Food preparation process and application of probiotic, chitosan oligosaccharide and protein chrysanthemum combined formula

Abstract

The invention belongs to the field of foods, and particularly relates to a preparation technology and application of a probiotic, chitosan oligosaccharide and protein chrysanthemum combined formula food, and the preparation technology of the food comprises the following steps: S1, dissolving chitosan oligosaccharide in warm water; s2, inoculating the selected probiotic strain into a proper culture medium for incubation; s3, grinding the protein chrysanthemum into powder; through preparation treatment of the probiotics, the chitosan oligosaccharide and the protein chrysanthemum, the subsequent combination process can be facilitated, the probiotics, the chitosan oligosaccharide and the protein chrysanthemum are mixed more sufficiently, and the combination preparation effect of the probiotics, the chitosan oligosaccharide and the protein chrysanthemum is enhanced; the food application is as follows: the packaged probiotic-chitosan oligosaccharide-protein inulin compound can be taken after being mixed with warm water; by means of the chitosan oligosaccharide and the protein chrysanthemum contained in the compound, the drink taken after being mixed with water has good taste and can adjust intestinal health, and the improvement effect of the combination of the probiotics, the chitosan oligosaccharide and the protein chrysanthemum on the intestinal health is further embodied.

Description

Technical Field

[0002] The present invention belongs to the field of food, and specifically relates to the preparation process and application of a food with a combined formula of probiotics, chitosan oligosaccharide, and protein chrysanthemum. Background Art

[0003] Probiotics refer to a class of active microorganisms beneficial to the human body, which have a significant effect on regulating the intestinal flora. Common probiotics include Lactobacillus and Bifidobacterium; Chitosan oligosaccharide is a kind of oligosaccharide prepared by deacetylation and partial hydrolysis from by-products of crustaceans, with the characteristics of low molecular weight, good water solubility, and high biological activity; Protein chrysanthemum, also known as large-leaf protein chrysanthemum or silphium perfoliatum, is a perennial Compositae plant native to the Americas. It is not only a high-quality forage variety rich in nutrients such as protein, but also has ornamental value after flowering and can be used as a soil and water conservation plant.

[0004] Probiotics, chitosan oligosaccharide, and protein chrysanthemum can all regulate and promote the intestinal flora, and have common characteristics in terms of biological activity, intestinal health, immunomodulation, antioxidant and anti-inflammatory properties, application fields, as well as safety and tolerance. They are all bioactive substances beneficial to human health, capable of regulating the intestinal flora, enhancing immunity, and preventing and treating various diseases.

[0005] The existing ways of using probiotics, chitosan oligosaccharide, and protein chrysanthemum are all used alone, and there is no case of using them in combination, making it difficult to achieve comprehensive protection in maintaining intestinal health.

[0006] Therefore, the present invention provides a food preparation process and application with a combined formula of probiotics, chitosan oligosaccharide, and protein chrysanthemum. Summary of the Invention

[0007] In order to make up for the deficiencies of the prior art and solve at least one technical problem proposed in the background art.

[0008] The technical solution adopted by the present invention to solve its technical problems is as follows: The food preparation process and application with a combined formula of probiotics, chitosan oligosaccharide, and protein chrysanthemum of the present invention, the food preparation process is as follows: including S1: dissolving chitosan oligosaccharide in warm water; S2: inoculating the selected probiotic strain into a suitable culture medium for incubation; S3: grinding protein chrysanthemum into powder. Through the above structure, the preparation treatment of probiotics, chitosan oligosaccharide, and protein chrysanthemum can facilitate the subsequent combination process, make the mixing of probiotics, chitosan oligosaccharide, and protein chrysanthemum more sufficient, and strengthen the preparation effect of the combined preparation of probiotics, chitosan oligosaccharide, and protein chrysanthemum.

[0009] Preferably, S4: adding the ground inulin to the dissolved chitosan oligosaccharide solution and mixing them on a splint; S5: slowly adding the active probiotic culture to the mixed solution and continuously stirring. Through the above structure, the dissolved chitosan oligosaccharide, the activated probiotics and the ground inulin are fully mixed to obtain a complex containing probiotics, chitosan oligosaccharides and inulin, which further enhances the combined effect of probiotics, chitosan oligosaccharides and inulin.

