保护剂对真空冷冻干燥酸马乳粉中乳酸菌的影响

Effect of protective agents on lactic acid bacteria of koumiss powder by vacuum freeze-drying

以真空冷冻干燥酸马乳粉中乳酸菌为考察对象,采用二水平部分析因设计和最陡爬坡实验筛选了3种乳酸菌冻干保护剂,并确定了中心组合实验的中心实验点。通过响应面实验优化得到3种冻干保护剂的最优添加量为麦芽糊精2.30%(W/V)、海藻糖3.50%(W/V)、α-环状糊精3.10%(W/V)。在此条件下,酸马乳粉中乳酸菌活菌数为(8.78±0.10)×108CFU/g。真空冷冻干燥酸马乳粉具有较高的乳酸菌活菌数与较佳的风味和品质,可为新疆地区马乳及其制品的加工提供一定的理论依据。

In order to improve the viable count of lactic acid bacteria in koumiss powder produced by vacuum freeze- drying, 3 kinds of freeze- drying protective agents were screened by two level fractional factorial design,and the central point of response surface experiment was confirmed by the steepest ascent experiment.The optimal additions of 3 freeze-drying protective agents were 2.30%（W/V） of maltodextrin,3.50%（W/V） of trehalose and 3.10%（W/V） of α-cyclodextrin. Under the optimal conditions,the viable count of lactic acid bacteria in koumiss powder was up to（8.78±0.10）×10^8CFU/g.The freeze-drying koumiss powder had higher viable count of lactic acid bacteria and good flavor and quality,which could provide theoretical basis for processing of mare＇s milk and its＇ production.