Making method of spirulina wine

A production method, the technology of spirulina, applied in the field of health wine, can solve the problems of complicated methods, high cost, and low practicability, and achieve the effect of simple process, clear color and good taste

Active Publication Date: 2013-03-27
江西康膳源油脂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The currently authorized patent CN1144096A discloses a manufacturing method of spirulina wine, but such a method is cumbersome and complicated, with high cost and low practicability

Method used

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  • Making method of spirulina wine
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  • Making method of spirulina wine

Examples

Experimental program
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Embodiment Construction

[0043] A kind of preparation method of spirulina wine is characterized in that the preparation steps of the spirulina wine are as follows:

[0044] first step

[0045] Dissolve 1.5g of spirulina dry algae powder in 200ml of distilled water, stir and shake well for 60min, filter with a sieve with a mesh diameter of 80-100μm, remove the sediment, and centrifuge the supernatant for 5min at a speed of 3500r / min , take the supernatant and let it stand for 24 hours, and take the supernatant as A solution for subsequent use;

[0046] second step

[0047] Dissolve 2 g of dried spirulina powder in 200 ml of 95% ethanol, stir and shake well for 45 minutes, filter with a sieve with a mesh diameter of 60-80 μm, remove the sediment, take the supernatant, and centrifuge for 4 minutes at a speed of 4000r / min, take the supernatant and let it stand for 36h, and take the supernatant as B solution for later use.

[0048] third step

[0049] Take 200ml of wine base or raw wine, add 25ml of li...

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Abstract

The invention provides a making technology of spirulina wine. The traditional spirulina wine is formed by directly soaking spirulina into grain wine, and is turbid in color, poor in mouth feel and low in phycocyanin content. The making method comprises the steps of: extracting spirulina twice by using alcohol and water, and extracting chlorophyll, beta-carotene and phycocyanin from spirulina to the greatest extent. Through determination, 76 percent of phycocyanin, 61 percent of gamma-linolenic acid and 67 percent of beta-carotene in spirulina powder can be extracted into the wine. Compared with the traditional direct soaking technology, the making technology has the advantage that the effective utilization rate of phycocyanin is increased to 76 percent from 19 percent. Experiment results indicate that the spirulina wine made by adopting the making technology provided by the invention has the advantages of good mouth feel, clear color, high phycocyanin content, simpleness in process and long quality guarantee period, and can be blended into drinking wines with different colors and tastes, different alcoholic strengths and different active ingredients.

Description

technical field [0001] The invention belongs to the field of health-care wine, in particular to a method for making spirulina wine. Background technique [0002] Spirulina is recognized as the most nutritious and most balanced alkaline food. The nutritional content of 1 gram of spirulina is equal to the sum of the nutritional components of 1 kg of various vegetables. Spirulina integrates a variety of nutrients necessary for the human body, among which β-carotene is the precursor of vitamin A, an important nutrient element for the human body, and has the functions of improving human immunity and anti-cancer. Vitamin B12 can help protein and nucleic acid to metabolize and promote growth and development. It can also promote the production of red blood cells and prevent anemia. Phycocyanin helps synthesize and regulate many important enzymes in human metabolism. It plays an important role in inhibiting the growth of cancer cells and enhancing immunity. It is a rare natural pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 王培磊
Owner 江西康膳源油脂有限公司
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