CN110169526A - A kind of premix added in spirulina powder - Google Patents
A kind of premix added in spirulina powder Download PDFInfo
- Publication number
- CN110169526A CN110169526A CN201910583780.XA CN201910583780A CN110169526A CN 110169526 A CN110169526 A CN 110169526A CN 201910583780 A CN201910583780 A CN 201910583780A CN 110169526 A CN110169526 A CN 110169526A
- Authority
- CN
- China
- Prior art keywords
- spirulina
- powder
- parts
- extracting solution
- premix
- 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
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 91
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 91
- 229940082787 spirulina Drugs 0.000 title claims abstract description 91
- 239000000843 powder Substances 0.000 title claims abstract description 63
- 239000000203 mixture Substances 0.000 claims abstract description 38
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 18
- 239000000845 maltitol Substances 0.000 claims abstract description 17
- 235000010449 maltitol Nutrition 0.000 claims abstract description 17
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 15
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical group OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 11
- 229940035436 maltitol Drugs 0.000 claims abstract description 11
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 8
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract 3
- 241001409321 Siraitia grosvenorii Species 0.000 claims abstract 3
- 239000007921 spray Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 3
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 3
- 229960004853 betadex Drugs 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
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- -1 flavone compound Chemical class 0.000 description 3
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- 230000000050 nutritive effect Effects 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OFBQJSOFQDEBGM-UHFFFAOYSA-N Pentane Chemical compound CCCCC OFBQJSOFQDEBGM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 2
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- 230000000873 masking effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
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- HYFLWBNQFMXCPA-UHFFFAOYSA-N 1-ethyl-2-methylbenzene Chemical group CCC1=CC=CC=C1C HYFLWBNQFMXCPA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 description 1
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010056474 Erythrosis Diseases 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000007641 Spergula rubra Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 239000011648 beta-carotene Substances 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
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- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
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- ODLMAHJVESYWTB-UHFFFAOYSA-N ethylmethylbenzene Natural products CCCC1=CC=CC=C1 ODLMAHJVESYWTB-UHFFFAOYSA-N 0.000 description 1
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- 239000008188 pellet Substances 0.000 description 1
- 229940100595 phenylacetaldehyde Drugs 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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 relates to a kind of improvement spirulina powder mouthfeel and the premix compositions of fishy smell, the technical solution adopted is that being matched by following raw material: 5-50 parts of dark plum, 5-50 parts of sea-buckthorn, 5-30 parts of Siraitia grosvenorii, 5-30 parts of cortex cinnamomi, 5-20 parts and 5-20 parts of antierythrite powder compositions of maltitol powder, the premix composition can play the role of improving spirulina powder mouthfeel and fishy smell.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of suitable industrialized production can be used for improving spirulina mouthfeel
With the premix composition of fishy smell and preparation method thereof.
Background technique
Spirulina is a kind of fresh water for being distributed mainly on the Geothermal Belts such as Africa, Asia, South America and North America and subtropical zone
With many cells filamentous cyanobacteria in saline alkali lake, also known as cyanobacteria, belong to Cyanophyta, Oscillatoriales, Oscillariaceae, Spirullina；
Be usually used in culture at present has blunt top spirulina (Spirulina platnsis) and spirulina maxim (S.maxima), early in 17
Century Mexico and the people of central Africa region eaten extensively using spirulina as raw-food material, the eighties in last century some Europe
Man, the U.S. has just developed spirulina at nutrient prime replenisher.Modern research shows that spirulina has both nutritive value and medicinal
Value, the nutritive value of spirulina are that it contains high protein (the 60~70% of Zhan Ganchong) and vitamin and mineral
The nutritional ingredients such as matter, essential fatty acid, polysaccharide.United Nations Food and Agricultural Organization in 2008 is by spirulina is defined as: one
Kind is rich in beta carotene, vitamin B12, iron, trace mineral, gamma-linoleic acid and the high-protein food easily absorbed；China exists
Eighties of last century has been approved by blunt top spirulina and spirulina maxim is new resource food.No. 17 public affairs of health ministry in 2004
It accuses and is classified as ordinary food management again, U.S. Food and Drug Administration was in approval spirulina (Spirulina in 2002
Microalgae) for it is generally acknowledged that safe material (GRAS, approval number GRN000101), approval blunt top spirulina in 2003
It (S.platnsis) is safe material (GRAS, approval number GRN000127), the nutritive value of spirulina and safety have obtained
It is widely recognized as to both domestic and external.Spirulina has obtained the relatively broad application of food circle in terms of health and extra-nutrition,
It is applied in all kinds of different products such as pressed candy, beverage, solid beverage, wheaten food the country in field of food.
