%0 Journal Article
%T 新鲜螺旋藻乳酸菌发酵饮料的研制
Preparation of Fresh Blue-Green Algae-Based Lactic Acid Bacteria-Fermented Drink
%A 王力立
%A 吴瑜
%A 梅兴国
%J Hans Journal of Food and Nutrition Science
%P 302-311
%@ 2166-6121
%D 2025
%I Hans Publishing
%R 10.12677/hjfns.2025.143034
%X 本研究以新鲜螺旋藻为原料，采用单因素结合正交实验方法，对乳酸菌发酵饮料的工艺参数进行优化研究。实验结果表明，最优工艺参数组合为：螺旋藻添加量15%，白糖4%，奶粉14%，发酵时间10小时，接种量0.15%，发酵温度41℃。经检测，产品各项指标均达到国家标准(GB7101-2022)规定，成品呈现典型藻绿色泽，兼具螺旋藻特有风味与乳酸发酵香气，酸甜适口，品质优良。
This study utilized fresh spirulina as the raw material and employed a combination of single-factor and orthogonal experimental methods to optimize the process parameters of lactic acid bacteria fermented beverage. The experimental results demonstrated that the optimal process parameter combination was as follows: spirulina addition 15%, sucrose 4%, milk powder 14%, fermentation time 10 hours, inoculation amount 0.15%, and fermentation temperature 41˚C. Testing showed that all product indicators met the requirements of the national standard (GB7101-2022). The final product exhibited a characteristic algae-green color, combining the distinctive flavor of spirulina with the aroma of lactic acid fermentation, presenting a pleasantly sweet and sour taste with excellent quality.
%K 新鲜螺旋藻，
%K 乳酸菌发酵，
%K 饮料
Fresh Spirulina
%K Lactic Acid Bacteria Fermentation
%K Beverage
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=114001