Multifunctional stabilizer for liquid probiotic preparation as well as preparation method and application of multifunctional stabilizer
通过在液态益生菌制剂中使用多功能稳定剂,包含植物油和抗氧化微囊包埋抗氧化菌株,解决了益生菌对环境敏感性的问题,延长了存活时间并提高了稳定性,确保了产品 functional stability.
Patent Information
- Application Number
- CN202411453860.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-17
- Publication Date
- 2024-12-24
AI Technical Summary
Probiotics are extremely sensitive to ambient temperature, humidity and oxygen activity, which affects their activity during processing, transportation and storage, and lacks survival time and stability, which affects the efficacy delivery and functional expression of the product.
A multifunctional stabilizer of liquid probiotic preparation, including sunflower oil, camellia oil, avocado oil, peony seed oil, soybean oil, sodium alginate, calcium carbonate, natural vitamin E and antioxidant microcapsules, which are packaged by emulsification method. Buried antioxidant strains provide a stable and good living environment and essential nutrients, and resist temperature changes, pH fluctuations and oxidative pressures.
It extends the survival time and stability of probiotics, makes it better resistant to temperature changes, pH fluctuations, oxidative pressure and physical interference, maintains the activity and quantity of probiotics, and ensures the functional stability of the product.
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Figure BDA0005089908140000101
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of liquid probiotic preparations, in particular to a multifunctional stabilizer for liquid probiotic preparations and a preparation method and application thereof. Background Art
[0002] Probiotics are living microorganisms, mainly including lactobacilli, bifidobacteria, bacillus and yeast. Products produced by probiotics are called probiotic products, including live bacteria, dead bacteria, bacterial components and metabolites. Probiotics mainly involve the development of application products in the fields of functional foods, dietary supplements, fermented foods, daily chemical care, agricultural feed, ecological environmental protection and preventive medicine. Intake of sufficient amounts of probiotics has a beneficial effect on the host's health.
[0003] Probiotics are extremely sensitive to the temperature, humidity and oxygen activity of the environment. Therefore, probiotics and their products are always affected by the environment during the processing, production and preparation, which leads to irreversible effects on their production, processing, transportation, storage and shelf life. The efficacy delivery of probiotic products is ultimately limited, and there are obvious differences in functional expression, physical sensation and experimental feedback. Therefore, how to provide probiotics with a stable and good living environment and essential nutrients to maintain the activity and quantity of probiotics has become an urgent problem to be solved in order to extend the survival time and stability of probiotics. Summary of the invention
[0004] In view of the problems mentioned in the above background technology, the object of the present invention is to provide a multifunctional stabilizer for liquid probiotic preparations and a preparation method and application thereof.
[0005] To achieve the above object, the present invention provides the following technical solutions:
[0006] A multifunctional stabilizer for a liquid probiotic preparation comprises the following components in parts by weight: 5-10 parts of sunflower oil, 3-6 parts of camellia oil, 1-3 parts of avocado oil, 2-5 parts of peony seed oil, 1-3 parts of polyethylene glycol, 5-10 parts of soybean oil, 1-2 parts of sodium alginate, 1-2 parts of calcium carbonate, 0.5-1.2 parts of natural vitamin E and 1-2 parts of antioxidant microcapsules.
[0007] As a further preferred embodiment of the present invention, the preparation method of the antioxidant microcapsules is as follows:
[0008] 1) dissolving skim milk powder in distilled water to prepare skim milk, stirring at 4-6° C. overnight, then adding antioxidant strains and rennet to the skim milk, stirring at 4-6° C. at 300-500 r / min for 1-3 hours to obtain a bacterial milk mixture;
[0009] 2) Take the bacterial emulsion mixture, add calcium carbonate and mix well, then add it to sunflower oil, stir and react for 15-20 minutes under the action of a magnetic stirrer, wait for the mixture to be dispersed into the oil phase to form a uniform water-in-oil emulsion, add glacial acetic acid, let it stand for 30-50 minutes, centrifuge at 1000-1500 r / min for 1-3 minutes, wash and drain the water, and then obtain antioxidant microcapsules.
[0010] As a further preferred embodiment of the present invention, in step 1), the concentration of the degreasing emulsion is 30-35wt%;
[0011] The dosage ratio of the skim emulsion, the antioxidant strain and the rennet is (28-32) g: (2-3) g: (400-600) μL.
