Chlorella beverage and preparation method thereof
By mixing Chlorella rokinesia powder with fish remover and sodium alginate gel solution to form gel beads, the problem of algae smell and precipitation in microalgae beverages is solved, the drinking experience and taste is improved, and Chlorella rokinesia is realized Improved quality of beverages.
Patent Information
- Application Number
- CN202411358152.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-27
- Publication Date
- 2024-12-17
AI Technical Summary
Existing microalgae drinks have problems with heavy algae smell and nutrient precipitation, which affects consumer acceptance and taste.
By mixing Chlorella rokinesia powder with the degasser and water, a first mixed solution was formed, and then mixed with sodium alginate gel solution, dropwise to the calcium lactate solution to form gel beads, and added to the edible liquid, the solution was solved The problem of fishy smell and low solubility of algae powder.
It improves the taste and flavor of Chlorella drinks, avoids precipitation, improves the drinking experience, and solves the appearance and smell of existing microalgae drinks.
Smart Images
Figure CN119138530A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of health food, in particular to a chlorella beverage and a preparation method thereof. Background Art
[0002] The improvement of people's living standards has brought about a continuous improvement in health awareness, and nutrition and health issues have attracted more and more attention. At present, there are more and more microalgae products on the market, including health products that enhance immunity based on Spirulina, vision protection products based on Dunaliella salina, foods based on Chlorella, and cosmetics based on Haematococcus pluvialis.
[0003] At present, algae food mainly consists of algae flakes and algae powder, which have disadvantages such as being difficult to take, having a strong fishy smell, and having a low digestion and absorption rate. Consumers are more accustomed to treating it as medicine. However, the research and development of microalgae beverages is relatively small, and the existing microalgae beverages have disadvantages such as ordinary appearance, strong fishy smell, and precipitation of nutrients.
[0004] Therefore, the prior art still needs to be improved and developed. Summary of the invention
[0005] Based on the above-mentioned deficiencies of the prior art, the object of the present invention is to provide a chlorella beverage and a preparation method thereof, aiming to solve the problems of the existing microalgae beverages having a strong algae smell and nutrient precipitation.
[0006] The technical solution of the present invention is as follows: In a first aspect of the present invention, a method for preparing a chlorella beverage is provided, wherein the chlorella beverage comprises an edible liquid and gel beads in the edible liquid, wherein the edible liquid does not contain tea, and the method for preparing the chlorella beverage comprises the following steps: Mixing Chlorella vulgaris powder, a deodorizing agent and water to obtain a first mixed solution; Mixing the first mixed solution with sodium alginate gel to obtain a second mixed solution; adding the second mixed solution dropwise to the calcium lactate solution to obtain gel beads; The gel beads are added into an edible liquid to obtain the chlorella beverage.
[0007] Optionally, the deodorizing agent includes at least one of β-cyclodextrin, maltodextrin, casein and konjac flour.
[0008] Optionally, the edible liquid comprises at least one of water, milk, fruit juice and vegetable juice.
[0009] Optionally, the step of adding the gel beads into an edible liquid to obtain the chlorella beverage specifically comprises: adding the first additive and / or chlorella powder, and the gel beads into an edible liquid to obtain the chlorella beverage; The first additive includes at least one of an emulsifier, a thickener, a stabilizer, an acidity regulator, a sweetener, a beverage defoaming powder, a deodorant and a fragrance.
[0010] Optionally, the emulsifier includes soybean lecithin, the thickener includes sodium alginate, the stabilizer includes xanthan gum, the acidity regulator includes at least one of lactic acid and baking soda, the sweetener includes at least one of glycyrrhizin, aspartame and stevioside, and the flavor includes coconut oil.
[0011] Optionally, in the first mixed liquid, the mass ratio of Chlorella vulgaris powder, deodorant and water is (3~5): 1: (100~150).
[0012] Optionally, the mass ratio of the first mixed solution to the sodium alginate gel solution is (2-5): (1-2); The preparation method of the sodium alginate gel comprises the following steps: Adding sodium alginate into water and mixing to obtain sodium alginate gel solution; Wherein, the ratio of sodium alginate to water is (1-3) g: (35-50) mL; The preparation method of the calcium lactate solution comprises the following steps: Adding calcium lactate into water and mixing to obtain a calcium lactate solution; Wherein, the mass ratio of calcium lactate to water is 1:(15~20).
