CN115844016B - Double emulsion of co-embedded fish oil and probiotics and preparation method and application thereof - Google Patents
Double emulsion of co-embedded fish oil and probiotics and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses double emulsion of co-embedded fish oil and probiotics as well as a preparation method and application thereof. The preparation method comprises the following steps: the method comprises the steps of taking medium chain triglyceride loaded with fish oil as an oil phase, taking sodium chloride dispersion liquid loaded with probiotics as an inner water phase, mixing the oil phase with the inner water phase, and carrying out shearing homogenization treatment to obtain W 1 an/O emulsion; mixing a dispersion of vegetable protein and polysaccharide as an external water phase with the W 1 Mixing the/O emulsion and shearing and homogenizing to obtain double emulsion of the co-embedded fish oil and the probiotics. The fish oil and probiotics in the yoghurt product provided by the invention are co-embedded double emulsion (W 1 /O/W 2 ) The intestinal adhesiveness and the survival rate of probiotics in the gastrointestinal tract can be obviously improved, and the water retention capacity of the yoghurt can be improved by adding double emulsion; meanwhile, the preparation process of the product is simple and efficient, mild and safe in condition, easy in raw material acquisition and low in cost, and is suitable for large-scale production.
Description
Technical Field
The invention belongs to the technical field of processing of functional nutritional dairy products, and particularly relates to double emulsion of co-embedded fish oil and probiotics as well as a preparation method and application thereof.
Background
The probiotics can enhance intestinal barrier function, regulate immunity, produce beneficial factors and maintain balance of intestinal flora, so that intestinal diseases such as lactic acid intolerance, inflammatory bowel disease, constipation, diarrhea, gastroesophageal reflux disease, etc. can be prevented and treated. However, probiotics are subject to the effects of gastrointestinal digestive fluids (gastric acid, bile and digestive enzymes) during consumption and face competition by other microorganisms in the gut to a survival rate of less than 10% when reaching the colon. Therefore, the number of probiotics capable of exerting biological activity is very small, which limits the further application of probiotics in the food and medical fields.
Disclosure of Invention
The invention mainly aims to provide double emulsion of co-embedding fish oil and probiotics as well as a preparation method and application thereof, so as to overcome the defects of the prior art.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention comprises the following steps:
the embodiment of the invention provides a preparation method of double emulsion of co-embedded fish oil and probiotics, which comprises the following steps:
the method comprises the steps of taking medium chain triglyceride loaded with fish oil as an oil phase, taking sodium chloride dispersion liquid loaded with probiotics as an inner water phase, mixing the oil phase with the inner water phase, and carrying out shearing homogenization treatment to obtain W 1 an/O emulsion;
and mixing a dispersion of vegetable protein and polysaccharide as an external water phase with the W 1 Mixing the/O emulsion and shearing and homogenizing to obtain double emulsion of the co-embedded fish oil and the probiotics.
The embodiment of the invention also provides double emulsion of the co-embedded fish oil and the probiotics prepared by the preparation method.
The embodiment of the invention also provides the application of the double emulsion of the co-embedded fish oil and the probiotics in preparation of probiotic foods.
The embodiment of the invention also provides a yoghurt product, which comprises the double emulsion of the co-embedded fish oil and the probiotics.
The embodiment of the invention also provides a preparation method of the yoghurt product, which comprises the following steps:
the double emulsion of the co-embedded fish oil and the probiotics is prepared by adopting the preparation method;
and adding the double emulsion of the co-embedded fish oil and the probiotics into the fermented yoghurt, so as to obtain the double emulsion yoghurt containing the co-embedded fish oil and the probiotics.
