食品与机械2011，Vol.27Issue(1)：136-139,4.DOI:10.3969/j.issn.1003-5788.2011.01.039
螺旋藻脱腥工艺优化及其强化米粉的研制
Study on removing off flavor of spirulina and manufacturing rice noodle with deodorized spirulina
摘要
Abstract
Eliminating fishy smell of spirulina by fermentation was studied.Its efficiency was determined by the absorption value of phycocyanin, the optimal process parameters were got from the response surface analysis: 0.84％ active dry yeast was added to spirulina and fermented at 39 ℃ for 30 min.By adding 1％ the fermented spirulina to, a kind of enrich-nutrition and without peculiar smell rice noodle was produced.Comparing to the common rice noodle, this new product contained more nutrients, it increasing contents of VE by 500％, Vc by 380％, Ca by 294％, Fe by 77％, Zn by 67％, protein by 20％ and fat by 10％.关键词
螺旋藻/脱腥/米粉/响应面/营养成分引用本文复制引用
魏玉翠,谢定,刘永乐,欧阳建勋,俞健,韩丹妮..螺旋藻脱腥工艺优化及其强化米粉的研制[J].食品与机械,2011,27(1):136-139,4.基金项目
国家高技术研究发展计划项目(编号:2008AA100801) （编号:2008AA100801）
湖南省科技攻关项目(编号:2008gk3002) （编号:2008gk3002）
长沙市重大科技专项(编号:K1003278-21) （编号:K1003278-21）
