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Production method of lactobacillus paracasei probiotic sandwich biscuit for lowering cholesterol

A sandwich biscuit, side cheese technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc.

Inactive Publication Date: 2015-03-11
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are no patents and literature reports about the production method of probiotic sandwich biscuits with cholesterol-lowering effect in China.

Method used

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  • Production method of lactobacillus paracasei probiotic sandwich biscuit for lowering cholesterol
  • Production method of lactobacillus paracasei probiotic sandwich biscuit for lowering cholesterol
  • Production method of lactobacillus paracasei probiotic sandwich biscuit for lowering cholesterol

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1. Preparation method of cholesterol-lowering Lactobacillus paracasei KL1-Liu probiotic original sandwich biscuits

[0047] 1. Preparation method of cholesterol-lowering Lactobacillus paracasei KL1-Liu probiotic microcapsules

[0048] (1) Activation, expansion and high-density fermentation of Lactobacillus paracasei KL1-Liu strain

[0049] The activated Lactobacillus paracasei KL1-Liu strain was expanded by modified MRS medium and high-density fermentation, and the number of viable bacteria was (1.0~5.0)×10 10 CFU / mL fermentation broth.

[0050] (2) Centrifugal concentration and freeze drying of Lactobacillus paracasei KL1-Liu strain

[0051] Centrifuge the fermentation broth at 6000r / min for 10-20min at 4°C, discard the supernatant, and collect the bacterial sludge; after microencapsulation, in a sterilized freeze-dried bottle, press 1 / 10 of the fermentation broth before centrifugation The volume is added to 200 mL of 11%-16% skimmed milk powder (Yili brand high-protein...

Embodiment 2

[0075] Example 2: Preparation method of cholesterol-lowering Lactobacillus paracasei KL1-Liu probiotic matcha flavor sandwich biscuits

[0076] (1) Preparation of probiotic microcapsules and preparation of single biscuits

[0077] Refer to Example 1 1 and 2 (1).

[0078] (2) Production of Matcha-flavored sandwich fillings for cholesterol-lowering sandwich biscuits produced by Lactobacillus paracasei KL1-Liu

[0079] Matcha-flavored sandwich formula: 0.1%~1.0% Lactobacillus paracasei KL1-Liu microcapsule powder [The number of viable probiotic bacteria is (1.0~5.0)×10 11 CFU / g], 59% butter, 32% xylitol, 7.1%~8.0% matcha powder, 1.0% pectin;

[0080] First heat 59% butter to fully melt, add 7.1%~8.0% matcha powder, 32% xylitol, 1.0% pectin, mix well, when the butter mixture drops to (45±1)℃, add 0.1%~1.0 % Lactobacillus paracasei KL1-Liu microcapsule powder, stir well and set aside. When adding microcapsule bacterial powder, the temperature of the butter mixture must be strictly controll...

Embodiment 3

[0083] Example 3 Method for making cholesterol-lowering Lactobacillus paracasei KL1-Liu probiotic strawberry-flavored sandwich biscuits

[0084] (1) Preparation of probiotic microcapsules and preparation of single biscuits

[0085] Refer to Example 1 1 and 2 (1).

[0086] (2) Production of strawberry flavored fillings for cholesterol-lowering sandwich biscuits produced by Lactobacillus paracasei KL1-Liu

[0087] Strawberry-flavored sandwich formula: 0.1%~1.0% Lactobacillus paracasei KL1-Liu microcapsule powder [The number of viable probiotic bacteria is (1.0~5.0)×10 11 CFU / g], 69%~69.9% butter, 19% xylitol, 10% strawberry powder, 1.0% pectin;

[0088] First heat 69%~69.9% butter to fully melt, add 10% strawberry powder, 19% xylitol, 1.0% pectin, mix well, when the butter mixture drops to (45±1)℃, add 0.1%~1.0 % Lactobacillus paracasei KL1-Liu microcapsule powder, stir well and set aside. When adding microcapsule bacteria powder, the temperature of the butter mixture must be strictly c...

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Abstract

The invention relates to a production method of a lactobacillus paracasei KL1-Liu probiotic sandwich biscuit for lowering cholesterol, and the production method is suitable for the production of the probiotic sandwich biscuit for lowering cholesterol in biscuit food. The lactobacillus paracasei probiotic sandwich biscuit comprises the following ingredients: lactobacillus paracasei KL1-Liu probiotic microcapsule bacterial powder, low-gluten flour, egg, butter, newtol, salt, pectin, green tea powder (green tea taste), strawberry powder (strawberry taste), cocoa powder (chocolate taste) and mango powder (mango taste). According to the production method, KL1-Liu CGMCC No.7029 is utilized, the probiotic microcapsule bacterial powder is prepared through the processes such as activation, enlarge cultivation, high-density fermentation, concentration by centrifuge, microcapsule processing, addition of a freeze-drying protective additive, pre-freezing and freeze drying; the probiotic microcapsule bacterial powder is added in the butter mixture; blending, sizing, extrusion, cooling and packaging are carried out to prepare the probiotic sandwich biscuit. According to the production method, the produced probiotic sandwich biscuit can be stored at normal temperature for more than one year, and the viable bacteria also can play the health-care role in lowering the serum cholesterol, so that the production method is suitable for industrial production.

Description

Technical field [0001] The invention relates to a method for preparing cholesterol-lowering Lactobacillus paracasei probiotic sandwich biscuits, which is suitable for the production and production of cholesterol-lowering probiotic sandwich biscuits in biscuit foods. Background technique [0002] Probiotics (Probiotics) refers to a type of bacteria that can survive and colonize in the intestinal tract, and have various functions such as improving the ecological balance of intestinal microbes, controlling intestinal infections, stimulating specific or non-specific immune responses, and enhancing immunity. The more researchers pay attention to it, and are highly praised by consumers. [0003] At present, the excellent bacterial species used in the production of probiotics include Bifidobacterium, Lactobacillus, and Lactococcus lactis subsp. lactis in the Lactococcus genus. Lactobacillus paracasei can be used in food in Document No. 65 (2010) issued by the Health Office. The experime...

Claims

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Application Information

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IPC IPC(8): C12N1/20A21D13/08A21D8/04A21D2/36A21D2/34A21D2/14C12R1/225
CPCA21D8/042C12N1/205C12R2001/225
Inventor 熊利霞刘慧高秀芝张倩金君华张红星谢远红王姬宇郎丹丹徐翀
Owner BEIJING UNIV OF AGRI
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