植物乳杆菌微胶囊发酵对胡萝卜脆片品质的影响

本研究以海藻酸钠和分离乳清蛋白为壁材，应用挤压法制备植物乳杆菌微胶囊。以植物乳杆菌微胶囊发酵的胡萝卜脆片为试验组，未经微胶囊处理发酵的胡萝卜脆片为对照组，探讨植物乳杆菌微胶囊发酵对胡萝卜脆片品质的影响及其在冷冻干燥和模拟胃液条件下活菌数的变化。结果表明:试验组和对照组的胡萝卜片在质构、色泽、总糖含量、胡萝卜素含量和抗坏血酸含量差异不显著（P>0.05）。在冷冻干燥和模拟胃液环境下，试验组的活菌数明显高于对照组，分别保持在（8.47±0.02）和（8.31±0.01） lg（CFU/g）。植物乳杆菌微胶囊发酵对胡萝卜脆片的品质没有产生显著影响，但可以提高植物乳杆菌对不良环境（如冷冻干燥和胃液）的抗性。

Effects of Lactobacillus plantarum Microcapsules Fermentation on the Quality of Carrot Chips

This paper aimed to explore the effect of Lactobacillus plantarum microcapsules fermentation on the quality of carrot chips, and the change of viable cell count under freeze-drying and simulated gastric juice conditions. In this study, Lactobacillus plantarum microcapsules were prepared by extrusion method using sodium alginate and isolated whey protein as wall materials. The carrot chips fermented with Lactobacillus plantarum microcapsules were used as experimental group and the carrot chips fermented without microcapsules were used as control group. The results showed that there were no significant differences in texture, color, total sugar content, carotene content and ascorbic acid content between test group and control group (P>0.05). In freeze-drying and simulated gastric juice environment, the number of viable bacteria in the test group was significantly higher than that in the control group, which remained (8.47±0.02) and (8.31±0.01) lg(CFU/g), respectively. Microencapsulated Lactobacillus plantarum fermentation had no prominent effect on the quality of carrot chips and could improve the resistance of Lactobacillus plantarum to adverse environments (such as freeze-drying and gastric juice).