CN-122012283-A - Composite probiotics and application thereof in improving flavor of corn magma

Abstract

The invention relates to the field of strain, and discloses a composite probiotic agent and application thereof in improving corn magma flavor. The composite probiotics is an embedding material with enhanced hydrophobicity and water solubility formed by modifying the functional groups of sodium alginate and chitosan, and is used for cooperatively embedding lactobacillus plantarum, lactobacillus mucilaginosus and saccharomyces cerevisiae to construct a pH-sensitive double-layer microcapsule structure. The probiotic is applied to corn magma fermentation, can effectively protect probiotics to realize intestinal targeted release through gastric acid environment, and simultaneously promotes corn magma to generate rich flavor substances through multi-bacteria collaborative fermentation, thereby remarkably improving sweet feeling, milk flavor and overall flavor level of the product. The invention has mild process conditions and is easy for large-scale production, and the obtained corn syrup beverage has rich and mellow flavor and has the function of probiotics.

Inventors

• Song Haikuo
• XU GUOQI

Assignees

• 郑州味臻食品有限公司

Dates

Publication Date

20260512

Application Date

20260312

Claims (10)

1. 1. The composite probiotic is characterized by having a pH-sensitive double-layer microcapsule structure and comprising an inner core and an outer shell; The inner core is formed by embedding composite probiotics with modified sodium alginate, and the shell is formed by coating modified chitosan on the surface of the inner core; the compound probiotics comprise lactobacillus plantarum, lactobacillus mucilaginosus and saccharomyces cerevisiae.
2. 2. The composite probiotic according to claim 1, characterized in that the modified sodium alginate is octenyl succinic anhydride modified sodium alginate.
3. 3. The composite probiotic according to claim 1, characterized in that the modified chitosan is carboxymethyl chitosan.
4. 4. The compound probiotic according to claim 1, wherein the volume ratio of lactobacillus plantarum, lactobacillus mucilaginosus and saccharomyces cerevisiae is 1 (0.5-2): 0.5-2.
5. 5.A method for preparing the composite probiotic preparation according to any one of claims 1 to 4, comprising the steps of preparing modified sodium alginate, preparing modified chitosan under alkaline conditions, preparing composite probiotic suspension, and preparing the composite probiotic preparation through calcium ion crosslinking and coating embedding.
6. 6. The method according to claim 5, wherein the preparing modified sodium alginate comprises dissolving sodium alginate in deionized water, adding octenyl succinic anhydride, reacting under alkaline conditions, and drying the precipitate.
7. 7. The method according to claim 5, wherein the preparation of the modified chitosan comprises dispersing chitosan in isopropanol, adding sodium chloroacetate under alkaline condition, reacting, and drying the precipitate.
8. 8. The preparation method according to claim 5, wherein the cross-linking and coating embedding by calcium ions comprises mixing a modified sodium alginate solution with a composite probiotic suspension, dripping a calcium salt solution for cross-linking, coating by a modified chitosan solution, and drying.
9. 9. Use of a composite probiotic according to any one of claims 1 to 4 for improving the flavour of corn steep liquor.
10. 10. The use according to claim 9, characterized in that the method of application is that fresh corn kernels or soaked dry corn kernels are selected, washed and pulped to obtain corn puree, the solids content of the corn puree is adjusted to 10-15%, and after sterilization, the composite probiotic agent according to any one of claims 1-4 is inoculated for fermentation at a temperature of 35-40 ℃ for a fermentation time of 12-24 hours.

Description

Composite probiotics and application thereof in improving flavor of corn magma Technical Field The invention relates to the technical field of strains, in particular to a composite probiotic and application thereof in improving the flavor of corn magma. Background With the popularization of healthy diet concepts, probiotics are attracting attention due to their efficacy of regulating intestinal flora, enhancing immunity, etc. As a natural cereal beverage, the corn magma is rich in dietary fibers, vitamins and minerals, has high nutritive value, but has single natural flavor and rough mouthfeel, and the problems of starch retrogradation, fishy smell and the like are easily generated in the processing process, so that the market acceptance of the corn magma is limited. Currently, there are products or methods on the market that improve the flavor of corn steep liquor by adding probiotics. For example, fermentation with a single lactic acid bacteria or yeast or addition of commercial probiotic powders to corn steep liquor. However, the methods have obvious defects that firstly, the survival rate of common probiotics in the acidic environment of corn magma is low, the continuous fermentation is difficult to perform, secondly, the flavor substances generated by single strain fermentation are limited, the effect of improving the taste is not obvious, and thirdly, the unencapsulated probiotics are easy to inactivate in gastric acid and cannot effectively reach the intestinal tract to perform the function of probiotics. In addition, although the traditional sodium alginate-chitosan embedding system can provide a certain protection, the sodium alginate gel has insufficient pore shrinkage in gastric acid, and the chitosan has poor water solubility, so that the embedding efficiency is low and the targeting is weak. Aiming at the problems, the invention designs the composite probiotic with high survival rate and strong targeting property by modifying the functional groups of the embedded wall material and optimizing the composite probiotic combination. After the probiotics are applied to fermentation of corn magma, the flavor level and the taste smoothness of the product can be obviously improved, and meanwhile, effective colonization of probiotics in intestinal tracts is ensured. Disclosure of Invention The invention aims to provide a composite probiotic and application thereof in improving the flavor of corn magma. The composite probiotics are formed into a pH-sensitive double-layer microcapsule structure by cooperatively embedding lactobacillus plantarum, lactobacillus mucilaginosus and saccharomyces cerevisiae with modified sodium alginate and modified chitosan, so that the survival rate of probiotics in gastric acid is greatly improved, intestinal targeted release is realized, and corn magma is promoted to generate rich flavor substances by multi-bacteria cooperative fermentation, so that the corn magma beverage with mellow taste and rich flavor is obtained. In a first aspect, the invention provides a composite probiotic comprising composite probiotics embedded by modified sodium alginate and modified chitosan, wherein the composite probiotics comprise lactobacillus plantarum, lactobacillus mucilaginosus and saccharomyces cerevisiae. Preferably, the probiotic is in a pH sensitive double-layer microcapsule structure and comprises an inner core and an outer shell, wherein the inner core is formed by embedding composite probiotics in modified sodium alginate, and the outer shell is formed by coating modified chitosan on the surface of the inner core. Preferably, the modified sodium alginate is octenyl succinic anhydride modified sodium alginate. Preferably, the modified chitosan is carboxymethyl chitosan. Preferably, the volume ratio of the lactobacillus plantarum to the lactobacillus mucilaginosus to the saccharomyces cerevisiae is 1 (0.5-2) to 0.5-2. Further preferably, the volume ratio of the lactobacillus plantarum to the lactobacillus fermentum to the saccharomyces cerevisiae is 1:1:1, and further preferably, the concentration of the bacterial liquid of the lactobacillus plantarum, the lactobacillus fermentum and the saccharomyces cerevisiae is the same, and the concentration of the bacterial liquid is 1 multiplied by 10 9-1×1010 CFU/mL. The plant lactobacillus is selected from plant lactobacillus CICC 20265, the fermented lactobacillus mucilaginous is selected from fermented lactobacillus mucilaginous CICC 21800, and the Saccharomyces cerevisiae is selected from Saccharomyces cerevisiae CICC 1374. In a second aspect, the invention provides a preparation method of a composite probiotic and an application method of the composite probiotic in corn magma, wherein the specific preparation scheme is as follows: s1, preparing modified sodium alginate, namely weighing 10-30 g of sodium alginate powder, dissolving the sodium alginate powder in 200-500 ml of deionized water, placing the solution in a 50-70 ℃ water bath k