Probiotic tabletting candy containing undaria pinnatifida polysaccharide fermentation product and preparation method
阅读说明：本技术 含有裙带菜多糖发酵物的益生菌压片糖果及制备方法 (Probiotic tabletting candy containing undaria pinnatifida polysaccharide fermentation product and preparation method ) 是由 于金慧 尤升波 毕玉平 刘晓慧 刘玮 夏晗 马德源 边斐 张燕 刘超 于 2021-09-27 设计创作，主要内容包括：本发明属食品加工领域,具体涉及含有裙带菜多糖发酵物的益生菌压片糖果及制备方法。本发明的压片糖果包括：裙带菜多糖发酵物、向日葵盘提取物、凝结芽孢杆菌、木糖醇、麦芽糊精、二氧化硅等。将裙带菜多糖经益生菌发酵后,抗氧化活性有了更进一步的提升,这说明益生菌对于裙带菜多糖具有良好的生物修饰增效作用；裙带菜多糖发酵物、向日葵盘提取物与益生菌结合,可以作为益生元促进益生菌的增殖,从而有效调节肠道菌群；将经过修饰的多糖原料与向日葵盘提取物等具有强抗氧化能力的成分进行复配,添加了抗逆性最佳的活性凝结芽孢杆菌,菌种活力高,从而保证了压片糖果产品具有更加稳定的保健效果。(The invention belongs to the field of food processing, and particularly relates to a probiotic tabletting candy containing undaria pinnatifida polysaccharide leavening and a preparation method thereof. The tabletted confectionery product of the present invention comprises: undaria pinnatifida polysaccharide fermented product, sunflower head extract, Bacillus coagulans, xylitol, maltodextrin, silicon dioxide, etc. After the undaria pinnatifida polysaccharide is fermented by the probiotics, the antioxidant activity is further improved, which shows that the probiotics have good biological modification and synergism on the undaria pinnatifida polysaccharide; the undaria pinnatifida polysaccharide fermentation product and the sunflower disc extract are combined with probiotics and can be used as prebiotics to promote the proliferation of the probiotics, so that the intestinal flora is effectively adjusted; the modified polysaccharide raw material is compounded with components with strong oxidation resistance such as sunflower disc extract, and the like, and the active bacillus coagulans with the best stress resistance is added, so that the strain activity is high, and the tabletting candy product is ensured to have more stable health care effect.)
1. The probiotic tabletting candy containing the undaria pinnatifida polysaccharide leavening is characterized by comprising the following main raw materials in parts by weight:
1-35 parts of a polysaccharide fermentation product of undaria pinnatifida;
0.01-1% of sunflower disc extract;
0.1-1 parts of bacillus coagulans powder;
the viable count of the bacillus coagulans is 10-100 hundred million based on 0.5 g of the tablet candy.
2. The probiotic pressed candy containing undaria pinnatifida polysaccharide fermented product according to claim 1, wherein the pressed candy comprises the following main raw materials in parts by weight:
5-30 parts of undaria pinnatifida polysaccharide fermentation product
0.02-0.5% of sunflower disc extract
Bacillus coagulans powder: 0.1 to 1
The viable count of the bacillus coagulans is 10-100 hundred million based on 0.5 g of the tablet candy.
3. The probiotic compressed tablet candy of claim 1, containing undaria pinnatifida polysaccharide fermented product, further comprising at least one of a binder, a flow aid, a sweetener, and a lubricant.
4. The probiotic pressed candy containing undaria pinnatifida polysaccharide fermented product according to claim 1, wherein the pressed candy comprises the following auxiliary materials in parts by weight:
3-20% of xylitol
10-30% of maltodextrin
0.5 to 5 parts of silicon dioxide
0.1-1 parts of magnesium stearate.
5. The probiotic pressed candy containing undaria pinnatifida polysaccharide fermented product according to claim 1, further comprising at least one of a flavor and a food color.
