CN109170910A - A kind of probiotics micro-capsule and preparation method thereof - Google Patents
A kind of probiotics micro-capsule and preparation method thereof Download PDFInfo
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- CN109170910A CN109170910A CN201811292054.4A CN201811292054A CN109170910A CN 109170910 A CN109170910 A CN 109170910A CN 201811292054 A CN201811292054 A CN 201811292054A CN 109170910 A CN109170910 A CN 109170910A
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- probiotics
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- 239000006041 probiotic Substances 0.000 title claims abstract description 112
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 112
- 239000003094 microcapsule Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 108
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 75
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 64
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 64
- 230000001580 bacterial effect Effects 0.000 claims abstract description 38
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000661 sodium alginate Substances 0.000 claims abstract description 26
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 26
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 26
- 239000005862 Whey Substances 0.000 claims abstract description 25
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 25
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 25
- 229920000747 poly(lactic acid) Polymers 0.000 claims abstract description 25
- 239000004626 polylactic acid Substances 0.000 claims abstract description 25
- WHNWPMSKXPGLAX-UHFFFAOYSA-N N-Vinyl-2-pyrrolidone Chemical compound C=CN1CCCC1=O WHNWPMSKXPGLAX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229960000913 crospovidone Drugs 0.000 claims abstract description 24
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims abstract description 24
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims abstract description 24
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000011570 nicotinamide Substances 0.000 claims abstract description 20
- 229960003966 nicotinamide Drugs 0.000 claims abstract description 20
- 235000005152 nicotinamide Nutrition 0.000 claims abstract description 20
- 239000002775 capsule Substances 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 24
- 239000006185 dispersion Substances 0.000 claims description 20
- 230000000529 probiotic effect Effects 0.000 claims description 19
- 239000002904 solvent Substances 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 241000186000 Bifidobacterium Species 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 229940039696 lactobacillus Drugs 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 239000002609 medium Substances 0.000 claims description 5
- -1 nicotinoyl Amine Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 238000001514 detection method Methods 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000013558 reference substance Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229960000448 lactic acid Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of probiotics micro-capsule and preparation method thereof, which includes the capsule material outside probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol and niacinamide and the mixture for being wrapped in probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol and niacinamide；Capsule material includes polylactic acid, crospovidone and sodium alginate；Probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, niacinamide, polylactic acid, crospovidone and sodium alginate mass ratio be 1:0.5 ~ 0.8:0.3 ~ 0.5:0.2 ~ 0.4:0.5 ~ 0.8:0.04 ~ 0.06:2 ~ 4:9 ~ 11:4.5 ~ 5.5, have the advantages that improve the Viable detection of probiotics during preservation.
Description
Technical field
The present invention relates to a kind of probiotics micro-capsules and preparation method thereof.
Background technique
" probiotics " is defined as microorganism living, and it is micro- that this microorganism can improve host intestine after sufficient amount by oral administration
The balance of biology, and then beneficial effect is generated to host health.Strain usually as probiotics is mostly lactic acid bacteria (such as acidophilus cream
Bacillus, Bifidobacterium etc.), some saccharomycete (such as Saccharomyces boullardii) are also classified as the scope of probiotics.
Probiotic food is to develop a field being exceedingly fast in functional food, to contain such as lactobacillus acidophilus and bifid
The exploitation of the dairy products and non-dairy food of the types probiotics such as bacillus has become a big research hotspot.If with probiotic food
Type divides the application of probiotics, then Yoghourt is undoubtedly most widely used probiotic food carrier.It is reported that in Europe
Continent, only probiotic yogurt just accounts for about the 65% of entire European functional food market.In addition to the acid as traditional food carrier
Outside milk, in recent years, probiotics is applied to more and more in non-dairy food system.
According to the universal of probiotics application effect, biology only living could generate prebiotic function.Therefore, probiotics
It must be living when being ingested.To reach minimum viable count required for this activity for the probiotics in food, have
Various suggestions and standard.Usually, in consumption, the living cells quantity of probiotics needs to reach 106cfu/g.But
It is in some cases, as long as probiotics viable count is not less than 10 in effective period of food quality5Cfu/g, which is recognized as, can reach benefit
It comes into force fruit.The official standard that several World of Food tissues propose is minimum 106~107Cfu/g, for example, FIL/IDF (The
Federation International e de Laiterie/International Dairy Federation) standard
It is minimum in selling period, the food of Yoghourt one kind to contain L.acidophilus107Cfu/g, and to contain in fermented milk
There is Bifidobacterium 106cfu/g。
However survival rate is relatively low at normal temperature for the viable bacteria of probiotics, will cause the viable count during saving in probiotic products
Decline, influences its using effect.In the prior art in order to solve this technical problem, general using the initial of raising probiotic products
The method of viable count.
