Preparation method of spirulina health food
The preparation method of spirulina health food through low-temperature process and compound formula solves the problems of loss of active ingredients caused by high temperature treatment and low absorption rate of single raw materials, and realizes spirulina health food with high nutritional value and microbial safety.
Patent Information
- Application Number
- CN202511444426.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-10
- Publication Date
- 2025-12-26
AI Technical Summary
In the current preparation process of spirulina health food, high-temperature drying and ultrasonic-assisted high-temperature treatment destroy heat-sensitive active ingredients, reduce nutritional value, lack synergistic nutrient combination of single raw materials, and result in insufficient absorption of protein and polysaccharides. Furthermore, low-temperature sterilization is prone to problems such as excessive total bacterial count.
Using a low-temperature process involving vacuum drying, low-temperature ultra-high pressure cell disruption, spray drying, and ultra-high pressure sterilization, combined with a compound formula of cell-wall broken spirulina powder, wolfberry polysaccharides, probiotic powder, and dietary fiber, spirulina health food is prepared through precise spray drying and high-pressure sterilization, ensuring the preservation of active ingredients and microbial safety.
It significantly improves the retention rate of phycocyanin and chlorophyll, enhances the nutritional value and absorption rate of the product, ensures the product's microbial safety and long-term storage stability, and has a good taste.
Smart Images
Figure CN121196152A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a method for preparing spirulina health food. Background Technology
[0002] In the field of spirulina health food processing, the commonly used preparation equipment has formed a well-known technical system, mainly including raw material processing equipment, drying equipment, cell-wall breaking equipment, mixing equipment, molding equipment, and sterilization equipment. Among them, hot air dryers are widely used for spirulina dehydration due to their low cost and large processing capacity, while ultrasonic cell-wall breaking machines have become the mainstream equipment for cell disruption in small and medium-scale production due to their ease of operation. Moist heat sterilizers are often used as the core equipment to ensure the microbial safety of products because of their thorough sterilization. The basic structure and working principle of these devices are well known to industry technicians. However, the above processing steps have some defects in actual operation, such as: Traditional preparation processes often employ high-temperature drying and ultrasonic-assisted high-temperature treatment, which destroy the heat-sensitive active ingredients in spirulina, namely phycocyanin and chlorophyll, reducing the nutritional value of the product. Furthermore, most products use spirulina as a single raw material, lacking the synergistic combination of other nutrients, resulting in insufficient absorption of nutrients such as proteins and polysaccharides by the human body. In addition, some processes use high-temperature sterilization, which further destroys active ingredients, while low-temperature sterilization is prone to problems such as excessive total bacterial count.
[0003] To address the aforementioned issues, there is an urgent need for innovative designs based on existing spirulina health food preparation methods. Summary of the Invention
[0004] The purpose of this invention is to provide a method for preparing spirulina health food, in order to solve the problems mentioned in the background art, such as the use of high-temperature drying and ultrasonic-assisted high-temperature treatment, which destroy the heat-sensitive active ingredients in spirulina, namely phycocyanin and chlorophyll, reducing the nutritional value of the product. In addition, most products use only spirulina as a single raw material and lack the synergistic combination of other nutrients, resulting in insufficient absorption rate of nutrients such as protein and polysaccharides by the human body. Furthermore, some processes use high-temperature sterilization, which further destroys the active ingredients, while low-temperature sterilization is prone to the problem of excessive total bacterial count.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing spirulina health food, comprising the following steps: Step 1: Take Spirulina platensis, rinse it with purified water 3-5 times, and then pass it through a 200-mesh sieve to remove impurities. Place the cleaned Spirulina in a vacuum drying oven and dry it at 30-40℃ and a vacuum of -0.08~-0.09MPa for 4-6 hours until the moisture content is 5-8%. Then pulverize it to 80-100 mesh to obtain Spirulina powder. Step 2: Mix the spirulina powder obtained in Step 1 with purified water at a mass ratio of 1:3-5 to make spirulina slurry. Inject the spirulina slurry into an ultra-high pressure cell-wall breaking device with a cooling jacket and process it for 15-20 minutes at a pressure of 300-450 MPa and a temperature of 25-35℃. After cell-wall breaking, spray dry it at an inlet air temperature of 60-70℃ and an outlet air temperature of 35-40℃ to obtain cell-wall broken spirulina powder with a cell-wall breaking rate of ≥90%. Step 3: Weigh the raw materials according to the following weight parts: 60-80 parts of broken-cell wall spirulina powder, 5-15 parts of wolfberry polysaccharide, 2-8 parts of probiotic powder, 3-10 parts of dietary fiber, and 0.1-0.5 parts of steviol glycosides. Put the above raw materials into a mixing device with temperature control and mix for 15-20 minutes at an ambient temperature of 20-25℃ and a rotation speed of 300-500r / min to obtain a compound nutritional powder. Step 4: Pass the compound nutrient powder through an 80-mesh sieve to obtain the powder product. When preparing tablets, mix the compound nutrient powder with 5-8 parts of 5% hydroxypropyl methylcellulose binder to form a soft mass, granulate it through a 16-mesh sieve, dry the granules at 35-40℃ to a moisture content of 3-5%, and then compress them into tablets under a pressure of 15-25MPa using a tablet press. Step 5: Place the molded product obtained in Step 4 into an ultra-high pressure sterilization equipment and sterilize it for 5-10 minutes under a pressure of 500-600MPa and a temperature of 20-30℃. Step 6: In a Class 10,000 cleanroom, use a fully automatic packaging machine to package the products made in Step 5 with aluminum-plastic blister packs.
