果蔬发酵乳酸菌粉干燥制备工艺  

The Drying Technology of Lactic Acid Bacteria Powder

作　　者：谭静 罗蓓蓓 周莉 平洋 朱海华 王珂 TAN Jing;LUO Beibei;ZHOU Li;PING Yang;ZHU Haihua;WANG Ke(Henan Commerce Science Institute Co.,Ltd.,Zhengzhou 450002)

机构地区：[1]河南省商业科学研究所有限责任公司,郑州450002

出　　处：《食品工业》2020年第4期101-103,共3页The Food Industry

摘　　要：为了改善果蔬发酵乳酸菌现有干燥工艺过程中操作复杂、成本高昂等局限性,试验对果蔬发酵用植物乳酸菌和嗜酸乳杆菌常压干燥工艺制备中培养基的的培养温度、时间及其平铺高度等进行了优化,得到直投式乳酸菌粉。结果显示:果蔬发酵乳酸菌粉常压干燥生产中,最佳工艺条件为培养温度60℃、培养基平铺高度0.5 cm、干燥时间2 h,此条件下得到的菌粉在4℃下保存15 d后,乳酸菌数可达到105 CFU/g以上。此次试验增加了果蔬发酵乳酸菌含菌量,为企业在日后生产中的使用和保藏提供参考。In order to improve the existing drying process of fruit and vegetable fermentation lactic acid bacteria,the operation is complicated and the cost is high.The culture temperature,time and leveling height of medium were optimized for the preparation of lactic acid bacteria and Lactobacillus acidophilus for fruit and vegetable fermentation.The results showed that in the production of normal pressure drying of lactic acid bacteria powder in fruit and vegetables fermentation,the best process conditions were culture temperature of 60℃,culture medium height of 0.5 cm,and drying time of 2 h.After the bacteria powder obtained under this condition was preserved at 4℃after 15 d,the number of lactic acid bacteria could reach 105 CFU/g or more.The experimental results increased the amount of lactobacillus in fruit and vegetable fermentation,and provided reference for the use and preservation of enterprises in future production.

关 键 词：乳酸菌粉 果蔬发酵 常压干燥 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]