CN112753920A - Chlorella pyrenoidosa plant beverage and preparation method thereof - Google Patents
Chlorella pyrenoidosa plant beverage and preparation method thereof Download PDFInfo
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- CN112753920A CN112753920A CN202110103452.2A CN202110103452A CN112753920A CN 112753920 A CN112753920 A CN 112753920A CN 202110103452 A CN202110103452 A CN 202110103452A CN 112753920 A CN112753920 A CN 112753920A
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- 235000007091 Chlorella pyrenoidosa Nutrition 0.000 title claims abstract description 43
- 235000013361 beverage Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 241000195652 Auxenochlorella pyrenoidosa Species 0.000 title 1
- 244000249214 Chlorella pyrenoidosa Species 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 31
- 241000196324 Embryophyta Species 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920001817 Agar Polymers 0.000 claims abstract description 17
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 17
- 239000008272 agar Substances 0.000 claims abstract description 17
- 235000010419 agar Nutrition 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 17
- 239000000661 sodium alginate Substances 0.000 claims abstract description 17
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 17
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- -1 sucrose ester Chemical class 0.000 claims abstract description 17
- 239000000230 xanthan gum Substances 0.000 claims abstract description 17
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 17
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 17
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 17
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 17
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 17
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 14
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000000252 konjac Substances 0.000 claims abstract description 14
- 235000010485 konjac Nutrition 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000003292 glue Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 6
- 239000004615 ingredient Substances 0.000 abstract description 15
- 241000195493 Cryptophyta Species 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical class [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000000243 solution Substances 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 208000027418 Wounds and injury Diseases 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 3
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 3
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
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- 208000014674 injury Diseases 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 108700012359 toxins Proteins 0.000 description 3
- 235000016425 Arthrospira platensis Nutrition 0.000 description 2
- 240000002900 Arthrospira platensis Species 0.000 description 2
- 241000195628 Chlorophyta Species 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
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- 239000005017 polysaccharide Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229940082787 spirulina Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 238000000265 homogenisation Methods 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- 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
- A23L2/68—Acidifying substances
-
- 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)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a chlorella pyrenoidosa plant beverage and a preparation method thereof. The chlorella pyrenoidosa plant beverage comprises the following components in percentage by mass: 0.1-0.6% of protein nucleus chlorella powder, 5-7% of white granulated sugar, 0.1-0.2% of sodium alginate, 0.06-0.08% of konjac flour, 0.02-0.05% of xanthan gum, 0.03-0.05% of agar, 0.02-0.04% of sucrose ester, 0.03-0.05% of sodium citrate, 0.02-0.06% of salt, 0.06-0.08% of sodium tripolyphosphate, 0.005-0.015% of zinc gluconate, 0.02-0.04% of edible essence and the balance of water. The chlorella pyrenoidosa beverage prepared by using the chlorella pyrenoidosa powder as a raw material and using sodium alginate, konjac flour, xanthan gum, agar, sucrose ester, sodium bicarbonate, salt, sodium tripolyphosphate and zinc gluconate as ingredients can keep the natural green color of the chlorella pyrenoidosa within the shelf life of 1 year, removes the original fishy smell of the chlorella pyrenoidosa, retains the algae fragrance of the chlorella pyrenoidosa, and has soft and full taste.
Description
Technical Field
The invention relates to a chlorella pyrenoidosa plant beverage and a preparation method thereof, belonging to the field of food processing.
Background
Chlorella pyrenoidosa (Chlorella) is a kind of unicellular green algae of genus Chlorella of phylum Chlorophyta, is a kind of spherical unicellular freshwater algae, the diameter is 3-8 microns, it is one of the earliest life on the earth, appear more than 20 hundred million years ago, the gene has not changed all the time, it is a kind of high-efficient photosynthetic plant, grow and reproduce with photoautotrophy, it is extremely wide to distribute. Chlorella pyrenoidosa cells contain rich chlorophyll, the protein content is about 50 percent, unsaturated fatty acid (mainly comprising EPA and DHA) is 10 to 30 percent, and the Chlorella pyrenoidosa cells are rich in polysaccharide and important unique nutrient components, namely Chlorella Growth Factor (C.G.F.) and the like. Research shows that the chlorella pyrenoidosa has the effects of enhancing immunity, eliminating toxins, resisting radiation, reducing cholesterol, accelerating the repair of body injuries and the like. The developed drink containing the chlorella pyrenoidosa has soft and full taste, has natural algae fragrance, and has natural green color, so that the product has higher market popularization power.
