CN110403198B - 一种益生菌软胶囊及其制备方法 - Google Patents
一种益生菌软胶囊及其制备方法 Download PDFInfo
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- CN110403198B CN110403198B CN201910674896.4A CN201910674896A CN110403198B CN 110403198 B CN110403198 B CN 110403198B CN 201910674896 A CN201910674896 A CN 201910674896A CN 110403198 B CN110403198 B CN 110403198B
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
Abstract
本发明为一种益生菌软胶囊及其制备方法。将低酯化度果胶、高酯化度果胶、蔗糖和淀粉先后加到热水中并溶解,加入大豆分离蛋白、氯化钙和氯化镁,调整pH在4‑7,然后加入绿茶多酚、麦芽糊精、海藻酸钠、黄原胶和甘油溶解,调整pH值6‑8,自然消泡得胶液;将高温处理的低酯化度果胶、乳果糖、卵磷脂、奇亚籽油、甘油和中碳链甘油三酯加入水中溶解,添加益生菌和二氧化硅,搅拌均匀得菌悬液;将胶液与菌悬液压制成型,干燥得软胶囊。本发明不同酯化度果胶、大豆分离蛋白和绿茶多酚有机组合,发挥多酚对蛋白凝胶改性和对果胶自由接枝改性的双重效果,制备的软胶囊凝胶强度、弹性和粘聚性好而且免受胃液破坏,在肠道中崩解时间短。
Description
技术领域
本发明属于保健品技术领域,具体涉及一种益生菌软胶囊及其制备方法。
背景技术
人体肠道内正常菌群与人体的营养的消化和吸收有密切关系,参与胆固醇、类固醇、脂肪、蛋白质、类脂、氨基酸以及某些药物的吸收和代谢。如果某种因素影响而使肠道中的益生菌减少(如服用抗生素等),有害菌大量繁殖,肠内微生态平衡被打破,就会引起腹泻等多种临床症状,经口补益生菌制剂是直接有效调节肠道菌群、提高人体免疫力的重要办法,可以直接或间接的调整宿主肠道微生物的组成,激活宿主内源性微生物群或者免疫系统的活性来实现益生作用。胶囊剂应用广泛,是医药、保健品等行业应用最广泛的剂型之一。当前胶囊剂所采用的囊材多以明胶为原料制作而成,而明胶主要成分来自于动物的骨和皮等材料制作而成。因疯牛病、口蹄疫等动物源性疾病的频发,明胶软胶囊易引发动物源传染病,加之明胶胶囊不符合某些宗教信仰人们及素食主义者的饮食习惯。这使明胶软胶囊的生产销售受到很大限制,因此使用安全健康的植物材料取代明胶具有很好的市场前景。
果胶是植物中的一种酸性多糖物质,主要存在于植物的细胞壁和细胞内层,主链是由D-半乳糖醛酸以α-(1→4)键相连而成,在半乳糖醛酸C6上羧基有许多以甲酯形式存在,未酯化的羧基以游离酸形式或钠盐等形式存在。按其酯化度可分为高酯果胶(酯化度>50%或甲氧基含量7.0%~16.3%)和低酯果胶(酯化度≤50%或甲氧基含量≤7.0%),高酯果胶只能在可溶性固形物高于55%和pH在2~3.5之间才能凝胶,低酯果胶在钙离子或其他二价阳离子存在下有糖或无糖均能形成凝胶。
益生菌食品是科研人员研究的热点,一些益生菌制品也应运而生,但是人体的胃肠道环境(酸性、消化酶),不利于益生菌的生长,甚至造成益生菌原有功能的丧失,故在进入肠道之前益生菌很可能功效减弱或失活。果胶侧链上的酯基和酰胺基分布不均给“蛋盒模型”的形成产生不良影响,导致果胶交联能力、机械性能变差,空隙率提高,阻碍了其在益生菌的靶向递送中的应用。因此,研究一种凝胶强度好、弹性好、粘聚性好以及专用于调节肠道的益生菌软胶囊具有重要意义。
发明内容
针对现有技术中存在的问题,本发明提供了一种益生菌软胶囊及其制备方法,该方法制备的益生菌软胶囊凝胶强度好、弹性好、粘聚性好而且在肠道中崩解时间短。
