CN109430651B - Chlorella health-care beverage and preparation method thereof - Google Patents
Chlorella health-care beverage and preparation method thereof Download PDFInfo
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- CN109430651B CN109430651B CN201811416371.2A CN201811416371A CN109430651B CN 109430651 B CN109430651 B CN 109430651B CN 201811416371 A CN201811416371 A CN 201811416371A CN 109430651 B CN109430651 B CN 109430651B
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- 241000195649 Chlorella <Chlorellales> Species 0.000 title claims abstract description 84
- 235000013361 beverage Nutrition 0.000 title abstract description 11
- 238000002360 preparation method Methods 0.000 title abstract description 9
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- 239000000203 mixture Substances 0.000 claims abstract description 28
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- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
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- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000002835 absorbance Methods 0.000 claims description 6
- 241000195493 Cryptophyta Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010924 continuous production Methods 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract description 2
- 230000002792 vascular Effects 0.000 description 8
- 238000004364 calculation method Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000008399 tap water Substances 0.000 description 4
- 235000020679 tap water Nutrition 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 238000005189 flocculation Methods 0.000 description 3
- 230000016615 flocculation Effects 0.000 description 3
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- 235000013734 beta-carotene Nutrition 0.000 description 1
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- BFBPISPWJZMWJN-UHFFFAOYSA-N methyl 2-[(7-hydroxy-3,7-dimethyloctylidene)amino]benzoate Chemical compound COC(=O)C1=CC=CC=C1N=CCC(C)CCCC(C)(C)O BFBPISPWJZMWJN-UHFFFAOYSA-N 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention discloses a chlorella health-care beverage and a preparation method thereof. The health-care beverage is prepared from a mixture of tangerine pith and chlorella and water, wherein the mass ratio of the tangerine pith to the chlorella in the mixture is 400-1700: 1. The preparation method comprises the following steps: (1) adding tangerine pith into chlorella liquid cultured to a harvest period, shaking for 10-15 hours on a shaking table, taking out solid substances, cleaning and airing to obtain the tangerine pith-chlorella mixture; (2) soaking or infusing the mixture of the tangerine pith and the chlorella with water to obtain the chlorella health-care drink. The method provided by the invention has the recovery ratio of the chlorella to be as high as 65%, and the prepared tangerine pith-chlorella health-care beverage has the health-care effects of tangerine pith and chlorella. Moreover, the preparation method is simple and convenient to operate, high in practicability and easy to realize continuous production, popularization and use.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to a chlorella health-care beverage and a preparation method thereof.
Background
Microalgae represented by chlorella are single-cell or multi-cell photoautotrophs which are distributed most widely and have the most varieties and small shapes and simple structures on the earth, and play a very important role in the processes of energy conversion and carbon cycle. The microalgae has the characteristics of high photosynthetic efficiency, strong environment adaptability, high growth speed, short growth period, high biomass yield and the like; in addition, the microalgae cells are rich in nutritional ingredients such as protein, fatty acid, polysaccharide, beta-carotene, vitamins, mineral elements and the like. Based on the characteristics, the microalgae has very wide application in the industrial fields of biological baits, health-care foods, pharmacy, fuels and the like. However, the current industrialization degree of microalgae is still not very high, one of the main reasons is that the cost for harvesting microalgae is too high, and the harvesting cost is estimated to be about 20-30% of the whole production cost.
Various methods currently applied to the pretreatment and enrichment separation stages of microalgae harvesting processes include pre-oxidation, chemical flocculation, physical pretreatment, sedimentation, filtration, centrifugation, bubble loading, air flotation, and the like. However, researches show that after preoxidation treatment, microalgae cells can secrete extracellular products, which is beneficial to flocculation and harvesting, but the excessive medicament can cause damage and even death of the microalgae cells; although chemical flocculation and physical pretreatment can greatly improve the subsequent recovery efficiency, a chemical method can generate a plurality of byproducts, which have great influence on the downstream treatment process, and the physical law has high energy consumption and low efficiency; in addition, because the microalgae culture solution has low concentration and small granularity, the traditional methods of sedimentation, filtration, centrifugation and the like for harvesting the microalgae have the limitations of low efficiency and high cost; although the air floatation method is suitable for enrichment and separation of low-concentration suspension systems, the problems of high energy consumption and the like still exist. Therefore, finding a harvesting method with high efficiency, low cost and wide application is a key problem to be solved urgently in the process of microalgae industrialization.
