CN112471317A - Probiotic fermented hemerocallis fulva flower soft sweet capable of popping jelly and making method thereof - Google Patents
Probiotic fermented hemerocallis fulva flower soft sweet capable of popping jelly and making method thereof Download PDFInfo
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- hemerocallis fulva
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- lactobacillus plantarum
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Classifications
-
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses probiotics fermented hemerocallis fulva flower soft sweets capable of popping jelly and a preparation method thereof. The raw materials of the popping soft sweet comprise erythritol liquid, day lily flower fermentation liquid, starch syrup, glycerol, carrageenan, gum arabic, citric acid, monosodium fumarate, low-acyl gellan gum and the like. The preparation method comprises the steps of preparing the hemerocallis fulva flower juice, activating strains, inoculating and fermenting, preparing the soft sweets with the pulp explosion and the like. The soft sweet prepared by the method takes the day lily fermentation liquor as a sandwich, is filled into a gel body, is crisp outside the taste, has good starching feeling, pure taste, sweetness but not greasy, has good health-care effect, has a certain effect of relieving depression, and also has various effects of relieving diarrhea and constipation, promoting digestion, enhancing immunity and the like. Is convenient for carrying and eating.
Description
Technical Field
The invention relates to a probiotics fermented day lily flower soft sweet and a preparation method thereof, belonging to the technical field of food processing and manufacturing.
Background
The gel soft candy is developed relatively quickly in China in recent years, and has the characteristics of good chewiness, low sweetness and low calorie. In recent years, with the improvement of living standard, a plurality of scholars invent health-care soft sweets, but the research on the health-care soft sweets with popping syrup is less at present. Therefore, the development and development of a syrup-popping soft candy (gum arabic candy) product which is fermented by probiotics (lactobacillus plantarum ST-III and bacillus natto) and has rich nutritive value becomes a new idea for the development of the current candy processing industry.
Hemerocallis fulva (the name of Hemerocallis fulva) is a perennial root herb of Hemerocallis of Liliaceae. There are many different names of hemerocallis, such as "jin Jiang", "forget you Cao" and "Cheng Han Cheng". Most varieties are ornamental and when consumed are often referred to as "gold needles". The leaf shape is a long flat line shape, has slight toxicity with underground stem, and can not be directly eaten. The day lily flower has rich nutrition and medicinal value, and is rich in various bioactive substances such as polyphenol, flavonoid, alkaloid and the like. Can be innovated in food by using the value of the food, and the edible value of the food is increased.
The publication number is: CN108967638A entitled "A Chinese herbal medicine fermented soft candy and its preparation method", which is characterized in that yeast, lactobacillus and liquid bacillus are used to ferment Chinese herbal medicine, then mixed with gelatin granule, isomaltooligosaccharide, etc. to prepare soft candy. The gelatin soft sweets have high elasticity and strong chewing performance, but have poor thermal stability, large using amount of colloid and single taste, and the soft sweets are made of a gel which is too hard, elastic or not flexible enough.
The publication number is: CN110506828A entitled xanthophyll popping jelly soft candy and preparation method thereof, which is characterized in that the whole soft candy system is wrapped in collagen casing to prepare a functional health soft candy which can effectively relieve asthenopia and protect eyesight. However, collagen casings are easily broken and expensive, and are not suitable for industrial mass production.
The publication number is: CN107712254A, entitled "preparation method of coated fruit juice soft candy", which is characterized in that a polishing mode is used to add a crackling sugar coating with a certain thickness on the outer surface of the fruit juice soft candy, so as to give a crisp outer and soft inner taste to people. But can increase the filling to make the mouth feel better, and can also increase some functional component substances to make the soft candy have certain efficacy.
Fermenting the daylily flower juice by using probiotics (lactobacillus plantarum ST-III and bacillus natto) to obtain fermentation liquor, and injecting the fermentation liquor into the mixed gum to obtain the popping soft candy with crisp outside and soft inside. The active substances in the hemerocallis fulva flowers are utilized to increase the nutritional value of the soft sweets. To date, research on the application of flowers of hemerocallis both at home and abroad has focused on cosmetics, but a small amount of flowers of hemerocallis have been applied to foods, and the application of flowers of hemerocallis to soft sweets has been on a temporary basis.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: in order to increase the edible value of the hemerocallis fulva flowers, the probiotics fermented hemerocallis fulva flower soft sweets capable of popping pulp and the preparation method thereof are provided.
