A probiotic solid composition and methods of making and brewing the same

Abstract

The present application belongs to the technical field of dairy product processing, and particularly relates to a probiotic solid composition, a preparation method thereof and a brewing method. The probiotic solid composition with a lactic acid flavor is provided by cooperation of various components. The product after brewing has good stability, and the taste and texture reach a similar level of similar active lactic acid bacteria drinks on the market. The separated forms of material 1 and material 2 can make the compounded thickening stabilizer well protect the protein, reduce the influence of the acid component on the protein component, and avoid the flocculent precipitation and stratification of the solid composition after brewing, so that the raw material particles are uniformly suspended in the product after brewing, the color and texture are uniform, the system of the product after brewing is stable, the protein component is protected from precipitation, and the taste and texture of the probiotic solid composition after brewing are ensured.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of dairy product processing, and particularly relates to a probiotic solid composition and a preparation method and a brewing method thereof. BACKGROUND

[0002] Probiotics are a class of active microorganisms that are beneficial to the host, are planted in the human intestinal tract and reproductive system, can produce definite health effects to improve the microecological balance of the host and exert beneficial effects. Probiotics are becoming important products for people to prevent and treat diseases and maintain health. There is evidence that probiotics have special effects in preventing and treating diarrhea, constipation, improving gastrointestinal function, reducing the level of toxins in the human body, improving nutritional status and improving human immunity.

[0003] At present, many active lactic acid bacteria beverages on the market, such as Youyi C and Yangle Duo, are favored by consumers due to their sweet and sour milk fragrance, high viable count, good taste experience and the like. However, the main limitation is that they need to be stored at low temperature and have a short shelf life, mostly between 21-25 days.

[0004] Solid beverage refers to a solid product in the form of powder, granules or blocks, which is prepared by taking sugar, milk or dairy products, eggs or egg products, fruit juice or edible plant extracts as main raw materials and adding appropriate amounts of auxiliary materials or food additives, and the moisture content of the finished product is not higher than 5 grams per 100 grams. Compared with active lactic acid bacteria beverages, probiotic solid beverages are more convenient and fast, can be stored at room temperature, and have a long shelf life, and are therefore favored by consumers.

[0005] However, the conventional probiotic solid beverage is unstable after brewing, and the taste, texture, appearance and the like are quite different from those of the active lactic acid bacteria beverages on the market, and the consumer acceptance is not high. Therefore, in the prior art, the sour taste of the active lactic acid bacteria beverage is usually achieved by adding an acid component, so that the protein component will reach the isoelectric point of the protein component when the pH value of the beverage is encountered, and the protein will coagulate, resulting in flocculent precipitation, stratification and the like, so that the brewing texture of the final product cannot be accepted by consumers. SUMMARY

[0006] Therefore, the technical problem to be solved by the present application is to overcome the defects in the prior art that the probiotic solid composition with lactic acid flavor needs to add an acid component to adjust the taste, resulting in unstable product after brewing, flocculent precipitation, stratification and the like, and thus providing a probiotic solid composition with lactic acid flavor and a preparation method and a brewing method thereof.

[0007] To this end, the present application provides the following technical solutions:

[0008] The present application provides a probiotic solid composition, comprising components in the following weight parts,

[0009] The probiotic solid composition comprises material 1 and material 2, comprising components in the following weight parts,

[0010] The material 1 comprises sweetener 45-65 parts, whey protein powder 10-15 parts, malt dextrin 6-14 parts, compound thickening stabilizer 1.5-3 parts, dispersant 0.8-1.8 parts, and probiotic 0.6-1.8 parts;

[0011] The material 2 comprises prebiotic 5-8 parts, sour component 5.5-10 parts, dispersant 0.6-1.2 parts, and probiotic 0.8-1.8 parts;

[0012] The compound thickening stabilizer is composed of first stabilizer, second stabilizer and soap nut gum in a mass ratio of 0.5-1:0.5-1:0.5-1;

[0013] The first stabilizer is carrageenan and / or sesbania gum;

[0014] The second stabilizer is gelatin and / or flaxseed gum.

[0015] The separate forms of material 1 and material 2 can protect the protein well by the compound thickening stabilizer, reduce the influence of the sour component on the protein component, and avoid the flocculent precipitation and stratification of the solid composition after reconstitution by the combined action of the three stabilizers in the compound thickening stabilizer, so as to keep the uniform suspension of the raw material particles in the reconstituted product, the uniform color and texture, and the stability of the reconstituted product system. In addition, the selected compound thickening stabilizer can be dissolved in warm water or cold water, can quickly increase the product viscosity after reconstitution, protect the protein, and avoid the influence of high-temperature reconstitution on the activity of probiotics.

[0016] The whey protein powder serves as the protein source of the product, brings good nutritional value to the product, and can present a milk turbidity state after reconstitution.

[0017] Optionally, the first stabilizer is sesbania gum, and the second stabilizer is flaxseed gum. The selection of the compound stabilizer can ensure the uniform particle size of the solid composition and effectively avoid the generation of lumps during reconstitution.