The tangerine pith, also called shredded tangerine and tangerine fiber, is the pith of the fruit skin of citrus of Rutaceae and its cultivar. The tangerine pith is neutral in nature and bitter in taste, has the functions of dredging the pith, regulating the flow of qi and reducing phlegm, is not only a good food therapy product for chronic diseases such as chronic bronchitis, coronary heart disease and the like, but also has an auxiliary treatment effect on chest and hypochondriac pain caused by chronic cough. In addition, the tangerine pith is irregular and loose, has messy filaments and different lengths, and can be used as a medium to effectively capture microalgae cells.
How to collect chlorella efficiently and with low cost, prepare the nutrition and health care efficacy with tangerine pith and chlorella at the same time, and improve the mouthfeel of the chlorella simple drink, make it suitable for more crowds' health care drink of taste, it is the key technical problem of the chlorella health care drink industrialization.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a chlorella health-care drink. The technical scheme is as follows:
a chlorella health beverage is prepared from a mixture of tangerine pith and chlorella and water, wherein the mass ratio of the tangerine pith to the chlorella in the mixture is 400-1700: 1.
The invention also aims to provide a preparation method of the chlorella health-care beverage. The specific technical scheme is as follows:
a preparation method of the chlorella health-care beverage comprises the following steps:
(1) adding tangerine pith into chlorella liquid cultured to a harvest stage, shaking for 10-15 hours on a shaking table, taking out solid substances, cleaning and airing to obtain a tangerine pith-chlorella mixture;
(2) soaking or infusing the mixture of the tangerine pith and the chlorella with water to obtain the chlorella health-care drink.
Preferably, the chlorella solution in the step (1) has an absorbance value (OD) of 680nm680) 0.538 to 0.670.
Preferably, the addition amount of the tangerine pith in the step (1) is as follows: 2.5-20 g of tangerine pith is added into per 100mL of chlorella algae solution.
Preferably, the rotating speed of the shaking table in the step (1) is 100-140 r/min.
The invention has the beneficial effects that:
the chlorella health-care beverage and the preparation method thereof provided by the invention meet the requirements of no pollution and no public nuisance of the collected chlorella and the preservation of the nutritive value of the chlorella, improve the resource utilization rate of the chlorella at lower cost, are convenient for industrial production and human eating, and have positive practical guiding significance and social and economic values. In addition, the method has the characteristics of simple and convenient operation, strong practicability, easy realization of continuous production and the like, and is very favorable for large-scale popularization and application.
Description of the drawings:
FIG. 1 is a photograph of chlorella solution (A) collected from the vascular aurantium and an image of chlorella solution (B) before collection in example 1.
Fig. 2 is a photograph of the citrus reticulata-chlorella health drink brewed with warm water in example 1.
Detailed Description
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the description of the embodiments is only for illustrating the present invention and should not be taken as limiting the invention as detailed in the claims.
Example 1:
(1) collecting 100mL chlorella solution cultured to harvest stage, and collecting absorbance (OD) of the chlorella solution at 680nm680) Is 0.670; adding 10g of tangerine pith into the chlorella solution, shaking on a shaking table for 12h at the rotation speed of 120 r/min to finish the harvesting of the chlorella (the harvesting efficiency of the chlorella is 65% through detection and calculation, and the harvesting effect is shown in figure 1); taking out the solid matter, washing with tap water, naturally drying to obtain mixture of vascular aurantii and chlorella, and detecting and calculating to obtain mixture containing 10g of vascular aurantii and 15.20mg of chlorella;
(2) and (3) putting the mixture of the tangerine pith and the chlorella into a cup filled with warm water for brewing to obtain the chlorella health-care drink (shown in figure 2).
