WO2016197925A1 - 益生菌凝胶颗粒、其制备方法和含有其的乳制品 - Google Patents

益生菌凝胶颗粒、其制备方法和含有其的乳制品 Download PDF

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WO2016197925A1
WO2016197925A1 PCT/CN2016/085170 CN2016085170W WO2016197925A1 WO 2016197925 A1 WO2016197925 A1 WO 2016197925A1 CN 2016085170 W CN2016085170 W CN 2016085170W WO 2016197925 A1 WO2016197925 A1 WO 2016197925A1
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probiotic
gel particles
probiotic gel
weight
medium
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PCT/CN2016/085170
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English (en)
French (fr)
Inventor
史玉东
赵晓慧
李周勇
陈云
陈伟
母智深
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内蒙古蒙牛乳业（集团）股份有限公司
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Publication of WO2016197925A1 publication Critical patent/WO2016197925A1/zh

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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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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

Definitions

  • the invention relates to the field of food.
  • the invention relates to the field of dairy products. More specifically, the present invention relates to probiotic gel particles, a method of preparing probiotic gel particles, and a dairy product containing the probiotic gel particles.
  • the 2002 FAO and World Health Organization (FAO/WHO) is defined as “probiotics are living microorganisms that produce one or more demonstrated functional health benefits to the host when ingested in sufficient quantities”.
  • Dairy products are products that are processed using cow's milk or goat's milk and processed products as the main raw materials, with or without the addition of appropriate amounts of vitamins, minerals and other excipients, using the conditions required by laws, regulations and standards.
  • an object of the present invention is to provide a probiotic gel particle which can be effectively applied to a dairy product to increase the number of probiotic bacteria, a preparation method thereof, and a dairy product containing the same.
  • Post-acidification means that the yoghurt continues to grow during storage, transportation and sales after normal fermentation and solidification.
  • the key to long shelf life fermented milk is the secondary sterilization technology, that is, after the fermented milk is matured, the second sterilization process is carried out, usually pasteurization or ultra-high temperature sterilization.
  • Secondary sterilization can kill contaminated bacteria in fermented milk, especially yeast and mold, and also inactivate a large number of probiotics, thus controlling the microbial indicators of the product, preventing the acidification problem of the product, and prolonging the fermentation.
  • the shelf life of the milk, but the probiotics with high activity are not available, which leads to a significant reduction in probiotic effects.
  • the inventors of the present invention have found through extensive experiments that a mixture of a probiotic and a medium suitable for the probiotic is encapsulated in a gel particle, and the mixture of the probiotic and the medium is separated from the gel by the oil layer. Effectively increase the number of viable bacteria in the gel particles or prolong the storage time.
  • the invention provides a probiotic gel particle, according to an embodiment of the invention, the probiotic gel particle comprises: an oil layer formed from edible fats and edible antioxidants And the oil layer defines a closed receiving space; a core body including a probiotic and a medium, and the core body is encapsulated in the receiving space; and a glue layer, the glue layer is formed On the outer surface of the oil layer, and coating the oil layer.
  • the oil layer functions to block oxygen and water so that probiotic bacteria in the nucleus can undergo long-term growth metabolism, and further, the addition of the gel layer enables the probiotic gel particles to be uniform and stable. It is present in a dairy product containing the probiotic gel particles.
  • the final probiotic gel particles have at least one of the following advantages: the stability is good, the dairy product containing the probiotic gel particles is rich in active probiotic bacteria, the flavor is excellent, the nutritional value is high, and after long-term storage Probiotics have a high survival rate.
  • the above probiotic gel particles may further have the following additional technical features:
  • the probiotic comprises at least one selected from the group consisting of Bifidobacterium, Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus bulgaricus.
  • the probiotic is a bifidobacterium.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the glue layer is formed of at least one of carrageenan and locust bean gum.
  • the adhesive layer is formed of carrageenan and locust bean gum, and the carrageenan and locust bean gum have a weight ratio of 0.5 to 1.5:1.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy products containing the probiotic gel particles are richer. Active probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the probiotic is provided in the form of a bacterial powder.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the medium is a liquid medium, wherein a weight ratio of the liquid medium to the bacterial powder is 4 to 10:1.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the medium is TPY medium, MRS medium or MC medium.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the edible fat or oil comprises at least one selected from the group consisting of sunflower oil, olive oil, and corn oil, and the edible antioxidant includes vitamin E.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the weight ratio of the edible fat to the edible antioxidant is from 15 to 45:1.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the number of viable bacteria of the probiotic bacteria in the core body is 10 13 to 10 14 cfu based on 1000 kg of the probiotic gel particles.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the probiotic gel particles comprise: 10 to 30 parts by weight of kara Glue; 10 to 20 parts by weight of locust bean gum; 5 to 20 parts by weight of edible fat; 0.3 to 0.5 part by weight of edible antioxidant; 3 to 6 parts by weight of the medium; and 0.5 to 1 part by weight of probiotics.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • probiotic gel particles are equally applicable to the method of preparing probiotic gel particles and will not be described herein.
  • the invention provides a method of preparing the probiotic gel particles described above. According to an embodiment of the present invention, comprising: (A) mixing a probiotic and a culture medium to form a core body; (B) forming an oil layer on an outer surface of the core body to obtain an oil layer-nuclear body complex, wherein The oil layer is formed of edible fat and oil and an edible antioxidant, the oil layer forming a closed receiving space and encapsulating the core body in the receiving space; and (C) forming a rubber layer on an outer surface of the oil layer And coating the oil layer on the oil layer to obtain the probiotic gel particles.
  • the probiotic gel particles described above can be efficiently produced by the method, and the probiotic bacteria obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention are as described above.
  • the gum particles have at least one of the following advantages: the stability is good, the dairy product containing the probiotic gel particles is rich in active probiotic bacteria, the flavor is excellent, the nutritional value is high, and the probiotic survival rate is high after long-term storage.
  • the above method of preparing probiotic gel particles may further have the following additional technical features:
  • the probiotic powder is mixed with a liquid medium of 25 to 30 degrees Celsius for 5 to 15 minutes, and the obtained mixture is uniformly mixed with the edible fat and the edible antioxidant so that The oil layer-nuclear complex is obtained.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the obtained mixture is uniformly mixed with the edible fat and the edible antioxidant by stirring at a stirring speed of 600 to 800 rpm for 10 to 15 minutes.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the adhesive layer is formed by mixing the oil layer-nucleus complex with a sol liquid, wherein the sol liquid contains: water; and is selected from carrageenan and locust At least one of bean gum.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the sol solution is prepared by the following steps: (i) mixing at least one selected from the group consisting of carrageenan and locust bean gum with a first portion of water at 80 to 90 degrees Celsius for 10 to 20 minutes. And (ii) mixing the mixture obtained in the step (i) with the second portion of water, and sterilizing at 120 to 125 ° C for 3 to 5 minutes to obtain the sol solution.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the antioxidant, the probiotics, and the total weight of the medium were 1000 parts by weight.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the weight of the first portion of water is 400 parts by weight for 3 to 6 parts by weight of the medium.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the glue layer is formed by the following steps: (a) the oil The layer-nuclear complex is added to the sol liquid at a temperature of 45-50 degrees Celsius and stirred at a temperature not lower than 45 degrees Celsius for 10 to 15 minutes; and (b) the mixture obtained in the step (a) is dropped To 20 to 25 degrees Celsius water to solidify to form the rubber layer.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the step (b) is performed by using a drip needle, wherein the droplet has a particle diameter of 3 to 6 mm, and the distance between the needle of the drip needle and the liquid surface of the water is 4 to 6cm.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the invention proposes a dairy product.
  • the dairy product contains the probiotic gel particles described above.
  • the dairy product according to the embodiment of the present invention has at least one of the following advantages: good stability, active probiotic-rich bacteria, excellent taste, high nutritional value, and high probiotic survival rate after long-term storage.
  • the above dairy product may also have the following additional technical features:
  • the dairy product comprises at least one selected from the group consisting of yogurt, sterilized milk and milk beverage.
  • the dairy product containing probiotic gel particles according to the embodiment of the present invention can further have better stability, enriched with more active probiotics, higher nutritional value, excellent flavor and taste, and long-term Higher probiotic survival after storage.
  • the yoghurt is a long shelf life yoghurt
  • the sterilized milk is an ultra-high temperature sterilized milk
  • the milk beverage is a room temperature milk beverage.
  • the dairy product containing the probiotic gel particles according to the embodiment of the present invention can further have better stability, enriched with more active probiotics, higher nutritional value, excellent flavor and taste, and long-term Higher probiotic survival after storage.
  • the probiotic gel particles are used in an amount of from 3 to 10 parts by weight, preferably 5 parts by weight, based on 100 parts by weight of the dairy product.
  • the probiotic gel particles are absorbed layer by layer in the intestine after consumption, and finally the probiotics released in the intestines reproduce and play a probiotic function.
  • the dairy product containing the probiotic gel particles according to the embodiment of the present invention can further have better stability, enriched with more active probiotics, higher nutritional value, excellent flavor and taste, and long-term Higher probiotic survival after storage.
  • probiotic gel particles are equally applicable to the dairy product and will not be described herein.
  • the probiotic gel particles of the present invention have at least one of the following advantages:
  • the probiotic gel particles of the present invention and the dairy product containing the same have high survival rate of probiotics after long-term storage.
  • Bifidobacterium is an anaerobic bacterium, it is very sensitive to oxygen, and is encapsulated in the oil layer to block oxygen and water and maintain an internal oxygen-free environment to maintain its normal growth and metabolism.
  • the medium contained in the nucleus can provide material conditions for the probiotic to maintain basic metabolism, so as to maintain a good metabolic activity, and the probiotics have a high survival rate after long-term storage of the dairy product containing the probiotic gel particles.
  • the oil layer encapsulates the core body, insulates oxygen and water, and functions as an oil seal, and the addition of the edible antioxidant extends the preservation time of the dairy product containing the probiotic gel particles, thereby probiotics in the dairy product.
  • the survival rate of the bacteria is high.
  • Vitamin E has strong antioxidant properties, can prevent the oxidation of edible oils and fats, and is convenient for storage for a long time.
  • vitamin E has acid resistance and is not easily digested through the stomach, mainly absorbed in the intestine. The characteristics further protect the core body encapsulated by the oil layer from being digested by the stomach and absorbed in the intestinal tract, so that the probiotics can exert a strong probiotic effect.
  • a dairy product containing probiotic gel particles is stored for a long period of time, and the probiotic gel particles are absorbed layer by layer in the intestinal tract after consumption, and the finally released probiotic bacteria are propagated in the intestinal tract to probiotic.
  • Figure 1 shows a schematic diagram of the composition of probiotic gel particles according to one embodiment of the present invention
  • FIG. 2 shows a schematic flow diagram of a method of preparing probiotic gel particles according to an embodiment of the present invention
  • FIG. 3 is a schematic flow chart showing a method of preparing an oil layer-nuclear complex according to an embodiment of the present invention
  • FIG. 4 shows a schematic flow chart of a method of preparing a core body according to an embodiment of the present invention
  • Figure 5 shows a schematic flow diagram of a method of preparing a subbing layer in accordance with one embodiment of the present invention.
  • first and second are used for descriptive purposes only, and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, features defining “first” and “second” may include one or more of the features either explicitly or implicitly. Further, in the description of the present invention, the meaning of "a plurality" is two or more unless otherwise specified.
  • Dairy products especially fermented milk
  • transportation, storage and sales require cold chain tracking, which makes the market terminals often have a series of quality problems such as acidification.
  • Post-acidification means that after the yoghurt is naturally fermented and solidified, the bacteria continue to grow and reproduce during storage, transportation and sale.
  • the residual lactose produces lactic acid, so that the pH value of the yoghurt continues to decrease, and the unsatisfactory heavy acid taste of the consumer appears.
  • a long shelf life fermented milk was developed.
  • the key to long shelf life fermented milk is the secondary sterilization technology, that is, after the fermented milk is matured, the second sterilization process is carried out, usually pasteurization or ultra-high temperature sterilization.
  • Secondary sterilization can kill contaminated bacteria in fermented milk, especially yeast and mold, and also inactivate lactic acid bacteria, thus controlling the microbial indicators of the product, preventing the acidification problem of the product, and prolonging the fermented milk. Shelf life, but the acquisition of active probiotics, resulting in greatly reduced probiotics.
  • the inventors of the present invention have found through extensive experiments that a mixture of a probiotic and a medium suitable for the probiotic is encapsulated in a gel particle, and the mixture of the probiotic and the medium is separated from the gel by the oil layer. Effectively increase the number of viable bacteria in the gel particles or prolong the storage time.
  • the present invention proposes a probiotic gel particle, a method of preparing probiotic gel particles, and a dairy product containing probiotic gel particles. The details will be described separately below.
  • a probiotic gel particle includes an oil layer 100, a core body 200, and a glue layer 300, in accordance with an embodiment of the present invention.
  • the oil layer 100 may be formed of edible fats and oils and edible antioxidants, and the oil layer 100 defines a closed receiving space.
  • the core 200 may include probiotics and a medium, and the core The body 200 can be packaged in an accommodation space.
  • the glue layer 300 may be formed on the outer surface of the oil layer 100 and coat the oil layer 100.
  • the oil layer functions to block oxygen and water so that the probiotic bacteria in the nucleus can undergo long-term growth metabolism, and the addition of the rubber layer enables the probiotic gel particles to be uniformly and stably present.
  • the final probiotic gel particles have at least one of the following advantages: the stability is good, the dairy product containing the probiotic gel particles is rich in active probiotic bacteria, the flavor is excellent, the nutritional value is high, and after long-term storage Probiotics have a high survival rate.
  • the shape of the probiotic gel particles according to the embodiment of the present invention is not particularly limited, and may be a spherical shape, a dropping shape, or an irregular shape, and the circular cross section shown in FIG.
  • the shape of the gel particles is not limited in any way.
  • probiotic as used in the present invention is well known to those skilled in the art and refers to living microorganisms which, when ingested in sufficient amounts, produce one or more demonstrated functional health benefits to the host. Probiotics are commercially available, for example, through common collections of species, such as the American Model Collection Center (ATCC).
  • ATCC American Model Collection Center
  • the probiotics are selected from the group consisting of the probiotics Bifidobacterium, Lactobacillus acidophilus, Streptococcus thermophilus, and Lactobacillus bulgaricus, according to a preferred embodiment of the invention, the probiotic is a bifidobacterium.
  • Bifidobacteria are inherent in the human intestinal tract and decrease with age. The most widely distributed is breast milk.
  • the active bifidobacteria make beneficial changes in the composition of the intestinal flora, improve the gastrointestinal function of the human body, restore the balance of the flora in the human intestinal tract, form an antibacterial biological barrier, and have a beneficial effect of maintaining human health.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the formation of the adhesive layer is not particularly limited, and from the viewpoints of stability of the probiotic gel particles and the dairy product containing the probiotic gel particles, and the survival rate of the cells after long-term storage, according to the present invention,
  • the subbing layer is formed from at least one of carrageenan and locust bean gum.
  • the adhesive layer is formed of carrageenan and locust bean gum, and the weight ratio of carrageenan to locust bean gum is from 0.5 to 1.5:1.
  • the anion of carrageenan interacts with the cations on the surface of the protein to form a network to prevent whey separation, as well as the free flow of water, which is added to allow the probiotic gel particles to be uniformly and stably present in the dairy product.
  • Locust bean gum as a thickener, stabilizer, emulsifier and gelling agent, with card
  • the pull rubber is used as a composite rubber, which has the ability to combine a large amount of water and can increase the sense of import.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the formation of the core body is not particularly limited, and from the viewpoint of the stability of the probiotic gel particles and the dairy product containing the probiotic gel particles, and the survival rate of the cells after long-term storage, according to the present invention,
  • the probiotic is provided in the form of a bacterial powder.
  • the medium is a liquid medium, wherein the weight ratio of the liquid medium to the powder is 4 to 10:1. The addition of medium to the nucleus can better maintain the normal growth and metabolism of probiotics, so that it can still have better activity during long-term storage to further improve the survival rate of the cells.
  • the inventors found that when the weight ratio of the liquid medium to the bacterial powder is 4 to 10:1, the flavor of the dairy product containing the probiotic gel particles is excellent.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the medium is TPY medium, MRS medium from the viewpoints of stability of the probiotic gel particles and the dairy product containing the probiotic gel particles, and the survival rate of the cells after long-term storage.
  • MC medium TPY medium, MRS medium or MC medium can provide rich nutrients for probiotics.
  • Probiotics have better growth and metabolism in these two mediums and can be stored for a long time. The process still has good activity to further improve the survival rate of the cells.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the viable cell count of the probiotic bacteria in the core body is not particularly limited. From the viewpoint of stability of the probiotic gel particles and the dairy product containing the probiotic gel particles, and the cell viability after long-term storage, according to one embodiment of the present invention, based on 1000 kg of the probiotic gel particles, The number of viable bacteria of probiotics in the nucleus is 10 13 to 10 14 cfu. Thus, the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the edible fat type, the edible antioxidant type, and the weight ratio of the edible fat to the antioxidant are not particularly limited, and are stable from the probiotic gel particles and the dairy product containing the probiotic gel particles.
  • the edible fat or oil comprises at least one selected from the group consisting of sunflower oil, olive oil, and corn oil, and the antioxidant includes vitamin E.
  • the weight ratio of edible fat to edible antioxidant is from 15 to 45:1.
  • vitamin E has strong antioxidant activity, can prevent the edible oil from being oxidized, and is convenient for storage for a long time; on the other hand, vitamin E has acid resistance and is not easily digested through the stomach, mainly in The absorption in the intestine further protects the core body encapsulated by the oil layer from being digested by the stomach and absorbed in the intestinal tract, so that the probiotics can play a stronger probiotic role.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the composition of the probiotic gel particles is not particularly limited.
  • the probiotic gel particles comprise: 10 to 30 parts by weight of carrageenan; 10 to 20 parts by weight of locust bean gum; 5 to 20 parts by weight of edible fat; 0.3 to 0.5 part by weight Edible antioxidant; 3-6 parts by weight of the medium; and 0.5 to 1 part by weight of the probiotics.
  • the probiotic gel particles according to the examples of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more active probiotics, has higher nutritional value, and is excellent. The taste of the flavor and the high probiotic survival rate after long-term storage.
  • the invention provides a method of preparing probiotic gel particles.
  • the method for preparing probiotic gel particles according to an embodiment of the present invention can effectively prepare the probiotics described above Gel particles.
  • the probiotic gel particles obtained by preparing the probiotic gel particles according to the embodiment of the present invention have at least one of the following advantages: the stability is good, and the dairy product containing the probiotic gel particles is rich in activity Probiotics, excellent taste, high nutritional value, and high survival rate of probiotics after long-term storage.
  • the method includes:
  • S100 forms a nucleus
  • the probiotics are mixed with the medium to form a nucleus.
  • the probiotic powder is mixed with a liquid medium of 25 to 30 degrees Celsius for 5 to 15 minutes (S110), and the obtained mixture is mixed with the edible fat and edible antioxidant.
  • the mixing is uniform to obtain the oil layer-nuclear complex (S120).
  • the inventors found that the probiotic powder can be sufficiently dissolved in the liquid medium at the above temperature and time.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the obtained mixture is uniformly mixed with edible fats and edible antioxidants by stirring at a stirring speed of 600 to 800 rpm for 10 to 15 minutes.
  • the stirring speed and time are essential for the formation of the reservoir-nuclear complex. If the rotation speed is too large and the time is too long, the structure of the oil layer-nuclear complex will be destroyed, and the core body cannot be encapsulated by the oil layer, so that the mixture is completely mixed with the edible oil and the antioxidant, and is not layered. If the rotation speed is too small and the time is too short, the oil layer is uniformly and stably coated on the mixture.
  • the agitation speed and agitation time are critical to the formation of the nucleus-oil layer complex.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • An oil layer is formed on the outer surface of the core body to obtain an oil layer-nuclear body complex, wherein the oil layer is formed of edible fat and edible antioxidant, and the oil layer forms a closed receiving space and encapsulates the core body in the receiving space.
  • a glue layer is formed on the outer surface of the oil layer, and the rubber layer is coated with the oil layer to obtain probiotic gel particles.
  • the adhesive layer is formed by mixing the oil layer-nucleus complex with a sol liquid, wherein the sol liquid contains: water; and at least selected from carrageenan and locust bean gum.
  • the sol liquid contains: water; and at least selected from carrageenan and locust bean gum.
  • the anion of carrageenan interacts with the cations on the surface of the protein to form a network to prevent whey separation, as well as the free flow of water, which is added to allow the probiotic gel particles to be uniformly and stably present in the dairy product.
  • locust bean gum is used as a composite rubber with carrageenan, which can combine the ability to combine a large amount of water and increase the sense of import.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity.
  • the sol is prepared by the following steps:
  • the inventors found that at least one of carrageenan and locust bean gum has high solubility at this temperature and stirring time, and can be quickly and uniformly mixed into a liquid state.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the sterilization temperature is too long and the time is too long, which will destroy the structure and performance of the colloid. If the sterilization temperature is too short and the time is too short, it will not play a role in killing harmful bacteria.
  • the sterilization is carried out in a squeegee sterilizer.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • step (i) and step (ii) is carried out at a temperature of at least 45 degrees Celsius.
  • the inventors found that at least 45 degrees Celsius, at least one solubility of carrageenan and locust bean gum decreased, so that it could not form a uniform gel layer, and thus could not uniformly coat the oil layer-nuclear complex.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability and contain the probiotic bacteria.
  • Gel-granulated dairy products are enriched with more active probiotics, higher nutritional value, excellent flavor and mouthfeel, and higher probiotic survival rates after long-term storage.
  • the total weight of the first portion of water, the second portion of water, the carrageenan, the locust bean gum, the edible fat, the edible antioxidant, the probiotic, and the medium is 3 to 6 parts by weight of the medium. 1000 parts by weight.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the weight of the first portion of water is 400 parts by weight for 3 to 6 parts by weight of the medium.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the subbing layer is formed by the following steps:
  • the inventors found that the temperature of the sol solution is too low, and the solubility thereof is lowered, so that it cannot form a uniform gel layer, and thus the oil layer-nuclear complex cannot be uniformly coated. If the temperature is too high, the structure of the oil layer-nucleus complex will be destroyed, and the growth and metabolism of the bacteria will be inhibited.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • the step (b) is performed by using a drip needle, wherein the droplet size of the mixture is 3 to 6 mm, and the distance between the needle of the drip needle and the liquid surface of the water is 4 to 6 cm. .
  • the particle size of the droplets is too large, resulting in the formation of probiotic gel particles that are too heavy, and placing them in the dairy product will sink to the bottom; the particle size is too small, resulting in weight Low, it will float in dairy products, so controlling the droplet size is critical.
  • the droplet size is 3 to 6 mm, the probiotic gel The granules can be suspended in the dairy product with good stability.
  • the distance between the needle and the liquid surface significantly affects the structure of the probiotic gel particles. Specifically, if the distance between the needle and the liquid surface is too high, the rubber layer will be broken and the structure will be destroyed; if the distance is too low, the diffusion will be inhibited, and the probiotic gel particles will be adhered together.
  • the probiotic gel particles obtained by the method for preparing probiotic gel particles according to the embodiment of the present invention can further have better stability, and the dairy product containing the probiotic gel particles is rich in more activity. Probiotics, high nutritional value, excellent flavor, and high probiotic survival after long-term storage.
  • probiotic gel particles are equally applicable to the features and advantages described above with respect to probiotic gel particles and are not described herein.
  • the invention proposes a dairy product.
  • the dairy product comprises the probiotic gel particles described above.
  • the dairy product according to the embodiment of the present invention has at least one of the following advantages: good stability, active probiotic-rich bacteria, excellent taste, high nutritional value, and high probiotic survival rate after long-term storage.
  • the dairy product comprises at least one selected from the group consisting of yogurt, sterilized milk and milk beverage.
  • the yogurt is a long-life yoghurt
  • the sterilized milk is an ultra-high temperature sterilized milk
  • the milk beverage is a room temperature milk beverage.
  • the dairy product containing the probiotic gel particles according to the embodiment of the present invention can further have better stability, enriched with more active probiotics, higher nutritional value, excellent flavor and taste, and long-term Higher probiotic survival after storage.
  • the probiotic gel particles are used in an amount of from 3 to 10 parts by weight, preferably 5 parts by weight, based on 100 parts by weight of the dairy product.
  • the dairy product containing the probiotic gel particles according to the embodiment of the present invention can further have better stability, enriched with more active probiotics, higher nutritional value, excellent flavor and taste, and long-term Higher probiotic survival after storage.
  • probiotic gel particles and methods of preparing probiotic gel particles are equally applicable to the dairy product and will not be described herein.
  • the probiotic gel particles of the present invention have at least one of the following advantages:
  • the probiotic gel particles of the present invention and the dairy product containing the same have high survival rate of probiotics after long-term storage.
  • Bifidobacterium is an anaerobic bacterium, it is very sensitive to oxygen, and is wrapped in an oil layer to block oxygen and water and maintain an internal anaerobic ring.
  • the probiotic culture medium contained in the nucleus can provide material conditions for probiotics to maintain basic metabolism, so as to maintain good metabolic activity, and the probiotics have high survival rate after long-term storage of the dairy products containing the probiotic gel particles. .
  • the oil layer encapsulates the core body, insulates oxygen and water, and functions as an oil seal, and the addition of the edible antioxidant extends the preservation time of the dairy product containing the probiotic gel particles, thereby probiotics in the dairy product.
  • the number of bacteria is large.
  • Vitamin E has strong antioxidant properties, can prevent the oxidation of edible oils and fats, and is convenient for storage for a long time.
  • vitamin E has acid resistance and is not easily digested through the stomach, mainly absorbed in the intestine. The characteristics further protect the core body encapsulated by the oil layer from being digested by the stomach and absorbed in the intestinal tract, so that the probiotics can exert a strong probiotic effect.
  • a dairy product containing probiotic gel particles is stored for a long period of time. After consumption, the probiotic gel particles are absorbed layer by layer in the intestinal tract, and finally the released bifidobacteria are propagated in the intestinal tract. Probiotic function.
  • probiotic gel particles are prepared according to the following steps:
  • Carrageenan 10 kg;
  • Locust bean gum 10 kg
  • Edible oil selected from sunflower oil in an amount of 5 kg;
  • Vitamin E 0.3 kg
  • Liquid medium selected from TPY medium, the dosage is 5 kg, wherein the TPY medium component is peptone 15.0 g; yeast powder 2.0 g; glucose 20.0 g; soluble starch 0.5 g; sodium chloride 5.0 g; 5% cysteamine 10.0 mL of acid; 400.0 mL of tomato extract; Tween 80 1.0 mL; liver extract 80.0 mL; agar 20.0 g; distilled water 520.0 mL; pH 7.0; autoclaved at 115 ° C for 15 min, ready for use;
  • the TPY medium component is peptone 15.0 g; yeast powder 2.0 g; glucose 20.0 g; soluble starch 0.5 g; sodium chloride 5.0 g; 5% cysteamine 10.0 mL of acid; 400.0 mL of tomato extract; Tween 80 1.0 mL; liver extract 80.0 mL; agar 20.0 g; distilled water 520.0 mL; pH 7.0; autoclaved at
  • Bifidobacterium powder the dosage is 0.5 kg, wherein the viable cell count is 5 ⁇ 10 9 cfu;
  • the oil layer-nuclear complex was added to a sol solution adjusted to a temperature of 45 ° C and stirred at 45 ° C for 15 minutes to make it uniformly mixed, and then the resulting mixture was dropped into 20 ° C of sterile water with a dropping needle.
  • probiotic gel particles are prepared according to the following steps:
  • Carrageenan 30 kg
  • Locust bean gum 20 kg;
  • Edible oil selected from sunflower oil in an amount of 10 kg;
  • Vitamin E 0.5 kg
  • Liquid medium selected from MRS medium, the dosage is 5.5 kg, wherein the MRS medium component is casein ⁇ 10.0 g; beef leachate 10.0 g; yeast extract 5.0 g; glucose 5.0 g; sodium acetate 5.0 g; citric acid Diamine 2.0g; Tween 80 1.0g; dipotassium hydrogen phosphate 2.0g; magnesium sulfate heptahydrate 0.2g; manganese sulfate heptahydrate 0.05g; calcium carbonate 20.0g; agar 20.0g; distilled water 1.0L; pH 6.8; Autoclaved at °C for 15 minutes, ready for use;
  • Bifidobacterium powder the dosage is 1 kg, wherein the number of viable bacteria is 1 ⁇ 10 10 cfu;
  • the oil layer-nuclear complex is added to the sol solution adjusted to a temperature of 48 ° C and stirred at 48 ° C for 10 minutes to make it evenly mixed.
  • the temperature of the sol should not be lower than 45 ° C, and then the drip needle will be used.
  • the mixture was dropped into sterile water at 22 ° C and solidified by condensation to obtain probiotic gel particles in which the droplet size was 3.5 mm and the distance between the dropping needle and the liquid surface was 4 cm.
  • Carrageenan 15 kg
  • Locust bean gum 15 kg
  • Edible oil selected from sunflower oil, the dosage is 15 kg;
  • Vitamin E 0.5 kg
  • the liquid medium is selected from the group consisting of MRS medium and the dosage is 4.5 kg; the medium composition and the sterilization conditions are basically the same as those in the embodiment 2, and are not described herein again.
  • Bifidobacterium powder the dosage is 1 kg, and the viable cell count is 1 ⁇ 10 10 cfu;
  • Carrageenan 10 kg;
  • Locust bean gum 15 kg
  • Edible oil selected from sunflower oil in an amount of 17 kg;
  • Vitamin E 0.4 kg
  • the liquid medium is selected from the group consisting of TPY medium and the dosage is 3.5 kg; the medium composition and the sterilization conditions are basically the same as those in the first embodiment, and are not described herein again.
  • Bifidobacterium powder the dosage is 0.7 kg, and the viable cell count is 7 ⁇ 10 9 cfu;
  • the oil layer-nuclear complex is added to the sol solution adjusted to a temperature of 48 ° C and stirred at 48 ° C for 10 minutes to make it evenly mixed.
  • the temperature of the sol should not be lower than 45 ° C, and then the drip needle will be used.
  • the mixture was dropped into sterile water at 22 ° C and solidified by condensation to obtain probiotic gel particles in which the droplet size was 3.5 mm and the distance between the dropping needle and the liquid surface was 4 cm.
  • Carrageenan 15 kg
  • Locust bean gum 10 kg
  • Edible oil selected from sunflower oil, the dosage is 8 kg;
  • Vitamin E 0.4 kg
  • Liquid medium selected from TPY medium, the dosage is 3.5 kg; medium composition and sterilization conditions It is basically the same as Embodiment 1, and will not be described here.
  • Bifidobacterium powder the dosage is 0.8 kg, and the viable cell count is 8 ⁇ 10 9 cfu;
  • the probiotic gel particles were prepared in the same manner as in Example 2 except that the probiotics in the raw materials were Lactobacillus acidophilus and the sunflower oil was replaced with corn oil.
  • the probiotic gel particles were prepared in the same manner as in Example 2 except that the probiotics in the raw material were Lactobacillus bulgaricus and the sunflower oil was replaced with olive oil.
  • the probiotic gel particles were prepared according to the method of Example 1, except that the probiotic in the raw material was Streptococcus thermophilus and the medium was MC medium.
  • the probiotic gel particles prepared in Examples 1-8 can be added to other foods after filtering out sterile water, or stored for use.
  • the probiotic gel particles prepared in Examples 1-8 have a compact structure, uniform size and hardness, high elasticity and bright color.
  • Probiotic gel particles were prepared according to the method of Example 1 with the following differences:
  • Carrageenan 35 kg;
  • Locust bean gum 3 kg
  • Bifidobacterium powder the dosage is 1 kg, and the viable cell count is 1 ⁇ 10 10 cfu;
  • Probiotic gel particles were prepared according to the method of Example 1 with the following differences:
  • Locust bean gum 2 kg;
  • Edible oil selected from sunflower oil, the dosage is 40 kg;
  • Bifidobacterium powder the dosage is 1 kg, and the viable cell count is 1 ⁇ 10 10 cfu;
  • the probiotic gel particles were prepared in accordance with the method of Example 1 except that the raw materials contained no edible fats and oils.
  • Probiotic gel particles were prepared according to the method of Example 1 except that the raw materials contained no edible fats and vitamin E.
  • Probiotic gel particles were prepared as in Example 1 except that the material contained no liquid medium.
  • probiotic gel particles After the probiotic gel particles are pulverized, the probiotics are detected according to the method of GB4789.35.
  • the active probiotics in the probiotic gel particles prepared in Examples 1-8 and Comparative Examples 1-5 were tested as follows:
  • Example 1 5 ⁇ 10 7 cfu / g;
  • Example 2 1 ⁇ 10 8 cfu / g;
  • Example 3 1 ⁇ 10 8 cfu / g;
  • Example 4 7 ⁇ 10 7 cfu / g;
  • Example 5 8 ⁇ 10 7 cfu / g;
  • Example 6 1 ⁇ 10 8 cfu / g;
  • Example 7 1 ⁇ 10 8 cfu / g;
  • Example 8 5 ⁇ 10 7 cfu / g;
  • the probiotic gel particles prepared in Examples 1-8 and Comparative Examples 1-5 were added to commercially available dairy products (long shelf life yogurt, ultra high temperature (UHT) sterilized milk and room temperature milk beverages, among these dairy products.
  • the amount of the probiotics in the dairy product is determined according to the method of GB4789.35, and the probiotic gel is required to be added in an amount of 5%.
  • the amount of probiotics in the dairy product is determined according to the method of GB4789.35.
  • the test is performed), and the results are shown in Table 1:
  • probiotic gel particles prepared in Examples 1-8 and Comparative Examples 1-5 were added to commercially available dairy products (long shelf life yogurt, UHT sterilized milk and room temperature milk beverages, which were not beneficial in themselves. In the case of bacteria, the amount of addition is 5%, and after storage for 150 days at 25 ° C, the probiotic gel particles are removed by filtration, and the probiotic content in the rest is detected according to the method of GB4789.35. The results are shown in Table 2. Show:
  • the probiotic gel particles prepared in Examples 1-8 and Comparative Examples 1-5 were added to commercially available dairy products (long shelf life yogurt, UHT sterilized milk and room temperature milk beverages, which are not beneficial in themselves). In the bacteria), the amount of addition is 5%, after storage at 25 ° C for 150 days, the probiotic gel particles prepared in Examples 1-8 can still maintain a compact structure, uniform size and hardness, high elasticity and bright color;
  • the probiotic gel particles prepared in the ratio 1 have a loose structure, a small volume, a decreased elasticity, and a dull color after being preserved for 150 days;
  • the probiotic gel particles prepared in Comparative Example 2 showed a slight relaxation after the preservation for 150 days, the size was basically unchanged but the hardness decreased, the elasticity decreased, and the color was white and dull; the probiotic gel particles prepared in Comparative Example 3 were preserved for 150 days.
  • the structure is slack, the volume is reduced, and the elasticity is reduced.
  • the probiotic gel particles prepared in Comparative Example 4 have a loose structure and reduced elasticity after 150 days of storage; the probiotic gel particles prepared in Comparative Example 5 have a slight relaxation after 150 days of storage.
  • the size is basically the same and the elasticity is reduced.
  • the probiotic gel particles prepared in Examples 1-8 and Comparative Examples 1-5 were added to commercially available dairy products (long shelf life yogurt, UHT sterilized milk and room temperature milk beverages, which were not beneficial in themselves. In the bacteria, the addition amount is 5%, and after storage for 150 days at 25 ° C, the long shelf life yoghurt products added with the probiotic gel particles prepared in Examples 1-8 have no chromatographic water, and the product texture is uniform; UHT is eliminated. There was no obvious change in the taste of the fungus milk product, no sedimentation, no floating, good flow uniformity and no browning; the taste of the normal temperature milk beverage product did not change significantly, no sedimentation, no floating and good flow uniformity.
  • the above results indicate that the probiotic gel particles can be stored in the dairy product for a long period of time and stably, maintaining good characteristics of the dairy product.
  • the long-life yoghurt products of the probiotic gel granules prepared in Comparative Examples 2 and 5 were not separated into chromatographic water, and the texture of the product was uniform; the UHT sterilized milk product had no obvious change in taste, no sedimentation, no floating, and uniform flow. The taste is good and there is no browning; the taste of the normal temperature milk beverage product has no obvious change, no precipitation, no floating and good flow uniformity.
  • the above results indicate that the probiotic gel particles can be stored in the dairy product for a long period of time and stably, maintaining good characteristics of the dairy product.
  • the long shelf life yoghurt products prepared by adding the probiotic gel granules prepared in Comparative Examples 1, 3 and 4 were not divided into chromatographic water, and the texture of the product was uniform; the UHT sterilized milk product became sour, clot and precipitated; There was no significant change in the taste of the beverage products, and a small amount of clots and precipitates appeared.

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Abstract

公开了益生菌凝胶颗粒、其制备方法和含有其的乳制品，其中该益生菌凝胶颗粒包括：油层，所述油层是由食用油脂和食用抗氧化剂形成的，并且所述油层限定出封闭的容纳空间；核体，所述核体包括益生菌和培养基，并且所述核体被封装在所述容纳空间中；以及胶层，所述胶层形成在所述油层的外表面，并且包覆所述油层。

Description

益生菌凝胶颗粒、其制备方法和含有其的乳制品
优先权信息
本申请要求申请号为201510309962.X、申请日为2015年6月8日递交至国家知识产权局的中国专利申请的优先权，其通过参考的方式以其全文并入此处并且用于犹如本文所明确并且完全陈述的所有目的。
技术领域
本发明涉及食品领域。具体地，本发明涉及乳制品领域。更具体地，本发明涉及益生菌凝胶颗粒、制备益生菌凝胶颗粒的方法以及含有该益生菌凝胶颗粒的乳制品。
背景技术
2002年联合国粮农组织和世界卫生组织(FAO/WHO)的定义为“益生菌是活的微生物，当摄入充足的数量时，对宿主产生一种或多种经过论证的功能性健康益处”。
乳制品是指使用牛乳或羊乳及其加工制品为主要原料，加入或不加入适量的维生素、矿物质和其他辅料，使用法律法规及标准规定所要求的条件，加工制作的产品。
然而，目前在乳制品中添加益生菌的手段仍有待改进。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此，本发明的一个目的在于提出一种能够有效地应用于乳制品中提高益生菌活菌数目的益生菌凝胶颗粒、其制备方法以及含有其的乳制品。
需要说明的是，本发明是基于发明人的下列发现而完成的：
乳制品，特别是发酵乳，其保质期短一直成为困扰人们的问题，加之运输、存储和销售均需冷链跟踪，使得市场终端常出现后酸化等一系列的质量问题。后酸化即指酸奶经正常发酵凝固后,在储存、运输、销售过程中由于菌体仍继续生 长繁殖,发酵残余的乳糖产生乳酸,使酸奶pH值继续下降,以至出现消费者不可接受的重酸味，由此研发出长保质期发酵乳。长保质期发酵乳的关键是二次杀菌技术，即在发酵乳发酵成熟后，进行第二次杀菌处理，通常为巴氏杀菌或超高温杀菌。二次杀菌可以杀死发酵乳中的污染杂菌，尤其是酵母和霉菌，同时也会使大量益生菌失活，这样虽然控制了产品的微生物指标，防止产品后酸化问题的发生，延长了发酵乳的保质期，但是无法获取具有高活性的益生菌，进而导致益生作用大大降低。
本发明的发明人经过大量实验发现，通过将益生菌和适用于该益生菌的培养基的混合物封装在凝胶颗粒中，并利用油层将益生菌和培养基的混合物与凝胶进行隔离，可以有效地提高凝胶颗粒中益生菌的活菌数目或者延长保存时间。
在本发明的第一方面，本发明提出了一种益生菌凝胶颗粒，根据本发明的实施例，所述益生菌凝胶颗粒包括：油层，所述油层是由食用油脂和食用抗氧化剂形成的，并且所述油层限定出封闭的容纳空间；核体，所述核体包括益生菌和培养基，并且所述核体被封装在所述容纳空间中；以及胶层，所述胶层形成在所述油层的外表面，并且包覆所述油层。根据本发明的实施例，所述油层起到隔绝氧气和水的作用，以便核体内的益生菌能够进行长时间生长代谢，此外，胶层的添加使得所述益生菌凝胶颗粒能够均一、稳定的存在于含有所述益生菌凝胶颗粒的乳制品中。因此，最终的益生菌凝胶颗粒具有下列优点的至少之一：稳定性好、含有该益生菌凝胶颗粒的乳制品富含活性益生菌、风味口感极佳、营养价值高、以及长期保存后益生菌存活率高。
根据本发明的实施例，上述益生菌凝胶颗粒还可以具有下列附加技术特征：
根据本发明的一个实施例，所述益生菌包括选自双歧杆菌、嗜酸乳杆菌、嗜热链球菌和保加利亚乳杆菌的至少一种。根据本发明的另一个实施例，所述益生菌为双歧杆菌。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述胶层是由卡拉胶和刺槐豆胶的至少一种形成的。根据本发明的另一个实施例，所述胶层由卡拉胶和刺槐豆胶形成，并且所述卡拉胶和刺槐豆胶的重量比为0.5～1.5：1。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多 的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述益生菌是以菌粉的形式提供的。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述培养基为液体培养基，其中，所述液体培养基与所述菌粉的重量比为4～10：1。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述培养基为TPY培养基、MRS培养基或MC培养基。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述食用油脂包括选自葵花籽油、橄榄油和玉米油的至少一种，所述食用抗氧化剂包括维生素E。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述食用油脂与所述食用抗氧化剂的重量比为15～45：1。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，基于1000千克所述益生菌凝胶颗粒，所述核体中益生菌的活菌数目为1013～1014cfu。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述益生菌凝胶颗粒含有：10～30重量份的卡拉 胶；10～20重量份的刺槐豆胶；5～20重量份的食用油脂；0.3～0.5重量份的食用抗氧化剂；3～6重量份的培养基；以及0.5～1重量份的益生菌。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
本领域技术人员能够理解的是，前面针对益生菌凝胶颗粒所描述的特征和优点，同样适用于该制备益生菌凝胶颗粒的方法，在此不再赘述。
在本发明的第二方面，本发明提出了一种制备前面所描述的益生菌凝胶颗粒的方法。根据本发明的实施例，包括：(A)将益生菌和培养基混合，以便形成核体；(B)在所述核体的外表面形成油层，以便获得油层-核体复合体，其中，所述油层是由食用油脂和食用抗氧化剂形成的，所述油层形成封闭的容纳空间并将所述核体封装在所述容纳空间中；以及(C)在所述油层的外表面形成胶层，并使所述胶层包覆所述油层，以便得到所述益生菌凝胶颗粒。根据本发明的实施例，利用该方法，能够有效地制备前面所述的益生菌凝胶颗粒，如前所述，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒具有下列优点的至少之一：稳定性好、含有该益生菌凝胶颗粒的乳制品富含活性益生菌、风味口感极佳、营养价值高、以及长期保存后益生菌存活率高。
根据本发明的实施例，上述制备益生菌凝胶颗粒的方法还可以具有下列附加技术特征：
根据本发明的一个实施例，包括：将益生菌菌粉与25～30摄氏度的液体培养基混合搅拌5～15分钟，并将所得到的混合物与所述食用油脂、食用抗氧化剂混合均匀，以便获得所述油层-核体复合体。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，将所述得到的混合物与所述食用油脂、食用抗氧化剂混合均匀是通过以600～800rpm的搅拌速度搅拌10～15分钟而进行的。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述胶层是通过将所述油层-核体复合体与溶胶液混合后固化而形成的，其中，所述溶胶液含有：水；和选自卡拉胶和刺槐豆胶的至少一种。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述溶胶液是通过下列步骤制备的：(i)将选自卡拉胶和刺槐豆胶的至少一种与80～90摄氏度的第一部分水混合搅拌10～20分钟；以及(ii)将步骤(i)中所得到的混合物与第二部分水混合后，在120～125摄氏度下杀菌3～5分钟，以便获得所述溶胶液。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述步骤(i)和所述步骤(ii)的至少之一是在至少45摄氏度的温度下进行的。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，针对3～6重量份的培养基，所述第一部分水、所述第二部分水、所述卡拉胶、所述刺槐豆胶、所述食用油脂、所述食用抗氧化剂、所述益生菌以及所述培养基的总重量为1000重量份。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，针对3～6重量份的所述培养基，所述第一部分水的重量为400重量份。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述胶层是通过下列步骤形成的：(a)将所述油 层-核体复合体加入到温度为45-50摄氏度的溶胶液中并在不低于45摄氏度的温度下搅拌10～15分钟；以及(b)将步骤(a)中所得到的混合物滴入到20～25摄氏度水中，以便凝固形成所述胶层。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，步骤(b)是利用滴液针进行的，其中，液滴的粒径为3～6mm，并且所述滴液针的针头与水的液面的距离为4～6cm。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
在本发明的第三方面，本发明提出了一种乳制品。根据本发明的实施例，所述乳制品含有前面所描述的益生菌凝胶颗粒。如前所述，根据本发明实施例的乳制品具有下列优点的至少之一：稳定性好、富含活性益生菌、风味口感极佳、营养价值高、以及长期保存后益生菌存活率高。
根据本发明的实施例，上述乳制品还可以具有下列附加技术特征：
根据本发明的一个实施例，所述乳制品包括选自酸奶、灭菌乳和乳饮料的至少一种。由此，根据本发明实施例的含有益生菌凝胶颗粒的乳制品可以进一步具有较好的稳定性、富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，所述酸奶为长保质期酸奶，所述灭菌乳为超高温灭菌乳，所述乳饮料为常温乳饮料。由此，根据本发明实施例的含有益生菌凝胶颗粒的乳制品可以进一步具有较好的稳定性、富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，基于100重量份所述乳制品，所述益生菌凝胶颗粒的用量为3～10重量份，优选5重量份。乳制品经过长期贮藏，食用后益生菌凝胶颗粒在肠道内被逐层吸收，最后释放的益生菌在肠道内繁殖，起到益生功能。由此，根据本发明实施例的含有益生菌凝胶颗粒的乳制品可以进一步具有较好的稳定性、富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
本领域技术人员能够理解的是，前面针对益生菌凝胶颗粒所描述的特征和优点同样适用该乳制品，在此不再赘述。
此外，根据本发明的实施例，本发明益生菌凝胶颗粒、其制备方法和含有其的乳制品具有以下优点的至少之一：
1、根据本发明的实施例，本发明的益生菌凝胶颗粒及含有其的乳制品经过长期保存后，益生菌存活率高。根据本发明的具体实施例，由于双歧杆菌属于厌氧菌，对氧气很敏感，将其包裹于油层内，可以阻隔氧气和水，维持内部无氧环境，以维持自身正常生长代谢。核体内含有的培养基，可以为益生菌维持基本代谢提供物质条件，使其保持较好的代谢活性，含有所述益生菌凝胶颗粒的乳制品经过长期贮藏后益生菌存活率较高。
2、根据本发明的实施例，油层包裹核体，隔绝氧气和水，起到了油封的作用，同时食用抗氧化剂的添加延长了含有益生菌凝胶颗粒的乳制品保存时间，使得乳制品中益生菌存活率高。维生素E具有较强的抗氧化性，可以防止食用油脂被氧化，便于较长时间贮藏；另一方面，维生素E具有耐酸性，通过胃部不易被消化，主要是在肠道内被吸收，这一特性进而保护了由油层封装的核体不被胃部消化，而在肠道内被吸收，致使益生菌能够起到较强的益生作用。
3、根据本发明的实施例，含有益生菌凝胶颗粒的乳制品经过长期贮藏，食用后益生菌凝胶颗粒在肠道内被逐层吸收，最后释放的益生菌在肠道内繁殖，起到益生功能。
附图说明
本发明的上述和、或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1显示了根据本发明一个实施例的益生菌凝胶颗粒的组成示意图；
图2显示了根据本发明一个实施例的制备益生菌凝胶颗粒的方法的流程示意图；
图3显示了根据本发明一个实施例的制备油层-核体复合体的方法的流程示意图；
图4显示了根据本发明一个实施例的制备核体的方法的流程示意图；以及
图5显示了根据本发明一个实施例的制备胶层的方法的流程示意图。
具体实施方式
下面详细描述本发明的实施例。下面描述的实施例是示例性的，仅用于解释本发明，而不能理解为对本发明的限制。
需要说明的是，术语“第一”、“第二”仅用于描述目的，而不能理解为指示或暗示相对重要性或者隐含指明所指示的技术特征的数量。由此，限定有“第一”、“第二”的特征可以明示或者隐含地包括一个或者更多个该特征。进一步地，在本发明的描述中，除非另有说明，“多个”的含义是两个或两个以上。
本发明是基于发明人的下列发现而完成的：
乳制品，特别是发酵乳，其保质期短一直成为困扰人们的问题，加之运输、存储和销售均需冷链跟踪，使得市场终端常出现后酸化等一系列的质量问题。后酸化即指酸奶经正常发酵凝固后,在储存、运输、销售过程中由于菌体仍继续生长繁殖,发酵残余的乳糖产生乳酸,使酸奶pH值继续下降,以至出现消费者不可接受的重酸味，由此开发出了长保质期发酵乳。长保质期发酵乳的关键是二次杀菌技术，即在发酵乳发酵成熟后，进行第二次杀菌处理，通常为巴氏杀菌或超高温杀菌。二次杀菌可以杀死发酵乳中的污染杂菌，尤其是酵母和霉菌，同时也会使乳酸菌失活，这样虽然控制了产品的微生物指标，防止产品后酸化问题的发生，延长了发酵乳的保质期，但是无法获取具有活性的益生菌，进而导致益生作用大大降低。
本发明的发明人经过大量实验发现，通过将益生菌和适用于该益生菌的培养基的混合物封装在凝胶颗粒中，并利用油层将益生菌和培养基的混合物与凝胶进行隔离，可以有效地提高凝胶颗粒中益生菌的活菌数目或者延长保存时间。
由此，本发明提出了一种益生菌凝胶颗粒，一种制备益生菌凝胶颗粒的方法以及含有益生菌凝胶颗粒的乳制品。下面将分别进行详细描述。
益生菌凝胶颗粒
在本发明的第一方面，本发明提出了一种益生菌凝胶颗粒，其组成不受特别限制。参考图1，根据本发明的实施例，益生菌凝胶颗粒包括油层100、核体200和胶层300。其中，油层100可以由食用油脂和食用抗氧化剂形成，并且该油层100中限定出了封闭的容纳空间。核体200可以包括益生菌和培养基，并且该核 体200可以被封装在容纳空间中。胶层300可以形成在油层100的外表面，并且包覆油层100。根据本发明的实施例，该油层起到隔绝氧气和水的作用，以便核体内的益生菌能够进行长时间生长代谢，另外，胶层的添加使得该益生菌凝胶颗粒能够均一、稳定地存在于含有该益生菌凝胶颗粒的乳制品中。因此，最终的益生菌凝胶颗粒具有下列优点的至少之一：稳定性好、含有该益生菌凝胶颗粒的乳制品富含活性益生菌、风味口感极佳、营养价值高、以及长期保存后益生菌存活率高。
需要说明的是，根据本发明的实施例的益生菌凝胶颗粒的形状并不受特别限制，可以是球形，滴丸形状，也可以是不规则形状的，图1中所显示的圆形截面仅仅是为了描述的方便，并不以任何方式限制凝胶颗粒的形状。
在本发明中所使用的术语“益生菌”为本领域技术人员公知的，是指活的微生物，当摄入充足的数量时，对宿主产生一种或多种经过论证的功能性健康益处。益生菌可以通过商业购买的途径获得的，例如可以通过常见的菌种保藏中心获得，诸如美国模式菌种收集中心(ATCC)。根据本发明的实施例，对于益生菌的亚种并没有任何特别限制，只要具有益生菌的生长代谢特性和益生功能即可，另外，根据本发明的一个具体实施例，该益生菌包括选自双歧杆菌、嗜酸乳杆菌、嗜热链球菌和保加利亚乳杆菌，根据本发明的一个优选实施例，该益生菌为双歧杆菌。双歧杆菌是人体肠道本身固有的菌群，随年龄阶段的增长而减少，分布最多的是母乳营养儿。活性双歧杆菌使肠道菌群的构成发生有益变化，改善人体胃肠功能，恢复人体肠道内菌群平衡，形成抗菌生物屏障，具有维护人体健康等有益的作用。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的实施例，胶层的形成并不受特别限制，从益生菌凝胶颗粒及含有该益生菌凝胶颗粒的乳制品的稳定性、长期保存后菌体存活率角度出发，根据本发明的一个实施例，该胶层是由卡拉胶和刺槐豆胶的至少一种形成的。根据本发明的另一个实施例，该胶层由卡拉胶和刺槐豆胶形成，并且卡拉胶和刺槐豆胶的重量比为0.5～1.5：1。卡拉胶的阴离子与蛋白质表面的阳离子相互作用形成网状物而阻止乳清分离，以及水的自由流动，其添加可以使益生菌凝胶颗粒均一、稳定地存在于乳制品中。刺槐豆胶作为增稠剂、稳定剂、乳化剂和胶凝剂，与卡 拉胶作为复合胶使用，其具有结合大量水的能力，并且能够增进口感。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的实施例，核体的形成并不受特别限制，从益生菌凝胶颗粒及含有该益生菌凝胶颗粒的乳制品的稳定性、长期保存后菌体存活率角度出发，根据本发明的一个实施例，该益生菌是以菌粉的形式提供的。根据本发明的另一个实施例，该培养基为液体培养基，其中，该液体培养基与该菌粉的重量比为4～10：1。核体中添加培养基能够更好的保持益生菌正常的生长代谢，以便能够在长期贮藏过程中仍具备较好的活性，以进一步提高菌体的存活率。发明人经过完成大量实验后发现，该液体培养基与该菌粉的重量比为4～10：1时，含有该益生菌凝胶颗粒的乳制品风味口感极佳。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，从益生菌凝胶颗粒及含有该益生菌凝胶颗粒的乳制品的稳定性、长期保存后菌体存活率角度出发，该培养基为TPY培养基、MRS培养基或MC培养基。发明人经过完成大量实验后发现，TPY培养基、MRS培养基或MC培养基能为益生菌提供较为丰富的营养物质，益生菌在此两种培养基中生长代谢情况较好，能够在长期贮藏过程中仍具备较好的活性，以进一步提高菌体的存活率。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
在本发明中所使用的术语“TPY培养基”为本领域技术人员公知的，通常含有：蛋白胨、酵母粉、葡萄糖、可溶性淀粉、氯化钠、半胱氨酸、西红柿浸出液、吐温80、肝提取液、琼脂以及蒸馏水，pH＝7.0。
在本发明中所使用的术语“MRS培养基”为本领域技术人员公知的，通常含有：酪蛋白胨、牛肉浸取物、酵母提取液、葡萄糖、乙酸钠、柠檬酸二胺、吐温80、磷酸氢二钾、七水硫酸镁、七水硫酸锰、碳酸钙、琼脂以及蒸馏水，pH＝6.2-6.6。
在本发明中所使用的术语“MC培养基”为本领域技术人员公知的，通常含有：大豆蛋白胨、牛肉膏粉、酵母膏粉、葡萄糖、乳糖、碳酸钙，蒸馏水，pH＝5.8-6.2。
根据本发明的实施例，核体中益生菌的活菌数并不受特别限制。从益生菌凝胶颗粒及含有该益生菌凝胶颗粒的乳制品的稳定性、长期保存后菌体存活率角度出发，根据本发明的一个实施例，基于1000千克该益生菌凝胶颗粒，该核体中益生菌的活菌数目为1013～1014cfu。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的实施例，食用油脂种类、食用抗氧化剂种类以及该食用油脂与抗氧化剂的重量比并不受特别限制，从益生菌凝胶颗粒及含有该益生菌凝胶颗粒的乳制品的稳定性、长期保存后菌体存活率角度出发，根据本发明的一个实施例，该食用油脂包括选自葵花籽油、橄榄油和玉米油的至少一种，该抗氧化剂包括维生素E。根据本发明的另一个实施例，食用油脂与食用抗氧化剂的重量比为15～45：1。发明人发现，一方面，维生素E具有较强的抗氧化性，可以防止食用油脂被氧化，便于较长时间贮藏；另一方面，维生素E具有耐酸性，通过胃部不易被消化，主要是在肠道内被吸收，这一特性进而保护了由油层封装的核体不被胃部消化，而在肠道内被吸收，致使益生菌能够起到较强的益生作用。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的实施例，益生菌凝胶颗粒的组成不受特别限制。根据本发明的一个实施例，该益生菌凝胶颗粒含有：10～30重量份的卡拉胶；10～20重量份的刺槐豆胶；5～20重量份的食用油脂；0.3～0.5重量份的食用抗氧化剂；3～6重量份的培养基；以及0.5～1重量份的益生菌。由此，根据本发明实施例的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
制备益生菌凝胶颗粒的方法
在本发明的第二方面，本发明提出了一种制备益生菌凝胶颗粒的方法。根据本发明实施例的制备益生菌凝胶颗粒的方法，可以有效地制备前面所述的益生菌 凝胶颗粒。如前所述，根据本发明实施例的制备益生菌凝胶颗粒所得到的益生菌凝胶颗粒具有下列优点的至少之一：稳定性好、含有该益生菌凝胶颗粒的乳制品富含活性益生菌、风味口感极佳、营养价值高、以及长期保存后益生菌存活率高。参见图2，根据本发明的实施例，该方法包括：
S100形成核体
将益生菌和培养基混合，以便形成核体。
参见图3，根据本发明的一个实施例，将益生菌菌粉与25～30摄氏度的液体培养基混合搅拌5～15分钟(S110)，并将所得到的混合物与该食用油脂、食用抗氧化剂混合均匀，以便获得该油层-核体复合体(S120)。发明人通过完成大量的实验后发现，益生菌菌粉在上述温度和时间下，能够充分溶解于液体培养基中。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，将得到的混合物与食用油脂、食用抗氧化剂混合均匀是通过以600～800rpm的搅拌速度搅拌10～15分钟而进行的。发明人通过完成大量的实验后发现，搅拌速度和时间对形成油层-核体复合体至关重要。转速过大、时间过长，将破坏油层-核体复合体的结构，不能使核体被油层所封装，进而使混合物与食用油和抗氧化剂完全混合在一起，并不分层，相反地，转速过小、时间过短并不能使油层均匀、稳定地包覆于混合物上。因此，搅拌速度和搅拌时间对核体-油层复合体的形成至关重要。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
S200形成油层
在该核体的外表面形成油层，以便获得油层-核体复合体，其中，油层是由食用油脂和食用抗氧化剂形成的，油层形成封闭的容纳空间并将核体封装在容纳空间中。
S300形成胶层
在油层的外表面形成胶层，并使胶层包覆油层，以便得到益生菌凝胶颗粒。
根据本发明的一个实施例，胶层是通过将所述油层-核体复合体与溶胶液混合后固化而形成的，其中，溶胶液含有：水；和选自卡拉胶和刺槐豆胶的至少一种。卡拉胶的阴离子与蛋白质表面的阳离子相互作用形成网状物而阻止乳清分离，以及水的自由流动，其添加可以使益生菌凝胶颗粒均一、稳定地存在于乳制品中。刺槐豆胶作为增稠剂、稳定剂、乳化剂和胶凝剂，与卡拉胶作为复合胶使用，能够发挥结合大量水的能力，并且能够增进口感。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，参见图4，该溶胶液是通过下列步骤制备的：
(i)将选自卡拉胶和刺槐豆胶的至少一种与80～90摄氏度的第一部分水混合搅拌10～20分钟(S310)。
发明人通过完成大量的实验后发现，卡拉胶和刺槐豆胶的至少一种在此温度和搅拌时间下具有较高的溶解性，能够快速、均匀的混合成液态。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
(ii)将步骤(i)中所得到的混合物与第二部分水混合后，在120～125摄氏度下杀菌3～5分钟，以便获得该溶胶液(S320)。
发明人通过大量实验后发现，灭菌温度过长、时间过长，将破坏胶体的结构及其性能，灭菌温度过短、时间过短将不能起到杀灭有害菌的作用。根据本发明的具体实施例，杀菌是在刮板式杀菌机中进行的。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，步骤(i)和步骤(ii)的至少之一是在至少45摄氏度的温度下进行的。发明人通过完成大量的试验后发现，低于45摄氏度，卡拉胶和刺槐豆胶的至少一种溶解度降低，使得其不能形成均匀的胶层，进而不能均匀的包覆油层-核体复合体。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌 凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，针对3～6重量份的培养基，第一部分水、第二部分水、卡拉胶、刺槐豆胶、食用油脂、食用抗氧化剂、益生菌以及培养基的总重量为1000重量份。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，针对3～6重量份的培养基，第一部分水的重量为400重量份。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
参见图5，根据本发明的一个实施例，该胶层是通过下列步骤形成的：
(a)将油层-核体复合体加入到温度为45～50摄氏度的溶胶液中并在不低于45摄氏度的温度下搅拌10～15分钟(S330)；
发明人通过完成大量的实验后发现，溶胶液温度过低，其溶解度降低，使得其不能形成均匀的胶层，进而不能均匀的包覆油层-核体复合体。温度过高，将破坏油层-核体复合体的结构，抑制菌体的生长代谢。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
(b)将步骤(a)中所得到的混合物滴入到20～25摄氏度的水中，以便凝固形成胶层(S340)。发明人发现，上述得到的混合物在20～25摄氏度的水中，能够迅速凝固成胶层，并且胶层结构致密。
根据本发明的一个实施例，步骤(b)是利用滴液针进行的，其中，混合物液滴的粒径为3～6mm，并且滴液针的针头与水的液面的距离为4～6cm。发明人通过完成大量的实验后发现，液滴的粒径过大，导致形成的益生菌凝胶颗粒的重量过高，将其置入乳制品中会沉底；粒径过小，导致重量过低，会漂浮于乳制品中，所以控制液滴粒径大小至关重要。当液滴粒径为3～6mm时，益生菌凝胶颗 粒能够悬浮于乳制品中，稳定性较好。此外，针头与液面距离显著影响益生菌凝胶颗粒的结构。具体地，针头与液面距离过高将摔散胶层，破坏其结构；距离过低将抑制其扩散，使益生菌凝胶颗粒粘连在一起。由此，根据本发明实施例的制备益生菌凝胶颗粒的方法所得到的益生菌凝胶颗粒可以进一步具有较好的稳定性、含有该益生菌凝胶颗粒的乳制品富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
本领域技术人员能够理解的是，前面关于对益生菌凝胶颗粒所描述的特征和优点同样适用该制备益生菌凝胶颗粒的方法，在此不再赘述。
乳制品
在本发明的第三方面，本发明提出了一种乳制品。根据本发明的实施例，该乳制品含有前面所描述的益生菌凝胶颗粒。如前所述，根据本发明实施例的乳制品具有下列优点的至少之一：稳定性好、富含活性益生菌、风味口感极佳、营养价值高、以及长期保存后益生菌存活率高。
根据本发明的一个实施例，该乳制品包括选自酸奶、灭菌乳和乳饮料的至少一种。根据本发明的具体实施例，酸奶为长保质期酸奶，灭菌乳为超高温灭菌乳，乳饮料为常温乳饮料。由此，根据本发明实施例的含有益生菌凝胶颗粒的乳制品可以进一步具有较好的稳定性、富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
根据本发明的一个实施例，基于100重量份该乳制品，该益生菌凝胶颗粒的用量为3～10重量份，优选5重量份。由此，根据本发明实施例的含有益生菌凝胶颗粒的乳制品可以进一步具有较好的稳定性、富含更多的活性益生菌、较高的营养价值、极佳的风味口感、以及长期保存后较高的益生菌存活率。
本领域技术人员能够理解的是，前面针对益生菌凝胶颗粒及制备益生菌凝胶颗粒的方法所描述的特征和优点，同样适用该乳制品，在此不再赘述。
综上，本发明益生菌凝胶颗粒、其制备方法以及含有其的乳制品具有以下优点的至少之一：
1、根据本发明的实施例，本发明的益生菌凝胶颗粒及含有其的乳制品经过长期保存后，益生菌存活率高。根据本发明的具体实施例，由于双歧杆菌属于厌氧菌，对氧气很敏感，将其包裹于油层内，可以阻隔氧气和水，维持内部无氧环 境，以维持自身正常生长代谢。核体内含有的益生菌培养基，可以为益生菌维持基本代谢提供物质条件，使其保持较好的代谢活性，含有所述益生菌凝胶颗粒的乳制品经过长期贮藏后益生菌存活率较高。
2、根据本发明的实施例，油层包裹核体，隔绝氧气和水，起到了油封的作用，同时食用抗氧化剂的添加延长了含有益生菌凝胶颗粒的乳制品保存时间，使得乳制品中益生菌数量较多。维生素E具有较强的抗氧化性，可以防止食用油脂被氧化，便于较长时间贮藏；另一方面，维生素E具有耐酸性，通过胃部不易被消化，主要是在肠道内被吸收，这一特性进而保护了由油层封装的核体不被胃部消化，而在肠道内被吸收，致使益生菌能够起到较强的益生作用。
3、根据本发明的实施例，含有益生菌凝胶颗粒的乳制品经过长期贮藏，食用后益生菌凝胶颗粒在肠道内被逐层吸收，最后释放的双歧杆菌在肠道内繁殖，起到益生功能。
下面将结合实施例对本发明的方案进行解释。本领域技术人员将会理解，下面的实施例仅用于说明本发明，而不应视为限定本发明的范围。实施例中未注明具体技术或条件的，按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者，均为可以通过市购获得的常规产品。
实施例1
根据本发明的制备益生菌凝胶颗粒的方法，按照以下步骤制备益生菌凝胶颗粒：
原料：
卡拉胶：10千克；
刺槐豆胶：10千克；
食用油脂：选自葵花籽油，用量为5千克；
维生素E：0.3千克；
液体培养基：选自TPY培养基，用量为5千克，其中TPY培养基成分为蛋白胨15.0g；酵母粉2.0g；葡萄糖20.0g；可溶性淀粉0.5g；氯化钠5.0g；5％半胱氨酸10.0mL；西红柿浸出液400.0mL；吐温80 1.0mL；肝提取液80.0mL；琼脂20.0g；蒸馏水520.0mL；pH7.0；115℃高压灭菌15min，待用；
双歧杆菌菌粉：用量为0.5千克，其中活菌数为5×109cfu；
水：补充至1000千克(此处水的用量不包括下述步骤3中冷凝用的无菌水)。
制备方法：
1、将400千克水加热至85℃后，加入预先混好的刺槐豆胶和卡拉胶，混合搅拌15分钟，刺槐豆胶和卡拉胶完全溶解，再加入剩余的85℃水，混合后用刮板式杀菌机于120℃下杀菌5分钟，得到溶胶液(在制备过程中，溶胶液的温度不得低于45℃)；
2、将双歧杆菌菌粉与25℃的液体培养基混合搅拌5分钟使其混合均匀，并将所得到的混合物与葵花籽油、维生素E搅拌10分钟，使其混合均匀，搅拌转速为600rpm，获得油层-核体复合体；
3、将油层-核体复合体加入到温度调至45℃的溶胶液并在45℃下搅拌15分钟使其混合均匀，然后用滴液针将得到的混合物滴入20℃的无菌水中，冷凝固化，得到益生菌凝胶颗粒，其中液滴粒径为4毫米，滴液针头与20℃的水的液面的距离为5厘米。
实施例2
根据本发明的制备益生菌凝胶颗粒的方法，按照以下步骤制备益生菌凝胶颗粒：
原料：
卡拉胶：30千克；
刺槐豆胶：20千克；
食用油脂：选自葵花籽油，用量为10千克；
维生素E：0.5千克；
液体培养基：选自MRS培养基，用量为5.5千克，其中MRS培养基成分为酪蛋白胨10.0g；牛肉浸取物10.0g；酵母提取液5.0g；葡萄糖5.0g；乙酸钠5.0g；柠檬酸二胺2.0g；吐温80 1.0g；磷酸氢二钾2.0g；七水硫酸镁0.2g；七水硫酸锰0.05g；碳酸钙20.0g；琼脂20.0g；蒸馏水1.0L；pH6.8；115℃高压灭菌15min，待用；
双歧杆菌菌粉：用量为1千克，其中活菌数为1×1010cfu；
水：补充至1000千克(此处水的用量不包括下述步骤3中冷凝用的无菌水)。
制备方法：
1、将400千克水加热至87℃后，加入预先混好的刺槐豆胶和卡拉胶，混合搅拌13分钟，刺槐豆胶和卡拉胶完全溶解，再加入剩余的水，混合后用刮板式 杀菌机于125℃下杀菌4分钟，得到溶胶液(在制备过程中，溶胶液的温度不得低于45℃)；
2、将双歧杆菌菌粉与25℃的液体培养基混合搅拌8分钟使其混合均匀，并将所得到的混合物与食用油脂、维生素E搅拌10分钟，使其混合均匀，搅拌转速为800rpm，获得油层-核体复合体；
3、将油层-核体复合体加入到温度调至48℃的溶胶液并在48℃下搅拌10分钟使其混合均匀，此过程溶胶的温度不得低于45℃，然后用滴液针将得到的混合物滴入22℃的无菌水中，冷凝固化，得到益生菌凝胶颗粒，其中液滴粒径为3.5毫米，滴液针头与液面的距离为4厘米。
实施例3
原料：
卡拉胶：15千克；
刺槐豆胶：15千克；
食用油脂：选自葵花籽油，用量为15千克；
维生素E:0.5千克
液体培养基：选自MRS培养基，用量为4.5千克；培养基成分及灭菌条件与实施例2基本一致，此处不再赘述。
双歧杆菌菌粉：用量为1千克，活菌数为1×1010cfu；
水：补充至1000千克(此处水的用量不包括下述步骤3中冷凝用的无菌水)。
制备方法：
1、将400千克水加热至86℃后，加入预先混好的刺槐豆胶和卡拉胶，混合搅拌18分钟，刺槐豆胶和卡拉胶完全溶解，再加入剩余的水，混合后用刮板式杀菌机于120℃下杀菌4分钟，得到溶胶液(在制备过程中，溶胶液的温度不得低于45℃)；
2、将双歧杆菌菌粉与28℃的液体培养基混合搅拌12分钟使其混合均匀，并将所得到的混合物与食用油脂、维生素E搅拌15分钟，使其混合均匀，搅拌转速为750rpm，获得油层-核体复合体；
3、将油层-核体复合体加入到温度调至49℃的溶胶液并在49℃下搅拌12分钟使其混合均匀，此过程溶胶的温度不得低于45℃，然后用滴液针将得到的混合物滴入20℃的无菌水中，冷凝固化，得到益生菌凝胶颗粒，其中液滴粒径为3 毫米，滴液针头与液面的距离为4厘米。
实施例4
原料：
卡拉胶：10千克；
刺槐豆胶：15千克；
食用油脂：选自葵花籽油，用量为17千克；
维生素E:0.4千克
液体培养基：选自TPY培养基，用量为3.5千克；培养基成分及灭菌条件与实施例1基本一致，此处不再赘述。
双歧杆菌菌粉：用量为0.7千克，活菌数为7×109cfu；
水：补充至1000千克(此处水的用量不包括下述步骤3中冷凝用的无菌水)。
制备方法：
1、将400千克水加热至86℃后，加入预先混好的刺槐豆胶和卡拉胶，混合搅拌16分钟，刺槐豆胶和卡拉胶完全溶解，再加入剩余的水，混合后用刮板式杀菌机于123℃下杀菌3分钟，得到溶胶液(在制备过程中，溶胶液的温度不得低于45℃)；
2、将双歧杆菌菌粉与25℃的液体培养基混合搅拌10分钟使其混合均匀，并将所得到的混合物与食用油脂、维生素E搅拌10分钟，使其混合均匀，搅拌转速为800rpm，获得油层-核体复合体；
3、将油层-核体复合体加入到温度调至48℃的溶胶液并在48℃下搅拌10分钟使其混合均匀，此过程溶胶的温度不得低于45℃，然后用滴液针将得到的混合物滴入22℃的无菌水中，冷凝固化，得到益生菌凝胶颗粒，其中液滴粒径为3.5毫米，滴液针头与液面的距离为4厘米。
实施例5
原料：
卡拉胶：15千克；
刺槐豆胶：10千克；
食用油脂：选自葵花籽油，用量为8千克；
维生素E:0.4千克
液体培养基：选自TPY培养基，用量为3.5千克；培养基成分及灭菌条件 与实施例1基本一致，此处不再赘述。
双歧杆菌菌粉：用量为0.8千克，活菌数为8×109cfu；
水：补充至1000千克(此处水的用量不包括下述步骤3中冷凝用的无菌水)。
制备方法：
1、将400千克水加热至87℃后，加入预先混好的刺槐豆胶和卡拉胶，混合搅拌15分钟，刺槐豆胶和卡拉胶完全溶解，再加入剩余的水，混合后用刮板式杀菌机于125℃下杀菌3.5分钟，得到溶胶液(在制备过程中，溶胶液的温度不得低于45℃)；
2、将双歧杆菌菌粉与27℃的液体培养基混合搅拌15分钟使其混合均匀，并将所得到的混合物与食用油脂、维生素E搅拌15分钟，使其混合均匀，搅拌转速为700rpm，获得油层-核体复合体；
3、将油层-核体复合体加入到温度调至50℃的溶胶液并在50℃下搅拌15分钟使其混合均匀，此过程溶胶的温度不得低于45℃，然后用滴液针将得到的混合物滴入20℃的无菌水中，冷凝固化，得到益生菌凝胶颗粒，其中液滴粒径为3毫米，滴液针头与液面的距离为4厘米。
实施例6
按照实施例2的方法制备益生菌凝胶颗粒，区别在于，原料中的益生菌为嗜酸乳杆菌，葵花籽油替换为玉米油。
实施例7
按照实施例2的方法制备益生菌凝胶颗粒，区别在于，原料中的益生菌为保加利亚乳杆菌，葵花籽油替换为橄榄油。
实施例8
按照实施例1的方法制备益生菌凝胶颗粒，区别在于，原料中的益生菌为嗜热链球菌，培养基为MC培养基。MC培养基含有：大豆蛋白胨5g、牛肉膏粉5g、酵母膏粉5g、葡萄糖20g、乳糖20g、碳酸钙10g，蒸馏水1L，pH＝5.8-6.2，115℃灭菌15min，待用。
实施例1-8制备得到的益生菌凝胶颗粒可在滤除无菌水后添加入其他食品中，或储存备用。
实施例1-8制备得到的益生菌凝胶颗粒组织结构致密、大小及硬度均匀、弹性较高且色泽光亮。
对比例1
按照实施例1的方法制备益生菌凝胶颗粒，具有下列区别：
不添加食用油脂和抗氧化剂；
卡拉胶：35千克；
刺槐豆胶：3千克；
双歧杆菌菌粉：用量为1千克，活菌数为1×1010cfu；
对比例2
按照实施例1的方法制备益生菌凝胶颗粒，具有下列区别：
不添加抗氧化剂；
卡拉胶：3千克；
刺槐豆胶：2千克；
食用油脂：选自葵花籽油，用量为40千克；
双歧杆菌菌粉：用量为1千克，活菌数为1×1010cfu；
对比例3
按照实施例1的方法制备益生菌凝胶颗粒，区别在于，原料中不含食用油脂。
对比例4
按照实施例1的方法制备益生菌凝胶颗粒，区别在于，原料中不含食用油脂和维生素E。
对比例5
按照实施例1的方法制备益生菌凝胶颗粒，区别在于，原料中不含液体培养基。
产品益生菌含量检测
将益生菌凝胶颗粒粉碎后，依照《GB4789.35》的方法检测益生菌的含量。经检测，实施例1-8以及对比例1-5制得的益生菌凝胶颗粒中活性益生菌的含量分别为：
实施例1：5×107cfu/g；
实施例2：1×108cfu/g；
实施例3：1×108cfu/g；
实施例4：7×107cfu/g；
实施例5：8×107cfu/g；
实施例6：1×108cfu/g；
实施例7：1×108cfu/g；
实施例8：5×107cfu/g；
对比例1：1×108cfu/g；
对比例2：1×108cfu/g；
对比例3：1×108cfu/g；
对比例4：1×108cfu/g；
对比例5：1×108cfu/g。
益生菌凝胶颗粒在乳制品中常温保存实验
1、将实施例1-8及对比例1-5制得的益生菌凝胶颗粒添加入市购的乳制品(长保质期酸奶、超高温(UHT)灭菌乳及常温乳饮料，这些乳制品中本身不含活性有益生菌)中，添加量为5％，25℃下贮藏150天后，依照《GB4789.35》的方法检测乳制品中的益生菌的含量(其中需要将其中的益生菌凝胶粉碎后再进行检测)，结果如表1所示：
表1乳制品中益生菌含量
Figure PCTCN2016085170-appb-000001
上表中的结果说明，经过常温(25℃)贮藏150天后，添加了实施例1-8的益生菌凝胶颗粒的乳制品中益生菌存活率较高；与此同时，对比例1-5的益生菌凝胶颗粒由于没有按照本发明的程序制备，故其添加入乳制品并长期保存后，益 生菌存活率很低，不能达到产品实际要求。
2、将实施例1-8以及对比例1-5制得的益生菌凝胶颗粒添加入市购的乳制品(长保质期酸奶、UHT灭菌乳及常温乳饮料，这些乳制品中本身不含有益生菌)中，添加量为5％，25℃下贮藏150天后，将其中的益生菌凝胶颗粒过滤去除，依照《GB4789.35》的方法检测其余部分中的益生菌含量，结果如表2所示：
表2乳制品其他部分(除去益生菌凝胶颗粒)中的益生菌含量
  长保质期酸奶 UHT灭菌乳 常温乳饮料
实施例1 未检出 未检出 未检出
实施例2 未检出 未检出 未检出
实施例3 未检出 未检出 未检出
实施例4 未检出 未检出 未检出
实施例5 未检出 未检出 未检出
实施例6 未检出 未检出 未检出
实施例7 未检出 未检出 未检出
实施例8 未检出 未检出 未检出
对比例1 1.0×103cfu/g 1.0×103cfu/g 1.0×103cfu/g
对比例2 未检出 未检出 未检出
对比例3 1.0×103cfu/g 1.0×103cfu/g 1.0×103cfu/g
对比例4 1.0×103cfu/g 1.0×103cfu/g 1.0×103cfu/g
对比例5 未检出 未检出 未检出
上表中的结果说明，经过常温(25℃)贮藏150天后，添加了实施例1-8以及对比例1-5的益生菌凝胶颗粒的乳制品中，实施例1-8及对比例2、5的益生菌凝胶颗粒并未自溶现象，以致益生菌并未溶于乳制品中，其凝胶颗粒仍处于胶层-油层-核体复合体的结构，其结构并未被破坏。结果充分表明益生菌凝胶颗粒具有较好的稳定性。对比例1、3、4的的益生菌凝胶颗粒由于未添加食用油脂，出现益生菌溶出的现象。
感官评价
1、将实施例1-8以及对比例1-5制得的益生菌凝胶颗粒添加入市购的乳制品(长保质期酸奶、UHT灭菌乳及常温乳饮料，这些乳制品中本身不含有益生菌)中，添加量为5％，25℃下贮藏150天后，实施例1-8制得的益生菌凝胶颗粒仍可保持结构致密、大小及硬度均匀、弹性较高及色泽光亮；而对比例1制得的益生菌凝胶颗粒在保藏150天后结构松弛、体积变小、弹性下降、色泽无光； 对比例2制得的益生菌凝胶颗粒在保藏150天后结构稍显松弛、大小基本不变但硬度下降、弹性降低、色泽发白无光；对比例3制得的益生菌凝胶颗粒在保藏150天后结构松弛、体积变小、弹性降低；对比例4制得的益生菌凝胶颗粒在保藏150天后结构松弛、弹性降低；对比例5制得的益生菌凝胶颗粒在保藏150天后结构稍显松弛、大小基本不变、弹性降低。
2、将实施例1-8以及对比例1-5制得的益生菌凝胶颗粒添加入市购的乳制品(长保质期酸奶、UHT灭菌乳及常温乳饮料，这些乳制品中本身不含有益生菌)中，添加量为5％，25℃下贮藏150天后，添加实施例1-8制得的益生菌凝胶颗粒的长保质期酸奶产品均没有分层析水，产品质构均一；UHT灭菌乳产品口感均无明显变化、无沉淀、无上浮、流动均一性较好且无褐变；常温乳饮料产品口感均无明显变化、无沉淀、无上浮且流动均一性较好。上述结果表明益生菌凝胶颗粒能够长期并且稳定地贮藏于乳制品中，保持乳制品的良好特性。添加对比例2、5制得的益生菌凝胶颗粒的长保质期酸奶产品均没有分层析水，产品质构均一；UHT灭菌乳产品口感均无明显变化、无沉淀、无上浮、流动均一性较好且无褐变；常温乳饮料产品口感均无明显变化、无沉淀、无上浮且流动均一性较好。上述结果表明益生菌凝胶颗粒能够长期并且稳定地贮藏于乳制品中，保持乳制品的良好特性。添加对比例1、3、4制得的益生菌凝胶颗粒的长保质期酸奶产品均没有分层析水，产品质构均一；UHT灭菌乳产品口感变酸、出现凝块及沉淀；常温乳饮料产品口感均无明显变化，出现少量凝块及沉淀。
在本说明书的描述中，参考术语“一个实施例”、“一些实施例”、“示例”、“具体示例”、或“一些示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
尽管已经示出和描述了本发明的实施例，本领域的普通技术人员可以理解：在不脱离本发明的原理和宗旨的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由权利要求及其等同物限定。

Claims (27)

  1. 一种益生菌凝胶颗粒，其特征在于，包括：
    油层，所述油层是由食用油脂和食用抗氧化剂形成的，并且所述油层限定出封闭的容纳空间；
    核体，所述核体包括益生菌和培养基，并且所述核体被封装在所述容纳空间中；以及
    胶层，所述胶层形成在所述油层的外表面，并且包覆所述油层。
  2. 根据权利要求1所述的益生菌凝胶颗粒，所述益生菌包括选自双歧杆菌、嗜酸乳杆菌、嗜热链球菌和保加利亚乳杆菌的至少一种。
  3. 根据权利要求1所述的益生菌凝胶颗粒，所述益生菌为双歧杆菌。
  4. 根据权利要求1所述的益生菌凝胶颗粒，其特征在于，所述胶层是由卡拉胶和刺槐豆胶的至少一种形成的。
  5. 根据权利要求1所述的益生菌凝胶颗粒，其特征在于，所述胶层由卡拉胶和刺槐豆胶形成，并且所述卡拉胶和刺槐豆胶的重量比为0.5～1.5：1。
  6. 根据权利要求1所述的益生菌凝胶颗粒，其特征在于，所述益生菌是以菌粉的形式提供的。
  7. 根据权利要求6所述的益生菌凝胶颗粒，其特征在于，所述培养基为液体培养基，其中，所述液体培养基与所述菌粉的重量比为4～10：1。
  8. 根据权利要求1所述的益生菌凝胶颗粒，其特征在于，所述培养基为TPY培养基、MRS培养基或MC培养基。
  9. 根据权利要求1所述的益生菌凝胶颗粒，其特征在于，所述食用油脂包括选自葵花籽油、橄榄油和玉米油的至少一种，所述食用抗氧化剂包括维生素E。
  10. 根据权利要求1所述的益生菌凝胶颗粒，其特征在于，所述食用油脂与所述食用抗氧化剂的重量比为15～45：1。
  11. 根据权利要求1所述的益生菌凝胶颗粒，其特征在于，基于1000千克所述益生菌凝胶颗粒，所述核体中益生菌的活菌数目为1013～1014cfu。
  12. 根据权利要求1～11任一项所述的益生菌凝胶颗粒，其特征在于，含有：
    10～30重量份的卡拉胶；
    10～20重量份的刺槐豆胶；
    5～20重量份的食用油脂；
    0.3～0.5重量份的食用抗氧化剂；
    3～6重量份的培养基；以及
    0.5～1重量份的益生菌。
  13. 一种制备权利要求1～12任一项所述益生菌凝胶颗粒的方法，其特征在于，包括：
    (A)将益生菌和培养基混合，以便形成核体；
    (B)在所述核体的外表面形成油层，以便获得油层-核体复合体，其中，所述油层是由食用油脂和食用抗氧化剂形成的，所述油层形成封闭的容纳空间并将所述核体封装在所述容纳空间中；以及
    (C)在所述油层的外表面形成胶层，并使所述胶层包覆所述油层，以便得到所述益生菌凝胶颗粒。
  14. 根据权利要求13所述的方法，其特征在于，包括：
    将益生菌菌粉与25～30摄氏度的液体培养基混合搅拌5～15分钟，并将所得到的混合物与所述食用油脂、食用抗氧化剂混合均匀，以便获得所述油层-核体复合体。
  15. 根据权利要求14所述的方法，其特征在于，将所述得到的混合物与所述食用油脂、食用抗氧化剂混合均匀是通过以600～800rpm的搅拌速度搅拌10～15分钟而进行的。
  16. 根据权利要求13所述的方法，其特征在于，所述胶层是通过将所述油层-核体复合体与溶胶液混合后固化而形成的，其中，
    所述溶胶液含有：
    水；和
    选自卡拉胶和刺槐豆胶的至少一种。
  17. 根据权利要求16所述的方法，其特征在于，所述溶胶液是通过下列步骤制备的：
    (i)将选自卡拉胶和刺槐豆胶的至少一种与80～90摄氏度的第一部分水混合搅拌10～20分钟；以及
    (ii)将步骤(i)中所得到的混合物与第二部分水混合后，在120～125摄氏度下杀菌3～5分钟，以便获得所述溶胶液。
  18. 根据权利要求17所述的方法，其特征在于，所述步骤(i)和所述步骤(ii)的至少之一是在至少45摄氏度的温度下进行的。
  19. 根据权利要求17所述的方法，其特征在于，针对3～6重量份的所述培养基，所述第一部分水、所述第二部分水、所述卡拉胶、所述刺槐豆胶、所述食用油脂、所述食用抗氧化剂、所述益生菌以及所述培养基的总重量为1000重量份。
  20. 根据权利要求19所述的方法，其特征在于，针对3～6重量份的所述培养基，所述第一部分水的重量为400重量份。
  21. 根据权利要求13所述的方法，其特征在于，所述胶层是通过下列步骤形成的：
    (a)将所述油层-核体复合体加入到温度为45～50摄氏度的溶胶液中并在不低于45摄氏度的温度下搅拌10～15分钟；以及
    (b)将步骤(a)中所得到的混合物滴入到20～25摄氏度水中，以便凝固形成所述胶层。
  22. 根据权利要求21所述的方法，其特征在于，步骤(b)是利用滴液针进行的，其中，液滴的粒径为3～6mm，并且所述滴液针的针头与水的液面的距离为4～6cm。
  23. 一种乳制品，其特征在于，含有权利要求1～12任一项所述的益生菌凝胶颗粒。
  24. 根据权利要求23所述的乳制品，其特征在于，所述乳制品包括选自酸奶、灭菌乳和乳饮料的至少一种。
  25. 根据权利要求24所述的乳制品，其特征在于，所述酸奶为长保质期酸奶，所述灭菌乳为超高温灭菌乳，所述乳饮料为常温乳饮料。
  26. 根据权利要求23所述的乳制品，其特征在于，基于100重量份所述乳制品，所述益生菌凝胶颗粒的用量为3～10重量份。
  27. 根据权利要求23所述的乳制品，其特征在于，基于100重量份所述乳制品，所述益生菌凝胶颗粒的用量为5重量份。
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