Method for improving flavor of chlorophyll synthesis defective chlorella pyrenoidosa mutant

By combining enzymatic hydrolysis, fermentation with compound microorganisms, and β-cyclodextrin encapsulation, the aldehydes and alcohols of the chlorophyll-deficient protein-nucleated Chlorella mutant are decomposed and masked, solving the problems of bitterness and fishiness, and improving the flavor and storage stability of the product.

CN122074645APending Publication Date: 2026-05-26SHENZHEN HAISENTECH TECHNOLOGY CO LTD
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Patent Information

Application Number
CN202610479763.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-13
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

When chlorophyll synthesis-deficient Chlorella proteolytic mutants are made into algae powder or protein products, their flavor characteristics are characterized by enhanced bitterness, fishy smell, or off-flavor. Existing technologies have failed to effectively improve this problem.

Method used

The process employs a combination of enzymatic hydrolysis, fermentation with complex microbial strains, and β-cyclodextrin encapsulation. Aldehyde dehydrogenase and alcohol oxidase decompose aldehydes and alcohols to break down flavor compounds, lactic acid bacteria neutralize bitter peptides, yeast generates natural aromas, and β-cyclodextrin encapsulates residual small molecules to synergistically improve flavor.

Benefits of technology

It significantly improved the flavor of the chlorophyll synthesis-deficient Chlorella mutant protein nucleus, and enhanced the product's storage stability and sensory quality.

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Abstract

The invention belongs to the technical field of functional food processing, and particularly relates to a chlorophyll synthesis defect type chlorella pyrenoidosa mutant flavor improvement method which comprises the following steps: S1, obtaining a chlorella pyrenoidosa mutant strain; s2, centrifuging the chlorella pyrenoidosa mutant strain, collecting chlorella mud, crushing the collected chlorella mud, dispersing the crushed chlorella mud in water to obtain a chlorella powder suspension, adding a compound enzyme into the chlorella powder suspension, and carrying out enzyme deactivation after the reaction is finished; s3, cooling the system to room temperature, adding glucose, stirring and dissolving, sterilizing, inoculating a compound strain, fermenting, and sterilizing again after fermentation is finished; and S4, cooling the fermented system to room temperature, adding beta-cyclodextrin, stirring, and drying the stirred system to obtain the algae-derived protein product. By adopting a synergistic process of compounding enzymolysis, composite strain fermentation and beta-cyclodextrin embedding, the peculiar smell of the mutant algae is removed from the source, the flavor is remarkably improved, and the storage stability of the product is improved.
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