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A technology of spirulina and jelly, applied in the application, food preparation, food science and other directions, to achieve the effect of reducing production cost, no seafood odor, and improving product quality and nutritional value
Inactive Publication Date: 2011-04-06
GUANGDONG UNIV OF PETROCHEMICAL TECH
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[0004] Spirulina is made into tablets and capsules, which is the most common edible mode of spirulina, although there are also reports that spirulina is used to make jelly (Cui Yejie, "The Develop
Method used
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Example Embodiment
[0020] Example 1:
[0021] Mix 20Kg of edible sugar, 0.8Kg of carrageenan powder and 0.1Kg of potassium chloride in a V-type mixer for 20 minutes, transfer to the dissolving tank, add 50Kg of purified water, stir and heat to boiling for 25 minutes; add fine spirulina powder Body 8Kg, then add 21Kg of purified water, stir and heat again to boiling for 25 minutes; add 0.1Kg of citric acid and 0.6Kg of flavor and stir for 2 minutes to get.
Example Embodiment
[0022] Example 2:
[0023] Mix 28Kg of edible sugar, 0.3Kg of carrageenan powder and 0.3Kg of potassium chloride in a V-type mixer for 40 minutes, transfer to the dissolving tank, add 40Kg of purified water, stir and heat until boiling for 15 minutes; add spirulina fine powder Body 10Kg, then add 18Kg of purified water, stir, heat again to boiling for 15 minutes; add 0.3Kg of citric acid and 0.4Kg of flavor, stir for 4 minutes to get.
Example Embodiment
[0024] Example 3:
[0025] Mix 24Kg of edible sugar, 0.55Kg of carrageenan powder and 0.2Kg of potassium chloride in a V-type mixer for 30 minutes, transfer to the dissolving tank, add 45Kg of purified water, stir and heat to boiling for 20 minutes; add fine spirulina powder Body 9Kg, then add 15Kg of purified water, stir, heat again to boiling for 20 minutes; add 0.2Kg of citric acid and 0.5Kg of flavor, and stir for 3 minutes to get.
[0026] In the above embodiment, the spirulina fine powder is obtained by selecting, immersing, washing, filtering, dehydrating, drying, pulverizing the raw material of spirulina, and passing through a 200-mesh sieve to obtain the finished spirulina fine powder. The filtration equipment uses a gravity curved screen, the dehydration equipment uses a vacuum suction filter, the drying equipment uses an airflow dryer, and the crushing equipment uses a ball mill.
[0027] In the above-mentioned embodiments, the material liquid can be poured into a filling...
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Abstract
The invention discloses a spirulina nutrient jelly. The jelly is obtained by the following steps of: mixing 20 to 28 weight parts of edible sugar, 0.3 to 0.8 weight part of spirulina extract and 0.1 to 0.3 weight part of food-grade potassium chloride in a V-shaped mixer for 20 to 40 minutes, transferring the mixture into a dissolving tank, adding 40 to 50 weight parts of purified water, heating to a boiling state with stirring and preserving heat for 15 to 25 minutes; adding 8 to 10 weight parts of spirulina fine powder and 15 to 21 weight parts of purified water, stirring, heating to a boiling state and preserving heat for 15 to 25 minutes; and adding 0.1 to 0.3 weight part of citric acid and 0.4 to 0.6 weight part of essence and stirring for 2 to 4 minutes. The jelly is produced by taking the spirulina fine powder as a raw material, so that the absorption of spirulina nutritional ingredients can be better promoted; and the prepared jelly has the characteristics that: the jelly has rich nutrition and moisturizing and smooth mouthfeel, is convenient and sanitary to take and has no peculiar smell of marine products.
Description
technical field [0001] The invention relates to a nutritious food, in particular to a spirulina nutritious jelly. In addition, the invention also relates to a preparation method of the spirulina nutritious jelly. Background technique [0002] Because of its various shapes, bright colors, soft and smooth taste, and convenient eating, jelly has gradually become a snack food suitable for all ages, and is deeply sought after by the consumer market. The jelly sold on the market is mostly made of fruit juice or pulp adding jelly powder and essence, pigment, sweetener, sour agent ingredients, and its nutritional value is not high. With the improvement of people's living standards and the demand for nutritional value, more attention has been paid to the nutritional value of jelly, and people have gradually developed many new technologies and new products for jelly, such as Chinese patent 200610102108. The ground fungus nutrition jelly of the crude extract, Chinese patent 03115213.9...
Claims
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Application Information
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