Natto probiotic small pearls (tapioca pearls) as well as preparation method and application thereof

Abstract

The invention discloses natto probiotic pearls (tapioca pearls) as well as a preparation method and application thereof, and belongs to the technical field of food processing. The natto probiotic small pearl adopts a double-layer structure design of an outer protective layer and a probiotic inner core, wherein the inner core is mainly composed of natto probiotics and prebiotics; the outer protective layer is prepared from brand new starch, a base material, colloid, a flavoring agent and the like; according to the method, a brand-new functional material system (a-RS2 / cassava starch compound outer protective layer) and a low-damage processing technology matched with the brand-new functional material system are adopted to synchronously achieve three goals of protecting active bacteria to pass through high-temperature boiling difficulty, reducing product heat and intelligently releasing intestinal tracts, and traditional pearls are changed from a pure taste ingredient to a pure taste ingredient. And the system is upgraded to an efficient probiotic intestinal health delivery system.

Description

TECHNICAL FIELD

[0001] The present application relates to a natto probiotic small pearl (sago) and its preparation method and application, belonging to the technical field of food processing. BACKGROUND

[0002] Small pearls (sago) are a classic ingredient of milk tea, fruit tea and other drinks, but their main component is starch, and the nutritional value is single. With the improvement of consumers' demand for healthy diet, the development of functional small pearls has become an industry trend. Probiotics have been widely concerned due to their significant intestinal health regulation function, but how to effectively add live bacteria to food is a major technical problem. Probiotics are very sensitive to temperature, humidity, pH value and mechanical shear force, and the high-temperature cooking process of traditional small pearls (sago) will completely inactivate the probiotics.

[0003] Natto probiotic (Bacillus subtilis var. natto) is a probiotic strain derived from natto fermented food. Compared with common lactobacillus and bifidobacterium, it has stronger heat resistance, acid resistance and stress resistance, and can exist in spore form. In the dormant state, spores can resist extreme environments; after entering the intestine, they can recover into metabolically active nutrition bodies and play a probiotic function, which makes them an ideal candidate strain for application in small pearl products that need to be cooked. However, even in spore form, long-term boiling will still pose a challenge to spore survival rate. In the prior art, microencapsulation technology is often used to embed probiotics, but it is mainly used in low-temperature or solid-state foods such as milk powder and candy, and there is no successful report on the effective integration of probiotics (especially their activity) into small pearls (sago) which need to be cooked in hot water.

[0004] Therefore, there is an urgent need for an innovative preparation process that can integrate natto probiotics into small pearls and provide additional protection through physical means to ensure that a sufficient number of live bacteria can successfully pass through the processing and consumption process and ultimately colonize the intestine to exert their function. SUMMARY

[0005] In view of the defects in the prior art, the purpose of the present application is to provide a natto probiotic small pearl (sago) and its preparation method and application. The natto probiotic small pearl prepared by the unique formula compounding and low-temperature extrusion process has excellent heat resistance, gastric acid tolerance and intestinal directional release capacity, and the product has low heat, good taste and can be widely used in milk tea, yogurt and other products.

[0006] To achieve the above purpose, the technical scheme adopted by the present application is as follows: The first object of the present application is to provide a natto probiotic small pearl, which is spherical and composed of a core-shell structure, wherein the core raw material comprises: natto probiotic spore powder, prebiotics, food-grade protective agent and adhesive; The food-grade protective agent is one or both of trehalose and sorbitol. The shell raw material comprises: starch base, colloid, flavoring agent, pH buffer and water; the starch base is composed of high-amylose corn starch and other starches.

[0007] In an embodiment, the core raw material components include: natto probiotic spore powder 10-15 parts, prebiotics 25-40 parts, food-grade protective agent 5-9 parts, and adhesive 2-4 parts. The shell raw material composition includes: starch base 80-90 parts, colloid 2-5 parts, flavoring agent 0-3 parts, pH buffer 1-3 parts, resistant dextrin 5-10 parts, and water 45-55 parts (relative to 100 parts of the above dry base material).

