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

摘要: 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。

Abstract: 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.