Fructus Chaenomelis ferment of 3.0~8.0 parts by weight, the pineapple ferment of 3.0~8.0 parts by weight, 3.0~8.0 weights
Measure the apple ferment of part, the barley young leaf of 3.0~8.0 parts by weight, the long Bifidobacterium Bifidum of 5.0~12.0 parts by weight, 5.0~12.0
The lactobacillus plantarum of parts by weight, the Lactobacillus helveticus of 5.0~12.0 parts by weight, the stachyose of 2.0~3.0 parts by weight, 2.0~
The magnesium stearate of the inulin of 3.0 parts by weight, 0.5~1.2 parts by weight.
5. the method for preparing Astaxanthin In Haematococcus Pluvialis pectase pressed candy as claimed in claim 3, it is characterised in that:
The ethanol-water system that hydroxypropyl methyl cellulose wetting agent solvent in the step 1) is 50%~90%.
6. the method for preparing Astaxanthin In Haematococcus Pluvialis pectase pressed candy as claimed in claim 3, it is characterised in that:
Granulation in the step 3) uses 20 mesh standard sieves.
7. the method for preparing Astaxanthin In Haematococcus Pluvialis pectase pressed candy as claimed in claim 3, it is characterised in that:
Drying temperature in the step 4) is 50~80 DEG C, and pressure is -0.09MPa~-0.05MPa, 2~6h of time.
8. the method for preparing Astaxanthin In Haematococcus Pluvialis pectase pressed candy as claimed in claim 3, it is characterised in that:
Whole grain in the step 5) uses 20 mesh standard sieves.
9. the method for preparing Astaxanthin In Haematococcus Pluvialis pectase pressed candy as claimed in claim 3, it is characterised in that:
Tabletting slice weight is 0.4~0.8g/ piece in the step 7).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313536A (en) * | 2019-07-06 | 2019-10-11 | 孙杨 | A kind of seaweed ferment pressed candy formula and preparation method |
| US20220152135A1 (en) * | 2019-03-03 | 2022-05-19 | Algatechnologies Ltd. | Compositions comprising algae powder and uses thereof |
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Application publication date: 20181218 |