螺旋藻营养保健酸奶的研制  

Research and development on nutritional health effect of spirulina yoghurt

作　　者：殷文政[1] 殷鹏[2] 王玮[1] 史玉东[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]北京科技大学,北京100083

出　　处：《中国乳品工业》2007年第1期41-43,58,共4页China Dairy Industry

基　　金：内蒙古自然科学基金项目(200508010521)

摘　　要：通过向纯鲜牛乳中添加螺旋藻制剂,经乳酸菌发酵,制得一种浅绿色、风味独特的全营养新型酸奶。研究了螺旋藻酸奶的加工工艺及配方、产品感官性状、酸度和发酵菌数量等变化。通过四因素三水平正交试验确定各种成分的最佳剂量,确定产品配方为:合格鲜牛乳,白砂糖8%,羧甲基纤维素0.2%,发酵剂接种量5%(均为质量分数,下同),螺旋藻提取液10%。This article mtroduce a new kind of light green yoghurt with rich flavour and pleasant mouth feel, mainly about the processing and formula for producing the spirulina yoghurt and the variation of bacterium in fermentation, acidity and sense. Through the method of experimental analysis of four values in every factor for three factors, the best results are as follows： the qualified fresh milk, the content of sugar 8%, the content of CMC 0.2%, inoculum 5% and spirulina extracts 10%. Spirulina yoghurt, a new kind of functional fermented dairy products, contains a lot of bioactive components, rich protein, vitamins, lactic acid bacterium and so on, showing important health value and beneficial effects.

关 键 词：螺旋藻 营养保健 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]