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Probiotic microcapsule-embedded popping bead and preparation method thereof

A technology of probiotics and microcapsules is applied in the field of explosive beads embedded with microcapsules of probiotics and the field of preparation thereof, which can solve the problems of poor resistance, reduction and loss of viable bacteria, etc. The release amount, the effect of increasing the survival rate

Active Publication Date: 2021-06-15
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lactic acid bacteria are not easy to store, and have poor resistance. They are sensitive to high-acid environments, and the number of viable bacteria is reduced or lost. , which finally fails to work

Method used

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  • Probiotic microcapsule-embedded popping bead and preparation method thereof
  • Probiotic microcapsule-embedded popping bead and preparation method thereof
  • Probiotic microcapsule-embedded popping bead and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Preparation route: yogurt→add sodium alginate and pectin→mix evenly→add probiotic microcapsules→mix evenly→drop in calcium lactate solution→soak and shape→preserve in cans.

[0031] (1) Mix pectin, sodium alginate and water uniformly to prepare a mixed solution I; the mass fraction of pectin in the mixed solution I is 0.4%, and the mass fraction of sodium alginate in the mixed solution I is 1%;

[0032] (2) Cultivate the probiotic lyophilized powder in sterile MRS culture medium and collect it by centrifugation. After washing with normal saline, add normal saline to make probiotic concentrated bacterial liquid; It is carried out in the operating table, and the concentration of probiotics in the concentrated probiotic solution is 9log CFU g -1 ;

[0033] (3) Add probiotic concentrated bacterial liquid to mixed solution I, the mass ratio of probiotic concentrated bacterial liquid and mixed solution I is 1:10; After mixing evenly, make mixed liquid II; Mixed solution I an...

Embodiment

[0047] Table 2. The ratio of sodium alginate, pectin and bacterial suspension added to different microcapsules

[0048]

[0049] Except for the ratio of sodium alginate (SA), pectin (PE) and bacterial suspension in the above embodiment, the parameters of the other steps are the same as those in Example 1.

[0050] Microcapsules with different ratios were prepared from the above table, and then determined by measuring their embedding rate, particle size, number of viable bacteria, etc., to determine the optimal ratio of 1% for sodium alginate, 0.4% for pectin, and adding bacteria suspension The volume is 10ml.

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Abstract

The present invention relates to a probiotic microcapsule embedded popping bead and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: uniformly mixing pectin, sodium alginate and water to prepare a mixed solution I; culturing probiotic freeze-dried powder in a sterile MRS culture solution, centrifugally collecting and washing the probiotic freeze-dried powder with normal saline, and adding the normal saline to prepare a concentrated probiotic solution; adding the concentrated probiotic solution into the mixed solution I, and performing uniform mixing to obtain a mixed solution II; dropwise adding the mixed solution II into a calcium chloride solution, carrying out standing and filtering, and using ultrapure water for cleaning to obtain probiotic embedded particles; and adding sodium alginate into yoghourt, carrying out dissolution and uniform mixing, adding the probiotic embedded particles, performing uniform mixing, dripping into liquid beads, soaking the liquid beads in a calcium lactate solution to obtain the product, and storing the product at low temperature. According to the probiotic microcapsule-embedded popping bead, the tolerance of the probiotics in the gastrointestinal tract is improved, so that the probiotics can stay for a longer time, and the release amount of the probiotics in the gastrointestinal tract is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to popping beads embedded with probiotic microcapsules and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, probiotic products are a consumption boom in today's market, with good practical and economic benefits. Probiotics are lactic acid bacteria, which can improve the intestinal flora of the human body, regulate the level of microorganisms in the gastrointestinal tract, and have good physiological effects. However, lactic acid bacteria are not easy to store, and have poor resistance. They are sensitive to high-acid environments, and the number of viable bacteria is reduced or lost. , and finally fails to work. Therefore, preparing probiotics into microcapsules can reduce the gastrointestinal damage to probiotics and improve the survival rate. [0003] At present, there are very few studies on func...

Claims

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Application Information

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IPC IPC(8): A23L33/135A23P10/30A23L29/00A23L29/30
CPCA23L33/135A23P10/30A23L29/00A23L29/30A23V2002/00A23V2200/3204A23V2250/5026A23V2250/5072Y02A50/30
Inventor 刘耀文胡欣欣陈俊冬陈嵘嵘罗典苟韬秦文陈洪张清李素清刘书香颜静
Owner SICHUAN AGRI UNIV
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