Fishy smell-eliminated and controlled spirulina and preparation method and use thereof

A technology of spirulina and spirulina powder, applied in food preparation, application, food science, etc., can solve the problems of poor fishy smell stability, repeated fishy smell, high cost, etc., and achieve the effect of good taste and delicious flavor

Active Publication Date: 2014-12-17
盐城新咏投资发展有限公司
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0005] However, the deodorization technology of the above-mentioned biological fermentation method will cause the loss of some nutrients of spirulina, and some enzymes or active bacteria will remain when recovering spirulina, and the cost of recovering spirulina into powder is relatively high
[0006] Ren Wenming and others disclosed the method of deodorizing spirulina powder in "Journal of Inner Mongolia Agricultural University" volume 33, No. 1 (January 2012), which uses vacuuming of spirulina powder at a certain temperature for deodorization. Although the deodorization method is simple and feasible, the fishy smell will repeat after the deodorized spirulina is placed for a period of time, and the stability of the fishy smell is poor

Method used

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  • Fishy smell-eliminated and controlled spirulina and preparation method and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, off-control spirulina and preparation method thereof

[0019] Preparation: (1) Deodorization: Take 100g of spirulina through a 100-mesh sieve and place it in a 500ml rotary evaporator, control the vacuum degree to 0.08MPa, rotate at a speed of 20-40 rpm, and store at a temperature of 55-65°C Treat for 65 minutes, then gradually lower the temperature to room temperature, and then gradually restore the vacuum to normal atmospheric pressure, that is, to obtain spirulina with low fishy smell;

[0020] (2) Odor control: Put the above-mentioned deodorized spirulina powder in an airtight container, pressurize to 1.3 atmospheric pressure, and treat it at 45°C for 55 minutes, then gradually lower the temperature to room temperature, and then gradually restore the vacuum degree to Under normal atmospheric pressure, the spirulina of the present invention that is free from fishy smell can be obtained.

[0021] The color and luster of the off-control spirulina obtain...

Embodiment 2

[0022] Embodiment 2, off-control spirulina and preparation method thereof

[0023] Preparation: (1) Deodorization: Take 100g of spirulina that has passed through a 80-mesh sieve, place it in a vacuum drying oven, control the vacuum degree to 0.098MPa, and treat it at 63°C for 55min, then gradually lower the temperature to room temperature, and then gradually Return the vacuum to normal atmospheric pressure to obtain low-odor spirulina;

[0024] (2) Odor Control: Put the above deodorized spirulina powder in an airtight container, pressurize it to 1.5 atmospheres, and treat it at 50°C for 60 minutes, then gradually lower the temperature to room temperature, and then gradually restore the vacuum degree to Under normal atmospheric pressure, the spirulina of the present invention that is free from fishy smell can be obtained.

[0025] The color and luster of the off-control spirulina obtained in Example 2 is exactly the same as that of the powder that has not been deodorized, and...

Embodiment 3

[0026] Embodiment 3, Spirulina deodorizing effect and fishy smell stability

[0027] Take the off-control fishy spirulina prepared in Example 1, the off-control fishy spirulina prepared in Example 2, the spirulina with only deodorization treatment but no fishy control treatment, and the original powder of spirulina to compare and stabilize the fishy smell sex experiment.

[0028] (1) Fishy smell comparison experiment

[0029] Preparation of fishy smell standard substance: Take 100g of spirulina powder and microcrystalline cellulose powder with the addition amount of microcrystalline cellulose as 0, 10%, 30%, 50%, 70%, and 90%, and mix them evenly Then put it in a 300ml jar, seal it, and obtain fishy smell standards marked as 10.0 points, 9.0 points, 7.0 points, 5.0 points, 3.0 points, and 1.0 points, the highest point is 10.0 points, and one decimal point is reserved , the higher the score, the greater the fishy smell.

[0030] Fishy smell comparison method: Based on the fi...

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Abstract

The invention relates to fishy smell-eliminated and controlled spirulina, and is characterized in that: first, vacuum heating treatment of spirulina powder is performed, then pressurizing and heating treatment of the spirulina powder is performed, and finally, the spirulina powder is returned to the normal temperature and pressure; according to the invention, the fishy smell of the spirulina powder is well eliminated, after the deodorized spirulina powder is placed a certain period of time, the fishy smell does not change and repeat; in addition, in the conditions of control of fishy smell elimination and control temperature, time and pressure, the spirulina powder with different degrees of the fishy smell can be obtained, the fishy smell can be controlled and stabilized at the desired level to meet the needs of utilization of the fishy smell in the processing of the spirulina powder, and deeply processed spirulina food with different tastes and flavors can be obtained.

Description

technical field [0001] The invention relates to a spirulina which removes and controls the fishy smell and its preparation method, and also relates to its application. Background technique [0002] Spirulina contains about 70% high-quality protein and physiologically active substances such as vitamins, minerals and trace elements, and has extremely high nutritional value. The protein can make amino acids and other nutrients beneficial to human health. Properly balanced, Spirulina is increasingly favored by many countries and international organizations for its high nutritional value and unique health care functions. Spirulina is known as "the future super food", "important protein resource", " The most ideal health food in the 21st century", "the safest health food", "the best health food for human beings" and "the most hopeful food resource", etc. Long-term intake of spirulina can not only balance and make up for nutritional deficiencies, It can also alleviate various dise...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/337A23L1/29A23L5/20A23L17/60A23L33/00
CPCA23L5/20A23L17/60
Inventor 张耿元王保红白东跃唐湘成俞世宏
Owner 盐城新咏投资发展有限公司
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