Method for processing and preparing natural blue beverage by utilizing microalgae

Abstract

The invention relates to the field of food processing, and discloses a method for processing and preparing a natural blue beverage by using microalgae, and the method comprises the following steps: S1, preparing and culturing raw materials: obtaining proper microalgae through a proper channel, and culturing under proper conditions; s2, pigment extraction: carrying out primary processing on the microalgae obtained in the S1 to extract phycocyanin; and S3, preparing the beverage: preparing and processing the extracted phycocyanin so as to form a final finished product. And S4, quality detection is conducted, specifically, the finished product obtained after machining is completed is detected. According to the method, the yield and the quality of phycocyanin are improved by optimizing the culture conditions of the spirulina, including specific illumination intensity, temperature and pH value, and the highest phycocyanin concentration is shown by showing in multiple embodiments and a table mode and culturing the spirulina in a saline lake environment, so that the yield and the quality of the phycocyanin are improved, and the yield and the quality of the phycocyanin are improved. And good color stability and microbial limit are shown.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to a method for preparing a natural blue beverage by processing microalgae. Background Art

[0002] As people's demand for health and natural food increases, pigments from nature, especially natural blue pigments, have gained more and more attention. Among them, microalgae is a potential important resource, which has attracted much attention because of its rich nutrients and natural pigments. Spirulina, a typical blue-green algae, is famous for its rich phycocyanin, which can not only be used as a natural colorant, but also has a variety of biological activities, such as antioxidant effects.

[0003] After extensive searching, it was found that in the prior art, the general food and beverage industry relies on synthetic pigments to obtain the desired color. However, due to possible health risks and consumers' changing preferences for natural products, the development and application of natural pigments have become more important. Among them, phycocyanin extracted from spirulina is considered to be an ideal natural blue additive due to its natural origin and health properties. It not only affects the growth rate of algae, but is also directly related to the efficiency and quality of the final pigment product. The research focus of this project is to develop a method for effectively using spirulina to produce natural blue beverages. Summary of the invention

[0004] In order to make up for the above shortcomings, the present invention provides a method for preparing a natural blue beverage using microalgae processing, aiming to improve the problem mentioned in the prior art that "health risks and changes in consumer preference for natural products affect the development and application of natural pigments".

[0005] In order to achieve the above object, the present invention adopts the following technical scheme: a method for preparing a natural blue beverage by processing microalgae, comprising the following steps:

[0006] S1: Raw material preparation and cultivation

[0007] Obtain appropriate microalgae through appropriate channels and cultivate them under appropriate conditions;

[0008] S2: Pigment Extraction

[0009] The microalgae obtained in S1 are initially processed to extract phycocyanin;

[0010] S3: Prepare beverages

[0011] Formulating and processing the extracted phycocyanin to form a final product;

[0012] S4: Quality Inspection

[0013] Inspect the finished products after processing.

[0014] As a further description of the above technical solution:

[0015] The microalgae selected in S1 is Spirulina, and the selection channels include but are not limited to fresh water, sea water and salt water lakes. In addition, the culture conditions set the light intensity range to 80-120 μmol / m 2 / s, the temperature is controlled at 22-28℃, the pH value is 8.0-9.0, and the culture period is 5-10 days.

[0016] As a further description of the above technical solution:

[0017] The S2 includes the following steps:

[0018] S201: Microalgae Harvesting

[0019] Harvesting the grown microalgae;

[0020] S202: Primary processing of microalgae

[0021] The microalgae are initially processed to ensure subsequent use.

[0022] As a further description of the above technical solution:

[0023] The preliminary processing in S202 includes but is not limited to drying, crushing, extraction, separation and purification, wherein the drying method is spray drying, the equipment is a spray dryer, the feed temperature is usually set at 150-200°C, and the outlet temperature is between 80-100°C.

[0024] As a further description of the above technical solution:

[0025] In the S202, the crushing method adopts ultrasonic crushing method, and the equipment adopts ultrasonic crusher, the ultrasonic power is controlled at 200-500W, the intensity is controlled at 20-40kHz, and the processing time is controlled at 20-30 minutes to obtain crushed microalgae. The extraction work adopts phosphate buffer solution as the extraction liquid, and it is mixed with the crushed microalgae using a homogenizer, the speed of the homogenizer is set to 3000 revolutions per minute, and the temperature is controlled at 25-30°C.

