螺旋藻脱腥工艺的研究

Study on Deodorization Process of Spirulina

螺旋藻营养全面均衡,具有极高的防病保健价值,但是其藻腥味使得产品的开发受到极大限制。以螺旋藻粉为原料,体积分数95%的乙醇溶液作为溶剂,添加柠檬酸和苹果酸作为复配脱腥剂,采用超声处理,探究95%乙醇用量、复配脱腥剂用量、复配脱腥剂的质量比及超声时间对螺旋藻粉脱腥效果的影响,以感官评定为指标,通过单因素试验和正交试验确定螺旋藻最佳脱腥工艺。结果表明,在体积分数为95%的乙醇溶液5.5 mL,柠檬酸和苹果酸质量比为3∶2(m∶m)用量1.5 g,超声时间20 min条件下,螺旋藻脱腥感官评分为4.98分,所得最终样品感官评定结果达到基本无腥味、酸味,脱腥效果显著,说明采用超声破壁、萃取及掩蔽法复合对螺旋藻粉进行脱腥,是一种简便有效的脱腥方法。

Spirulina had relatively comprehensive and balanced nutrition and extremely high value of disease prevention and health care,but its serious algal odor makes the development of products subject to great restrictions.In this experiment,spirulina powder was used as raw material,95%ethanol solution was used as solvent,citric acid and malic acid were added as compound deodorant,and ultrasonic treatment was used to explore the effects of 95%ethanol addition,compound deodorant addition,compound deodorant ratio,and ultrasonic time on the deodorization effect of spirulina powder.With sensory evaluation as the index,the results of single factor test and orthogonal design showed that with the addition of 5.5 mL of 95%ethanol,the total amount of citric acid and malic acid(m∶m=3∶2)was 1.5 g,and ultrasound treatment was performed for 20 min.Under these conditions,the sensory score of spirulina deodorization was 4.98 points,and the final sensory evaluation result of the sample reached basically no fishy or sour taste.The deodorization effect was significant,indicating that the use of ultrasound wall breaking,extraction,and masking combined method for deodorization of spirulina powder was a simple and effective deodorization method.