摘要
通过在原料乳中添加３．０％的螺旋藻干粉和３．０％的大豆蛋白粉，经过嗜热链球菌和保加利亚乳杆菌双菌种发酵，制得了酸度为８６°Ｔ、蛋白质含量高于５．６％，而脂肪含量低于１．２％、含有多种微量元素和维生素的乳酸饮料。并通过采用二级均质处理和严格控制发酵程度，解决了螺旋藻干粉分散性差和颜色易黄变的问题。制得的产品呈淡黄绿色，在口感和风味方面有了一定的改善，产品的营养价值得到了较大提高，并且具有营养保健作用。
Nutritious yogurt,with an acidity of 86°T,a protein content of 5.6%or more,a fat content of1.2% or less and a variety of trace elements and vitamins,was made by adding 3.0% spirulina platensis powder as well as 3.0% soybean protein powder into raw milk,through inoculating with Str.thermophilus and L.bulgaricus.Settled the problems of poor spirulina-powder dispersion and yellow change by two stages homogenization and fermented condition was strictly controlled.The final products maintained a light-green color and improved flavor, taste, nutritional value and functions of nutrition and health care.
出处
《中国乳品工业》
CAS
北大核心
1999年第1期16-18,共3页
China Dairy Industry
关键词
酸奶
螺旋藻
大豆蛋白
营养酸奶
yogurt spirulina platensis soybean protein fermentation
