CN113455544B - Beverage containing lactobacillus and preparation method thereof - Google Patents

Beverage containing lactobacillus and preparation method thereof Download PDF

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Publication number
CN113455544B
CN113455544B CN202010243024.5A CN202010243024A CN113455544B CN 113455544 B CN113455544 B CN 113455544B CN 202010243024 A CN202010243024 A CN 202010243024A CN 113455544 B CN113455544 B CN 113455544B
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gum
solution
capsule wall
lactic acid
beverage
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CN113455544A (en
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庞飞
尹小静
薛建岗
索超
张海斌
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present disclosure provides a beverage containing lactic acid bacteria, which contains microcapsules comprising a capsule core and a multi-layer composite capsule wall; wherein the capsule core contains monosaccharides; wherein the multi-layer composite capsule wall comprises a protein capsule wall and a polysaccharide gum capsule wall, the protein capsule wall being located between the capsule core and the polysaccharide gum capsule wall.

Description

Beverage containing lactobacillus and preparation method thereof
Technical Field
The invention relates to the field of beverages, in particular to a beverage containing lactic acid bacteria and a preparation method thereof.
Background
Fermented milk is a product of reduced pH obtained by fermentation of a dairy substrate.
Glucose is a monosaccharide, and is the most direct source of human energy. The glucose supplement before exercise can increase the utilization of stored myoglycogen, and the glucose supplement after exercise can accelerate the synthesis of glycogen, eliminate fatigue more quickly, recover physical strength and improve exercise capacity.
Glucose, however, is also the most readily available source of energy for microorganisms. Lactic acid bacteria in fermented milk can generate a large amount of lactic acid when glucose is utilized, and generate stronger post-acid, so that the taste of the fermented milk is affected.
Disclosure of Invention
In order to solve the technical problems in the prior art, the inventor skillfully adopts a double-layer microcapsule wrapping process to prepare the microcapsule containing monosaccharide, so that the monosaccharide component is added into the beverage containing the lactobacillus, and meanwhile, the adverse effect on the taste of the beverage containing the lactobacillus is avoided.
In some aspects, a beverage containing lactic acid bacteria is provided, which contains microcapsules comprising a capsule core and a multi-layer composite capsule wall;
wherein the capsule core contains monosaccharides;
wherein the multi-layer composite capsule wall comprises a protein capsule wall and a polysaccharide gum capsule wall, the protein capsule wall being located between the capsule core and the polysaccharide gum capsule wall.
The beverage has the advantages that: the multilayer composite capsule wall can stably exist in the beverage containing the lactic acid bacteria with low pH value, and effectively avoids monosaccharide in the capsule core from entering a beverage system and being utilized by the lactic acid bacteria. Meanwhile, experiments prove that after the beverage enters a human body, glucose in the capsule can be effectively released, and the exercise capacity of the human body is improved.
In some embodiments, the beverage containing lactic acid bacteria contains active lactic acid bacteria.
In some embodiments, the protein capsule wall is layered and compounded with the polysaccharide gum capsule wall.
In some embodiments, the multi-layer composite capsule wall is a double-layer composite capsule wall comprising a protein capsule wall on an inner layer and a polysaccharide gum capsule wall on an outer layer.
In some embodiments, the protein capsule wall has a protein content of 50wt% or more, such as 60wt% or more, such as 70wt% or more, such as 80wt% or more, such as 90wt% or more, such as 100wt% or more.
In some embodiments, the protein comprises casein, whey protein, or a combination thereof.
In some embodiments, the weight ratio of casein to whey protein in the protein is from 70 to 90:10 to 30 percent.
In some embodiments, the polysaccharide gum capsule wall has a polysaccharide gum content of 50wt% or more, such as 60wt% or more, such as 70wt% or more, such as 80wt% or more, such as 90wt% or more, such as 100wt% or more.
In some embodiments, the polysaccharide gum is a polysaccharide composed of monosaccharides such as mannose, glucose, galactose, arabinose, fructose, fucose, rhamnose, xylose and part of corresponding uronic acid, belongs to natural polymer complex compounds, has better viscosity, and can be combined with water to form a colloidal solution. Polysaccharide gums are widely used as thickening agents, stabilizers, binders, gelling agents, flotation agents, flocculants, dispersants, and the like because of their thickening, gelling, emulsion stability, film forming, suspension dispersibility, water retention, and crystallinity control.
