Probiotics-containing milk-tea-partner biscuit, preparation method therefor and application of probiotics-containing milk-tea-partner biscuit

A probiotic and compound probiotic technology, applied in the directions of bacteria, application, lactobacillus used in food preparation, can solve the problems of increasing low-density lipoprotein cholesterol, increasing total cholesterol level, reducing memory, etc. The effect of reducing the distance of zebra movement and increasing the still time

Pending Publication Date: 2021-06-04
广州悦芯科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Nowadays, young people like to drink milk tea, but some milk teas on the market are blended with additives such as creamer and saccharin to enhance the flavor of milk tea, and these additives are the main source of trans fatty acids. Trans fatty acids will not only make us easy to gain weight , reduce memory, and can increase the total cholesterol level in the body, which can easily lead to the increase of low-density lipoprotein cholesterol (LDL) that clogs blood vessels, and the formation of thrombus

Method used

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  • Probiotics-containing milk-tea-partner biscuit, preparation method therefor and application of probiotics-containing milk-tea-partner biscuit
  • Probiotics-containing milk-tea-partner biscuit, preparation method therefor and application of probiotics-containing milk-tea-partner biscuit
  • Probiotics-containing milk-tea-partner biscuit, preparation method therefor and application of probiotics-containing milk-tea-partner biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A milk tea companion biscuit containing probiotics, comprising the following raw materials in parts by weight: 1 part of compound probiotics (Lactobacillus rhamnosus NX-2, Lactobacillus plantarum NX-1, Lactobacillus paracasei R3-10, animal Bifidobacterium NX-6, each accounting for 25%), 100 parts of wheat flour, 10 parts of edible vegetable oil, 28 parts of maltitol liquid, 10 parts of apple fiber powder, 10 parts of comprehensive fruit and vegetable fermentation powder, 1.4 parts of fructooligosaccharides, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.5 parts, edible salt 0.5 parts.

[0053] The preparation method of the above-mentioned milk tea mate biscuit containing probiotics comprises the following steps:

[0054] 1) Weigh each raw material according to the above parts by weight, mix wheat flour, apple fiber powder, comprehensive fruit and vegetable fermentation powder, fructooligosaccharides, ammonium bicarbonate, sodium bicarbonate, and edible salt evenly...

Embodiment 2

[0069] A milk tea companion biscuit containing probiotics, comprising the following raw materials in parts by weight: 3 parts of compound probiotics (Lactobacillus rhamnosus NX-2, Lactobacillus plantarum NX-1, Lactobacillus paracasei R3-10, animal Bifidobacterium NX-6, each accounting for 25%), 110 parts of wheat flour, 12 parts of edible vegetable oil, 30 parts of maltitol liquid, 15 parts of apple fiber powder, 15 parts of comprehensive fruit and vegetable fermentation powder, 2 parts of fructooligosaccharide, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.5 parts, edible salt 0.5 parts.

[0070] The preparation method of the above-mentioned milk tea mate biscuit containing probiotics comprises the following steps:

[0071] 1) Weigh each raw material according to the above parts by weight, mix wheat flour, apple fiber powder, comprehensive fruit and vegetable fermentation powder, fructooligosaccharides, ammonium bicarbonate, sodium bicarbonate, and edible salt evenly, ...

Embodiment 3

[0086] A milk tea companion biscuit containing probiotics, comprising the following raw materials in parts by weight: 5 parts of compound probiotics (Lactobacillus rhamnosus NX-2, Lactobacillus plantarum NX-1, Lactobacillus paracasei R3-10, animal Bifidobacterium NX-6, each accounting for 25%), 120 parts of wheat flour, 14 parts of edible vegetable oil, 32 parts of maltitol liquid, 20 parts of apple fiber powder, 20 parts of comprehensive fruit and vegetable fermentation powder, 3 parts of fructooligosaccharide, ammonium bicarbonate 0.5 parts, sodium bicarbonate 0.5 parts, edible salt 0.5 parts.

[0087] A preparation method of a milk tea mate biscuit containing probiotics, comprising the following steps:

[0088] 1) Mix wheat flour, apple fiber powder, comprehensive fruit and vegetable fermentation powder, fructooligosaccharides, ammonium bicarbonate, sodium bicarbonate, and edible salt, then slowly add edible vegetable oil and maltitol liquid and stir to form a paste, add wa...

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Abstract

The invention discloses a probiotics-containing milk-tea-partner biscuit, a preparation method therefor and application of the probiotics-containing milk-tea-partner biscuit and belongs to the technical field of food. The probiotics-containing milk-tea-partner biscuit disclosed by the invention comprises lactobacillus rhamnosus NX-2, lactobacillus plantarum NX-1, lactobacillus paracasei R3-10, bifidobacterium animalis NX-6, wheat flour, edible vegetable oil, maltitol syrup, apple fiber powder, comprehensive fruit-and-vegetable fermented powder, oligo-fructose, ammonium bicarbonate, sodium bicarbonate and edible salt. According to the milk-tea-partner biscuit disclosed by the invention, among mouse models suffering from hyperlipemia, TC, TG and LDL-C concentrations are lowered remarkably, a concentration of HDL-C is not remarkably lowered, and the milk-tea-partner biscuit shows a good blood fat regulating action; and furthermore, among zebra fish models suffering from anxiety, the milk-tea-partner biscuit plays roles in remarkably shortening moving distance, manic time and active time of zebra fish and remarkably prolonging resting time and shows a good anxiety relieving probiotic effect.

Description

technical field [0001] The invention relates to the field of food technology, and more specifically relates to a milk tea companion biscuit containing probiotics and a preparation method and application thereof. Background technique [0002] Nowadays, young people like to drink milk tea, but some milk teas on the market are blended with additives such as creamer and saccharin to enhance the flavor of milk tea, and these additives are the main source of trans fatty acids. Trans fatty acids will not only make us easy to gain weight , reduce memory, and can increase the total cholesterol level in the body, which can easily lead to the increase of low-density lipoprotein cholesterol (LDL) that clogs blood vessels, and the formation of thrombus. In addition, like coffee and Red Bull, the main cause of insomnia caused by milk tea is that it contains caffeine. Caffeine is a central nervous system stimulant that temporarily drives away drowsiness and restores energy. Excessive abso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/14A21D2/16A21D2/18A21D2/02A21D8/04A21D13/06A21D13/80
CPCA21D2/36A21D2/14A21D2/165A21D2/181A21D2/18A21D2/02A21D8/04A21D13/06A21D13/80A23V2400/515A23V2400/175A23V2400/169
Inventor 张召许敏青郑康帝马燕
Owner 广州悦芯科技有限公司
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