CN109497358A - 一种活性微藻功能饮料及其制备方法 - Google Patents
一种活性微藻功能饮料及其制备方法 Download PDFInfo
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- CN109497358A CN109497358A CN201811210249.XA CN201811210249A CN109497358A CN 109497358 A CN109497358 A CN 109497358A CN 201811210249 A CN201811210249 A CN 201811210249A CN 109497358 A CN109497358 A CN 109497358A
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种活性微藻功能饮料,属于饮品技术领域,其技术方案要点是,包括微藻藻液,微藻藻液中包含多种呈活体状态的微藻,按微藻细胞个体数量计,所述微藻包括有蛋白核小球藻(Chlorella pyrenoidosa)40‑90份、螺旋藻(Spirulina sp.)5‑40份和裸藻(Euglena gracious)5‑40份;本发明还提供了一种上述活性微藻功能饮料的制备方法,包括有以下步骤:S1,分别扩大培殖蛋白核小球藻、螺旋藻和裸藻,获得三种藻液;S2,将三种藻液混合获得微藻藻液;上述微藻藻液还可以与鲜榨汁按体积比为1:(1‑l00)混合后饮用,鲜榨汁可以是鲜榨果汁和/或鲜榨蔬菜汁,获得的活性微藻功能饮料营养丰富、口感佳。
Description
技术领域
本发明涉及饮品技术领域,特别涉及一种活性微藻功能饮料及其制备方法。
背景技术
随着人们生活水平和饮食要求的提高,功能饮料逐渐受到人们的喜爱。微藻是一类在陆地、海洋分布广泛,营养丰富、光合利用度高的自养植物,将微藻应用于功能饮料中,能够提高饮料的营养性。
现有的可参考申请号为201410725699.8的中国专利申请,其公开了一种小球藻饮料的制作方法。该小球藻饮料的原料包括:小球藻、甘草、绿茶、苹果酸、奶精、蜂蜜和饮用水。该小球藻饮料的制备过程包括:采用超高压超声振荡破碎结合生物酶法进行小球藻破壁,采用物理吸附方法去除小球藻的腥味,利用甘草和绿茶提取营养物质,最后添加其他成分制作成小球藻饮料。
微藻细胞代谢能够产生多糖、蛋白质等营养物质,能够为饮料提供持续的营养供给。但是,上述小球藻采用破壁的方式提取其有效活性成分,小球藻已经死亡,能够提供的营养物质有限。而且,上述小球藻的制作步骤复杂,提取、吸附、超声过程中容易破坏小球藻的有效活性成分,进一步降低了饮料的营养物质的含量。
发明内容
针对现有技术不足,本发明提供一种活性微藻功能饮料,以达到提高功能饮料的营养性的效果。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种活性微藻功能饮料,包括微藻藻液,微藻藻液中包含多种呈活体状态的微藻,按微藻细胞个体数量计,所述微藻包括有蛋白核小球藻(Chlorella pyrenoidosa)40-90份、螺旋藻(Spirulina sp.)5-40份和裸藻(Euglena gracious)5-40份。
较佳的按微藻细胞个体数量计,所述微藻包括有蛋白核小球藻50-80份、螺旋藻10-30份和裸藻10-30份。
