TH24753Y - Milk ice cream mixed with phycocyanin from spirulina algae and the manufacturing process. - Google Patents

Abstract

OCR 09WP 11/09/2567 This invention describes a milk ice cream fortified with spirulina phycocyanin. It consists of milk, sweetener, stabilizer, phycocyanin extracted from spirulina, and clean water. The production process is as follows: The sweetener, stabilizer, clean water, and milk are mixed thoroughly in appropriate proportions. This mixture is then heated. Phycocyanin extracted from spirulina is added and mixed until homogeneous. The mixture is then fermented and churned into ice cream. The resulting ice cream is fortified with protein and calcium from milk and antioxidant properties from phycocyanin. The blue color from phycocyanin also enhances the product's appeal. This invention expands the variety of healthy products and has commercial potential.

Claims (10)

OCR 09WP 11/09/2567 1. Spirulina-infused milk ice cream contains 50-80% milk by weight, 7-20% sweetener by weight, 0.2-2.0% stabilizer by weight, 0.01-10% phycocyanin extracted from spirulina by weight, and 5-20% water by weight. 2. Milk ice cream fortified with phycocyanin from spirulina algae, as per claim 1, where phycocyanin is extracted from spirulina algae, the selected strain being either Spirulina plaiensis or Spirulina maxima, or a combination thereof, in the form of fresh spirulina, hot air-dried spirulina, or freeze-dried spirulina, either individually or in combination. 3. Milk ice cream fortified with phycocyanin from spirulina algae, pursuant to claim 1 or 2, where phycocyanin is available in selectable forms: phycocyanin solution or phycocyanin powder, either individually or in combination. 4. Ice cream made with milk and phycocyanin from spirulina algae, as per claim 1, where the milk can be selected from whole milk, skim milk, fat-free milk, milk powder, or whey powder, either individually or in combination. 5. Ice cream made from milk fortified with phycocyanin from spirulina algae, as per claim 1 or 4, where the milk must be pasteurized at 60-95°C for 10-30 minutes. 6. Milk ice cream fortified with phycocyanin from spirulina algae, as per claim 1, where the sweetener is selectable from dextrose, glucose, or sucrose, either individually or in combination. 7. Milk ice cream fortified with phycocyanin from spirulina algae, as per claim 1, where the stabilizer may be selected from gelatin, pectin, gum arabic, or modified starch, either individually or in combination. 8. Milk ice cream fortified with phycocyanin from spirulina algae, as per claim 1, which may include additional flavoring agents or food coloring, either individually or in combination. 9. The process for producing phycocyanin-infused milk ice cream from spirulina algae, according to any one of claims 1-8, which includes the following steps: a. Mix the sweetener and stabilizer together, then add clean water at a temperature of 85-95 degrees Celsius. Mix all ingredients until homogeneous. b. Add milk to the mixture from step a and mix until homogeneous. c. Heat the mixture from step b to a temperature of 60-85 degrees Celsius for 15-30 minutes. d. Add phycocyanin extracted from spirulina algae to the mixture from step c and mix until homogeneous. e. Incubate the mixture from step d at a temperature of 4-6 degrees Celsius for 6-12 hours. f. When the time is up... Take the ingredients from step E and churn them into ice cream using an ice cream maker for 15-40 minutes, or until the ice cream is frozen to your desired consistency. Then, take the milk ice cream mixed with phycocyanin from spirulina obtained from step F and pack it into containers. Store in a freezer at a temperature of 0 to -40 degrees Celsius. 10. The process for producing phycocyanin-fortified milk ice cream from spirulina algae, as per claim 9, where step b may include the addition of flavoring agents or food coloring, either individually or in combination.