Abstract:

With papain-catalyzed hydrolysate of Spirulina, ginseng concentrate (containing 1.5－1.6 g saponins /L) and pilose antler concentrate (containing 3.3－3.5 g proteins/L) as the main materials, a Spirulina oral liquid was developed. In the processing of the oral liquid, β-cyclodextrin was added in order to mask odor of Spirulina, and mixture of the above three materials was stabilized by addition of mixed thickeners (CMC-Na, xanthan gum and sodium alginate) and addition of sucrose and pH adjustment. The stabilization effect was evaluated in terms of alterations in turbidity (ΔE) of the mixture of Spirulina hydrolysate and ginseng and pilose antler and concentrates. Finally, proportions of Spirulina hydrolysate, sucrose, mixed ginseng and concentrates (1:1, V/V) and honey composing the oral liquid were optimized by orthogonal design with comprehensive sensory evaluation score as the indicator. The best formulation was obtained by mixing 40% Spirulina hydrolysate, 1.5% mixed ginseng and concentrates, 7% sucrose, 2.8% honey, 0.3% β-cyclodextrin, 0.10% CMC-Na, 0.04% xanthan gum and 0.06% sodium alginate, secondary adjusting the pH to 7.0－8.0 with NaHCO3, and final sterilizing the mixture system at 121 ℃ for 10 min. The oral liquid product obtained by this formulation was green-yellow and uniformly distributed, with good taste but without the Spirulina ordor, and demixing did not occur to the product after standing for a long time.

Key words: Spirulina, formulation, stabilization, taste, oral liquid