CN104605454A - Spirulina and cordyceps flower soft drink and preparation method thereof - Google Patents
Spirulina and cordyceps flower soft drink and preparation method thereof Download PDFInfo
- Publication number
- CN104605454A CN104605454A CN201510097680.8A CN201510097680A CN104605454A CN 104605454 A CN104605454 A CN 104605454A CN 201510097680 A CN201510097680 A CN 201510097680A CN 104605454 A CN104605454 A CN 104605454A
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- Prior art keywords
- spirulina
- juice
- cordyceps flower
- mixed
- cordyceps
- Prior art date
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- A—HUMAN NECESSITIES
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of drink processing, in particular to a spirulina and cordyceps flower soft drink and a preparation method thereof. The preparation method comprises the following steps: (1) preparing spirulina juice: uniformly mixing fresh spirulina with a fishiness removing agent and a color fixative, then adding proper amount of water, and thus obtaining the spirulina juice; (2) preparing cordyceps flower juice: washing cordyceps flowers; boiling out with water, and then draining off; adding the cordyceps flowers into a mixed solution of glucose and vitamin C, dipping for 2-3h in vacuum, then carrying out homogenate processing, and obtaining the cordyceps flower juice after filtering; (3) allocating: uniformly mixing the spirulina juice with the cordyceps flower juice according to the volume ratio of 1:2-3, and thus obtaining mixed juice; adding a stabilizer to the mixed juice, and then uniformly stirring; (4) bottling and sterilizing. The spirulina and cordyceps flower soft drink has the characteristics of being good in stability and liquidity, exquisite and uniform in taste, well-balanced in flavor, sour and sweet in taste and rich in nutrition.
Description
Technical field
The present invention relates to technical field of beverage processing, especially relate to a kind of spirulina cordyceps flower cold drink and preparation method thereof.
Background technology
Nutritious spirulina enriches, wherein containing protein (60%), primarily of isoleucine, and leucine, lysine, methionine, phenylalanine, threonine, tryptophan, the compositions such as valine.In addition, also fatty, carbohydrate, chlorophyll, carotenoid, phycocyanobilin, vitamin A, B1.B2.B6.B12.E, nicotinic acid, creatine, gamma-Linolenic acid, calcium pantothenate, folic acid and calcium, iron, zinc, magnesium etc., have important health-care effect to human body.Spirulina has all over the world extensively cultivates and is used as dietary supplements, is generally pill shape, sheet and powdery.It is also used as the replenishers of feed in aquatic products industry, aquarium and poultry.But current Spirulina Products kind is more single, and due to its mouthfeel bad, fishy smell is heavier, and most people is receiving auger algae product not very.Cordyceps flower formal name used at school cordyceps mycelia, has another name called Cordyceps militaris.Cordyceps flower is the general name newly Chinese caterpillar fungus, Cordceps militaris, Cordyceps militaris, fructification, spore head, is all the Chinese caterpillar fungus cultivated.Cordyceps flower contains the composition such as rich in protein, amino acid and cordycepin, sweet mellow wine, SOD, polysaccharide.
Current spirulina substantially also rests on the roughing stage, mainly with drying be main, added value of product is low; And cordyceps flower needs to boil or make soup, edible also comparatively inconvenience.
Summary of the invention
The invention provides a kind of spirulina cordyceps flower cold drink, for spirulina and the edible of cordyceps flower provide a kind of new way.
The present invention also provides a kind of processing step simple, workable, be applicable to the preparation method of the spirulina cordyceps flower cold drink of suitability for industrialized production, for spirulina and the edible of cordyceps flower provide a kind of new way, the spirulina cordyceps flower cold drink obtained by preparation method of the present invention has stability and good fluidity, the homogeneous exquisiteness of mouthfeel, flavor coordination, flavour sweet and sour taste, the feature such as nutritious.
