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Spirulina fruit cake

A technology of spirulina and fruit cake, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of heavy smell of spirulina and poor taste, and achieve a spirulina-free smell, delicate taste and smooth appearance. Effect

Inactive Publication Date: 2011-07-20
丽江得一食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the smell of spirulina is heavy, and the taste of direct consumption is poor

Method used

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Embodiment Construction

[0016] Below in conjunction with embodiment the present invention is described in detail.

[0017] 1. Ingredients: spirulina, white sugar, starch syrup, maltodextrin, potassium sorbate, sodium citrate, and sodium tripolyphosphate, mixed evenly according to the following mass percentages, and adjusting the pH value to 2-4 with citric acid.

[0018] Spirulina: 2~8%

[0019] White sugar: 40-55%

[0020] Starch syrup: 25-40%

[0021] Maltodextrin: 2-8%

[0022] Potassium sorbate: 0.01~0.03%

[0023] Sodium citrate: 0.1~0.3%

[0024] Sodium tripolyphosphate: 0.05% to 0.1%.

[0025] 2. Sol: 1-4% pectin and white sugar are mixed evenly in a mass ratio of 1:1-5, then moistened with alcohol, and stirred into water at 50-80°C while adding.

[0026] 3. Boiling: add the pectin after the sol to the fruit juice and boil until the sugar content is 50% to 80%.

[0027] 4. Pouring molding: The boiled material is poured at a temperature of 90-120°C, and then molded after cooling.

[002...

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PUM

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Abstract

The invention provides a spirulina fruit cake which is characterized by being prepared from the following raw materials by weight percent: 2-8% of spirulina, 40-55% of white granulated sugar, 1-4% of pectin, 25-40% of starch syrup, 0.5-2% of citric acid, 2-8% of malto dextrin, 0.01-0.03% of potassium sorbate, 0.1-0.3% of sodium citrate and 0.05-0.1% of sodium tripolyphosphate. The spirulina fruit cake is a spirulina food between jelly and soft sweet, is smooth in appearance, fine and smooth in mouth feeling and high in resilience, and is free from the fishy smell of the spirulina.

Description

Technical field: [0001] The invention relates to a spirulina fruit cake. Background technique: [0002] Spirulina (Spirulina) is a class of lower plants, belonging to Cyanophyta, Oscillatoriaceae. Spirulina is extremely rich in nutrients, containing essential proteins, amino acids, vitamins and a variety of minerals and trace elements. It has the effects of strengthening the brain and intelligence, regulating blood lipids, and enhancing immunity. However, the fishy smell of spirulina is relatively heavy, and the taste of direct consumption is poor. Invention content: [0003] The object of the present invention is to provide a kind of spirulina fruit cake without spirulina fishy smell for the problems mentioned above. [0004] The present invention is achieved like this: comprise spirulina, white granulated sugar, pectin, starch syrup, citric acid, sodium citrate, sodium tripolyphosphate, it is characterized in that mass percent is: [0005] Spirulina: 2~8% [0006] Wh...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/42
Inventor 谭映梅王中泰王灿东
Owner 丽江得一食品有限责任公司
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