[0012] As a further preferred embodiment of the present invention, in step 2), the usage ratio of the bacterial emulsion mixture, calcium carbonate, sunflower oil and glacial acetic acid is (10-16) g: (1.5-1.8) g: (100-160) mL: (100-150) μL.
[0013] As a further preferred embodiment of the present invention, the method for cultivating and screening the antioxidant strains is as follows:
[0014] 1) preparing Lactobacillus acidophilus and Bifidobacterium in a mass ratio of (2-3):1, then adding the above bacteria in a mass ratio of 1:(100-130) into the stock solution, and then putting the solution into a fermentation tank and stirring evenly, and then culturing in a semi-closed manner at 30-32° C. for 1-3 days, and then culturing in a closed manner, and continuing to culture for 12-17 days after the pH value is less than 3.5-4.0, to obtain a composite culture solution;
[0015] 2) Wash and dry lavender, jasmine and rosemary, crush them, add the composite culture solution to the raw materials at a mass ratio of 1: (40-60), put them into a fermentation tank, stir them evenly, culture them in a semi-closed state at 30-32° C. for 1-2 days, and then culture them in a closed state for 12-18 days, then add water to the fermentation tank to make the solid-liquid mass ratio reach 1: (2-6), soak them for 1-3 days, and centrifuge to obtain a fermentation solution;
[0016] 3) The fermentation broth was placed in MRS liquid medium for overnight culture, 1-2 mL of the culture broth was collected by centrifugation at 4000-6000 r / min for 10-30 min, the cells were washed 2-5 times with sodium chloride solution, an equal amount of physiological saline was added to resuspend, and then an equal amount of DPPH solution was added to mix well, and the cells were incubated in a dark place at 30-32° C. for 30-50 min, and then centrifuged at 4000-5000 r / min for 10-20 min to obtain an antioxidant strain.
[0017] As a further preferred embodiment of the present invention, in step 1), the stock solution is mixed by the following components in parts by weight: 5-10 parts of brown sugar, 1-5 parts of phosphate, and 92-97 parts of purified water.
[0018] As a further preferred embodiment of the present invention, in step 2), the raw materials are mixed by weight: 25-55 parts of lavender powder, 10-20 parts of jasmine powder, 10-20 parts of rosemary powder, 2-5 parts of brown sugar, 1-5 parts of phosphate, and 45-85 parts of purified water.
[0019] As a further preferred embodiment of the present invention, in step 3), the mass ratio of the fermentation broth to the MRS liquid culture medium is 1:(30-50).
[0020] As a further preferred embodiment of the present invention, in step 3), the concentration of the sodium chloride solution is 0.80-0.85wt%;
[0021] The concentration of the DPPH solution is 0.2-0.3 mmol / L.
[0022] A method for preparing a multifunctional stabilizer for a liquid probiotic preparation comprises the following steps:
[0023] 1) According to weight percentage, sunflower oil, camellia oil, avocado oil, peony seed oil, soybean oil, polyethylene glycol, and natural vitamin E are mixed in a certain proportion to form a composite protective agent;
[0024] 2) Dissolve calcium carbonate and sodium alginate in water, with the concentration of sodium alginate being 2-4 wt %, mix thoroughly, let stand at room temperature for 12-15 hours to fully swell, and then sterilize for later use;
[0025] 3) The sodium alginate calcium carbonate mixture and the antioxidant microcapsules are sequentially added to the composite protective agent, and after mixing and stirring evenly, a multifunctional stabilizer is obtained.
[0026] Application of the above multifunctional stabilizer in the preparation of liquid probiotic preparations.
[0027] The beneficial effects of the present invention are:
[0028] In the present invention, Lactobacillus acidophilus and Bifidobacterium are selected as strains, and composite culture is performed, and the strains are placed in raw materials containing lavender powder, jasmine powder and rosemary powder for fermentation to obtain fermentation liquid. Since lavender powder, jasmine powder, rosemary powder and other plants contain a large amount of active ingredients with antioxidant properties, the strains are fermented and cultured in an environment rich in the active ingredients with antioxidant properties, so that the strains are changed and have strong antioxidant properties. The fermentation liquid is then cultured in an MRS culture medium overnight, and then screened. The strains are screened using DPPH free radicals, and strains with poor free radical scavenging effects are removed, thereby obtaining strains with strong scavenging rates for DPPH free radicals, thereby obtaining antioxidant strains with strong antioxidant properties. Then, milk protein is used as a wall material, and an emulsification method is used to embed the antioxidant strains, thereby obtaining antioxidant microcapsules. The antioxidant microcapsules can release the embedded antioxidant strains in a slow release manner, thereby eliminating free radicals and providing a stable and good living environment for probiotics.
