期刊文献+

真空冷冻干燥与喷雾干燥长双歧杆菌的工艺比较研究 被引量:16

Comparison of Vacuum Freeze-Drying and Spray-Drying Processes for Active Bifidobacterium longum Powder Production
下载PDF
导出
摘要 为有效延长双歧杆菌的保存期和耐受性,利用真空冷冻干燥及喷雾干燥法制备活性菌粉。研究两种干燥方法的工艺参数,并对干燥得到的活性菌粉性能进行比较。真空冷冻干燥法制备的长双歧杆菌活性菌粉的活菌数为7.98×109CFU/g、存活率90.9%、含水量3.8%,4℃保藏90d后活菌数为2.5×108CFU/g,菌粉的水溶性好;喷雾干燥法制备的活性菌粉的活菌数为4.4×109CFU/g、存活率82.2%、包埋率71.9%、含水量5.6%,4℃保藏90d后活菌数为4×108CFU/g,菌粉在水中的溶解时间较长。真空冷冻干燥成本较高、操作时间长、菌粉的保藏期较短;而喷雾干燥工艺简单、生产成本低、工作效率高,包埋的菌粉保藏期较长。 For long term storage and to improve its stress resistance, Bifidobacterium longum was made into active bacteria powder by vacuum freeze-drying or spray-drying. In this study, we first optimized the technological conditions for active Bifidobacterium longum powder production and then compared these two processes in term of bacterial survival rate, cost, and ease of operation. The viable count, survival rate, moisture and viable count after storage for 90 days at 4 ℃ of vacuum freezedried active Bifidobacterium longum powder were 7.98 × 10^9 CFU/g, 90.9%, 3.8%, and 2.5 ×10^8 CFU/g, respectively. The powder dissolved easily in water: In contrast, the viable count, survival rate, encapsulation efficiency, moisture and viable count after storage for 90 days at 4 ℃ of spray-dried Bifutobacterium longum powder were 4.4× 10^9 CFU/g, 82.2%, 71.9%, 5.6% and 4× 10^8 CFU/g, respectively. It took longer time to dissolve in water when compared to vacuum-freeze dried powder. Vacuum freeze-drying was more complicated to operate, time-consuming and expensive than spray-drying. In conclusion, these two processes have both their advantages and disadvantages, which make them fit for different purposes.
出处 《食品科学》 EI CAS CSCD 北大核心 2012年第7期188-192,共5页 Food Science
基金 陕西省科学院青年基金资助项目(2010k-26)
关键词 真空冷冻干燥 喷雾干燥 长双歧杆菌 活性菌粉 工艺 比较 vacuum freeze-drying spray-drying Bifidobacterium longum active bacteriapowder process comparison
  • 相关文献

参考文献17

  • 1胡会萍.益生菌及其在功能食品中的应用[J].食品研究与开发,2007,28(2):173-175. 被引量:37
  • 2D,AIMMO M R,MOEDSTO M,BIAVATI B.Antibioc resistance oflactic acid bacteria and Bifidobacterium spp.isolated from dairy andpharmaceutical products[J].International Journal of Food Microbiology,2007,115(1):35-42.
  • 3RODRIGUEZ-HUEZO M E,DURAN-LUGO R,PRADO-BARRAGANL A,et al.Pre-selection of protective colloids for enhanced viability ofBifidobacterium bifidum following spray-drying and storage,and evalu-ation of aguamiel as thermoprotective prebiotic[J].Food ResearchInternational,2007,40(10):1299-1306.
  • 4PALACIOS M C,HAROS M,ROSELL C M,et al.Selection ofphytate-degrading human bifidobacteria and application in whole wheatdough fermentation[J].Food Microbiology,2008,25(1):169-176.
  • 5吕志勇,吕志刚.双歧杆菌的保健功能及其产品研发[J].安徽农业科学,2006,34(19):5031-5032. 被引量:14
  • 6KAILASAPATHY K,HARMSTORF I,PHILLIPS M.Survival ofLactobacillus acidophilus and Bifidobacterium animalis ssp.lactis instirred fruit yogurts[J].Food Science and Technology,2008,41(7):1317-1322.
  • 7ZHAO Min,ZHANG Fan,WANG Wei,et al.Preparation technology ofBifidobacterium bifidum freeze-dried powder and microencapsulationand study on its characters[J].Journal of Biotechnology,2008,136(1):506-518.
  • 8曹永梅,许时婴.微胶囊化双歧杆菌产品的特性[J].食品工业,2001,22(3):28-29. 被引量:8
  • 9SZILARD K,JUDIT M R,QUANG D N,et al.Changes of microbialpopulation and some components in carrot juice during fermentationwith selected Bifidobacterium strains[J].Process Biochemistry,2008,43:816-821.
  • 10王凌华,孟春英,唐涌濂.双歧杆菌冻干工艺研究及保护剂的筛选[C]//第九届全国生物化工学术会议.天津,2000:266-269.

二级参考文献61

共引文献107

同被引文献181

引证文献16

二级引证文献37

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部