In order to solve the technical problem, the invention provides a probiotics fermented day lily flower slurry-popping soft sweet which is characterized by comprising the following raw materials in percentage by mass:
the invention also provides a preparation method of the probiotics fermented hemerocallis fulva flower soft sweets capable of popping jelly, which is characterized by comprising the following steps of:
step 1), preparing the hemerocallis fulva flower juice: removing stems and rotten parts of the hemerocallis fulva flowers, cleaning petals, airing, adding water, pulping, and filtering to obtain hemerocallis fulva flower juice; mixing and stirring the hemerocallis fulva flower juice, purified water and fructo-oligosaccharide uniformly, adjusting the pH of the obtained mixture to 4.5-7.0 by using sodium carbonate, sterilizing, and refrigerating for later use;
step 2), strain activation, inoculation and fermentation: inoculating lactobacillus plantarum ST-III and bacillus natto into the mixture obtained in the step 1), fermenting for 36-40 hours at 37-39 ℃ until the total sugar mass content is 2-6%, and filtering to obtain a daylily flower fermentation liquid;
step 3), preparing the slurry-explosion soft sweets:
step 3.1), mixing and decocting: dissolving carrageenan, gum arabic and low-acyl gellan gum in warm water respectively, and mixing to obtain a composite gum solution A without agglomeration;
step 3.2), mixing the monosodium fumarate with the composite glue solution A to obtain a feed solution B;
step 3.3), mixing and decocting: stirring and heating erythritol, starch syrup (40DE), glycerol and water, decocting to 104-105 ℃, decocting to sugar degree of 78-84%, stopping heating, and cooling to 80-90 ℃ to obtain feed liquid C;
step 3.4), cooling and color and flavor mixing of syrup:
mixing and dissolving the material liquid B and the material liquid C, filtering, heating and decocting, and cooling to 30-50 ℃; sequentially adding edible pigment solution for color matching, adding edible essence for flavor matching, adding citric acid, and uniformly mixing to obtain a mixture D;
step 3.5), molding by casting and core injection:
filling a mixture D in the mold cup, and inserting a core needle into the first layer of feed liquid after cooling and forming: injecting the day lily flower fermentation liquor serving as a core injection material into the first layer of material liquid to form different core injection patterns, then filling a second layer of material liquid to fill the whole mould cup, and cooling and forming, wherein the second layer of material liquid and the first layer of material liquid are the same material liquid;
step 3.6), drying and packaging.
Preferably, the petals of the hemerocallis fulva in the step 1) are obtained by picking fresh hemerocallis fulva flowers without insect pests between 6 and 8 points in the early morning; the adding amount of the water is 1.5 times of the weight of the petals of the day lily; the mass ratio of the hemerocallis fulva flower juice to the purified water to the fructo-oligosaccharide is 1-4: 4-8: 1-2; the temperature for sterilization was 70 ℃.
Preferably, the step 2) is specifically: inoculating lactobacillus plantarum ST-III in an MRS liquid culture medium at the rotating speed of 160r/min, carrying out shake culture at 37 ℃ for 24 hours, selecting a single colony with good growth vigor, transferring the single colony into a culture solution, and continuously culturing the single colony in an incubator at 37 ℃ for 16-24 hours for subsequent use; inoculating the bacillus natto into a liquid broth culture medium, performing shake culture at 37 ℃ for 24 hours, and then selecting a single colony with good growth vigor to transfer into the culture solution for continuous culture; inoculating 2-4 wt% of lactobacillus plantarum ST-III and bacillus natto in the day lily flower juice for fermentation, wherein the mass ratio of the lactobacillus plantarum ST-III to the bacillus natto is 1: 1, and fermenting for 36-40 hours at 37-39 ℃ until the total sugar content is 2-6%; each probiotic requires that the content of the corresponding probiotic component is not less than 109 CFU/mL.
