摘要
采用掩蔽法和吸附法对螺旋藻进行脱腥处理试验,从而确定最佳脱腥工艺。以牛奶为主要原料,添加经过脱腥处理后的螺旋藻果肉等辅料,以双歧杆菌为发酵剂,以白砂糖为调味剂,通过L(934)正交试验确定出最佳工艺参数。以此工艺研制的产品,不仅可以保持传统型酸奶的风味,并且具有了双歧杆菌和螺旋藻的营养价值和保健功效,组织状态均匀。
Spiruluna was deodorized by the method of shelter and absorption, the optimal deodorization technology was gained. Orthogonahy trials（L9（3^4）） were done to optimize the preparation technology parameters, using milk as the main material, Bifidobacterium as the fermentation reagent, white sugar as the seasoning and the deodorized Spirulina as co-materials. The product prepared by this technology gave a flavor of traditional yoghurt, and also have considerable nutrition value and healthy function of both Bifidobacterium and Spirulina. The yoghurt showed a wonderful homogenous state.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期89-91,共3页
Food Research and Development
基金
河北理工大学科学研究基金项目(200631)
关键词
酸乳
脱腥
螺旋藻
正交试验
yoghurt
deodorization
Spirulina
orthogonalty trials