Although there is spirulina high nutrition and health care to be worth, since spirulina has heavier algae fishy smell, enable big
Majority are difficult to receive, and are extremely limited the exploitation of Spirulina Products, product category is single.Spiral currently on the market
Based on spirulina tablet, it is rare mainly to research and develop the markets such as spirulina noodles, beverage, cake, the beer of report for algae product.
Mainly precisely due to the algae fishy smell of spirulina, affects the taste and mouthfeel of food, people are beyond affordability.
Spirulina has special algae fishy smell, is detected using gas chromatograph-mass spectrometer, through computer library searching, main wind
Taste ingredient is that hexahydro adjoins throat derivative, adjoins steep derivative, amine substance, mushroom substance.In addition to this also containing methyl adjoin cough up, Australia
For pentane, cymol, adjacent ethyl methyl benzene, a dimethyl ingredients such as vinegar and phenylacetaldehyde in oneself.Mushroom class object therein
Matter, amine substance and to adjoin eyelash substance be to form the main component of algae fishy smell.
At present both at home and abroad to spirulina mouthfeel and deodorant Study on Problems mainly using the side such as masking, fermentation, vacuum, enzymatic hydrolysis
Method, wherein masking method is primarily adapted for use in spirulina solution deodorant, especially spirulina beverage and processes, and common beta-cyclodextrin, which is used as, to be covered
Agent is covered, beta-cyclodextrin is not easy the moisture absorption, and chemical property is stablized, and has effect of color protection again to spirulina, beta-cyclodextrin is spirulina beverage
Deodorant ideal screening agent in production；Japan Patent JP11075771 (A) discloses a kind of method for producing spirulina healthy food,
The fishy smell of spirulina is improved using apple polyphenol into spirulina powder by addition apple powder.Fermentation method is suitable for spirulina
The deodorant of fermented type product, such as Spirulina Yoghurt, fruit vinegar, Japan Patent JP2004081206 (A) disclose a kind of using newborn
Method of the acid bacteria fermentation to spirulina deodorant.Vacuum method deodorant does not change the physical behavior of spirulina, easy to operate, vacuum degree
Higher with temperature, spirulina powder vacuum deodorization effect is better, but temperature is more than that 70 DEG C of spirulina powders will decolourize, such deodorant side
Fishy smell substance or the constantly generation during storage of the spirulina of method processing.Enzymatic isolation method deodorant is mainly the drop due to protease
Solution effect, fishy smell gradually decrease.
The above improves spirulina mouthfeel and the various methods of deodorant problem have different technical characteristics and suitability
Problem, there are no the prefered methods that a kind of generally acknowledged suitable spirulina improves mouthfeel and deodorant so far.
Summary of the invention
It is an object of that present invention to provide a kind of improvement spirulina mouthfeels and the premix composition of fishy smell and preparation method thereof, lead to
A kind of prefabricated composition is crossed, after mixing with spirulina powder, hence it is evident that improve the mouthfeel and fishy smell of spirulina powder, this spirulina powder is mixed
It closes object and is processed into spiral algae product according to a conventional method, reaching improves spiral algae product mouthfeel and reduction spirulina fishy smell purpose.
