CN104403979A - Production method of lactobacillus paracasei probiotic sandwich biscuit for lowering cholesterol - Google Patents
Production method of lactobacillus paracasei probiotic sandwich biscuit for lowering cholesterol Download PDFInfo
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Abstract
The invention relates to a production method of a lactobacillus paracasei KL1-Liu probiotic sandwich biscuit for lowering cholesterol, and the production method is suitable for the production of the probiotic sandwich biscuit for lowering cholesterol in biscuit food. The lactobacillus paracasei probiotic sandwich biscuit comprises the following ingredients: lactobacillus paracasei KL1-Liu probiotic microcapsule bacterial powder, low-gluten flour, egg, butter, newtol, salt, pectin, green tea powder (green tea taste), strawberry powder (strawberry taste), cocoa powder (chocolate taste) and mango powder (mango taste). According to the production method, KL1-Liu CGMCC No.7029 is utilized, the probiotic microcapsule bacterial powder is prepared through the processes such as activation, enlarge cultivation, high-density fermentation, concentration by centrifuge, microcapsule processing, addition of a freeze-drying protective additive, pre-freezing and freeze drying; the probiotic microcapsule bacterial powder is added in the butter mixture; blending, sizing, extrusion, cooling and packaging are carried out to prepare the probiotic sandwich biscuit. According to the production method, the produced probiotic sandwich biscuit can be stored at normal temperature for more than one year, and the viable bacteria also can play the health-care role in lowering the serum cholesterol, so that the production method is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of lactobacillus paraceasi probiotic bacterium sandwich biscuit making method of decreasing cholesterol, be applicable to making and the production of decreasing cholesterol probiotic bacterium sandwich biscuit in Biscuits food.
Background technology
Probiotic bacterium (Probiotics) refers to that a class can be grown surely in enteron aisle survival, have and improve the enteric microorganism eubiosis, control intestinal tract infections, stimulation specificity or the several functions such as nonspecific immune reaction, strengthening immunity, pay attention to by increasing investigator, be subject to the high praise energetically of human consumer simultaneously.
The current excellent species for the production of probiotic agent has the Lactococcus lactis subsp.lactis etc. in genus bifidobacterium, lactobacillus, lactococcus.Lactobacillus paraceasi, does supervision and sends out in (2010) No. 65 files and can be used for food defending.The zooperal testing data display of the lactobacillus paraceasi KL1-Liu starter in this patent, this bacterium is to the TC (total cholesterol) of hypercholesterolemicrats rats serum, TG (triglyceride level), LDL-C (low density lipoprotein cholesterol) content has extremely significantly (P < 0.01) and significantly (P < 0.05) reduction effect respectively, and have to a certain degree rising effect to HDL-C (high density lipoprotein cholesterol) content of protectiveness, testing data shows, the starter of secondary cheese milk-acid bacteria KL1-Liu has significant decreasing cholesterol effect to test-type hypercholesterolemicrats rats serum.
Probiotic composition in current food mainly concentrates on functional yoghourt and probiotic milk tablets these two aspects, and their process for processing temperature is all lower than 50 DEG C.Biscuit belongs to one in bakery product in classification, is " greatly " in snackfoods, but the competition of its industry is abnormal fierce, and safety, health care, nutrition are the Developing mainstreams of following cracker product.To there is the probiotic bacterium by cholesterol effect---secondary cheese milk-acid bacteria KL1-Liu adds biscuit, first will consider that can this bacterium tolerate the temperature of biscuit processing and fabricating.In order to improve the tolerance of this bacterium to processing temperature, through special micro encapsulation process, the microcapsule bacterial powder of this bacterium can tolerate the making temperature of biscuit sandwich fillings, and maintains vigour at normal temperatures.
The domestic report about probiotic biscuit only has 2 sections, and wherein one section is CN102613275A, it discloses " probiotics fermention sprout tamarind biscuit and production technique ".Probiotics fermention tamarind is used in this invention, with the tamarind after fermenting for raw material production biscuit, instead of is directly added in biscuit by probiotic bacterium.Another section is CN101518294A, it discloses " core stuff of probiotic biscuit, sandwich biscuit and preparation method thereof ", and the probiotic bacterium mentioned in this patent is more general bifidus bacillus, Lactobacterium acidophilum, lactobacillus bulgaricus and thermophilus streptococcus.But the making method about the probiotic bacterium sandwich biscuit with decreasing cholesterol effect is domestic there is not yet patent and bibliographical information.
Summary of the invention
The object of this invention is to provide a kind of utilization produce bile salt hydrolase and there is the making method that the lactobacillus paraceasi KL1-Liu reducing serum cholesterol effect prepares decreasing cholesterol probiotic bacterium sandwich biscuit.