[0029] The multifunctional stabilizer of the present invention is composed of a variety of vegetable oils, nutrients and antioxidant microcapsules, wherein the antioxidant strains embedded in the antioxidant microcapsules are obtained through screening and cultivation, have a strong scavenging effect on free radicals, and can provide a stable and good living environment for probiotics; the various vegetable oils and nutrients can provide necessary nutrients for the survival of probiotics to maintain the activity and quantity of probiotics, thereby making the probiotics highly stable and having good resistance to factors such as temperature changes, pH fluctuations, oxidative pressure and material interference, so that they can survive more stably.
[0030] The present invention discloses a multifunctional stabilizer for a probiotic liquid preparation, which is intended to provide a stable and good living environment and essential nutrients for the liquid probiotics to maintain the activity and quantity of the probiotics. The stabilizer of the present invention is composed of a variety of natural ingredients, including but not limited to protective agents, nutritional enhancers, antioxidants and buffers, which work together to effectively resist temperature changes, pH fluctuations, oxidative stress and physical interference, thereby extending the survival time and stability of the probiotics. DETAILED DESCRIPTION
[0031] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0032] Example 1
[0033] A multifunctional stabilizer for a liquid probiotic preparation, the multifunctional stabilizer comprising the following components in parts by weight: 5 parts of sunflower oil, 3 parts of camellia oil, 1 part of avocado oil, 2 parts of peony seed oil, 1 part of polyethylene glycol, 5 parts of soybean oil, 1 part of sodium alginate, 1 part of calcium carbonate, 0.5 parts of natural vitamin E, and 1 part of antioxidant microcapsules;
[0034] The preparation method of the multifunctional stabilizer specifically comprises the following steps:
[0035] 1) According to weight percentage, sunflower oil, camellia oil, avocado oil, peony seed oil, soybean oil, polyethylene glycol, and natural vitamin E are mixed in a certain proportion to form a composite protective agent;
[0036] 2) Dissolve calcium carbonate and sodium alginate in water, with the concentration of sodium alginate being 2 wt %, mix thoroughly, let stand at room temperature for 12 h to fully swell, and then sterilize for later use;
[0037] 3) The sodium alginate calcium carbonate mixture and the antioxidant microcapsules are sequentially added to the composite protective agent, and after mixing and stirring evenly, a multifunctional stabilizer is obtained.
[0038] The preparation method of the antioxidant microcapsules is as follows:
[0039] 1) Lactobacillus acidophilus and Bifidobacterium are prepared in a mass ratio of 2:1, and then the above strains are added to a stock solution in a mass ratio of 1:100, wherein the stock solution is mixed with the following components in parts by weight: 5 parts of brown sugar, 1 part of phosphate, and 92 parts of purified water, and then put into a fermentation tank and stirred evenly, and then cultured in a semi-closed manner at 30° C. for 1 day, and then cultured in a closed manner, and continued to culture for 12 days after the pH value is less than 3.5, to obtain a composite culture solution;
[0040] 2) taking lavender, jasmine and rosemary, washing them, drying them, crushing them, and then adding the composite culture solution into the raw materials at a mass ratio of 1:40, wherein the raw materials are mixed by the following weight parts: 25 parts of lavender powder, 10 parts of jasmine powder, 10 parts of rosemary powder, 2 parts of brown sugar, 1 part of phosphate, and 45 parts of purified water, and then putting them into a fermentation tank and stirring them evenly, and then culturing them in a semi-closed manner at 30° C. for 1 day, and then culturing them in a closed manner for 12 days, and then adding water to the fermentation tank to make the solid-liquid ratio reach 1:2, soaking for 1 day, and centrifuging to obtain a fermentation liquid;
[0041] 3) According to the mass ratio of 1:30, the fermentation liquid was placed in MRS liquid medium for overnight culture, 1 mL of the culture liquid was aspirated and centrifuged at 4000 r / min for 10 min to collect the bacteria, washed twice with a 0.80wt% sodium chloride solution, resuspended in an equal amount of physiological saline, and then added to an equal amount of 0.2mmol / LDPPH solution. After mixing evenly, the mixture was placed in a dark place at 30°C and incubated for 30 min, and then centrifuged at 4000 r / min for 10 min to obtain an antioxidant strain;
