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A compound beverage of spirulina and cordyceps flower and its preparation method

A technology of Cordyceps flower and spirulina, which is applied in the direction of food ingredients, sugar-containing food ingredients, food ingredients functions, etc., can solve the problems of low added value of products, inconvenient eating, etc., and achieve suitable taste, harmonious flavor, and simple process steps Effect

Active Publication Date: 2016-05-18
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 compound beverage of spirulina and cordyceps flower and a preparation method thereof. A compound drink of spirulina and cordyceps flowers is prepared by the following method: (1) preparing spirulina juice: mixing fresh spirulina with deodorizing agent and color-protecting agent evenly, adding appropriate amount of water to obtain spirulina juice; (2 ) to prepare 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, boil them thoroughly in water and drain them, add the Cordyceps flowers into the mixed solution of glucose and vitamin C, and soak them under vacuum for 2 After ~3h, take it out, add water and mix well to get Cordyceps flower juice; (3) Deployment: Mix spirulina juice and Cordyceps flower juice at a volume ratio of 1:2~3 to get a mixed juice, and add a stabilizer to the mixed juice Finally, stir evenly; (4) bottle sterilization. The invention provides a brand-new way for eating spirulina and 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/00
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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