Example 2:
(1) collecting 100mL chlorella solution cultured to harvest stage, and collecting absorbance (OD) of the chlorella solution at 680nm680) Is 0.538; adding 2.5g of tangerine pith into the chlorella solution, and then vibrating on a shaking table for 15h, wherein the rotating speed of the shaking table is 100 revolutions per minute, so as to finish the harvesting of the chlorella (the harvesting efficiency of the chlorella is 32 percent through detection and calculation); taking out the solid matter, washing with tap water, naturally drying to obtain mixture of vascular aurantii and chlorella, and detecting and calculating to obtain mixture containing 2.5g of vascular aurantii and 6.01mg of chlorella;
(2) and (3) putting the mixture of the tangerine pith and the chlorella into a cup filled with warm water for brewing to obtain the chlorella health-care drink.
Example 3:
(1) collecting 100mL chlorella solution cultured to harvest stage, and collecting absorbance (OD) of the chlorella solution at 680nm680) Is 0.602; after 5g of tangerine pith is added into the chlorella solution, the mixture is vibrated on a shaking table for 12 hours, the rotating speed of the shaking table is 140 r/min, and the harvesting of the chlorella is completed (the harvesting efficiency of the chlorella is 48 percent through detection and calculation); taking out the solid matter, washing with tap water, naturally drying to obtain mixture of vascular aurantii and chlorella, and detecting and calculatingThe composition comprises 5g of tangerine pith and 10.08mg of chlorella;
(2) and (3) putting the mixture of the tangerine pith and the chlorella into a cup filled with warm water for brewing to obtain the chlorella health-care drink.
Example 4:
(1) collecting 100mL chlorella solution cultured to harvest stage, and collecting absorbance (OD) of the chlorella solution at 680nm680) Is 0.656; after 20g of tangerine pith is added into the chlorella solution, the mixture is vibrated on a shaking table for 10 hours, the rotating speed of the shaking table is 130 r/min, and the harvesting of the chlorella is completed (the harvesting efficiency of the chlorella is 52 percent through detection and calculation); taking out the solid matter, washing with tap water, naturally drying to obtain mixture of vascular aurantii and chlorella, and detecting and calculating to obtain mixture containing 20g of vascular aurantii and 11.90mg of chlorella;
(2) and (3) putting the mixture of the tangerine pith and the chlorella into a cup filled with warm water for brewing to obtain the chlorella health-care drink.
Claims (5)
1. A chlorella health drink is characterized by being prepared from a mixture of tangerine pith and chlorella and water, wherein the mass ratio of the tangerine pith to the chlorella in the mixture is 400-1700: 1; and is prepared by the following steps:
(1) adding tangerine pith into chlorella liquid cultured to a harvest period, shaking for 10-15 hours on a shaking table, taking out solid substances, cleaning and airing to obtain the tangerine pith-chlorella mixture;
(2) soaking or infusing the mixture of the tangerine pith and the chlorella with water to obtain the chlorella health-care drink.
2. A method for preparing the chlorella health drink according to claim 1, comprising the steps of:
(1) adding tangerine pith into chlorella liquid cultured to a harvest period, shaking for 10-15 hours on a shaking table, taking out solid substances, cleaning and airing to obtain the tangerine pith-chlorella mixture;
(2) soaking or infusing the mixture of the tangerine pith and the chlorella with water to obtain the chlorella health-care drink.
3. The method for preparing a chlorella health drink according to claim 2, wherein the absorbance of the chlorella solution at 680nm in step (1) is 0.538 to 0.670.
4. The method for preparing chlorella health drink according to claim 2, wherein the amount of the tangerine pith added in the step (1) is as follows: 2.5-20 g of tangerine pith is added into per 100mL of chlorella algae solution.
5. The method for preparing chlorella health drink according to claim 2, wherein the rotation speed of the shaking table in the step (1) is 100-140 rpm.
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