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Spirulina soft sweets and preparation method thereof

A technology of spirulina and soft candy, applied in food preparation, confectionery, confectionery industry and other directions, can solve the problems of low nutritional value and not in line with modern health concepts, etc.

Inactive Publication Date: 2004-06-16
黄继红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the production of fudge is generally made by directly pouring sugar solution. In order to improve the appearance and taste, it is necessary to add an appropriate amount of flavor and pigment, which does not conform to people's modern health concepts.
And the current fudge is only made of maltose, which has low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: Spirulina soft candy is made with the following raw materials: 100 parts of maltose, 0.01 part of spirulina, and 1.2 parts of carrageenan. The soft candy made with the above-mentioned raw materials needs to be molded with glutinous rice flour, and glutinous rice flour can be added by weight. Powdered 5% by weight of spirulina to improve taste and increase its nutritional value.

[0018] The preparation method of above-mentioned spirulina jelly candy comprises the following steps:

[0019] (1) Prepare spirulina powder with cold boiled water or distilled water with a pH value of 6.0 to make a 10% solution, stir evenly until the spirulina is fully dissolved, and until there is no spirulina block in the solution, use ultraviolet light during the dissolution process Sterilize.

[0020] (2) Pour the dissolved agar or carrageenan into the maltose syrup and stir evenly, then heat on the electric stove;

[0021] (3) Slowly pour the maltose solution that has been ...

Embodiment 2

[0023] Embodiment 2: Spirulina soft candy is made with the following raw materials: 100 parts of maltose, 0.03 parts of spirulina, 1.5 parts of agar, 0.01 part of ethyl maltol, and ethyl maltol is used to make the soft sugar have a certain fragrance. The soft candy made needs to use glutinous rice flour mold powder, and the spirulina with a weight of 8% of the weight of glutinous rice flour can be added in the glutinous rice flour to improve taste and increase its nutritional value.

[0024] The preparation method of above-mentioned spirulina jelly candy comprises the following steps:

[0025] (1) Prepare spirulina powder with cold boiled water or distilled water with a pH value of 7.0 to make a 10% solution, stir evenly until the spirulina is fully dissolved, and until there is no spirulina block in the solution, use ultraviolet light during the dissolution process Sterilize. Add ethyl maltol during dissolution.

[0026] (2) Pour the dissolved agar or carrageenan into the m...

Embodiment 3

[0029] Embodiment 3: Spirulina jelly candy is made with the following raw materials: 100 parts of maltose, 0.05 parts of spirulina, 1.7 parts of agar, 0.01 part of ethyl maltol, ethyl maltol is used to make the soft candy have a certain fragrance, use the above raw materials Glutinous rice flour mold powder is needed for the soft candy made, and spirulina with a weight of 10% of the weight of glutinous rice flour can be added in the glutinous rice flour to improve taste and increase its nutritional value.

[0030] The preparation method of above-mentioned spirulina jelly candy comprises the following steps:

[0031] (1) Prepare spirulina powder with cold boiled water or distilled water with a pH value of 8.0 to make a 10% solution, stir evenly until the spirulina is fully dissolved, and until there is no spirulina block in the solution, use ultraviolet light during the dissolution process Sterilize. Add ethyl maltol during dissolution.

[0032] (2) Pour the dissolved agar or...

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PUM

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Abstract

The invention relates to a spirulina soft sweet and method for making same, which comprises 100 parts by weight of malt sugar, 0.01-0.05 parts by weight of spirulina, 1.2-1.7 parts by weight of gel. The invention also discloses the process for preparing the soft sweet. The soft sweets produced thereby possess rather high nutritive value and improve the inherent quality.

Description

technical field [0001] The invention relates to a method for preparing confectionery, in particular to a method for preparing soft candy. technical background [0002] At present, the production of fudge is generally directly poured into shape with sugar liquid. In order to improve the appearance and taste, it is necessary to add an appropriate amount of flavor and pigment, which does not meet people's modern health concepts. And the present fudge is only made of maltose, and its nutritional value is not high. Contents of the invention [0003] The object of the invention is to provide a spirulina jelly with good taste and high nutritional value and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical scheme: a kind of spirulina jelly, which includes maltose, spirulina, gel, with 100 parts by weight of maltose as the base, the amount of spirulina is 0.01 to 0.05 parts by weight, the gel The dosa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23L17/60
Inventor 黄继红阎勇
Owner 黄继红
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