本发明为了实现上述目的所采用的技术方案为:
一种益生菌软胶囊,包括软胶囊囊壳和菌悬液;
所述的软胶囊囊壳包括10~30份低酯化度果胶,15~60份高酯化度果胶,4~10份大豆分离蛋白,10~50份淀粉,0.1~0.8份绿茶多酚,1~40份甘油,5~20份麦芽糊精,1~20份黄原胶质,1~20份海藻酸钠,5~50份山梨糖醇、20~60份蔗糖、0.25~5份氯化钙和0.25~5份氯化镁;
所述的菌悬液包括益生菌和递送乳液,所述的递送乳液包括10~80份高温处理过的低酯化度果胶,10~50份乳果糖,2~20份卵磷脂,1~50份二氧化硅,30~80奇亚籽油,20~80份甘油,50~100份中碳链甘油三酯。
优选地,所述的低酯化度果胶的酯化度为10~40%,分子量为5000~80000道尔顿。
优选地,所述的高酯化度果胶的酯化度为55~70%,分子量为100000~300000道尔顿。
优选地,所述的淀粉为马铃薯淀粉。
优选地,所述的大豆分离蛋白的凝胶强度大于70%。
优选地,所述菌悬液中的益生菌为植物乳杆菌、乳双歧杆菌、嗜酸乳杆菌和鼠李糖乳杆菌的一种以上。
优选地,所述菌悬液中益生菌单一菌含量在500-1000亿cfu/克之间。
优选地,所述的递送乳液的低酯化度果胶在121℃下处理30分钟。
优选地,所述的递送乳液中中碳链甘油三酯的辛酸含量>85%。
本发明中,所述的益生菌软胶囊的制备方法包括以下步骤:
(1)胶液的制备:将水加热至80℃,先后加入低酯化度果胶、高酯化度果胶、蔗糖和淀粉,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白、氯化钙和氯化镁,并使用柠檬酸和氢氧化钠调整pH在4-7,搅拌溶解后加入绿茶多酚、麦芽糊精、海藻酸钠、黄原胶、增塑剂,搅拌溶解,调整pH值6-8,冷却至60℃并保持2小时,自然消泡得胶液;
(2)菌悬液制备:将高温处理过的低酯化度果胶、乳果糖、卵磷脂、奇亚籽油、甘油和中碳链甘油三酯加入水中并溶解,添加益生菌和二氧化硅,搅拌均匀;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥得软胶囊。
优选地,步骤(1)中水的质量占胶液质量的25~40%;步骤(2)中水的质量占菌悬液质量的25~40%。
优选地,步骤(3)中干燥至胶皮水分活度≤0.1。
蛋白质和多糖作为食品体系中两类重要的生物大分子,它们之间的相互作用决定着食品的结构、稳定性、质地与营养等性质。分子量越大,多糖与蛋白的相互作用也越强,促使体系产生不溶性复合物。选用低分子量的果胶,研究它与蛋白质之间的相互作用,并结合果胶的性质制备不同结构和特性的蛋白多糖可溶复合体系,拓宽其在食品以及医药领域的应用。形成蛋白/多糖复合体系后,其流变性能、凝胶性能以及乳化能力等方面的提高,使蛋白多糖复合体系在凝胶、泡沫、乳液、微胶囊及营养物质输送等体系中得到成功的应用。
pH值和离子强度在蛋白质-多糖复合物形成过程中起关键作用,pH值会影响体系带电基团的离子化程度和静电相互作用的范围和性质,带相反净电荷的蛋白质和多糖能形成复合物,体系 pH值决定两者之间的作用力强弱和络合程度。分子量越大越有利于相互作用发生,复合凝聚形成密集的凝聚物,因此可通过选择不同分子量来控制不同结构的复合凝聚物的形成。
高温处理低酯果胶能有效降解果胶,得到小分子的果胶低聚糖,果胶低聚糖作为小分子益生元,能为益生菌在肠道定殖提供高效能量,提高益生菌群的存活率。
本专利通过在分子量和酯化度精确配比的果胶中添加大豆分离蛋白和绿茶多酚,通过分阶段pH体系调整、离子强度等,构建多酚-蛋白质-果胶凝胶复合物,制备软胶囊囊材,同时采用高温处理低酯果胶基质作为益生菌乳液,囊材与乳液嵌合更加紧密,从而提升益生菌向肠道的递送效率。
有益效果
