活性乳酸菌豆粉喷雾干燥工艺的优化

Optimization of the spray-drying technology of bean flour with active Lactobacillus

利用微孔淀粉包埋乳酸菌,将其用于豆粉的加工中制成乳酸菌豆粉。以喷雾干燥微孔淀粉包埋乳酸菌豆粉的菌体存活量、含水量、蛋白质分散系数及溶解性为指标,对喷雾干燥过程中的进出口温度、物料浓度及乳酸菌微孔淀粉添加量进行了优化。结果表明,最适的进口温度170℃,出口温度80℃,浆料固形物含量为15%,乳酸菌微孔淀粉添加量4%。活性乳酸菌豆粉中乳酸菌存活量达到7.76×107cfu/mL,其余各项指标均符合国家标准。扫描电镜图片显示,添加微孔淀粉后豆粉的微观结果无太大变化且乳酸菌被包埋在豆粉颗粒及微孔淀粉孔洞内部。

Lactobacillus was embed by microporous starch.They were manufactured Lactobacillus bean flour.Using survival amounts of Lactobacillus,moisture content,protein dispersion coefficient,and resolving nature as the index,the temperature on the inlet air and outlet air,the concentration of materials,and the additional amounts of microporous starch in spraying drying process were optimized.Results indicated that the proper inlet and outlet air temperature were 170℃ and 80℃,respectively.The suitable slurry solids content was 15%,the additional amount of microporous starch was 4%.Lactobacillus survival amounts reached 7.76×107cfu/mL in biodiasmin bean flour.The other indexes were in line with national standards.Scanning electron microscope photograph showed that Lactobacillus were embed in the hole of microporous starch and the bean flour microcosmic without much changed in results after adding microporous starch.