摘要
本文主要对双歧杆菌活菌冻干过程中加入的保护剂种类及其最佳配比、冻干升华温度等进行了研究,得到的最佳冻干保护剂配方为:6%脱脂奶粉+2%乳糖+5%玉米淀粉,最适冻干升华温度为25℃。此冻干工艺下菌体存活率得到了较大的提高,冻干菌粉的常温保存期得到了延长。
The protective additives and the evaporating temperature during the freeze-dried processing of B. adolescents, was discussed in this paper. The best protect additives were 6% nonfat milk powder, 2% lactose and 5% corn starch. The most favorable evaporating temperature was 25%. Under that treatment, the survival rate of the freezedried powder was improved obviously, and the survived period was prolonged by storage.
出处
《中国食品添加剂》
CAS
2006年第4期64-66,70,共4页
China Food Additives
关键词
双歧杆菌
冻干
保护剂
存活率
bifidobacterium
freeze-dried
protective additives
survival rate