[0018] Optionally, the amount of malt dextrin is 7.5-14 parts;

[0019] Optionally, the particle size of the probiotic solid composition is 60-70 mesh. The limitation of malt dextrin and particle size can shorten the reconstitution time of the solid composition and make it easier to reconstitute.

[0020] Optionally, the sour component is at least one of yogurt powder, sour agent, and fruit powder.

[0021] Optionally, the sour component comprises 3.5-5 parts of yogurt powder, 1-2 parts of sour agent, and 1-3 parts of fruit powder.

[0022] Optionally, the sour agent is at least one of citric acid, lactic acid, tartaric acid, and malic acid.

[0023] Optionally, the fruit powder is citrus fruit powder, and the citrus fruit powder is at least one of lime fruit powder, tangerine fruit powder, and orange fruit powder.

[0024] Optionally, the material 2 further comprises 1-2 parts of caramel component.

[0025] Optionally, the caramel component is caramel pigment and / or modified milk powder with caramel color, and the modified milk powder with caramel color is typically non-limitedly available on the market.

[0026] The probiotic solid composition provided by the application can adjust the taste and flavor by adding yogurt powder, fruit powder, caramel component, and sour agent, and can ensure that no granular precipitation or uneven color occurs after the product is prepared.

[0027] The caramel component can create the same brown appearance texture as the active lactic acid bacteria beverage on the market.

[0028] The application adjusts the taste and flavor by adding yogurt powder, fruit powder, caramel component, and sour agent, but the addition of fruit powder and caramel component can cause granular precipitation and uneven color.

[0029] Optionally, the probiotic is at least one of Bacillus coagulans, Lactobacillus salivarius, Lactobacillus gasseri, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium breve.

[0030] Optionally, the probiotic is composed of Bacillus coagulans, Lactobacillus salivarius, and Lactobacillus gasseri in a mass ratio of 0.5-1:0.5-1:0.5-1.

[0031] The preferred probiotic of the application comprises Bacillus coagulans, Lactobacillus salivarius, and Lactobacillus gasseri, which is not only beneficial to enhancing the intestinal function and immune capacity of the human body, but also can prevent the adhesion of harmful bacteria and the occurrence of dental caries, and Lactobacillus gasseri can prevent intestinal infection and reduce allergic reactions in children.

[0032] Optionally, the prebiotic is at least one of lactitol, isomalto-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, fructo-oligosaccharide, and inulin.

[0033] Optionally, the prebiotic is composed of lactitol, isomalto-oligosaccharide and galacto-oligosaccharide in a mass ratio of 2-4:1.5-2:1.5-2.

[0034] The prebiotic is beneficial to the growth and colonization of probiotics in the human body. In order to keep a high number of live bacteria during storage and enable the probiotics to better play a role, lactitol, isomalto-oligosaccharide and galacto-oligosaccharide in different proportions are selected as prebiotic ingredients, wherein the isomalto-oligosaccharide and galacto-oligosaccharide can effectively promote the growth and proliferation of lactobacillus and bacillus coagulans, and the lactitol is a sweet sugar alcohol which is beneficial to human health because it can replace sugar to reduce calories, can help reduce the risk of dental caries in oral care products, and can shorten the intestinal transit time, in addition, the lactitol has a strong promoting effect on the growth of lactobacillus salivarius.

[0035] Optionally, the sweetener is at least one of erythritol, xylitol, mannitol, sorbitol, maltitol, tagatose, mogroside, steviol glycoside, white sugar, fructose, maltose, lactose, trehalose and sucralose.

[0036] The preferred sugar substitute sweetener of the present application provides a sweet source for the product, does not raise blood sugar, and is not prone to dental caries, and is suitable for children and diabetic patients. The sweetener is a combination of sugar alcohol products and high-purity natural sweeteners mogroside or steviol glycoside, which can bring a soft sweet taste without energy, does not raise blood sugar, does not bring additional sugar burden to the body, and is more suitable for diabetic patients and people who pursue a healthy lifestyle.

[0037] The dispersant is silicon dioxide and / or magnesium stearate.

[0038] The dispersant and maltodextrin can enhance the dispersion and brewing speed of the probiotic solid composition powder and promote the uniform mixing of various materials.

[0039] And / or, the particle size of the probiotic solid composition is 60-70 mesh, and the limitation of the particle size can make the brewing speed of the probiotic solid composition within a reasonable range.

[0040] The raw materials used in the present application can be obtained through the market channel.

[0041] The present application also provides a preparation method of the above-mentioned probiotic solid composition, comprising the following steps:

[0042] S1 preparation of material 1: mix the sweetener with whey protein powder, maltodextrin, and complex thickening stabilizer, granulate, dry, and mix with the used amount of dispersant and part of the probiotic to obtain material 1;

[0043] S2 Preparation of material 2: mix the dispersant and other components except probiotics, granulate, dry, mix with corresponding amount of dispersant and probiotics to obtain material 2;

[0044] S3 Packaging: package material 1 and material 2 respectively to obtain the probiotic solid composition.

[0045] Optionally, the granulation in steps S1 and S2 is wet granulation.