The application's is designed to provide another method to solve the viable count decline during saving in probiotic products
The problem of.
Summary of the invention
The object of the present invention is to provide a kind of probiotics micro-capsules, have the Viable detection of probiotics during improving preservation
The advantages of.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of probiotics micro-capsule, including probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol
With niacinamide and be wrapped in probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol and niacinamide
Mixture outside capsule material；
Capsule material includes polylactic acid, crospovidone and sodium alginate；
In probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol,
Niacinamide, polylactic acid, crospovidone and sodium alginate mass ratio be 1: 0.5~0.8: 0.3~0.5: 0.2~0.4: 0.5
~0.8: 0.04~0.06: 2~4: 9~11: 4.5~5.5.
Further preferably are as follows: in probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, whey
Albumen powder, glycerol, niacinamide, polylactic acid, crospovidone and sodium alginate mass ratio be 1: 0.6: 0.4: 0.3: 0.6:
0.05∶3∶10∶5.0。
Further preferably are as follows: probiotics used in the probiotics bacterial powder includes Bifidobacterium and lactobacillus.
The object of the present invention is to provide a kind of preparation methods of probiotics micro-capsule.
Above-mentioned technical purpose of the invention has the technical scheme that
A kind of preparation method of probiotics micro-capsule, including following methods:
(1) capsule material dispersion liquid is prepared
Polylactic acid, crospovidone and sodium alginate are crushed to respectively and are crossed 100~150 meshes, polylactic acid, crosslinking is poly-
Ketone and sodium alginate mixing are tieed up, water dispersion is added uniformly to obtain aqueous dispersions；
(2) capsule-core is prepared
Probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol and niacinamide are uniformly mixed,
Obtain capsule-core；
(3) probiotics micro-capsule is prepared
Aqueous dispersions prepared by step (1) are sprayed on outside the capsule-core of step (2) preparation, drying removes at -20~20 DEG C
Solvent to the greatest extent；In probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, cigarette
Amide, polylactic acid, crospovidone and sodium alginate mass ratio be 1: 0.5~0.8: 0.3~0.5: 0.2~0.4: 0.5~
0.8: 0.04~0.06: 2~4: 9~11: 4.5~5.5.
Further preferably are as follows: in probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, whey
Albumen powder, glycerol, niacinamide, polylactic acid, crospovidone and sodium alginate mass ratio be 1: 0.6: 0.4: 0.3: 0.6:
0.05∶3∶10∶5.0。
Further preferably are as follows: probiotics used in the probiotics bacterial powder includes Bifidobacterium and lactobacillus.
Further preferably are as follows: the probiotics bacterial powder is prepared by the following method to obtain: by Bifidobacterium and lactobacillus
Mixed bacteria is inoculated with by the 3~10% of culture volume, and ferment 20~30hr at 28~32 DEG C, obtains probiotics fermention
Probiotics fermention liquid is obtained concentrate in 4500~5500r/min centrifugal concentrating, concentrate is frozen at -40~-10 DEG C by liquid
It is dry to eliminate solvent, obtain probiotics bacterial powder；
Culture medium uses wort agar medium.
Further preferably are as follows: the green plum freeze-dried powder is prepared by the following method to obtain: take fresh green plum, washed with impurities,
Solvent is eliminated in -40~-10 DEG C of freeze-dryings；
The lemon grass (Cymbopogon citratus) freeze-dried powder is prepared by the following method to obtain: taking Fresh Lemon careless, washed with impurities, -40~-10
DEG C freeze-drying eliminates solvent.
In conclusion the invention has the following advantages: by the way that capsule material is arranged outside probiotics bacterial powder, by bacterium powder and outside
The case where being environmentally isolated, reducing the decline of viable count caused by directly contacting；Using the special capsule material of the application, increase isolation,
And bacterium powder is further protected using glycerol and niacinamide in capsule-core, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY
There is provided nutrition for it, and using in capsule material polylactic acid and sodium alginate improve its Viable detection；In addition, utilizing bacterium powder, green plum
The combination of freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY and niacinamide provides probiotics, protein and dietary fiber, improves
Body adjustment effect, and promote its absorption in vivo using the impetus of glycerol and niacinamide.
