乳酸菌发酵剂冻干工艺优化及过程机理分析  

Freeze-drying Process Optimization of Lactic Acid Bacteria Starter and Protective Mechanism Analysis

作　　者：沈国华[1] 华颖[1] 刘大群[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,杭州310021

出　　处：《中国食品学报》2010年第3期152-156,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为了提高泡菜用直投式乳酸菌发酵剂的生物活性,考察了冻干速度对冻干效果的影响;比较多种保护剂对乳酸菌冻干的保护效果,选择其中冻干效果较好的4种保护剂做正交试验;分析冻干工艺的机理,确定最佳的保护工艺和保护剂体系。In order to improve bioactivity of lactic acid bacteria in kimchi fermentation process,the effect of freezedried speed on the bacteria during freeze-drying was investigated.Protective effect of a variety of protective agents on the lactic acid bacteria during freeze-drying was compared and four kinds of protection agents were choose for orthogonal test.Combined with analysis of the mechanism of freeze-drying process,the best protection technology and the optimal protective agent systems were determined.

关 键 词：乳酸菌发酵剂 工艺优化 机理 

分 类 号：TQ920[轻工技术与工程—发酵工程]