[0046] Optionally, the alcohol with a mass concentration of 80-90% is used as a wetting agent in the wet granulation process.

[0047] Optionally, the drying temperature in steps S1 and S2 is 55-65℃, and the drying time is 100-120min.

[0048] And / or, the moisture content of the material after drying is 2-3wt%; so that the product moisture content is between 2-3%, and the viable count decreases to a lower degree within 360 days of shelf life at room temperature.

[0049] And / or, the material after drying is sieved through a 60-70 mesh sieve.

[0050] Optionally, the amount of dispersant in material 1 accounts for 40-60% of the total mass of dispersant in material 1 and material 2.

[0051] The amount of probiotics in material 1 accounts for 40-60% of the total mass of probiotics in material 1 and material 2.

[0052] The application also provides a brewing method of the probiotic solid composition, which comprises dissolving the probiotic solid composition or the probiotic solid composition prepared by the above method in water to obtain a probiotic beverage.

[0053] Optionally, the mass ratio of the probiotic solid composition to water is 1:(8-10).

[0054] Optionally, material 1 is first mixed with water, then material 2 is added and mixed to obtain a probiotic beverage.

[0055] Optionally, the mixing temperature is 25-37℃.

[0056] The application also provides a probiotic liquid beverage comprising the probiotic solid composition or the probiotic solid composition prepared by the above method.

[0057] Optionally, in the probiotic liquid beverage, the mass ratio of the probiotic solid composition to water is 1:(8-10).

[0058] Optionally, the preparation method of the probiotic liquid beverage comprises mixing the probiotic solid composition or the probiotic solid composition prepared by the preparation method with water to obtain the probiotic beverage.

[0059] Optionally, the material 1 is mixed with water first, then the material 2 is added and mixed to obtain the probiotic beverage.

[0060] Optionally, the mixing temperature is 25-37 DEG C.

[0061] The technical scheme of the present application has the following advantages:

[0062] The probiotic solid composition provided by the present application provides a probiotic solid composition with a lactic acid flavor through the cooperation of various components. The stability of the product after reconstitution is good, and the taste and texture reach a similar level of similar active lactic acid bacteria drinks on the market. Specifically, by using separate forms of material 1 and material 2, the protein can be well protected by the complex thickening stabilizer, and the influence of the acid component on the protein component can be reduced. The three stabilizers in the complex thickening stabilizer work together, and the use of specific protein components-whey protein powder can avoid the phenomenon of flocculent precipitation and stratification after reconstitution of the solid composition, maintain uniform suspension of raw material particles in the reconstituted product, and keep the color and texture uniform. The system of the product after reconstitution is stable, which can protect the protein component from precipitation while ensuring the taste and texture of the probiotic solid composition after reconstitution.

[0063] In addition, the selected complex thickening stabilizer of the present application can be dissolved in warm water or cold water, which can quickly increase the viscosity of the product after reconstitution, better protect the protein, and avoid the influence of high-temperature reconstitution on the activity of probiotics.

[0064] The probiotic solid composition provided by the present application can ensure uniform particle size of the solid composition through the selection of the complex stabilizer, effectively avoiding the generation of lumps during the reconstitution process.

[0065] The probiotic solid composition provided by the present application can shorten the reconstitution time of the solid composition through the limitation of malt dextrin and particle size, making it easier to reconstitute.

[0066] The probiotic solid composition provided by the present application preferably comprises specific proportions of Bacillus coagulans, Lactobacillus salivarius and Lactobacillus gasseri, which not only helps to enhance the intestinal function and immune capacity of the human body, but also prevents the adhesion of harmful bacteria and the occurrence of dental caries. Lactobacillus gasseri can reduce colon inflammation and enhance immune capacity.

[0067] The probiotic solid composition provided by the present application selects lactitol, isomaltooligosaccharide and galactooligosaccharide in different proportions as prebiotic components, wherein the isomaltooligosaccharide and galactooligosaccharide can effectively promote the growth and proliferation of lactobacillus and bacillus coagulans, the lactitol is a sweet sugar alcohol which is beneficial to human health because it can replace sugar to reduce calories, can help reduce the risk of dental caries in oral care products, and can shorten the intestinal transport time, in addition, the lactitol has a strong promoting effect on the growth of lactobacillus salivarius.

[0068] The preparation method of the probiotic solid composition provided by the present application first mixes the compounded thickening stabilizer with whey protein powder, sweetener and malt dextrin to granulate, then mixes the components except the dispersant and probiotics to granulate, and then mixes the dispersant and probiotics (divides the dispersant and probiotics into two parts) respectively to obtain the product.

[0069] The preparation method of the probiotic solid composition provided by the present application can keep the solid composition in a uniform granular state and shorten the brewing time of the solid composition by specific limitation of the wetting agent, and can further shorten the brewing time by limitation of the mesh number.

