Method for preparing lactic acid bacteria powder containing multilayer microcapsule lactic acid bacteria

Abstract

The invention belongs to the technical field of nutrition and health care foods and in particular relates to a method for preparing lactic acid bacteria powder containing collagen peptides and multilayer microcapsule lactic acid bacteria. The method is characterized by comprising the following steps: mixing and stirring 20-30 parts of marine fish skin collagen oligopeptide powder, 5-20 parts of citric acid and 40-50 parts of multilayer microcapsule lactic acid bacteria powder. The method has the beneficial effects that colonization growth and reproduction of probiotics in the human stomach and intestine can be realized, the gastrointestinal environment can be improved, multiple harmful pathogenic bacteria and microorganisms can be killed, various digestive enzymes can be produced in the human body to assist in digestive absorption, and the body is strengthened.

Description

Technical field: [0001] The invention belongs to the technical field of nutrition and health food, and in particular relates to a preparation method of lactic acid bacteria powder containing collagen peptide and multilayer microcapsule lactic acid bacteria. Background technique: [0002] Collagen is a large molecule and is not easily absorbed by the skin. Collagen is insoluble, but collagen is hydrolyzed under the action of acid, alkali, heat, and enzymes, and collagen hydrolyzate (peptide) will be produced. They have very similar amino acid composition and content. Due to the disintegration of macromolecules and the reduction of molecular weight, Their solubility increases accordingly and they are soluble in cold water. These collagen hydrolysates are collagen peptides. The absorption of collagen peptides is the key to improving skin elasticity and eliminating wrinkles. After the collagen peptide is fully absorbed and utilized by the human body, it will synthesize skin c...

AI Technical Summary

Problems solved by technology

The fresher the higher the probiotic content. At present, the common lactic acid bacteria products in the domestic market generally require refrigerated storage at 2-10°C, and the best storage period is one week. Due to improper storage conditions, it is easy to lose the activity of lactic acid bacteria.

In addition, there are many pure lactic acid bacteria nutritional products in the prior art, with single nutritional and functional effects, which do not meet the development needs of multi-nutrient and multi-functional nutritional foods.