CN113749257A - Probiotic composition and application thereof in seasoning flour product - Google Patents
Probiotic composition and application thereof in seasoning flour product Download PDFInfo
- Publication number
- CN113749257A CN113749257A CN202010486151.8A CN202010486151A CN113749257A CN 113749257 A CN113749257 A CN 113749257A CN 202010486151 A CN202010486151 A CN 202010486151A CN 113749257 A CN113749257 A CN 113749257A
- Authority
- CN
- China
- Prior art keywords
- probiotic composition
- stirring material
- mixing
- flavored
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000006041 probiotic Substances 0.000 title claims abstract description 51
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 51
- 235000013312 flour Nutrition 0.000 title claims abstract description 46
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 41
- 239000000203 mixture Substances 0.000 title claims abstract description 40
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 235000012149 noodles Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 43
- 239000000047 product Substances 0.000 claims description 40
- 239000000463 material Substances 0.000 claims description 38
- 238000002156 mixing Methods 0.000 claims description 36
- 239000000843 powder Substances 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 20
- 238000005554 pickling Methods 0.000 claims description 20
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 19
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 19
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 19
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 19
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 19
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 19
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 19
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 19
- 230000001007 puffing effect Effects 0.000 claims description 19
- 239000008157 edible vegetable oil Substances 0.000 claims description 18
- 235000015927 pasta Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 17
- 239000003651 drinking water Substances 0.000 claims description 15
- 235000020188 drinking water Nutrition 0.000 claims description 15
- 229920001353 Dextrin Polymers 0.000 claims description 14
- 239000004375 Dextrin Substances 0.000 claims description 14
- 229920001202 Inulin Polymers 0.000 claims description 14
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims description 14
- 235000019425 dextrin Nutrition 0.000 claims description 14
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 14
- 229940029339 inulin Drugs 0.000 claims description 14
- 239000003755 preservative agent Substances 0.000 claims description 14
- 239000011265 semifinished product Substances 0.000 claims description 14
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims description 14
- 229920002261 Corn starch Polymers 0.000 claims description 13
- 239000008120 corn starch Substances 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 13
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- 230000002335 preservative effect Effects 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000001125 extrusion Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 206010028813 Nausea Diseases 0.000 abstract description 7
- 230000008693 nausea Effects 0.000 abstract description 7
- 206010010774 Constipation Diseases 0.000 abstract description 6
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 6
- 201000007100 Pharyngitis Diseases 0.000 abstract description 6
- 201000006549 dyspepsia Diseases 0.000 abstract description 6
- 235000013406 prebiotics Nutrition 0.000 abstract description 6
- 208000007117 Oral Ulcer Diseases 0.000 abstract description 5
- 241000282414 Homo sapiens Species 0.000 abstract description 4
- 208000002399 aphthous stomatitis Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 241000722363 Piper Species 0.000 description 9
- 240000004160 Capsicum annuum Species 0.000 description 8
- 210000001035 gastrointestinal tract Anatomy 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 230000002906 microbiologic effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 4
- 206010067484 Adverse reaction Diseases 0.000 description 3
- 230000006838 adverse reaction Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000012009 microbiological test Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 206010028034 Mouth ulceration Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/165—Paracasei
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of functional foods, and particularly relates to a flavored flour product containing a probiotic composition and application thereof. The probiotic composition is applied to the seasoning flour product, the adding method is simple, the original taste is not damaged, the more excellent sensory experience is unexpectedly found, and a certain health-care effect is achieved. The prebiotics can partially replace starch and sugar in the seasoning flour product, and is helpful for intestinal digestion of human body. The probiotic composition comprises more than one of probiotics and prebiotics, and the probiotics and prebiotics composition can relieve discomfort caused by the preparation of edible seasoning noodles, such as nausea, sore throat, oral ulcer, dyspepsia, constipation and the like by matching with seasoning noodles.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to an application of a flavored flour product containing a probiotic composition.
Background
The probiotics is a microbe beneficial to a host by improving the microecological balance of the intestinal tract of the host, is a main physiological bacterium of the intestinal tract of a human body, can promote the ecological balance of microbial flora in the intestinal tract, improve the structure of the intestinal tract flora, promote the reproduction of beneficial bacteria in the intestinal tract, inhibit the reproduction of harmful bacteria, enhance the immunity of the organism and other physiological effects, has very important significance to the nutrition and health of human beings, and has wide application in the food, medicine and feed industries. Although studies on the health-care function of probiotics have been reported, the study on the health-care function of probiotics is still insufficient in general, and further intensive studies are necessary.
A flavouring noodle product, commonly known as spicy noodle, is an instant food made up by using wheat flour and water as raw material through the processes of proportioning, properly puffing, cooking and forming, adding edible vegetable oil, edible salt, spices and monosodium glutamate, adding pigment, sweetening agent and preservative, soaking in oil and flavouring. The product is fragrant, spicy, salty and oily, has low price and is deeply loved by the consumers. However, the seasoning flour product is spicy and greasy, has nausea feeling after eating too much, and is easy to stimulate and damage digestive tracts, thereby causing symptoms such as sore throat, canker sore, dyspepsia, constipation and the like.
Chinese patent CN201710614022.0 provides a low-fat crisp seasoning noodle and a preparation method thereof, and the prepared product is crisp in taste and has a certain health care effect without adding preservatives and oil components. However, the finished product of the product is biased to puffed foods such as potato chips, is not added with oil, has larger sensory difference with common seasoning flour products, and is not the optimal substitute of the existing seasoning flour products.
The invention content is as follows:
in order to overcome the defects of nausea and stimulation and damage to digestive tracts after the seasoning flour product is eaten for a long time, the invention provides the seasoning flour product containing the probiotic composition, which not only has better taste, but also has certain health-care function.
The probiotic composition comprises probiotics, resistant dextrin, inulin, corn starch, stachyose, with or without food grade applicable flavours or adjuvants.
Further, the probiotic comprises at least one of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus paracasei and bifidobacterium bifidum.
Further, the probiotic bacteria comprise at least two of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus paracasei and bifidobacterium bifidum.
Further, the probiotics at least comprise three kinds of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus paracasei and bifidobacterium bifidum.
Further, the probiotic comprises lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei.
Specifically, the probiotic composition comprises the following components in parts by weight:
in some embodiments, the probiotic composition comprises the following components in parts by weight:
the flavored flour product is a conventional flavored flour product, and in some embodiments, the formula of the flavored flour product includes, but is not limited to, flour, drinking water, edible vegetable oil, edible salt, white sugar, spices, paprika, with or without preservatives, and food grade acceptable auxiliary materials.
The proportion of the probiotic composition to the conventional formula of the seasoning flour product is 1 (65-100).
The invention also provides a preparation method of the seasoning noodle product containing the probiotic composition, which comprises the following specific steps:
(1) preparing a semi-finished product subjected to heating and puffing by adopting a conventional technology;
(2) then heating the edible oil, and adding food grade available flavoring or auxiliary materials, resistant dextrin, inulin, corn starch, maltodextrin and stachyose to prepare the stirring material A. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B;
(3) and (2) mixing the semi-finished product obtained in the step (1) and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the seasoning noodles containing the probiotic composition.
In some embodiments, the preparation method of the flavored flour product containing the probiotic composition comprises the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine for several times, heating and puffing to obtain semi-finished product;
(2) heating edible vegetable oil to 160-180 ℃, adding spices, chili powder and pepper powder, frying for 4-6min, cooling to 50-60 ℃, preserving heat, and adding edible salt, white sugar, preservative, resistant dextrin, inulin, corn starch, maltodextrin and stachyose to prepare a stirring material A. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B;
(3) and (2) mixing the semi-finished product obtained in the step (1) and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the seasoning flour product containing the probiotic composition.
Further, the shape of the seasoned pasta includes a tablet shape, a bar shape, a cylindrical shape, a prismatic shape or a spiral shape.
Further, the flavored flour product comprises at least 10 per gram dry weight of the flavored flour product5To 1010CFU bacteria/g seasoned pasta.
Further, the flavored flour product comprises at least 10 per gram dry weight of the flavored flour product7To 109CFU bacteria/g seasoned pasta.
The technical scheme of the invention has the following progressiveness:
the probiotic composition is applied to the seasoning flour product, the adding method is simple, the original taste is not damaged, the more excellent sensory experience is unexpectedly found, and a certain health-care effect is achieved. The prebiotics can partially replace starch and sugar in the seasoning flour product, and is helpful for intestinal digestion of human body. The probiotic composition comprises more than one of probiotics and prebiotics, and the probiotics and prebiotics composition can relieve discomfort caused by the preparation of edible seasoning noodles, such as nausea, sore throat, oral ulcer, dyspepsia, constipation and the like by matching with seasoning noodles.
The specific implementation mode is as follows:
the following is a more detailed description of the present invention in connection with specific preferred embodiments and it is not intended that the practice of the invention be limited to these descriptions. The seasoning noodle products used in the following examples are spicy strips, but the seasoning noodle products according to the technical scheme of the present invention are not limited to only spicy strips. For those skilled in the art to which the present invention pertains, several simple deductions or substitutions can be made without departing from the concept of the present invention, and all of the techniques and indexes used in the present invention but not described are the prior art.
Example 1
The spicy strip containing the probiotic composition is prepared from the following components in parts by weight:
500g of flour, 100g of drinking water, 40g of edible vegetable oil, 1g of edible salt, 4g of white sugar, 15g of spices, 30g of chilli powder, 10g of pepper powder, 0.2g of preservative, 3g of resistant dextrin, 1.5g of inulin, 0.8g of corn starch, 1.5g of maltodextrin, 1.2g of stachyose, 0.5g of lactobacillus plantarum, 0.6g of lactobacillus acidophilus, 0.8g of bifidobacterium bifidum and 0.5g of lactobacillus paracasei.
The preparation method comprises the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine for several times, heating and puffing to obtain semi-finished product of spicy strips.
(2) Heating edible vegetable oil to 160-. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B.
(3) And mixing the semi-finished spicy strips and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the spicy strips containing the probiotic composition.
Example 2
The spicy strip containing the probiotic composition is prepared from the following components in parts by weight:
500g of flour, 90g of drinking water, 30g of edible vegetable oil, 0.6g of edible salt, 3g of white sugar, 15g of spice, 25g of chilli powder, 10g of paprika powder, 0.2g of preservative, 2.5g of resistant dextrin, 2g of inulin, 0.5g of corn starch, 1g of maltodextrin, 0.9g of stachyose, 0.8g of lactobacillus plantarum, 0.7g of lactobacillus acidophilus, 0.4g of bifidobacterium bifidum and 0.1g of lactobacillus paracasei.
The preparation method comprises the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine for several times, heating and puffing to obtain semi-finished product of spicy strips.
(2) Heating edible vegetable oil to 160-180 ℃, adding spices, chili powder and pepper powder, frying for 4-6min, cooling to 50-60 ℃, preserving heat, and adding edible salt, white sugar, preservative, resistant dextrin, inulin, corn starch, maltodextrin and stachyose to prepare a stirring material A. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B.
(3) And mixing the semi-finished spicy strips and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the spicy strips containing the probiotic composition.
Example 3
The spicy strip containing the probiotic composition is prepared from the following components in parts by weight:
500g of flour, 110g of drinking water, 42g of edible vegetable oil, 1.5g of edible salt, 4g of white sugar, 15g of spice, 35g of chilli powder, 12g of pepper powder, 0.2g of preservative, 3.2 g of resistant dextrin, 1g of inulin, 0.9g of corn starch, 2g of maltodextrin, 1.8g of stachyose, 0.3g of lactobacillus plantarum, 0.2g of lactobacillus acidophilus, 0.9g of bifidobacterium bifidum and 0.6g of lactobacillus paracasei.
The preparation method comprises the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine for several times, heating and puffing to obtain semi-finished product of spicy strips.
(2) Heating edible vegetable oil to 160-180 ℃, adding spices, chili powder and pepper powder, frying for 4-6min, cooling to 50-60 ℃, preserving heat, and adding edible salt, white sugar, preservative, resistant dextrin, inulin, corn starch, maltodextrin and stachyose to prepare a stirring material A. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B.
(3) And mixing the semi-finished spicy strips and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the spicy strips containing the probiotic composition.
Comparative example 1
The spicy strip is prepared from the following components in parts by weight:
500g of flour, 100g of drinking water, 40g of edible vegetable oil, 1g of edible salt, 4g of white sugar, 15g of spices, 30g of chilli powder, 10g of pepper powder and 0.2g of preservative.
The preparation method comprises the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine for several times, heating and puffing to obtain semi-finished product of spicy strips.
(2) Heating edible vegetable oil to 160-.
(3) Mixing the semi-finished spicy strips and the stirring material in a pickling machine for pickling, performing microwave sterilization, and packaging to obtain the spicy strips containing the probiotic composition.
Comparative example 2
The spicy strip containing the probiotic composition is prepared from the following components in parts by weight:
500g of flour, 110g of drinking water, 42g of edible vegetable oil, 1.5g of edible salt, 4g of white sugar, 15g of spice, 35g of chilli powder, 12g of pepper powder, 0.2g of preservative, 3.2 g of resistant dextrin, 1g of inulin, 0.9g of arabinose, 2g of maltodextrin, 1.8g of stachyose, 0.3g of lactobacillus plantarum, 0.2g of lactobacillus acidophilus, 0.9g of bifidobacterium bifidum and 0.6g of lactobacillus paracasei.
The preparation method comprises the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine for several times, heating and puffing to obtain semi-finished product of spicy strips.
(2) Heating edible vegetable oil to 160-180 ℃, adding spices, chili powder and pepper powder, frying for 4-6min, cooling to 50-60 ℃, preserving heat, and adding edible salt, white sugar, preservative, resistant dextrin, inulin, corn starch, maltodextrin and stachyose to prepare a stirring material A. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B.
(3) And mixing the semi-finished spicy strips and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the spicy strips containing the probiotic composition.
Comparative example 3
The spicy strip containing the probiotic composition is prepared from the following components in parts by weight:
500g of flour, 100g of drinking water, 40g of edible vegetable oil, 1g of edible salt, 4g of white sugar, 15g of spices, 30g of chilli powder, 10g of pepper powder, 0.2g of preservative, 3g of resistant dextrin, 1.5g of inulin, 0.8g of corn starch, 1.5g of maltodextrin, 1.2g of stachyose, 0.5g of lactobacillus plantarum, 0.6g of lactobacillus acidophilus, 0.8g of bifidobacterium bifidum and 0.5g of lactobacillus paracasei.
The preparation method comprises the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine for several times, heating and puffing to obtain semi-finished product of spicy strips.
(2) Heating edible vegetable oil to 160-. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B.
(3) And mixing the semi-finished spicy strips and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the spicy strips containing the probiotic composition.
Verification examples
(1) Sensory evaluation of examples 1 to 3 and comparative examples 1 to 3
Selecting appropriate amount of the seasoning noodle products of examples 1-3 and comparative example 1, randomly selecting 50 healthy subjects with age of 18-60 years, carrying out sensory evaluation on the preparation of each group of seasoning noodles, wherein before the sensory evaluation of each product, mineral water is needed for gargling, the evaluation standard refers to DB 41/T515-.
TABLE 1 sensory Scoring standards Table
The sensory evaluation results are shown in table 2, and examples 1 to 3 had relatively high scores among the four indicators of color, smell, morphology and mouthfeel, and the total score was 94 or more. Comparative example 1 scored less on mouth feel, and most subjects showed a longer lasting greasy feeling in the mouth after eating and a poorer eating feeling than the examples, with a total score of 80.7.
TABLE 2 sensory scores of seasoned pasta of examples and comparative examples
| Item | Color | Smell(s) | Form of the composition | Taste of the product | Total score |
| Example 1 | 19.5 | 19.6 | 19.3 | 38.4 | 96.8 |
| Example 2 | 19.3 | 19.3 | 19.4 | 37.6 | 95.6 |
| Example 3 | 19.0 | 19.2 | 19.2 | 37.3 | 94.7 |
| Comparative example 1 | 18.7 | 17.2 | 19.3 | 25.5 | 80.7 |
| Comparative example 2 | 18.7 | 17.2 | 19.3 | 25.5 | 80.7 |
(2) Microbiological indicators of examples 1-3 and comparative example 1
The detection method comprises the following steps:
GB/T4789.35 method for determining total number of lactobacillus in food hygiene microbiological inspection
GB/T4789.3 determination of Escherichia coli for food hygiene microbiological examination
GB/T4789.4 test for Salmonella in food hygiene and microbiology
GB/T4789.5 Shigella test for food hygiene microbiological test
GB/T4789.10 food hygiene microbiological test Staphylococcus aureus test
GB/T4789.11 test for testing hemolytic streptococcus in food hygiene microbiology
GB/T4789.15 food hygiene microbiological examination mould and yeast counts
TABLE 3 microbiological indicators
(3) Application experiments
Experimental food: the seasoned pasta products produced in examples 1 to 3 and comparative example 1 are labeled as nos. 1, 2, 3 and 4, respectively.
Conditions for recruitment of volunteers: usually, the flavored flour products (spicy strips) are eaten, but after eating, adverse reactions such as nausea, sore throat, oral ulcer, dyspepsia or constipation often occur.
Randomly selecting 8 volunteers from the experimentally willing and qualified population, and distributing the number 1-4 seasoning flour products one by one (120g each). The experimental time varies from 8 days to 16 days according to individual constitution differences. During the experiment, the volunteers eat one seasoning flour product (120g) at one time, fill in a questionnaire in time after the adverse reaction occurs, eat the next seasoning flour product after the adverse reaction disappears, and eat the two seasoning flour products at least 48 hours apart.
As shown in table 4, all the volunteers showed symptoms of nausea, sore throat, mouth ulcer, dyspepsia or constipation after eating the general peppery strip (No. 4) prepared in comparative example 1, and the number of the patients who showed the symptoms was the highest among the four groups. The results show that the seasoning flour product containing the probiotic composition has the effect of relieving symptoms of nausea, sore throat, oral ulcer, dyspepsia or constipation after eating.
TABLE 4 results of application experiments of examples 1-3 and comparative example 1
Claims (10)
1. A flavored pasta product comprising a probiotic composition.
2. The flavored pasta of claim 1 wherein the probiotic composition comprises probiotics, resistant dextrin, inulin, corn starch, stachyose, with or without food grade acceptable flavorings or adjuvants.
3. The flavored pasta according to claim 1, wherein the probiotic comprises at least one of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus paracasei, bifidobacterium bifidum.
4. The flavored pasta according to claim 2 or 3, wherein the probiotic composition comprises the following ingredients in parts by weight:
5. the flavored pasta according to claim 4, wherein the probiotic composition comprises the following ingredients in parts by weight:
6. the flavored pasta according to claim 1, wherein the ratio of probiotic composition to conventional formula of the flavored pasta is 1: (65-100).
7. The flavored pasta of claim 1, wherein said flavored pasta is in the shape of a tablet, strip, cylinder, prism or helix.
8. The flavored pasta of claim 1 comprising at least 10 per gram dry weight of flavored pasta5To 1010CFU bacteria/g seasoned pasta.
9. A method for preparing a flavored pasta product containing a probiotic composition according to any of claims 1 to 8, comprising the specific steps of:
(1) preparing a semi-finished product subjected to heating and puffing by adopting a conventional technology;
(2) then heating the edible oil, and adding food grade available flavoring or auxiliary materials, resistant dextrin, inulin, corn starch, maltodextrin and stachyose to prepare the stirring material A. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B;
(3) and (2) mixing the semi-finished product obtained in the step (1) and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the seasoning noodles containing the probiotic composition.
10. The preparation method according to claim 9, comprising the following steps:
(1) mixing flour and drinking water, stirring into dough, adding into the feed inlet of a screw extrusion puffing machine, heating and puffing to obtain semi-finished product. (ii) a
(2) Heating edible vegetable oil to 160-180 ℃, adding spices, chili powder and pepper powder, frying for 4-6min, cooling to 50-60 ℃, preserving heat, and adding edible salt, white sugar, preservative, resistant dextrin, inulin, corn starch, maltodextrin and stachyose to prepare a stirring material A. Mixing lactobacillus plantarum, lactobacillus acidophilus, bifidobacterium bifidum and lactobacillus paracasei to prepare a stirring material B. (ii) a
(3) And (2) mixing the semi-finished product obtained in the step (1) and the stirring material A in a pickling machine for pickling, performing microwave sterilization, adding the stirring material B, uniformly mixing, and packaging to obtain the seasoning flour product containing the probiotic composition.
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