摘要
比较几种螺旋藻的脱腥方法,包括遮蔽法,加热法,发酵法以及遮蔽法与加热法的混合脱腥法的脱腥效果。研究表明:各种方法均具有一定脱腥效果,以添加β-环糊精在加热的情况下脱腥效果最佳。其最佳的脱腥条件为:β-环糊精添加量4g/L,水浴温度为30℃,水浴时间40min。在该条件下进行脱腥,不仅脱腥和护色效果较佳且不会导致螺旋藻蛋白质的变性。
The research compared several kind of methods which can eliminate the fishy smell of spirulina, including the shelter, the heating, the zymotechnics as well as the shelter and the heating mix and the shelter medicinal preparation mix escaped rank escapes the rank effect. The research showed that： each method had good effect, but used β-CD to eliminate the fishy smell in the water bath was the best, 4 g/L β-CD, 30 ℃ heating temperature and 40 min heating time, in this situation, spirulina can keep the color well, and did not cause the protein denaturation.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期106-110,共5页
Food Research and Development
关键词
螺旋藻
培养
脱腥
spirulina
raise
deodorization
