后鹏飞，唐人杰，黄 静^*，罗 丹^*，游敬刚，陈 功，史 辉

（四川省食品发酵工业研究设计院有限公司，四川成都，611130）

摘要：以青稞为芯材，海藻酸钠和乳清蛋白为壁材，利用反向法将青稞和益生菌包埋制备益生菌青稞晶球。以感官评价和包埋率为指标进行单因素试验和响应面设计，优化益生菌青稞晶球制备工艺，并测定益生菌青稞晶球中益生菌的存活率和释放特性。结果表明，青稞裹粉制备最佳工艺为乳清蛋白添加量7.00%、乳酸钙添加量0.40%、海藻酸钠添加量2.05%，经成型后，得到益生菌青稞晶球，测定其包埋率为76.72%，感官评分为87.41分。在人工模拟胃肠液和胆盐中的存活率比对照组高40.6%～67.9%，在人工模拟肠液中1 h时释放达到最大量。

关键词：益生菌；青稞；晶球；海藻酸钠；乳清蛋白

中图分类号：TS218    文献标识码：A    文章编号：1674-506X（2022）02-0095-0007

Preparation Propertie of Probiotics Barley Crystal Ball

HOU Pengfei, TANG Renjie, HUANG Jing^*, LUO Dan^*, YOU Jinggang, CHEN gong, SHI Hui

（Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：Used barley as the core material, sodium alginate and whey protein as the wall materials, the barley and probiotics were embedded in the reverse method to prepare probiotics barley crystal ball. The single factor test and response surface design were carried out using sensory evaluation and encapsulation efficiency as indexes to optimize the preparation process of probiotic barley crystal ball, and determine the survival rate and release characteristics of probiotic barley crystal ball. The results showed that the optimal process of probiotic barley crystal ball were as follows: whey protein powder 7.00%, calcium lactate 0.40% and sodium alginate 2.05%, After molding, the probiotics barley crystal ball were obtained, and the encapsulation efficiency was 76.72% and sensory evaluation score was 87.41. The survival rate in artificial gastric juice, simulated intestinal juice and bile salt was 40.6%～67.9% higher than that in the control group, and the release rate reached the maximum after 1 h in artificial simulated intestinal fluid.

Keywords：probiotic; barley; crystal ball; sodium alginate; whey protein

doi：10.3969/j.issn.1674-506X.2022.02-014

收稿日期：2022-02-02

基金项目：四川省科技计划项目“乳制品及牛肉制品精深加工关键技术研究与示范”（2020YFN0153）；四川省科技计划项目“红原县更攀高原特色低脂功能性酸奶技术研究与开发”（R21YYJSYJ0029）

作者简介：后鹏飞（1995-），男，硕士，助理工程师。研究方向：畜产品加工与安全。

*通信作者：黄静（1985-），女，硕士，高级工程师。研究方向：畜产品加工；罗丹（1990-），男，硕士，工程师。研究方向：奶制品加工。

引用格式：后鹏飞,唐人杰,黄静,等.益生菌青稞晶球的制备及性能研究[J].食品与发酵科技,2022,58(2):95-101.