摘要
螺旋藻酸奶是以螺旋藻为原料,采用最佳配方将螺旋藻与酸奶有机结合起来,集营养、保健于一体的高生物活性新型营养保健酸奶。研究螺旋藻酸奶的生产工艺、配方以及产品感官性状、酸度等变化,通过正交试验,确定产品的最佳配方为:螺旋藻添加量4.0%、蔗糖添加量7.0%、发酵剂接种量3.0%、发酵时间4.0h,选用0.3%的黄原胶作为稳定剂。生产的螺旋藻酸奶呈浅墨绿色,是一种新型保健营养饮料,发展前景十分广阔。
Spirulina yoghurt is a mixture of Spirulina and yoghourt which is nutritious and beneficial to health. This article deals with the production technique, ingredient, sensory traits and changes in acidity of the invented yoghourt. The optimum formula of the yoghourt is determined through orthogonal test as follows： Spirulina accounts for 4.0%, cane sugar for 7.0%, leavening inoculation for 3.0% lasting for 4 hours, and choosing 0.3% xanthan gum as the stabilixzaer.
出处
《农业科技与装备》
2011年第9期20-23,共4页
Agricultural Science & Technology and Equipment
关键词
螺旋藻
酸奶
保健
饮料
加工
工艺
酸度
Spirulina
yoghourt
healthcare
beverage
process
technique
acidity
