CN106858489A - A kind of lichee cream and preparation method thereof - Google Patents
A kind of lichee cream and preparation method thereof Download PDFInfo
- Publication number
- CN106858489A CN106858489A CN201710114466.8A CN201710114466A CN106858489A CN 106858489 A CN106858489 A CN 106858489A CN 201710114466 A CN201710114466 A CN 201710114466A CN 106858489 A CN106858489 A CN 106858489A
- Authority
- CN
- China
- Prior art keywords
- lichee
- cream
- parts
- carragheen
- spirulina
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000006071 cream Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 24
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 23
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 23
- 229940082787 spirulina Drugs 0.000 claims abstract description 23
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000012467 final product Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 2
- 210000002784 stomach Anatomy 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 8
- 229930091371 Fructose Natural products 0.000 abstract description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 7
- 239000005715 Fructose Substances 0.000 abstract description 7
- 239000003292 glue Substances 0.000 abstract description 6
- 238000013329 compounding Methods 0.000 abstract description 3
- 230000000638 stimulation Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 1
- 241000700159 Rattus Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000003902 lesion Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 2
- 208000031361 Hiccup Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000700157 Rattus norvegicus Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000002008 hemorrhagic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of lichee cream and preparation method thereof, and the primary raw material of the lichee cream includes by weight：80 100 parts of lichee, 12 parts of carragheen, 0.2 0.5 parts of spirulina, 0.5 1 parts of brown sugar, 0.5 1 parts of citric acid；The preparation method of described lichee cream comprises the following steps：（1）Fresh lichee is selected, lichee is shelled, is enucleated, take out pulp standby；（2）By in litchi pulp addition grinder, the water of 0.2 0.3 times of litchi pulp weight is added, grinding is uniform, forms slurries；（3）Carragheen, spirulina, brown sugar, citric acid are proportionally added into step（2）In slurries after treatment, boiling 10min while stirring；（4）Room temperature is cooled to, is packed, obtain final product lichee cream.By carragheen and spirulina compounding use, parcel effect of the OK a karaoke club glue gel to fructose is significantly improved, it is to avoid edible lichee cream is caused to stomach lining on an empty stomach stimulation.
Description
Technical field
The invention belongs to leisure food preparation field, and in particular to a kind of lichee cream and preparation method thereof.
Background technology
Lichee is sweet, sour, warm in nature, enters the heart, spleen, Liver Channel；There is pulp tonifying spleen benefit liver, qi-regulating to enrich blood, warm in pain, bushing
The effect calmed the nerves；Core has functions that qi-regulating, dissipating bind, analgesic；Hiccup can be stopped, only suffered from diarrhoea, be intractable hiccup and diarrhea before dawn person
Diet good food, while there is benefit brain and enhancing fitness, the beneficial spleen of appetizing has the effect of to promote appetite.Fresh litchi should not eat on an empty stomach, fresh litchi
Lichee sugar content is very high, edible on an empty stomach to stimulate stomach lining, causes stomachache, gasteremphraxis.
Compounded present invention firstly provides using carragheen and spirulina, to solve lichee, the edible stomach lining for causing is pierced on an empty stomach
Swash problem, effect is significant.
The content of the invention
It is an object of the invention to provide a kind of lichee cream and preparation method thereof, by carragheen and spirulina compounding use,
Spirulina is preferably filled into the middle of the mesh of gel, is combined together with carragheen gel structure, significantly improve carragheen
Parcel effect of the gel to fructose, it is to avoid the stimulation that edible lichee cream is caused to stomach lining on an empty stomach.Add brown sugar and citric acid
The mouthfeel of lichee cream is adjusted, makes obtained lichee cream sweet and sour taste, can preserved for a long time, be readily transported.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of lichee cream, the primary raw material of the lichee cream includes by weight：Lichee 80-100 parts, carragheen 1-2 parts, spiral shell
0.2-0.5 parts, brown sugar 0.5-1 parts, citric acid 0.5-1 parts of algae of rotation.
Preferably, the primary raw material of the lichee cream includes by weight：100 parts of lichee, 2 parts of carragheen, spirulina
0.5 part, brown sugar 0.5-1 parts, 0.5 part of citric acid.
The preparation method of lichee cream, specifically includes following steps：
（1）Fresh lichee is selected, lichee is shelled, is enucleated, take out pulp standby；
（2）By in litchi pulp addition grinder, the water of 0.2-0.3 times of litchi pulp weight is added, grinding is uniform, forms slurry
Liquid；
（3）Carragheen, spirulina, brown sugar, citric acid are proportionally added into step（2）In slurries after treatment, steam while stirring
Boil 10min；
（4）Room temperature is cooled to, is packed, obtain final product lichee cream.