[0026] As a further description of the above technical solution:

[0027] In the separation work of S202, a high-speed centrifuge is used to separate the mixed liquid, and the speed is controlled at 8000-10000rpm for 20-30 minutes to obtain a crude extract. In the purification work, 30%-50% saturated ammonium sulfate is used for salting out and obtaining a sample.

[0028] As a further description of the above technical solution:

[0029] In the purification step, the sample after salting out is dialyzed to remove excess salt. The dialysis method uses a dialysis bag with a molecular weight cutoff of 10,000 Da, and the dialysis is performed at 4° C. The dialysis time is controlled within 12-24 hours until the conductivity reaches a stable value.

[0030] As a further description of the above technical solution:

[0031] In S3, the purified phycocyanin solution is diluted with purified water in the same proportion to a desired concentration, and appropriate amounts of citric acid, natural sweeteners and preservatives are added, including but not limited to citric acid.

[0032] As a further description of the above technical solution:

[0033] The natural sweetener is honey, and the preservative is vitamin C.

[0034] As a further description of the above technical solution: In S4, the detection content includes determining the concentration of phycocyanin, and the detection content includes but is not limited to the pH value, microbial limit, color stability and sensory evaluation of the finished product to ensure compliance with safety standards and product specifications. In addition, the packaging requirements need to be placed in a light-proof anti-oxidation bottle and stored under refrigerated conditions at 4°C.

[0035] The present invention has the following beneficial effects:

[0036] 1. In the present invention, the yield and quality of phycocyanin are improved by optimizing the culture conditions of Spirulina, including specific light intensity, temperature and pH value, and are presented in the form of multiple embodiments and tables. By cultivating Spirulina in a saltwater lake environment, the highest phycocyanin concentration is demonstrated, and good color stability and microbial limit are exhibited, thereby ensuring the pigment effect and safety of the final product.

[0037] 2. In the present invention, by formulating the extracted phycocyanin into a beverage and adding a natural sweetener, the final product not only maintains its natural and healthy characteristics, but also ensures the sensory quality and storage stability of the beverage. Experiments have shown that beverages prepared under different conditions have reached high standards of safety and texture in terms of pH, color stability, etc., especially the compatibility of pH value with human drinking habits, which expands the market potential of the product.

[0038] 3. In the present invention, by strictly controlling the process parameters and quality inspection links of each link, including pH value adjustment, microbial limit detection and color evaluation, it is ensured that the final product meets the safety standards and sensory requirements. In addition, through optimized extraction and maintenance technology, the beverage has excellent stability and drinkability in both vision and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 A schematic diagram of a process flow of a method for preparing a natural blue beverage by using microalgae in the present invention;

[0040] Figure 2 The figure is a schematic flow chart of the detailed steps of step S2 in the method for preparing a natural blue beverage by using microalgae in the present invention. DETAILED DESCRIPTION

[0041] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0042] Embodiment 1

[0043] This embodiment provides a method for preparing a natural blue beverage using microalgae, comprising the following steps:

[0044] S1: Raw material preparation and cultivation

[0045] Appropriate microalgae were obtained through appropriate channels and cultured under appropriate conditions. Specifically, the selected microalgae was Spirulina, and the selected channel was fresh water. The fresh water environment is closer to the natural growth environment of Spirulina, which helps to maintain its physiological characteristics and growth vitality. In addition, the culture conditions set the light intensity range to 90 μmol / m 2 / s, this intensity can ensure that the microalgae can carry out effective photosynthesis without causing damage to the microalgae due to excessive light. The temperature is controlled at 25℃, which is the optimal temperature range for the growth of Spirulina and helps to maintain its metabolic activity and growth rate. The pH value is 8.5, which can provide a relatively stable alkaline environment for Spirulina, which is conducive to its absorption of nutrients and maintenance of the stability of cell structure. The culture period is 7 days, which is based on the growth period of Spirulina and the purpose of the experiment. It can ensure that the microalgae have enough time to grow and reproduce, and can be harvested in time for subsequent research or application.