The present invention is achieved by the following technical solutions:
For achieving the above object, the present invention is for the preparation of the making formula (mass volume ratio concentration, W/V) of biscuit monolithic: 69.7% Cake Flour, 10% refined vegetable oil, 10% egg, 10% Xylitol, 0.3% salt.
For achieving the above object, the present invention is for the preparation of the making formula composition of sandwich fillings:
Formula 1 (original flavor is sandwich): [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 79.1% ~ 80.0% butter, 6.4% Xylitol, 13.5% pectin.
Formula 2 (smearing tea flavour sandwich): [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 59% butter, 32% Xylitol, 7.1% ~ 8.0% matcha powder, 1.0% pectin.
Formula 3 (strawberry flavor is sandwich): [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 69% ~ 69.9% butter, 19% Xylitol, 10% strawberry powder, 1.0% pectin.
Formula 4 (chocolate flavoured sandwich): [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 65% ~ 65.9% butter, 23% Xylitol, 11% cocoa powder, 1.0% pectin.
Formula 5 (mango taste is sandwich): [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 70% ~ 70.9% butter, 22% Xylitol, 7% mango powder, 1.0% pectin.
In described method, lactobacillus paraceasi (Lactobacillus paracasei) KL1-Liu separation screening from Jilin, the Kefir grain (also known as Kefir granule) of Huhehaote City's average family, and be preserved in Datun Road, Chaoyang District, Beijing City on December 25th, 2012, Institute of Microorganism, Academia Sinica, China Committee for Culture Collection of Microorganisms's common micro-organisms center, its preserving number is: CGMCCNo.7029 (bacterial strain KL1-Liu).On the MRS selective medium containing calcium carbonate and tennecetin, the bacterium colony size 2 ~ 3mm of lactobacillus paraceasi (Lactobacillus paracasei) KL1-Liu bacterial strain, bacterium colony has comparatively high viscosity, surface irregularity is as flakes, edge is irregular, matt, flat, canescence, translucent; Individual morphology is shaft-like, varying length, short catenation, G
+sporeless bacterium.
In described method, the main bacteria seed in probiotic bacterium sandwich biscuit is Kefir grain source lactobacillus paraceasi KL1-Liu probiotic bacterium.This bacterial strain has good reduction serum cholesterol effect, and have whole intestines effect, can set up a microecological balance system being conducive to having good health and a long life in enteron aisle, promoting digestion absorbs, and be improved constipation effect, the illnesss such as the cardiovascular disorder of human consumer, gastrointestinal tract disease can be prevented.
In described method, lactobacillus paraceasi KL1-Liu microcapsule bacterial powder is the mixture of bacterium powder after the process of lactobacillus paraceasi KL1-Liu microcapsule and lyophilized vaccine.
In described method, the preparation process of lactobacillus paraceasi KL1-Liu microcapsule bacterial powder is as follows:
(1) adopt vertical and high-speed refrigerated centrifuge by the lactobacillus paraceasi KL1-Liu fermented liquid through enlarged culturing and high density fermentation under 4 DEG C of conditions, the centrifugal 10 ~ 20min of 6000r/min, abandons supernatant liquor, collects and obtains bacterium mud.
(2) by collect bacterium mud through micro encapsulation process; by the amount of centrifugal primary fermentation liquid 1/10 volume; add in the Freeze Drying Equipment containing 11% ~ 16% skim-milk (Erie's board high protein high calcium skim-milk) lyophilized vaccine; after mixing, obtain micro encapsulation and concentrate active bacteria formulation.
(3) micro encapsulation is concentrated active bacteria formulation pre-freeze 10h in-40 DEG C of cryogenic refrigerators and, to fully charge state, obtain pre-freeze microcapsule active bacteria formulation.
(4) utilize 6L LABCONCO vacuum freeze drier (U.S.) by pre-freeze active bacteria formulation under the condition of freeze temperature-55 DEG C, vacuum tightness 0.14mBar, freeze-drying 48h, to complete drying state, obtains freeze-drying microcapsule active bacteria formulation.
The lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit that aforesaid method obtains decreasing cholesterol makes formula and products thereof, and special preparing strain belongs to scope.
Accompanying drawing explanation
The schema that application lactobacillus paraceasi KL1-Liu produces decreasing cholesterol sandwich biscuit monolithic is described as follows:
(1) premix batching: take 10% egg, 10% refined vegetable oil, 10% Xylitol, 013% salt in proportion, dismiss with stirrer, until mix;
(2) modulation of dough and shaping: together with being rubbed up with deployed batching by 69.7% Cake Flour, and knead, is organized into square rectangular, is placed in refrigerator and refrigerates (4 DEG C, 20 ~ 30min), until dough is no longer soft.