Chinese patent application (200910238814.8) discloses a chlorella plant beverage and a preparation method thereof, wherein the pH of water for ingredients is 9, the chlorella plant beverage belongs to strong alkaline beverages, and the sterilization condition of the chlorella plant beverage is that the chlorella plant beverage is kept at 100 ℃ for 10 minutes. Chinese patent application (201410124088.8) discloses a chlorella drink and a preparation method thereof, wherein the chlorella drink is prepared from a chlorella stock solution which is a fermented acidic drink. Chinese patent application (201110348907.3) discloses a spirulina/chlorella beverage and a preparation method thereof, wherein the adopted raw materials spirulina and chlorella are fumigated before being mixed. Therefore, no neutral chlorella drink without pigment food additives is available at present.
Disclosure of Invention
The chlorella pyrenoidosa plant beverage adopts chlorella pyrenoidosa powder, does not need to add any pigment food additive, and has long shelf life and sweet taste.
The chlorella pyrenoidosa plant beverage provided by the invention comprises the following components in percentage by mass:
0.1-0.6% of protein nucleus chlorella powder, 5-7% of white granulated sugar, 0.1-0.2% of sodium alginate, 0.06-0.08% of konjac flour, 0.02-0.05% of xanthan gum, 0.03-0.05% of agar, 0.02-0.04% of sucrose ester, 0.03-0.05% of sodium citrate, 0.02-0.06% of salt, 0.06-0.08% of sodium tripolyphosphate, 0.005-0.015% of zinc gluconate, 0.02-0.04% of edible essence and the balance of water.
The chlorella pyrenoidosa plant beverage comprises the following components in percentage by mass:
1) 0.6% of chlorella pyrenoidosa powder, 7% of white granulated sugar, 0.2% of sodium alginate, 0.08% of konjac flour, 0.05% of xanthan gum, 0.04% of agar, 0.04% of sucrose ester, 0.05% of sodium citrate, 0.06% of salt, 0.08% of sodium tripolyphosphate, 0.014% of zinc gluconate, 0.04% of edible essence and the balance of water;
2) 0.2% of chlorella pyrenoidosa powder, 6% of white granulated sugar, 0.1% of sodium alginate, 0.06% of konjac flour, 0.02% of xanthan gum, 0.03% of agar, 0.03% of sucrose ester, 0.03% of sodium citrate, 0.02% of salt, 0.06% of sodium tripolyphosphate, 0.005% of zinc gluconate, 0.02% of edible essence and the balance of water;
3) 0.4% of small globuline powder, 5% of white granulated sugar, 0.15% of sodium alginate, 0.07% of konjac flour, 0.04% of xanthan gum, 0.04% of agar, 0.02% of sucrose ester, 0.03% of sodium citrate, 0.04% of salt, 0.04% of sodium tripolyphosphate, 0.01% of zinc gluconate, 0.03% of edible essence and the balance of water.
The invention also provides a preparation method of the chlorella pyrenoidosa plant beverage, which comprises the following steps:
1) mixing the chlorella protein powder with zinc gluconate, and adding hot water to obtain chlorella powder slurry;
2) mixing sodium alginate, rhizoma Amorphophalli powder, xanthan gum, agar, sucrose ester and white sugar, adding hot water, and mixing to obtain stabilizer glue solution;
3) dissolving sodium citrate, salt and sodium tripolyphosphate by using hot water, mixing, and regulating the pH value to 7.0-7.8 by using sodium bicarbonate;
4) adding the material obtained in the step 3) into a mixed material of the chlorella powder slurry and the stabilizer glue solution, adding edible essence after constant volume, and uniformly stirring;
5) homogenizing the material liquid obtained in step 4), filtering (such as 100 mesh), bottling, sealing, and sterilizing.
In the preparation method, in the step 1), the temperature of the hot water is 50-60 ℃;
the mixing time is 1-5 min.
In the preparation method, in the step 2), the temperature of the hot water is 50-80 ℃;
the mixing time is 1-5 min.
In the preparation method, in the step 3), the temperature of the hot water is 50-60 ℃.
