A functional feed additive for improving pork quality and a preparation method thereof

Abstract

The present application belongs to the technical field of feed additives, and particularly relates to a functional feed additive for improving pork quality and a preparation method thereof, which comprises the following components in parts by weight: eucommia leaf extract 15-35 parts, rosemary extract 10-25 parts, tea polyphenol 5-15 parts, selenium yeast 3-10 parts, probiotic composition 5-15 parts, vitamin E 2-8 parts, L-carnitine 2-6 parts, whey protein 3-8 parts, beta-cyclodextrin 5-12 parts, and the balance being carriers. The additive is synergistically combined with plant extracts, probiotics and functional excipients, can systematically improve the color, tenderness, water binding capacity, intramuscular fat content and flavor quality of pork, and prolong the shelf life of chilled pork.

Description

Technical Field

[0001] This invention belongs to the field of feed additive technology, specifically relating to a functional feed additive for improving pork quality and its preparation method. Background Technology

[0002] Pork is the most consumed meat in my country, and its quality directly affects consumers' dining experience and health. With rising living standards, consumers have higher demands for pork quality, focusing not only on safety but also on its color, tenderness, water-holding capacity, marbling, and flavor. However, in modern, intensive pig farming, the pursuit of growth rate and lean meat percentage leads to the widespread use of high-protein, high-energy feeds. Combined with stress factors during transportation and slaughter, this results in a general decline in pork quality. This is manifested in several ways: reduced intramuscular fat content leading to poorer flavor; increased drip loss resulting in decreased water-holding capacity and a dry, tough texture; pale or dark color; increased shear stress leading to reduced tenderness; and persistently high rates of PSE (pale, soft, exudative) and DFD (dark, hard, dry) meat.

[0003] Currently, there are several patents and technology reports regarding feed additives for improving pork quality. For example, one patent uses a compound of ultrafine powders of traditional Chinese medicine and tea polyphenols to create a feed additive that increases the cyclic adenosine monophosphate (cAMP) content in pigs by inhibiting intracellular phosphodiesterase activity, thereby improving pork quality. Other patents disclose feed additives with extracts from plants such as stevia, eucommia leaves, magnolia bark, and marigold as main components, utilizing the abundant polyphenols and flavonoids to scavenge free radicals and reduce oxidative stress, thus improving meat flavor. In addition, there are reports of feed additives using a combination of star anise leaf extract and probiotics, aiming to improve meat quality while reducing odor emissions.

[0004] However, existing technologies still have the following shortcomings: First, most feed additives have a single function, targeting only one aspect of pork quality (such as improving meat color or reducing drip loss), lacking a comprehensive effect of systematically improving multiple quality indicators of pork; second, the active ingredients in plant extract additives are easily oxidized and deactivated during feed processing and storage, and their stability needs to be improved; third, the effects of probiotic additives on intestinal colonization and metabolic regulation are unstable, and the synergistic effect mechanism between them and plant active ingredients has not been fully explored; fourth, the comprehensive effects of existing additives on improving pork flavor and extending the shelf life of chilled meat are limited.

[0005] Therefore, developing a functional feed additive that can systematically improve multiple quality indicators of pork, has stable composition, and exhibits significant synergistic effects is of great practical significance and application value. Summary of the Invention

[0006] In order to solve the problems existing in the prior art, the purpose of this invention is to provide a functional feed additive for improving pork quality and its preparation method. The additive is a synergistic combination of plant extracts, probiotics and functional excipients, which can systematically improve the color, tenderness, water-holding capacity, intramuscular fat content and flavor quality of pork, and extend the shelf life of chilled pork.

[0007] The technical solution of this invention is: A functional feed additive for improving pork quality comprises the following components by weight: 15-35 parts of Eucommia ulmoides leaf extract, 10-25 parts of rosemary extract, 5-15 parts of tea polyphenols, 3-10 parts of yeast selenium, 5-15 parts of probiotic composition, 2-8 parts of vitamin E, 2-6 parts of L-carnitine, 3-8 parts of whey protein, 5-12 parts of β-cyclodextrin, with the remainder being a carrier.