(3) roll-in shaping, balance: roll-in dough becomes the thick uniform dough sheet of 2mm, by homemade mould swaging, reserves space, fitly put into baking tray by between the biscuit monolithic of shaping, prevents from being sticked together because of expansion baking in process.
(4) toast: getting angry of baking box is set to 180 DEG C, and lower fire is set to 170 DEG C, after oven temperature is stable, baking tray is put into, baking about 12min.Want the color of Continuous Observation biscuit during baking, when biscuit is molded and edge is slightly yellow, takes out baking tray, baking tray is turned around, continue baking 1 ~ 2min, can come out of the stove when biscuit surface is in golden yellow.
(5) cool, select: taken out by the biscuit toasted, with the rapid cool to room temperature of cold blast engine, select complete, bubble-free, monolithic biscuit of the same size is for subsequent use.
Application lactobacillus paraceasi KL1-Liu produces the schema of the sandwich fillings of original flavor of decreasing cholesterol sandwich biscuit, is described as follows:
(1) pre-treatment that different taste is sandwich:
The pre-treatment of formula 1 (original flavor is sandwich): by 79.1% ~ 80.0% butter heating in water bath, fully melt, first add 6.4% Xylitol, stir, then add 13.5% pectin, stir;
The pre-treatment of formula 2 (smearing tea flavour sandwich): by 59% butter heating in water bath, fully melt, first add 32% Xylitol, then add 7.1% ~ 8.0% matcha powder, stir, finally add 1.0% pectin, stir;
The pre-treatment of formula 3 (strawberry flavor is sandwich): by 69% ~ 69.9% butter heating in water bath, fully melt, first add 19% Xylitol, then add 10% strawberry powder and stir, finally add 1.0% pectin, stir;
The pre-treatment of formula 4 (chocolate flavoured sandwich): by 65% ~ 65.9% butter heating in water bath, fully melt, first add 23% Xylitol, then add 11% cocoa powder, stir, finally add 1.0% pectin, stir;
Formula 5 (mango taste is sandwich): pre-treatment: by 70% ~ 70.9% butter heating in water bath, fully melt, first add 22% Xylitol, then add 7% mango powder, stir, finally add 1.0% pectin, stir;
(2) be cooled to 45 DEG C and add microcapsule bacterial powder: when above-mentioned butter mixture is cooled to (45 ± 1) DEG C, [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to add 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], stir, for subsequent use;
The schema that the application lactobacillus paraceasi KL1-Liu production sandwich fillings of decreasing cholesterol sandwich biscuit and biscuit monolithic bind, is described as follows:
(1) biscuit monolithic A starching: get a slice biscuit monolithic A, keep flat, smear above-mentioned sandwich fillings equably, its consumption is suitable.
(2) biscuit monolithic B binds: separately get one piece of biscuit monolithic B, and alignment is placed on on the upper slurry crossing the biscuit monolithic A starched, and firmly extruding, binds gently, and sandwich fillings is binded between two pieces of biscuit monolithics;
(3) cool: the biscuit that above-mentioned bonding is good leaves standstill, until sandwich filling solidifies completely, cool to room temperature, obtains lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit.
(4) pack: wrapping material should clean, nontoxic, free from extraneous odour, meet corresponding food hygienic standard, and above-mentioned lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit is packed through aseptic plastic box, complete, tight, nothing breakage, after packaging, is finished product, normal temperature is stored, until edible.
Embodiment
The invention will be further described and do not limit the scope of the invention for following embodiment.
Experimental technique in following embodiment, if no special instructions, is ordinary method.
Percentage composition in following embodiment, if no special instructions, is mass volume ratio concentration (W/V).
The lactobacillus paraceasi KL1-Liu probiotic bacterium original flavor sandwich biscuit making method of embodiment 1, decreasing cholesterol
1, the preparation method of the lactobacillus paraceasi KL1-Liu probiotic microcapsule of decreasing cholesterol
(1) activation of lactobacillus paraceasi KL1-Liu bacterial strain, enlarged culturing and high density fermentation
By the lactobacillus paraceasi KL1-Liu bacterial strain that activated through modified MRS culture medium enlarged culturing and high density fermentation, obtain viable count for (1.0 ~ 5.0) × 10
10the fermented liquid of CFU/mL.
