Preparation method of ready-to-eat spirulina granule preserved at room temperature

Abstract

The invention provides a preparation method of ready-to-eat spirulina granule preserved at room temperature. The preparation method comprises the following steps: 1) harvesting fresh spirulina for later use; 2) preparing fresh spirulina gel liquid for later use; 3) preparing solidifying liquid for later use; 4) putting the fresh spirulina gel liquid of the step 2) into a bucket, and enabling the fresh spirulina gel liquid to flow into the solidifying liquid to form a semitransparent solid material; 5) putting the semitransparent solid material of the step 4) in a colloid mill and milling the semitransparent solid material into granules and obtaining fresh spirulina granules; 6) rinsing the fresh spirulina granules of the step 5) to be neutral for later use; 7) keeping the fresh spirulina granules rinsed to be neutral in the step 6) for later use; 8) formulating and uniformly mixing flavourings for later use; and 9) mixing the fresh spirulina granules and the flavourings, then adding maltitol, performing uniform agitation and mixing, and then packaging to obtain the ready-to-eat spirulina granules. The spirulina granules prepared by the method can be eaten directly and contain no auxiliary materials of spirulina tablets or capsules, and the spirulina granules can be eaten by people for a long time.

Description

technical field [0001] The invention relates to spirulina, which is a method for preparing instant spirulina granules at room temperature. Background technique [0002] Spirulina is a high-quality health care product, containing 60%-70% protein, and also contains unsaturated fatty acids, multivitamins, trace elements and amino acids and other nutrients. Therefore, it has anti-tumor, anti-virus, anti-radiation , anti-aging, anti-fatigue, improving immunity and lowering blood sugar, etc., is a natural health product that is gradually accepted by people. However, the edible varieties of spirulina are generally tablets and capsules. Although these varieties It has the advantage of long shelf life, but the content of these edible varieties of spirulina is relatively low. In addition, when eating spirulina, many auxiliary materials that are not needed by the human body and difficult to metabolize are eaten. Adverse effects on health. Contents of the invention [0003] The obj...

AI Technical Summary

Problems solved by technology

[0002] Spirulina is a high-quality health care product, containing 60%-70% protein, and also contains unsaturated fatty acids, multivitamins, trace elements and amino acids and other nutrients. Therefore, it has anti-tumor, anti-virus, anti-radiation , anti-aging, anti-fatigue, improving immunity and lowering blood sugar, etc., is a natural health product that is gradually accepted by people. However, the edible varieties of spirulina are generally tablets and capsules. Although these varieties It has the advantage of long shelf life, but the content of these edible varieties of spirulina is relatively low. In addition, when eating spirulina, many auxiliary materials that are not needed by the human body and difficult to metabolize are eaten. adverse effects on health