(1)本发明开发了一种能够替代明胶作为软胶囊囊材,同时更加有效包埋、递送益生菌的软胶囊;通过使用不同酯化度果胶和大豆分离蛋白,并通过添加绿茶多酚,发挥多酚对蛋白凝胶改性和多酚对果胶自由接枝改性的双重提升效果,调整pH值、离子强度等构建多酚-果胶-蛋白共价凝胶复合物,结合益生菌递送乳液,开发出凝胶性能较好、包埋、递送效率高的益生菌软胶囊。
(2)递送乳液以高温处理后的低酯果胶作为益生元同时兼做递送乳液基质,能与软胶囊囊壳材料分子结合更加紧密,提高益生菌负载率和递送效率。
(3)本发明制备的益生菌软胶囊凝胶强度好、弹性好、粘聚性好而且保护益生菌免受胃液破坏,在肠道中崩解时间短。
具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
下列实施例中所述的份数为重量份。
实施例1
(1)溶胶:将100份水加热至80℃,依次加入酯化度为10-40%的低酯化度果胶(分子量为5000~80000)20份、酯化度为55-70%的高酯化度果胶(分子量为100000~300000)40份、蔗糖40份和马铃薯淀粉30份,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白(凝胶强度大于70%)6份、氯化钙0.5份和氯化镁5份,并使用柠檬酸和氢氧化钠调整pH值为6,搅拌溶解后依次加入绿茶多酚0.5份、麦芽糊精10份、海藻酸钠10份、山梨糖醇25份,黄原胶质10份和甘油20份,搅拌溶解,调整pH值为7,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将高温处理(121℃,30分钟)过的低酯化度果胶40份、乳果糖30份、卵磷脂10份、奇亚籽油50份、甘油50份、中碳链甘油三酯(辛酸含量>85%)80份和去离子水80份溶解,添加益生菌乳双歧杆菌(乳双歧杆菌在菌悬液中的含量为1000亿cfu/克)和二氧化硅20份,搅拌均匀得菌悬液;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥至胶皮水分活度≤0.1得软胶囊,注意压丸过程中保持内容物(菌悬液)处于封闭状态,以免影响益生菌的活性。
实施例2
(1)溶胶:将水100份加热至80℃,依次加入酯化度为10-40%的低酯化度果胶(分子量为5000~80000)25份、酯化度为55-70%的高酯化度果胶(分子量为100000~300000)35份、蔗糖30份和马铃薯淀粉40份,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白(凝胶强度大于70%)8份、氯化钙3份和氯化镁3份,并使用柠檬酸和氢氧化钠调整pH值为5,搅拌溶解后依次加入绿茶多酚0.6份、麦芽糊精5份、海藻酸钠20份、山梨糖醇30份,黄原胶质5份和甘油15份,搅拌溶解,调整pH值8,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将高温处理(121℃,30分钟)过的低酯化度果胶30份、乳果糖20份、卵磷脂20份、奇亚籽油60份、甘油60份、中碳链甘油三酯(辛酸含量>85%)60份和去离子水60份溶解,添加益生菌鼠李糖乳杆菌(鼠李糖乳杆菌在菌悬液中的含量为1000亿cfu/克)和二氧化硅20份,搅拌均匀得菌悬液;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥至胶皮水分活度≤0.1得软胶囊,注意压丸过程中保持内容物(菌悬液)处于封闭状态,以免影响益生菌的活性。
实施例3