[0070] The brewing method of the probiotic solid composition provided by the present application mixes material 1 and material 2 in two steps, which can further ensure that the compounded thickening stabilizer can more fully protect the whey protein powder in the product to form a solution with a certain viscosity, and then mixes the acidifying agent and other raw materials to finally obtain a uniform and stable probiotic beverage without stratification and precipitation. BRIEF DESCRIPTION OF DRAWINGS

[0071] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the drawings needed in the specific embodiments or prior art description will be briefly introduced below, and obviously, the drawings in the following description are some embodiments of the present application, and those skilled in the art can obtain other drawings according to these drawings without creative labor.

[0072] Figure 1 Figure 1 is a graph showing the change of viable bacteria number of the probiotic solid composition of example 1 in the shelf life experiment. DETAILED DESCRIPTION

[0073] The following examples are provided to better enable those skilled in the art to further understand and practice the application, and are not intended to limit the scope of the application. Any product derived from the application or any combination of the application with other prior art features that are the same as or similar to the application fall within the scope of the application.

[0074] Unless otherwise indicated, conventional experimental procedures were followed as described in the literature. Unless otherwise indicated, reagents and instruments were commercially available and were used according to the manufacturer's instructions.

[0075] Some of the raw materials used in the following examples and comparative examples of the present application are as follows:

[0076] Caramel milk powder was provided by the manufacturer Youyi Health Technology, with a product model of 720V;

[0077] Bacillus coagulans was provided by the manufacturer Kailai, with a product model of BC30;

[0078] Lactobacillus salivarius was provided by the manufacturer Kailai, with a product model of HM6;

[0079] Lactobacillus gasseri was provided by the manufacturer Kailai, with a product model of LC9;

[0080] Lactobacillus fermentum was provided by the manufacturer Kailai, with a product model of LC40;

[0081] Bifidobacterium breve was provided by the manufacturer Kailai, with a product model of BfM26;

[0082] Lactobacillus casei was provided by the manufacturer Kailai, with a product model of LBC80R.

[0083] Example 1

[0084] A probiotic solid composition, comprising material 1 and material 2, wherein,

[0085] Material 1 comprises: sweetener 65 kg (erythritol 64.995 kg, mogroside 0.005 kg); whey protein powder 10 kg; malt dextrin 7.5 kg, compound thickening stabilizer 1.5 kg (sesbania gum 0.5 kg, flaxseed gum 0.5 kg, honey locust gum 0.5 kg); dispersant (silicon dioxide) 1.2 kg; probiotic bacteria 0.75 kg (Bacillus coagulans 0.25 kg, Lactobacillus salivarius 0.25 kg, Lactobacillus gasseri 0.25 kg).

[0086] Material 2 includes: prebiotics 5 kg (lactitol 2 kg, isomaltooligosaccharide 1.5 kg, galactooligosaccharide 1.5 kg), yogurt powder 3.5 kg; dispersant (silicon dioxide) 0.8 kg; sour agent (citric acid) 2 kg; fruit powder (orange fruit powder) 1 kg; caramel component (caramel milk powder) 1 kg; probiotics 0.75 kg (Bacillus coagulans 0.25 kg, Lactobacillus salivarius 0.25 kg, Lactobacillus gasseri 0.25 kg).

[0087] The preparation method of the probiotic solid composition is as follows:

[0088] Dosing and mixing: raw material 1: the sweetener particles are crushed for standby, and the sweetener, whey protein powder, malt dextrin and compound thickening stabilizer are mixed according to the weight ratio; raw material 2: the prebiotics, sour agent, fruit powder, yogurt powder and caramel milk powder are mixed uniformly;

[0089] Granulation: wetting agents (80% alcohol by mass) are added to the above-mentioned premixed raw material 1 and raw material 2 respectively until the material can be kneaded into a ball, and it is appropriate that the ball can be scattered by finger pressure. The two portions of wet granules are respectively placed in a 60°C oven and dried for 120 min to ensure that the moisture content of the granules after drying is 2 wt%;

[0090] Granulation and mixing: the dried granules are respectively sieved through a 60-mesh sieve, and the corresponding amount of dispersant and probiotics is respectively weighed and mixed with the sieved raw material 1 and raw material 2, the mixing speed is 15 r / min, and the time is 10 min, finally the material 1 and material 2 are obtained and packaged respectively.

[0091] Example 2

[0092] A probiotic solid composition includes material 1 and material 2, wherein,

[0093] Material 1 includes: sweetener 60 kg (erythritol 59.995 kg, mogroside 0.005 kg); whey protein powder 10 kg; malt dextrin 9 kg, compound thickening stabilizer 2 kg (sesbania gum 0.5 kg, flaxseed gum 0.5 kg, honey locust gum 1.0 kg); dispersant (silicon dioxide) 1 kg; probiotics 1 kg (Bacillus coagulans 0.5 kg, Lactobacillus salivarius 0.25 kg, Lactobacillus gasseri 0.25 kg).

[0094] Material 2 includes: prebiotics 6 kg (lactitol 2 kg, isomaltooligosaccharide 2 kg, galactooligosaccharide 2 kg), yogurt powder 4.0 kg; dispersant (silicon dioxide) 1 kg; sour agent (citric acid) 1 kg; fruit powder (orange fruit powder) 2.5 kg; caramel component (caramel milk powder) 1.5 kg; probiotics 1 kg (Bacillus coagulans 0.5 kg, Lactobacillus salivarius 0.25 kg, Lactobacillus gasseri 0.25 kg).

