Preparation method of high-stability probiotic solid beverage

Abstract

The invention discloses a preparation method of a high-stability probiotic solid beverage, and belongs to the technical field of food processing. In order to effectively improve the stability and nutritional value of the probiotic solid beverage, the invention provides the preparation method of the high-stability probiotic solid beverage, and the main process comprises the following steps: (1) strain purification and propagation; (2) freeze-drying the strain; (3) embedding probiotics by a Pickering emulsification method, and carrying out spray drying; (4) blending raw materials of the solid beverage; and (5) packaging and storing. The probiotic solid beverage disclosed by the invention is high in stability, high in nutritional value, fine and smooth in taste, pleasant in flavor, suitable for people who lose weight, people with hypertension and people with low immunity, and capable of creating better economic benefits.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for preparing a highly stable probiotic solid beverage. Background Technology

[0002] With the trend of product differentiation and diversification, the application of probiotics in beverages has broad market prospects. Product forms and positioning are becoming increasingly diverse. End products such as lactic acid bacteria powder, solid beverages, and solid chewable tablets are gradually gaining market share. Among them, the market for probiotic solid beverages is becoming increasingly popular. Although probiotics have excellent functional properties, their application scope is greatly limited. Compared to traditional probiotic solid beverages, this product uses a combination of probiotics and prebiotics as a base, supplemented with Chlamydomonas reinhardtii powder, and utilizes freeze-drying technology, allowing for longer and more stable preservation. It is suitable not only for people of all ages but also an ideal choice for those with special needs such as those trying to lose weight, those with high blood pressure, and those with weakened immunity. It is currently the best choice among probiotic-fortified foods on the market. Especially with the arrival of the post-pandemic era, it is a boon for those who need to improve their immunity.

[0003] Adding Chlamydomonas reinhardtii to the product provides essential nutrients including protein, carbohydrates, fats, amino acids, vitamins, and minerals, with protein content ≥30.0% and crude polysaccharides ≥10.0%. It can be used in pasta, beverages, and dairy products. Chlamydomonas reinhardtii contains 36 nutrients, making it a high-density natural green food. Each nutrient is present in considerable amounts. In addition, it contains EPA, DHA, and other nutrients that are difficult to obtain from a regular diet, compensating for the deficiencies of ordinary probiotic drinks, supplementing important fatty acid sources, enhancing the body's immunity, treating and preventing blood pressure reduction, and providing nutritional fortification.

[0004] This invention utilizes Pickering emulsification, freeze-drying, and spray-drying technologies as core technologies to develop a novel probiotic solid beverage. Pickering emulsification involves mixing bacterial cells with an aqueous or oil phase to form a homogeneous system, then adding another phase and stabilizing solid particles. After treatment with high-speed shearing, ultrasonic oscillation, and high-pressure homogenization, the solid particles adsorb onto the oil-water interface to form a film, achieving kinetic and thermodynamic stability, thus obtaining probiotics encapsulated in a Pickering emulsion. This technology saves raw materials, reduces costs, and eliminates the need for surfactants, making it more human- and environmentally friendly, and offering greater stability. Freeze-drying technology not only facilitates the transportation, sales, and application of probiotics but also protects the bacterial cells from external damage during storage, maintaining relative stability in the properties and count of the probiotic powder, thereby enhancing its probiotic efficacy. Spray-drying technology uses hot air and can operate at relatively high air temperatures because the drying temperature drops sharply as water evaporates from the product being dried. The drying process can be completed in a short time, thus producing dried fruit powder even at relatively high air temperatures without thermal degradation. Furthermore, spray drying can be flexibly adjusted according to actual needs, meeting different drying requirements. The technology used in this invention allows probiotic solid beverages to exist in a stable powder form, with good solubility, maximizing efficacy, and good storage properties. Summary of the Invention

[0005] The purpose of this invention is to effectively improve the stability and nutritional value of probiotic solid beverages. To solve the above-mentioned technical problems, this invention provides a method for preparing highly stable probiotic solid beverages. By treating the compound probiotics through strain purification and expansion, freeze-drying technology, Pickering emulsification method, and spray drying technology, the stability and functional characteristics of the probiotics are improved, laying a theoretical basis for the actual production and industrial application of probiotic solid beverages with high stability and nutritional value.