[0008] In an embodiment, the natto probiotic small pearl is spherical and composed of a core-shell structure, wherein, Active core (dry weight): natto probiotic spore powder (viable bacteria ≥ 50 billion CFU / g): 10 parts, prebiotics: 30 parts, trehalose: 5 parts, adhesive: 2 parts; Outer protective layer (dry base, 100 parts by weight): ae-RS2 high-amylose corn starch (amylose content ≥ 71%): 30 parts, cassava starch: 60 parts, konjac gum kappa-carrageenan compound (mass ratio 2:2): 4 parts, resistant dextrin: 5 parts, calcium carbonate: 1 part, water: 50-55 parts (relative to 100 parts of dry base material).

[0009] In an embodiment, the natto probiotic small pearl is spherical and composed of a core-shell structure, wherein, Active core (dry weight): natto probiotic spore powder (viable bacteria ≥ 50 billion CFU / g): 10 parts, prebiotics: 30 parts, trehalose: 5 parts, adhesive: 2 parts; Outer protective layer composition (dry base, 100 parts by weight): ae-RS2 high-amylose corn starch (amylose content ≥ 71%): 19.0 parts, acetylated starch (crystal powder): 54.0 parts, potato starch: 14.0 parts, konjac gum kappa-carrageenan compound (mass ratio 2:2): 2.0 parts, natural mango powder: 3.0 parts, resistant dextrin: 7.0 parts, calcium citrate (pH buffer & calcium source): 1.0 part, water: 48.0 parts (relative to 100 parts of dry base material).

[0010] In an embodiment, the Natto probiotic small pearls are in a spherical shape, and are composed of a core-shell structure, wherein the core comprises the Natto probiotic spore powder (viable count ≥ 500 billion CFU / g), the shell comprises the food-grade adhesive, and the outer protective layer comprises the food-grade adhesive, the other starch, the other fiber, the gelling agent, the flavoring agent, the pH buffer, and the calcium source. Core composition: Natto probiotic spore powder (viable count ≥ 500 billion CFU / g): 8.0 parts, ae-RS2 high-amylose corn starch (amylose content ≥ 71%): 32.0 parts, trehalose (protective agent): 4 parts, adhesive (sodium alginate: microcrystalline cellulose mass ratio of 2:1): 3.0 parts; Outer protective layer (dry basis, 100 parts by weight): ae-RS2 high-amylose corn starch (amylose content ≥ 71%): 29.0 parts, oat fiber powder: 19.0 parts, tapioca starch: 39.0 parts, konjac gum and κ-carrageenan compound (1:1): 4.0 parts, resistant dextrin: 8.0 parts, sucralose (high-intensity sweetener): 0.10 parts, calcium citrate (pH buffer & calcium source): 1.0 parts, water: 48.0 parts (relative to 100 parts by weight of dry base material); In an embodiment, the viable count of the Natto probiotic spore powder is not less than 1 billion per gram, and the protein content is not less than 30 grams per 100 grams.

[0011] In an embodiment, the prebiotic comprises one or both of inulin and fructooligosaccharide.

[0012] In an embodiment, the prebiotic is inulin and fructooligosaccharide, and the mass ratio of the two is 1:2.

[0013] In an embodiment, the food-grade adhesive comprises one or both of sodium alginate and microcrystalline cellulose.

[0014] In an embodiment, the food-grade adhesive is a compound of sodium alginate and microcrystalline cellulose, and the mass ratio of sodium alginate to microcrystalline cellulose is 2:1.

[0015] In an embodiment, the other starch comprises one or more of tapioca starch, acetic acid ester starch, oat fiber powder, and potato starch.

[0016] In an embodiment, the gelling agent comprises one or more of konjac gum and κ-carrageenan; preferably, the gelling agent is a compound of konjac gum and κ-carrageenan, and the mass ratio of the two is 1:1.

[0017] In an embodiment, the flavoring agent comprises any one of cocoa powder and fruit freeze-dried powder (natural mango powder).

[0018] In an embodiment, the pH buffer comprises any one of calcium citrate and calcium carbonate.

