| 摘要 |
PURPOSE:To prevent lowering of quality by reversion flavor, by deodorizing Cyanophyceae or chlorella in contact with hot water, deactivating an enzyme and then processing the Cyanophyceae or chlorella to a food. CONSTITUTION:Cyanophyceae (e.g. Arthrospira) or chlorella is suspended in water having 55 deg.C - boiling point, stirred for 1-60min to deodorize and simultaneously an enzyme is deactivated and then as necessary a reducing agent such as ascorbic acid or vitamin E is added thereto to process the Cyanophyceae or chlorella to a food. |
