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| 猕猴桃酒酵母冻干保护剂配方优化研究 | |
| 引用本文： | 汤高奇,岳田利,朱维军,柳艳霞.猕猴桃酒酵母冻干保护剂配方优化研究[J].食品与发酵工业,2008,34(2):25-28. |
| 作者姓名： | 汤高奇 岳田利 朱维军 柳艳霞 |
| 作者单位： | 1. 河南农业职业学院,河南郑州,451450;西北农林科技大学,陕西杨凌,712100 2. 西北农林科技大学,陕西杨凌,712100 3. 河南农业职业学院,河南郑州,451450 4. 河南农业大学,河南郑州,450002 |
| 摘 要： | 利用JMP和Box-Behnken响应曲面设计(RSM)研究了真空冷冻干燥时脱脂乳粉、海藻糖、蔗糖和抗坏血酸对猕猴桃酒酵母WF_(25)的保护作用。研究结果表明,蔗糖、海藻糖、脱脂乳粉和抗坏血酸均对供试酵母真空冷冻干燥具有保护作用,当它们的添加量分别为121.1、93.9、145.4和10.5 g/L时,活菌率可达到92.21%。 |
| 关 键 词： | 猕猴桃酒酵母 冻干保护剂 响应曲面 |
| 修稿时间： | 2007年9月20日 |
Study on Freeze-drying Protectant Formula on Kiwifruit Wine Yeast |
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| Tang Gaoqi,Yue Tianli,Zhu Weijun,Liu Yanxia.Study on Freeze-drying Protectant Formula on Kiwifruit Wine Yeast[J].Food and Fermentation Industries,2008,34(2):25-28. | |
| Authors: | Tang Gaoqi Yue Tianli Zhu Weijun Liu Yanxia |
| Abstract: | Based on the results of JMP and Box-Behnken response surface quadratic design,the freeze—drying protectant formula was studied and the results indicated that sugar,trehalose,skim milk powder and ascorbic acid have significant influence on protection of freeze-drying experimental strain.The optimum freeze-drying protectant formula is sugar 121.1 g/L,trehalose 93.9 g/L,skim milk powder 145.4g/L and as- corbic acidl0.5g/L,the predicted value of living yeast rate can reach to 92.21%. |
| Keywords: | kiwifruit wine yeast freeze-drying protectant response surface quadratic design |
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