To achieve the above object the technical solution adopted by the present invention is that a kind of premix for improving spirulina powder mouthfeel and fishy smell
Composition, 5-50 parts of dark plum, 5-50 parts of sea-buckthorn, 5-30 parts of Siraitia grosvenorii, 5-30 parts of cortex cinnamomi, 5-20 parts of maltitol powder, erythrose
5-20 parts of alcohol powder.
The premix composition, it is characterised in that spirulina powder and premix composition press consumption proportion 1: 5-2: 1.
The spirulina powder, spray drying ground by fresh spirulina, the fine powder for crossing the preparation of 80 meshes.
The premix composition preparation method, is prepared by the following steps:
(1) dark plum, sea-buckthorn, Siraitia grosvenorii, cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amounts water retting 4 hours, be heated to 80
DEG C, 2 hours are kept the temperature, extracting solution is filtered out, residue adds 4 times of amount water to be heated to 80 DEG C again, keeps the temperature 1 hour, filters out extracting solution, merges two
Secondary extracting solution, being concentrated under reduced pressure to concentrate and raw material ratio is 5: 1, and deepfreeze filters after 12 hours, and filtrate is spare；
(2) maltitol, antierythrite powder are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into above-mentioned (1) preparation
Extracting solution, spray gun pressure 0.1-0.4Mpa, feed speed 5-10r/min, fan frequency 20-30Hz, inlet air temperature 50-80
DEG C, after spraying into recipe quantity extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
Another object of the present invention is to the purposes that the pre-formed composition is used to improve spirulina powder mouthfeel and fishy smell.
The spirulina powder product include spirulina pressed candy, spirulina solid beverage, spirulina beverage, spirulina inspissated juice,
Spirulina gel candy.
After what the present invention obtained has the beneficial effect that premix composition and spirulina powder mix, it is effectively improved spirulina powder
The problem of bad smell, oral crowd's acceptance difference, so that the apparent spirulina powder of bad smell is transformed into, fishy smell is few, comfortable acid
Spirulina powder mixture, then it is further processed into sour-sweet moderate, palatable suitable spiral algae product according to a conventional method.
The present invention improves spirulina powder mouthfeel and fishy smell beneficial effect generates, and is to be added to spiral shell by a kind of premix composition
It is realized after spirulina powder mixing；The premix composition is by dark plum, sea-buckthorn, Siraitia grosvenorii, cortex cinnamomi, maltitol powder and antierythrite powder
Composition.
The present invention improves spirulina powder mouthfeel and fishy smell beneficial effect generates, and is innovative special in conjunction with different food products raw material
Property, not only reach the combination of various flavor raw-food material, but also realize the organic assembling of raw-food material and prebiotics raw material, and reaches improvement mouth
Sense and cover fishy smell purpose.
Dark plum in premix of the present invention, it is sour, mild-natured, it is the almost ripe fruit of rosaceae plant deciduous tree plum, it is rich
Containing organic acid；Sea-buckthorn, it is sour, mild-natured, it is a kind of fallen leaves property shrub fruit, is Elaeangnaceae Hippophne, is rich in vitamin C；Sieve
Chinese fruit, it is sweet in flavor, cool in nature, it is the dry fruit of cucurbitaceous plant Siraitia grosvenorii, contained Momordica-Glycosides is than 300 times of sucrose sweet tea
Sucrose best substitute；Siraitia grosvenorii contains a large amount of fructose, amino acid, fatty acid, flavone compound, vitamin C, microelement
Deng, triterpene glucoside is a kind of triterpene glucoside with sweet taste as momordica grosvenori sweetening agent main component, match glucosides
Member is triterpene alcohol；Momordica grosvenori glycoside V is that main sweet ingredient, nontoxic, low in calories, Gao Tiandu, thermal stability are good, is natural sweet taste
One of agent substance；Cortex cinnamomi is the dry bark of lauraceae plant cortex cinnamomi, is also food flavor；Above-mentioned dark plum, sea-buckthorn, Siraitia grosvenorii, meat
Osmanthus same as spirulina is raw-food material, can be taken safely.
