Fishy smell removing method for spirulina princeps

A spirulina and deodorization technology, applied in the field of spirulina, can solve the problems of poor deodorization effect and complex spirulina odorous substances, and achieve the effect of light fragrance and best deodorization effect

Inactive Publication Date: 2007-04-11
SHENZHEN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for removing fishy smell from spirulina with good fishy smell removal effect for the complex fishy smell substances of spirulina and the disadvantage of poor fishy smell removal effect in existing methods

Method used

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  • Fishy smell removing method for spirulina princeps
  • Fishy smell removing method for spirulina princeps
  • Fishy smell removing method for spirulina princeps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The spirulina was firstly dissolved by enzymatic hydrolysis-homogenization method (the spirulina was weighed and directly dissolved in water, the mass percentage was 11%). Using lysozyme to enzymatically break the wall, the enzymatic hydrolysis conditions are as follows: the temperature is 45°C, the enzyme dosage is 100IU / ml, and the fermentation time is 3h. After the enzymatic hydrolysis, use homogeneous crushing, the homogenization pressure is 50KPa, and homogenize 3 times. Add glucose to the broken spirulina wall solution, inoculate active dry yeast, and ferment. In the yeast fermentation step, the glucose and dry yeast are respectively 0% and 0.1% of the spirulina wall solution by mass percentage.

[0022] Take 50mL of the above-mentioned spiral bath solution with a mass fraction of 11% that has been broken, add different amounts of glucose, and inoculate with different percentages of active dry yeast, and ferment at 30°C for different times to check the fishy smell...

Embodiment 2

[0026] Similar to Example 1, the difference is that lysozyme is used to enzymatically break down the wall, and the enzymatic hydrolysis conditions are as follows: the temperature is 40° C., the enzyme dosage is 200 IU / ml, and the fermentation time is 4 hours. After the enzymatic hydrolysis, use homogeneous crushing, the homogenization pressure is 40KPa, and homogenize twice. Take the broken spirulina wall-breaking solution and add glucose, inoculate active dry yeast, and ferment. In the yeast fermentation step, the glucose and dry yeast are respectively 0.5% and 0.2% of the spirulina wall-breaking solution by mass percentage.

Embodiment 3

[0028] Similar to Example 1, the difference is that lysozyme is used to enzymatically break down the wall, and the enzymatic hydrolysis conditions are as follows: the temperature is 55°C, the enzyme dosage is 300IU / ml, and the fermentation time is 1h. After the enzymatic hydrolysis, use homogeneous crushing, the homogenization pressure is 30KPa, and homogenize once. Take the broken spirulina wall-breaking liquid and add glucose, inoculate active dry yeast, and ferment. In the yeast fermentation step, the glucose and dry yeast are respectively 0.3% and 0.3% of the spirulina wall-breaking liquid by mass percentage.

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Abstract

A process for spirulina deodorization relating to a kind of spirulina, particularly, a method of deodoeization by means of fermentation. And an effective method for spirulina deodorization is provided. Steps are, spirulina wall-breaking; adding glucose into already wall-broken spirulina liquid, inoculating active dried yeast, fermenting. Said spirulina wall-breaking by means of enzymolysis-isotropic wall-breaking and its steps are, adopting lysozyme enzymolysis, after enzymolysis to be crushed evenly. In the best conditions of technique, said wall-broken spirulina liquid containing slight fresh flavor and keeping original color.

Description

technical field [0001] The invention relates to a spirulina, in particular to a method for removing the fishy smell of the spirulina by a fermentation method. Background technique [0002] Because spirulina contains about 70% high-quality protein and physiologically active substances such as various vitamins, minerals and trace elements, it has extremely high nutritional value. A large number of animal experiments and some clinical trials have proved that spirulina has health effects such as lowering blood fat, anti-aging, anti-fatigue, improving immunity and hematopoietic function, and improving digestive system function. In the 1970s, the population and food crisis intensified around the world, and Spirulina was increasingly favored by many countries and international organizations due to its high nutritional value and unique health care functions, and was gradually recognized as "the superstar of the future". food", "important protein resources", "the most ideal health f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/337A23L33/125
Inventor 张丽君刘冬李世敏杨剑
Owner SHENZHEN POLYTECHNIC
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