[0010] Preferably, S6: Use microencapsulation technology to encapsulate the probiotics-oligochitosaccharide-inulin protein complex. The above-mentioned structural microencapsulation technology can encapsulate and protect the complex, reducing the damage of gastric acid to the probiotics during use. The survival rate of probiotic microcapsules containing oligochitosaccharides in simulated gastrointestinal fluid is significantly higher than that of the control group without oligochitosaccharides, showing the protective effect of oligochitosaccharides, further enhancing the protective effect of the food preparation process of the combination formula of probiotics, oligochitosaccharides and inulin protein.

[0011] Preferably, the microcapsule technology uses sodium alginate as the inner wall material and chitosan oligosaccharide as the outer wall material; the microcapsule technology uses an emulsification method to form a double protective layer. The above-mentioned structure of sodium alginate as the inner wall material and chitosan oligosaccharide as the outer wall material can effectively block gastric acid, further enhancing the gastric acid blocking effect of the food preparation process of the combined formula of probiotics, chitosan oligosaccharide and protein chrysanthemum.

[0012] Preferably, S6: sealing and packaging the prepared probiotics-oligochitosan-protein inulin complex; S7: placing the sealed and packaged probiotics-oligochitosan-protein inulin complex capsules in a cool and dry place. Through the above structure, the prepared probiotics-oligochitosan-protein inulin complex is sealed in a packaging box and placed in a cool and dry place, which further enhances the service life of the probiotics, oligochitosan and protein inulin complex.

[0013] The food application of the combined formula of probiotics, oligochitosan and inulin is suitable for any of the above food preparation processes. The encapsulated probiotics-oligochitosan-inulin complex can be taken with warm water. The oligochitosan and inulin components contained in the above structural complex make the drink have a good taste and can also regulate intestinal health, further reflecting the improvement effect of the combination of probiotics, oligochitosan and inulin on intestinal health.

[0014] Preferably, the encapsulated probiotics-oligochitosan-inulin protein complex can be put into dairy products. The probiotics-oligochitosan-inulin protein complex can be put into dairy products through the above structure for use. Eating an appropriate amount every day and long-term intake can help improve immunity and maintain intestinal health, further strengthening the application scenarios of probiotics, oligochitosan and inulin protein.

[0015] Preferably, the encapsulated probiotic-chitosan oligosaccharide-protein inulin complex is put into functional foods; the functional foods include chocolates, biscuits, chewing gums, etc. By adding the encapsulated probiotic-chitosan oligosaccharide-protein inulin complex to functional foods through the above structure, intestinal maintenance can be added while the food maintains its original deliciousness, further strengthening the application of the combination formula of probiotics, chitosan oligosaccharide, and protein inulin.

[0016] The beneficial effects of the present invention are as follows:

[0017] 1. For the food preparation process and application of the combination formula of probiotics, chitosan oligosaccharide, and protein inulin described in the present invention, through the preparatory treatment of probiotics, chitosan oligosaccharide, and protein inulin, the subsequent combination process can be facilitated, making the mixing of probiotics, chitosan oligosaccharide, and protein inulin more sufficient, and strengthening the preparation effect of the combination of probiotics, chitosan oligosaccharide, and protein inulin.

[0018] 2. For the food preparation process and application of the combination formula of probiotics, chitosan oligosaccharide, and protein inulin described in the present invention, by fully mixing the dissolved chitosan oligosaccharide, activated probiotics, and ground protein inulin, a complex containing probiotics, chitosan oligosaccharide, and protein inulin can be obtained, further strengthening the combination effect of probiotics, chitosan oligosaccharide, and protein inulin. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] The present invention will be further described below with reference to the accompanying drawings.

[0020] Figure 1 is the preparation pretreatment flowchart in the present invention;

[0021] Figure 2 is the preparation process flowchart in the present invention;

[0022] Figure 3 is the schematic diagram of the inner and outer wall structures of the microencapsulation technology in the present invention;

[0023] Figure 4 is the food application schematic diagram in the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0024] In order to make the technical means, creative features, achieved purposes, and functions of the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0025] Such as Figure 1As shown in the figure, the food preparation process of the combined formula of probiotics, chitosan oligosaccharide and protein chrysanthemum according to the embodiments of the present invention is as follows: including S1: Dissolve chitosan oligosaccharide in warm water; S2: Inoculate the selected probiotic strains in a suitable culture medium for incubation; S3: Grind protein chrysanthemum into powder; When working, set the ratio of chitosan oligosaccharide to water to one percent, stir the chitosan oligosaccharide and water until completely dissolved. Common probiotics such as Lactobacillus and Bifidobacterium are usually cultured in an environment of about 37 degrees Celsius to ensure their active state. Grind protein chrysanthemum into powder by grinding method to facilitate subsequent mixing; Through the preparation treatment of probiotics, chitosan oligosaccharide and protein chrysanthemum, the subsequent combination process can be facilitated, making the mixture of probiotics, chitosan oligosaccharide and protein chrysanthemum more sufficient, and strengthening the preparation effect of the combination of probiotics, chitosan oligosaccharide and protein chrysanthemum.

