茯苓乳酸菌发酵粉的工艺优化研究  

Study on the Process Optimization of Poria cocos Lactic Acid Bacteria Fermented Powder

作　　者：刘文美 LIU Wenmei(Xiamen Sci-Plus Biotech.Co.,Ltd.,Xiamen 361000,China;EM-ACT Health Technology(Fujian)Co.,Ltd.,Sanming 365000,China)

机构地区：[1]厦门和美科盛生物技术有限公司,福建厦门361000 [2]益生活力健康科技(福建)有限公司,福建三明365000

出　　处：《食品安全导刊》2024年第17期117-121,共5页China Food Safety Magazine

基　　金：三明市科技特派员产学研合作项目(2022-N-12)。

摘　　要：对茯苓乳酸菌发酵粉的生产工艺进行优化,得到茯苓乳酸菌发酵粉最优工艺参数为动物双歧杆菌乳亚种(RSQ19)、嗜酸乳杆菌(SSM11)和乳脂乳球菌(RSHN25)按1∶1∶1比例混合,并于(37±1)℃发酵44 h后,再加酵母发酵4 h达到发酵终点,进行干燥、包装。在该工艺条件下,茯苓乳酸菌发酵粉具有较好的风味与酸度,同时游离氨基酸、硫胺素、核黄素、叶酸等营养成分的含量也得到了较大的提升。本研究为开发乳酸菌发酵剂及优良乳酸菌发酵生物医药制品的开发奠定了基础。The production process of Poria cocos lactic acid fermented powder was optimized,and the optimal process parameters of Poria cocos lactic acid fermented powder were obtained as follows:Bifidobacterium animalis subsp.lactis(RSQ19),Lactobacillus acidophilus(SSM11)and Lactococcus cremoris(RSHN25)were mixed in a ratio of 1∶1∶1 and fermented at(37±1)℃for 44 h,and then yeast was added for 4 h to reach the end of fermentation,and then dried and packaged.Under this process condition,Poria cocos lactic acid fermented powder has good flavor and acidity,and the content of free amino acids,thiamine,riboflavin,folic acid and other nutrients has also been greatly improved.This study lays a foundation for the development of lactic acid bacteria fermentation agents and excellent lactic acid bacteria fermented biopharmaceutical products.

关 键 词：茯苓 乳酸菌 发酵剂 营养价值 生物医药 

分 类 号：TS201.3[轻工技术与工程—食品科学]