CN102835692B - Preparation method of ready-to-eat spirulina granule preserved at room temperature - Google Patents
Preparation method of ready-to-eat spirulina granule preserved at room temperature Download PDFInfo
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Abstract
The invention provides a preparation method of ready-to-eat spirulina granule preserved at room temperature. The preparation method comprises the following steps: 1) harvesting fresh spirulina for later use; 2) preparing fresh spirulina gel liquid for later use; 3) preparing solidifying liquid for later use; 4) putting the fresh spirulina gel liquid of the step 2) into a bucket, and enabling the fresh spirulina gel liquid to flow into the solidifying liquid to form a semitransparent solid material; 5) putting the semitransparent solid material of the step 4) in a colloid mill and milling the semitransparent solid material into granules and obtaining fresh spirulina granules; 6) rinsing the fresh spirulina granules of the step 5) to be neutral for later use; 7) keeping the fresh spirulina granules rinsed to be neutral in the step 6) for later use; 8) formulating and uniformly mixing flavourings for later use; and 9) mixing the fresh spirulina granules and the flavourings, then adding maltitol, performing uniform agitation and mixing, and then packaging to obtain the ready-to-eat spirulina granules. The spirulina granules prepared by the method can be eaten directly and contain no auxiliary materials of spirulina tablets or capsules, and the spirulina granules can be eaten by people for a long time.
Description
Technical field
The present invention relates to spirulina, is the preparation method of the instant spirulina-grain of a kind of normal temperature.
Background technology
Spirulina is a kind of high-quality health products, the protein that contains 60%-70%, contain unrighted acid simultaneously, multivitamin, multiple nutrients such as trace element and amino acid composition, therefore, it has antitumor, antiviral, radioresistance, anti-ageing, antifatigue, improve multiple efficacies such as immunity of organisms and reduction blood sugar, it is a kind of natural health-care products of being accepted by people gradually, yet, the edible variety of spirulina is common with tablet and capsule generally, though these kinds have the advantage of long shelf-life, but, the content of these edible variety spirulinas is lower, in the time of edible in addition spirulina, many human bodies do not need and the auxiliary material of more difficult metabolism having eaten, and these auxiliary materials are easily to the crowd's that takes spirulina for a long time healthy generation harmful effect.
Summary of the invention
The objective of the invention is, the preparation method of the instant spirulina-grain of a kind of normal temperature is provided, adopt the spirulina of this method preparation direct-edible, do not contain the auxiliary material of tablet or capsule spirulina product, can make people edible for a long time.
The present invention is achieved through the following technical solutions for achieving the above object: the preparation method of the instant spirulina-grain of a kind of normal temperature comprises the steps:
1. the fresh Spirulina of gathering is standby;
2. in following component and ratio preparation fresh Spirulina glue: in 1 kilogram water, add sodium alginate 15g-17g, sodium phosphate trimer 1.8g-2.1g, soak after 9 hours-11 hours under the room temperature, be heated to dissolving fully under 50 ℃ of-55 ℃ of stirrings, obtain lysate; Get fresh Spirulina 39g-42g, after adding beta carotene 0.15g-0.17g stirs, add lysate, fully obtain the fresh Spirulina glue behind the mixing, standby;
3. prepare consolidation liquid:
Prepare consolidation liquid in following component and ratio: in 1 kg of water, add shitosan 2.4g-2.6g, calcium chloride 9g-11g and 36% acetic acid 6-8ml, the concrete operations step is as follows: get in the 2.4g-2.6g shitosan adding 10g-15g normal-temperature water and dissolve, after stirring, adding 300g-400g is heated to 100 ℃ water dilution, add 36% acetic acid 6ml-8ml then, add calcium chloride 9g-11g behind the mixing, the normal-temperature water constant volume that adds surplus more fully dissolves back standby;
4. the 2. middle fresh Spirulina glue of step is inserted in the bucket, bucket uniform through hole at the end, the aperture is the 3-5 millimeter, consolidation liquid is inserted in the container, container is positioned at the below of bucket, and the fresh Spirulina glue flows in the consolidation liquid with 30g-40g/ minute flow velocity, and the weight ratio of fresh Spirulina glue and consolidation liquid is 1:1.9-2.2, the fresh Spirulina glue with left standstill 20 minutes-30 minutes after consolidation liquid mixes, become translucent solid shape material;
5. the translucent solid shape material of step in 4. inserted and wear into graininess in the colloid mill, left standstill 10 minutes-12 minutes, obtain the fresh Spirulina particle;
6. the 5. middle fresh Spirulina particle rinsing of step is standby to neutrality;
7. with step 6. rinsing be placed in 100 ℃ of water to neutral fresh Spirulina particle and boiled 5 minutes, the consumption of water is crossed the cumulative volume of fresh Spirulina particle for suitable with submergence, filter water after boiling, it is standby to reduce to room temperature;
8. in following component and ratio preparation flavoring: in 1 kg of water, add sodium alginate 3g-4g, xylitol 3.5g-4.5g, ethyl malt powder 0.04g-0.06g, stevioside 0.2g-0.28g, cycloheptaamylose 8g-9g, earlier sodium alginate is soaked abundant dissolving in 9-11 hours in water after, add other raw material again, standby behind the mixing;
9. 7. step is handled standby fresh Spirulina particle and step flavoring 8. ratio mixing by weight 1:2.5-3.8, the maltitol that adds the 2%-3% of fresh Spirulina particle weight again, stirred the back pack 121 ℃ of following sterilizations 20 minutes, become the instant spirulina-grain of normal temperature.