Compared with the prior art, the invention has the beneficial effects that:
(1) The double emulsion of the co-embedded fish oil and the probiotics is stabilized by the plant protein and the polysaccharide, so that the survival rate of the probiotics after reaching the intestinal tract is improved, and the effect of improving the health of the intestinal tract by the probiotics is exerted; the vegetable protein in the outer water phase is used as an emulsifier to be adsorbed on an oil-water interface to reduce interfacial tension, and the polysaccharide is interacted with the vegetable protein to improve the stability of the emulsion, so that the encapsulation rate of the emulsion on probiotics is improved; the oil phase of the double emulsion encapsulates the probiotics in the inner water phase, and aims to isolate the probiotics from digestive juice in the gastrointestinal tract, thereby reducing the damage of the probiotics; fish oil and probiotics encapsulated in the double emulsion do not have a significant impact on pH, total acids and flavor of the yoghurt;
(2) Compared with common yogurt in the market, the yogurt containing double emulsion of the co-embedded fish oil and the probiotics has stronger gastrointestinal environment resistance, so that the number of live bacteria playing a role in improving intestinal health is more; meanwhile, by utilizing the method, the survival rate of the probiotics in the double emulsion of the co-embedded fish oil and the probiotics after digestion is up to 70.8%, so that the product not only keeps the original components and flavor characteristics of the yogurt, but also breaks through the component composition of the traditional yogurt, and provides a new direction for developing new products in the yogurt industry in the future.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments described in the present invention, and other drawings may be obtained according to the drawings without inventive effort to those skilled in the art.
FIG. 1 is a graph showing the results of the detection of the effect of fish oil concentration on the growth of probiotics in example 1 of the present invention;
FIG. 2A is a confocal laser photograph of the attachment of the fluorochrome-dyed probiotics to the casing in example 1 of the invention;
FIG. 2B is a graph showing the result of counting probiotics on a photo obtained by confocal laser in example 1 of the present invention;
FIG. 2C is a graph showing the surface hydrophobicity of the probiotic bacteria after fish oil culture and the probiotic bacteria without fish oil culture in example 1 of the present invention;
FIG. 3 is a graph showing the effect of concentration of isolated soy protein on the encapsulation efficiency of probiotics in emulsion according to example 2 of the present invention;
FIG. 4 is a graph showing the effect of sodium alginate concentration on the encapsulation efficiency of probiotics in emulsion according to example 3 of the present invention;
FIG. 5 is a graph showing the results of in vitro simulated digestion of probiotic survival rate test of example 1 of the present invention;
FIG. 6 is a side view and a microscopic image of example 2 of the present invention, wherein A is a side view and B is a microscopic structural diagram under a microscope;
FIG. 7 is a graph showing the pH measurement result obtained during fermentation in example 2 of the present invention;
FIG. 8 is a graph showing the results of the water retention test in example 2 of the present invention, wherein A is the graph showing the water retention measured during fermentation, and B is the graph showing the water retention of yogurt during storage;
FIG. 9 is a graph showing the total acid detection results of example 2 of the present invention, wherein A is the total acid profile measured during fermentation, and B is the total acid profile of yogurt during storage;
fig. 10 is a diagram of detection results of an electronic nose according to embodiment 2 of the present invention, wherein a is a radar chart of the electronic nose, and B is a main component analysis result chart.
Detailed Description
In view of the shortcomings of the prior art, the inventor of the present application has long studied and put forward a great deal of practice, and the technical solution of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Specifically, as one aspect of the technical scheme of the invention, the preparation method of the double emulsion of the co-embedded fish oil and the probiotics comprises the following steps:
the method comprises the steps of taking medium chain triglyceride loaded with fish oil as an oil phase, taking sodium chloride dispersion liquid loaded with probiotics as an inner water phase, mixing the oil phase with the inner water phase, and carrying out shearing homogenization treatment to obtain W 1 an/O emulsion;
and mixing a dispersion of vegetable protein and polysaccharide as an external water phase with the W 1 mixing/O emulsion, and shearing and homogenizing to obtain double emulsion (W) 1 /O/W 2 ）。
In some preferred embodiments, the probiotics include any one or a combination of two or more of lactobacillus acidophilus, bifidobacterium breve, bifidobacterium lactis, bifidobacterium longum, lactobacillus plantarum, and are not limited thereto.
In some preferred embodiments, the vegetable protein includes any one or a combination of two or more of soy protein isolate, pea protein isolate, zein, and the like, and is not limited thereto.
In some preferred embodiments, the polysaccharide includes any one or a combination of two or more of sodium alginate, acacia gum, fructose, hyaluronic acid, xanthan gum, beet pectin, chitosan, carrageenan, and is not limited thereto.
