该文研究了芯层油脂、囊壳水分、产品加工及贮藏条件对晶球益生菌产品贮藏期间其色泽和活菌数的影响，分析了该产品在贮藏期间其颜色发生褐变和活菌数逐步下降的原因，并对晶球益生菌产品的囊壳配方进行了优化设计。结果如下：在37 ℃，65%RH环境下，晶球益生菌产品的芯层油脂在贮藏期间未发生明显变化，而芯层菌粉晶体则发生明显褐变；当囊壳水分质量分数高于14.10%，产品在37 ℃，65%RH贮藏2个月后褐变更明显，其活菌数低于106 CFU/g，当囊壳水分质量分数降至10.30%时，晶球会发生破裂；产品加工时益生菌高温暴露2 h内对芯层菌粉色泽无显著影响，相比25 ℃，产品在37 ℃贮藏期间其芯层菌粉褐变更严重，活菌数下降至更低；囊壳配方的优化提高了晶球益生菌外壳的断裂伸长率，避免了在较低的囊壳水分质量分数（3.45%）时产品的破裂，囊壳优化后晶球益生菌的活菌数提高了1.85倍。该研究有效解决了晶球益生菌产品在贮藏期褐变和菌活低的问题，为晶球益生菌工业化生产了提供理论指导。

The effects of the lipid in the core, the shell moisture, product processing and storage conditions on the color and viable bacteria count of probiotic crystal ball during storage were studied. The reasons for the color browning and the gradual decline in viable bacteria count of the product were analyzed, and the shell of the probiotic crystal ball product was optimized. The results were as follows: at 37 ℃, 65%RH, the lipid in the core did not change significantly during storage, but the probiotic crystals in the core were obviously browned. When the moisture content of shell was higher than 14.10%, the browning of the product was obvious after 2 months of storage at 37 ℃, 65%RH, and the viable bacteria count was lower than 106 CFU/g. When the moisture content of shell was dropped to 10.30%, the probiotic crystal ball would fracture. Exposing probiotics to high temperature within 2 hours during product processing had no significant effects on the color of the probiotic powder. Compared to the storage at 25 ℃, the probiotic powder in the core was browned more seriously and the viable bacteria count was decreased to a lower level during storage at 37 ℃. The elongation at break of the shell was improved by optimizing the shell formulation, and the rupture of the product was avoided when the moisture content of shell was low (3.45%). After the optimization of the shell, the viable bacteria count of the probiotic crystal ball was increased by 1.85 times. The problems of browning and low viability of probiotic crystal ball product during storage were effectively solved by this research. The results of this research provides a theoretical guidance for the industrial production of probiotic crystal ball.