Study On The Spirulina Yoghourt

Spirulina,is a kind of blue-black spirality algae,in which 90 percent of fat are unsaturated fatty acid and flax acid is primary,Spirulina has plenty of nutrition including vitamine B1,B2,B3,B6,B12,E,A and the content ofβ- Carrotene is most of all food and 10 times higher than that of the carrot.Spirutina can improve the immunity of the organism and has certain inhibitory activity on the cancer cell,which help decrease possibility of various disease.Spirulina is regarded as a kind of new nutritive food by Chinese Ministry of Health,at present,the products including Spirulina are mainly Spirulina capsule,Spirulina Buccal tablet,Spirulina beverage and Spirulina noodles etc.on the market.In this paper,the formula and processing procedure of Spirulina yoghurt are studied.The optimum content of starter can be obtained by the test of contrast test.In order to taste good and has moderate sour and sweet,the suitable content of sugar and acidity can be obtained also.The suitable adding quantity of Spirulina can be abtained by contrasting different adding quantity of Spirulina.The optimum formula was the ratio of glutin,pectin to denaturalized starch 1:2;3; The optimum formula of A1B2C2D2 was selected by orthogonal test method with four factors mentioned above,the best results are as follows:the content of starter 2ml,the content of sugar 7g,the content of Spirulina extracts 10ml,the content of stabilizer 0.6g and the content of milk 80ml.The optimum processing procedure were the condition of homogeneous condition 20 MPa/65℃,sterilization 95℃for 300 seconds,the temperature 42℃and fermentation time 12 h after packing.The shelf life of Spirulina yoghurt was 3 days and the acidity would has certain rising, and the product tastes good.The quantity of lactobacillus was in a high level after fermentation from 24h to 48h,and accorded with product standards in 72 h.After examining formula and processing procedure of Spirulina yoghurt in the course of producing actually,products according with national standards and company standards can be made.The product was proved to be good on sensory quality,Spirulina nutrition and special flavor.