[0013] Optionally, the step of mixing the first mixed solution with sodium alginate gel to obtain the second mixed solution specifically includes: Mixing the first mixed solution with sodium alginate gel and a second additive to obtain a second mixed solution; The second additive includes at least one of an emulsifier, a stabilizer, an acidity regulator, a sweetener and a flavor.
[0014] Optionally, the step of mixing the Chlorella vulgaris powder, the deodorizing agent and water to obtain the first mixed solution specifically comprises: Mixing the Chlorella vulgaris powder, the deodorant, water and the second additive to obtain a first mixed solution; The second additive includes at least one of an emulsifier, a stabilizer, an acidity regulator, a sweetener and a flavor.
[0015] The second aspect of the present invention provides a Chlorella beverage, wherein the beverage is prepared by the preparation method of the present invention as described above.
[0016] Beneficial effects: The present invention first mixes the Chlorella solkinensis powder, a deodorant and water to remove the odor, thereby solving the problem of the heavy odor of the Chlorella solkinensis powder. Then, the second mixed solution is added dropwise to the calcium lactate solution, and the water-soluble sodium alginate reacts with the calcium ions to form cross-linked bonds between macromolecules, forming a gel layer, so that the easily precipitated Chlorella solkinensis powder exists in the form of gel beads, thereby solving the problem of low solubility and easy precipitation of the Chlorella solkinensis powder. The Chlorella solkinensis beverage provided by the present invention increases the taste, interest and flavor when drinking, and solves the problems of appearance, precipitation and odor of the existing microalgae beverages. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 The figure is a schematic diagram of the preparation process of the Chlorella beverage in an embodiment of the present invention. DETAILED DESCRIPTION
[0018] The present invention provides a chlorella beverage and a preparation method thereof. To make the purpose, technical solution and effect of the present invention clearer and more specific, the present invention is further described in detail below. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.
[0019] Unless otherwise defined, all technical terms and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.
[0020] Chlorella Sorokinensis is a common single-cell green algae of the genus Chlorella in the Chlorophyta. It is a spherical single-cell freshwater algae that can photosynthesize efficiently and grow and reproduce through photosynthetic autotrophy. It is widely distributed. Chlorella Sorokinensis is rich in protein, vitamins, minerals, dietary fiber, nucleic acids and chlorophyll. In addition, Chlorella Sorokinensis contains a precious growth factor (CGF), which can promote the physical fitness of the body, especially children and the elderly, and strengthen the immune function.
[0021] The inventors have discovered through experiments that the solubility of Chlorella Sorokinensis powder is about 0.5 g / L, which is very low. Most of the powder added to water will settle, and small particles of powder will be suspended in the solution, which affects not only the appearance but also the taste. That is, after the Chlorella Sorokinensis powder is prepared into a beverage, the same problems as existing microalgae beverages exist. Based on this, an embodiment of the present invention provides a method for preparing a Chlorella beverage, wherein the Chlorella beverage includes an edible liquid and gel beads in the edible liquid, and the edible liquid does not contain tea (such as tea powder, tea leaves, or tea water, etc.). Figure 1 As shown, the preparation method of the chlorella beverage comprises the following steps: S1, mixing Chlorella vulgaris powder, a deodorizing agent and water to obtain a first mixed solution; S2, mixing the first mixed solution with sodium alginate gel to obtain a second mixed solution; S3, adding the second mixed solution dropwise to the calcium lactate solution to obtain gel beads; S4, adding the gel beads into an edible liquid to obtain the Chlorella beverage.
[0022] In the embodiment of the present invention, firstly, the chlorella powder, the deodorant and water are mixed to remove the odor, thereby solving the problem of the heavy odor of the chlorella powder. Then, the second mixed solution is added dropwise to the calcium lactate solution, and the water-soluble sodium alginate reacts with the calcium ions to form cross-linked bonds between macromolecules, forming a gel layer, so that the chlorella powder that is easy to precipitate exists in the form of gel beads, and the gel beads are more easily suspended in the chlorella beverage, which is more convenient for people to take, thereby solving the problem of low solubility and easy precipitation of the chlorella powder. The chlorella beverage provided by the present invention increases the taste, interest and flavor when drinking, and solves the problems of appearance, precipitation and smell existing in the existing microalgae beverage.
