CN111838251A - Spirulina food processing technology - Google Patents

Spirulina food processing technology Download PDF

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Publication number
CN111838251A
CN111838251A CN202010601975.5A CN202010601975A CN111838251A CN 111838251 A CN111838251 A CN 111838251A CN 202010601975 A CN202010601975 A CN 202010601975A CN 111838251 A CN111838251 A CN 111838251A
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CN
China
Prior art keywords
spirulina
parts
biscuit
food processing
processing technology
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
Application number
CN202010601975.5A
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Chinese (zh)
Inventor
王志忠
巩东辉
季祥
李明
穆洁
智颖飙
孙君社
裴海生
张秀清
乔辰
栗淑媛
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Ordos Zhuocheng Biotechnology Co ltd
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Ordos Zhuocheng Biotechnology Co ltd
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Publication date
Application filed by Ordos Zhuocheng Biotechnology Co ltd filed Critical Ordos Zhuocheng Biotechnology Co ltd
Priority to CN202010601975.5A priority Critical patent/CN111838251A/en
Publication of CN111838251A publication Critical patent/CN111838251A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention provides a spirulina food processing technology, and relates to the field of food processing. The spirulina food processing technology comprises the following components in parts by weight: 400 parts of flour, 50-100 parts of corn oil, 200 parts of egg, 30-60 parts of white sugar, 200 parts of purified water, 1-2 parts of carrageenan, 0.05-0.1 part of sodium chloride and 200 parts of spirulina, and the spirulina food processing technology further comprises the following steps: s1, sterilizing and disinfecting spirulina, S2, drying the spirulina, S3, crushing the spirulina, S4, making biscuits, S5, making spirulina pulp, S6, compounding the biscuits, and S7, baking and processing. Through the addition of spirulina ingredients, the biscuit food has high nutritional value, can effectively supplement nutritional ingredients for a human body when being eaten daily, has more specific edible value than the traditional biscuit, is simple to operate during manufacture, and has good taste, so that the requirements of users can be met.

