食品科学 ›› 2001, Vol. 22 ›› Issue (2): 43-45.

• 工艺技术 • 上一篇    下一篇

螺旋藻在冰淇淋中的应用研究

 曹立民, 吕朋   

  1. 青岛海洋大学食品工程系
  • 出版日期:2001-02-15 发布日期:2012-02-15

Studies on the Effects of Spirulina Platensis in Ice Cream

 CAO  Li-Min, 吕Peng   

  • Online:2001-02-15 Published:2012-02-15

摘要: 螺旋藻添加于冰淇淋中,除赋予产品独特的风味和清新的色泽外,还能显著地提高混合料液的粘度以及冰淇淋的膨胀率和抗融化性能。较适宜的工艺条件为:添加量为0.5%,采用85℃,20s的高温短时杀菌,一级均质压力为40MPa,二级均质压力为5MPa,料液老化时间为4h。

关键词: 螺旋藻, 冰淇淋, 粘度, 膨胀率, 抗融性

Abstract: Spirulina platensis powder (Spp) was added into ice cream and its effects were studied.The results showed that the addition of Spp could give ice cream not only desirable color and flavor,but also significant improvement in its viscosity,expansibility and thawing resistance .To achieve the optimal quality,the ice cream mix should be added 0.5% of Spp,sterilized under 85℃ for 20s,homogenized twice with the pressure of 40 MPa and 5MPa,respectively,and then stabilized under 3~5℃ for 4 hours.

Key words: Spirulina platensis Ice cream Viscosity Expansivity Anti-fusibility