Probiotic oral burst and process for preparing same

Abstract

The application provides probiotic oral burst balls and a preparation process, and belongs to the technical field of probiotic embedding. The probiotic oral burst balls comprise core materials and wall materials. The core materials comprise probiotic raw materials, a flavoring agent, mannose, xylitol, mannose oligosaccharide, glycine, vitamin E and a solvent 1, and the solvent 1 is an oily solvent. The wall materials comprise trehalose, gelatin, cyclic dextrin and a solvent 2, and the solvent 2 is an oily solvent. The probiotic oral burst balls prepared by the preparation process have the characteristics of temperature resistance, acid resistance and storage resistance.

Description

Technical Field

[0001] This invention belongs to the field of probiotic encapsulation technology, specifically relating to probiotic oral capsules and their preparation process. Background Technology

[0002] Probiotics exert beneficial effects by improving the host's microecological balance, thereby enhancing the host's health level and state. Probiotics are widely distributed; beneficial bacteria or fungi in animals mainly include lactic acid bacteria, bifidobacteria, actinomycetes, and yeasts. Currently, the most potent probiotic products researched worldwide are mainly complex active probiotics composed of these various microorganisms. Continuously developing application methods for active probiotics is of great significance for their practical production.

[0003] Oral capsules, similar to miniature soft capsules, encapsulate a specific content within a wall material, representing a novel form that facilitates the application of probiotics. Oral capsules are widely used to freshen breath, eliminate odors, and regulate the oral environment to improve the internal environment in contact with the body.

[0004] Chinese patent application CN202310778286.5 discloses an oral capsule comprising a core material and a wall material encapsulating the outer surface of the core material. The core material contains a complex probiotic composition. The complex probiotic composition accounts for 6-11% of the weight of the core material, preferably 8.5%. The core material also includes at least one of lactitol, fructooligosaccharides, nutritional yeast powder, peppermint extract, green tea powder, and flaxseed oil. However, its main advantage lies in the selection of the complex probiotics. The wall material raw materials used are conventional components in the art. Those skilled in the art can choose any suitable raw material that does not affect the complex probiotic composition as the wall material according to actual needs. Therefore, the optimization of the overall preparation of the probiotic oral capsule is not particularly significant. Summary of the Invention

[0005] To address the aforementioned problems, this invention provides probiotic oral capsules and their preparation process. The probiotic oral capsules prepared by this invention aim to solve the problem of their daily storage.

[0006] On the one hand, the present invention provides a probiotic oral burst bead.

[0007] The probiotic oral capsules include a core material and a wall material.

[0008] The core material includes probiotic raw materials, flavoring agents, mannose, xylitol, mannan oligosaccharides, glycine, vitamin E, and solvent 1, wherein solvent 1 is an oil-based solvent;

[0009] The wall material includes trehalose, gelatin, cyclodextrin and solvent 2, wherein solvent 2 is an oil-based solvent.

[0010] Specifically, by weight, the core material includes 10-15 parts of probiotic raw material, 8-12 parts of flavoring agent, 5-8 parts of mannose, 5-8 parts of xylitol, 6-8 parts of mannooligosaccharide, 1-2 parts of glycine, 0.2-0.5 parts of vitamin E, and solvent 1 to 100 parts.

[0011] The wall material comprises 8-13 parts trehalose, 30-40 parts gelatin, 16-28 parts cyclodextrin, and solvent 2 to make up to 100 parts.

[0012] Preferably, by weight, the core material comprises 10-12 parts of probiotic raw material, 8-15 parts of flavoring agent, 6-8 parts of mannose, 5-8 parts of xylitol, 6-8 parts of mannooligosaccharide, 1 part of glycine, 0.4-0.5 parts of vitamin E, and solvent 1 to make up to 100 parts;

[0013] The wall material comprises 8-12 parts trehalose, 35-40 parts gelatin, 16-20 parts cyclodextrin, and solvent 2 to make up to 100 parts.

[0014] The probiotic raw materials include: probiotic fermentation broth, bacterial sludge, and / or freeze-dried powder; the bacterial content in the probiotic raw materials is not less than 10%. 9 CFU / L or 10 9 CFU / g.