[0042] 4) dissolving skim milk powder in distilled water to prepare a skim milk solution with a concentration of 30 wt%, stirring the solution at 4°C overnight, then adding 2 g of an antioxidant strain and 400 μL of rennet to 28 g of the skim milk solution, stirring the solution at 4°C at 300 r / min for 1 h, and obtaining a bacterial-milk mixture;
[0043] 5) Take 10 g of the bacterial-emulsion mixture, add 1.5 g of calcium carbonate and mix well, then add to 100 mL of sunflower oil, stir and react for 15 min under the action of a magnetic stirrer, wait for the mixture to be dispersed into the oil phase to form a uniform water-in-oil emulsion, add 100 μL of glacial acetic acid, let stand for 30 min, centrifuge at 1000 r / min for 1 min, wash and drain the water, and then obtain antioxidant microcapsules.
[0044] Example 2
[0045] A multifunctional stabilizer for a liquid probiotic preparation, the multifunctional stabilizer comprising the following components in parts by weight: 7 parts of sunflower oil, 5 parts of camellia oil, 2 parts of avocado oil, 3 parts of peony seed oil, 2 parts of polyethylene glycol, 7 parts of soybean oil, 1.5 parts of sodium alginate, 1.5 parts of calcium carbonate, 0.8 parts of natural vitamin E, and 1.5 parts of antioxidant microcapsules;
[0046] The preparation method of the multifunctional stabilizer specifically comprises the following steps:
[0047] 1) According to weight percentage, sunflower oil, camellia oil, avocado oil, peony seed oil, soybean oil, polyethylene glycol, and natural vitamin E are mixed in a certain proportion to form a composite protective agent;
[0048] 2) Dissolve calcium carbonate and sodium alginate in water, with the concentration of sodium alginate being 3 wt %, mix thoroughly, let stand at room temperature for 13 h to fully swell, and then sterilize for later use;
[0049] 3) The sodium alginate calcium carbonate mixture and the antioxidant microcapsules are sequentially added to the composite protective agent, and after mixing and stirring evenly, a multifunctional stabilizer is obtained.
[0050] The preparation method of the antioxidant microcapsules is as follows:
[0051] 1) Lactobacillus acidophilus and Bifidobacterium are prepared in a mass ratio of 2.5:1, and then the above strains are added to a stock solution in a mass ratio of 1:120, wherein the stock solution is mixed with the following components in parts by weight: 7 parts of brown sugar, 3 parts of phosphate, and 95 parts of purified water, and then put into a fermentation tank and stirred evenly, and then cultured in a semi-closed manner at 31° C. for 2 days, and then cultured in a closed manner, and continued to culture for 15 days after the pH value is less than 4.0, to obtain a composite culture solution;
[0052] 2) taking lavender, jasmine and rosemary, washing and drying them, crushing them, and then mixing the composite culture liquid with the raw materials in a mass ratio of 1:50, wherein the raw materials are composed of the following components in parts by weight: 40 parts of lavender powder, 15 parts of jasmine powder, 15 parts of rosemary powder, 3 parts of brown sugar, 3 parts of phosphate, and 60 parts of purified water, and then putting them into a fermentation tank and stirring them evenly, and then culturing them in a semi-closed manner at 31° C. for 2 days, and then culturing them in a closed manner for 15 days, and then adding water to the fermentation tank to make the solid-liquid ratio reach 1:4, soaking for 2 days, and centrifuging to obtain a fermentation liquid;
[0053] 3) According to the mass ratio of 1:40, the fermentation broth was placed in MRS liquid medium for overnight culture, 1.5 mL of the culture broth was collected by centrifugation at 5000 r / min for 20 min, washed three times with a 0.82 wt% sodium chloride solution, resuspended in an equal amount of physiological saline, and then added to an equal amount of 0.25 mmol / LDPPH solution. After mixing evenly, the mixture was placed in a dark place at 31° C. and incubated for 40 min, and then centrifuged at 4500 r / min for 15 min to obtain an antioxidant strain;
[0054] 4) dissolving skim milk powder in distilled water to prepare a skim milk solution with a concentration of 32 wt%, stirring the solution at 5°C overnight, then adding 2.5 g of an antioxidant strain and 500 μL of rennet to 30 g of the skim milk solution, stirring the solution at 5°C at 400 r / min for 2 h, and obtaining a bacterial-milk mixture;
[0055] 5) 13 g of the bacterial-emulsion mixture was added with 1.6 g of calcium carbonate and mixed evenly, then added to 130 mL of sunflower oil, stirred and reacted for 18 min under the action of a magnetic stirrer, and the mixture was dispersed into the oil phase to form a uniform water-in-oil emulsion, 130 μL of glacial acetic acid was added, and the mixture was allowed to stand for 40 min, and then centrifuged at 1300 r / min for 2 min. After washing, the water was drained to obtain antioxidant microcapsules.
