| 螺旋藻在冰淇淋中的应用研究 |
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| 引用本文： | 曹立民,吕朋.螺旋藻在冰淇淋中的应用研究[J].食品工业科技,2001(2):43-45. |
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| 作者姓名： | 曹立民 吕朋 |
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| 作者单位： | 青岛海洋大学食品工程系, |
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| 摘 要： | 螺旋藻添加于冰淇淋中，除赋予产品独特的风味和清新的色泽外，还能显著地提高混合料液的粘度以及冰淇淋的膨胀率和抗融化性能。较适宜的工艺条件为添加量为0.5％；采用85℃，20s的高温短时杀菌；一级均质压力为40MPa，二级均质压力为5MPa；料液老化时间为4h。
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| 关 键 词： | 螺旋藻冰淇淋粘度膨胀率抗融性 |
Study on the addition of spirulina platensis in ice cream |
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| Cao Limin et al..Study on the addition of spirulina platensis in ice cream[J].Science and Technology of Food Industry,2001(2):43-45. |
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| Authors: | Cao Limin |
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| Affiliation: | Cao Limin et al. |
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| Abstract: | Spirulina platensis powder(Spp) was added into ice cream and its effects were studied. The results showed that the addition of Spp could give ice cream not only desirable color and flavor, but also significant increase in its mixing viscosity, expansion ratio and anti-fusibility. To achieve the best quality, the ice cream mix should contain 0. 5 % of Spp, sterilized under 85 ℃ for 20s, homogenized twice at the pressure of 40 MPa,5 MPa,respectively,and then stabilized under 3 ～ 5 ℃ for 4 hours. |
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| Keywords: | spirulina platensis ice cream viscosity expansion ratio anti-fusibility |
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