CN100415120C - Probiotics prepn., and its preparing method - Google Patents
Probiotics prepn., and its preparing method Download PDFInfo
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- CN100415120C CN100415120C CNB2006100013083A CN200610001308A CN100415120C CN 100415120 C CN100415120 C CN 100415120C CN B2006100013083 A CNB2006100013083 A CN B2006100013083A CN 200610001308 A CN200610001308 A CN 200610001308A CN 100415120 C CN100415120 C CN 100415120C
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Abstract
The present invention discloses a probiotic preparation and a preparing method thereof. The probiotic preparation provided by the present invention contains the following components according to parts by weights: 8 to 12 parts of vegetable fat powder, 4 to 6 parts of gelatin and 0.1 to 0.2 part of probiotic strain. Because a micro-embedding technology, a drying technology of vacuum refrigeration, etc. are used in the present invention so as to prepare the probiotic preparation, probiotic and nutrient components in the probiotic preparation can be furthest maintained. The viable count is maintained to be 10<5> per gram at a normal temperature for 4 months. The present invention has the advantages of good flavor and low price. The probiotic preparation is suitable for popular consumption.
Description
Technical field
The present invention relates to a kind of probiotics preparation and preparation method thereof.
Background technology
Probio bacterial classification commonly used in food service industry has bifidobacterium bifidum (Bifidobacterium bifidum), bifidobacterium infantis (Bifidobacterium infantis), long Bifidobacterium Bifidum (Bifidobacterium longum), short Bifidobacterium Bifidum (Bifidobacterium breve), bifidobacterium adolescentis (Bifidobacterium adolescentis), (Lactobacillus delbrueckii subsp.Bulgaricus) plants in Lactobacillus delbrueckii Bulgaria, lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei cheese subspecies (Lactobacillus casei subsp.Casei), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus reuteri (" regulation (trying) is declared and evaluated to probio class health food ") such as (Lactobacillus reuteri).
At present, the probiotic products type of being developed has: oral liquid, capsule, pulvis, tablet, pill, complexing agent, spray and bowel lavage liquid etc., the application in dairy products mainly is a formula milk, products such as sour milk.The problem that existing probiotic products exists has: (1) number of viable is being guaranteed the quality the end of term, is difficult to reach the quantitative requirement of regulation; (2) the normal temperature viable bacteria time-to-live short, as probiotic yogurt shelf life only about 20 days; (3) there is the deficiency on local flavor and the mouthfeel in some probiotic compositions; (4) it is limited that product is suitable for the crowd, as special populations such as infants; (5) cost an arm and a leg, be not suitable for mass consumption.
Summary of the invention
The purpose of this invention is to provide probiotics preparation of a kind of preservation, convenient transportation and preparation method thereof.
Probiotics preparation provided by the present invention, contain the component of following weight portion:
Vegetable fat powder 8-12,
Dextrin 8-12,
Gelatin 4-6,
Probio bacterial classification 0.1-0.2.
For local flavor of improving preparation etc., probiotics preparation also can contain the component of one or more following weight portions:
Sugar 10-15;
Essence 0.3-0.5;
Pigment 0.1-0.2;
Cereal and/or fruit juice 50-70.
In the present invention, Chang Yong sugar is white granulated sugar, glycitols, compound sugar etc.Essence is selected from one or more in barley essence, Fructus Hordei Germinatus essence, walnut essence, orange flavor and the strawberry essence.Cereal and/or fruit juice are selected from one or more in malt extract, walnut powder, cocoa power, sweet orange fruit juice, strawberry fruit juice and the peanut butter.
Available probio bacterial classification comprises Lactobacillus casei, Bifidobacterium Bifidum, lactobacillus acidophilus, Luo Yishi bacillus, lactobacillus bulgaricus or streptococcus thermophilus etc.
This probio local flavor preparation can be prepared according to two kinds of methods:
First method comprises the steps:
1) 4-6 weight portion gelatin is soaked,, cooled to 40-45 ℃ then 80-90 ℃ of following stirring and dissolving;
2) 8-12 weight portion dextrin, 8-12 weight portion vegetable fat powder and 0.1-0.2 weight portion probio bacterial classification are mixed;
3) mixing under the stirring condition, gelatin solution is added mixed material, fully stir with atomised form;
4) vacuum dehydrating at lower temperature granulation obtains described probiotics preparation.