[0015] The probiotic raw materials include single strains or complex strains, which can be any strain or combination disclosed or undisclosed in this invention. For example, the probiotics are selected from any one or more of Lactobacillus plantarum, Lactobacillus fermentum, Bacillus coagulans, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus helveticus, and Bifidobacterium animalis.

[0016] Solvent 1 or solvent 2 is selected from any one or more of sunflower seed oil, hydrogenated vegetable oil, coconut oil, butter, and olive oil.

[0017] Preferably, solvent 1 is a mixture of olive oil and coconut oil; solvent 2 is a mixture of coconut oil and butter.

[0018] In some specific embodiments, solvent 1 includes olive oil and coconut oil in a weight ratio of 2-3:1-2; solvent 2 includes coconut oil and butter in a weight ratio of 3-5:1.

[0019] The flavoring agents mentioned are selected from: sweeteners, acidulants, flavoring agents, etc.

[0020] The flavoring agent can be fruit juice, jam, syrup, sugar substitute, etc.

[0021] On the other hand, the present invention provides a method for preparing the aforementioned probiotic oral burst beads.

[0022] The preparation method includes:

[0023] (1) Core material preparation: Add solvent to the material in proportion and stir to disperse evenly, and control the viscosity and temperature of the liquid.

[0024] Wall material preparation: Weigh the materials, add them to the solvent, stir evenly at 50-60℃ until clear and free of bubbles, and maintain the temperature and viscosity of the liquid.

[0025] (2) Droplet making: The prepared wall material and the core material to be embedded are droplet made, debugged and produced. The flow rate and temperature of the liquid and the core liquid are controlled. The droplets are guaranteed to be uniform in size and smooth in surface. The size of the droplets can be controlled between 10-100mm and the thickness of the wall material is about 0.15-0.3mm.

[0026] (3) After the pellets solidify in cold water, they are transferred to a preservation solution.

[0027] Preferably, in step (1), the core material is controlled to have a liquid viscosity of 20-25 mPa·s and a temperature of 20-25°C; the wall material is maintained to have a liquid viscosity of 60-80 mPa·s; in step (2), the temperature is 60-70°C; and in step (3), the preservation solution is a 10%-20% sugar alcohol solution.

[0028] In some embodiments, the preparation method includes:

[0029] Weigh the ingredients according to the formula and prepare the probiotic oral capsules according to the following steps:

[0030] (1) Core material preparation: The material is added to the solvent in proportion and stirred to disperse it evenly without layering and with good stability. The viscosity of the liquid is controlled at 20-25 mPa·s and the temperature at 20-25℃.

[0031] Wall material preparation: Weigh the materials accurately, add them to the solvent, stir evenly at 50-60℃ until clear and free of bubbles, and maintain the temperature and viscosity of the liquid at 60-80 MPa.s.

[0032] (2) Droplet making: The prepared wall material and the core material to be embedded are poured into the droplet making equipment for droplet making, debugging and production. The flow rate and temperature of the liquid and core liquid are controlled at 60-70℃. The droplets are guaranteed to be uniform in size and smooth in surface. The size of the droplets can be controlled between 10-100mm, and the wall material thickness is about 0.15-0.3mm.

[0033] (3) After the pellets solidify in cold water, they are transferred to a preservation solution, which is a 10%-20% sugar alcohol solution.

[0034] On the other hand, the present invention provides the application of the aforementioned probiotic oral burst beads in the preparation of food, medicine or health products.

[0035] This invention also protects food, medicine or health products including the aforementioned probiotic oral popping beads.

[0036] The food may also include food additives; these food additives include, but are not limited to, flavoring agents, coloring agents, fillers, disintegrants, sweeteners, lubricants, binders, and pH adjusters.

[0037] The health products may also include excipients in the field of health products; the excipients in the field of health products include, but are not limited to, flavoring agents, coloring agents, fillers, disintegrants, sweeteners, lubricants, binders, and pH adjusters.

[0038] The pharmaceutically acceptable carriers also include, but are not limited to, buffers, excipients, stabilizers, preservatives, flavoring agents, and taste agents.

[0039] The medicine is an oral dosage form, preferably containing probiotics as the active ingredient. The dosage form is preferably a liquid or semi-liquid form, such as a syrup or oral liquid.