[0008] Further, the components are in the following weight proportions: 20-30 parts of Eucommia ulmoides leaf extract, 12-20 parts of rosemary extract, 8-12 parts of tea polyphenols, 4-8 parts of yeast selenium, 6-12 parts of probiotic composition, 3-6 parts of vitamin E, 3-5 parts of L-carnitine, 4-6 parts of whey protein, 6-10 parts of β-cyclodextrin, and the remainder is a carrier.

[0009] Furthermore, the chlorogenic acid content in the Eucommia ulmoides leaf extract is not less than 5%, and the total flavonoid content is not less than 8%.

[0010] Furthermore, the total content of caryopsisic acid and rosmarinic acid in the rosemary extract is not less than 10%.

[0011] Furthermore, the probiotic composition is a compound bacterial agent of Bacillus subtilis, Lactobacillus plantarum, and Clostridium butyricum, wherein the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 10 -5.0×10 10 CFU / g, viable count of Lactobacillus plantarum was 5.0 × 10⁻⁶. 9 -3.0×10 10 CFU / g, Clostridium butyricum viable count was 1.0 × 10⁻⁶. 9 -1.0×10 10 CFU / g.

[0012] Furthermore, the carrier is one or more of corn starch, wheat bran, or defatted rice bran.

[0013] Another object of the present invention is to provide a method for preparing a functional feed additive to improve pork quality, comprising the following steps: (1) After Bacillus subtilis, Lactobacillus plantarum and Clostridium butyricum are activated and cultured separately, they are mixed according to the ratio of live bacteria, and a protective agent is added for freeze drying or spray drying to obtain a probiotic composition powder for later use. (2) Mix Eucommia ulmoides leaf extract, rosemary extract and tea polyphenols evenly according to the formula ratio, add purified water equivalent to 2-5 times the total weight of the mixture, stir evenly, adjust the pH to 6.5-7.5, and stir at a constant temperature of 40-60℃ for 30-60 minutes. (3) Add β-cyclodextrin to the mixture obtained in step (2), continue to stir at a constant temperature of 40-60℃ for 60-120 minutes, then dry under reduced pressure at 50-70℃ until the water content is less than 5%, pulverize and pass through an 80-120 mesh sieve to obtain plant extract-β-cyclodextrin inclusion complex powder. (4) Mix the inclusion complex powder obtained in step (3) with yeast selenium, vitamin E, L-carnitine, whey protein and carrier evenly, then add the probiotic composition dry powder obtained in step (1), mix evenly, sterilize and package to obtain the final product.

[0014] Further, the protective agent mentioned in step (1) is a mixture of skim milk powder, trehalose and glycerin in a mass ratio of (5-10):(2-5):(0.5-1), and the amount of protective agent added is 10-20% of the weight of the probiotic mud.

[0015] Furthermore, the mixing temperature in step (4) is 20-30°C.

[0016] Compared with the prior art, the feed additive provided by the present invention has the following advantages: 1. This invention uses β-cyclodextrin to encapsulate Eucommia ulmoides leaf extract, rosemary extract, and tea polyphenols, effectively preventing the oxidative inactivation of polyphenolic active ingredients during feed processing and storage, thus better protecting the activity of plant extracts and enhancing the antioxidant capacity and flavor quality of pork. At the same time, the probiotic composition is freeze-dried using special protective agents (skim milk powder, trehalose, and glycerin), which significantly improves the survival rate of probiotics under normal temperature storage conditions.

[0017] 2. This invention scientifically combines components such as Eucommia ulmoides leaf extract, rosemary extract, tea polyphenols, yeast selenium, probiotic composition, vitamin E, L-carnitine, whey protein, and β-cyclodextrin, giving full play to the synergistic effects of plant polyphenols, organic selenium, vitamins, L-carnitine, and probiotic metabolites, and systematically improves pork quality from multiple dimensions such as meat color, water-holding capacity, tenderness, intramuscular fat content, flavor, and antioxidant capacity.

[0018] 3. In the preparation method provided by this invention, the inclusion conditions of the plant extracts are mild, and the probiotics are prepared by low-temperature freeze-drying, avoiding the destruction of active ingredients by high temperatures. Each step is simple to operate and easy to scale up for production. Detailed Implementation

[0019] The present invention will be further described below through specific embodiments, but this is not a limitation of the present invention. Those skilled in the art can make various modifications or improvements based on the basic idea of ​​the present invention, but as long as they do not depart from the basic idea of ​​the present invention, they are all within the protection scope of the present invention.