In some embodiments, the polysaccharide gum capsule wall contains one or more of carrageenan, locust bean gum, and guar gum.
In some embodiments, the polysaccharide gum capsule wall contains carrageenan, locust bean gum, and guar gum.
In some embodiments, the polysaccharide component in the polysaccharide gum capsule wall is comprised of carrageenan, locust bean gum, and guar gum.
In some embodiments, the polysaccharide component in the polysaccharide gum capsule wall is comprised of carrageenan, locust bean gum, guar gum, and water.
In some embodiments, the weight ratio of carrageenan, locust bean gum, and guar gum in the polysaccharide gum capsule wall = 1 to 3 (e.g., 1.5 to 2.5): 1 to 3 (e.g., 1.5 to 2.5): 0.1 to 0.5 (e.g., 0.2 to 0.3).
In some embodiments, the capsule core is an aqueous solution containing monosaccharides and proteins.
In some embodiments, the monosaccharide includes glucose.
In some embodiments, the microcapsules have a particle size of 1 to 10mm, for example 3 to 7mm.
In some embodiments, the microcapsules are present in the beverage containing lactic acid bacteria in an amount of 0.1 to 30wt%, for example 10 to 20wt%.
In some embodiments, the beverage containing lactic acid bacteria has a pH of < 7, preferably 6.5 or less, more preferably 6 or less.
In some embodiments, the beverage containing lactic acid bacteria is fermented milk or a fermented milk-containing beverage.
In some embodiments, the fermented milk meets GB 19302-2010 national food safety Standard fermented milk
In some embodiments, the fermented milk-containing beverage in fermented milk-containing beverage GB/T21032-2008 "milk-containing beverage".
In some embodiments, a method of preparing a beverage containing lactic acid bacteria is provided, comprising the step of providing microcapsules, the method of preparing microcapsules comprising:
dropwise adding the first solution into an acid solution to obtain a first granular product;
the first solution has monosaccharides and proteins dissolved therein;
adding the first particulate product to a polysaccharide gum solution;
dropwise adding the product obtained in the last step into cold water, wherein the temperature of the cold water is 0-10 ℃;
optionally, the method further comprises:
(4) The microcapsules are separated from the product of the previous step.
In some embodiments, the monosaccharide includes glucose.
In some embodiments, the first solution is liquid milk or reconstituted milk containing monosaccharides.
In some embodiments, the monosaccharide content of the first solution is 10 to 50wt%, for example 30 to 40wt%.
In some embodiments, the amount of protein in the first solution is 1 to 10wt%, for example 4 to 6wt%.
In some embodiments, the liquid milk raw milk meets the specifications of food safety national standard GB 19301, "food safety national standard raw milk".
In some embodiments, the reconstituted milk is prepared from a powdered milk that meets the specifications of the national food safety standard GB 19644 "powdered milk".
In some embodiments, the acid solution has a pH of 3 to 5.
In some embodiments, the acid solution is an aqueous acetic acid solution.
In some embodiments, the polysaccharide gum solution contains carrageenan, locust bean gum, and guar gum.
In some embodiments, the concentrations of carrageenan, locust bean gum, and guar gum in the polysaccharide gum solution are 0.1 to 0.3wt%, and 0.01 to 0.05wt%, respectively.
In some embodiments, the method of making further comprises the step of adding the microcapsules to a beverage base containing the lactic acid bacteria.
In some embodiments, the solution of any of the present disclosure is an aqueous solution.
In some embodiments, the inclusion/containing/including of any of the present disclosure means an amount of 50wt% or more, 60wt% or more, 70wt% or more, 80wt% or more, 90wt% or more, or 100wt% or more.
In some aspects, there is provided the use of microcapsules, which are the microcapsules mentioned in any of the present disclosure, in the preparation of a beverage comprising lactic acid bacteria.
In some embodiments, the above application refers to the addition of microcapsules to a beverage base containing lactic acid bacteria.
Term interpretation:
the present disclosure may have the following explanations if the following terms are used:
carrageenan: the carrageenan accords with GB 188669-2016 food additive of national food safety standards
Locust bean gum: meets GB 29945-2013' food safety national Standard food additive locust Bean Gum (locust Bean Gum)
Guar gum: guar gum meeting GB 28403-2012 national food safety Standard food additive
The term "lactic acid bacteria" refers to a generic term for bacteria capable of producing lactic acid by fermentation of carbohydrates, such as lactobacillus bulgaricus, streptococcus thermophilus, bifidobacteria and the like.