[0019] The second object of the present application is to provide a preparation method of the above-mentioned natto probiotic small pearl, which comprises the following steps: (1) mixing the core raw materials and granulating by a dry granulator; (2) uniformly mixing the dry raw materials of the outer protective layer, adding water under stirring to form a uniform slurry; (3) extruding, cutting, polishing and packaging the granules of step (1) and the slurry of step (2) by a double-screw extruder to obtain the natto probiotic small pearl; The extrusion parameters are as follows: screw speed 100-130 rpm, temperature control I zone (feeding zone): 28-32℃, II zone (mixing zone): 37-39℃, III zone (melting zone): 42-44℃, die temperature: 44-46℃, and diameter 7-9 mm.

[0020] In one embodiment, the mixing conditions in step (1) are as follows: mixing for 10-15 minutes at a temperature of 20-25℃ and a relative humidity of 20-30% in a V-type mixer to ensure that the uniformity RSD is ≤ 5%.

[0021] In one embodiment, the particle size distribution of the granules in step (1) is 100-120 mesh.

[0022] In one embodiment, the viscosity of the uniform slurry in step (2) is in the range of 5000-8000 mPa·s (25℃).

[0023] In one embodiment, the feeding ratio of the granules and the slurry during the extrusion in step (3) is 1:10.

[0024] In one embodiment, the cutting in step (3) is followed by a cold air tunnel treatment at 4-6℃ for 5-8 minutes at a wind speed of 1-3 m / s.

[0025] In one embodiment, the polishing in step (3) refers to placing the cut and air-dried pearls in a polishing pot, spraying atomized water (amount: 0.5-1.0% of the weight of the pearls), adding edible tapioca starch (amount: 1.0-2.0% of the weight of the pearls), and rolling and polishing at a speed of 25 ± 2 rpm for 5.0 ± 0.5 minutes.

[0026] The third object of the present application is to provide the application of the above-mentioned natto probiotic small pearl in food such as milk tea, fruit tea and yogurt cups.

[0027] Beneficial effects: (1) The preparation of the natto probiotic small pearl of the application constructs a double-layer structure of "active core-outer protective layer", by adding ae-RS2 high amylose corn starch as the outer layer structure, which is the first to gelatinize during cooking, forming a gel protective layer, reducing the penetration of hot water and oxygen to the core, and providing primary gastric acid resistance; after boiling in boiling water for 20 minutes, the survival rate of natto probiotics is higher than 87%, achieving a technical breakthrough; (2) On the other hand, the application further solves the technical problem of how to ensure that the probiotics not only survive in the product, but also accurately reach the intestine (especially the colon) to play a role, rather than being consumed in the stomach. The core structure in the application uses sodium alginate and microcrystalline cellulose as a binder, and adds a pH buffer in the outer protective layer of ae-RS2 high amylose corn starch as the main matrix. In vitro digestion experiments show that the release rate of probiotic pearls in the stomach and small intestine is less than 8%, while the release rate in the colon is as high as 87.8%, achieving efficient colon-targeted delivery; (3) On the other hand, the application also solves the technical problem of how to give the product a healthy function while overcoming the taste defects of functional raw materials (such as high amylose starch) and achieving low calorie. In addition to adding high amylose corn starch, the application is assisted by a specific colloid (konjac gum and carrageenan compound) for texture adjustment, and the entire formula system uses resistant starch (high amylose corn starch) and dietary fiber (resistant dextrin, inulin, etc.) as the main source of carbohydrates. The total dietary fiber content of the final product can reach 35.2%, which is 34.8% higher than that of traditional pearls; (4) The outstanding effect of the application is due to the synergy and linkage between the technical features. High amylose corn starch provides resistance to digestion (low calorie, targeted release), but sacrifices taste; while cassava starch, konjac gum and kappa-carrageenan provide excellent gel network and taste, and the three work together to form an outer protective layer that is both functional and has good texture. The sodium alginate-pectin system of the inner core and the starch matrix of the outer layer together constitute a double insurance for colon-targeted release, significantly improving the reliability of targeted delivery. BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 is a structural schematic diagram (cross-sectional view) of the natto probiotic small pearl of the application; Figure 2 is the overall preparation process flowchart of the application. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the present application. The following specific embodiments further describe the present application.

