CN116135047A - Pure cereal probiotic composition and preparation method thereof - Google Patents
Pure cereal probiotic composition and preparation method thereof Download PDFInfo
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- CN116135047A CN116135047A CN202310237500.6A CN202310237500A CN116135047A CN 116135047 A CN116135047 A CN 116135047A CN 202310237500 A CN202310237500 A CN 202310237500A CN 116135047 A CN116135047 A CN 116135047A
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Images
Classifications
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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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08F—MACROMOLECULAR COMPOUNDS OBTAINED BY REACTIONS ONLY INVOLVING CARBON-TO-CARBON UNSATURATED BONDS
- C08F222/00—Copolymers of compounds having one or more unsaturated aliphatic radicals, each having only one carbon-to-carbon double bond, and at least one being terminated by a carboxyl radical and containing at least one other carboxyl radical in the molecule; Salts, anhydrides, esters, amides, imides, or nitriles thereof
- C08F222/10—Esters
- C08F222/1006—Esters of polyhydric alcohols or polyhydric phenols
- C08F222/102—Esters of polyhydric alcohols or polyhydric phenols of dialcohols, e.g. ethylene glycol di(meth)acrylate or 1,4-butanediol dimethacrylate
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- 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
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- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a pure cereal probiotic composition and a preparation method thereof, wherein the pure cereal probiotic composition comprises the following components in parts by weight: 10-60 parts of grains, 10-30 parts of composite probiotics, 5-30 parts of a probiotic protective layer, 1-5 parts of sweetener, 5-10 parts of emulsifier, 0.5-5 parts of natural spice and 10-20 parts of adhesive; the invention belongs to the technical field of probiotic compositions; the invention adopts a novel probiotic protective layer, and the probiotic protective layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate, and can be used as a firm artificial protective layer and can be further self-stabilized after entering the gastrointestinal tract; the compact layer is formed on the probiotics in situ, so that the loss of the probiotics can be effectively prevented, and the probiotics can adapt to the gastrointestinal tract environment; the invention solves the problems of high sensitivity and easy consumption of the probiotic composition in the market, can effectively improve the viable count of probiotics, better plays a probiotic role and promotes the diversified presentation of products.
Description
Technical Field
The invention belongs to the technical field of probiotic compositions, and particularly relates to a pure cereal probiotic composition and a preparation method thereof.
Background
The probiotics are microorganisms which can produce beneficial effects on hosts by improving intestinal microecological environment, are taken as special flora in human intestinal symbiotic bacteria, and play important roles in regulating organism nutrition metabolism, antagonizing pathogenic bacteria in intestinal field planting, maintaining intestinal immune barrier and the like; in recent years, probiotics are widely applied, but the probiotics have the defect of high sensitivity to adverse environmental factors such as oxygen, temperature, light, pH value and the like, so that the diversified appearance of products is limited
Therefore, how to reduce the loss of probiotics in the process of entering the gastrointestinal tract after eating, and effectively improve the viable count of the probiotics, so that the probiotics effect is better exerted, the diversified presentation of products is promoted, and the probiotics development focus is achieved.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides a pure cereal probiotic composition and a preparation method thereof, wherein a novel probiotic protective layer is adopted, and the probiotic protective layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate and is used as a firm artificial protective layer; the molecular polymer can be further self-stabilized after entering the gastrointestinal tract, and a compact layer is formed on the probiotics in situ, so that the loss of the probiotics can be effectively prevented, and the molecular polymer can adapt to the gastrointestinal tract environment; the invention solves the problems of high sensitivity and easy consumption of the probiotic composition in the market, can effectively improve the viable count of probiotics, better plays a probiotic role and promotes the diversified presentation of products.
The technical scheme adopted by the invention is as follows: the invention provides a pure cereal probiotic composition and a preparation method thereof, wherein the pure cereal probiotic composition comprises the following components in parts by weight: 10-60 parts of grains, 10-30 parts of composite probiotics, 5-30 parts of a probiotic protective layer, 1-5 parts of sweetener, 5-10 parts of emulsifier, 0.5-5 parts of natural spice and 10-20 parts of adhesive; the cereal comprises the following components in parts by weight: 10-30 parts of oat flour, 5-40 parts of soybean flour and 1-15 parts of corn flour; the composite probiotics comprise the following components in parts by weight: 1-10 parts of clostridium butyricum, 1-10 parts of lactobacillus bulgaricus and 1-10 parts of lactobacillus acidophilus; the probiotic protection layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate.
Further, the preparation method of the molecular copolymer comprises the following steps:
(1) Methyl heptenone, ethylene glycol dimethacrylate and azobisisobutyronitrile were dissolved in 20mLN, N-dimethylformamide and placed in a round bottom flask;
(2) Then, oxygen is removed from the flask by blowing nitrogen, the flask is sealed by a rubber spacer, and the reaction is carried out in an oil bath for 10 to 15 hours;
(3) After the reaction was completed, the molecular copolymer was prepared by filtering, washing with ethanol 3 times, and drying in a vacuum oven for 12 hours.
Further, the mass ratio of the methyl heptenone to the ethylene glycol dimethacrylate is 1:1.5-1:2.
Further, the azobisisobutyronitrile is used in an amount of 10mg.
Preferably, the temperature of the oil bath is from 70 ℃ to 100 ℃.
Further, the sweetener comprises one or more combinations of sweet mannitol, maltitol, and sorbitol.
Further, the emulsifier comprises one or more of propylene glycol alginate, sucrose fatty acid ester and polyglycerol fatty acid ester.
Further, the natural perfume comprises one or more of a combination of clove, saffron and red fruit.
Further, the binder comprises one or more combinations of dextrin, polyvinyl alcohol, and carboxymethyl cellulose.
The invention also provides a preparation method of the pure cereal probiotic composition, which specifically comprises the following steps:
(1) Mixing clostridium butyricum, lactobacillus bulgaricus and lactobacillus acidophilus to obtain compound probiotics;
(2) Then putting the grains and the probiotics protective layer into a nitrogen replacement emptying mixer, then adding the composite probiotics, and uniformly mixing to obtain a mixture A;
(3) And adding a sweetener and an emulsifier into the mixture A, uniformly mixing, and packaging under sterile conditions to prepare the probiotic composition.
The beneficial effects obtained by the invention are as follows:
(1) The invention adopts a novel probiotic protective layer, wherein the probiotic protective layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate, and is used as a firm artificial protective layer;
(2) The molecular polymer adopted in the invention can be further self-stabilized after entering the gastrointestinal tract, and a compact layer formed in situ of the composite probiotics can effectively prevent the loss of the probiotics, adapt to the gastrointestinal tract environment and resist gastric acid;
(3) Interaction between cereal components employed in the present invention: the water-soluble dietary fiber in oat flour swells when meeting water, and the residence time is increased in the stomach; meanwhile, the high-activity probiotics and the probiotics in the human body can be quickly propagated by the high-temperature-resistant and gastric acid-resistant compound probiotics reaching the intestinal tract, so that the biochemical activity of the compound probiotics in the intestinal tract is enhanced, the intestinal flora environment is regulated, the intestinal peristalsis is enhanced, and the balance of human nutrition is achieved;
(4) The invention solves the problems of high sensitivity and easy consumption of the probiotic composition in the market, can effectively improve the viable count of probiotics, better plays a probiotic role and promotes diversified presentation of products;
drawings
FIG. 1 shows the viable count of example 1, example 2, example 3 and comparative example 1 before and after the acid treatment;
FIG. 2 shows the number of viable bacteria before and after storage in example 1, example 2, example 3 and comparative example 1;
fig. 3 is an SEM image of a molecular polymer.
The accompanying drawings are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate the invention and together with the embodiments of the invention, serve to explain the invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the 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.
In the examples of the present invention, unless specifically indicated, the raw materials or treatment techniques are all conventional commercially available raw materials or conventional treatment techniques in the art.
Methyl heptenone (98%), ethylene glycol dimethacrylate (98%), azobisisobutyronitrile (98%) and N, N-dimethylformamide (analytically pure) used in the present invention were purchased from aladine; ethanol (analytically pure) was purchased from chinese pharmaceutical group limited.
Example 1
The invention provides a pure cereal probiotic composition
The pure cereal probiotic composition comprises the following components in parts by weight: 10 parts of grains, 10 parts of composite probiotics, 5 parts of a probiotic protective layer, 1 part of a sweetener, 5 parts of an emulsifier, 0.5 part of natural perfume and 10 parts of an adhesive; the cereal comprises the following components in parts by weight: 10 parts of oat flour, 5 parts of soybean flour and 1 part of corn flour; the composite probiotics comprise the following components in parts by weight: 1 part of clostridium butyricum, 1 part of lactobacillus bulgaricus and 1 part of lactobacillus acidophilus; the probiotic protection layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate.
The preparation method of the molecular copolymer comprises the following steps:
(1) 1g of methyl heptenone, 1.5g of ethylene glycol dimethacrylate and 10mg of azobisisobutyronitrile were dissolved in 20mL of N, N-dimethylformamide and placed in a round bottom flask;
(2) Then oxygen is removed from the flask by blowing nitrogen gas into the flask, the flask is sealed by a rubber spacer, and the reaction is carried out in an oil bath at 70 ℃ for 10 hours;
(3) After the reaction was completed, the molecular copolymer was prepared by filtering, washing with ethanol 3 times, and drying in a vacuum oven for 12 hours.
Wherein the sweetener is sweet mannitol; the emulsifier is propylene glycol alginate; the natural spice is clove; the adhesive is dextrin.
The invention also provides a preparation method of the pure cereal probiotic composition, which specifically comprises the following steps:
(1) Mixing clostridium butyricum, lactobacillus bulgaricus and lactobacillus acidophilus to obtain compound probiotics;
(2) Then putting the grains and the probiotics protective layer into a nitrogen replacement emptying mixer, then adding the composite probiotics, and uniformly mixing to obtain a mixture A;
(3) And adding a sweetener and an emulsifier into the mixture A, uniformly mixing, and packaging under sterile conditions to prepare the probiotic composition.
Example 2
The invention provides a pure cereal probiotic composition
The pure cereal probiotic composition comprises the following components in parts by weight: 50 parts of grains, 20 parts of composite probiotics, 15 parts of a probiotic protective layer, 3 parts of a sweetener, 7 parts of an emulsifier, 1.5 parts of natural perfume and 12 parts of an adhesive; the cereal comprises the following components in parts by weight: 20 parts of oat flour, 25 parts of soybean flour and 10 parts of corn flour; the composite probiotics comprise the following components in parts by weight: 6 parts of clostridium butyricum, 7 parts of lactobacillus bulgaricus and 3 parts of lactobacillus acidophilus; the probiotic protection layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate.
The preparation method of the molecular copolymer comprises the following steps:
(1) 1g of methyl heptenone, 1.7g of ethylene glycol dimethacrylate and 10mg of azobisisobutyronitrile were dissolved in 20mL of N, N-dimethylformamide and placed in a round bottom flask;
(2) Then oxygen is removed from the flask by blowing nitrogen, the flask is sealed by a rubber spacer, and the mixture is reacted in an oil bath at 80 ℃ for 12 hours;
(3) After the reaction was completed, the molecular copolymer was prepared by filtering, washing with ethanol 3 times, and drying in a vacuum oven for 12 hours.
Wherein the sweetener is maltitol; the emulsifier is sucrose fatty acid ester; the natural perfume is stigma croci Sativi; the adhesive is polyvinyl alcohol.
Furthermore, the present invention provides a method for preparing a pure cereal probiotic composition, said method being performed with reference to example 1.
Example 3
The invention provides a pure cereal probiotic composition
The pure cereal probiotic composition comprises the following components in parts by weight: 60 parts of grains, 30 parts of composite probiotics, 30 parts of a probiotic protection layer, 5 parts of a sweetener, 10 parts of an emulsifier, 5 parts of natural perfume and 20 parts of an adhesive; the cereal comprises the following components in parts by weight: 30 parts of oat flour, 40 parts of soybean flour and 15 parts of corn flour; the composite probiotics comprise the following components in parts by weight: 10 parts of clostridium butyricum, 10 parts of lactobacillus bulgaricus and 10 parts of lactobacillus acidophilus; the probiotic protection layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate.
The preparation method of the molecular copolymer comprises the following steps:
(1) 1g of methyl heptenone, 2g of ethylene glycol dimethacrylate and 10mg of azobisisobutyronitrile were dissolved in 20mL of N, N-dimethylformamide and placed in a round bottom flask;
(2) Then oxygen is removed from the flask by blowing nitrogen gas into the flask, the flask is sealed by a rubber spacer, and the reaction is carried out in an oil bath at 100 ℃ for 15 hours;
(3) After the reaction was completed, the molecular copolymer was prepared by filtering, washing with ethanol 3 times, and drying in a vacuum oven for 12 hours.
Wherein the sweetener is sorbitol; the emulsifier is polyglycerol fatty acid ester; the natural spice is red fruits; the adhesive is carboxymethyl cellulose.
Furthermore, the present invention provides a method for preparing a pure cereal probiotic composition, said method being performed with reference to example 1.
Comparative example 1
This comparative example provides a method of preparing a pure cereal probiotic composition which differs from example 1 only in that no probiotic protection layer is included, the remaining components, component content being the same as in example 1.
Performance test (1)
The probiotic compositions were subjected to gastric acid resistance testing, and 0.5g of the probiotic compositions prepared in example 1, example 2, example 3 and comparative example 1 were respectively dispersed in 5mL of simulated gastric fluid and mixed uniformly to obtain sample solutions; the sample solution is shake-cultured for 3 hours at 37 ℃, 0.5mL of the sample solution is removed every 30 minutes and is shake-cultured in simulated gastric fluid for 2 hours, so that the thalli are completely released, 0.5mL of the sample solution is removed therefrom for gradient dilution, and a MRS agar culture medium pouring culture method is adopted for viable bacteria counting.
The preparation method of the simulated gastric fluid comprises the following steps: 2.0g NaC1 and 7mL 36% HC1 solution were dissolved in 900mL deionized water; regulating pH to 1.2, adding 3.2g pepsin, metering volume to 1000mL, and storing at 4deg.C to obtain simulated gastric fluid.
As a result analysis, as shown in fig. 1, the probiotic compositions prepared in example 1, example 2 and example 3 did not significantly reduce the viable count after the simulated gastric acid treatment, indicating that the probiotic compositions prepared in the invention have good acid resistance; according to the invention, the molecular copolymer composed of the methyl heptenone and the ethylene glycol dimethacrylate is used as a probiotic protective layer, so that a compact layer can be formed in situ of the composite probiotics, the loss of the probiotics can be effectively prevented, and the probiotic protective layer can adapt to the gastrointestinal tract environment; the probiotic composition prepared in comparative example 1 has greatly reduced viable count after being subjected to simulated gastric acid treatment, so that the acid resistance of the probiotic composition can be effectively improved by the probiotic protective layer adopted in the invention.
Performance test (2)
Stability testing was performed on the probiotic compositions prepared in example 1, example 2, example 3 and comparative example 1; the testing method comprises the following steps: the cells were stored at 4.0deg.C for 30 days, and then the viable count was measured.
Results analysis as shown in fig. 2, the probiotic compositions prepared in example 1, example 2, example 3 had good storage stability, while the probiotic composition prepared in comparative example 1 had significantly reduced viable count after 30 days of storage; therefore, the molecular copolymer composed of the methyl heptenone and the ethylene glycol dimethacrylate is used as a probiotic protective layer, and the molecular copolymer can be further self-stabilized after entering the gastrointestinal tract, so that the stability of the probiotic composition is improved.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
The invention and its embodiments have been described above with no limitation, and the actual construction is not limited to the embodiments of the invention as shown in the drawings. In summary, if one of ordinary skill in the art is informed by this disclosure, a structural manner and an embodiment similar to the technical solution should not be creatively devised without departing from the gist of the present invention.
Claims (10)
1. A pure cereal probiotic composition, characterized in that it comprises the following components in parts by weight: 10-60 parts of grains, 10-30 parts of composite probiotics, 5-30 parts of a probiotic protective layer, 1-5 parts of sweetener, 5-10 parts of emulsifier, 0.5-5 parts of natural spice and 10-20 parts of adhesive; the cereal comprises the following components in parts by weight: 10-30 parts of oat flour, 5-40 parts of soybean flour and 1-15 parts of corn flour; the composite probiotics comprise the following components in parts by weight: 1-10 parts of clostridium butyricum, 1-10 parts of lactobacillus bulgaricus and 1-10 parts of lactobacillus acidophilus; the probiotic protection layer is a molecular copolymer composed of methyl heptenone and ethylene glycol dimethacrylate.
2. A pure cereal probiotic composition according to claim 1, wherein said molecular copolymer is prepared by a process comprising the steps of:
(1) Methyl heptenone, ethylene glycol dimethacrylate and azobisisobutyronitrile were dissolved in 20ml of n, n-dimethylformamide and placed in a round bottom flask;
(2) Then, oxygen is removed from the flask by blowing nitrogen, the flask is sealed by a rubber spacer, and the reaction is carried out in an oil bath for 10 to 15 hours;
(3) After the reaction was completed, the molecular copolymer was prepared by filtering, washing with ethanol 3 times, and drying in a vacuum oven for 12 hours.
3. A pure cereal probiotic composition according to claim 2, characterized in that: the mass ratio of the methyl heptenone to the ethylene glycol dimethacrylate is 1:1.5-1:2.
4. A pure cereal probiotic composition according to claim 3, wherein: the amount of azobisisobutyronitrile was 10mg.
5. A pure cereal probiotic composition according to claim 4, wherein: the temperature of the oil bath is 70-100 ℃.
6. A pure cereal probiotic composition according to claim 5, wherein: the sweetener comprises one or more combinations of sweet mannitol, maltitol, and sorbitol.
7. A pure cereal probiotic composition according to claim 6, wherein: the emulsifier comprises one or more of propylene glycol alginate, sucrose fatty acid ester and polyglycerol fatty acid ester.
8. A pure cereal probiotic composition according to claim 7, wherein: the natural perfume comprises one or more of flos Caryophylli, stigma croci Sativi and fructus Rubi.
9. A pure cereal probiotic composition according to claim 8, wherein: the binder comprises one or more combinations of dextrin, polyvinyl alcohol, and carboxymethyl cellulose.
10. The method of preparing a pure cereal probiotic composition according to claim 9, characterized in that it comprises in particular the following steps:
(1) Mixing clostridium butyricum, lactobacillus bulgaricus and lactobacillus acidophilus to obtain compound probiotics;
(2) Then putting the grains and the probiotics protective layer into a nitrogen replacement emptying mixer, then adding the composite probiotics, and uniformly mixing to obtain a mixture A;
(3) And adding a sweetener and an emulsifier into the mixture A, uniformly mixing, and packaging under sterile conditions to prepare the probiotic composition.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019200499A1 (en) * | 2018-04-16 | 2019-10-24 | 宁波御坊堂生物科技有限公司 | Probiotic microcapsule for maintaining strain activity, and preparation method thereof |
| CN111066888A (en) * | 2019-12-30 | 2020-04-28 | 苏州良品优选科技股份有限公司 | Probiotic powder |
| CN111671090A (en) * | 2020-05-26 | 2020-09-18 | 颜如玉医药科技有限公司 | Probiotic composition and preparation thereof |
| CN113826901A (en) * | 2021-08-27 | 2021-12-24 | 帅维佳 | High-activity probiotic product with gastrointestinal tract regulating function and preparation method thereof |
| CN114847485A (en) * | 2022-05-31 | 2022-08-05 | 安徽燕婉健康科技有限公司 | Probiotic composition with regulating effect and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019200499A1 (en) * | 2018-04-16 | 2019-10-24 | 宁波御坊堂生物科技有限公司 | Probiotic microcapsule for maintaining strain activity, and preparation method thereof |
| CN111066888A (en) * | 2019-12-30 | 2020-04-28 | 苏州良品优选科技股份有限公司 | Probiotic powder |
| CN111671090A (en) * | 2020-05-26 | 2020-09-18 | 颜如玉医药科技有限公司 | Probiotic composition and preparation thereof |
| CN113826901A (en) * | 2021-08-27 | 2021-12-24 | 帅维佳 | High-activity probiotic product with gastrointestinal tract regulating function and preparation method thereof |
| CN114847485A (en) * | 2022-05-31 | 2022-08-05 | 安徽燕婉健康科技有限公司 | Probiotic composition with regulating effect and preparation method thereof |
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