[0056] Example 3
[0057] A multifunctional stabilizer for a liquid probiotic preparation, the multifunctional stabilizer comprising the following components in parts by weight: 10 parts of sunflower oil, 6 parts of camellia oil, 3 parts of avocado oil, 5 parts of peony seed oil, 3 parts of polyethylene glycol, 10 parts of soybean oil, 2 parts of sodium alginate, 2 parts of calcium carbonate, 1.2 parts of natural vitamin E, and 2 parts of antioxidant microcapsules;
[0058] The preparation method of the multifunctional stabilizer specifically comprises the following steps:
[0059] 1) According to weight percentage, sunflower oil, camellia oil, avocado oil, peony seed oil, soybean oil, polyethylene glycol, and natural vitamin E are mixed in a certain proportion to form a composite protective agent;
[0060] 2) Dissolve calcium carbonate and sodium alginate in water, with the concentration of sodium alginate being 4 wt %, mix thoroughly, let stand at room temperature for 15 h to fully swell, and then sterilize for later use;
[0061] 3) The sodium alginate calcium carbonate mixture and the antioxidant microcapsules are sequentially added to the composite protective agent, and after mixing and stirring evenly, a multifunctional stabilizer is obtained.
[0062] The preparation method of the antioxidant microcapsules is as follows:
[0063] 1) preparing Lactobacillus acidophilus and Bifidobacterium in a mass ratio of 3:1, and then adding the above strains in a mass ratio of 1:130 into a stock solution, wherein the stock solution is mixed with the following components in parts by weight: 10 parts of brown sugar, 5 parts of phosphate, and 97 parts of purified water, and then putting the stock solution into a fermentation tank and stirring evenly, and then culturing in a semi-closed manner at 32° C. for 3 days, and then culturing in a closed manner, and continuing to culture for 17 days after the pH value is less than 4.0, to obtain a composite culture solution;
[0064] 2) taking lavender, jasmine and rosemary, washing and drying them, crushing them, and then adding the composite culture solution into the raw material in a mass ratio of 1:60, wherein the raw material is mixed with the following components by weight: 55 parts of lavender powder, 20 parts of jasmine powder, 20 parts of rosemary powder, 5 parts of brown sugar, 5 parts of phosphate, and 85 parts of purified water, and then putting them into a fermentation tank and stirring them evenly, and then culturing them in a semi-closed manner at 32° C. for 2 days, and then culturing them in a closed manner for 18 days, and then adding water to the fermentation tank to make the solid-liquid ratio reach 1:6, soaking for 3 days, and centrifuging to obtain a fermentation liquid;
[0065] 3) According to the mass ratio of 1:50, the fermentation liquid was placed in MRS liquid medium for overnight culture, 2 mL of the culture liquid was collected by centrifugation at 6000 r / min for 30 min, and the cells were washed 5 times with a 0.85wt% sodium chloride solution, and then resuspended in an equal mass of physiological saline, and then added to an equal mass of 0.3mmol / LDPPH solution, mixed evenly, and incubated in a dark place at 32°C for 50 min, and then centrifuged at 5000 r / min for 20 min to obtain an antioxidant strain;
[0066] 4) dissolving skim milk powder in distilled water to prepare a skim milk solution with a concentration of 35 wt%, stirring the solution at 6° C. overnight, then adding 3 g of an antioxidant strain and 600 μL of rennet to 32 g of the skim milk solution, stirring the solution at 6° C. at 500 r / min for 3 h, and obtaining a bacterial-milk mixture;
[0067] 5) 16 g of the bacterial-emulsion mixture was added with 1.8 g of calcium carbonate and mixed evenly, then added to 160 mL of sunflower oil, stirred and reacted for 20 min under the action of a magnetic stirrer, and the mixture was dispersed into the oil phase to form a uniform water-in-oil emulsion, 150 μL of glacial acetic acid was added, and the mixture was allowed to stand for 50 min, and then centrifuged at 1500 r / min for 3 min. After washing, the water was drained to obtain antioxidant microcapsules.