(2) centrifugal concentrating of lactobacillus paraceasi KL1-Liu bacterial strain and lyophilize
By fermented liquid under 4 DEG C of conditions, the centrifugal 10 ~ 20min of 6000r/min, abandons supernatant liquor, collects and obtains bacterium mud; After micro encapsulation process; in sterilizing freeze-drying bottle, by the amount of centrifugal primary fermentation liquid 1/10 volume, join fill 200mL 11% ~ 16% skim-milk (Erie's board high protein high calcium skim-milk) as lyophilized vaccine; after mixing, obtain concentrated micro encapsulation active bacteria formulation.Active bacteria formulation pre-freeze 10h in-40 DEG C of cryogenic refrigerators will be concentrated and, to fully charge state, obtain pre-freeze microcapsule active bacteria formulation.Utilize U.S. 6LLABCONCO vacuum freeze drier, by pre-freeze starter in-55 DEG C, under the condition of vacuum tightness 0.14mBar, freeze-drying 48h, to complete drying state, obtains lactobacillus paraceasi KL1-Liu probiotic microcapsule bacterium powder.
(3) detection of lactobacillus paraceasi KL1-Liu microcapsule bacterial powder number of viable
Take 25g microcapsule bacterial powder and put into 225mL sterile saline, adopt slap type homogenizer with the velocity process 1min of 8000 ~ 10000r/min, fully after vibration, make 10
-1even diluent; Do 10 times with 9mL sterile saline again to increase progressively and be diluted to 10
-11; Get 10
-9~ 10
-11the each 1mL of diluent be placed in sterilized petri dishes, pour into and to dissolve and the modified MRS culture medium being cooled to 46 DEG C is about 15mL, rapidly turn plate gently, substratum and bacterium liquid are fully mixed, and each extent of dilution repeats for 3 times.Modified MRS culture medium is injected in the sterilizing plate being added with 1mL stroke-physiological saline solution simultaneously and make blank.After culture medium solidifying, upset is dull and stereotyped, puts in (36 ± 1) DEG C incubator and cultivates (48 ± 2) h, i.e. count enable after bacterium colony grows.Its plate count result shows, and in every 1g microcapsule bacterial powder, the number of viable of lactobacillus paraceasi KL1-Liu is (1.0 ~ 5.0) × 10
11cFU.
2, the making of original flavor probiotic bacterium sandwich biscuit
(1) original flavor probiotic bacterium sandwich biscuit monolithic makes
The present invention is for the preparation of the formula (mass volume ratio concentration, W/V) of biscuit monolithic: Cake Flour 69.7%, refined vegetable oil 10%, egg 10%, Xylitol 10%, salt 0.3%.
First take egg in proportion, vegetables oil, Xylitol, salt, dismiss with stirrer, until batching mixes, then flour and deployed batching are mixed and kneads, be organized into square rectangular, be placed in refrigerator and refrigerate (4 DEG C, 20 ~ 30min), until dough is no longer soft, dough brake is become the thick uniform dough sheet of 2mm, by homemade mould swaging, space is reserved again by between the biscuit monolithic of shaping, fitly put into baking tray, after oven temperature is stable (baking box get angry 180 DEG C, lower fiery 170 DEG C) baking tray is put into, baking about 10min, the color of Continuous Observation biscuit is wanted during baking, when biscuit is molded and edge is slightly yellow, take out baking tray, to the colouring of biscuit brush one deck oil, and baking tray is turned around, continue baking 1 ~ 2min, when biscuit surface is in taking-up of can coming out of the stove time golden yellow, with cold blast engine (air velocity≤2.5m/s) cool to room temperature rapidly, select complete, bubble-free, monolithic biscuit of the same size is for subsequent use.
(2) lactobacillus paraceasi KL1-Liu produces the making of the sandwich fillings of original flavor of decreasing cholesterol sandwich biscuit
Formula 1 (original flavor is sandwich): [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 79.1% ~ 80.0% butter, 6.4% Xylitol, 13.5% pectin;
First butter heating is fully melted, add Xylitol, pectin, stir, when butter mixture is down to (45 ± 1) DEG C, adds lactobacillus paraceasi KL1-Liu microcapsule bacterial powder, stir, for subsequent use.When adding microcapsule bacterial powder, strictly must control the temperature of butter mixture, dead bacterium powder is scalded in the too high meeting of temperature, and temperature is too low, and sandwich meeting rapid solidification, causes bacterium powder to mix uneven.
(3) lactobacillus paraceasi KL1-Liu produces the making method that the decreasing cholesterol sandwich fillings of original flavor sandwich biscuit and biscuit monolithic bind
First get a slice biscuit monolithic A, keep flat, smear the above-mentioned sandwich fillings containing microcapsule equably, its consumption is suitable, separately get one piece of biscuit monolithic B, alignment is placed on on the upper slurry crossing the biscuit monolithic A starched, firmly extruding gently, bind, sandwich fillings is binded at two pieces of biscuit monolithic A, between B, leave standstill until sandwich filling solidifies completely, cool to room temperature, obtain lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit, carry out sterile packed, warehouse-in, through being up to the standards (in every gram of probiotic bacterium sandwich biscuit, lactobacillus paraceasi KL1-Liu probiotic bacterium content is 1.0 ~ 5.0) × 10
8cFU), can dispatch from the factory.