The component and the ratio of the fresh Spirulina glue of step described in 2. are: add fresh Spirulina 40g, sodium alginate 16g, sodium phosphate trimer 2g and beta carotene 0.16g in 1 kilogram water.
The component and the ratio of the consolidation liquid of step described in 3. are: add shitosan 2.5g, calcium chloride 10g and 36% acetic acid 7ml in 1 kg of water.
The fresh Spirulina glue of step described in 4. and the weight ratio of consolidation liquid are 1:2.
The component and the ratio of the flavoring of step described in 8. are: add sodium alginate 6.5g, xylitol 4g, ethyl malt powder 0.05g, stevioside 0.26g, cycloheptaamylose 8.16g and collagen 29g in 1 kg of water.
The fresh Spirulina particle of step described in 9. and the weight ratio of flavoring are 1:3.
The preparation method of the instant spirulina-grain of described a kind of normal temperature comprises the steps:
1. the fresh Spirulina of gathering is standby;
2. in following component and ratio preparation fresh Spirulina glue: in 1 kilogram water, add sodium alginate 16g, sodium phosphate trimer 2.0g, soak after 10 hours under the room temperature, be heated to dissolving fully under 53 ℃ of stirrings, obtain lysate; Get fresh Spirulina 41g, after adding bata-carotene 0.16g stirs, add lysate, fully obtain the fresh Spirulina glue behind the mixing, standby;
3. prepare consolidation liquid:
Prepare consolidation liquid in following component and ratio:
In 1 kg of water, add shitosan 2.5g, calcium chloride 10g and 36% acetic acid 7ml, the concrete operations step is as follows: get in the 2.5g shitosan adding 13g normal-temperature water and dissolve, after stirring, adding 350g is heated to 100 ℃ water dilution, add 36% acetic acid 7ml then, add calcium chloride 10g behind the mixing, the normal-temperature water constant volume that adds surplus more fully dissolves back standby;
4. the 2. middle fresh Spirulina glue of step is inserted in the bucket, bucket uniform through hole at the end, the aperture is 4 millimeters, consolidation liquid is inserted in the container, container is positioned at the below of bucket, and the fresh Spirulina glue flows in the consolidation liquid with 50g/ minute flow velocity, and the weight ratio of fresh Spirulina glue and consolidation liquid is 1:2.1, the fresh Spirulina glue with left standstill 25 minutes after consolidation liquid mixes, become translucent solid shape material;
5. the translucent solid shape material of step in 4. inserted and wear into graininess in the colloid mill, left standstill 11 minutes, obtain the fresh Spirulina particle;
6. the 5. middle fresh Spirulina particle rinsing of step is standby to neutrality;
7. with step 6. rinsing be placed in 100 ℃ of water to neutral fresh Spirulina particle and boiled 5 minutes, the consumption of water is crossed the cumulative volume of fresh Spirulina particle for suitable with submergence, filter water after boiling, it is standby to reduce to room temperature;
8. in following component and ratio preparation flavoring: in 1 kg of water, add sodium alginate 3.5g, xylitol 4g, ethyl malt powder 0.05g, stevioside 0.24g, cycloheptaamylose 7g and collagen 29g, earlier sodium alginate is soaked abundant dissolving in 10 hours in water after, add other raw material again, standby behind the mixing;
9. 7. step is handled standby fresh Spirulina particle and step flavoring 8. ratio mixing by weight 1:3.2,2.5% the maltitol that adds the fresh Spirulina particle weight again, stirred the back pack 121 ℃ of following sterilizations 20 minutes, become the instant spirulina-grain of normal temperature.
