Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Probiotic gel particles and preparation method thereof

A technology of gel particles and probiotics, applied to bacteria, dairy products, and milk preparations used in food preparation, can solve the problems of inactivation of lactic acid bacteria and inability to obtain probiotics, restore the balance of flora, improve gastric Good intestinal function and heat transfer effect

Inactive Publication Date: 2017-06-30
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF7 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the inactivation of lactic acid bacteria due to secondary sterilization, consumers cannot obtain active probiotics when they consume fermented milk with a long shelf life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Probiotic gel particles and preparation method thereof
  • Probiotic gel particles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] raw material:

[0028] Carrageenan: 5 kg;

[0029] Konjac Gum: 20kg;

[0030] Edible oils and fats: selected from sunflower oil, the dosage is 20 kg;

[0031] Liquid culture medium: selected from MRS medium, the dosage is 25 kg;

[0032] Probiotic bacteria powder: selected from bifidobacteria, the dosage is 2 kg;

[0033] Probiotic bacteria powder: selected from Streptococcus thermophilus, the dosage is 5 kg;

[0034] Water: make up to 1000 kg (the amount of water here does not include the sterile water used for condensation in the following step 6).

[0035] Preparation:

[0036] 1. Heat 400 kg of water to 85°C, add the pre-mixed carrageenan and konjac gum, mix and stir for 15 minutes, the carrageenan and konjac gum are completely dissolved, then add the remaining water, and use a scraper-type sterilizer at 120 after mixing. Sterilize at °C for 5 minutes to obtain a sol solution (during the preparation process, the temperature of the sol solution must not be lowe...

Embodiment 2

[0042] raw material:

[0043] Carrageenan: 10 kg;

[0044] Konjac Gum: 10kg;

[0045] Edible oil: selected from sunflower oil, the dosage is 40 kg;

[0046] Liquid culture medium: selected from MRS medium, the dosage is 10 kg;

[0047] Probiotic bacteria powder: selected from Lactobacillus paracasei, the dosage is 3 kg;

[0048] Water: make up to 1000 kg.

[0049] Preparation:

[0050] 1. Heat 400 kg of water to 95°C, add the pre-mixed carrageenan and konjac gum, mix and stir for 10 minutes, the carrageenan and konjac gum are completely dissolved, then add the remaining water, and use a scraper-type sterilizer at 125 after mixing. Sterilize at °C for 3 minutes to obtain a sol solution (during the preparation process, the temperature of the sol solution must not be lower than 38 °C);

[0051] 2. Mix the probiotic bacteria powder with the liquid culture medium at 42°C for 3 minutes to make it evenly mixed to obtain the probiotic bacteria base material;

[0052] 3. Mix and...

Embodiment 3

[0056] raw material:

[0057] Carrageenan: 15 kg;

[0058] Konjac Gum: 5kg;

[0059] Edible oil: selected from sunflower oil, the dosage is 21 kg;

[0060] Liquid culture medium: selected from TPY medium, the dosage is 5 kg;

[0061] Probiotic bacteria powder: selected from bifidobacteria, the dosage is 2 kg;

[0062] Water: make up to 1000 kg.

[0063] Preparation:

[0064] 1. Heat 400 kg of water to 90°C, add the pre-mixed carrageenan and konjac gum, mix and stir for 5 minutes, the carrageenan and konjac gum are completely dissolved, then add the remaining water, and use a scraper-type sterilizer at 130 after mixing. Sterilize at °C for 1 minute to obtain a sol solution (during the preparation process, the temperature of the sol solution must not be lower than 38 °C);

[0065] 2. Mix the probiotic bacteria powder with the liquid culture medium at 40°C for 2 minutes to make it evenly mixed to obtain the probiotic bacteria base material;

[0066] 3. Mix and stir the pro...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses probiotic gel particles and a preparation method thereof. The probiotic gel particles are prepared from the raw materials: 0.5 to 2.5 wt% of Carrageenan, 0.1 to 2 wt% of amorphophallus konjac, 2.1 to 7 wt% of edible oil and fat, 0.5-5 wt% of liquid strain culture medium, and 0.2 to 0.8 wt% of probiotic. The viable bacteria of the probiotic is high in survival rate, and the mouth feel of the probiotic gel particles provided by the invention is more smooth and clean.

Description

technical field [0001] The present invention relates to the field of food, in particular, the present invention relates to probiotic gel granules and a preparation method thereof. Background technique [0002] With the development of my country's fermented dairy product industry, short shelf life fermented milk (refrigerated fermented milk) requires cold chain tracking for transportation, storage and sales, resulting in a series of quality problems such as post-acidification in market terminals. Short shelf life fermented milk has been Can not fully meet the market demand. Therefore, long shelf life fermented dairy products are born. [0003] Long shelf life fermented dairy products are favored by consumers for their many advantages, such as rich nutrition, easy digestion, and unique taste. However, in the production process of long shelf life fermented dairy products (normal temperature fermented dairy products), the shelf life of the product needs to be extended by seconda...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/127
CPCA23C9/127A23V2400/249
Inventor 赵晓慧史玉东陈云杨岚李周勇
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com