(4) sensory evaluation of probiotic biscuit
Evaluation group be specialty evaluation personnel form (namely by the composition of personnel being subject to professional sensory evaluation training), have 16 people, descriptive detection method is adopted to carry out careful description, the evaluation criteria using the result of sensory evaluation as the single factor test multilevel test of decreasing cholesterol probiotic bacterium sandwich biscuit principal ingredients to the external form of sample, structure, mouthfeel, color and luster, fragrance respectively.The subjective appreciation standard of original flavor probiotic bacterium sandwich biscuit and evaluation index are in table 1.
According to table 1 subjective appreciation standard as the test index evaluating probiotic bacterium sandwich biscuit organoleptic quality, the more excellent combination formula of original flavor lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit is determined by orthogonal test, with the original flavor probiotic bacterium filled cracker products that more excellent combination formula makes, its profile is complete, thickness uniformity, decorative pattern is clear, non-foaming, not unfilled corner, indeformable, endoplasm structure is fine and closely woven, evenly, there is obvious level, inclusion-free, mouthfeel is loose, that eats is tasty and refreshing, good taste, there is bite, do not stick to one's teeth, golden yellow in uniformity, thick flavor, free from extraneous odour, there is the distinctive fragrance of butter, its subjective appreciation mark is the highest.
The sensory evaluation standard of table 1 decreasing cholesterol probiotic bacterium original flavor sandwich biscuit
(5) detection of lactobacillus paraceasi KL1-Liu number of viable in probiotic bacterium sandwich biscuit
Take 25g original flavor probiotic bacterium sandwich biscuit and put into 225mL sterile saline, adopt slap type homogenizer with the velocity process 1min of 8000 ~ 10000r/min, fully after vibration, make 10
-1even diluent.Do 10 times with 9mL sterile saline again to increase progressively and be diluted to 10
-11, get 10
-9~ 10
-11the each 1mL of diluent be placed in sterilized petri dishes, pour into and to dissolve and the modified MRS culture medium being cooled to 46 DEG C is about 15mL, rapidly turn plate gently, substratum and bacterium liquid are fully mixed, and each extent of dilution repeats for 3 times.Modified MRS culture medium is injected in the sterilizing plate being added with 1mL stroke-physiological saline solution simultaneously and make blank.After culture medium solidifying, upset is dull and stereotyped, puts in (36 ± 1) DEG C incubator and cultivates (48 ± 2) h, i.e. count enable after bacterium colony grows.Its plate count result shows, and in every 1g probiotic bacterium chocolate, the number of viable of lactobacillus paraceasi KL1-Liu is (1.0 ~ 5.0) × 10
9cFU, is shown in Table 2.
(6) in probiotic bacterium chocolate, the lactobacillus paraceasi KL1-Liu viable bacteria quality guaranteed period tests
Under lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit is placed in normal temperature, the number of viable adopting the method for plate culture count to detect lactobacillus paraceasi KL1-Liu in probiotic bacterium chocolate every 2 months, detection method is with the operation steps of above-mentioned (5).Its plate count the results are shown in Table 2.
Lactobacillus paraceasi KL1-Liu viable bacteria quality guaranteed period result in table 2 probiotic bacterium sandwich biscuit
Enter probiotic bacterium necessary stomach juice-resistant, the bile of human body, there is higher number of viable (>=10
6cFU/g), at intestinal colonisation, its prebiotic health-care effect could be played further.From table 2, in probiotic bacterium sandwich biscuit, the viable count detected result of lactobacillus paraceasi KL1-Liu is 5.97 × 10
9cFU/g, the number of viable meeting probiotic products is greater than 10
6the standard of CFU/g.Place after 1 year at normal temperatures, the viable count recording probiotic bacterium sandwich biscuit under same procedure condition is 8.4 × 10
8cFU/g, the number of viable that result shows this product is still significantly greater than 10
6the standard of CFU/g, the number of viable of probiotic bacterium is apparently higher than like product.More than at least 1 year viable bacteria duration of insurance of the lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit that the present invention makes is described, shows that this probiotic bacterium sandwich biscuit has good storage stability.
