CN102599317A - Production method of candy containing high temperature resistant probiotics - Google Patents
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- CN102599317A CN102599317A CN2012100569920A CN201210056992A CN102599317A CN 102599317 A CN102599317 A CN 102599317A CN 2012100569920 A CN2012100569920 A CN 2012100569920A CN 201210056992 A CN201210056992 A CN 201210056992A CN 102599317 A CN102599317 A CN 102599317A
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Abstract
The invention relates to probiotics, in particular to a production method of candy containing high temperature resistant probiotics, which belongs to the technical field of food biology and functional foods. The production method includes: making bacillus coagulans powder by steps of fermenting, centrifuging, cleaning, adding freeze-drying protectant, freeze-drying and the like; adding the bacillus coagulans powder and other ingredients into candy in the mixing process of candy production; and obtaining the probiotic-containing functional candy by shaping and drying. The bacillus coagulans are fine in heat resistance and are capable of bearing processing temperatures of various types of candy, such as hard candy, soft sweets, gum base candy, chocolate and the like, the survival rate of the bacillus coagulans is kept to be more than 80%, and the total content of the probiotics is larger than or equal to 107cfu/g. In addition, the bacillus coagulans are eaten in the form of spores, are resistant to gastric acid and bile salt in digestion, reach intestines with a high surviving rate, transform from spores into nutritional propagules, and have the good function of promoting intestine health.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of preparation of novel heat-resisting probio candy.
Background technology
In recent years, the development of China's confectionery industry is very fast.According to State Statistics Bureau's data statistics, 145.28 ten thousand tons of 2009 annual domestic pan work output, annual growth rate is 20%, 2010 year 1-8 month, candy prods is 105.26 ten thousand tons, increases by 19% on a year-on-year basis.At present, China's candy consumption figure per capita is 0.9 kilogram, is about 1/10 of developed country, and 1/3 of international man's average level, China's candy already present huge market development potentiality.At present, the enhancing of Along with people's health care consciousness, the food of natural, nutrition, health care, safety, health becomes the direction of people's consumption demand.The modern to the characteristic of pan work consumption also from necessary the type in past to the conversion of leisure function type, the demand of candy is changed to the alimentary health-care function demand from the mouthfeel demand.The market share of present functional candy can surpass the market share of traditional candy slowly near the market share of traditional candy at the coming five years.Therefore, the development trend of following confectionery industry will get into the new stage of function innovation, develop towards delicious food, nutrition, healthy direction, and functional candy has become the trend of the times of China's candy development.
Functional candy is meant and contains physiological activator (claiming function factor again), can promote health, have certain and regulate the specific physiological function of human body, can not produce the candy of bad reaction to human body.The functional candy and the common candy main distinction are that functional candy also has the function of regulating human physiological functions, plays an important role at aspects such as promoting health, break through inferior health, prevent disease.The main kind of functional candy comprises on the domestic market: vitamin candy, sugar-free candy, have the restoring consciouness effect peppermint candy, contain the thoat-soothing drops of medicinal herb components etc.But up to now; Functional candy on China candy market compares with foreign brand name that still kind is more single; High-quality research and development of products technology lacks, and the home products imitation homogeneity phenomenon of following the wind is serious, and the development of functional candy does not conform to the different consumer groups' diversified actual demand.Therefore, the different functions factor is incorporated into pan work, the novel candy product of exploitation greater functionality diversification of varieties is imperative.
Probio (Probiotics) is claimed microecologic regulator, ecological goods, active bacteria formulation again; Have the gut flora of keeping balance, improve micro-ecological environment, prevent and treat diarrhoea, effect such as enhance immunity and supply nutrition, all be widely used aspect medicine, food, functional food and the feed.Along with people's is to the continuous understanding of probio for human health importance, and probiotic products is developed rapidly.At present, probiotic products is mainly food and dietary supplements, and its type mainly is to have added liquid milk and the sour milk of probio, and the dietary supplements product variety that contains probio is more, and formulation has capsule, pulvis, oral liquid, tablet etc.Commercially available probiotic products such as sour milk, cheese are well received by consumers, but since its need to refrigerate, feature limits such as the shelf-life is short the edible range of probiotics fermention product.And general probiotic products is after edible, and the amount of viable bacteria of test entering enteron aisle that can stand hydrochloric acid in gastric juice and cholate is very limited.
