作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2006年第1期137-139,共3页

摘　　要： 通过加蜂蜜调配、美拉德反应和用巧克力掩盖三种方法联合使用,对营养丰富但有腥味的螺旋藻进行风味改良,然后把螺旋藻和巧克力制作成块状和粒状两种形状,加入果冻中生产出风味别致、营养均衡的螺旋藻巧克力果冻,并通过单因素实验和正交实验确定螺旋藻块和粒的最佳配方为:螺旋藻0.1%、海藻酸钠0.5%、白砂糖20%、柠檬酸0.1%;巧克力块和粒的最佳配方为:巧克力15%、海藻酸钠0.5%、白砂糖20%、柠檬酸0.1%;果冻的最佳配方为白砂糖20%、果冻粉1.0%和柠檬酸0.1%。 Three methods inclucing addition of honey.Mallard reaction and addition of chocolate were used to improve the flavor of spirulina.and then sprulina and chocolare were made into two shapes：blocks and little bals.After that ,they are put into the jely to produce delicious and nutrition-balanced sprullina-choce ate jelly.The optimal processing conditions were determined By single and orthogonal experiment.the coutal operational concitions of block and ittle ball of spiulina concitions of block and ittle ball of spiulina were determined spirulina 0.1% sodium aigrate0.5%.granulated sugar20.0%,citric acid0.1% the optirral preparation condition for block and little ball of chocolate is ;chocoiate 15% sacium aininate 0.5% granulated sugar20.0% citric acid 0.1%;the optimal operational conditons for jely was ：granjiated sugar 20.0%.jely powder 1.0% citric acid 0.1%.

关 键 词： 螺旋藻 巧克力 果冻

领　　域： [轻工技术与工程] [轻工技术与工程]