饮料中乳酸菌包埋的研究

Study on living lactic acid bacteria by making microcapsule

以玉米为基础原料,采用全酶法糖化工艺进行液化和糖化,接种适宜的乳酸菌进行发酵,然后采用复凝聚法在液相中将乳酸菌包埋,以此延长菌体在液相中的存活时间.乳酸菌被包埋后,在饮料中添加乳酸链球菌素和低聚果糖,对饮料中未被包埋或已被包埋但又释放的菌体的产酸进行控制,同时也保证其在饮料中存活.通过正交试验法找到最佳的微胶囊造粒条件及乳酸链球菌素和低聚果糖的添加量.

This subject based on maize raw materials carries on liquefaction, saccharification technology and inoculates suitable lactic acid fungus to ferment. This paper studied on the method to protects lactic acid fungus to ferment.For prolonging the surviving time of lactic acid bacteria utilized method of reagglomeration to make micropcatsule.After making microcapsule,added Nisn and Fructose-oligosaccharide for protecting lactic acid fungus and controlling sour which was producted by released bacteria.This paper has found out the optimum process of making microcapsule and addtive magnitude of Nisin and Fructose-oligosaccharide though the orthogonal experiment.