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Fresh spirulina ice cream and preparation method thereof

A technology for spirulina and ice cream, applied in the field of fresh spirulina ice cream and its preparation, can solve the problems of poor appearance, taste, nutritional value, destruction of heat-sensitive active substances, irritating algal smell, etc. Stomach protection, delicious effect

Pending Publication Date: 2022-07-08
湖北康健医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high-temperature spray drying process will damage the heat-sensitive active substances in spirulina, resulting in a serious loss of nutrients, and will also cause some amine substances to decompose, resulting in an irritating algae smell.
Therefore, dry spirulina powder is not suitable as a raw material for ice cream. If the dry powder is used to make spirulina ice cream, the appearance, taste and nutritional value are very poor.

Method used

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  • Fresh spirulina ice cream and preparation method thereof
  • Fresh spirulina ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029]In this example, ice cream was prepared as follows:

[0030] Ice Cream Formula: Fresh Spirulina: 30kg, White Sugar 8kg, Fresh Shelled Egg Contents: 12kg, Hydrogenated Vegetable Oil: 8.5kg, Corn Starch: 5kg, Fructose Syrup: 5kg, Soy Lecithin 0.35kg, Carboxymethyl Fiber Plain sodium: 0.15kg, salt: 0.15kg, banana essence: 0.03kg, purified water: 30.82kg.

[0031] Initial mixing → heating and stirring to dissolve → cooling → total mixing → sterilization → homogenization → cooling → aging → freezing → filling → quick freezing → packaging → storage

[0032] Initial mixing: dissolving the corn starch and water, then adding hydrogenated vegetable oil and soybean lecithin, mixing white granulated sugar and sodium carboxymethyl vitamin, adding salt, heating and stirring and cooking until thick to obtain a mixed solution;

[0033] Mixing: Cool the mixture to 65°C, then add fresh spirulina, fresh shelled egg contents, high fructose syrup, banana essence, stir and mix thoroughly to ...

Embodiment 2

[0041] Ice cream was prepared according to the method of Example 1, except that,

[0042] Ice Cream Formula: Fresh Spirulina: 35kg, White Sugar 8.5kg, Fresh Shelled Egg Contents: 12kg, Hydrogenated Vegetable Oil: 9kg, Corn Starch: 4.5kg, Fructose Syrup: 5kg, Soy Lecithin 0.35kg, Carboxymethyl Cellulose sodium: 0.15kg, salt: 0.15kg, banana essence: 0.03kg, purified water: 25.32kg.

[0043] According to the ice cream recipe provided by the present embodiment, through the above production process, a natural fresh spirulina ice cream can be obtained, and the ice cream tastes fine, soft and smooth, and is rich in nutritional value.

Embodiment 3

[0045] Ice cream was prepared according to the method of Example 1, except that,

[0046] Ice Cream Formula: Fresh Spirulina: 40kg, White Sugar 9kg, Fresh Shelled Egg Contents: 13kg, Hydrogenated Vegetable Oil: 9kg, Corn Starch: 5kg, Fructose Syrup: 5kg, Soy Lecithin 0.35kg, Carboxymethyl Cellulose Sodium: 0.15kg, Salt: 0.15kg, Banana flavor: 0.03kg, Purified water: 18.32kg.

[0047] According to the ice cream recipe provided by the present embodiment, through the above production process, a natural fresh spirulina ice cream can be obtained, and the ice cream tastes fine, soft and smooth, and is rich in nutritional value.

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Abstract

The invention discloses fresh spirulina ice cream and a preparation method thereof. The fresh spirulina ice cream is prepared by adopting sanitary and pollution-free fresh spirulina, a sweetening agent, vegetable oil, eggs, a stabilizing agent, an emulsifying agent, table salt and water as ice cream raw materials, adopting step heat treatment sterilization and low-pressure and low-temperature homogenization, and performing milk preparation, homogenization, sterilization, aging and congelation processes. The obtained ice cream keeps fresh spirulina cells stable, and phycocyanobilin does not leak. The fresh spirulina ice cream prepared by the method not only retains the special flavor of fresh spirulina, but also has complete nutritional ingredients and delicious taste. The fresh spirulina ice cream keeps the effects of relieving summer heat and regulating physiological functions of ice cream, also exerts the nutritional and health-care effects of spirulina, and has the effects of regulating metabolism and enhancing immunity. Compared with common dry powder spirulina ice cream, the ice cream has great breakthrough in the aspects of appearance, taste and nutritional value.

Description

technical field [0001] The invention relates to the field of cold food products, in particular to a fresh spirulina ice cream and a preparation method thereof. Background technique [0002] Ice cream is a tempting and delicious frozen dairy product that is loved by many people. Ice cream is not only an artifact to relieve the heat in summer, but traditional ice cream contains high content of sugar and fat, and lacks dietary fiber and some natural antioxidants, which makes many ice cream lovers with high blood pressure, high blood fat and high blood sugar prohibitive. Spirulina is rich in nutrients, rich in bioactive compounds, and has a variety of health care functions. It is a complete nutritional source for sustainable development in the future. The use of spirulina to prepare ice cream can not only keep the ice cream cool and regulate physiological functions, but also play the role of spirulina's nutrition and health care, which can promote intestinal health, lower blood...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/04
CPCA23G9/363A23G9/04A23V2002/00A23V2200/3262A23V2200/328A23V2200/32A23V2200/30A23V2300/24A23V2300/26A23V2250/51088A23V2250/5118A23V2250/606A23V2250/61Y02A40/81
Inventor 不公告发明人
Owner 湖北康健医药科技有限公司
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