CN109258899A - A kind of nougat and preparation method thereof rich in active probiotic - Google Patents
A kind of nougat and preparation method thereof rich in active probiotic Download PDFInfo
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- CN109258899A CN109258899A CN201811074095.6A CN201811074095A CN109258899A CN 109258899 A CN109258899 A CN 109258899A CN 201811074095 A CN201811074095 A CN 201811074095A CN 109258899 A CN109258899 A CN 109258899A
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- nougat
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- albumen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
Abstract
The invention discloses a kind of nougat and preparation method thereof rich in active probiotic, belongs to microorganisms technical field and food processing technology field.Method of the invention protects probiotics to add a certain amount of polyhydroxy-sugar substance in the preparation process of nougat, meanwhile, so that the probiotics in nougat is in sugar with the mixed system of grease, effective starvation keeps probiotic active；After the nougat rich in active probiotic being prepared using method of the invention is stored 48 days at 4 DEG C or under room temperature, probiotics survival rate still may be up to 90% and viable count still can reach 1 × 108CFU/g or more.
Description
Technical field
The present invention relates to a kind of nougat and preparation method thereof rich in active probiotic, belong to microorganisms technical field with
And food processing technology field.
Background technique
Probiotics is the nonpathogenic bacteria for playing advantageous effect after taking in body to the physiological function of host or health aspect, main
It will be from the beneficial bacterium in the normal flora and traditional fermented food in animal intestinal tract.
Intestinal flora balance is adjusted, immunity of organisms is improved, reduces containing for body's cholesterol studies have shown that probiotics has
Amount, reduction cardiovascular disease incidence rate and other effects.But probiotics must be set up having centainly in human body to the prebiotic effect of human body
The active probiotic of the supplement intake and these intakes of measuring viable bacteria can still keep activity after reaching in human body intestinal canal.
Therefore, the processing of high-activity probiotics based food and its activity of probiotics in storage are kept, and are become
The great difficult problem that food industry or even sphere of learning are faced.
Currently, the main probiotic products of China market are the health food for adding probiotics and the benefit of ordinary food form
Probiotics preparation, such as cheese, beverage, yogurt.Wherein, probiotic yogurt and drink are liquid probiotics relatively conventional in the market
Food of fungi, still, since liquid form product moisture activity is high, and dissolved oxygen amount is relatively high, microorganism easily grows, is metabolized,
It breeds and quick death, is not easy to store；Probiotics chewable tablets and solid beverage etc. are that the prebiotic mushroom of main solid is eaten on the market
Although product, these food are easy to transport and store, but the poor problem of generally existing mouthfeel and product form is single, easily to being disappeared
Expense person leaves the impression of a kind of " health medicine ".
Therefore, a kind of excellent taste is developed, the new probiotic bacterium that probiotic active is higher during storage and stability is high
Product is particularly important.
Nougat is a kind of candy being widely appreciated by consumers, and is mainly made by granulated sugar, milk powder and nut etc., dense
Strongly fragrant milk taste mixes the delicious and crisp of nut, rich in taste, allows people's lips and teeth lasting, enjoys endless aftertastes.Although however, nougat nutrition beauty
Taste, but it is also a kind of phitosite simultaneously, it is more unfavorable to human health.If nougat can be added in probiotics,
The effect of not influencing the mouthfeel of nougat itself, and its health care can be increased.
But, due in nougat manufacturing process syrup temp it is excessively high, the mixing of unfavorable syrup can not be held in probiotics
By within the temperature range of as fluid exist, and if only simply by probiotics addition in nougat, probiotics can not be very
Good preserves, and wants that there are certain difficulties for the high activity of addition probiotics and holding probiotics in nougat.
Summary of the invention
To solve the above problems, the present invention provides a kind of preparation methods of nougat rich in active probiotic.This side
Method protects probiotics to add a certain amount of polyhydroxy-sugar substance in the preparation process of nougat, meanwhile, so that
Probiotics in nougat is in sugar with the mixed system of grease, and effective starvation keeps probiotic active；Utilize this side
After the nougat rich in active probiotic that method is prepared stores 48 days at 4 DEG C or under room temperature, probiotics survival rate is still
Up to 90% and viable count still can reach 1 × 108CFU/g or more.
Technical scheme is as follows:
The present invention provides a kind of preparation method of nougat rich in active probiotic, the method be by sugar and water,
It is heated after salt mixing, obtains syrup；Albumen is dismissed to stiff peaks after sugar is mixed with albumen, obtains dismissing albumen；By butter
Melt, obtains melting butter；Milk powder is mixed with probiotics bacterium mud or probiotics bacterial powder, obtains mixed powder；Nut is heated, is obtained
To heating nut；Syrup is mixed with albumen is dismissed, obtains syrup mixture 1；Butter will be melted to mix with syrup mixture 1,
Obtain syrup mixture 2；Mixed powder is mixed with syrup mixture 2, obtains syrup mixture 3；Heating nut is mixed with syrup
It closes object 3 to mix, obtains the nougat rich in active probiotic；
Sugar in the syrup include maltose, sucrose, stachyose, trehalose, arabinose, lactose, antierythrite, Ah
One of Lip river ketose, galactolipin, fructose, glucose, oligofructose, xylo-oligosaccharide, gossypose or sorbose are a variety of.
