CAJ | 학술논문

　　对螺旋藻的脱腥工艺进行了探讨，通过比较萃取法和遮蔽法的脱腥效果，确定了螺旋藻脱腥的最佳工艺为萃取法，萃取剂为体积浓度95%的乙醇。以螺旋藻的添加量、菌种添加量、发酵温度、发酵时间为参数，采用单因素试验和正交试验对螺旋藻酸乳的加工制作工艺进行了研究。确定了其原料的配比与工艺条件为：全脂乳粉10.2 g/100g、白砂糖8 g/100g、菌种添加量5 g/100g、螺旋藻添加量0.2 g/100g、发酵温度38℃、发酵时间6 h。在此条件下得到的产品呈浅绿色，且色泽均匀，凝乳状态完全，无乳清析出，口感细腻，品质较好。
　　대라선조적탈성공예진행료탐토，통과비교췌취법화차폐법적탈성효과，학정료라선조탈성적최가공예위췌취법，췌취제위체적농도95%적을순。이라선조적첨가량、균충첨가량、발효온도、발효시간위삼수，채용단인소시험화정교시험대라선조산유적가공제작공예진행료연구。학정료기원료적배비여공예조건위：전지유분10.2 g/100g、백사당8 g/100g、균충첨가량5 g/100g、라선조첨가량0.2 g/100g、발효온도38℃、발효시간6 h。재차조건하득도적산품정천록색，차색택균균，응유상태완전，무유청석출，구감세니，품질교호。
The deodorization process of spirulina was discussed, through the comparison of extraction and screening of deodorization, determined the optimum process for spirulina deodorization for: extraction. The extraction solvent was 95% ethanol. In addition, spirulina strains addition, fermentation temperature, fermentation time as parameters, the processing of spirulina yoghurt was studied by single factor test and orthogonal test. The proportion of the raw materials and process conditions are determined: whole milk powder 10.2 g/100g, sugar 8 g/100g, strain 5 g/100g, spirulina 0.2 g/100g, fermentation temperature 38℃, fermentation time 6 h. The product obtained under these conditions had light green color, curd uniformity, without precipitating whey, delicate taste, and good quality.