阅读说明：本技术 一种复合益生菌制品及制备方法 (Composite probiotic product and preparation method thereof ) 是由 宋茂清 于 2019-08-21 设计创作，主要内容包括：本发明公开了复合益生菌制品技术领域的一种复合益生菌制品及其制备方法,复合益生菌制品包括如下重量份的原料：鲜奶100-120份、复合益生菌微胶囊2-4份、白砂糖8-10份、稀奶油1-3份、乳清蛋白粉1-3份和果胶2-5份,通过在培养益生菌时,向培养皿中添加抗热保护剂,使得益生菌的表面附着有抗热保护剂,提高了益生菌的耐热性,另外通过阿拉伯木聚糖和大豆蛋白对益生菌进行两次包埋,将益生菌包覆起来,减少胃液对益生菌的影响,进而提高了益生菌在经过胃液时的存活率,该复合益生菌制品的制作工艺简单,制得复合益生菌制品的益生菌含有抗热保护剂,且表面有阿拉伯木聚糖和大豆蛋白两层包覆,提高了该复合益生菌制品的储藏效果和食用效果。(The invention discloses a composite probiotic product and a preparation method thereof in the technical field of composite probiotic products, wherein the composite probiotic product comprises the following raw materials in parts by weight: 100 portions of fresh milk, 2 to 4 portions of composite probiotic microcapsules, 8 to 10 portions of white granulated sugar, 1 to 3 portions of cream, 1 to 3 portions of whey protein powder and 2 to 5 portions of pectin, when the probiotics are cultured, the heat-resistant protective agent is added into the culture dish, so that the heat-resistant protective agent is attached to the surface of the probiotics, the heat resistance of the probiotics is improved, in addition, the probiotics are embedded twice through the arabinoxylan and the soybean protein, so that the probiotics are coated, the influence of gastric juice on the probiotics is reduced, the survival rate of the probiotics in the gastric juice is improved, the preparation process of the composite probiotic product is simple, the probiotics of the prepared composite probiotic product contains the anti-heat protective agent, and the surface is coated with two layers of arabinoxylan and soy protein, so that the storage effect and the eating effect of the composite probiotic product are improved.)

1. A composite probiotic preparation, characterized in that: the feed comprises the following raw materials in parts by weight: 100-120 parts of fresh milk, 2-4 parts of composite probiotic microcapsules, 8-10 parts of white granulated sugar, 1-3 parts of dilute cream, 1-3 parts of whey protein powder and 2-5 parts of pectin.

2. A composite probiotic preparation according to claim 1, characterized in that: the fresh milk is fresh goat milk or fresh cow milk.

3. A method for preparing a composite probiotic product according to claim 1, characterized in that it comprises the following steps:

s1, adding an anti-heat protective agent into the MRS liquid culture medium;

s2, preparation of the probiotic concentrated bacterial liquid: inoculating the freeze-preserved probiotic strains into an MRS liquid culture medium in S1, carrying out anaerobic culture at 37 ℃ for 2-3h, centrifuging the bacterial suspension in the culture medium, removing the supernatant, washing bacterial sludge by using an aseptic NaCl solution, and suspending the bacterial sludge in physiological saline to obtain a probiotic concentrated bacterial liquid;

s3, preparing a first layer of embedding liquid: preparing a mixed solution of 18g/L sodium alginate and 20-60g/L arabinoxylan, sterilizing at 120 ℃ for 20min, cooling to room temperature to obtain a first layer of embedding solution, and standing at 4 ℃ for later use;

s4, embedding in the first layer: uniformly mixing the probiotic concentrated bacterial liquid obtained in the step S2 and the first layer of embedding liquid in the step S3 according to the ratio of 1:10, adding laccase, stirring for 10min at the temperature of 4 ℃, adding 0.1mol/L calcium chloride solution into the mixed solution by using an injector, standing for 30min, filtering, washing with sterile water, and freeze-drying to obtain a single-layer probiotic microcapsule;

s5, preparing a second layer of embedding liquid: preparing a soybean protein solution with the mass content of 10%, heating to 80 ℃ for 30min to expand the molecular chain of protein spheres, adding transglutaminase into the 10% soybean protein solution, adding the soybean protein mixed solution into vegetable oil, and emulsifying for 2h to prepare a second layer of embedding solution;