Maltitol is easily soluble in water in premix of the present invention, and the sugariness of maltitol is the 85-95% of sucrose, and sweet tea
Taste is mild, without miscellaneous taste, has the characteristics that heat resistance, acid resistance, moisture retention and non-fermented, maltitol is a kind of in good taste
Sugar substitute, food sweet taste can be increased by applying to inside food, can play the role of substituting sucrose；Antierythrite, slightly sweet,
It is dissolved in water, relative sweetness 0.65 has refrigerant sense, and calorific value is low；Sweetener is played the role of in two kinds of sugar alcohol mixing, and embodies in mouthfeel
Cooling effect；The embodied in combination of maltitol and the antierythrite sweet taste of the premix and refrigerant benefit, reach improvement mouth
Sense and cover fishy smell purpose.
Below with reference to specific embodiment, present invention be described in more detail, and following embodiment is only to the present invention claims guarantors
The technical solution of shield for example, not constituting any restrictions to these technical solutions.
Specific embodiment:
Embodiment one: present composition preparation
(1) 5 parts of dark plum, 5 parts of sea-buckthorn, 5 parts of Siraitia grosvenorii, 5 parts of cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amount water rettings 4 small
When, 80 DEG C are heated to, keeps the temperature 2 hours, filters out extracting solution, residue adds 4 times of amount water to be heated to 80 DEG C again, keeps the temperature 1 hour, filters out and mention
Liquid is taken, secondary raffinate is merged, being concentrated under reduced pressure to concentrate and mangosteen powder ratio is 5: 1, deepfreeze 24 hours, is filtered, filter
Liquid, that is, extracting solution；
(2) 5 parts of maltitols, 5 parts of antierythrites are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into 5 parts of prefabricated arhats
Fruit extracting solution, spray gun pressure 0.1Mpa, feed speed 5r/min, fan frequency 25Hz, spray into recipe quantity by 55 DEG C of inlet air temperature
After extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
Embodiment two: present composition preparation
(1) 50 parts of dark plum, 50 parts of sea-buckthorn, 30 parts of Siraitia grosvenorii, 30 parts of cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amount water loggings
Stain 4 hours, 80 DEG C are heated to, keeps the temperature 2 hours, filters out extracting solution, residue adds 4 times of amount water to be heated to 80 DEG C again, 1 hour is kept the temperature,
It filters out extracting solution, merges secondary raffinate, being concentrated under reduced pressure to concentrate and mangosteen powder ratio is 5: 1, deepfreeze 24 hours, mistake
Filter, filtrate, that is, extracting solution；
(2) 20 parts of maltitols, 20 parts of antierythrites are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into 5 parts of prefabricated arhats
Fruit extracting solution, spray gun pressure 0.3Mpa, feed speed 10r/min, fan frequency 28Hz, spray into prescription by 60 DEG C of inlet air temperature
After measuring extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
Embodiment three: present composition preparation
(1) 30 parts of dark plum, 30 parts of sea-buckthorn, 10 parts of Siraitia grosvenorii, 10 parts of cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amount water loggings
Stain 4 hours, 80 DEG C are heated to, keeps the temperature 2 hours, filters out extracting solution, residue adds 4 times of amount water to be heated to 80 DEG C again, 1 hour is kept the temperature,
It filters out extracting solution, merges secondary raffinate, being concentrated under reduced pressure to concentrate and mangosteen powder ratio is 5: 1, deepfreeze 24 hours, mistake
Filter, filtrate, that is, extracting solution；
(2) 10 parts of maltitols, 10 parts of antierythrites are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into 5 parts of prefabricated arhats
Fruit extracting solution, spray gun pressure 0.4Mpa, feed speed 7r/min, fan frequency 30Hz, spray into recipe quantity by 80 DEG C of inlet air temperature
After extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
Example IV: spirulina pressed candy preparation