The lactobacillus paraceasi KL1-Liu probiotic bacterium of embodiment 2, decreasing cholesterol smears tea flavour sandwich biscuit making method
(1) preparation of probiotic microcapsule and the preparation of biscuit monolithic
With reference to embodiment 11 and 2 (1) carry out.
(2) lactobacillus paraceasi KL1-Liu produces the making of smearing the sandwich fillings of tea flavour of decreasing cholesterol sandwich biscuit
Smear the sandwich formula of tea flavour: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 59% butter, 32% Xylitol, 7.1% ~ 8.0% matcha powder, 1.0% pectin;
First 59% butter heating is fully melted, add 7.1% ~ 8.0% matcha powder, 32% Xylitol, 1.0% pectin, stir, when butter mixture is down to (45 ± 1) DEG C, add 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder, stir, for subsequent use.When adding microcapsule bacterial powder, strictly must control the temperature of butter mixture, dead bacterium powder is scalded in the too high meeting of temperature, and temperature is too low, and sandwich meeting rapid solidification, causes bacterium powder to mix uneven.
(3) lactobacillus paraceasi KL1-Liu produces decreasing cholesterol and smears the making method that the sandwich fillings of tea flavour sandwich biscuit and biscuit monolithic bind
With reference to embodiment 12 (3) carry out.
The lactobacillus paraceasi KL1-Liu probiotic bacterium strawberry flavor sandwich biscuit making method of embodiment 3, decreasing cholesterol
(1) preparation of probiotic microcapsule and the preparation of biscuit monolithic
With reference to embodiment 11 and 2 (1) carry out.
(2) lactobacillus paraceasi KL1-Liu produces the making of the sandwich fillings of strawberry flavor of decreasing cholesterol sandwich biscuit
The sandwich formula of strawberry flavor: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 69% ~ 69.9% butter, 19% Xylitol, 10% strawberry powder, 1.0% pectin;
First 69% ~ 69.9% butter heating is fully melted, add 10% strawberry powder, 19% Xylitol, 1.0% pectin, stir, when butter mixture is down to (45 ± 1) DEG C, add 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder, stir, for subsequent use.When adding microcapsule bacterial powder, strictly must control the temperature of butter mixture, dead bacterium powder is scalded in the too high meeting of temperature, and temperature is too low, and sandwich meeting rapid solidification, causes bacterium powder to mix uneven.
(3) lactobacillus paraceasi KL1-Liu produces the making method that the decreasing cholesterol sandwich fillings of strawberry sandwich biscuit and biscuit monolithic bind
With reference to embodiment 12 (3) carry out.
The chocolate flavoured sandwich biscuit making method of lactobacillus paraceasi KL1-Liu probiotic bacterium of embodiment 4, decreasing cholesterol
(1) preparation of probiotic microcapsule and the preparation of biscuit monolithic
With reference to embodiment 11 and 2 (1) carry out.
(2) lactobacillus paraceasi KL1-Liu produces the making of the chocolate flavoured sandwich fillings of decreasing cholesterol sandwich biscuit
Chocolate flavoured sandwich formula: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 65% ~ 65.9% butter, 23% Xylitol, 11% cocoa powder, 1.0% pectin;
First 65% ~ 65.9% butter heating is fully melted, add 11% cocoa powder, 23% Xylitol, 1.0% pectin, stir, when butter mixture is down to (45 ± 1) DEG C, add 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder, stir, for subsequent use.When adding microcapsule bacterial powder, strictly must control the temperature of butter mixture, dead bacterium powder is scalded in the too high meeting of temperature, and temperature is too low, and sandwich meeting rapid solidification, causes bacterium powder to mix uneven.
(3) lactobacillus paraceasi KL1-Liu produces the making method that the sandwich fillings of the chocolate flavoured sandwich biscuit of decreasing cholesterol and biscuit monolithic bind
With reference to embodiment 12 (3) carry out.
The lactobacillus paraceasi KL1-Liu probiotic bacterium mango taste sandwich biscuit making method of embodiment 5, decreasing cholesterol
(1) preparation of probiotic microcapsule and the preparation of biscuit monolithic
With reference to embodiment 11 and 2 (1) carry out.
(2) lactobacillus paraceasi KL1-Liu produces the making of the sandwich fillings of mango taste of decreasing cholesterol sandwich biscuit
The sandwich formula of mango taste: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 70% ~ 70.9% butter, 22% Xylitol, 7% mango powder, 1.0% pectin;
First 70% ~ 70.9% butter heating is fully melted, add 7% mango powder, 22% Xylitol, 1.0% pectin, stir, when butter mixture is down to (45 ± 1) DEG C, add 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder, stir, for subsequent use.When adding microcapsule bacterial powder, strictly must control the temperature of butter mixture, dead bacterium powder is scalded in the too high meeting of temperature, and temperature is too low, and sandwich meeting rapid solidification, causes bacterium powder to mix uneven.
