益生菌发酵枣粉喷雾干燥条件的优化

以植物乳杆菌（Lactobacillus plantarum）、凝结芽孢杆菌（Bacillus coagulans）混菌对大枣进行液态发酵，通过单因素试验研究喷雾干燥进口温度、雾化流量、蠕动泵转速和脱脂乳粉添加量对益生菌发酵枣粉出粉率、感官评定、含水量、堆积密度及活菌数的影响，确定喷雾干燥进口温度、雾化流量、蠕动泵转速和脱脂乳粉添加量4个因素为自变量，感官评分为响应值进行响应面优化。结果表明，喷雾干燥制备益生菌发酵枣粉的最优参数为喷雾干燥进口温度150 ℃，雾化流量473 L/h，蠕动泵速20%，脂乳粉添加量2.5%。在此优化条件下，益生菌发酵枣粉出粉率为39.15%、感官评分为95.6分、含水量3.82%、堆积密度为0.251 g/mL、活菌数为1.78×109 CFU/g。

Optimization of spray drying conditions for probiotic fermented jujube powder

Liquid fermentation of jujube was carried out with Lactobacillus plantarum and Bacillus coagulans. The effects of inlet temperature, atomization flow rate, peristaltic pump speed and skimmed milk powder addition on powder extraction rate, sensory evaluation, water content, bulk density and viable bacteria count of probiotic fermented jujube powder were optimized by single factor experiments. Using 4 factors of inlet temperature, atomization flow rate, peristaltic pump speed, and skimmed milk powder addition as independent variables, sensory score as the response value, and the response surface optimization was carried out. The results showed that the optimal parameters for the preparation of probiotic jujube powder by vacuum pressure spray drying were as follows: inlet temperature 150 ℃, atomization flow rate 473 L/h, peristaltic pump speed 20%, and skimmed milk powder addition 2.5%. Under these optimal conditions, the powder extraction rate of probiotic fermented jujube powder was 39.15%, the sensory score was 95.6, the water content was 3.82%, the bulk density was 0.251 g/ml, and the viable bacteria count was 1.78×109 CFU/g.