海南热带海洋学院学报2025，Vol.32Issue(2)：64-73,10.DOI:10.13307/j.issn.2096-3122.2025.02.07
发酵藻蓝蛋白椰奶制备工艺的优化
Optimization of the Preparation Process for Fermented Phycocyanin Coconut Milk
摘要
Abstract
Fermented phycocyanin coconut milk beverage was developed using coconut milk powder,milk,and phy-cocyanin as the main raw materials.Single-factor experiments and orthogonal tests were conducted to optimize the process formula based on sensory quality and physicochemical properties of the product.Results showed that the optimal param-eters were:milk addition ratio of 20%,phycocyanin protein content of 0.2%,fermentation temperature of 45℃,and fer-mentation time of 8 h.Under these conditions,the fermented phycocyanin coconut milk achieved a comprehensive sen-sory score of 94.2,a protein content of 1.12%,and an acidity of 30.41 °T,with uniform curd,a delicate taste,a harmo-nious coconut aroma,no whey precipitation,and balanced sweet-sour taste.This study provides new insights into develop-ing probiotic fermented composite protein beverages.关键词
正交试验/藻蓝蛋白/椰奶/发酵饮料Key words
orthogonal experimental design/phycocyanin/coconut milk/fermented beverage分类
轻工纺织引用本文复制引用
商文慧,雷昊,陈毅然,郑秋阳,薛长风..发酵藻蓝蛋白椰奶制备工艺的优化[J].海南热带海洋学院学报,2025,32(2):64-73,10.基金项目
海南热带海洋学院科研启动资助项目(RHDRC202111) （RHDRC202111）