[0006] The preparation method described in this invention is as follows:

[0007] (1) Strain purification and expansion: Four strains of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium longum were inoculated into four slant MRS medium, transferred to an incubator for purification and expansion, and the expanded target strains were prepared into bacterial suspensions with 10% glycerol distilled water.

[0008] (2) Freeze-drying: Prepare ampoules for liquid nitrogen storage, add a preservative and sterilize them. Fill each bacterial suspension into a sterilized ampoule, then slowly freeze the sealed ampoules. Immediately place them into the small cylinder of a liquid nitrogen cryopreservation unit, and then place the small cylinder into the liquid nitrogen cryopreservation unit. The gas phase temperature inside the liquid nitrogen cryopreservation unit is -150℃, and the liquid nitrogen temperature is -196℃. The final product is a powder formulation.

[0009] (3) Pickering emulsification method for encapsulating probiotics: freeze-dried probiotic powders were suspended in grape seed oil and homogenized for the first time for 3-5 minutes at a pressure of 20-30 MPa. Then, they were mixed with whey protein microgel solution and homogenized for the second time to obtain Pickering high internal phase emulsion. Subsequently, the emulsion was spray-dried to obtain probiotic powder.

[0010] (4) Solid beverage raw material preparation: Select prebiotic powder, Chlamydomonas rhizome powder, blueberry juice powder and compound probiotic powder and put them into a three-dimensional motion mixer for mixing and blending, so that the final mass ratio of each raw material dry powder is 2:3:1:3;

[0011] (5) The prepared solid beverage powder is packed into appropriate packaging materials, such as bags, cans or bottles, and then stored at low temperature to obtain a high-stability probiotic solid beverage product.

[0012] Further specifying, the incubation conditions of the incubator in step (1) are 37℃ for 18-24 hours.

[0013] Further specifying, the slow freezing condition in step (2) is freezing to -30°C at a rate of 1°C per minute.

[0014] Further specifying, the second homogenization conditions in step (3) are: homogenization time 5-10 min, homogenization pressure 30 MPa-50 MPa, and spray drying conditions: inlet air temperature 179℃, feed concentration 5.0%-6.0%, feed flow rate 0.3 L / h, and inlet air flow rate 30 m³ / h. 3 / h.

[0015] Further specifying, the prebiotic powder mentioned in step (4) is fructooligosaccharide or inulin, and the mass ratio of the compound probiotic powder is Lactobacillus rhamnosus: Lactobacillus acidophilus: Lactobacillus bulgaricus: Bifidobacterium longum = 1:1.5:1.5:1.

[0016] Further specifying, the temperature of the low-temperature storage in step (5) is 4 to 6°C.

[0017] Beneficial effects: This invention provides a method for preparing a highly stable probiotic solid beverage, which utilizes freeze drying, Pickering emulsification, spray drying, and other technologies, and incorporates Chlamydomonas reinhardtii, which contains excellent protein and abundant trace elements. It exhibits strong stability, high nutritional value, delicate taste, and pleasant flavor, making it suitable for people who are trying to lose weight, have high blood pressure, or have low immunity, and can generate better economic benefits. Attached Figure Description

[0018] Figure 1 This is a process diagram for a highly stable probiotic solid beverage. Specific Implementation

[0019] Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus bulgaricus, and Bifidobacterium longum were commercially purchased. Other excipients were purchased from laboratory partners. Specific embodiments of the present invention are described in detail below.

[0020] Example 1.

