藏灵菇源干酪乳杆菌微胶囊喷雾干燥工艺条件的优化  

Optimization of the technique of atomizing and dry conditions for microencapsulation of Lactobacillus casei from Tibetan Kefir

作　　者：张倩[1] 熊利霞[1] 张红星[1] 谢远红[1] 刘慧[1] 王维彬[2] 

机构地区：[1]北京农学院食品科学与工程学院/微生态制剂关键技术开发北京市工程实验室/食品质量与安全北京实验室/农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206 [2]北京电子科技职业学院,北京100176

出　　处：《食品工业科技》2016年第13期210-214,共5页Science and Technology of Food Industry

基　　金：北京市属高等学校高层次人才引进与培养项目(CIT&TCD20140315);"抗病转基因羊新品种培育"专项(2014ZX08008-005)

摘　　要：为了降低从藏灵菇中筛选的产胆盐水解酶的干酪乳杆菌微胶囊菌粉的水分活度及保持其高活菌数量,采用三因素三水平[L_9（3~4）]正交实验,研究不同喷雾干燥工艺条件对微胶囊菌粉水分活度和活菌数量的影响。结果表明：在阿拉伯胶浓度为40%、进/出口风温度为170/75℃、蠕动泵流速为75 m L/min的条件下进行微胶囊化,其菌粉的水分活度为0.096,活菌数量为2.37×10~9CFU/g。既降低了微胶囊菌粉的水分活度,又保持了其高活菌数量,为制备干酪乳杆菌微胶囊产品提供实践依据。In order to reduce the water activity and keep the large number of living bacteria of Lactobacillus caseJ microcapsule powder which was isolated from Tibetan Kefir and can produce bile salt hydrolase,the method of orthogonal experiments[ L9 （34）] were used to investigate the dry conditions, and the effect of different spray drying techniques on the water activity of microcapsule powder and the number of the living bacteria were studied.The results showed that the amount of added Arabic gum was 40% ,the air intake/outlet temperature was 170/75℃ and the velocity of peristaltic pump was 75 mL/min, the living bacteria number of the microcapsule powder was 2.37 ×10 9 CFU/g and the water activity was 0.096.This method not only reduced the water activity but also kept the large number of living bacteria of the microcapsule powder,which can provide the practical basis of the microencapsulation production of Lactobacillus casei.

关 键 词：干酪乳杆菌 微胶囊 喷雾干燥法 条件优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]