阅读说明：本技术 一种螺旋藻食品加工工艺 (Spirulina food processing technology ) 是由 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 于 2020-06-28 设计创作，主要内容包括：本发明提供一种螺旋藻食品加工工艺,涉及食品加工领域。该螺旋藻食品加工工艺,包括以重量份组成：面粉300-400份、玉米油50-100份、鸡蛋100-200份、白糖30-60份、纯净水150-200份、卡拉胶1-2份、氯化钠0.05-0.1份、螺旋藻100-200份,一种螺旋藻食品加工工艺,还包括以下步骤：S1.对螺旋藻进行杀菌消毒、S2.对螺旋藻进行干燥、S3.对螺旋藻粉碎、S4.制作饼干、S5.制作螺旋藻浆、S6.饼干复合、S7.烘焙加工。通过螺旋藻配料的加入,使得该饼干食品具有较高的营养价值,在进行日常食用时能够有效为人体补充营养成分,比传统的饼干更具体有食用的价值,制作时操作简单,并且加工出来的螺旋藻食品具有良好口感,进而能够满足使用者的需求。(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.)

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.

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.