Method for breaking, decolorizing and deodorizing spirulina

A spirulina, green technology, applied in the field of natural spirulina broken wall decolorization and deodorization, can solve the problems of not reaching the expected nutritional effect, safety hazards, impact on acceptance, etc., to eliminate allergies, safety hazards, good The effect of nutrition

Inactive Publication Date: 2011-08-03
高天荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, direct consumption of natural spirulina also has its disadvantages
First, some consumers have allergic reactions to the phycocyanin contained in natural spirulina, and there are certain potential safety hazards
Second, the phycocyanin in spirulina makes it have an obvious fishy smell, which leads to a bad taste and affects the acceptance by most people.
Third, natural spirulina is surrounded by cell walls, some eaters with poor gastrointestinal function cannot fully digest and absorb its nutrients, and the expected nutritional effect cannot be achieved
The above-mentioned existing patents have introduced chemically synthesized ingredients (enzyme preparations, phosphate buffer, etc.) into spirulina, and the spirulina with other ingredients does not have the main elements of natural green food, leaving a safety hazard as food ; In addition, in the follow-up process, in order to remove these added ingredients will inevitably increase the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0011] Example 1: Place spirulina with a water content of 60wt% in an environment of -60°C, keep it at a temperature of -56°C and continue freezing for 80 minutes, then return the temperature to 5°C to melt and thaw, and then place it in a separation column for use Washing with 95wt% edible ethanol changes the color of the spirulina from green washing to flesh-colored, and until the edible ethanol changes from colorless to brownish red.

example 2

[0012] Example 2: Place spirulina with a water content of 80wt% in an environment of -105°C, keep it at a temperature of -65°C and continue freezing for 70 minutes, then return the temperature to 7°C to melt and thaw, and then place it in a separation column for use Washing with 95wt% edible ethanol changes the color of the spirulina from green washing to flesh-colored, and until the edible ethanol changes from colorless to brownish red.

example 3

[0013] Example 3: Place spirulina with a water content of 80wt% in an environment of -180°C, keep it at a temperature of -80°C and continue freezing for 60 minutes, then return the temperature to 10°C to melt and thaw, then place it in a separation column for use Washing with 95wt% edible ethanol changes the color of the spirulina from green washing to flesh-colored, and until the edible ethanol changes from colorless to brownish red.

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PUM

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Abstract

The invention belongs to a preparation method of spirulina natural food and in particular relates to a method for breaking, decolorizing and deodorizing natural spirulina. The method comprises the following steps of: placing water-containing spirulina into an environment at the temperature of between -56 and -196 DEG C to freeze; heating the spirulina to above 4 DEG C, so that the spirulina is melted; placing the melted spirulina into a separation column; and washing the spirulina with edible ethanol to remove green color and fishy smell. The method is simple in operation, low in cost, safe and reliable, good in nutritional effect, good in mouthfeel and applicable to spirulina food processing of natural green food grade. By the method, allergy hidden danger can be eliminated.

Description

technical field [0001] The invention belongs to a preparation method of spirulina natural food, in particular to a treatment method of breaking the wall of natural spirulina for decolorization and deodorization. Background technique [0002] Spirulina (Spirulina) is the best pure natural protein food source found by human beings so far. The protein content is as high as 60-70%, which is equivalent to 6 times that of wheat, 4 times that of pork, 3 times that of fish, and 5 times that of eggs. , 2.4 times that of cheese; it also contains rich vitamins and trace elements needed by the human body, which can enhance human immunity and significantly improve human health. It is recommended by the Food and Agriculture Organization of the United Nations as "the most ideal food for human beings tomorrow". [0003] However, direct consumption of natural spirulina also has its disadvantages. First, some consumers have allergic reactions to the phycocyanin contained in natural spirulina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/015A23L1/29A23L17/60A23L5/20A23L33/00
Inventor 高天荣
Owner 高天荣
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