A bacterial powder instant excipient, a solid beverage and its preparation process

Abstract

This invention discloses a probiotic powder instant dissolving excipient, a solid beverage, and their preparation process. The preparation process of the probiotic powder instant dissolving excipient involves mixing water-soluble dietary fiber with water to obtain an aqueous solution, followed by freeze-drying to obtain the probiotic powder instant dissolving excipient. This invention directly and evenly mixes probiotic powder with the probiotic powder instant dissolving excipient to obtain a probiotic powder solid beverage. This probiotic powder solid beverage can be consumed directly and dissolves extremely quickly in the mouth, achieving instant dissolution. Therefore, this invention significantly improves the instant solubility of the prepared probiotic powder solid beverage.

Description

Technical Field

[0001] This invention relates to the field of preparation of bacterial powder solid beverages, specifically to a bacterial powder instant excipient, a solid beverage, and its preparation process. Background Technology

[0002] Current probiotic solid beverages are mainly optimized in terms of the content of different sugar alcohols, active ingredients, or flavor. It is generally recommended to add them to water, milk, or other beverages as a dissolving medium or to consume them directly. Adding them to a dissolving medium negatively impacts the preservation of probiotic activity and ease of consumption; however, direct consumption presents a poor experience because solid beverages dissolve slowly in water, have poor solubility, and tend to clump in the mouth, easily sticking to the oral cavity, teeth, and throat. Summary of the Invention

[0003] Therefore, the technical problem to be solved by the present invention is that the poor solubility of the bacterial powder solid beverage in the prior art leads to a very poor experience when consumed directly, and thus provides a bacterial powder instant excipient, a solid beverage and its preparation process to solve the above problems.

[0004] A process for preparing an instant soluble bacterial powder excipient involves mixing water-soluble dietary fiber with water to obtain an aqueous solution, and then freeze-drying the aqueous solution to obtain the instant soluble bacterial powder excipient.

[0005] The aqueous solution also contains sugar alcohols and / or whey powder.

[0006] The sugar alcohol or whey powder accounts for less than 50% of the mass of the bacterial powder instant dissolving excipient.

[0007] Preferably, the sugar alcohol or whey powder accounts for 10%-30% of the mass of the bacterial powder instant excipient.

[0008] Preferably, the sugar alcohol includes at least one of erythritol, xylitol, and maltitol.

[0009] The water-soluble dietary fiber includes at least one of fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, polydextrose, resistant dextrin, and inulin.

[0010] The water-soluble dietary fiber is preferably of two or more types. When there are two or more types of water-soluble dietary fiber, the amount of a single type of water-soluble dietary fiber added is 16%-50%.

[0011] A kind of bacterial powder instant excipient is prepared by the above-mentioned preparation process.

[0012] Probiotic powder solid beverage, including probiotics and the aforementioned instant probiotic powder excipients.

[0013] The number of live bacteria in the bacterial powder solid beverage is ≥100 billion CFU / g, preferably 100 billion CFU / g.

[0014] The types of raw materials mentioned above, such as sugar alcohols, dietary fiber, and probiotics, do not restrict the product's physical state; both powders and solid granules can be used.

[0015] The technical solution of this invention has the following advantages:

[0016] 1. This invention provides a preparation process for an instant probiotic powder excipient. The process involves dissolving water-soluble dietary fiber in water to obtain an aqueous solution, which is then freeze-dried to prepare a powdered instant probiotic powder excipient. The instant probiotic powder excipient prepared by this invention can be directly mixed with probiotics to obtain a probiotic powder solid beverage. This probiotic powder solid beverage can be consumed directly and dissolves extremely quickly in the mouth, achieving instant dissolution. Therefore, this invention significantly improves the instant solubility of the prepared probiotic powder solid beverage.

[0017] 2. The present invention provides an instant dissolving excipient for probiotic powder, which is obtained by combining sugar alcohol or whey powder and water-soluble dietary fiber. When mixed with probiotic powder, it can effectively improve the palatability and sweetness of the prepared probiotic powder solid beverage, and achieve the effect of low sweetness and instant dissolution in the mouth. Attached Figure Description

[0018] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0019] Figure 1 These are images showing the dissolution state of the product in Embodiment 1 of the present invention when dissolved in water for 1-10 seconds. The first row of images shows the dissolution state at 1 second, the second row shows the dissolution state at 3 seconds, and the third row shows the dissolution state at 5 seconds.

[0020] Figure 2 These are images showing the dissolution state of the product in Comparative Example 1 of this invention when dissolved in water for 1-10 seconds. The first row of images shows the dissolution state at 6 seconds, the second row shows the dissolution state at 8 seconds, and the third row shows the dissolution state at 10 seconds.

