BINMEI, global leader in blue spirulina

Li Ziqi (Chinese: 李子柒) is a Chinese food and country-life blogger, entrepreneur, and internet celebrity. She is known for creating food and handicraft preparation videos in her hometown of rural Pingwu, Mianyang, Sichuan, often from basic ingredients and tools using traditional Chinese techniques.
As of June 2020, she has over 10 million subscribers on YouTube, over 3 million followers on Facebook, and has inspired many bloggers to post similar content.

A majority of Li’s videos focus on traditional foods and antiques. Besides food preparation videos, other popular videos of Li’s include creating makeup and dresses from grape skins. Li rarely speaks in her videos, and the sounds of nature, cooking, and calm music are most prominent. Hemispheres Magazine stated, “the only narration is friendly banter between Li and her grandmother, but the sounds—the singing of birds, the crunch of frost underfoot, the thwack of a cleaver, the sizzle of frying garlic—lure you into an ASMR trance, so you don’t even notice how many videos you’ve binged.”

Li Ziqi had created his own brand. While sharing the pastoral life, she also brings consumers many unique products, such as nutritious meal replacement sweet-scented osmanthus nut lotus root powder, and Guanyin chop which is different from ordinary pepper. Chilli sauce, Doumao’s colourful soy milk powder, which has inherited a thousand-year-old culture, and so on.

I’d like to introduce a kind of colourful soybean milk made by Li Ziqi. Soy milk, a traditional drink of the Han nationality, Li Ziqi’s colourful soybean milk powder, seven colours corresponding to seven different flavours and colours of soy milk. It is not surprising that soy milk in the colours of matcha, purple potato, and pumpkin mango is the corresponding colour by adding the corresponding fruit and vegetable extract powder to the soy milk powder. The blueberry flavour must have made Li Ziqi’s team exhausted. Blue fruits are very rare in nature, and the blue in many people’s first impressions is actually purple. Li Ziqi’s team added blue spirulina (phycocyanin) to the blueberry-flavoured soy milk powder. As the only blue pigment permitted by the US FDA, blue spirulina brings uniqueness to Li Ziqi’s soy milk. blue. In Li Ziqi’s publicity, we can also see blueberry-flavoured soy milk: I love you so much as blueberry blue spirulina. (Li Ziqi’s tip: remember to use warm water for soy milk brewing. Excessive temperature will cause protein denaturation and cause lumps, which will affect the brewing effect and part of the nutrient loss.)

Tips: Zhejiang Binmei Biotechnology Co., Ltd. supplies blue spirulina to Li Ziqi.

Blue spirulina (phycocyanin) is not only a rare blue pigment in nature, but it is also a high-quality plant protein. The protein content in spirulina is 60%-70%, far exceeding 40% of soybeans, 13-22% of milk powder, and 16-22% of lean meat. Moreover, the high-quality protein contained in spirulina is easily affected by the human body. absorb. Studies have pointed out that the absorption rate of spirulina protein is over 85%.

Li Ziqi’s soy milk is blue because of the addition of blue spirulina (phycocyanin) to soy milk. Many consumers who are familiar with blue spirulina (phycocyanin) know that phycocyanin is a natural plant protein, which is unstable under certain conditions, such as high temperature and sunlight. Li Ziqi’s soy milk powder is also a special reminder, warm water should be used for brewing, high temperature will cause protein denaturation. Tips: Blue spirulina (phycocyanin) is a protein-binding pigment and has the same properties as protein. It is soluble in water, insoluble in ethanol and grease. It is unstable to light, heat and acid. It is stable under weak acid and neutral conditions (PH4.5-8), precipitation occurs when it is acidic (PH＜4.2), and strong alkali can decolourize it. The stability and dyeability of metal ions are poor.

When blue spirulina (phycocyanin) is dissolved in water, its aqueous solution is sensitive to light, intolerant of high temperature, and is easy to fade in acid and alkali environments (only stable when the pH is within a certain range). The phycocyanin in the powder state is relatively stable, easy to store, and will not cause problems such as fading and protein denaturation. Therefore, solid beverages are also one of the solutions to the stability of phycocyanin. The manufacturer of Liziqi Soymilk Colorful Soymilk also took advantage of this feature and cleverly added blue spirulina (phycocyanin) to the soymilk powder to create this unique blue soymilk.

Click here to browse the blue Spirulina(phycocyanin) we cooperated with Li Ziqi.
You can also contact us for free samples. E-mail: sales@chinabinmei.com