[0030] The raw materials involved in the present application are as follows: Natto probiotic spore powder, each gram of which contains not less than 1 billion viable bacteria, and each 100 grams of which contains not less than 30 grams of protein; purchased from Shaanxi Hongliang Foodstuff Technology Co., Ltd.; ae-RS2 high-amylose corn starch (amylose content ≥ 71%), purchased from Changchun Dacheng Industrial Group Co., Ltd.; Prebiotics are inulin and fructooligosaccharide, purchased from Guangzhou Huai Biological Industry Co., Ltd.; Sodium alginate is purchased from Qingdao Haini Lin Biological Technology Development Co., Ltd., and microcrystalline cellulose is purchased from Anhui Shanhe Pharmaceutical Auxiliary Material Co., Ltd.; Protectants are trehalose and sorbitol, purchased from Yufeng Industry Group; Resistant dextrin is a water-soluble dietary fiber, purchased from Guangzhou Huai Biological Industry Co., Ltd.; Potato starch is purchased from Inner Mongolia Mengsen Agricultural Technology Co., Ltd.; Tapioca starch and acetate starch are purchased from Guangxi Gaoyuan Starch Co., Ltd.; Oat fiber powder is purchased from Xiamen Granbelle Biological Technology Co., Ltd.

[0031] Embodiment 1 The preparation method of the classic original flavor natto probiotic small beads comprises the following steps: The raw material ratio composition (by dry weight) of the classic original flavor natto probiotic small beads comprises: 1 kg per portion; Active core (by dry weight): natto probiotic spore powder (viable bacteria ≥ 50 billion CFU / g): 10 portions, prebiotics (inulin:fructooligosaccharide mass ratio 1:2): 30 portions, trehalose (protectant): 5 portions, sodium alginate and microcrystalline cellulose (binder): 2 portions (sodium alginate:microcrystalline cellulose mass ratio 2:1); Outer protective layer (dry basis, 100 parts by weight): ae-RS2 high-amylose corn starch (amylose content ≥ 70%): 30 portions, tapioca starch: 60 portions, konjac gum and κ-carrageenan compound (mass ratio 1:1): 4 portions, resistant dextrin: 5 portions, calcium carbonate: 1 portion, water: 50-55 portions (relative to 100 portions of dry base material); The specific preparation method is as follows: (1) The core raw materials are mixed in a V-type mixer for 15.0 minutes at a temperature of 23 ± 2°C and a relative humidity of 25 ± 5%, to ensure that the uniformity RSD is ≤ 5%, and then granulated through a 80-mesh screen by a dry granulator, with the particle size distribution controlled within the range of 100-120 meshes; (2) Slurry preparation: The dry ingredients of the outer protective layer are pre-mixed for 15 minutes until uniform, and the mixed dry powder is slowly added to water within 3 minutes under the condition of stirring speed 500 rpm, and then stirring is continued for 10 minutes to form a uniform slurry with a viscosity range of 5000-8000 mPa·s (25°C); (3) Low-temperature extrusion wrapping: The core granules and the outer protective layer slurry are accurately dosed at a weight ratio of 1:10, with the feeding speed deviation controlled to be ≤ ± 2%, and a twin-screw extruder is used to accurately control the process parameters: Screw rotation speed: 120 ± 5 rpm Temperature control: I area (feeding area): 30.0 ± 1.0°C II area (mixing area): 38.0 ± 1.0°C III area (melting area): 43.0 ± 1.0°C Die temperature: 45.0 ± 1.0°C Extruded through a die with a diameter of 8.00 ± 0.05 mm, and cut using a synchronous rotary knife with a cutting speed matching degree ≥ 98% of the extrusion speed; the cut granules are immediately treated in a 5.0 ± 1.0°C cold air tunnel for 6.0 ± 1.0 minutes, with the air speed controlled to be 2.0 ± 0.5 m / s; (4) Polishing and packaging: The solidified pearls after cutting are placed in a polishing pot, atomized water (amounting to 0.5-1.0% of the weight of the pearls) is sprayed, and edible tapioca starch (amounting to 1.0-2.0% of the weight of the pearls) is added, and the polishing is performed by rolling at a speed of 25 ± 2 rpm for 5.0 ± 0.5 minutes, and finally vacuum nitrogen packaging is performed with the residual oxygen content controlled to be ≤ 3%, and the finished product of the transparent fruit-flavored natto probiotic small pearls can be stored under the condition of a temperature of 20 ± 5°C and a relative humidity of ≤ 40%.

