海藻酸钠——明胶协同固定化红茶菌制备工艺的优化

【目的】确定海藻酸钠和明胶复合载体协同固定化红茶菌的最佳工艺条件,为红茶菌饮料实现标准化工业生产提供理论参考。【方法】以海藻酸钠—明胶协同固定化红茶菌,利用响应面分析法探讨海藻酸钠浓度、明胶浓度、CaCl2浓度对固定化红茶菌的机械强度和总糖利用率的影响。【结果】固定化颗粒的机械强度随着海藻酸钠浓度与CaCl2浓度的增加而不断增加,随着明胶浓度增加机械强度先增大后减小;固定化颗粒的总糖利用率随着明胶浓度和CaCl2浓度的增大均先增大后减小,随着海藻酸钠浓度的增加而不断减小。【结论】固定化颗粒最佳制备工艺条件为：海藻酸钠浓度5.50%、明胶浓度1.50%、氯化钙浓度0.51%,在此条件下制备的固定化颗粒的机械性能好总糖利用率较高。

Optimization of techniques of immobilized Kombucha by sodium alginate and gelatin

Objective]The best preparation technology of immobilizing Kombucha with sodium alginate and gelatin was determined to provide theoretical references for the Kombucha standardized industrial production. Method]Sodium al- ginate and gelatin were used for Kombucha immobilization. The effects of sodium alginate concentration, gelatin concen- tration and calcium chloride concentration on the mechanical strength and the total sugar utilization of immobilized Kom- bucha were studied by response surface analysis. Result]The mechanical strength of the immobilized particles increased with the increase of the sodium alginate concentration and CaCI~ concentration. Along with the increase of gelatin concen- tration, the mechanical strength increased and then decreased. The immobilized particles＇ total sugar utilization first in- creased and then decreased with the increase of gelatin concentration and CaCI2 concentration, and decreased with the in- crease of the concentration of sodium alginate. Conclusion]The optimal conditions for preparation of immobilized particles were as follows： 5.50% concentration of sodium alginate, 1.50% concentration of gelatin, and 0.51% concentration of Ca- C12. The mechanical strength and total sugar utilization of the immobilized particles were higher under the above conditions.