作　　者： ; ;

机构地区： 嘉兴学院生物与化学工程学院

出　　处： 《食品与发酵工业》 2003年第11期67-71,共5页

摘　　要： 采用加热、掩蔽、真空、萃取、吸附、发酵等方法对螺旋藻进行脱腥试验。结果表明 ,掩蔽、真空、萃取、吸附、发酵法对螺旋藻的脱腥都有良好的效果 ,其中最理想的方法是真空脱腥。真空脱腥最佳的萃取剂是体积分数 10 0 %的乙醚。最佳的掩蔽剂是 β 环糊精。吸附脱腥的最佳工艺条件为 :茉莉花茶添加量为 0 6% ,吸附时间为 3 0min ,吸附温度为 5 0℃。发酵脱腥的最佳工艺条件为 :酵母添加量为 0 6% ,发酵时间为 90min ,发酵温度为 3 2℃。 Experiments were conducted for removing off-flavor of spirulina by different techniques including heating, shrouding, vacuuming, extraction, absorption, and fermentation. The results indicated that shrouding, vacuuming, extraction, absorption, and fermentation are effective in removing off-flavor in spirulina while vacuum is an ideal means for this task. Ether is the optimal agent when extraction method is used, and β-cyclodextrin is optimal for screening. The optimal parameters for vacuum treatment is 0.09MPa 70℃, and 60 minutes; the optimal parameters for absorption treatment is jasmine tea in mass fraction of 0.6%, 30minutes, and 50℃; the optimal parameters of fermentation technique are yeast in mass fraction of 0.6%, fermentation time of 90 minutes and fermentation temperature of 32℃.

关 键 词： 螺旋藻 脱腥 感官评定 发酵法 真空脱腥 功能性食品

领　　域： [轻工技术与工程] [轻工技术与工程]