Probiotic biscuit making method and probiotic biscuit

Abstract

The invention discloses a probiotic biscuit making method and a probiotic biscuit, and belongs to the technical field of biscuits. The preparation method comprises the following steps: inoculating probiotic strains on a fruit and vegetable substrate for fermentation, and filtering to obtain fruit and vegetable fermentation liquor; the fruit and vegetable fermentation liquor and wheat flour are mixed and stirred and then baked, and the probiotic biscuits are obtained. Wherein the baking comprises the steps of heating to 160-200 DEG C for shaping, and cooling to 100-140 DEG C for baking. According to the making method, probiotic strains are used for fermenting a fruit and vegetable matrix to obtain fruit and vegetable fermentation liquor, probiotics and the fruit and vegetable matrix form a symbiotic culture system, the fruit and vegetable fermentation liquor and wheat flour are mixed and stirred to obtain dough, the dough is heated to 160-200 DEG C so that skin can be rapidly shaped, then the dough is cooled to 100-140 DEG C to be cured at the low temperature, and most probiotics in the dough can be reserved.

Description

Technical Field

[0001] The present invention belongs to the field of biscuits, and in particular relates to a method for making probiotic biscuits and probiotic biscuits. Background Art

[0002] Biscuits are a kind of convenient food with rich nutritional value, crispy texture, beautiful appearance, diverse varieties, easy to carry, and long storage time.

[0003] The definition of "probiotics" given by the international nutrition community is: a class of intestinal physiological bacteria beneficial to human health, often described as "benign" or "healthy" bacteria. It includes bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, etc.

[0004] At present, many brands of biscuits add probiotics to increase the functionality of the products. However, in the existing processing technology of probiotic biscuits, probiotics are mostly added in the form of freeze-dried powder in the later stage. Due to the high-temperature baking required for biscuits, the activity of probiotics is severely lost (the survival rate is usually less than 20%). Summary of the Invention

[0005] The present invention provides a method for making probiotic biscuits and probiotic biscuits, which can increase the viable count of probiotics in the probiotic biscuit products.

[0006] To achieve the above object, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a method for making probiotic biscuits, including the following steps:

[0008] Inoculate probiotic strains on a fruit and vegetable matrix for fermentation, and filter to obtain a fruit and vegetable fermentation broth;

[0009] Mix the fruit and vegetable fermentation broth with wheat flour, stir, and then bake to obtain the probiotic biscuits;

[0010] Among them, the baking includes heating to 160 - 200 °C for shaping, and then cooling to 100 - 140 °C for baking.

[0011] According to another embodiment of the present invention, heating to 160 - 200 °C for shaping and then cooling to 100 - 140 °C for baking further includes: heating to 160 - 200 °C for 2 - 4 minutes for shaping, and then cooling to 100 - 140 °C for 7 - 9 minutes for baking.

[0012] Furthermore, the shaping includes hot air shaping, and the baking includes infrared radiation baking.

[0013] According to another embodiment of the present invention, the step of baking after mixing and stirring the fruit and vegetable fermentation broth with wheat flour further includes: mixing 15-20% of the fruit and vegetable fermentation broth, 75-85% of wheat flour, 0.2-0.5% of lecithin, and 1-5% of bacterial powder by weight fraction ratio, and then baking.

[0014] Further, the mixing and stirring includes stirring at 30-50 r / min for 10-15 min.

[0015] Further, the conditions for the mixing and stirring further include a temperature of 20-25°C and a vacuum degree ≤ -0.08 MPa.

[0016] According to another embodiment of the present invention, the probiotic strains include a composite flora of Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium in equal proportions.

[0017] Further, the fermentation includes a first fermentation stage and a second fermentation stage. The first fermentation stage is anaerobic fermentation for 10-14 h, and the second fermentation stage is microaerobic fermentation for 4-8 h.

[0018] According to another embodiment of the present invention, the filtration includes centrifuging at 4°C and 3000-4000 r / min for 15-20 min, and the supernatant is the fruit and vegetable fermentation broth.

[0019] According to another embodiment of the present invention, the preparation method of the fruit and vegetable matrix includes proportionally configuring apples, carrots, and spinach, crushing them, and making a mixed slurry after crushing to obtain the fruit and vegetable matrix.

[0020] According to another embodiment of the present invention, the fruit and vegetable matrix includes 50-60% of fruit and vegetable slurry, 5-10% of fructooligosaccharide, and 30-40% of skim milk powder.