The bacillus coagulans that the present invention adopted is a kind of novel probio; Can sugar fermentation produce lactic acid; And have and the same health-care efficacies of common probio such as lactic acid bacteria, Bifidobacterium; In addition, also have high resistance to cold and diseases such as high temperature resistant, acidproof and bile tolerance, and have stronger inhibition pathogenic entero becteria ability.Fields such as health care, medical treatment, food and herding have been widely used in abroad.Health products such as beverage, the electuary etc. of this bacterium have appearred containing at home.The high temperature resistant probio candy of the present invention's development is that the probio function factor is introduced in the candy manufacturing processing, and appearance can not broken the limitation of fermentation refrigeration dairy products, and can make its shelf-life longer relatively yet.Realization of the present invention can let vast candy consumer take in probio with more convenient mode more efficiently, reaches the effect of enteron aisle health care.
Summary of the invention
The object of the invention: be exactly to propose a kind of functional candy preparation method that contains heat-resisting probio.To have the heat-resisting probio of keeping the gut flora equilibrium function and be applied in the processing of pan work, problems such as ordinary lactic acid bacteria is dead, acidproof easily to solve, temperature capacity difference have the new type functional confectionary products that promotes the intestinal health function thereby make.
Technical scheme of the present invention: the present invention mainly may further comprise the steps:
1, bacillus coagulans bacterium powder preparation
Actication of culture is prepared seed culture medium, insert then and contain Mn
2+Culture medium in, inoculum concentration is 10%, cultivation temperature is 37～42 ℃, rotating speed 200～350rpm, throughput 0.3～1.5vvm, pH are 6.0～7.5, incubation time is 24～48 hours, obtains the gemma rate and is about 80%～95% zymotic fluid.Then through three times centrifugal, clean, add freeze drying protectant, freeze drying makes bacillus coagulans bacterium powder.Wherein, select the freeze drying protectant of interpolation to be: skimmed milk, trehalose, sweet mellow wine, sucrose, fructose, consumption are 5%～10%.
2, the probio candy is made
The candy manufacture craft is with traditional production process; Primary raw materials such as starch syrup, white granulated sugar are carried out the vacuum infusion; After the end of stirring off; The same flavouring agent of bacterium powder, colouring agent and acid added in the syrup together be in harmonious proportion, stir again, obtain containing the functional sugar fruit product of profitable probliotics through moulding, cooling, drying.Contain probio total amount>=10 in the candy
7Cfu/g, vigor remains on more than 80%.
Beneficial effect of the present invention: the invention provides a kind of functional candy preparation method that contains heat-resisting probio.Obtained the higher probio functional sugar fruit product of vigor; Widened the range of application of probio in field of health care food; Further promoted the research and development of functional sugar fruit product, the application in candy has good reference guide meaning to other functional components.
Probio vigor in the candy machining process remains on more than 80% product probio total amount>=10 in the functional candy of probio that the inventive method is made
7Cfu/g meets the official standard 10 that world food tissue FIL/IDF (The Federation Internationale de Laiterie/International Dairy Federation) proposes
7～10
8Cfu/g has and promotes the intestinal health function preferably.
The manufacture craft flow process of different candies:
(1) hard candy is made
Fig. 1 is seen in technological process.
The concrete operations main points:
Dissolve sugar: this is first procedure in the candy process, the granulated sugar of crystallization add water, heating for dissolving and and syrup form the process of homogeneous state.Flow to next process through pipeline after filtering removal impurity with 80-100 order copper mesh then.
