Core stuff of probiotic biscuit, sandwich biscuit and method for manufacturing same

Abstract

The invention relates to food, in particular a core stuff of a probiotic biscuit, a sandwich biscuit and a method for manufacturing the same. The core stuff of the probiotic biscuit is characterized by containing 0.1 to 15 weight portions of probiotic bacteria. The invention also provides the core stuff containing the sandwich biscuit, the sandwich biscuit and the method for preparing the same. The provided sandwich biscuit is added with the probiotic bacteria that contribute to food digestion and absorption, proper improvement in the microecological environment of human intestinal tract, increase in the contents of the probiotic bacteria in human body, and improvement in the level of human health; and the method solves the effective viable bacteria-keeping problem of a probiotic biscuit product in a shelf life.

Description

technical field

[0001] The invention relates to the field of food technology, in particular to a probiotic biscuit sandwich material, a probiotic sandwich biscuit and a preparation method thereof. Background technique

[0002] The definition of "probiotics" by the international nutrition community is: refers to a type of intestinal physiological bacteria that are beneficial to human health, and are often described as "benign" or "healthy" bacteria. It includes Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and other bacteria.

[0003] Relevant foreign patents such as EP1169925-A and EP1169925-B1 have proposed a preparation method of lactic acid bacteria and bifidobacteria fermented vegetable food, and the fermented vegetables are dispersed in dairy products.

[0004] WO2005 / 003089 relates to shelf-stable liquid products, such as milk products, comprising microorganisms, in particular probiotics. The mic...