[0021] In a second aspect, the present invention provides a probiotic biscuit, which is made by the probiotic biscuit production method according to any one of the first aspect.

[0022] The beneficial effects of the present invention compared with the prior art are:

[0023] The present invention provides a probiotic biscuit production method and a probiotic biscuit. A fruit and vegetable fermentation broth is obtained by fermenting a fruit and vegetable matrix with probiotic strains. The probiotics and the fruit and vegetable matrix form a symbiotic culture system. The fruit and vegetable fermentation broth is mixed and stirred with wheat flour to obtain a dough. The dough is heated to 160-200°C to rapidly shape the surface, and then cooled to 100-140°C for low-temperature ripening, which can retain most of the probiotics in the dough. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] To more clearly illustrate the technical solutions of the embodiments of the present invention, the following will briefly introduce the accompanying drawings required for the description of the embodiments. Obviously, the accompanying drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other accompanying drawings can also be obtained based on these drawings.

[0025] Figure 1 Schematic diagram of the preparation method of the probiotic biscuit provided by the embodiment of the present invention;

[0026] Figure 2 Schematic diagram of the probiotic biscuit provided by the embodiment of the present invention;

[0027] Figure 3 Schematic diagram of the probiotic biscuit in another direction provided by the embodiment of the present invention. Detailed implementation manners

[0028] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0029] As Figure 1 described, the present invention provides a method for making a probiotic biscuit, including the following steps:

[0030] S1. Inoculate probiotic strains on the fruit and vegetable matrix for fermentation, and filter to obtain the fruit and vegetable fermentation broth;

[0031] S2. Mix and stir the fruit and vegetable fermentation broth with wheat flour and then bake to obtain the probiotic biscuit;

[0032] Among them, the baking includes heating to 160 - 200 °C for shaping, and cooling to 100 - 140 °C for baking.

[0033] The method for making a probiotic biscuit and the probiotic biscuit provided by the present invention use probiotic strains to ferment the fruit and vegetable matrix to obtain the fruit and vegetable fermentation broth. The probiotics and the fruit and vegetable matrix form a symbiotic culture system. The fruit and vegetable fermentation broth is mixed and stirred with wheat flour to obtain a dough. The dough is heated to 160 - 200 °C to quickly shape the surface, and then cooled to 100 - 140 °C for low-temperature ripening, which can retain most of the probiotics in the dough.

[0034] In step S2, baking adopts the collaborative technology of rapid skin setting and low-temperature ripening. Specifically, it is set at 160 - 200°C for 2 - 4 minutes and baked at 100 - 140°C for 7 - 9 minutes. Preferably, it is set at 160 - 200°C for 3 minutes and baked at 100 - 140°C for 8 minutes. Preferably, the setting temperature is 180°C and the baking temperature is 120°C.

[0035] Biscuit baking methods include thermal radiation, hot air, and infrared radiation, etc. In the 160 - 200°C setting in step S2, hot air setting is adopted, and in the 100 - 140°C baking, infrared radiation baking is adopted.

[0036] In step S2, mixing the fruit and vegetable fermentation broth with wheat flour, 0.5% lecithin, and 2% bacterial powder includes stirring at 30 - 50 r / min for 10 - 15 minutes to make dough. At the same time, low-temperature vacuum dough mixing technology is adopted for the dough, controlling the temperature at 20 - 25°C and the vacuum degree ≤ -0.08 Ma to reduce the damage to the activity of probiotics.

[0037] There are various types of probiotic strains available, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, etc. In step S1, a composite bacterial community composed of equal proportions of Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium is selected for subsequent gradient fermentation treatment. Specifically, the fermentation includes a first fermentation stage and a second fermentation stage. The first fermentation stage is anaerobic fermentation at 28 - 32°C for 10 - 14 hours, and the second fermentation stage is microaerobic fermentation at 35 - 39°C for 4 - 8 hours.

[0038] It should be noted that the microaerobic fermentation here refers to controlling the oxygen concentration between 1% - 5%.

[0039] There are various filtration operations. For example, vacuum filtration, centrifugal filtration, membrane filtration, etc. are used. In step S1, centrifugal filtration is adopted, and the centrifugation conditions are centrifugation at 4°C and 3000 - 4000 r / min for 15 - 20 minutes. The obtained supernatant is the required fruit and vegetable fermentation broth.