(1) 30 parts of dark plum, 30 parts of sea-buckthorn, 10 parts of Siraitia grosvenorii, 10 parts of cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amount water loggings
Stain 4 hours, 80 DEG C are heated to, keeps the temperature 2 hours, filters out extracting solution, residue adds 4 times of amount water to be heated to 80 DEG C again, 1 hour is kept the temperature,
It filters out extracting solution, merges secondary raffinate, being concentrated under reduced pressure to concentrate and mangosteen powder ratio is 5: 1, deepfreeze 24 hours, mistake
Filter, filtrate, that is, extracting solution；
(2) 10 parts of maltitols, 10 parts of antierythrites are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into 5 parts of prefabricated arhats
Fruit extracting solution, spray gun pressure 0.2Mpa, feed speed 8r/min, fan frequency 22Hz, spray into recipe quantity by 70 DEG C of inlet air temperature
After extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
(5) 1 part of spirulina powder and 5 parts of premix compositions are uniformly mixed, use 10% starch slurry as adhesive, is granulated,
60 DEG C of dryings to pellet moisture is 0.5%, 80 mesh screen whole grains, 1 part of sodium carboxymethyl starch is added as disintegrating agent, mixing is equal
Even, tabletting is to get spirulina pressed candy.
Embodiment five: Spiruline beverage preparation
(1) 15 parts of dark plum, 15 parts of sea-buckthorn, 15 parts of Siraitia grosvenorii, 15 parts of cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amount water loggings
Stain 4 hours, 80 DEG C are heated to, keeps the temperature 2 hours, filters out extracting solution, residue adds 4 times of amount water to be heated to 80 DEG C again, 1 hour is kept the temperature,
It filters out extracting solution, merges secondary raffinate, being concentrated under reduced pressure to concentrate and mangosteen powder ratio is 5: 1, deepfreeze 24 hours, mistake
Filter, filtrate, that is, extracting solution；
(2) 15 parts of maltitols, 15 parts of antierythrites are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into 5 parts of prefabricated arhats
Fruit extracting solution, spray gun pressure 0.4Mpa, feed speed 6r/min, fan frequency 26Hz, spray into recipe quantity by 65 DEG C of inlet air temperature
After extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
(5) 1 part of spirulina powder and 5 parts of premix compositions are sufficiently mixed, suitable quantity of water is added, stirred, filtered, is made.
Embodiment six: lactobacillus yogurt solid beverage
(1) 15 parts of dark plum, 15 parts of sea-buckthorn, 15 parts of Siraitia grosvenorii, 15 parts of cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amount water loggings
Stain 4 hours, 80 DEG C are heated to, keeps the temperature 2 hours, filters out extracting solution, residue adds 4 times of amount water to be heated to 80 DEG C again, 1 hour is kept the temperature,
It filters out extracting solution, merges secondary raffinate, being concentrated under reduced pressure to concentrate and mangosteen powder ratio is 5: 1, deepfreeze 24 hours, mistake
Filter, filtrate, that is, extracting solution；
(2) 15 parts of maltitols, 15 parts of antierythrites are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into 5 parts of prefabricated arhats
Fruit extracting solution, spray gun pressure 0.3Mpa, feed speed 9r/min, fan frequency 24Hz, spray into recipe quantity by 75 DEG C of inlet air temperature
After extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
(5) 2 parts of spirulina powders and 1 part of premix composition are sufficiently mixed, are mixed evenly, is made.
Embodiment seven: premix composition of the present invention improves spirulina powder mouthfeel and deodorant sensory evaluation
Evaluation method:
Test indicates fishy smell size with the result of 20 Among Food-manufacturing Personnel subjective appreciations, and fishy smell degree is divided into 5 etc.
Grade, 5 points of expression fishy smell are dense, and 4 points of expression fishy smell are denseer, and 3 points of expression fishy smell are general, and 2 points of expression fishy smell are thin, 1 point of expression raw meat
Taste is faint, and 0 point indicates no raw meat, individually takes its average value after marking.