[0021] A method for preparing a highly stable probiotic solid beverage, the specific steps of which are as follows:

[0022] (1) Strain purification and expansion: Four strains of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium longum were inoculated into four slant MRS medium, transferred to an incubator for purification and expansion. The culture conditions were 37℃ for 24h. The expanded target strains were then used to prepare a bacterial suspension with 10% glycerol distilled water.

[0023] (2) Freeze-drying: Prepare ampoules for liquid nitrogen storage, add a preservative and sterilize. Place each bacterial suspension into a sterilized ampoule, then slowly freeze the sealed ampoules at a rate of 1°C per minute to -30°C. Immediately place the ampoule into a small cylinder of a liquid nitrogen cryopreservation unit, and then place the small cylinder into the liquid nitrogen cryopreservation unit. The gas phase temperature inside the liquid nitrogen cryopreservation unit is -150°C, and the liquid nitrogen temperature is -196°C. The final product is a powder formulation.

[0024] (3) Pickering emulsification method for encapsulating probiotics: Freeze-dried probiotic powder was suspended in grape seed oil and homogenized for 5 minutes at a pressure of 20 MPa. It was then mixed with whey protein microgel solution and homogenized a second time for 10 minutes at a pressure of 30 MPa to obtain a Pickering high internal phase emulsion. This emulsion was subsequently spray-dried to obtain probiotic powder. The spray-drying conditions were: inlet air temperature 179℃, feed concentration 6.0%, feed flow rate 0.3 L / h, and inlet air flow rate 30 m³ / h. 3 / h;

[0025] (4) Solid beverage raw material preparation: Inulin, Chlamydomonas reinhardtii powder, blueberry juice powder and compound probiotic powder are selected and put into a three-dimensional motion mixer for mixing and preparation, so that the mass ratio of each raw material dry powder is 2:3:1:3, and the mass ratio of compound probiotic powder is Lactobacillus rhamnosus: Lactobacillus acidophilus: Lactobacillus bulgaricus: Bifidobacterium longum = 1:1.5:1.5:1;

[0026] (5) The prepared solid beverage powder is packed into appropriate packaging materials, such as bags, cans or bottles, and then stored at low temperature of 6°C to obtain a high-stability probiotic solid beverage product.

[0027] Example 2.

[0028] A method for preparing a highly stable probiotic solid beverage, the specific steps of which are as follows:

[0029] (1) Strain purification and expansion: Four strains of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium longum were inoculated into four slant MRS medium, transferred to an incubator for purification and expansion. The culture conditions were 37℃ for 20h. The expanded target strains were then used to prepare a bacterial suspension with 10% glycerol distilled water.

[0030] (2) Freeze-drying: Prepare ampoules for liquid nitrogen storage, add a preservative and sterilize. Place each bacterial suspension into a sterilized ampoule, then slowly freeze the sealed ampoules at a rate of 1°C per minute to -30°C. Immediately place the ampoule into a small cylinder of a liquid nitrogen cryopreservation unit, and then place the small cylinder into the liquid nitrogen cryopreservation unit. The gas phase temperature inside the liquid nitrogen cryopreservation unit is -150°C, and the liquid nitrogen temperature is -196°C. The final product is a powder formulation.

[0031] (3) Pickering emulsification method for encapsulating probiotics: Freeze-dried probiotic powder was suspended in grape seed oil and homogenized for 3 minutes at a pressure of 30 MPa. It was then mixed with whey protein microgel solution and homogenized a second time for 5 minutes at a pressure of 50 MPa to obtain a Pickering high internal phase emulsion. This emulsion was subsequently spray-dried to obtain probiotic powder. The spray-drying conditions were: inlet air temperature 179℃, feed concentration 5.5%, feed flow rate 0.3 L / h, and inlet air flow rate 30 m³ / h. 3 / h;

[0032] (4) Solid beverage raw material preparation: Select fructooligosaccharide powder, Chlamydomonas reinhardtii powder, blueberry juice powder and compound probiotic powder and put them into a three-dimensional motion mixer for mixing and preparation, so that the mass ratio of each raw material dry powder is 2:3:1:3, and the mass ratio of compound probiotic powder is Lactobacillus rhamnosus: Lactobacillus acidophilus: Lactobacillus bulgaricus: Bifidobacterium longum = 1:1.5:1.5:1;

[0033] (5) The prepared solid beverage powder is packed into appropriate packaging materials, such as bags, cans or bottles, and then stored at low temperature of 4°C to obtain a high-stability probiotic solid beverage product.

