螺旋藻乳酸菌发酵饮料的研制

通过向发酵乳中添加螺旋藻提取液，研究螺旋藻乳酸菌发酵饮料的加工工艺及配方；试制出一种色泽浅绿，风味独特、酸甜适口、细腻润滑且营养全面的新型螺旋藻乳酸菌发酵饮料。通过4因素3水平正交试验确定各种成分的最佳剂量。实验结果表明发酵乳最佳工艺条件为：接种量4％、发酵温度40℃、发酵时间3．5h；螺旋藻乳酸菌发酵饮料最佳配方为：发酵乳35％、10％螺旋藻液20％、葡萄糖8％、瓜尔豆胶0．25％。所得产品是一种富含蛋白质、维生素、乳酸菌等，集营养、保健于一体的新型螺旋藻乳酸菌发酵饮料。

Preparation of lactic acid bacteria fermented Spirulina beverage

A new lactic acid bacteria fermented beverage featured by light green colour, unique flavour, delicate sweetness and sourness, good mouth-feel and overall nutrients was prepared by adding Spirulina extract to fermented milk and working out the processing technology and formula of the beverage. Through three-level four-factor orthogonal tests, the optimal dosages of ingredients were determined. The results showed the optimum technology of fermented milk as inoculum 4%, fermentation temperature 40℃ and fermentation time 3.5h; the optimal formula of lactic acid bacteria fermented Spimlina beverage was fermented milk 35%, 10% Spimlina liquid 20%, glucose 8% and guar gum 0.25%. The product obtained was a new lactic acid bacteria fermented Spirulina beverage rich in protein, vitamins and lactic acid bacteria with nourishing and healthcare effects.