In one embodiment of the invention, the method is to be heated to 140~150 DEG C after mixing sugar with water, salt,
Obtain syrup；Albumen point 3 times are mixed with sugar and dismisses albumen to stiff peaks, obtains dismissing albumen；Butter water proof is melted,
It obtains melting butter；Milk powder is mixed with probiotics bacterium mud or probiotics bacterial powder, obtains mixed powder；Nut is roasting in 70~80 DEG C
It heats and keeps the temperature in case, obtain heating nut；By syrup and dismisses albumen and be mixed and stirred for uniformly, obtaining syrup mixture 1；It will
Melt butter point 3~4 times to be mixed and stirred for uniformly, obtaining syrup mixture 2 with syrup mixture 1；Syrup mixture 2 is cooling
To after 45~55 DEG C, it is mixed and stirred for mixed powder and syrup mixture 2 uniformly, to obtain syrup mixture 3；It is cold nut will to be heated
But to being mixed and stirred for after 50~60 DEG C uniformly obtaining the nougat rich in active probiotic with syrup mixture 3.
In one embodiment of the invention, in the syrup, sugar, water, salt mass ratio be (100~115): (15
~20): 1.
In one embodiment of the invention, the sugar in the syrup include maltose, sucrose, trehalose and I
Uncle's sugar.
In one embodiment of the invention, described to dismiss in albumen, the mass ratio of sugar and albumen is 3:1~2.
In one embodiment of the invention, the sugar dismissed in albumen is white granulated sugar.
In one embodiment of the invention, the sugar dismissed in albumen is berry sugar.
In one embodiment of the invention, the albumen dismissed in albumen includes whole milk powder, skimmed milk power, chicken
One of egg white, soyabean protein powder or lactalbumin are a variety of.
In one embodiment of the invention, in the mixed powder, milk powder and probiotics bacterium mud or probiotics bacterial powder
Ratio is that probiotic concentration is 500~2000:1 in mixed powder.
In one embodiment of the invention, the bacteria containing amount of the probiotics bacterium mud is 5 × 1010~2 × 1011CFU/
g。
In one embodiment of the invention, the bacteria containing amount of the probiotics bacterial powder is 5 × 1010~6 × 1011CFU/
g。
In one embodiment of the invention, in the syrup mixture 1, syrup is with the mass ratio for dismissing albumen
10:0.8~1.5.
In one embodiment of the invention, in the syrup mixture 2, melt the matter of butter and syrup mixture 1
Amount is than being 8:0.5~2.
In one embodiment of the invention, in the syrup mixture 3, the ratio of mixed powder and syrup mixture 2
It is 2 × 10 for probiotic concentration in syrup mixture 38CFU/g。
In one embodiment of the invention, in the nougat rich in active probiotic, nut and syrup are heated
The mass ratio of mixture 3 is 5:2~4.
In one embodiment of the invention, the probiotics includes lactobacillus reuteri, Lactobacillus rhamnosus, acidophilus
Lactobacillus, Yue Shi lactobacillus, lactobacillus gasseri, Lactobacillus casei, lactobacillus paracasei, lactobacillus plantarum, lactobacillus fermenti, volume
Bent lactobacillus, Lactobacillus salivarius, Lactobacillus saki, Lactobacillus delbrueckii, Lactobacillus helveticus, false chainlet Bifidobacterium, long bifid bar
The long subspecies of bacterium, bifidobacterium longum baby subspecies, bifidobacterium adolescentis, bifidobacterium breve, bifidobacterium bifidum, animal bifidobacteria
One of animal subspecies or bifidobacterium animalis subspecies are a variety of.
In one embodiment of the invention, the preparation method of the probiotics bacterium mud is to protect in tube to draw from glycerol
Probiotics bacterial liquid, being inoculated into lactic acid bacteria is suitable for then being activated under 36~42 DEG C of temperature, anaerobic condition in proliferated culture medium
18~36h is cultivated, is repeated above-mentioned activation act 2~4 times, activation probiotics bacterial liquid is obtained；The activation probiotics bacterial liquid that will be obtained
High speed centrifugation, separation, isolated thallus are washed 1~2 time using sterile saline under conditions of being not less than 3000g,
Obtain probiotic active bacterium mud.
In one embodiment of the invention, the preparation method of the probiotics bacterial powder is to protect in tube to draw from glycerol
Probiotics bacterial liquid, being inoculated into lactic acid bacteria is suitable for then being activated under 36~42 DEG C of temperature, anaerobic condition in proliferated culture medium
18~36h is cultivated, is repeated above-mentioned activation act 2~4 times, activation probiotics bacterial liquid is obtained；The activation probiotics bacterial liquid that will be obtained
High speed centrifugation, separation, isolated thallus are washed 1~2 time using sterile saline under conditions of being not less than 3000g,
Obtain probiotic active bacterium mud；5~20 parts of skimmed milk powders, 3~10 portions of sucrose and 3~10 portions of trehaloses are weighed, are added 60~89
In part deionized water, oscillation, which mixes, simultaneously to sterilize, and frozen-dried protective agent solution is made；By probiotic active bacterium mud obtained with it is obtained
Frozen-dried protective agent solution is mixed according to mass ratio 1:1~5, is adjusted pH to 6.0~6.5 after full and uniform, is dried, benefit is made
Raw bacterium active microbe powder.
In one embodiment of the invention, the water content of the probiotics bacterial powder is 1~2%, and water activity is
0.04~0.1.
In one embodiment of the invention, it includes LAB culture medium, MRS training that the lactic acid bacteria, which is suitable for proliferated culture medium,
Support base or RCM culture medium.
In one embodiment of the invention, the high speed centrifugation is using landing centrifuge, tube centrifuge or dish
Chip centrifuge carries out high speed centrifugation.
In one embodiment of the invention, the ultracentrifugal time is 10~30min.
In one embodiment of the invention, the physiological saline that the sterile saline is 0.9%.
In one embodiment of the invention, the drying is freeze-drying.
The present invention provides apply a kind of above-mentioned richness that the preparation method of the nougat rich in active probiotic is prepared
Nougat containing active probiotic.
The present invention provides a kind of above-mentioned preparation methods of the nougat rich in active probiotic in terms of preparing nougat
Application.