[0020] Example 1

[0021] A functional feed additive for improving pork quality, comprising the following components in parts by weight (100g / serving): 25 parts of Eucommia ulmoides leaf extract, 15 parts of rosemary extract, 10 parts of tea polyphenols, 6 parts of yeast selenium, 10 parts of probiotic composition, 4 parts of vitamin E, 4 parts of L-carnitine, 5 parts of whey protein, 8 parts of β-cyclodextrin, and corn starch to make up to 100 parts.

[0022] The probiotic composition contains 3.0 × 10⁻⁶ live Bacillus subtilis bacteria. 10 CFU / g, viable count of Lactobacillus plantarum 1.5×10⁻⁶ 10 The CFU / g and viable count of Clostridium butyricum were 5.0 × 10⁻⁶. 9 It is a mixture of CFU / g.

[0023] The preparation method of this feed additive is as follows: (1) After Bacillus subtilis, Lactobacillus plantarum and Clostridium butyricum were activated and cultured, they were mixed according to the above live bacteria ratio. A protective agent composed of skim milk powder, trehalose and glycerol in a mass ratio of 8:3:0.8 (the amount added was 15% of the weight of the bacterial mud) was added. After mixing evenly, the mixture was pre-frozen at -80℃ for 4 hours and then placed in a freeze dryer and dried at -40℃ and vacuum degree ≤10 Pa for 24 hours to obtain the probiotic composition dry powder for later use. The activation mechanisms of Bacillus subtilis, Lactobacillus plantarum, and Clostridium butyricum are as follows: Bacillus subtilis was inoculated into LB liquid medium (10 g / L peptone, 5 g / L yeast extract, 10 g / L sodium chloride, pH 7.0-7.2) and cultured at 37±2℃ with shaking at 180-220 rpm for 24 h; Lactobacillus plantarum was inoculated into MRS liquid medium (pH 6.2-6.5) and cultured statically at 37±2℃ for 14 h; Clostridium butyricum was inoculated into RCM liquid medium (pH 6.8-7.2) and cultured anaerobicly at 37±1℃ for 24 h; the activated bacterial solution was transferred to the corresponding liquid medium at an inoculation rate of 2-5% and cultured under the same conditions until the logarithmic growth phase, centrifuged at 4℃ and 8000 rpm for 10 min, and the bacterial sludge was collected.

[0024] (2) Mix the Eucommia ulmoides leaf extract, rosemary extract and tea polyphenols evenly, add purified water equivalent to 3 times the total weight of the mixture, stir evenly, adjust the pH to 7.0, and stir at 50°C for 40 minutes. (3) Add β-cyclodextrin to the mixture obtained in step (2), continue to stir at 50°C for 90 minutes, then dry under reduced pressure at 60°C until the water content is less than 5%, pulverize and pass through a 100-mesh sieve to obtain plant extract-β-cyclodextrin inclusion complex powder; (4) Add the inclusion complex powder obtained in step (3) to a three-dimensional mixer along with yeast selenium, vitamin E, L-carnitine, whey protein and corn starch, and mix for 20 minutes until uniform; then add the probiotic composition dry powder obtained in step (1), continue mixing for 8 minutes, irradiate sterilize and quantitatively package to obtain the final product.

[0025] Example 2

[0026] A functional feed additive for improving pork quality, comprising the following components in parts by weight (200g / serving): 25 parts of Eucommia ulmoides leaf extract, 15 parts of rosemary extract, 10 parts of tea polyphenols, 6 parts of yeast selenium, 10 parts of probiotic composition, 4 parts of vitamin E, 4 parts of L-carnitine, 5 parts of whey protein, 8 parts of β-cyclodextrin, and corn starch to make up to 100 parts.

[0027] The probiotic composition contains 1.0 × 10⁻⁶ live Bacillus subtilis bacteria. 10 CFU / g, viable count of Lactobacillus plantarum 5.0 × 10⁻⁶ 9 The CFU / g and viable count of Clostridium butyricum were 1.0 × 10⁻⁶. 9 It is a mixture of CFU / g.