较佳的,按微藻细胞个体数量计,所述微藻包括有蛋白核小球藻70份、螺旋藻15份和裸藻15份。
通过采用上述方案,蛋白核小球藻属于绿藻,为一种真核生物,是一种球形单细胞淡水藻类,是地球上最早的生命之一,是一种高效的光合植物。蛋白核小球藻借助阳光、水和二氧化碳,每隔20h即可***出4个细胞,繁殖能力旺盛,不断转化太阳能量,产生高能营养物质,并在增殖中释放出大量氧气。蛋白核小球藻的植物性蛋白质含量在50%以上,脂肪含量为6-7%,其氨基酸组成亦极为优良,含有维生素、纤维质、叶酸、核酸、钙、镁、铁、锌等营养元素。蛋白核小球藻还具有修复细胞的作用,可以解除体内铬代谢异常,有助于各器官的机能恢复。
螺旋藻属于蓝藻,是一类低等的原核生物,本身富含多种营养物质:蛋白质含量高达60-70%;特有的藻蓝蛋白能够提高淋巴细胞活性,增强人体免疫;富含异亮氨酸、亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸、色氨酸、缬氨酸等氨基酸;富含维生素A、维生素B1、维生素B2、维生素B3、维生素B6、维生素B12、维生素E等维生素;富含人体所需的矿物质,钙、磷、镁、铁、钠、锰、锌、钾、氯等,均属细胞生物性范围内的碱金属元素,不对人体细胞和组织器官产生副作用;螺旋藻中的螺旋藻多糖含量高达干重的14-16%,螺旋藻多糖通过抑制机体内自由基氧化反应,降低脂质过氧化作用,减少组织脂褐质的形成,可以达到减缓机体衰老的作用;富含叶绿素,类型主要是叶绿素a,分子结构与人的血红素十分相似,是人类合成血红蛋白的直接原料。此外,还含有不饱和脂肪酸、碳水化合物、类胡萝卜素、藻青素、烟酸、肌酸、γ-亚麻酸、泛酸钙、叶酸等。
裸藻富含人体所必须的维生素、矿物营养素、氨基酸、类胡萝卜素、不饱和脂肪酸等营养元素。其中,维生素包括维生素A、维生素B1等13种,裸藻所生成的维生素E有95%都是活性很高的天然型的α维生素E。矿物元素包括铁、锌、钙、镁、钠等10余种。氨基酸包括亮氨酸、异亮氨酸、丙氨酸、精氨酸、赖氨酸、天冬氨酸、谷氨酸等18余种。裸藻含5种以上抗氧化、清除自由基的超级元素,能够清除自由基,增加机体功能。裸藻中的裸藻多糖可以减少有害物质对肝脏的损伤,可以抑制对身体有害的活性酸素的工作。裸藻本身所含有的丰富的甲硫氨酸等含硫氨基酸可以携带重金属以促进其排出。裸藻中所含的副淀粉拥有充满小孔的细微结构,能够吸附胆固醇等物质,并在排便时将其直接排除排除体外。
蛋白核小球藻、螺旋藻和裸藻本身含有众多人体所需营养物质,当这些微藻细胞呈活性状态时,不仅能够保证自身营养物质的品质,而且还能源源不断地产出营养物质,进一步提高饮料的营养性和长期性。
发明人经大量实验证明,蛋白核小球藻、螺旋藻和裸藻之间具有很好的兼容性,每lmL活性微藻功能饮料中,活性微藻细胞的个数可达106以上,活性微藻细胞的密度大,营养更加丰富。
较佳的,还包括鲜榨汁,微藻藻液:鲜榨汁的体积比为1:(1-l00),所述鲜榨汁包括鲜榨果汁和/或鲜榨蔬菜汁。
通过采用上述方案,微藻藻液与鲜榨汁混合后,活力旺盛的微藻细胞能够分解鲜榨汁的大分子物质,得到的功能饮料的有效活性成分更易于人体吸收,进一步提高功能饮料的营养价值。同时,鲜榨汁也能够为微藻细胞提供营养物质,促进微藻细胞的生长繁殖,提高微藻细胞的活力。蛋白核小球藻、螺旋藻与鲜榨汁互相配合,协同增强保健效果。鲜榨汁采用鲜榨果汁和鲜榨蔬菜汁中的一种或两种的混合物,有利于提升活性微藻功能饮料的口感,微藻藻液的腥味基本消失,喝起来只有淡淡的腥藻味。
