【作者】 黄燕燕； 赵珊； 黄娟； 刘冬梅；

【Author】 HUANG Yan-Yan;ZHAO Shan;HUANG Juan;LIU Dong-Mei;College of Light Industry and Food Sciences, South China University of Technology;Guangdong Yantang Dairy Co., Ltd.;

【机构】 华南理工大学食品科学与工程学院； 广东燕塘乳业股份有限公司；

【摘要】 近年来,关于喷雾干燥技术的研究主要集中在工艺参数的优化,如适合培养基的选择,不同保护剂的添加,而关于喷雾干燥阶段的工艺条件对益生菌的存活情况以及机制研究较少,尤其对于成规模化的工业中试研究也鲜有报道。因此,本综述重点介绍了在喷雾干燥过程中干燥介质、pH、离心条件、喷雾干燥器的规模、干燥参数等差异对益生菌粉的存活率的影响以及干燥后阶段在食品中的应用,以期为喷雾干燥技术应用于益生菌粉的商业化应用进程提供一定的参考。更多还原

【Abstract】 In recent years, the research of spray drying technology has mainly focused on the optimization of process parameters, such as the choice of suitable medium and the addition of different protective agents. However, the process conditions in the spray drying stage have less research on the survival conditions and mechanism of probiotics. Especially for the large-scale industrial pilot study has rarely reported. Therefore, this review focuses on the effects of drying media, p H, centrifugation conditions, size of spray dryer and drying parameters on the viability of probiotic powder during the spray drying process and its application in foodstuffs during the post-drying phase, so as to provide some reference for the commercial application of probiotics powder for spray drying technology.更多还原