[0021] Figure 3 These are images showing the dissolution state of the product in Comparative Example 2 of this invention when dissolved in water for 1-10 seconds. The first row of images shows the dissolution state at 1 second, and the second row shows the dissolution state at 10 seconds.

[0022] Figure 4 This is a graph showing the evaluation indicators of the product in Embodiment 1 of the present invention;

[0023] Figure 5 This is a graph showing the evaluation indicators of the product in Embodiment 2 of the present invention;

[0024] Figure 6 This is a graph showing the evaluation indicators of the product in Embodiment 3 of the present invention;

[0025] Figure 7 This is a graph showing the evaluation indicators of the product in Embodiment 4 of the present invention;

[0026] Figure 8 This is a graph showing the evaluation indicators of the product in Embodiment 5 of the present invention;

[0027] Figure 9 This is a graph showing the evaluation indicators of the product in Embodiment 6 of the present invention;

[0028] Figure 10 This is a graph showing the evaluation indicators of the product in Embodiment 7 of the present invention;

[0029] Figure 11 This is an evaluation index chart of the product in Embodiment 8 of the present invention. Detailed Implementation

[0030] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.

[0031] For experiments not specifically described in the examples, the procedures or conditions should be followed according to the conventional experimental procedures described in the literature in this field. Reagents or instruments whose manufacturers are not specified are all commercially available conventional reagent products.

[0032] Example 1

[0033] A type of instant bacterial powder excipient is prepared by dissolving 0-50% erythritol, 16%-50% resistant dextrin, and 16%-50% fructooligosaccharide in water, as shown in Table 1, and then freeze-drying the resulting powder product.

[0034] Table 1

[0035]

[0036]

[0037] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0038] Example 2

[0039] A type of instant bacterial powder excipient is prepared by dissolving xylitol (0-50%), resistant dextrin (16%-50%), and fructooligosaccharide (16%-50%) in water, as shown in Table 2, and then freeze-drying the resulting powder product.

[0040] Table 2

[0041] Xylitol resistant dextrin Fructooligosaccharides Example 2-1 0％ 41％ 41％ Example 2-2 10％ 36％ 36％ Example 2-3 20％ 31％ 31％ Examples 2-4 30％ 26％ 26％ Examples 2-5 50％ 16％ 16％

[0042] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0043] Example 3

[0044] A type of instant bacterial powder excipient is prepared by dissolving 0-50% maltitol, 16%-50% resistant dextrin, and 16%-50% fructooligosaccharide in water, as shown in Table 3, and then freeze-drying the resulting powder product.

[0045] Table 3

[0046] Maltitol resistant dextrin Fructooligosaccharides Example 3-1 0％ 41％ 41％ Example 3-2 10％ 36％ 36％ Example 3-3 20％ 31％ 31％ Examples 3-4 30％ 26％ 26％ Examples 3-5 50％ 16％ 16％

[0047] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0048] Example 4

[0049] A type of instant bacterial powder excipient is prepared by dissolving 0-50% erythritol, 16%-50% resistant dextrin, and 16%-50% polydextrose in water, as shown in Table 4, and then freeze-drying the mixture. The resulting powdered product is the instant bacterial powder excipient.

[0050] Table 4

[0051]

[0052]

[0053] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0054] Example 5

[0055] A type of instant bacterial powder excipient is prepared by dissolving 0-50% erythritol, 16%-50% resistant dextrin, and 16%-50% inulin in water, as shown in Table 5, and then freeze-drying the mixture. The resulting powdered product is the instant bacterial powder excipient.

[0056] Table 5

[0057] Erythritol resistant dextrin Inulin Example 5-1 0％ 41％ 41％ Example 5-2 10％ 36％ 36％ Example 5-3 20％ 31％ 31％ Example 5-4 30％ 26％ 26％ Example 5-5 50％ 16％ 16％

[0058] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0059] Example 6

[0060] A type of instant bacterial powder excipient is prepared by dissolving 0-50% whey powder, 16%-50% resistant dextrin, and 16%-50% fructooligosaccharide in water, as shown in Table 6, and then freeze-drying the mixture. The resulting powdered product is the instant bacterial powder excipient.

[0061] Table 6

[0062] whey powder resistant dextrin Fructooligosaccharides Example 6-1 0％ 41％ 41％ Example 6-2 10％ 36％ 36％ Example 6-3 20％ 31％ 31％ Example 6-4 30％ 26％ 26％ Example 6-5 50％ 16％ 16％

[0063] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0064] Example 7

[0065] A type of instant bacterial powder excipient is prepared by dissolving 0-50% erythritol and 32%-82% fructooligosaccharides in water, as shown in Table 7, and then freeze-drying the mixture. The resulting powder product is the instant bacterial powder excipient.

[0066] Table 7

[0067] Erythritol Fructooligosaccharides Example 7-1 0％ 82％ Example 7-2 10％ 72％ Example 7-3 20％ 62％ Example 7-4 30％ 52％ Example 7-5 50％ 32％

[0068] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0069] Example 8

[0070] A type of instant bacterial powder excipient is prepared by dissolving 0-50% whey powder and 32%-82% fructooligosaccharide in water, as shown in Table 8, and then freeze-drying the mixture. The resulting powder product is the instant bacterial powder excipient.

[0071] Table 8

[0072]

[0073]

[0074] A solid beverage is obtained by mixing the above-mentioned bacterial powder instant-dissolving excipient with a probiotic combination of 12.5% ​​Bifidobacterium animalis subsp. lactis, 4% Lactobacillus plantarum, and 1.5% Lactobacillus paracasei.

[0075] Comparative Example 1

[0076] The difference from Example 1 is that the preparation method is different. In this comparative example, the addition amount of erythritol 0-50%, resistant dextrin 16%-50%, and fructooligosaccharide 16%-50% in Table 1 is directly used and mixed with the probiotic combination.

[0077] Comparative Example 2

[0078] The difference from Example 1 is that the preparation method is different. In this comparative example, the erythritol (0-50%), resistant dextrin (16%-50%), and fructooligosaccharide (16%-50%) shown in Table 1 are dissolved in water and dried at 60°C for 4 hours. After drying, they are directly mixed with the probiotic combination.

[0079] Test 1 - Instant solubility:

[0080] The products prepared using the above examples and comparative examples were subjected to solubility testing. The specific testing process was as follows: simulating the product's dissolution in the oral cavity, 2g of the product was directly immersed in water at 37°C, and the solubility state was measured from 0 to 10 seconds. The results of Example 1 and Comparative Examples 1-2 are as follows: Figure 1-3 As shown in Table 9, the time for complete dissolution was recorded.

[0081] Table 9

[0082] Example 1-1 Examples 1-2 Examples 1-3 Examples 1-4 Examples 1-5 Dissolution time 4 3 2 1 1 Example 2-1 Example 2-2 Example 2-3 Examples 2-4 Examples 2-5 Dissolution time 4 3 3 2.5 2 Example 3-1 Example 3-2 Example 3-3 Examples 3-4 Examples 3-5 Dissolution time 4 3.5 3 3 3 Example 4-1 Example 4-2 Example 4-3 Example 4-4 Examples 4-5 Dissolution time 4 3 2.5 1 1 Example 5-1 Example 5-2 Example 5-3 Example 5-4 Example 5-5 Dissolution time 4 3 3 2.5 1 Example 6-1 Example 6-2 Example 6-3 Example 6-4 Example 6-5 Dissolution time 4 3 3 2.5 2.5 Example 7-1 Example 7-2 Example 7-3 Example 7-4 Example 7-5 Dissolution time 4 3.5 3 3 2 Example 8-1 Example 8-2 Example 8-3 Example 8-4 Example 8-5 Dissolution time 4 3 2.5 2 1 Comparative Example 1-1 Comparative Examples 1-2 Comparative Examples 1-3 Comparative Examples 1-4 Comparative Examples 1-5 Dissolution time 9 9 8 7 6 Comparative Example 2-1 Comparative Example 2-2 Comparative Examples 2-3 Comparative Examples 2-4 Comparative Examples 2-5 Dissolution time 10 10 10 10 10

[0083] As can be seen from the data in Table 7 above, among the freeze-dried products in the examples, the erythritol formulation had the fastest dissolution rate, followed by xylitol, maltitol, and whey powder. In the comparative example, the product was dissolved in water after direct mixing of dry powders. The product tended to clump together in water at 37°C, making it difficult to dissolve. The product was dissolved in water after drying. The product remained in a solid state in water at 37°C, making it more difficult to dissolve.

[0084] Test 2 - Overall Product Feel Test:

[0085] The stickiness, irritation, particle size, swallowing difficulty, melt-in-your-mouth properties, cooling sensation, oral residue, and sweetness of the embodiments were scored using a human tasting experiment. The scoring scores ranged from 0 to 10, and the scoring rules are shown in Table 10 below.

[0086] Table 10

[0087]

[0088] In Table 10, the lower the score, the greater the stickiness; the higher the score, the greater the choking sensation; the higher the score, the larger the particle size; the higher the score, the more difficult it is to swallow; the higher the score, the better the palatability; the higher the score, the better the cooling sensation; the lower the score, the more oral residue; the higher the score, the better the sweetness. The scoring results for Examples 1-8 of this invention are shown below. Figures 4-9 As shown.

[0089] pass Figure 4 In the comparison of different erythritol addition amounts in Example 1, the optimal erythritol addition amount for the overall product and taste is 10-30%. By reducing the erythritol addition amount and increasing the addition amount of water-soluble dietary fiber resistant dextrin and prebiotic oligofructose, the product's taste and efficacy can be significantly improved while maintaining good solubility.

[0090] pass Figure 5 In Example 2, the comparison of different xylitol addition amounts showed that increasing the amount of xylitol added increased the product's solubility, but at the same time, it also increased the product's stickiness and oral residue, affecting the product's taste, solubility, and overall experience. The preferred amount of xylitol added is 10%-30%.

[0091] pass Figure 6 In Example 3, the comparison of different amounts of maltitol showed that increasing the amount of maltitol increased the product's solubility, but also increased its stickiness and oral residue, affecting the product's taste, solubility, and overall experience. The preferred amount of xylitol added was 10%-30%.

[0092] pass Figure 7The comparison of the added amounts of resistant dextrin and polydextrose in Example 4 shows that the overall solubility and taste of the product are not significantly different from those of the same amount of fructooligosaccharides in Example 1. Furthermore, it was verified that with a fixed erythritol content, changing the added amounts of resistant dextrin and prebiotic polydextrose in the water-soluble dietary fiber has no significant impact on the product's solubility. Different water-soluble dietary fibers have different effects and daily limits, and their sweetness also varies. Therefore, a suitable combination of non-prebiotic and prebiotic water-soluble dietary fibers can be selected based on the product's function.

[0093] pass Figure 8 The comparison of the amount of resistant dextrin and inulin in the water-soluble dietary fiber of Example 5 shows that the overall solubility and taste of the product are not significantly different from those of the same amount of fructooligosaccharides in Example 1. Furthermore, it was verified that with a fixed erythritol content, changing the amount of resistant dextrin and inulin in the water-soluble dietary fiber has no significant impact on the product's solubility. Different water-soluble dietary fibers have different effects and daily limits, and their sweetness also varies. Therefore, a suitable combination of non-prebiotic and prebiotic water-soluble dietary fibers can be selected based on the product's function.

[0094] pass Figure 9 The comparison results of the whey powder addition amount in Example 6 show that as the amount of whey powder added increases, the product’s instant solubility increases, but at the same time, the product’s stickiness, choking sensation and oral residue also increase, affecting the product’s taste, instant solubility and overall experience. The preferred amount of whey powder added is 10%-30%.

[0095] pass Figure 10 The comparison results of the addition amount of erythritol + fructooligosaccharide in Example 7 show that as the addition amount of erythritol increases, the product’s instant solubility increases, but at the same time, the product’s stickiness, pungent taste and oral residue also increase, affecting the product’s taste, instant solubility and overall experience. The preferred addition amount of erythritol is 10%-30%.

[0096] pass Figure 11 The comparison results of the whey powder and fructooligosaccharide addition amounts in Example 8 show that increasing the amount of whey powder increases the product's solubility, but at the same time, it also increases the product's stickiness, pungent taste, and oral residue, affecting the product's taste, solubility, and overall experience. The preferred amount of whey powder added is 10%-30%.

[0097] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A process for the preparation of a bacterial powder instant adjuvant, characterized in that, A water-soluble dietary fiber was mixed with water to obtain an aqueous solution, which was then freeze-dried to obtain a quick-dissolving excipient for bacterial powder.

2. The manufacturing process according to claim 1, characterized in that, The aqueous solution also contains sugar alcohols and / or whey powder.

3. The manufacturing process of claim 2, wherein, The sugar alcohol or whey powder accounts for less than 50% of the mass of the bacterial powder instant dissolving excipient.

4. The manufacturing process of claim 3, wherein, The sugar alcohol or whey powder accounts for 10%-30% of the mass of the bacterial powder instant excipient.

5. The production process according to any one of claims 2 to 4, characterized in that, The sugar alcohol includes at least one of erythritol, xylitol, and maltitol.

6. The production process according to any one of claims 1 to 4, characterized in that, The water-soluble dietary fiber includes at least one of fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, polydextrose, resistant dextrin, and inulin.

7. The manufacturing process of claim 6, wherein, The water-soluble dietary fiber consists of two or more types, with the amount of a single type of water-soluble dietary fiber being 16%-50%.

8. A bacterial powder instant excipient, characterized by, It is prepared using the preparation process described in any one of claims 1-7.

9. A mushroom powder solid beverage, characterized by, Includes probiotics and the instant soluble excipient powder as described in claim 8.

10. The bacteria powder solid beverage according to claim 9, characterized in that, The number of live bacteria in the bacterial powder solid beverage is ≥100 billion CFU / g.

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