[0046] S2: Pigment Extraction

[0047] The microalgae obtained in S1 are preliminarily processed to extract phycocyanin, specifically, the following steps are included:

[0048] S201: Microalgae Harvesting

[0049] Harvest the grown microalgae. Specifically, pay close attention to the growth cycle and environmental conditions of the microalgae to ensure that the content of phycocyanin in the microalgae reaches the ideal level. During the harvesting process, minimize the damage to the cell wall so that physical fragmentation and chemical extraction can be more effectively performed in subsequent steps.

[0050] S202: Primary processing of microalgae

[0051] The microalgae is preliminarily processed to ensure subsequent use. Specifically, the processing includes but is not limited to drying, crushing, extraction, separation and purification. Drying uses spray drying technology to prevent the microalgae components from losing activity under high temperature. During the spray drying process, the microalgae slurry is atomized in the spray dryer to quickly evaporate the water. The feed temperature of the equipment is usually controlled at 170°C, and the outlet temperature is maintained at 90°C to ensure the integrity of the microalgae components. In addition, the crushing method uses an ultrasonic crushing method to crush the dried microalgae. The power of the ultrasonic crusher is set at 300W, the frequency is set at 30kHz, and the processing time is 20 minutes. This can effectively destroy the cell wall of the microalgae, release phycocyanin, and make it easier for subsequent extraction, thereby obtaining crushed microalgae. The extraction work uses phosphate buffer solution as the extraction solvent and mixes it with the crushed microalgae. This process uses a homogenizer for homogenization, the speed is set to 3000 revolutions per minute, and the operating temperature is strictly controlled at 25°C to maintain the stability of phycocyanin.

[0052] Furthermore, the separation work uses a high-speed centrifuge to separate the mixed solution, with the speed controlled at 9000rpm for 25 minutes, ensuring the effective separation of cell debris and phycocyanin solution, thereby obtaining a crude extract. The purification work uses 40% saturated ammonium sulfate for salting out, and phycocyanin precipitates in this process. Subsequently, dialysis is performed using a dialysis bag at 4°C. The molecular weight cutoff of the dialysis bag is 10,000Da, and the dialysis time is controlled at 18 hours to remove excess salt and obtain a high-purity phycocyanin sample.

[0053] S3: Prepare beverages

[0054] The extracted phycocyanin is formulated and processed to form a final product. Specifically, the purified phycocyanin solution is diluted with purified water of the same proportion to a desired concentration, and appropriate amounts of citric acid, natural sweeteners and preservatives are added, including but not limited to citric acid, natural sweeteners and preservatives. Furthermore, the natural sweetener is honey, and the preservative is vitamin C;

[0055] S4: Quality Inspection

[0056] The finished product is tested after processing. Specifically, the test content includes determining the concentration of phycocyanin. The test content includes but is not limited to the pH value, microbial limit, color stability and sensory evaluation of the finished product to ensure that it meets safety standards and product specifications. In addition, the packaging requirements need to be protected from light in anti-oxidation bottles and stored at 4°C refrigerated conditions.

[0057] Embodiment 2

[0058] The present embodiment is compared with the first embodiment, and the difference is that: in the present embodiment, the channel for selecting Spirulina is seawater, and the light intensity range of the culture condition is set to 100 μmol / m 2 / s, the temperature was controlled at 28°C, the pH value was 9.0, the culture period was 5 days, the ultrasonic power was controlled at 300W, the intensity was controlled at 35kHz, the treatment time was 25 minutes, 50% saturated ammonium sulfate was used for purification, and the dialysis time was controlled at 20 hours.

[0059] Embodiment 3

[0060] This embodiment is compared with the first embodiment and the second embodiment. The difference is that in this embodiment, the channel for selecting Spirulina is a saltwater lake, and the light intensity range of the culture conditions is set to 120 μmol / m 2 / s, the temperature was controlled at 22°C, the pH value was 8.0, the culture period was 10 days, the ultrasonic power was controlled at 300W, the intensity was controlled at 40kHz, the treatment time was 30 minutes, 30% saturated ammonium sulfate was used for purification, and the dialysis time was controlled at 24 hours.