[0023] Tea contains tannic acid, which can bind to the amino end of amino acids to deform and precipitate proteins, which affects absorption and easily causes constipation. Therefore, in the embodiment of the present invention, the edible liquid does not contain tea.
[0024] In step S1, in some embodiments, the deodorizing agent includes at least one of β-cyclodextrin, maltodextrin, casein and konjac flour, but is not limited thereto.
[0025] Taking β-cyclodextrin as an example, the deodorizing method adopted in the embodiment of the present invention is to embed the fishy substance, Chlorella sorokinensis powder, with β-cyclodextrin. β-cyclodextrin is composed of 7 pyranose glucoses connected by α, 1-4 glycosidic bonds to form a ring, with a hydrophilic outer layer and a hydrophobic inner layer, and can mask the bitterness and peculiar smell in the material and improve the flavor of food. Under alkaline or even strongly alkaline conditions, β-cyclodextrin is stable, but under acidic conditions, it can be hydrolyzed to produce glucose and a series of non-cyclic maltose. Chlorella sorokinensis powder is an alkaline food, and β-cyclodextrin can exist stably in it. Dissolving Chlorella sorokinensis powder in water and adding β-cyclodextrin to mix thoroughly can achieve deodorization, and the deodorization method is simple to operate and green and harmless.
[0026] In some embodiments, in the first mixed solution, the mass ratio of Chlorella vulgaris powder, deodorant and water is (3~5): 1: (100~150), for example, it can be 3:1:100, 3:1:120, 3:1:150, 4:1:100, 4:1:120, 4:1:150, 5:1:100, 5:1:120 or 5:1:150, etc.
[0027] In the present invention, the gel beads further contain a second additive, and the second additive can be added in step S1 or in step S2.
[0028] When adding in step S1, in some embodiments, the step of mixing the Chlorella vulgaris powder, the deodorant and water to obtain the first mixed solution specifically includes: The Chlorella vulgaris powder, the deodorant, water and the second additive are mixed to obtain a first mixed solution.
[0029] When adding in step S2, in some embodiments, the step of mixing the first mixed solution with the sodium alginate gel to obtain the second mixed solution specifically includes: Mixing the first mixed solution with sodium alginate gel and a second additive to obtain a second mixed solution; The second additive includes at least one of an emulsifier (such as adding 0.1% of the mass of Chlorella vulgaris powder), a stabilizer (such as adding 0.1% of the mass of Chlorella vulgaris powder), an acidity regulator, a sweetener and a flavor.
[0030] In some specific embodiments, the emulsifier includes soybean lecithin, the thickener includes sodium alginate, the stabilizer includes xanthan gum, the acidity regulator includes at least one of lactic acid and baking soda, the sweetener includes at least one of glycyrrhizin, aspartame and stevioside, and the flavor includes coconut oil.
[0031] The pH of the first mixed solution or the second mixed solution is maintained at 7.0-7.2 by using an acidity regulator (lactic acid and baking soda). The sweetness of the first mixed solution or the second mixed solution is adjusted to 10 degrees by adding a sweetener (glycyrrhizin, aspartame and stevioside, in a mass ratio of 1:5:1).
[0032] In step S2, in some embodiments, the method for preparing the sodium alginate gel comprises the following steps: Adding sodium alginate into water and mixing to obtain sodium alginate gel solution; Wherein, the ratio of sodium alginate to water is (1-3) g: (35-50) mL; for example, it can be 1 g: 35 mL, 2 g: 35 mL, 3 g: 35 mL, 1 g: 40 mL, 2 g: 40 mL, 3 g: 40 mL, 1 g: 50 mL, 2 g: 50 mL or 3 g: 50 mL, etc.
[0033] In some embodiments, the mass ratio of the first mixed solution to the sodium alginate gel is (2-5):(1-2), for example, it can be 2:1, 2:2, 2.5:1, 2.5:2, 3:1, 3:2, 5:1 or 5:2, etc.
[0034] In step S3, the second mixed solution is added dropwise to the calcium lactate solution, and small balls are formed and then removed to obtain gel beads.
[0035] In this embodiment, the solid-liquid ratio in the gel beads can be controlled by controlling the time of scooping out (i.e., the time the beads are in the solution), so that the gel beads become solid or runny, thereby increasing the fun and flavor when drinking.