Second method comprises the steps:
1) 4-6 weight portion gelatin is soaked, and mixes with 8-12 weight portion dextrin, 8-12 weight portion vegetable fat powder then, and stirring and dissolving under 80-90 ℃ of temperature cools to 40-45 ℃ then;
2) add 0.1-0.2 weight portion probio bacterial classification, the vacuum dehydrating at lower temperature granulation obtains described probiotics preparation.
Probiotics preparation of the present invention is widely used:
1) may be used in the liquid milk: probiotics preparation retention cycle of the present invention is long, taste is abundant, it is loaded in the liquid milk suction pipe, can allows client when drinking, pass through milk dissolving, liquid milk taste, nutrition can either be enriched, the short defective of existing probiotic composition storage life can be overcome again;
2) can produce a kind of buccal tablet: can utilize probiotics preparation of the present invention to produce a kind of buccal tablet as at present popular milk flake products, can be different colors, different probio (Bifidobacterium Bifidum, Lactobacillus casei and lactobacillus acidophilus etc.), different taste type (wheat fragrance, walnut flavor, caf and chocolate flavoured etc.).
The present invention adopts micro-embedded technology, and Vacuum Freezing ﹠ Drying Technology, vacuum-packed technique etc. is prepared as a kind of probiotics preparation with probio, and wherein probio and nutritional labeling are kept with making big degree, and viable count can keep 10 through 4 months under the normal temperature
5Individual/more than the gram; And raciness, price is low, is fit to mass consumption.
The specific embodiment
Embodiment 1, preparation probiotics preparation
Take by weighing following component as following weight percent:
Icing Sugar 13.64%
Vegetable fat powder 9.50%
Dextrin 10.50%
Gelatin 5.0%
Essence 0.05%
Pigment 0.01%
Bacterial classification 0.13%
Malt extract 61.17%
Here, essence is selected barley essence and Fructus Hordei Germinatus essence for use, respectively accounts for 50%; Used bacterial classification is commercially available bifidobacterium adolescentis.
Preparation process is as follows:
1) with 25 ℃ of water logging bubble gelatin, the amount ratio of gelatin and water 1: 5, soak time is 2 hours, and will stir fully in immersion process, rotating speed is 60 rev/mins;
2) heat up, feed temperature is controlled at 80-90 ℃, fully stirs, and makes dissolving fully;
3) feed liquid after the intensification stirs the processing of lowering the temperature after 20-30 minute, gets to aseptic material-compound tank, and cooling makes feed temperature be reduced to 40-45 ℃, is incubated standby;
4) with the disposable abundant mixing of vegetable fat powder, dextrin, Icing Sugar, essence, pigment, malt extract and bacterial classification;
5) mixing under the stirring condition, gelatin solution is added mixed material, fully stir with atomised form;
6) vacuum dehydrating at lower temperature granulation obtains described probiotics preparation.
7) particle diameter after the granulation is controlled at 2-3mm, and granule materials carries out low-temperature storage under aseptic condition, requires temperature to be-30-20 ℃ airtight preservation.
The physical and chemical index of product:
The insoluble content of water (%)≤0.5
Moisture (%)≤2.0
Dry loss of weight (%)≤5.0
Ash content (%)≤2.0
The viable bacteria number (individual/g) 〉=10
6
Embodiment 2, preparation probiotics preparation
Take by weighing following component as following weight percent:
Powdered sugar 10.0%
Vegetable fat powder 8.0%
Dextrin 8.0%
Gelatin 4.0%
Essence 0.5%
Pigment 0.15%
Bacterial classification 0.15%
Sweet orange fruit juice 69.2%
Here, essence is orange flavor; Used bacterial classification is commercially available Lactobacillus casei.
