CN112806467A

CN112806467A - Probiotic fermented prebiotics sweetened roll and preparation method thereof

Info

Publication number: CN112806467A
Application number: CN202110059668.3A
Authority: CN
Inventors: 李斌; 陈天顺; 张野; 林静; 杨旭; 陆春行
Original assignee: Jianchang Yifeng Blueberry Beverage Co ltd; Shenyang Agricultural University
Current assignee: Jianchang Yifeng Blueberry Beverage Co ltd; Shenyang Agricultural University
Priority date: 2021-01-15
Filing date: 2021-01-15
Publication date: 2021-05-18
Anticipated expiration: 2041-01-15
Also published as: CN112806467B

Abstract

The invention relates to a probiotic fermented prebiotics sweetened roll and a preparation method thereof, which takes hawthorn, apple and blueberry pomace as main raw materials, adds fructo-oligosaccharide, inulin and chitosan oligosaccharide, is prepared by fermenting through bacillus coagulans, is filtered, added with maltose, prebiotics and other raw materials, is put into a pot for medium temperature blending, is treated through a high-pressure homogenization technology and a high-power pulse microwave sterilization technology, and is subjected to dishing, drying, piece lifting, cutting and packaging to obtain a finished product. The product is sour, sweet and delicious, has moderate hardness, not only utilizes the nutritive value of the hawthorn and blueberry pomace byproducts to the maximum extent, but also overcomes the characteristic of sour and astringent taste of the hawthorn, avoids the generation of bad flavor and nutrition loss of the product caused by long-time cooking, and has multiple effects of reducing blood sugar, improving serum lipid, promoting the absorption of trace elements, regulating intestinal microecology, resisting oxidation and aging, protecting eyesight, enhancing the immune function and the like.

Description

Probiotic fermented prebiotics sweetened roll and preparation method thereof

Technical Field

The invention belongs to the technical field of food preparation, and particularly relates to a probiotic fermented prebiotics sweetened roll beneficial to intestinal health and a preparation method thereof.

Background

The hawthorn contains abundant vitamins, saccharides, flavonoids, proteins, fats, lactones and other nutrient components, contains tartaric acid, citric acid, crataegolic acid, malic acid and other organic acids, also contains calcium, phosphorus, iron and other mineral elements, and the contained lipolytic enzyme can promote the digestion of fat foods. Promoting gastric secretion and increasing enzyme in stomach. The blueberry is a small berry, contains rich nutrient components such as vitamin C, anthocyanin, flavonoid, phenolic acid, ellagic acid and the like, has good nutrition and health care effects, and also has the functions of preventing cranial nerve aging, resisting cancer, softening blood vessels, enhancing human immunity and the like. It is one of five healthy fruits recommended by the world food and agriculture organizations because of its high health value. Due to the short storage period of the blueberry fruits, the domestic blueberries are mostly processed into products of fruit juice, fruit wine, oral liquid and jam except fresh foods. The blueberry pomace is a byproduct of blueberry juice, contains rich anthocyanin and other nutritional ingredients, and the key for realizing the maximization of economic benefits of enterprises is to improve the comprehensive utilization of the blueberry pomace byproduct.

High Pressure Homogenization (HPH) is a non-thermal processing technique used in the food industry, primarily for destroying pathogens and microorganisms, inactivating enzymes and improving the nutritional and technical quality of food products. The HPH treatment is better able to maintain the fatty acid, vitamin C, vitamin E, polyphenolic compounds, immunoglobulin A (IgA) and lysozyme activities than the conventional heat pasteurization treatment. From a technical point of view, HPH treatment can improve the viscosity, color, turbidity and stability of suspended solids in liquids. Therefore, in the preparation process of the raw pulp of the sweetened roll, a high-pressure homogenization mode is adopted for processing, so that more uniform and stable raw pulp of the sweetened roll can be obtained, and the taste of the sweetened roll can be obviously improved.