[0040] The composite probiotic strains are inoculated onto the fruit and vegetable matrix for fermentation treatment at an inoculation amount of 3%. The fruit and vegetable matrix includes 50 - 60% fruit and vegetable slurry, 5 - 10% fructooligosaccharide, and 30 - 40% skim milk powder.

[0041] Example 1

[0042] 1. Raw material selection and pretreatment:

[0043] Select high-quality wheat flour as the basic raw material;

[0044] Probiotic species selection: a composite flora of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium; (the mixing ratio of the composite flora of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium is 1:1:1.)

[0045] Fruit and vegetable raw material selection: Select three raw materials, apples, carrots and spinach, for preparation. The mass ratio of the three raw materials is 3:2:1. The raw materials are crushed by a blender and made into a mixed slurry after crushing. 300 g, 200 g and 100 g of apples, carrots and spinach are taken respectively, and after ultrafine grinding (particle size less than 50 μm), they are mixed with sterilized skim milk.

[0046] The fermented fruits and vegetables endow the biscuits with a unique flavor, making the taste richer and more diverse, overcoming the drawback of the single flavor of traditional biscuits and increasing the market attractiveness of the product.

[0047] 2. Synchronous fermentation process: The composite strains are inoculated into the fermentation substrate containing fruit and vegetable slurry at an inoculation amount of 3% for fermentation. The composition of the fermentation substrate is 60% fruit and vegetable slurry, 5% fructooligosaccharide and 35% skim milk powder; in the synchronous fermentation process, the probiotics and the fruit and vegetable slurry form a symbiotic culture system, and a composite enzyme is added to the fermentation substrate to release the soluble dietary fiber and reducing sugar in the fruits and vegetables.

[0048] 3. Fermentation control:

[0049] The first fermentation stage: Anaerobic fermentation at 30 °C for 12 h until the pH is reduced to 4.2 - 4.5;

[0050] The second fermentation stage: Microaerobic fermentation at 37 °C for 6 h;

[0051] Gradient fermentation control includes the regulation of the anaerobic / microaerobic two-stage environment. The first fermentation stage preferentially proliferates Lactobacillus plantarum and Lactobacillus acidophilus; the second fermentation stage activates Bifidobacterium.

[0052] 4. Perform low-temperature centrifugation on the fermented liquid:

[0053] Centrifuge at 4 °C and 3000 - 4000 r / min for 15 - 20 min to obtain the supernatant. The supernatant is the required fruit and vegetable fermented liquid.

[0054] 5. Dough preparation and forming: According to the weight fraction ratio, 19.5% fruit and vegetable fermented liquid, 78% wheat flour, 2% bacterial powder, 0.5% lecithin, and use low-temperature vacuum dough mixing technology, with a stirring speed of 30 - 50 r / min and a stirring time of 10 - 15 minutes; (the low-temperature vacuum dough mixing technology uses a temperature less than 25 °C and a vacuum degree of -0.08 MPa.)

[0055] 6. Subject the formed dough to a segmented baking process: In the segmented baking process, a synergistic technology of rapid skin setting and low-temperature ripening is adopted. In the first stage, hot air setting is carried out at 180 °C for 3 minutes; in the second stage, infrared radiation baking is carried out at 120 °C for 8 minutes.

[0056] By optimizing the entire processing flow, from the precise control of fermentation conditions to the low-temperature and rapid post-treatment process, the damage to the activity of probiotics is minimized to the greatest extent, so that the number of viable probiotic bacteria in the final product is greatly increased, effectively exerting the promoting effect of probiotics on intestinal health.

[0057] 7. Packaging: The biscuits are cooled and packaged with an aluminum foil bag + nitrogen replacement, and stored in a cool and dry place.

[0058] When preparing biscuits, directly adding powdered flavoring agents to the flour to adjust the taste of the biscuits easily causes the biscuits to affect gastrointestinal health and makes people feel dry and thirsty when eating. Based on this problem, the inventor incorporates probiotics and fruit and vegetable materials into the biscuits to produce biscuit products with rich nutrition, good taste and health functions. The aluminum foil bag + nitrogen replacement packaging ensures the quality stability of the biscuits during the shelf life, maintains the activity of the probiotics, and guarantees that the products purchased by consumers always have good quality and efficacy.

[0059] The biscuits obtained in Example 1 are as Figure 2 and Figure 3 shown. Since they are prepared by the above preparation method, the number of viable lactic acid bacteria is 2.3×10

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[0060] Example 2, compared with Example 1, the only difference is that the baking includes hot air setting at 160 °C for 3 minutes and baking at 100 °C for 8 minutes after cooling.

[0061] Example 3, compared with Example 1, the only difference is that the baking includes hot air setting at 200 °C for 3 minutes and baking at 140 °C for 8 minutes after cooling.

[0062] Comparative Example 1, compared with Example 1, the only difference is that the baking includes baking at 160 °C for 11 minutes.

[0063] Comparative Example 2, compared with Example 1, the only difference is that the baking includes baking at 180 °C for 11 minutes.

[0064] Comparative Example 3, compared with Example 1, the only difference is that the baking includes hot air setting at 160 °C for 3 minutes and baking at 80 °C for 8 minutes after cooling.

[0065] Comparative Example 4, compared with Example 1, the only difference is that the baking includes hot air setting at 210 °C for 3 minutes and baking at 120 °C for 8 minutes after cooling.

[0066] Comparative Example 5. Compared with Example 1, Bifidobacterium was not used in the probiotics, and only equal proportions of Lactobacillus plantarum and Lactobacillus acidophilus were used.

[0067] Comparative Example 6. Compared with Example 1, Lactobacillus plantarum was not used in the probiotics, and only equal proportions of Bifidobacterium and Lactobacillus acidophilus were used.

[0068] Comparative Example 7. Compared with Example 1, Lactobacillus acidophilus was not used in the probiotics, and only equal proportions of Bifidobacterium and Lactobacillus plantarum were used.

[0069] Comparative Example 8. Compared with Example 1, the fermentation only included anaerobic fermentation for 15 h.

[0070] Comparative Example 9. Compared with Example 1, the fermentation only included microaerobic fermentation for 10 h.

[0071] Comparative Example 10. Ordinary probiotic biscuits.

[0072] To further illustrate the technical effects of the present invention, the biscuits of the above Examples 1-3 and Comparative Examples 1-9 were respectively taken for performance tests, and their viable bacteria counts, polyphenol contents, flavor scores, and cell permeabilities were respectively tested. The test results are shown in Table 1 below.

[0073] Table 1 Effects of each example and comparative example

[0074]

[0075] It can be seen from the results in Table 1 that by controlling the setting and baking temperatures, the viable bacteria count in the biscuits can be increased to a large extent. Examples 1-3 and Comparative Examples 3 and 4 show that controlling the setting temperature at 160-200 °C and the baking temperature at 100-140 °C can achieve better technical effects. The viable bacteria count of the biscuits obtained in Comparative Examples 1 and 2 is significantly less than that of the biscuits obtained in Examples 1, 2, and 3, indicating that the synergistic treatment of setting + baking can achieve the technical effects of the present invention. Comparative Examples 5-9 show that the fermentation with multiple strains can increase the viable bacteria count in the fermented dough, and the synergistic fermentation effect of Lactobacillus plantarum, Bifidobacterium, and Lactobacillus acidophilus is better.

[0076] Through the synchronous fermentation of three strains, the conversion rate of polyphenolic substances in fruits and vegetables is increased, so that the nutritional components in fruits and vegetables are fully released and combined with the metabolites of probiotics, greatly improving the biological utilization rate of nutritional components and providing consumers with more abundant and more easily absorbable nutrition. The results are shown in Tables 2 and 3 below. Table 2 is a comparison table of in vitro simulated absorption data of the biscuit products prepared in Example 1 and Comparative Example 10 (Caco-2 cell model).

[0077]

[0078] Table 3 Bioavailability of Polyphenol Components in the Biscuit Products Prepared in Example 1

[0079] Polyphenol components Intestinal lumen release rate (%) Cell uptake rate (%) Plasma concentration (μM) Ellagic acid 68 32 0.35 Luteolin 75 51 0.82 Quercetin 70 28 0.18 Total 71 37 0.45

[0080] As can be seen from Table 2 and Table 3, the conversion rate and absorption efficiency of polyphenols in the biscuits obtained in Example 1 are higher than those of ordinary probiotic biscuits. Fermenting fruits and vegetables together with strains can release the nutritional components of fruits and vegetables and improve the utilization rate of nutritional components.

[0081] In order to ensure that the biscuits provided by the present invention always have good stability of the active quality of probiotics during the shelf life, the packaging of the present invention adopts an aluminum foil bag + nitrogen replacement packaging process. Taking the probiotic biscuits obtained in Example 1 as an example, as shown in Table 4 below, the stability of the product is explored according to different storage conditions.