Preparation process is as follows:
1) with 25 ℃ of water logging bubble gelatin, the amount ratio of gelatin and water 1: 20, soak time is 2 hours, and will stir fully in immersion process, rotating speed is 60 rev/mins;
2) add powdered sugar, vegetable fat powder, dextrin and sweet orange fruit juice;
3) heat up, feed temperature is controlled at 80-90 ℃, fully stirs, and makes dissolving fully;
4) feed liquid after the intensification stirs the processing of lowering the temperature after 20-30 minute, gets to aseptic material-compound tank, and cooling makes feed temperature be reduced to 40-45 ℃;
5) add bacterial classification, essence and pigment, stirred 10-15 minute;
6) granulation: take the vacuum dehydrating at lower temperature granulation;
7) particle diameter after the granulation is controlled at 2-3mm, and granule materials carries out low-temperature storage under aseptic condition, requires temperature to be-30-20 ℃ airtight preservation.
The physical and chemical index of product:
The insoluble content of water (%)≤0.5
Moisture (%)≤2.0
Dry loss of weight (%)≤5.0
Ash content (%)≤1.5
The viable bacteria number (individual/g) 〉=10
6
Embodiment 3, preparation probiotics preparation
Prescription is:
Vegetable fat powder 12g
Dextrin 12g
Gelatin 6.0g
Bacterial classification 0.2g
Here, used bacterial classification is commercially available lactobacillus bulgaricus.
Preparation process is as follows:
1) with 25 ℃ of water logging bubble gelatin, the amount ratio of gelatin and water 1: 5, soak time is 2 hours, and will stir fully in immersion process, rotating speed is 60 rev/mins;
2) heat up, feed temperature is controlled at 80-90 ℃, fully stirs, and makes dissolving fully;
3) feed liquid after the intensification stirs the processing of lowering the temperature after 20-30 minute, gets to aseptic material-compound tank, and cooling makes feed temperature be reduced to 40-45 ℃, is incubated standby;
4) vegetable fat powder, dextrin, bacterial classification are carried out disposable abundant mixing;
5) mixing under the stirring condition, gelatin solution is added mixed material, fully stir with atomised form;
6) vacuum dehydrating at lower temperature granulation obtains described probiotics preparation.
7) particle diameter after the granulation is controlled at 2-3mm, and granule materials carries out low-temperature storage under aseptic condition, requires temperature to be-30-20 ℃ airtight preservation.
The physical and chemical index of product:
The insoluble content of water (%)≤0.5
Moisture (%)≤2.0
Dry loss of weight (%)≤5.0
Ash content (%)≤1.5
The viable bacteria number (individual/g) 〉=10
6
Embodiment 4, preparation probiotics preparation
Prescription is:
Powdered sugar 13.5g
Vegetable fat powder 9.5g
Dextrin 9.5g
Gelatin 4.4g
Essence 0.36g
Bacterial classification 0.15g
Strawberry fruit juice 62.44g
Here, essence is selected strawberry essence for use; Used bacterial classification is commercially available lactobacillus reuteri.
Preparation process is as follows:
1) with 25 ℃ of water logging bubble gelatin, the amount ratio of gelatin and water 1: 20, soak time is 2 hours, and will stir fully in immersion process, rotating speed is 60 rev/mins;
2) add powdered sugar, vegetable fat powder, dextrin and strawberry fruit juice;
3) heat up, feed temperature is controlled at 80-90 ℃, fully stirs, and makes dissolving fully;
4) feed liquid after the intensification stirs the processing of lowering the temperature after 20-30 minute, gets to aseptic material-compound tank, and cooling makes feed temperature be reduced to 10-20 ℃
5) add bacterial classification, essence, stirred 10-15 minute;
6) granulation: take the vacuum dehydrating at lower temperature granulation;
7) particle diameter after the granulation is controlled at 2-3mm, and granule materials carries out low-temperature storage under aseptic condition, requires temperature to be-30-20 ℃ airtight preservation.
