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Sugar-free soft-sweets and hard-sweets made of spirulina for replenishing nutrient elements, and its preparation method

A technology of spirulina and sugar-free type, which is applied in the field of sugar-free spirulina hard candy and soft candy preparations and its preparation, can solve the problems of difficult consumers, high vitamin content, and acceptance, so as to prevent skin keratinization, promote Metabolism, enhance the effect of hematopoietic function

Inactive Publication Date: 2009-12-02
NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] (5) High vitamin content
[0020] Although spirulina has so many benefits, it is difficult to be accepted by many consumers because of its special algae smell.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Raw material composition and weight ratio of embodiment 1 sugar-free spirulina hard candy

[0052] A sugar-free spirulina hard candy, which is made from the following raw materials in weight ratio: 25g of spirulina, 10g of maltitol syrup, 15g of xylitol, 0.4g of aspartame, 0.75g of citric acid, and malic acid 0.75g, 0.05g potassium sorbate, 0.1g sodium chloride, 0.2g apple essence, 2ml glycerin.

Embodiment 2

[0053] Embodiment 2 A kind of preparation method of sugar-free spirulina hard candy, its preparation steps are:

[0054] (1) Pretreatment of raw materials: 10 g of maltitol slurry with a concentration of 75% is poured into a 1L alcohol pot, after stirring evenly, it is filtered to remove impurities with 80 mesh screens, and 15 g of crystal xylitol is weighed according to the formula ratio , add purified water with a total alcohol content of 30%, heat and boil in a 2L alcohol pot, and keep for 2 to 3 minutes to fully dissolve xylitol. The purpose screen is filtered to remove impurities;

[0055] (2) Boiling: Add the above-mentioned maltitol slurry into a 1L alcohol cooking pot, heat it to 170°C by passing in steam, then slightly close the steam valve, keep boiling at this temperature, and keep stirring until the maltose When the alcohol concentration is 98%, open the valve at the bottom of the alcohol boiling pot, release the boiled maltitol liquid, cool it down, add the above...

Embodiment 3

[0059] Raw material composition and weight ratio of embodiment 3 sugar-free spirulina jelly

[0060] A sugar-free spirulina soft candy, which is made of the following raw materials in weight ratio: 20g of spirulina, 1.0g of chitosan, 0.4g of aspartame, 20g of xylitol, 5.5g of konjac powder, Citric acid 0.75g, malic acid 0.75g, potassium sorbate 0.08g, sodium chloride 0.1g, apple essence 0.2g, glycerin 2ml.

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PUM

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Abstract

A saccharide-free hard or soft spirulina candy for supplementing nutrients to human body is disclosed. Said hard candy is prepared from spirulina, maltose, xylitol, sweetening agent, citric acid, malic acid, potassium sorbate, sodium chloride, apple essence and glycerin. Said soft candy is prepared from spiruline, chitosan, sweetening agent, xylitol, refined konjak starch, citric acid, malic acid, potassium sorbate, sodium chloride, apple essence and glycerin.

Description

1. Technical field [0001] The invention relates to the technical field of traditional Chinese medicine preparations and food processing, in particular to sugar-free spirulina hard candy and soft candy preparations capable of supplementing human nutrition elements and a preparation method thereof. 2. Background technology [0002] Spirulina is a natural high-energy nutrient with the most complete, comprehensive, balanced and most easily absorbed by the human body. Spirulina is currently the most commonly used microalgae (chlorella, green algae and spirulina) with the highest protein content, the most comprehensive nutrition, the best digestion and absorption and palatability, no toxic side effects (including algae and culture medium), and the highest safety of algae species. It can be used not only as a protein raw material, but also as an additive for food and feed. [0003] The nutritional value of spirulina is: [0004] (1) High protein content and reasonable compositio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23L1/337A23L1/09A23L29/30
Inventor 李海涛赵可珍
Owner NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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