Description

Spirulina food processing technology
Technical Field
The invention relates to the technical field of food processing, in particular to a spirulina food processing technology.
Background
The spirulina is one of microalgae which are industrially produced in large scale, is a rare algae organism with the life history of 35 hundred million years, is also a natural food, is the most abundant and comprehensive organism of natural nutrient components, and is rich in high-quality protein, fatty acid of gamma-linolenic acid, carotenoid, vitamins and various trace elements such as iron, iodine, selenium, zinc and the like.
With the continuous development of the society, the pressure of the young people is higher and higher, many young people often work and eat food in time, the food is often replaced by biscuit food, and the traditional biscuit food has low nutrient content and cannot supplement essential nutrient components required by the body, so that the biscuit food containing spirulina is provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a spirulina food processing technology, which solves the problems that the staple food is often replaced by biscuits when the modern young people eat improperly, and the conventional biscuit food has low nutrient content and can not supplement necessary nutrient components required by the body.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a spirulina food processing technology comprises the following components in parts by weight: 400 portions of flour, 50-100 portions of corn oil, 200 portions of egg, 30-60 portions of white sugar, 200 portions of purified water, 1-2 portions of carrageenan, 0.05-0.1 portion of sodium chloride and 200 portions of spirulina.
A spirulina food processing technology further comprises the following steps:
s1, sterilizing and disinfecting spirulina: taking a certain amount of spirulina according to the proportion relation, then placing the spirulina in a container, injecting an ethanol solution into the container for sterilization, and making the ethanol solution to submerge the surface of the spirulina;
s2, drying the spirulina: taking out sterilized Spirulina, draining, uniformly spreading Spirulina, and drying at 50-60 deg.C for 20-30 min;
s3, crushing the spirulina: taking out the dried spirulina, then crushing the spirulina by using a biological crusher to obtain powder spirulina, and collecting the powder spirulina for later use;
s4, making biscuits: mixing eggs with white sugar and corn oil according to a proportional relationship, then stirring at a constant speed for 10-25min to obtain a mixture, then adding a certain amount of flour into the mixture, stirring again for 30-40min to obtain dough, then pressing the dough into a sheet structure, and clamping the biscuit shape by using a biscuit mold;
s5, preparing spirulina pulp: soaking carrageenan in purified water for 20-25min to obtain a preparation solution, adding a trace amount of sodium chloride solution into the preparation solution, uniformly stirring, adding a colloidal solution, adding powdered spirulina into the colloidal solution, and stirring to fully mix to obtain a viscous spirulina solution;
S6, biscuit compounding: uniformly coating the sticky spirulina on the surface of the clamped biscuit shape to obtain a composite biscuit;
s7, baking: and (4) placing the composite biscuit in an oven for baking.
Preferably, the concentration of the ethanol in the S1 is 70%, and the sterilization time is 50-60 min.
Preferably, the baking temperature in the step S7 is 150-180 ℃, and the baking time is 15-20 min.
(III) advantageous effects
The invention provides a spirulina food processing technology. The method has the following beneficial effects:
1. by adding the spirulina ingredients, the biscuit food has high nutritional value, can effectively supplement nutritional ingredients for human bodies when being eaten daily, and has more specific edible value than the traditional biscuit.
2. Through reasonable processing technology, the biscuit is simple to operate during production, and the processed spirulina food has good taste and can meet the requirements of users.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a spirulina food processing technology, which comprises the following components in parts by weight: 300 parts of flour, 50 parts of corn oil, 100 parts of eggs, 30 parts of white sugar, 150 parts of purified water, 1 part of carrageenan, 0.05 part of sodium chloride and 100 parts of spirulina.
A spirulina food processing technology further comprises the following steps:
s1, sterilizing and disinfecting spirulina: taking a certain amount of spirulina according to the proportion relation, then placing the spirulina in a container, injecting an ethanol solution into the container for sterilization, and making the ethanol solution to submerge the surface of the spirulina;
s2, drying the spirulina: taking out sterilized Spirulina, draining, uniformly spreading Spirulina, and drying at 50-60 deg.C for 20-30 min;
s3, crushing the spirulina: taking out the dried spirulina, then crushing the spirulina by using a biological crusher to obtain powder spirulina, and collecting the powder spirulina for later use;
s4, making biscuits: mixing eggs with white sugar and corn oil according to a proportional relationship, then stirring at a constant speed for 10-25min to obtain a mixture, then adding a certain amount of flour into the mixture, stirring again for 30-40min to obtain dough, then pressing the dough into a sheet structure, and clamping the biscuit shape by using a biscuit mold;
S5, preparing spirulina pulp: soaking carrageenan in purified water for 20-25min to obtain a preparation solution, adding a trace amount of sodium chloride solution into the preparation solution, uniformly stirring, adding a colloidal solution, adding powdered spirulina into the colloidal solution, and stirring to fully mix to obtain a viscous spirulina solution;
s6, biscuit compounding: uniformly coating the sticky spirulina on the surface of the clamped biscuit shape to obtain a composite biscuit;
s7, baking: and (4) placing the composite biscuit in an oven for baking.
Wherein the concentration of ethanol in S1 is 70%, and the sterilization time is 50-60 min.
Wherein the baking temperature in the step S7 is 150-180 ℃, and the baking time is 15-20 min.
Example two:
the embodiment of the invention provides a spirulina food processing technology, which comprises the following components in parts by weight: 350 parts of flour, 70 parts of corn oil, 150 parts of eggs, 45 parts of white sugar, 180 parts of purified water, 1.5 parts of carrageenan, 0.7 part of sodium chloride and 150 parts of spirulina.
A spirulina food processing technology further comprises the following steps:
s1, sterilizing and disinfecting spirulina: taking a certain amount of spirulina according to the proportion relation, then placing the spirulina in a container, injecting an ethanol solution into the container for sterilization, and making the ethanol solution to submerge the surface of the spirulina;
S2, drying the spirulina: taking out sterilized Spirulina, draining, uniformly spreading Spirulina, and drying at 50-60 deg.C for 20-30 min;
s3, crushing the spirulina: taking out the dried spirulina, then crushing the spirulina by using a biological crusher to obtain powder spirulina, and collecting the powder spirulina for later use;
s4, making biscuits: mixing eggs with white sugar and corn oil according to a proportional relationship, then stirring at a constant speed for 10-25min to obtain a mixture, then adding a certain amount of flour into the mixture, stirring again for 30-40min to obtain dough, then pressing the dough into a sheet structure, and clamping the biscuit shape by using a biscuit mold;
s5, preparing spirulina pulp: soaking carrageenan in purified water for 20-25min to obtain a preparation solution, adding a trace amount of sodium chloride solution into the preparation solution, uniformly stirring, adding a colloidal solution, adding powdered spirulina into the colloidal solution, and stirring to fully mix to obtain a viscous spirulina solution;
s6, biscuit compounding: uniformly coating the sticky spirulina on the surface of the clamped biscuit shape to obtain a composite biscuit;
S7, baking: and (4) placing the composite biscuit in an oven for baking.
Wherein the concentration of ethanol in S1 is 70%, and the sterilization time is 50-60 min.
Wherein the baking temperature in the step S7 is 150-180 ℃, and the baking time is 15-20 min.
Example three:
the embodiment of the invention provides a spirulina food processing technology, which comprises the following components in parts by weight: 400 parts of flour, 100 parts of corn oil, 200 parts of eggs, 60 parts of white sugar, 200 parts of purified water, 2 parts of carrageenan, 0.1 part of sodium chloride and 200 parts of spirulina.
A spirulina food processing technology further comprises the following steps:
s1, sterilizing and disinfecting spirulina: taking a certain amount of spirulina according to the proportion relation, then placing the spirulina in a container, injecting an ethanol solution into the container for sterilization, and making the ethanol solution to submerge the surface of the spirulina;
s2, drying the spirulina: taking out sterilized Spirulina, draining, uniformly spreading Spirulina, and drying at 50-60 deg.C for 20-30 min;
s3, crushing the spirulina: taking out the dried spirulina, then crushing the spirulina by using a biological crusher to obtain powder spirulina, and collecting the powder spirulina for later use;
S4, making biscuits: mixing eggs with white sugar and corn oil according to a proportional relationship, then stirring at a constant speed for 10-25min to obtain a mixture, then adding a certain amount of flour into the mixture, stirring again for 30-40min to obtain dough, then pressing the dough into a sheet structure, and clamping the biscuit shape by using a biscuit mold;
s5, preparing spirulina pulp: soaking carrageenan in purified water for 20-25min to obtain a preparation solution, adding a trace amount of sodium chloride solution into the preparation solution, uniformly stirring, adding a colloidal solution, adding powdered spirulina into the colloidal solution, and stirring to fully mix to obtain a viscous spirulina solution;
s6, biscuit compounding: uniformly coating the sticky spirulina on the surface of the clamped biscuit shape to obtain a composite biscuit;
s7, baking: and (4) placing the composite biscuit in an oven for baking.
Wherein the concentration of ethanol in S1 is 70%, and the sterilization time is 50-60 min.
Wherein the baking temperature in the step S7 is 150-180 ℃, and the baking time is 15-20 min.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (4)

