【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L(934)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。更多还原

【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.更多还原