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Probiotic microcapsule and preparation method thereof

A technology of probiotics and probiotic powder, applied in the direction of bacteria, lactobacilli, bifidobacteria, etc. used in food preparation, can solve the problem of the decrease of the number of viable bacteria, so as to reduce the decrease of the number of viable bacteria, promote absorption, improve The effect on the survival rate of live bacteria

Pending Publication Date: 2019-01-11
梁余成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of this application is to provide another method to solve the problem of the decline in the number of viable bacteria in probiotic products during storage

Method used

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  • Probiotic microcapsule and preparation method thereof

Examples

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Effect test

Embodiment 1a

[0031] Embodiment 1a: a probiotic bacteria powder, which is prepared by the following method: inoculate the mixed strains of Bifidobacterium and Lactobacillus according to 6% of the volume of the culture medium, and ferment at 30°C for 24hr to obtain probiotic fermentation The probiotic fermentation liquid was centrifuged at 5000r / min to obtain a concentrated liquid, and the concentrated liquid was freeze-dried at -25°C to remove the solvent; the medium used was malt juice agar medium.

Embodiment 1b

[0032] Example 1b: A probiotic powder, which is prepared by the following method: inoculate the mixed strains of Bifidobacterium and Lactobacillus according to 3% of the volume of the culture medium, and ferment for 30 hours at 28°C to obtain probiotic fermentation The probiotic fermentation liquid was centrifuged at 4500r / min to obtain a concentrated liquid, and the concentrated liquid was freeze-dried at -40°C to remove the solvent; the medium used was malt juice agar medium.

Embodiment 1c

[0033] Example 1c: A kind of probiotic bacteria powder, which is prepared by the following method: inoculate the mixed strains of Bifidobacterium and Lactobacillus according to 10% of the volume of the culture medium, and ferment at 32°C for 20 hours to obtain probiotic fermentation The probiotic fermentation liquid was centrifuged at 5500r / min to obtain a concentrated liquid, and the concentrated liquid was freeze-dried at -10°C to remove the solvent; the medium used was malt juice agar medium.

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Abstract

The invention discloses a probiotic microcapsule and a preparation method thereof. The probiotic microcapsule includes probiotic bacteria powder, lyophilized green plum powder, lyophilized lemon grasspowder, whey protein powder, glycerin, nicotinamide and a capsule wall material wrapping a mixture of the probiotic bacteria powder, the lyophilized green plum powder, the lyophilized lemon grass powder, the whey protein powder, the glycerin and the nicotinamide. The capsule wall material includes polylactic acid, crospovidone and sodium alginate. The mass ratio of the probiotic bacteria powder,the lyophilized green plum powder, the lyophilized lemon grass powder, the whey protein powder, the glycerin, the nicotinamide, the polylactic acid, the crospovidone and the sodium alginate is 1:(0.5-0.8):(0.3-0.5):(0.2-0.4):(0.5-0.8):(0.04-0.06):(2-4):(9-11):(4.5-5.5). The probiotic microcapsule has the advantage of improving the survival rate of viable probiotics during storage.

Description

technical field [0001] The invention relates to a probiotic microcapsule and a preparation method thereof. Background technique [0002] "Probiotics" are defined as live microorganisms that, when administered orally in sufficient quantities, improve the host's intestinal microbial balance and thereby have a beneficial effect on the host's health. Most of the bacteria used as probiotics are lactic acid bacteria (such as Lactobacillus acidophilus, bifidobacteria, etc.), and some yeasts (such as Saccharomyces boullarii) are also classified as probiotics. [0003] Probiotic food is a rapidly developing field of functional food, and the development of dairy products and non-dairy foods containing probiotics such as Lactobacillus acidophilus and Bifidobacterium has become a major research hotspot. If the application of probiotics is divided by the type of probiotic food, yogurt is undoubtedly the most widely used food carrier of probiotics. According to reports, in Europe, probi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/135A23L19/00A23L33/10A23L33/19A23L33/15A23L29/00A23L29/30A23P10/30
CPCA23L19/09A23L29/035A23L29/045A23L29/30A23L33/10A23L33/135A23L33/15A23L33/19A23P10/30A23V2002/00A23V2400/11A23V2400/51A23V2200/224A23V2200/3204A23V2250/54252A23V2250/6406A23V2250/7046A23V2250/5026
Inventor 梁余成
Owner 梁余成
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