摘要
以小球藻粉为原料,经热浸复水、发酵脱腥、调配、杀菌等一系列工序制成小球藻发酵饮料。得到发酵脱腥的最佳工艺参数为:糖量6 g/100 m L、发酵时间9 h、酵母接种量3 g/100 m L、温度28℃。饮料调配的最佳工艺参数为:糖量2 g/100 m L、蜂蜜1 g/100 m L、柠檬酸0.2 g/100 m L、发酵液80 m L/100 m L。研制出的小球藻发酵饮料为澄清的黄绿色,无藻腥味,营养丰富且具有独特的风味。
With Chlorella powder as raw materials, Chlorella fermented beverage was manufactured through a se- ries of processes including hot diping, fermentation, deodorization blending, sterilizing and so on. The results showed that the optimum fermentation parameters were 6g sugar and 3g yeast at 28℃ for 9 h. The optimum blending parame- ters were 2g sugar, lg honey, 0.2g citric acid, and 80mL fermented liquid. Based on the optimum scheme for fer- menting and blending, a stable fermented beverage with a color of yellow - green was obtained, which had no algae smell but possessed rich nutrition and unique flavor.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第11期260-264,共5页
Food and Fermentation Industries
基金
广西高校科学技术研究项目(2013LX161)
钦州学院校级科研项目(2012XJKY-12B)
国家级大学生创新训练项目(201311607015)
广西自治区级大学生创新训练项目(201411607010)
关键词
小球藻粉
发酵脱腥
饮料
Chlorella powder, deodorization, drinks