[0006] By adopting the above technical solution, we can avoid the destruction of phycocyanin and chlorophyll by traditional high-temperature processes, and solve the problems of poor absorption of single raw materials and excessive bacterial colonies in low-temperature sterilization. This achieves high retention of active ingredients, balanced nutrition that is easy to absorb, and safe and controllable microorganisms.
[0007] Preferably, the Spirulina platensis in step 1 is selected with a cell density of 2.0-2.5 × 10⁻⁶ cells during the logarithmic growth phase. 6 The protein content of Spirulina platensis is ≥60%, with 6 / mL of each.
[0008] By adopting the above technical solution, Spirulina platensis is limited to the logarithmic growth phase. During this phase, the algae have the richest active ingredients and the best nutritional foundation, laying the foundation for the high nutritional value of subsequent products.
[0009] Preferably, in step 2, the spray drying uses a centrifugal atomizer with a rotation speed of 15000 r / min.
[0010] By adopting the above technical solution, the algae slurry is atomized more evenly, the material is heated uniformly during the drying process, avoiding local overheating and loss of active ingredients, and improving the particle size uniformity of the broken-cell spirulina powder, which is beneficial for subsequent mixing and absorption.
[0011] Preferably, in step 3, the molecular weight of the wolfberry polysaccharide is 3000-5000 Da, and the probiotic powder is Bifidobacterium lactis BB-12 powder with a live bacteria count ≥1×10¹. 0 CFU / g, wherein the dietary fiber is inulin with a degree of polymerization of 20-30, and the purity of the steviol glycosides is ≥95%.
[0012] By adopting the above technical solution, the key parameters of each compound component are clarified to ensure the activity and synergistic effect of the components, thereby further improving the nutritional balance and palatability of the product.
[0013] Preferably, in step 4, the preparation temperature of the hydroxypropyl methylcellulose adhesive is 40-50℃, and the stirring speed is 800-1000 r / min.
[0014] By adopting the above technical solution, the preparation temperature and stirring speed of the adhesive are limited, which ensures that hydroxypropyl methylcellulose is fully dissolved, avoids high temperature from destroying the probiotics in subsequent mixing, and ensures the uniformity of the adhesive, thereby improving the tablet forming quality.
[0015] Preferably, the tablets produced in step 4 have a diameter of 5-6 mm, a thickness of 2-3 mm, and a hardness of 4-6 kgf.
[0016] By adopting the above technical solution, the tablet size is limited, which conforms to human consumption habits, and the hardness is moderate, which can prevent breakage during transportation, ensure the stability of tablet shape, and improve the user experience and product storage stability.
[0017] Preferably, the fully automatic packaging machine in step 6 uses an aluminum-plastic composite film, and the thickness of the aluminum-plastic composite film is 0.15mm.
[0018] By adopting the above technical solution and using 0.15mm thick aluminum-plastic composite film packaging, the packaging barrier properties are improved, the impact of the external environment on the product is reduced, and the product shelf life is further extended in conjunction with the previous sterilization process.
[0019] Preferably, the product produced in step 6 is stored at 25°C and relative humidity ≤60%.
