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A method for embedding lactic acid bacteria using Maillard products as wall material

A technology of lactic acid bacteria and rad, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as insufficient protection effect, and achieve the effects of easy implementation, increased viable bacteria rate, and improved survival rate

Active Publication Date: 2018-08-03
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The present invention aims to solve the problem of insufficient protective effect of using a single sugar or protein as a wall material to embed lactic acid bacteria, thereby providing a method for using protein and carbohydrate Maillard products as a wall material to embed lactic acid bacteria. Improve the survival rate of lactic acid bacteria in adverse environments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Add 500g of whey protein into 3000mL sterile water, stir at 60°C at 70r / min for 45min, after it is completely dissolved, add 250g of glucose and 250g of resistant starch, totaling 500g, in order to effectively mix the resistant starch, the The mixture needs to be homogenized twice with a homogenizer at 250bar, and left to degas for 45 minutes; the above protein + carbohydrate solution is subjected to Maillard reaction at 85°C for 40 minutes, and the reaction is terminated immediately when the solution turns yellowish brown. And use condensed water to quickly cool it to room temperature; then 32g of Lactobacillus plantarum sludge (viable bacteria number 5.5~7.0×10 11 CFU min / g) was added to the mixed solution, stirred at 80r / min for 40min to disperse evenly, and left to degas for 45min; finally, the obtained mixed bacterial solution was sprayed under the conditions of hot air inlet temperature 120°C and outlet air temperature 55°C Dried (the moisture content of the prod...

Embodiment 2

[0032] Add 400g soybean protein into 3000mL sterile water, stir at 60°C at 90r / min for 60min, after it is completely dissolved, add 500g lactose + xylooligosaccharide (each 50%), stir until completely dissolved, then statically Degassed for 60 minutes; the above protein + carbohydrate solution was subjected to Maillard reaction at 80 °C for 60 minutes, and when the solution was yellowish brown, the reaction was immediately terminated, and it was rapidly cooled to room temperature with condensed water, and then 35 g of Lactobacillus casei Mushroom slime (the number of live bacteria is 2.5~5.0×10 11 CFUmin / g) into the mixed solution, stirred at 60r / min for 60min until uniformly dispersed, and left to degas for 50min; finally, the obtained mixed bacterial solution was spray-dried under the conditions of hot air inlet temperature 120°C and outlet air temperature 55°C (moisture content of the product is 4.6%) to obtain the bacteria powder, the content of Lactobacillus casei in the b...

Embodiment 3

[0034] Add 450g of casein into 3000mL sterile water, stir at 60°C for 50min at 60r / min, after it is completely dissolved, add 500g of maltotriose + fructooligosaccharide (each 50%), stir until completely dissolved, Stand for degassing for 30 minutes; carry out the Maillard reaction of the above protein + carbohydrate solution at 90°C for 30 minutes, stop the reaction immediately when the solution turns yellowish brown, and quickly cool it to room temperature with condensed water, and then add 33g of acidophilus Lactobacillus sludge (viable bacteria count 2.5~5.0×10 11 CFU min / g) was added to the mixed solution, stirred at 90r / min for 30min to disperse evenly, and left to degas for 60min; finally, the obtained mixed bacterial solution was sprayed under the conditions of hot air inlet temperature 140°C and outlet air temperature 70°C Drying (product moisture content 4.0%), obtain bacterial powder, the content of Lactobacillus acidophilus in bacterial powder is 1.2×10 10 CFU / g....

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Abstract

The invention relates to a method for embedding lactic acid bacteria by using Maillard products as wall materials, and belongs to the technical field of protection of lactic acid bacteria. The method is to fully dissolve the protein and carbohydrates, react at 60-90°C for 30-60min, make the mixed solution appear yellowish brown, then disperse the lactic acid bacteria concentrate in the mixed solution, and spray dry to obtain lactic acid bacteria with high stability Good bacteria powder. The protein is selected from casein, whey protein, soybean protein, egg white protein or protein hydrolyzate, and the carbohydrate is composed of reducing sugar and prebiotic sugar in equal weight ratio. The powder obtained by the invention can effectively improve the survival rate of lactic acid bacteria in the spray drying process, storage period and human digestive tract, and is easy to implement and low in cost.

Description

technical field [0001] The invention relates to a lactic acid bacteria embedding technology, in particular to a method for embedding lactic acid bacteria using Maillard products as wall materials, belonging to the technical field of lactic acid bacteria protection. Background technique [0002] Embedding technology is often used to improve the survival rate of lactic acid bacteria in unfavorable environments, but the existing embedding technologies still have certain limitations, because a good embedding technology needs to meet multiple requirements. First of all, the drying, molding and storage process involves various stresses such as oxygen, light and high temperature, and the embedded preparation should be able to effectively prevent the mass death of lactic acid bacteria in these processes; Survival rate in low-acid, high-bile-salt environment, and finally achieve targeted release in the intestinal tract; in addition, the size of the lactic acid bacteria preparation sh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N11/10C12N11/04C12R1/25C12R1/245C12R1/23C12R1/46
Inventor 高银江邹强谢建将段振楠梁华忠
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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