PANG Ting-cai, HU Shang-ying, XIONG Zheng, DENG Dong-ling, LI Li-yan. Study on the health drink of Chlorella[J]. Science and Technology of Food Industry, 2015, (07): 252-256. DOI: 10.13386/j.issn1002-0306.2015.07.045
Citation: PANG Ting-cai, HU Shang-ying, XIONG Zheng, DENG Dong-ling, LI Li-yan. Study on the health drink of Chlorella[J]. Science and Technology of Food Industry, 2015, (07): 252-256. DOI: 10.13386/j.issn1002-0306.2015.07.045

Study on the health drink of Chlorella

  • With Chlorella powder as raw material,the algae polysaccharide was extracted by the method of ultrasonic assisted,then papain and neutral protease were used to hydrolyze alga protein. A kind of health drink was manufactured by adding right amount honey,sugar and citric acid into the filtrate. The optimal extraction condition by orthogonal test was as follows: solid-liquid ratio of 1 ∶ 15( g ∶ m L),p H7.0,extraction temperature of60℃,extraction time 30 min,under which condition,extraction yield of Chlorella polysaccharide was 18.94 mg/g.The optimal condition of hydrolyzing alga protein was as follows: substrate concentration of 100 g/L,the amount of composite enzyme of 12000 U/g,p H6.5,temperature of 55℃. Under which the degree of hydrolysis of Chlorella protein was up to 27.83%.The nutritional health drink was obtained with rich nutrition,unique flavor.
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