An Excipient Composition to Improve the Quality of Probiotic Powder
Due to the limitation of production conditions,high water activity of the probiotic powder products will lead to poor stability and low survival rate of lactic acid bacteria during the shelf life of the product.In addition,the unreasonable combination of excipients will lead to disappointed experience of the probiotics powder and poor process compliance.Therefore,in order to determine an excipient composition to improve the quality of probiotic powder,the cyclamate like sugar alcohol flavor and dispersant such as dextrin were systematically analyzed,and the test verification was carried out from the four dimensions of sensory verification,water activity,lactic acid bacteria stability and process compliance.It was obtained that erythritol,maltitol and resistant dextrin had good powder bag process compliance under a specific ratio combination,and could effectively ensure the water activity.At the same time,it could also significantly improve the dissolution rate of powder in the oral cavity,and reduce the oral clumping and sticky feeling of powder which greatly improved the taste.The application of the excipient composition found in this study can effectively improve the quality of probiotic powder products,and fully guarantee the stability of product shelflife and consumer taste demand.
NETL
NSTL
万方数据
维普