To achieve these goals, the present invention is by the following technical solutions:
A kind of spirulina cordyceps flower cold drink is prepared from by following methods:
(1) spirulina juice is prepared: add suitable quantity of water after being mixed with removal agent of raw meat smell and color stabilizer by fresh Spirulina and obtain spirulina juice;
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, cross poach thoroughly after drain, add glucose and ascorbic mixed solution, under vacuum condition, flood 2 ~ 3h, then carry out homogenized, after filtration cordyceps flower juice;
(3) allocate: spirulina juice is mixed to obtain mixed juice in 1:2 ~ 3 by volume with cordyceps flower juice, and stirs add stabilizing agent in mixed juice after;
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
A preparation method for spirulina cordyceps flower cold drink, the method comprises the following steps:
(1) spirulina juice is prepared: add suitable quantity of water after being mixed with removal agent of raw meat smell and color stabilizer by fresh Spirulina and obtain spirulina juice;
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, cross poach thoroughly after drain, add glucose and ascorbic mixed solution, under vacuum condition, flood 2 ~ 3h, then carry out homogenized, after filtration cordyceps flower juice; Filtering the cordyceps flower juice obtained is the supernatant liquid of micro orange.The present invention adopts glucose and ascorbic mixed solution to carry out vacuum sugar infiltration to cordyceps flower and protects look to suppress cordyceps flower at the oxidizing brown stain produced and in preservation process, effect of color protection and security good, avoid cordyceps flower juice to produce allowing the change of consumer's offending color.
(3) allocate: spirulina juice is mixed to obtain mixed juice in 1:2 ~ 3 by volume with cordyceps flower juice, and stirs add stabilizing agent in mixed juice after;
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
As preferably, in step (1), the addition of water is 15 ~ 18 times of spirulina mass.
As preferably, in step (1), the addition of removal agent of raw meat smell is 2 ~ 4% of spirulina juice gross mass, and removal agent of raw meat smell is made up of the component of following mass percent: 18 ~ 20% shitosans, 10 ~ 15% pepper powders, and surplus is purple perilla powder.Removal agent of raw meat smell in the present invention selects the combination of shitosan, pepper powder and purple perilla powder, and wherein purple perilla powder not only can remove the fishy smell of spirulina juice, spirulina juice can also be made with a kind of delicate fragrance, can improve the local flavor of product; The Chitosan-coated added is on fresh Spirulina surface, its oxidation stain can be organized at production with in preserving, the peculiar smell such as spirulina juice is puckery, raw meat can be changed containing pericarpium zanthoxyli element in pepper powder, pepper powder has certain medical treatment and health-care effect to human body simultaneously, the addition of pepper powder should be noted that, cross and can affect products taste at most, cross the effect not reaching raw meat at least.In addition, the removal agent of raw meat smell of this component can not affect local flavor and the color and luster of final products.What the present invention adopted is fresh Spirulina, and object is the nutritive value in order to farthest retain spirulina, devises this removal agent of raw meat smell especially for this reason, in order to improve mouthfeel and the preservation of fresh Spirulina.
As preferably, in step (1), color stabilizer addition is 0.2 ~ 0.3% of spirulina juice gross mass, and color stabilizer is made up of the component of following mass percent: 3 ~ 5% copper chlorides, 15 ~ 18% erythorbic acid sodium, and surplus is calcium chloride.Cu in copper chloride
2+the Mg in spirulina chlorophyll can be replaced
2+, make the green of spirulina keep stable; Erythorbic acid sodium has excellent antioxidation; Calcium chloride can suppress the chlorophyll A (green) in spirulina juice to change to chlorophyll B (brown), thus ensure the color and luster of spirulina, calcium ion can generate calcium alginate and pectate gellike with the alginic acid in spirulina juice and pectin substance effect simultaneously, is conducive to spirulina juice in subsequent step and carries out centrifugal.Color stabilizer component of the present invention is simple, and safety non-toxic, can effectively avoid spirulina juice, when boiling, brown stain occurs by the coordinated of each component.
As preferably, in step (2), glucose and ascorbic mixed solution addition are 8 ~ 12 times of cordyceps flower quality, and in glucose and ascorbic mixed solution, the mass concentration of glucose is 12 ~ 18%%, and ascorbic mass concentration is 0.04 ~ 0.06%.
