摘要
本文在酥心糖工艺基础上,在配方中添加低聚异麦芽糖来降低酥心糖的热值,并以肠道益生菌的增殖和抗氧化活性为评价指标,开发具有调节肠道菌群平衡的"双歧"功能酥心糖。结果表明酥心糖的工艺条件为:熬糖温度140℃,油籽酱温度55℃。糖坯温度为75℃。加水量为白砂糖的35%,添加砂糖60%的低聚异麦芽糖不仅满足生产工艺条件,且从营养和功能方面有了改善,对双歧杆菌和乳酸杆菌的增殖比对照分别增加了55.2%,33.6%。内源抗氧化稳态表明:添加的低聚异麦芽糖不会影响芝麻酥心糖内源抗氧化体系。
Based on process of sesame satinettes, a bifidus candy with adjusting the intestinal flora balance was developed by adding functional materials to sesame satinettes to reduce the calorific value and improve candy nutritional value. The proliferation of Intestine Probiotic and antioxidant activity were used as assessment criteria. The results showed that process conditions of crunchy candy were： boiling sugar temperature 140℃, oil sauce temperature 55℃, sugar billet temperature 75℃, water content 35%. and oligo-ismaltose dosage 60%. Under these process conditions, the product showed improved nutrition and health functions. Compared with the control, their proliferation effect on Bifidobacterium and Lactobacillus were increased by 55.2% and 33.6%, respectively. Adding oligo-ismaltose showed little effect on endogenous antioxidant system of sesame crisp candy.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第10期1340-1344,共5页
Modern Food Science and Technology
基金
粤港招标项目(2009A020700002)