Vacuum sugar boiling: be divided into preheating, vacuum evaporation and vacuum and concentrate three phases.Preheating is that sugar concentration is increased to 86～88%, 115～118 ℃ of temperature; Vacuum evaporation is at vacuum 250mmHg, about 120 ℃ of temperature, and most moisture in the evaporation desaccharification liquid makes sugar concentration reach 95%; It is more than vacuum 700mmHg that vacuum concentrates, and 110～115 ℃ of temperature are removed a spot of moisture in the liquid glucose, make sugar concentration reach requirement.
Mixing and cooling: endure well-done massecuite, temperature is very high, after need appropriately cooling off, adds pigment, essence and citric acid and probiotic powder, is in harmonious proportion immediately to turn.
Moulding: when temperature was 80-90 ℃, candy batch had maximum plasticity, and punch forming is exactly to utilize the characteristic of candy batch under this section temperature, with fur lacing machine or artificial with the candy batch slivering that stretches, got into punch forming in the make-up machine.
(2) soft sweets are made
Fig. 2 is seen in technological process.
The concrete operations main points:
Dissolve sugar, stir off: will be before stirring off with the filtering sugar solution by using that dissolves, the temperature that boils is controlled at 118～122 ℃, and the time is at 30～40min.
Add glue, mix: bath temperature is controlled at spendable minimum temperature when producing gel and freezing, and the time is controlled in the 50min.Probiotic powder adds in the sugared gel with flavoring, pigment etc. and stirs.
Moulding: should be incubated during injection molding, mould is wiped with oil before using, with anti.
Dry: not demoulding cool drying 12h is placed on dry 6h on the net dish after the demoulding.
(3) the chocolate making
Fig. 3 is seen in technological process.
The concrete operations main points:
Fusing: in cocoa liquor, the cocoa butter preprocessing process, can quicken fusing earlier with the bulk morsel, fusing back temperature retention time is unsuitable long, should show shortening fully.
Correct grinding: temperature is controlled at 40～42 ℃ in the correct grinding process, must not surpass 50 ℃, and after correct grinding, the most of plasmid of material is reduced to 15～30 microns fineness.
Refining: before refining, add 0.3%～0.5% phosphatide, change chocolate viscosity.Temperature adjustment: during temperature adjustment, add 1%～3% contain stablize crystal formation chocolate mass as kind, temperature is controlled at about 30 ℃.
Moulding: the bacterium powder adds in the chocolate with sandwich form, before adding chocolate, adds some glucose and mixes, makes sandwich mouthfeel better.
The specific embodiment
Embodiment 1
The bacillus coagulans activation is inserted seed culture medium, and 37 ℃ of shaking tables are cultivated 30h, according in 10% the inoculum concentration access zymotic fluid, adopt the fermentation condition after optimizing to carry out fermented and cultured then.Behind the fermentation 48h, with zymotic fluid through following steps: centrifugal, cleaning, secondary centrifuging, add freeze drying protectant (mixture of skim milk and polysaccharide) then, carry out vacuum freeze drying, obtain the bacterium powder of freeze-drying at last, wherein viable count is: 10
9Cfu/g bacterium powder.
Take by weighing white granulated sugar, starch syrup, water according to 2: 1: 1 ratios, the low-grade fever dissolving is filtered, and carries out the vacuum infusion then.When treating that liquid glucose after the infusion is cooled to 110 ℃ of left and right sides, the bacterium powder added in the liquid glucose with pigment, essence and flavoring agent be in harmonious proportion.Cooling forming is packed then, obtains the equally distributed hard candy of probio, the viable count that wherein contains>=10
7The cfu/g candy.The outward appearance of this hard candy, mouthfeel and common candy be significantly difference not, and probio is dispersed in the candy.
Embodiment 2
The bacillus coagulans activation is inserted seed culture medium, and 37 ℃ of shaking tables are cultivated 30h, according in 10% the inoculum concentration access zymotic fluid, adopt the fermentation condition after optimizing to carry out fermented and cultured then.Behind the fermentation 48h, with zymotic fluid through following steps: centrifugal, cleaning, secondary centrifuging, add freeze drying protectant (mixture of skim milk and polysaccharide) then, carry out vacuum freeze drying, obtain the bacterium powder of freeze-drying at last, wherein viable count is: 10
9Cfu/g bacterium powder.
