机构地区: 广东省农业科学院
出 处: 《广东农业科学》 2006年第11期94-95,共2页
摘 要: 研究了木瓜蛋白酶酶解时间和酶解温度对螺旋藻浆液蛋白质沉降和藻腥味的影响、β-环糊精对藻腥味的影响以及琼脂对螺旋藻清汁饮料稳定性的影响,确定了加工螺旋藻清汁饮料的最佳工艺和配方。试验得到的螺旋藻清汁饮料呈黄绿色,均匀半透明,无分层现象,口感良好,无腥味。 Effects of enzymolysis time and temperature of papain on protein precipitation and peculiar taste of splrulina beverage, effects of β - cyclodextrin on the peculiar taste of splrulina beverage, and effects of agar on the stability of spirulina beverage were investigated. The optimal processing parameters and formulae for spirulina beverage were determined. The spirulina beverage obtained was green yellow, uniformly distributed, tasty without the peculiar spirulina taste, and demlxing did not occur after standing for a long time.