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Probiotic microcapsules and preparation method thereof

A technology of lactic acid bacteria microcapsules and microcapsules, which is applied in food preparation, food shaping, food science, etc., can solve problems such as high prices, and achieve the effects of reduced storage costs, cost savings, and high industrial application value

Active Publication Date: 2012-07-18
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is expensive, 2-3 times more than whey protein concentrate, but it is also easier to digest and absorb

Method used

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  • Probiotic microcapsules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: A kind of probiotic microcapsule containing Lactobacillus acidophilus and its preparation method Production process see figure 1 .

[0026] steps:

[0027] 1. Strains: Culture Lactobacillus acidophilus SY-02 in MRS medium at 37°C for 12 hours, collect the bacteria by centrifugation, and set aside;

[0028] 2. Microcapsule base material: fresh whey is treated with membrane and desalted to obtain concentrated whey with a concentration of 16%-20% (protein content is 2-6%) as the base material, adding 2-6% WPI, 80-20% Heat at 90°C for 30 minutes, cool to about 45°C, and set aside;

[0029] 3. Mixing: mix the centrifuged bacteria with the microcapsule base material to make 10 10 ~10 11 cfu / ml bacterial suspension for use;

[0030] 4. Spray drying: the mixed bacteria and microcapsule base liquid are processed by spray drying equipment, the inlet air temperature is 180°C; the outlet air temperature is 80°C, and the lactic acid bacteria microcapsules are collect...

Embodiment 2

[0033] Except for the following differences, it is the same as Example 1.

[0034] Among them, the probiotic strain adopts Lactobacillus bulgaricus and is cultivated according to conventional methods;

[0035] Wherein the concentrated whey protein in the microcapsule base material is used in the cheese production process, the solid content is 16%-20% (the protein content is 2-6%), and 2-6% WPI is added.

Embodiment 3

[0037] Except for the following differences, it is the same as Example 1.

[0038] Among them, the probiotic strain adopts Lactobacillus reuteri and is cultivated according to conventional methods;

[0039] Wherein the microcapsule base material adopts 10% by weight of whey protein isolate (WPI) to dissolve in water, and then adds 50mmol / L of calcium chloride; the consumption of WPI can be between 8-15%.

[0040] As can be seen from the above examples, the embodiment of the present invention uses concentrated whey as the microcapsule coating material, Lactobacillus acidophilus as the capsule core, and utilizes the performance of whey protein to form a gel to combine whey and acidophilus Lactobacilli are mixed and spray-dried to form microcapsules to achieve long-term preservation of probiotics. The probiotic microcapsules prepared by the present invention can be directly added to functional milk powder products such as infant milk powder and middle-aged and elderly milk powde...

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Abstract

The invention discloses probiotic microcapsules. The probiotic microcapsules are prepared by taking whey protein as a microcapsule coating material and probiotic as a capsule core, mixing the whey protein and the probiotic and drying the mixture by using spray. The whey protein is mixed with the probiotic by means of the gel forming property of the whey protein, and the mixture is dried by using the spray to form the microcapsules; and therefore the aim of storing the probiotic for a long time is fulfilled and the harm on a thallus caused by high temperature and drying is prevented. Compared with a conventional freeze drying method, the preparation method reduces production cost and is suitable for industrial production.

Description

technical field [0001] The invention relates to a probiotic microcapsule and a preparation method thereof. Background technique [0002] There is a product in the market-microcapsule strains, also known as crystal balls, or probiotic microcapsules, which wrap the strains by embedding technology to achieve the effect of preservation stability. Most of the existing coating materials are edible gum materials such as gelatin, pectin, sodium alginate, etc. Often eating a large amount has certain side effects on special groups such as infants and the elderly. [0003] Whey protein, known as the king of protein, is a kind of protein extracted from milk. It has the characteristics of high nutritional value, easy digestion and absorption, and contains a variety of active ingredients. It is recognized as one of the high-quality protein supplements for human body. one. Whey protein is extracted from milk, which is 87% water and 13% milk solids. In milk solids, 27% is milk protein, o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23P1/04A23L33/00A23P10/30
Inventor 陈历俊王芳周伟明姜铁民
Owner BEIJING SANYUAN FOOD
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