[0020] By adopting the above technical solution and limiting storage conditions, the product can be prevented from absorbing moisture and deteriorating or from being degraded by high temperature, thus maintaining the survival rate of probiotics and the content of active ingredients during storage and ensuring stable product quality.
[0021] Compared with the prior art, the beneficial effects of the present invention are: the preparation method of the spirulina health food: 1. The cell walls are broken down at 25-35℃ using an ultra-high pressure device with a cooling jacket, replacing high-temperature ultrasonic treatment. This reduces the degradation of active ingredients caused by frictional heat. Ultra-high pressure sterilization at 20-30℃ avoids secondary damage to the components caused by high-temperature sterilization, thus improving the retention rate of phycocyanin and chlorophyll. The synergistic effect of the low-temperature process throughout the entire process further enhances the retention rate of heat-sensitive components such as phycocyanin and chlorophyll, significantly improving the nutritional value of the product. 2. By employing a compound formula of broken-cell-wall spirulina powder, goji berry polysaccharides, probiotic powder, and dietary fiber, a synergistic system of high protein, probiotics, and prebiotics is formed. Goji berry polysaccharides complement the active ingredients of spirulina, while probiotics and dietary fiber form a symbiotic relationship, improving intestinal colonization and nutrient conversion efficiency. Furthermore, the cell walls are broken down under ultra-high pressure of 300-450MPa, combined with an algae pulp ratio of 1:3-5 and precise spray drying parameters, allowing the cell contents to be fully released. In addition, the scientific ratio of steviol glycosides and goji berry polysaccharides creates a synergistic flavor-masking effect, effectively improving the taste. Attached Figure Description
[0022] Figure 1 This is a process flow diagram of the present invention; Figure 2 This is a comparison chart of the retention rates of active ingredients in the embodiments and comparative examples of the present invention; Figure 3 This is a comparison curve of probiotic survival between the embodiments and comparative examples of the present invention; Figure 4 The figures show the absorption rate and cell wall breakage rate variation curves of the embodiments and comparative examples of the present invention. Detailed Implementation
[0023] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0024] Please see Figures 1-4 The present invention provides a technical solution: a method for preparing spirulina health food; Example 1
[0025] Step 1: Select Spirulina platensis in the logarithmic growth phase, with a somatic cell density of 2.2 × 10⁻⁶. 6Spirulina with a protein content of 62% and a density of 1 / mL was first rinsed four times with purified water to remove surface impurities, and then filtered through a 200-mesh sieve to remove impurities. The purified spirulina was then transferred to a vacuum drying oven and dried continuously for 5 hours at a temperature of 35℃ and a vacuum degree of -0.085MPa until the moisture content of the spirulina dropped to 7%. The dried spirulina was then placed in an ultrafine pulverizer and pulverized to 90 mesh to obtain spirulina powder. Step 2: Mix the spirulina powder obtained in Step 1 with purified water at a mass ratio of 1:4 and stir evenly to make an algae slurry. Inject the algae slurry into an ultra-high pressure cell-breaking machine with a cooling jacket and process it continuously for 18 minutes at a pressure of 350 MPa and a temperature of 30°C. After the cell-breaking process is completed, send the material into a spray dryer and dry it at an inlet air temperature of 65°C and an outlet air temperature of 38°C. The centrifugal atomizer of the spray dryer rotates at a speed of 15000 r / min. Finally, a cell-breaking spirulina powder with a cell-breaking rate of 92% is obtained. Step 3: Accurately weigh the following ingredients according to the following proportions: 70 parts of broken-cell wall spirulina powder, 10 parts of wolfberry polysaccharide with a molecular weight of 4000 Da, and 1×10¹ live bacteria. 