嗜酸乳杆菌凝胶糖果的工艺探讨

Processing technology of Lactobacillus acidophilus jelly

为了强化嗜酸乳杆菌在凝胶糖果中活菌数,研究了嗜酸乳杆菌微胶囊化包埋层数对活菌数的影响;接着以3层包埋微胶囊嗜酸乳杆菌为原料,研究不同凝胶糖果在调配时糖浆水分含量、p H值、温度对嗜酸乳杆菌活菌数的影响;同时研究嗜酸乳杆菌凝胶糖果在保质期内最佳贮藏温度。结果表明：调配时糖浆水分含量20%、p H3.6、温度75℃,凝胶糖果中嗜酸乳杆菌活菌数最大;当嗜酸乳杆菌凝胶糖果贮藏温度小于5℃时,凝胶糖果中嗜酸乳杆菌的活菌数能达到产品标准（〉1×10^7 cfu/g）。

In order to enhance the viable count of Lactobacillus acidophilus in jelly sweet, the embedding times of Lactobacillus acidophilus microcapsule was studied. And using three layers of Lactobacillus acidophilus microcapsule as material and the viable countas as index, the moisture content, p H and temperature of blending syrup were studied. Meanwhile, the shelf life temperature of sweet Lactobacillus acidophilus jelly was studied too. The results was showed that under the condition of 20% moisture content, p H3.6, 75 ℃ of blending syrup, the viable count was the best; storage temperature below 5 ℃, the viable count of Lactobacillus acidophilus reached product standard（1×10^7 cfu/g）.