Advantageous effects
The beverage containing lactic acid bacteria has one or more of the following beneficial effects:
(1) The beverage containing lactobacillus has good taste;
(2) Microcapsules in a beverage containing lactic acid bacteria have a chewing feeling;
(3) The beverage containing lactobacillus has good stability;
(4) The beverage containing lactobacillus can provide monosaccharide for drinkers.
Drawings
FIG. 1 is a photograph of microcapsules prepared in example 1.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Unless specifically stated otherwise, the process of the present invention, and the steps not specifically described and not mentioned (e.g., checking and accepting raw milk, purifying milk, pasteurizing, compounding other components than the colloid and emulsifier in the formula, filling, insulation experiments of the filled product, etc.), and the equipment used (e.g., melting tank, homogenizer, deaeration tank, sterilization system, filling system) may all be operated according to conventional techniques in the field of liquid milk production.
Example 1
S1: mixing 100g glucose with 1.5 times of water to obtain glucose solution to obtain 40wt% glucose aqueous solution;
s2: preparing 500ml of 0.25wt% carrageenan, 0.5wt% locust bean gum and 0.3wt% guar gum water solution;
s3: preparing 500ml of skimmed milk powder aqueous solution with concentration of 25wt%;
s4: adding glucose solution into skimmed milk powder solution, stirring uniformly according to the ratio of 4:1 to obtain a first mixed solution, wherein the glucose content is 32wt% and the skimmed milk powder content is 5wt%, dripping the first mixed solution into acetic acid solution with pH of 3.5 by using a syringe with a caliber of 3mm, collecting small particles (with the particle size of 2-3 mm), and washing with clear water for several times;
s5: and (3) mixing the carrageenan solution, locust bean gum and guar gum solution obtained in the step (S2) according to a ratio of 5:5:1 mass ratio at 55 ℃ to obtain a second mixed solution, wherein the concentration of carrageenan is 0.11wt%, the concentration of locust bean gum is 0.23wt% and the concentration of guar gum is 0.027wt%, and the collected particles are added into the second mixed solution and stirred uniformly;
s6: dripping the product of the last step into cold water with the caliber of 5mm by a syringe at the temperature of 10 ℃ to obtain small particles, washing the small particles with clear water at the temperature of 6 ℃ for several times, filtering, and then putting the small particles into a freezer at the temperature of minus 18 ℃ for freezing for later use.
Example 2
S1: 125g of glucose was mixed with 1.5 times the amount of water to obtain a 40wt% glucose solution of a glucose solution;
s2: preparing 500ml of 0.5wt% carrageenan, 0.3wt% locust bean gum and 0.2wt% guar gum solution respectively;
s3: preparing 500ml of skimmed milk powder solution with concentration of 20wt%;
s4: adding glucose solution into skimmed milk powder solution, stirring uniformly according to the mass ratio of 4:1 to obtain a first mixed solution, wherein the glucose content is 32wt% and the skimmed milk powder content is 4wt%, dripping the first mixed solution into acetic acid solution with pH of 3.5 by using a syringe with the caliber of 3mm, collecting small particles (with the particle size of 2-3 mm), and washing with clear water for several times;
s5: and (3) mixing the carrageenan solution, locust bean gum and guar gum solution obtained in the step (S2) according to the following ratio of 2:2:1, fully mixing at 56 ℃ to obtain a second mixed solution, wherein the concentration of carrageenan is 0.2, the concentration of locust bean gum is 0.12wt% and the concentration of guar gum is 0.04wt%, and adding the collected particles into the second mixed solution to be uniformly stirred;
s6: dripping the product of the last step into cold water with the caliber of 5mm by a syringe at the temperature of 8 ℃ to obtain small particles, washing the small particles with clear water at the temperature of 6 ℃ for several times, filtering, and then putting the small particles into a freezer at the temperature of minus 18 ℃ for freezing for later use.