As preferably, in step (3), described stabilizing agent consists of: 0.01 ~ 0.02% agar, 0.2 ~ 0.3% bacteria cellulose, 1 ~ 3% oligoisomaltose, 3 ~ 5% honey, and the mass fraction of each component is 100% calculating with mixed juice gross mass.Stabilizing agent in the present invention to improve the stable prod color of product, state that stable prod is deposited and mouthfeel.Agar is used for making spirulina-grain keep suspended state in the beverage, and apparent sensation is better, and in addition, agar contains abundant dietary fiber, and protein content is high, and heat is low, has toxin-expelling and face nourishing, purging intense heat, ease constipation, hypotensive, hypoglycemic and protective effect on cancer risk.Bacteria cellulose has very strong hydrophily, vicidity and stability, can be used as food forming agent, thickener, dispersant, anti-solvation, improve the skeleton of mouthfeel as casing and some food, become foodstuff base material and dietary fiber that a kind of Novel heavy wants.Oligoisomaltose and honey not only play good auxiliaring effect to product stability, and can also improve beverage mouthfeel, sweet taste is soft.Oligoisomaltose as Bifidobacterium promotive factor has also had health care concurrently in this beverage, with the spirulina in raw material and cordyceps flower complementation, brings out the best in each other.
As preferably, in step (3), mixed juice stirs after adding stabilizing agent under vacuum.
Therefore, beneficial effect of the present invention is: (1) develops a kind of preparation method of spirulina cordyceps flower cold drink, with spirulina, cordyceps flower for primary raw material, add stabilizing agent after spirulina and cordyceps flower are made juice to carry out allotment and obtain spirulina cordyceps flower cold drink, processing step is simple, workable; (2) absorptivity of fresh Spirulina drink is higher, avoids the loss of normal spiral algae at processing process Middle nutrition composition, and through specially treated and processing, the mouthfeel of this product is suitable for, and fishy smell disappears substantially; (3) product obtained by preparation method of the present invention has stability and good fluidity, and mouthfeel is unanimously fine and smooth, flavor coordination, the features such as flavour is refrigerant tasty and refreshing, micro-sweet, nutritious, for spirulina and cordyceps flower provide a kind of more convenient edible way, there is wide commercial promise.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) spirulina juice is prepared: the water adding 15 ~ 18 times of spirulina mass after being mixed with removal agent of raw meat smell and color stabilizer by fresh spirulina (clean, direct-edible) mixes to obtain spirulina juice.
Wherein, the addition of removal agent of raw meat smell is 2 ~ 4% of spirulina juice gross mass, and removal agent of raw meat smell is made up of the component of following mass percent: 18 ~ 20% shitosans, 10 ~ 15% pepper powders, and surplus is purple perilla powder.Color stabilizer addition is 0.2 ~ 0.3% of spirulina juice gross mass, and color stabilizer is made up of the component of following mass percent: 3 ~ 5% copper chlorides, 15 ~ 18% erythorbic acid sodium, and surplus is calcium chloride.
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, cross poach thoroughly after drain, add glucose and ascorbic mixed solution, under vacuum condition, flood 2 ~ 3h, then carry out homogenized, after filtration cordyceps flower juice;
Wherein glucose and ascorbic mixed solution addition are 8 ~ 12 times of cordyceps flower quality, and in glucose and ascorbic mixed solution, the mass concentration of glucose is 12 ~ 18%%, and ascorbic mass concentration is 0.04 ~ 0.06%.
(3) allocate: by spirulina juice and cordyceps flower juice by volume 1:3 mix to obtain mixed juice, and stir under vacuum add stabilizing agent in mixed juice after, stabilizing agent consists of: 0.01 ~ 0.02% agar, 0.2 ~ 0.3% bacteria cellulose, 1 ~ 3% oligoisomaltose, 3 ~ 5% honey, the mass fraction of each component is 100% calculating with mixed juice gross mass.
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
Embodiment 2
(1) spirulina juice is prepared: the water adding 15 times of spirulina mass after being mixed with removal agent of raw meat smell and color stabilizer by fresh spirulina (clean, direct-edible) mixes to obtain spirulina juice.
Wherein, the addition of removal agent of raw meat smell is 4% of spirulina juice gross mass, and removal agent of raw meat smell is made up of the component of following mass percent: 18% shitosan, 10% pepper powder, and surplus is purple perilla powder.Color stabilizer addition is 0.3% of spirulina juice gross mass, and color stabilizer is made up of the component of following mass percent: 5% copper chloride, 18% erythorbic acid sodium, and surplus is calcium chloride.