Instant spirulina-grain with method preparation of the present invention, it is a kind of instant kind near pure product spirulina, materials such as the stabilizing agent that uses in the front operation of preparation process, thickener unnecessary amount in operations such as the rinsing of back, poach is removed, materials such as the beta carotene that uses in preparation process, calcium chloride, shitosan are taken human body harmless for a long time, adopt the spirulina-grain of method of the present invention preparation not add any anticorrisive agent, vacuum-packed following shelf-life and can reach 12 months, and do not have fishy smell and other peculiar smell, mouthfeel is excellent.
The specific embodiment
The preparation method of the instant spirulina-grain of a kind of normal temperature of the present invention, preferred scheme is: comprise the steps:
1. the fresh Spirulina of gathering is standby;
2. in following component and ratio preparation fresh Spirulina glue: in 1 kilogram water, add sodium alginate 15-17g, sodium phosphate trimer 1.8-2.1g, soak after 9-11 hour under the room temperature, be heated to dissolving fully under the 50-55 ℃ of stirring, obtain lysate; Get fresh Spirulina 39-42g, after adding bata-carotene 0.15-0.17g stirs, add the room temperature lysate, fully obtain the fresh Spirulina glue behind the mixing, standby;
3. prepare consolidation liquid:
Prepare consolidation liquid in following component and ratio: in 1 kg of water, add shitosan 2.4-2.6g, calcium chloride 9-11g and 36% acetic acid 6-8ml, the concrete operations step is as follows: get in the 2.4-2.6g shitosan adding 10-15g normal-temperature water and dissolve, after stirring, adding 300g-400g is heated to 100 ℃ water dilution, add 36% acetic acid 6-8ml then, add calcium chloride 9-11g behind the mixing, the normal-temperature water that adds surplus is more fully dissolved back standby;
4. the 2. middle fresh Spirulina glue of step is inserted in the bucket, bucket uniform through hole at the end, the aperture is the 3-5 millimeter, consolidation liquid is inserted in the container, container is positioned at the below of bucket, and the fresh Spirulina glue flows in the consolidation liquid with 30g-40g/ minute flow velocity, and the weight ratio of fresh Spirulina glue and consolidation liquid is 1:1.9-2.2, the fresh Spirulina glue with left standstill 20-30 minute after consolidation liquid mixes, become translucent solid shape material;
5. the translucent solid shape material of step in 4. inserted and wear into graininess in the colloid mill, left standstill 10-12 minute, obtain the fresh Spirulina particle;
6. the 5. middle fresh Spirulina particle rinsing of step is standby to neutrality;
7. with step 6. rinsing be placed in 100 ℃ of water to neutral fresh Spirulina particle and boiled 5 minutes, the consumption of water is crossed the cumulative volume of fresh Spirulina particle for suitable with submergence, filter water after boiling, it is standby to reduce to room temperature;
8. in following component and ratio preparation flavoring: in 1 kg of water, add sodium alginate 3-4g, xylitol 3.5-4.5g, ethyl malt powder 0.05g, stevioside 0.2-0.28g, cycloheptaamylose 8-9g and collagen 28-30g, earlier sodium alginate is soaked abundant dissolving in 9-11 hours in water after, add other raw material again, standby behind the mixing;
9. 7. step is handled standby fresh Spirulina particle and step flavoring 8. ratio mixing by weight 1:2.5-3.8, being placed to flavoring fresh Spirulina particle only absorbs fully, the maltitol that adds the 2-3% of fresh Spirulina particle weight again, stirred the back pack 121 ℃ of following sterilizations 20 minutes, become the instant spirulina of normal temperature.
Preferred scheme of the present invention is: the component and the ratio of the fresh Spirulina glue of step described in 2. are: add fresh Spirulina 40g, sodium alginate 16g, sodium phosphate trimer 2g and bata-carotene 0.16g in 1 kilogram water.
