【摘要】 益生菌是功能性食品的主要功能因子,干酪乳杆菌L61具有较强的产抗氧化肽的能力.选取6种抗热保护剂,采用Plackett-Burman试验研究其干酪乳杆菌L61的抗热性能,以提高喷雾干燥制备干酪乳杆菌奶粉中的活菌数及抗氧化性.结果表明:甘油、脱脂乳和葡萄糖对干酪乳杆菌L61存活率影响最为显著,优化确定了3种物质作为干酪乳杆菌抗热保护剂的最适添加量,即脱脂乳18g/L、葡萄糖6%、甘油13mL/L,为喷雾干燥制备高活性干酪乳杆菌奶粉提供了技术依据.更多还原

【Abstract】 Probiotics are the main functional factors of functional foods,and Lactobacillus casei L61 has strong ability to produce antioxidant peptides.The effects of six kinds of heat-resistant protective agent on heat resistance of Lactobacillus casei L61 were investigated,and the viable cell number and antioxidant activity in Lactobacillus casei L61 milk powder by spray drying were improved by Plackett-Burman design.The results showed that glycerol,skim milk and glucose had the most significant effect on survival of Lactobacillus casei L61.Therefore,these 3 substances were chosen as thermal protective agents of Lactobacillus casei L61,and the additive amount of the three kinds of protective agents was determined:skim milk 18 g/L,glucose 6%,glycerol 13 mL/L,which laid provided a technical basis for the preparation of high activity Lactobacillus casei milk powder by spray drying.更多还原