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, drain after mistake poach is saturating, add glucose and ascorbic mixed solution, under vacuum condition, flood 2h, then carry out homogenized, after filtration, obtain cordyceps flower juice; Wherein glucose and ascorbic mixed solution addition are 8 times of cordyceps flower quality, and in glucose and ascorbic mixed solution, the mass concentration of glucose is 12%, and ascorbic mass concentration is 0.06%.
(3) allocate: by spirulina juice and cordyceps flower juice by volume 1:3 mix to obtain mixed juice, and to stir under vacuum add stabilizing agent in mixed juice after; Stabilizing agent consists of: 0.02% agar, 0.3% bacteria cellulose, 3% oligoisomaltose, 5% honey, and the mass fraction of each component is 100% calculating with mixed juice gross mass.
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
Embodiment 3
(1) spirulina juice is prepared: the water adding 18 times of spirulina mass after being mixed with removal agent of raw meat smell and color stabilizer by fresh spirulina (clean, direct-edible) mixes to obtain spirulina juice.
Wherein, the addition of removal agent of raw meat smell is 3% of spirulina juice gross mass, and removal agent of raw meat smell is made up of the component of following mass percent: 20% shitosan, 10% pepper powder, and surplus is purple perilla powder.Color stabilizer addition is 0.2% of spirulina juice gross mass, and color stabilizer is made up of the component of following mass percent: 3% copper chloride, 15% erythorbic acid sodium, and surplus is calcium chloride.
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, drain after mistake poach is saturating, add glucose and ascorbic mixed solution, under vacuum condition, flood 2h, then carry out homogenized, after filtration, obtain cordyceps flower juice;
Wherein glucose and ascorbic mixed solution addition are 10 times of cordyceps flower quality, and in glucose and ascorbic mixed solution, the mass concentration of glucose is 14%, and ascorbic mass concentration is 0.04%.
(3) allocate: by spirulina juice and cordyceps flower juice by volume 1:2 mix to obtain mixed juice, and stir under vacuum add stabilizing agent in mixed juice after, stabilizing agent consists of: 0.01% agar, 0.2% bacteria cellulose, 1% oligoisomaltose, 3% honey, the mass fraction of each component is 100% calculating with mixed juice gross mass.
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
Embodiment 4
(1) spirulina juice is prepared: the water adding 16 times of spirulina mass after being mixed with removal agent of raw meat smell and color stabilizer by fresh spirulina (clean, direct-edible) mixes to obtain spirulina juice.
Wherein, the addition of removal agent of raw meat smell is 3% of spirulina juice gross mass, and removal agent of raw meat smell is made up of the component of following mass percent: 18% shitosan, 12% pepper powder, and surplus is purple perilla powder.Color stabilizer addition is 0.3% of spirulina juice gross mass, and color stabilizer is made up of the component of following mass percent: 4% copper chloride, 16% erythorbic acid sodium, and surplus is calcium chloride.
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, drain after mistake poach is saturating, add glucose and ascorbic mixed solution, under vacuum condition, flood 3h, then carry out homogenized, after filtration, obtain cordyceps flower juice;
Wherein glucose and ascorbic mixed solution addition are 12 times of cordyceps flower quality, and in glucose and ascorbic mixed solution, the mass concentration of glucose is 18%, and ascorbic mass concentration is 0.04%.
(3) allocate: by spirulina juice and cordyceps flower juice by volume 1:3 mix to obtain mixed juice, and stir under vacuum add stabilizing agent in mixed juice after, stabilizing agent consists of: 0.01% agar, 0.2% bacteria cellulose, 2% oligoisomaltose, 4% honey, the mass fraction of each component is 100% calculating with mixed juice gross mass.