6. The probiotic compressed tablet candy containing undaria pinnatifida polysaccharide fermented product according to claim 1, wherein the compressed tablet candy comprises the following raw materials in parts by weight:
1-35 of undaria pinnatifida polysaccharide fermentation product
0.01-1.0% of sunflower disc extract
3-20% of xylitol
10-30% of maltodextrin
0.5 to 5 parts of silicon dioxide
Magnesium stearate 0.1-1
Bacillus coagulans powder: 0.1 to 1
The viable count of the bacillus coagulans is 10-100 hundred million based on 0.5 g of the tablet candy.
7. The method for preparing probiotic tabletting candy containing undaria pinnatifida polysaccharide fermented product according to claim 1, comprising the steps of:
(1) weighing and premixing raw materials: weighing all raw materials, namely 1-35 parts of polysaccharide fermentation product of undaria pinnatifida and 0.01-1.0 part of sunflower disc extract in parts by weight; fully and uniformly mixing the raw materials by adopting a turnover stirring mixer for 10-40 min;
(2) weighing 3-20 parts of xylitol, and fully and uniformly mixing with the uniformly mixed material in the step (1) for 10-60 min;
(3) weighing 10-30 parts of maltodextrin, and fully and uniformly mixing with the materials in the step (2) for 10-60 min;
(4) weighing 0.5-5 parts of silicon dioxide, and fully and uniformly mixing the silicon dioxide with the materials in the step (3) for 5-40 min;
(5) weighing 0.1-1 part of magnesium stearate, and fully and uniformly mixing the magnesium stearate with the material in the step (4) for 1-10 min;
(6) and (5) tabletting the material obtained in the step (5) to obtain the tabletted candy.
8. The method for preparing probiotic tabletting candy containing undaria pinnatifida polysaccharide fermented product according to claim 1, comprising the steps of:
(1) weighing and premixing raw materials: weighing all raw materials in parts by weight, namely 1-35 parts of an undaria pinnatifida polysaccharide fermentation product, 0.01-1.0 part of a sunflower disc extract and 0.1-1 part of bacillus coagulans powder; fully and uniformly mixing the raw materials by adopting a turnover stirring mixer for 10-40 min;
(2) weighing 3-20 parts of xylitol, 10-30 parts of maltodextrin, 0.5-5 parts of silicon dioxide and 0.1-1 part of magnesium stearate, and fully and uniformly mixing the xylitol, the maltodextrin, the silicon dioxide and the magnesium stearate with the materials in the step (1) for 1-10 min;
(3) tabletting the material obtained in the step (2) to obtain the tabletted candy.
9. The method for preparing probiotic pellet candies containing undaria pinnatifida polysaccharide fermented product according to claim 1, wherein the undaria pinnatifida polysaccharide fermented product is obtained by the following method:
s1: cutting thallus laminariae into pieces, adding into water, and pulping; heating the slurry to 60-90 ℃; the weight ratio of the undaria pinnatifida to the water is 1: 0.8 to 3;
alternatively, S1: taking the undaria pinnatifida powder, adding the undaria pinnatifida powder into water, and heating the slurry to 60-90 ℃; the weight ratio of the undaria pinnatifida powder to the water is 1: 30-60 parts of;
s2: starting an ultrasonic device, and carrying out ultrasonic treatment for 0.5-0.8 h under the condition that the power is 40-100W; repeating the sonication at least 2 times;
s3: taking the material in the S2, and precipitating with ethanol to obtain a crude polysaccharide product;
s4: carrying out primary purification on the crude polysaccharide product in the S3 to obtain purified polysaccharide, wherein the polysaccharide content is 25-75%;
s5: adding probiotics into the polysaccharide purified in the S4 for fermentation under the condition that the fermentation is carried out for 24-72 hours at the temperature of 30-40 ℃; the addition amount of the probiotics is 0.5-5%; the probiotic bacteria is at least one of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus, Streptococcus thermophilus, Bacillus subtilis derived from natto, Saccharomyces cerevisiae, and Kluyveromyces marxianus;
s6: and (4) spray drying the fermentation liquor in the S5 to obtain powder to obtain the undaria pinnatifida polysaccharide fermentation product.
