This invention belongs to the field of
functional food processing technology, specifically relating to a method for improving the
flavor of a
chlorophyll-deficient
Chlorella proteoglycan mutant. The method includes the following steps: S1, obtaining a
Chlorella proteoglycan mutant strain; S2, centrifuging the
Chlorella proteoglycan mutant strain and collecting the algal
sludge, then pulverizing the collected algal
sludge and dispersing it in water to obtain an algal
powder suspension, then adding a compound
enzyme to the algal
powder suspension, and inactivating the
enzyme after the reaction; S3, cooling the
system to
room temperature, adding glucose and stirring to dissolve, sterilizing, inoculating with a compound
bacterial strain and fermenting, and sterilizing again after
fermentation; S4, cooling the fermented
system to
room temperature, then adding β-
cyclodextrin and stirring, and
drying the
system after stirring to obtain the algal
protein product. This invention employs a synergistic process of compound
enzymatic hydrolysis, compound bacterial
fermentation, and β-
cyclodextrin encapsulation to remove the off-
flavor of the mutant
algae from the source, significantly improving the
flavor and enhancing the product's storage stability.