摘要
利用发酵法对螺旋藻进行脱腥,以藻蓝蛋白的吸光值来判定脱腥程度,通过响应面分析确定脱腥工艺最佳参数为:39℃水浴加热30 min,酵母添加量为0.84%;在米粉生产中加入1%的脱腥螺旋藻可得没有腥味的营养强化米粉。结果表明,脱腥螺旋藻米粉营养强化效果明显,其中VE增加了500%、VC增加了380%、钙增加了294%、铁增加了77%、锌增加了67%、蛋白质增加了20%、脂肪增加了10%。
Eliminating fishy smell of spirulina by fermentation was studied.Its efficiency was determined by the absorption value of phycocyanin,the optimal process parameters were got from the response surface analysis： 0.84% active dry yeast was added to spirulina and fermented at 39 ℃ for 30 min.By adding 1% the fermented spirulina to,a kind of enrich-nutrition and without peculiar smell rice noodle was produced.Comparing to the common rice noodle,this new product contained more nutrients,it increasing contents of VE by 500%,VC by 380%,Ca by 294%,Fe by 77%,Zn by 67%,protein by 20% and fat by 10%.
出处
《食品与机械》
CSCD
北大核心
2011年第1期136-139,共4页
Food and Machinery
基金
国家高技术研究发展计划项目(编号:2008AA100801)
湖南省科技攻关项目(编号:2008gk3002)
长沙市重大科技专项(编号:K1003278-21)
关键词
螺旋藻
脱腥
米粉
响应面
营养成分
spirulina
deodorized
rice noodle
response surface methodology
nutrient composition
