螺旋藻脱腥工艺优化及其强化米粉的研制  

Study on removing off flavor of spirulina and manufacturing rice noodle with deodorized spirulina

作　　者：魏玉翠[1] 谢定[1] 刘永乐[1] 欧阳建勋 俞健[1] 韩丹妮[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,湖南长沙410114 [2]长沙霞凝国家粮食储备库,湖南长沙410008

出　　处：《食品与机械》2011年第1期136-139,共4页Food and Machinery

基　　金：国家高技术研究发展计划项目(编号:2008AA100801);湖南省科技攻关项目(编号:2008gk3002);长沙市重大科技专项(编号:K1003278-21)

摘　　要：利用发酵法对螺旋藻进行脱腥,以藻蓝蛋白的吸光值来判定脱腥程度,通过响应面分析确定脱腥工艺最佳参数为:39℃水浴加热30 min,酵母添加量为0.84%;在米粉生产中加入1%的脱腥螺旋藻可得没有腥味的营养强化米粉。结果表明,脱腥螺旋藻米粉营养强化效果明显,其中VE增加了500%、VC增加了380%、钙增加了294%、铁增加了77%、锌增加了67%、蛋白质增加了20%、脂肪增加了10%。Eliminating fishy smell of spirulina by fermentation was studied.Its efficiency was determined by the absorption value of phycocyanin,the optimal process parameters were got from the response surface analysis： 0.84% active dry yeast was added to spirulina and fermented at 39 ℃ for 30 min.By adding 1% the fermented spirulina to,a kind of enrich-nutrition and without peculiar smell rice noodle was produced.Comparing to the common rice noodle,this new product contained more nutrients,it increasing contents of VE by 500%,VC by 380%,Ca by 294%,Fe by 77%,Zn by 67%,protein by 20% and fat by 10%.

关 键 词：螺旋藻 脱腥 米粉 响应面 营养成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TS218[轻工技术与工程—食品科学与工程]