Take by weighing white granulated sugar, starch syrup, water according to 2: 1: 1 ratios, the low-grade fever dissolving is filtered, and carries out the vacuum infusion then.When treating that liquid glucose after the infusion is cooled to 110 ℃ of left and right sides, the bacterium powder added in the liquid glucose with pigment, essence and flavoring agent be in harmonious proportion.Cooling then is delivered to make-up machine with syrup with the sandwich powder (being mixed by bacillus coagulans and glucose) that contains bacillus coagulans and processes sandwich probio hard candy.Every probio quantity>=10 that candy contains
8Cfu, this kind is sandwich to be the syrup of thickness, mouthfeel is sweet.
Embodiment 3
The bacillus coagulans activation is inserted seed culture medium, and 37 ℃ of shaking tables are cultivated 30h, according in 10% the inoculum concentration access zymotic fluid, adopt the fermentation condition after optimizing to carry out fermented and cultured then.Behind the fermentation 48h, with zymotic fluid through following steps: centrifugal, cleaning, secondary centrifuging, add freeze drying protectant (mixture of skim milk and polysaccharide) then, carry out vacuum freeze drying, obtain the bacterium powder of freeze-drying at last, wherein viable count is: 10
9Cfu/g bacterium powder.
Agar is soaked (amount of water is 19-20 a times of agar quality), adopt the physical absorption method to decolour and be processed into water white agar, dissolve then, filter.Take by weighing granulated sugar and starch syrup according to 1: 2 ratio, add entry and dissolve sugar, filter, then above-mentioned pretreated agar is added in the liquid glucose that has dissolved, infusion, temperature is controlled at 105～106 ℃.Infusion to sugar concentration is 75%, treats that the mixture that adds spices, colouring agent, citric acid, bacterium powder when liquid glucose is cooled to 70 ℃ is in harmonious proportion.Water mold forming then, drying obtains containing the agar fruit jelly of bacillus coagulans, because the soft sweets processing temperature is lower, the bacterium of loss is less, and the bacterium number that contains in the last candy is>=10
8The cfu/g candy.
Embodiment 4
The bacillus coagulans activation is inserted seed culture medium, and 37 ℃ of shaking tables are cultivated 30h, according in 10% the inoculum concentration access zymotic fluid, adopt the fermentation condition after optimizing to carry out fermented and cultured then.Behind the fermentation 48h, with zymotic fluid through following steps: centrifugal, cleaning, secondary centrifuging, add freeze drying protectant (mixture of skim milk and polysaccharide) then, carry out vacuum freeze drying, obtain the bacterium powder of freeze-drying at last, wherein viable count is: 10
9Cfu/g bacterium powder.
With cocoa butter, cocoa liquor fusing, mix then respectively, add the white granulated sugar after pulverizing again, finish grind, temperature is controlled at 40～42 ℃.Carry out refining then, further improve the quality of chocolate mass.After insulation, through the crystal formation variation of cocoa butter in the temperature adjustment treatment process control material.According to 1: 1 mixed glucose and bacterium powder, make chocolate center, adopt the mode of shell membrane moulding to add the bacterium powder and make Chocalate forming then.Again through vibration, hardening by cooling, the demoulding, select, packaging and other steps obtains the probio chocolate.
Embodiment 5
The bacillus coagulans activation is inserted seed culture medium, and 37 ℃ of shaking tables are cultivated 30h, according in 10% the inoculum concentration access zymotic fluid, adopt the fermentation condition after optimizing to carry out fermented and cultured then.Behind the fermentation 48h, with zymotic fluid through following steps: centrifugal, cleaning, secondary centrifuging, add freeze drying protectant (mixture of skim milk and polysaccharide) then, carry out vacuum freeze drying, obtain the bacterium powder of freeze-drying at last, wherein viable count is: 10
9Cfu/g bacterium powder.
