喷雾干燥法制备冰酒发酵剂的研究

Preparation of fermentation starter of ice wine by spray drying method

从四川藏区高原霞多丽冰葡萄渣中分离纯化出了一种菌株,经18S r DNA D1/D2序列鉴定为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),并通过正交试验对保护剂的配方进行优化,单因素试验初步研究喷雾干燥的的条件。结果表明,喷雾干燥最佳保护剂的配方为脱脂奶粉7%,酵母浸粉5%,乳糖0.6%,黄原胶0.20%,得到的干菌粉中的活菌数为2.6×1010 CFU/g;确定喷雾干燥实验最适条件为进口温度120℃,进样流量20 m L/h,保护剂与菌泥比例4∶1(g∶L),按上述条件得到的干菌粉的活菌数为2.4×108 CFU/g。

Hanseniaspora uvarum was isolated from the fermentation process of the Sichuan Tibetan plateau Chardonnay Ice grape slag and identified using 18S rDNA D1/D2. The formula of different protective agents was optimized by orthogonal experiments, and the spray drying conditions were studied by single factor experiment. The results showed that the optimal formula of protective agents for spray drying was skim milk powder 7%, yeast extract powder 5%, lactose 0.6%, and xanthan gum 0.20%. The viable count was 2.6×10^10 CFU/g. The optimal spray drying conditions were inlet temperature 120 ℃, injeetive flow rate 20 ml/h, proportion of protective agent and cell 4：1 （g：L）. The viable number of H. uvarum prepared by spray drying was 2.4×10^8 CFU/g.