Specific embodiment
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the protection scope of invention.
Embodiment 1a: a kind of probiotics bacterial powder is prepared by the following method to obtain: by the mixed of Bifidobacterium and lactobacillus
Combined bacteria kind is inoculated with by the 6% of culture volume, and ferment r for 24 hours at 30 DEG C, obtains probiotics fermention liquid, probiotics is sent out
Zymotic fluid obtains concentrate in 5000r/min centrifugal concentrating, and concentrate is lyophilized at -25 DEG C and eliminates solvent；Culture medium uses wheat
Bud juice agar medium.
Embodiment 1b: a kind of probiotics bacterial powder is prepared by the following method to obtain: by the mixed of Bifidobacterium and lactobacillus
Combined bacteria kind is inoculated with by the 3% of culture volume, and ferment 30hr at 28 DEG C, obtains probiotics fermention liquid, probiotics is sent out
Zymotic fluid obtains concentrate in 4500r/min centrifugal concentrating, and concentrate is lyophilized at -40 DEG C and eliminates solvent；Culture medium uses wheat
Bud juice agar medium.
Embodiment 1c: a kind of probiotics bacterial powder is prepared by the following method to obtain: by the mixed of Bifidobacterium and lactobacillus
Combined bacteria kind is inoculated with by the 10% of culture volume, and ferment 20hr at 32 DEG C, obtains probiotics fermention liquid, probiotics is sent out
Zymotic fluid obtains concentrate in 5500r/min centrifugal concentrating, and concentrate is lyophilized at -10 DEG C and eliminates solvent；Culture medium uses wheat
Bud juice agar medium.
Embodiment 2a: a kind of green plum freeze-dried powder is prepared by the following method to obtain: take fresh green plum, washed with impurities,
Solvent is eliminated in -25 DEG C of freeze-dryings；
Embodiment 2b: a kind of green plum freeze-dried powder is prepared by the following method to obtain: take fresh green plum, washed with impurities,
Solvent is eliminated in -40 DEG C of freeze-dryings；
Embodiment 2c: a kind of green plum freeze-dried powder is prepared by the following method to obtain: take fresh green plum, washed with impurities,
Solvent is eliminated in -10 DEG C of freeze-dryings；
Embodiment 3a: a kind of lemon grass (Cymbopogon citratus) freeze-dried powder is prepared by the following method to obtain: taking Fresh Lemon careless, washing removes
It is miscellaneous, solvent is eliminated in -25 DEG C of freeze-dryings.
Embodiment 3b: a kind of lemon grass (Cymbopogon citratus) freeze-dried powder is prepared by the following method to obtain: taking Fresh Lemon careless, washing removes
It is miscellaneous, solvent is eliminated in -40 DEG C of freeze-dryings.
Embodiment 3c: a kind of lemon grass (Cymbopogon citratus) freeze-dried powder is prepared by the following method to obtain: taking Fresh Lemon careless, washing removes
It is miscellaneous, solvent is eliminated in -10 DEG C of freeze-dryings.
Embodiment 4: a kind of probiotics micro-capsule is prepared by the following method to obtain:
(1) capsule material dispersion liquid is prepared
Polylactic acid, crospovidone and sodium alginate are crushed respectively and cross 150 meshes, by polylactic acid, crospovidone
It is mixed with sodium alginate, water dispersion is added uniformly to obtain aqueous dispersions；
(2) capsule-core is prepared
By probiotics bacterial powder (deriving from embodiment 1a), green plum freeze-dried powder (deriving from embodiment 2a), lemon grass (Cymbopogon citratus) freeze-dried powder
(deriving from embodiment 3a), PURE WHEY (from commercially available), glycerol and niacinamide are uniformly mixed, and obtain capsule-core；
(3) probiotics micro-capsule is prepared
Aqueous dispersions prepared by step (1) are sprayed on outside the capsule-core of step (2) preparation, drying eliminates molten at -20 DEG C
Agent；In probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, nicotinoyl
Amine, polylactic acid, crospovidone and sodium alginate mass ratio be 1: 0.6: 0.4: 0.3: 0.6: 0.05: 3: 10: 5.0.