In the preparation method, in the step 4), water with the temperature of 50-60 ℃ is adopted for constant volume.
In the above preparation method, in step 5), the homogenization conditions are as follows:
the temperature is 65-75 ℃;
the pressure is 25-35 Mpa;
the number of times is 1-2.
In the preparation method, in the step 5), the homogenized feed liquid is heated to 80-85 ℃ and then filtered.
In the above preparation method, in step 5), the sterilization conditions are as follows:
the temperature is 121-123 ℃;
the time is 15-25 min;
and after the sterilization and heat preservation are finished, exhausting air, reducing pressure and temperature according to a specified program, and cooling to below 35 ℃.
Compared with the prior art, the invention has the following advantages:
1) the chlorella pyrenoidosa beverage prepared by taking the chlorella pyrenoidosa powder as a raw material and taking sodium alginate, konjac flour, xanthan gum, agar, sucrose ester, sodium bicarbonate, salt, sodium tripolyphosphate and zinc gluconate as ingredients can keep the natural green color of the chlorella pyrenoidosa within the shelf life of 1 year, removes the original fishy smell of the chlorella pyrenoidosa, retains the algae fragrance of the chlorella pyrenoidosa, and has soft and full mouthfeel.
2) The chlorella pyrenoidosa-containing beverage provided by the invention combines the effects of enhancing immunity, removing toxins, resisting radiation, reducing cholesterol, accelerating the repair of body injuries and the like of the chlorella pyrenoidosa, and has an outstanding effect.
Drawings
FIG. 1 is a photograph of a Chlorella pyrenoidosa plant beverage of the present invention.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The chlorella pyrenoidosa plant beverage comprises the following components in percentage by mass:
0.1-0.6% of protein nucleus chlorella powder, 5-7% of white granulated sugar, 0.1-0.2% of sodium alginate, 0.06-0.08% of konjac flour, 0.02-0.05% of xanthan gum, 0.03-0.05% of agar, 0.02-0.04% of sucrose ester, 0.03-0.05% of sodium citrate, 0.02-0.06% of salt, 0.06-0.08% of sodium tripolyphosphate, 0.005-0.015% of zinc gluconate, 0.02-0.04% of edible essence and the balance of water.
The chlorella pyrenoidosa plant beverage is prepared by the following method:
1) mixing the chlorella protein powder with zinc gluconate, and adding hot water to obtain chlorella powder slurry;
2) mixing sodium alginate, rhizoma Amorphophalli powder, xanthan gum, agar, sucrose ester and white sugar, adding hot water, and mixing to obtain stabilizer glue solution;
3) dissolving sodium citrate, salt and sodium tripolyphosphate by using hot water, mixing, and regulating the pH value to 7.0-7.8 by using sodium bicarbonate;
4) adding the material obtained in the step 3) into a mixed material of the chlorella powder slurry and the stabilizer glue solution, adding edible essence after constant volume, and uniformly stirring;
5) homogenizing the material liquid obtained in step 4), filtering (such as 100 mesh), bottling, sealing, and sterilizing.
The ingredient Chlorella pyrenoidosa adopted by the invention contains abundant proteins, polysaccharides, chlorophyll, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and a unique nutrient component, namely Chlorella Growth Factor (C.G.F.). Researches show that the chlorella pyrenoidosa has the effects of enhancing immunity, removing toxins, resisting radiation, reducing cholesterol, accelerating the repair of organism injury and the like, so that the prepared drink containing the chlorella pyrenoidosa is soft and full in taste, has natural algae fragrance, and has high market popularization power due to natural greenish color.
