Preparation method and use of porous starch for encapsulating probiotic

Abstract

The present disclosure discloses a preparation method of porous starch for encapsulating probiotic, and belongs to the field of food processing. The present disclosure provides porous starch with controllable pore size and morphology by regulating the ratio of amylose to amylopectin (quantitative compounding), keeping starch hydroxyl sites exposed (concentration cultivation), and building interfacial tension to stretch starch chains (convection drying), and uses the porous starch to encapsulate probiotics, which can improve the retention rate of probiotics, reduce the loss of probiotics during food processing and transportation, and thus retain the biological functions of probiotics to a maximum extent.

Dependencies are inferred from the claim text.