[0032] Example 2 The preparation method of the fruit-flavored transparent natto probiotic small pearls comprises the following steps: The raw material ratio composition (by dry weight) includes: 1 kg per part; Core composition: same as Example 1; Outer protective layer composition (dry basis, 100 parts by weight): ae-RS2 high amylose corn starch (amylose content ≥ 70%): 19.0 parts, acetylated starch (crystal powder): 54.0 parts, potato starch: 14.0 parts, konjac gum and kappa-carrageenan compound (mass ratio 1:1): 2.0 parts, natural mango powder: 3.0 parts, resistant dextrin: 7.0 parts, calcium citrate (pH buffer & calcium source): 1.0 part, water: 48.0 parts (relative to 100 parts of dry base material); The specific preparation method is as follows: (1) Core preparation: The core raw materials are mixed in a V-type mixer at a temperature of 23 ± 2°C and a relative humidity of 25 ± 5% for 15.0 minutes to ensure uniformity RSD ≤ 5%; then granulated through a dry granulator with a 80 mesh screen, controlling the particle size distribution within 100-120 mesh; (2) Slurry preparation The dry core raw materials (ae-RS2 starch, acetylated starch, potato starch, konjac gum and kappa-carrageenan, natural fruit powder, resistant dextrin, sodium citrate) are pre-mixed for 15 minutes to ensure uniformity. Under the condition of stirring speed 500 rpm, the mixed dry powder is slowly added to water within 3 minutes, and then continues to stir for 12 minutes to ensure that the gelling agent is fully hydrated, forming a uniform slurry with a viscosity range of 4000-6000 mPa·s (25°C); (3) Low temperature extrusion coating The core particles and the outer protective layer slurry are accurately dosed at a weight ratio of 1:10, and a twin-screw extruder is used to accurately control the process parameters: Screw speed: 110 ± 5 rpm Temperature control: I area (feeding area): 32.0 ± 1.0°C II area (mixing area): 40.0 ± 1.0°C III area (melting area): 48.0 ± 1.0°C Die temperature: 55.0 ± 1.0°C Extruded through a die with a diameter of 8.00 ± 0.05 mm, cut with a synchronous rotary knife, and the cut particles are immediately treated in an 8.0 ± 1.0°C cold air tunnel for 5.0 ± 1.0 minutes, with an air speed of 2.5 ± 0.5 m / s; (4) Polishing and packaging: after cutting, the solidified pearls are placed in a polishing pot, atomized water (0.3-0.8% of the weight of the pearls) is sprayed, maltodextrin (0.8-1.5% of the weight of the pearls) is added, and the polishing is rolled at a speed of 20 ± 2 rpm for 4.0 ± 0.5 minutes. Finally, vacuum nitrogen packaging is used, with the residual oxygen content controlled at ≤ 3%, and the packaged product is stored at a temperature of 20 ± 5°C and a relative humidity of ≤ 40%, thereby obtaining the product.

[0033] Example 3 The preparation method of the high-fiber sugar-free natto probiotic small pearl comprises the following: 1 kg per weight part; The core composition: natto probiotic spore powder (live bacteria ≥ 50 billion CFU / g): 8.0 parts, ae-RS2 high amylose corn starch (amylose content ≥ 71%): 32.0 parts, trehalose (protective agent): 4 parts, adhesive (sodium alginate: microcrystalline cellulose mass ratio of 2:1): 3.0 parts; The outer protective layer (dry basis, 100 parts by weight): ae-RS2 high amylose corn starch (amylose content ≥ 71%): 29.0 parts, oat fiber powder: 19.0 parts, tapioca starch: 39.0 parts, konjac gum and κ-carrageenan compound (1:1): 4.0 parts, resistant dextrin: 8.0 parts, sucralose (high-intensity sweetener): 0.10 parts, calcium citrate (pH buffer & calcium source): 1.0 parts, water: 48.0 parts (relative to 100 parts of dry base material), the total parts of each dry base ingredient is 100.1 parts, and the actual feeding ratio can be accurately controlled during production, with a process tolerance of ± 0.5 parts; The specific preparation method is the same as that of Example 1, but it is necessary to ensure sufficient water addition and sufficient stirring time due to the high content of dietary fiber and strong water absorption.

