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Preparation method of sporoderm-broken spirulina wine

A technology of broken spirulina and brewing method, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of not having the basic elements of natural green food, increasing the production process route, food safety hazards, etc., and achieves obvious health effects and no food Hidden dangers, easy quality effects

Inactive Publication Date: 2012-10-03
YUNNAN KANGQI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the above-mentioned existing patents, the spirulina wine obtained by using phosphate buffer solution, enzyme preparations, petroleum ether chemical reagents and various additives in order to obtain the intrinsic nutritional components of spirulina no longer has the basic elements of natural green food, which poses a threat to food safety. left a hidden danger
In addition, in the production process, in order to remove unnecessary ingredients added, not only the production process route needs to be increased, but also the production is complicated and it is difficult to guarantee the quality

Method used

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  • Preparation method of sporoderm-broken spirulina wine

Examples

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example 1

[0011] Example 1: The spirulina powder that has been physically broken is selected, and 60% v / v edible grain wine or edible alcohol is used for brewing. The ratio of broken spirulina to 60% v / v edible wine is: for every 3 kg of broken spirulina add 20 kg of edible grain wine or edible alcohol. Brewing temperature: 50°C, brewing time: ≥1 hour. Use a centrifuge to effectively separate the liquid part from the solid part for the wine that has been brewed. The centrifugal speed is ≥ 1000 rpm, and the centrifugation time is ≥ 5 minutes each time. The liquid obtained by separation is added with edible sugar according to the mass ratio of 3-5%, and stirred in time to dissolve the sugar completely. The liquid is brownish red and has a special fragrance of spirulina protein. This liquid needs to stand at 5°C for ≥24 hours, and then filter at 5°C to remove the precipitate and obtain a transparent and clear liquid. This transparent clear liquid is exactly the spirulina wine indicated...

example 2

[0012] Example 2: The spirulina powder that has been physically broken is selected, and 30% v / v edible grain wine or edible alcohol is used for brewing. The ratio of broken spirulina to 30% v / v edible wine is: add 10 kg of edible grain wine or edible alcohol to every 1 kg of broken spirulina. The brewing temperature is: 40°C, and the brewing time is: 3 hours. Use a centrifuge to effectively separate the liquid part from the solid part for the wine that has been brewed. The centrifugal speed is ≥ 1000 rpm, and the centrifugation time is ≥ 5 minutes each time. The liquid obtained by separation is added with edible sugar according to the mass ratio of 3-5%, and stirred in time to dissolve the sugar completely. The liquid is brownish red and has a special fragrance of spirulina protein. The liquid needs to stand at 5°C for 35 hours, and then filtered at 5°C to remove the precipitate and obtain a transparent and clear liquid. This transparent clear liquid is exactly the spiruli...

example 3

[0013] Example 3: The spirulina powder that has been physically broken is selected, and 50% v / v edible grain wine or edible alcohol is used for brewing. The proportion of broken spirulina and 50% v / v edible wine is: for every 2 kg of broken spirulina, 15 kg of edible grain wine or edible alcohol. The brewing temperature is: 25°C, and the brewing time is: 10 hours. Centrifuge the brewed liquor to effectively separate the liquid part from the solid part. Centrifugal speed ≥ 1000 rpm, each centrifugation time ≥ 5 minutes. Add edible sugar to the liquid separated by the centrifuge according to the mass ratio of 3~5%, and stir it in time to let the sugar dissolve completely. The liquid is brownish-red and has a special aroma of spirulina protein, which needs to be kept at 5°C for 40 hours. This liquid also needs to be filtered at 5°C to remove the sediment and obtain a transparent and clear liquid, which is the spirulina wine indicated by this method.

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Abstract

The invention discloses a preparation method of sporoderm-broken spirulina wine, belonging to a method for deeply processing food with spirulina, in particular to a method for preparing health wine from spirulina. The method takes the spirulina after physical sporoderm breakage as a raw material and comprises the following steps of: brewing with 30-60% (v / v) of edible grain wine or edible alcohol, wherein the ratio of the two is: 1-3kg of spirulina:10-20kg of edible grain wine or edible alcohol, the brewing temperature is 5-50 DEG C, and the brewing time is at least 1 hour; separating solid and liquid; adding edible sugar to the liquid according to a mass ratio of 3-5%; after dissolution, standing for more than 24 hours; and filtering out the precipitates to obtain the product. In the invention, the spirulina wine prepared from the spirulina powder after physical sporoderm breakage prevents hidden danger of food, contains high content of spirulina active ingredients, and has delicious taste and obvious healthcare effect.

Description

technical field [0001] The invention belongs to a method for deep-processing food with spirulina, in particular to a method for preparing health wine with spirulina. Background technique [0002] Spirulina is currently the most nutrient-rich and balanced organism known to humans on the earth. Scientific testing shows that the nutritional content of 1 gram of spirulina powder is equivalent to the sum of the nutrients of 1,000 grams of various vegetables and fruits. The protein content of spirulina is as high as 60%-70%, and the amino acid composition of the protein is similar to that of human blood protein, so it is easily absorbed by the human body. Spirulina is also rich in various vitamins, trace elements, algae polysaccharides, phycocyanin, linolenic acid, insulin-like substances and other biologically active substances, which can lower cholesterol, detoxify the kidneys, improve the immune function of the human body, promote the synthesis of prostaglandins, Anti-cancer, ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 高天荣黄龙李天然尚卫平
Owner YUNNAN KANGQI BIOTECH
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