食品工业科技2017，Vol.38Issue(9)：216-220,227,6.DOI:10.13386/j.issn1002-0306.2017.09.033
喷雾干燥条件对荔枝酸奶粉乳酸菌存活率及粉体特性的影响
Effect of spray drying parameters on survival rate of lactic acid bacteria and physical properties of lychee yogurt powder
摘要
Abstract
The objective of this study was to explore the influencing regularities of spray drying parameters on the survival rate of microencapsulated lactic acid bacteria in lychee yoghurt powder and its physical properties.Effects of feed concentration,inlet temperature,feeding rate on survival rate of lactic acid bacteria,moisture content and yield of lychee yoghurt powder microencapsulated by spray drying were investigated.Under the better spray drying condition,the influences of trehalose on production quality were further investigated.The results showed that with 25％～ 30％ feed concentration,140 ℃ inlet air temperature,6.5～10.0 mL/min pump rate,the lychee yoghurt powder illustrated the high survival rate of lactic acid bacteria and yield(＞ 50％),and the low moisture content (4.66％ ～4.79％).Under this condition,the survival rate of lactic acid bacteria,moisture content and yield reached 73.94％ (6.34 × 108 CFU/g),4.72％ and 37.79％ respectively with 6％ trehalose added.Scanning electron microscopy(SEM) photographs showed that the addition of 6％ (w/w)trehalose made particles more rounded surfaces and smaller cracks than the control.The probiotic powder was further analyzed using differential scanning calorimetry (DSC),the glass transition temperature Tg =71.61 ℃.关键词
荔枝酸奶粉/喷雾干燥/乳酸菌/海藻糖Key words
lychee yoghurt powder/spray drying/lactic acid bacteria/trehalose分类
轻工纺织引用本文复制引用
郑巨,赵雷,王凯,胡卓炎..喷雾干燥条件对荔枝酸奶粉乳酸菌存活率及粉体特性的影响[J].食品工业科技,2017,38(9):216-220,227,6.基金项目
国家荔枝龙眼产业技术体系项目(CARS-33-15) （CARS-33-15）
广东省杨帆计划创新团队项目(2014YT02H013). （2014YT02H013）
