Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Spirulina nutrient jelly

A technology of spirulina and jelly, applied in the application, food preparation, food science and other directions, to achieve the effect of reducing production cost, no seafood odor, and improving product quality and nutritional value

Inactive Publication Date: 2011-04-06
GUANGDONG UNIV OF PETROCHEMICAL TECH
View PDF3 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Spirulina is made into tablets and capsules, which is the most common edible mode of spirulina, although there are also reports that spirulina is used to make jelly (Cui Yejie, "The Development of Spirulina Konjac Jelly", Chinese Food and Nutrition, No. 2009 10), but there is no report on refining and processing spirulina into fine powder as raw material to produce nutritional jelly

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Mix 20Kg of edible sugar, 0.8Kg of carrageenan powder, and 0.1Kg of potassium chloride in a V-type mixer for 20 minutes, transfer to a dissolving tank, add 50Kg of pure water, stir and heat until boiling for 25 minutes; add fine spirulina powder 8Kg, then add 21Kg of purified water, stir, heat again to boiling and maintain for 25 minutes; add 0.1Kg of citric acid and 0.6Kg of essence and stir for 2 minutes.

Embodiment 2

[0023] Mix 28Kg of edible sugar, 0.3Kg of carrageenan powder, and 0.3Kg of potassium chloride in a V-type mixer for 40 minutes, then transfer to a dissolving tank, add 40Kg of pure water, stir and heat until boiling for 15 minutes; add fine spirulina powder Body 10Kg, then add 18Kg of purified water, stir, heat again to boiling and maintain for 15 minutes; add 0.3Kg of citric acid and 0.4Kg of essence, stir for 4 minutes to get ready.

Embodiment 3

[0025] Mix 24Kg of edible sugar, 0.55Kg of carrageenan powder, and 0.2Kg of potassium chloride in a V-type mixer for 30 minutes, transfer to a dissolving tank, add 45Kg of pure water, stir and heat until boiling for 20 minutes; add fine spirulina powder 9Kg of body, then add 15Kg of purified water, stir, heat again to boiling and maintain for 20 minutes; add 0.2Kg of citric acid and 0.5Kg of essence, stir for 3 minutes to get ready.

[0026] The fine spirulina powder in the above-mentioned embodiments is obtained by selecting, soaking, washing, filtering, dehydrating, drying, and pulverizing the spirulina raw material through a 200-mesh sieve to obtain the finished spirulina fine powder. The filtration equipment adopts gravity curved sieve, the dehydration equipment adopts vacuum suction filter, the drying equipment adopts air dryer, and the crushing equipment adopts ball mill.

[0027] In the above-mentioned embodiments, the feed liquid can be poured into the filling barrel w...

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

The invention discloses a spirulina nutrient jelly. The jelly is obtained by the following steps of: mixing 20 to 28 weight parts of edible sugar, 0.3 to 0.8 weight part of spirulina extract and 0.1 to 0.3 weight part of food-grade potassium chloride in a V-shaped mixer for 20 to 40 minutes, transferring the mixture into a dissolving tank, adding 40 to 50 weight parts of purified water, heating to a boiling state with stirring and preserving heat for 15 to 25 minutes; adding 8 to 10 weight parts of spirulina fine powder and 15 to 21 weight parts of purified water, stirring, heating to a boiling state and preserving heat for 15 to 25 minutes; and adding 0.1 to 0.3 weight part of citric acid and 0.4 to 0.6 weight part of essence and stirring for 2 to 4 minutes. The jelly is produced by taking the spirulina fine powder as a raw material, so that the absorption of spirulina nutritional ingredients can be better promoted; and the prepared jelly has the characteristics that: the jelly has rich nutrition and moisturizing and smooth mouthfeel, is convenient and sanitary to take and has no peculiar smell of marine products.

Description

technical field [0001] The invention relates to a nutritious food, in particular to a spirulina nutritious jelly. In addition, the invention also relates to a preparation method of the spirulina nutritious jelly. Background technique [0002] Because of its various shapes, bright colors, soft and smooth taste, and convenient eating, jelly has gradually become a snack food suitable for all ages, and is deeply sought after by the consumer market. The jelly sold on the market is mostly made of fruit juice or pulp adding jelly powder and essence, pigment, sweetener, sour agent ingredients, and its nutritional value is not high. With the improvement of people's living standards and the demand for nutritional value, more attention has been paid to the nutritional value of jelly, and people have gradually developed many new technologies and new products for jelly, such as Chinese patent 200610102108. The ground fungus nutrition jelly of the crude extract, Chinese patent 03115213.9...

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
IPC IPC(8): A23L1/06A23L1/09A23L1/337A23L33/125
Inventor 李春海邱松山梁智群
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com