[0040] The beneficial effects of this invention are:

[0041] This invention optimizes the core and wall material components of probiotic oral capsules and adjusts the appropriate dosage to prepare a product with good temperature and acid resistance, which can maintain a high bacterial culture retention rate even after long-term storage. The product can still maintain a bacterial culture retention rate of more than 94% after being stored at 25°C for 90 days. Detailed Implementation

[0042] The present invention will be further described in detail below with reference to specific embodiments. The following embodiments are not intended to limit the present invention, but only to illustrate the present invention. Unless otherwise specified, the experimental methods used in the following embodiments are generally performed under conventional conditions. Unless otherwise specified, the materials and reagents used in the following embodiments are commercially available.

[0043] As an example, the raw materials in the embodiments may be from the following sources:

[0044] Mannooligosaccharides: Xun'ao Biotechnology, Item No. 57817-89-7;

[0045] Cyclodextrin: Baiyingrui, CAS No. 7585-39-9;

[0046] Olive oil standard refers to GB23347-2009; coconut oil standard refers to Q / YYR 0001S; butter: Anchor. Trehalose standard refers to GB / T 23529.

[0047] As an example, the probiotic raw material in the specific implementation uses a strain of Lactobacillus plantarum, with accession number CCTCC No. 2019084, which is disclosed in the patent application number CN201910556710.5.

[0048] As an example, the probiotic raw material is made of freeze-dried powder, and the content in the freeze-dried powder is not less than 10%. 9 CFU / g, the actual measured value was 5 × 10⁻⁶. 10 CFU / g.

[0049] As an example, the flavoring agent used is fructooligosaccharide, brand name Yubaojia.

[0050] Examples 1-3

[0051] The raw materials for probiotic oral capsules include core material and wall material.

[0052] The core material raw material formulations for each embodiment are as follows:

[0053]

[0054]

[0055] The raw material formula for the wall material is as follows:

[0056]

[0057] Weigh the raw materials according to the above formula, and prepare the probiotic oral capsules according to the following steps:

[0058] (1) Core material preparation: The material is added to the solvent in proportion and stirred to disperse it evenly without layering and with good stability. The viscosity of the liquid is controlled at 20-25 mpa.s and the temperature at 20-25℃ (the preferred embodiment is a liquid viscosity of 25 mpa.s and a temperature of 25℃).

[0059] Wall material preparation: The materials are weighed accurately, added to the solvent, and stirred evenly at 50-60℃ (50℃ is preferred in the example). The mixture is clear and free of bubbles. The temperature and viscosity of the liquid are maintained at 60-80 MPa.s (60 MPa.s is preferred in the example).

[0060] (2) Droplet forming: The prepared wall material and the core material to be embedded are poured into the droplet forming equipment for droplet forming, debugging and production. The flow rate and temperature of the liquid material and the core liquid are controlled at 60-70℃ (60℃ is preferred in the example). The droplets are guaranteed to be uniform in size and smooth in surface. The droplet size can be controlled between 10-100mm (80mm is preferred in the example). The wall material thickness is about 0.15-0.3mm (0.3mm is preferred in the example).

[0061] (3) After the pellets solidify in cold water, they are transferred to a preservation solution, which is a 10%-20% sugar alcohol solution.

[0062] The popping beads prepared by this invention can be well separated in the preservation solution without sticking together, and no sticking phenomenon occurred when they were actually used in beverage preparation.

[0063] Performance testing:

[0064] Performance 1: Heat resistance

[0065] Existing oral popping beads, when applied to beverages, are often unsuitable for hot drinks due to temperature issues. To test the feasibility of applying the probiotic oral popping beads prepared in this invention to hot drinks, tests were conducted at 40℃, 50℃, 55℃, 60℃, 65℃, and 70℃, considering the actual suitable drinking temperature and the reasonable temperature for probiotics. The test solution was a 5% sucrose solution, and the popping beads were added to the test solution after discarding the preservation solution.

[0066] Considering actual beverage consumption, each group was cooled at room temperature (25℃), and the popping bead status was observed at 1 min, 5 min, 10 min, and 20 min. The statistics are as follows:

[0067]

[0068] None: No change; Damage: Core material is released; Dissolved: Wall material disappears; Dissolved materials are no longer counted.

