包埋益生菌的功能性爆爆珠的研制  

Development of Functional Blasting Beads Embedded with Probiotics

作　　者：王玉涵 段佳文 刘凤仪 贾丽娜 张蕴哲 张钦 WANG Yuhan;DUAN Jiawen;LIU Fengyi;JIA Lina;ZHANG Yunzhe;ZHANG Qin(College of Science and Technology, Hebei Agricultural University,Cangzhou 061000)

机构地区：[1]河北农业大学理工学院,沧州061100

出　　处：《食品工业》2018年第12期100-103,共4页The Food Industry

基　　金：河北农业大学大学生创新创业训练计划资助项目(201810086061);河北农业大学引进博士专项(ZD201623);河北农业大学引进博士专项(ZD201707);河北农业大学教务处;创新创业办公室及校团委的资金支持;河北省自然科学基金项目(C2017204027);河北省高等学校科学技术研究项目(ZD2017237)

摘　　要：试验利用大分子包埋技术和海藻酸钠的成膜性,以感官评定为标准,通过单因素试验,正交试验,得到包埋益生菌的功能性爆爆珠的最优配方。结果表明,爆爆珠内含成分的最佳配方为甜味剂(低聚半乳糖与木糖醇质量比为1︰1)总添加量为14%、海藻酸钠添加量为0.3%、益生菌包埋粒添加量为2%。通过海藻酸钠与氯化钙进行交联,形成爆爆珠外膜,并用海藻酸钠外膜将益生菌包埋粒与果汁溶液包裹起来,即可得到口感适宜且含有益生菌和双歧因子的高营养即食爆爆珠。In this experiment, the macromolecule-entrapped technique and the film forming ability of sodium alginate were used. The sensory evaluation was used as the standard. Through the single factor experiment and orthogonal test, the optimal formula for entrapping the functional bursting liquid beads entrap probiotics was obtained. The results showed that the best formula for the liquid composition of the bursting liquid beads was that the content of total sugar was 14%(galacto-oligosaccharide for xylitol is 1︰1), the content of sodium alginate was 0.3% and the content of probiotic entrapped particle was 2%. The sodium alginate and calcium chloride are cross-linked to form a gel structure, so that the probiotic-entrapped particles and the fruit juice were wrapped in the liquid bead, to produce the bursting liquid beads with high-nutrient and suitable taste, due to the liquid beads contain probiotics and bifidogenic factors.

关 键 词：爆爆珠 低聚半乳糖 益生菌 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]