摘要
以螺旋藻、全脂奶粉为主要原料,通过生物发酵技术生产一种天然保健乳饮料,并对加工过程中螺旋藻的破壁、脱腥工艺及稳定剂的选择进行研究,得到螺旋藻发酵乳饮料的最优配方为全脂奶粉添加量65%,糖的添加量7%,乳酸菌添加量0.1%,螺旋藻液添加量1.5%,稳定剂CMC添加量0.4%,柠檬酸添加量0.030%。
With the spirulina,full cream milk powder as the main raw material,a kind of compound beverage of spirulina and milk was produced through fermentation technology.The process ethnics such as broken walls,deodorization of spirulina and stabilizer were discussed,the optimizing product technical parameters were obtained,which are full cream milk powder 65 %,sugar 7 %,lactobacillus 0.1 %,added 1.5 % spirulina solution,0.4 % CMC and 0.030 % citric acid.
出处
《食品研究与开发》
CAS
北大核心
2013年第19期45-47,共3页
Food Research and Development
基金
上海市重点学科建设项目(S30503)
上海市农业成果转化项目(113919N0400)
上海市联盟计划项目资助
关键词
螺旋藻
破壁
稳定性
Spirulina
deodorization
beverage
stability