本发明的目的二:提供一种上述活性微藻功能饮料的制备方法,其中,所述微藻藻液的制备包括有以下步骤:
S1,分别扩大培殖蛋白核小球藻、螺旋藻和裸藻,获得三种藻液;
S2,将三种藻液混合获得微藻藻液。
较佳的,步骤S1的扩大培殖所用的培养基溶液包括如下浓度的组分:2-6mg/L乙二胺四乙酸二钠、5-13mg/L柠檬酸、0.05-0.15mg/L FeSO4·7H2O、0.15-0.35g/L NaHCO3、0.03-0.1g/L CaCl2、0.05-0.2g/L MgSO4·7H2O、1-3.5g/L NaNO3、0.05-0.15g/L K2HPO4、0.2-1g/L KH2PO4、1.5-2.5mg/L MnCl2·4H2O、0.02-0.05mg/L ZnSO4·7H2O、0.05-0.1mg/LCuSO4·5H2O、0.02-0.05mg/L Na2MoO4·2H2O、2-4mg/L H3BO3。
通过采用上述方案,培养基溶液中的各组分能够为微藻提供营养元素,促进微藻的健康生长和快速繁殖,提高微藻的生命活性,进而提高营养修复液的功效。
较佳的,步骤S1的扩大培殖过程包括:选择和分离单个微藻细胞,将单个微藻细胞进行分级扩大培殖,每一级扩大培殖过程中,微藻细胞的数量≥106个/mL时,进入下一级扩大培殖过程。
通过采用上述方案,大量实验证明,在微藻培养过程中,当微藻活性细胞的生物密度为≥106个/mL时,较适合微藻的存活和继续更大的繁殖,以此作为分级扩大培养的标准,有利于提高微藻培养的效率和质量。
较佳的,步骤S1的扩大培殖过程包括:单个微藻细胞于15mL培养基溶液中培殖10-15天,获得15mL藻液→转接种到85mL培养基溶液中继续培殖10-15天,获得100mL藻液→转接种到0.9L培养基溶液中继续培殖10-15天,获得1L藻液→转接种到4L培养基溶液中继续培殖10-15天,获得5L藻液→转接种到13L培养基溶液中继续培殖10-15天,获得18L藻液→转接种到782L培养基溶液中继续培殖10-15天,获得800L藻液。
通过采用上述方案,经发明人实验证明,上述培养方式培殖获得的微藻的生物量适宜、微藻活性高、质量好,易于微藻培殖的产业化。
较佳的,步骤S1的扩大培殖过程中:向藻液里持续性通入净化空气,净化空气的压强为0.14-0.6Mpa;向藻液里间歇性通入CO2气体,CO2气体的压强为0.14-0.6Mpa,通气间隔3-5h,每次通20-50min。
通过采用上述方案,通入的气体不仅能够促进微藻细胞的生长繁殖,还能起到搅动藻液的作用,使得微藻在藻液中均匀分布,提高微藻生长繁殖的均匀性和一致性。
较佳的,步骤S1的扩大培殖过程中,光照强度为2300-2700lux,培殖温度为25-27℃。
通过采用上述方案,设置适宜的光照强度和培殖温度,能够进一步促进微藻的生长繁殖。
综上所述,本发明具有以下有益效果:
1、本发明提供的活性微藻功能饮料中,是由呈活体状态的微藻细胞与鲜榨汁混合制成能够为饮料提供持续的更多的营养供给;
2、本发明提供的活性微藻功能饮料中,蛋白核小球藻、螺旋藻和裸藻之间具有良好的兼容性,活性微藻细胞的数量级可达106个/mL;
3、本发明提供的活性微藻功能饮料中,鲜榨汁能够为微藻细胞的生长繁殖提供营养,而微藻细胞又能将鲜榨汁进一步分解以产生有效成分,微藻细胞和鲜榨汁互相配合,得到的功能饮料营养更丰富,更易于人体吸收;