0 Five parts of CFU / g Bifidobacterium lactis BB-12 powder, eight parts of inulin with a degree of polymerization of 25, and 0.3 parts of steviol glycosides with a purity of 96% were added to a twin-screw mixer with temperature control and mixed for 18 minutes at an ambient temperature of 22℃ and a stirring speed of 400r / min to obtain a compound nutrient powder. Step 4: First, prepare 5% hydroxypropyl methylcellulose binder. Specifically, place hydroxypropyl methylcellulose in a 45°C water bath and stir at 900 r / min until completely dissolved. Take 6 parts of this binder and mix it with the composite nutrient powder obtained in Step 3. Stir to form a soft material. Granulate the soft material through a 16-mesh swing granulator to obtain wet granules. Place the wet granules in a 38°C vacuum drying oven to dry until the moisture content of the granules drops to 4%. Finally, use a rotary tablet press to compress the dried granules into tablets under a pressure of 20 MPa. The tablets have a diameter of 5.5 mm, a thickness of 2.5 mm, and a hardness of 5 kgf. Step 5: Pack the tablets obtained in Step 4 into a pressure-resistant aluminum-plastic composite film, and then place it in an ultra-high pressure sterilization equipment. Hold the pressure at 550 MPa and 25°C for 8 minutes to complete the sterilization process. Step 6: In a Class 10,000 cleanroom, use a fully automatic aluminum-plastic blister packaging machine to package the sterilized tablets. The thickness of the aluminum-plastic composite film used for packaging is 0.15mm, and the oxygen content of the packaging environment is controlled at 2%, thus obtaining basic spirulina health tablets. Example 2
[0026] Step 1: Select somatic cells with a density of 2.3 × 10⁻⁶ 6 Spirulina platensis with a protein content of 61% was washed five times with purified water and then passed through a 200-mesh sieve to remove impurities. The purified spirulina was then placed in a vacuum drying oven and dried for 6 hours at 32°C and a vacuum of -0.08 MPa to reduce the moisture content to 6%. Subsequently, it was pulverized to 80 mesh to obtain spirulina powder. Step 2: Mix spirulina powder and purified water at a mass ratio of 1:3, stir to make a uniform algae slurry, inject the algae slurry into an ultra-high pressure cell wall breaking device with a cooling jacket, and process it for 20 minutes at 300MPa and 28℃. After processing, send the material into a spray dryer and dry it at an inlet air temperature of 60℃ and an outlet air temperature of 35℃ to obtain cell wall broken spirulina powder with a cell wall breaking rate of 90%. Step 3: Weigh the raw materials according to the following weight parts: 60 parts of broken-cell wall spirulina powder, 15 parts of wolfberry polysaccharide, 4 parts of Bifidobacterium lactis BB-12 powder, 12 parts of inulin with a degree of polymerization of 30, and 0.4 parts of steviol glycosides. Put these raw materials into a mixing device with temperature control and mix for 20 minutes at an ambient temperature of 20℃ and a rotation speed of 300r / min to obtain a compound nutrient powder. Step 4: Prepare 5% hydroxypropyl methylcellulose binder at a temperature of 40℃ and a stirring speed of 800 r / min. Take 5 parts of binder and mix with the compound nutrient powder to make a soft material. After granulation by passing the soft material through a 16-mesh sieve, dry it in a drying oven at 35℃ until the moisture content is 3%. Use a tablet press to compress the dried granules into tablets under a pressure of 15 MPa. The tablets have a diameter of 5 mm, a thickness of 2 mm, and a hardness of 4 kgf. Step 5: After packing the tablets into pressure-resistant packaging, place them in an ultra-high pressure sterilization device and sterilize them at 500MPa and 22℃ for 10 minutes. Step 6: In a Class 10,000 cleanroom, use a fully automatic aluminum-plastic blister packaging machine with an aluminum-plastic composite film thickness of 0.15mm to package the sterilized tablets, controlling the oxygen content of the packaging environment to ≤3%, thus obtaining high-fiber spirulina health tablets. Example 3
[0027] Step 1: Select somatic cells with a density of 2.5 × 10⁻⁶ 6 Spirulina platensis with a protein content of 63% was washed three times with purified water and then passed through a 200-mesh sieve to remove impurities. The purified spirulina was then placed in a vacuum drying oven and dried for 4 hours at 40°C and a vacuum of -0.09 MPa to reduce the moisture content to 8%. Subsequently, it was pulverized to 100 mesh to obtain spirulina powder. Step 2: Mix spirulina powder with purified water at a mass ratio of 1:5 and stir to form a uniform algae slurry. Inject the algae slurry into an ultra-high pressure cell wall breaking device with a cooling jacket and process it for 15 minutes at 450MPa and 35℃. After processing, send the material into a spray dryer and dry it at an inlet air temperature of 70℃ and an outlet air temperature of 40℃ to obtain spirulina powder with a cell wall breaking rate of 95%. Step 3: Weigh the raw materials according to the following weight parts: 65 parts of broken-cell wall spirulina powder, 8 parts of wolfberry polysaccharide, 8 parts of Bifidobacterium lactis BB-12 powder, 6 parts of inulin, and 0.5 parts of steviol glycosides. Put these raw