乳酸菌凍干?；铌P(guān)鍵技術(shù)研究.pdf

1、浙江大學(xué)生物系統(tǒng)工程與食品科學(xué)學(xué)院碩士學(xué)位論文乳酸菌凍干保活關(guān)鍵技術(shù)研究姓名：朱東升申請學(xué)位級(jí)別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：何國慶20100301浙江人學(xué)碩士論文乳酸菌凍干?；铌P(guān)鍵技術(shù)研究ABSTRACTWiththerapidlydevelopmentoffermenteddairyproductindustryIt’Ssignificantforpromotingtheindustrialprocessoflacticacidba

2、cteriastarterculture，improvingdevelopmentoffermenteddairyproductInthispaperithasintroducedmanyrunetionsoflacticacidbacteria(LAB)，expoundedthemechanismandinfluencefactorsoffreeze—dryingAfterhighdensityfermentingLAB，itrese

3、archedtheeriectofcentrifugingforceandtimeonthelossratesoflacticacidbacteria；questedthetechniquesoffreeze—dryingtechnologyandgoodconditionsforlacticacidbacteria；alialyzedtheadvantagedfactorsduringpreserveandresurrectionTh

4、epreparationofstarteristhekeytechnologyofyoghurtproduction，andthestepofseparatingcellistheimportantprocessforLABstarterThroughresearchingtheeffectofcentrifugingforceandtime，Weobtainedtheoptimumcentrifugalconditionsforlac

5、ticacidsbacteria：centrifugalforceis51009，rotatespeedis6000r／min，centrifugaltimeis10min‘Weresearchedtechnologicalparametersoffreezedryingtechnology：freezedryingthickness，dryingtimeandSOon，screenedoutfourexcellentcombinepr

6、otectivematerials：skimmilk15％，trehalose4％，vitaminC1％，MSG15％WiththisprotectivematerialsthesurvivalrateofLactobacillusacidophilus、Laacillusbulgaricusand&thermophiluscanreach8910％、8796％and8813％Inadditionweresearchedtheeffec

7、tunderdifferentwaysofpre—freezing，gottheconclusionthatthepre—freezingwithliquidnitrogenisbetterthannormalwayandthesmallerthesurfaceareaofbacteriadrops，thebettertheviablecountisFinallycomparedtheeffectfactorsofpreserveand

8、resurrectionafterfreezedryingtechnologywefinedthephysiologicalsalineisagoodmediumofrehydration，what’Smore，controllingthecontentofoxygenandwateractivityisimportantwaytogethigher1acticacidbacteriaviablecountKeywords：lactic