Green partner spirulina bread

A technology of spirulina and spirulina powder, which is applied in the field of food processing to achieve the effects of improving absorption rate, enriching nutrition, moistening intestines and defecation and metabolism

Inactive Publication Date: 2019-07-02
福建省康恒食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art, make up for the defects of traditional bread that is too acidic and damage the stomach wall of the human body and single nutrition, and spirulina can moisten the intestines, promote metabolism, and improve the absorption rate of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, the process of a green partner spirulina bread, in proportion, the raw material components of the bread are as follows: 10g-50g of spirulina, 400-550g of flour, 50g of starch, 150-200g of dietary fiber, 80g of eggs, 30-50g of yeast, 550g of warm water at 25-35°C; the production process of this bread is carried out according to the following steps:

[0020] (1) Preparation of spirulina powder: the collected spirulina is dehumidified, then dehumidified after freezing at a low temperature of minus 20°C-40°C, and crushed into powder;

[0021] (2) Preparation of whole spirulina mud: add processed spirulina powder to starch, dietary fiber and warm water according to the ratio in the ingredients, stir and mix with each other, then divide the algae mud into several parts in equal proportions;

[0022] (3) Mixing: Add flour and eggs in proportion, and finally add spirulina mud, and mix in a dough mixer;

[0023] (4) Kneading dough: Take an appropriate amount of pr...

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PUM

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Abstract

The invention provides green partner spirulina bread. The green partner spirulina bread is processed through working procedures of dumping humidity from collected spirulina, performing low-temperaturequick-freezing, then performing humidity pumping, performing crushing to obtain powder, performing cooking, mixing cooked spirulina with dietary fibers in proportion to obtain whole paste, mixing thewhole paste with flour in proportion, adding extra ingredients of starch, eggs and the like, performing dough mixing, performing pressing, performing baking and the like. The defects that traditionalbread is too high in alkalinity to damage the gastric wall of a human body and the nutrients of the traditional bread are single are overcome; and the spirulina can loosen bowel to relieve constipation, promote metabolism and increase the absorptivity of the nutrition, so that the bread has rich nutrition and facilitates balanced nutrition of the human body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to green partner spirulina bread. Background technique [0002] At present, bread is the most consumed in baked goods and has a large class of food with various foods. Bread has the characteristics of rich nutrition, convenient eating, and complete color, fragrance, etc., and occupies an increasingly important position in people's lives. However, most breads need to add a small amount of edible alkali in the production process. Although it is within the acceptable range of the human body, it will also cause damage to the stomach over time. [0003] In order to solve the above-mentioned problems, the present invention was born. The technology of the present invention is a kind of green partner spirulina bread, which makes up for the shortcomings of traditional bread that is too alkaline and damages the stomach wall of the human body and single nutrition. Nutrien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D8/04A21D2/18
CPCA21D2/186A21D8/04A21D13/06
Inventor 黄锦周
Owner 福建省康恒食品科技有限公司
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