A method of using spray drying for preparing probiotics micro-capsules

Abstract

The present invention relates to a method of using spray drying for preparing probiotics micro-capsules, belonging to the technical field of micro-organisms. According to the method, a probiotic suspension or probiotics adsorbed in porous starch is used as a core material, gum arabic and maltodextrin are used as a wall material, and the probiotics micro-capsules are prepared through a spray drying process. The method comprises the steps of: arabic gum and maltodextrin at a ratio of 1:7 to 1:10 as the wall material, at a concentration of 15 to 20% dissolved in deionized water, mixing uniformly with the probiotic suspension or the probiotics adsorbed in porous starch at room temperature; and spray drying under conditions of a inlet air temperature being 130-150DEG C and a feeding rate being 12.50-15.50mL / min, wherein skim milk powder is adopted as a heat-resistant protective agent in an amount of 1 to 3%, and embedding rate of the probiotics is above 85% by using the method of the invention. The method has the advantages of being fast in drying rate, short in time, low in material temperature, good in product dispersion and solubility, simple in production process, stable in effect, long in shelf life of products, and suitable for continuous production.

Description

technical field [0001] The invention relates to a method for preparing probiotic microcapsules by spray drying, which maintains the activity of probiotics and is used as a feed additive for livestock and poultry breeding. [0002] Background technique [0003] Probiotics, also known as probiotics, probiotics, active bacteria, and microecological preparations, refer to live bacterial products or bacterial components that maintain the balance of human flora and have beneficial effects on human health. and dead bacteria products of metabolites. The types of probiotics currently used in humans mainly include Lactobacillus, Bifidobacterium, Enterococcus, Lactococcus, Bacillus subtilis, Escherichia coli, Bacillus cereus, Bacillus licheniformis, Streptococcus thermophilus, Clostridium butyricum and Yeast, etc., but traditionally people use mainly two genera of Bifidobacterium and Lactobacillus. In commercial production and application, especially in food, Lactobacillus acidophil...

AI Technical Summary

Problems solved by technology

[0020] (1) Probiotics such as Lactobacillus and Bifidobacterium are mostly anaerobic bacteria or facultative anaerobic bacteria. During the growth process, they do not form spores and have poor resistance. Most of them have poor acid resistance and are extremely sensitive to oxygen. It is more difficult to maintain, so that the number of viable bacteria in commercially available products decreases rapidly, the storage stability of the products is extremely poor, and the health care efficacy loses quickly;

[0021] (2) For probiotics to have a beneficial effect on the body, they must first pass through the gastric environment and reach the intestinal tract with a large number of surviving bacteria and colonize on the intestinal mucosa. However, due to the bactericidal effect of gastric acid, the number of viable probiotics is here The process will also drop significantly. According to reports, the survival rate of oral freeze-dried bacterial powder in the stomach is only about one in a million, and the survival rate is extremely low.

[0023] However, the microencapsulation methods currently reported in the literature include emulsification method and extrusion method. The embedding rate of the emulsification method is low, only 60%. And it needs special instruments and equipment, the production efficiency is low, and it is limited in actual production and application

Images