s6, second layer embedding: adding the single-layer probiotic microcapsule obtained in the step S4 into the second-layer embedding liquid obtained in the step S5, stirring for 30min at the temperature of 40 ℃, and centrifugally collecting colloid particles to obtain a composite probiotic microcapsule;

s7, preparation of the composite probiotic product:

a. preparing milk: heating fresh milk to 60-75 deg.C, and adding into a material mixing tank;

b. standardizing ingredients: adding white granulated sugar, cream, whey protein powder and pectin into a mixing tank, and homogenizing substances in the mixing tank by using a homogenizer;

c. and (3) sterilization: the mixed raw materials in the batching tank are pasteurized at the temperature of 85 ℃ for 5 minutes, and are introduced into a fermentation tank after being cooled by a plate;

d. inoculating and fermenting: adding the composite probiotic microcapsules into a fermentation tank, stirring for 10-15min, heating to 40 ℃, fermenting for 5h, cooling to 20 ℃ through a plate-type exchanger, and introducing into a temporary storage tank for temporary storage;

f. filling: and keeping the temperature at 20 ℃ to fill the liquid in the temporary storage tank.

4. The method for preparing a composite probiotic product according to claim 3, characterized in that: the MRS liquid culture medium comprises the following formula: the following components were dissolved in 1L of distilled water: 10g of peptone, 10g of beef extract, 5g of yeast extract, 2g of dipotassium phosphate, 2g of citric acid, 5g of sodium acetate, 20g of glucose, 801ml of tween, 0.5g of magnesium sulfate, 0.25g of manganese sulfate and 15g of agar powder, and the pH of the culture solution is 6.2-6.4.

5. The method for preparing a composite probiotic product according to claim 3, characterized in that: the probiotic strain is one of streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus casei.

6. The method for preparing a composite probiotic product according to claim 3, characterized in that: the heat-resistant protective agent is a mixture of gelatin, sucrose and glycerol.

7. The method for preparing a composite probiotic product according to claim 6, characterized in that: the proportioning of the heat-resistant protective agent is that 1-1.5g/dL gelatin, 4-6g/dL cane sugar and 3-5ml/dL glycerin are added into MRS liquid culture medium.

8. The method for preparing a composite probiotic product according to claim 3, characterized in that: and in the S2 centrifugal process, the rotating speed of the centrifugal machine is 4000r/min, and the centrifugal time is 10 min.

Technical Field

The invention relates to the technical field of composite probiotic products, in particular to a composite probiotic product and a preparation method thereof.

Background

Probiotics are active microorganisms which are beneficial to a host and change the composition of flora at a certain part of the host by colonizing in a human body. The intestinal health is maintained by regulating the immune function of host mucous membrane and system or by regulating the flora balance in intestinal tract, so that single microorganism or mixed microorganism with definite composition beneficial to the health of the host is generated.

The secretion of microbe in "active probiotics" such as amino acid, active antibacterial small peptide, organic acid, oligomeric polysaccharide, various vitamins, antibiotic substance and antiviral substance, various biochemical enzymes and oxygen (active oxygen is reduced into molecular oxygen) can directly regulate the functions of various organs and increase nutrition, thus improving the microecological balance in vivo. "active probiotics" are not only the survival consanguins of various diseases, but also the survival consanguins of various contaminations.

However, the heat resistance of probiotics in the existing probiotic product is poor, and the probiotics are easy to inactivate in gastric juice during eating, so that the quantity of the probiotics reaching intestinal tracts is small, and the eating effect of the probiotic product is poor.

Based on the above, the invention designs a composite probiotic product and a preparation method thereof, so as to solve the problems.

Disclosure of Invention

The invention aims to provide a composite probiotic product and a preparation method thereof, and aims to solve the problems that the heat resistance of probiotics in the existing probiotic product provided in the background art is poor, the probiotics are easy to inactivate when passing through gastric juice during eating, the quantity of the probiotics reaching intestinal tracts is small, and the eating effect of the probiotic product is poor.

In order to achieve the purpose, the invention provides the following technical scheme: a composite probiotic product comprises the following raw materials in parts by weight: 100-120 parts of fresh milk, 2-4 parts of composite probiotic microcapsules, 8-10 parts of white granulated sugar, 1-3 parts of dilute cream, 1-3 parts of whey protein powder and 2-5 parts of pectin.

Preferably, the fresh milk is fresh goat milk or fresh cow milk.

