CN116671569A - Active probiotic antioxidation soft sweet and preparation method thereof - Google Patents
Active probiotic antioxidation soft sweet and preparation method thereof Download PDFInfo
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- CN116671569A CN116671569A CN202310679460.0A CN202310679460A CN116671569A CN 116671569 A CN116671569 A CN 116671569A CN 202310679460 A CN202310679460 A CN 202310679460A CN 116671569 A CN116671569 A CN 116671569A
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- 239000006041 probiotic Substances 0.000 title claims abstract description 116
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- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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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
-
- 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
Abstract
The invention provides an active probiotic antioxidation soft candy and a preparation method thereof, comprising the following steps: 12.5-17 parts of edible gelatin, 13-16 parts of lemon juice, 8-14 parts of first sweetener, 12-20 parts of second sweetener, 0.15-0.3 part of sodium citrate, 0.5-1.2 parts of haematococcus pluvialis powder, 0.2-0.5 part of euglena powder, 1.2-1.8 parts of composite prebiotics, 0.4-0.7 part of bacillus coagulans powder and 50-62 parts of drinking water. According to the invention, through adding haematococcus pluvialis powder and Euglena powder as two microalgae raw materials, various nutritional and functional components are introduced, and meanwhile, the antioxidation capability of the soft sweet is improved; the added bacillus coagulans can well overcome the defects that probiotics are easy to inactivate and poor in stability in the processing process of the traditional probiotic soft sweets, and the added compound prebiotics can well promote the proliferation of bacillus coagulans and improve the survival stability of bacillus coagulans in soft sweets products.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an active probiotic anti-oxidation soft candy and a preparation method thereof.
Background
The probiotics are living microorganisms which can produce beneficial effects on the health of a host after being ingested in a certain amount, can be used as auxiliary materials to be added into corresponding functional foods for maintaining the balance of intestinal flora, and can also be directly eaten. A large number of researches prove that the probiotics have various physiological effects, such as improving human intestinal environment, regulating flora balance, enhancing organism immunity, relieving allergic symptoms and the like. Common probiotics can be classified into lactic acid bacteria (such as bifidobacterium adolescentis, bifidobacterium animalis, lactobacillus acidophilus, lactobacillus casei, lactobacillus bulgaricus, lactobacillus plantarum, streptococcus thermophilus, etc.), bacillus (such as bacillus subtilis, bacillus coagulans, etc.), and a part of fungi (such as saccharomyces boulardii, saccharomyces cerevisiae, etc.). Among them, lactic acid bacteria are the most important components in the family of probiotics, and are also the most widely used type of probiotics in the field of food processing at present. The probiotic food industry in China starts later, the probiotic food is mainly concentrated on fermented milk, formula milk powder, instant fungus powder and fermented beverage, and the product structure is relatively single. Most of probiotics applied to food are lactic acid bacteria, and the developed and utilized probiotics are relatively few. In addition, the lactobacillus has the property of natural intolerance to high temperature, loses activity under relatively extreme processing conditions, and is difficult to play the effect of probiotics, thus greatly limiting the wide application of the lactobacillus in the food industry. Bacillus coagulans (Bacillus coagulans) is a class of bacteria that can metabolize to produce L-lactic acid and form spores. It not only has the properties of acid production, bacteriostasis and the like of lactic acid bacteria, but also can metabolize to produce spores, thereby having the stress resistance characteristics of high temperature resistance, bile salt resistance, acid resistance and the like. Bacillus coagulans has therefore received general attention from various industries, once as a specific sporulated lactic acid bacterium has been increasingly accepted by the market.
Haematococcus pluvialis is a single-cell microalgae, and is widely paid attention to because it contains abundant astaxanthin. Astaxanthin is the most efficient pure natural antioxidant and is known as "antioxidant king". A large number of researches show that astaxanthin has the effects of delaying aging, reducing blood fat, preventing cardiovascular diseases, inhibiting tumors and enhancing immunity. The haematococcus pluvialis is the most abundant organism in nature, and the maximum astaxanthin content can reach more than 3.0 percent (dw), and is known as a concentrated product of natural astaxanthin. Astaxanthin from Haematococcus pluvialis has incomparable advantages in terms of functionality and edible safety as well as astaxanthin from other sources. Therefore, haematococcus pluvialis is considered as the best biological source of natural astaxanthin, has high nutritional and medicinal values, and is widely applied to the industries of functional foods and health care products as a new resource food raw material in recent years.
The soft candy is a leisure snack which is suitable for people of all ages, and is popular with consumers due to the advantages of gorgeous and attractive color, good taste, portability and the like. With the improvement of living standard, people put forward higher requirements on leisure snacks, the traditional soft sweets which only depend on superior appearance and extremely good taste experience cannot meet the requirements of modern people on healthy consumption, and the development of novel probiotic functional soft sweets is an important direction of future development. At present, the quality of the probiotic soft sweet products on the market is uneven, although the content of the viable bacteria of the probiotic which is declared by the products is very high, as the probiotic preparation added in the traditional soft sweet is lactic acid bacteria with poor stability, the viable bacteria in the shelf life of the products is difficult to ensure, and the probiotics which can keep the activity and enter the intestinal tract to play the probiotic effect are fewer due to the extreme environmental effects of the digestive tract and the like of the human body. The bacillus coagulans has the functions of lactic acid production and intestinal flora regulation of lactic acid bacteria, and also has the stress resistance characteristics of high temperature resistance, bile salt resistance, acid resistance and the like, so that the pain points of the lactic acid bacteria, which are easy to inactivate and have poor stability in the processing process, can be overcome, the higher activity of the lactic acid bacteria can be kept to enter human intestinal tracts, and the probiotic soft sweet is an ideal probiotic preparation in the current probiotic soft sweet processing application. However, the application of Bacillus coagulans to soft candy products has been rarely reported.
Disclosure of Invention
In view of the above, the invention provides an active probiotic anti-oxidation soft candy and a preparation method thereof.
The invention provides an active probiotic anti-oxidation soft candy, which comprises the following components in parts by weight: 12.5-17 parts of edible gelatin, 13-16 parts of lemon juice, 8-14 parts of first sweetener, 12-20 parts of second sweetener, 0.15-0.3 part of sodium citrate, 0.5-1.2 parts of haematococcus pluvialis powder, 0.2-0.5 part of euglena powder, 1.2-1.8 parts of composite prebiotics, 0.4-0.7 part of bacillus coagulans powder and 50-62 parts of drinking water.
Further, in the active probiotic anti-oxidation soft sweet, the active probiotic anti-oxidation soft sweet comprises the following components in parts by weight: 12.5-17 parts of edible gelatin, 13-16 parts of lemon juice, 10-13 parts of first sweetener, 15-20 parts of second sweetener, 0.2-0.3 part of sodium citrate, 0.4-0.5 part of haematococcus pluvialis powder, 0.2 part of euglena powder, 1.2-1.5 parts of composite prebiotics, 0.6 part of bacillus coagulans powder and 50-62 parts of drinking water.
Further, in the active probiotic anti-oxidation soft candy, the type of the edible gelatin comprises at least one of 120 power, 160 power and 250 power.
Further, in the active probiotic anti-oxidation soft sweets, the lemon juice is lemon juice formed by leaching lemon scraps at a low temperature.
Further, in the active probiotic antioxidation soft sweet, the first sweetener is white granulated sugar; the second sweetener is sugar alcohol liquid.
Further, in the active probiotic anti-oxidation soft sweet, the sugar alcohol liquid comprises at least one of maltitol liquid, xylitol liquid, erythritol liquid and sorbitol liquid.
Further, in the active probiotic anti-oxidation soft sweet, the composite prebiotics are a composition of fructo-oligosaccharide and galacto-oligosaccharide, and the mass ratio of the fructo-oligosaccharide to the galacto-oligosaccharide is (0.3-0.5): (0.8-1.2).
According to the active probiotic anti-oxidation soft sweet provided by the first aspect of the invention, by adding two microalgae raw materials of haematococcus pluvialis powder and euglena powder, a plurality of nutritional ingredients such as algal polysaccharide, vitamins, polyunsaturated fatty acids (DHA, EPA and the like) and minerals are introduced, and meanwhile, the anti-oxidation capability of the soft sweet is improved. In addition, the probiotics preparation used in the invention is bacillus coagulans, has strong stress resistance characteristics such as high temperature resistance, bile salt resistance, acid resistance and the like, and can well overcome the defects that probiotics are easy to inactivate and poor in stability in the processing process of the traditional probiotics soft sweets. In addition, the addition of the composite prebiotics can well promote the proliferation of bacillus coagulans and improve the survival stability of the bacillus coagulans, so that the effect of promoting the intestinal health of a human body by the probiotics is effectively exerted.
The invention provides a preparation method of an active probiotic anti-oxidation soft candy, which comprises the following steps: a preparation step of freshly squeezed lemon juice, which is to pretreat fresh lemon to obtain freshly squeezed lemon juice;
the preparation method comprises the steps of uniformly mixing a first sweetener, a composite prebiotic, sodium citrate and euglena powder, adding hot water at a first preset temperature, continuously stirring, sequentially adding a second sweetener and the obtained freshly squeezed lemon juice, homogenizing at a preset rotating speed for a period of time, heating the mixed syrup to a second preset temperature, preserving heat, cooling, and adding haematococcus pluvialis powder and bacillus coagulans powder when the sugar solution is cooled to a third preset temperature, and uniformly stirring to obtain a probiotic syrup premix; wherein the second preset temperature is greater than the first preset temperature, which is greater than or equal to the third preset temperature;
mixing edible gelatin with drinking water of equal quality, fully soaking for a period of time, and dissolving the pre-soaked edible gelatin in 70-90deg.C water bath;
a blending step, namely adding the probiotics syrup premix to stir and blend after the edible gelatin is homogenized, and blending for a period of time at 70-90 ℃ to obtain a soft candy gel mixed solution;
and cooling and molding, namely pouring the soft candy gel mixed solution into a mold while the soft candy gel mixed solution is hot, naturally cooling and molding, and demolding to obtain the active probiotic antioxidation soft candy.
Further, in the preparation method of the active probiotic anti-oxidation soft sweet, the first preset temperature is 55-65 ℃; the second preset temperature is 75-85 ℃; the third preset temperature is 45-55 ℃.
Further, in the preparation method of the active probiotic anti-oxidation soft sweet, the first preset temperature is 60 ℃; the second preset temperature is 80 ℃; the third preset temperature is 50 ℃.
The preparation method of the active probiotic anti-oxidation soft sweet provided by the second aspect of the invention has the advantages of simple process and mild reaction conditions, and various nutritional ingredients are introduced by adding two microalgae raw materials, namely haematococcus pluvialis powder and euglena powder, and meanwhile, the anti-oxidation capability of the soft sweet is improved. Furthermore, the addition of the bacillus coagulans can well overcome the defects that probiotics are easy to inactivate and poor in stability in the processing process of the traditional probiotic soft sweets, and in addition, the addition of the composite prebiotics can also well promote the proliferation of the bacillus coagulans and improve the survival stability of the bacillus coagulans, so that the effect of promoting the intestinal health of human bodies by the probiotics is effectively exerted.
Drawings
FIG. 1 is a flow chart of a method for preparing an active probiotic anti-oxidant fondant according to an embodiment of the invention;
FIG. 2A is a graph showing the results of a test for high temperature resistance characteristics of Bacillus coagulans in the examples of the present invention;
FIG. 2B is a graph showing the results of acid resistance test of Bacillus coagulans in the examples of the present invention;
FIG. 2C is a graph showing the results of the growth ability of Bacillus coagulans in the examples of the present invention;
FIG. 2D is a graph showing the acid energy production results of Bacillus coagulans in the examples of the present invention;
FIG. 3A is a graph showing the effect of in vitro simulated fructooligosaccharides on Bacillus coagulans proliferation in an example of the present invention;
FIG. 3B is a graph showing the effect of in vitro simulated galactooligosaccharides on Bacillus coagulans proliferation in accordance with the examples of this invention;
FIG. 3C is a graph showing the effect of in vitro simulated euglena powder on Bacillus coagulans proliferation in an embodiment of the present invention;
FIG. 4 is a graph comparing the number of live probiotics of the probiotic soft candy samples prepared in the example of the present invention with the number of live probiotics of the probiotic soft candy prepared by adding the compound lactic acid bacteria powder;
FIG. 5 is a graph comparing the antioxidant capacity of common soft candy and Haematococcus pluvialis soft candy according to an embodiment of the present invention;
FIG. 6A is a graph showing the effect of tempering temperature on the probiotic survival of the gummy candy in an embodiment of the present invention;
FIG. 6B is a graph showing the effect of tempering temperature on the oxidation resistance of the jelly according to the embodiment of the present invention.
Detailed Description
The following description is of the preferred embodiments of the present invention, and it should be noted that it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the principle of the invention, and these changes and modifications are also considered to be the scope of the invention.
The active probiotic antioxidation soft sweet provided by the invention comprises the following components in parts by weight: 12.5-17 parts of edible gelatin, 13-16 parts of lemon juice, 8-14 parts of first sweetener, 12-20 parts of second sweetener, 0.15-0.3 part of sodium citrate, 0.5-1.2 parts of haematococcus pluvialis powder, 0.2-0.5 part of euglena powder, 1.2-1.8 parts of composite prebiotics, 0.4-0.7 part of bacillus coagulans powder and 50-62 parts of drinking water. Preferably, the active probiotic anti-oxidation soft sweet comprises the following components in parts by weight: 13.5-17 parts of edible gelatin, 13-16 parts of lemon juice, 10-13 parts of first sweetener, 15-20 parts of second sweetener, 0.2-0.3 part of sodium citrate, 0.4-0.5 part of haematococcus pluvialis powder, 0.2 part of euglena powder, 1.2-1.5 parts of composite prebiotics, 0.6 part of bacillus coagulans powder and 50-62 parts of drinking water.
Specifically, the type of the edible gelatin comprises at least one of 120 power, 160 power and 250 power, preferably 250 power edible gelatin, and the soft candy prepared by using the edible gelatin has no gelatin odor residue and has more moderate hardness, chewing property and gumminess.
The lemon juice is formed by leaching lemon scraps at low temperature.
The first sweetener is white granulated sugar; the second sweetener is sugar alcohol liquid. Further, the sugar alcohol solution includes at least one of a maltitol solution, a xylitol solution, an erythritol solution and a sorbitol solution, preferably a maltitol solution.
As the haematococcus pluvialis contains abundant astaxanthin, the astaxanthin is the most efficient pure natural antioxidant and is beneficial to improving the antioxidant capacity of the soft sweet.
In the embodiment, the selected bacillus coagulans powder has the advantages of strong stress resistance, high temperature and high pressure resistance and easy storage compared with other probiotics.
The Euglena powder can provide nutrients such as amino acids, minerals, vitamins, polyunsaturated fatty acids (such as EPA and DHA) and polysaccharides.
Prebiotics are dietary supplements that beneficially affect the host by selectively stimulating the growth and activity of bacteria in one or a few colonies, thereby improving the health of the host's indigestible food ingredient. In this embodiment, the compound prebiotics are a composition of fructo-oligosaccharide and galacto-oligosaccharide, and the mass ratio of the fructo-oligosaccharide to the galacto-oligosaccharide is (0.3-0.5): (0.8-1.2), and the addition of the two is beneficial to improving the proliferation capability of bacillus coagulans.
According to the active probiotic anti-oxidation soft sweet provided by the first aspect of the invention, by adding two raw materials of haematococcus pluvialis and euglena powder, algal polysaccharide, vitamins, polyunsaturated fatty acids (DHA, EPA and the like) and a plurality of nutritional ingredients such as minerals are introduced, and meanwhile, the anti-oxidation capability of the soft sweet is improved. In addition, the probiotics preparation used in the invention is bacillus coagulans, has strong stress resistance characteristics such as high temperature resistance, bile salt resistance, acid resistance and the like, and can well overcome the defects that probiotics are easy to inactivate and poor in stability in the processing process of the traditional probiotics soft sweets. In addition, the addition of the composite prebiotics can well promote the proliferation of bacillus coagulans and improve the survival stability of the bacillus coagulans, so that the advantage that the probiotics promote the intestinal health of a human body can be effectively exerted.
Referring to fig. 1, the invention also provides a preparation method of the active probiotic antioxidation soft candy, which comprises the following steps:
a preparation step of freshly squeezed lemon juice, which is to pretreat fresh lemon to obtain freshly squeezed lemon juice;
specifically, cleaning fresh lemon, squeezing pulp to obtain juice, treating lemon peel with a grinder to obtain lemon peel, adding the juice, extracting at low temperature below 4deg.C for 4 hr, and filtering to obtain freshly squeezed lemon juice. The lemon juice is added on one hand to cover the fishy smell of the euglena and haematococcus pluvialis, improve the flavor of the soft sweet and improve the overall juice feel of the soft sweet, and the lemon scraps are extracted at low temperature after the juice is taken, so that the flavor substances on lemon peels are mainly extracted, and the flavor with more layers is obtained. On the other hand, the vitamin C content of the lemon juice is up to 27.34-119.4 mg/100mL, and the vitamin C content of the soft sweets can be obviously improved by adding the lemon juice.
The preparation method comprises the steps of uniformly mixing a first sweetener, a composite prebiotic, sodium citrate and euglena powder, adding hot water at a first preset temperature, continuously stirring, sequentially adding a second sweetener and the obtained freshly squeezed lemon juice, homogenizing at a preset rotating speed for a period of time, heating the mixed syrup to a second preset temperature, preserving heat, cooling, and adding haematococcus pluvialis powder and bacillus coagulans powder when the sugar solution is cooled to a third preset temperature, and uniformly stirring to obtain a probiotic syrup premix; wherein the second preset temperature is greater than the first preset temperature, which is greater than or equal to the third preset temperature;
homogenizing treatment can be carried out by adopting a high-speed dispersion homogenizer, and the preset rotating speed is 7000-10000rpm; preferably 8000rpm. The first preset temperature is 55-65 ℃, preferably 60 ℃, so as to better dissolve various powder substances sufficiently; the second preset temperature is 75-85 ℃, preferably 80 ℃, to perform pasteurization; since a certain temperature is required for the sufficient dissolution of haematococcus pluvialis powder and bacillus coagulans powder, however, too high a temperature damages active ingredients (astaxanthin and the like) of haematococcus pluvialis powder and may cause inactivation of bacillus coagulans, the third preset temperature is 45-55 ℃; preferably 50 ℃.
And (3) a gelatin dissolving step, namely mixing the edible gelatin with the drinking water with the same quality, fully soaking for a period of time, and then dissolving the pre-soaked edible gelatin at the water bath temperature of 70-90 ℃.
Specifically, the consumption of the drinking water for dissolving the edible gelatin is 12.5-17 parts; the water bath temperature is preferably 70 ℃.
And a blending step, namely adding the probiotics syrup premix to stir and blend after the edible gelatin is homogenized, and blending for a period of time at 70-90 ℃ to obtain the soft candy gel mixed solution.
Specifically, as experiments show that the survival amount of probiotics and the antioxidation capability in the soft candy are reduced along with the rising of the blending temperature, the survival amount of the probiotics in the soft candy can reach 8.56Lg (CFU/g) when the blending temperature is 70 ℃, and the DPPH free radical clearance rate is 36.77%, so that the blending temperature is preferably 70 ℃; the tempering time may be 5-20min, preferably 10min.
And cooling and molding, namely pouring the soft candy gel mixed solution into a mold while the soft candy gel mixed solution is hot, naturally cooling and molding, and demolding to obtain the active probiotic antioxidation soft candy.
The invention is described in detail below in several examples.
Example 1
(1) Preparing freshly squeezed lemon juice: cleaning fresh lemon, squeezing pulp to obtain juice, treating lemon peel with a grinder to obtain lemon scraps, adding the juice, extracting at 4deg.C for 4 hr, and filtering to obtain freshly squeezed lemon juice;
(2) Preparing a probiotic syrup premix: uniformly mixing 12 parts of white granulated sugar, 0.5 part of fructo-oligosaccharide, 1.0 part of galacto-oligosaccharide, 0.2 part of sodium citrate and 0.2 part of euglena powder, then adding 50 ℃ hot water and continuously stirring, then sequentially adding 15 parts of maltitol solution and 13 parts of freshly squeezed lemon juice, homogenizing for 10min at 7000rpm by using a high-speed dispersing homogenizer, heating the mixed syrup to 75 ℃ for preserving heat for 20min, cooling, and adding 0.4 part of haematococcus pluvialis powder and 0.6 part of bacillus coagulans powder when the sugar solution is cooled to 45 ℃, and uniformly stirring to obtain a probiotic syrup premix;
(3) Sol: mixing 15 parts of edible gelatin with 15 parts of drinking water, soaking for more than 2 hours, and then uniformly dissolving the pre-soaked edible gelatin in a water bath at 70 ℃;
(4) Blending: after edible gelatin is homogenized, adding the probiotics syrup premix, stirring and blending, and keeping the temperature of 70 ℃ for blending for 10min to obtain soft candy gel mixed solution;
(5) Cooling and molding: pouring the soft candy gel mixed solution into a mould while the soft candy gel mixed solution is hot, naturally cooling and forming, and demoulding to obtain the active probiotic antioxidation soft candy.
Example 2
(1) Preparing freshly squeezed lemon juice: cleaning fresh lemon, squeezing pulp to obtain juice, treating lemon peel with a grinder to obtain lemon scraps, adding the juice, extracting at 4deg.C for 4 hr, and filtering to obtain freshly squeezed lemon juice;
(2) Preparing a probiotic syrup premix: uniformly mixing 10 parts of white granulated sugar, 0.4 part of fructo-oligosaccharide, 0.8 part of galacto-oligosaccharide, 0.2 part of sodium citrate and 0.2 part of euglena powder, then adding hot water at 60 ℃ and continuously stirring, then sequentially adding 20 parts of xylitol solution and 15 parts of freshly squeezed lemon juice, homogenizing for 10min at 8000rpm by using a high-speed dispersing homogenizer, heating the mixed syrup to 80 ℃ and preserving heat for 20min, cooling, and adding 0.5 part of haematococcus pluvialis powder and 0.6 part of bacillus coagulans powder when the sugar solution is cooled to 50 ℃, and uniformly stirring to obtain a probiotic syrup premix;
(3) Sol: mixing 13.5 parts of edible gelatin with 13.5 parts of drinking water, soaking for more than 2 hours, and then uniformly dissolving the pre-soaked edible gelatin in water bath at 80 ℃;
(4) Blending: after edible gelatin is homogenized, adding the probiotics syrup premix, stirring and blending, and keeping the temperature of 80 ℃ for blending for 10min to obtain soft candy gel mixed solution;
(5) Cooling and molding: pouring the soft candy gel mixed solution into a mould while the soft candy gel mixed solution is hot, naturally cooling and forming, and demoulding to obtain the active probiotic antioxidation soft candy.
Example 3
(1) Preparing freshly squeezed lemon juice: cleaning fresh lemon, squeezing to obtain juice, treating lemon peel with a grinder to obtain lemon scraps, adding the juice, extracting at low temperature of 4deg.C for 4 hr, and filtering to obtain freshly squeezed lemon juice;
(2) Preparing a probiotic syrup premix: uniformly mixing 13 parts of white granulated sugar, 0.4 part of fructo-oligosaccharide, 1.0 part of galacto-oligosaccharide, 0.3 part of sodium citrate and 0.2 part of euglena powder, then adding 65 ℃ hot water and continuously stirring, then sequentially adding 18 parts of sorbitol solution and 16 parts of freshly squeezed lemon juice, homogenizing for 10min at 10000rpm by using a high-speed dispersing homogenizer, heating the mixed syrup to 85 ℃ for preserving heat for 20min, cooling, and adding 0.4 part of haematococcus pluvialis powder and 0.6 part of bacillus coagulans powder when the sugar solution is cooled to 55 ℃, and uniformly stirring to obtain a probiotic syrup premix;
(3) Sol: 17 parts of edible gelatin and 17 parts of drinking water are mixed and soaked for more than 2 hours. Then the pre-soaked edible gelatin is placed in a water bath at 90 ℃ to be evenly dissolved;
(4) Blending: after edible gelatin is homogenized, adding the probiotics syrup premix, stirring and blending, and keeping the temperature of 90 ℃ for blending for 10min to obtain soft candy gel mixed solution;
(5) Cooling and molding: pouring the soft candy gel mixed solution into a mould while the soft candy gel mixed solution is hot, naturally cooling and forming, and demoulding to obtain the active probiotic antioxidation soft candy.
Comparative example 1
The only difference from example 1 is that: and (2) replacing bacillus coagulans powder with equal-mass composite lactobacillus powder when the probiotics syrup premix is prepared.
Comparative example 2
The only difference from example 1 is that: and (2) adding no haematococcus pluvialis powder when preparing the probiotics syrup premix.
Comparative example 3
The only difference from example 1 is that: the blending temperature in the step (4) is 80 ℃.
Comparative example 4
The only difference from example 1 is that: the blending temperature in the step (4) is 90 ℃.
Test example 1
In order to verify the characteristics of Bacillus coagulans selected in this example, the following high temperature resistance characteristic test, acid resistance characteristic test, growth ability and acid production ability test were conducted.
(1) High temperature resistance test: the coagulating spores selected in this example were usedAnd (3) performing secondary activation on bacillus in an LB liquid culture medium to obtain a seed culture solution. Adjusting the final bacterial density OD of the seed culture solution by using sterile physiological saline 600 After a value of 1.2, the mixture was treated in water baths at 75 ℃, 85 ℃ and 95 ℃ for 10min, respectively, and then taken out and rapidly cooled to room temperature. Taking 1mL of treated bacterial liquid respectively, carrying out proper dilution, and then measuring the viable count of bacillus coagulans in each treatment liquid, and evaluating the high temperature resistance of the strain according to the survival rate of bacillus coagulans, wherein the calculation formula of the survival rate is as follows:
wherein: n (N) 0 To treat the viable count of bacillus coagulans in the pre-bacterial liquid, N 1 The bacillus coagulans viable count in the treated bacterial liquid is obtained.
As can be seen from FIG. 2 (A), the survival rate of Bacillus coagulans is up to 80% after 10min of treatment at 75deg.C, and up to 75% after 10min of treatment at 95deg.C, thus the Bacillus coagulans selected in this example has good high temperature resistance.
(2) Acid resistance test: adjusting the pH of LB liquid medium to 2.0, 3.0, 4.0 and 7.0 (pH 7.0 is used as control group) with hydrochloric acid solution or sodium hydroxide solution, inoculating seed liquid of Bacillus coagulans at 0.1% of inoculum size after sterilization, culturing in constant temperature water bath oscillator at 43deg.C and 160rpm for 24 hr, and determining OD of each culture solution 600 And (3) evaluating the acid resistance of the strain.
As can be seen from fig. 2 (B): the bacillus coagulans has a bacterial density of above 0.4 under the environment of pH of 2.0 and has certain activity.
(2) Growth ability and acid production performance: preparing LB liquid culture medium, inoculating seed liquid of Bacillus coagulans at 0.1% of inoculation amount after sterilization, then placing in a constant-temperature water bath at 43 deg.C and 160rpm for shake culture for 24h, taking bacterial liquid for culturing for 0h, 2h, 4h, 8h and 24h, and determining OD of each culture liquid 600 The value and the pH value, thereby evaluating the growth capacity and the acid production capacity of two strains。
As can be seen from FIGS. 2 (C) and (D), bacillus coagulans selected in this example had a strong growth ability and acid-producing ability.
Test example 2
To examine the effect of fructo-oligosaccharides, galacto-oligosaccharides and euglena powder on the proliferation of bacillus coagulans, the following test was performed as follows:
preparing LB liquid culture medium, adding 0%, 0.1%, 0.25%, 0.5% and 1.0% fructo-oligosaccharide or galacto-oligosaccharide (0% added amount is used as control group), sterilizing, inoculating Bacillus coagulans seed liquid according to 0.1% inoculating amount, placing at 43deg.C, shake culturing in constant temperature water bath at 160rpm for 24 hr, and measuring OD of each culture solution 600 Value in OD 600 Values and promotion ratios the effect of fructo-and galacto-oligosaccharides on bacillus coagulans proliferation was evaluated and the promotion ratio was calculated as follows:
wherein: initial OD 600 To absorbance at 600nm of the culture medium at 0h of culture, final OD 600 For absorbance at 600nm at 24h incubation.
Impact test of Euglena powder on Bacillus coagulans proliferation: preparing LB liquid culture medium, adding 0%, 0.25% and 0.5% of Euglena powder (taking 0% of the added amount as a control group) respectively, sterilizing, inoculating Bacillus coagulans seed liquid according to 0.1% of the inoculated amount, and then placing in a constant-temperature water bath at 43 ℃ and 160rpm for shake culture for 24 hours. Because of poor solubility of the euglena powder, the euglena powder can be used for OD of various bacterial liquids 600 The measurement of the value affects the number of viable bacteria in each culture. The effect of euglena powder on the proliferation of bacillus coagulans was evaluated in terms of viable count and promotion ratio.
Wherein: n (N) 0 N is the number of viable bacteria of the bacillus coagulans in the culture solution of the control group 1 The number of viable bacteria of the bacillus coagulans in the culture solution in the test group.
As can be seen from FIGS. 3 (A) and (B), both fructo-oligosaccharide and galacto-oligosaccharide have good promotion effect on the proliferation of Bacillus coagulans 01, and the optimal promotion ratio is more than 30%, wherein the optimal addition amount of fructo-oligosaccharide for promoting the proliferation of Bacillus coagulans is 0.25%, and galacto-oligosaccharide is 0.5%. As is clear from fig. 3 (C), euglena powder also shows a certain acceleration effect on the proliferation of bacillus coagulans, but the acceleration ratio is low. The accelerating effect of the euglena powder on the proliferation of bacillus coagulans can be related to active polysaccharide, special protein and other components contained in the euglena powder, and the components have certain accelerating effect on the proliferation of bacillus coagulans. Because the solubility of the euglena powder in the system is poor, the maximum adding amount of the euglena powder in the test is 0.5%.
Test example 3
The probiotic soft candy samples prepared in example 1 and comparative example 1 were subjected to determination of the viable count of probiotics, wherein the viable count of lactic acid bacteria and bacillus coagulans were determined using MRS solid medium and LB solid medium, respectively.
As can be seen from fig. 4, under the same processing conditions, the survival amount of the probiotics in the probiotic soft candy sample added with the bacillus coagulans powder reaches 8.36Lg CFU/g, which is significantly higher than that of the probiotic soft candy sample added with the composite lactobacillus powder with the same quality (the survival amount of the probiotics is only 3.39Lg CFU/g). It can be seen that the addition of bacillus coagulans maintains the viable count in the probiotic gummy candy at a high level, which may be related to the metabolizable production of spores from bacillus coagulans, and thus the high temperature resistance properties not possessed by lactobacillus species.
Test example 4
The DPPH radical scavenging ability was measured on the probiotic fondant samples of example 1 and comparative example 1, and the antioxidant ability was evaluated as DPPH radical scavenging rate. The method comprises the following steps:
1mL of the methanol extract of the soft candy sample was mixed with 5mL of DPPH methanol solution (0.1 mmol/L). The mixture was reacted for 20min in the dark, and then the absorbance at 517nm was measured, and the DPPH radical scavenging rate was calculated as follows:
wherein: a is that 1 A is the absorbance of the sample reaction solution at 517nm 0 The absorbance at 517nm was used as a blank reaction solution.
As can be seen from FIG. 5, the general fondant without adding haematococcus pluvialis prepared in comparative example 1 had a DPPH radical scavenging rate of 31.68%, while the fondant containing haematococcus pluvialis prepared in example 1 had a DPPH radical scavenging rate of 34.76%, indicating that the addition of haematococcus pluvialis can improve the oxidation resistance of the fondant.
The DPPH radical scavenging ability and the viable count were measured for the probiotic gum samples of example 1, comparative example 2 and comparative example 3, and reference was made to test example 4 and test example 3, respectively. As can be seen from fig. 6A and 6B, the probiotic survival and the antioxidant capacity in the jelly tended to decrease with increasing tempering temperature. When the blending temperature is 70 ℃, the survival rate of probiotics in the soft candy can reach 8.56Lg (CFU/g), and the DPPH free radical clearance rate is 36.77%. Therefore, the temperature of the processing tempering of the soft candy is preferably 70 ℃.
Test example 5
The probiotic soft candy samples of example 1 were stored at room temperature, and the viable count was measured by taking samples stored for 0d, 15d, and 30d, respectively.
TABLE 1 variation of Bacillus coagulans survival during storage of probiotic gummy candy
As can be seen from Table 1, the viable count of Bacillus coagulans in the probiotic soft candy sample shows a decreasing trend during the storage period, and after 30d of storage at normal temperature, the number of Bacillus coagulans in the sample is only decreased by 9.57% and is 7.73Lg CFU/g, and the minimum limit standard (7.0 Lg CFU/g) of probiotic food can still be reached, thus showing that the Bacillus coagulans selected by the invention has good storage stability.
In conclusion, the active probiotic anti-oxidation soft sweet provided by the invention is characterized in that the haematococcus pluvialis powder and the euglena powder are added, so that a plurality of nutritional ingredients such as algal polysaccharide, vitamins, polyunsaturated fatty acids (DHA, EPA and the like) and minerals are introduced, and meanwhile, the anti-oxidation capability of the soft sweet is improved. In addition, the probiotics preparation used in the invention is bacillus coagulans, has strong stress resistance characteristics such as high temperature resistance, bile salt resistance, acid resistance and the like, can well overcome the defects of easy inactivation and poor stability of probiotics in the processing process of the traditional probiotics soft candy, and in addition, the addition of fructo-oligosaccharide and galacto-oligosaccharide can well promote the proliferation of bacillus coagulans and improve the survival stability of bacillus coagulans, thereby effectively playing the effect of promoting the intestinal health of human bodies by the probiotics.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (10)
1. The active probiotic antioxidation soft sweet is characterized by comprising the following components in parts by weight: 12.5-17 parts of edible gelatin, 13-16 parts of lemon juice, 8-14 parts of first sweetener, 12-20 parts of second sweetener, 0.15-0.3 part of sodium citrate, 0.5-1.2 parts of haematococcus pluvialis powder, 0.2-0.5 part of euglena powder, 1.2-1.8 parts of composite prebiotics, 0.4-0.7 part of bacillus coagulans powder and 50-62 parts of drinking water.
2. The active probiotic anti-oxidant jelly of claim 1, characterized in that the active probiotic anti-oxidant jelly comprises the following components in parts by weight: 13.5-17 parts of edible gelatin, 13-16 parts of lemon juice, 10-13 parts of first sweetener, 15-20 parts of second sweetener, 0.2-0.3 part of sodium citrate, 0.4-0.5 part of haematococcus pluvialis powder, 0.2 part of euglena powder, 1.2-1.5 parts of composite prebiotics, 0.6 part of bacillus coagulans powder and 50-62 parts of drinking water.
3. The active probiotic, anti-oxidant jelly of claim 1, wherein the edible gelatin is of a type comprising at least one of 120 power, 160 power and 250 power.
4. The active probiotic, anti-oxidant jelly of claim 1, wherein the lemon juice is lemon juice formed by low temperature leaching of lemon dander.
5. The active probiotic, anti-oxidant fondant of claim 1, wherein said first sweetener is white granulated sugar; the second sweetener is sugar alcohol liquid.
6. The active probiotic, anti-oxidant fondant of claim 5, wherein said sugar alcohol comprises at least one of maltitol, xylitol, erythritol, and sorbitol.
7. The active probiotic anti-oxidation soft sweet according to claim 1, wherein the compound prebiotics are a composition of fructo-oligosaccharides and galacto-oligosaccharides, and the mass ratio of the fructo-oligosaccharides to the galacto-oligosaccharides is (0.3-0.5): (0.8-1.2).
8. A method of preparing an active probiotic and antioxidative fondant according to any one of claims 1 to 7, comprising the steps of:
a preparation step of freshly squeezed lemon juice, which is to pretreat fresh lemon to obtain freshly squeezed lemon juice;
the preparation method comprises the steps of uniformly mixing a first sweetener, a composite prebiotic, sodium citrate and euglena powder, adding hot water at a first preset temperature, continuously stirring, sequentially adding a second sweetener and the obtained freshly squeezed lemon juice, homogenizing at a preset rotating speed for a period of time, heating the mixed syrup to a second preset temperature, preserving heat, cooling, and adding haematococcus pluvialis powder and bacillus coagulans powder when the sugar solution is cooled to a third preset temperature, and uniformly stirring to obtain a probiotic syrup premix; wherein the second preset temperature is greater than the first preset temperature, which is greater than or equal to the third preset temperature;
mixing edible gelatin with drinking water of equal quality, fully soaking for a period of time, and dissolving the pre-soaked edible gelatin in 70-90deg.C water bath;
a blending step, namely adding the probiotics syrup premix to stir and blend after the edible gelatin is homogenized, and blending for a period of time at 70-90 ℃ to obtain a soft candy gel mixed solution;
and cooling and molding, namely pouring the soft candy gel mixed solution into a mold while the soft candy gel mixed solution is hot, naturally cooling and molding, and demolding to obtain the active probiotic antioxidation soft candy.
9. The method for preparing an active probiotic anti-oxidant fondant according to claim 8, wherein the first preset temperature is 55-65 ℃; the second preset temperature is 75-85 ℃; the third preset temperature is 45-55 ℃.
10. The method for preparing an active probiotic anti-oxidant fondant according to claim 9, characterized in that said first preset temperature is 60 ℃; the second preset temperature is 80 ℃; the third preset temperature is 50 ℃.
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| CN117461709A (en) * | 2023-12-13 | 2024-01-30 | 广东海亿健康科技有限公司 | Functional sugar-free mint and preparation method thereof |
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