[0095] The preparation method of the probiotic solid composition is:

[0096] Ingredients, mixing: raw material 1: the sweetener particles are crushed for standby, and the sweetener, whey protein powder, malt dextrin and compound thickening stabilizer are mixed according to the weight ratio; raw material 2, the prebiotic, acidifier, fruit powder, yogurt powder, caramel milk powder are mixed uniformly;

[0097] Granulation: add wetting agent (mass concentration of 85% alcohol) to the above premixed raw material 1 and raw material 2 respectively until the material can be kneaded into a ball, and the hand finger is suitable. The two wet granules are respectively put into a 60℃ oven and dried for 120min to ensure that the moisture of the granules after drying is 2%;

[0098] Granulation, mixing: the dried granules are respectively sieved through a 60 mesh sieve, and the corresponding amount of dispersant, probiotic bacteria is weighed and mixed with the sieved raw material 1 and raw material 2 respectively, the mixing speed is 12r / min, and the time is 15min. Finally, material 1 and material 2 are obtained and packaged respectively.

[0099] Example 3

[0100] A probiotic solid composition, comprising material 1 and material 2, wherein,

[0101] Material 1 includes: sweetener 50kg (erythritol 49.99kg, monoono 0.01kg); whey protein powder 12kg; malt dextrin 14kg, compound thickening stabilizer 2.5kg (sesbania gum 1kg, flaxseed gum 0.5kg, soap nut gum 1.0kg); dispersant (silicon dioxide) 1.5kg; probiotic bacteria 1kg (Bacillus coagulans 0.25kg, Lactobacillus salivarius 0.5kg, Lactobacillus gasseri 0.25kg).

[0102] Material 2 includes: prebiotic 7kg (lactitol 3kg, isomalto-oligosaccharide 2kg, galacto-oligosaccharide 2kg), yogurt powder 4.5kg; dispersant (silicon dioxide) 1.5kg; acidifier (citric acid) 1.5kg; fruit powder (orange fruit powder) 1.5kg; caramel component (caramel milk powder) 2kg; probiotic bacteria 1kg (Bacillus coagulans 0.25kg, Lactobacillus salivarius 0.5kg, Lactobacillus gasseri 0.25kg).

[0103] The preparation method of the probiotic solid composition is:

[0104] Ingredients, mixing: raw material 1: the sweetener particles are crushed for standby, and the sweetener, whey protein powder, malt dextrin and compound thickening stabilizer are mixed according to the weight ratio; raw material 2, the prebiotic, acidifier, fruit powder, yogurt powder, caramel milk powder are mixed uniformly;

[0105] Granulation: Add wetting agent (alcohol with mass concentration of 85%) to the above premixed raw material 1 and raw material 2 respectively until the material can be kneaded into a ball, and it is appropriate to be scattered by finger pressure. Put the two wet granules into a 60°C oven respectively and dry for 100 min to ensure that the moisture of the granules after drying is 3%;

[0106] Granulation, mixing: After drying, the granules are respectively sieved through a 70-mesh sieve, and the corresponding amount of dispersant, probiotic bacteria is weighed and mixed with sieved raw material 1 and raw material 2 respectively, the mixing speed is 12r / min, and the time is 15 min, finally the material 1 and material 2 are obtained and packaged respectively.

[0107] Example 4

[0108] A probiotic solid composition, comprising material 1 and material 2, wherein,

[0109] Material 1 comprises: sweetener 45 kg (erythritol 44.99 kg, mogroside 0.01 kg); whey protein powder 15 kg; malt dextrin 13.5 kg, compound thickening stabilizer 3 kg (sesbania gum 1 kg, flaxseed gum 1 kg, honey locust gum 1.0 kg); dispersant (silicon dioxide) 1.5 kg; probiotic bacteria 1 kg (Bacillus coagulans 0.25 kg, Lactobacillus salivarius 0.25 kg, Lactobacillus gasseri 0.5 kg).

[0110] Material 2 comprises: prebiotic 8 kg (lactitol 4 kg, isomaltooligosaccharide 2 kg, galactooligosaccharide 2 kg), yogurt powder 5.0 kg; dispersant (silicon dioxide) 1.5 kg; sour agent (citric acid) 1 kg; fruit powder (orange fruit powder) 3 kg; caramel component (caramel milk powder) 1.5 kg; probiotic bacteria 1 kg (Bacillus coagulans 0.25 kg, Lactobacillus salivarius 0.25 kg, Lactobacillus gasseri 0.5 kg).