In some preferred embodiments, the volume fraction of the fish oil in the oil phase is 2.5-10.0%.
In some preferred embodiments, the oil phase comprises a water-in-oil emulsifier; the water-in-oil emulsifier includes polyglycerol ricinoleate, and is not limited thereto.
Further, the volume fraction of the water-in-oil emulsifier in the oil phase is 1% -4%.
In some preferred embodiments, the concentration of sodium chloride in the inner aqueous phase is 0.1mol/L to 0.15mol/L.
In some preferred embodiments, the volume ratio of the oil phase to the internal water phase is 10-40: 60-90.
In some preferred embodiments, the preparation method specifically comprises: mixing the oil phase and the inner water phase, and shearing and homogenizing for 2-5 min at the rotation speed of 5000-8000 rpm to obtain the W 1 An O emulsion.
In some preferred embodiments, the vegetable protein content in the external aqueous phase is 0.5-2.0 wt%.
In some preferred embodiments, the polysaccharide content in the outer aqueous phase is 0.25 to 1.0wt%.
In some preferred embodiments, the outer aqueous phase is W 1 The volume ratio of the/O emulsion is 10-40: 60-90.
In some preferred embodiments, the preparation method specifically comprises: mixing a dispersion of vegetable protein and polysaccharide as an external water phase with the W 1 And mixing the/O emulsion, and shearing and homogenizing for 2-5 min at the rotating speed of 5000-8000 rpm to obtain the double emulsion of the co-embedded fish oil and the probiotics.
Another aspect of the embodiments of the present invention also provides a double emulsion of the co-entrapped fish oil and the probiotic prepared by the aforementioned preparation method.
Another aspect of an embodiment of the present invention also provides the use of the aforementioned double emulsion of co-entrapped fish oil and probiotics in the preparation of a probiotic food product.
Another aspect of embodiments of the present invention also provides a yogurt product comprising a double emulsion of the aforementioned co-entrapped fish oil and probiotics.
In another aspect of the embodiment of the present invention, there is provided a method for preparing the yogurt product, including:
the double emulsion of the co-embedded fish oil and the probiotics is prepared by adopting the preparation method;
and adding the double emulsion of the co-embedded fish oil and the probiotics into the fermented yoghurt, so as to obtain the double emulsion yoghurt containing the co-embedded fish oil and the probiotics.
In some preferred embodiments, the method of preparing the fermented yoghurt comprises: mixing 500 mL milk and 9.0% white granulated sugar, sterilizing, cooling to 42 deg.C for less than or equal to 30 min, adding 1 g zymocyte powder into yogurt under aseptic condition, stirring, and fermenting in 42 deg.C incubator for 8 h.
The double emulsion of the fish oil and the probiotics in the yogurt product provided by the invention can obviously improve the intestinal adhesiveness of the probiotics and the survival rate of the probiotics in the gastrointestinal tract, and the addition of the double emulsion has no obvious influence on the pH, the total acid and the flavor of the yogurt, and can also improve the water holding capacity of the yogurt; meanwhile, the preparation process of the product is simple and efficient, mild and safe in condition, easy in raw material acquisition and low in cost, and is suitable for large-scale production.
The technical scheme of the present invention is further described in detail below with reference to several preferred embodiments and the accompanying drawings, and the embodiments are implemented on the premise of the technical scheme of the present invention, and detailed implementation manners and specific operation processes are given, but the protection scope of the present invention is not limited to the following embodiments.
The experimental materials used in the examples described below, unless otherwise specified, were all commercially available from conventional biochemicals.
Example 1
The growth of probiotics was promoted with fish oil at different concentrations according to the following method:
(1) Bacterial solutions (lactobacillus acidophilus) were added to broth media containing 0.0%, 2.5%, 5.0%, 7.5%, 10.0% fish oil, respectively, and cultured at 37 ℃ for 24 h.
(2) Centrifuging the cultured broth obtained in step (1), re-suspending and washing the probiotics with Phosphate Buffer (PBS), and centrifuging again, and repeating the step three times. The washed probiotics were resuspended in PBS and their absorbance at 600 nm was measured.
