| Using centrifugal-freeze drying combination process, this study compared dehydration effect and strains survival rate under different technological conditions, and studied influence of protectant and additives on the finished products state and the moisture content. The results proved that centrifugal thickening discarded yogurt at 4 000 r/min for 30 min and adding quality ratio of 10% of maltodextrin as dry protectants, freeze-drying for 7 h, we could get the frozen liv bacterium of dried feed preparations with the moisture content under 4.5% and the live bacterium number ranged from 7*107 CFU/g to 6*108 CFU/g. In the condition of 0℃, ordinary packaging could store for 268 d, and vacuum packaging cuold store for 1 year. Under above processes, we could obtain functienal feed additives of certain market prospect and it could improve animals爷immunity, reduce the use of antibiotics and makes full use of recovery yogurt in order to achieve the purpose of energy conservation and emissions |
