Deodorization treatment method for non-wall-broken spirulina

Abstract

The invention discloses a deodorization treatment method for non-wall-broken spirulina. The deodorization treatment method comprises the following steps: preparing fermented tea filtrate; preparing a first hydrated solution and a second hydrated solution; uniformly mixing a third mass of dry spirulina powder with a fourth mass of the fermented tea filtrate, adding the first hydrated solution and the second hydrated solution, mixing to obtain a uniform mixed solution, and homogenizing the mixed solution in a high-pressure homogenizer to form a homogenized solution; and drying the homogenized liquid to obtain the fishy smell removed spirulina powder. In the deodorization treatment process, spirulina cells are not broken, and the complete structure and beneficial active substances of a spirulina body are reserved; the fishy smell substances are not converted into other substances, so that the safety is good; other spices and other masking agents are not added, so that the acceptability is high; compared with the flavor of the spirulina and the existing deodorized spirulina product, the method has the advantages that the effect is better, almost no fishy smell exists, the taste is better, and no aftertaste exists.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for removing fishy smell from spirulina without breaking its wall. Background Art

[0002] In terms of ecological protection and life health, microalgae have broad application prospects and are expected to become the "future food" of mankind. Spirulina, as a type of microalgae, is widely used in various foods and health foods. For example, common spirulina products on the market include capsules, tablets, beverages, nutritious rice and flour products, baked products, etc. However, the existing products have a strong fishy smell.

[0003] At present, most of the processing technologies for spirulina flavor are mainly focused on breaking the wall to remove the fishy smell, that is, releasing the fishy substances through the wall breaking technology and masking, embedding or reaction treatment. For example: in patent CN1943425B, the fishy smell is removed by using enzymatic hydrolysis-homogenization to break the wall and then inoculating yeast for fermentation; in patent CN106387615B, the fishy smell is removed by breaking the wall with colloid mill, enzymatic hydrolysis with cellulase and pectinase, and by reacting quercetin with the fishy substances; in patent 202210108704.5, the flavor substances in spirulina are reduced by mixing stevia leaves and potato mash with spirulina and ultrasound; in patent 99115106.2, the fishy smell is masked by mixing licorice, Panax notoginseng, honey and other substances with spirulina. The first three methods will crush the spirulina and cause the contents to dissolve. It is easy to oxidize during the processing, causing fatty acid rancidity and a decrease in the content of physiologically active ingredients. The deodorization technology is complex and the effect is average, making it difficult to use in actual production. The latter method is cumbersome and affects subsequent processing. In addition, deodorization through chemical reactions may produce unknown harmful substances. Summary of the invention

[0004] Based on this, the object of the present invention is to provide a non-wall-breaking spirulina deodorization method, which reduces the fishy smell by not breaking the spirulina cells during the deodorization process.

[0005] A method for removing fishy smell from spirulina without breaking its wall comprises the following steps: Step S11, adding the crushed and sieved fermented tea powder into distilled water, boiling for 5-10 minutes, cooling naturally, and filtering with filter paper to form a fermented tea filtrate, wherein the mass ratio of distilled water to fermented tea powder is 50:1-5:1; Step S12, taking a first mass of maltodextrin and mixing it with 2 times the mass of distilled water, and taking a second mass of sodium carboxymethyl cellulose and mixing it with 5 times the mass of distilled water, and placing them in a refrigerator at 4° C. for 12 hours, respectively, to form a first hydration liquid and a second hydration liquid respectively; Step S13, after the third mass of spirulina dry powder and the fourth mass of fermented tea filtrate are evenly mixed, the first hydration liquid and the second hydration liquid are added and mixed to obtain a uniform mixed liquid, and then the mixed liquid is put into a high-pressure homogenizer for homogenization to form a homogenous liquid, wherein the ratio of the fourth mass to the third mass is 40:1-5:1, the first mass is 10%-50% of the third mass, and the second mass is 5%-30% of the third mass; Step S14, drying the homogenized liquid to obtain deodorized spirulina powder.

[0006] Preferably, in step S11, the fermented tea in the fermented tea powder is one or two of dark tea, black tea, oolong tea, green tea and scented tea.

[0007] Preferably, the fermented tea in the fermented tea powder is black tea.

[0008] Preferably, in step S11, the mesh number of the mesh sieve is 100, and the temperature during natural cooling is below 50°C.

[0009] Preferably, in step S13, the ratio of the fourth mass to the third mass is 15:1, the first mass is 20% of the third mass, and the second mass is 10% of the third mass.

[0010] Preferably, in step S13, during homogenization, the flux is 35 L / min, the pressure is 400 bar, the number of homogenizations is 3-6 times, and the temperature of the discharge port does not exceed 15°C.

