High-efficiency deodorization and low-nutritional content loss method of conducting wall breaking and deodorization to spirulina

A technology for spirulina and deodorization, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of long time consumption, and achieve the effect of short time consumption, simple equipment and convenient subsequent processing.

Active Publication Date: 2013-05-08
浙江现代中药与天然药物研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is, when dealing with spirulina for existing deodorization technology, spirulina wall breaking and deodorization steps are separated, time-consuming is longer, and the deodorization effect of spirulina and the nutrient composition in spirulina after deodorization The current situ

Method used

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  • High-efficiency deodorization and low-nutritional content loss method of conducting wall breaking and deodorization to spirulina
  • High-efficiency deodorization and low-nutritional content loss method of conducting wall breaking and deodorization to spirulina
  • High-efficiency deodorization and low-nutritional content loss method of conducting wall breaking and deodorization to spirulina

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0036] Example 1 Lysozyme-papaya protein double enzyme method

[0037] 1. Weigh a certain amount of spirulina dry powder, add purified water and constantly stir to prepare a spirulina solution with a concentration of 12%. Add lysozyme and papain to the spirulina solution, the dosages are 0.54mg / ml and 0.5mg / ml, stir evenly and then enzymolyse. During enzymolysis, ensure that the pH of the solution is between 6.0 and 7.0, the temperature is 40℃, and the time is 1h. After the enzymolysis, the broken wall rate of Spirulina under a microscope was 97.3%, and the sensory evaluation was performed at the same time. The score was 80.9 points.

[0038] 2. After adding 4mg / ml β-cyclodextrin to the spirulina wall-broken hydrolysate obtained in step 1, stir at 40°C for 40 minutes, and filter and dry the masked spirulina deodorizing solution to obtain a spiral Algae deodorant dry powder.

[0039] 3. Prepare 10 50ml spirulina deodorizing dry powder solutions for sensory evaluation, and take ano...

Example Embodiment

[0041] Example 2

[0042] Similar to Example 1, the difference is that during lysozyme-papain enzymatic hydrolysis, the concentration of spirulina solution is 9%, the dosage of lysozyme is 0.135mg / ml, the dosage of papain is 1.125mg / ml, and the enzymatic hydrolysis temperature The temperature is 35°C and the time is 3h. When β-cyclodextrin is embedded, the dosage of β-cyclodextrin is 5mg / ml, the temperature is 35℃, and the stirring time is 45min.

[0043] After the enzymolysis, the broken wall rate of Spirulina under the microscope was 97.4%, and the sensory evaluation score was 78.6 points. The solution of spirulina deodorized dry powder obtained after β-cyclodextrin embedding is basically odorless, the color is light blue-green (close to light blue), the solution is basically free of precipitation, the sensory evaluation score is 91.3 points, and the protein is retained The rate is 95.2%.

Example Embodiment

[0044] Example 3

[0045] Similar to Example 1, the difference is that during lysozyme-papain enzymatic hydrolysis, the concentration of spirulina solution is 15%, the dosage of lysozyme is 0.45mg / ml, the dosage of papain is 1.25mg / ml, and the enzymatic hydrolysis temperature The temperature is 30°C, the time is 2h, the dosage of β-cyclodextrin is 5mg / ml when the β-cyclodextrin is embedded, the temperature is 30°C, and the stirring time is 50min.

[0046] After the enzymolysis, the broken wall rate of Spirulina under the microscope was 98.1%, and the sensory evaluation score was 76.9 points. The solution of spirulina deodorized dry powder obtained after β-cyclodextrin embedding is basically odorless, the color is light blue-green (close to light green), the solution is basically free of precipitation, the sensory evaluation score is 90.4 points, and the protein retention rate It is 95.7%.

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Abstract

The invention relates to a method of conducting wall breaking and deodorization to spirulina through conjointly applying a lysozyme-protease dual-enzyme wall-breaking enzymolysis method and a beta-cyclodextrin masking method. The spirulina is rich and complete in nutrition content, while has heavier odor which not only influences the flavor of the spirulina products, but also influences the processing and utilization of the spirulina, the treatment on the odor of the spirulina ordinarily comprises the wall breaking and deodorization steps, the operation is complicated and time-wasting, and the inappropriate deodorization conditions can cause the loss of the nutritional content. The invention provides a high-efficiency deodorization and low-nutritional content loss method of conducting wall breaking and deodorization to spirulina. The method is simple and convenient to operate and time-saving, and comprises the steps: conducting lysozyme-protease dual-enzyme wall-breaking to the spirulina, and partially hydrolyzing macromolecular odor proteins; and masking the odor substances with beta-cyclodextrin. The spirulina wall breaking and deodorization operation processes are simple, convenient and time-saving, the obtained deodorized spirulina basically has no odor, and the vast majority of nutritional content in the spirulina can be retained.

Description

1. Technical field [0001] The invention relates to a method for breaking the wall of spirulina to remove fishy smell, in particular to an efficient method for breaking the wall of spirulina and removing the fishy smell by using the combined application of lysozyme-protease double enzyme wall breaking enzymolysis method and β-cyclodextrin masking method. The method of breaking the wall to remove fishy smell and low nutrient loss. 2. Background technology [0002] Spirulina is a food resource with very comprehensive nutritional components. The nutritional components contained in it mainly include protein, fat, polysaccharides, nucleic acids, minerals, vitamins and pigments. The main nutritional characteristics of spirulina are: (1) The protein content is very high, which can generally reach about 50%~70% of the dry weight of spirulina, which is equivalent to 1.7 times the protein content of soybeans, 3.5 times that of beef, and 3.7 times that of fish. . Spirulina contains 18...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/337A23L5/20A23L17/60
Inventor 王如伟胡江宁赵仲夏亚君盛卫国瞿伟王建方张全梅吕丽丽胡婧婧虞利东许泉
Owner 浙江现代中药与天然药物研究院有限公司
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