阅读说明：本技术 一种益生菌凝胶糖果及其制备方法 (Probiotic gel candy and preparation method thereof ) 是由 宋小锋 王雪竹 朱性海 张利军 原增艳 于 2021-08-11 设计创作，主要内容包括：本发明公开了一种益生菌凝胶糖果,包括以下重量份的原料：明胶40-60份、羟丙基淀粉10-20份、功能性低聚糖10-20份、食用甘油10-20份、水60-100份、油溶性益生菌冻干粉3-8份、香精3-5份、稳定剂1-8份和基质油50-70份；制备方法：(1)称取各原料；(2)将明胶、羟丙基淀粉、功能性低聚糖、食用甘油和水搅拌熬制,得到胶皮液；(3)将油溶性益生菌冻干粉、香精、稳定剂和基质油搅拌均匀,得到夹心液；(4)将胶皮液和夹心液通过糖果机械成形,冷却,即得。本发明口感醇厚,酸甜得当,具有较好的咀嚼性,爆浆充分,口感极佳；能补充人体活性益生菌,可预防和治疗口腔及胃肠道菌群紊乱,维持微生态平衡。(The invention discloses a probiotic gel candy which comprises the following raw materials in parts by weight: 40-60 parts of gelatin, 10-20 parts of hydroxypropyl starch, 10-20 parts of functional oligosaccharide, 10-20 parts of edible glycerol, 60-100 parts of water, 3-8 parts of oil-soluble probiotic freeze-dried powder, 3-5 parts of essence, 1-8 parts of stabilizer and 50-70 parts of matrix oil; the preparation method comprises the following steps: (1) weighing the raw materials; (2) stirring and decocting gelatin, hydroxypropyl starch, functional oligosaccharide, edible glycerol and water to obtain a gelatin skin liquid; (3) uniformly stirring the oil-soluble probiotic freeze-dried powder, the essence, the stabilizer and the matrix oil to obtain a sandwich liquid; (4) and (4) mechanically forming the rubber liquid and the filling liquid through the candy, and cooling to obtain the candy. The invention has mellow mouthfeel, proper sour and sweet taste, better chewiness, full pulp explosion and excellent mouthfeel; can supplement active probiotics for human body, prevent and treat oral cavity and gastrointestinal flora disorder, and maintain microecological balance.)

1. The probiotic gel candy is characterized by comprising the following raw materials in parts by weight: 40-60 parts of gelatin, 10-20 parts of hydroxypropyl starch, 10-20 parts of functional oligosaccharide, 10-20 parts of edible glycerol, 60-100 parts of water, 3-8 parts of oil-soluble probiotic freeze-dried powder, 3-5 parts of essence, 1-8 parts of stabilizer and 50-70 parts of matrix oil.

2. The probiotic gel candy according to claim 1, characterized by comprising the following raw materials in parts by weight: 50 parts of gelatin, 15 parts of hydroxypropyl starch, 15 parts of functional oligosaccharide, 15 parts of edible glycerol, 80 parts of water, 5 parts of oil-soluble probiotic freeze-dried powder, 3 parts of essence, 2 parts of stabilizer and 60 parts of matrix oil.

3. The probiotic gel-candy according to claim 1 or 2, wherein the functional oligosaccharide is at least one of galacto-oligosaccharide, fructo-oligosaccharide and stachyose.

4. The probiotic gel candy according to claim 1 or 2, wherein the oil-soluble probiotic freeze-dried powder is at least one of lactobacillus acidophilus freeze-dried powder, bifidobacterium longum freeze-dried powder, lactobacillus plantarum freeze-dried powder, lactobacillus rhamnosus freeze-dried powder, lactobacillus helveticus freeze-dried powder and bifidobacterium lactis freeze-dried powder.

5. The probiotic gel-candy according to claim 1 or 2, wherein the essence is at least one of lemon essence, apple essence and strawberry essence.

6. The probiotic gel-candy according to claim 1 or 2, characterized in that the stabilizer is at least one of phospholipids, trehalose and sucrose.