[0111] The preparation method of the probiotic solid composition is:

[0112] Batching and mixing: raw material 1: the sweetener granules are crushed for standby, and the sweetener, whey protein powder, malt dextrin and compound thickening stabilizer are mixed uniformly according to the weight ratio; raw material 2, the prebiotic, sour agent, fruit powder, yogurt powder and caramel milk powder are mixed uniformly;

[0113] Granulation: Add wetting agent (alcohol with mass concentration of 90%) to the above premixed raw material 1 and raw material 2 respectively until the material can be kneaded into a ball, and it is appropriate to be scattered by finger pressure. Put the two wet granules into a 60°C oven respectively and dry for 100 min to ensure that the moisture of the granules after drying is 3%;

[0114] Whole granulation and mixing: the dried granules were respectively passed through a 70-mesh sieve, and the corresponding amount of dispersant and probiotics were respectively weighed and mixed with sieved raw material 1 and raw material 2, the mixing speed was 10 r / min, and the time was 20 min, and finally material 1 and material 2 were obtained and packaged respectively.

[0115] Example 5

[0116] The difference compared with Example 1 is that the sweetener is white granulated sugar.

[0117] Example 6

[0118] The difference compared with Example 1 is that Lactobacillus fermentum is used instead of Bacillus coagulans, Bifidobacterium breve is used instead of Lactobacillus salivarius, and Lactobacillus casei is used instead of Lactobacillus gasseri.

[0119] Example 7

[0120] The difference compared with Example 1 is that fructooligosaccharide is used instead of lactitol.

[0121] Example 8

[0122] The difference compared with Example 1 is that whey protein powder is used instead of caramel milk powder.

[0123] Example 9

[0124] The difference compared with Example 1 is that the sieve mesh number is 50.

[0125] Example 10

[0126] The difference compared with Example 1 is that the sieve mesh number is 80.

[0127] Example 11

[0128] The difference compared with Example 1 is that the addition amount of malt dextrin is 6 kg.

[0129] Example 12

[0130] The difference compared with Example 1 is that the concentration of the wetting agent is 95%.

[0131] Example 13

[0132] The difference compared with Example 1 is that carrageenan is used instead of sesbania gum.

[0133] Example 14

[0134] The difference compared with Example 1 is that gelatin is used instead of flaxseed gum.

[0135] Comparative Example 1

[0136] The difference compared with Example 1 is that skim milk powder is used instead of whey protein powder.

[0137] Comparative Example 2

[0138] The difference compared with Example 1 is that soybean protein powder is used instead of whey protein powder.

[0139] Comparative Example 3

[0140] The difference compared with Example 1 is that the addition amount of whey protein powder is 16 kg.

[0141] Comparative Example 4

[0142] The difference compared with Example 1 is that the addition amount of citric acid is 2.5 kg.

[0143] Comparative Example 5

[0144] The difference compared with Example 1 is that the addition amount of citric acid is 0.3 kg.

[0145] Comparative Example 6

[0146] The difference compared with Example 1 is that the addition amount of flaxseed gum is 0.3 kg.

[0147] Comparative Example 7

[0148] The difference compared with Example 1 is that the addition amount of sesbania gum is 1.5 kg and the addition amount of locust bean gum is 1.5 kg.

[0149] Comparative Example 8

[0150] The difference compared with Example 1 is that hydroxypropyl distarch phosphate is used instead of locust bean gum.

[0151] Experimental Example

[0152] The probiotic solid composition provided by the examples and comparative examples of the present application is subjected to sensory evaluation and various index detection after being brewed, and the specific test methods and steps are as follows:

[0153] 1. Test of brewing performance and stability of the solid product after brewing:

[0154] 10 g of the solid composition is weighed according to the mass ratio of material 1 and material 2 obtained in each example and comparative example, and according to the brewing method provided by the present application, material 1 is first mixed with 100 g of warm water (32℃), then material 2 is added, mixed, and stirred with a glass rod of the same thickness at a uniform speed clockwise for 1 min, whether insoluble lumps appear during the mixing process is observed, whether flocculent precipitate and stratification phenomenon appear after standing is observed, if insoluble lumps exist, it is recorded, if flocculent precipitate and stratification appear, the time and degree of appearance are recorded, if no precipitate and stratification appear after 20 min, the state is recorded as normal.

[0155] Table 1

[0156]

[0157]

[0158] From the data in the above table, the product stability of the embodiment scheme is good, and the comparative example scheme has unstable situation. The main reason for the appearance of flocculent precipitate is that the stability of the protein component after replacement is poor when encountering acid, for example, comparative examples 1 and 2, flocculent precipitate appears, and after standing, the precipitate sinks and stratification appears; and too high content of citric acid or too high content of protein can also cause flocculent precipitate, such as comparative examples 3 and 4; comparative examples 6 and 8 respectively reduce the content of flaxseed gum and replace the soapnut gum in the complex stabilizer, which is poor in protein protection and poor in suspended particle capacity, resulting in precipitate and stratification; and comparative example 7 increases the content of the stabilizer, which can easily lead to too high viscosity of the product, which is not suitable for drinking.

[0159] 2. Sensory evaluation test:

[0160] Ten R&D engineers with experience in sensory evaluation course learning were selected to form a sensory evaluation team (five men and five women). Material 1 was mixed with 100 g of warm water (32°C), then material 2 was added, mixed and evenly dispersed to obtain a probiotic beverage. The evaluators scored according to Table 2, and the results are shown in Table 3.

