肉制品浓缩发酵剂冻干工艺研究  

Progress of Concentrated Raise in Produce Concentrated Meat Starter

作　　者：周建磊[1] 乔发东[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052

出　　处：《农产品加工（下）》2010年第9期63-65,71,共4页Farm Products Processing

摘　　要：以从传统肉制品中筛选出的R5+C9混合菌为目标菌,利用真空冷冻干燥技术进行肉制品浓缩发酵剂冻干工艺的研究。结果表明,最佳浓缩分离条件为转速4500r/min,时间30min,在此条件下,菌体存活率可达93%;预冷冻过程中菌种损失率占整个真空冷冻过程中损失率的60%以上;L9(34)正交试验确定的最佳保护剂配方为:12%脱脂乳+6%乳糖+0.4%蛋白胨+5%甘油+0.4%VC,冷冻干燥后单位质量菌体的活菌数达8.01×1010cfu/g,较菌悬液提高了1.33×104倍。Concentrated meat starter is made by using vacuum Freeze-drying technology from R5＋C9 selected from traditional meat products.The results show that optimum concentration and separation conditions are 4 500 r/min, 30 rain and cell survival is 93%.The loss rate of bacteria of Pre-freezing process is up to 60% of vacuum Freeze-loss, by L（34） orlhogonal test, the best protective agent is determined, 12% skim milk＋0.4% lactose＋6% peptone＋5% glycerol＋0.4% VC, and unit mass of bacteria is 8.01 ×10^10 cfu/g, increased over 1 163 times compared with bacterial suspension.

关 键 词：浓缩发酵剂 真空冷冻干燥 保护剂 

分 类 号：TQ925[轻工技术与工程—发酵工程]