[0036] In some embodiments, the method for preparing the calcium lactate solution comprises the following steps: Adding calcium lactate into water and mixing to obtain a calcium lactate solution; Wherein, the mass ratio of calcium lactate to water is 1:(15-20), for example, it can be 1:15, 1:16, 1:17, 1:18, 1:19 or 1:20, etc.
[0037] In step S4, in some embodiments, the edible liquid includes at least one of water, milk, fruit juice (such as apple juice, pear juice, orange juice, strawberry juice, pomegranate juice, coconut juice, watermelon juice, pineapple juice, banana juice, guava juice, dragon fruit juice, etc., but not limited thereto) and vegetable juice (such as carrot juice, spinach juice, celery juice, cucumber juice, etc., but not limited thereto). The present invention uses different edible liquids to prepare drinks with different flavors.
[0038] In some embodiments, the step of adding the gel beads to an edible liquid to obtain the chlorella beverage specifically comprises: adding the first additive and / or chlorella powder, and the gel beads into an edible liquid to obtain the chlorella beverage; The first additive includes at least one of an emulsifier (such as 0.1% of the mass of the chlorella beverage), a thickener (such as 0.1% of the mass of the chlorella beverage), a stabilizer (such as 0.1% of the mass of the chlorella beverage), an acidity regulator, a sweetener, a beverage defoaming powder (such as 0.5% of the mass of the chlorella beverage), a deodorant and a fragrance.
[0039] In this embodiment, the first additive and the gel beads can be added to the edible liquid; the chlorella powder and the gel beads can also be added to the edible liquid; the first additive, the chlorella powder and the gel beads can also be added to the edible liquid. A small amount of chlorella powder is added for coloring.
[0040] In some specific embodiments, the emulsifier includes soybean lecithin, the thickener includes sodium alginate, the stabilizer includes xanthan gum, the acidity regulator includes at least one of lactic acid and baking soda, the sweetener includes at least one of glycyrrhizin, aspartame and stevioside, and the flavor includes coconut oil.
[0041] The pH of the chlorella beverage was maintained at 7.0-7.2 by acidity regulators (lactic acid and baking soda), and the sweetness of the chlorella beverage was adjusted to 9 degrees by adding sweeteners (glycyrrhizin, aspartame and stevioside, with a mass ratio of 1:3:1).
[0042] In step S4, the amount of gel beads added to the edible liquid (ie, the content of gel beads in the chlorella beverage) can be adjusted according to actual needs or personal preferences.
[0043] The embodiment of the present invention provides a chlorella beverage, wherein the beverage is prepared by the preparation method described above in the embodiment of the present invention. The chlorella beverage includes an edible liquid and gel beads in the edible liquid. The chlorella beverage may also include chlorella powder dispersed in the edible liquid; the chlorella beverage may also include a first additive; the chlorella beverage may also include chlorella powder and a first additive; the specific selection of the first additive is as described above. The gel beads may also include a second additive, and the selection of the second additive is as described above.
[0044] The present invention will be further described below by means of specific examples.
[0045] Unless otherwise specified, the raw materials used in the following examples are all commercially available products.
[0046] Example 1
[0047] This embodiment provides a method for preparing a chlorella beverage, comprising the following steps: (1) Remove fishy smell Mix 3 g of Chlorella vulgaris powder, 1 g of β-cyclodextrin and 100 g of water to obtain a first mixed solution; (2) Gel bead preparation Add 3 g of sodium alginate into 40 mL of warm water (temperature 40-50 ℃), soak for 4 hours, and stir until viscous to obtain sodium alginate gel; Add 100 g of the first mixed solution to the sodium alginate gel solution to obtain a second mixed solution, and place the mixture in a refrigerator for 4 hours to remove bubbles; 20 g of calcium lactate was added to 400 g of water and stirred to dissolve the calcium lactate in the water to obtain a calcium lactate solution; The second mixed solution is added drop by drop into the calcium lactate solution, and the second mixed solution and the calcium lactate solution are mixed and reacted to form spherical solids, which are removed after 5 minutes to obtain gel beads; 95 g of gel beads were added to 500 mL of milk to obtain a chlorella beverage.
[0048] Example 2
[0049] This embodiment provides a method for preparing a chlorella beverage, which is different from Embodiment 1 only in that milk is replaced by apple juice.