[0026] As Figure 2 shown, S4: Add the ground protein chrysanthemum powder to the dissolved chitosan oligosaccharide solution for sandwich mixing; S5: Slowly add the active probiotic culture to the mixed solution and continuously stir; When working, mix the protein chrysanthemum powder and the chitosan oligosaccharide solution in proportion to make the protein chrysanthemum and chitosan oligosaccharide fully mixed. Then add the active probiotic culture to the mixed solution and stir continuously, so that the mixture can contain three substances: probiotics, chitosan oligosaccharide and protein chrysanthemum; By fully mixing the dissolved chitosan oligosaccharide, activated probiotics and ground protein chrysanthemum, a complex containing probiotics, chitosan oligosaccharide and protein chrysanthemum can be obtained, further strengthening the combination effect of probiotics, chitosan oligosaccharide and protein chrysanthemum.

[0027] As Figure 2 shown, S6: Use microencapsulation technology to encapsulate the probiotic-chitosan oligosaccharide-protein chrysanthemum powder complex; When working, by encapsulating the probiotic-chitosan oligosaccharide-protein chrysanthemum powder complex using microencapsulation technology, the probiotics can be effectively protected from gastric acid; Through microencapsulation technology, the complex can be encapsulated and protected, reducing the damage of gastric acid to probiotics during use. The survival rate of probiotic microcapsules containing chitosan oligosaccharide in simulated gastrointestinal fluid is significantly higher than that of the control group without chitosan oligosaccharide, showing the protective effect of chitosan oligosaccharide, and further strengthening the protective effect of the food preparation process of the combined formula of probiotics, chitosan oligosaccharide and protein chrysanthemum.

[0028] As Figure 3As shown, the microcapsule technology uses sodium alginate as the inner wall material and chitosan oligosaccharide as the outer wall material; the microcapsule technology uses an emulsification method to form a double protective layer; when working, the double protective layer formed by sodium alginate and chitosan oligosaccharide can reduce the entry of gastric acid into the capsule to damage the probiotics; the setting of sodium alginate as the inner wall material and chitosan oligosaccharide as the outer wall material can effectively block gastric acid, further enhancing the gastric acid blocking effect of the food preparation process of the combination formula of probiotics, chitosan oligosaccharide and protein chrysanthemum.

[0029] like Figures 1 to 4 As shown, S6: sealing and packaging the prepared probiotics-oligochitosan-protein inulin complex; S7: placing the sealed and packaged probiotics-oligochitosan-protein inulin complex capsules in a cool and dry place; during operation, the long-term stability and effectiveness of the product can be ensured by sealing and packaging the prepared probiotics-oligochitosan-protein inulin complex and placing it in a cool and dry place; the service life of the probiotics, oligochitosan and protein inulin complex is further enhanced by sealing the packaging box and placing it in a cool and dry place.

[0030] like Figure 4 As shown, the food application of the combined formula of probiotics, oligochitosan and inulin is suitable for any of the above-mentioned food preparation processes, and the encapsulated probiotics-oligochitosan-inulin complex can be taken with warm water; when working, the combination of oligochitosan and inulin contained in the probiotics-oligochitosan-inulin complex can make the drink have a good taste and can also regulate intestinal health; the oligochitosan and inulin components contained in the complex can make the drink have a good taste and can also regulate intestinal health, which further reflects the improvement effect of the combination of probiotics, oligochitosan and inulin on intestinal health.

[0031] like Figure 4 As shown, the encapsulated probiotics-oligochitosan-inulin complex can be added to dairy products; when working, by adding the encapsulated probiotics-oligochitosan-inulin to dairy products, intestinal protection is increased on the premise that the dairy products contain original nutrients; by adding the probiotics-oligochitosan-inulin complex to dairy products, eating an appropriate amount every day and long-term intake can help improve immunity and maintain intestinal health, further strengthening the application scenarios of probiotics, oligochitosan and inulin.

