Preparation method and application of cuttlefish ink nanometer particles

• Main Authors: FANG XUBO, LI PING, YU HUI, LU YIQIAO, ZHU LIN, CHEN XIAO'E, WANG ZHERUI
• Format: Patent
• Language: Chinese; English
• Published: 24.12.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention relates to a preparation method of cuttlefish ink nanometer particles. The preparation method is characterized by comprising the following steps of I, pretreating cuttlefish ink sacs toobtain cuttlefish ink melanin crude products; II, performing enzymolysis on the cuttlefish ink melanin crude products to obtain cuttlefish juice after enzymolysis, and storing the cuttlefish juice after enzymolysis at 3-7 DEG C for standby application; III, performing dynamic superhigh pressure micro jet treatment: putting the cuttlefish juice after enzymolysis in a high-pressure micro jet homogenizing machine, and performing dynamic superhigh pressure micro jet treatment and circulation once at the pressure of 40-200MPa, so as to obtain refined cuttlefish juice; and IV, performing vacuum freeze drying so as to obtain the cuttlefish ink nanometer particles. The invention also discloses an application of the cuttlefish ink nanometer particles. Compared with the prior art, the preparation method disclosed by the inv