Preparation method of probiotic peanut energy bar based on high-temperature baking and low-temperature forming and probiotic peanut energy bar

Abstract

The invention relates to the technical field of microorganism application and the technical field of food processing. The invention provides a preparation method of probiotic peanut energy bars based on high-temperature baking and low-temperature forming. The preparation method comprises the following steps: (1) preparing raw materials; (2) stir-frying sugar liquid: adding oligosaccharide, and decocting with big fire until big bubbles exist and the mixture is boiled; (3) adding the rest raw materials: uniformly stirring the added protein powder, then pouring the baked crushed peanuts and cereals, and after the temperature is reduced to about 20-50 DEG C, adding the probiotic powder and fully mixing to obtain a probiotic peanut energy bar preform; (4) guiding into a mold; (5) low-temperature forming; and (6) demolding to obtain the probiotic peanut energy bar. By adding the bacillus coagulans probiotics, the probiotic peanut energy bar not only has better quality, but also is endowed with higher safety performance. The probiotic peanut energy bar processed and produced by the process is uniformly and beautifully coated with powder on the surface, is not easy to fall off and is not sticky to hands.

Description

Technical Field

[0001] The invention relates to the technical field of microbial application and the technical field of food processing, and in particular to a preparation method of a probiotic peanut energy bar based on high-temperature baking and low-temperature molding and a probiotic peanut energy bar. Background Art

[0002] As people pay more attention to healthy eating, energy bars, as a convenient, high-energy food, are gaining more and more attention. Consumers hope to find healthy snacks that provide energy without too many additives. Athletes and fitness enthusiasts often need to replenish energy quickly, and energy bars have become their ideal choice. Such products can quickly provide carbohydrates and proteins, which help improve athletic performance and recovery. With the rapid development of food technology, manufacturers can develop energy bars with a variety of flavors and formulas to meet the needs of different consumers. At the same time, the precise control of nutrients in the formula has also improved the quality of energy bars.

[0003] As a kind of beneficial living microorganisms, probiotics play a key role in maintaining the healthy homeostasis of intestinal flora. They enhance the host's immunity through various mechanisms, stimulate the immune system's response, and help the body better resist the invasion of pathogens. They are often used in food processing. However, as an active microorganism, probiotics are very sensitive to temperature, especially in high temperature environments. Although traditional high-temperature baking technology can improve the appearance, taste and texture of energy bars, it may cause a large number of probiotics to be inactivated, thus affecting the functionality of the product. Therefore, how to maximize the activity of probiotics while ensuring the good sensory quality of energy bars is an urgent problem to be solved. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding and a probiotic peanut energy bar. The present invention provides a method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding, which is used for the preparation of probiotic peanut energy bars, and not only the probiotic peanut energy bars have better quality, but also give them higher safety performance. The probiotic peanut energy bar prepared by the present invention protects the activity of probiotics and has good digestion stability, storage stability, thermal stability, and fermentation stability.

[0005] To solve the above problems, the present invention provides the following technical solutions: A method for preparing a probiotic peanut energy bar based on high-temperature baking and low-temperature molding, comprising the following steps: (1) Raw material preparation: Prepare peanut crumbs, protein powder, cereals, oligosaccharides, and probiotics according to the set ratio; first, dry the peanut crumbs and cereals in an oven and cook them for later use; (2) Stir-frying sugar liquid: Pour distilled water into a pot, add oligosaccharides and boil over high heat for 3-10 min until large bubbles appear and the mixture boils. Preferably, add oligosaccharides and boil over high heat at 100°C for 3-10 min until large bubbles appear and the mixture boils. Then, add peanut pieces, cereals and other foods to the high temperature oligosaccharide liquid, which is conducive to better release of the aroma of the food and makes the aroma of peanut pieces and cereals more intense. Slightly cooking peanut pieces and cereals can also reduce the astringent taste of cereals such as oats and make the taste better. (3) Adding the remaining raw materials: After turning off the heat, add the protein powder and stir evenly, then pour in the roasted peanut pieces and cereals in step (1), wait for the temperature to drop to about 20°C-50°C, then add the probiotic powder and mix thoroughly. Preferably, in step (3), dried fruit is added at the end for embellishment, and the mixture is evenly bonded to obtain a probiotic peanut energy bar preform. In the present invention, "wait for the temperature to drop to about 20°C-50°C, then add the probiotic powder and mix thoroughly" prevents the probiotics from being killed by excessive temperature; (4) Importing into the mold: Add the probiotic peanut energy bar preform mixed in step (3) into the mold and flatten and compact it with a shovel; (5) Low temperature molding: forming the mold in step (4) at low temperature and then drying it; (6) Demolding: The probiotic peanut energy bar dried in step (5) is taken out of the mold and demolded to obtain the probiotic peanut energy bar.

[0006] In the method for preparing a probiotic peanut energy bar based on high-temperature baking and low-temperature molding as described above, the temperature for drying and cooking the peanut pieces and cereals in step (1) is 130°C-180°C, and the time for drying and cooking is 1-5 minutes. Preferably, the temperature for drying and cooking the peanut pieces and cereals in step (1) is 150°C, and the time for drying and cooking is 1-4 minutes. The purpose of baking the peanut pieces and cereals in the oven first is to make the surface of the peanuts and cereals more crispy and increase the taste and texture of the food; the protein structure inside the food will change during the baking process, which is more conducive to human absorption; proper baking also has the effect of killing microorganisms and reducing natural toxins in food. Most preferably, in step (1), the temperature for drying and cooking the crushed peanuts and cereals is 150° C., and the time for drying and cooking is 3 minutes. Under this condition, when the baking time is short, less than 3 minutes, the oatmeal and peanuts are not fully baked, and the aroma and color cannot be fully released, resulting in a poor taste of the probiotic peanut energy bar and a low sensory score. When the baking time is long, more than 3 minutes, the oatmeal and peanuts are baked too long, resulting in a slight burnt smell, and the aroma and color are also deteriorated, which also leads to a reduced taste of the product and a lower sensory score.

[0007] In the method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding as described above, the low temperature molding in step (5) is molding at 0°C-4°C. Preferably, the low temperature molding in step (5) is molding at 4°C.

[0008] In the present invention, high temperature baking and low temperature molding technology is a relatively novel process, which combines traditional baking technology and modern temperature control technology to solve the problem of preserving the activity of probiotics. As an active microorganism, probiotics are very sensitive to temperature, especially in a high temperature environment. The present invention provides a preparation method of a probiotic peanut energy bar based on high temperature baking and low temperature molding. The high temperature baking technology can make the appearance of the energy bar more attractive and the taste richer, while maintaining a good texture. The low temperature in the low temperature molding process can effectively retain the activity of most probiotics and other nutrients, and different temperatures are controlled at various stages of production to achieve the purpose of both efficient food processing and protection of the activity of probiotics.

[0009] In the method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding as described above, the protein powder in step (1) is selected from any one of peanut protein powder, soy protein powder, pea protein powder, rice protein powder, quinoa protein powder, almond protein powder, walnut protein powder, and cashew protein powder, or a mixture of any two or more thereof. Preferably, the protein powder in step (1) is selected from peanut protein powder.

[0010] In the method for preparing a probiotic peanut energy bar based on high-temperature baking and low-temperature molding as described above, the cereals in step (1) are selected from any one of oatmeal, wheat flakes, barley flakes, and rye flakes, or a mixture of any two or more thereof. Preferably, the cereals in step (1) are selected from instant oatmeal. Under this condition, oatmeal, as a low glycemic index (GI) food, can provide stable energy and blood sugar will not rise rapidly; in addition, oatmeal is rich in dietary fiber, which is beneficial to maintaining intestinal health. Oatmeal also contains a variety of nutrients and antioxidants, which are very suitable for human utilization and absorption.

[0011] In the method for preparing a probiotic peanut energy bar based on high-temperature baking and low-temperature molding as described above, the oligosaccharides in step (1) are selected from any one of fructooligosaccharides, galacto-oligosaccharides, xylooligosaccharides, isomaltooligosaccharides, and soybean oligosaccharides, or a mixture of any two or more thereof. Preferably, the oligosaccharides in step (1) are selected from fructooligosaccharides. Under this condition, fructooligosaccharides are a kind of prebiotics and cannot be completely absorbed by the intestines. As a nutrient for probiotics, they can promote the growth of beneficial bacteria in the intestines and improve intestinal health. In addition, fructooligosaccharides have a low glycemic index (GI) and will not cause a sharp rise in blood sugar after consumption, making them very suitable for people who control blood sugar.

[0012] In the method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding as described above, the dried fruit in step (3) is selected from any one of dried cranberries, dried blueberries, dried strawberries, dried blackberries, and dried raspberries, or a mixture of any two or more thereof. Preferably, the dried fruit in step (3) is selected from dried cranberries.

[0013] In the method for preparing a probiotic peanut energy bar based on high-temperature baking and low-temperature molding as described above, the probiotics in step (1) are selected from any one of Bacillus coagulans, Bacillus licheniformis, Bacillus subtilis, Streptococcus thermophilus, Pediococcus acidilactici, and Lactobacillus plantarum, or a mixture of any two or more thereof. Preferably, the probiotics in step (1) are selected from Bacillus coagulans. Experimental verification shows that the Bacillus coagulans used in this application has good digestive stability, storage stability, thermal stability, and fermentation stability, and is used in the production of probiotic energy bars, which not only gives the probiotic energy bars better quality, but also gives higher safety performance and higher probiotic activity. At the same time, the external probiotic powder can form a protective layer, which can prevent the probiotic peanut energy bar from contacting with oxygen, and has the effect of delaying the oxidation of the energy bar.

[0014] The present invention, on the basis of traditional energy bars, adds an appropriate amount of probiotics beneficial to the human body. The research and development of probiotic peanut energy bars is mainly based on peanut pieces and oatmeal as the main raw materials. The oligofructose in the auxiliary materials is still a nutrient that probiotics can use, which can promote the peristalsis of probiotics in the intestine, help balance the intestinal microecology, inhibit the growth of harmful bacteria, thereby improving overall intestinal health, enhancing intestinal barrier function, and then improving body immunity. Adopting high temperature baking technology and low temperature molding technology, combined with sugar alcohol bonding technology, through raw material mixing, baking, importing molds, extrusion, low temperature molding and demoulding steps, highly active probiotic peanut energy bars are developed. With morphology, color, mouthfeel, and internal organizational structure as the main sensory quality indicators of the product, the best addition form of probiotics is selected, and the types and dosages of peanut pieces, peanut protein powder, and oatmeal are adjusted at the same time. The optimized energy bar is subjected to sensory evaluation and texture test, and the probiotic peanut energy bar with the best raw material ratio is obtained.

[0015] Based on the same inventive concept, the present invention provides a probiotic peanut energy bar, which is prepared by the preparation method described above.

[0016] A probiotic peanut energy bar as described above, wherein the probiotic peanut energy bar is mainly prepared from the following raw materials in parts by weight: 10-25 parts of crushed peanuts, 3-15 parts of protein powder, 8-20 parts of cereals, 0.5-5 parts of oligosaccharides, and 5-15 parts of probiotics. Preferably, the probiotic peanut energy bar is mainly prepared from the following raw materials in parts by weight: 10-25 parts of crushed peanuts, 3-15 parts of protein powder, 8-20 parts of cereals, 0.5-5 parts of oligosaccharides, some dried fruits, and 5-15 parts of probiotics. Preferably, the probiotic peanut energy bar is mainly prepared from the following raw materials in parts by weight: 15-22.5 parts of crushed peanuts, 5-12.5 parts of protein powder, 10-17.5 parts of cereals, 1-4 parts of oligosaccharides, some dried fruits, and 5-10 parts of probiotics. Most preferably, the probiotic peanut energy bar is mainly prepared from the following raw materials in parts by weight: 20 parts of peanut crumbs, 10 parts of protein powder, 15 parts of cereals, 3 parts of oligosaccharides, some dried fruits, and 10 parts of probiotics. In the present invention, "some dried fruits" means adding an appropriate amount of dried fruits for embellishment according to personal taste, which can be 0.5 parts, 1 part, 2 parts, 3 parts or more. Preferably, the some dried fruits are 2 parts (about 5 pieces). In the present invention, preferably, the probiotic is Bacillus coagulans, and its marked viable count is 8log (CFU / g).

[0017] In a preferred embodiment of the present invention, the weight of each component of each probiotic peanut energy bar is: 20 g of crushed peanuts, 15 g of oats, 10 g of peanut protein powder, 3 g of oligofructose, and 2 g of dried cranberries. The total number of probiotic colonies in each gram of probiotic peanut energy bar measured is approximately 8.12 log (CFU / g).

[0018] Compared with the existing technology, the effects and advantages of the present invention are: 1. The present invention provides a method for preparing a probiotic peanut energy bar based on high-temperature baking and low-temperature molding, which uses peanut crumbs and oatmeal as main raw materials, peanut protein powder, oligofructose, and dried cranberries as auxiliary materials, and adds Bacillus coagulans probiotics. The method is used for the preparation of probiotic peanut energy bars, which not only has better quality, but also gives it higher safety performance. The probiotic peanut energy bars produced by the process are coated with powder evenly and beautifully, and are not easy to fall off and are not sticky.

[0019] 2. The probiotic peanut energy bar provided by the present invention can form a protective layer of probiotics wrapped therein to isolate the contact between oxygen in the air and the internal peanuts and oats, slow down the oxidation rate of the energy bar surface, and ensure the quality of the probiotic peanut energy bar.

[0020] 3. The probiotic peanut energy bar provided by the present invention has excellent digestion stability, storage stability, thermal stability and fermentation stability. Experiments show that when the total colony count of the probiotic peanut energy bar is measured in a continuous in vitro simulated digestive tract, the number of live bacteria in the probiotic peanut energy bar reaches 7.62log (CFU / g), from which it can be concluded that the probiotic peanut energy bar has good digestion stability; when the total colony count of the probiotic peanut energy bar is measured after 28 days of storage, the number of live bacteria in the probiotic peanut energy bar stored for 28 days at 4°C and 25°C both show a slow downward trend, but the downward trend of the number of live bacteria at 4°C is relatively slow. The number of live bacteria at 4°C drops to 8.04log (CFU / g), while the number of live bacteria at 25°C drops to 7.99log (CFU / g). There is little difference between the two and both have high activity. From this, it can be concluded that the probiotic peanut energy bar has good storage stability; when the thermal processing stability of the probiotic peanut energy bar is measured at 50°C and 60°C, the number of live bacteria at 4°C and 60°C is relatively slow. ℃ conditions, with the increase of temperature, the number of live bacteria of probiotics decreased significantly. At 50℃, the number of live bacteria decreased to 7.94log (CFU / g), and at 60℃, the number of live bacteria decreased more to 7.58log (CFU / g), but they all contained high activity. Therefore, the probiotic peanut energy bar has good thermal stability. When the fermentation characteristics of the probiotic peanut energy bar were measured in liquid LB, the pH in the probiotic energy bar decreased rapidly to 5.54. Therefore, the probiotic peanut energy bar has good fermentation stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The effect of the amount of crushed peanuts provided by the present invention on the product appearance; wherein (A) the amount of crushed peanuts added is 15 g; (B) the amount of crushed peanuts added is 17.5 g; (C) the amount of crushed peanuts added is 20 g; (D) the amount of crushed peanuts added is 22.5 g; Figure 2 The effect of the amount of peanut added provided by the present invention on sensory scores and texture characteristics; Figure 3 The effect of the amount of peanut protein powder added on the product appearance provided by the present invention; wherein (A) the amount of peanut protein powder added is 5 g; (B) the amount of peanut protein powder added is 7.5 g; (C) the amount of peanut protein powder added is 10 g; (D) the amount of peanut protein powder added is 12.5 g; Figure 4 The effect of the addition amount of the peanut protein powder provided by the present invention on the sensory score and texture characteristics; Figure 5The effect of the amount of oatmeal added provided by the present invention on the product appearance; wherein (A) the amount of oatmeal added is 10 g; (B) the amount of oatmeal added is 12.5 g; (C) the amount of oatmeal added is 15 g; (D) the amount of oatmeal added is 17.5 g; Figure 6 The effect of the amount of oatmeal added provided by the present invention on sensory scores and texture characteristics; Figure 7 The effect of the amount of oligofructose added on the product appearance provided by the present invention; wherein (A) the amount of oligofructose added is 1 g; (B) the amount of oligofructose added is 2 g; (C) the amount of oligofructose added is 3 g; (D) the amount of oligofructose added is 4 g; Figure 8 The effect of the addition amount of oligofructose provided by the present invention on the sensory score and texture characteristics; Fig. 9 The effect of the baking time on the product appearance provided by the present invention; wherein (A) the baking time is 1 min; (B) the baking time is 2 min; (C) the baking time is 3 min; (D) the baking time is 4 min; Fig.10 The effect of baking time on sensory scores and texture characteristics provided by the present invention; Fig.11 The number of viable bacteria in the probiotic peanut energy bar and bacterial powder provided by the present invention; wherein, (N1) the number of probiotics in the peanut energy bar; (N0) the initial addition amount of probiotics; Fig.12 The total number of colonies of the probiotic peanut energy bar provided by the present invention in a continuous in vitro simulated digestive tract; Fig.13 The total number of colonies of the probiotic peanut energy bar provided by the present invention after storage for 28 days; Fig.14 The thermal processing stability test results of the probiotic peanut energy bar provided by the present invention; Fig.15 These are the test results of the fermentation characteristics of the probiotic peanut energy bar provided by the present invention in liquid LB. DETAILED DESCRIPTION

[0022] The following will combine the contents in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used in this specification includes any and all combinations of one or more of the related listed items.

[0024] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0025] The materials and reagents used in the present invention are as follows: ground peanuts, peanut protein powder, instant oatmeal, oligofructose, dried cranberries, α-amylase, pepsin, trypsin, KCl, KSCN, NaH2PO4•12H2O, Na2SO4, NaCl, HCl, and PBS are commercially available. Bacillus coagulans powder was purchased from Shaanxi Danais Biotechnology Co., Ltd., product batch number: DNS20240924, report number: W20240924, and the marked viable count is 8 log (CFU / g).

[0026] The instruments and equipment used in the present invention include: energy bar mold, stainless steel pot, balance, texture analyzer, pH meter, and oven.

[0027] Example 1 Preparation method of probiotic peanut energy bar This embodiment provides a method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding, comprising the following steps: (1) Raw material preparation: prepare peanut crumbs, peanut protein powder, instant oatmeal, oligofructose, and Bacillus coagulans powder; first, bake the oatmeal and peanut crumbs in an oven at 150°C for 3 minutes to dry out the moisture inside as much as possible and cook them for later use; (2) Stir-frying sugar solution: Pour 60 mL of distilled water into a pot, add 3 g of oligofructose and simmer at 100°C for 3 min until large bubbles appear and the mixture boils; (3) Add the remaining ingredients: After turning off the heat, add 10 g of peanut protein powder and stir evenly, then pour in the 20 g of peanut crumbs and 15 g of oats just roasted in step (1), wait until the temperature drops to about 40° C., then add 10 g of Bacillus coagulans powder and mix thoroughly, finally add 2 g of dried cranberries for garnish, and stick evenly to obtain a probiotic peanut energy bar preform; (4) Importing into a mold: After the probiotic peanut energy bar preform mixed in step (3) is introduced into a mold (10 cm × 5 cm × 2 cm), it is flattened and compacted with a shovel.

[0028] (5) Place the mold from step (4) in a 4°C oven and dry it; (6) Carefully remove the probiotic peanut energy bar dried in step (5) from the mold, and demold the probiotic peanut energy bar to obtain the probiotic peanut energy bar.

[0029] Example 2 Sensory evaluation of probiotic peanut energy bars The evaluation team was composed of 10 professionals with certain tasting experience, who scored the peanut energy bar products on a 10-point scale based on four indicators: color, taste, shape, and texture. The scoring criteria for sensory evaluation are shown in Table 1.

[0030] Table 1. Sensory scoring criteria

[0031] Example 3 Texture Testing of Probiotic Peanut Energy Bars All samples were uniformly balanced at room temperature for 30 min before testing. The samples were cut into cubes of 1.0 cm × 1.0 cm × 1.0 cm. The texture characteristics of peanut energy bars were tested using a texture analyzer. The texture characteristics of energy bars were tested using a TA-36 cylindrical probe (36 mm in diameter) and the "TPA" mode. The measurement parameters were as follows: pre-test speed was 2.0 mm / s, test speed was 1.0 mm / s, post-test speed was 5.0 mm / s, interval time was 2 s, target value compression deformation was 40%, and trigger force was 10 gf. The breaking force of the sample during compression represents hardness, and the distance to reach the maximum force, i.e., the deformation distance, represents brittleness.

[0032] Example 4 Process Optimization of Probiotic Peanut Energy Bars 1. Choosing the amount of crushed peanuts (1) Experimental methods: Effect of the amount of crushed peanuts added on the quality of probiotic peanut energy bars: Based on the basic formula, oatmeal and crushed peanuts were baked in an oven at 150°C for 3 min. 15 g of oatmeal, 10 g of peanut protein powder, 3 g of oligofructose, and 2 g of dried cranberries were taken as the quantitative amount. 15 g, 17.5 g, 20 g, and 22.5 g of crushed peanuts were taken for testing, and the products were analyzed. The steps of the product preparation process were basically the same as those in the example, except that Bacillus coagulans powder was not added. The results are shown in the figure. Figure 1-Figure 2 shown.

[0033] (2) Experimental results and analysis: With peanut crumbs and oatmeal as the main ingredients, the amount of peanut added was set to 15 g, 17.5 g, 20 g, and 22.5 g, and four kinds of probiotic peanut energy bars were obtained respectively. Figure 1 The sensory evaluation and texture test results are shown in Figure 2The experimental results show that when the amount of crushed peanuts added is 20 g, the product has good sensory quality, and the sweetness and taste are appropriate.

[0034] As the amount of crushed peanuts increased from 15 g to 22.5 g, the sensory score first increased and then decreased. Combined with the texture data, it can be seen that when the amount of crushed peanuts added is 20 g, the sensory score of the product is the highest. This is because when the amount of crushed peanuts added is too low, the peanut aroma in the probiotic peanut energy bar is weak, and the hardness is high, resulting in a slightly worse taste than raw; when the amount of peanuts added exceeds 20 g, the probiotic peanut energy bar has a higher peanut content, which will lead to low hardness and a monotonous taste, and the sensory score will decrease.

[0035] 2. Choice of peanut protein powder dosage (1) Experimental methods: Effect of peanut protein powder addition on the quality of probiotic peanut energy bars: Based on the basic formula, oatmeal and peanut crumbs were baked in an oven at 150°C for 3 min. 20 g of peanut crumbs, 15 g of oatmeal, 3 g of oligofructose, and 2 g of dried cranberries were taken as the quantitative, and 5 g, 7.5 g, 10 g, and 12.5 g of peanut protein powder were taken for testing, and the products were analyzed. The steps of the product preparation process were basically the same as those in the example, except that Bacillus coagulans powder was not added. The results are shown in the figure. Figure 3 and Figure 4 shown.

[0036] (2) Experimental results and analysis: With peanut crumbs and oatmeal as the main ingredients, the addition amount of peanut protein powder was set to 5 g, 7.5 g, 10 g, and 12.5 g, and four kinds of probiotic peanut energy bars were obtained respectively. Figure 3 The sensory evaluation and texture test results are shown in Figure 4 The experimental results show that when the amount of peanut protein powder added is 10 g, the product has good sensory quality, and the sweetness and taste are suitable.

[0037] As the amount of peanut protein powder added increased from 5 g to 12.5 g, the sensory score first increased and then decreased. Combined with the texture data, it can be seen that when the amount of peanut protein powder added was 10 g, the sensory score of the product was the highest. This is because when the amount of peanut protein powder added was too low, the hardness and chewiness of the probiotic peanut energy bar were low, and the taste was poor; when the amount of peanut protein powder added exceeded 10 g, the hardness of the probiotic peanut energy bar was too high, which would also affect the taste and the sensory score decreased.

[0038] 3. Choosing the amount of oatmeal (1) Experimental methods: Effect of oatmeal addition on the quality of probiotic peanut energy bars: Based on the basic formula, oatmeal and peanut crumbs were baked in an oven at 150°C for 3 min. 20 g of peanut crumbs, 10 g of peanut protein powder, 3 g of oligofructose, and 2 g of dried cranberries were taken as the quantitative amount. 10 g, 12.5 g, 15 g, and 17.5 g of oatmeal were taken for testing, and the products were analyzed. The steps of the product preparation process were basically the same as those in the example, except that Bacillus coagulans powder was not added. The results are shown in the figure. Figure 5 and Figure 6 shown.

[0039] (2) Experimental results and analysis: With peanut crumbs and oatmeal as the main ingredients, the amount of oatmeal added was set to 10 g, 12.5 g, 15 g, and 17.5 g, respectively, to obtain four types of probiotic peanut energy bars. Figure 5 The sensory evaluation and texture test results are shown in Figure 6 The experimental results show that when the amount of oatmeal added is 15 g, the product has good sensory quality, and the sweetness and taste are appropriate.

[0040] As the amount of oatmeal added increases from 10 g to 17.5 g, the sensory score first increases and then decreases. Combined with the texture data, it can be seen that when the amount of oatmeal added is 15 g, the product has the highest sensory score. This is because when the amount of oatmeal added is too low, the probiotic peanut energy bar has a relatively monotonous taste and a slightly worse taste; when the amount of oatmeal added exceeds 15 g, the oatmeal content is high, the probiotic peanut energy bar tastes slightly raw, and the weak peanut aroma causes a slightly worse taste.

[0041] 4. Selection of oligofructose dosage (1) Experimental methods: Effect of oligofructose addition on the quality of probiotic peanut energy bars: Based on the basic formula, oatmeal and peanut crumbs were baked in an oven at 150°C for 3 min. 20 g of peanut crumbs, 15 g of oatmeal, 10 g of peanut protein powder, and 2 g of dried cranberries were taken as the quantitative, and 1 g, 2 g, 3 g, and 4 g of oligofructose were taken for testing, and the products were analyzed. The steps of the product preparation process were basically the same as those in the example, except that Bacillus coagulans powder was not added. The results are shown in the figure. Figure 7 and Figure 8 shown.

[0042] (2) Experimental results and analysis: With peanut crumbs and oatmeal as the main ingredients, the amount of oligofructose added was set to 1 g, 2 g, 3 g, and 4 g, and four kinds of probiotic peanut energy bars were obtained respectively. Figure 7 The sensory evaluation and texture test results are shown in Figure 8The experimental results show that when the amount of oligofructose added is 3 g, the product has good sensory quality, suitable sweetness and taste, and meets the requirements of low sugar.

[0043] As the amount of oligofructose added increased from 1 g to 4 g, the sensory score first increased and then decreased. Combined with the texture data, it can be seen that when the amount of oligofructose added was 3 g, the product had the highest sensory score. This is because when the amount of oligofructose added is too low, the viscosity of the sugar solution is low, resulting in a loose structure of the probiotic peanut energy bar, more granular powder, and lower sweetness; when the amount of oligofructose added exceeds 3 g, although the taste is good, the sugar solution has a higher viscosity and is sticky, which will also cause a slightly lower sensory quality.

[0044] 5. Choice of baking time (1) Experimental methods: Effect of baking time on the quality of probiotic peanut energy bars: Based on the basic formula, oatmeal and peanut crumbs were baked in an oven at 150°C for 1 min, 2 min, 3 min, and 4 min, respectively. 20 g of peanut crumbs, 15 g of oatmeal, 10 g of peanut protein powder, 3 g of oligofructose, and 2 g of dried cranberries were used for quantitative testing and the product was analyzed. The steps of the product preparation process were basically the same as those in the example, except that Bacillus coagulans powder was not added. The results are shown in Figure 2. Fig. 9 and Fig.10 shown.

[0045] (2) Experimental results and analysis: Peanut crumbs and oatmeal were used as main ingredients, and the baking time of the main ingredients in the upper and lower 150°C oven was set to 1min, 2min, 3min, and 4min, respectively, to obtain 4 kinds of probiotic peanut energy bars. Fig. 9 The sensory evaluation and texture test results are shown in Fig.10 The experimental results show that when the baking time is 3 min, the product has good sensory quality, and the sweetness and taste are appropriate.

[0046] As the baking time increases from 1 min to 4 min, the sensory score increases first and then decreases. Combined with the texture data, it can be seen that the sensory score of the product is the highest when the baking time is 3 min. This is because when the baking time is short, the oatmeal and peanuts are not fully baked, and the aroma and color cannot be fully released, resulting in a poor taste of the probiotic peanut energy bar and a low sensory score; when the baking time exceeds 3 min, the oatmeal and peanuts will be baked too long, resulting in a slight burnt taste, and the aroma and color will also deteriorate, which will also lead to a decrease in the taste of the product and a decrease in the sensory score.

[0047] Example 5 Determination of the total number of colonies of probiotic peanut energy bars and bacterial powder (1) Experimental methods: The weighed probiotic peanut energy bar prepared in Example 1 was added to 45 ml of physiological saline and placed in a 37°C shaker for gentle shaking to enable the probiotics in the probiotic peanut energy bar to be completely released for plate counting. After being taken out and gradiently diluted, it was spread on solid LB culture medium and placed in a 37°C, 180r / min shaker for culture. The total number of colonies was counted as N1. The number of viable bacteria initially added was counted as N0. The results are shown in Fig.11 shown.

[0048] (2) Experimental results and analysis: like Fig.11 It can be seen that the number of live bacteria in the bacterial powder is slightly higher than the number of live bacteria per gram of probiotic peanut energy bars. The number of live bacteria in the bacterial powder is 8.18log (CFU / g), and the number of live bacteria per gram of probiotic peanut energy bars is 8.12log (CFU / g). The reason may be that in the process of making probiotic peanut energy bars, the operation of adding probiotics will inevitably cause a small amount of probiotic loss, which will cause the number of live bacteria in probiotic peanut energy bars to be slightly lower than the number of live bacteria in the bacterial powder with the same content.

[0049] Example 6 Stability determination of probiotic peanut energy bars 1. Digestion stability (1) Experimental methods: Artificial saliva: First, 89.6 mg of KCl, 20 mg of KSCN, 102.2 mg of NaH2PO4•12H2O, 57 mg of Na2SO4, and 29.8 mg of NaCl were dissolved in 100 mL of deionized water and stirred for 30 min to prepare an inorganic salt buffer. Then, 3.0 mg of α-amylase was weighed and dissolved in the inorganic salt solution, and the pH value of the solution was adjusted to 6.8±0.1, i.e., saliva SSF.

[0050] Preparation of artificial simulated gastric fluid: weigh 1.64 mL of 0.5 mol / mL diluted HCl and add it to 90 mL of sterile distilled water, adjust the pH to 2.0, add 1.0 g of pepsin and shake well, make up to 100 mL with sterile distilled water, and place in a 4 ℃ refrigerator for later use.

[0051] Preparation of artificial simulated intestinal fluid: Measure an appropriate amount of PBS buffer with a pH of 7 into a beaker, add 1.0 g of trypsin, shake well, make up to 100 mL with sterile distilled water, and place in a 4 ℃ refrigerator for later use.

[0052] Determination of digestive stability: 1 g of the probiotic peanut energy bar prepared in Example 1 was mixed with 5 ml of SSF, and the control group was mixed with the same content of probiotic powder and 5 ml of SSF. After continuous shaking at 37°C and 180 rpm for 15 min, samples were taken and the number of viable bacteria was determined by the plate colony counting method.

[0053] The artificial simulated saliva treated samples were centrifuged at 4000r / min for 5 min, the supernatant was discarded, the precipitate was taken and added to 9 mL artificial simulated gastric fluid. After being fully shaken and resuspended for 15 s, the samples were gently stirred at 37 °C for 0.5 h and the number of viable bacteria was determined by plate colony counting method.

[0054] The samples treated with artificial simulated gastric juice were centrifuged at 4000r / min for 5 min, the supernatant was discarded, the precipitate was taken, and added to 30 mL of artificial simulated intestinal juice. After being fully shaken for 15 s, the samples were shaken at 180r / min in a shaker at 37 °C for 1 h, and the number of live bacteria of Bacillus coagulans was determined by plate colony counting method. The control group was naked bacteria with the same content, and the number of live bacteria at different digestion time periods was determined by the same method. The experimental results of the two groups were compared and conclusions were drawn.

[0055] The results are as follows Fig.12 shown.

[0056] (2) Experimental results and analysis: like Fig.12 It can be seen that the number of live bacteria in the probiotic peanut energy bar and the number of live bacteria in the bacterial powder both showed a downward trend. The number of live bacteria in the probiotic peanut energy bar reached 7.62log (CFU / g); the number of live bacteria in the bacterial powder decreased more sharply to 7.28log (CFU / g). This may be because the probiotics in the probiotic peanut energy bar used the nutrients such as oatmeal, peanut crumbs and oligofructose and were protected to a certain extent by these substances, which improved the digestibility of the probiotics.

[0057] 2. Storage stability (1) Experimental methods: The probiotic peanut energy bar prepared in Example 1 was stored at 4°C and 25°C for 28 days, and samples were taken every 7 days to measure the number of viable bacteria. The probiotic peanut energy bar was ground and placed in physiological saline, and then placed in a shaker at 37°C and 180r / min for measurement. The colony counts on different days were measured using the same method as above. The two groups of experimental results were compared to draw conclusions. The results are as follows: Fig.13 shown.

[0058] (2) Experimental results and analysis: Depend on Fig.13It can be seen that the number of live bacteria in the probiotic peanut energy bars stored for 28 days at 4 ℃ and 25 ℃ showed a slow downward trend, but the downward trend of the number of live bacteria at 4 ℃ was relatively slow. The number of live bacteria at 4 ℃ decreased to 8.04log (CFU / g), while the number of live bacteria at 25 ℃ decreased to 7.99log (CFU / g). There was little difference between the two and both had high activity. This may be because at 4 ℃, the lower temperature inhibited the activity of probiotics, thereby slowing down their metabolic rate, putting the bacteria in a dormant state, and making them have better storage stability.

[0059] 3. Thermal stability (1) Experimental methods: Weigh 5 g of the probiotic peanut energy bar prepared in Example 1, place them in sterile beakers, and bake them in 50 ℃ and 60 ℃ ovens for 5 min, 10 min, 20 min, and 30 min, respectively. Cool them at room temperature for 30 seconds, and then dissolve them completely in 45 mL of saline. Then, use plate colony count to determine the number of viable bacteria in the two samples. The results of the two groups of experiments were compared to draw conclusions. Fig.14 shown.

[0060] (2) Experimental results and analysis: Depend on Fig.14 It can be seen that under the conditions of 50 ℃ and 60 ℃, the number of live bacteria in probiotics decreased significantly with the increase of temperature. At 50 ℃, the number of live bacteria decreased to 7.94log (CFU / g), and at 60 ℃, the number of live bacteria decreased more to 7.58log (CFU / g), but both contained high activity. The reason may be that the spore structure in probiotics has good heat resistance. This structure can effectively isolate external heat and prevent high temperature from directly destroying internal substances. This makes Bacillus coagulans probiotics still have high activity and good thermal stability under 50 ℃ and 60 ℃ conditions.

[0061] 4. Fermentation stability (1) Experimental methods: Fermentation characteristics in liquid LB fermentation: Weigh 5 g of probiotic peanut energy bar and the same amount of bacterial powder, place them in 45 ml of liquid LB, ferment and culture at 37°C, and measure the pH value of the sample with a pH meter every two hours. 7 groups were tested to study their fermentation characteristics. The results are as follows Fig.15 shown.

[0062] (2) Experimental results and analysis: Depend on Fig.15It can be seen that during the fermentation process at 37 ℃, as the fermentation time increases, the pH decline trends of probiotic peanut energy bars and bacterial powder in LB liquid medium are basically the same. The pH decline intensified after 2 hours of fermentation, which is the growth characteristic of probiotics in liquid medium. In the early stage of fermentation, the growth and reproduction of probiotics are slow, and the pH changes little; but after 2 hours, the growth of probiotics is in the logarithmic phase, the reproduction rate is fast, and the pH changes rapidly; in the late stage of fermentation, due to the consumption of nutrients and the accumulation of metabolites, the growth of probiotics is inhibited, resulting in a slow decline in pH. Overall, the pH decline trend in the probiotic energy bar is faster to 5.54, and the pH of the bacterial powder declines slightly slower to 6.05. This may be because the peanuts, oatmeal and oligofructose in the probiotic peanut energy bar can better provide nutrients for probiotics, so that the number of probiotics growing and reproducing is larger and faster, and the pH also drops lower, so the probiotic peanut energy bar has better fermentation stability in liquid LB medium.

[0063] It should be pointed out that the specific implementation methods are only representative examples of the present invention. Obviously, the technical solution of the present invention is not limited to the above-mentioned embodiments, and there are many variations. Those skilled in the art who can obtain the invention clearly disclosed in the present invention or without objection based on the written description of the document should be considered as the scope of protection of this patent.

Claims

1. A method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding, characterized in that: The following steps are involved: (1) Raw material preparation: Prepare peanut crumbs, protein powder, cereals, oligosaccharides, and probiotics according to the set ratio; first, dry the peanut crumbs and cereals in an oven and cook them for later use; (2) Stir-frying sugar solution: Pour distilled water into a pot, add oligosaccharides and simmer over high heat for 3-10 minutes until large bubbles appear and the mixture boils; (3) Add the remaining ingredients: After turning off the heat, add the protein powder and stir evenly, then pour in the roasted peanut pieces and cereals in step (1), wait until the temperature drops to about 20° C.-50° C., then add the probiotic powder and mix thoroughly to obtain a probiotic peanut energy bar preform; (4) Introducing into the mold: Add the probiotic peanut energy bar preform mixed in step (3) into the mold and flatten and compact it with a shovel; (5) Low temperature molding: forming the mold in step (4) at low temperature and then drying it; (6) Demolding: The probiotic peanut energy bar dried in step (5) is taken out of the mold and demolded to obtain the probiotic peanut energy bar.

2. The method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding according to claim 1, characterized in that: In the step (1), the temperature for drying and cooking the peanut pieces and cereals is 130° C.-180° C., and the time for drying and cooking is 1-5 minutes.

3. The method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding according to claim 1, characterized in that: The low-temperature molding in step (5) is molding at 0°C-4°C.

4. The method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding according to claim 1, characterized in that: The protein powder in step (1) is selected from any one of peanut protein powder, soy protein powder, pea protein powder, rice protein powder, quinoa protein powder, almond protein powder, walnut protein powder, and cashew protein powder, or a mixture of any two or more thereof.

5. The method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding according to claim 1, characterized in that: The cereals in step (1) are selected from any one of oatmeal, wheat flakes, barley flakes, and rye flakes, or a mixture of any two or more thereof.

6. The method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding according to claim 1, characterized in that: The oligosaccharides in step (1) are selected from any one of fructooligosaccharides, galacto-oligosaccharides, xylooligosaccharides, isomaltooligosaccharides, and soybean oligosaccharides, or a mixture of any two or more thereof.

7. The method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding according to claim 6, characterized in that: The oligosaccharides in step (1) are selected from oligofructose.

8. The method for preparing a probiotic peanut energy bar based on high temperature baking and low temperature molding according to claim 1, characterized in that: The probiotics in step (1) are selected from any one of Bacillus coagulans, Bacillus licheniformis, Bacillus subtilis, Streptococcus thermophilus, Pediococcus acidilactici, and Lactobacillus plantarum, or a mixture of any two or more thereof.

9. A probiotic peanut energy bar prepared by the preparation method according to any one of claims 1 to 8.

10. A probiotic peanut energy bar according to claim 9, characterized in that: The probiotic peanut energy bar is mainly prepared from the following raw materials in parts by weight: 10-25 parts of crushed peanuts, 3-15 parts of protein powder, 8-20 parts of cereals, 0.5-5 parts of oligosaccharides, and 5-15 parts of probiotics.

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