[0069] Under the above conditions, it can be seen that, under natural cooling conditions, the popping beads of the present invention can remain unchanged in beverages at least 55°C and are ready for use. At 60°C and 65°C, the initial temperature is high, and the popping beads show no change within 1 minute, but breakage occurs after 5 minutes. In practice, breakage begins around 2.5 minutes at 60°C and around 1.5 minutes at 65°C. Subsequently, as the test solution gradually cools, the popping beads remain in a broken state and do not completely dissolve. At 70°C, due to the excessively high initial temperature, the popping beads break after 1 minute, and slight breakage (breakage rate <20%) occurs after approximately 30 seconds, with severe breakage (breakage rate >50%) after approximately 50 seconds. The popping beads completely dissolve after 5 minutes, and in practice, they completely dissolve after approximately 1 minute and 40 seconds.

[0070] Performance 2: Acid resistance

[0071] Many beverages require the addition of large amounts of fruit juice during production, which may create highly acidic conditions. These include beverages with a high lemon juice content, 100% pure fruit juice, yogurt, etc. Therefore, it is also important to ensure that the popping boba maintains its good condition under suitable acidic conditions.

[0072] The ideal pH range for 100% fruit juice is between 3.0 and 4.0. Fruit juice within this range has a moderate acidity and a good taste and flavor. If the pH of the juice is too high or too low, it may affect the taste and quality. Too high a pH may make the juice taste overly acidic, while too low a pH may make it taste either too acidic or too sweet. Therefore, maintaining the pH of the fruit juice between 3.0 and 4.0 is ideal.

[0073] Experiments were conducted at pH 5.0, 4.0, 3.5, and 3.0. Citric acid solution was used as the test solution, and the test temperature was 25℃. After discarding the preservative solution, the popping beads were added to the test solution. The popping bead status was observed at 5 min, 10 min, and 20 min, and the results are as follows:

[0074]

[0075] Performance 3: Long-term stability

[0076] One hundred popping beads were placed in 500 mL of preservation solution and stored at 4℃ and 25℃ for 15 days, 30 days, 45 days, and 90 days, respectively, with three replicates per group. The state of the popping beads was observed and the breakage rate was calculated as: number of broken beads / 100 × 100%. Ten popping beads were randomly selected from each group to calculate the mean survival rate of the strain. The statistical method was the dilution count method. The survival rate (%) was calculated as: statistical count / theoretical count × 100%.

[0077] The results are as follows:

[0078]

[0079]

[0080] At 4℃, the samples remained largely undamaged for at least 90 days, with only one out of three parallel samples showing damage, resulting in a damage rate of (0.3±0.6)%, which is within an acceptable error range. At 25℃, the samples remained largely undamaged for up to 90 days, with only one or two out of three parallel samples showing damage, resulting in damage rates of (0.3±0.6)% and (0.7±0.6)%, which are within an acceptable error range; a small amount of damage occurred around 90 days.

[0081] The preservation rate of the strain at 4℃ is relatively stable and basically unchanged. The fluctuation in the numbers is actually due to statistical errors. At 25℃, the preservation rate only decreases after 90 days of storage, but it can still maintain a preservation rate of over 94%.

[0082] Comparative Example

[0083] The following is a comparison of the settings in Example 1:

[0084] Comparative Example Difference from Example 1 Comparative Example 1 Xylitol in the core material is replaced with sucrose Comparative Example 2 Mannose was replaced with sucrose in the core material. Comparative Example 3 Mannooligosaccharides in the core material are replaced with sucrose. Comparative Example 4 Solvent 1 in the core material uses olive oil. Comparative Example 5 Coconut oil is used as solvent 2 in the wall material. Comparative Example 6 Solvent 2 in the wall material uses olive oil

[0085] Following the preparation method of the examples, probiotic oral capsules were prepared according to the formulations of Comparative Examples 1-6, and tested according to the test methods of Performance 1-3 in the examples.

