提高食品中益生菌数量的两大新技术

益生菌是一种对人类健康起着重要作用的微生物，并广泛应用于食品生产，然而，益生菌自身比较脆弱，容易受周围环境的影响而导致食品中益生菌菌数的快速下降，严重影响了益生菌的益生作用，因此，对益生菌进行包埋，提高食品中益生菌的稳定性和存活能力将对我们进一步开发益生菌系列产品至关重要.本文根据目前国内外益生菌包埋技术研究的现状，对目前研究较多的微胶囊包埋技术和双层包埋技术的原理，优缺点以及实际应用情况进行综述。

Two new Technologies of Improving Probiotics Quantity of the Food

Probiotics play a major role in maintaining human body in good condition,and are applied in food production extensively. However, probiotics themselves are fragile, and are easy to be affected by surrounding environment, thus caused the quantity of probiotics to decline easily and influenced the probiotic function seriously. For the further development of a series of probiotic products, it is very important to encapsulate probiotics in order to improve their stability and survival. In this article, based on the development of techniques for encapsulation of probiotics, the principles, advantages, disadvantages and the practical applications of micro-capsulation technology and double-deck capsulation technology are reviewed.