[0028] The preparation method of this feed additive is as follows: (1) After Bacillus subtilis, Lactobacillus plantarum and Clostridium butyricum were activated and cultured, they were mixed according to the above ratio of live bacteria. A protective agent composed of skim milk powder, trehalose and glycerol in a mass ratio of 5:5:0.5 (the amount added was 10% of the weight of the bacterial sludge) was added. After mixing evenly, the mixture was pre-frozen at -80℃ for 4 hours and then placed in a freeze dryer and dried at -50℃ and vacuum degree ≤10 Pa for 30 hours to obtain the probiotic composition dry powder for later use. The activation mechanisms of Bacillus subtilis, Lactobacillus plantarum, and Clostridium butyricum are as follows: Bacillus subtilis was inoculated into LB liquid medium (10 g / L peptone, 5 g / L yeast extract, 10 g / L sodium chloride, pH 7.0-7.2) and cultured at 37±2℃ with shaking at 180-220 rpm for 18 h; Lactobacillus plantarum was inoculated into MRS liquid medium (pH 6.2) and cultured statically at 37±2℃ for 36 h; Clostridium butyricum was inoculated into RCM liquid medium (pH 6.8) and cultured anaerobicly at 37±1℃ for 48 h; the activated bacterial solution was transferred to the corresponding liquid medium at an inoculum rate of 2-5% and cultured under the same conditions until the logarithmic growth phase, centrifuged at 4℃ and 8000 rpm for 10 min, and the bacterial sludge was collected.

[0029] (2) Mix the Eucommia ulmoides leaf extract, rosemary extract and tea polyphenols evenly, add purified water equivalent to 3 times the total weight of the mixture, stir evenly, adjust the pH to 7.5, and stir at 40℃ for 60 minutes. (3) Add β-cyclodextrin to the mixture obtained in step (2), continue stirring at 40°C for 120 minutes, then dry under reduced pressure at 50°C until the water content is less than 5%, pulverize and pass through an 80-mesh sieve to obtain plant extract-β-cyclodextrin inclusion complex powder; (4) Add the inclusion complex powder obtained in step (3) to a three-dimensional mixer along with yeast selenium, vitamin E, L-carnitine, whey protein and corn starch, and mix for 15 minutes until uniform; then add the probiotic composition dry powder obtained in step (1), continue mixing for 10 minutes, irradiate sterilize and quantitatively package to obtain the final product.

[0030] Example 3

[0031] A functional feed additive for improving pork quality, comprising the following components in parts by weight (300g / serving): The formula contains 30 parts Eucommia ulmoides leaf extract, 20 parts rosemary extract, 12 parts tea polyphenols, 8 parts yeast selenium, 12 parts probiotic composition, 6 parts vitamin E, 5 parts L-carnitine, 6 parts whey protein, 10 parts β-cyclodextrin, and corn starch to make up to 100 parts; wherein, the probiotic composition consists of Bacillus subtilis with a live bacteria count of 5.0 × 10⁻⁶. 10 CFU / g, viable count of Lactobacillus plantarum 3.0 × 10⁻⁶10 The CFU / g and viable count of Clostridium butyricum were 1.0 × 10⁻⁶. 10 It is a mixture of CFU / g.

[0032] The preparation method of this feed additive is as follows: (1) After Bacillus subtilis, Lactobacillus plantarum and Clostridium butyricum were activated and cultured, they were mixed according to the above ratio of live bacteria. A protective agent composed of skim milk powder, trehalose and glycerol in a mass ratio of 10:2:1 (the amount added was 20% of the weight of the bacterial mud) was added. After mixing evenly, the mixture was pre-frozen at -80℃ for 4 hours and then placed in a freeze dryer and dried at -40℃ and vacuum degree ≤10 Pa for 36 hours to obtain the probiotic composition dry powder for later use. The activation mechanisms of Bacillus subtilis, Lactobacillus plantarum, and Clostridium butyricum are as follows: Bacillus subtilis was inoculated into LB liquid medium (10 g / L peptone, 5 g / L yeast extract, 10 g / L sodium chloride, pH 7.0-7.2) and cultured at 37±2℃ with shaking at 180-220 rpm for 20 h; Lactobacillus plantarum was inoculated into MRS liquid medium (pH 6.2) and cultured statically at 37±2℃ for 30 h; Clostridium butyricum was inoculated into RCM liquid medium (pH 6.8) and cultured anaerobicly at 37±1℃ for 30 h; the activated bacterial culture was transferred to the corresponding liquid medium at an inoculum rate of 2-5% and cultured under the same conditions until the logarithmic growth phase, centrifuged at 4℃ and 8000 rpm for 10 min, and the bacterial sludge was collected. (2) Mix the Eucommia ulmoides leaf extract, rosemary extract and tea polyphenols evenly, add purified water equivalent to 3 times the total weight of the mixture, stir evenly, adjust the pH to 6.5, and stir at 60℃ for 30 minutes. (3) Add β-cyclodextrin to the mixture obtained in step (2), continue to stir at 60°C for 60 minutes, then dry under reduced pressure at 70°C until the water content is less than 5%, pulverize and pass through a 120-mesh sieve to obtain plant extract-β-cyclodextrin inclusion complex powder; (4) Add the inclusion complex powder obtained in step (3) to a three-dimensional mixer along with yeast selenium, vitamin E, L-carnitine, whey protein and corn starch, and mix for 30 minutes until uniform; then add the probiotic composition dry powder obtained in step (1), continue mixing for 5 minutes, irradiate sterilize and quantitatively package to obtain the final product.

