CN110074195A - A kind of spirulina milk beverage and preparation method thereof - Google Patents
A kind of spirulina milk beverage and preparation method thereof Download PDFInfo
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- CN110074195A CN110074195A CN201910424591.8A CN201910424591A CN110074195A CN 110074195 A CN110074195 A CN 110074195A CN 201910424591 A CN201910424591 A CN 201910424591A CN 110074195 A CN110074195 A CN 110074195A
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- spirulina
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- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 79
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 79
- 229940082787 spirulina Drugs 0.000 title claims abstract description 79
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 63
- 239000008213 purified water Substances 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 39
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 29
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 25
- 239000002562 thickening agent Substances 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 19
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 19
- 238000013329 compounding Methods 0.000 claims abstract description 19
- 239000001259 polydextrose Substances 0.000 claims abstract description 19
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 19
- 229940035035 polydextrose Drugs 0.000 claims abstract description 19
- 235000020234 walnut Nutrition 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims description 35
- 238000004090 dissolution Methods 0.000 claims description 32
- 108010053210 Phycocyanin Proteins 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 22
- 241000758789 Juglans Species 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 238000012859 sterile filling Methods 0.000 claims description 10
- 241000195493 Cryptophyta Species 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims 2
- 239000002304 perfume Substances 0.000 claims 2
- 230000008719 thickening Effects 0.000 claims 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 235000013325 dietary fiber Nutrition 0.000 abstract description 7
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 11
- 239000007788 liquid Substances 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003019 stabilising effect Effects 0.000 description 2
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- VAYOSLLFUXYJDT-RDTXWAMCSA-N Lysergic acid diethylamide Chemical compound C1=CC(C=2[C@H](N(C)C[C@@H](C=2)C(=O)N(CC)CC)C2)=C3C2=CNC3=C1 VAYOSLLFUXYJDT-RDTXWAMCSA-N 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- -1 diglycerine fatty acid ester Chemical class 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of spirulina milk beverage, is prepared by the raw material of following parts by weight: powder 10-80 parts, 25-125 parts of walnut powder, 18-100 parts of polydextrose, compounding thickener/emulsifier 0-20 parts, 0-20 parts of edible essence, 0-20 parts of sodium bicarbonate, 1000 parts of purified water is concentrated in 0-40 parts of white granulated sugar, spirulina.The present invention also proposes a kind of preparation method of above-mentioned spirulina milk beverage.The spirulina milk beverage that the present invention is prepared protein rich in and dietary fiber, stable system is not stratified, in good taste, and long shelf-life.
Description
Technical field
The invention belongs to the technical field of milk beverage processing more particularly to a kind of spirulina milk beverages and preparation method thereof.
Background technique
Microalgae is a kind of single celled plant, such as common chlorella and spirulina, is using safe type, people
Under work cultivating condition, the amino acid composition that the protein content in microalgae may be up to 50% or more, especially microalgae albumen is better than
Common proteins based food, such as soybean, meat, milk, fish, egg are more in line with the demand of human nutrition and health, meanwhile,
Studies have shown that the albumen of microalgae is easily absorbed and utilized by the body, and such as certain glycoprotein and polypeptide in chlorella and spirulina
Component is vegetable milk made of main Raw material processing with microalgae albumen with immune, anti-oxidant, inhibition tumour isoreactivity is enhanced
Powder not only has the characteristics of high protein, low fat, caters to the demand of vegetarian, and have various health care functions, meets each consumption
The demand of group.
Chinese patent application document " a kind of spirulina milk beverage (application publication number: CN 1327748A) " discloses one kind
The proportion of spirulina milk beverage, each ingredient is: 95-99 parts of fresh milk, 1-5 parts of 5-20% liquid spirulina, production technology mistake
Cheng Shi, is added liquid spirulina after the net cream of raw milk, ultra-high temperature sterilization after homogeneous, i.e. finished product after packaging, in good taste, no precipitating,
It is full of nutrition.
Chinese patent application document " blue liquid Spirulina beverage and preparation method thereof (application publication number: CN
A kind of blue liquid beverage that the phycocyanin obtained with biotechnology enzymatic hydrolysis spirulina is configured to 1127611A) " is disclosed,
The beverage is in royalblue, and limpid fine and smooth, transparent, taste is cool and refreshing, taste and sweet mouthfeel, entire technique.
Above two beverage passes through the milk beverage that a spirulina is raw material preparation, a kind of Chinese patent application document " spiral shell
Spirulina milk beverage disclosed in rotation algae milk beverage (application publication number: CN 1327748A) ", although being added to liquid spirulina
It is since its primary raw material is fresh milk, and many crowds of lactose in fresh milk can not absorb, and be easy to make eater's diarrhea, and
Chinese patent application document " blue liquid Spirulina beverage and preparation method thereof (application publication number: CN 1127611A) " is open
The blue liquid beverage being configured to the obtained phycocyanin of biotechnology enzymatic hydrolysis spirulina, be then free of fresh milk, still
Its ingredient only has spirulina, and nutritive value is low, is unable to satisfy demand of the eater to nutriment, therefore needs to develop a kind of nutrition
High, in good taste milk beverage is worth to solve deficiency in the prior art.
Summary of the invention
The purpose of the present invention is having overcome the deficiencies of the prior art and provide a kind of spirulina milk beverage and preparation method thereof,
The spirulina milk beverage being prepared protein rich in and dietary fiber, stable system is not stratified, in good taste, and guarantees the quality
Phase is long.
The present invention is achieved by the following technical solutions: a kind of spirulina milk beverage, by the raw material system of following parts by weight
Standby to form: powder 10-80 parts, 25-125 parts of walnut powder, 18-100 parts of polydextrose, compounding is concentrated in 0-40 parts of white granulated sugar, spirulina
0-20 parts of thickener/emulsifier, 0-20 parts of edible essence, 0-20 parts of sodium bicarbonate, 1000 parts of purified water.
Further, be prepared by the raw material of following parts by weight: 5-35 parts of white granulated sugar, spirulina be concentrated powder 15-75 parts,
30-120 parts of walnut powder, 23-95 parts of polydextrose, compounding thickener/emulsifier 5-15 parts, 5-15 parts of edible essence, sodium bicarbonate 5-
15 parts, 1000 parts of purified water.
Further, be prepared by the raw material of following parts by weight: 8-32 parts of white granulated sugar, spirulina be concentrated powder 18-72 parts,
33-117 parts of walnut powder, 26-92 parts of polydextrose, compounding thickener/emulsifier 8-12 parts, 8-12 parts of edible essence, sodium bicarbonate 8-
12 parts, 1000 parts of purified water.
Further, it is prepared by the raw material of following parts by weight: 20 parts of white granulated sugar, spirulina concentration 45 parts of powder, walnut
75 parts of powder, 59 parts of polydextrose, compounding 10 parts of thickener/emulsifier, 10 parts of edible essence, 10 parts of sodium bicarbonate, purified water 1000
Part.
The present invention also proposes a kind of preparation method of spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 40-60 DEG C of purified water boiled water heating 20-40min spare；
Purified water: being heated to 70-75 DEG C by S2, auxiliary material dissolution, is added under high shear conditions and white granulated sugar is dry-mixed answers
With thickener/emulsifier, 5-15min is dissolved, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 70-75 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization.
Further, in S1, phycocyanin is first used 50 DEG C of purified water boiled water heating 30min spare.
Further, in S2, purified water is heated to 73 DEG C, is added under high shear conditions and white granulated sugar is dry-mixed compounds
Thickener/emulsifier dissolves 10min, remaining auxiliary material is added, dissolution stirs evenly.
Further, in S4, homogenizing temperature is 73 DEG C, pressure 200/50bar.
Further, in S5, sterilization temperature is 130-150 DEG C, sterilizing time 3-5s.
Further, in S5, sterilization temperature is 139 DEG C, sterilizing time 4s.
Further, compound emulsion thickener is by xanthan gum, microcrystalline cellulose, single diglycerine fatty acid ester, sucrose fat
Acid esters, stearoyl lactate, edible salt and sodium carboxymethylcellulose mix.
Not only protein and dietary fiber content are high for spirulina milk beverage produced by the invention, and in the premise for being free of fresh milk
Under, by the way that powder and walnut powder is concentrated as protein main source substance using spirulina, abundant protein is provided for eater
Also ensure that eater can fully absorb the protein simultaneously, and the polydextrose being added can provide meals abundant for system
Fiber is eaten, makes the spiral shell being prepared using compounding thickener/emulsifier as the substance of stabilising system after supplemented with dietary fiber
Rotation algae lotion beverage is creamy white, and content is in uniform emulsion, allows slightly to be layered after being long placed in, but after shaking up still
So energy uniformity, is visible by naked eyes exogenous impurity, soluble solid content is low, and the sodium bicarbonate separately added can adjust body
The pH value of system avoids the growth of microorganism, improves the shelf-life of the spirulina milk beverage.
Specific embodiment
To facilitate a better understanding of the present invention, it is illustrated by the following examples, these examples belong to protection of the invention
Range, but do not limit the scope of the invention.
In embodiment, spirulina milk beverage is prepared by the raw material of following parts by weight: 0-40 parts of white granulated sugar, spiral
Powder 10-80 parts, 25-125 parts of walnut powder, 18-100 parts of polydextrose, compounding thickener/emulsifier 0-20 parts, edible essence is concentrated in algae
0-20 parts, 0-20 parts of sodium bicarbonate, 1000 parts of purified water.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 40-60 DEG C of purified water boiled water heating 20-40min spare；
Purified water: being heated to 70-75 DEG C by S2, auxiliary material dissolution, is added under high shear conditions and white granulated sugar is dry-mixed answers
With thickener/emulsifier, 5-15min is dissolved, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 70-75 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 130-150 DEG C, sterilizing time 3-5s.
Below by more specifically examples illustrate the present invention.
Embodiment 1
A kind of spirulina milk beverage is prepared by the raw material of following parts by weight: powder 45 is concentrated in 20 parts of white granulated sugar, spirulina
Part, 75 parts of walnut powder, 59 parts of polydextrose, 10 parts of thickener/emulsifier of compounding, 10 parts of edible essence, 10 parts of sodium bicarbonate, purifying
1000 parts of water.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 50 DEG C of purified water boiled water heating 30min spare；
S2, auxiliary material dissolution: purified water is heated to 73 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 10min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 73 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 140 DEG C, sterilizing time 4s.
Embodiment 2
A kind of spirulina milk beverage is prepared by the raw material of following parts by weight: powder 78 is concentrated in 2 parts of white granulated sugar, spirulina
Part, 27 parts of walnut powder, 98 parts of polydextrose, compounding 2 parts of thickener/emulsifier, 18 parts of edible essence, 2 parts of sodium bicarbonate, purified water
1000 parts.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 42 DEG C of purified water boiled water heating 38min spare；
S2, auxiliary material dissolution: purified water is heated to 72 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 13min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 72 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 132 DEG C, sterilizing time 5s.
Embodiment 3
A kind of spirulina milk beverage is prepared by the raw material of following parts by weight: powder 12 is concentrated in 38 parts of white granulated sugar, spirulina
Part, 123 parts of walnut powder, 20 parts of polydextrose, 18 parts of thickener/emulsifier of compounding, 2 parts of edible essence, 18 parts of sodium bicarbonate, purifying
1000 parts of water.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 58 DEG C of purified water boiled water heating 22min spare；
S2, auxiliary material dissolution: purified water is heated to 73 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 7min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 75 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 18 DEG C, sterilizing time 3s.
Embodiment 4
A kind of spirulina milk beverage is prepared by the raw material of following parts by weight: powder 75 is concentrated in 5 parts of white granulated sugar, spirulina
Part, 30 parts of walnut powder, 95 parts of polydextrose, compounding 5 parts of thickener/emulsifier, 15 parts of edible essence, 5 parts of sodium bicarbonate, purified water
1000 parts.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 40 DEG C of purified water boiled water heating 40min spare；
S2, auxiliary material dissolution: purified water is heated to 70 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 15min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 70 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 130 DEG C, sterilizing time 5s.
Embodiment 5
Spirulina milk beverage is prepared by the raw material of following parts by weight: 35 parts of white granulated sugar, spirulina concentration 15 parts of powder,
120 parts of walnut powder, 23 parts of polydextrose, compounding 15 parts of thickener/emulsifier, 5 parts of edible essence, 15 parts of sodium bicarbonate, purified water
1000 parts.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 60 DEG C of purified water boiled water heating 20min spare；
S2, auxiliary material dissolution: purified water is heated to 75 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 5min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 75 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 150 DEG C, sterilizing time 3s.
Embodiment 6
A kind of spirulina milk beverage is prepared by the raw material of following parts by weight: powder 72 is concentrated in 8 parts of white granulated sugar, spirulina
Part, 33 parts of walnut powder, 92 parts of polydextrose, compounding 8 parts of thickener/emulsifier, 12 parts of edible essence, 8 parts of sodium bicarbonate, purified water
1000 parts.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 40 DEG C of purified water boiled water heating 40min spare；
S2, auxiliary material dissolution: purified water is heated to 70 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 15min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 70 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 130 DEG C, sterilizing time 5s.
Embodiment 7
A kind of spirulina milk beverage is prepared by the raw material of following parts by weight: powder 18 is concentrated in 32 parts of white granulated sugar, spirulina
Part, 117 parts of walnut powder, 26 parts of polydextrose, 12 parts of thickener/emulsifier of compounding, 8 parts of edible essence, 12 parts of sodium bicarbonate, purifying
1000 parts of water.
The preparation method of the spirulina milk beverage, includes the following steps:
S1, phycocyanin dissolution: phycocyanin is first used 60 DEG C of purified water boiled water heating 20min spare；
S2, auxiliary material dissolution: purified water is heated to 75 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 5min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 75 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization: sterilization temperature is 130 DEG C, sterilizing time 5s.
Comparative example 1
Using a kind of Chinese patent application document " spirulina milk beverage (application publication number: CN 1327748A) " embodiment 1
Technique preparation spirulina milk beverage.
Comparative example 2
Using Chinese patent application document " blue liquid Spirulina beverage and preparation method thereof (application publication number: CN
The 1127611A) " blue liquid Spirulina beverage of the technique preparation of embodiment 1.
Physicochemical data detection is carried out to the beverage in the spirulina milk beverage and comparative example 1-2 in embodiment 1-7, is obtained
Detection data such as the following table 1.
Table 1
The shelf-life performance of embodiment 1-3 and comparative example 1-2 are detected, testing result is as shown in table 2 below.
Table 2:
As seen from the above table:
(1) according to the data of table 1, by the data of embodiment 1-7 and comparative example 1-2 as it can be seen that the spiral shell of 1-7 of the embodiment of the present invention
It is obviously higher than the prior art to revolve algae milk beverage protein content；Simultaneously by the data of embodiment 1-3 as it can be seen that embodiment 1 is optimal
Embodiment.
(2) according to the data of table 2, the issue of guaranteeing the quality of the spirulina milk beverage as obtained in embodiment 1-7 and comparative example 1-2
According to it is found that the spirulina milk beverage shelf-life durations that are prepared of 1-7 of the embodiment of the present invention are long.
(3) by flavour smell, tissue morphology, impurity, soluble solid, the protein of embodiment 1-7 and comparative example 1-2
Content, fat content, pH value and other microelements comparison it is found that spirulina milk beverage produced by the invention not only
Protein and dietary fiber content are high, and under the premise of being free of fresh milk, by the way that powder and walnut powder is concentrated as albumen using spirulina
Matter main source substance also ensures that eater can fully absorb the albumen while providing abundant protein for eater
Matter, and the polydextrose being added can provide dietary fiber abundant for system, be increased after supplemented with dietary fiber using compounding
Ropy milk agent makes the spirulina lotion beverage being prepared be creamy white as the substance of stabilising system, and content is in uniform
Consistent emulsion allows slightly to be layered after being long placed in, but after shaking up still can uniformity, be visible by naked eyes exogenous impurity, can
Dissolubility solid content is low, and the sodium bicarbonate separately added is capable of the pH value of regulation system, avoids the growth of microorganism, improves
Shelf-life of the spirulina milk beverage.
The above is a preferred embodiment of the present invention, it is noted that for those skilled in the art
For, without departing from the principles of the present invention, several improvements and modifications can also be made, these improvements and modifications also regard
For protection scope of the present invention.
Claims (10)
1. a kind of spirulina milk beverage, which is characterized in that be prepared by the raw material of following parts by weight: 0-40 parts of white granulated sugar, spiral shell
It revolves algae and powder 10-80 parts, 25-125 parts of walnut powder, 18-100 parts of polydextrose, thickener/emulsifier 0-20 parts of compounding, edible perfume is concentrated
0-20 parts smart, 0-20 parts of sodium bicarbonate, 1000 parts of purified water.
2. spirulina milk beverage according to claim 1, which is characterized in that be prepared by the raw material of following parts by weight:
Powder 15-75 parts, 30-120 parts of walnut powder, 23-95 parts of polydextrose, compounding thickening emulsification is concentrated in 5-35 parts of white granulated sugar, spirulina
5-15 parts of agent, 5-15 parts of edible essence, 5-15 parts of sodium bicarbonate, 1000 parts of purified water.
3. spirulina milk beverage according to claim 1, which is characterized in that be prepared by the raw material of following parts by weight:
Powder 18-72 parts, 33-117 parts of walnut powder, 26-92 parts of polydextrose, compounding thickening emulsification is concentrated in 8-32 parts of white granulated sugar, spirulina
8-12 parts of agent, 8-12 parts of edible essence, 8-12 parts of sodium bicarbonate, 1000 parts of purified water.
4. spirulina milk beverage according to claim 1, which is characterized in that be prepared by the raw material of following parts by weight:
20 parts of white granulated sugar, 45 parts of powder of spirulina concentration, 75 parts of walnut powder, 59 parts of polydextrose, 10 parts of thickener/emulsifier of compounding, edible perfume
Smart 10 parts, 10 parts of sodium bicarbonate, 1000 parts of purified water.
5. a kind of preparation method of spirulina milk beverage according to claim 1-4, which is characterized in that including such as
Lower step:
S1, phycocyanin dissolution: phycocyanin is first used 40-60 DEG C of purified water boiled water heating 20-40min spare；
S2, auxiliary material dissolution: purified water is heated to 70-75 DEG C, under high shear conditions be added with white granulated sugar it is dry-mixed compound increasing
Ropy milk agent dissolves 5-15min, remaining auxiliary material is added, dissolution stirs evenly；
S3, constant volume: purified water constant volume is added in mixing, adjusts pH value to 7.00 with sodium bicarbonate, stirs evenly；
S4, homogeneous: homogenizing temperature is 70-75 DEG C, pressure 200/50bar；
Sterile filling after S5, high temperature sterilization.
6. the preparation method of spirulina milk beverage according to claim 5, which is characterized in that in S1, by phycocyanin elder generation
It is spare with 50 DEG C of purified water boiled water heating 30min.
7. the preparation method of spirulina milk beverage according to claim 5, which is characterized in that in S2, purified water is heated
To 73 DEG C, be added under high shear conditions with white granulated sugar it is dry-mixed compound thickener/emulsifier, dissolve 10min, addition is remaining auxiliary
Material, dissolution stir evenly.
8. the preparation method of spirulina milk beverage according to claim 5, which is characterized in that in S4, homogenizing temperature 73
DEG C, pressure 200/50bar.
9. the preparation method of spirulina milk beverage according to claim 5, which is characterized in that in S5, sterilization temperature is
130-150 DEG C, sterilizing time 3-5s.
10. the preparation method of spirulina milk beverage according to claim 5, which is characterized in that in S5, sterilization temperature is
139 DEG C, sterilizing time 4s.
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|---|---|---|---|---|
| CN1127611A (en) * | 1995-12-28 | 1996-07-31 | 广东海洋生物食品有限公司 | Blue spirulina liquid beverage and preparation method thereof |
| CN1327748A (en) * | 2000-06-09 | 2001-12-26 | 黑龙江乳业集团总公司 | Spirulina milk beverage |
| CN102960813A (en) * | 2012-12-20 | 2013-03-13 | 丽江市永胜天然食品厂 | Manufacture method of walnut spirulina drink |
| CN103689090A (en) * | 2014-01-03 | 2014-04-02 | 宋信宇 | Milk beverage formula containing algae |
| CN109463594A (en) * | 2018-11-12 | 2019-03-15 | 王慕贞 | A kind of functionality microalgae protein beverage and preparation method thereof |
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| CN1127611A (en) * | 1995-12-28 | 1996-07-31 | 广东海洋生物食品有限公司 | Blue spirulina liquid beverage and preparation method thereof |
| CN1327748A (en) * | 2000-06-09 | 2001-12-26 | 黑龙江乳业集团总公司 | Spirulina milk beverage |
| CN102960813A (en) * | 2012-12-20 | 2013-03-13 | 丽江市永胜天然食品厂 | Manufacture method of walnut spirulina drink |
| CN103689090A (en) * | 2014-01-03 | 2014-04-02 | 宋信宇 | Milk beverage formula containing algae |
| CN109463594A (en) * | 2018-11-12 | 2019-03-15 | 王慕贞 | A kind of functionality microalgae protein beverage and preparation method thereof |
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Application publication date: 20190802 |