摘要
为了探究益生菌糖果制作的可能性,以凝结芽孢杆菌(Bacillus coagulans)为研究对象,通过测定不同温度、柠檬酸添加量以及组分下B.coagulans的D值,判断糖果加工条件对其存活数的影响程度。结果表明,在硬糖调和温度(110℃)下,18.41 min会造成90%B.coagulans死亡;在奶糖的调和温度(100℃)下,其D值为32.78min;在软糖的调和温度(70℃、75℃)下,B.coagulans死亡数较少;添加0.5%～1.5%的柠檬酸,会降低凝结芽孢杆菌的耐热性;110℃下添加茶粉后,凝结芽孢杆菌无法存活;110℃添加可可粉、100℃添加全脂乳粉对糖果中B.coagulans的存活没有影响。由此可知,B.coagulans完全可以应用于益生菌软糖糖果制品的开发,从而可以选择性地应用于奶糖、硬糖糖果制作。
The objective of current study was to elucidate the availability of probiotic candy productions using B.coagulans.Initially,the D values of B.coagluan at different temperatures under the presence of different amounts of citric acid and different components were determined to evaluate the effects of processing conditions on the survival rate of B.coagulans.The results indicated that 90% of B.coagulans in hard candy was inactivated within 18.41 min at 110 °C.32.78 min of D value was obtained at 100 °C of harmonic temperature.However,most of B.coagulans strain were remained active during gums production at 70 or 75 °C.The thermal tolerance of B.coagulans could be reduced by adding 0.5%~1.5% citric acid,whereas no survival when tea powder was added to hard candy at 110 °C.Moreover,the addition of coco and whole mike powders at 110 and 100 °C respectively had no significant impact on the rate of B.coagulans.Therefore,it was believed that B.coagluan can be applied as one of probiotics to develop probiotic candy and partially be applied to toffee and hard candy productions.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第6期66-69,共4页
Food and Fermentation Industries
基金
广东省产学研项目2011B090400605
