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Nougat rich in active probiotics and preparation method thereof

A technology of active probiotics and nougat, applied in confectionary, confectionary industry, food science, etc., can solve the problems of poor preservation of probiotics and difficulty in high activity of probiotics, and achieves strong feasibility for transformation and application , maintain the activity of probiotics, easy to operate

Inactive Publication Date: 2019-01-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, due to the high temperature of the syrup in the nougat making process, unsuitable syrup mixing cannot exist as a fluid within the temperature range that the probiotics can withstand, and if the probiotics are simply added to the nougat, the probiotics will not It cannot be preserved well, and there are certain difficulties in adding probiotics to nougat and maintaining the high activity of probiotics

Method used

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  • Nougat rich in active probiotics and preparation method thereof
  • Nougat rich in active probiotics and preparation method thereof
  • Nougat rich in active probiotics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Specific steps are as follows:

[0057] (1) Preparation of Lactobacillus plantarum CGMCC No.5494 freeze-dried bacteria powder:

[0058] 1) To prepare the activated probiotic bacteria liquid, first draw the probiotic bacteria liquid from the glycerol bacteria preservation tube, inoculate it into the MRS medium, then carry out the activation culture in a normal incubator at a temperature of 37°C for 16-18 hours, repeat the above activation operation twice, Obtain activated probiotic bacteria liquid;

[0059] 2) The activated probiotic bacteria solution obtained in step 1) was centrifuged and separated at a high speed under the condition of 3000g for 10 minutes, and the separated bacteria were washed with sterile physiological saline for 1 to 2 times to obtain the activated bacteria sludge;

[0060] 3) Weigh 10 parts by weight of skimmed milk powder, 5 parts by weight of sucrose and 5 parts by weight of trehalose, add 80 parts by weight of deionized water, oscillate, mix ...

Embodiment 2

[0078] Specific steps are as follows:

[0079] (1) Preparation of Lactobacillus casei CCTCC No.M207107 freeze-dried bacteria powder:

[0080] 1) To prepare the activated probiotic bacteria liquid, first draw the probiotic bacteria liquid from the glycerol bacteria preservation tube, inoculate it into the MRS medium, then carry out the activation culture in a normal incubator at a temperature of 37°C for 16-18 hours, repeat the above activation operation twice, Obtain activated probiotic bacteria liquid;

[0081] 2) The activated probiotic bacteria solution obtained in step 1) is centrifuged at a high speed of more than 3000g and separated for 10 minutes, and the separated bacteria are washed with sterile physiological saline for 1 to 2 times to obtain the activated bacteria sludge;

[0082] 3) Weigh 10 parts by weight of skimmed milk powder, 5 parts by weight of sucrose and 5 parts by weight of trehalose, add 80 parts by weight of deionized water, oscillate, mix and sterilize...

Embodiment 3

[0100] Specific steps are as follows:

[0101] (1) Preparation of Lactobacillus rhamnosus CGMCC No.5496 freeze-dried bacteria powder:

[0102] 1) To prepare the activated probiotic bacteria liquid, first draw the probiotic bacteria liquid from the glycerol bacteria preservation tube, inoculate it into the MRS medium, then carry out the activation culture in a normal incubator at a temperature of 37°C for 16-18 hours, repeat the above activation operation twice, Obtain activated probiotic bacteria liquid;

[0103] 2) The activated probiotic bacterial liquid obtained in step 1) was centrifuged at a high speed of more than 5000g and separated for 20 minutes, and the separated bacterial cells were washed once with sterile physiological saline to obtain active bacterial sludge;

[0104] 3) Weigh 12 parts by weight of skimmed milk powder, 3 parts by weight of sucrose and 3 parts by weight of trehalose, add 82 parts by weight of deionized water, oscillate, mix and sterilize to prepa...

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Abstract

The invention discloses nougat rich in active probiotics and a preparation method thereof, which belongs to the technical field of microorganisms and food processing. The method comprises the following steps: adding a given amount of polyhydroxyl sugar substances to protect the probiotics in the preparation of the nougat, meanwhile, enabling the probiotics in the nougat to be in a mixed system ofsugar and grease, so that oxygen is effectively insulated, and the activity of the probiotics can be maintained; and after the nougat rich in the active probiotics prepared by utilizing the method provided by the invention is stored for 48 days at 4 DEG C or room temperature, the survival rate of the probiotics can still reach 90 percent, and the viable count can still reach 1*108CFU / g or greater.

Description

technical field [0001] The invention relates to a nougat rich in active probiotics and a preparation method thereof, belonging to the technical field of microorganisms and food processing. Background technique [0002] Probiotics are non-pathogenic bacteria that have a beneficial effect on the host's physiological function or health after ingestion. They mainly come from the normal flora in the intestinal tract of animals and the beneficial bacteria in traditional fermented foods. [0003] Studies have shown that probiotics can regulate the balance of intestinal flora, improve the body's immunity, reduce the content of cholesterol in the human body, and reduce the incidence of cardiovascular diseases. However, the beneficial effect of probiotics on the human body must be based on the supplementary intake of a certain amount of live bacteria in the human body, and these ingested active probiotics can still maintain their activity after reaching the human intestinal tract. ...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/42A23G3/46
CPCA23G3/366A23G3/42A23G3/46
Inventor 陈卫崔树茂曹文金毛丙永陆文伟翟齐啸赵建新张灏
Owner JIANGNAN UNIV