Examples 1,
(1) Mixing 6g of the chlorella protein powder (purchased from Amelanchier-free bioengineering Co., Ltd., protein content > 58%) with 0.14g of zinc gluconate, adding 300mL of 60 ℃ hot water, and stirring at high speed for 2 min;
(2) mixing 2g of sodium alginate, 0.8g of konjac flour, 0.5g of xanthan gum, 0.4g of agar, 0.4g of sucrose ester and 70g of white granulated sugar, fully stirring uniformly, adding 600mL of hot water at 60 ℃, and stirring and mixing at high speed for 1 min;
(3) mixing the stabilizer glue solution dissolved in the step (2) with the chlorella powder slurry dissolved in the step (1), and stirring at a high speed for 30 s;
(4) completely dissolving 0.5g of sodium citrate, 0.6g of salt and 0.8g of sodium tripolyphosphate by using hot water at 60 ℃, slowly adding the dissolved substances into the ingredients, and fully and uniformly stirring the ingredients; adjusting the pH value of the finished product to 7.0-7.8 by using sodium hydroxide;
(5) pouring the material liquid after the alkali adjustment in the step (4) into the ingredients, using hot water at 60 ℃ to ensure that the volume of the ingredients is up to 1000mL, adding 0.4g of essence for flavoring, and fully and uniformly stirring;
(6) heating the feed liquid with constant volume to about 75 deg.C, homogenizing under 35Mpa for 2 times; heating the homogenized material liquid to 85 ℃, filtering by 100 meshes, immediately filling and sealing;
(7) sterilizing at 121 deg.C, and keeping the temperature for 23 min. After the sterilization and heat preservation are finished, exhausting air, reducing pressure and temperature according to a specified program, and cooling to below 35 ℃.
The chlorella pyrenoidosa plant beverage obtained in this example had the following composition:
0.6% of chlorella pyrenoidosa powder, 7% of white granulated sugar, 0.2% of sodium alginate, 0.08% of konjac flour, 0.05% of xanthan gum, 0.04% of agar, 0.04% of sucrose ester, 0.05% of sodium citrate, 0.06% of salt, 0.08% of sodium tripolyphosphate, 0.014% of zinc gluconate, 0.04% of edible essence and the balance of water.
The photograph of the chlorella pyrenoidosa plant beverage obtained in this example is shown in fig. 1.
Examples 2,
(1) Mixing 2g of chlorella protein powder (purchased from Amelanchier-free bioengineering Co., Ltd., protein content > 58%) with 0.05g of zinc gluconate, adding 300mL of 60 ℃ hot water, and stirring at high speed for 1 min;
(2) mixing 1g of sodium alginate, 0.6g of konjac flour, 0.2g of xanthan gum, 0.3g of agar, 0.3g of sucrose ester and 60g of white granulated sugar, fully stirring uniformly, adding 600mL of hot water at 50 ℃, and stirring and mixing at high speed for 1 min;
(3) mixing the stabilizer glue solution dissolved in the step (2) with the chlorella powder slurry dissolved in the step (1), and stirring at a high speed for 30 s;
(4) completely dissolving 0.3g of sodium citrate, 0.2g of salt and 0.6g of sodium tripolyphosphate by using hot water at 60 ℃, slowly adding the dissolved substances into the ingredients, and fully and uniformly stirring the ingredients; adjusting the pH value of the finished product to 7.0-7.8 by using sodium hydroxide;
(5) pouring the material liquid after the alkali adjustment in the step (4) into the ingredients, using hot water at 60 ℃ to ensure that the volume of the ingredients is up to 1000mL, adding 0.2g of essence for flavoring, and fully and uniformly stirring;
(6) heating the feed liquid with constant volume to about 70 deg.C, homogenizing under 25Mpa for 2 times; heating the homogenized material liquid to 85 ℃, filtering by 100 meshes, immediately filling and sealing;
(7) sterilizing at 121 deg.C, and keeping the temperature for 20 min. After the sterilization and heat preservation are finished, exhausting air, reducing pressure and temperature according to a specified program, and cooling to below 35 ℃.
0.2% of chlorella pyrenoidosa powder, 6% of white granulated sugar, 0.1% of sodium alginate, 0.06% of konjac flour, 0.02% of xanthan gum, 0.03% of agar, 0.03% of sucrose ester, 0.03% of sodium citrate, 0.02% of salt, 0.06% of sodium tripolyphosphate, 0.005% of zinc gluconate, 0.02% of edible essence and the balance of water.