[0050] Example 3
[0051] This embodiment provides a method for preparing a chlorella beverage, which is different from Embodiment 1 only in that milk is replaced with water, and 0.1% sweetener (composed of glycyrrhizin, aspartame and stevioside, the mass ratio of the three is 1:3:1, and the mass content of the sweetener in the chlorella beverage is 0.1%) is added.
[0052] In summary, the present invention provides a chlorella beverage and a preparation method thereof. The present invention firstly mixes chlorella powder, a deodorant and water to remove the odor, thereby solving the problem of the strong odor of chlorella powder. Then, the second mixed solution is added dropwise to the calcium lactate solution, and the water-soluble sodium alginate reacts with calcium ions to form cross-linked bonds between macromolecules, forming a gel layer, so that the easily precipitated chlorella powder exists in the form of gel beads, thereby solving the problem of low solubility and easy precipitation of chlorella powder. The chlorella beverage provided by the present invention increases the taste, interest and flavor when drinking, and solves the problems of appearance, precipitation and odor of existing microalgae beverages.
[0053] It should be understood that the application of the present invention is not limited to the above examples. For ordinary technicians in this field, improvements or changes can be made based on the above description. All these improvements and changes should fall within the scope of protection of the claims attached to the present invention.
Claims
1. A method for preparing a chlorella beverage, characterized in that: The chlorella beverage comprises an edible liquid and gel beads in the edible liquid, wherein the edible liquid does not contain tea. The preparation method of the chlorella beverage comprises the following steps: Mixing Chlorella vulgaris powder, a deodorizing agent and water to obtain a first mixed solution; Mixing the first mixed solution with sodium alginate gel to obtain a second mixed solution; adding the second mixed solution dropwise to the calcium lactate solution to obtain gel beads; The gel beads are added into an edible liquid to obtain the chlorella beverage.
2. The preparation method according to claim 1, characterized in that: The deodorizing agent comprises at least one of beta-cyclodextrin, maltodextrin, casein and konjac flour.
3. The preparation method according to claim 1, characterized in that: The edible liquid includes at least one of water, milk, fruit juice and vegetable juice.
4. The preparation method according to claim 3, characterized in that: The step of adding the gel beads into an edible liquid to obtain the chlorella beverage specifically comprises: adding the first additive and / or chlorella powder, and the gel beads into an edible liquid to obtain the chlorella beverage; The first additive includes at least one of an emulsifier, a thickener, a stabilizer, an acidity regulator, a sweetener, a beverage defoaming powder, a deodorant and a fragrance.
5. The preparation method according to claim 4, characterized in that: The emulsifier includes soybean lecithin, the thickener includes sodium alginate, the stabilizer includes xanthan gum, the acidity regulator includes at least one of lactic acid and baking soda, the sweetener includes at least one of glycyrrhizin, aspartame and stevioside, and the flavor includes coconut oil.
6. The preparation method according to claim 1, characterized in that: In the first mixed solution, the mass ratio of Chlorella vulgaris powder, deodorant and water is (3-5):1:(100-150).
7. The preparation method according to claim 1, characterized in that: The mass ratio of the first mixed solution to the sodium alginate gel solution is (2-5): (1-2); The preparation method of the sodium alginate gel comprises the following steps: Adding sodium alginate into water and mixing to obtain sodium alginate gel solution; Wherein, the ratio of sodium alginate to water is (1-3) g: (35-50) mL; The preparation method of the calcium lactate solution comprises the following steps: Adding calcium lactate into water and mixing to obtain a calcium lactate solution; Wherein, the mass ratio of calcium lactate to water is 1:(15~20).
8. The preparation method according to claim 1, characterized in that: The step of mixing the first mixed solution with sodium alginate gel to obtain the second mixed solution specifically comprises: Mixing the first mixed solution with sodium alginate gel and a second additive to obtain a second mixed solution; The second additive includes at least one of an emulsifier, a stabilizer, an acidity regulator, a sweetener and a flavor.
9. The preparation method according to claim 1, characterized in that: The step of mixing the Chlorella vulgaris powder, the deodorant and water to obtain the first mixed solution specifically comprises: Mixing the Chlorella vulgaris powder, the deodorizing agent, water and the second additive to obtain a first mixed solution; The second additive includes at least one of an emulsifier, a stabilizer, an acidity regulator, a sweetener and a flavor.
10. A chlorella beverage, characterized in that: The preparation method is described in any one of claims 1 to 9.