What is the shelf life of spirulina

Spirulina. It is a plant and has no expiration date.

The suitable growth temperature of spirulina is generally 28 -35, 15 and 40 are the lowest and highest growth temperatures, respectively, and its mild-loving and heat-tolerant strains can be cultivated at 35-40.

The suitable pH for spirulina growth is 11, and when the pH is 11, it still grows well. Studies have found that Spirulina platens grows best in water with a salt concentration of 20-70 g l. Spirulina is a strictly photoautotrophic type of algae.

Photosynthesis is carried out by sunlight and the absorption of CO2 from water.

The photosynthetic capacity of spirulina is extremely strong, and the light energy utilization rate of higher plants is usually 5%-6%, while the light energy utilization rate of spirulina is as high as 18%, and the photosynthetic efficiency is 43%, which is more than 3 times that of general crops. Spirulina grows and reproduces rapidly, suitable for indoor and outdoor large-scale cultivation in different regions or seasons, the growth cycle is extremely short, the normal growth cycle is only 11h, if the conditions are in the best state, the fastest proliferation rate is 4h once.

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After spirulina is processed and packaged, the moisture content in it is very small, and the microorganisms attached to it have basically disappeared, meeting the requirements of long-term closed storage. However, in this case, if you do not pay attention, there will still be some quality deterioration. The efficacy and function of spirulina First of all, spirulina is an all-round perfect health food, as long as there is a small amount of water, it is suitable for a large number of microorganisms to survive and multiply, and its quality will naturally change.

On the other hand, if you are exposed to direct sunlight for a long time, even if you are still in the closed environment of the package, if you are exposed to direct sunlight for a long time, it will lead to a decrease in quality no matter what the situation. From another point of view, if you take it with boiling water when eating, the final result will make all the active ingredients of spirulina inactive, and eventually fail to achieve the purpose of health care, which is no different from ordinary food. In fact, those foods that have been repeatedly sterilized and sterilized, which will contain some microorganisms more or less, with the increase of placement time, the number of microorganisms will also increase geometrically.

At the same time, after the package is opened, it should be placed in some methods and locations that will not affect the quality, and it can be used up as soon as possible. Do not use very hot water when eating, you can reduce the temperature of the water to below 60 degrees Celsius.

Spirulina is rich in proteins, minerals, vitamins and other nutrients, and is known as the king of nutrients. It is best not to eat expired spirulina, but it can be used as fish food or ground into powder and poured into the soil of flower pots as fertilizer.

Normally, how long is the shelf life of spirulina? Can I take it after the expiration date?

Shelf life of spirulina. This product is a high-quality high-protein full nutrition natural food, which has a comprehensive regulatory function on the human body, with general nutrition and health care functions, prevention and treatment of iron deficiency anemia, prevention and treatment of diabetes, etc. The shelf life of spirulina tablets is generally 24 months.

After the expiration date, it can only be said that its efficacy has weakened, not that it has deteriorated, and it is bad to take it.

Hello, it is a pleasure to serve you and give you the following answer: the time it takes for spirulina to cook depends on the thickness and size of spirulina, generally speaking, thinner spirulina only needs to be boiled for 2-3 minutes, and thicker spirulina needs to be boiled for 5-7 minutes. To solve the problem of spirulina cooking, the following steps can be taken:

1.Soak spirulina in clean water, usually for 10-15 minutes, to make the spirulina soft and easier to cook. 2.

Put the spirulina in a pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and cook, the cooking time depends on the thickness and size of the spirulina. 3.Remove the cooked spirulina and soak it in cool water to prevent the spirulina from continuing to cook.

Personal tip: When cooking spirulina, pay attention to controlling the heat and do not cook it for too long to avoid spirulina becoming tough. In addition, the soaking time should also be appropriate, so as not to soak for too long and affect the taste of spirulina.

1. Spirulina is generally stored at room temperature. The large amount can be stored in the refrigerator, frozen and refrigerated, and the shelf life of spirulina is generally 18 months.

2. Dark green should be the normal color of spirulina, spirulina should avoid exposure to the natural environment, because spirulina is very dry, easy to absorb moisture, after moisture absorption, it will gradually become green after moisture absorption, and it is easy to spoil and deteriorate.