4、本发明提供的活性微藻功能饮料中,鲜榨汁与微藻藻液混合后,微藻藻液的腥味基本消失,喝起来只有淡淡的腥藻味,符合人们的饮用要求。
具体实施方式
以下对本发明作进一步详细说明。
藻母来源
以下实施例中的蛋白核小球藻(Chlorella pyrenoidosa)40-90份、螺旋藻(Spirulinasp.)5-40份和裸藻(Euglena gracious)的藻母来源于中国科学院典型培养物保藏委员会淡水藻种库。
实施例1
一种活性微藻功能饮料,制备方法包括有以下步骤:
S1,分别扩大培殖蛋白核小球藻、螺旋藻和裸藻,获得三种藻液,其中,扩大培殖中,
三种藻液的扩大培殖过程均包括:显微镜下选择和分离单个微藻细胞→单个微藻细胞于15mL培养基溶液中培殖10天,获得15mL藻液→转接种到85mL培养基溶液中继续培殖10天,获得100mL藻液→转接种到0.9L培养基溶液中继续培殖10天,获得1L藻液→转接种到4L培养基溶液中继续培殖10天,获得5L藻液→转接种到13L培养基溶液中继续培殖10天,获得18L藻液→转接种到782L培养基溶液中继续培殖10天,获得800L藻液。上述每一级扩大培殖结束时,微藻活性细胞的数量均≥106个/mL,最终获得的藻液中的微藻活性细胞的数量≥106个/mL;
所用培养基溶液均包括:2mg/L乙二胺四乙酸二钠、5mg/L柠檬酸、0.05mg/LFeSO4·7H2O、0.15g/L NaHCO3、0.03g/L CaCl2、0.05g/L MgSO4·7H2O、1g/L NaNO3、0.05g/L K2HPO4、0.2g/L KH2PO4、1.5mg/L MnCl2·4H2O、0.02mg/L ZnSO4·7H2O、0.05mg/L CuSO4·5H2O、0.02mg/L Na2MoO4·2H2O、2mg/L H3BO3;
光照强度为2300lux,培殖温度为25℃;向藻液里持续性通入净化空气,净化空气的压强为0.14Mpa;向藻液里间歇性通入CO2气体,CO2气体的压强为0.14Mpa,通气间隔3h,每次通20min。
S2,将三种藻液混合获得微藻藻液,按微藻细胞个体数量计,蛋白核小球藻40份、螺旋藻5份和裸藻5份,添加无菌水至微藻活性细胞的数量为106个/mL。
S3,取苹果,清洗后,榨汁,得到鲜榨苹果汁;
S4,将微藻藻液与鲜榨苹果汁按体积比为1:10混合后直接灌装,即得活性微藻功能饮料。
实施例2
与实施例1的区别在于,步骤S1的扩大培殖中,
三种藻液的扩大培殖过程均包括:显微镜下选择和分离单个微藻细胞→单个微藻细胞于15mL培养基溶液中培殖12天,获得15mL藻液→转接种到85mL培养基溶液中继续培殖10天,获得100mL藻液→转接种到0.9L培养基溶液中继续培殖12天,获得1L藻液→转接种到4L培养基溶液中继续培殖12天,获得5L藻液→转接种到13L培养基溶液中继续培殖12天,获得18L藻液→转接种到782L培养基溶液中继续培殖12天,获得800L藻液。上述每一级扩大培殖结束时,微藻活性细胞的数量均≥106个/mL,最终获得的藻液中的微藻活性细胞的数量≥106个/mL;
扩大培殖中:光照强度为2500lux,培殖温度为26℃;向藻液里持续性通入净化空气,净化空气的压强为0.3Mpa;向藻液里间歇性通入CO2气体,CO2气体的压强为0.3Mpa,通气间隔4h,每次通35min。
实施例3
与实施例1的区别在于,步骤S1的扩大培殖中,
