螺旋藻应用于乳饮料关键工艺的研究

Studies on Key Technology of Using Spirulina in Milk-Beverage

酵母的用量为０．３％、葡萄糖的用量为０．５％、发酵时间为１ｈ的发酵条件下，通过对螺旋藻液的处理，可以得到脱腥效果好、风味宜人的处理液；该处理液在ｐＨ值为５、温度为４０℃的条件下处理３０ｍｉｎ，可以得到蓝色的处理液。用该处理液与奶混合，能够生产出具有保健作用的螺旋藻乳饮料。

The off flavors of spirulina solution could be well reduced by 1h of pre-fermentation with the conditions of 0.3%yeast, 0.5%glucose,resulting a solution with pleasing flavor. The color of the solution became blue when further treated for 30min under conditions of 40℃ and pH=5.0.A spirulina milk beverage with health-giving function could be obtained by mixing of the above solution with milk.