The physical and chemical index of product:
The insoluble content of water (%)≤0.5
Moisture (%)≤2.0
Dry loss of weight (%)≤5.0
Ash content (%)≤1.5
The viable bacteria number (individual/g) 〉=10
6
Embodiment 5, preparation probiotics preparation
Prescription is:
Powdered sugar 13g
Vegetable fat powder 9.5g
Dextrin 9.5g
Gelatin 4.5g
Essence 0.45g
Pigment 0.2g
Bacterial classification 0.2g
Cocoa power 62.65g
Here, essence is selected walnut essence for use; Used bacterial classification is commercially available lactobacillus acidophilus.
Preparation process is as follows:
1) with 25 ℃ of water logging bubble gelatin, the amount ratio of gelatin and water 1: 5, soak time is 2 hours, and will stir fully in immersion process, rotating speed is 60 rev/mins;
2) heat up, feed temperature is controlled at 80-90 ℃, fully stirs, and makes dissolving fully;
3) feed liquid after the intensification stirs the processing of lowering the temperature after 20-30 minute, gets to aseptic material-compound tank, and cooling makes feed temperature be reduced to 40-45 ℃, is incubated standby;
4), carry out disposable abundant mixing with vegetable fat powder, dextrin, Icing Sugar, essence, pigment, cocoa power, bacterial classification;
5) mixing under the stirring condition, gelatin solution is added mixed material, fully stir with atomised form;
6) vacuum dehydrating at lower temperature granulation obtains probiotics preparation.
7) particle diameter after the granulation is controlled at 2-3mm, and granule materials carries out low-temperature storage under aseptic condition, requires temperature to be-30-20 ℃ airtight preservation.
The physical and chemical index of product:
The insoluble content of water (%)≤0.5
Moisture (%)≤2.0
Dry loss of weight (%)≤5.0
Ash content (%)≤1.5
The viable bacteria number (individual/g) 〉=10
6
Other cereal and/or fruit juice, all can adopt the ratio preparation that uses the same method according to certain as walnut powder, strawberry fruit juice and peanut butter etc. becomes probiotics preparation.
The Performance Detection of embodiment 6, probiotics preparation
1, dissolubility
In 25 ℃ of water of normal temperature, the quick and complete dissolving of energy;
In 25 ℃ of milk of normal temperature, also can quick and completely dissolve.
2, number of live bacteria of probiotics testing result
With the airtight preservation under 4 ℃ temperature conditions of embodiment 1 gained preparation, detect the preparation viable count according to conventional method behind the placement different time, the result is as shown in table 1.
Viable count behind the table 1 preparation preservation different time
The result shows that preparation of the present invention has fine solubility energy and long shelf-life, can cooperate liquid milk edible, can increase local flavor, the mouthfeel of milk products, can increase the shelf-life of product again.
Claims (10)
1. probiotics preparation, contain the component of following weight portion:
Vegetable fat powder 8-12,
Dextrin 8-12,
Gelatin 4-6,
Probio bacterial classification 0.1-0.2.
2. probiotics preparation according to claim 1 is characterized in that: described probiotics preparation also contains the component of one or more following weight portions:
Sugar 10-15;
Essence 0.3-0.5;
Pigment 0.1-0.2;
Cereal and/or fruit juice 50-70.
3. probiotics preparation according to claim 2 is characterized in that: described sugar is white granulated sugar, glycitols or compound sugar.
4. probiotics preparation according to claim 2 is characterized in that: described essence is selected from one or more in barley essence, Fructus Hordei Germinatus essence, walnut essence, orange flavor and the strawberry essence.
5. probiotics preparation according to claim 2 is characterized in that: described cereal and/or fruit juice are selected from one or more in malt extract, walnut powder, cocoa power, sweet orange fruit juice, strawberry fruit juice and the peanut butter.
6. according to the arbitrary described probiotics preparation of claim 1-5, it is characterized in that: described probio bacterial classification is Lactobacillus casei, Bifidobacterium Bifidum, lactobacillus acidophilus, Luo Yishi bacillus, lactobacillus bulgaricus or streptococcus thermophilus.
7. the preparation method of the described probiotics preparation of claim 1 comprises the steps:
1) 4-6 weight portion gelatin is soaked,, cooled to 40-45 ℃ then 80-90 ℃ of following stirring and dissolving;
2) 8-12 weight portion dextrin, 8-12 weight portion vegetable fat powder and 0.1-0.2 weight portion probio bacterial classification are mixed;
3) mixing under the stirring condition, gelatin solution is added mixed material, fully stir with atomised form;
4) vacuum dehydrating at lower temperature granulation obtains described probiotics preparation.