Embodiment 5: a kind of probiotics micro-capsule is prepared by the following method to obtain:
(1) capsule material dispersion liquid is prepared
Polylactic acid, crospovidone and sodium alginate are crushed and sieved with 100 mesh sieve respectively, by polylactic acid, crospovidone
It is mixed with sodium alginate, water dispersion is added uniformly to obtain aqueous dispersions；
(2) capsule-core is prepared
By probiotics bacterial powder (deriving from embodiment 1a), green plum freeze-dried powder (deriving from embodiment 2a), lemon grass (Cymbopogon citratus) freeze-dried powder
(deriving from embodiment 3a), PURE WHEY (from commercially available), glycerol and niacinamide are uniformly mixed, and obtain capsule-core；
(3) probiotics micro-capsule is prepared
Aqueous dispersions prepared by step (1) are sprayed on outside the capsule-core of step (2) preparation, drying eliminates solvent at 0 DEG C；
In probiotic microcapsule, probiotics bacterial powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, niacinamide, gathers green plum freeze-dried powder
The mass ratio of lactic acid, crospovidone and sodium alginate is 1: 0.5: 0.3: 0.2: 0.5: 0.04: 2: 9: 4.5.
Embodiment 6: a kind of probiotics micro-capsule is prepared by the following method to obtain:
(1) capsule material dispersion liquid is prepared
Polylactic acid, crospovidone and sodium alginate are crushed respectively and cross 150 meshes, by polylactic acid, crospovidone
It is mixed with sodium alginate, water dispersion is added uniformly to obtain aqueous dispersions；
(2) capsule-core is prepared
By probiotics bacterial powder (deriving from embodiment 1a), green plum freeze-dried powder (deriving from embodiment 2a), lemon grass (Cymbopogon citratus) freeze-dried powder
(deriving from embodiment 3a), PURE WHEY (from commercially available), glycerol and niacinamide are uniformly mixed, and obtain capsule-core；
(3) probiotics micro-capsule is prepared
Aqueous dispersions prepared by step (1) are sprayed on outside the capsule-core of step (2) preparation, drying eliminates molten at 20 DEG C
Agent；In probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, nicotinoyl
Amine, polylactic acid, crospovidone and sodium alginate mass ratio be 1: 0.8: 0.5: 0.4: 0.8: 0.06: 4:11:5.5.
Embodiment 7: a kind of probiotics micro-capsule, the difference is that, probiotics bacterial powder derives from embodiment with embodiment 4
1b, green plum freeze-dried powder derive from embodiment 3b from embodiment 2b, lemon grass (Cymbopogon citratus) freeze-dried powder.
Embodiment 8: a kind of probiotics micro-capsule, the difference is that, probiotics bacterial powder derives from embodiment with embodiment 4
1c, green plum freeze-dried powder derive from embodiment 3c from embodiment 2c, lemon grass (Cymbopogon citratus) freeze-dried powder.
The test of viable bacteria preservation effect
(1) test sample: embodiment 1a-1c and embodiment 4-8, reference substance 1.
Reference substance 1: a kind of probiotic microcapsule is prepared referring to the embodiment 1 of CN104856924A.
(2) test content:
Test sample is individually positioned in 0d, 30d, 90d and 360d in the environment that 25 DEG C/40%RH/ is protected from light；Pick-and-place postpones
Test sample (be converted into probiotics bacterial powder be 3.0g), 0.9% sterile NaCl dilution 27.0ml is added, adds sterile glass
Glass pearl, which is set, shakes 30min on shaking table, mix well, and 1: 10 test liquid is made；100 μ l test liquids are taken, it is flat to be coated on nutrient agar
On plate, it is coated with 3 plates in parallel, is cultivated at 25 DEG C and detects viable count therein with colony counting method after r for 24 hours.
Viable detection is calculated as follows: X=Ai × 100%/Ao, wherein X represents Viable detection, and Ai, which is represented, places i
The viable count of sample after it, Ao represent the viable count of sample after placement 0 day.
Test result is as shown in table 1.Table 1 is shown, compares embodiment 1a-1c, the viable bacteria of embodiment 4-8 and reference substance 1
Survival rate is improved, and illustrates to use the setting capsule material outside thallus that Viable detection can be improved；In addition, comparing reference substance 1, implement
The Viable detection of example 4-8 is higher, illustrates that the scheme of the application is more advantageous to the preservation of viable bacteria.
The test of 1 viable bacteria preservation effect of table
The specific implementation of the invention is not to be limited to these illustrations for the above content, to the technical field of the invention
Those of ordinary skill for, under the premise of not departing from present inventive concept, can also make several simple deduction or replace, all work as view
To belong to present invention scope of patent protection determined by the appended claims.