Preferably, the lactobacillus plantarum is lactobacillus plantarum ST-III with the preservation number of CGMCC NO.0847, which is preserved in the national key laboratory of biotechnology in dairy industry; the bacillus natto has a preservation number of BNCC119708 and is preserved in Beinanbiology Limited.
Preferably, the drying temperature in the step 3.6) is 25 ℃, the relative humidity of the drying environment is controlled to be less than 55%, the drying time is more than 12 hours, and the mass content of the water required by the finished product is 16-18%.
The probiotic fermented day lily flower soft sweets prepared by the invention are Arabic gum sweets with hard and crisp shells, chewy feeling, popping feeling and rich nutritional ingredients.
The technical principle of the invention is as follows:
the hemerocallis fulva flower is subjected to composite fermentation by adopting the lactobacillus plantarum ST-III and the bacillus natto, so that the quality of the hemerocallis fulva flower can be improved, the dissolution of active substances can be promoted, and the nutritional value and the functional activity can be improved. The lactobacillus plantarum ST-III can effectively colonize and regulate intestinal flora in intestinal tracts, and in-vivo experiments also prove that the strain can effectively reduce the cholesterol level of a host, improve the polyphenol content and increase the antioxidant activity. The bacillus natto has the function of decomposing macromolecular substances into small molecules which are easy to be absorbed by human bodies and the like. The two probiotics are adopted to perform composite fermentation on the day lily flowers, so that a better fermentation effect can be obtained, different health effects can be generated for consumers, and certain functional foods can be well developed. Meanwhile, the added fructo-oligosaccharide has the effects of regulating constipation, promoting mineral absorption, regulating hypertension, hyperglycemia and hyperlipidemia, enhancing the immunity of the organism, preventing colon cancer and the like when the hemerocallis fulva flower juice is prepared. Furthermore, the gum arabic, the carrageenan and the low-acyl gellan gum in the raw materials can be prepared into hard and crisp gel, 0.05-0.4% of the low-acyl gellan gum has a good fragrance overflowing effect, the palatability of the soft candy is well improved, and the shelf life and the high-temperature resistance of the soft candy can be improved. And the added monosodium fumarate has a certain treatment effect on psoriasis.
According to the probiotics fermented day lily jelly soft sweet, the fermentation conditions of the lactobacillus plantarum ST-III and the bacillus natto in the raw materials are optimized to a certain degree, so that the product has high nutritional ingredients, and the multiple strains are subjected to compound fermentation, so that a good fermentation effect can be obtained, different health effects can be produced for consumers, and certain functional foods can be well developed. In addition, the gum is chewy and has good popping feel by utilizing the brittle and hard gel formed by the gum arabic, the low-acyl gellan gum and the carrageenan, and is more popular with consumer groups.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
The probiotics fermented hemerocallis fulva flower soft sweets are prepared from 10kg of raw materials, and comprise the following components in percentage by weight:
the probiotic fermented hemerocallis fulva flower popping jelly is prepared by the method comprising the following steps:
(1) preparation of daylily flower juice
Picking fresh day lily flowers without insect pests between 6 o 'clock and 8 o' clock in the early morning, removing stems (toxic) and rotten parts, cleaning petals, airing, weighing 2kg of day lily flowers, adding 3kg of water, pulping, and filtering to obtain day lily flower juice. Mixing and stirring the hemerocallis fulva flower juice, purified water and fructo-oligosaccharide uniformly according to the mass ratio of the hemerocallis fulva flower juice to the purified water to the fructo-oligosaccharide of 2: 3: 1 to obtain a raw material mixture, wherein 4kg of the hemerocallis fulva flower juice, 6kg of the purified water and 2kg of the fructo-oligosaccharide are taken. Adjusting pH to 6.0 with sodium carbonate, and sterilizing at 70 deg.C; and (5) refrigerating for later use.
(2) Strain activation, inoculation and fermentation
Inoculating lactobacillus plantarum ST-III and bacillus natto to the mixture obtained in the step (1), fermenting for 38 hours at 38 ℃, fermenting until the total sugar content is 4%, and filtering to obtain the day lily flower fermentation liquid.