7. The probiotic gel-candy according to claim 1 or 2, wherein the matrix oil is at least one of sunflower oil, peony oil and linseed oil.

8. The preparation method of the probiotic gel candy is characterized by comprising the following steps:

(1) weighing the raw materials according to the weight portion of the probiotic gel candy of any one of claims 1 to 7;

(2) uniformly stirring gelatin, hydroxypropyl starch, functional oligosaccharide, edible glycerol and water, and decocting to obtain a gelatin skin liquid;

(3) uniformly stirring the oil-soluble probiotic freeze-dried powder, the essence, the stabilizer and the matrix oil to obtain a sandwich liquid;

(4) and mechanically forming the rubber liquid and the filling liquid through candy, and cooling to obtain the probiotic gel candy.

9. The method for preparing probiotic gel candy according to claim 8, wherein in the step (2), the stirring speed is 100-200r/min, and the time is 10-20 min; in the step (3), the stirring speed is 60-100r/min, and the time is 20-30 min.

10. The method for preparing probiotic gel candy according to claim 8, wherein in the step (3), the cooling temperature is 30-50 ℃ and the cooling time is 30-60 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a probiotic gel candy and a preparation method thereof.

Background

The gel candy (hereinafter referred to as soft candy) is prepared by using granulated sugar and starch syrup as main raw materials and agar, modified starch, gelatin and pectin as coagulants through the processes of decocting, forming and the like, and has high moisture content and soft texture. The gel candy is mainly characterized by transparent and smooth appearance, soft, sticky and glutinous taste and high elasticity; the physical system is a relatively stable colloidal dispersion system; the water content is higher. Representative examples of the gel candy include modified starch jelly, gelatin jelly, carrageenan jelly, agar jelly, pectin jelly, gum jelly, and the like.

The probiotics have the effects of improving the intestinal flora structure, promoting the proliferation of beneficial bacteria in the intestinal tract and inhibiting the growth of harmful bacteria, and are widely applied to dairy products, functional foods and medicines.

However, most of the foods added with probiotics in the market are yoghurt, milk beverage and the like, and the types are relatively single. However, the problem that most probiotics are inactivated easily when the probiotics are added into foods such as gel candy and the like also exists, the problems of low aging resistance, easy adhesion during storage and the like exist, and the sweetness and the chewiness brought by eating are still to be improved.

Therefore, how to provide a probiotic gel candy which is delicious and can ensure the high activity of probiotics is a problem which needs to be solved by the technical personnel in the field.

Disclosure of Invention

In view of the above, the present invention aims to provide a probiotic gel candy and a preparation method thereof, wherein the probiotic gel candy is delicious and can ensure high activity of probiotics to solve the defects in the prior art.

In order to achieve the purpose, the invention adopts the following technical scheme:

the probiotic gel candy comprises the following raw materials in parts by weight: 40-60 parts of gelatin, 10-20 parts of hydroxypropyl starch, 10-20 parts of functional oligosaccharide, 10-20 parts of edible glycerol, 60-100 parts of water, 3-8 parts of oil-soluble probiotic freeze-dried powder, 3-5 parts of essence, 1-8 parts of stabilizer and 50-70 parts of matrix oil;

preferably: 50 parts of gelatin, 15 parts of hydroxypropyl starch, 15 parts of functional oligosaccharide, 15 parts of edible glycerol, 80 parts of water, 5 parts of oil-soluble probiotic freeze-dried powder, 3 parts of essence, 2 parts of stabilizer and 60 parts of matrix oil.

The invention has the beneficial effects that:

1. according to the invention, gelatin, hydroxypropyl starch, functional oligosaccharide, edible glycerol and water are used as raw materials to prepare the gelatin skin liquid, so that the coating of the sandwich liquid can be realized, the pollution of harmful bacteria can be isolated, the activity of probiotics can be kept, the storage time of the product is long, the aging resistance is improved, and the product has chewing elasticity and full starching feeling;

2. the oil-soluble probiotic freeze-dried powder, the essence, the stabilizer and the matrix oil are used as raw materials to prepare the sandwich liquid, so that the composition of intestinal microorganisms can be changed, the intestinal flora can be adjusted, and the immune system capability can be improved.

Further, the functional oligosaccharide is at least one of galactooligosaccharide, fructooligosaccharide and stachyose.

The functional oligosaccharide selected by the invention has physiological effects of improving intestinal colony structure and the like, and is not absorbed by a digestive system and directly enters the large intestine because an enzyme system for hydrolyzing the functional oligosaccharide in the intestinal tract of a human body does not exist.

Further, the oil-soluble probiotic freeze-dried powder is at least one of lactobacillus acidophilus freeze-dried powder, bifidobacterium longum freeze-dried powder, lactobacillus plantarum freeze-dried powder, lactobacillus rhamnosus freeze-dried powder, lactobacillus helveticus freeze-dried powder and bifidobacterium lactis freeze-dried powder.

The oil-soluble probiotic freeze-dried powder has multiple important physiological functions of biological barrier, nutrition, anti-tumor, immunity enhancement, gastrointestinal function improvement, aging resistance and the like on human health.

Further, the essence is at least one of lemon essence, apple essence and strawberry essence.

The essence has the beneficial effects that the essence has rich fruit flavor and has cool smell.

Further, the stabilizer is at least one of phospholipid, trehalose and sucrose.

The further technical scheme has the beneficial effects that the selected stabilizer can increase the stability of the mixture, slow down the reaction, keep the chemical balance, reduce the surface tension, prevent the effects of light, thermal decomposition or oxidative decomposition and the like.

Further, the matrix oil is at least one of sunflower seed oil, peony seed oil and linseed oil.

The further technical scheme has the beneficial effects that the matrix oil selected by the invention has multiple effects of supplementing brain cell nutrition, promoting intelligence development, improving memory, preventing encephalatrophy and senile dementia, improving anti-stress, reducing melancholia and insomnia and the like.

A preparation method of probiotic gel candy specifically comprises the following steps:

(1) weighing the raw materials according to the weight parts of the probiotic gel candy;

(2) uniformly stirring gelatin, hydroxypropyl starch, functional oligosaccharide, edible glycerol and water, and decocting to obtain a gelatin skin liquid;

(3) uniformly stirring the oil-soluble probiotic freeze-dried powder, the essence, the stabilizer and the matrix oil to obtain a sandwich liquid;

(4) and (4) mechanically forming the rubber liquid and the filling liquid through the candy, and cooling to obtain the probiotic gel candy.

Further, in the step (2), the stirring speed is 100-; in the step (3), the stirring speed is 60-100r/min, and the time is 20-30 min.

Further, in the step (2) and the step (3), the cooling temperature is 30-50 ℃ and the cooling time is 30-60 min.

According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:

the probiotic gel candy prepared by the invention has mellow mouthfeel, proper sour and sweet taste, good chewiness, sufficient popping and excellent mouthfeel; can supplement active probiotics for human body, prevent and treat oral cavity and gastrointestinal flora disorder, and maintain microecological balance.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The probiotic gel candy comprises the following raw materials in parts by weight: 40kg of gelatin, 10kg of hydroxypropyl starch, 10kg of galacto-oligosaccharide, 10kg of edible glycerol, 60kg of water, 8kg of lactobacillus acidophilus freeze-dried powder, 5kg of lemon essence, 8kg of phospholipid and 70kg of sunflower seed oil;

the preparation method of the probiotic gel candy specifically comprises the following steps:

(1) weighing the raw materials according to the weight;

(2) adding gelatin, hydroxypropyl starch, galacto-oligosaccharide, edible glycerol and water into a stirring barrel, stirring at a speed of 100r/min for 20min, and decocting to obtain a gelatin skin liquid;

(3) adding Lactobacillus acidophilus lyophilized powder, lemon essence, phospholipid and sunflower seed oil into a stirring barrel, and stirring at a speed of 60r/min for 30min to obtain a sandwich liquid;

(4) mechanically forming the rubber liquid and the filling liquid through candy, and cooling for 60min at 30 ℃ to obtain the probiotic gel candy.

Example 2

The probiotic gel candy comprises the following raw materials in parts by weight: 50kg of gelatin, 15kg of hydroxypropyl starch, 15kg of fructo-oligosaccharide, 15kg of edible glycerol, 80kg of water, 5kg of bifidobacterium longum freeze-dried powder, 3kg of apple essence, 2kg of trehalose and 60kg of peony seed oil;

the preparation method of the probiotic gel candy specifically comprises the following steps:

(1) weighing the raw materials according to the weight;

(2) adding gelatin, hydroxypropyl starch, fructo-oligosaccharide, edible glycerol and water into a stirring barrel, stirring at 150r/min for 15min, and decocting to obtain a gelatin skin solution;

(3) adding Bifidobacterium longum lyophilized powder, apple essence, trehalose and peony seed oil into a stirring barrel, and stirring at 80r/min for 25min to obtain a sandwich liquid;

(4) mechanically forming the rubber liquid and the filling liquid through candy, and cooling for 45min at 40 ℃ to obtain the probiotic gel candy.

Example 3

The probiotic gel candy comprises the following raw materials in parts by weight: 60kg of gelatin, 20kg of hydroxypropyl starch, 20kg of stachyose, 20kg of edible glycerol, 100kg of water, 3kg of lactobacillus plantarum freeze-dried powder, 3kg of strawberry essence, 1kg of sucrose and 50kg of linseed oil;

the preparation method of the probiotic gel candy specifically comprises the following steps:

(1) weighing the raw materials according to the weight;

(2) adding gelatin, hydroxypropyl starch, stachyose, edible glycerol and water into a stirring barrel, stirring at a speed of 200r/min for 10min, and decocting to obtain a gelatin skin solution;

(3) adding lactobacillus plantarum freeze-dried powder, strawberry essence, sucrose and linseed oil into a stirring barrel, and stirring at the speed of 100r/min for 20min to obtain a sandwich liquid;

(4) mechanically forming the rubber liquid and the filling liquid through candy, and cooling for 30min at 50 ℃ to obtain the probiotic gel candy.

Performance testing

1. National Standard detection

The probiotic gel candies prepared in the embodiments 1-3 are respectively taken and measured according to the corresponding detection method of SB/T10021-2017 candy gel candies, and sensory indexes and physical and chemical indexes of the probiotic gel candies are measured.

The results are shown in tables 1 and 2.

Table 1 examples 1-3 probiotic gel confectionery sensory index assay results

Table 2 examples 1-3 determination results of physical and chemical indexes of probiotic gel candy

As can be seen from tables 1 and 2, the probiotic gel candies prepared in the embodiments 1 to 3 of the invention have uniform and bright color; the block shape is complete, the size is consistent, no deformation exists, and no adhesion exists; has elasticity and chewiness, and no stuffing leakage; no peculiar smell exists; no visible impurities in normal vision; the drying weight loss and the reducing sugar meet the requirements of the main candy.

The tests prove that the probiotic gel candy prepared by the invention meets the sensory index and physicochemical index of SB/T10021-2017 candy gel candy.

2. Probiotic activity assay

The probiotic gel candies prepared in examples 1 to 3 were each taken and tested for probiotic activity according to the test procedure of GB 4789.35-2016 Lactobacillus test for food microbiology, using a commercial probiotic gel candy as a control.

Table 3 control and examples 1-3 probiotic gel confectionery probiotic activity test results

Measurement items	Control group	Example 1	Example 2	Example 3
					Probiotic activity/(CFU/g)	1.2×102	3.5×102	3.7×102	3.4×102

As can be seen from table 3, the probiotic activity of the probiotic gel candies prepared in examples 1 to 3 of the present invention was significantly improved compared to the commercial products.

The tests show that the probiotic gel candy prepared by the invention has mellow mouthfeel, proper sour and sweet taste, better chewiness, sufficient popping pulp and excellent mouthfeel; can supplement active probiotics for human body, prevent and treat oral cavity and gastrointestinal flora disorder, and maintain microecological balance.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.