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A probiotic and a processing method thereof

A processing method and technology of prebiotics, applied in the field of prebiotics and its processing, to achieve the effects of improved moisture absorption and heat resistance, improved heat resistance, and convenient storage

Pending Publication Date: 2015-07-22
SICHUAN YISHENGYUAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most functional oligosaccharide prebiotics: such as xylooligosaccharides, maltooligosaccharides, fructooligosaccharides, galactooligosaccharides, etc., all have strong moisture absorption properties (the present invention is called moisture-absorbing prebiotics), of which Xylo-oligosaccharides, isomalto-oligosaccharides, and fructo-oligosaccharides may even absorb moisture and harden after being exposed to air with a relative humidity above 70% for half an hour, and even become viscous syrup, which affects the storage of moisture-absorbing prebiotics , transportation, use: easy to absorb moisture and prebiotics are easy to absorb moisture after being mixed with food raw materials to increase the water content of food raw materials, which can cause food raw materials to harden, and severe ones can shorten the shelf life of food raw materials: for example, adding prebiotics to table salt, It is very easy to cause salt hardening
In addition, the heat resistance of prebiotics is also poor. Many prebiotics will decompose or change color at a temperature of 100-120°C (this invention is called heat-labile prebiotics), which limits the use of heat-labile prebiotics in food processing. Scope of application: For example, when prebiotics are added to table salt, when the salt containing prebiotics is added to food by conventional cooking methods, the prebiotics are easily decomposed due to high temperature and discolored due to Maillard reaction
The above characteristics make its application as raw materials in modern food industry and daily cooking very limited; Not only is it easy to harden due to moisture absorption, which affects storage, transportation, and use, but its effectiveness is also affected by the highest temperature of the food cooking method, making it difficult to add prebiotics to the food to supply the human body.

Method used

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  • A probiotic and a processing method thereof
  • A probiotic and a processing method thereof
  • A probiotic and a processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Melting: Add isomaltooligosaccharide 90 powder into pure water at 45°C, stir and dissolve to make the concentration reach 80%.

[0033] (2) Add trehalose and stir: Add trehalose that has completely melted, stir and mix at 45°C for 60 minutes.

[0034] (3) Homogenization treatment: High-pressure homogenization treatment is carried out by a high-pressure homogenizer at a pressure of 40 mpa, so that the isomalto-oligosaccharide and trehalose form a fully uniform emulsion.

[0035] (4) Centrifugal spray drying: The homogenized emulsion is dried by a centrifugal spray dryer at a drying temperature of 160°C and a drying time of 20 seconds to obtain 90 powder microcapsules of isomaltooligosaccharide with a moisture content of less than 6%.

[0036] (5) Packing: Use polyethylene edible plastic bags to pack into different specifications of 0.1-25kg, and heat seal the bags.

[0037]After the microencapsulated isomaltooligosaccharide granules are made, the moisture absorption...

Embodiment 2

[0042] Pure aqueous solution of isomalto-oligosaccharide and fructo-oligosaccharide syrup, trehalose and sodium starch octenyl succinate----keep warm and stir to dissolve----high pressure homogenization----vacuum belt drying----micro Encapsulated Compound Prebiotics----Packaging

[0043] (1) Syrup mixing: Stir and heat isomalto-oligosaccharide and fructo-oligosaccharide syrup in a hot and cold tank to 80°C to make them fully mixed.

[0044] (2) Adding trehalose and sodium starch octenyl succinate: Add the completely dissolved aqueous solution of trehalose and sodium starch octenyl succinate, and stir and mix at 80°C for 30 minutes.

[0045] (3) Homogenization treatment: High-pressure homogenization treatment is carried out by a high-pressure homogenizer at a pressure of 25mpa to form a fully uniform emulsion.

[0046] (4) Vacuum belt drying: The homogenized emulsion is dried by a vacuum bag dryer at a drying temperature of 100°C, a vacuum of 50-80 KPa, a drying time of 30 min...

Embodiment 3

[0053] The difference between embodiment 5 and embodiment 1 is that the selection of core material and wall material is different, and the proportion of core material and wall material in raw materials is different. Other production processes and technical indicators are basically the same. A prebiotic, specifically isomaltooligosaccharide, is used in an amount of 50%, and trehalose is used as a packaging material, and the amount used is 50%, that is, core material: wall material = 1:1.

[0054] In the foregoing embodiments, commonly used prebiotics: such as fructo-oligosaccharides, xylo-oligosaccharides, isomalto-oligosaccharides, lactulose, inulin, polydextrose, breast milk oligosaccharides, and galacto-oligosaccharides are easy to absorb moisture and are intolerant Thermal prebiotics, after embedding treatment, have significantly reduced hygroscopicity and significantly increased heat resistance.

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Abstract

The invention relates to a microencapsulated embedded probiotic and a processing method thereof. The microencapsulated probiotic mainly comprises a wall material and a core material, wherein the wall material embeds the core material to form a microcapsule and the core material is a probiotic. The processing method includes dissolving the probiotic into water, adding the wall material, performing high-pressure homogenization to allow the probiotic and the wall material to form a fully uniform emulsion, and drying the emulsion until the water content is lower than 5% to form the microcapsule. The probiotic is a probiotic easy in moisture absorption and / or non-resistant to heat. Compared with un-embedded probiotics, the microencapsulated embedded probiotic is obviously improved in moisture absorptivity and heat resistance. The probiotic is convenient in storage, transportation and using. In particular, after the heat resistance is improved, the probiotic can be provided to human bodies through food cooking.

Description

Technical field: [0001] The invention relates to a prebiotic and a processing method thereof, in particular to a microcapsule-embedded prebiotic and a processing method thereof. technical background: [0002] Prebiotics are a class of dietary fiber supplements that selectively stimulate the growth and activity of one or more special microorganisms in the human intestinal tract to have a beneficial effect on the human body and thus improve human health. Non-digestible food ingredients. Prebiotics mainly include a variety of functional oligosaccharides (Oligo), polysaccharides and other types. [0003] In 2004, the Ministry of Health, the Ministry of Science and Technology and the National Bureau of Statistics jointly issued the "Investigation Report on the Nutrition and Health of Chinese Residents", which mentioned that: Chinese residents have serious nutritional problems related to diet, and the current status of nutrition and health of Chinese residents is not optimist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/00A23L33/26
Inventor 罗建伟甘明幸淇
Owner SICHUAN YISHENGYUAN TECH CO LTD
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