响应面法优化喷雾干燥制备乳酸菌发酵枸杞粉工艺

Response surface optimization of production of lactic acid bacteria fermented lycium barbarum powder by spray drying

本文以植物乳杆菌发酵枸杞汁为原料,进行喷雾干燥单因素试验,研究进风温度、进料流速及气流量对乳酸菌发酵枸杞粉的含水率、活菌数和集粉率的影响,并以进风温度,进料流速及气流量为因素,以水分含量、活菌数和集粉率为响应值进行Box-Behnken响应面优化试验。经响应面喷雾干燥制备乳酸菌发酵枸杞粉的最优参数为进风温度117.89℃,进料流速320 mL·h-1,气流量427.27 L·h-1,含水率、活菌数和集粉率的预测值分别为5.53%,7.62 log CFU·g-1和55.15%。以上述参数进行喷雾干燥试验,所得乳酸菌发酵枸杞粉的含水率为5.41%±0.21%、活菌数达到(7.53±0.14)log CFU·g-1、集粉率为55.61%±2.4%,与模型预测值相符。可为益生菌发酵果蔬粉的制备提供理论依据。

With the Lactobacillus plantarum fermented Lycium barbarum juice as raw material,a single factor test was carried out in this paper to study the effects of inlet air temperature,feed flow rate and air flow rate on the moisture content,lactobacillus viability and yield of the fermented Lycium barbarum powder.Then,in order to obtain low moisture,high viability of Lactobacillus plantarum and high yield in fermented Lycium barbarum powder,the inlet air temperature,feed flow rate and air flow rate were optimized through the response surface methodology.The results showed that the optimal inlet air temperature,feed flow rate and air flow rate were 117.89℃,320 mL·h-1 and 427.27 L·h-1,respectively.Furthermore,the moisture content,viability and yield of product under optimized conditions were 5.41%±0.21%,(7.53±0.14)log CFU·g-1 and 55.61%±2.4%,respectively,which were in agreement with the predicted values of the model.It can provide a theoretical basis for the preparation of probiotic fermented fruit and vegetable powder.