Sample to be evaluated:
Sample 1: spirulina powder (premix is not added)
Sample 2: (premix prepared by above-described embodiment 1 is added) in spirulina powder
Sample 3: (maltitol and antierythrite in premix is only added) in spirulina powder
Sample 4: (dark plum, sea-buckthorn, Siraitia grosvenorii and the extracting solution of cortex cinnamomi in premix is only added) in spirulina powder
Evaluation result:
The strong sequence of display fishy smell is evaluated by 20 people are as follows: 1 > sample of sample, 3 > sample, 4 > sample 2
| Group | Evaluation number | Scoring |
| Sample 1 | 20 | 4.81±0.51 |
| Sample 2 | 20 | 1.27±0.18* |
| Sample 3 | 20 | 2.78±0.22*# |
| Sample 4 | 20 | 2.28±0.31*# |
* representative sample 1 is compared with sample 2,3,4 with significant difference (P < 0.05)；
# representative sample 2 is compared with sample 3,4 with significant difference (P < 0.05).
Claims (6)
1. a kind of premix composition for improving spirulina powder mouthfeel and fishy smell, it is characterised in that be made of following raw material:
5-50 parts of dark plum, 5-50 parts of sea-buckthorn, 5-30 parts of Siraitia grosvenorii, 5-30 parts of cortex cinnamomi, 5-20 parts of maltitol powder, antierythrite powder 5-20
Part composition.
2. premix composition according to claim 1, it is characterised in that spirulina powder and premix composition press consumption proportion 1
: 5-2: 1 mixing, then spiral algae product is made according to a conventional method.
3. spirulina powder according to claim 2, it is characterised in that the spirulina powder is ground by fresh spirulina,
Spray drying, the fine powder for crossing the preparation of 80 meshes.
4. the preparation method of -2 premix compositions according to claim 1, it is characterised in that:
(1) dark plum, sea-buckthorn, Siraitia grosvenorii, cortex cinnamomi are ground into 10 mesh coarse powder, add 8 times of amounts water retting 4 hours, be heated to 80 DEG C, protected
Temperature 2 hours filters out extracting solution, and residue adds 4 times of amount water to be heated to 80 DEG C again, keeps the temperature 1 hour, filters out extracting solution, merges secondary mention
Liquid is taken, being concentrated under reduced pressure to concentrate and raw material ratio is 5: 1, and deepfreeze filters after 12 hours, and filtrate is spare；
(2) maltitol, antierythrite powder are sieved with 100 mesh sieve respectively, is uniformly mixed after sieving；
(3) above-mentioned (2) mixed powder is set in fluidized bed pelletizer, first blowing mixing 5 minutes, then sprays into mentioning for above-mentioned (1) preparation
Take liquid, spray gun pressure 0.1-0.4Mpa, feed speed 5-10r/min, fan frequency 20-30Hz, 50-80 DEG C of inlet air temperature,
After spraying into recipe quantity extracting solution, continue blowing 30 minutes；
(4) material after drying is taken out, is crushed, cross 100 sieves to get premix composition.
5. pre-formed composition described in -4 is used to improve the purposes of spirulina powder mouthfeel and fishy smell according to claim 1.
6. purposes described in -5 according to claim 1, it is characterised in that the spirulina powder product includes spirulina pressed candy
Fruit, spirulina solid beverage, spirulina beverage, spirulina inspissated juice, spirulina gel candy.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114698714A (en) * | 2022-04-08 | 2022-07-05 | 山东省农业科学院 | Functional soft sweet rich in spirulina and metazoan and preparation method thereof |
| WO2023017161A1 (en) * | 2021-08-12 | 2023-02-16 | Fresu Antonello | Complementary food preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023017161A1 (en) * | 2021-08-12 | 2023-02-16 | Fresu Antonello | Complementary food preparation |
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Application publication date: 20190827 |