(3) Probiotics not cultured with fish oil (no fish oil group) and probiotics cultured with 5.0% fish oil (fish oil group) were stained with acridine orange dye, respectively, and applied to casings, incubated at 37 ℃ for 1h, and washed three times with PBS to remove probiotics not adhered to the casings. Then observed and counted.
(4) The absorbance of the PBS suspension of the two probiotic groups was adjusted to 0.5 at 600 nm. The suspension of 3 mL was mixed with 0.6 mL n-hexadecane vortex for 120 seconds and incubated for 1h at room temperature. The change in absorbance (a) of the probiotic suspension was recorded with an ultraviolet-visible spectrophotometer. The surface hydrophobicity was determined by formula (1) as follows.
（1）
Here, SH represents the surface hydrophobicity, A 0 For initial absorbance, A 1 Absorbance after incubation.
The absorbance of the bacterial solutions after all the fish oil-added culture in figure 1 is greater than that of the sample without the fish oil, which shows that the effect of the fish oil on the growth of probiotics in the concentration range is promotion, and the optimal concentration of the fish oil is 5.0%. The oil phase of the double emulsion thus contained 5.0% fish oil. Fig. 2A shows a confocal laser image of the attachment of probiotics stained with fluorescent dye to the casing, it can be seen that the attachment of probiotics cultured with fish oil to the casing is greater than the attachment of probiotics not cultured with fish oil. Fig. 2B is a graph showing the results of counting probiotics on a photograph obtained by confocal laser light. The former (no fish oil group) had a probiotic number of around 40, whereas the latter (fish oil group) had a probiotic number of around 60 in the same field of view. Thus, fish oil can enhance the adhesion of probiotics in the intestinal tract. The higher the surface hydrophobicity, the more easily the probiotics adhere to the intestinal wall. The surface hydrophobicity of the probiotics after fish oil culture (54.72%) was shown in fig. 2C to be significantly higher than the surface hydrophobicity of the probiotics without fish oil culture (22.59%). Thus, the presence of fish oil can enhance the surface hydrophobicity of the probiotic bacteria to make the probiotic bacteria more prone to adhere to the intestinal tract.
Example 2
Soy protein isolate (abbreviated SPI) and sodium alginate (abbreviated SA) were mixed at different concentrations to increase the encapsulation of probiotics according to the following method:
(1) Dissolving SPI in distilled water, and stirring to dissolve completely to obtain SPI dispersion liquid with mass fractions of 1.0%, 2.0%, 3.0% and 4.0% respectively.
(2) The water-in-oil emulsion is prepared by shearing 10% by volume of internal water phase (containing probiotics) and 90% by volume of oil phase (medium chain triglyceride as main component, polyglycerol ricinoleate 4.0% by volume and fish oil 5.0% by volume) at 6000 rpm for 2 min.
(3) Mixing the SPI dispersion liquid obtained in the step (1) with the SA dispersion liquid with the mass fraction of 1.5%, obtaining an external water phase with the mass fraction of 0.5%, 1.0%, 1.5% and 2.0%, and blending with the water-in-oil emulsion obtained in the step (2) (serving as an oil phase) to obtain a mixed liquid with the volume fraction of 60% of the water-in-oil emulsion.
(4) And (3) shearing the mixed liquid obtained in the step (3) at 6000 rpm for 2 min to obtain double emulsions of the co-embedded fish oil and the probiotics with emulsifying agents of 0.5 wt%SPI+0.75 wt%SA, 1.0 wt%SPI+0.75 wt%SA, 1.5 wt%SPI+0.75 wt%SA and 2.0 wt%SPI+0.75 wt%SA respectively.
Plate counts were performed to determine the encapsulation efficiency of the probiotics in example 2 as follows:
the 2 mL double emulsion was centrifuged at 4000 rpm for 10 min to separate the free probiotic into the lower pellet. The pellet was resuspended in PBS 2 mL. Proceed to 1, 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 、10 -8 、10 -9 、10 -10 Is a concentration gradient dilution of (c). mu.L of each of the solutions was spread on a plate medium and incubated at 37℃for 24 h. The concentration of unencapsulated bacteria was obtained. The encapsulation efficiency of the probiotics was calculated by formula 2.
