Spirulina Deodorization And Development Of Spirulina Biscuit

Spirulina is known as the new century “the most potential health food”,with great development value.But because of its unique smell restricts the application of spirulina in the food industry.Based on the main flavor substance of Spirulina,this paper explored the different methods for the treatment of spirulina,and developed a new type of spirulina products-spirulina biscuits.The specific research contents are as follows:1.Analysis of the main flavor substance of Spirulina platensis and the effect of broking the cellwall on the flavor substance of Spirulina.Used solid phase microextraction(HS-SPME-GC-MS)to analyze the volatile constituents of Spirulina platensis,and identified 42 substances.Combined relative odor activity value method,confirmed hexanal,nonanal,heptaldehyde,trans-2-octenal,?-cycliccitral,?-ionone,1-octene-3-methyl-2-heptano ne,2-heptanone,geranylacetone,methylcyclopentenoloe,1-hexanol,3-methylbutanol,naphtha lene as the main flavor substance of Spirulina.The changes of flavor content of spirulina were analyzed.2.Comparison of ?-cyclic dextrin embedding method,green tea antioxidant method,wine yeast fermentation method after the broken the cell wall of spirulina deodorant effect.The single factor orthogonal test of sensory evaluation was used to obtain best condition of green tea antioxidant method: Longjing tea consumption 3g,processing temperature 30?,processing time 1.5h,solid-liquid ratio 1:10.The results of analysis of HS-SPME-GC-MS were carried out by sensory evaluation.The results showed that the order of deodorization effect from better to weaker are green tea antioxidant method,wine yeast fermentation method and ?-cyclic dextrin embedding method.3.Study on Spirulina Biscuit Formulation.The results showed that the spirulina biscuit which deodorized by green tea antioxidant method was used as the raw material,and the addition of the amount of the spirulina,the amount of the butter and the amount of the powdered sugar were the single factor and the sensory evaluation was used as the index.The optimum technological formula is 100 g of wheat flour(use the 100 g of wheat flour as ratio)6% of spirulina,30% of butter,25% of powdered sugar.The resulting spirulina biscuits are basically odorless and have a light green color and a unique algae flavor of Spirulina.