8. preparation method according to claim 7 is characterized in that: step 2) also add the component that one or more following weight portions are arranged:
Sugar 10-15;
Essence 0.3-0.5;
Pigment 0.1-0.2;
Cereal and/or fruit juice 50-70.
9. the preparation method of the described probiotics preparation of claim 1 comprises the steps:
1) 4-6 weight portion gelatin is soaked, and mixes with 8-12 weight portion dextrin, 8-12 weight portion vegetable fat powder then, and stirring and dissolving under 80-90 ℃ of temperature cools to 40-45 ℃ then;
2) add 0.1-0.2 weight portion probio bacterial classification, the vacuum dehydrating at lower temperature granulation obtains described probiotics preparation.
10. preparation method according to claim 9 is characterized in that: step 1) also adds the component that one or more following weight portions are arranged:
Sugar 10-15;
Essence 0.3-0.5;
Pigment 0.1-0.2;
Cereal and/or fruit juice 50-70.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100013083A CN100415120C (en) | 2006-01-18 | 2006-01-18 | Probiotics prepn., and its preparing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100013083A CN100415120C (en) | 2006-01-18 | 2006-01-18 | Probiotics prepn., and its preparing method |
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| CN1792243A CN1792243A (en) | 2006-06-28 |
| CN100415120C true CN100415120C (en) | 2008-09-03 |
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| CNB2006100013083A Expired - Fee Related CN100415120C (en) | 2006-01-18 | 2006-01-18 | Probiotics prepn., and its preparing method |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108013473B (en) * | 2017-11-20 | 2021-06-18 | 陕西海升果业发展股份有限公司 | Probiotic freeze-dried block and preparation method thereof, as well as instant fruit cereal oatmeal based on freeze-dried block and preparation method thereof |
| CN113679049A (en) * | 2021-08-27 | 2021-11-23 | 高宝斯 | Method for preparing dry-eating type probiotic granules |
| CN114304643A (en) * | 2022-01-14 | 2022-04-12 | 微康益生菌(苏州)股份有限公司 | Probiotic tablet and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0595768A (en) * | 1991-10-04 | 1993-04-20 | Ezaki Glico Co Ltd | Production of food/beverage |
| RU2119287C1 (en) * | 1996-12-30 | 1998-09-27 | Тимакова Галина Александровна | Composition for preparing fermented milk product for child's and dietetic alimentation and method of its production |
| CN1413477A (en) * | 2002-03-13 | 2003-04-30 | 赵伟洁 | Bone protein liquid yoghurt containing polypeptide compound and live fungus preparation and preparation method |
| CN1560231A (en) * | 2004-02-26 | 2005-01-05 | 天津科技大学 | Preparation process of fermenting agent for beneficial growing lactic bacteria and application in fresh cheese thereof |
-
2006
- 2006-01-18 CN CNB2006100013083A patent/CN100415120C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0595768A (en) * | 1991-10-04 | 1993-04-20 | Ezaki Glico Co Ltd | Production of food/beverage |
| RU2119287C1 (en) * | 1996-12-30 | 1998-09-27 | Тимакова Галина Александровна | Composition for preparing fermented milk product for child's and dietetic alimentation and method of its production |
| CN1413477A (en) * | 2002-03-13 | 2003-04-30 | 赵伟洁 | Bone protein liquid yoghurt containing polypeptide compound and live fungus preparation and preparation method |
| CN1560231A (en) * | 2004-02-26 | 2005-01-05 | 天津科技大学 | Preparation process of fermenting agent for beneficial growing lactic bacteria and application in fresh cheese thereof |
Non-Patent Citations (1)
| Title |
|---|
| 益生菌的健康功效及其应用. 陈有容，郑小平，方继东，齐凤兰.上海水产大学学报，第2001卷第5期. 2001 * |
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| CN1792243A (en) | 2006-06-28 |
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