In order to prepare the Zygosaccharomyces rouxii, the effect of spray drying on the survival rate of live yeast fermentation was studied. With the single factor and orthogonal test, the optimal parameters of the spray drying were constructed. Based on the most important factor of inlet temperature, the kinetic characteris-tics of the spray drying process were studied by the SigmaPlot software to construct the spray drying dynamics model together with theory and experience. The results indicated that the optimal spray drying parameter of the inlet temperature was 120℃, feed flow was 17%, ratio of preservative to bacteria was 1:1 (g/L). During the spray drying process, the survivability of live bacteria was in accordance with the Polynomial model function, which the survival rate changed in line with the quadratic linear function model within the temperature range.%为制备鲁氏酵母发酵剂,研究喷雾干燥工艺对鲁氏酵母发酵剂活菌存活率的影响.通过单因素及正交试验,确定最佳喷雾干燥工艺参数;以最重要因素进口温度为基础,研究喷雾干燥过程的动力学特性,应用SigmaPlot软件构建理论与经验结合的喷雾干燥动力学模型.结果显示,鲁氏酵母喷雾干燥工艺最优参数为进口温度120℃、进料流量17%(蠕动泵转速占比)、保护剂与菌泥比例1:1(g/L).在喷雾干燥过程中,活菌存活率符合Polynomial模型函数,在温度范围内,存活率变化符合二次线性函数模型.
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