Example 3
S1:150g of glucose was mixed with 1.5 times the amount of water to obtain a 50wt% glucose solution;
s2: preparing 500ml of 0.5wt% carrageenan, 0.3wt% locust bean gum and 0.2wt% guar gum solution respectively;
s3: preparing 500ml of skimmed milk powder solution with concentration of 15 wt%;
s4: adding glucose solution into skimmed milk powder solution, uniformly stirring according to a mass ratio of 4:1 to obtain a first mixed solution, wherein the glucose content is 40wt%, the skimmed milk powder content is 3wt%, dripping the first mixed solution into acetic acid solution with pH of 4 by using a syringe with a caliber of 3mm, collecting small particles (particle size of 2-3 mm), and washing with clear water for several times;
s5: and (3) mixing the carrageenan solution, locust bean gum and guar gum solution obtained in the step (S2) according to the following ratio of 2:2:1 mass ratio at 53 ℃ to obtain a second mixed solution, wherein the concentration of carrageenan is 0.2, the concentration of locust bean gum is 0.12wt% and the concentration of guar gum is 0.04wt%, and the collected particles are added into the second mixed solution and stirred uniformly;
s6: dripping the product of the last step into cold water with the caliber of 5mm by a syringe at the temperature of 10 ℃ to obtain small particles, washing the small particles with clear water at the temperature of 6 ℃ for several times, filtering, and then putting the small particles into a freezer at the temperature of minus 18 ℃ for freezing for later use.
Analytical test 1
FIG. 1 is a photograph of microcapsules prepared in example 1. As shown in the figure, the microcapsule prepared in example 1 is spherical in shape, has a particle size of about 4-5 mm, is milky white in color and has a smooth surface. The capsule has good integrity. The dispersibility among the capsules is good, and agglomeration is basically avoided.
The particle diameters of the microcapsules prepared in examples 1 to 3 and the glucose content therein were measured, and the results were as follows:
example 1 Example 2 Example 3
Microcapsule particle size/mm 4.5-4.55 4.41-4.56 4.41-4.7
Glucose content/wt% 11.8-12.5 13.1-13.7 13.6-14.5
Example 4
S1, material conversion: taking 900 parts of raw milk, wherein the protein index of the raw milk is 3.3g/100g, adding 6 parts of whey protein powder, 70 parts of white granulated sugar, 5 parts of stabilizer (the stabilizer contains hydroxypropyl di-starch phosphate, pectin, agar and diacetyl tartaric acid mono-diglyceride, the weight ratio is 5:5:5:4), 3 parts of vegetable oil, 5 parts of condensed milk, hydrating for 40min at 55 ℃, then standing for 10min, and stirring for 8min;
s2, homogenizing; homogenizing the feed liquid obtained in the step S1, wherein the primary pressure of homogenizing is 150bar, and the secondary pressure of homogenizing is 30bar.
S3, pasteurizing: and (3) sterilizing the feed liquid obtained in the step (S2) at the sterilization temperature of 98 ℃ for 240 seconds, and cooling to 43 ℃ after sterilization.
S4, inoculating; inoculating the feed liquid obtained in the step S3, and adding 0.1wt% of a starter (lactobacillus bulgaricus: streptococcus thermophilus: bifidobacterium=5:90:2). Fermenting at 43 ℃ for 4.5 hours;
s5, demulsification: after fermentation, rapidly cooling to 15 ℃, and demulsifying for 15min under the condition of 400r/min to obtain a product; the microcapsules of example 1 were then added in a proportion of 20% by weight to give a fermented milk product having a pH of 4.52.
Comparative example 1
The yogurt of comparative example 1 differs from example 4 in that in step S5 pure glucose is added in the same amount of glucose added.
The pH of the fermented dairy product of comparative example 1 was 4.56.
Product test 1: human body movement capability test
The yogurt of example 4 and comparative example 1 was prepared and stored in cold storage at 4-6deg.C for 7 days and then used for human body movement ability test.
The force comparison test after the human body drinks the product is specifically studied as follows.
Human body consumption product post strength comparative test: experiments are carried out on men with the same body weight of 130-135 jin, and the specific steps are as follows,
for 14 men with weight of 130-135 jin, same body type and age of 25-28 years, the men are randomly divided into 2 groups, diet tracking is carried out, protein intake and energy are ensured to be the same before 1 week of testing, then one week (7 d) of testing is started, and the intake energy and protein are controlled to be consistent every day (10000J; 50g of protein).
The subjects uniformly lifted weight for 1h (20 times/h) by the same weight barbell (10 kg) every day, and immediately after lifting weight, the experimental group drunk the fermented milk product of example 4 with a drinking amount of 400ml, and the control group drunk the yogurt of comparative example 1 with a drinking amount of 400ml. Grip strength test was performed 1h after drinking.