(1)溶胶:将水(100份)加热至80℃,依次加入酯化度为10-40%的低酯化度果胶(分子量为5000~80000)30份、酯化度为55-70%的高酯化度果胶(分子量为100000~300000)30份、蔗糖20份和马铃薯淀粉50份,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白(凝胶强度大于70%)10份、氯化钙5份和氯化镁1份,并使用柠檬酸和氢氧化钠调整pH值为7,搅拌溶解后依次加入绿茶多酚0.8份、麦芽糊精20份、海藻酸钠5份、山梨糖醇5份,黄原胶质20份和甘油25份,搅拌溶解,调整pH值6,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将高温处理(121℃,30分钟)过的低酯化度果胶50份、乳果糖40份、卵磷脂20份、奇亚籽油40份、甘油40份、中碳链甘油三酯(辛酸含量>85%)60份溶解和去离子水60份溶解,添加益生菌乳双歧杆菌、植物乳杆菌、嗜酸乳杆菌和鼠李糖乳杆菌(这四种菌株在菌悬液中的含量均为500亿cfu/克1000亿cfu/克)和二氧化硅30份,搅拌均匀得菌悬液;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥至胶皮水分活度≤0.1得软胶囊,注意压丸过程中保持内容物(菌悬液)处于封闭状态,以免影响益生菌的活性。
对比例1
(1)溶胶:将水(100份)加热至80℃,依次加入明胶60份、蔗糖40份和马铃薯淀粉30份,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白(凝胶强度大于70%)6份、氯化钙1份和氯化镁5份,并使用柠檬酸和氢氧化钠调整pH值为6,搅拌溶解后依次加入绿茶多酚0.5份、麦芽糊精10份、海藻酸钠10份、山梨糖醇25份,黄原胶质10份和甘油20份,搅拌溶解,调整pH值7,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将高温处理(121℃,30分钟)过的低酯化度果胶40份、乳果糖30份、卵磷脂10份、奇亚籽油50份、甘油50份、中碳链甘油三酯(辛酸含量>85%)80份和去离子水80份溶解,添加益生菌乳双歧杆菌(乳双歧杆菌在菌悬液中的含量为1000亿cfu/克)和二氧化硅20份,搅拌均匀得菌悬液;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥至胶皮水分活度≤0.1得软胶囊,注意压丸过程中保持内容物(菌悬液)处于封闭状态,以免影响益生菌的活性。
对比例2:
(1)溶胶:将水(100份)加热至80℃,依次加入酯化度为10-40%的低酯化度果胶(分子量为5000~80000)20份、酯化度为55-70%的高酯化度果胶(分子量为100000~300000)40份、蔗糖40份和马铃薯淀粉30份,并不断搅拌直至完全溶解,溶解后加入氯化钙1份和氯化镁5份,并使用柠檬酸和氢氧化钠调整pH值为6,搅拌溶解后依次加入麦芽糊精10份、海藻酸钠10份、山梨糖醇25份,黄原胶质10份和甘油20份,搅拌溶解,调整pH值7,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将高温处理(121℃,30分钟)过的低酯化度果胶40份、乳果糖30份、卵磷脂10份、奇亚籽油50份、甘油50份、中碳链甘油三酯(辛酸含量>85%)80份和去离子水80份溶解,添加益生菌乳双歧杆菌(乳双歧杆菌在菌悬液中的含量为1000亿cfu/克)和二氧化硅20份,搅拌均匀得菌悬液;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥至胶皮水分活度≤0.1得软胶囊,注意压丸过程中保持内容物(菌悬液)处于封闭状态,以免影响益生菌的活性。
对比例3:
(1)溶胶:将水(100份)加热至80℃,依次加入酯化度为10-40%的低酯化度果胶(分子量为5000~80000)60份、蔗糖40份和马铃薯淀粉30份,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白(凝胶强度大于70%)6份、氯化钙1份和氯化镁5份,并使用柠檬酸和氢氧化钠调整pH值为6,搅拌溶解后依次加入绿茶多酚0.5份、麦芽糊精10份、海藻酸钠10份、山梨糖醇25份,黄原胶质10份和甘油20份,搅拌溶解,调整pH值7,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将高温处理(121℃,30分钟)过的低酯化度果胶40份、乳果糖30份、卵磷脂10份、奇亚籽油50份、甘油50份、中碳链甘油三酯(辛酸含量>85%)80份和去离子水80份溶解,添加益生菌乳双歧杆菌(乳双歧杆菌在菌悬液中的含量为1000亿cfu/克)和二氧化硅20份,搅拌均匀得菌悬液;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥至胶皮水分活度≤0.1得软胶囊,注意压丸过程中保持内容物(菌悬液)处于封闭状态,以免影响益生菌的活性。
对比例4:
(1)溶胶:将水(100份)加热至80℃,依次加入酯化度为10-40%的低酯化度果胶(分子量为5000~80000)20份、酯化度为55-70%的高酯化度果胶(分子量为100000~300000)40份、蔗糖40份和马铃薯淀粉30份,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白(凝胶强度大于70%)6份、氯化钙1份和氯化镁5份,并使用柠檬酸和氢氧化钠调整pH值为6,搅拌溶解后依次加入绿茶多酚0.5份、麦芽糊精10份、海藻酸钠10份、山梨糖醇25份,黄原胶质10份和甘油20份,搅拌溶解,调整pH值为7,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将低酯化度果胶(未经高温处理)40份、乳果糖30份、卵磷脂10份、奇亚籽油50份、甘油50份、中碳链甘油三酯(辛酸含量>85%)80份和去离子水80份溶解,添加益生菌乳双歧杆菌(乳双歧杆菌在菌悬液中的含量为1000亿cfu/克)和二氧化硅20份,搅拌均匀得菌悬液;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥至胶皮水分活度≤0.1得软胶囊,注意压丸过程中保持内容物(菌悬液)处于封闭状态,以免影响益生菌的活性。
凝胶强度:
在凝胶强度、弹性、黏聚性三方面对进行比较,采用TA.XT.Plus.TextureAnalyzer 质构仪。选择合适的模式和参数在室温下进行测定。根据实验特点,设计测量时TA.XT 固定模式和参数如下:探头:P/0.51/2”Diameter Cylinder Probe ;测试前速度:1.00mm/s ;触发力:5.00g ;测试速度:1.00mm/s ;测试距离:20.00mm ;返回速度:5.00mm/s ;测试循环次数:1。实施例1~3和对比例1~4的测试结果如表1所示。
由表1可知,利用本发明方法制备的益生菌软胶囊,凝胶强度、弹性和粘聚性效果都比较好,而使用明胶、单一酯化度的果胶或去除大豆分离蛋白、绿茶多酚都不能达到本专利的效果,说明通过使用不同酯化度果胶和大豆分离蛋白,并通过添加绿茶多酚,发挥多酚对蛋白凝胶改性和多酚对果胶自由接枝改性的双重提升效果,通过分阶段pH体系调整、离子强度等,构建多酚-蛋白质-果胶凝胶复合物调,结合益生菌递送乳液,开发出凝胶性能较好、包埋、递送效率高的益生菌软胶囊。
益生菌存活率
为了比较本发明中益生菌在不同储存时间下的菌活性,对实施例1和对比例4制备的益生菌软胶囊中的益生菌活菌总数进行统计,不同储存时间下的测试结果如表2所示。
由表2中结果可见,在加速试验90天内,实施例1中益生菌的存活率高达97.8%,而对比例4中益生菌的存活率为90.8%。表明该产品菌悬液递送乳液对菌种具有较强保护能力,同时说明本发明中高温处理后的低酯果胶相对于组2中普通低酯果胶,能制备获得更多的果胶低聚糖,更益于作为益生元为益生菌提供更好的定殖原料,因此益生菌存活率大大提高。
体外模拟消化:
体外模拟消化:取供试品软胶囊6粒,按上述装置和方法先在人工胃液-盐酸溶液(9→1000)中不加挡板检查2小时,每粒均不得有裂缝或崩解现象,将吊篮取出,用少量水洗涤后,每管加挡板,再按上述方法,改在人工肠液(磷酸盐缓冲液含胰酶,pH6.8)中检查,1小时内应全部崩解,实施例1~3和对比例1~4的实验结果如表3所示:
由表3中结果可见,本发明方法制备的软胶囊可以保护益生菌免受胃液破坏,而且在肠道中崩解时间短。
Claims (8)
1.一种益生菌软胶囊,其特征在于,包括软胶囊囊壳和菌悬液;
所述的软胶囊囊壳包括10~30份低酯化度果胶,15~60份高酯化度果胶,4~10份大豆分离蛋白,10~50份淀粉,0.1~0.8份绿茶多酚,1~40份甘油,5~20份麦芽糊精,1~20份黄原胶,1~20份海藻酸钠,5~50份山梨糖醇、20~60份蔗糖、0.25~5份氯化钙和0.25~5份氯化镁;
所述的菌悬液包括益生菌和递送乳液,所述的递送乳液包括10~80份121℃下处理30分钟的低酯化度果胶,10~50份乳果糖,2~20份卵磷脂,1~50份二氧化硅,30~80奇亚籽油,20~80份甘油,50~100份中碳链甘油三酯;
所述的低酯化度果胶的酯化度为10~40%,分子量为5000~80000道尔顿;所述的高酯化度果胶的酯化度为55~70%,分子量为100000~300000道尔顿;所述的淀粉为马铃薯淀粉;
所述的益生菌软胶囊的制备方法包括以下步骤:
(1)胶液的制备:将水加热至80℃,先后加入低酯化度果胶、高酯化度果胶、蔗糖和淀粉,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白、氯化钙和氯化镁,并使用柠檬酸和氢氧化钠调整pH在4-7,搅拌溶解后加入绿茶多酚、麦芽糊精、海藻酸钠、山梨糖醇、黄原胶、甘油,搅拌溶解,调整pH值6-8,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将121℃下处理30分钟的低酯化度果胶、乳果糖、卵磷脂、奇亚籽油、甘油和中碳链甘油三酯加入水中并溶解,添加益生菌和二氧化硅,搅拌均匀;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥得软胶囊。
2.根据权利要求1所述的一种益生菌软胶囊,其特征在于,所述的大豆分离蛋白的凝胶强度大于70%。
3.根据权利要求1所述的一种益生菌软胶囊,其特征在于,所述菌悬液中的益生菌为植物乳杆菌、乳双歧杆菌、嗜酸乳杆菌和鼠李糖乳杆菌的一种以上。
4.根据权利要求3所述的一种益生菌软胶囊,其特征在于,所述菌悬液中益生菌单一菌含量在500-1000亿cfu/克之间。
5.根据权利要求1所述的一种益生菌软胶囊,其特征在于,所述的递送乳液中中碳链甘油三酯的辛酸含量>85%。
6.一种权利要求1~5任一项所述的益生菌软胶囊的制备方法,其特征在于,包括以下步骤:
(1)胶液的制备:将水加热至80℃,先后加入低酯化度果胶、高酯化度果胶、蔗糖和淀粉,并不断搅拌直至完全溶解,溶解后加入大豆分离蛋白、氯化钙和氯化镁,并使用柠檬酸和氢氧化钠调整pH在4-7,搅拌溶解后加入绿茶多酚、麦芽糊精、海藻酸钠、山梨糖醇、黄原胶、甘油,搅拌溶解,调整pH值6-8,冷却至60℃并保温2小时,自然消泡得胶液;
(2)菌悬液制备:将121℃下处理30分钟的低酯化度果胶、乳果糖、卵磷脂、奇亚籽油、甘油和中碳链甘油三酯加入水中并溶解,添加益生菌和二氧化硅,搅拌均匀;
(3)压丸:将胶液与菌悬液经压制机压制成型,干燥得软胶囊。
7.根据权利要求6所述的制备方法,其特征在于,步骤(1)中水的质量占胶液质量的25~40%;步骤(2)中水的质量占菌悬液质量的25~40%。
8.根据权利要求6所述的制备方法,其特征在于,步骤(3)中干燥至胶皮水分活度≤0.1。
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