The high-power pulse microwave sterilization technology is a new non-thermal processing technology, and the equipment is mainly applied to sterilization of agricultural product raw materials or processed food. The working principle is that the S-band transmitter generates high-frequency power through a magnetron, so that the high-power periodic pulse microwave energy with pulse power reaching hundreds of kilowatts (the average power is only hundreds of watts to several kilowatts) is generated, and the high-power periodic pulse microwave energy acts on the processed material through a microwave transmission system and a resonant cavity, so that the material is irradiated by high-energy microwaves in a very short time without obviously increasing the temperature of the material, and the pulse microwave processing technology with low average power by using the periodic instantaneous high-power pulse microwave energy is realized. Compared with the traditional heat sterilization, the high-energy microwave irradiation has the advantages of low energy consumption, high sterilization efficiency and short sterilization time, can avoid the loss of bad flavor and nutrition caused by long-time cooking, can also cause the vibration of water molecules, and the water molecules in the food absorb microwave energy to generate heat, so that the moisture content of the fruit pulp of the food is reduced, the food is rapidly heated and dried, and microorganisms and enzymes can be rapidly inactivated in a short time.

In the existing preparation process of the hawthorn fruit tree roll, the blueberry pomace byproduct is added to be comprehensively utilized, so that the cost is saved, and meanwhile, by adding auxiliary materials, the nutritive value, the color and the flavor of the hawthorn fruit roll are improved under the High Pressure Homogenization (HPH) and high-power pulse microwave sterilization technologies, and the activity of blueberries in a mixture is maintained.

Disclosure of Invention

In order to make up for the difference of the prior art, the invention aims to provide a probiotic fermented prebiotics sweetened roll beneficial to intestinal health and a preparation method thereof.

The invention aims to realize the purpose through the following technical scheme, and the probiotics fermented prebiotics sweetened roll and the preparation method thereof have the technical key points that: the raw materials of the sweetened roll comprise, by mass, 20-50 parts of hawthorn, 5-25 parts of apples, 3-15 parts of blueberry pomace, 20-50 parts of maltose, 0.5-1 part of bacillus coagulans powder, 0.1-0.5 part of prebiotics and 5-10 parts of water; 0.1-0.5 part of citric acid, 0.01-0.02 part of potassium sorbate, 0.01-0.02 part of sodium benzoate and 0.005-0.01 part of sunset yellow;

the prebiotics comprise fructo-oligosaccharide, inulin and chitosan oligosaccharide; the mass ratio of the fructo-oligosaccharide to the inulin to the chitosan oligosaccharide is 3-8:1-5: 1.

the invention also provides a preparation method of the prebiotics, the blueberry and hawthorn fruit paste, which comprises the following steps:

1) preparing the raw pulp of the sweetened roll: weighing hawthorn, apples, purified water and blueberry pomace in parts by weight, cleaning the hawthorn and the apples with clear water, removing kernels, and cutting into small pieces; putting the hawthorn into a pot, steaming for twenty minutes, fully softening the raw materials and facilitating pulping; putting the blueberry pomace, the apples and the steamed hawthorn fruits into a wall breaking machine, adding water, pulping and mixing uniformly to obtain the raw pulp of the sweetened roll;

2) fermentation: weighing bacillus coagulans powder according to the mass part, inoculating the raw pulp of the cortex moutan with the bacillus coagulans powder, and performing anaerobic fermentation at 40-50 ℃ for 3-5 h; after fermentation, filtering with a filter screen (20 meshes) to obtain the raw pulp filtrate of the cortex moutan;

3) and (3) medium temperature blending: heating the filtrate of the raw pulp of the cortex moutan at a medium temperature of 40-50 ℃; adding maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into the fruit pulp according to a certain proportion, and mixing;

4) high-pressure homogenization: homogenizing the blended fruit pulp in a high-pressure homogenizer to form uniform and fine fruit pulp; setting the high-pressure homogenizing treatment conditions to 80-150MPa, the temperature of the feed inlet to 20-30 ℃, and homogenizing for 2-5 times;

5) high-power pulse microwave sterilization: performing high-power pulse microwave sterilization on the homogenate after high-pressure homogenization; the high-frequency working frequency is 2-3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 300W, and the sterilization time is 60-180 s;

4) loading a plate: brushing a layer of vegetable oil in the tray to prevent adhesion, spreading the blended primary pulp in the tray with the thickness of 0.3-0.5 cm, putting the tray in a drying oven to evaporate water, adjusting the temperature to 60-80 ℃, and drying for 2-8 hours;

5) packaging: and after the tray is cooled to room temperature, the whole sheet of the sweetend roll is sliced, cut into required sizes, rolled, formed and vacuum-packaged.

Further, the sweetend roll comprises the following raw materials in parts by weight: 41 parts of hawthorn, 39 parts of maltose, 8 parts of apple, 6.79 parts of purified water, 4 parts of blueberry pomace, 0.8 part of bacillus coagulans powder, 0.2 part of prebiotics, 0.162 part of citric acid, 0.02 part of potassium sorbate, 0.02 part of sodium benzoate and 0.008 part of sunset yellow; the prebiotics comprise fructo-oligosaccharide, inulin and chitosan oligosaccharide in a mass ratio of 5: 2: 1.

the invention has the beneficial effects that:

(1) the raw material of the sweetened roll contains natural pure hawthorn or frozen natural pure hawthorn, the blueberry pomace by-product is added, and bacillus coagulans powder is inoculated for fermentation to generate lactic acid, so that the sweetened roll has comfortable mouthfeel and delicious taste, and also has rich nutritional value.

(2) The prebiotics in the prebiotic fruit roll fermented by the probiotic provided by the invention have the functions of regulating intestines and stomach and promoting digestion and absorption.

(3) The invention applies a novel non-thermal processing technology, namely a high-pressure homogenization technology and a high-power pulse microwave sterilization technology, in the processing, so that the produced sweetened roll has soft and delicate mouthfeel, the original nutritional ingredients of the product are retained to the greatest extent, and the drying time in the production process is reduced.

(4) Because the preparation method of the invention directly mixes the raw materials evenly and then carries out modeling without refining the raw materials, the preparation method of the invention is simple and easy to implement, convenient and fast, has high production efficiency and good application prospect.

Drawings

Fig. 1 shows the relative activities (%) of prebiotics fermented blueberry hawthorn fruit pulp POD, PME and PPO.

Detailed Description

In examples 1-7, the Bacillus coagulans purchasing manufacturer is Shann kang Biotech (Suzhou) Inc., and the specification is more than or equal to 100 hundred million CFU/g; the prebiotics, the citric acid, the potassium sorbate, the sodium benzoate, the sunset yellow, the fructo-oligosaccharide, the inulin and the chitosan oligosaccharide are all purchased from the market.

Example 1

A preparation method of a probiotic fermented prebiotic blueberry hawthorn fruit roll comprises the following steps:

1) preparing the raw pulp of the sweetened roll: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorn into a pot, steaming for twenty minutes, fully softening the raw materials and facilitating pulping; putting the blueberry pomace, the apples and the steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and uniformly mixing. The blueberry fruit juice comprises, by mass, 25 parts of hawthorn, 25 parts of apple, 8.75 parts of purified water and 15 parts of blueberry fruit residues.

2) Fermenting the sweetend roll: inoculating bacillus coagulans powder, and performing anaerobic fermentation at 40 ℃ for 4 h; after the fermentation was completed, the mixture was filtered through a sieve (20 mesh). The bacillus coagulans powder is 0.8 percent of the weight portion of the components.

3) Medium-temperature blending of the raw pulp of the sweetened roll: the obtained material is heated at 50 ℃ with medium temperature. Adding maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into fruit pulp according to a certain proportion, wherein the components are calculated according to the mass parts of 25 hawthorn, 25 maltose, 25 apple, 8.75 purified water, 15 blueberry pomace, 0.8 bacillus coagulans powder, 0.2 prebiotics, 0.2 citric acid, 0.02 potassium sorbate, 0.02 sodium benzoate and 0.01 sunset yellow. The prebiotics in the raw materials comprise fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the weight ratio of 5: 2: 1 in a certain proportion.

4) Boiling pulp and sterilizing the sweetend roll: the prepared fruit pulp is boiled at about 100 ℃ to kill harmful microorganisms, the water content is reduced, continuous stirring is needed during pulp boiling, the phenomenon that the fruit pulp is burnt in a pot is avoided, and the fruit pulp is boiled until chopsticks are inserted into the pot and cannot fall down.

5) Loading a plate: brushing a layer of vegetable oil in the tray to prevent adhesion, flatly spreading the prepared primary pulp in the tray with the thickness of 0.3-0.5 cm, putting the tray in an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 5 hours.

6) Packaging: and after the tray is cooled to room temperature, the whole sheet of the sweetend roll is sliced, cut into required sizes, rolled, formed and vacuum-packaged.

The product is subjected to quality detection by random sampling, and the results of sensory indexes and sensory evaluation indexes of the sample are respectively shown in tables 1 and 3.

Example 2

1) preparing the raw pulp of the sweetened roll: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorn into a pot, steaming for twenty minutes, fully softening the raw materials and facilitating pulping; putting the blueberry pomace, the apples and the steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and uniformly mixing. According to the weight portion of each component, the blueberry fruit residue comprises 35 parts of hawthorn, 15 parts of apple, 6.77 parts of purified water and 7 parts of blueberry fruit residue.

2) Fermenting the sweetend roll: inoculating bacillus coagulans powder, and performing anaerobic fermentation at 40 ℃ for 4 h; after the fermentation was completed, the mixture was filtered through a sieve (20 mesh). The bacillus coagulans powder is 0.8 in parts by weight of the metering components.

3) Medium-temperature blending of the raw pulp of the sweetened roll: the obtained material is heated at 50 ℃ with medium temperature. Adding maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into fruit pulp according to a certain proportion, wherein the components comprise, by mass, 35 parts of hawthorn, 35 parts of maltose, 15 parts of apple, 6.77 parts of purified water, 7 parts of blueberry pomace, 0.8 part of bacillus coagulans powder, 0.2 part of prebiotics, 0.18 part of citric acid, 0.02 part of potassium sorbate, 0.02 part of sodium benzoate and 0.01 part of sunset yellow. The prebiotics in the raw materials comprise fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the weight ratio of 5: 2: 1 in a certain proportion.

5) Loading a plate: brushing a layer of vegetable oil in the tray to prevent adhesion, spreading the blended primary pulp in the tray with a thickness of 0.3-0.5 cm, putting the tray in a drying oven to evaporate water, adjusting the temperature to 70 ℃, and drying for 5 hours.

Example 3

1) preparing the raw pulp of the sweetened roll: cleaning fructus crataegi and fructus Mali Pumilae with clear water, removing core, and cutting into small pieces; putting the hawthorn into a pot, steaming for twenty minutes, fully softening the raw materials and facilitating pulping; putting the blueberry pomace, the apples and the steamed hawthorn fruits into a wall breaking machine, adding a certain amount of water, pulping and uniformly mixing. Measured according to the mass parts of each component, 41 parts of hawthorn, 8 parts of apple, 6.79 parts of purified water and 4 parts of blueberry pomace.

3) Medium-temperature blending of the raw pulp of the sweetened roll: the obtained material is heated at 50 ℃ with medium temperature. Adding maltose, sodium sorbate, sunset yellow, citric acid, sodium benzoate and prebiotics into fruit pulp according to a certain proportion, wherein the components comprise, by mass, 41 parts of hawthorn, 39 parts of maltose, 8 parts of apple, 6.79 parts of purified water, 4 parts of blueberry pomace, 0.8 part of bacillus coagulans powder, 0.2 part of prebiotics, 0.162 part of citric acid, 0.02 part of potassium sorbate, 0.02 part of sodium benzoate and 0.008 part of sunset yellow. The prebiotics in the raw materials comprise fructo-oligosaccharide, inulin and chitosan oligosaccharide according to the weight ratio of 5: 2: 1 in a certain proportion.

Example 4

4) High-pressure homogenization technology: and (3) homogenizing the blended fruit pulp in a high-pressure homogenizer to form uniform and fine fruit pulp. The high-pressure homogenizing treatment conditions are set to be 120MPa, the temperature of a feed inlet is 25 ℃, and the homogenization is carried out for 2 times.

5) Boiling pulp and sterilizing the sweetend roll: the prepared fruit pulp is boiled at about 100 ℃ to kill harmful microorganisms, the water content is reduced, continuous stirring is needed during pulp boiling, the phenomenon that the fruit pulp is burnt in a pot is avoided, and the fruit pulp is boiled until chopsticks are inserted into the pot and cannot fall down.

6) Loading a plate: brushing a layer of vegetable oil in the tray to prevent adhesion, flatly spreading the prepared primary pulp in the tray with the thickness of 0.3-0.5 cm, putting the tray in an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 5 hours.

7) Packaging: and after the tray is cooled to room temperature, the whole sheet of the sweetend roll is sliced, cut into required sizes, rolled, formed and vacuum-packaged.

The product is subjected to quality detection by random sampling, and the results of sensory indexes and sensory evaluation indexes of the sample are respectively shown in tables 1 and 3. The sample drying time is shown in table 4.

Example 5

5) High-power pulse microwave sterilization technology: and sterilizing the homogenate after high-pressure homogenization by using a high-power pulse microwave sterilization machine, and simultaneously reducing the moisture content. The working parameters of the high-power pulse microwave sterilization machine are set as follows: the high-frequency working frequency is 3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 400W, and the sterilization time is 120 s.

6) Loading a plate: brushing a layer of vegetable oil in the tray to prevent adhesion, flatly spreading the prepared primary pulp in the tray with the thickness of 0.3-0.5 cm, putting the tray in an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 4.8 hours.

The sample drying time is shown in table 4.

Example 6

5) High-power pulse microwave sterilization technology: and sterilizing the homogenate after high-pressure homogenization by using a high-power pulse microwave sterilization machine, and simultaneously reducing the moisture content. The working parameters of the high-power pulse microwave sterilization machine are set as follows: the high-frequency working frequency is 3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 600W, and the sterilization time is 120 s.

6) Loading a plate: brushing a layer of vegetable oil in the tray to prevent adhesion, spreading the prepared primary pulp in the tray with the thickness of 0.3-0.5 cm, putting the tray in an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 4 hours.

7) Packaging: and after the tray is cooled to room temperature, the whole sheet of the sweetend roll is sliced, cut into required sizes, rolled, formed and vacuum-packaged. The sample drying time is shown in table 4.

Example 7

5) High-power pulse microwave sterilization technology: and sterilizing the homogenate after high-pressure homogenization by using a high-power pulse microwave sterilization machine, and simultaneously reducing the moisture content. The working parameters of the high-power pulse microwave sterilization machine are set as follows: the high-frequency working frequency is 3GHz, the high-frequency output peak power is more than or equal to 900kW, the high-frequency average power is more than or equal to 800W, and the sterilization time is 120 s.

6) Loading a plate: brushing a layer of vegetable oil in the tray to prevent adhesion, flatly spreading the prepared primary pulp in the tray with the thickness of 0.3-0.5 cm, putting the tray in an oven to evaporate water, adjusting the temperature to 70 ℃, and baking for 3 hours.

Table 1 shows the sensory index results of the products of examples 1-7.

Table 1 probiotic fermented prebiotics blueberry hawthorn fruit peel sensory index results

Sensory index

Example 1

Example 2

Example 3

Example 4

Example 5

Example 6

Example 7

Color

Purple solid

Purplish red solid

Deep red solid

Tissue morphology

Heterogeneous solids

Homogeneous solid

Impurities

Trace impurities

No impurity

Table 2 shows sensory evaluation criteria for the products of examples 1-7.

TABLE 2 sensory evaluation criteria for probiotic fermented prebiotics, blueberry hawthorn fruit peel

Table 3 shows the sensory evaluation results of the probiotic fermented prebiotics, blueberry hawthorn fruit peel products in examples 1-7.

Table 3 probiotic fermented prebiotics blueberry hawthorn fruit peel sensory scoring results

Table 4 shows the oven-dry time data for the products of examples 1-7.

Table 4 probiotic fermented prebiotics blueberry haw sheet drying schedule

Test indexes	Example 1	Example 2	Example 3	Example 4	Example 5	Example 6	Example 7
								Drying time (h)	6	5.2	5.2	5	4.8	4	3

Table 5 shows the data for the microbial load of the pulps of examples 3 to 7.

TABLE 5 probiotic fermentation prebiotics blueberry Hawthorn pulp microbial load

Examples	Total number of colonies (log CFU/mL)	Mold and Yeast (log CFU/mL)
			EXAMPLE 3 step 3)	2.58±0.07	2.66±0.04
Example 3	<1	<1
			EXAMPLE 4 step 4)	2.17±0.03	2.41±0.07
Example 4	<1	<1
			Example 5	1.57±0.07	1.73±0.08
Example 6	1.19±0.20	<1
			Example 7	<1	<1

FIG. 1 shows the relative activities of a pulp Peroxidase (POD), a Pectin Methylesterase (PME) and a polyphenol oxidase (PPO) in examples 3-7.

The investigation result shows that the drying time can be effectively shortened and the taste can be improved by adopting the apple and the hawthorn as the raw materials, adding the blueberry pomace and adopting the homogenization technology and the high-power pulse microwave sterilization.

POD, PPO and PME are destructive endogenous enzymes in fruit and vegetable products, the lower the content is, the more beneficial the content is, the determination of each activity in the step 4 stage in the embodiment 4 shows that the high pressure can activate the relative activity of peroxidase, the high-power pulse microwave sterilization can obviously reduce the relative activities of Peroxidase (POD), Pectin Methylesterase (PME) and polyphenol oxidase (PPO) in fruit raw materials, and the reduction of microbial load is obvious.

The activity values of the embodiment 3 and the embodiments 4 to 7 are equivalent, because the heat treatment and the high-power pulse sterilization can achieve obvious sterilization and enzyme deactivation effects, but the high-power pulse sterilization has the advantages of low energy consumption, short sterilization time, reduction of nutrition and flavor loss caused by long-time heating, no generation of peculiar smell generated by cooking, reduction of water, reduction of drying time and energy conservation.

The principle of the invention is as follows:

(1) the fructo-oligosaccharide has definite health care function and excellent food ingredient dual quality. Has the advantages of low calorific value, no dental caries, promoting Bacillus bifidus proliferation, reducing blood sugar, improving serum lipid, and promoting trace element absorption. In recent years, among many oligosaccharide foods, fructo-oligosaccharide is recognized as 'water-soluble dietary fiber with excellent indigestibility' by international nutriologists, can bidirectionally regulate the micro-ecological balance of human bodies, belongs to a typical super-strong bifidus factor, is popular with modern food manufacturers and consumers, and is widely applied to third-generation health-care foods. The chitosan oligosaccharide has the functions of regulating intestinal microecology, improving intestinal tissue morphology, and enhancing immunity. It can regulate the metabolism of microbes in animal intestinal tract, improve the microbial flora distribution in intestinal tract, promote the growth and reproduction of bifidobacterium, raise immunity, lower pH value in intestinal tract, inhibit the growth of harmful intestinal bacteria, produce vitamin B group, decompose carcinogenic substance, promote intestinal peristalsis and promote protein absorption.

(2) Bacillus coagulans is a group of lactic acid producing bacteria that form spores, and is also one of the well known probiotics. Naturally distributed in various ecological environments such as soil, water and air, and also in foods such as soybean, corn, rice, etc., and has various health benefits such as prevention of muscle damage during exercise, improvement of gastrointestinal diseases, alleviation of diarrhea, and prevention of bacterial vaginosis. Bacillus coagulans is helpful in improving the quality and organoleptic properties of fermented foods, while also producing compounds with antibacterial activity against gram-positive and gram-negative bacteria. Therefore, Bacillus coagulans is useful in a variety of commercial foods. Since bacillus coagulans has spore forming properties, it can withstand extreme conditions such as high temperature, food processing, gastric acid and bile, etc. These properties are the greatest advantages of probiotic and industrial food strains. The probiotic is added into fermented food as a probiotic or a leavening agent, so that the efficiency of the fermentation process and the nutrition and sensory quality of the food can be obviously improved.

(3) The haw sheet is made of haw in most cases, has sweet and sour taste and the function of helping digestion, and is popular among people. The prebiotics has the functions of regulating intestines and stomach and promoting digestion and absorption, and can be widely applied to food and health products. The probiotic bacteria can improve the quality and organoleptic properties of the fermented food, and has the functions of improving gastrointestinal diseases, relieving diarrhea and the like.

(4) The existing production process cannot meet the requirements of taste and nutrition of the sweetened roll prepared by mixing the raw materials with the blueberry pomace, and a new non-thermal processing technology, namely a high-power pulse microwave sterilization technology, is adopted in the production process, so that the effects of sterilizing, inactivating enzymes, prolonging the quality guarantee period of products and ensuring that the nutritional ingredients of the products are free from thermal damage can be achieved, the effect of reducing the moisture content in the fruit pulp can be achieved, the drying time is shortened, and the taste of the blueberry pomace mixed with the raw materials is improved.

(5) High-power pulse microwave sterilization is carried out on homogenate after high-pressure homogenization, simultaneously, moisture in fruit pulp can absorb microwave to generate heat, the moisture content is reduced, the high-power pulse microwave has selective thermal effect and non-thermal effect on different materials, polar molecules (water molecules) in food absorb microwave energy to generate heat, so that the food is rapidly heated and dried.

Claims

1. A prebiotics sweetened roll fermented by probiotics is characterized in that: the raw materials of the sweetened roll comprise, by mass, 20-50 parts of hawthorn, 5-25 parts of apples, 3-15 parts of blueberry pomace, 20-50 parts of maltose, 0.5-1 part of bacillus coagulans powder, 0.1-0.5 part of prebiotics and 5-10 parts of water; 0.1-0.5 part of citric acid, 0.01-0.02 part of potassium sorbate, 0.01-0.02 part of sodium benzoate and 0.005-0.01 part of sunset yellow;

2. The probiotic fermented prebiotic sweetened roll according to claim 1, which is characterized in that: the sweetened roll comprises the following raw materials in parts by weight: 41 parts of hawthorn, 39 parts of maltose, 8 parts of apple, 6.79 parts of purified water, 4 parts of blueberry pomace, 0.8 part of bacillus coagulans powder, 0.2 part of prebiotics, 0.162 part of citric acid, 0.02 part of potassium sorbate, 0.02 part of sodium benzoate and 0.008 part of sunset yellow; the prebiotics comprise fructo-oligosaccharide, inulin and chitosan oligosaccharide in a mass ratio of 5: 2: 1.

3. the preparation method of the prebiotic sweetened roll as claimed in claim 1, which is characterized in that: the method comprises the following steps:

1) preparing the raw pulp of the sweetened roll: weighing hawthorn, apples, water and blueberry pomace according to the mass parts, cleaning the hawthorn and the apples with clear water, removing kernels, and cutting into small pieces; putting the blueberry pomace, the apples and the steamed hawthorn fruits into a wall breaking machine, adding water, pulping and mixing uniformly to obtain the raw pulp of the sweetened roll;

2) fermentation: weighing bacillus coagulans powder according to the mass part, inoculating the raw pulp of the cortex moutan with the bacillus coagulans powder, and performing anaerobic fermentation at 40-50 ℃ for 3-5 h; after fermentation, filtering with a filter screen to obtain a raw pulp filtrate of the cortex moutan;