The grip strength test results were as follows:
the test results of product test 1 demonstrate that the beverage of the present invention can improve the physical exercise ability after entering the human body. It is explained that the glucose in the beverage of the present invention is indeed released in and utilized by the human body.
The average grip strength of the subjects in the experimental group was higher, which means that glucose in the product of example 4 was not substantially consumed by lactic acid bacteria and was indeed absorbed by the human body. The muscle recovery effect is better.
The grip strength of the subjects in the control group was relatively low compared to the experimental group, indicating that the glucose of comparative example 1 was consumed by lactic acid bacteria.
Taste testing:
the yogurt of example 4, comparative example 1 was prepared and stored at 4-6deg.C for 7 days under refrigeration, and then subjected to taste testing.
The group 20 professionals scored the yogurt of example 4, comparative example 1 blindly, with each dimension being a full score of 20, the higher the score the more satisfactory.
The results are shown in the following table.
Product numbering Yogurt flavor Yoghurt texture Ratio of sweet to sour Total score
Example 4 12 20 19 51
Comparative example 1 11 15 16 42
The above experimental results demonstrate that the fermented milk of example 4 has better flavor, texture, and sweet-sour ratio, with higher total score. Example 4 does effectively avoid the consumption and utilization of glucose by lactic acid bacteria and avoids the production of stronger post-acids. In addition, the fermented milk of example 4 contained microcapsules, which had a more Q-elastic mouthfeel and increased product flavor.
The lower sweet-sour score of comparative example 1 indicates that the glucose of comparative example 1 is consumed by lactic acid bacteria and produces a stronger post-acid, resulting in a product with a sweet-sour imbalance.
Although specific embodiments of the invention have been described in detail, those skilled in the art will appreciate that: many modifications and variations of the details are possible in light of the above teachings, and such variations are within the scope of the invention. The full scope of the invention is given by the appended claims and any equivalents thereof.

Claims (7)

1. A method for preparing a beverage containing lactic acid bacteria, said beverage containing microcapsules;
the preparation method comprises the step of providing microcapsules, and the preparation method of the microcapsules comprises the following steps:
(1) Dropwise adding the first solution into an acid solution to obtain a first granular product;
the first solution has monosaccharides and proteins dissolved therein;
(2) Adding the first particulate product to a polysaccharide gum solution;
(3) Dropwise adding the product obtained in the last step into cold water, wherein the temperature of the cold water is 0-10 ℃;
(4) Separating the microcapsules from the product of the previous step;
the microcapsule comprises a capsule core and a double-layer composite capsule wall; wherein the capsule core is an aqueous solution containing monosaccharides and proteins; the double-layer composite capsule wall comprises a protein capsule wall and a polysaccharide gum capsule wall, wherein the protein capsule wall is positioned between a capsule core and the polysaccharide gum capsule wall, the polysaccharide gum capsule wall contains one or more of carrageenan, locust bean gum and guar gum, the particle size of the microcapsule is 1-10 mm, and the pH value of the beverage containing the lactic acid bacteria is less than 7.
2. The method of claim 1, wherein the polysaccharide gum capsule wall contains carrageenan, locust bean gum, and guar gum;
in the polysaccharide gum capsule wall, the weight ratio of carrageenan to locust bean gum to guar gum
＝1～3：1～3：0.1～0.5。
3. The method of claim 1, wherein the monosaccharide includes glucose.
4. The method according to claim 1, wherein the pH of the beverage containing lactic acid bacteria is not more than 6.5.
5. The method according to claim 4, wherein the pH of the beverage containing lactic acid bacteria is not more than 6.
6. The method according to claim 1, wherein the lactic acid bacteria-containing beverage is fermented milk or a fermented milk-containing beverage.
7. The preparation method according to claim 1, characterized by one or more of the following:
-the monosaccharide comprises glucose;
-the first solution is a liquid milk containing monosaccharides or reconstituted milk containing monosaccharides;
-the pH of the acid solution is 3-5;
-the polysaccharide gum solution contains carrageenan, locust bean gum and guar gum;
-the concentrations of carrageenan, locust bean gum and guar gum in the polysaccharide gum solution are 0.1 to 0.3wt%, 0.1 to 0.3wt% and 0.01 to 0.05wt%, respectively;
the preparation method further comprises the step of adding the microcapsules to a beverage base containing lactic acid bacteria.
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