螺旋藻口服液制备的工艺优化  

Optimization of Preparation Process of Spirulina Oral Liquid

作　　者：孙博 武晋海 李金凤 赵佳敏 刘金桃 黄凤丽 SUN Bo;WU Jinhai;LI Jinfeng;ZHAO Jiamin;LIU Jintao;HUANG Fengli(College of Food Science,Shanxi Normal University,Taiyuan 030000,China;College of Life Science and Technology,Xinjiang University,Urumqi 830000,China)

机构地区：[1]山西师范大学食品科学学院,山西太原030000 [2]新疆大学生命科学与技术学院,新疆乌鲁木齐830000

出　　处：《食品安全导刊》2024年第8期127-131,135,共6页China Food Safety Magazine

摘　　要：本文以螺旋藻为原料,通过单因素实验和正交实验确定口服液原液的最佳制备工艺。结果表明,螺旋藻口服液原液制备的最优工艺条件为藻水比1∶25、浓缩时间15 min、浓缩温度45℃、冻融次数5次,该条件下胡萝卜素和藻胆蛋白得率分别为90.25%、95.33%。螺旋藻口服液原液复配蔗糖7%、蜂蜜2.5%、羧甲基纤维素钠(CMC-NA)0.1%、黄原胶0.04%,所得产品具有螺旋藻特有的清香和口感。This article used Spirulina as the raw material and determined the optimal preparation process of oral liquid through single factor and orthogonal experiments.The results showed that the optimal process conditions for preparing the original solution of Spirulina oral liquid were algae water ratio of 1∶25,concentration time of 10 minutes,concentration temperature of 45℃,and three freeze-thaw cycles.Under these conditions,the yields of carotene and phycobiliprotein were 90.25%and 95.33%,respectively.The original solution of Spirulina Oral Liquid is mixed with 7%sucrose,2.5%honey,0.1%carboxymethyl cellulose sodium(CMC-NA),and 0.04%xanthan gum.The resulting product has the unique fragrance and taste of Spirulina.

关 键 词：螺旋藻 口服液 反复冻融 胡萝卜素 藻胆蛋白 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]