[0032] like Figure 4As shown, the encapsulated probiotics-oligochitosan-inulin complex is put into functional food; the functional food includes chocolate, biscuits and chewing gum, etc.; when working, by putting the encapsulated probiotics-oligochitosan-inulin complex into the functional food, the deliciousness of the food is retained and the health effect is increased; by adding the encapsulated probiotics-oligochitosan-inulin complex to the functional food, intestinal protection can be added while the original deliciousness of the food is maintained, further strengthening the application of the combined formula of probiotics, oligochitosan and inulin.

[0033] Working principle: When working, set the ratio of chitosan oligosaccharide to water to 1%, stir chitosan oligosaccharide in water until it is completely dissolved, commonly used probiotics such as lactobacillus and bifidobacterium are usually cultured at about 37 degrees Celsius to ensure their active state, grind the protein inulin into powder by grinding to facilitate subsequent mixing, mix the protein inulin and chitosan oligosaccharide solution in proportion, and fully mix the protein inulin and chitosan oligosaccharide, then add the active probiotic culture to the mixed solution and continue stirring, so that the mixture contains three substances: probiotics, chitosan oligosaccharide and protein inulin, and encapsulate the probiotic-chitosan oligosaccharide-protein inulin complex using microencapsulation technology to effectively protect the probiotics from gastric acid. The double protective layer formed by sodium and oligochitosan can reduce the damage of gastric acid to the probiotics by entering the capsule. The long-term stability and effectiveness of the product can be ensured by sealing and packaging the prepared probiotics-oligochitosan-protein inulin complex and placing it in a cool and dry place. The combination of oligochitosan and protein inulin contained in the probiotics-oligochitosan-protein inulin complex can make the beverage have a good taste and regulate intestinal health. By adding the encapsulated probiotics-oligochitosan-protein inulin to dairy products, intestinal maintenance is increased on the premise that the dairy products contain the original nutrition. By adding the encapsulated probiotics-oligochitosan-protein inulin complex to functional foods, the deliciousness of the food is retained and the health effect is increased.

[0034] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A food preparation process of a combination formula of probiotics, chitosan oligosaccharides and proteoglycans, characterized in that: The food preparation process is as follows: S1: Dissolve chitosan oligosaccharide in warm water; S2: inoculating the selected probiotic strains into a suitable culture medium for incubation; S3: Grind the chrysanthemum into powder.

2. The food preparation process of the probiotics, chitosan oligosaccharide and protein chrysanthemum combination formula according to claim 1, characterized in that: S4: adding the ground inulin protein to the dissolved chitosan oligosaccharide solution and mixing them on a splint; S5: Slowly add the active probiotic culture into the mixed solution while stirring continuously.

3. The food preparation process of the probiotics, chitosan oligosaccharide and protein chrysanthemum combination formula according to claim 2, characterized in that: S6: Use microencapsulation technology to encapsulate the probiotics-oligochitosaccharide-protein inulin complex.

4. The food preparation process of the probiotics, chitosan oligosaccharide and protein chrysanthemum combination formula according to claim 3, characterized in that: The microcapsule technology uses sodium alginate as the inner wall material and chitosan oligosaccharide as the outer wall material; the microcapsule technology uses an emulsification method to form a double protective layer.

5. The food preparation process of the probiotics, chitosan oligosaccharide and protein chrysanthemum combination formula according to claim 4, characterized in that: S6: sealing and packaging the prepared probiotics-chitosan oligosaccharide-protein inulin complex; S7: Place the sealed probiotics-oligochitosaccharide-protein inulin complex capsules in a cool and dry place.

6. The food application of the combination formula of probiotics, chitosan oligosaccharide and protein chrysanthemum, which is applicable to any one of the food preparation processes in claims 1-5, characterized in that: The encapsulated probiotics-chitosan oligosaccharide-protein inulin complex can be taken orally with warm water.

7. The food application of the probiotics, chitosan oligosaccharide and proteoglycan combination formula according to claim 6, characterized in that: The encapsulated probiotics-chitosan oligosaccharide-protein inulin complex can be added into dairy products.

8. The food application of the probiotics, chitosan oligosaccharide and proteoglycan combination formula according to claim 7, characterized in that: The encapsulated probiotics-chitosan oligosaccharide-protein inulin complex is added into functional food; the functional food includes chocolate, biscuits, chewing gum and the like.

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