The component and the ratio of the consolidation liquid of step of the present invention described in 3. are: add shitosan 2.5g, calcium chloride 10g and 36% acetic acid 7ml in 1 kg of water.
The fresh Spirulina glue of step of the present invention described in 4. and the weight ratio of consolidation liquid are 1:2.
The component and the ratio of the flavoring of step of the present invention described in 8. are: add sodium alginate 6.5g, xylitol 4g, ethyl malt powder 0.05g, stevioside 0.26g, cycloheptaamylose 8.16g and collagen 29g in 1 kg of water.
The weight ratio of flavoring is 1:3 under the fresh Spirulina particle of step of the present invention described in 9..
The preparation method of the instant spirulina-grain of a kind of normal temperature of the present invention also has following concrete steps:
1, concrete steps are:
1. the fresh Spirulina of gathering is standby;
2. in following component and ratio preparation fresh Spirulina glue: in 1 kilogram water, add sodium alginate 16g, sodium phosphate trimer 2.0g, soak after 10 hours under the room temperature, be heated to dissolving fully under 53 ℃ of stirrings, obtain lysate; Get fresh Spirulina 41g, after adding bata-carotene 0.16g stirs, add the room temperature lysate, fully obtain the fresh Spirulina glue behind the mixing, standby;
3. prepare consolidation liquid:
Prepare consolidation liquid in following component and ratio: in 1 kg of water, add shitosan 2.5g, calcium chloride 10g and 36% acetic acid 7ml, the concrete operations step is as follows: get in the 2.5g shitosan adding 13g normal-temperature water and dissolve, after stirring, adding 350g is heated to 100 ℃ water dilution, add 36% acetic acid 7ml then, add calcium chloride 10g behind the mixing, the normal-temperature water that adds surplus is more fully dissolved back standby;
4. the 2. middle fresh Spirulina glue of step is inserted in the bucket, bucket uniform through hole at the end, the aperture is 4 millimeters, consolidation liquid is inserted in the container, container is positioned at the below of bucket, and the fresh Spirulina glue flows in the consolidation liquid with 50g/ minute flow velocity, and the weight ratio of fresh Spirulina glue and consolidation liquid is 1:2.1, the fresh Spirulina glue with left standstill 25 minutes after consolidation liquid mixes, become translucent solid shape material;
5. the translucent solid shape material of step in 4. inserted and wear into graininess in the colloid mill, left standstill 11 minutes, obtain the fresh Spirulina particle;
6. the 5. middle fresh Spirulina particle rinsing of step is standby to neutrality;
7. with step 6. rinsing be placed in 100 ℃ of water to neutral fresh Spirulina particle and boiled 5 minutes, the consumption of water is crossed the cumulative volume of fresh Spirulina particle for suitable with submergence, filter water after boiling, it is standby to reduce to room temperature;
8. in following component and ratio preparation flavoring: in 1 kg of water, add sodium alginate 3.5g, xylitol 4g, ethyl malt powder 0.05g, stevioside 0.24g, cycloheptaamylose 7g and collagen 29g, earlier sodium alginate is soaked abundant dissolving in 10 hours in water after, add other raw material again, standby behind the mixing;
9. 7. step is handled standby fresh Spirulina particle and step flavoring 8. ratio mixing by weight 1:3.2, being placed to flavoring is only absorbed fully by the fresh Spirulina particle, 2.5% the maltitol that adds the fresh Spirulina particle weight again, stirred the back pack 121 ℃ of following sterilizations 20 minutes, become the instant spirulina of normal temperature.