[0161] Table 2 Sensory evaluation table

[0162]

[0163] Table 3 Sensory evaluation results

[0164]

[0165]

[0166] From the above data, it can be seen that the overall score of the product provided by the embodiment of the application can be maintained above 80 points, which is comparable to commercially available lactic acid bacteria products. Comparative example 5 has a reduced amount of acidulant, and after brewing, there is no lactic acid flavor, and the consumer acceptance is not high, and the overall score is much lower than that of the embodiment and the commercially available product. In comparative example 7, the content of the complex thickening stabilizer is increased, which leads to too high viscosity of the product, which is not suitable for drinking, and the overall score is also much lower than that of the embodiment and the commercially available product.

[0167] 3. Brewing speed determination:

[0168] According to the mass ratio of material 1 and material 2 obtained in each embodiment and comparative example, 10g of solid composition was weighed, and according to the brewing method provided by the present application, material 1 was first mixed with 100g of warm water (32℃), and then material 2 was added, mixed, and stirred with a glass rod of the same thickness at a uniform speed in a clockwise direction. The time for the powder to disperse uniformly in water was recorded. Each sample was repeated three times to reduce experimental error. The test results are shown in the following table.

[0169] Table 4: Brewing speed test results

[0170]

[0171] From the data in the above table, it can be seen that most of the example projects can maintain a faster brewing speed. In example 11, the malt dextrin content is less, the product dispersion is poor, and the brewing speed is slower; and in examples 13-14, the replaced stabilizer component has slightly poor solubility in warm water, resulting in slower brewing speed.

[0172] Examples 9-10, 12 adjust the mesh size and the concentration of the wetting agent. For example, in example 9, the mesh size is small, resulting in larger product particles, but the voids between the particles are larger, and the brewing speed is faster; in example 10, the mesh size is large, the product material particles are too fine, the voids between the particles are small, and the brewing speed is slower; in example 12, the concentration of the wetting agent is increased, the adhesion between the material particles is too low, the particles are too small, and the internal voids of the particles are too small, resulting in slower product brewing speed. Finally, although they are all sieved through a 60-mesh sieve, the adhesion between the wetting agent particles is poor, and the particles cannot be bonded to each other, so that during sieving, most of the smaller particles pass through the sieve, and the particles are not formed to the appropriate size, and the internal voids are too small, resulting in slower brewing speed.

[0173] 4. Determination of viable bacteria count during shelf life

[0174] The product of example was subjected to shelf life test, and the viable bacteria count of lactic acid bacteria was detected. The results showed that during the shelf life, the viable bacteria count of the product sample showed a downward trend, but the downward trend was relatively slow. After 360 days of shelf life, the product still maintained a viable bacteria count of more than 10 9 cfu / g (research shows that the viable bacteria count of probiotics that can be beneficial to the human body is 10 7 cfu / g or more), among which, the change result of the viable bacteria count of the product of example 1 is shown in Figure 1 , and the change trend of other examples is close to that of example 1, which is not shown one by one.

[0175] From the above test data, the probiotic solid composition provided by the application mainly provides the protein source of the product by adding whey protein powder in the formula, which is because the isoelectric point of whey protein is low, and precipitation is not easy to occur after adding an acidifier, and in addition, by adjusting the proportion of the compounded stabilizer, the protein is protected, the stable suspension of the particles in the solution is maintained, and the uniform stability of the product is further maintained.

[0176] The probiotic solid composition provided by the application can obtain the sensory experience similar to the best-selling active lactic acid bacteria beverage on the market in flavor, texture, color and taste by controlling the addition amount of whey protein powder, sweetener, acidifier, yogurt powder and citrus fruit powder and caramel milk powder, not adding essence and pigment, and mixing by adding water, but has the advantages of long-term storage at room temperature, convenient storage and carrying.

[0177] The preparation method of the probiotic solid composition provided by the application adopts wet granulation, controls the particle size of the product after granulation, controls the use of a certain concentration of ethanol solution as a wetting agent, ensures that the particle size of the final product is moderate, ensures that the product has good solubility when used, and in addition, the compounded thickening stabilizers used can be quickly dissolved in cold water or warm water, further ensuring the quick solubility of the product.

[0178] The preparation method of the probiotic solid composition provided by the application first mixes the compounded thickening stabilizer with whey protein powder, sweetener and malt dextrin, then granulates, then mixes prebiotics, acidifier, fruit powder, yogurt powder and caramel milk powder for granulation, and finally mixes with dispersants and probiotics to obtain. The two-step granulation is adopted to maintain the stability of the product texture. The reconstitution method of the probiotic solid composition provided by the application is dissolved in two steps, the first step ensures that the thickening stabilizer protects the protein part in the product to form a solution with a certain viscosity, then the acidifier and other raw materials are added, which avoids the phenomenon of protein precipitation and stratification caused by the decrease of the pH value of the product after the powder is dissolved, and finally a uniform and stable probiotic protein beverage without stratification and precipitation is obtained.

