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益生菌甜汁粉的生产:过程优化,质量评估和储存稳定性

Samiksha Ghadge¹, Harsh B Jadhav^2,3, Sandhya R Shewale¹

¹Department of Food Engineering and Technology, Institute of Chemical Technology, MARJ Campus, Jalna, Maharashtra 431213 India.

Journal of food science and technology

|February 13, 2026

概括

优化汁的喷雾干燥可以提高粉末产量和维生素C的保留. 结合益生菌,如Lactobacillus plantarum可以改善粉末的特性和保质期,当冷藏.

科学领域:

食品科学与技术食品科学与技术
化学工程是化学工程的重要组成部分.
微生物学微生物学

背景情况:

喷雾干燥是保存果汁的关键技术.
优化参数对于最大限度地提高产量和营养价值至关重要.
将益生菌纳入水果粉具有健康益处,但需要仔细处理.

研究的目的:

为了优化喷雾干燥参数用于甜汁粉生产.
评估工艺条件对干燥产量和维生素C保留的影响.
评估喷雾干燥对益生菌活力和粉末特性的影响.

主要方法:

使用响应表面方法来优化马尔托德克斯的度,入口温度和料速度.
甜汁在各种条件下被喷雾干燥.
益生菌微生物 Lactobacillus plantarum 被纳入了果汁中.
分析了封装效率,粉末特性和储存稳定性.

主要成果:

在最佳条件下 (150°C的入口温度,15%的马尔托德素,19毫升/分钟的料速度) 产生了17.5%的粉末,含有21.8毫克/100克的维生素C.
在150°C生产的益生菌粉末显示了76.87%的封装效率和快速补水 (57.5秒).
冰箱储存 (4°C) 维持了乳杆菌植物的活力 (≥10^8细胞/g) 和粉末质量45天.

结论:

喷雾干燥参数可以优化,以获得高产量和维生素C保留在甜汁粉中.
结合Lactobacillus plantarum是可行的,产生一种具有良好的特性的益生菌粉末.
制冷对于在储存期间保持益生菌的生命力和质量至关重要.

关键词:

乳酸菌植物植物 (Lactobacillus plantarum) 是一种植物菌.微封装是一种微封装.益生菌粉末是一种益生菌粉末.喷雾干燥喷雾干燥甜蜜的石灰是一种甜蜜的.

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