[0033] Comparative Example 1 Compared with Example 2, the difference in Comparative Example 1 is that the probiotic composition was replaced with a single strain of Enterococcus faecalis (2.0 × 10⁻⁶ viable bacteria). 10 The activation method is as follows: Enterococcus faecalis freeze-dried powder is inoculated into MRS liquid medium, and cultured statically at 37±1℃ for 24h, and the bacterial sludge is collected by centrifugation.

[0034] The remaining components and preparation methods are the same as in Example 2.

[0035] Comparative Example 2 Compared to Example 2, Comparative Example 2 differs in that it does not contain Eucommia ulmoides leaf extract and L-carnitine, and the missing components are replaced with an equal amount of corn starch. The remaining components and preparation methods are the same as in Example 2.

[0036] Comparative Example 3 Compared to Example 2, Comparative Example 3 differs in that the activation method for the probiotic composition uses simple static culture without shaker culture or segmented optimization of anaerobic conditions. Specifically, freeze-dried powders of Bacillus subtilis, Lactobacillus plantarum, and Clostridium butyricum were directly mixed and inoculated into LB liquid medium, statically cultured at 37±1℃ for 24 hours, and then centrifuged to collect the bacterial sludge. The remaining components and preparation methods are the same as in Example 2.

[0037] Comparative Example 4 Compared with Example 2, Comparative Example 4 differs in that the yeast selenium is replaced with an equal amount of sodium selenite; and the β-cyclodextrin is replaced with an equal amount of maltodextrin.

[0038] The remaining components and preparation methods are the same as in Example 2.

[0039] Experimental Example 1: Performance analysis of the feed additives obtained in Examples 1-3 and Comparative Examples 1-4 of the present invention. 1. Experimental subjects: 200 healthy three-way crossbred fattening pigs with similar weight (60±2 kg) were selected and randomly divided into 8 groups of 25 pigs each (half male and half female, with identical pen conditions). 2. Experimental Groups: A blank control group (fed a basal diet without any functional additives), Experimental Group 1 (basal diet supplemented with 0.25% of Example 1 product), Experimental Group 2 (basal diet supplemented with 0.25% of Example 2 product), Experimental Group 3 (basal diet supplemented with 0.25% of Example 3 product), Experimental Group 4 (basal diet supplemented with 0.25% of Comparative Example 1 product), Experimental Group 5 (basal diet supplemented with 0.25% of Comparative Example 2 product), Experimental Group 6 (basal diet supplemented with 0.25% of Comparative Example 3 product), and Experimental Group 7 (basal diet supplemented with 0.25% of Comparative Example 4 product); the experimental period was 60 days (from 60 kg to approximately 110 kg slaughter weight). During the experiment, pigs had free access to feed and water, and the immunization program was conducted according to standard farm practices.

[0040] 3. Sample Collection and Index Measurement: At the end of the experiment, 10 animals (half male and half female) were randomly selected from each group for slaughter, and the longissimus dorsi muscle (located at the 10th-13th ribs) was taken for meat quality index measurement. See Table 1 for details.

[0041] Table 1 Measurement Indicators and Test Methods

[0042] The experimental results are shown in Table 2.