[0034] The experimental results were verified using the following experiment: Example 1 was used to verify the experimental results:

[0035] I. The indicators were measured as follows:

[0036] 1. Sensory evaluation

[0037] Ten people anonymously evaluated the probiotic beverage under bright light, looking directly at it. The evaluation focused on three aspects: color, taste, aroma, and texture. The total score for each indicator was 100 points. Higher scores indicated better results. The tasting results were then statistically analyzed.

[0038] II. Results Analysis

[0039] 1. Sensory evaluation

[0040] Table 1. Sensory evaluation results

[0041]

[0042] As shown in Table 1, the highly stable probiotic solid beverage prepared by the present invention can significantly improve the color, taste, odor and texture of solid beverages.

Claims

1. A method for preparing a highly stable probiotic solid beverage, characterized in that, The preparation method is as follows: (1) Strain purification and expansion: Four strains of Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium longum were inoculated into four slant MRS medium, transferred to an incubator for purification and expansion, and the expanded target strains were prepared into bacterial suspensions with 10% glycerol distilled water. (2) Freeze-drying: Prepare ampoules for liquid nitrogen storage, add a preservative and sterilize them. Fill each bacterial suspension into a sterilized ampoule, then slowly freeze the sealed ampoules. Immediately place them into the small cylinder of a liquid nitrogen cryopreservation unit, and then place the small cylinder into the liquid nitrogen cryopreservation unit. The gas phase temperature inside the liquid nitrogen cryopreservation unit is -150℃, and the liquid nitrogen temperature is -196℃. The final product is a powder formulation. (3) Pickering emulsification method for encapsulating probiotics: freeze-dried probiotic powders were suspended in grape seed oil and homogenized for the first time for 3-5 minutes at a pressure of 20-30 MPa. Then, they were mixed with whey protein microgel solution and homogenized for the second time to obtain Pickering high internal phase emulsion. Subsequently, the emulsion was spray-dried to obtain probiotic powder. (4) Solid beverage raw material preparation: Select prebiotic powder, Chlamydomonas rhizome powder, blueberry juice powder and compound probiotic powder and put them into a three-dimensional motion mixer for mixing and blending, so that the final mass ratio of each raw material dry powder is 2:3:1:3; (5) The prepared solid beverage powder is packed into appropriate packaging materials, such as bags, cans or bottles, and then stored at low temperature to obtain a high-stability probiotic solid beverage product.

2. The preparation method according to claim 1, characterized in that, The incubation conditions in step (1) are 37℃ for 18-24 hours.

3. The preparation method according to claim 1, characterized in that, The slow freezing condition described in step (2) is to freeze at a rate of 1°C per minute to -30°C.

4. The preparation method according to claim 1, characterized in that, The second homogenization conditions in step (3) are: homogenization time of 5-10 min, homogenization pressure of 30 MPa-50 MPa, and spray drying conditions of inlet air temperature of 179℃, feed concentration of 5.0%-6.0%, feed flow rate of 0.3 L / h, and inlet air flow rate of 30 m³ / h. 3 / h.

5. The preparation method according to claim 1, characterized in that, The prebiotic powder mentioned in step (4) is fructooligosaccharide or inulin, and the mass ratio of the compound probiotic powder is Lactobacillus rhamnosus: Lactobacillus acidophilus: Lactobacillus bulgaricus: Bifidobacterium longum = 1:1.5:1.5:

1.

6. The preparation method according to claim 1, characterized in that, The temperature for low-temperature storage in step (5) is 4 to 6°C.

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