[0034] Comparative Example 1 The difference from Example 1 is only that the protective agent in the core raw material is replaced by maltitol, and other parameters and conditions are the same as those of Example 1.

[0035] Comparative Example 2 The difference from Example 1 is only that the ae-RS2 high amylose corn starch in the outer protective layer is replaced by ordinary corn starch, and other parameters and conditions are the same as those of Example 1.

[0036] It is found that there are obvious differences in the extrusion process: the slurry viscosity is low, the molding effect is poor, the surface smoothness of the extruded pearls is insufficient, and the hardness of the pearls after cold air solidification is low.

[0037] Application Example The dry pearl products prepared in the above three examples and two comparative examples were treated according to the standard cooking method (water volume was 10 times the volume of the pearls, 100 ℃ boiling water was put into the pot, and the state of slight boiling was maintained for 18 minutes, the fire was turned off for 5 minutes, and then the pearls were immediately immersed in 0-4 ℃ ice water for 3 minutes), and the following performance tests were carried out: 1. Boiling resistance test (high temperature stability) Test method: According to GB 4789.2-2022, the number of live bacteria of natto probiotics before and after cooking was detected, and the test results are shown in Table 1: Table 1. Performance of natto probiotic small pearls

[0038] Conclusion: The product of the present application shows excellent boiling resistance, and the survival rate of probiotics in the three examples is more than 87%, and the survival rate of the classic original example is as high as 92.8%. In contrast, the survival rate of Comparative Example 2 using ordinary corn starch decreased significantly to 45.2%, fully proving the key role of ae-RS2 high amylose corn starch in high temperature protection.

[0039] 2. Gastric acid resistance test Test method: According to GB 5009.289, simulate gastric juice environment (pH=2.0 ± 0.1, containing 0.3% pepsin), 37℃ oscillation digestion for 2 hours, test results as shown in Table 2: Table 2. Performance of natto probiotic small pearls

[0040] Conclusion: The products of the examples all maintain good stability in the simulated gastric acid environment, with a survival rate of more than 85%. The data of Comparative Example 1 (maltitol) and Comparative Example 2 (ordinary corn starch) decreased significantly, and the survival rate of live bacteria of Comparative Example 2 was only 60.0%, verifying the significant advantage of the formula of the present application in gastric acid protection.

[0041] 3. Intestinal targeting release ability test Test method: Three-stage in vitro digestion model (stomach 2h-small intestine 3h-colon 24h) was used to detect the release rate of live bacteria in each stage, and the test results are shown in Table 3: Table 3. Performance of natto probiotic small pearls

[0042] Conclusion: The present application successfully realizes the colon targeting release function, and the colon release rate of the three examples is more than 84%. The colon release rate of Comparative Example 2 is only 25.8%, and it is released too early in the stomach and small intestine stage, fully proving the irreplaceability of high amylose corn starch in constructing an intelligent release system.

[0043] 4. Real application stability test The cooked pearls were placed in different drinks respectively and stored at 4°C for 24 hours, and the live bacteria retention rate was tested. The results are shown in Table 4. Table 4. Performance of natto probiotic small pearls

[0044] Conclusion: The products show excellent stability in various application scenarios, and the live bacteria retention rate of the examples is more than 92% in 24 hours. Example 3 (high-fiber sugar-free type) performs best. The live bacteria retention rate of the comparative examples is significantly reduced, and the retention rate of Comparative Example 2 in different drinks is only about 50%, which shows the reliability of the product of the application in real application.

[0045] 5. Texture property test The texture parameters of the cooked pearls were determined using a texture analyzer (n = 10), and the results are shown in Table 5. Table 5. Texture properties of natto probiotic small pearls

[0046] Conclusion: The examples all maintain the texture properties of high-quality pearls, and the hardness, elasticity and chewiness indicators are excellent. Example 3 shows stronger chewiness due to high fiber content, while the texture indicators of Comparative Example 2 are significantly reduced, proving the success of the application in maintaining taste.