Claims (8)
1. a kind of probiotics micro-capsule, which is characterized in that including probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, whey egg
White powder, glycerol and niacinamide and it is wrapped in probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol
With the capsule material outside the mixture of niacinamide；
Capsule material includes polylactic acid, crospovidone and sodium alginate；
In probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, nicotinoyl
Amine, polylactic acid, crospovidone and sodium alginate mass ratio be 1:0.5 ~ 0.8:0.3 ~ 0.5:0.2 ~ 0.4:0.5 ~ 0.8:
0.04~0.06:2~4:9~11:4.5~5.5。
2. a kind of probiotics micro-capsule according to claim 1, which is characterized in that in probiotic microcapsule, probiotics bacterial
Powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, niacinamide, polylactic acid, crospovidone and sodium alginate
Mass ratio be 1:0.6:0.4:0.3:0.6:0.05:3:10:5.0.
3. a kind of probiotics micro-capsule according to claim 1 or 2, which is characterized in that used in the probiotics bacterial powder
Probiotics includes Bifidobacterium and lactobacillus.
4. a kind of preparation method of probiotics micro-capsule, which is characterized in that including following methods:
(1) capsule material dispersion liquid is prepared
Polylactic acid, crospovidone and sodium alginate are crushed respectively and cross 100 ~ 150 meshes, by polylactic acid, crospovidone
It is mixed with sodium alginate, water dispersion is added uniformly to obtain aqueous dispersions；
(2) capsule-core is prepared
Probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol and niacinamide are uniformly mixed, obtained
Capsule-core；
(3) probiotics micro-capsule is prepared
Aqueous dispersions prepared by step (1) are sprayed on outside the capsule-core of step (2) preparation, drying eliminates molten at -20 ~ 20 DEG C
Agent；In probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, nicotinoyl
Amine, polylactic acid, crospovidone and sodium alginate mass ratio be 1:0.5 ~ 0.8:0.3 ~ 0.5:0.2 ~ 0.4:0.5 ~ 0.8:
0.04~0.06:2~4:9~11:4.5~5.5。
5. a kind of preparation method of probiotics micro-capsule according to claim 4, which is characterized in that
In probiotic microcapsule, probiotics bacterial powder, green plum freeze-dried powder, lemon grass (Cymbopogon citratus) freeze-dried powder, PURE WHEY, glycerol, nicotinoyl
Amine, polylactic acid, crospovidone and sodium alginate mass ratio be 1:0.6:0.4:0.3:0.6:0.05:3:10:5.0.
6. a kind of preparation method of probiotics micro-capsule according to claim 4, which is characterized in that in the probiotics bacterial powder
The probiotics used includes Bifidobacterium and lactobacillus.
7. a kind of preparation method of probiotics micro-capsule according to claim 4, which is characterized in that the probiotics bacterial powder is logical
It crosses following methods to be prepared: the mixed bacteria of Bifidobacterium and lactobacillus is inoculated with by the 3 ~ 10% of culture volume,
Ferment 20 ~ 30hr at 28 ~ 32 DEG C, probiotics fermention liquid is obtained, by probiotics fermention liquid in 4500 ~ 5500r/min centrifugal concentrating
Concentrate is obtained, concentrate is lyophilized at -40 ~ -10 DEG C and eliminates solvent, obtains probiotics bacterial powder；
Culture medium uses wort agar medium.
8. a kind of preparation method of probiotics micro-capsule according to claim 4, which is characterized in that
The green plum freeze-dried powder is prepared by the following method to obtain: taking fresh green plum, washed with impurities are removed in -40 ~ -10 DEG C of freeze-dryings
Solvent to the greatest extent；
The lemon grass (Cymbopogon citratus) freeze-dried powder is prepared by the following method to obtain: taking Fresh Lemon careless, washed with impurities are frozen at -40 ~ -10 DEG C
It is dry to eliminate solvent.
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| CN112471517A (en) * | 2020-11-26 | 2021-03-12 | 江西长通实业有限公司 | Protein powder and preparation process thereof |
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| CN103013972A (en) * | 2012-12-19 | 2013-04-03 | 江苏绿科生物技术有限公司 | Preparation method of lactobacillus casei activity-improving probiotic fermenting agent |
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| CN103013972A (en) * | 2012-12-19 | 2013-04-03 | 江苏绿科生物技术有限公司 | Preparation method of lactobacillus casei activity-improving probiotic fermenting agent |
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