肉糖葡萄球菌冻干粉复合保护剂参数优化研究  

Optimization of complex protectant for staphylococcus carnosus

作　　者：刘海燕[1] 周海珍[1] 徐幸莲[2] 李开雄[1] 贺家亮[1] 

机构地区：[1]石河子大学食品学院,石河子832003 [2]南京农业大学食品科技学院,南京210095

出　　处：《食品科技》2009年第3期32-34,41,共4页Food Science and Technology

基　　金：石河子大学“农产品加工与贮藏”重点实验室开放课题(500002112501)

摘　　要：以肉糖葡萄球菌为目标菌株,采用L8(27)正交试验研究6种保护剂对肉糖葡萄球菌冻干粉的保护效果。结果表明,6种保护剂影响活菌率的大小依次为:蔗糖>甘油>谷氨酸钠>麦芽糊精>吐温>酵母浸提膏,其中蔗糖、甘油、谷氨酸钠、麦芽糊精影响效果较为显著。由试验确定真空冷冻肉糖葡萄球菌的最佳保护剂(以10%的脱脂乳为基础)的配方为:甘油20mL/L、蔗糖30g/L、吐温5mL/L、麦芽糊精10g/L、谷氨酸钠20g/L、酵母浸提膏10g/L。Effect of six protectants for Staphylococcus carnosus was studied by orthogonal experimental design. Result indicated that all of six protecants had some effects on promoting cell count, in which the important factors were sucrose, glycerin, glutamate-Na and maltodextrin. So the optimum complex protestants at the based of skim milk 10% for Staphylococcus camosus was detemined by trail as glycerin 20 mL/L sucrose 30 g/L, Tween80 5 mL/L, maltodextdn 10 g/L, glutamate-Na 20 g/L, yeast exeract 10 g/L.

关 键 词：肉糖葡萄球菌 保护剂 真空冷冻干燥 

分 类 号：TS201.3[轻工技术与工程—食品科学]