β-胡萝卜素菌体饲料的开发

文档编号:SW223  文档字数:10084,页数:20

摘  要：本文档以三孢布拉氏霉菌为菌种，在前期研究的最佳发酵条件（培养温度28℃，初始pH6.5，正负菌株接种比例1∶1，接种量6%，菌龄42h，发酵时间144h）下进行发酵得到富含β-胡萝卜素的菌丝体，对该菌丝体的干制工艺及成品保藏条件进行了研究，结果表明：干制温度60℃，添加0.2%的BHT能降低干制过程中菌体中β-胡萝卜素的损失，同时又能达到一定的干制效率；在保藏过程中，添加抗氧化剂BHT、避光、冷藏能有效的减缓产品β-胡萝卜素的氧化过程。得到的成品外观红褐色，有胡萝卜清香，无任何不良异味，其主要成分为粗脂肪、总糖及粗蛋白，含量分别为41.27%，18.25%及11.9%。
关键词：β-胡萝卜素；发酵条件；制备工艺；保藏

Abstract：Blakeslea tripora strains is fermented for mycelium full of β-carotene, under the optimal fermentation conditions based on the previous research (the cultivation temperature 28 C, initial pH 6.5, the ratio 1:1 of positive and negative strains，inoculums concentration 6%,cell age 42 hours, the cultivation time 144 hours). The drying and preserving conditions were studied on the feedstuff. Results showed that adding 0.2% BHT could significantly lower the loss of β-carotene under the drying temperature 60C. In the process of preserving, adding the antioxidant BHT, keeping away from the light or storing in the refrigerating can protect the oxidation of β-carotene. The final product is mahogany without any unpleasant smell, emanating a delicate fragrance of carotene. The chief constituent of the products is 41.27% crude fat, 18.25% total sugar and 11.9% crude protein.
Keywords：β-carotene; fermentation conditions; preparation technology; collection

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