纳豆菌真空冷冻干燥工艺的研究  

Research on vacuum freeze-drying technology of Bacillus Natto

作　　者：曹峰[1] 陆晓滨[1] 董贝磊[1] 刘洪富[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《山东轻工业学院学报（自然科学版）》2008年第1期91-94,共4页Journal of Shandong Polytechnic University

摘　　要：本文对纳豆菌微生态制剂加工过程中的真空冷冻干燥工艺进行了研究,确定了纳豆菌冷冻干燥的最优工艺参数:冷休克处理条件为8℃、5 h;预冻温度为-30℃;冻结物料厚度为10 mm;干燥室真空度为30 Pa;升华温度为30℃;解析温度为45℃。在以上工艺条件下纳豆菌的冷冻干燥速率为0.83 mm/h,存活率可达90.9%。The vacuum freeze-drying technology for producing microecological agent of Bacillus natto was researched in this paper the optimum conditions of freeze-drying were deennined as follows, temperature of prefreezing - 30℃, cold shock treatment 8℃ ,5 h, vacuum degree 30 Pa, temperature of sublimation 30℃, temperature of resolution 45℃, thickness of material 10 mm. Under the above conditions, the drying velocity is 0.83mm/h and the survival rate of Bacillus natto is 90.9%.

关 键 词：纳豆菌 真空冷冻干燥 工艺 

分 类 号：TS201.3[轻工技术与工程—食品科学]