1. A spirulina food processing technology is characterized in that: comprises the following components in parts by weight: 400 portions of flour, 50-100 portions of corn oil, 200 portions of egg, 30-60 portions of white sugar, 200 portions of purified water, 1-2 portions of carrageenan, 0.05-0.1 portion of sodium chloride and 200 portions of spirulina.
2. A spirulina food processing technology is characterized in that: further comprising the steps of:
s1, sterilizing and disinfecting spirulina: taking a certain amount of spirulina according to the proportion relation, then placing the spirulina in a container, injecting an ethanol solution into the container for sterilization, and making the ethanol solution to submerge the surface of the spirulina;
s2, drying the spirulina: taking out sterilized Spirulina, draining, uniformly spreading Spirulina, and drying at 50-60 deg.C for 20-30 min;
s3, crushing the spirulina: taking out the dried spirulina, then crushing the spirulina by using a biological crusher to obtain powder spirulina, and collecting the powder spirulina for later use;
s4, making biscuits: mixing eggs with white sugar and corn oil according to a proportional relationship, then stirring at a constant speed for 10-25min to obtain a mixture, then adding a certain amount of flour into the mixture, stirring again for 30-40min to obtain dough, then pressing the dough into a sheet structure, and clamping the biscuit shape by using a biscuit mold;
S5, preparing spirulina pulp: soaking carrageenan in purified water for 20-25min to obtain a preparation solution, adding a trace amount of sodium chloride solution into the preparation solution, uniformly stirring, adding a colloidal solution, adding powdered spirulina into the colloidal solution, and stirring to fully mix to obtain a viscous spirulina solution;
s6, biscuit compounding: uniformly coating the sticky spirulina on the surface of the clamped biscuit shape to obtain a composite biscuit;
s7, baking: and (4) placing the composite biscuit in an oven for baking.
3. The spirulina food processing technology as claimed in claim 2, characterized in that: the concentration of the ethanol in the S1 is 70%, and the sterilization time is 50-60 min.
4. The spirulina food processing technology as claimed in claim 1, wherein: the baking temperature in the step S7 is 150-180 ℃, and the baking time is 15-20 min.
CN202010601975.5A 2020-06-28 2020-06-28 Spirulina food processing technology Pending CN111838251A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010601975.5A CN111838251A (en) 2020-06-28 2020-06-28 Spirulina food processing technology

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010601975.5A CN111838251A (en) 2020-06-28 2020-06-28 Spirulina food processing technology

Publications (1)

Publication Number Publication Date
CN111838251A true CN111838251A (en) 2020-10-30

Family

ID=72989356

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010601975.5A Pending CN111838251A (en) 2020-06-28 2020-06-28 Spirulina food processing technology

Country Status (1)

Country Link
CN (1) CN111838251A (en)

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