[0043] Table 2 Results of pork quality index measurements for each group

[0044] As shown in Table 2, Examples 1-3 of this invention are significantly superior to the blank control group and all comparative examples in all indicators, including meat color, water-holding capacity, tenderness, intramuscular fat, inosinic acid content, and antioxidant capacity (P<0.05), and there are no significant differences among the three examples. This invention, through the overall technical solution of using specific multi-component plant extracts, three strains of compound probiotics, and β-cyclodextrin encapsulation for protection, achieves a systematic and synergistic improvement in pork quality. Each component and process step supports each other and is indispensable, producing unexpected technical effects.

[0045] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A functional feed additive for improving pork quality, characterized in that, The product comprises the following components by weight: 15-35 parts of Eucommia ulmoides leaf extract, 10-25 parts of rosemary extract, 5-15 parts of tea polyphenols, 3-10 parts of yeast selenium, 5-15 parts of probiotic composition, 2-8 parts of vitamin E, 2-6 parts of L-carnitine, 3-8 parts of whey protein, 5-12 parts of β-cyclodextrin, with the remainder being a carrier.

2. The functional feed additive according to claim 1, characterized in that, The components are in the following weight proportions: 20-30 parts of Eucommia ulmoides leaf extract, 12-20 parts of rosemary extract, 8-12 parts of tea polyphenols, 4-8 parts of yeast selenium, 6-12 parts of probiotic composition, 3-6 parts of vitamin E, 3-5 parts of L-carnitine, 4-6 parts of whey protein, 6-10 parts of β-cyclodextrin, and the remainder is a carrier.

3. The functional feed additive according to claim 1, characterized in that, The chlorogenic acid content in the Eucommia ulmoides leaf extract is not less than 5%, and the total flavonoid content is not less than 8%.

4. The functional feed additive according to claim 1, characterized in that, The total content of carrageenan and rosmarinic acid in the rosemary extract is not less than 10%.

5. The functional feed additive according to claim 1, characterized in that, The probiotic composition is a compound bacterial agent of Bacillus subtilis, Lactobacillus plantarum, and Clostridium butyricum, wherein the viable count of Bacillus subtilis is 1.0 × 10⁻⁶. 10 -5.0×10 10 CFU / g, viable count of Lactobacillus plantarum was 5.0 × 10⁻⁶. 9 -3.0×10 10 CFU / g, Clostridium butyricum viable count was 1.0 × 10⁻⁶. 9 -1.0×10 10 CFU / g.

6. The functional feed additive according to claim 1, characterized in that, The carrier is one or more of corn starch, wheat bran, or defatted rice bran.

7. A method for preparing a functional feed additive for improving pork quality according to any one of claims 1-6, characterized in that, Includes the following steps: (1) After Bacillus subtilis, Lactobacillus plantarum and Clostridium butyricum are activated and cultured separately, they are mixed according to the ratio of live bacteria, and a protective agent is added for freeze drying or spray drying to obtain a probiotic composition powder for later use. (2) Mix Eucommia ulmoides leaf extract, rosemary extract and tea polyphenols evenly according to the formula ratio, add purified water equivalent to 2-5 times the total weight of the mixture, stir evenly, adjust the pH to 6.5-7.5, and stir at a constant temperature of 40-60℃ for 30-60 minutes. (3) Add β-cyclodextrin to the mixture obtained in step (2), continue to stir at a constant temperature of 40-60℃ for 60-120 minutes, then dry under reduced pressure at 50-70℃ until the water content is less than 5%, pulverize and pass through an 80-120 mesh sieve to obtain plant extract-β-cyclodextrin inclusion complex powder. (4) Mix the inclusion complex powder obtained in step (3) with yeast selenium, vitamin E, L-carnitine, whey protein and carrier evenly, then add the probiotic composition dry powder obtained in step (1), mix evenly, sterilize and package to obtain the final product.

8. The preparation method according to claim 7, characterized in that, The protective agent mentioned in step (1) is a mixture of skim milk powder, trehalose and glycerin in a mass ratio of (5-10):(2-5):(0.5-1), and the amount of protective agent added is 10-20% of the weight of the probiotic mud.

9. The preparation method according to claim 7, characterized in that, The mixing temperature in step (4) is 20-30℃.

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