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Spirulina and cordyceps flower compound beverage and preparation method thereof

A technology of Cordyceps flower and spirulina, which is applied in food preparation, food ingredients, sugar-containing food ingredients, etc., can solve the problems of low added value and inconvenient consumption of products, and achieve improved stability and taste, convenient eating methods, and round taste Effect

Active Publication Date: 2015-05-13
中食安泓(广东)健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, spirulina is basically still in the rough processing stage, mostly dried, and the added value of the product is low; while the Cordyceps flower needs to be boiled or made into soup, and it is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Preparation of spirulina juice: mix fresh spirulina (clean and directly edible) with deodorizing agent and color-protecting agent, add water 15 to 18 times the weight of spirulina, and mix evenly to obtain spirulina juice.

[0030] Wherein, the addition amount of deodorizing agent is 2~4% of the total mass of spirulina juice, and deodorizing agent is made up of the following components of mass percentage: 18~20% chitosan, 10~15% pepper powder, and the balance is Perilla powder. The amount of the color-protecting agent added is 0.2-0.3% of the total mass of the spirulina juice, and the color-protecting agent is composed of the following components in mass percentage: 3-5% copper chloride, 15-18% sodium erythroconate, and the balance is calcium chloride.

[0031] (2) Preparation of Cordyceps flower juice: Wash and cut the Cordyceps flowers into sections so that the particle size of the Cordyceps flowers is less than or equal to 0.3cm. After soaking for 2-3 hours, ta...

Embodiment 2

[0036] (1) Preparation of spirulina juice: mix fresh spirulina (clean and directly edible) with deodorizing agent and color-protecting agent, add water 15 times the weight of spirulina and mix evenly to obtain spirulina juice.

[0037] Wherein, the addition amount of the deodorant is 4% of the total mass of the spirulina juice, and the deodorant is composed of the following components in mass percentage: 18% chitosan, 10% pepper, and the balance is perilla powder. The addition amount of the color-protecting agent is 0.3% of the total mass of the spirulina juice, and the color-protecting agent is composed of the following components in mass percentage: 5% copper chloride, 18% sodium erythrophytonate, and the balance is calcium chloride.

[0038] (2) Preparation of Cordyceps flower juice: Wash and cut the Cordyceps flowers into sections so that the particle size of the Cordyceps flowers is less than or equal to 0.3cm. After soaking for 2 hours, take it out, add water with 3 times ...

Embodiment 3

[0043] (1) Preparation of spirulina juice: mix fresh spirulina (clean and directly edible) with deodorizing agent and color-protecting agent, then add water 18 times the weight of spirulina and mix evenly to obtain spirulina juice.

[0044] Wherein, the addition amount of the deodorizing agent is 3% of the total mass of the spirulina juice, and the deodorizing agent is composed of the following components in mass percentage: 20% chitosan, 10% pepper powder, and the balance is perilla powder. The amount of the color-protecting agent added is 0.2% of the total mass of the spirulina juice, and the color-protecting agent is composed of the following components in mass percentage: 3% copper chloride, 15% sodium erythrophytonate, and the balance is calcium chloride.

[0045] (2) Preparation of Cordyceps flower juice: Wash and cut the Cordyceps flowers into sections so that the particle size of the Cordyceps flowers is ≤0.3cm, boil at 100°C for 3 minutes, drain, cool to room temperatu...

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Abstract

The invention relates to the technical field of beverage processing, in particular to a spirulina and cordyceps flower compound beverage and a preparation method thereof. The preparation method comprises the following steps: (1) preparing spirulina juice: uniformly mixing fresh spirulina with a fishiness removing agent and a color fixative, then adding proper amount of water, and thus obtaining the spirulina juice; (2) preparing cordyceps flower juice: washing cordyceps flowers and cutting into chunks, and enabling the grain sizes of the cordyceps flowers to be smaller than or equal to 0.3cm; boiling out with water, and then draining off; adding the cordyceps flowers into a mixed solution of glucose and vitamin C, dipping for 2-3h in vacuum, and then fishing out; adding water for uniform mixing, and thus obtaining the cordyceps flower juice; (3) allocating: uniformly mixing the spirulina juice with the cordyceps flower juice according to the volume ratio of 1:2-3, and thus obtaining mixed juice; adding a stabilizer to the mixed juice, and then uniformly stirring; (4) bottling and sterilizing. The spirulina and cordyceps flower compound beverage provides a new way for eating of the spirulina and the cordyceps flowers.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a compound beverage of spirulina and cordyceps flower and a preparation method thereof. Background technique [0002] Spirulina is rich in nutrition, which contains protein (60%), mainly composed of isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and so on. In addition, it also contains fat, carbohydrates, chlorophyll, carotenoids, phycocyanin, vitamin A, B1.B2.B6.B12.E, niacin, creatine, γ-linolenic acid, calcium pantothenate, folic acid and calcium, Iron, zinc, magnesium, etc. have important health care effects on the human body. Spirulina is widely cultivated around the world and used as a dietary supplement, usually in the form of pills, tablets and powder. It is also used as a feed supplement in aquaculture, aquariums and poultry. However, the current spirulina products are relatively single, and because of their bad taste...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L1/29A23L33/00
CPCA23L2/38A23L2/52A23V2002/00A23V2200/30A23V2250/61A23V2250/708A23V2250/5086A23V2250/506
Inventor 商巧玲
Owner 中食安泓(广东)健康产业有限公司
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