Health foods of new type spirulina and preparation method thereof

A new technology of spirulina, which is applied in the field of new nutrition and health drinks, can solve the problems of nutrient destruction, nutritional value reduction, microbial pollution, etc., and achieve the effect of short time, low cost and good taste

Inactive Publication Date: 2004-03-10
INST OF PHARMACOLOGY & TOXICOLOGY ACAD OF MILITARY MEDICAL SCI P L A
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, spirulina products at home and abroad are mainly spirulina tablets and capsules, but these spirulina products are all dry products, and dry products have some insurmountable shortcomings: first, they are often polluted by microorganisms during processing, resulting in fishy smell, The second is that during the drying process, the nutritional components will inevitably be damaged to varying degrees, and the nutritional value will be reduced.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Health foods of new type spirulina and preparation method thereof
  • Health foods of new type spirulina and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment one: the preparation of fresh / live spirulina fruit tea

[0023] 1. Collect 100g of fresh spirulina algae mud, wash with sterile saline at 4-10°C, and set aside;

[0024] 2. Add 60 grams of appropriate amount of high-quality white sugar, 8.4 grams of NaHCO 3 , 6.4 grams of citric acid, 2.0 grams of xanthan gum, dissolved in an appropriate amount of water, filtered, sterilized at high temperature, and stored at 4°C for later use;

[0025] 3. Mix and dissolve fruit juice, 0.5 grams of tea polyphenols, 0.1 grams of iso-Vc-Na and appropriate amount of water according to a ratio of 10%, and filter aseptically for later use;

[0026] 4. Under aseptic conditions, add the above three ingredients into 500ml of sterile water and mix evenly, set the volume to 2000ml, aseptically fill, after γ-ray 0.1KGY dose irradiation treatment or direct low-temperature storage to obtain fresh / live spirulina fruit tea.

Embodiment 2

[0027] Embodiment two: the preparation of fresh / live spirulina milk

[0028] 1. Collect 100g of fresh spirulina algae mud, wash it with 3%, 2% and 0.9% sterile saline respectively under aseptic conditions at 4-10°C, and store it at 4°C (2 hours) for later use;

[0029] 2. Dissolve and filter 1.5g of xanthan gum in 1000ml of water, sterilize at high temperature, and store at 4°C for later use;

[0030] 3. Dissolve 18 grams of salt in 500ml of water, filter aseptically, and store at 4°C for later use;

[0031] 4. Under aseptic conditions at 4°C, add the above three ingredients into an appropriate amount of sterile water in turn, mix well, set the volume to 2000ml, fill it aseptically, and then irradiate it with 0.1KGY of gamma rays or store it directly at low temperature to get fresh. / Live Spirulina Milk. Store at a low temperature of 4-8°C, with a shelf life of 4 days.

Embodiment 3

[0032] Embodiment three: the preparation of fresh / live spirulina ice cream

[0033] 1. Collect 100g of fresh spirulina algae mud, wash it with 3%, 2% and 0.9% sterile saline respectively under aseptic conditions at 4-10°C, and store it at 4°C (2 hours) for later use;

[0034] 2. Dissolve 3 grams of high-quality xylitol and 1 gram of xanthan gum in an appropriate amount of water in turn, filter, and store at 4°C for later use;

[0035] 3. Mix ice cream ingredients such as milk powder, emulsification stabilizer, edible flavor and drinking water in proportion, and store at 4°C for later use;

[0036] 4. Mix the above 2 and 3 ingredients in proportion, pasteurize, cool to about 40°C, add an appropriate amount of fresh spirulina algae mud and mix evenly (total volume is 2000ml), and then follow the conventional process, after packaging The fresh / live spirulina ice cream can be obtained by irradiating 0.1KGY dose of gamma rays or directly quick-frozen and cryopreserved.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A health-care spirulina food in the form of milk, nectar, or ice cream is prepared by biotechnology. Its advantages are no loss of mutrients, and agreeable taste.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a series of novel nutrition and health drinks containing fresh spirulina, and also relates to a production method of the spirulina health food. Background technique [0002] Spirulina is an alkaline nutritional health food, which can change the acidic constitution of the human body into a healthy weak alkaline constitution. The protein content of spirulina is 50-70%, and it contains 18 kinds of amino acids, among which the proportion of 8 kinds of amino acids necessary for the human body, such as lysine, threonine, and methionine, is almost the same as that of the human body. It is an ideal food protein source for human beings. , The digestibility of protein is as high as 86%. It contains 15% to 18% cyanobacteria protein, which is a special photosynthetic pigment protein, which has a unique effect on improving the function of the lymphatic system and improving the immunity...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L17/60
Inventor 梅兴国刘燕龚伟
Owner INST OF PHARMACOLOGY & TOXICOLOGY ACAD OF MILITARY MEDICAL SCI P L A
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap