酸浆豆腐中菌种抗高温损伤保护剂的研究  

Study on high temperature damnification resistant pretectants of culture selected from physalis tofu

作　　者：于章龙[1] 刘楚怡[1] 李永歌[1] 张惠[1] 张泽俊[1] 薛文通[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2010年第7期5-8,共4页Food Science and Technology

摘　　要：对从酸浆豆腐中提取的菌种进行抗高温损伤保护剂的研究,以提高喷雾干燥时菌种的存活率。实验从菌种保护剂的选择,复配因子保护剂的筛选以及用正交实验探讨保护剂的最佳配比3方面进行研究。实验结果表明:选取脱脂奶粉、甘油、麦芽提取物和糊精进行复配因子保护剂的筛选实验,经正交实验,最终选择甘油、麦芽提取物和糊精作为菌种保护剂,添加量分别为4%(体积分数)、2%和3%(质量浓度),经75℃、30min后菌落成活数可达107。结果可见,此种保护剂搭配对菌种抗高温保护效果较好。In order to improve the survival rate of spray drying bacilli,we study on high temperature damnification resistant pretectants of culture selected from physalis tofu.This experiment studies from the choice of pretectants,election of mixed factor pretectants and the best ratio of pretectants with orthogonal test.The result showed that we can select the skimmed milk powder,glycerin,malt extract and dextrin as material of mixed factor pretectants.Then glycerin,malt extract and dextrin are selected as pretectants added 4%（volume fraction）,2% and 3%（concentration）.The viable count can reach 107 when it＇s heated in water 75 ℃,30 min.So,these pretectants adapt well to the culture.

关 键 词：酸浆豆腐 损伤 保护剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]