Examples 3,
(1) Mixing 4g of chlorella protein powder (purchased from Amelanchier-free bioengineering Co., Ltd., protein content > 58%) with 0.1g of zinc gluconate, adding 300mL of 60 ℃ hot water, and stirring at high speed for 2 min;
(2) mixing 1.5g of sodium alginate, 0.7g of konjac flour, 0.4g of xanthan gum, 0.4g of agar, 0.2g of sucrose ester and 50g of white granulated sugar, stirring uniformly, adding 600mL of hot water at 60 ℃, and stirring and mixing at high speed for 2 min;
(3) mixing the stabilizer glue solution dissolved in the step (2) with the chlorella powder slurry dissolved in the step (1), and stirring at a high speed for 30 s;
(4) dissolving 0.3g of sodium citrate, 0.4g of salt and 0.4g of sodium tripolyphosphate in hot water at 60 ℃, slowly adding the dissolved materials into the ingredients, and fully and uniformly stirring the materials; adjusting the pH value of the finished product to 7.0-7.8 by using sodium hydroxide;
(5) pouring the material liquid after the alkali adjustment in the step (4) into the ingredients, using hot water at 60 ℃ to ensure that the volume of the ingredients is up to 1000mL, adding 0.3g of essence for flavoring, and fully and uniformly stirring;
(6) heating the feed liquid with constant volume to about 75 deg.C, homogenizing under 35Mpa for 2 times; heating the homogenized material liquid to 85 ℃, filtering by 100 meshes, immediately filling and sealing;
(7) the sterilization temperature is 121 ℃, and the temperature is kept for 20-23 min. After the sterilization and heat preservation are finished, exhausting air, reducing pressure and temperature according to a specified program, and cooling to below 35 ℃.
The results of quality testing of the chlorella protein powder plant beverages prepared in examples 1 to 3 are shown in table 1.
As can be seen from the data in the table 1, the chlorella pyrenoidosa beverage prepared by the method disclosed by the invention keeps natural green color, and is good in taste, rich in nutrition and excellent in quality.
TABLE 1 quality test results of Chlorella pyrenoidosa plant beverage prepared in examples 1-3
Claims (9)
1. A chlorella pyrenoidosa plant beverage comprises the following components in percentage by mass:
0.1-0.6% of protein nucleus chlorella powder, 5-7% of white granulated sugar, 0.1-0.2% of sodium alginate, 0.06-0.08% of konjac flour, 0.02-0.05% of xanthan gum, 0.03-0.05% of agar, 0.02-0.04% of sucrose ester, 0.03-0.05% of sodium citrate, 0.02-0.06% of salt, 0.06-0.08% of sodium tripolyphosphate, 0.005-0.015% of zinc gluconate, 0.02-0.04% of edible essence and the balance of water.
2. A method of preparing a chlorella pyrenoidosa plant beverage as claimed in claim 1, comprising the steps of:
1) mixing the chlorella protein powder with zinc gluconate, and adding hot water to obtain chlorella powder slurry;
2) mixing sodium alginate, rhizoma Amorphophalli powder, xanthan gum, agar, sucrose ester and white sugar, adding hot water, and mixing to obtain stabilizer glue solution;
3) dissolving sodium citrate, salt and sodium tripolyphosphate by using hot water, mixing, and regulating the pH value to 7.0-7.8 by using sodium bicarbonate;
4) adding the material obtained in the step 3) into a mixed material of the chlorella powder slurry and the stabilizer glue solution, adding edible essence after constant volume, and uniformly stirring;
5) homogenizing the feed liquid obtained in the step 4), filtering, filling, sealing and sterilizing to obtain the feed liquid.
3. The method of claim 2, wherein: in the step 1), the temperature of the hot water is 50-60 ℃;
the mixing time is 1-5 min.
4. The production method according to claim 2 or 3, characterized in that: in the step 2), the temperature of the hot water is 50-80 ℃;
the mixing time is 1-5 min.
5. The production method according to any one of claims 2 to 4, characterized in that: in the step 3), the temperature of the hot water is 50-60 ℃.
6. The production method according to any one of claims 2 to 5, characterized in that: in the step 4), water with the temperature of 50-60 ℃ is adopted for constant volume.
7. The production method according to any one of claims 2 to 6, characterized in that: in the step 5), the homogenizing conditions are as follows:
the temperature is 65-75 ℃;
the pressure is 25-35 Mpa;
the number of times is 1-2.
8. The production method according to any one of claims 2 to 7, characterized in that: in the step 5), the homogenized material liquid is heated to 80-85 ℃ and then filtered.
9. The production method according to any one of claims 2 to 8, characterized in that: in the step 5), the sterilization conditions are as follows:
the temperature is 121-123 ℃;
the time is 15-25 min.
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