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螺旋藻悬浮口服液的制备及功能性检测

孔宇*,昝珂,秦加庭,陈雪云

(天津科技大学食品生物技术教育部工程研究中心,天津300457)

摘要:以螺旋藻为原料,制备一款功能型口服液。在单因素实验的基础上对制备螺旋藻口服液工艺参数进行正交优化,结果表明:发酵温度30℃,时间2h,可以去除螺旋藻腥味。添加蜂蜜3%、糖桂花1%、三氯蔗糖0.0067%、柠檬酸0.025%,获得最佳口感,具有螺旋藻发酵后特有清香。以羧甲基纤维素钠0.12%,黄原胶0.08%,海藻酸丙二醇酯0.06%复合稳定剂,稳定性良好,均匀悬浮且蓝绿色稳定。检测UHT 前藻蓝蛋白浓度为0.955mg/mL,UHT 后0.790mg/mL,损失率17.26%,功能性损失率20%。

关键词:螺旋藻;口服液;藻蓝蛋白;稳定性;功能性检测

Preparation and Functional Detection of Spirulina Suspension Oral Liquid

KONG Yu *,ZAN Ke,QIN Jia-ting,CHEN Xue-yun(Engineering Research Center of Food Biotechnology,Ministry of Education,Tianjin University of Science &Technology,Tianjin 300457,China)

Abstract: A functional oral liquid was prepared with spirulina. On the basis of single factor experiment,process parametersof preparation of spirulina oral liquid were optimized. The results showed that the fermentation temperature was 30℃ andthe time was 2h,and the spirulina flavor could be removed. Add honey 3%,sugar sweet-scented osmanthus 1%,sucralose 0.0067%,citric acid 0.025%,get the best taste,with spirulina fermentation after the unique fragrance. Withsodium carboxymethyl cellulose 0.12%,xanthan gum 0.08%,propylene glycol alginate 0.06% compound stabilizer,good stability,uniform suspension and blue-green stability. The detection rate of UHT pre-phycocyanin was0.955mg/mL,0.790mg/mL after UHT,and the loss rate was 17.26% and the functional loss rate was 20%.

Key words: spirulina;oral solution;phycocyanin;stability;functional testing

(2018年第21卷第1期)

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