2, concrete steps are:
1. the fresh Spirulina of gathering is standby;
2. in following component and ratio preparation fresh Spirulina glue: in 1 kilogram water, add sodium alginate 15g, sodium phosphate trimer 1.8g, soak after 9 hours under the room temperature, be heated to dissolving fully under 50 ℃ of stirrings, obtain lysate; Get fresh Spirulina 39g, after adding beta carotene 0.15g stirs, add lysate, fully obtain the fresh Spirulina glue behind the mixing, standby;
3. prepare consolidation liquid:
Prepare consolidation liquid in following component and ratio: in 1 kg of water, add shitosan 2.4g, calcium chloride 9g and 36% acetic acid 6ml, the concrete operations step is as follows: get in the 2.4g shitosan adding 10g normal-temperature water and dissolve, after stirring, adding 300g is heated to 100 ℃ water dilution, add 36% acetic acid 6ml then, add calcium chloride 9g behind the mixing, the normal-temperature water constant volume that adds surplus more fully dissolves back standby;
4. the 2. middle fresh Spirulina glue of step is inserted in the bucket, bucket uniform through hole at the end, the aperture is 3 millimeters, consolidation liquid is inserted in the container, container is positioned at the below of bucket, and the fresh Spirulina glue flows in the consolidation liquid with 30g/ minute flow velocity, and the weight ratio of fresh Spirulina glue and consolidation liquid is 1:1.9-2.2, the fresh Spirulina glue with left standstill 20 minutes-30 minutes after consolidation liquid mixes, become translucent solid shape material;
5. the translucent solid shape material of step in 4. inserted and wear into graininess in the colloid mill, left standstill 10 minutes, obtain the fresh Spirulina particle;
6. the 5. middle fresh Spirulina particle rinsing of step is standby to neutrality;
7. with step 6. rinsing be placed in 100 ℃ of water to neutral fresh Spirulina particle and boiled 5 minutes, the consumption of water is crossed the cumulative volume of fresh Spirulina particle for suitable with submergence, filter water after boiling, it is standby to reduce to room temperature;
8. in following component and ratio preparation flavoring: in 1 kg of water, add sodium alginate 3g, xylitol 3.5g, ethyl malt powder 0.04g-0.06g, stevioside 0.2g, cycloheptaamylose 8g and collagen 28g, earlier sodium alginate is soaked abundant dissolving in 9 hours in water after, add other raw material again, standby behind the mixing;
9. 7. step is handled standby fresh Spirulina particle and step flavoring 8. ratio mixing by weight 1:2.5, being placed to flavoring is only absorbed fully by the fresh Spirulina particle, 2% the maltitol that adds the fresh Spirulina particle weight again, stirred the back pack 121 ℃ of following sterilizations 20 minutes, become the instant spirulina-grain of normal temperature.
3, concrete steps are:
1. the fresh Spirulina of gathering is standby;
2. in following component and ratio preparation fresh Spirulina glue: in 1 kilogram water, add sodium alginate 17g, sodium phosphate trimer 2.1g, soak after 11 hours under the room temperature, be heated to dissolving fully under 55 ℃ of stirrings, obtain lysate; Get fresh Spirulina 42g, after adding beta carotene 0.17g stirs, add lysate, fully obtain the fresh Spirulina glue behind the mixing, standby;
3. prepare consolidation liquid:
Prepare consolidation liquid in following component and ratio: in 1 kg of water, add shitosan 2.6g, calcium chloride 11g and 36% acetic acid 8ml, the concrete operations step is as follows: get in the 2.6g shitosan adding 15g normal-temperature water and dissolve, after stirring, adding 400g is heated to 100 ℃ water dilution, add 36% acetic acid 8ml then, add calcium chloride 11g behind the mixing, the normal-temperature water constant volume that adds surplus more fully dissolves back standby;
4. the 2. middle fresh Spirulina glue of step is inserted in the bucket, bucket uniform through hole at the end, the aperture is 5 millimeters, consolidation liquid is inserted in the container, container is positioned at the below of bucket, and the fresh Spirulina glue flows in the consolidation liquid with 40g/ minute flow velocity, and the weight ratio of fresh Spirulina glue and consolidation liquid is 1:1.9-2.2, the fresh Spirulina glue with left standstill 30 minutes after consolidation liquid mixes, become translucent solid shape material;
5. the translucent solid shape material of step in 4. inserted and wear into graininess in the colloid mill, left standstill 12 minutes, obtain the fresh Spirulina particle;
6. the 5. middle fresh Spirulina particle rinsing of step is standby to neutrality;
7. with step 6. rinsing be placed in 100 ℃ of water to neutral fresh Spirulina particle and boiled 5 minutes, the consumption of water is crossed the cumulative volume of fresh Spirulina particle for suitable with submergence, filter water after boiling, it is standby to reduce to room temperature;
8. in following component and ratio preparation flavoring: in 1 kg of water, add sodium alginate 4g, xylitol 4.5g, ethyl malt powder 0.06g, stevioside 0.28g, cycloheptaamylose 9g and collagen 30g, earlier sodium alginate is soaked abundant dissolving in 11 hours in water after, add other raw material again, standby behind the mixing;
9. 7. step is handled standby fresh Spirulina particle and step flavoring 8. ratio mixing by weight 1:3.8, being placed to flavoring is only absorbed fully by the fresh Spirulina particle, 3% the maltitol that adds the fresh Spirulina particle weight again, stirred the back pack 121 ℃ of following sterilizations 20 minutes, become the instant spirulina-grain of normal temperature.