(3) lactobacillus paraceasi KL1-Liu produces the making method that the decreasing cholesterol mango sandwich fillings of taste sandwich biscuit and biscuit monolithic bind
In reference embodiment 1, (3) of 2 carry out.
The number of viable of the product bile salt hydrolase lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit adopting above-mentioned fermentation production technology, freeze-dry process and probiotic biscuit preparation technology to obtain all can reach 10
9more than CFU/g, the number of viable of room temperature storage 12 months lactobacillus paraceasi KL1-Liu reaches 10
8more than CFU/g, is greater than 10
6the standard of CFU/g, still can play the health-care effect reducing serum cholesterol.The probiotic bacterium sandwich biscuit technique that the present invention makes is simple, and fabrication cycle is short, simple to operate, lower to equipment requirements, especially the raw material of fermention medium and the cost of supplementary product of lyophilized vaccine and probiotic bacterium sandwich biscuit all lower, be suitable for suitability for industrialized production.Functional foodstuffs such as producing bile salt hydrolase lactobacillus paraceasi KL1-Liu bacterial strain exploitation probiotic bacterium sandwich biscuit, probiotics tablets, probiotics yogurt is utilized to have wide market outlook.
To there is the ingenious combination of decreasing cholesterol probiotic bacterium and sandwich biscuit, make everybody relieved, enjoy while five kinds of crisp tasty and refreshing sandwich biscuit of taste (original flavor, strawberry flavor, blue berry flavor, mango taste, chocolate) heartily, serum cholesterol can be reduced again, regulating intestinal canal flora, thoroughly takes off the cap of biscuit " rubbish " food.
Project 1 belonging to this patent: Department of Science and Technology's Transformation of Agricultural Sci-Tech Achievements capital items " utilizes Kefir grain source to produce bile salt hydrolase milk-acid bacteria and produces functional yoghourt technical transform "
Item number: 2013GB2A000006
The project beginning and ending time: 2013.09-2015.08
Project leader: Bai Yongqiang.
Claims (6)
1. lactobacillus paraceasi (Lactobacillus paracasei) KL 1-Liu CGMCC No.7029.
2. the method utilizing lactobacillus paraceasi (Lactobacillus paracasei) the KL1-LiuCGMCC No.7029 producing bile salt hydrolase to prepare original flavor probiotic bacterium sandwich biscuit, it is characterized in that: the preparation of (1) KL1-Liu probiotic microcapsule bacterium powder: by the lactobacillus paraceasi KL1-Liu fermented liquid through enlarged culturing and high density fermentation under 4 DEG C of conditions, centrifugal 10 ~ the 20min of 6000r/min, abandon supernatant liquor, collect and obtain bacterium mud; By the bacterium mud of collection through micro encapsulation process, by the amount of centrifugal primary fermentation liquid 1/10 volume, add in the Freeze Drying Equipment containing 11% ~ 16% skim-milk lyophilized vaccine, after mixing, obtain micro encapsulation and concentrate active bacteria formulation; Active bacteria formulation pre-freeze 10h in-40 DEG C of cryogenic refrigerators will be concentrated and, to fully charge state, obtain pre-freeze microcapsule active bacteria formulation; Utilize U.S. 6L LABCONCO vacuum freeze drier by pre-freeze starter in-55 DEG C, under the condition of vacuum tightness 0.14mBar, freeze-drying 48h, to complete drying state, obtains lactobacillus paraceasi KL1-Liu probiotic microcapsule bacterium powder; (2) biscuit monolithic makes: biscuit monolithic formula is: 69.7% Cake Flour, 10% refined vegetable oil, 10% egg, 10% Xylitol, 0.3% salt; Material is mixed by formula rate, after being kneaded into dough, through shaping, refrigeration, roll-in, mould swaging, balance, baking, with after cold blast engine cool to room temperature, obtains complete, bubble-free, monolithic biscuit of the same size; (3) making of biscuit sandwich fillings: the sandwich formula of original flavor: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 79.1% ~ 80.0% butter, 6.4% Xylitol, 13.5% pectin; First butter heating is fully melted, add Xylitol, pectin, stir, when butter mixture is down to (45+1) DEG C, adds lactobacillus paraceasi KL1-Liu microcapsule bacterial powder, stir; (4) making of sandwich biscuit: first get a slice biscuit monolithic and smear sandwich fillings containing microcapsule equably, separately get one piece of biscuit monolithic B, alignment is placed on on the upper slurry crossing the biscuit monolithic A starched, firmly extrusion lamination gently, leave standstill until sandwich filling solidifies completely, cool to room temperature, obtains lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit.
