Study On The Preservation Technology Of Fresh Spriulina

Spirulina is a kind of life in high alkaline environment of single-celled algae,rich in abundant protein(60%-70%),and other nutrients,such as vitamins and unsaturated fatty acid,alga,carbohydrates,etc.,as a human food,health drink,or nutritional supplement have several hundred years of history,has the function of enhance immunity,slow down the speed of cell senescence,lower cholesterol,prevent cancer cells and tumor suppressor,resistance to radiation,and so on.Although spirulina nutrition is abundant,but in the process of powder piece made from algae,the nutrients will be lost,and in the process of production will add some material that is harmful to the body.people more vigilant of spirulina products.Aiming at this problem,this paper explores the in live spirulina making living drinking.Main biological preservative combined with air conditioning and short term ultraviolet three kinds of methods,such as ultraviolet to live spirulina,Preservative choice is as follows:Screening of preservative1.Sodium benzoate is often be used food preservative,it can effectively kill mold and part of the bacteria.But reports suggest that sodium benzoate use excessive has certain toxic to human body,so when we use it,we must control the dosage.This experiment to live spirulina set four concentration gradient to detect effect of preservation of sodium benzoate,The results obtained 0.9 g/L group effect is best,the highest CAT and POD enzyme activity,chlorophyll,protein concentration,theleast bacterial growth.2.The lysozyme has a certain bacteriolysis.Commonly used as food preservatives or antiseptic,currently has been widely used in anticorrosion of aquatic products,meat,cake and drinks;Lysozyme belongs to cold sterilization,without heating in the process of sterilization antisepsis,and thus avoid the damaging effects of high temperature sterilization of food flavor is of great significance especially for thermal sensitive matter more.The test of lysozyme set four concentration gradient to detect effect of preservation of lysozyme on living spirulina,the results of 0.25 g/L of lysozyme to best effect of preservation of spirulina,the CAT,POD enzyme activity is highest,the highest chlorophyll concentration,least bacterial growth.3.Cinnamon essential oil extracted from cinnamon bark and branches,its active ingredient is cinnamic aldehyde,has strong antibacterial activity,commonly used as a food preservative and antistaling agent.Of cinnamon essential oil in this test set four concentration gradient to detect preservation effect of cinnamon oil,and the results of 40?l/L of cinnamon essential oil preservation effect is best,the CAT enzyme activity and protein concentration is highest,bacterial growth at least.4.The test also has carried on the orthogonal experiment,three kinds of preservative compound conditions for detecting the effect of preservation of spirulina.And each index of the highest in the orthogonal test is almost a different treatment,it is difficult to detennine which treatment is the best effect.5.The test will also fresh after nine days of spirulina vaccination in zarrouk medium,further to test the preservative effect on the activity of spirulina.The best group for growth is lysozyme 0.25 g/L.