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
The organoleptic indicator of the spirulina cordyceps flower cold drink obtained by preparation method of the present invention is:
State: translucent liquid, free from admixture, without precipitation, good fluidity;
Smell: the aromatic odor with cordyceps flower, without spirulina fishy smell and other peculiar smell;
Color and luster: containing light green to green spirulina-grain, main body of liquid is greenish orange yellow, and color is limpid;
Mouthfeel: mouthfeel is soft smooth, homogeneous exquisiteness;
Local flavor: cool taste is tasty and refreshing, micro-sweet, with the bacterium mushroom fragrance of cordyceps flower.
The product obtained by preparation method of the present invention has stability and good fluidity, and mouthfeel is unanimously fine and smooth, flavor coordination, the features such as flavour is refrigerant tasty and refreshing, micro-sweet, nutritious, for spirulina and cordyceps flower provide a kind of more convenient edible way, there is wide commercial promise.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (8)
1. a spirulina cordyceps flower cold drink, is characterized in that, this spirulina cordyceps flower cold drink is prepared from by following methods:
(1) spirulina juice is prepared: add suitable quantity of water after being mixed with removal agent of raw meat smell and color stabilizer by fresh Spirulina and obtain spirulina juice;
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, cross poach thoroughly after drain, add glucose and ascorbic mixed solution, under vacuum condition, flood 2 ~ 3h, then carry out homogenized, after filtration cordyceps flower juice;
(3) allocate: spirulina juice is mixed to obtain mixed juice in 1:2 ~ 3 by volume with cordyceps flower juice, and stirs add stabilizing agent in mixed juice after;
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
2. a preparation method for spirulina cordyceps flower cold drink, is characterized in that, the method comprises the steps:
(1) spirulina juice is prepared: add suitable quantity of water after being mixed with removal agent of raw meat smell and color stabilizer by fresh Spirulina and obtain spirulina juice;
(2) prepare cordyceps flower juice: cleaned by cordyceps flower, cross poach thoroughly after drain, add glucose and ascorbic mixed solution, under vacuum condition, flood 2 ~ 3h, then carry out homogenized, after filtration cordyceps flower juice;
(3) allocate: spirulina juice is mixed to obtain mixed juice in 1:2 ~ 3 by volume with cordyceps flower juice, and stirs add stabilizing agent in mixed juice after;
(4) bottling sterilization: namely the mixed juice glass bottle after stirring obtains spirulina cordyceps flower cold drink through ultraviolet irradiation radiation sterilization after filling with, dress is filled with and storage process≤10 DEG C.
3. the preparation method of a kind of spirulina cordyceps flower cold drink according to claim 2, is characterized in that, in step (1), the addition of water is 15 ~ 18 times of spirulina mass.
4. the preparation method of a kind of spirulina cordyceps flower cold drink according to claim 2, it is characterized in that, in step (1), the addition of removal agent of raw meat smell is 2 ~ 4% of spirulina juice gross mass, removal agent of raw meat smell is made up of the component of following mass percent: 18 ~ 20% shitosans, 10 ~ 15% pepper powders, surplus is purple perilla powder.
5. the preparation method of a kind of spirulina cordyceps flower cold drink according to claim 2, it is characterized in that, in step (1), color stabilizer addition is 0.2 ~ 0.3% of spirulina juice gross mass, color stabilizer is made up of the component of following mass percent: 3 ~ 5% copper chlorides, 15 ~ 18% erythorbic acid sodium, surplus is calcium chloride.
6. the preparation method of a kind of spirulina cordyceps flower cold drink according to claim 2, it is characterized in that, in step (2), glucose and ascorbic mixed solution addition are 8 ~ 12 times of cordyceps flower quality, in glucose and ascorbic mixed solution, the mass concentration of glucose is 12 ~ 18%, and ascorbic mass concentration is 0.04 ~ 0.06%.
7. the preparation method of a kind of spirulina cordyceps flower cold drink according to claim 2, it is characterized in that, in step (3), described stabilizing agent consists of: 0.01 ~ 0.02% agar, 0.2 ~ 0.3% bacteria cellulose, 1 ~ 3% oligoisomaltose, 3 ~ 5% honey, the mass fraction of each component is 100% calculating with mixed juice gross mass.
8. the preparation method of a kind of spirulina cordyceps flower cold drink according to claim 2, it is characterized in that, in step (3), mixed juice stirs after adding stabilizing agent under vacuum.
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