（2）
Here the number of the elements is the number,Erepresents encapsulation efficiency, N 0 To the initial bacterial liquid concentration, N 1 Is the concentration of unencapsulated bacteria.
The effect of SPI concentration on the probiotic entrapment in the emulsion is shown in figure 3. The encapsulation efficiency of all emulsions was relatively high (88 to 95%) and the encapsulation efficiency of probiotics reached a maximum of 94.9% when the emulsion contained 1.5 wt% SPI.
Example 3
The encapsulation efficiency of probiotics is improved by mixing sodium alginate (abbreviated as SA) and soy protein isolate (abbreviated as SPI) with different concentrations according to the following method:
(1) SA was dissolved in distilled water, and stirred until the solution was completely dissolved, to obtain SA dispersion having mass fractions of 0.0%, 0.5%, 1.0%, 1.5% and 2.0%, respectively.
(2) The water-in-oil emulsion is prepared by shearing and homogenizing 10% by volume of internal water phase (containing probiotics) and 90% by volume of oil phase (containing 4.0% by volume of polyglycerol ricinoleate and 5.0% by volume of fish oil) at 6000 rpm for 2 min.
(3) Mixing the sodium alginate dispersion liquid obtained in the step (1) and SPI dispersion liquid with the mass fraction of 3.0%, obtaining an external water phase with the mass fraction of SA of 0.0%, 0.25%, 0.5%, 0.75% and 1.0%, and blending with the water-in-oil emulsion (serving as an oil phase) obtained in the step (2), thus obtaining a mixed liquid with the volume fraction of the water-in-oil emulsion of 60%.
(4) And (3) shearing the mixed liquid obtained in the step (3) at 6000 rpm for 2 min to obtain double emulsion of the co-embedded fish oil and probiotics with emulsifying agents of 0.0 wt%SA+1.5 wt%SPI, 0.25 wt%SA+1.5 wt%SPI, 0.5 wt%SA+1.5 wt%SPI, 0.75wt%SA+1.5 wt%SPI and 1.0 wt%SA+1.5 wt%SPI.
The encapsulation efficiency of the probiotics in the emulsion obtained in example 3 was determined in the same manner as in example 1.
The effect of SA concentration on the probiotic entrapment in the emulsion is shown in figure 4. When the SA concentration is from 0.0 to 0.75wt%, the encapsulation efficiency of the probiotics increases from 71% to 98%. The 0.75wt%SA+1.5 wt%SPI stable emulsion has the highest probiotic encapsulation rate (98%), protects probiotics to the greatest extent and is beneficial to improving the survival rate of the probiotics after gastrointestinal digestion.
Example 4
(1) The free probiotic group is a suspension containing free probiotics.
(2) The embedded probiotic group was a double emulsion of co-embedded fish oil and probiotics co-stabilized by 1.5 wt% soy protein isolate and 0.75wt% sodium alginate.
In vitro digestion was simulated and the survival rate of probiotics in the samples obtained in example 4 was determined according to the following method:
an initial system: the experimental group was a double emulsion embedding probiotics, diluted 25-fold to a solution 20 mL containing 2.0% oil content, placed in a 37 ℃ environment for in vitro simulated digestion. The control group was free probiotic and correspondingly diluted 25-fold to give a 20 mL sample.
Simulation of oral digestion: 20 The mL of simulated saliva (containing 0.03% mucin) was mixed with the initial sample and stirred at pH 6.8 for 10 min at 37 ℃.
Gastric digestion was simulated: the sample after 20 mL oral digestion was poured into a 100 mL beaker, 20 mL simulated gastric fluid (containing 0.0032 g/mL pepsin) was added, the pH was adjusted to 2.5, and 2 h was mixed and stirred at 37 ℃.
Intestinal digestion was simulated: the sample after the gastric digestion of 30 mL was transferred to a 100 mL beaker, to which was added 1.5 mL simulated intestinal fluid and 3.5 mL bile salt solution, adjusted to pH 7.0, then added 2.5 mL lipase solution, and stirred in a water bath at 37 ℃ for 2 h.