Matrix is softening in insulating box, and batchings such as the peppermint that adding mixes, glycerine, lecithin fully stir in 52 ℃ water-bath, add bacillus coagulans bacterium powder then, mix.Cool off after good matrix batching material is heated to 80 ℃ of cohesions being in harmonious proportion, be squeezed into certain thickness sugar-tablet excision forming again; Process the probio chewing gum through flow processs such as overaging, packings.The amount that contains profitable probliotics is 10
6Every of cfu/.Edible this probio chewing gum can reduce the quantity of pathogen in the human oral cavity, reaches the effect in health care oral cavity.
Embodiment 6
The bacillus coagulans activation is inserted seed culture medium, and 37 ℃ of shaking tables are cultivated 30h, according in 10% the inoculum concentration access zymotic fluid, adopt the fermentation condition after optimizing to carry out fermented and cultured then.Behind the fermentation 48h, with zymotic fluid through following steps: centrifugal, cleaning, secondary centrifuging, add freeze drying protectant (mixture of skim milk and polysaccharide) then, carry out vacuum freeze drying, obtain the bacterium powder of freeze-drying at last, wherein viable count is: 10
9Cfu/g bacterium powder.
Take by weighing white granulated sugar, starch syrup by certain proportioning, mix, add an amount of moisture, dissolve sugar, filter, carry out continuous pan boiling, the continuous slurry that dashes then.Add and soaked thawing and dashed slurry, and stir through the gelatin that filters.Take by weighing whole-fat milk powder, condensed milk, cream, spices, bacillus coagulans powder by prescription then, mix wherein.Through supercooling, tie rod, even bar, cutting, packaging and other steps, make the probio toffee, the probio number that contains in the final candy is>=10
7The cfu/g candy.
Claims (5)
1. preparation method who contains the candy of high temperature resistant probio; It is characterized in that: make bacillus coagulans bacterium powder through fermentation, separation, cleaning, freeze drying earlier; Then in the technology for producing candy process; Bacillus coagulans bacterium powder is added syrup, obtain containing the functional sugar fruit product of profitable probliotics again through moulding, drying, step is:
(1) bacillus coagulans bacterium powder preparation
Actication of culture is prepared seed culture medium, insert then and contain Mn
2+Culture medium in, inoculum concentration is 10%, cultivation temperature is 37～42 ℃, rotating speed 200～350rpm, throughput 0.3～1.5vvm, pH are 6.0～7.5, incubation time is 24～48 hours, obtains the gemma rate and is about 80%～95% zymotic fluid.Make bacillus coagulans bacterium powder through three centrifugal, cleanings, freeze drying then.
(2) the probio candy is made
The candy manufacture craft is with traditional production process; Primary raw materials such as starch syrup, white granulated sugar are carried out the vacuum infusion; After the end of stirring off; The same flavouring agent of bacterium powder, colouring agent and acid added in the syrup together be in harmonious proportion, stir again, obtain containing the functional sugar fruit product of profitable probliotics through moulding, cooling, drying.
2. according to patent right 1 its fermentation medium of described bacillus coagulans (g/L) as follows: glucose 5～10; Yeast extract 5～10; Peptone 5～10; Agar 12～16; Natrium citricum, phosphate, sodium acetate, sodium chloride and calcium chloride, manganese sulfate, ferrous sulfate etc. are an amount of.
3. according to patent right 1 described bacillus coagulans, this bacterium once was named as lactic acid bacteria, lactic acid bacillus, was corrected as bacillus coagulans in academia afterwards, so these three kinds of calls are with a kind of bacterium.Its colony characteristics is: diameter is 2.0～3.0mm on nutrient agar panel, circle, and neat in edge, smooth surface is opaque, glossy; This strain cell of microscopically is tiny shaft-like, and the gemma end is given birth to, and has the bacterial strain end of gemma to be oval.The bacterium powder is little yellow.
4. according to patent right 1 described bacillus coagulans candy, the form of its candy has hard candy, soft sweets, chocolate, compressing tablet sugar, gum, toffee.
5. the adding method according to the bacterium powder of patent right 1 described probio candy has: evenly be mixed in the material, with sandwich form.