Remarkable advantage of the invention：
Contain substantial amounts of fructose in lichee, should not eat on an empty stomach, it is edible on an empty stomach to stimulate stomach lining, cause stomachache, gasteremphraxis.
Spirulina in addition to rich in nutritional ingredient, by special biological structure --- the silk being made up of unicellular or many cells
Shape body, body is long 200-500 μm, wide 5-10 μm, cylinder, in loose or closely well-regulated spiral rotation shape bending, shape such as clock
Watch spring.
Carragheen is present with the solution form of chain, forms double-stranded solidifying after cooling
It is that, containing eyed structure, if wrapped up fructose with OK a karaoke club glue gel merely, fructose can be from glue, but OK a karaoke club glue gel
Spilt in gel mesh, parcel effect is poor；The addition spirulina of the invention, spirulina is made with carragheen compounding
With, shape warp architecture and its suitable biological size are revolved using the spiral of spirulina, can preferably be filled into the mesh of gel
It is central, combined together with carragheen gel structure, significantly improve parcel effect of the OK a karaoke club glue gel to fructose, it is to avoid on an empty stomach
The stimulation that edible lichee cream is caused to stomach lining.
Specific embodiment
In order that content of the present invention easily facilitates understanding, with reference to specific embodiment to of the present invention
Technical scheme is described further, but the present invention is not limited only to this.
Embodiment 1
A kind of lichee cream, the primary raw material of the lichee cream includes by weight：80 parts of lichee, 1 part of carragheen, spirulina
0.2 part, 0.8 part of brown sugar, 0.8 part of citric acid.
The preparation method of lichee cream, specifically includes following steps：
（1）Fresh lichee is selected, lichee is shelled, is enucleated, take out pulp standby；
（2）By in litchi pulp addition grinder, the water of 0.2 times of litchi pulp weight is added, grinding is uniform, forms slurries；
（3）Carragheen, spirulina, brown sugar, citric acid are proportionally added into step（2）In slurries after treatment, steam while stirring
Boil 10min；
（4）Room temperature is cooled to, is packed, obtain final product lichee cream.
Embodiment 2
A kind of lichee cream, the primary raw material of the lichee cream includes by weight：100 parts of lichee, 2 parts of carragheen, spirulina
0.5 part, brown sugar 0.5-1 parts, 0.5 part of citric acid.
The preparation method of lichee cream, specifically includes following steps：
（1）Fresh lichee is selected, lichee is shelled, is enucleated, take out pulp standby；
（2）By in litchi pulp addition grinder, the water of 0.2 times of litchi pulp weight is added, grinding is uniform, forms slurries；
（3）Carragheen, spirulina, brown sugar, citric acid are proportionally added into step（2）In slurries after treatment, steam while stirring
Boil 10min；
（4）Room temperature is cooled to, is packed, obtain final product lichee cream.
Embodiment 3
A kind of lichee cream, the primary raw material of the lichee cream includes by weight：90 parts of lichee, 1.5 parts of carragheen, spirulina
0.3 part, 1 part of brown sugar, 1 part of citric acid.
The preparation method of lichee cream, specifically includes following steps：
（1）Fresh lichee is selected, lichee is shelled, is enucleated, take out pulp standby；
（2）By in litchi pulp addition grinder, the water of 0.3 times of litchi pulp weight is added, grinding is uniform, forms slurries；
（3）Carragheen, spirulina, brown sugar, citric acid are proportionally added into step（2）In slurries after treatment, steam while stirring
Boil 10min；
（4）Room temperature is cooled to, is packed, obtain final product lichee cream.
