摘要
以螺旋藻粉(Spirulina platensis)为原料,采用超声方法进行破壁,在温度为45℃,物料比为1 g/100 mL,时间20 min条件下破壁效果较好。同时研究活性酵母发酵除腥工艺,添加葡萄糖0.4%,酵母0.10%,控制温度为35℃,发酵60 min除腥效果最优。离心分离得到藻清液,适当添加甜味剂、增香剂和稳定剂,加热杀菌处理,制成了色泽和风味独特的天然螺旋藻营养饮料"藻茶"。
A Natural Spirulina Beverage had been studied and developed. Taking the Spirulina powder as a raw material, used the uhrasonization at the condition of 1 g/100 mL （raw material to water）, 45 ~C for 20 rain to break the cells of Spirulina. At the same time, we study on the zymotechnics to eliminate fishy smell of Spirulina. The esearch showed that the method of fermentation was superior to others, the optimal conditions were adding 0.4 % glucose, 0.10 % yeast at 35 ~C for 60 min.Then the extract was obtained through the centrifugal separation. By adding some edulcorants, essence and stabilizers, a well-distributed natural Spirulina beverage with special flavor and color but no stinking smell was made after the heating sterilization processing.
出处
《食品研究与开发》
CAS
北大核心
2012年第9期104-108,共5页
Food Research and Development
关键词
螺旋藻
藻茶
超声
除腥
天然风味
Spirulina
the Algae tea
uhrasonization
eliminate fishy smell
natural
