益生菌发酵可以提升黑米乳的营养价值,但黑米乳保质期短,直接喷雾干燥又容易导致益生菌大量死亡,因此,提升米乳粉的益生菌活性和复溶品质具有重要意义。该研究通过米麴和干酪乳酪杆菌发酵制备黑米乳,采用明胶与阿拉伯胶复合凝聚法包埋黑米乳,经喷雾干燥制成米乳粉,系统分析米乳粉的活菌数、吸湿性、晶体结构等指标,考察米乳粉复溶饮料的稳定性与流变特性。结果显示,经过喷雾干燥后,明胶和阿拉伯胶复合包埋米乳粉的结晶度更高、结构更为致密,所含干酪乳酪杆菌活菌数最高,贮藏稳定性好,复溶后活菌数符合国家要求(6.33 lg CFU/mL),且离心沉淀率低、流动性良好,表明明胶与阿拉伯胶复合凝聚可有效减少喷雾干燥过程中干酪乳酪杆菌死亡,显著提升黑米乳粉的贮藏稳定性与复溶品质,具备良好的产业化应用前景。
Probiotic fermentation can enhance the nutritional value of black rice milk;however, its shelf life is short, and direct spray drying often leads to substantial probiotic loss.Therefore, improving the viability of probiotics and the reconstitution quality of rice milk powder is of great importance.In this study, black rice milk was prepared through co-fermentation with Aspergillus oryzae and Lacticaseibacillus casei, and microencapsulated using a gelatin-gum arabic complex coacervation method.The resulting microcapsules were spray-dried to obtain rice milk powder.The viable counts, hygroscopicity, and crystalline structure of the powders were systematically analyzed, and the stability and rheological properties of the reconstituted beverages were evaluated.The results showed that after spray drying, the rice milk powder encapsulated with gelatin-gum arabic exhibited higher crystallinity and a denser structure, maintained the highest viable counts of L.casei, and demonstrated superior storage stability.Upon reconstitution, the viable counts met national standards (6.33 lg CFU/mL), with a low centrifugal sedimentation rate and good fluidity.These findings indicate that complex coacervation using gelatin and gum arabic effectively reduces probiotic mortality during spray drying, significantly enhances the storage stability and reconstitution quality of black rice milk powder, and offers promising potential for industrial applications.
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