莱茵衣藻脱腥及其在酸奶中的应用研究

Chlamydomonas reinhardtii fishy smell control and its application in yogurt

莱茵衣藻是一种绿色微藻,含有丰富的营养物质,但存在腥味较重,溶解性差等问题。本文通过β-环糊精包埋法和酵母发酵法对莱茵衣藻进行脱腥处理,确定最适脱腥剂为β-环糊精。选择羧甲基纤维素钠、瓜尔胶、明胶、果胶作为稳定剂应用于莱茵衣藻酸奶,确定最适稳定剂为明胶。最后在单因素试验的基础上通过正交试验,对莱茵衣藻酸奶进行模糊数学评价、持水力和质构特性分析,结果表明,莱茵衣藻酸奶的最佳配方为:莱茵衣藻添加量0.25%、明胶添加量0.20%和β-环糊精添加量0.10%,在此条件下得到的莱茵衣藻酸奶质地醇厚,奶香与藻香协调。

Chlamydomonas reinhardtii is a kind of green microalgae with abundant nutrients,but has as unpleasant smell and poor solubility.In this paper,β-cyclodextrin embedding and yeast fermentation were used in removing fishy smell and the result was compared.It shows thatβ-cyclodextrin is better in removing the smell.Sodium carboxymethyl cellulose,guar gum,gelatin and pectin was used as a single stabilizer in preparing Chlamydomonas reinhardtii Yogurt,and gelatin was the best stabilizing ability.Finally,the formula of Chlahlamydomonas reinhardtii yogurt was optimized by orthogonal test based on single-factor test.Fuzzy mathematical evaluation,water holding capacity and texture were used as indexes.The best formula was:Chlamydomonas reinhardtii 0.25%,gelatin 0.20%andβ-cyclodextrin 0.10%.Under the optimal conditions,the yogurt had rich texture and well paired flavor with milk and Chlamydomonas reinhardtii.