三种藻液的扩大培殖过程均包括:显微镜下选择和分离单个微藻细胞→单个微藻细胞于15mL培养基溶液中培殖15天,获得15mL藻液→转接种到85mL培养基溶液中继续培殖15天,获得100mL藻液→转接种到0.9L培养基溶液中继续培殖15天,获得1L藻液→转接种到4L培养基溶液中继续培殖15天,获得5L藻液→转接种到13L培养基溶液中继续培殖15天,获得18L藻液→转接种到782L培养基溶液中继续培殖15天,获得800L藻液。上述每一级扩大培殖结束时,微藻活性细胞的数量均≥106个/mL,最终获得的藻液中的微藻活性细胞的数量≥106个/mL;
扩大培殖中:光照强度为2700lux,培殖温度为27℃;向藻液里持续性通入净化空气,净化空气的压强为0.6Mpa;向藻液里间歇性通入CO2气体,CO2气体的压强为0.14-0.6Mpa,通气间隔5h,每次通50min。
实施例4
与实施例2的区别在于,步骤S1中,
所用培养基溶液均包括:4mg/L乙二胺四乙酸二钠、9mg/L柠檬酸、0.1mg/L FeSO4·7H2O、0.25g/L NaHCO3、0.07g/L CaCl2、0.12g/L MgSO4·7H2O、2g/L NaNO3、0.1g/L K2HPO4、0.6g/L KH2PO4、2mg/L MnCl2·4H2O、0.03mg/L ZnSO4·7H2O、0.07mg/L CuSO4·5H2O、0.03mg/L Na2MoO4·2H2O、3mg/L H3BO3。
实施例5
与实施例2的区别在于,步骤S1中,
所用培养基溶液均包括:6mg/L乙二胺四乙酸二钠、13mg/L柠檬酸、0.15mg/L FeSO4·7H2O、0.35g/L NaHCO3、0.1g/L CaCl2、0.2g/L MgSO4·7H2O、3.5g/L NaNO3、0.15g/L K2HPO4、1g/L KH2PO4、2.5mg/L MnCl2·4H2O、0.05mg/L ZnSO4·7H2O、0.1mg/L CuSO4·5H2O、0.05mg/L Na2MoO4·2H2O、4mg/L H3BO3。
实施例6
与实施例2的区别在于,步骤S1中,
所用培养基溶液为无菌水。
实施例7
与实施例4的区别在于,步骤S2中,
按微藻细胞个体数量计,按微藻细胞个体数量计,蛋白核小球藻50份、螺旋藻10份和裸藻10份。
实施例8
与实施例4的区别在于,步骤S2中,
按微藻细胞个体数量计,按微藻细胞个体数量计,蛋白核小球藻70份、螺旋藻15份和裸藻15份。
实施例9
与实施例4的区别在于,步骤S2中,
按微藻细胞个体数量计,按微藻细胞个体数量计,蛋白核小球藻80份、螺旋藻30份和裸藻30份。
实施例10
与实施例4的区别在于,步骤S2中,
按微藻细胞个体数量计,按微藻细胞个体数量计,蛋白核小球藻90份、螺旋藻40份和裸藻40份。
实施例11
与实施例8的区别在于:
S3,取草莓,清洗后,榨汁,得到鲜榨草莓汁;
S4,将微藻藻液与鲜榨草莓汁按体积比为1:5混合后直接灌装,即得活性微藻功能饮料。
实施例12
与实施例8的区别在于:
S3,取蓝莓和芒果,清洗后,榨汁,得到鲜榨果汁;
S4,将微藻藻液与鲜榨果汁按体积比为1:20混合后直接灌装,即得活性微藻功能饮料。
实施例13
与实施例8的区别在于:
S3,取橙子、菠萝、柠檬和梨,清洗后,榨汁,得到鲜榨果汁;
S4,将微藻藻液与鲜榨果汁按体积比为1:1混合后直接灌装,即得活性微藻功能饮料。
实施例14
与实施例8的区别在于:
S3,取胡萝卜,清洗后,榨汁,得到鲜榨胡萝卜汁;
