果蔬发酵乳酸菌粉常压干燥制备工艺研究

Study on atmospheric pressure drying technology of lactic acid bacteria powder for fermenting fruit and vegetable

通过对果蔬发酵乳酸菌粉DV培养基优化复配、常压干燥工艺、包装储存条件研究,得出直投式乳酸菌粉常压制备工艺。即将果蔬发酵用乳酸菌接种于优化复配DV(DV中添加5%葡萄糖,1%蛋白粉,12.5%水)载体培养基上,置37±1℃下培养24h;收集菌粉平铺高度0.5cm进行55℃远红外干燥3h,该菌粉用真空包装置4℃下保存15d,其乳酸菌数均能达到107cfu/g以上。

The atmospheric pressure drying technology of lactic acid bacteria（ LAB） powder for fermenting fruit and vegetable was obtained by researching on DV medium optimization,drying technology and condition of package and storage.The result showed that the best addition amount of glucose,protein and H2O for DV medium were 5%,1% and 12.5% .And the optimal technology conditions was as follows： LAB was inoculated into optimal DV medium,then cultured at 37 ±1℃ for 24h.After that the LAB powder was parallel laid 0.5cm and dried at 55℃ for 3h,and then vacuum packaged and stored at 4℃ for 15d. The number of living LAB bacteria can reach 107cfu/g in the LAB powder.