Abstract: Using Nostoc sphaeroides as raw materials, the different de-odorizing technologies were studied. The results wereas following: ultra-filter, sheltering, fermentation, enzyme degradation or encapsulation could eliminate fishy odor effectively,while different method of de-odorizing could produce beverage with different favor. The effect of compound de-odorizing methodwas much better than single de-odorizing method. The results of ultra-filter and encapsulting, ultra-filter and sheltering were thebest. The beverage that was dealt by the compound methods had the optimal flavor and color.

Key words: Nostoc sphaeroide, beverage, de-odorizing technology