[0082] Table 4: Shelf Life Stability

[0083] Storage conditions (4°C) Polyphenol retention rate (%) Bacterial viability (CFU / g) Flavor score (on a 5-point scale) 0 months 92 <![CDATA[2.1×10 8 > 4.4 6 months 85 <![CDATA[9.5×10 7 > 3.8 12 months 80 <![CDATA[3.2×10 6 > 3.5

[0084] It can be seen from Table 4 that the biscuits obtained in Example 1 still have a viable count of 3.2×10 6 after 12 months, and the flavor score has not decreased too much. The aluminum foil bag + nitrogen replacement packaging can fully retain the flavor, nutrition and viability of probiotic biscuits.

[0085] The present invention adopts a multi-strain segmented temperature-controlled fermentation method. Therefore, it is necessary to explore how to control the fermentation temperature to make the activities of different strains relatively high. The results are shown in Table 5 below.

[0086] Table 5: Survival Rates of Bacterial Communities at Different Fermentation Temperatures (%)

[0087] Temperature (°C) Lactobacillus plantarum Lactobacillus acidophilus Bifidobacterium Total survival rate 20 85±5 70±8 60±10 71.7±6 25 92±3 88±4 75±6 85.0±4 30 98±2 95±3 80±5 91.3±3 35 80±7 90±5 85±4 88.3±6 37 75±6 85±4 90±3 86.7±5 40 10±2 15±3 5±1 10.0±2

[0088] It can be seen from Table 5 that the survival rates of Lactobacillus plantarum and Lactobacillus acidophilus are relatively high at 30°C, and the viability of Bifidobacterium is relatively high at 37°C. Therefore, in the gradient fermentation, the fermentation conditions of 30°C are adopted in the first fermentation stage, and the fermentation conditions of 37°C are adopted in the second fermentation stage, and the probiotic content obtained is relatively high, which is beneficial to the retention of probiotics in the biscuits.

[0089] The above is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of various equivalent modifications or substitutions, and these modifications or substitutions should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A method for making probiotic biscuits, characterized in that: The following steps are involved: Inoculating probiotic strains on a fruit and vegetable substrate for fermentation, and filtering to obtain a fruit and vegetable fermentation liquid; The fruit and vegetable fermented liquid is mixed with wheat flour, stirred, and then baked to obtain the probiotic biscuits; The baking includes heating to 160-200° C. for shaping, and cooling to 100-140° C. for baking.

2. The method for making probiotic biscuits according to claim 1, characterized in that: The heating to 160-200° C. for shaping and cooling to 100-140° C. for baking also includes: heating to 160-200° C. for shaping for 2-4 minutes and cooling to 100-140° C. for baking for 7-9 minutes.

3. The method for making probiotic biscuits according to claim 2, characterized in that: The shaping includes hot air shaping, and the baking includes infrared radiation baking.

4. The method for making probiotic biscuits according to claim 1, characterized in that: The method of baking after mixing the fruit and vegetable fermentation liquid with wheat flour also includes: baking after mixing 15-20% of the fruit and vegetable fermentation liquid with 75-85% of wheat flour, 0.2-0.5% of lecithin and 1-5% of bacterial powder according to weight fraction ratio.

5. The method for making probiotic biscuits according to claim 4, characterized in that: The mixing and stirring comprises stirring at 30-50 r / min for 10-15 min.

6. The method for making probiotic biscuits according to claim 5, characterized in that: The mixing and stirring conditions also include a temperature of 20-25° C. and a vacuum degree of ≤-0.08 MPa.

7. The method for making probiotic biscuits according to claim 1, characterized in that: The probiotic strains include a composite flora of Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium in equal proportions.

8. The method for making probiotic biscuits according to claim 7, characterized in that: The fermentation comprises a first fermentation stage and a second fermentation stage, wherein the first fermentation stage is anaerobic fermentation for 10-14 hours, and the second fermentation stage is microaerobic fermentation for 4-8 hours.

9. The method for making probiotic biscuits according to claim 1, characterized in that: The preparation method of the fruit and vegetable matrix comprises the following steps: allocating apples, carrots and spinach in proportion, crushing them, and preparing a mixed slurry after crushing to obtain the fruit and vegetable matrix.

10. A probiotic biscuit, characterized in that: The probiotic biscuits are prepared by the probiotic biscuit preparation method according to any one of claims 1 to 9.

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