螺旋藻脱腥及其发酵乳料的实验研究.docVIP

螺旋藻脱腥及其发酵乳饮料的实验研究 摘 要：以螺旋藻、全脂奶粉为主要原料，通过生物发酵技术生产一种天然保健乳饮料，并对加工过程中螺旋藻的破壁、脱腥工艺及稳定剂的选择进行研究，得到螺旋藻发酵乳饮料的最优配方为全脂奶粉添加量 65 %，糖的添加量7 %，乳酸菌添加量 0.1 %，螺旋藻液添加量 1.5 %，稳定剂 CMC 添加量 0.4 %，柠檬酸添加量 0.030 %。 关键词：螺旋藻；破壁；稳定性 Research on Deodorization Process and Fermented Milk Beverage of Spirulina Abstract：With the spirulina， full cream milk powder as the main raw material， a kind of compound beverage of spirulina and milk was produced through fermentation technology. The process ethnics such as broken walls， deodorization of spirulina and stabilizer were discussed， the optimizing product technical parameters were