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Probiotic powder and preparation method

A technology of probiotics and bacteria powder, applied in biochemical equipment and methods, methods based on microorganisms, food preparation, etc., can solve the problems of low utilization value, inability to guarantee bacterial flora, weak functions, etc.

Inactive Publication Date: 2011-01-05
何黎明 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, in terms of strain selection, the research and development of mixed bacteria also has certain difficulties. A single strain will result in weak functions and little use value. However, if there are too many types of mixed bacteria, the bacteria themselves cannot be guaranteed. Due to the antagonistic effect, it will not affect the product
Therefore, if probiotic products with good performance, complete functions and stable quality can be produced, many problems encountered in the process of medicine and food processing will be solved, and it will also have an immeasurable effect on improving people's quality of life

Method used

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  • Probiotic powder and preparation method

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Embodiment Construction

[0006] The preparation method of this mixed probiotic product is to mix 2.5% to 3.0% of the mixed culture solution (weight ratio) of probiotics, 4% to 5% of skimmed milk powder, 0.8% of natural salt, 1% of sodium bicarbonate, and 3% of porous starch. ~5%, defatted soybean powder 5%~7%, brown sugar 1%~2%, add purified water to 100% and stir and mix. The vacuum freeze dryer below performs freeze-drying to produce powdered probiotic bacteria powder with an average particle size of 1 μm to 9 μm.

[0007] The advantage of the present invention is that the mixed probiotic product has a high bacteria rate, complete functions, sufficient nutrition, and is a powder of extremely fine microcells, which can be added to food as a health food and nutritional product. Supplements, and can be used as core functional ingredients in feed additives. In addition, because the powder is protected by porous starch and sugar, it has good acid resistance, low temperature resistance and salt resistanc...

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Abstract

The invention provides dry probiotic powder. The probiotic powder is a probiotic mixture of microzyme, lactic acid bacteria and photosynthetic bacteria, wherein the mixing ratio of the microzyme, the lactic acid bacteria to the photosynthetic bacteria is 1-2:1-3:1; the total plate count is 1.5*109 to 1.2*1,010cfu / g; and the average grain size of the probiotic powder is 1 to 9um m. The invention relates to a process for culturing and preparing the probiotic mixture. A method for preparing the probiotic powder of which the average grain size is 1 to 9um m comprises the following steps of: preparing mixing probiotic culture by using three different kinds of probiotic culture solution, adding purified water, defatted milk powder, sodium bicarbonate, porous starch, defatted soybean powder, brown sugar and the like into the mixing probiotic culture, mixing and stirring the mixture, and performing propagation culture; and then performing freeze drying by using an ultralow temperature vacuum freeze drying machine to obtain the finished product. The preparation method has the advantages of simple production process and low production cost. The dry probiotic powder can be added into products such as foods and nutritional supplements and has a wide application range.

Description

technical field [0001] The invention belongs to the technical field of cultivation and production technology of microbial products, and in particular relates to a probiotic powder and a preparation method. Background technique [0002] The current drying methods for medicine and food manufacturing mainly include freeze-drying and high-temperature spray drying. Performed using a spray dryer. Among the two methods, the former is easy to contaminate miscellaneous bacteria because many bacteria can survive under normal low temperature conditions, while the latter will not only kill miscellaneous bacteria but also target flora due to higher temperature. Therefore, how to make the target flora achieve greater value-added effect, improve its activity, and amplify its performance without being polluted by miscellaneous bacteria is an urgent problem to be solved in the current microbial production field. In addition, in terms of strain selection, the research and development of mix...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/30A23L3/44C12N1/20C12N1/16C12R1/225A23L33/135
Inventor 何黎明李朗
Owner 何黎明
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