摘要
通过添加2%全脂奶粉,对螺旋藻进行掩腥处理;然后采用单因素试验和正交试验,研究以螺旋藻为原料,以果冻粉、蔗糖、柠檬酸为辅助原料的螺旋藻保健果冻的加工工艺。试验结果表明,该果冻的最佳配方为:螺旋藻粉0.05%,果冻粉1.0%,白砂糖8.0%,柠檬酸0.04%。
By adding 2% whole milk powder to spirulina,the special flavor was covered.Then the technical processing of spirulina health jelly was studied by using single factor and orthogonal experiments,with spirulina as raw material,jelly powder,sucrose,citric acid as the secondary raw materials.The results show that the optimal formula for the jelly is 0.05% spirulina powder,jelly powder 1.0%,sugar 8.0%,citric acid 0.04%.
出处
《食品工业》
北大核心
2011年第1期19-21,共3页
The Food Industry
关键词
螺旋藻
保健
果冻
研制
spirulina
healthy
jelly
development
