Method for preparing food nutrition fortifier by utilizing spirulina

Abstract

The invention provides a method for preparing food nutrition fortifier by utilizing spirulina. The method comprises the steps of: pretreating spirulina powder by taking ethanol-containing alkaline electrolysis solution as a solvent, wherein the spirulina to solution is 1:10-20; then performing ultrasonic treatment and centrifugation on a sample to obtain supernate and precipitate which are respectively used as food nutrition fortifiers. The preparation basically gets rid of the fishy smell of spirulina, has great change in color, and can be added into food, thereby greatly expanding the application range of the spirulina, breaking through the limit that the spirulina can only be used as tablet and capsule health-care products, and effectively supplementing the nutritional values of fermented and deep-fried food and fruit and vegetable juice. The spirulina has the advantages of high growth speed, large output, more nutritional ingredients, and the like, and can effectively lower the cost when used as the nutrition fortifier, improve the nutrition constitution of the traditional Chinese diet, and increase the economic benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for comprehensively and efficiently utilizing spirulina to prepare a food nutrition enhancer. Background technique [0002] Spirulina is a cyanobacteria, dark green in color, named for the spiral shape of the algae filament, and its cell length is less than 1 mm. It is one of the earliest primitive organisms on the earth. It was only discovered and recognized in the 1960s. Start researching. Modern nutritionists call it "the micro-treasure house of human nutrition", and the United Nations Food and Agriculture Organization (FAO) calls it "the most ideal and perfect food in the 21st century". [0003] Protein is the basic "element" to maintain human life. The protein content of spirulina plant is as high as 60-70%, which is three times that of beef. It contains all 8 kinds of amino acids that the human body needs but cannot be synthesized by itself. It is the most ideal nat...

AI Technical Summary

Problems solved by technology

[0004] The industrialization of spirulina in my country began in the late 1980s. After more than 20 years of development and growth, in recent years, the annual output of algae powder in the country has reached thousands of tons, most of which are exported as raw materials. The so-called deep processing of spirulina is mainly to Spirulina powder is compressed into tablets or capsules, but it is not widely used in the food field. The important reason is that spirulina powder has a fishy smell and a strong dark green color, and it cannot meet the requirements of "color, fragrance" when directly added to food. At present, the deodorization and decolorization technology is very immature, which hinders the deep processing of spirulina and the development of downstream products. As a result, the current spirulina products are single and cannot be used on people's tables. There are few well-known brands of spirulina products on the market, which greatly reduces their consumption. value, low economic efficiency