[0068] Comparative Example 1: This comparative example is basically the same as Example 1, except that it does not contain antioxidant microcapsules.
[0069] Comparative Example 2: This comparative example is basically the same as Example 1, except that step 2) is omitted in the preparation of antioxidant microcapsules.
[0070] Comparative Example 3: This comparative example is basically the same as Example 1, except that step 3) is omitted in the preparation of antioxidant microcapsules.
[0071] Comparative Example 4: This comparative example is basically the same as Example 1, except that in the preparation of antioxidant microcapsules, steps 2)-3) are omitted.
[0072] Comparative Example 5: This comparative example is basically the same as Example 1, except that in the preparation of antioxidant microcapsules, steps 4)-5) are omitted.
[0073] Test experiment:
[0074] The preparation methods provided in Examples 1-3 and Comparative Examples 1-5 were used to obtain multifunctional stabilizer samples, which were then mixed with 8×10 8CFU / g of liquid probiotics are mixed together, the liquid probiotics are obtained by mixing and evenly fermenting equal masses of Saccharomyces boulardii, Bifidobacterium animalis BB-12, and Lactobacillus plantarum, the addition amount of the multifunctional stabilizer sample is 3% of the total amount of the liquid probiotics, and the mixture is stored at room temperature for 180 days, and then the effective viable count of the surviving liquid probiotics is detected, wherein the detection method of the effective viable count is as follows: the detection method of Saccharomyces boulardii is carried out in accordance with the requirements of GB4789.15-2016 National Food Safety Standard Food Microbiology Inspection Yeast Inspection, the detection method of Bifidobacterium animalis BB-12 is carried out in accordance with the requirements of GB4789.34-2016 National Food Safety Standard Food Microbiology Inspection Bifidobacterium Inspection, and the detection method of Lactobacillus plantarum is carried out in accordance with the requirements of GB7300.502-2023 National Food Safety Standard Food Microbiology Inspection Lactobacillus Inspection, and the results are shown in Table 1.
[0075] Table 1
[0076]
[0077] It can be seen from Table 1 that the multifunctional stabilizer of the present invention can provide a stable and good living environment and essential nutrients for liquid probiotics to maintain the activity and quantity of the probiotics.
[0078] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.
Claims
1. A multifunctional stabilizer for liquid probiotic preparation, characterized in that: The multifunctional stabilizer comprises the following components in parts by weight: 5-10 parts of sunflower oil, 3-6 parts of camellia oil, 1-3 parts of avocado oil, 2-5 parts of peony seed oil, 1-3 parts of polyethylene glycol, 5-10 parts of soybean oil, 1-2 parts of sodium alginate, 1-2 parts of calcium carbonate, 0.5-1.2 parts of natural vitamin E, and 1-2 parts of antioxidant microcapsules.
2. A multifunctional stabilizer for liquid probiotic preparation according to claim 1, characterized in that: The preparation method of the antioxidant microcapsule is as follows: 1) dissolving skim milk powder in distilled water to prepare skim milk, stirring at 4-6° C. overnight, then adding antioxidant strains and rennet to the skim milk, stirring at 4-6° C. at 300-500 r / min for 1-3 hours to obtain a bacterial milk mixture; 2) Take the bacterial emulsion mixture, add calcium carbonate and mix well, then add it to sunflower oil, stir and react for 15-20 minutes under the action of a magnetic stirrer, wait for the mixture to be dispersed into the oil phase to form a uniform water-in-oil emulsion, add glacial acetic acid, let it stand for 30-50 minutes, centrifuge at 1000-1500 r / min for 1-3 minutes, wash and drain the water, and then obtain antioxidant microcapsules.
