Freeze-dried yoghurt powders containing cryoprotected-enriched Lactobacillus plantarum microcapsules were produced and characterised. The effects of sorbitol along with sodium alginate-skim milk and glycerol as encapsulating material and cryoprotectant on probiotic viability in freeze-dried yoghurt powder were investigated. After freeze-drying, the survival rate of probiotic in yoghurt powders containing free L. plantarum, cryoprotected L. plantarum microcapsules and cryoprotected enriched L. plantarum microcapsules were 67.1%, 89.4%, and 91.2%, respectively. The probiotic viability in yoghurt powders containing microcapsules enriched with the sorbitol was higher than other samples during the storage period (p < 0.05). The synbiotic powders also had high solubility and the ability to produce reconstituted yoghurt with the same viscosity and colour as fresh yoghurt.

生产并表征了含有冷冻保护的富含植物乳杆菌微胶囊的冻干酸奶粉。研究了山梨糖醇与海藻酸钠脱脂乳和甘油作为包封材料和冷冻保护剂对冻干酸奶粉中益生菌活力的影响。冷冻干燥后，含游离植物乳杆菌、冷冻保护的植物乳杆菌微胶囊和冷冻保护的富集植物乳杆菌微胶囊的酸奶粉中益生菌的存活率分别为67.1%、89.4%和91.2%。在储存期间，含有富含山梨糖醇的微胶囊的酸奶粉的益生菌活力高于其他样品（p < 0.05)。合生元粉末还具有高溶解性和生产与新鲜酸奶相同粘度和颜色的复原酸奶的能力。