Survival rates of the two groups of probiotics after in vitro simulated digestion were calculated by plate counting. The survival rate of probiotics is calculated using the following formula 3:
（3)
wherein,Rfor survival rate, S 1 For the concentration of viable bacteria after digestion, S 0 Is the concentration of viable bacteria in the initial sample.
Figure 5 shows that the survival rate of free probiotics after in vitro simulated oral-gastric-intestinal digestion is only 7.81%, whereas the survival rate of probiotics embedded by double emulsion is as high as 70.78%. The fish oil-containing double emulsion stabilized by the soy protein isolate and the sodium alginate encapsulates the probiotics, so that the probiotics can be protected from the digestive environment to a great extent, and the survival rate of the probiotics in intestinal tracts is improved.
Example 5
The physical properties and flavors of the yogurt were tested as follows:
(1) Control group: the apparatus is sterilized. Weighing 500 mL milk and mixing with 9.0% white granulated sugar to dissolve the white granulated sugar completely, and stirring to mix the feed liquid uniformly. The feed solution was sterilized and cooled to 42 ℃.1 g zymophyte powder is added into the feed liquid under the aseptic operation environment and stirred uniformly, and the mixture is placed in an incubator at 42 ℃ for fermentation 8 h. Post-maturation was performed by placing 24 h in a 4 ℃ environment.
(2) Double emulsion group was added before fermentation: the apparatus is sterilized. Weighing 500 mL milk and mixing with 9.0% white granulated sugar to dissolve the white granulated sugar completely, and stirring to mix the feed liquid uniformly. The feed solution was sterilized and cooled to 42 ℃.1 g zymophyte powder is added into the feed liquid under the aseptic operation environment and stirred uniformly, then 10 percent double emulsion is added and mixed uniformly, and the mixture is placed in an incubator at 42 ℃ for fermentation 8 h. Post-maturation was performed by placing 24 h in a 4 ℃ environment.
(3) Double emulsion group was added after fermentation: the apparatus is sterilized. Weighing 500 mL milk and mixing with 9.0% white granulated sugar to dissolve the white granulated sugar completely, and stirring to mix the feed liquid uniformly. The feed solution was sterilized and cooled to 42 ℃.1 g zymophyte powder is added into the feed liquid under the aseptic operation environment and stirred uniformly, and the mixture is placed in an incubator at 42 ℃ for fermentation 8 h. After fermentation, 10% double emulsion is added under aseptic condition and mixed uniformly. Post-maturation was performed by placing 24 h in a 4 ℃ environment.
The results are shown in FIGS. 6-10, and it can be seen from the appearance that the yogurt added with double emulsion after fermentation and the control group have the same textureEven, no layering phenomenon exists, and whey precipitation phenomenon occurs in the yogurt added with double emulsion before fermentation. From the microscopic image, it can be seen that the structure of the emulsion in the yogurt added with the double emulsion after fermentation is completed remains intact, so that the double emulsion can protect probiotics in the inner water phase. The probiotics content of the control group is 2.6-3.8X10 9 CFU/g, and the content of probiotics in the yoghurt added with double emulsion after fermentation is 3.6-4.1X10 9 CFU/g, and the content of probiotics in the yoghurt added with double emulsion before fermentation is 4.8-5.3X10 10 CFU/g. And adding double emulsion of the co-embedded fish oil and probiotics after fermentation to prepare the yoghurt with appearance, pH, total acid and flavor which are closer to those of the control group. And the addition of the double emulsion improves the water holding capacity of the yoghurt. Indicating that the addition of double emulsions prior to fermentation has an effect on the properties of the yoghurt. Therefore, the method for applying the emulsion prepared by the patent to the yogurt industry is to add double emulsion after the yogurt fermentation is completed, so that probiotics encapsulated in the double emulsion can be prevented from being influenced by fermentation, and probiotics which are not encapsulated can be prevented from influencing the fermentation of the yogurt.
In addition, the inventors have conducted experiments with other materials, process operations, and process conditions as described in this specification with reference to the foregoing examples, and have all obtained desirable results.
It should be understood that the technical solution of the present invention is not limited to the above specific embodiments, and all technical modifications made according to the technical solution of the present invention without departing from the spirit of the present invention and the scope of the claims are within the scope of the present invention.
Claims (10)
1. A method for preparing double emulsion of co-embedding fish oil and probiotics, which is characterized by comprising the following steps:
the method comprises the steps of taking medium chain triglyceride loaded with fish oil as an oil phase, taking sodium chloride dispersion liquid loaded with probiotics as an inner water phase, mixing the oil phase with the inner water phase, and carrying out shearing homogenization treatment to obtain W 1 an/O emulsion; the volume fraction of the fish oil in the oil phase is 2.5-10.0%;
andMixing a dispersion of vegetable protein and polysaccharide as an external water phase with the W 1 Mixing the O emulsion and shearing and homogenizing to obtain double emulsion of the co-embedded fish oil and the probiotics; wherein the plant protein is soybean protein isolate and the polysaccharide is sodium alginate; the content of the vegetable protein in the outer water phase is 0.5-2.0wt%, and the content of the polysaccharide in the outer water phase is 0.25-0.75wt%.
2. The method of manufacturing according to claim 1, characterized in that: the probiotics are selected from one or more than two of lactobacillus acidophilus, bifidobacterium breve, bifidobacterium lactis, bifidobacterium longum and lactobacillus plantarum.
3. The method of manufacturing according to claim 1, characterized in that: the oil phase is selected from water-in-oil emulsifiers selected from polyglycerol ricinoleate.
4. The method of manufacturing according to claim 1, characterized in that: the concentration of sodium chloride in the inner water phase is 0.1 mol/L-0.15 mol/L.
5. The preparation method according to claim 1, characterized by comprising the following steps: mixing the oil phase and the inner water phase, and shearing and homogenizing for 2-5 min at the rotation speed of 5000-8000 rpm to obtain the W 1 An O emulsion.
6. The preparation method according to claim 1, characterized by comprising the following steps: mixing a dispersion of vegetable protein and polysaccharide as an external water phase with the W 1 And mixing the/O emulsion, and shearing and homogenizing for 2-5 min at the rotating speed of 5000-8000 rpm to obtain the double emulsion of the co-embedded fish oil and the probiotics.
7. A double emulsion of co-entrapped fish oil and probiotics made by the method of any one of claims 1-6.
8. Use of the double emulsion of co-entrapped fish oil and probiotics of claim 7 in the preparation of a probiotic food product.
9. Yoghurt product, characterized in that it comprises a double emulsion of co-embedded fish oil and probiotics as claimed in claim 7.
10. A method of preparing a yoghurt product in accordance with claim 9, comprising:
a double emulsion of co-entrapped fish oil and probiotics prepared by the preparation method of any one of claims 1-6;
and adding the double emulsion of the co-embedded fish oil and the probiotics into the fermented yoghurt, so as to obtain the double emulsion yoghurt containing the co-embedded fish oil and the probiotics.
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| CN1933735A (en) * | 2004-03-19 | 2007-03-21 | 丹尼斯科公司 | Emulsified probiotic product |
| CN111567669A (en) * | 2020-05-26 | 2020-08-25 | 华中农业大学 | Based on W1/O/W2Probiotic preparation with double-emulsion structure, preparation method and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1933735A (en) * | 2004-03-19 | 2007-03-21 | 丹尼斯科公司 | Emulsified probiotic product |
| CN111567669A (en) * | 2020-05-26 | 2020-08-25 | 华中农业大学 | Based on W1/O/W2Probiotic preparation with double-emulsion structure, preparation method and application |
| CN112970929A (en) * | 2020-05-26 | 2021-06-18 | 华中农业大学 | Based on W1/O/W2Probiotic preparation with double-emulsion structure, preparation method and application |
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| Title |
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| Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review;Qingzhuo Gu et al.;Advances in Colloid and Interface Science;20221224;第1-19页 * |
| Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase;Zhaowei Jiang et al.;Food Chemistry;20230316;第1-11页 * |
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