3. A multifunctional stabilizer for liquid probiotic preparation according to claim 2, characterized in that: In step 1), the concentration of the degreasing emulsion is 30-35wt%; The dosage ratio of the skim emulsion, the antioxidant strain and the rennet is (28-32) g: (2-3) g: (400-600) μL.
4. A multifunctional stabilizer for liquid probiotic preparation according to claim 2, characterized in that: In step 2), the ratio of the bacterial emulsion mixture, calcium carbonate, sunflower oil and glacial acetic acid is (10-16) g: (1.5-1.8) g: (100-160) mL: (100-150) μL.
5. The multifunctional stabilizer for liquid probiotic preparation according to claim 2, characterized in that: The cultivation and screening method of the antioxidant strain is as follows: 1) preparing Lactobacillus acidophilus and Bifidobacterium in a mass ratio of (2-3):1, then adding the above bacteria in a mass ratio of 1:(100-130) into the stock solution, and then putting the solution into a fermentation tank and stirring evenly, and then culturing in a semi-closed manner at 30-32° C. for 1-3 days, and then culturing in a closed manner, and continuing to culture for 12-17 days after the pH value is less than 3.5-4.0, to obtain a composite culture solution; 2) Wash and dry lavender, jasmine and rosemary, crush them, add the composite culture solution to the raw materials at a mass ratio of 1: (40-60), put them into a fermentation tank, stir them evenly, culture them in a semi-closed state at 30-32° C. for 1-2 days, and then culture them in a closed state for 12-18 days, then add water to the fermentation tank to make the solid-liquid mass ratio reach 1: (2-6), soak them for 1-3 days, and centrifuge to obtain a fermentation solution; 3) The fermentation broth was placed in MRS liquid medium for overnight culture, 1-2 mL of the culture broth was collected by centrifugation at 4000-6000 r / min for 10-30 min, the cells were washed 2-5 times with sodium chloride solution, an equal amount of physiological saline was added to resuspend, and then an equal amount of DPPH solution was added to mix well, and the cells were incubated in a dark place at 30-32° C. for 30-50 min, and then centrifuged at 4000-5000 r / min for 10-20 min to obtain an antioxidant strain.
6. The multifunctional stabilizer for liquid probiotic preparation according to claim 5, characterized in that: In step 1), the stock solution is prepared by mixing the following components in parts by weight: 5-10 parts of brown sugar, 1-5 parts of phosphate, and 92-97 parts of purified water.
7. The multifunctional stabilizer for liquid probiotic preparation according to claim 5, characterized in that: In step 2), the raw materials are mixed by the following components in parts by weight: 25-55 parts of lavender powder, 10-20 parts of jasmine powder, 10-20 parts of rosemary powder, 2-5 parts of brown sugar, 1-5 parts of phosphate, and 45-85 parts of purified water.
8. The multifunctional stabilizer for liquid probiotic preparation according to claim 5, characterized in that: In step 3), the mass ratio of the fermentation broth to the MRS liquid culture medium is 1:(30-50); The concentration of the sodium chloride solution is 0.80-0.85wt%; The concentration of the DPPH solution is 0.2-0.3 mmol / L.
9. The method for preparing a multifunctional stabilizer for a liquid probiotic preparation according to claim 1, characterized in that: The specific steps include: 1) According to weight percentage, sunflower oil, camellia oil, avocado oil, peony seed oil, soybean oil, polyethylene glycol, and natural vitamin E are mixed in a certain proportion to form a composite protective agent; 2) Dissolve calcium carbonate and sodium alginate in water, with the concentration of sodium alginate being 2-4 wt %, mix thoroughly, let stand at room temperature for 12-15 hours to fully swell, and then sterilize for later use; 3) The sodium alginate calcium carbonate mixture and the antioxidant microcapsules are sequentially added to the composite protective agent, and after mixing and stirring evenly, a multifunctional stabilizer is obtained.
10. Use of the multifunctional stabilizer according to any one of claims 1 to 9 in the preparation of a liquid probiotic preparation.