Spirulina cake and manufacturing method

A production method and technology of spirulina, which can be used in food ingredients as taste improvers, baking, dough treatment, etc., can solve the problems of fishy smell, loss of spirulina nutritional value and flavor, and affect the taste of cakes, etc., to achieve improvement Effects on taste, nutritional value and flavor assurance

Inactive Publication Date: 2017-05-17
福建省佰奔可股权投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: provide a kind of spirulina cake and its preparation method, solve the fishy smell when spirulina makes the cake, affect the taste of the cake, or lose the nutritional value and flavor of spirulina

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A spirulina cake is made from the following raw materials by weight: 1.5 parts of spirulina powder, 60 parts of wheat flour, 25 parts of xylitol, 25 parts of maltitol, 15 parts of milk powder, 0.7 part of salt, 15 parts of protein, 15 parts of egg yolk, 12 parts of starch, 15 parts of corn germ oil, and 25 parts of spirulina slurry; the spirulina slurry is a mixed product of spirulina powder and water in a weight ratio of 1:1.

[0031] The preparation method of above-mentioned spirulina cake comprises the following steps:

[0032] Step 1: Evenly mix spirulina powder, wheat flour, starch, and milk powder and sieve to obtain the first mixture; the spirulina powder is spirulina powder that has been treated for fishy smell The powder was vacuum dried for 55 minutes; the vacuum degree of the vacuum drying was 0.098MPa, and the temperature of the vacuum drying was 63°C;

[0033] Step 2: uniformly mixing corn germ oil, spirulina pulp, egg yolk, and salt to obtain a second mix...

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PUM

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Abstract

The invention relates to the foodstuff processing field, and particularly relates to a spirulina cake and the manufacturing method. The invention provides a spirulina cake, which takes spirulina as the raw material for making the cake; the components of the raw materials for making the spirulina cake and the proportion and the making technology are researched; by multitime tests and mouthfeel analysis, the cake is tasty while keeping the nutrition value and flavor of the spirulina. According to the formula, xylitol is taken as a sweetener. Because the xylitol makes people feel cool and refreshing, and the xylitol metabolism won't be adjusted by insulin, the obtained spirulina cake can be used to serve the diabetic patients. According to the spirulina cake manufacturing method, the mixing sequence of each raw material and the processing condition is tested by multiple times and the mouthfeel is analyzed to obtain an optimum manufacturing method. The mouthfeel of the cake is further improved; the cake is tasty while keeping the nutrition value and the flavor of the spirulina.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spirulina cake and a preparation method thereof. Background technique [0002] Spirulina contains about 70% high-quality protein and physiologically active substances such as multivitamins, minerals and trace elements, and has extremely high nutritional value. The protein can make amino acid components and other nutritional components beneficial to human health. Properly balanced, spirulina is increasingly favored by many countries and international organizations for its high nutritional value and unique health care functions. Long-term intake of spirulina can not only balance and make up for nutritional deficiencies, but also alleviate various diseases Or sub-health. Spirulina is well known as a superfood, and it is also beneficial to the growth and recovery of diseases in pregnant women, mothers, infants and adolescents. [0003] In recent years, there are various kinds of fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36A21D2/18A23L33/00
CPCA21D2/36A21D2/181A23V2002/00A23V2200/14A23V2200/328
Inventor 吴梦曼朱庆文
Owner 福建省佰奔可股权投资管理有限公司
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