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Chlorella beverage and making method thereof

A production method and technology of chlorella, applied in food preparation, function of food ingredients, food science, etc., can solve the problems of high price and difficult consumption by ordinary consumers, achieve anti-pathogenic microorganisms, enhance immunity, repair Effects of body damage

Active Publication Date: 2014-07-30
GANSU YINIAN TRADING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the early 1960s, my country carried out experimental research on the cultivation and production of chlorella. Due to the failure to continue, the resource utilization of chlorella has been developed in China. However, most chlorella products on the market are series products produced in Japan. Expensive, difficult for ordinary consumers to consume

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0034] To make 200Kg of chlorella drink, mix 10Kg of beneficial bacteria, 10Kg of white sugar, 10Kg of bran boiled stock solution, 0.4Kg of chlorella suspension, and 169.6Kg of drinking water, and then put them into a food fermentation tank to make the solution First carry out aerobic respiration and then carry out anaerobic fermentation, and ferment at a temperature of 25-36°C for 5-6 days. When the pH of the fermentation liquid is 3.0-3.5, the chlorella completes the wall breaking and releases nutrients When the fermentation process is over, the fermented liquid is removed from the fermenter, and food additives that meet national food standards are added to the solution at a rate of 0.1%-0.5% of the total amount, and then clarified and sterilized before packaging the finished product.

example 2

[0036] To make 200Kg of chlorella beverage, mix 9Kg of beneficial bacteria, 9Kg of white granulated sugar, 9Kg of bran boiled stock solution, 0.3Kg of chlorella suspension, and 172.7Kg of drinking water, and then put them into a food fermentation tank to make the solution First carry out aerobic respiration and then carry out anaerobic fermentation, and ferment at a temperature of 25-36°C for 5-6 days. When the pH of the fermentation liquid is 3.0-3.5, the chlorella completes the wall breaking and releases nutrients When the fermentation process is over, the fermented liquid is removed from the fermenter, and food additives that meet national food standards are added to the solution at a rate of 0.1%-0.4% of the total amount, and then clarified and sterilized before packaging the finished product.

example 3

[0038] To make 200Kg of chlorella drink, mix 12Kg of beneficial bacteria, 12Kg of white sugar, 12Kg of bran boiled stock solution, 0.6Kg of chlorella suspension, and 163.4Kg of drinking water, and then put them into a food fermentation tank to make the solution First carry out aerobic respiration and then carry out anaerobic fermentation, and ferment at a temperature of 25-36°C for 5-6 days. When the pH of the fermentation liquid is 3.0-3.5, the chlorella completes the wall breaking and releases nutrients When the fermentation process is over, the fermented liquid is removed from the fermenter, and food additives that meet national food standards are added to the solution at a rate of 0.1%-0.5% of the total amount, and then clarified and sterilized before packaging the finished product.

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PUM

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Abstract

The invention relates to a beverage and a making method thereof, and especially relates to a chlorella beverage made by mixing nutritional substances comprising edible algae and edible fungi, and fermenting, and a making method thereof. The chlorella beverage is made by fermenting a chlorella suspension, white sugar, probiotics and wheat bran. The making method of the chlorella beverage comprises the following steps: mixing 5% of wheat bran with water, boiling at a low temperature of 30-35DEG C for 3h to form a gruel-like substance, and filtering to obtain a wheat bran boiling stock solution; and proportioning and mixing 2% of chlorella, 5% of white sugar, 5% of probiotics and 5% of the wheat bran boiling stock solution, adding drinking water, adding the above obtained mixture into a food fermentation tank, fermenting at 25-36DEG C for 5-6d until wall breaking of the chlorella is completed and the nutritional substances are released when the pH value of a fermentation liquid is 3.0-3.5, clarifying the obtained fermentation liquid, removing residues, adding to a pot, disinfecting, adding auxiliary materials, and packaging. The chlorella beverage has the advantages of stomach adjustment and immunity enhancement.

Description

technical field [0001] The invention relates to the technical field of beverages and preparation methods thereof, in particular to a chlorella beverage prepared by mixing and fermenting nutrients from edible algae and edible fungi and a preparation method thereof. Background technique [0002] Chlorella is a single-cell green algae, a spherical single-cell freshwater algae, one of the earliest life on earth; it contains 50-65% protein, polysaccharides, dietary fiber, vitamins, trace elements and other nutrients, rich in Contains Chlorella Growth Factor (CGF). Studies have shown that chlorella can enhance immunity, resist radiation, resist pathogenic microorganisms, reduce serum cholesterol levels, eliminate toxins, quickly repair body damage, and also have fat consumption, activate cells, and lose weight and beautify the effect. [0003] Chlorella has very broad prospects for development and utilization, and is favored by researchers all over the world. Japan, the United S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/29A23L33/00
CPCA23L2/382A23L2/84A23L33/00A23V2002/00A23V2200/3202A23V2200/324A23V2250/202
Inventor 常贵侯秉理卢新社王尚波
Owner GANSU YINIAN TRADING CO LTD
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