双歧杆菌螺旋藻酸乳的工艺研究  

STUDY ON PREPARATION OF SPIRULINA BIFIDOBACTERIUM YOGHURT

作　　者：张一江[1] 贾长虹[2] 张小乐[1] 杨秀松[3] 

机构地区：[1]河北理工大学轻工学院,河北唐山063020 [2]河北理工大学化工与生物技术学院,河北唐山063000 [3]国家食品药品监督管理局培训中心,北京100073

出　　处：《食品研究与开发》2006年第10期89-91,共3页Food Research and Development

基　　金：河北理工大学科学研究基金项目(200631)

摘　　要：采用掩蔽法和吸附法对螺旋藻进行脱腥处理试验,从而确定最佳脱腥工艺。以牛奶为主要原料,添加经过脱腥处理后的螺旋藻果肉等辅料,以双歧杆菌为发酵剂,以白砂糖为调味剂,通过L(934)正交试验确定出最佳工艺参数。以此工艺研制的产品,不仅可以保持传统型酸奶的风味,并且具有了双歧杆菌和螺旋藻的营养价值和保健功效,组织状态均匀。Spiruluna was deodorized by the method of shelter and absorption, the optimal deodorization technology was gained. Orthogonahy trials（L9（3^4）） were done to optimize the preparation technology parameters, using milk as the main material, Bifidobacterium as the fermentation reagent, white sugar as the seasoning and the deodorized Spirulina as co-materials. The product prepared by this technology gave a flavor of traditional yoghurt, and also have considerable nutrition value and healthy function of both Bifidobacterium and Spirulina. The yoghurt showed a wonderful homogenous state.

关 键 词：酸乳 脱腥 螺旋藻 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]