The invention also provides a preparation method of the composite probiotic product, which comprises the following steps:

s1, adding an anti-heat protective agent into the MRS liquid culture medium;

s2, preparation of the probiotic concentrated bacterial liquid: inoculating the freeze-preserved probiotic strains into an MRS liquid culture medium in S1, carrying out anaerobic culture at 37 ℃ for 2-3h, centrifuging the bacterial suspension in the culture medium, removing the supernatant, washing bacterial sludge by using an aseptic NaCl solution, and suspending the bacterial sludge in physiological saline to obtain a probiotic concentrated bacterial liquid;

s3, preparing a first layer of embedding liquid: preparing a mixed solution of 18g/L sodium alginate and 20-60g/L arabinoxylan, sterilizing at 120 ℃ for 20min, cooling to room temperature to obtain a first layer of embedding solution, and standing at 4 ℃ for later use;

s4, embedding in the first layer: uniformly mixing the probiotic concentrated bacterial liquid obtained in the step S2 and the first layer of embedding liquid in the step S3 according to the ratio of 1:10, adding laccase, stirring for 10min at the temperature of 4 ℃, adding 0.1mol/L calcium chloride solution into the mixed solution by using an injector, standing for 30min, filtering, washing with sterile water, and freeze-drying to obtain a single-layer probiotic microcapsule;

s5, preparing a second layer of embedding liquid: preparing a soybean protein solution with the mass content of 10%, heating to 80 ℃ for 30min to expand the molecular chain of protein spheres, adding transglutaminase into the 10% soybean protein solution, adding the soybean protein mixed solution into vegetable oil, and emulsifying for 2h to prepare a second layer of embedding solution;

s6, second layer embedding: adding the single-layer probiotic microcapsule obtained in the step S4 into the second-layer embedding liquid obtained in the step S5, stirring for 30min at the temperature of 40 ℃, and centrifugally collecting colloid particles to obtain a composite probiotic microcapsule;

s7, preparation of the composite probiotic product:

a. preparing milk: heating fresh milk to 60-75 deg.C, and adding into a material mixing tank;

b. standardizing ingredients: adding white granulated sugar, cream, whey protein powder and pectin into a mixing tank, and homogenizing substances in the mixing tank by using a homogenizer;

c. and (3) sterilization: the mixed raw materials in the batching tank are pasteurized at the temperature of 85 ℃ for 5 minutes, and are introduced into a fermentation tank after being cooled by a plate;

d. inoculating and fermenting: adding the composite probiotic microcapsules into a fermentation tank, stirring for 10-15min, heating to 40 ℃, fermenting for 5h, cooling to 20 ℃ through a plate-type exchanger, and introducing into a temporary storage tank for temporary storage;

f. filling: and keeping the temperature at 20 ℃ to fill the liquid in the temporary storage tank.

Preferably, the formula of the MRS liquid culture medium is as follows: the following components were dissolved in 1L of distilled water: 10g of peptone, 10g of beef extract, 5g of yeast extract, 2g of dipotassium phosphate, 2g of citric acid, 5g of sodium acetate, 20g of glucose, 801ml of tween, 0.5g of magnesium sulfate, 0.25g of manganese sulfate and 15g of agar powder, and the pH of the culture solution is 6.2-6.4.

Preferably, the probiotic strain is one of streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus, lactobacillus plantarum and lactobacillus casei.

Preferably, the thermal protective agent is a mixture of three of gelatin, sucrose and glycerol.

Preferably, the proportion of the thermal protective agent is that 1-1.5g/dL gelatin, 4-6g/dL sucrose and 3-5ml/dL glycerol are added into the MRS liquid culture medium.

Preferably, the rotation speed in the S2 centrifugal process is 4000r/min, and the centrifugal time is 10 min.

Compared with the prior art, the invention has the beneficial effects that: according to the invention, when the probiotics are cultured, the anti-heat protective agent is added into the culture dish, so that the anti-heat protective agent is attached to the surface of the probiotics, the heat resistance of the probiotics is improved, in addition, the probiotics are embedded twice through the arabinoxylan and the soybean protein, the influence of the gastric juice on the probiotics is reduced, and further, the survival rate of the probiotics in the gastric juice is improved.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Detailed Description

The technical solutions of the present invention will be described clearly and completely below with reference to several embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.