藏灵菇源干酪乳杆菌微胶囊喷雾干燥工艺条件的优化

张倩; 熊利霞; 张红星; 谢远红; 刘慧; 王维彬

doi:10.13386/j.issn1002-0306.2016.13.034

藏灵菇源干酪乳杆菌微胶囊喷雾干燥工艺条件的优化

Optimization of the technique of atomizing and dry conditions for microencapsulation of Lactobacillus casei from Tibetan Kefir

摘要

摘要: 为了降低从藏灵菇中筛选的产胆盐水解酶的干酪乳杆菌微胶囊菌粉的水分活度及保持其高活菌数量,采用三因素三水平L₉（3⁴）正交实验,研究不同喷雾干燥工艺条件对微胶囊菌粉水分活度和活菌数量的影响。结果表明:在阿拉伯胶浓度为40%、进/出口风温度为170/75℃、蠕动泵流速为75 m L/min的条件下进行微胶囊化,其菌粉的水分活度为0.096,活菌数量为2.37×10⁹CFU/g。既降低了微胶囊菌粉的水分活度,又保持了其高活菌数量,为制备干酪乳杆菌微胶囊产品提供实践依据。

Abstract: In order to reduce the water activity and keep the large number of living bacteria of Lactobacillus casei microcapsule powder which was isolated from Tibetan Kefir and can produce bile salt hydrolase,the method of orthogonal experimentsL₉(3~4)were used to investigate the dry conditions,and the effect of different spray drying techniques on the water activity of microcapsule powder and the number of the living bacteria were studied.The results showed that the amount of added Arabic gum was 40%,the air intake / outlet temperature was170 /75 ℃ and the velocity of peristaltic pump was 75 m L / min,the living bacteria number of the microcapsule powder was 2.37 × 10~9 CFU / g and the water activity was 0.096.This method not only reduced the water activity but also kept the large number of living bacteria of the microcapsule powder,which can provide the practical basis of the microencapsulation production of Lactobacillus casei.