[0061] The experimental data table is as follows:

[0062]

[0063]

[0064] The experimental results show that Spirulina from saltwater lakes can 2 / s and 22°C for 10 days showed the highest phycocyanin concentration (2.6 mg / mL) and performed well in all test items (including color stability and microbial limits). The product pH was 7.2, which is suitable for consumption.

[0065] Finally, it should be noted that the above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a natural blue beverage using microalgae, characterized in that: The following steps are involved: S1: Raw material preparation and cultivation Obtain appropriate microalgae through appropriate channels and cultivate them under appropriate conditions; S2: Pigment Extraction The microalgae obtained in S1 are initially processed to extract phycocyanin; S3: Prepare beverages Formulating and processing the extracted phycocyanin to form a final product; S4: Quality Inspection Inspect the finished products after processing.

2. The method for preparing a natural blue beverage by using microalgae according to claim 1, characterized in that: The microalgae selected in S1 is Spirulina, and the selection channels include but are not limited to fresh water, sea water and salt water lakes. In addition, the culture conditions set the light intensity range to 80-120 μmol / m 2 / s, the temperature is controlled at 22-28℃, the pH value is 8.0-9.0, and the culture period is 5-10 days.

3. The method for preparing a natural blue beverage by using microalgae according to claim 1, characterized in that: The S2 includes the following steps: S201: Microalgae Harvesting Harvesting the grown microalgae; S202: Primary processing of microalgae The microalgae are initially processed to ensure subsequent use.

4. The method for preparing a natural blue beverage by using microalgae according to claim 3, characterized in that: The preliminary processing in S202 includes but is not limited to drying, crushing, extraction, separation and purification, wherein the drying method is spray drying, the equipment is a spray dryer, the feed temperature is usually set at 150-200°C, and the outlet temperature is between 80-100°C.

5. The method for preparing a natural blue beverage by using microalgae according to claim 3, characterized in that: In the S202, the crushing method adopts ultrasonic crushing method, and the equipment adopts ultrasonic crusher, the ultrasonic power is controlled at 200-500W, the intensity is controlled at 20-40kHz, and the processing time is controlled at 20-30 minutes to obtain crushed microalgae. The extraction work adopts phosphate buffer solution as the extraction liquid, and it is mixed with the crushed microalgae using a homogenizer, the speed of the homogenizer is set to 3000 revolutions per minute, and the temperature is controlled at 25-30°C.

6. The method for preparing a natural blue beverage by using microalgae according to claim 3, characterized in that: In the separation work of S202, a high-speed centrifuge is used to separate the mixed liquid, and the speed is controlled at 8000-10000rpm for 20-30 minutes to obtain a crude extract. In the purification work, 30%-50% saturated ammonium sulfate is used for salting out and obtaining a sample.

7. The method for preparing a natural blue beverage by using microalgae according to claim 6, characterized in that: In the purification step, the sample after salting out is dialyzed to remove excess salt. The dialysis method uses a dialysis bag with a molecular weight cutoff of 10,000 Da, and the dialysis is performed at 4° C. The dialysis time is controlled within 12-24 hours until the conductivity reaches a stable value.

8. The method for preparing a natural blue beverage by using microalgae according to claim 1, characterized in that: In S3, the purified phycocyanin solution is diluted with purified water in the same proportion to a desired concentration, and appropriate amounts of citric acid, natural sweeteners and preservatives are added, including but not limited to citric acid.

9. The method for preparing a natural blue beverage by using microalgae according to claim 8, characterized in that: The natural sweetener is honey, and the preservative is vitamin C.

10. The method for preparing a natural blue beverage by using microalgae according to claim 1, characterized in that: In S4, the testing content includes determining the concentration of phycocyanin, and the testing content includes but is not limited to the pH value, microbial limit, color stability and sensory evaluation of the finished product to ensure compliance with safety standards and product specifications. In addition, the packaging requirements need to be placed in a light-proof anti-oxidation bottle and stored under refrigerated conditions at 4°C.

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