食品工业科技Issue(2)：43-45,3.
螺旋藻在冰淇淋中的应用研究
Study on the addition of spirulina platensis in ice cream
摘要
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 increase in its mixing viscosity, expansion ratio and anti-fusibility. To achieve the best quality, the ice cream mix should contain 0. 5 % of Spp, sterilized under 85 ℃ for 20s, homogenized twice at the pressure of 40 MPa,5 MPa,respectively,and then stabilized under 3 ～ 5 ℃ for 4 hours.关键词
螺旋藻冰淇淋粘度膨胀率抗融性分类
轻工纺织引用本文复制引用
曹立民,吕朋..螺旋藻在冰淇淋中的应用研究[J].食品工业科技,2001,(2):43-45,3.
