摘要
利用JMP和Box-Behnken响应曲面设计(RSM)研究了真空冷冻干燥时脱脂乳粉、海藻糖、蔗糖和抗坏血酸对猕猴桃酒酵母WF_(25)的保护作用。研究结果表明,蔗糖、海藻糖、脱脂乳粉和抗坏血酸均对供试酵母真空冷冻干燥具有保护作用,当它们的添加量分别为121.1、93.9、145.4和10.5 g/L时,活菌率可达到92.21%。
Based on the results of JMP and Box-Behnken response surface quadratic design, the freeze-drying protectant formula was studied and the results indicated that sugar,trehalose, skim milk powder and ascorbic acid have significant influence on protection of freeze-drying experimental strain. The optimum freeze-drying protectant formula is sugar 121.1 g/L,trehalose 93.9 g/L,skim milk powder 145.4g/L and ascorbic acid 10. 5g/L,the predicted value of living yeast rate can reach to 92.21%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第2期25-28,共4页
Food and Fermentation Industries
基金
国家西部专项(2001BA901A19)
关键词
猕猴桃酒酵母
冻干保护剂
响应曲面
kiwifruit wine yeast,freeze-drying protectant,response surface quadratic design