10. The method for preparing probiotic pellet candies containing undaria pinnatifida polysaccharide fermented product according to claim 1, wherein the bacillus coagulans is obtained by the following method: fermenting at high density to obtain bacterial liquid, freeze drying to obtain powder with density of 1010~1013CFU/g。
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a probiotic tabletting candy containing undaria pinnatifida polysaccharide leavening and a preparation method of the candy.
Background
The undaria pinnatifida has good nutrition and efficacy, but related products are mainly primarily processed by shredded stems, pieces and the like of the undaria pinnatifida, and the research and development on the deep processed products of the undaria pinnatifida are less. A large number of researches show that the natural polysaccharide has better antioxidant capacity and can stimulate and activate various functions of macrophages, thereby playing a role in immunoregulation. The molecular weight and structure of the undaria pinnatifida polysaccharide, also called fucoidin, are closely related to the biological activity, and the undaria pinnatifida polysaccharide is modified or modified by physical or chemical methods, while the biological modification method is concerned by the high efficiency and specificity of the undaria pinnatifida polysaccharide.
The following patent documents disclose tabletted confectioneries prepared from algal polysaccharides as raw materials:
CN110623129A discloses a pressed candy rich in fucoidin, which is characterized by comprising the following raw materials in parts by weight: 0.1-30 parts of fucoidin, 5-10 parts of sodium alginate, 30-60 parts of herbal stomach nourishing powder, 5-30 parts of sorbitol, 1-10 parts of microcrystalline cellulose and 0.5-1 part of magnesium stearate. The fucoidin added in the raw materials of the invention is mainly distributed in the surface mucus of brown algae, and belongs to natural active polysaccharide.
The above patent documents are tablet candies prepared by using fucoidin as a raw material, wherein the specific active group of the fucoidin can be in biological affinity with helicobacter pylori, so that helicobacter pylori in oral cavity and digestive tract can be eliminated, and gastric mucosa can be protected from being invaded by the helicobacter pylori; the fucoidin with proper concentration can obviously inhibit the growth and proliferation of helicobacter pylori. In addition, the fucoidin has the effect of conditioning the intestinal tract bidirectionally, improving constipation and enteritis and playing a role in maintaining the intestinal tract.
The above patent documents do not mention about the antioxidant activity of the tabletted confectionery. Fucoidan has good antioxidant activity, but the improvement of the activity of the undaria pinnatifida polysaccharide through a biotransformation method is not known, and particularly, how the antioxidant activity of the undaria pinnatifida polysaccharide changes after being fermented by probiotics is unknown. In addition, the effect of plant extracts such as sunflower disc extract on enhancing the antioxidant activity of polysaccharides is not clear.
Disclosure of Invention
In order to solve the technical problems, the invention provides a functional tablet candy taking an undaria pinnatifida polysaccharide fermentation product and a sunflower disc extract as main raw materials.
The functional tabletting candy provided by the invention is further optimized in the antioxidant activity of the undaria pinnatifida polysaccharide fermentation product, and is biologically modified in a probiotic fermentation mode, so that the antioxidant activity of the undaria pinnatifida polysaccharide fermentation product is obviously improved. In addition, the synergistic effect of the sunflower disc extract and other raw materials such as active bacillus coagulans with the best stress resistance enables the final product to have more excellent antioxidant effect.
The invention provides a probiotic tabletting candy containing undaria pinnatifida polysaccharide leavening, which comprises the following main raw materials in parts by weight:
1-35 parts of a polysaccharide fermentation product of undaria pinnatifida;
0.01-1.0% of sunflower disc extract;
0.1-1 parts of bacillus coagulans powder;
the viable count of the bacillus coagulans is 10-100 hundred million based on 0.5 g of the tablet candy.
Preferably, the tablet candy comprises the following main raw materials in parts by weight:
5-30 parts of undaria pinnatifida polysaccharide fermentation product
0.02-0.5% of sunflower disc extract
0.1-1 parts of bacillus coagulans powder;
the viable count of the bacillus coagulans is 10-100 hundred million based on 0.5 g of the tablet candy.
Preferably, the tabletted confectionery product further comprises at least one of a binder, a glidant, a sweetener, and a lubricant.
Preferably, the tablet candy comprises the following auxiliary materials in parts by weight:
3-20% of xylitol
10-30% of maltodextrin
0.5 to 5 parts of silicon dioxide
0.1-1 parts of magnesium stearate.
Preferably, the tablet candy further comprises at least one of edible essence and edible pigment.
Preferably, the tablet candy comprises the following raw materials in parts by weight:
1-35 of undaria pinnatifida polysaccharide fermentation product
0.01-1.0% of sunflower disc extract
3-20% of xylitol
10-30% of maltodextrin
0.5 to 5 parts of silicon dioxide
Magnesium stearate 0.1-1
Bacillus coagulans powder: 0.1 to 1;
the viable count of the bacillus coagulans is 10-100 hundred million based on 0.5 g of the tablet candy.
Preferably, the preparation method of the probiotic tabletting candy containing the undaria pinnatifida polysaccharide leavening comprises the following steps:
(1) weighing and premixing raw materials: weighing all raw materials, namely 1-35 parts of an undaria pinnatifida polysaccharide fermentation product, 0.01-1.0 part of a sunflower disc extract and 0.1-1 part of bacillus coagulans powder in parts by weight; fully and uniformly mixing the raw materials by adopting a turnover stirring mixer for 10-40 min;
(2) weighing 3-20 parts of xylitol, and fully and uniformly mixing with the uniformly mixed material in the step (1) for 10-60 min;
(3) weighing 10-30 parts of maltodextrin, and fully and uniformly mixing with the materials in the step (2) for 10-60 min;
(4) weighing 0.5-5 parts of silicon dioxide, and fully and uniformly mixing the silicon dioxide with the materials in the step (3) for 5-40 min;
(5) weighing 0.1-1 part of magnesium stearate, and fully and uniformly mixing the magnesium stearate with the materials in the step (4) for 1-10 min;
(6) and (5) tabletting the material obtained in the step (5) to obtain the tabletted candy.
Further comprising: (7) packaging: and packaging the tabletting candy to obtain the tabletting candy containing the undaria pinnatifida polysaccharide.
As another preferred embodiment, the preparation method of the probiotic tabletting candy containing the undaria pinnatifida polysaccharide leavening comprises the following steps:
(1) weighing and premixing raw materials: weighing all raw materials in parts by weight, namely 1-35 parts of an undaria pinnatifida polysaccharide fermentation product, 0.01-1.0 part of a sunflower disc extract and 0.1-1 part of bacillus coagulans powder; fully and uniformly mixing the raw materials by adopting a turnover stirring mixer for 10-40 min;
(2) weighing 3-20 parts of xylitol, 10-30 parts of maltodextrin, 0.5-5 parts of silicon dioxide and 0.1-1 part of magnesium stearate, and fully and uniformly mixing the xylitol, the maltodextrin, the silicon dioxide and the magnesium stearate with the materials in the step (1) for 1-10 min;
(3) tabletting the material obtained in the step (2) to obtain the tabletted candy.
Preferably, the method for obtaining the polysaccharide fermentation product of undaria pinnatifida comprises the following steps:
s1: cutting thallus laminariae into pieces, adding into water, and pulping; heating the slurry to 60-90 ℃; the weight ratio of the undaria pinnatifida to the water is 1: 0.8 to 3;
alternatively, S1: taking the undaria pinnatifida powder, adding the undaria pinnatifida powder into water, and heating the slurry to 60-90 ℃; the weight ratio of the undaria pinnatifida powder to the water is 1: 30-60 parts of;
s2: starting an ultrasonic device, and carrying out ultrasonic treatment for 0.5-0.8 h under the condition that the power is 40-100W; repeating the sonication at least 2 times;
s3: taking the material in the S2, and precipitating with ethanol to obtain a crude polysaccharide product;
s4: carrying out primary purification on the crude polysaccharide product in the S3 to obtain purified polysaccharide, wherein the polysaccharide content is 25-75%;
s5: taking an S4 polysaccharide product, adding probiotics for fermentation under the condition of fermenting for 24-72 hours at 30-40 ℃; the adding amount of the probiotics is 0.5 to 5 percent; the probiotic bacteria is at least one of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus, Streptococcus thermophilus, Bacillus subtilis (natto source), Saccharomyces cerevisiae, and Kluyveromyces marxianus;
s6: and (4) spray drying the fermentation liquor in the S5 to obtain powder to obtain the undaria pinnatifida polysaccharide fermentation product.
The bacillus coagulans is obtained by the following method: fermenting at high density to obtain bacterial liquid, freeze drying to obtain powder with density of 1010～1013CFU/g。
The invention has the beneficial effects that:
(1) according to the invention, after the undaria pinnatifida polysaccharide is fermented by probiotics, the antioxidant activity is remarkably improved, and as for the activity of undaria pinnatifida, compared with the activity of undaria pinnatifida after fermentation, the ABTS free radical scavenging capacity after fermentation can be improved by 17.5-31.8%, and the FRAP value can be improved by 87.8% to the maximum extent; this shows that the probiotics has good biological modification and synergism to the undaria pinnatifida polysaccharide;
(2) compared with the single undaria pinnatifida polysaccharide fermented product, the undaria pinnatifida polysaccharide fermented product and the sunflower disc extract are compounded, so that the antioxidant effect is obviously enhanced;
(3) the undaria pinnatifida polysaccharide fermentation product and the sunflower disc extract are combined with probiotics and can be used as prebiotics to promote the proliferation of the probiotics, so that the intestinal flora is effectively adjusted;
(4) the modified polysaccharide raw material is compounded with components with strong oxidation resistance such as sunflower disc extract, and the like, and simultaneously, the active bacillus coagulans with the best stress resistance is added, so that the stress resistance is enhanced, and the tabletted candy product is ensured to have more stable oxidation resistance.
Drawings
FIG. 1 shows the effect of fermentation of different strains on the antioxidant activity of undaria pinnatifida polysaccharides;
FIG. 2 shows the effect of fermentation of different strains on the total phenol and polysaccharide content of Undaria pinnatifida polysaccharides;
FIG. 3 shows the effect of sunflower head extract on the antioxidant activity of wakame polysaccharide and its fermentation;
FIG. 4 shows the effect of different concentrations of undaria pinnatifida polysaccharides on the growth of Bacillus coagulans;
fig. 5 is a graph showing antioxidant activity of the tabletted candies of the different examples and comparative examples.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.
The raw materials and equipment manufacturers adopted by the invention are as follows:
undaria pinnatifida polysaccharide fermentation product: self-making;
sunflower disc extract: purchased from siennant biotechnology limited;
bacillus coagulans powder: self-making;
preparing the following raw materials in parts by weight:
1-35 parts of a polysaccharide fermentation product of undaria pinnatifida;
0.01-1.0% of sunflower disc extract;
0.1-1 parts of bacillus coagulans powder;
the content of Bacillus coagulans is 10-100 hundred million based on 0.5 g of tablet candy.
Example 1
The preparation method of the probiotic tabletting candy containing the undaria pinnatifida polysaccharide leavening comprises the following steps:
(1) weighing and premixing raw materials: weighing the raw materials, the polysaccharide fermentation product of the undaria pinnatifida, the sunflower disc extract and the bacillus coagulans powder in parts by weight in the following table 1; fully and uniformly mixing the raw materials by adopting a turnover stirring mixer for 30 min;
the method for obtaining the undaria pinnatifida polysaccharide fermentation product comprises the following steps:
s1: cutting thallus laminariae into pieces, adding into water, and pulping; heating the slurry to 70 ℃; the weight ratio of the undaria pinnatifida to the water is 1: 2;
or S1 adding Undaria pinnatifida powder into water, and heating the slurry to 70 deg.C; the weight ratio of the undaria pinnatifida powder to the water is 1: 40;
s2: starting an ultrasonic device, and carrying out ultrasonic treatment for 0.6h under the condition that the power is 70W; repeating the sonication at least 2 times;
s3: taking the material in the S2, and precipitating with ethanol to obtain a crude polysaccharide product;
s4: carrying out primary purification on the crude polysaccharide product in the S3 to obtain purified polysaccharide, wherein the polysaccharide content is 25-75%;
s5: taking an S4 polysaccharide product, adding probiotics for fermentation under the condition of fermenting for 48 hours at 30-40 ℃; the adding amount of the probiotics is 0.5 to 5 percent; the probiotic bacteria is at least one of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus, Streptococcus thermophilus, Bacillus subtilis (natto source), Saccharomyces cerevisiae, and Kluyveromyces marxianus;
s6: spray drying the fermentation liquor in the S5 into powder to obtain an undaria pinnatifida polysaccharide fermentation product;
(2) weighing xylitol, and fully and uniformly mixing the xylitol with the uniformly mixed material in the step (1) for 30 min;
(3) weighing maltodextrin, and fully and uniformly mixing the maltodextrin with the premixed raw material (2) for 30 min;
(4) weighing silicon dioxide, and fully and uniformly mixing the silicon dioxide with the premixed raw material (3) for 20 min;
(5) weighing magnesium stearate, and fully and uniformly mixing the magnesium stearate with the premixed raw material (4) for 5 min;
the weight ratio of each raw material is shown in table 1;
(6) and (5) tabletting the material obtained in the step (5) to obtain the tabletted candy.
And packaging the pressed candies to obtain the pressed candies containing the polysaccharide fermentation product of the undaria pinnatifida.
In examples 1 to 6, the weight parts of the respective raw materials are shown in the following table:
table 1 dosage ratio (parts by weight) of each raw material in examples 1 to 6
TABLE 2 dosage ratio (parts by weight) of each raw material in comparative examples 1 to 6
Among them, the tabletted confectionery obtained in example 5 was excellent in hardness and texture and the antioxidant activity was the strongest, and was the same as example 1.
TABLE 3 influence of fermentation of different strains on the antioxidant activity of Undaria pinnatifida polysaccharides
TABLE 4 influence of fermentation of different strains on the total phenols and polysaccharide content in Undaria pinnatifida polysaccharide
TABLE 5 Effect of sunflower disc extract on the antioxidant Activity of Undaria pinnatifida polysaccharides and their fermentates
TABLE 6 influence of Undaria pinnatifida polysaccharides of different concentrations on the growth of Bacillus coagulans
TABLE 7 antioxidant Activity of tabletted sweets of various examples and comparative examples
Wherein, the DPPH free radical scavenging ability and the FRAP value are measured by methods in references (Liu Yun Peng, etc., screening of high-yield protease bacteria and influence on the activity of spirulina fermentation products 2021, 47 (13): 140-145.)
In the drawings: DT, unfermented polysaccharide control (mass concentration of 1%); KB1-SH3-1 is polysaccharide (the mass concentration is 1%) fermented by different strains;
the bacillus subtilis is separated from natto by KC3-KC4 respectively by spirulina natural fermentation liquor, and the bacillus subtilis is separated from SH1-SH3 respectively by fermented sauerkraut in Shanghai.
As can be seen from the figure 1, after different strains are fermented, the ABTS free radical scavenging capacity of the undaria pinnatifida polysaccharide is remarkably improved, wherein the promotion range of lactic acid bacteria is 17.52-21.46%, the promotion range of saccharomycetes is 21.85-31.83%, and the promotion range of bacillus subtilis is 22.31-36.18%; the FRAP value of the polysaccharide is not greatly influenced by the fermentation of the lactic acid bacteria, the fermentation of the yeast is improved by 27.35-87.81%, and the fermentation of the bacillus subtilis can be improved by 25.35-80.77%.
As can be seen from FIG. 2, the components of the undaria pinnatifida polysaccharide extract are changed correspondingly after fermentation by different strains, but the transformation effects of the strains are different, thereby resulting in the difference of antioxidant activity.
As can be seen from fig. 3, after the undaria pinnatifida polysaccharide fermented product and the sunflower head extract (0.45%) are combined, the antioxidant activity of the undaria pinnatifida polysaccharide fermented product is remarkably superior to that of a single component, which indicates that a certain synergistic effect exists between the undaria pinnatifida polysaccharide fermented product and the sunflower head extract.
The polysaccharide fermentates in FIGS. 1-3 refer to polysaccharide fermentates of Undaria pinnatifida;
in fig. 4: MRS, MRS medium; 0.04-1% of polysaccharide.
As can be seen from FIG. 4, the addition of a certain amount of undaria pinnatifida polysaccharide has a certain promoting effect on the proliferation of Bacillus coagulans. Wherein, the effect of 0.06 percent to 0.2 percent is more prominent. Algal polysaccharides are reported to promote the growth and reproduction of beneficial bacterial flora in the intestinal tract and can be used as prebiotics, as also demonstrated in the in vitro context.
As can be seen from fig. 5, the difference in antioxidant activity of the tabletted candies of the different examples was significant. However, the high antioxidant activity does not mean that the tissue morphology of the tabletted candy meets the requirement, mainly because the antioxidant capacity is mainly determined by the ingredients of the undaria pinnatifida fermented product, the sunflower head, the fungus powder and the like, and the auxiliary materials determine the hardness and the texture of the tabletted candy.
Example 7
(1) Weighing and premixing raw materials: weighing the raw materials, the polysaccharide fermentation product of the undaria pinnatifida, the sunflower disc extract and the bacillus coagulans powder according to the weight parts in the table 1; fully and uniformly mixing the raw materials by adopting a turnover stirring mixer for 30 min; (the same ratios of the raw materials used were as in example 1)
The method for obtaining the undaria pinnatifida polysaccharide fermentation product comprises the following steps:
s1: adding Undaria pinnatifida powder into water, and heating the slurry to 70 deg.C; the weight ratio of the undaria pinnatifida to the water is 1: 40;
s2: starting an ultrasonic device, and carrying out ultrasonic treatment for 0.6h under the condition that the power is 70W; repeating the sonication at least 2 times;
s3: taking the material in the S2, and precipitating with ethanol to obtain a crude polysaccharide product;
s4: carrying out primary purification on the crude polysaccharide product in the S3 to obtain purified polysaccharide, wherein the polysaccharide content is 25-75%;
s5: taking an S4 polysaccharide product, adding probiotics for fermentation under the condition of fermenting for 48 hours at 30-40 ℃; the adding amount of the probiotics is 0.5 to 5 percent; the probiotic bacteria is at least one of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus, Streptococcus thermophilus, Bacillus subtilis (natto source), Saccharomyces cerevisiae, and Kluyveromyces marxianus;
s6: spray drying the fermentation liquor in the S5 into powder to obtain an undaria pinnatifida polysaccharide fermentation product;
(2) weighing xylitol, maltodextrin, silicon dioxide and magnesium stearate, and mixing with thallus laminariae polysaccharide fermented product for 10 min;
the weight ratio of the raw materials is the same as that of the example 1;
(3) tabletting the material obtained in the step (2) to obtain the tabletted candy.
And packaging the pressed candies to obtain the pressed candies containing the polysaccharide fermentation product of the undaria pinnatifida.