摘要
本文探讨了新型营养保健酸奶螺旋藻酸奶的研制条件。实验表明,当螺旋藻提取液加入量为10%,发酵剂接种量5%,羧甲基纤维素钠(CMC)0.2%,白砂糖含量在7%～8%时,在42℃条件下,发酵3h～4h可获得浅绿色,具有螺旋藻特有的鲜香气味,均匀细腻的酸奶。
The conditions of new functional yoghourt were studied. The tests proved that the best formula was 10% spirulina extract,5% fermentation agent ,0.2% CMC,7%-8% sugar. After milk had been fermented 3 to 4 hours in 42℃, smooth yoghourt would be produced with spirulina delicate flavor.
出处
《食品与发酵科技》
CAS
2009年第6期59-61,74,共4页
Food and Fermentation Science & Technology
关键词
酸奶
螺旋藻
糖
发酵
yoghourt
spirulina
sugar
, fermentation