[0011] Preferably, in step S14, the drying method is spray drying or freeze drying.

[0012] Compared with the prior art, the present invention has the following beneficial effects: (1) Spirulina cells are not broken, retaining the complete structure and beneficial active substances of Spirulina; (2) There is no conversion of odorous substances into other substances, so it is safe; (3) No masking agents such as other fragrances are added, so the acceptance is high; (4) Compared with the flavor of spirulina itself and the current deodorized spirulina products, this method is more effective, with almost no fishy smell, better taste and no aftertaste; (5) The process is simple and the price is low. DETAILED DESCRIPTION

[0013] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art may think of other obvious variations.

[0014] Testing method: Sensory evaluation form - flavor, taste, appearance Sensory evaluation team: 7 people, 4 men and 3 women.

[0015] Table 1 Sensory evaluation table

[0016] Preparation of fermented tea water extract. Take two kinds of black tea, black tea, oolong tea, green tea, and scented tea (tangerine peel), grind them through a 100-mesh sieve, add distilled water (pH about 7), the ratio of water to tea powder is 20:1 (V / M), boil for 5 minutes, let it cool naturally, and then quickly filter it with filter paper, and take the filtrate for later use.

[0017] Flavor masking. Add spirulina powder to the filtrate prepared in (1) at a ratio of 15:1 (V / M) and stir evenly for 2 h.

[0018] Preparation of spirulina dried liquid: Freeze-drying the liquid to obtain deodorized spirulina powder.

[0019] Prepare embedding hydration solution. Take 10% of the mass of Spirulina maltodextrin, sodium carboxymethyl cellulose, xanthan gum, β-cyclodextrin, mixed cyclodextrin, and soy protein isolate, add 5 times the volume of distilled water, and place in a 4℃ refrigerator for 1 night.

[0020] Prepare spirulina emulsion. Take spirulina powder and add distilled water (pH about 7) at a ratio of 15:1. After mixing evenly, add the hydration liquid in (1) (after crushing with a filter to prevent sticking). After mixing evenly (no lumps), add it to the high-pressure homogenizer, set the throughput to 35 L / min, the pressure to 400 bar, homogenize 4 times, and ensure that the outlet temperature is set to 10°C.

[0021] Preparation of spirulina dried liquid: Freeze-drying the liquid to obtain deodorized spirulina powder.

[0022] Preparation of fermented tea water extract. Take fermented black tea and grind it through a 100-mesh sieve, add distilled water (pH about 7), the ratio of water to tea powder is 20:1, boil for 5 minutes, let it cool naturally and filter it quickly with filter paper, and take the filtrate for later use.

[0023] Prepare maltodextrin and sodium carboxymethylcellulose hydration solution. Take 20% of the mass of maltodextrin by weight of Spirulina and add twice the volume of distilled water; take 10% of the mass of sodium carboxymethylcellulose by weight of Spirulina and add 5 times the volume of distilled water. Place in a refrigerator at 4°C for 1 night.

[0024] Prepare spirulina emulsion. Take spirulina powder and add distilled water (pH about 7) at a ratio of 15:1. After mixing evenly, add the hydration liquid in (1) (after crushing with a filter to prevent sticking). After mixing evenly (no lumps), add it to the high-pressure homogenizer, set the throughput to 35 L / min, the pressure to 400 bar, homogenize 4 times, and ensure that the outlet temperature is set to 10°C.

[0025] Preparation of spirulina dried liquid: Freeze-drying the liquid to obtain deodorized spirulina powder.

[0026] Preparation of fermented tea water extract. Take fermented black tea and grind it through a 100-mesh sieve, add distilled water (pH about 7), the ratio of water to tea powder is 20:1, boil for 5 minutes, let it cool naturally and filter it quickly with filter paper, and take the filtrate for later use.

[0027] Prepare maltodextrin and sodium carboxymethylcellulose hydration solution. Take 20% of the mass of maltodextrin by weight of Spirulina and add twice the volume of distilled water; take 10% of the mass of sodium carboxymethylcellulose by weight of Spirulina and add 5 times the volume of distilled water. Place in a refrigerator at 4°C for 1 night.

[0028] Prepare spirulina emulsion. Take spirulina powder and add distilled water (pH about 7) at a ratio of 15:1. After mixing evenly, add the hydration liquid in (1) (after crushing with a filter to prevent sticking). After mixing evenly (no lumps), add it to the high-pressure homogenizer, set the throughput to 35 L / min, the pressure to 400 bar, homogenize 4 times, and ensure that the outlet temperature is set to 10°C.

[0029] Preparation of spirulina dried liquid: Freeze-drying the liquid to obtain deodorized spirulina powder.

[0030] Prepare the dried spirulina liquid. Use spray drying, freeze drying or thin layer drying to dry the liquid to obtain the deodorized spirulina powder.

[0031] Ultrasonic cell wall breaking: Add water to Spirulina raw powder and mix evenly in the ratio of 1:20 (M / V). Perform ultrasonic crushing (power 500 W) at ice temperature, room temperature, 50℃ and 60℃ for 20, 40 and 60 min.

[0032] Preparation of dried spirulina liquid: freeze-drying the liquid to obtain deodorized spirulina powder.

[0033] Ultrasonic cell wall breaking: Add water to the Spirulina raw powder and mix well in the ratio of 1:20 (M / V), and then perform ultrasonic crushing at room temperature (power 500W) for 20 min.

[0034] Enzyme treatment: Add 0.1% acid protease, neutral protease, alkaline protease, Nov lipase, plant enzyme, cellulase, and pectinase, and treat at the optimal temperature for 30 min. Heat at 90℃ for 5 min to inactivate the enzymes. Preparation of dried spirulina liquid: freeze-drying the liquid to obtain deodorized spirulina powder.

[0035] Ultrasonic cell wall breaking: Add water to Spirulina raw powder and mix evenly in the ratio of 1:20 (M / V). Perform ultrasonic crushing (power 500 W) at ice temperature, room temperature, 50℃ and 60℃ for 20, 40 and 60 min.

[0036] Fermentation treatment: Add 10% glucose (fructose syrup) and inoculate Lactobacillus acidophilus at 2% inoculation Lactobacillus acidophilus , ferment at 30℃ for 12 h and sterilize at 120℃ for 5 min.

[0037] Preparation of dried spirulina liquid: freeze-drying the liquid to obtain deodorized spirulina powder.

[0038] The sensory analysis results of the various embodiments and comparative examples are as follows (Table 2).

[0039] Table 2 Sensory analysis scores under different treatments

[0040] In summary, comparing the flavor of spirulina itself and the current deodorized spirulina products, the non-broken algae cells are processed with black tea water extract, maltodextrin and sodium carboxymethyl cellulose. The process is simple and the effect is the best. It can achieve almost no fishy smell, better taste and no aftertaste.

[0041] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only describe the principles of the present invention. The present invention may be subject to various changes and improvements without departing from the spirit and scope of the present invention. These changes and improvements fall within the scope of the present invention. The scope of protection claimed by the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for removing fishy smell from Spirulina without breaking its wall, characterized in that: The following steps are involved: Step S11, adding the crushed and sieved fermented tea powder into distilled water, boiling for 5-10 minutes, cooling naturally, and filtering with filter paper to form a fermented tea filtrate, wherein the mass ratio of distilled water to fermented tea powder is 50:1-5:1; Step S12, taking a first mass of maltodextrin and mixing it with 2 times the mass of distilled water, and taking a second mass of sodium carboxymethyl cellulose and mixing it with 5 times the mass of distilled water, and placing them in a refrigerator at 4° C. for 12 hours, respectively, to form a first hydration liquid and a second hydration liquid respectively; Step S13, after the third mass of spirulina dry powder and the fourth mass of fermented tea filtrate are evenly mixed, the first hydration liquid and the second hydration liquid are added and mixed to obtain a uniform mixed liquid, and then the mixed liquid is put into a high-pressure homogenizer for homogenization to form a homogenous liquid, wherein the ratio of the fourth mass to the third mass is 40:1-5:1, the first mass is 10%-50% of the third mass, and the second mass is 5%-30% of the third mass; Step S14, drying the homogenized liquid to obtain deodorized spirulina powder.

2. The method for deodorizing non-wall-broken spirulina according to claim 1, characterized in that: In step S11, the fermented tea in the fermented tea powder is one or two of black tea, black tea, oolong tea, green tea and scented tea.

3. The method for deodorizing non-wall-broken spirulina according to claim 2, characterized in that: The fermented tea in fermented tea powder is black tea.

4. The method for deodorizing non-wall-broken spirulina according to claim 1, characterized in that: In step S11, the mesh number of the mesh sieve is 100, and the temperature during natural cooling is below 50°C.

5. The method for deodorizing non-wall-broken Spirulina according to claim 1, characterized in that: In step S13, the ratio of the fourth mass to the third mass is 15:1, the first mass is 20% of the third mass, and the second mass is 10% of the third mass.

6. The method for deodorizing non-wall-broken Spirulina according to claim 1, characterized in that: In step S13, during homogenization, the flux is 35 L / min, the pressure is 400 bar, the number of homogenizations is 3-6 times, and the temperature of the discharge port does not exceed 15°C.

7. The method for removing fishy smell from non-wall-broken Spirulina according to any one of claims 1 to 6, characterized in that: In step S14, the drying method is spray drying or freeze drying.

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