摘要
螺旋藻添加于冰淇淋中，除赋予产品独特的风味和清新的色泽外，还能显著地提高混合料液的粘度以及冰淇淋的膨胀率和抗融化性能。较适宜的工艺条件为：添加量为0.5%，采用85℃，20s的高温短时杀菌，一级均质压力为40MPa，二级均质压力为5MPa，料液老化时间为4h。
Spirulina platensis powder (Spp) was added into ice cream and its effects were studied.The results showed that the addition of Spp could give ice cream not only desirable color and flavor,but also significant improvement in its viscosity,expansibility and thawing resistance .To achieve the optimal quality,the ice cream mix should be added 0.5% of Spp,sterilized under 85℃ for 20s,homogenized twice with the pressure of 40 MPa and 5MPa,respectively,and then stabilized under 3～5℃ for 4 hours.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第2期43-45,共3页
Food Science
关键词
螺旋藻
冰淇淋
粘度
膨胀率
抗融性
Spirulina platensis Ice cream Viscosity Expansivity Anti-fusibility
