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| 双歧杆菌螺旋藻酸乳的工艺研究 | |
| 引用本文： | 张一江,贾长虹,张小乐,杨秀松. 双歧杆菌螺旋藻酸乳的工艺研究[J]. 食品研究与开发, 2006, 27(10): 89-91 |
| 作者姓名： | 张一江 贾长虹 张小乐 杨秀松 |
| 作者单位： | 1. 河北理工大学轻工学院,河北,唐山,063020 2. 河北理工大学化工与生物技术学院,河北,唐山,063000 3. 国家食品药品监督管理局培训中心,北京,100073 |
| 基金项目： | 河北理工大学校科研和教改项目 |
| 摘 要： | 采用掩蔽法和吸附法对螺旋藻进行脱腥处理试验，从而确定最佳脱腥工艺。以牛奶为主要原料，添加经过脱腥处理后的螺旋藻果肉等辅料，以双歧杆菌为发酵剂，以白砂糖为调味剂，通过L9（3^4）正交试验确定出最佳工艺参数。以此工艺研制的产品，不仅可以保持传统型酸奶的风味，并且具有了双歧杆菌和螺旋藻的营养价值和保健功效，组织状态均匀。 |
| 关 键 词： | 酸乳 脱腥 螺旋藻 正交试验 |
| 收稿时间： | 2006-07-17 |
| 修稿时间： | 2006-07-17 |
STUDY ON PREPARATION OF SPIRULINA BIFIDOBACTERIUM YOGHURT |
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| ZHANG Yi-jiang,JIA Chang-hong,ZHANG Xiao-le,YANG Xiu-song. STUDY ON PREPARATION OF SPIRULINA BIFIDOBACTERIUM YOGHURT[J]. Food Research and Developent, 2006, 27(10): 89-91 | |
| Authors: | ZHANG Yi-jiang JIA Chang-hong ZHANG Xiao-le YANG Xiu-song |
| Affiliation: | 1.College of Light Industry, Hebei Polytechnic University, Tangshan 063020, Hebei, China; 2.College of Chemicd Engineering and Biological Technology, Hebei Polytechnic University, Tangshan 063000, Hebei, China; 3.State Food and Drug Administration, Beijing 100073, China |
| Abstract: | Spiruluna was deodorized by the method of shelter and absorption, the optimal deodorization technology was gained. Orthogonalty trials(L9(34)) were done to optimize the preparation technology parameters, using milk as the main material, Bifidobacterium as the fermentation reagent, white sugar as the seasoning and the deodorized Spirulina as co-materials. The product prepared by this technology gave a flavor of traditional yoghurt, and also have considerable nutrition value and healthy function of both Bifidobacterium and Spirulina. The yoghurt showed a wonderful homogenous state. |
| Keywords: | yoghurt deodorization Spirulina orthogonalty trials |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |