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Probiotic gel and preparation method thereof

A technology of probiotics and gel, which is applied in the preparation of the gel and in the field of probiotic gel, can solve the problems of side effects and no biologically active substances added, and achieve the goal of increasing health care functions, increasing interest, and improving nutritional value Effect

Active Publication Date: 2012-03-14
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gel products (jelly food) are very mature in the market, but ordinary gel bases are polysaccharides such as sodium alginate and other edible gel bases, and frequent consumption of large amounts has certain side effects on special groups such as infants and the elderly.
The current gel products mainly add various fruit flavors, and there are no related products or reports adding biologically active substances

Method used

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  • Probiotic gel and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of embodiment 1 lactic acid bacteria gel

[0023] This example takes Lactobacillus acidophilus as an example to illustrate the preparation method of the gel of the present invention

[0024] 1. Strain: Culture Lactobacillus acidophilus CGMCC 1084 (China Microbial Culture Collection Management Committee) in MRS medium at 37°C for 24 hours, collect the bacteria by centrifugation, and set aside;

[0025] 2. Gel base material: use whey concentrate as the base material (whey protein content is 3%), add appropriate amount of WPI until the whey protein content is 12%, heat at 80°C for 20min, cool to 45°C, and set aside;

[0026] 3. Mixing: Mix the centrifuged bacteria and the gel base material in a certain proportion until the bacteria concentration reaches 1.5×10 11 cfu / ml, spare;

[0027] 4. Standing and refrigerating: Mix the mixed bacteria with the gel base material, and let stand at 6°C to form a gel. The number of live bacteria in the obtained probioti...

Embodiment 2

[0029] The preparation of embodiment 2 lactic acid bacteria gel

[0030] 1. Strains: Culture Lactobacillus rhamnosus in MRS medium at 37°C for 24 hours, collect the bacteria by centrifugation, and set aside;

[0031] 2. Gel base material: take whey concentrate as the base material (whey protein content is 7%), add appropriate amount of WPI until the whey protein content is 16%, heat at 95°C for 10min, cool to 55°C, and set aside;

[0032] 3. Mixing: Mix the centrifuged bacteria with the gel base material in a certain proportion until the bacteria concentration is 1.0×10 9 cfu / ml, spare;

[0033] 4. Standing and refrigerating: Mix the mixed bacteria with the gel base material, and stand at 10°C to form a gel. The number of live bacteria in the obtained microcapsules can reach 10 8 cfu / ml.

[0034] The obtained lactic acid bacteria microcapsule gel was stored at 4°C for 9 months, and the number of viable bacteria could still reach 10. 8 cfu / ml.

Embodiment 3

[0035] The preparation of embodiment 3 lactic acid bacteria gel

[0036] 1. Strains: Culture Lactobacillus paracasei in MRS medium at 37°C for 24 hours, collect the bacteria by centrifugation, and set aside;

[0037] 2. Gel base material: use whey concentrate as the base material (whey protein content is 5%), add an appropriate amount of WPI until the whey protein content is 8%, heat at 65°C for 30min, cool to 35°C, and set aside;

[0038] 3. Mixing: Mix the centrifuged bacteria and the gel base material in a certain proportion until the bacteria concentration is 1.5×10 10 cfu / ml, spare;

[0039] 4. Standing and refrigerating: Mix the mixed bacteria with the gel base material, and let stand at 2°C to form a gel. The number of live bacteria in the obtained microcapsules can reach 10 10 cfu / ml.

[0040] The obtained lactic acid bacteria microcapsule gel was stored at 4°C for 9 months, and the number of viable bacteria could still reach 10. 10 cfu / ml.

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Abstract

The invention provides probiotic gel. The probiotic gel is prepared by using whey as a gel material and adding probiotics. According to the invention, based on the fact that lactalbumin forms gel, whey containing a certain concentration of WPI is heated and denatured, denatured whey is mixed with probiotics, and an obtained mixture is stood to form gel; therefore, the goal of preserving probiotics for a long time is achieved, combination of probiotics and jelly products is realized, diversity of the products is obtained; the probiotic gel is applicable to the food industry.

Description

technical field [0001] The invention relates to the field of biological preparations, in particular to an edible probiotic gel, and also relates to a preparation method of the gel. Background technique [0002] The colloidal particles or polymers in the sol or solution are connected to each other under certain conditions to form a spatial network structure, and the structural voids are filled with liquid as a dispersion medium (in xerogels, it can also be gas), such a special Dispersions are called gels. Its properties are between solid and liquid. From the outside, it is solid or semi-solid, elastic; but it is not exactly the same as a real solid, and its internal structure is often limited in strength and easy to break. [0003] Gel occupies an important position in the national economy and people's daily life, and it has been widely used in various fields such as food, medical treatment, and agriculture. In industry, the application of rubber softeners, leather tanning,...

Claims

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Application Information

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IPC IPC(8): A23L1/0562A23L1/30A23L29/281
Inventor 陈历俊
Owner BEIJING SANYUAN FOOD
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