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| 一种天然“藻茶”的研制 | |
| 引用本文： | 林海生,宋文东,郭健.一种天然“藻茶”的研制[J].食品研究与开发,2012,33(9):104-108. |
| 作者姓名： | 林海生 宋文东 郭健 |
| 作者单位： | 1. 广东海洋大学食品科技学院,广东湛江,524088 2. 广东海洋大学理学院,广东湛江,524088 3. 广东医学院,广东湛江,524023 |
| 摘 要： | 以螺旋藻粉(Spirulina platensis)为原料,采用超声方法进行破壁,在温度为45℃,物料比为1g/100mL,时间20 min条件下破壁效果较好.同时研究活性酵母发酵除腥工艺,添加葡萄糖0.4％,酵母0.10％,控制温度为35℃,发酵60 min除腥效果最优.离心分离得到藻清液,适当添加甜味剂、增香剂和稳定剂,加热杀菌处理,制成了色泽和风味独特的天然螺旋藻营养饮料“藻茶”. |
| 关 键 词： | 螺旋藻 藻茶 超声 除腥 天然风味 |
Research and Development of A Natural Spirulina Beverage "the Algae tea" |
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| LIN Hai-sheng , SONG Wen-dong , GUO Jian.Research and Development of A Natural Spirulina Beverage "the Algae tea"[J].Food Research and Developent,2012,33(9):104-108. | |
| Authors: | LIN Hai-sheng SONG Wen-dong GUO Jian |
| Affiliation: | 1.Food Science and Technology Institute,Guangdong Ocean University,Zhanjiang 524088,Guangdong,China;2.Science Institute,Guangdong Ocean University,Zhanjiang 524088,Guangdong,China;3.Guangdong Medical College,Zhanjiang 524023,Guangdong,China) |
| Abstract: | A Natural Spirulina Beverage had been studied and developed.Taking the Spirulina powder as a raw material,used the ultrasonization at the condition of 1 g/100 mL(raw material to water),45 ℃ for 20 min to break the cells of Spirulina.At the same time,we study on the zymotechnics to eliminate fishy smell of Spirulina.The esearch showed that the method of fermentation was superior to others,the optimal conditions were adding 0.4 % glucose,0.10 % yeast at 35 ℃ for 60 min.Then the extract was obtained through the centrifugal separation.By adding some edulcorants,essence and stabilizers,a well-distributed natural Spirulina beverage with special flavor and color but no stinking smell was made after the heating sterilization processing. |
| Keywords: | Spirulina the Algae tea ultrasonization eliminate fishy smell natural |
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