The method specifically comprises the following steps:
inoculating lactobacillus plantarum ST-III into a triangular flask (the volume of the triangular flask is 250mL) with 75mL of MRS liquid culture medium, rotating at 160r/min, carrying out shake culture at 37 ℃ for 24 hours, selecting a single colony with good growth vigor, transferring into 100mL of culture solution, and continuously culturing in a 37 ℃ incubator for 22 hours for subsequent use.
Inoculating the bacillus natto into a liquid broth culture medium, carrying out shake culture at 37 ℃ for 24h, and then selecting a single colony with good growth vigor to be transferred into 100mL of culture solution for continuous culture.
The lactobacillus plantarum is lactobacillus plantarum ST-III (preservation number is CGMCC NO.0847) which is preserved in an important laboratory of the biotechnology state in dairy industry; bacillus natto (accession No. BNCC119708) is deposited in Beinanbiot, Inc.
Inoculating 3 wt% (Lactobacillus plantarum ST-III: Bacillus natto inoculation ratio of 1: 1) into the day lily flower juice for fermentation. Fermenting at 38 deg.C for 38h to total sugar content of 4% (wherein each probiotic requires content of corresponding probiotic component not less than 10)9CFU/mL)。
(3) Preparation of soft sweets with quick-fried syrup
i. Mixing and decocting glue
Dissolving carrageenan, gum arabic and low-acyl gellan gum in warm water respectively, and mixing to obtain composite gum solution A without agglomeration.
ii. blending
And mixing the monosodium fumarate with the composite glue solution A to obtain a feed solution B.
iii mixing and decocting sugar
Stirring erythritol, starch syrup (40DE), glycerol and water, heating and decocting to 104 deg.C, decocting to sugar degree of 79%, stopping heating, and cooling to 85 deg.C to obtain feed liquid C.
Cooling and toning syrup
Mixing the material liquid B, C, dissolving, filtering, decocting, and cooling to 42 deg.C. And sequentially adding 0.001% of edible pigment solution for color matching, adding 0.059% of edible essence for flavoring, adding citric acid, and uniformly mixing to obtain a mixture D.
v. moulding and core-filling
Moving to a starch mold, filling a mixture D in a mold cup, and inserting a core needle into the first layer of feed liquid after cooling and forming: injecting core material (Hemerocallis fulva fermentation liquor) into the first layer of material liquid to form different core patterns. And filling a second layer of feed liquid, filling the whole mould cup, and cooling and forming, wherein the second layer of feed liquid and the first layer of feed liquid are the same.
Drying and packaging
Drying at 25 deg.C under relative humidity of 55% for more than 12 hr to obtain final product with water content of 16%. And packaging to obtain the product of the invention.
The probiotics fermented hemerocallis fulva flower soft sweets prepared by the process and the control parameters have the advantages of proper sour and sweet taste, crisp and hard shell, moderate toughness, good chewing feeling, no tooth sticking during chewing, elasticity, rich jelly bursting feeling and dark color of the filling.
Example 2
The probiotics fermented hemerocallis fulva flower soft sweets are prepared from 10kg of raw materials, and comprise the following components in percentage by weight:
the probiotic fermented hemerocallis fulva flower popping jelly is prepared by the method comprising the following steps:
(1) preparation of daylily flower juice
Picking fresh day lily flowers without insect pests between 6 o 'clock and 8 o' clock in the early morning, removing stems (toxic) and rotten parts, cleaning petals, airing, weighing 2kg of day lily flowers, adding 3kg of water, pulping, and filtering to obtain day lily flower juice. Mixing and stirring the hemerocallis fulva flower juice, purified water and fructo-oligosaccharide uniformly according to the mass ratio of the hemerocallis fulva flower juice to the purified water to the fructo-oligosaccharide of 1: 3: 1 to obtain a raw material mixture, wherein 2kg of the hemerocallis fulva flower juice, 6kg of the purified water and 2kg of the fructo-oligosaccharide are taken. Adjusting pH to 4.8 with sodium carbonate, and sterilizing at 70 deg.C; and (5) refrigerating for later use.
(2) Strain activation, inoculation and fermentation
Inoculating lactobacillus plantarum ST-III and bacillus natto to the mixture obtained in the step (1), fermenting for 36 hours at 38 ℃ until the total sugar content is 3%, and filtering to obtain day lily flower fermentation liquor.
The method specifically comprises the following steps:
inoculating lactobacillus plantarum ST-III into a triangular flask (the volume of the triangular flask is 250mL) with 75mL of MRS liquid culture medium, rotating at 160r/min, carrying out shake culture at 37 ℃ for 24 hours, selecting a single colony with good growth vigor, transferring into 100mL of culture solution, and continuously culturing in a 37 ℃ incubator for 24 hours for subsequent use.
Inoculating the bacillus natto into a liquid broth culture medium, carrying out shake culture at 37 ℃ for 24h, and then selecting a single colony with good growth vigor to be transferred into 100mL of culture solution for continuous culture.
The lactobacillus plantarum is lactobacillus plantarum ST-III (preservation number is CGMCC NO.0847) which is preserved in an important laboratory of the biotechnology state in dairy industry; bacillus natto (accession No. BNCC119708) is deposited in Beinanbiot, Inc.
Inoculating 2 wt% (Lactobacillus plantarum ST-III: Bacillus natto inoculation ratio of 1: 1) into the day lily flower juice for fermentation. Fermenting at 38 deg.C for 36h to total sugar content of 3% (wherein each probiotic requires content of corresponding probiotic component not less than 10)9CFU/mL)。
(3) Preparation of soft sweets with quick-fried syrup
i. Mixing and decocting glue
Dissolving carrageenan, gum arabic and low-acyl gellan gum in warm water respectively, and mixing to obtain composite gum solution A without agglomeration.
ii. blending
And mixing the monosodium fumarate with the composite glue solution A to obtain a feed solution B.
iii mixing and decocting sugar
Stirring erythritol, starch syrup (40DE), glycerol and water, heating and decocting to 104 deg.C, decocting to sugar degree of 79%, stopping heating, and cooling to 88 deg.C to obtain feed liquid C.
Cooling and toning syrup
Mixing the material liquid B, C, dissolving, filtering, decocting, and cooling to 42 deg.C. And sequentially adding 0.001% of edible pigment solution for color matching, adding 0.059% of edible essence for flavoring, adding citric acid, and uniformly mixing to obtain a mixture D.
v. moulding and core-filling
Moving to a starch mold, filling a mixture D in a mold cup, and inserting a core needle into the first layer of feed liquid after cooling and forming: injecting core material (Hemerocallis fulva fermentation liquor) into the first layer of material liquid to form different core patterns. And filling a second layer of feed liquid, filling the whole mould cup, and cooling and forming, wherein the second layer of feed liquid and the first layer of feed liquid are the same.
Drying and packaging
Drying at 25 deg.C under relative humidity of 55% for more than 12 hr to obtain final product with water content of 18%. And packaging to obtain the product of the invention.
The probiotics fermented hemerocallis fulva popsicle soft sweet prepared by the process and the control parameters has the advantages of strong sour and sweet taste, hard shell, common chewing feeling, low elasticity and light color of the filling.
Example 3
The probiotics fermented hemerocallis fulva flower soft sweets are prepared from 10kg of raw materials, and comprise the following components in percentage by weight:
the probiotic fermented hemerocallis fulva flower popping jelly is prepared by the method comprising the following steps:
(1) preparation of daylily flower juice
Picking fresh day lily flowers without insect pests between 6 o 'clock and 8 o' clock in the early morning, removing stems (toxic) and rotten parts, cleaning petals, airing, weighing 2kg of day lily flowers, adding 3kg of water, pulping, and filtering to obtain day lily flower juice. Mixing and stirring the hemerocallis fulva flower juice, purified water and fructo-oligosaccharide uniformly according to the mass ratio of the hemerocallis fulva flower juice to the purified water to the fructo-oligosaccharide of 3: 5: 2 to obtain a raw material mixture, wherein 3kg of the hemerocallis fulva flower juice, 5kg of the purified water and 2kg of the fructo-oligosaccharide are taken. Adjusting pH to 4.6 with sodium carbonate, and sterilizing at 70 deg.C; and (5) refrigerating for later use.
(2) Strain activation, inoculation and fermentation
Inoculating lactobacillus plantarum ST-III and bacillus natto to the mixture obtained in the step (1), fermenting for 38 hours at 37 ℃ until the total sugar content is 5%, and filtering to obtain the day lily flower fermentation liquid.
The method specifically comprises the following steps:
inoculating lactobacillus plantarum ST-III into a triangular flask (the volume of the triangular flask is 250mL) with 75mL of MRS liquid culture medium, rotating at 160r/min, carrying out shake culture at 37 ℃ for 24 hours, selecting a single colony with good growth vigor, transferring into 100mL of culture solution, and continuously culturing in a 37 ℃ incubator for 22 hours for subsequent use.
Inoculating the bacillus natto into a liquid broth culture medium, carrying out shake culture at 37 ℃ for 24h, and then selecting a single colony with good growth vigor to be transferred into 100mL of culture solution for continuous culture.
The lactobacillus plantarum is lactobacillus plantarum ST-III (preservation number is CGMCC NO.0847) which is preserved in an important laboratory of the biotechnology state in dairy industry; bacillus natto (accession No. BNCC119708) is deposited in Beinanbiot, Inc.
Inoculating 3 wt% (Lactobacillus plantarum ST-III: Bacillus natto inoculation ratio of 1: 1) into the day lily flower juice for fermentation. Fermenting at 37 deg.C for 38h to total sugar content of 5% (wherein each probiotic requires content of corresponding probiotic component not less than 10)9CFU/mL)。
(3) Preparation of soft sweets with quick-fried syrup
i. Mixing and decocting glue
Dissolving carrageenan, gum arabic and low-acyl gellan gum in warm water respectively, and mixing to obtain composite gum solution A without agglomeration.
ii. blending
And mixing the monosodium fumarate with the composite glue solution A to obtain a feed solution B.
iii mixing and decocting sugar
Stirring erythritol, starch syrup (40DE), glycerol and water, heating and decocting to 104 deg.C, decocting to sugar degree of 82%, stopping heating, and cooling to 88 deg.C to obtain feed liquid C.
Cooling and toning syrup
Mixing the material liquid B, C, dissolving, filtering, decocting, and cooling to 44 deg.C. And sequentially adding 0.001% of edible pigment solution for color matching, adding 0.059% of edible essence for flavoring, adding citric acid, and uniformly mixing to obtain a mixture D.
v. moulding and core-filling
Moving to a starch mold, filling a mixture D in a mold cup, and inserting a core needle into the first layer of feed liquid after cooling and forming: injecting core material (Hemerocallis fulva fermentation liquor) into the first layer of material liquid to form different core patterns. And filling a second layer of feed liquid, filling the whole mould cup, and cooling and forming, wherein the second layer of feed liquid and the first layer of feed liquid are the same.
Drying and packaging
Drying at 25 deg.C under relative humidity of 55% for more than 12 hr to obtain final product with water content of 18%. And packaging to obtain the product of the invention.
The probiotics fermented hemerocallis fulva flower popping jelly prepared by the process and the control parameters has the advantages of proper sour and sweet taste, good texture, good chewing feeling, popping feeling, general elasticity and proper color of the filling.
The lactobacillus plantarum in each embodiment is lactobacillus plantarum ST-III with the preservation number of CGMCC NO.0847, which is preserved in the national key laboratory of biotechnology in dairy industry; the bacillus natto has a preservation number of BNCC119708 and is preserved in Beinanbiology Limited. The examples of the present invention are only exemplified by the fermentation liquid of day lily flower obtained from lactobacillus plantarum ST-III and bacillus natto, but the present invention is not limited to the application of the fermentation liquid obtained from other lactobacillus, such as lactobacillus acidophilus and lactobacillus casei, as raw materials in the preparation of probiotic fermented day lily flower popping soft candy, and can be fermented by a single strain.
Claims (6)
1. The probiotics fermented hemerocallis fulva flower soft sweet is characterized by comprising the following raw materials in percentage by mass:
2. the method of making a probiotic fermented hemerocallis fulva pop soft candy of claim 1, comprising the steps of:
step 1), preparing the hemerocallis fulva flower juice: removing stems and rotten parts of the hemerocallis fulva flowers, cleaning petals, airing, adding water, pulping, and filtering to obtain hemerocallis fulva flower juice; mixing and stirring the hemerocallis fulva flower juice, purified water and fructo-oligosaccharide uniformly, adjusting the pH of the obtained mixture to 4.5-7.0 by using sodium carbonate, sterilizing, and refrigerating for later use;
step 2), strain activation, inoculation and fermentation: inoculating lactobacillus plantarum ST-III and bacillus natto into the mixture obtained in the step 1), fermenting for 36-40 hours at 37-39 ℃ until the total sugar mass content is 2-6%, and filtering to obtain a daylily flower fermentation liquid;
step 3), preparing the slurry-explosion soft sweets:
step 3.1), mixing and decocting: dissolving carrageenan, gum arabic and low-acyl gellan gum in warm water respectively, and mixing to obtain a composite gum solution A without agglomeration;
step 3.2), mixing the monosodium fumarate with the composite glue solution A to obtain a feed solution B;
step 3.3), mixing and decocting: stirring and heating erythritol, starch syrup, glycerol and water, decocting to 104-105 ℃, decocting to sugar degree of 78-84%, stopping heating, and cooling to 80-90 ℃ to obtain feed liquid C;
step 3.4), cooling and color and flavor mixing of syrup:
mixing and dissolving the material liquid B and the material liquid C, filtering, heating and decocting, and cooling to 30-50 ℃; sequentially adding edible pigment solution for color matching, adding edible essence for flavor matching, adding citric acid, and uniformly mixing to obtain a mixture D;
step 3.5), molding by casting and core injection:
filling a mixture D in the mold cup, and inserting a core needle into the first layer of feed liquid after cooling and forming: injecting the day lily flower fermentation liquor serving as a core injection material into the first layer of material liquid to form different core injection patterns, then filling a second layer of material liquid to fill the whole mould cup, and cooling and forming, wherein the second layer of material liquid and the first layer of material liquid are the same material liquid;
step 3.6), drying and packaging.
3. The method of making the probiotic fermented hemerocallis fulva popsicle jelly of claim 2, wherein the hemerocallis fulva petals in step 1) are obtained by picking fresh hemerocallis fulva flowers without insect pests between 6 o 'clock and 8 o' clock in the early morning; the adding amount of the water is 1.5 times of the weight of the petals of the day lily; the mass ratio of the hemerocallis fulva flower juice to the purified water to the fructo-oligosaccharide is 1-4: 4-8: 1-2; the temperature for sterilization was 70 ℃.
4. The method for making the probiotic fermented hemerocallis fulva popsicle jelly of claim 2, wherein the step 2) is specifically as follows: inoculating lactobacillus plantarum ST-III in an MRS liquid culture medium at the rotating speed of 160r/min, carrying out shake culture at 37 ℃ for 24 hours, selecting a single colony with good growth vigor, transferring the single colony into a culture solution, and continuously culturing the single colony in an incubator at 37 ℃ for 16-24 hours for subsequent use; inoculating the bacillus natto into a liquid broth culture medium, performing shake culture at 37 ℃ for 24 hours, and then selecting a single colony with good growth vigor to transfer into the culture solution for continuous culture; inoculating 2-4 wt% of lactobacillus plantarum ST-III and bacillus natto in the day lily flower juice for fermentation, wherein the mass ratio of the lactobacillus plantarum ST-III to the bacillus natto is 1: 1, and fermenting for 36-40 hours at 37-39 ℃ until the total sugar content is 2-6%; each probiotic requires that the content of the corresponding probiotic component is not less than 109 CFU/mL.
5. The method for preparing the probiotic fermented day lily flower soft sweets according to claim 2 or 4, wherein the lactobacillus plantarum is lactobacillus plantarum ST-III with the preservation number CGMCC NO.0847, which is stored in national emphasis laboratory of biotechnology in dairy industry; the bacillus natto has a preservation number of BNCC119708 and is preserved in Beinanbiology Limited.
6. The method for preparing the probiotic fermented hemerocallis fulva popsicle jelly as claimed in claim 2, wherein the drying temperature in the step 3.6) is 25 ℃, the relative humidity of the drying environment is controlled to be less than 55%, the drying time is more than 12 hours, and the required moisture content of the finished product is 16-18% by mass.
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