Spirulina-flavored fruit juice beverage and preparation method thereof

Abstract

The invention relates to the technical field of food, and concretely relates to a spirulina-flavored fruit juice beverage and a preparation method thereof. The fruit juice beverage comprises, by weight, 2-4 parts of spirulina, 10-30 parts of freshly squeezed apple juice, 0.4-0.6 part of a plant polyphenol extract, 0.5-0.8 part of xylitol and 0.1-0.5 part of a sour and sweet degree regulator. The apple juice and the plant polyphenol extract are added, malic acid rich in the apple juice reduces the pH of liquid, accelerates precipitation of phycocyanin and enables the liquid to be glittering and translucent blue, apple polyphenol is a main antioxidant substance in apples and plays a role in removing various free radicals, and the apple polyphenol is matched with the plant polyphenol extract to delay aging of a human body; and in the preparation process, the components of the spirulina can be reserved, so that the prepared beverage is high in nutrition and free of the algae smell of the spirulina, the color and luster of the beverage can be improved, and meanwhile, the original fragrance of the beverage is kept.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a spirulina-flavored juice drink and a preparation method thereof. Background technique [0002] Fresh spirulina contains a lot of nutrients such as protein, spirulina polysaccharides, carotenoids and unsaturated fatty acids. In particular, the 18 kinds of amino acids contained in spirulina can provide comprehensive and balanced nutrition, which is called "green blood". The vitamins, γ-linolenic acid, carotene and polysaccharides rich in spirulina can regulate the physiological functions of the human body and enhance immunity. Currently, most of the products on the market are spirulina products, such as tablets, powders and capsules. The mouthfeel of product is not good, so people wish to have a kind of spirulina beverage that has good mouthfeel and is convenient to eat. [0003] But because spirulina itself has obvious algal fishy smell, the fishy smell of drinks containing spirul...

AI Technical Summary

Problems solved by technology

In the process of realizing the solution, the inventor found that the following problems in the prior art have not been well resolved: (1) the technical process is complicated, and the product is unstable, the protein loss is large, and the product beverage tastes bad; (2) the product drink tastes bad; The products produced by technical processes are not nutritionally balanced and have little benefit to the human body; (3) The sweetness of products produced by technical processes is produced by sweeteners, and eating too much is harmful to the body

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