materials into a mixing device with temperature control and mix for 15 minutes at an ambient temperature of 25℃ and a rotation speed of 500r / min to obtain compound nutritional powder. Step 4: Prepare 5% hydroxypropyl methylcellulose binder at a temperature of 50℃ and a stirring speed of 1000 r / min. Take 8 parts of binder and mix with the compound nutrient powder to make a soft material. After granulation by passing the soft material through a 16-mesh sieve, dry it in a drying oven at 40℃ to a moisture content of 5%. Use a tablet press to compress the dried granules into tablets under a pressure of 25 MPa. The tablets have a diameter of 6 mm, a thickness of 3 mm, and a hardness of 6 kgf. Step 5: After packing the tablets into pressure-resistant packaging, place them in an ultra-high pressure sterilization device and sterilize them at 600MPa and 30℃ for 5 minutes. Step 6: In a Class 10,000 cleanroom, use a fully automatic aluminum-plastic blister packaging machine with a 0.15mm thick aluminum-plastic composite film to package the sterilized tablets. Control the oxygen content of the packaging environment to ≤3% to obtain high probiotic spirulina health tablets. Comparative Example 1 Step 1: Select the same Spirulina platensis as in Example 1, rinse 4 times and remove impurities through a 200-mesh sieve, then dry it to a moisture content of 7% using a 60℃ hot air dryer, and then pulverize it to 90 mesh to obtain Spirulina powder; Step 2: Mix spirulina powder with purified water at a mass ratio of 1:4 to make spirulina slurry. Use an ultrasonic cell wall breaking device to process the mixture at 60℃ and 100MPa for 20 minutes, with a cell wall breaking rate of 65%. After processing, the material is dried in a spray dryer with an inlet air temperature of 80℃ to obtain spirulina powder. Step 3: Weigh out only 80 parts of spirulina powder and 0.3 parts of steviol glycosides, mix them at room temperature for 15 minutes to obtain a single-component mixed powder; Step 4: Granules were prepared using the same binder and granulation parameters as in Example 1, and after drying, they were compressed into tablets of the same specifications as in Example 1 under a pressure of 20 MPa. Step 5: Place the tablets in a moist heat sterilizer and sterilize at 121°C for 20 minutes; Step 6: Pack the tablets using a regular packaging machine in a non-sterile environment to obtain spirulina tablets prepared by traditional process; Comparative Example 2 Steps 1-4: Using the same raw materials, parameters, and operations as in Example 1, tablets of the same specifications as in Example 1 were prepared. Step 5: Without using ultra-high pressure sterilization, place the tablets in a UV sterilization device and sterilize for 30 minutes under a UV intensity of 30W; Step 6: Package the product using the same packaging equipment and environment as in Example 1 to obtain spirulina tablets without ultra-high pressure sterilization; The tablet products of Examples 1-3 and Comparative Examples 1-2 were tested. Experimental conclusion: Regarding the retention of active ingredients: The phycocyanin and chlorophyll retention rates of Examples 1-3 were all ≥80%, which was significantly higher than that of the high-temperature process of Comparative Example 1. This proves that the low-temperature treatment throughout the process, i.e., drying at ≤40℃ and cell wall breaking at ≤35℃, can effectively protect heat-sensitive components. Although the retention rate of Comparative Example 2 was close to that of the Examples, the lack of ultra-high pressure sterilization resulted in excessive microorganisms. Regarding cell disruption and absorption efficiency: The cell disruption rate of the example is ≥90%, and the protein absorption rate is ≥77%, which is far superior to the cell disruption rate of 65% and the absorption rate of 48.2% of Comparative Example 1, indicating that 300-450MPa ultra-high pressure cell disruption can significantly improve the cell disruption effect. Regarding the taste and formulation performance: The taste score of the example is ≥8.6 points, the tablet hardness is 4-6 kgf, and the disintegration time is ≤30 min, which meets the requirements of health food formulations. However, the taste score of Comparative Example 1 is only 5.2 points because the fishy smell is aggravated due to high temperature treatment. Regarding microorganisms and shelf life: After sterilization at 500-600MPa, the total bacterial count of the example was ≤75CFU / g. It did not deteriorate after 12 months of storage at room temperature, and the survival rate of probiotics was ≥83% after 6 months. In contrast, due to incomplete ultraviolet sterilization, the total bacterial count of the comparative example reached 1200CFU / g, and the shelf life was only 6 months.