The utility model has the advantages that
(1) method of the invention is that a certain amount of polyhydroxy-sugar substance is added in the preparation process of nougat to prebiotic
Bacterium is protected, meanwhile, so that the probiotics in nougat is in sugar with the mixed system of grease, effective starvation is protected
Hold probiotic active；
(2) nougat rich in active probiotic being prepared using method of the invention is at 4 DEG C or under room temperature
After storage 48 days, probiotics survival rate still may be up to 90% and viable count still can reach 1 × 108CFU/g or more；
(3) method and step of the invention is simple and convenient to operate, and has only carried out one on the basis of existing nougat preparation process
Fixed improvement, does not need substantially adjusting process production line, and Transformation Application feasibility is strong；
(4) materials safety that uses of the present invention is reliable, and using method of the invention be prepared nougat excellent taste,
It is convenient quick, it is easy to be esthetically acceptable to the consumers.
Detailed description of the invention
Number of live bacteria of probiotics of nougat of the Fig. 1 rich in lactobacillus plantarum CGMCC No.5494 under different storage conditions
Change curve；
Probiotics viable bacteria of nougat of the Fig. 2 rich in Lactobacillus casei CCTCC No.M207107 under different storage conditions
Number change curve；
Probiotics viable bacteria of nougat of the Fig. 3 rich in Lactobacillus rhamnosus CGMCC No.5496 under different storage conditions
Number change curve；
Fig. 4 is rich in the nougat of lactobacillus reuteri CGMCC No.14394 and bifidobacterium bifidum CGMCC No.13632
Number of live bacteria of probiotics change curve under different storage conditions.
Specific embodiment
Combined with specific embodiments below with comparative example, the present invention will be further elaborated.
Skimmed milk powder involved in following embodiments, sucrose, trehalose, maltose, full-cream sugar-free milk powder are purchased from Ou Shangchao
City.
Culture medium involved in following embodiments is as follows:
MRS culture medium: glucose 20g/L, beef extract 10g/L, peptone 10g/L, yeast powder 5g/L, anhydrous sodium acetate
5g/L, diammonium hydrogen citrate 2g/L, dipotassium hydrogen phosphate 2g/L, bitter salt 0.58g/L, Manganous sulfate monohydrate 0.25g/L,
Tween-80 1mL/L.
Detection method involved in following embodiments is as follows:
Survival rate detection method: the survival rate of fermentation liquid fruit juice different storage probiotics is calculated according to following formula:
Survival rate=(prebiotic when number of live bacteria of probiotics/fermented juice after fermented juice storage different time is stored 0 day
Bacterium viable count) × 100%.
The detection method of viable count: national standard " GB 4789.35-2016 national food safety standard Food Microbiology is used
Detect lactic acid bacteria detection ".
Embodiment 1
Specific step is as follows:
(1) preparation of lactobacillus plantarum CGMCC No.5494 freeze-dried vaccine powder:
1) preparation activation probiotics bacterial liquid, first protects in tube from glycerol and draws probiotics bacterial liquid, be inoculated into MRS culture medium
In, 16~18h of activation culture then is carried out in 37 DEG C of temperature, standard incubator, repeats above-mentioned activation act 2 times, is activated
Probiotics bacterial liquid；
2) the activation probiotics bacterial liquid for obtaining step 1) high speed centrifugation, separation 10min, separation under conditions of 3000g
Obtained thallus is washed 1~2 time using sterile saline, obtains activity bacterium mud；
3) 10 parts by weight skimmed milk powders, 5 parts by weight of sucrose and 5 parts by weight trehaloses are weighed, 80 parts by weight deionizations are added
In water, oscillation is mixed and is sterilized, and frozen-dried protective agent solution is made；
4) activity bacterium mud obtained by step 2) is added in the resulting protection agent solution of step 3), is uniformly mixed, and adjust pH
It to 6.0-6.5, is freeze-dried, bacterium powder is made.
The viable count of gained lactobacillus plantarum CGMCC No.5494 bacterium powder is 1.9 × 1011CFU/g, moisture content are
2.1%, water activity 0.05.
(2) preparation of the nougat rich in lactobacillus plantarum CGMCC No.5494:
1) maltose, sucrose, water and salt are taken, be uniformly mixed, infusion syrup, syrup temp be 140 DEG C, maltose, sucrose,
The ratio of water and salt is 115:50:20:1；
2) Fresh Egg is selected, takes albumen to dismiss to stiff peaks, albumen is added in white granulated sugar in three times during dismissing,
The mass ratio of albumen and white granulated sugar is 3:1；
3) butter water proof is taken to melt；
4) bacterium powder obtained in full-cream sugar-free milk powder and (1) is taken to be uniformly mixed, the ratio of milk powder and bacterium powder is 50:1, i.e., often
The bacterium powder additive amount of kg nougat is 3g；
5) nut is taken, is kept the temperature in 70 DEG C of oven；
6) by the syrup of infusion to 140 DEG C described in 1) be poured slowly into 2) described in albumen in, and hold blender by its
Mixture stirs evenly under the revolving speed of 22000r/min, and syrup mixture 1 is made, and syrup is with the mass ratio for dismissing albumen
74:7；
7) 3) will be added for butter described in point 4 times 6) described in syrup mixture 1, and stir evenly, it is mixed that syrup be made
Object 2 is closed, the mass ratio for melting butter and syrup mixture 1 is 8:1；
8) 45 DEG C are cooled to syrup mixture 2 described in 7), it is kept the temperature, and by milk powder bacterium powder mixture described in 4)
It in the syrup mixture of 45 DEG C of addition, stirs evenly, obtained syrup mixture 3, the ratio of mixed powder and syrup mixture 2 is
36:13；
9) 5) taking-up of nut described in is cooled to 50~60 DEG C, be added 8) described in syrup mixture 3, stirring is equal
It is even, it is formed, the nougat rich in active probiotic is made in cooling, stripping and slicing, packaging, and the mass ratio of nut and syrup mixture 3 is
5:3.