3. utilize lactobacillus paraceasi (Lactobacillus paracasei) the KL1-LiuCGMCC No.7029 preparation of producing bile salt hydrolase to smear a method for tea flavour probiotic bacterium sandwich biscuit, it is characterized in that: (1) smears the sandwich formula of tea flavour sandwich biscuit: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 59% butter, 32% Xylitol, 7.1% ~ 8.0% matcha powder, 1.0% pectin; (2) preparation of KL1-Liu probiotic microcapsule bacterium powder: by the lactobacillus paraceasi KL1-Liu fermented liquid through enlarged culturing and high density fermentation under 4 DEG C of conditions, the centrifugal 10 ~ 20min of 6000r/min, abandons supernatant liquor, collects and obtains bacterium mud; By the bacterium mud of collection through micro encapsulation process, by the amount of centrifugal primary fermentation liquid 1/10 volume, add in the Freeze Drying Equipment containing 11% ~ 16% skim-milk lyophilized vaccine, after mixing, obtain micro encapsulation and concentrate active bacteria formulation; Active bacteria formulation pre-freeze 10h in-40 DEG C of cryogenic refrigerators will be concentrated and, to fully charge state, obtain pre-freeze microcapsule active bacteria formulation; Utilize U.S. 6L LABCONCO vacuum freeze drier by pre-freeze starter in-55 DEG C, under the condition of vacuum tightness 0.14mBar, freeze-drying 48h, to complete drying state, obtains lactobacillus paraceasi KL1-Liu probiotic microcapsule bacterium powder; (3) biscuit monolithic makes: biscuit monolithic formula is: 69.7% Cake Flour, 10% refined vegetable oil, 10% egg, 10% Xylitol, 0.3% salt; Material is mixed by formula rate, after being kneaded into dough, through shaping, refrigeration, roll-in, mould swaging, balance, baking, with after cold blast engine cool to room temperature, obtains complete, bubble-free, monolithic biscuit of the same size; (4) making of biscuit sandwich fillings: the sandwich formula of original flavor: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 79.1% ~ 80.0% butter, 6.4% Xylitol, 13.5% pectin; First butter heating is fully melted, add Xylitol, pectin, stir, when butter mixture is down to (45+1) DEG C, adds lactobacillus paraceasi KL1-Liu microcapsule bacterial powder, stir; (5) making of sandwich biscuit: first get a slice biscuit monolithic and smear sandwich fillings containing microcapsule equably, separately get one piece of biscuit monolithic B, alignment is placed on on the upper slurry crossing the biscuit monolithic A starched, firmly extrusion lamination gently, leave standstill until sandwich filling solidifies completely, cool to room temperature, obtains lactobacillus paraceasi KL1-Liu probiotic bacterium sandwich biscuit.
4. the sandwich formula of strawberry flavor sandwich biscuit: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 69% ~ 69.9% butter, 19% Xylitol, 10% strawberry powder, 1.0% pectin.
5. the sandwich formula of chocolate flavoured sandwich biscuit: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 65% ~ 65.9% butter, 23% Xylitol, 11% cocoa powder, 1.0% pectin.
6. the sandwich formula of mango taste sandwich biscuit: [number of live bacteria of probiotics is (1.0 ~ 5.0) × 10 to 0.1% ~ 1.0% lactobacillus paraceasi KL1-Liu microcapsule bacterial powder
11cFU/g], 70% ~ 70.9% butter, 22% Xylitol, 7% mango powder, 1.0% pectin.
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| CN107156244A (en) * | 2017-07-04 | 2017-09-15 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria sandwich biscuits and preparation method thereof |
| CN107897281A (en) * | 2017-12-14 | 2018-04-13 | 柳州市柳科科技有限公司 | A kind of fruity sandwich biscuits and preparation method thereof |
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| CN106720098A (en) * | 2016-12-05 | 2017-05-31 | 卢美珍 | The preparation method of Yoghourt sandwich biscuits |
| CN107156244A (en) * | 2017-07-04 | 2017-09-15 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria sandwich biscuits and preparation method thereof |
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| CN111700092A (en) * | 2020-06-04 | 2020-09-25 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of base material of fruity stuffing |
| CN111996147A (en) * | 2020-09-01 | 2020-11-27 | 汉臣氏（沈阳）儿童制品有限公司 | Lactobacillus paracasei with triglyceride reducing function and application thereof |
| CN111996147B (en) * | 2020-09-01 | 2022-04-05 | 江西仁仁健康产业有限公司 | Lactobacillus paracasei with triglyceride reducing function and application thereof |
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