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Preparation method of haw jelly containing spirulina and composite fruit granules

A technology of spirulina and haw jelly, which is applied to the functions of food ingredients, food science, applications, etc., can solve the problem of spirulina fishy smell, etc., and achieve the effect of rich nutrition, simple production process and unique taste

Inactive Publication Date: 2017-12-01
QINGDAO HAICHENG INTPROP SERVICES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of the existing haw jelly preparation method, and propose solutions to the fishy smell of spirulina. At the same time, adding various fruit granules to the haw jelly not only makes the haw jelly have an attractive appearance, but also makes the haw jelly more attractive. Has a unique taste, no preservatives are added to the hawthorn jelly, which is nutritious and healthy, and has a good health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The production method of this embodiment includes five steps of raw material selection, spirulina deodorization, wolfberry treatment, fruit dicing and drying, and haw jelly preparation.

[0015] (1) Selection of raw materials: First select raw materials according to parts by weight (g), including 20 spirulina, 200 sterilized seawater, 1 yeast, 10 wolfberry, 20 orange peel, 100 apple cider vinegar, 10 pineapple pulp, 10 kiwi fruit pulp, 8 preserved crabapple fruit, 100 yoghurt, 60 agarose gelatin, 200 fresh hawthorn, 800 purified water, 160 mint juice, 50 sucrose, 100 xylitol and 20 honey. Store in ℃ environment for standby;

[0016] (2) Deodorization of spirulina: Weigh fresh spirulina, wash it twice with sterilized seawater, and then use enzymatic hydrolysis-homogenization method to break the wall. The breaking conditions: temperature is 45°C, enzyme dosage is 100U / mL, action time 2-3h, then use homogeneous crushing, homogenization pressure is 50kPa, homogenize 3 tim...

Embodiment 2

[0022] The specific preparation process of this example is the same as that of Example, the difference lies in the selection of raw materials by weight (g): wherein, 150 spirulina, 150 sterilized seawater, 1 yeast, 5 dried wolfberry, 15 orange peel, and 50 apple cider vinegar , pineapple pulp 5, kiwi fruit pulp 5, crabapple preserves 5, yogurt 80, asparagus gum 40, fresh hawthorn 150, purified water 600, mint juice 160, sucrose 30, xylitol 60 and honey 20; Adding the content of xylitol and mint juice can help improve the taste of haw jelly and make the haw jelly more chewy. At the same time, the unique taste of mint juice makes the haw jelly more refreshing and delicious. It is suitable for middle-aged and elderly people to eat every day 30-50 grams, has the effect of preventing constipation in the elderly.

Embodiment 3

[0024] The specific preparation process of this embodiment is the same as that of Example 1, and the difference lies in the selection of raw materials by weight (g): wherein, 25% of spirulina, 250% of sterilized seawater, 2% of yeast, 15% of dried wolfberry, 25% of tangerine peel, and apple cider vinegar 150, pineapple pulp 15, kiwi fruit pulp 15, preserved crabapple 15, yoghurt 150, asparagus gum 80, fresh hawthorn 250, purified water 1000, mint juice 180, sucrose 50, xylitol 120 and honey 60; Reduce the addition of sucrose, and increase the addition of agarose gum, xylitol; Xylitol provides nutrients and energy to cells without causing blood sugar to rise. The addition of asparagus gum makes hawthorn cakes easier to form; for people over 60 years old, take 30-50 grams per day, one hour after meals, Can have the effect of preventing and treating constipation, and has the effect of calming the nerves and sleeping.

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Abstract

The invention relates to a preparation method of haw jelly containing spirulina and composite fruit granules, and belongs to the technical field of food processing. The haw jelly comprises main components of mashed haws and auxiliary components, and comprises haws, spirulina, Chinese wolfberry fruits, dried kiwi fruits, dried pineapples, dried plum leaf crabs, agar gum, xylitol and the like. A preparation technology of the haw jelly comprises five steps of selecting and matching raw materials; deodorizing spirulina; treating the Chinese wolfberry fruits; cutting fruits into fruit dices, and performing baking; and preparing the haw jelly. Besides, special treatment is performed on extraction of mint juice. The making technology is simple, and the raw materials are easy to obtain. The haw jelly contains the spirulina and the fruit granules, is moderate in sour and sweet degrees, delicious and moderate in softness, can complement linoleic acid, vitamins and various mineral components, and has the nutritive and health-care efficacy; and after old people eat the haw jelly at the time of an hour after a meal, the effect of preventing and treating constipation can be achieved, and the haw jelly has the efficacy of soothing the nerves and promoting sleep.

Description

Technical field: [0001] The invention belongs to the technical field of food preparation, and relates to a preparation method of haw jelly containing spirulina and compound fruit granules, and the selection and processing of the compound fruit granules. Background technique: [0002] At present, people at home and abroad pay great attention to spirulina, especially in the technical fields of food and medicine. There are more and more non-staple foods in the market now, but most of them can only meet people's basic needs. With the continuous improvement of living standards, people's nutritional requirements for non-staple foods are also getting higher and higher. Spirulina has extremely high nutritional value and health benefits. Spirulina contains a large amount of protein, accounting for about 55-77% of net weight. Spirulina is rich in linoleic acid, vitamins and various minerals. Aging, anti-fatigue, improving body immunity, improving hematopoietic function, improving dig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00A23L5/20
CPCA23V2002/00A23V2200/32A23V2200/31
Inventor 于正河刘闪闪周末迟庆东赵园坤刘凤仪于子洋
Owner QINGDAO HAICHENG INTPROP SERVICES CO LTD
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