[0086] Performance 1 Statistical Results (Comparative Examples 1-4 did not adjust the wall material, therefore only the results of Comparative Examples 5-6 are statistically analyzed):

[0087]

[0088] None: No change; Damage: Core material is released; Dissolved: Wall material disappears; Dissolved materials are no longer counted.

[0089] Performance 2 Statistical Results (Comparative Examples 1-4 did not adjust the wall material, therefore only the results of Comparative Examples 5-6 are statistically analyzed):

[0090]

[0091]

[0092] Performance 3 statistics results:

[0093] In the damage rate statistics, at 4°C, the long-term stability results of the comparative examples and the examples were similar; at 25°C, the results of comparative examples 1-4 were close to those of the examples, while comparative examples 5-6 showed differences after day 45. The difference data are as follows:

[0094]

[0095] In the statistics of strain preservation rate, under 4°C conditions, the long-term stability results of each comparative example and the embodiment were similar up to day 45, but differences appeared on day 90. The data are as follows:

[0096]

[0097] In the statistics of strain preservation rate, under 25℃ conditions, the long-term stability results of each comparative example and the actual example were similar up to day 30. However, differences appeared in the data after 45 days, as detailed below:

[0098]

[0099] The above embodiments are only used to illustrate the specific effects of the present invention and are not intended to limit the present invention. Those skilled in the art will understand that any technical means obtained through substitution, replacement, optimization, or screening within the scope of the technical solution of the present invention should be within the protection scope of the present invention. Those skilled in the art will also understand that selecting range values ​​within the point value range selected in the embodiments of the present invention will also yield predictable effects. For example, the technical effect of the combination of point value ranges in Embodiments 1 and 2 is within the range of technical effects demonstrated in Embodiments 1-2; the technical effect of the combination of point value ranges in Embodiments 1 and 3 is within the range of technical effects demonstrated in Embodiments 1-3; and the technical effect of the combination of point value ranges in Embodiments 2 and 3 is within the range of technical effects demonstrated in Embodiments 2-3.

Claims

1. A probiotic oral burst comprising a core material and a wall material, characterized in that, the core material comprises 10-15 parts of probiotic raw material, 8-12 parts of flavoring agent, 5-8 parts of mannose, 5-8 parts of xylitol, 6-8 parts of mannose oligosaccharide, 1-2 parts of glycine, 0.2-0.5 parts of vitamin E, and solvent 1 to 100 parts; the wall material comprises 8-13 parts of trehalose, 30-40 parts of gelatin, 16-28 parts of cyclic dextrin, and solvent 2 to 100 parts; the solvent 1 is a mixture of olive oil and coconut oil with a weight ratio of 2-3:1-2; the solvent 2 is a mixture of coconut oil and butter with a weight ratio of 3-5:

1.

2. The probiotic oral burst ball according to claim 1, wherein, The probiotic raw material is fermentation broth, bacterial slurry and / or freeze-dried powder.

3. The probiotic oral burst ball according to claim 2, wherein, The probiotic raw material comprises single strain or complex bacteria.

4. The method of producing a probiotic oral burst according to any one of claims 1 to 3, characterized in that, It comprises: (1) Core material preparation: the materials are added to the solvent in proportion and stirred to disperse uniformly, and the viscosity and temperature of the material liquid are controlled; Wall material preparation: the materials are weighed and added to the solvent, and stirred uniformly at 50-60℃, and the temperature and viscosity of the material liquid are maintained; (2) Drop pills: the prepared wall material and the required core material are adjusted and produced, and the flow and temperature of the material liquid and the core liquid are controlled to ensure that the drop pills are uniform in size and smooth in surface, and the size of the drop pills is controlled within 10-100mm, and the wall thickness is 0.15-0.3mm; (3) After the drop pills are solidified in cold water, they are transferred to the preservation liquid.

5. The preparation method according to claim 4, characterized in that, In step (1), the core material controls the viscosity of the material liquid to be 20-25mpa.s and the temperature to be 20-25℃; the wall material maintains the viscosity of the material liquid to be 60-80mpa.s; in step (2), the temperature is 60-70℃; in step (3), the preservation liquid is a 10%-20% sugar alcohol solution.

6. Use of the probiotic oral burst of any one of claims 1-3 in the preparation of food, medicine or health care products.

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