S4,将微藻藻液与鲜榨胡萝卜汁按体积比为1:100混合后直接灌装,即得活性微藻功能饮料。
实施例15
与实施例8的区别在于:
S3,取草莓和黄瓜,清洗后,榨汁,得到鲜榨果蔬汁;
S4,将微藻藻液与鲜榨果蔬汁按体积比为1:20混合后直接灌装,即得活性微藻功能饮料。
实施例16
与实施例8的区别在于:
S3,取桃、葡萄、称猴桃和芹菜,清洗后,榨汁,得到鲜榨果蔬汁;
S4,将微藻藻液与鲜榨果蔬汁按体积比为1:50混合后直接灌装,即得活性微藻功能饮料。
实施例17
与实施例8的区别在于:无步骤S3和S4,即微藻藻液不与苹果汁混合,微藻藻液即活性微藻功能饮料。
活性微藻功能饮料卫生检测
将实施例1-17制得的17份活性微藻功能饮料于室温避光环境下保存10天、1个月、2个月、3个月、6个月,按照《果、蔬汁饮料卫生标准》中的规定,检测17份活性微藻功能饮料是否符合标准,检测前摇匀,检测结果显示,上述17份活性微藻功能饮料均符合标准。
活性微藻功能饮料中活性微藻细胞成活率及兼容性试验
将实施例1-17制得的17份活性微藻功能饮料于室温避光环境下保存10天、1个月、2个月、3个月、6个月,镜检17份活性微藻功能饮料,以镜检时微藻活性细胞数量与初始时微藻活性细胞数量之比计算微藻的成活率,镜检前摇匀,检测结果如表1所示。
表1活性微藻功能饮料中活性微藻细胞成活率检测结果
由表1可以看出:
(1)实施例1-5和实施例7-10制备的活性微藻功能饮料,6个月时,蛋白核小球藻、螺旋藻和裸藻的成活率仍能保持在92%以上;其中,实施例8的活性微藻功能饮料的成活率最高,6个月时,三种微藻的成活率均保持在96%以上,这说明,本发明的活性微藻功能饮料中,蛋白核小球藻、螺旋藻和裸藻均能长期保持生长活性,并且具有很好的兼容性和共生性,使得活性微藻功能饮料拥有较长保质期;
(2)对比实施例2和实施例6,实施例6对应的微藻成活率具有大幅降低,6个月时,实施例6对应的蛋白核小球藻、螺旋藻和裸藻的成活率分别降至81%、78%和80%,说明,相比于采用无菌水,本发明提供的培养基溶液的组分配比合理,能够为微藻提供营养元素,促进微藻的健康生长和繁殖;对比实施例2、实施例4和实施例5,可以进一步看出,本发明提供的培养基的组分浓度对微藻的活性同样存在影响;
(3)对比实施例7-10,蛋白核小球藻、螺旋藻和裸藻的个体数量之比对成活率具有一定的影响,当三种微藻的个体数量比为蛋白核小球藻70份、螺旋藻15份和裸藻15份时,成活率较高,这说明,该比例的蛋白核小球藻、螺旋藻和裸藻,能够更好的互利共生,更具兼容性和共生性。
(4)对比实施例8和实施例11-16,六个月时,三种微藻的成活率均保持在96%以上且较为接近;与实施例8相比,实施例17的三种微藻的成活率均显著降低,说明微藻藻液与苹果汁混合后更加有利于微藻的存活,进而说明果蔬汁能够为微藻提供养料。
活性微藻功能饮料口感试验
选择试喝志愿者510人,随机均分为17组,分别对实施例1-7制得的17份活性微藻功能饮料进行试喝品尝,给出评分,评分满分为10分,统计各实施例制得的活性微藻功能饮料的评分均值,结果如表2所示。
表2活性微藻功能饮料试喝口感评分结果
由表2可以看出,本发明制备的活性微藻功能饮料的试喝口感评分均在8份以上,说明均得到了大多数试喝志愿者的喜爱,而且,试喝志愿者普遍反映,本发明制备的活性微藻功能饮料有淡淡的藻腥味,口感较佳。
