【摘要】 【目的】确定海藻酸钠和明胶复合载体协同固定化红茶菌的最佳工艺条件,为红茶菌饮料实现标准化工业生产提供理论参考。【方法】以海藻酸钠—明胶协同固定化红茶菌,利用响应面分析法探讨海藻酸钠浓度、明胶浓度、CaCl2浓度对固定化红茶菌的机械强度和总糖利用率的影响。【结果】固定化颗粒的机械强度随着海藻酸钠浓度与CaCl2浓度的增加而不断增加,随着明胶浓度增加机械强度先增大后减小;固定化颗粒的总糖利用率随着明胶浓度和CaCl2浓度的增大均先增大后减小,随着海藻酸钠浓度的增加而不断减小。【结论】固定化颗粒最佳制备工艺条件为:海藻酸钠浓度5.50%、明胶浓度1.50%、氯化钙浓度0.51%,在此条件下制备的固定化颗粒的机械性能好总糖利用率较高。更多还原

【Abstract】 [Objective]The best preparation technology of immobilizing Kombucha with sodium alginate and gelatin was determined to provide theoretical references for the Kombucha standardized industrial production. [Method]Sodium alginate and gelatin were used for Kombucha immobilization. The effects of sodium alginate concentration, gelatin concentration and calcium chloride concentration on the mechanical strength and the total sugar utilization of immobilized Kombucha were studied by response surface analysis. [Result]The mechanical strength of the immobilized particles increased with the increase of the sodium alginate concentration and CaCl2 concentration. Along with the increase of gelatin concentration, the mechanical strength increased and then decreased. The immobilized particles’ total sugar utilization first increased and then decreased with the increase of gelatin concentration and CaCl2 concentration, and decreased with the increase of the concentration of sodium alginate. [Conclusion]The optimal conditions for preparation of immobilized particles were as follows: 5.50% concentration of sodium alginate, 1.50% concentration of gelatin, and 0.51% concentration of CaCl2 . The mechanical strength and total sugar utilization of the immobilized particles were higher under the above conditions.更多还原