Preparation method of sesame ball containing probiotics

Abstract

The invention belongs to the technical field of food, and discloses a preparation method of sesame balls containing probiotics. The preparation method comprises the following steps: (1) mixing a xanthan gum solution, oyster shell powder and lactobacillus rhamnosus, dispersing the obtained mixed solution in walnut oil, and stirring to form an emulsion; (2) mixing sesame and oat, and grinding to obtain powder; and (3) mixing the emulsion obtained in the step (1) with the powder obtained in the step (2), adding maltose and butter, and rolling to obtain the sesame pills containing probiotics. The sesame ball obtained by the preparation method disclosed by the invention is rich in nutrition and convenient to eat, and has a good antioxidant function, the shelf life of the product can be prolonged, and the viable count of probiotics reaches 109cfu / g or above. Through a gastric acid-resistant intestinal juice digestion simulation experiment, the survival rate of the probiotics in the sesame pills is 65% or above, and the probiotics can be protected to play an active role through gastrointestinal tracts.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to a preparation method of sesame balls containing probiotics. Background Art

[0002] There are many products containing probiotics in the prior art, and the probiotics in such products are easily affected by moisture, temperature, gastric acid, bile salts, etc. during storage and consumption, resulting in reduced activity or even inactivation.

[0003] Therefore, there is an urgent need to provide a product with a high probiotic content and a high probiotic survival rate after being treated with gastric acid, so as to give full play to the effect of the product. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention proposes a method for preparing sesame balls containing probiotics. The sesame balls obtained by the preparation method of the present invention are rich in nutrition, convenient to eat, have good antioxidant function, can extend the shelf life of the product, and the number of live probiotics reaches 10 9 cfu / g or more. After the gastric acid and intestinal digestion simulation experiment, the survival rate of sesame pill probiotics was more than 65%, which can protect the probiotics from playing an active role in the gastrointestinal tract.

[0005] Specifically, a method for preparing sesame pills containing probiotics comprises the following steps:

[0006] (1) after mixing xanthan gum solution, oyster shell powder and Lactobacillus rhamnosus, dispersing the obtained mixture in walnut oil, and stirring to form an emulsion;

[0007] (2) Mix sesame seeds and oats, grind them to obtain powder;

[0008] (3) The emulsion of step (1) is mixed with the powder of step (2), maltose and butter are added, and the mixture is rolled into balls to obtain the sesame balls containing probiotics.

[0009] Preferably, in step (1), the mass concentration of the xanthan gum solution is 1-2.5%, more preferably 1-2%.

[0010] Preferably, in step (1), the volume mass ratio of the xanthan gum solution, oyster shell powder and Lactobacillus rhamnosus is 100 mL: (0.1-0.5) g: (0.5-2) g, and more preferably 100 mL: (0.1-0.5) g: 1 g.

[0011] Preferably, in step (1), the walnut oil contains 0.3-0.8% by volume of phosphatidylserine, and more preferably contains 0.3-0.5% by volume of phosphatidylserine.

[0012] Preferably, in step (1), the volume ratio of the mixed liquid dispersion to the walnut oil is 1:(2-4), more preferably 1:(2-3).

[0013] Preferably, in step (2), the mesh size of the powder is 60-100 mesh, more preferably 60-80 mesh.

[0014] Preferably, in step (2), the sesame is black sesame.

[0015] Preferably, in step (2), the sesame seeds are roasted black sesame seeds.

[0016] Preferably, in step (2), the mass ratio of sesame to oats is 7-10:(1-5), more preferably 7-9:(1-3). Specifically, it can be 9:1, 8:2, or 7:3.

[0017] Preferably, in step (3), the mass ratio of the emulsion to the powder is 4-15:100, more preferably 5-10:100.

[0018] Preferably, in step (3), the mass ratio of the powder, maltose and butter is 1000:(25-40):(25-80), and more preferably 1000:(25-30):(25-80).

[0019] Preferably, in step (3), after the rubbing is completed, the sesame balls containing probiotics are subjected to vacuum and nitrogen-filled packaging by a packaging machine, and the moisture content of the sesame balls containing probiotics is controlled to be 2.0-4.0% and the water activity to be 0.08-0.2.

[0020] Preferably, steps (1) to (3) are carried out under the condition of an ambient relative humidity of 40-45%.

[0021] Sesame pills have low moisture content and high oil content. The processing temperature and humidity are controllable, which can keep the bacteria's biological activity and functional characteristics, and are excellent carriers for probiotic dietary supplements. Sesame and oats contain prebiotics such as cellulose. After the gastric acid and intestinal fluid simulation test, the survival rate of probiotics is more than 65%, which can protect the probiotics from playing an active role through the gastrointestinal tract.

[0022] Sesame (Sesamumindicum L.), also known as sesame, is a traditional edible oil crop. Sesame oil has a unique fragrance and is rich in essential fatty acids such as oleic acid and linoleic acid. It also contains abundant physiologically active substances, such as vitamin E, lignans, phytosterols, folic acid, flavonoids and other antioxidant substances. The mineral calcium content in sesame is the highest, reaching 8 mg / g, followed by phosphorus, magnesium, iron and zinc. Sesame contains a large amount of oxalic acid, phytic acid and cellulose, which affect the bioavailability of minerals.

[0023] Oyster shell is a natural calcium-based organism, mainly composed of calcium carbonate crystals and a small amount of protein, polysaccharide and other organic matter. The main component of oyster shell is the prismatic layer, which contains many micropores. After grinding, the specific surface area increases and has good adsorption and dispersion properties.

[0024] Oats are rich in starch, protein, fat, β-glucan, antioxidants and minerals, and are considered one of the best quality cereal crops. The protein content of oats is 13-20%, and the content of various essential amino acids is higher than or close to the amino acid standard model values ​​issued by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Due to its high nutrient content, regular consumption is beneficial to lower serum cholesterol, reduce cardiovascular diseases, lower blood sugar levels, and promote the proliferation of probiotics.

[0025] Lactobacillus rhamnosus GG (LGG), as a representative of the second generation of new probiotics, has the function of regulating intestinal probiotic flora and enhancing human immunity. When the number of viable probiotics is higher than 6 (lg (CFU / g)), it can colonize in the intestine and play the expected health role. During storage and consumption, probiotics are easily affected by moisture, temperature, gastric acid, bile salts, etc., resulting in reduced activity. The sesame pills prepared by the present invention have strong antioxidant activity and low water activity, which can effectively protect the activity of probiotics. The number of viable probiotics in the sesame pills reaches 10 9 cfu / g or above, and after a gastric acid-resistant intestinal juice digestion simulation experiment, the survival rate of probiotics is above 65%, which can protect the probiotics from exerting their active effects through the gastrointestinal tract.

[0026] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0027] (1) The sesame pills containing probiotics prepared by the preparation method of the present invention improve the survival rate of probiotics. The present invention disperses the mixed solution in walnut oil containing phosphatidylserine after mixing xanthan gum solution, oyster shell powder and Lactobacillus rhamnosus, and stirs to form a W / O emulsion; then adds it to sesame and oat powder, adds appropriate amounts of maltose and butter, and rolls into pills to obtain sesame pills containing probiotics. This process can effectively isolate oxygen and moisture and extend the shelf life. The activity of probiotics is protected so that they can still maintain a high survival rate after being digested by gastric acid and intestinal fluid, thereby enhancing the colonization and effect of probiotics in the human body.

[0028] (2) The preparation method of the present invention has a simple process, is easy to control, and is suitable for industrial promotion.

[0029] (3) The preparation method of the present invention ensures the activity of probiotics and improves the efficacy of probiotics: in the digestion resistance simulation experiment, the sesame pills of the present invention have high probiotic activity and a survival rate of more than 65%. DETAILED DESCRIPTION

[0030] In order to make the technical scheme of the present invention more clearly understood by those skilled in the art, the following embodiments are listed for illustration. It should be pointed out that the following embodiments do not limit the protection scope of the present invention.

[0031] Unless otherwise specified, the raw materials, reagents or devices used in the following examples can be obtained from conventional commercial sources or by existing known methods.

[0032] Example 1

[0033] A method for preparing sesame pills containing probiotics comprises the following steps:

[0034] (1) adding 0.2 g of ultrafine oyster shell powder and 1 g of Lactobacillus rhamnosus powder to 100 mL of a 2% xanthan gum aqueous solution, stirring evenly, adding the obtained mixture to 3 times the volume of walnut oil (the walnut oil contains 0.5% phosphatidylserine by volume), and mechanically stirring to obtain an emulsion containing probiotics;

[0035] (2) Mix 900 g of roasted black sesame seeds and 100 g of oatmeal, grind them through a 60-mesh sieve to obtain a powder;

[0036] (3) 50 g of the emulsion of step (1) and 1000 g of the powder of step (2) are uniformly stirred, 25 g of maltose and 50 g of butter are added, and the mixture is rolled into balls to obtain 1120 g of sesame balls with a diameter of 4 mm containing probiotics. The sesame balls are vacuum-packed and nitrogen-filled by a packaging machine to control the moisture content of the product to 3.0±1% and the water activity to 0.08-0.2, thereby obtaining sesame balls containing probiotics.

[0037] The relative humidity of the environment in the above production process is controlled at 40-45%, and the temperature is 20-25° C. The prepared sesame balls are subjected to a lactic acid bacteria digestion resistance simulation experiment to calculate the survival rate of the strains.

[0038] Example 2

[0039] A method for preparing sesame pills containing probiotics comprises the following steps:

[0040] (1) adding 0.5 g of ultrafine oyster shell powder and 1 g of Lactobacillus rhamnosus powder to 100 mL of a 2% xanthan gum aqueous solution, stirring evenly, adding the resulting mixture to 3 times the volume of walnut oil (the walnut oil contains 0.5% phosphatidylserine by volume), and mechanically stirring to obtain an emulsion containing probiotics;

[0041] (2) Mix 700 g of roasted black sesame seeds and 300 g of oatmeal, grind them through an 80-mesh sieve to obtain a powder;

[0042] (3) 100 g of the emulsion of step (1) and 1000 g of the powder of step (2) are uniformly stirred, 30 g of maltose and 25 g of butter are added, and the mixture is rolled into balls to obtain 1150 g of sesame balls with a diameter of 6 mm containing probiotics. The sesame balls are vacuum-packed and nitrogen-filled by a packaging machine to control the moisture content of the product to 3.0±1% and the water activity to 0.08-0.2, thereby obtaining sesame balls containing probiotics.

[0043] The relative humidity of the environment in the above production process is controlled at 40-45%, and the temperature is 20-25° C. The prepared sesame balls are subjected to a lactic acid bacteria digestion resistance simulation experiment to calculate the survival rate of the strains.

[0044] Example 3

[0045] A method for preparing sesame pills containing probiotics comprises the following steps:

[0046] (1) adding 0.1 g of ultrafine oyster shell powder and 1 g of Lactobacillus rhamnosus powder to 100 mL of a 2% xanthan gum aqueous solution, stirring evenly, adding the resulting mixture to 3 times the volume of walnut oil (the walnut oil contains 0.5% phosphatidylserine by volume), and mechanically stirring to obtain an emulsion containing probiotics;

[0047] (2) Mix 800 g of roasted black sesame seeds and 200 g of oatmeal, grind them through a 70-mesh sieve to obtain a powder;

[0048] (3) 80 g of the emulsion of step (1) and 1000 g of the powder of step (2) are uniformly stirred, 30 g of maltose and 50 g of butter are added, and the mixture is rolled into balls to obtain 1150 g of sesame balls with a diameter of 4 mm containing probiotics. The sesame balls are vacuum-packed and nitrogen-filled by a packaging machine to control the moisture content of the product to 3.0±1% and the water activity to 0.08-0.2, thereby obtaining sesame balls containing probiotics.

[0049] The relative humidity of the environment in the above production process is controlled at 40-45%, and the temperature is 20-25° C. The prepared sesame balls are subjected to a lactic acid bacteria digestion resistance simulation experiment to calculate the survival rate of the strains.

[0050] Comparative Example 1

[0051] A method for preparing sesame pills containing probiotics comprises the following steps:

[0052] (1) adding 1 g of Lactobacillus rhamnosus powder to 100 mL of a 2% xanthan gum aqueous solution, stirring evenly, adding the resulting mixture to 3 times the volume of corn oil, and mechanically stirring to obtain an emulsion containing probiotics;

[0053] (2) Grind 1000 g of roasted black sesame seeds and pass through a 60-mesh sieve to obtain a powder;

[0054] (3) 80 g of the emulsion of step (1) and 1000 g of the powder of step (2) are uniformly stirred, 30 g of maltose and 50 g of butter are added, and the mixture is rolled into balls to obtain 1150 g of sesame balls with a diameter of 6 mm containing probiotics. The sesame balls are vacuum-packed and nitrogen-filled by a packaging machine to control the moisture content of the product to 3.0±1% and the water activity to 0.08-0.2, thereby obtaining sesame balls containing probiotics.

[0055] The relative humidity of the environment in the above production process is controlled at 40-45%, and the temperature is 20-25° C. The prepared sesame balls are subjected to a lactic acid bacteria digestion resistance simulation experiment to calculate the survival rate of the strains.

[0056] Comparative Example 2

[0057] A method for preparing sesame pills containing probiotics comprises the following steps:

[0058] (1) adding 100 mL of Lactobacillus rhamnosus powder to 300 mL of walnut oil and mechanically stirring to obtain an emulsion containing probiotics;

[0059] (2) Mix 800 g of roasted black sesame seeds with 200 g of starch, grind them through an 80-mesh sieve to obtain a powder;

[0060] (3) 80 g of the emulsion of step (1) and 1000 g of the powder of step (2) are uniformly stirred, 30 g of maltose and 50 g of butter are added, and the mixture is rolled into balls to obtain 1150 g of sesame balls with a diameter of 2 mm containing probiotics. The sesame balls are vacuum-packed and nitrogen-filled by a packaging machine to control the moisture content of the product to 3.0±1% and the water activity to 0.08-0.2, thereby obtaining sesame balls containing probiotics.

[0061] The relative humidity of the environment in the above production process is controlled at 40-45%, and the temperature is 20-25° C. The prepared sesame balls are subjected to a lactic acid bacteria digestion resistance simulation experiment to calculate the survival rate of the strains.

[0062] Comparative Example 3

[0063] Compared with Example 1, the difference of Comparative Example 3 is that the walnut oil used does not contain phosphatidylserine, and the other processes are the same as those of Example 1.

[0064] Product effect testing

[0065] According to the national standard GB4789.35-2016 lactic acid bacteria detection method, the total number of colonies of the probiotics in the embodiment and the comparative example at 0h and after digestion for a period of time was determined respectively. The calculation formula for the survival rate of probiotics is:

[0066] Probiotic survival rate (%) = (live bacteria concentration after digestion / live bacteria concentration at 0 h) × 100%.

[0067] 10 g of each sesame pill from the above embodiment and comparative example were added to 300 mL of simulated gastric juice (3 g pepsin / L + sterile saline, pH 3.0) to dissolve, 1 mL of the solution was taken for viable bacteria count, and the rest was incubated in a constant temperature shaking incubator at 37°C at a speed of 200 r / min for 2 h. The corresponding samples were taken out at 0 h, 1 h and 2 h, respectively, and gradient dilutions were performed. The viable bacteria were counted by the MRS agar medium coating plate method, and the survival rate of the strain resistant to gastric acid simulation was calculated.

[0068] Take 1 mL of the solution digested in simulated gastric juice after culturing at 37°C for 2 hours for live bacteria counting. At the same time, take 9 mL of the solution, centrifuge and discard the supernatant, resuspend with 9 mL of simulated intestinal fluid (1 g / L trypsin and 3 g / L bile salt), dilute gradually, and use the MRS agar medium coating plate method to count live bacteria, and calculate the survival rate of the strains resistant to intestinal fluid simulation.

[0069] The above results are shown in Table 1.

[0070] Table 1

[0071]

[0072] It can be seen from Table 1 that after the sesame pills prepared in Examples 1-3 of the present invention were treated with simulated gastric juice and simulated intestinal juice, the corresponding strain survival rates were significantly higher than those of Comparative Examples 1-3. It can be seen that the sesame pills prepared by the preparation method of the present invention can still maintain a relatively high survival rate after being digested by gastric acid and intestinal juice, thereby enhancing the colonization and effect of probiotics in the human body.

Claims

1. A method for preparing sesame balls containing probiotics, characterized in that: The following steps are involved: (1) after mixing xanthan gum solution, oyster shell powder and Lactobacillus rhamnosus, dispersing the obtained mixture in walnut oil, and stirring to form an emulsion; (2) Mix sesame seeds and oats, grind them to obtain powder; (3) The emulsion of step (1) is mixed with the powder of step (2), maltose and butter are added, and the mixture is rolled into balls to obtain the sesame balls containing probiotics.

2. The preparation method according to claim 1, characterized in that: In step (1), the mass concentration of the xanthan gum solution is 1-2.5%.

3. The preparation method according to claim 1, characterized in that: In step (1), the volume mass ratio of the xanthan gum solution, oyster shell powder and Lactobacillus rhamnosus is 100 mL: (0.1-0.5) g: (0.5-2) g.

4. The preparation method according to claim 1, characterized in that: In step (1), the walnut oil contains phosphatidylserine in a volume fraction of 0.3-0.8%.

5. The preparation method according to claim 1, characterized in that: In step (1), the volume ratio of the mixed liquid dispersion to the walnut oil is 1:(2-4).

6. The preparation method according to claim 1, characterized in that: In step (2), the mass ratio of sesame to oats is 7-10:(1-5).

7. The preparation method according to claim 1, characterized in that: In step (3), the mass ratio of the emulsion to the powder is 4-15:

100.

8. The preparation method according to claim 1, characterized in that: In step (3), the mass ratio of the powder, maltose and butter is 1000:(25-40):(25-80).

9. The preparation method according to claim 1, characterized in that: In step (3), after the rubbing is completed, the sesame balls containing probiotics are subjected to vacuum and nitrogen-filled packaging by a packaging machine, and the moisture content of the sesame balls containing probiotics is controlled to be 2.0-4.0% and the water activity to be 0.08-0.

2.

10. The preparation method according to any one of claims 1 to 9, characterized in that: The steps (1) to (3) are carried out under the condition that the relative humidity of the environment is 40-45%.

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