上述具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种活性微藻功能饮料,其特征在于:包括微藻藻液,微藻藻液中包含多种呈活体状态的微藻,按微藻细胞个体数量计,所述微藻包括有蛋白核小球藻(Chlorellapyrenoidosa)40-90份、螺旋藻(Spirulina sp.)5-40份和裸藻(Euglena gracious)5-40份。
2.根据权利要求1所述的活性微藻功能饮料,其特征在于:按微藻细胞个体数量计,所述微藻包括有蛋白核小球藻50-80份、螺旋藻10-30份和裸藻10-30份。
3.根据权利要求2所述的活性微藻功能饮料,其特征在于:按微藻细胞个体数量计,所述微藻包括有蛋白核小球藻70份、螺旋藻15份和裸藻15份。
4.根据权利要求1-3任一所述的活性微藻功能饮料,其特征在于:还包括鲜榨汁,微藻藻液:鲜榨汁的体积比为1:(1-l00),所述鲜榨汁包括鲜榨果汁和/或鲜榨蔬菜汁。
5.一种权利要求1-4任一所述的活性微藻功能饮料的制备方法,其特征在于,所述微藻藻液的制备包括有以下步骤:
S1,分别扩大培殖蛋白核小球藻、螺旋藻和裸藻,获得三种藻液;
S2,将三种藻液混合获得微藻藻液。
6.根据权利要求5所述的活性微藻功能饮料的制备方法,其特征在于,步骤S1的扩大培殖所用的培养基溶液包括如下浓度的组分:2-6mg/L乙二胺四乙酸二钠、5-13mg/L柠檬酸、0.05-0.15mg/L FeSO4•7H2O、0.15-0.35g/L NaHCO3、0.03-0.1g/L CaCl2、0.05-0.2g/LMgSO4•7H2O、1-3.5g/L NaNO3、0.05-0.15g/L K2HPO4、0.2-1g/L KH2PO4、1.5-2.5mg/L MnCl2•4H2O、0.02-0.05mg/L ZnSO4•7H2O、0.05-0.1mg/L CuSO4•5H2O、0.02-0.05mg/L Na2MoO4•2H2O、2-4mg/L H3BO3。
7.根据权利要求5所述的活性微藻功能饮料的制备方法,其特征在于,步骤S1的扩大培殖过程包括:选择和分离单个微藻细胞,将单个微藻细胞进行分级扩大培殖,每一级扩大培殖过程中,微藻细胞的数量≥106个/mL时,进入下一级扩大培殖过程。
8.根据权利要求7所述的活性微藻功能饮料的制备方法,其特征在于,步骤S1的扩大培殖过程包括:单个微藻细胞于15mL培养基溶液中培殖10-15天,获得15mL藻液→转接种到85mL培养基溶液中继续培殖10-15天,获得100mL藻液→转接种到0.9L培养基溶液中继续培殖10-15天,获得1L藻液→转接种到4L培养基溶液中继续培殖10-15天,获得5L藻液→转接种到13L培养基溶液中继续培殖10-15天,获得18L藻液→转接种到782L培养基溶液中继续培殖10-15天,获得800L藻液。
9.根据权利要求7所述的活性微藻功能饮料的制备方法,其特征在于,步骤S1的扩大培殖过程中:向藻液里持续性通入净化空气,净化空气的压强为0.14-0.6Mpa;向藻液里间歇性通入CO2气体,CO2气体的压强为0.14-0.6Mpa,通气间隔3-5h,每次通20-50min。
10.根据权利要求7所述的活性微藻功能饮料的制备方法,其特征在于,步骤S1的扩大培殖过程中,光照强度为2300-2700lux,培殖温度为25-27℃。
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