CN115191581A - 一种念珠藻花酱和花浆的制备方法 - Google Patents
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Abstract
本发明公开了一种念珠藻花酱和花浆的制备方法，包括：对念珠藻进行变色培养和与对应颜色的鲜花制作成花酱或花浆。本发明先通过对念珠藻进行变色培养，使其退去黑色或墨绿色的颜色，然后再进行花酱或花浆的制作。产品变色后，配合颜色相同或相近的鲜花共同制作成花酱或花浆，可以有效提高产品的品相，使产品具有更加鲜亮的颜色和更高的辨识度，提高人们食用时的体验。
Description
技术领域
本发明涉及中药领域，具体为一种念珠藻花酱和花浆的制备方法。
背景技术
念珠藻又称葛仙米，是一种高蛋白、高营养的物质，且味道鲜美，深受人民群众喜爱。念珠藻内的营养物质丰富，其中蛋白质含量高达48％，且含有7种人体必需氨基酸。此外，其内部还含有大量B组维生素、β胡萝卜素和维生素C。
念珠藻自身的色泽为黑色或墨绿色，在制作花酱或花浆时，会掩盖鲜花艳丽的颜色、影响产品的最终颜色，使产品颜色暗沉，缺乏吸引力。
发明内容
本发明的目的在于克服上述问题，提供一种念珠藻花酱和花浆的制备方法。为实现上述目的，本发明采用如下技术方案：
一种念珠藻花酱和花浆的制备方法，包括如下步骤：
S1.对念珠藻进行变色培养
向念珠藻内加入食品添加剂氯化钙或硫酸锌中的一种或两种，调整光照强度到20Klx，使黑色或墨绿色的念珠藻变成绿色、红色或白色；
S2.与对应颜色的鲜花制作成花酱或花浆。
作为改进，S1步骤中向所述念珠藻内加入食品添加剂硫酸锌，将光照强度调整为20Klx，使念珠藻变成绿色。
作为改进，S1步骤中向所述念珠藻内加入食品添加剂硫酸锌，将光照强度调整为20Klx并加热至80℃，使念珠藻变成红色。
作为改进，S1步骤中向所述念珠藻内加入食品添加剂氯化钙，将光照强度调整为20Klx，使念珠藻变成白色。
作为改进，S2步骤中所述制作花酱或花酱时的用料包括：念珠藻、对应颜色鲜花、糖或蜂蜜、食品添加剂。
本发明的优点在于：
本发明先通过对念珠藻进行变色培养，使其退去黑色或墨绿色的颜色，然后再进行花酱或花浆的制作。产品变色后，配合颜色相同或相近的鲜花共同制作成花酱或花浆，可以有效提高产品的品相，使产品具有更加鲜亮的颜色和更高的辨识度，提高人们食用时的体验。
具体实施方式
下面通过具体实施例对本发明进行详细和具体的介绍，以使更好的理解本发明，但是下述实施例并不限定本发明的保护范围。
实施例1
一种念珠藻花酱和花浆的制备方法，包括如下步骤：
S1.对念珠藻进行变色培养
向念珠藻内加入食品添加剂硫酸锌，将光照强度调整为20Klx，使念珠藻变成绿色。
S2.将念珠藻与槐花一同加水磨浆，磨浆后加入蜂蜜和添加剂，均质得到浅绿色的槐花花浆。
实施例2
一种念珠藻花酱和花浆的制备方法，包括如下步骤：
S1.对念珠藻进行变色培养
向念珠藻内加入食品添加剂硫酸锌，将光照强度调整为20Klx并加热至80℃，使念珠藻变成红色。
S2.将念珠藻与玫瑰花加糖一起揉搓，揉搓成粘稠状后加入蜂蜜和食品添加剂，阴凉处发酵后得到红色的玫瑰花酱。
实施例3
一种念珠藻花酱和花浆的制备方法，包括如下步骤：
S1.对念珠藻进行变色培养
向所述念珠藻内加入食品添加剂氯化钙，将光照强度调整为20Klx，使念珠藻变成白色。
S2.将念珠藻与桂花一同加水磨浆，磨浆后加入蜂蜜和添加剂，均质得到黄色的桂花花浆。
以上对本发明的具体实施例进行了详细描述，但其只是作为范例，本发明并不等同于以上描述的具体实施例。对于本领域技术人员而言，任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此，不脱离本发明的精神和范围下所做的均等变换和修改，都应涵盖在本发明的范围内。
Claims (5)
1.一种念珠藻花酱和花浆的制备方法，其特征在于，包括如下步骤：
S1.对念珠藻进行变色培养
向念珠藻内加入食品添加剂氯化钙或硫酸锌中的一种或两种，调整光照强度到20Klx，使黑色或墨绿色的念珠藻变成绿色、红色或白色；
S2.与对应颜色的鲜花制作成花酱或花浆。
2.根据权利要求1所述的一种念珠藻花酱和花浆的制备方法，其特征在于，S1步骤中向所述念珠藻内加入食品添加剂硫酸锌，将光照强度调整为20Klx，使念珠藻变成绿色。
3.根据权利要求1所述的一种念珠藻花酱和花浆的制备方法，其特征在于，S1步骤中向所述念珠藻内加入食品添加剂硫酸锌，将光照强度调整为20Klx并加热至80℃，使念珠藻变成红色。
4.根据权利要求1所述的一种念珠藻花酱和花浆的制备方法，其特征在于，S1步骤中向所述念珠藻内加入食品添加剂氯化钙，将光照强度调整为20Klx，使念珠藻变成白色。
5.根据权利要求1所述的一种念珠藻花酱和花桨的制备方法，其特征在于，S2步骤中所述制作花酱或花酱时的用料包括：念珠藻、对应颜色鲜花、糖或蜂蜜、食品添加剂。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528127A (zh) * | 2003-10-10 | 2004-09-15 | 中国科学院水生生物研究所 | 一种用生物反应器培养葛仙米的方法 |
| US20070160704A1 (en) * | 2004-02-03 | 2007-07-12 | Fan Lu | Colonies of nostoc commune, methods for cultivating edible nostoc commune and edible nostoc commune formulations and their use for promoting health |
| CN107646693A (zh) * | 2017-11-13 | 2018-02-02 | 武汉藻尚健生物科技有限公司 | 金黄色葛仙米的生产方法 |
| CN111040963A (zh) * | 2019-12-11 | 2020-04-21 | 常德炎帝牧源农业发展有限公司 | 一种葛仙米藻殖段诱导方法 |
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- 2022-04-26 CN CN202210447754.6A patent/CN115191581A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528127A (zh) * | 2003-10-10 | 2004-09-15 | 中国科学院水生生物研究所 | 一种用生物反应器培养葛仙米的方法 |
| US20070160704A1 (en) * | 2004-02-03 | 2007-07-12 | Fan Lu | Colonies of nostoc commune, methods for cultivating edible nostoc commune and edible nostoc commune formulations and their use for promoting health |
| CN107646693A (zh) * | 2017-11-13 | 2018-02-02 | 武汉藻尚健生物科技有限公司 | 金黄色葛仙米的生产方法 |
| CN111040963A (zh) * | 2019-12-11 | 2020-04-21 | 常德炎帝牧源农业发展有限公司 | 一种葛仙米藻殖段诱导方法 |
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