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Probiotics microcapsule and preparation method thereof

A probiotics and microcapsule technology, applied in food preparation, bacteria, lactobacilli and other directions used in food preparation, can solve the problems of large particle size, large degree of adhesion of microcapsules, poor dispersibility, etc.

Active Publication Date: 2015-12-02
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since CaCl 2 As a soluble calcium salt, the system is full of Ca 2+ , when the temperature rises suddenly, Ca 2+ Not only will it cross-link inside the W / O emulsion, but it will also cross-link between the emulsions, resulting in a greater degree of adhesion of the formed microcapsules, poor dispersion, and large particle size, which will affect the taste and quality of food.

Method used

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  • Probiotics microcapsule and preparation method thereof
  • Probiotics microcapsule and preparation method thereof
  • Probiotics microcapsule and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Embodiment 1: Preparation of probiotic microcapsules of the present invention

[0106] The implementation steps of this embodiment are as follows:

[0107] A. Strain activation

[0108] The Lactobacillus plantarum LIP-1 probiotic obtained from the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University was inoculated into the MRS liquid medium sold by Oxoid under the trade name MRSBroth, and activated at a temperature of 37°C. 17 hours for activation and culture for three generations, and then use a centrifugal device to perform centrifugation at a speed of 3000r / min for 12 minutes to collect the sludge. According to the weight ratio of the sludge to saline 1:3, the concentration of the sludge is Wash with 15% sterile saline by mass for 3 times, then resuspend in sterile water, and mix well to obtain a probiotic with a density of 1.1×10 9 The concentrated bacterial solution of cfu / mL was then poured ...

Embodiment 2

[0118] Embodiment 2: Preparation of probiotic microcapsules of the present invention

[0119] The implementation steps of this embodiment are as follows:

[0120] A. Strain activation

[0121] Lactobacillus casei ZHANG probiotics obtained from the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University were inoculated into MRS liquid medium sold by Oxoid under the trade name MRSBroth, and activated and cultivated at a temperature of 37°C for 16 hours Carry out activation and culture for three generations, and then use a centrifugal device to perform centrifugation at a speed of 3300r / min for 10 minutes to collect the sludge. According to the weight ratio of the sludge to normal saline 1:4, the concentration of the sludge to be used again is by mass Washed twice with 30% sterilized normal saline, then resuspended in sterile water, and mixed evenly to obtain a probiotic with a density of 1.2×10 9 The concentr...

Embodiment 3

[0131] Embodiment 3: Preparation of probiotic microcapsules of the present invention

[0132] The implementation steps of this embodiment are as follows:

[0133] A. Strain activation

[0134] Lactobacillus plantarum P8 probiotics obtained from the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University were inoculated into MRS liquid medium sold by Oxoid under the trade name MRSBroth, and activated and cultivated at a temperature of 37°C for 20 hours Carry out activation and culture for three generations, and then use a centrifugal device to perform centrifugation at a speed of 3700r / min for 14 minutes to collect the bacteria sludge. According to the weight ratio of the bacteria sludge to normal saline 1:6, the concentration of the bacteria sludge is calculated by mass. 20% sterilized saline was washed 3 times, then resuspended in sterile water, and mixed evenly to obtain a probiotic with a density of 1.4×1...

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Abstract

The invention relates to a probiotics microcapsule and a preparation method thereof. The preparation method comprises the steps of probiotic strain activation, fungus milk mixed solution preparation, microcapsule preparation, cooling drying and the like. The embedding rate of the probiotics microcapsule finished product prepared by the method disclosed by the invention is over 76 percent, and the number of living bacteria is larger than 10<8>CFU / g; the particles are uniform, and the average particle size is about 100 microns; the number of probiotics living bacteria is only reduced by 0.22 (Log10CFU / g) after heat preservation in artificially simulated gastric fluid with the temperature of 37 DEG C for 2.5 hours; probiotics in the microcapsule is basically released totally after heat preservation in artificially simulated succus entericus with the temperature of 37 DEG C for 90min, and the number of living bacteria can be up to 8.810+ / -0.548 (Log10CFU / g); after freeze drying, the survival rate of probiotics is up to 64.733+ / -5.221 percent; and after the microcapsule is stored within the temperature range of 4-37 DEG C for 28 days, the number of probiotics living bacteria is larger than 10<7>CFU / g.

Description

【Technical field】 [0001] The invention belongs to the field of food biotechnology. More specifically, the present invention relates to a probiotic microcapsule, and also relates to a preparation method of the probiotic microcapsule. 【Background technique】 [0002] Probiotics are defined as "live microorganisms that, when ingested in sufficient quantities, provide a beneficial effect on the host". Probiotics have a variety of physiological functions, including improving human intestinal function, inhibiting the growth of harmful bacteria, reducing intestinal diseases, alleviating lactose intolerance, promoting the absorption of sugar, protein, calcium, magnesium and other nutrients, lowering cholesterol, and regulating immunity system, anti-tumor, cancer prevention, etc. However, in order to obtain the probiotic effect, it is required that the probiotics remain active and metabolically stable in both the product and the host, and reach a certain amount (usually considered t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/00
CPCA23V2002/00A23V2400/125A23V2400/169A23V2200/3204
Inventor 田文静王俊国萨如拉张和平孟和毕力格包秋华
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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