By the obtained nougat rich in active probiotic respectively at 4 DEG C and progress plant cream bar under room temperature (20~25 DEG C)
The measurement of bacterium viable count (testing result is shown in Table 1 and Fig. 1).
1 lactobacillus plantarum CGMCC No.5494 of table viable count during storage changes table
By table 1 and Fig. 1 it is found that in lactobacillus plantarum CGMCC No.5494 nougat preparation process, probiotics almost without
Loss.In storage period, activity is kept preferably, and survival rate is close to 90% after room temperature storage 48d；More preferably, 4 DEG C are stored cold storage effect
48d, lactobacillus plantarum CGMCC No.5494 is almost without loss in probiotics nougat.
Embodiment 2
Specific step is as follows:
(1) preparation of Lactobacillus casei CCTCC No.M207107 freeze-dried vaccine powder:
1) preparation activation probiotics bacterial liquid, first protects in tube from glycerol and draws probiotics bacterial liquid, be inoculated into MRS culture medium
In, 16~18h of activation culture then is carried out in 37 DEG C of temperature, standard incubator, repeats above-mentioned activation act 2 times, is activated
Probiotics bacterial liquid；
2) the activation probiotics bacterial liquid for obtaining step 1) high speed centrifugation, separation 10min under conditions of more than 3000g,
Isolated thallus is washed 1~2 time using sterile saline, obtains activity bacterium mud；
3) 10 parts by weight skimmed milk powders, 5 parts by weight of sucrose and 5 parts by weight trehaloses are weighed, 80 parts by weight deionizations are added
In water, oscillation is mixed and is sterilized, and frozen-dried protective agent solution is made；
4) activity bacterium mud obtained by the step 2) is added in the resulting protection agent solution of step 3), is uniformly mixed, and adjust
PH to 6.0-6.5 is saved, is freeze-dried, bacterium powder is made.
The viable count of gained Lactobacillus casei CCTCC No.M207107 bacterium powder is 1.3 × 1011CFU/g, moisture content are
2.2%, water activity 0.045.
(2) preparation of the nougat rich in Lactobacillus casei CCTCC No.M207107:
1) maltose, sucrose, trehalose, water and salt are taken, is uniformly mixed, infusion syrup, syrup temp is 140 DEG C, malt
Sugar, sucrose, water and salt ratio be 115:35:15:20:1；
2) Fresh Egg is selected, takes albumen to dismiss to stiff peaks, albumen is added in white granulated sugar in three times during dismissing,
The mass ratio of albumen and white granulated sugar is 3:1；
3) butter water proof is taken to melt；
4) bacterium powder obtained in full-cream sugar-free milk powder and (1) is taken to be uniformly mixed, the ratio of milk powder and bacterium powder is 60:1, i.e., often
The bacterium powder additive amount of kg nougat is 2.6g；
5) nut is taken, is kept the temperature in 70 DEG C of oven；
6) by the syrup of infusion to 145 DEG C described in 1) be poured slowly into 2) described in albumen in, and hold blender by its
Mixture stirs evenly under the revolving speed of 22000r/min, and syrup mixture 1 is made, and syrup is with the mass ratio for dismissing albumen
74:7；
7) 3) will be added for butter described in point 4 times 6) described in syrup mixture 1, and stir evenly, it is mixed that syrup be made
Object 2 is closed, the mass ratio for melting butter and syrup mixture 1 is 8:1；
8) 50 DEG C are cooled to syrup mixture 2 described in 7), it is kept the temperature, and by milk powder bacterium powder mixture described in 4)
It in the syrup mixture of 45 DEG C of addition, stirs evenly, obtained syrup mixture 3, the ratio of mixed powder and syrup mixture 2 is
36:13；
9) 5) taking-up of nut described in is cooled to 50~60 DEG C, be added 8) described in syrup mixture 3, stirring is equal
It is even, it is formed, cooling, stripping and slicing is packed, obtained probiotics ox bundle sugar, and the mass ratio of nut and syrup mixture 3 is 5:3.
By the obtained nougat rich in active probiotic respectively at 4 DEG C and progress plant cream bar under room temperature (20~25 DEG C)
The measurement of bacterium viable count (testing result is shown in Table 2 and Fig. 2).
Viable count changes table during 2 Lactobacillus casei CCTCC No.M207107 of table is stored
By table 2 and Fig. 2 it is found that probiotics is almost in Lactobacillus casei CCTCC No.M207107 nougat preparation process
Do not lose.In storage period, activity is kept preferably, and survival rate is up to 85% or more after room temperature storage 48d；Cold storage effect more preferably, 4
DEG C storage 48d, Lactobacillus casei CCTCC No.M207107 is almost without loss in probiotics nougat.
Embodiment 3
Specific step is as follows:
(1) preparation of Lactobacillus rhamnosus CGMCC No.5496 freeze-dried vaccine powder:
1) preparation activation probiotics bacterial liquid, first protects in tube from glycerol and draws probiotics bacterial liquid, be inoculated into MRS culture medium
In, 16~18h of activation culture then is carried out in 37 DEG C of temperature, standard incubator, repeats above-mentioned activation act 2 times, is activated
Probiotics bacterial liquid；
2) the activation probiotics bacterial liquid for obtaining step 1) high speed centrifugation, separation 20min under conditions of more than 5000g,
Isolated thallus is washed 1 time using sterile saline, obtains activity bacterium mud；
3) 12 parts by weight skimmed milk powders, 3 parts by weight of sucrose and 3 parts by weight trehaloses are weighed, 82 parts by weight deionizations are added
In water, oscillation is mixed and is sterilized, and frozen-dried protective agent solution is made；
4) activity bacterium mud obtained by the step 2) is added in the resulting protection agent solution of step 3), is uniformly mixed, and adjust
PH to 6.0-6.5 is saved, is freeze-dried, bacterium powder is made.
The viable count of gained Lactobacillus rhamnosus CGMCC No.5496 bacterium powder is 2.0 × 1011CFU/g, moisture content are
3.8%, water activity 0.067.
(2) preparation of the nougat rich in Lactobacillus rhamnosus CGMCC No.5496:
1) maltose, sucrose, trehalose, arabinose, water and salt are taken, is uniformly mixed, infusion syrup, syrup temp is
140 DEG C, maltose, sucrose, water and salt ratio be 115:25:20:5:20:1；
2) Fresh Egg is selected, takes albumen to dismiss to stiff peaks, albumen is added in white granulated sugar in three times during dismissing,
The mass ratio of albumen and white granulated sugar is 3:1；
3) butter water proof is taken to melt；
4) bacterium powder obtained in full-cream sugar-free milk powder and (1) is taken to be uniformly mixed, the ratio of milk powder and bacterium powder is 20:1, i.e., often
The bacterium powder additive amount of kg nougat is 8g；
5) nut is taken, is kept the temperature in 70 DEG C of oven；
6) by the syrup of infusion to 143 DEG C described in 1) be poured slowly into 2) described in albumen in, and hold blender by its
Mixture stirs evenly under the revolving speed of 22000r/min, and syrup mixture 1 is made, and syrup is with the mass ratio for dismissing albumen
74:7；
7) 3) butter described in is divided be added for 3-4 times 6) described in syrup mixture 1, and stir evenly, syrup be made
Mixture 2, the mass ratio for melting butter and syrup mixture 1 is 8:1；
8) 45 DEG C are cooled to syrup mixture 2 described in 7), it is kept the temperature, and by milk powder bacterium powder mixture described in 4)
It in the syrup mixture of 45 DEG C of addition, stirs evenly, obtained syrup mixture 3, the ratio of mixed powder and syrup mixture 2 is
36:13；
9) 5) taking-up of nut described in is cooled to 50-60 DEG C, be added 8) described in syrup mixture 3, stir evenly,
The mass ratio of sizing, cooling, stripping and slicing, packaging, obtained probiotics nougat, nut and syrup mixture 3 is 5:3.
By the obtained nougat rich in active probiotic respectively at 4 DEG C and progress plant cream bar under room temperature (20~25 DEG C)
The measurement of bacterium viable count (testing result is shown in Table 3 and Fig. 3).
Viable count changes table during 3 Lactobacillus rhamnosus CGMCC No.5496 of table is stored
By table 2 and Fig. 2 it is found that probiotics does not almost have in Lactobacillus rhamnosus CGMCC No.5496 nougat preparation process
There is loss.In storage period, activity is kept preferably, and survival rate is up to 85% or more after room temperature storage 48d；Cold storage effect more preferably, 4 DEG C
48d is stored, Lactobacillus rhamnosus CGMCC No.5496 is in probiotics nougat almost without loss.
Embodiment 4
Specific step is as follows:
(1) system of lactobacillus reuteri CGMCC No.14394 and bifidobacterium bifidum CGMCC No.13632 freeze-dried vaccine powder
It is standby:
1) each self-activation probiotics bacterial liquid is first protected in tube from glycerol and draws probiotics bacterial liquid, and addition 1g/L half is inoculated into
In the MRS culture medium of cystine hydrochloride, then 37 DEG C of Anaerobic culturel 36h, repeat above-mentioned activation act 2 times, obtain respective
Activate probiotics bacterial liquid；
2) the activation probiotics bacterial liquid for obtaining step 1) high speed centrifugation, separation 15min under conditions of more than 8000g,
Isolated thallus is washed 2 times using sterile saline, respectively obtains the activity bacterium mud of two kinds of bacterium；
3) 10 parts by weight skimmed milk powders, 5 parts by weight of sucrose and 5 parts by weight trehaloses are weighed, 80 parts by weight deionizations are added
In water, oscillation is mixed and is sterilized, and frozen-dried protective agent solution is made；
4) gained activity bacterium mud in the step 2) is added in the resulting protection agent solution of step 3), is uniformly mixed, and
PH to 6.0-6.5 is adjusted, is freeze-dried, bacterium powder is made.
The viable count of gained lactobacillus reuteri CGMCC No.14394 is 2.1 × 1011CFU/g, moisture content are
2.6%, water activity 0.062.
The viable count of gained bifidobacterium bifidum CGMCC No.13632 is 2.3 × 1011CFU/g, moisture content are
3.0%, water activity 0.071.
(2) nougat of lactobacillus reuteri CGMCC No.14394 and bifidobacterium bifidum CGMCC No.13632 are rich in
Preparation:
1) maltose, sucrose, water and salt are taken, be uniformly mixed, infusion syrup, syrup temp be 140 DEG C, maltose, sucrose,
The ratio of water and salt is 115:50:20:1；
2) Fresh Egg is selected, takes albumen to dismiss to stiff peaks, albumen is added in white granulated sugar in three times during dismissing,
The mass ratio of albumen and white granulated sugar is 3:1；
3) butter water proof is taken to melt；
4) full-cream sugar-free milk powder and bacterium powder is taken to be uniformly mixed, the ratio of milk powder and bacterium powder is 26:1, i.e., every kg nougat
Bacterium powder additive amount is lactobacillus reuteri CGMCC No.14394 freeze-dried powder 3g, bifidobacterium bifidum CGMCC No.13632 freeze-drying
Powder 3g.
5) nut is taken, is kept the temperature in 70 DEG C of oven；
6) by the syrup of infusion to 146 DEG C described in 1) be poured slowly into 2) described in albumen in, and hold blender by its
Mixture stirs evenly under the revolving speed of 22000r/min, and syrup mixture 1 is made, and syrup is with the mass ratio for dismissing albumen
74:7；
7) 3) butter described in is divided be added for 3-4 times 6) described in syrup mixture 1, and stir evenly, syrup be made
Mixture 2, the mass ratio for melting butter and syrup mixture 1 is 8:1；
8) 50 DEG C are cooled to syrup mixture 2 described in 7), it is kept the temperature, and by milk powder bacterium powder mixture described in 4)
It in the syrup mixture of 45 DEG C of addition, stirs evenly, obtained syrup mixture 3, the ratio of mixed powder and syrup mixture 2 is
36:13；
9) 5) taking-up of nut described in is cooled to 50-60 DEG C, be added 8) described in syrup mixture 3, stir evenly,
The mass ratio of sizing, cooling, stripping and slicing, packaging, obtained probiotics nougat, nut and syrup mixture 3 is 5:3.
By the obtained nougat rich in active probiotic respectively at 4 DEG C and progress plant cream bar under room temperature (20~25 DEG C)
The measurement of bacterium viable count (testing result is shown in Table 4 and Fig. 4).
Viable count changes table during the total lactic acid bacteria storage of 4 compound probiotic nougat of table
By table 4 and Fig. 4 it is found that lactobacillus reuteri CGMCC No.14394 and bifidobacterium bifidum CGMCC No.13632
In nougat preparation process, probiotics is almost without loss.In storage period, activity is kept preferably, total cream after room temperature storage 48d
Sour bacterium survival rate is up to 75% or more；More preferably, 4 DEG C of storage 48d, the total lactic acid bacteria of probiotics nougat is almost without damage for cold storage effect
It loses.
Comparative example 1
Specific step is as follows:
(1) preparation of lactobacillus plantarum CGMCC No.5494 freeze-dried vaccine powder:
1) preparation activation probiotics bacterial liquid, first protects in tube from glycerol and draws probiotics bacterial liquid, be inoculated into MRS culture medium
In, 16~18h of activation culture then is carried out in 37 DEG C of temperature, standard incubator, repeats above-mentioned activation act 2 times, is activated
Probiotics bacterial liquid；
2) the activation probiotics bacterial liquid for obtaining step 1) high speed centrifugation, separation 10min, separation under conditions of 3000g
Obtained thallus is washed 1~2 time using sterile saline, obtains activity bacterium mud；
3) 10 parts by weight skimmed milk powders, 5 parts by weight of sucrose and 5 parts by weight trehaloses are weighed, 80 parts by weight deionizations are added
In water, oscillation is mixed and is sterilized, and frozen-dried protective agent solution is made；
4) activity bacterium mud obtained by step 2) is added in the resulting protection agent solution of step 3), is uniformly mixed, and adjust pH
It to 6.0-6.5, is freeze-dried, bacterium powder is made.
The viable count of gained lactobacillus plantarum CGMCC No.5494 bacterium powder is 1.9 × 1011CFU/g, moisture content are
2.1%, water activity 0.05.
(2) preparation of the nougat rich in lactobacillus plantarum CGMCC No.5494:
1) maltose, sucrose, water and salt are taken, be uniformly mixed, infusion syrup, syrup temp be 140 DEG C, maltose, sucrose,
The ratio of water and salt is 115:50:20:1；
2) Fresh Egg is selected, takes albumen to dismiss to stiff peaks, albumen is added in white granulated sugar in three times during dismissing,
The mass ratio of albumen and white granulated sugar is 3:1；
3) bacterium powder obtained in full-cream sugar-free milk powder and (1) is taken to be uniformly mixed, the ratio of milk powder and bacterium powder is 50:1, i.e., often
The bacterium powder additive amount of kg nougat is 3g；
4) nut is taken, is kept the temperature in 70 DEG C of oven；
5) by the syrup of infusion to 140 DEG C described in 1) be poured slowly into 2) described in albumen in, and hold blender by its
Mixture stirs evenly under the revolving speed of 22000r/min, and syrup mixture 1 is made, and syrup is with the mass ratio for dismissing albumen
74:7；
6) 45 DEG C are cooled to syrup mixture 1 described in 5), it is kept the temperature, and by milk powder bacterium powder mixture described in 3)
It in the syrup mixture 1 of 45 DEG C of addition, stirs evenly, obtained syrup mixture 2, the ratio of mixed powder and syrup mixture 1 is
36:13；
7) 4) taking-up of nut described in is cooled to 50~60 DEG C, be added 6) described in syrup mixture 2, stirring is equal
It is even, it is formed, the nougat rich in active probiotic is made in cooling, stripping and slicing, packaging, and the mass ratio of nut and syrup mixture 2 is
5:3.
By the obtained nougat rich in active probiotic respectively at 4 DEG C and progress plant cream bar under room temperature (20~25 DEG C)
The measurement of bacterium viable count (testing result is shown in Table 5).
5 lactobacillus plantarum CGMCC No.5494 of table viable count during storage changes table
As shown in Table 5, although in lactobacillus plantarum CGMCC No.5494 nougat preparation process, probiotics almost without
Loss.But in storage period, activity keeps poor, and survival rate only deposits 28% after room temperature storage 48d；Though refrigerating effect one
A bit, but 4 DEG C of storage 48d recklessly, lactobacillus plantarum CGMCC No.5494 survival rate also only deposits 33% in probiotics nougat.
Comparative example 2
Specific step is as follows:
(1) preparation of lactobacillus plantarum CGMCC No.5494 freeze-dried vaccine powder:
1) preparation activation probiotics bacterial liquid, first protects in tube from glycerol and draws probiotics bacterial liquid, be inoculated into MRS culture medium
In, 16~18h of activation culture then is carried out in 37 DEG C of temperature, standard incubator, repeats above-mentioned activation act 2 times, is activated
Probiotics bacterial liquid；
2) the activation probiotics bacterial liquid for obtaining step 1) high speed centrifugation, separation 10min, separation under conditions of 3000g
Obtained thallus is washed 1~2 time using sterile saline, obtains activity bacterium mud；
3) 10 parts by weight skimmed milk powders, 5 parts by weight of sucrose and 5 parts by weight trehaloses are weighed, 80 parts by weight deionizations are added
In water, oscillation is mixed and is sterilized, and frozen-dried protective agent solution is made；
4) activity bacterium mud obtained by step 2) is added in the resulting protection agent solution of step 3), is uniformly mixed, and adjust pH
It to 6.0-6.5, is freeze-dried, bacterium powder is made.
The viable count of gained lactobacillus plantarum CGMCC No.5494 bacterium powder is 1.9 × 1011CFU/g, moisture content are
2.1%, water activity 0.05.
(2) preparation of the nougat rich in lactobacillus plantarum CGMCC No.5494:
1) maltose, sucrose, water are taken, is uniformly mixed, infusion syrup, syrup temp is 140 DEG C, maltose, sucrose, water
Ratio is 115:50:20；
2) Fresh Egg is selected, takes albumen to dismiss to stiff peaks, albumen is added in white granulated sugar in three times during dismissing,
The mass ratio of albumen and white granulated sugar is 3:1；
3) butter water proof is taken to melt；
4) bacterium powder obtained in full-cream sugar-free milk powder and (1) is taken to be uniformly mixed, the ratio of milk powder and bacterium powder is 50:1, i.e., often
The bacterium powder additive amount of kg nougat is 3g；
5) nut is taken, is kept the temperature in 70 DEG C of oven；
6) by the syrup of infusion to 140 DEG C described in 1) be poured slowly into 2) described in albumen in, and hold blender by its
Mixture stirs evenly under the revolving speed of 22000r/min, and syrup mixture 1 is made, and syrup is with the mass ratio for dismissing albumen
74:7；
7) 3) will be added for butter described in point 4 times 6) described in syrup mixture 1, and stir evenly, it is mixed that syrup be made
Object 2 is closed, the mass ratio for melting butter and syrup mixture 1 is 8:1；
8) 45 DEG C are cooled to syrup mixture 2 described in 7), it is kept the temperature, and by milk powder bacterium powder mixture described in 4)
It in the syrup mixture of 45 DEG C of addition, stirs evenly, obtained syrup mixture 3, the ratio of mixed powder and syrup mixture 2 is
36:13；
9) 5) taking-up of nut described in is cooled to 50~60 DEG C, be added 8) described in syrup mixture 3, stirring is equal
It is even, it is formed, the nougat rich in active probiotic is made in cooling, stripping and slicing, packaging, and the mass ratio of nut and syrup mixture 3 is
5:3.
By the obtained nougat rich in active probiotic respectively at 4 DEG C and progress plant cream bar under room temperature (20~25 DEG C)
The measurement of bacterium viable count (testing result is shown in Table 6).
6 lactobacillus plantarum CGMCC No.5494 of table viable count during storage changes table
As shown in Table 6, although in lactobacillus plantarum CGMCC No.5494 nougat preparation process, probiotics almost without
Loss.But in storage period, activity keeps poor, and survival rate only deposits 31% after room temperature storage 48d；Though refrigerating effect one
A bit, but 4 DEG C of storage 48d recklessly, lactobacillus plantarum CGMCC No.5494 survival rate also only deposits 42% in probiotics nougat.
Comparative example 3
Specific step is as follows:
(1) preparation of lactobacillus plantarum CGMCC No.5494 freeze-dried vaccine powder:
1) preparation activation probiotics bacterial liquid, first protects in tube from glycerol and draws probiotics bacterial liquid, be inoculated into MRS culture medium
In, 16~18h of activation culture then is carried out in 37 DEG C of temperature, standard incubator, repeats above-mentioned activation act 2 times, is activated
Probiotics bacterial liquid；
2) the activation probiotics bacterial liquid for obtaining step 1) high speed centrifugation, separation 10min, separation under conditions of 3000g
Obtained thallus is washed 1~2 time using sterile saline, obtains activity bacterium mud；
3) 10 parts by weight skimmed milk powders, 5 parts by weight of sucrose and 5 parts by weight trehaloses are weighed, 80 parts by weight deionizations are added
In water, oscillation is mixed and is sterilized, and frozen-dried protective agent solution is made；
4) activity bacterium mud obtained by step 2) is added in the resulting protection agent solution of step 3), is uniformly mixed, and adjust pH
It to 6.0-6.5, is freeze-dried, bacterium powder is made.
The viable count of gained lactobacillus plantarum CGMCC No.5494 bacterium powder is 1.9 × 1011CFU/g, moisture content are
2.1%, water activity 0.05.
(2) preparation of the nougat rich in lactobacillus plantarum CGMCC No.5494:
1) maltose, sucrose, water and salt are taken, be uniformly mixed, infusion syrup, syrup temp be 140 DEG C, maltose, sucrose,
The ratio of water and salt is 115:50:20:1；
2) Fresh Egg is selected, takes albumen to dismiss to stiff peaks, albumen is added in white granulated sugar in three times during dismissing,
The mass ratio of albumen and white granulated sugar is 3:1；
3) butter water proof is taken to melt；
4) bacterium powder obtained in full-cream sugar-free milk powder and (1) is taken to be uniformly mixed, the ratio of milk powder and bacterium powder is 50:1, i.e., often
The bacterium powder additive amount of kg nougat is 3g；
5) nut is taken, is kept the temperature in 70 DEG C of oven；
6) by the syrup of infusion to 140 DEG C described in 1) be poured slowly into 2) described in albumen in, and hold blender by its
Mixture stirs evenly under the revolving speed of 22000r/min, and syrup mixture 1 is made, and syrup is with the mass ratio for dismissing albumen
74:7；
7) 3) will be added for butter described in point 4 times 6) described in syrup mixture 1, and stir evenly, it is mixed that syrup be made
Object 2 is closed, the mass ratio for melting butter and syrup mixture 1 is 8:1；
8) 60 DEG C are cooled to syrup mixture 2 described in 7), it is kept the temperature, and by milk powder bacterium powder mixture described in 4)
It in the syrup mixture of 60 DEG C of addition, stirs evenly, obtained syrup mixture 3, the ratio of mixed powder and syrup mixture 2 is
36:13；
9) 5) taking-up of nut described in is cooled to 50~60 DEG C, be added 8) described in syrup mixture 3, stirring is equal
It is even, it is formed, the nougat rich in active probiotic is made in cooling, stripping and slicing, packaging, and the mass ratio of nut and syrup mixture 3 is
5:3.
By the obtained nougat rich in active probiotic respectively at 4 DEG C and progress plant cream bar under room temperature (20~25 DEG C)
The measurement of bacterium viable count (testing result is shown in Table 7).
7 lactobacillus plantarum CGMCC No.5494 of table viable count during storage changes table
As shown in Table 7, in lactobacillus plantarum CGMCC No.5494 nougat preparation process, probiotics has been lost.
But, in storage period, activity is kept preferably, and survival rate is close to 80% after room temperature storage 48d；More preferably, 4 DEG C are stored cold storage effect
48d, lactobacillus plantarum CGMCC No.5494 is almost without loss in probiotics nougat.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of preparation method of the nougat rich in active probiotic, which is characterized in that the method is to mix sugar with water, salt
It is heated after conjunction, obtains syrup；Albumen is dismissed to stiff peaks after sugar is mixed with albumen, obtains dismissing albumen；Butter is melted,
It obtains melting butter；Milk powder is mixed with probiotics bacterium mud or probiotics bacterial powder, obtains mixed powder；Nut is heated, is added
Hot nut；Syrup is mixed with albumen is dismissed, obtains syrup mixture 1；Butter will be melted to mix with syrup mixture 1, obtained
Syrup mixture 2；Mixed powder is mixed with syrup mixture 2, obtains syrup mixture 3；It will heating nut and syrup mixture 3
Mixing obtains the nougat rich in active probiotic；
Sugar in the syrup includes maltose, sucrose, stachyose, trehalose, arabinose, lactose, antierythrite, A Luo ketone
One of sugar, galactolipin, fructose, glucose, oligofructose, xylo-oligosaccharide, gossypose or sorbose are a variety of.
2. a kind of preparation method of the nougat rich in active probiotic as described in claim 1, which is characterized in that the side
Method is to be heated to 140~150 DEG C after mixing sugar with water, salt, obtains syrup；Albumen point 3 times are mixed with sugar and dismisses albumen
To stiff peaks, obtain dismissing albumen；Butter water proof is melted, obtains melting butter；By milk powder and probiotics bacterium mud or prebiotic
The mixing of bacterium bacterium powder, obtains mixed powder；Nut is heated and kept the temperature in 70~80 DEG C of ovens, heating nut is obtained；By syrup with
Albumen is dismissed to be mixed and stirred for uniformly, obtaining syrup mixture 1；Butter point 3~4 times will be melted to mix simultaneously with syrup mixture 1
It stirs evenly, obtains syrup mixture 2；After syrup mixture 2 is cooled to 45~55 DEG C, by mixed powder and syrup mixture 2
It is mixed and stirred for uniformly, obtaining syrup mixture 3；It is mixed simultaneously after heating nut is cooled to 50~60 DEG C with syrup mixture 3
It stirs evenly, obtains the nougat rich in active probiotic.
3. a kind of preparation method of the nougat rich in active probiotic as claimed in claim 1 or 2, which is characterized in that institute
State in syrup, sugar, water, salt mass ratio be (100~115): (15~20): 1.
4. a kind of preparation method of nougat rich in active probiotic a method according to any one of claims 1-3, which is characterized in that
Described to dismiss in albumen, the mass ratio of sugar and albumen is 3:1~2.
5. a kind of preparation method of nougat rich in active probiotic as described in claim 1-4 is any, which is characterized in that
In the mixed powder, milk powder and probiotics bacterium mud or the ratio of probiotics bacterial powder be in mixed powder probiotic concentration be 500~
2000:1.
6. a kind of preparation method of nougat rich in active probiotic a method as claimed in any one of claims 1 to 5, which is characterized in that
In the syrup mixture 1, syrup is 10:0.8~1.5 with the mass ratio for dismissing albumen.
7. a kind of preparation method of nougat rich in active probiotic as described in claim 1-6 is any, which is characterized in that
In the syrup mixture 2, the mass ratio for melting butter and syrup mixture 1 is 8:0.5~2.
8. a kind of preparation method of nougat rich in active probiotic as claimed in claim 1, which is characterized in that
In the syrup mixture 3, the ratio of mixed powder and syrup mixture 2 be in syrup mixture 3 probiotic concentration be 2 ×
108CFU/g。
What 9. a kind of preparation method of any nougat rich in active probiotic of application claim 1-8 was prepared
Nougat rich in active probiotic.
10. a kind of preparation method of any nougat rich in active probiotic of claim 1-8 is preparing nougat
The application of aspect.
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| CN115644294A (en) * | 2021-11-05 | 2023-01-31 | 糖话国际股份有限公司 | Method for making candy |
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