[0047] 6. Total dietary fiber content test Table 6. Performance of natto probiotic small pearls

[0048] Conclusion: The product of the application realizes a significant increase in dietary fiber content compared to traditional products, and Example 3 is as high as 45.6%. The dietary fiber content of Comparative Example 2 using ordinary corn starch decreases by 85.2%, fully proving the core value of ae-RS2 in nutritional improvement.

[0049] The dry small pearl product prepared in any of the above examples is processed according to the conventional small pearl cooking method (boil water, put into the pot, medium heat for 15-20 minutes, turn off the heat and simmer for 5 minutes, and then take out and cool in ice water), and is applied to: Traditional milk tea: add cooked small pearls to milk tea to make functional probiotic milk tea.

[0050] Fruit tea: add fruit-flavored transparent small pearls to fruit tea to improve taste and functional value.

[0051] Yogurt cup: sprinkle plain or fruit-flavored small pearls on yogurt, with cereals and fruits, to make a nutritious breakfast or snack.

[0052] Pre-packaged beverage: the cooked and aseptically processed small pearls are co-filled with liquid tea drink / milk drink in an aseptic environment to produce bottled / cupped instant probiotic beverage.

[0053] The preparation method provided by the present application has the advantages of stable process, simple operation and suitability for large-scale production. On the basis of maintaining the excellent taste of traditional pearls, the product successfully realizes the transformation and upgrading from "empty calorie snack" to "functional probiotic carrier", provides an innovative solution with both delicious and healthy value for the instant beverage industry, and has a broad market application prospect.

[0054] The above provided examples are not intended to limit the scope covered by the present application, and the described steps are not intended to limit the execution order. The improvements made by those skilled in the art to the present application in combination with the existing common knowledge are also within the protection scope defined by the claims of the present application.

Claims

1. A type of natto probiotic pearl, characterized in that, The natto probiotic pearls are spherical and consist of a core-shell structure. The core material includes: natto probiotic spore powder, prebiotics, food-grade preservatives, and binders. The food-grade preservative is one or both of trehalose and sorbitol. The shell material includes: starch base, colloid, flavoring agent, pH buffer and water; the starch base is a compound of high amylose corn starch and other starches.

2. The natto probiotic pearls according to claim 1, characterized in that, The core raw material components include: 10-15 parts of natto probiotic spore powder, 25-40 parts of prebiotics, 5-9 parts of food-grade preservative, and 2-4 parts of binder; the outer shell raw material components include: 80-90 parts of starch base, 2-5 parts of colloid, 0-3 parts of flavoring agent, 1-3 parts of pH buffer, 5-10 parts of resistant dextrin, and 45-55 parts of water.

3. The natto probiotic pearls according to claim 1, characterized in that, The natto probiotic spore powder contains no less than 1 billion live bacteria per gram and no less than 30 grams of protein per 100 grams.

4. The natto probiotic pearls according to claim 1, characterized in that, The prebiotics include one or two of inulin and fructooligosaccharides.

5. The natto probiotic pearls according to claim 1, characterized in that, The food-grade adhesive includes one or a combination of two of sodium alginate and microcrystalline cellulose.

6. The natto probiotic pearls according to claim 1, characterized in that, The other starches include one or more of tapioca starch, acetate starch, oat fiber powder, and potato starch.

7. The natto probiotic pearls according to claim 1, characterized in that, The colloid includes one or more of konjac gum and κ-carrageenan.

8. The natto probiotic pearls according to claim 1, characterized in that, The pH buffer includes either calcium citrate or calcium carbonate.

9. A method for preparing natto probiotic pearls according to any one of claims 1 to 8, characterized in that, The method includes the following steps: (1) Mix the core raw materials and granulate them using a dry granulator; (2) Mix the dry raw materials of the shell beforehand, add water under stirring conditions to form a uniform slurry; (3) The granules granulated in step (1) and the slurry in step (2) are extruded, cut, polished and packaged by a twin-screw extruder to obtain the final product; The extrusion parameters are as follows: screw speed is 100~130 rpm; temperature control zone I (feeding zone): 28~32℃, zone II (mixing zone): 37~39℃, zone III (melting zone): 42~44℃; die temperature: 44~46℃, diameter 7~9mm.

10. The application of the natto probiotic tapioca pearls according to any one of claims 1 to 8 in milk tea, fruit tea, and yogurt cup foods.

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