摘要
纳豆菌具有优良的特性,可谓微生态制刺的理想菌种。将筛选的纳豆菌优良菌种发酵后,经一定处理后进行真空冷冻干燥和喷雾干燥,并筛选出干燥过程中效果较好的几种保护剂及其添加剂量,并通过正交设计实验得出最佳的保护刺复合配方为脱脂奶粉15%、麦芽糊精5%、蔗糖2.5%,显著提高了干燥中纳豆菌的存活率,使冷冻干燥后纳豆菌的存活率达到86%以上,比对照提高了70%以上,喷雾干燥后纳豆菌的存活率达到67%以上,所得成品的形状、干燥程度和复水性都较佳。
In this paper, the preparing methods of dried live Bacillus natto are studied in detail. The bacteria were dried by freeze-drying and spray drying, and the protective additives were selected. When 15% skimmed milk powder, 5% dextrin and 2.5% sucrose as the additives during freeze-drying, the viability of the bacteria was higher than 86%, which was increased notably compared with the control, and the number was higher than 67% by spray drying. The products have good properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第8期78-81,共4页
Science and Technology of Food Industry
关键词
纳豆菌
制剂
真空冷冻干燥
喷雾干燥
保护剂
Bacillus natto
microecologics
freeze-drying
spray drying
protective additives