Claims (5)
1. the preparation method of the instant spirulina-grain of normal temperature is characterized in that: comprise the steps:
1. the fresh Spirulina of gathering is standby;
2. in following component and ratio preparation fresh Spirulina glue: in 1 kilogram water, add sodium alginate 15g-17g, sodium phosphate trimer 1.8g-2.1g, soak after 9 hours-11 hours under the room temperature, be heated to dissolving fully under 50 ℃ of-55 ℃ of stirrings, obtain lysate; Get fresh Spirulina 39g-42g, after adding beta carotene 0.15g-0.17g stirs, add lysate, fully obtain the fresh Spirulina glue behind the mixing, standby;
3. prepare consolidation liquid:
Prepare consolidation liquid in following component and ratio: in 1 kg of water, add shitosan 2.4g-2.6g, calcium chloride 9g-11g and 36% acetic acid 6-8ml, the concrete operations step is as follows: get in the 2.4g-2.6g shitosan adding 10g-15g normal-temperature water and dissolve, after stirring, adding 300g-400g is heated to 100 ℃ water dilution, add 36% acetic acid 6ml-8ml then, add calcium chloride 9g-11g behind the mixing, the normal-temperature water constant volume that adds surplus more fully dissolves back standby;
4. the 2. middle fresh Spirulina glue of step is inserted in the bucket, bucket uniform through hole at the end, the aperture is the 3-5 millimeter, consolidation liquid is inserted in the container, container is positioned at the below of bucket, and the fresh Spirulina glue flows in the consolidation liquid with 30g-40g/ minute flow velocity, and the weight ratio of fresh Spirulina glue and consolidation liquid is 1:1.9-2.2, the fresh Spirulina glue with left standstill 20 minutes-30 minutes after consolidation liquid mixes, become translucent solid shape material;
5. the translucent solid shape material of step in 4. inserted and wear into graininess in the colloid mill, left standstill 10 minutes-12 minutes, obtain the fresh Spirulina particle;
6. the 5. middle fresh Spirulina particle rinsing of step is standby to neutrality;
7. with step 6. rinsing be placed in 100 ℃ of water to neutral fresh Spirulina particle and boiled 5 minutes, the consumption of water is crossed the cumulative volume of fresh Spirulina particle with submergence, filters water after boiling, it is standby to reduce to room temperature;
8. in following component and ratio preparation flavoring: in 1 kg of water, add sodium alginate 3g-4g, xylitol 3.5g-4.5g, ethyl maltol 0.04g-0.06g, stevioside 0.2g-0.28g, cycloheptaamylose 8g-9g, earlier sodium alginate is soaked abundant dissolving in 9-11 hours in water after, add other raw material again, standby behind the mixing;
9. 7. step is handled standby fresh Spirulina particle and step flavoring 8. ratio mixing by weight 1:2.5-3.8, the maltitol that adds the 2%-3% of fresh Spirulina particle weight again, stirred the back pack 121 ℃ of following sterilizations 20 minutes, become the instant spirulina-grain of normal temperature.
2. the preparation method of the instant spirulina-grain of a kind of normal temperature according to claim 1 is characterized in that: the component and the ratio of the fresh Spirulina glue of step described in 2. are: add fresh Spirulina 40g, sodium alginate 16g, sodium phosphate trimer 2g and beta carotene 0.16g in 1 kilogram water.
3. the preparation method of the instant spirulina-grain of a kind of normal temperature according to claim 1 is characterized in that: the component and the ratio of the consolidation liquid of step described in 3. are: add shitosan 2.5g, calcium chloride 10g and 36% acetic acid 7ml in 1 kg of water.
4. the preparation method of the instant spirulina-grain of a kind of normal temperature according to claim 1 is characterized in that: the fresh Spirulina glue of step described in 4. and the weight ratio of consolidation liquid are 1:2.
5. the preparation method of the instant spirulina-grain of a kind of normal temperature according to claim 1 is characterized in that: the fresh Spirulina particle of step described in 9. and the weight ratio of flavoring are 1:3.
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| CN102835692A (en) | 2012-12-26 |
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