文献类型：期刊文献

中文题名：一种天然“藻茶”的研制

英文题名：Research and Development of A Natural Spirulina Beverage "the Algae tea"

作者：林海生[1];宋文东[2];郭健[3]

机构：[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

年份：2012

卷号：33

期号：9

起止页码：104

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2011、北大核心

语种：中文

中文关键词：螺旋藻;藻茶;超声;除腥;天然风味

外文关键词：Spirulina; the Algae tea; uhrasonization; eliminate fishy smell; natural

中文摘要：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1 g/100 mL,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"。

外文摘要：A Natural Spirulina Beverage had been studied and developed. Taking the Spirulina powder as a raw material, used the uhrasonization at the condition of 1 g/100 mL （raw material to water）, 45 ~C for 20 rain 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 ~C 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.