[0028] In summary, by optimizing the tablet preparation process parameters, this invention can stably produce high-quality spirulina tablets that combine high nutrient retention, good taste, and long shelf life.
[0029] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention.
Claims
1. A method for preparing a spirulina health food, characterized in that, Includes the following steps: Step 1: Take Spirulina platensis, rinse it with purified water 3-5 times, and then pass it through a 200-mesh sieve to remove impurities. Place the cleaned Spirulina in a vacuum drying oven and dry it at 30-40℃ and a vacuum of -0.08~-0.09MPa for 4-6 hours until the moisture content is 5-8%. Then pulverize it to 80-100 mesh to obtain Spirulina powder. Step 2: Mix the spirulina powder obtained in Step 1 with purified water at a mass ratio of 1:3-5 to make spirulina slurry. Inject the spirulina slurry into an ultra-high pressure cell-wall breaking device with a cooling jacket and process it for 15-20 minutes at a pressure of 300-450 MPa and a temperature of 25-35℃. After cell-wall breaking, spray dry it at an inlet air temperature of 60-70℃ and an outlet air temperature of 35-40℃ to obtain cell-wall broken spirulina powder with a cell-wall breaking rate of ≥90%. Step 3: Weigh the raw materials according to the following weight parts: 60-80 parts of broken-cell wall spirulina powder, 5-15 parts of wolfberry polysaccharide, 2-8 parts of probiotic powder, 3-10 parts of dietary fiber, and 0.1-0.5 parts of steviol glycosides. Put the above raw materials into a mixing device with temperature control and mix for 15-20 minutes at an ambient temperature of 20-25℃ and a rotation speed of 300-500r / min to obtain a compound nutritional powder. Step 4: Pass the compound nutrient powder through an 80-mesh sieve to obtain the powder product. When preparing tablets, mix the compound nutrient powder with 5-8 parts of 5% hydroxypropyl methylcellulose binder to form a soft mass, granulate it through a 16-mesh sieve, dry the granules at 35-40℃ to a moisture content of 3-5%, and then compress them into tablets under a pressure of 15-25MPa using a tablet press. Step 5: Place the molded product obtained in Step 4 into an ultra-high pressure sterilization equipment and sterilize it for 5-10 minutes under a pressure of 500-600MPa and a temperature of 20-30℃. Step 6: In a Class 10,000 cleanroom, use a fully automatic packaging machine to package the products made in Step 5 with aluminum-plastic blister packs.
2. The method for preparing a spirulina health food according to claim 1, characterized in that: In step 1, the *Spirulina platensis* selected is a logarithmic growth phase algal cell density of 2.0-2.5 × 10⁻⁶ cells / year. 6 The protein content of Spirulina platensis is ≥60%, with 6 / mL of each.
3. The method for preparing a spirulina health food according to claim 1, characterized in that: In step 2, the spray drying uses a centrifugal atomizer with a rotation speed of 15000 r / min.
4. The method for preparing a spirulina health food according to claim 1, characterized in that: In step 3, the molecular weight of the wolfberry polysaccharide is 3000-5000 Da, and the probiotic powder is Bifidobacterium lactis BB-12 powder with a live bacteria count ≥1×10¹. 0 CFU / g, wherein the dietary fiber is inulin with a degree of polymerization of 20-30, and the purity of the steviol glycosides is ≥95%.
5. The method for preparing a spirulina health food according to claim 1, characterized in that: In step 4, the preparation temperature of the hydroxypropyl methylcellulose adhesive is 40-50℃, and the stirring speed is 800-1000 r / min.
6. The method for preparing a spirulina health food according to claim 1, characterized in that: The tablets produced in step 4 have a diameter of 5-6 mm, a thickness of 2-3 mm, and a hardness of 4-6 kgf.
7. The method for preparing a spirulina health food according to claim 1, characterized in that: The fully automatic packaging machine in step 6 uses an aluminum-plastic composite film with a thickness of 0.15 mm.
8. The method for preparing a spirulina health food according to claim 1, characterized in that: The product produced in step 6 should be stored at 25°C and relative humidity ≤60%.