[0179] Obviously, the above embodiments are only examples for clearly illustrating, and are not intended to limit the embodiments. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. Here, all the embodiments need not and cannot be exhausted. The obvious changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A probiotic solid composition, characterized in that, The probiotic solid composition comprises components in the following weight parts, the probiotic solid composition comprises material 1 and material 2, Wherein, the material 1 comprises sweetener 45-65 parts, whey protein powder 10-15 parts, malt dextrin 6-14 parts, compound thickening stabilizer 1.5-3 parts, dispersant 0.8-1.8 parts, probiotic 0.6-1.8 parts; Material 2 comprises prebiotic 5-8 parts, sour component 5.5-10 parts, dispersant 0.8-1.8 parts, probiotic 0.6-1.8 parts; Wherein, the compound thickening stabilizer is composed of first stabilizer, second stabilizer and soap nut gum with a mass ratio of 0.5-1:0.5-1:0.5-1; The first stabilizer is amaranth gum, and the second stabilizer is flaxseed gum; The preparation method of the probiotic solid composition comprises the following steps: S1 preparation of material 1: mix sweetener with whey protein powder, malt dextrin, compound thickening stabilizer, granulate, dry, and mix with the corresponding amount of dispersant and probiotic to obtain material 1; S2 preparation of material 2: mix other components except dispersant and probiotic, granulate, dry, and mix with the corresponding amount of dispersant and probiotic to obtain material 2; S3 packaging: package material 1 and material 2 respectively to obtain the probiotic solid composition.

2. The probiotic solid composition according to claim 1, characterized in that, The amount of malt dextrin is 7.5-14 parts.

3. The probiotic solid composition according to claim 1 or 2, characterized in that, The particle size of the probiotic solid composition is 60-70 mesh.

4. The probiotic solid composition according to claim 1 or 2, characterized in that, At least one of the following (1)-(4) is satisfied: (1) the probiotic is at least one of Bacillus coagulans, Lactobacillus salivarius, Lactobacillus gasseri, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium breve; (2) the probiotic is composed of Bacillus coagulans, Lactobacillus salivarius, Lactobacillus gasseri with a mass ratio of 0.5-1:0.5-1:0.5-1; (3) the prebiotic is at least one of lactitol, isomalto-oligosaccharide, galacto-oligosaccharide, xylo-oligosaccharide, fructo-oligosaccharide, inulin; (4) the prebiotic is composed of lactitol, isomalto-oligosaccharide, galacto-oligosaccharide with a mass ratio of 2-4:1.5-2:1.5-2.

5. The probiotic solid composition according to claim 1 or 2, characterized in that, At least one of the following (1)-(5) is satisfied: (1) the sour component is at least one of yogurt powder, sour agent, fruit powder; (2) the sour component comprises yogurt powder 3.5-5 parts, sour agent 1-2 parts, fruit powder 1-3 parts; (3) the material 2 further comprises caramel component 1-2 parts; (4) the sweetener is at least one of erythritol, xylitol, mannitol, sorbitol, maltitol, tagatose, mogroside, steviol glycoside, white sugar, fructose, maltose, lactose, trehalose, sucralose; (5) the dispersant is silicon dioxide and / or magnesium stearate.

6. The probiotic solid composition according to claim 5, characterized in that, The sour agent is at least one of citric acid, lactic acid, tartaric acid, malic acid; And / or, the fruit powder is citrus fruit powder, wherein the citrus fruit powder is at least one of orange fruit powder, tangerine fruit powder, and orange fruit powder; And / or, the caramel component is caramel pigment and / or modified milk powder with caramel color.

7. A process for the preparation of a solid probiotic composition according to any one of claims 1 to 6, characterized in that, The method comprises the following steps: Preparation of S1 material 1: mix the sweetener with whey protein powder, malt dextrin, and the compound thickening stabilizer, granulate, dry, mix with the corresponding amount of dispersant and probiotic, to obtain material 1; Preparation of S2 material 2: mix the components other than the dispersant and probiotic, granulate, dry, mix with the corresponding amount of dispersant and probiotic, to obtain material 2; S3 packaging: package material 1 and material 2 respectively, to obtain the probiotic solid composition.

8. The method of producing a probiotic solid composition according to claim 7, characterized in that, The moisture content of the material after drying is 2-3wt%.

9. The method of producing a probiotic solid composition according to claim 7 or 8, characterized in that, At least one of the following (1)-(4) is satisfied: (1) the granulation in steps S1 and S2 is wet granulation; (2) the wet granulation process uses alcohol with a mass concentration of 80-90% as the wetting agent; (3) the drying temperature in steps S1 and S2 is 55-65℃, and the drying time is 100-120min; (4) the material after drying is sieved through a 60-70 mesh sieve.

10. A method of brewing a probiotic solid composition, characterized in that, The probiotic solid composition prepared by the method of any one of claims 1-6 or 8-9 is mixed with water to obtain a probiotic beverage.

11. The brewing method according to claim 10, wherein, At least one of the following (1)-(3) is satisfied: (1) the mass ratio of the probiotic solid composition to water is 1:(8-10); (2) material 1 is mixed with water first, then material 2 is added and mixed to obtain a probiotic beverage; (3) the mixing temperature is 25-37℃.

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