酸奶发酵剂速效干剂制备中保护剂的研究  

The Research on Protectant for Instant Powder Preparation of Yoghurt Starter

作　　者：吕兵[1] 张国农[1] 林金资[1] 

机构地区：[1]无锡轻工大学

出　　处：《中国乳品工业》1996年第2期3-5,共3页China Dairy Industry

摘　　要：本文研究了保护剂与酸奶发酵剂速效干剂中菌的存活率以及菌种迅速恢复活力的关系．结果表明：保护剂能够明显提高菌的存活率。添加保护剂Ⅰ制得的干剂存活率为７８．３％（乳酸菌）和７５．０％（嗜酸乳杆菌）；４℃贮存五个月后存活率相应为４０．８％和３７．７％。同时通过对干剂微观显微结构的分析，研究了保护剂的作用机理。扫描电镜显示的照片表明：不添加保护剂制得的干剂具有纤细、致密的纤维结构，而添加保护剂的干剂具有疏松的海绵状网络结构。The effect of protectant to the strains survival rate and activity restored rapidly of instant powder of yogurt starters was studied in this paper. The result revealed that the effect of protectant to improve the strains survival rate is marked. The survival rate of Lactobacillus in the instant POwder is 78. 3%, of L. acidophilus is 75. 0%, and are 40. 8% and 37. 7% stored at 4℃ for five months. Detecting on the action mechanism of protectant was made with the analysis of microcosmic structure of powder. The pictures of SEM revealed that: there is compact fibre structure of powder without protectant and loose spongy network structure with protectant.

关 键 词：酸奶 发酵剂 速效干剂 保护剂 作用 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]