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| CN102793043A (en) * | 2012-09-10 | 2012-11-28 | 生合生物科技（南京）有限公司 | Preparation method of lactic acid bacteria chocolate |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN103960672A (en) * | 2013-02-01 | 2014-08-06 | Jns科技公司 | Heating Food Additives Composed Of Mixed Microorganism Of Spore Lactic Acid Bacteria And Active Bacillus Subtilis Improving Digestion |
| CN104068187A (en) * | 2013-03-30 | 2014-10-01 | 天津市食品加工工程中心 | Chocolate containing probiotic filling and preparation method for same |
| CN104886325A (en) * | 2015-06-03 | 2015-09-09 | 中国农业大学 | Yoghourt with sugar fruit granules and preparation method thereof |
| CN105767432A (en) * | 2016-03-23 | 2016-07-20 | 李想 | Multi-colored flower candy and manufacturing method thereof |
| CN105876048A (en) * | 2014-12-26 | 2016-08-24 | 杨晓育 | Production technology of lactic acid bacterium and mixed gel type gel candy |
| CN106070943A (en) * | 2016-06-20 | 2016-11-09 | 广州信天然医药科技有限公司 | A kind of probiotic bacteria sugar-free soft sweet compositions and preparation method thereof |
| CN108617837A (en) * | 2017-03-22 | 2018-10-09 | 赖彦君 | A kind of Radix Isatidis toffee and preparation method thereof |
| CN109007202A (en) * | 2018-07-30 | 2018-12-18 | 湖南新中意食品有限公司 | A kind of lactic acid bacteria powder core Yoghourt toffee and preparation method |
| CN109258899A (en) * | 2018-09-14 | 2019-01-25 | 江南大学 | A kind of nougat and preparation method thereof rich in active probiotic |
| CN109349395A (en) * | 2018-10-23 | 2019-02-19 | 金冠健康产业股份有限公司 | A kind of preparation method of probiotics chocolate |
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| CN111264665A (en) * | 2020-03-20 | 2020-06-12 | 佛山科学技术学院 | Honey pomelo flavor probiotic animal gel candy and preparation method thereof |
| CN112753988A (en) * | 2021-01-22 | 2021-05-07 | 上海沛藤生物工程有限公司 | Small-package sweetener utilizing bacillus and preparation method thereof |
| CN112841386A (en) * | 2021-02-01 | 2021-05-28 | 深圳市阿麦斯食品科技有限公司 | Soft sweet and preparation method thereof |
| CN113854388A (en) * | 2021-09-27 | 2021-12-31 | 山东省农业科学院 | Probiotic tabletting candy containing undaria pinnatifida polysaccharide fermentation product and preparation method |
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| CN102793043A (en) * | 2012-09-10 | 2012-11-28 | 生合生物科技（南京）有限公司 | Preparation method of lactic acid bacteria chocolate |
| CN103960672A (en) * | 2013-02-01 | 2014-08-06 | Jns科技公司 | Heating Food Additives Composed Of Mixed Microorganism Of Spore Lactic Acid Bacteria And Active Bacillus Subtilis Improving Digestion |
| CN104068187A (en) * | 2013-03-30 | 2014-10-01 | 天津市食品加工工程中心 | Chocolate containing probiotic filling and preparation method for same |
| CN103238717A (en) * | 2013-05-29 | 2013-08-14 | 马氏庄园南京食品有限公司 | Lactic acid bacteria chocolate and preparation method thereof |
| CN105876048A (en) * | 2014-12-26 | 2016-08-24 | 杨晓育 | Production technology of lactic acid bacterium and mixed gel type gel candy |
| CN104886325A (en) * | 2015-06-03 | 2015-09-09 | 中国农业大学 | Yoghourt with sugar fruit granules and preparation method thereof |
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| CN110167362A (en) * | 2017-01-04 | 2019-08-23 | 健美生实验室有限公司 | Oligoisomaltose prebiotic preparation |
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Application publication date: 20120725 |