Method for breaking, decolorizing and deodorizing spirulina

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...

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