Zoopery
1 material and method
1.1 control groups：Common lichee cream, prepares according to the method described in the embodiment of the present invention 2, but without spirulina and
Carragheen；
Experimental group：Lichee cream obtained in the embodiment of the present invention 2：Prepared according to the method described in the embodiment of the present invention 2；
1.2 animals：Wistar rats 36, body weight (200 ± 20) g, male；
1.2 experimental techniques：Rat 36 is only randomly divided into 3 groups, and physiological saline, common lichee cream and the present invention are given respectively
Lichee cream obtained in embodiment 2, each scale of feeding 300g feeds 2 times daily, continuous to feed 1 month, and remaining eats a little to gastric mucosa
Non-stimulated food.Cervical vertebra is taken off after 1 month to put to death, stomach is taken out, and 10% formalin 10ml is injected, by greater curvature after 10min
Cut off, wash away content, divide in its cause ulcer situation in porcelain dish, is observed, carried out according to Guth standards, observed and recorded stomach glues
Point, the length of linear hemorrhagic focus and given a mark on film.Lesion length ＜ 1mm remember 1 point, 1~2mm of length notes 2
Point, 2~3mm remembers 3 points, and 3~4mm remembers 4 points, score is segmented if lesion length ＞ 4mm, when focus is wider than 2mm
Fraction is multiplied by 2, UI of the summation for being finally added each Lesion score of full stomach as animal injury.
2 results：Compared with control group, damage index is obviously reduced experimental group, refers to following table.
Table 1
After long-term, high-dose feeds lichee cream of the invention to rat, the UI of rat is found substantially close to 0, it is significantly low
In control group, it is seen then that the carragheen and spirulina added in lichee cream are to the parcel excellent effect of lichee fructose, litchi of the invention
Branch cream is adapted to long-term use.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to covering scope of the invention.
Claims (3)
1. a kind of lichee cream, it is characterised in that the primary raw material of the lichee cream includes by weight：Lichee 80-100 parts,
Carragheen 1-2 parts, spirulina 0.2-0.5 parts, brown sugar 0.5-1 parts, citric acid 0.5-1 parts.
2. lichee cream according to claim 1, it is characterised in that the primary raw material of the lichee cream is wrapped by weight
Include：100 parts of lichee, 2 parts of carragheen, 0.5 part of spirulina, brown sugar 0.5-1 parts, 0.5 part of citric acid.
3. a kind of preparation method of lichee cream as claimed in claim 1 or 2, it is characterised in that specific preparation method is included such as
Lower step：
（1）Fresh lichee is selected, lichee is shelled, is enucleated, take out pulp standby；
（2）By in litchi pulp addition grinder, the water of 0.2-0.3 times of litchi pulp weight is added, grinding is uniform, forms slurry
Liquid；
（3）Carragheen, spirulina, brown sugar, citric acid are proportionally added into step（2）In slurries after treatment, steam while stirring
Boil 10min；
（4）Room temperature is cooled to, is packed, obtain final product lichee cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114466.8A CN106858489A (en) | 2017-02-28 | 2017-02-28 | A kind of lichee cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114466.8A CN106858489A (en) | 2017-02-28 | 2017-02-28 | A kind of lichee cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858489A true CN106858489A (en) | 2017-06-20 |
Family
ID=59168214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710114466.8A Pending CN106858489A (en) | 2017-02-28 | 2017-02-28 | A kind of lichee cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858489A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1504099A (en) * | 2002-11-28 | 2004-06-16 | 黄继红 | Spirulina soft sweets and preparation method thereof |
| WO2010019413A3 (en) * | 2008-08-12 | 2010-04-22 | Elc Management Llc | Composite particles having an antioxidant-based protective system, and topical compositions comprising the same |
| CN101731419A (en) * | 2008-11-19 | 2010-06-16 | 丽江格林斯通食品有限公司 | Preparation method of spirulina soft sweet |
| CN101999567A (en) * | 2010-12-10 | 2011-04-06 | 广东石油化工学院 | Spirulina nutrient jelly |
-
2017
- 2017-02-28 CN CN201710114466.8A patent/CN106858489A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1504099A (en) * | 2002-11-28 | 2004-06-16 | 黄继红 | Spirulina soft sweets and preparation method thereof |
| WO2010019413A3 (en) * | 2008-08-12 | 2010-04-22 | Elc Management Llc | Composite particles having an antioxidant-based protective system, and topical compositions comprising the same |
| CN101731419A (en) * | 2008-11-19 | 2010-06-16 | 丽江格林斯通食品有限公司 | Preparation method of spirulina soft sweet |
| CN101999567A (en) * | 2010-12-10 | 2011-04-06 | 广东石油化工学院 | Spirulina nutrient jelly |
Non-Patent Citations (3)
| Title |
|---|
| 刘玉田等: "《藻类食品新工艺与新配方》", 30 June 2002, 山东科学技术出版社 * |
| 李八方: "《功能食品与保健食品》", 30 November 1997, 青岛海洋大学出版社 * |
| 轻工业部食品局果蔬加工处: "《水果制品加工工艺》", 31 March 1959, 轻工业出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |