阅读说明：本技术 一种具有调节肠道菌群生姜威化饼干的制作方法 (Making method of ginger wafer biscuit capable of adjusting intestinal flora ) 是由 赵晓燕 孙璐 任祥瑞 程赞 王萌 张晓伟 刘红开 陈军 于 2021-08-26 设计创作，主要内容包括：本发明属于食品开发技术领域,具体涉及一种具有调节肠道菌群的生姜威化饼干的制作方法。采用微波辅助三相分配法(TPP)联用法,应用于生姜蛋白酶的提取；采用微胶囊化处理后进行冷冻喷雾干燥,由于油脂体具有稳定的化学性质和物理性质,用其进行微胶囊化包埋生姜蛋白酶可以减少在后续干燥中对其活性的影响；甘草甜素与姜油树脂协同增强抑菌的功能；植物乳杆菌LIP-1与生姜蛋白酶协同作用,实现调整肠道菌群的效果。(The invention belongs to the technical field of food development, and particularly relates to a preparation method of a ginger wafer biscuit capable of adjusting intestinal flora. The method adopts a microwave-assisted three-phase distribution method (TPP) combined method to extract ginger protease; the microcapsule is adopted for freeze spray drying, and the microcapsule embedding of the ginger protease can reduce the influence on the activity of the ginger protease in the subsequent drying due to the stable chemical property and physical property of the grease body; the glycyrrhizin and the ginger oleoresin synergistically enhance the bacteriostatic function; the lactobacillus plantarum LIP-1 and the ginger protease have synergistic effect to realize the effect of adjusting the intestinal flora.)

1. A preparation method of ginger wafer biscuits capable of regulating intestinal flora is characterized by comprising the following steps:

(1) extracting with microwave-assisted three-phase distribution method to obtain rhizoma Zingiberis recens extract; collecting the upper organic phase, filtering, and evaporating to remove solvent to obtain ginger oleoresin; removing the lower aqueous phase; adjusting pH of the intermediate phase turbid liquid to obtain precipitate, centrifuging, adding soybean oil liposome and lactobacillus plantarum, microencapsulating, and freeze spray drying to obtain ginger protease and lactobacillus plantarum mixed powder;

(2) adding water into glutinous rice flour, almond powder, brown sugar, glycyrrhizin and ginger oleoresin, heating and homogenizing to cure the paste, and quickly evaporating water to quickly expand the paste to make the paste into thin and crisp paste;

(3) heating chocolate to melt, pouring milk, stirring, and cooling; adding the ginger protease and the mixed powder of the lactobacillus plantarum LIP-1 strain in the step (1) to obtain chocolate sauce;

(4) and (3) flatly spreading the crisps in the step (2), uniformly extruding the chocolate paste in the step (3), flatly spreading a layer of crisps, repeating the steps, and cutting into strips.

2. The preparation method of the ginger wafer with the function of regulating the intestinal flora according to claim 1, wherein the specific process of the step (1) is as follows:

s1, homogenizing and emulsifying fresh ginger under high pressure, adding phosphoric acid buffer solution with equal proportional volume, homogenizing, and filtering the residue to obtain a crude solution;

s2 adding ammonium sulfate into the crude extract until the saturation degree is 40-70%, and mixing the raw materials according to the proportion of 1: 1 volume of tert-butanol;

s3 microwave processing for 5-10min at power of 100-300W, standing, centrifuging to obtain three phases;

s4, collecting the upper organic phase, filtering, evaporating to remove tert-butyl alcohol solvent to obtain ginger oleoresin; removing the lower aqueous phase; taking the intermediate phase turbid liquid, adjusting pH to 5 to form a precipitate, centrifuging, taking the precipitate, adding 5% of soybean oil body and 5% of lactobacillus plantarum LIP-1 bacteria, performing microencapsulation treatment, and performing freeze spray drying to obtain ginger protease and lactobacillus plantarum LIP-1 bacteria mixed powder.

3. The method for preparing ginger wafer biscuit with intestinal flora regulation function according to claim 1, wherein the mixed powder of glutinous rice flour, almond powder, brown sugar, glycyrrhizin, ginger oleoresin, water, chocolate, milk, ginger protease and lactobacillus plantarum LIP-1 bacteria in the steps (2) and (3) is added in the following amount: 5-10 parts of glutinous rice flour, 1-3 parts of almond powder, 1-3 parts of brown sugar, 1-2 parts of glycyrrhizin, 1-3 parts of ginger oleoresin, 500 parts of water, 8-12 parts of chocolate, 1-3 parts of milk, and 1-2 parts of ginger protease and lactobacillus plantarum LIP-1 bacteria.

Technical Field

The invention belongs to the technical field of food development, and particularly relates to a preparation method of a ginger wafer biscuit capable of adjusting intestinal flora.

Background

The ginger is pungent in taste and slightly warm in nature, enters lung, spleen and stomach channels, has the effects of warming middle energizer, relieving vomiting, relieving exterior syndrome and dispelling cold, and is recorded in ancient books of 'radish on bed and ginger on bed', so that the ginger has extremely high medicinal value. Modern researches show that the ginger contains effective components such as gingerol, ginger oleoresin, ginger polysaccharide, ginger protease and the like, and has the functions of resisting tumors, resisting inflammation, reducing cholesterol and the like.

The wafer biscuit is a crisp multilayer biscuit which is prepared by using wheat flour (or glutinous rice flour) and starch as main raw materials, adding auxiliary materials such as an emulsifier, a leavening agent and the like, uniformly mixing and baking the raw materials to prepare porous slices, and adding a sandwich material formed by mixing oil, sugar and the like between the slices.

With the development of modern technology, the living standard of people is improved, more and more attention is paid to the safety and functionality of food, the proportion of food with certain functionality in the market is increased year by year, ginger protease and ginger oleoresin are added into the stuffing of the wafer biscuit, not only is a new taste given to the wafer biscuit, but also the product storage life can be prolonged due to the sterilization functionality of the ginger oleoresin.

There are 4 main factors affecting the intestinal flora: factors of the human body (pH of the intestinal tract, secretion of bile and digestive enzymes, intestinal peristalsis, secretion of intestinal mucus, detachment of intestinal epidermis, and the like) and environmental factors of the human body (pressure, business trip, and the like); diets ingested by the human body (digestible foods and non-digestible fibers, drugs, etc.); the bacterial self factors (the adhesion ability, the reproductive capacity, the nutrition demand, the digestive enzyme resistance and the like of the bacteria); interactions between bacteria (nutritional competition, mutual inhibition, synergy, etc.).

The intestinal flora is in a healthy balance (the number of probiotics in the large intestine is 1 to 1 ten thousand times that of harmful bacteria), pathogenic or opportunistic bacteria are present in very small numbers and they produce toxic metabolites that are not sufficient to harm the health of the host. However, when the 4 factors change rapidly, the quantity of beneficial bacteria in the intestinal tract is greatly reduced, the quantity of harmful bacteria is increased rapidly, the balance of intestinal flora is broken, and the symptoms of diarrhea, constipation, dyspepsia and the like can appear in the human body. The intestinal flora balance is disrupted and as a result health is impaired.

Therefore, in order to ensure the normal daily operation of the intestinal tract, the intestinal tract health-care food can supplement enough prebiotics, proliferate beneficial bacteria in the intestinal tract and keep the intestinal tract healthy besides reasonable diet and normal work and rest in daily life. Survey data show that the daily actual prebiotics input of human is 2-8 g/d, and a certain gap is formed between the daily minimum required prebiotics input of human and 15 g. Therefore, in order to ensure daily prebiotics for the intestinal tract, an ordinary person needs to supplement the prebiotics additionally.

Disclosure of Invention

Aiming at the market blank existing in the prior art, the invention aims to provide a method for making ginger wafer biscuits capable of regulating intestinal flora. By adopting a three-phase distribution method, nutrient substances of the ginger are reasonably and fully utilized, the taste of the wafer biscuit is not influenced, and in addition, the wafer biscuit obtained by simple animal experiments and clinical experiments has the function of conditioning intestinal microbial flora.

The technical scheme of the invention is as follows:

a preparation method of ginger wafer biscuits capable of regulating intestinal flora comprises the following steps:

(1) extracting with microwave-assisted three-phase distribution method to obtain rhizoma Zingiberis recens extract; collecting the upper organic phase, filtering, and evaporating to remove solvent to obtain ginger oleoresin; removing the lower aqueous phase; adjusting pH of the intermediate phase turbid liquid to obtain precipitate, centrifuging, adding soybean oil liposome and lactobacillus plantarum, microencapsulating, and freeze spray drying to obtain ginger protease and lactobacillus plantarum mixed powder;

(2) adding water into glutinous rice flour, almond powder, brown sugar, glycyrrhizin and ginger oleoresin, heating and homogenizing to cure the paste, and quickly evaporating water to quickly expand the paste to make the paste into thin and crisp paste;

(3) heating chocolate to melt, pouring milk, stirring, and cooling; adding the ginger protease and the mixed powder of the lactobacillus plantarum LIP-1 strain in the step (1) to obtain chocolate sauce;

(4) and (3) flatly spreading the crisps in the step (2), uniformly extruding the chocolate paste in the step (3), flatly spreading a layer of crisps, repeating the steps, and cutting into strips.

The specific process of the step (1) is as follows:

s1, homogenizing and emulsifying fresh ginger under high pressure, adding phosphoric acid buffer solution with equal proportional volume, homogenizing, and filtering the residue to obtain a crude solution;

s2 adding ammonium sulfate into the crude extract until the saturation degree is 40-70%, and mixing the raw materials according to the proportion of 1: 1 volume of tert-butanol;

s3 microwave processing for 5-10min at power of 100-300W, standing, centrifuging to obtain three phases;

s4, collecting the upper organic phase, filtering, evaporating to remove tert-butyl alcohol solvent to obtain ginger oleoresin; removing the lower aqueous phase; taking the intermediate phase turbid liquid, adjusting pH to 5 to form a precipitate, centrifuging, taking the precipitate, adding 5% of soybean oil body and 5% of lactobacillus plantarum LIP-1 bacteria, performing microencapsulation treatment, and performing freeze spray drying to obtain ginger protease and lactobacillus plantarum LIP-1 bacteria mixed powder.

The addition amount of the mixed powder of the glutinous rice flour, the almond powder, the brown sugar, the glycyrrhizin, the ginger oleoresin, the water, the chocolate, the milk, the ginger protease and the lactobacillus plantarum LIP-1 strain in the steps (2) and (3) is as follows: 5-10 parts of glutinous rice flour, 1-3 parts of almond powder, 1-3 parts of brown sugar, 1-2 parts of glycyrrhizin, 1-3 parts of ginger oleoresin, 500 parts of water, 8-12 parts of chocolate, 1-3 parts of milk, and 1-2 parts of ginger protease and lactobacillus plantarum LIP-1 bacteria.

The ginger oleoresin has the pungent taste and fragrance of ginger, and is a mixture containing multiple chemical components. The volatile oil and gingerol are basic components, wherein the chemical substances comprise gingerol, shogaol, borneol, citral, oleyl ether, gingerol, shogaol, zingerone and other special pungent substances, and the content of the volatile oil is about 30-40%. Zingibain is a novel plant protease discovered after serendin and the like, has many similarities with papain, bromelain, ficin and the like in structure and property, and is considered to be a new member of the papain family. The papain is a low-specificity proteolytic enzyme contained in papaya (Carieapaya), has cysteine in the active center, belongs to thiol protease, and has the characteristics of high enzyme activity, good thermal stability, nature, sanitation, safety and the like.

The invention adopts a microwave-assisted three-phase distribution method (TPP) combined method for extracting ginger protease, and the improvement of the conventional extraction method on the three-phase distribution method (TPP) is a simple novel separation technology. The ginger oleoresin in the ginger is extracted together by the upper organic phase while the ginger protease is extracted, so that the utilization rate of effective components is improved. Meanwhile, the penetrating property of microwave rays is utilized to reach the inside of cells, the energy of the microwaves is released in the cells, the molecular motion is promoted by magnetic stirring, and the extraction rate of effective components is higher by a good wall breaking method.

The invention has the beneficial effects that:

(1) the invention adopts the microencapsulation treatment and then carries out the freeze spray drying, and because the grease body has stable chemical property and physical property, the microencapsulation embedding of the ginger protease can reduce the influence on the activity of the ginger protease in the subsequent drying. The freeze spray drying is to combine freeze drying and spray drying, improve the damage to bioactive substances caused by overhigh spray drying temperature, and add the advantages of quick freezing of spray drying.

(2) According to the traditional Chinese medicine, the auxiliary effect of the liquorice is achieved in a plurality of prescriptions, and the liquorice contains more than 400 chemical components through detection, and has the effects of clearing away heat and toxic materials, relieving pain and cough, strengthening the spleen and replenishing qi and the like. Glycyrrhizin has a sweetness of 200-300 times that of sucrose, and thus can be used to replace sucrose to reduce sugar intake while maintaining the sweetness, and is a natural sweetener with low heat and high sweetness. Glycyrrhizin is one of effective components in hay, has effects of protecting liver, resisting inflammation, resisting tumor, inhibiting bacteria, etc., and can cooperate with ginger oleoresin to enhance antibacterial function.

(3) The lactobacillus plantarum LIP-1 is a lactobacillus strain separated from mare milk, has good gastric acid and bile salt tolerance, and can be used for realizing the effect of adjusting intestinal flora by synergistic action with ginger protease.

Detailed Description

The technical solution of the present invention is further explained and illustrated by the following specific examples.

Example 1

(1) Preparing a ginger extract: extracting with microwave-assisted three-phase partition (TPP) method, adding fresh rhizoma Zingiberis recens into high-pressure homogenizing emulsifying machine APV-1000, adding phosphoric acid buffer solution with pH =8, homogenizing, and filtering to obtain crude extract. Adding ammonium sulfate into the crude extract until the saturation degree is 40%, and performing the following steps: 1 volume of tert-butanol was added.

(2) And putting the mixed solution into a microwave instrument (AL-IMC 1 intelligent microwave synthesis/extraction instrument), standing for 10min at the power of 150W for 5min, and centrifuging for 10min at the speed of 4000r/min to obtain three phases. Collecting the upper organic phase, filtering, and evaporating in vacuum evaporator at 40 deg.C to remove tert-butanol solvent to obtain ginger oleoresin. Removing lower water phase, collecting intermediate phase as turbid liquid, adjusting pH to 5 to form precipitate, centrifuging at 4000r/min for 10min to obtain precipitate, adding 5% soybean oil and 5% lactobacillus plantarum LIP-1 bacteria, microencapsulating at 4 deg.C, and freeze spray drying to obtain ginger protease and lactobacillus plantarum LIP-1 bacteria mixed powder.

(3) Pouring 5 parts of glutinous rice flour, 3 parts of almond powder, 1 part of brown sugar, 2 parts of glycyrrhizin and 1 part of ginger oleoresin into a homogenizer, adding 500ml of water, heating and homogenizing for 10min to cure the batter, pouring into a mold baking tray, baking for 10min until water is quickly evaporated to quickly expand the batter, and preparing the batter into crisp food for later use.

(4) Heating and melting 8 parts of chocolate in water, pouring 1 part of milk, stirring uniformly, cooling to 30 ℃, and adding 1 part of ginger protein powder and mixed powder of lactobacillus plantarum LIP-1 bacteria to obtain the stuffing chocolate sauce for later use.

(5) And (3) flatly spreading the crisps obtained in the step (2), uniformly extruding the chocolate paste obtained in the step (3), flatly spreading a layer of crisps, repeating the process for 5 times, and cutting the crisps into strips of 2 multiplied by 8 cm.

Example 2

(1) Preparing a ginger extract: extracting with microwave-assisted three-phase partition (TPP) method, adding fresh rhizoma Zingiberis recens into high-pressure homogenizing emulsifying machine APV-1000, adding phosphoric acid buffer solution with pH =8, homogenizing, and filtering to obtain crude extract. Adding ammonium sulfate into the crude extract until the saturation degree is 50%, and mixing according to the proportion of 1: 1 volume of tert-butanol was added.

(2) And putting the mixed solution into a microwave instrument (AL-IMC 1 intelligent microwave synthesis/extraction instrument), standing for 10min at the power of 100W, and centrifuging at 4000r/min for 10min to obtain three phases. Collecting the upper organic phase, filtering, and evaporating in vacuum evaporator at 40 deg.C to remove tert-butanol solvent to obtain ginger oleoresin. Removing lower water phase, collecting intermediate phase as turbid liquid, adjusting pH to 5 to form precipitate, centrifuging at 4000r/min for 10min to obtain precipitate, adding 5% soybean oil and 5% lactobacillus plantarum LIP-1 bacteria, microencapsulating at 4 deg.C, and freeze spray drying to obtain ginger protease and lactobacillus plantarum LIP-1 bacteria mixed powder.

(3) Pouring 5 parts of glutinous rice flour, 1 part of almond powder, 2 parts of brown sugar, 1 part of glycyrrhizin and 1 part of ginger oleoresin into a homogenizer, adding 500ml of water, heating and homogenizing for 10min to cure the batter, pouring the batter into a mold baking tray, baking for 10min until water is quickly evaporated to quickly expand the batter, and preparing the batter into crisp foods for later use.

(4) Heating and melting 10 parts of chocolate in water, adding 3 parts of milk, stirring uniformly, cooling to 30 ℃, and adding 1 part of ginger protein powder and mixed powder of lactobacillus plantarum LIP-1 bacteria to obtain the stuffing chocolate sauce for later use.

(5) And (3) flatly spreading the crisps obtained in the step (2), uniformly extruding the chocolate paste obtained in the step (3), flatly spreading a layer of crisps, repeating the process for 5 times, and cutting the crisps into strips of 2 multiplied by 8 cm.

Example 3

(1) Preparing a ginger extract: extracting with microwave-assisted three-phase partition (TPP) method, adding fresh rhizoma Zingiberis recens into high-pressure homogenizing emulsifying machine APV-1000, adding phosphoric acid buffer solution with pH =8, homogenizing, and filtering to obtain crude extract. Adding ammonium sulfate into the crude extract until the saturation is 60%, and performing the following steps: 1 volume of tert-butanol was added.

(2) And putting the mixed solution into a microwave instrument (AL-IMC 1 intelligent microwave synthesis/extraction instrument), standing for 10min at the power of 300W for 5min, and centrifuging for 10min at the speed of 4000r/min to obtain three phases. Collecting the upper organic phase, filtering, and evaporating in vacuum evaporator at 40 deg.C to remove tert-butanol solvent to obtain ginger oleoresin. Removing lower water phase, collecting intermediate phase as turbid liquid, adjusting pH to 5 to form precipitate, centrifuging at 4000r/min for 10min to obtain precipitate, adding 5% soybean oil and 5% lactobacillus plantarum LIP-1 bacteria, microencapsulating at 4 deg.C, and freeze spray drying to obtain ginger protease and lactobacillus plantarum LIP-1 bacteria mixed powder.

(3) Pouring 8 parts of glutinous rice flour, 1 part of almond powder, 1 part of brown sugar, 1 part of glycyrrhizin and 2 parts of ginger oleoresin into a homogenizer, adding 500ml of water, heating and homogenizing for 10min to cure the batter, pouring into a mold baking tray, baking for 10min until water is quickly evaporated to quickly expand the batter, and preparing the batter into crisp food for later use.

(4) Heating and melting 8 parts of chocolate in water, pouring 1 part of milk, stirring uniformly, cooling to 30 ℃, and adding 2 parts of ginger protein powder and mixed powder of lactobacillus plantarum LIP-1 bacteria to obtain the stuffing chocolate sauce for later use.

(5) And (3) flatly spreading the crisps obtained in the step (2), uniformly extruding the chocolate paste obtained in the step (3), flatly spreading a layer of crisps, repeating the process for 5 times, and cutting the crisps into strips of 2 multiplied by 8 cm.

Example 4

(1) Preparing a ginger extract: extracting with microwave-assisted three-phase partition (TPP) method, adding fresh rhizoma Zingiberis recens into high-pressure homogenizing emulsifying machine APV-1000, adding phosphoric acid buffer solution with pH =8, homogenizing, and filtering to obtain crude extract. Adding ammonium sulfate into the crude extract until the saturation degree is 70%, and performing the following steps: 1 volume of tert-butanol was added.

(2) And putting the mixed solution into a microwave instrument (AL-IMC 1 intelligent microwave synthesis/extraction instrument), standing for 10min with the power of 100W for 5min, and centrifuging for 10min at 4000r/min to obtain three phases. Collecting the upper organic phase, filtering, and evaporating in vacuum evaporator at 40 deg.C to remove tert-butanol solvent to obtain ginger oleoresin. Removing lower water phase, collecting intermediate phase as turbid liquid, adjusting pH to 5 to form precipitate, centrifuging at 4000r/min for 10min to obtain precipitate, adding 5% soybean oil and 5% lactobacillus plantarum LIP-1 bacteria, microencapsulating at 4 deg.C, and freeze spray drying to obtain ginger protease and lactobacillus plantarum LIP-1 bacteria mixed powder.

(3) Pouring 10 parts of glutinous rice flour, 3 parts of almond powder, 2 parts of brown sugar, 1 part of glycyrrhizin and 1 part of ginger oleoresin into a homogenizer, adding 500ml of water, heating and homogenizing for 10min to cure the batter, pouring into a mold baking tray, baking for 10min until water is quickly evaporated to quickly expand the batter, and preparing the batter into crisp food for later use.

(4) And (3) heating and melting 12 parts of chocolate in a water-proof manner, pouring 2 parts of milk, uniformly stirring, cooling to 30 ℃, and adding 2 parts of ginger protein powder and mixed powder of lactobacillus plantarum LIP-1 bacteria to obtain the filled chocolate sauce for later use.

(5) And (3) flatly spreading the crisps obtained in the step (2), uniformly extruding the chocolate paste obtained in the step (3), flatly spreading a layer of crisps, repeating the process for 5 times, and cutting the crisps into strips of 2 multiplied by 8 cm.

Example 5

(1) Preparing a ginger extract: extracting with microwave-assisted three-phase partition (TPP) method, adding fresh rhizoma Zingiberis recens into high-pressure homogenizing emulsifying machine APV-1000, adding phosphoric acid buffer solution with pH =8, homogenizing, and filtering to obtain crude extract. Adding ammonium sulfate into the crude extract until the saturation degree is 40%, and performing the following steps: 1 volume of tert-butanol was added.

(2) And putting the mixed solution into a microwave instrument (AL-IMC 1 intelligent microwave synthesis/extraction instrument), standing for 10min at the power of 150W, and centrifuging at 4000r/min for 10min to obtain three phases. Collecting the upper organic phase, filtering, and evaporating in vacuum evaporator at 40 deg.C to remove tert-butanol solvent to obtain ginger oleoresin. Removing lower water phase, collecting intermediate phase as turbid liquid, adjusting pH to 5 to form precipitate, centrifuging at 4000r/min for 10min to obtain precipitate, adding 5% soybean oil and 5% lactobacillus plantarum LIP-1 bacteria, microencapsulating at 4 deg.C, and freeze spray drying to obtain ginger protease and lactobacillus plantarum LIP-1 bacteria mixed powder.

(3) Pouring 8 parts of glutinous rice flour, 3 parts of almond powder, 3 parts of brown sugar, 1 part of glycyrrhizin and 3 parts of ginger oleoresin into a homogenizer, adding 500ml of water, heating and homogenizing for 10min to cure the batter, pouring into a mold baking tray, baking for 10min until water is quickly evaporated to quickly expand the batter, and preparing the batter into crisp food for later use.

(4) Heating and melting 10 parts of chocolate in water, adding 1 part of milk, stirring uniformly, cooling to 30 ℃, adding 2 parts of ginger protein powder and mixed powder of lactobacillus plantarum LIP-1 bacteria to obtain the stuffing chocolate sauce for later use.

(5) And (3) flatly spreading the crisps obtained in the step (2), uniformly extruding the chocolate paste obtained in the step (3), flatly spreading a layer of crisps, repeating the process for 5 times, and cutting the crisps into strips of 2 multiplied by 8 cm.

Examples of the effects of the invention

First, sensory evaluation

The ginger wafer biscuits prepared by the experimental group are subjected to sensory evaluation, a sensory evaluator is composed of specially trained experimenters of relevant specialties of food in the laboratory, the evaluation is carried out in a quiet and comfortable room without peculiar smell and with good ventilation, samples are randomly numbered, and the evaluation on specific taste, sweetness, ginger pungency and smell is shown in table 1.

Table 1 sensory evaluation results of ginger wafers prepared by the experimental groups

As can be seen from table 1, example 4 is the best, and in sensory evaluation, the peppery taste and the acrimony of ginger in the wafer are small, and the wafer has better mouthfeel, texture and sweetness.

On the basis of example 4, a comparative example was set up:

control group 1: the preparation of the ginger protein powder and the mixed powder of lactobacillus plantarum LIP-1 bacteria is omitted, the ginger oleoresin is added separately, and the other processing techniques are the same as those in example 4.

Control group 2: the Lactobacillus plantarum LIP-1 powder was omitted and the other processing steps were the same as in example 4.

Control group 3: the microencapsulation treatment was omitted and the other processing steps were the same as in example 4.

TABLE 2 sensory evaluation results of ginger wafers prepared by the experimental and control groups

As can be seen from table 2, example 4 is the best, and in sensory evaluation, the ginger wafer has no significant pungency and irritation, and has good mouthfeel and sweetness.

Secondly, synergistic bacteriostatic effect of glycyrrhizin and ginger oleoresin

Control group 4: the ginger oleoresin was omitted and the other processing procedures were the same as in example 4.

Control group 5: glycyrrhizin was omitted and the other processing steps were the same as in example 4.

The biscuits prepared in examples 1 to 5 and controls 4 and 5 were placed in a density environment at a temperature of 37 ℃ and a humidity of 60% and observed for the time taken for the appearance of microorganisms.

TABLE 3 results of the bacteriostatic effect of glycyrrhizin and ginger oleoresin

Thirdly, ampicillin is used for molding to prepare an SPF-BALB/C mouse intestinal dysbacteriosis model, the regulation condition of intestinal dysbacteriosis is investigated by supplementing ginger protease and plant lactobacillus LIP-1 bacteria mixed powder, and the condition of mouse diarrhea is obviously improved when the ginger protease and the plant lactobacillus LIP-1 bacteria mixed powder are supplemented.

Fourthly, the wafers prepared in the examples 2 and 4 and the control group are used for simple clinical tests, 20 diarrhea patients in each example eat the wafers prepared in the examples three meals a day, and the effect is examined after taking the wafers for 2 days, and the result is shown in table 4.

Table 4 results of clinical trials of wafer prepared in examples 2 and 4 and control