摘要
利用微孔淀粉的包埋特性将乳酸菌包埋于微孔淀粉孔径内部。通过正交实验确定最适的包埋条件:以震荡方式,pH值为6,温度为20℃,微孔淀粉用量4%,时间40 min,被包埋乳酸菌为109mL-1。结果表明,微孔淀粉包埋后乳酸菌在60,70,80,90,100℃下耐热性均有不同程度的提高。
Utilizing embedding characteristics of microporous starch to embed lactobadllus. Appling orthogonal test to determine optimal conditions as follows： pH was 6, temperature was 20 ℃, usage amount ofmicropoprsou starch was 4%, time was 40 rrfin, cell concentration was 109 cfu/mL. The results showed that Lactobacillus＇s heat resistance was increased when it was embedded by microporous starch at 60, 70, 80, 90 and 100℃.
出处
《中国乳品工业》
CAS
北大核心
2012年第4期21-23,31,共4页
China Dairy Industry
关键词
微孔淀粉
乳酸菌
耐热性
microporous starch
lactobacillus
heat resistance
作者简介
张煜（1983-），男，助理工程师，主要从事农产品加工与储藏方面研究。
