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CN-121986814-A - Probiotic whole wheat bread with high viable bacteria retention rate and preparation method thereof

CN121986814ACN 121986814 ACN121986814 ACN 121986814ACN-121986814-A

Abstract

The invention provides a probiotic whole wheat bread with high viable bacteria retention rate and a preparation method thereof, the method comprises the steps of firstly preprocessing the probiotic osmotic shock, mixing with a carbohydrate-protein compound solution, coating with a fluidized bed to form a thermal protection layer, and spraying a hydrophobic lipid material after drying to obtain multiple embedded particles; mixing whole wheat flour, yeast and water, adding granule 3-5 min before stirring, fermenting at 35-38deg.C and 75-85% RH for 60-90 min, and baking at 160-190 deg.C for 15-25 min. The invention can protect probiotics, so that the probiotics can keep high survival rate in the bread baking and normal temperature storage processes, and the functionality and shelf life of the probiotics bread are improved.

Inventors

  • LI XUE
  • LUO DAN

Assignees

  • 四川省巴中龙头食品有限公司

Dates

Publication Date
20260508
Application Date
20260206

Claims (10)

  1. 1. A probiotic whole wheat bread with a high viable bacteria retention rate, comprising: Whole wheat bread matrix and The multi-embedded probiotic granule distributed in the whole wheat bread matrix comprises a probiotic core material, a thermal protection layer and a water absorption delay layer from inside to outside, wherein the thermal protection layer comprises a coating formed by osmotic shock pretreated probiotics and a carbohydrate-protein complex, and the water absorption delay layer comprises a hydrophobic lipid material.
  2. 2. The probiotic whole wheat bread according to claim 1, characterized in that the probiotic is selected from the group consisting of lactobacillus, bifidobacterium, lactococcus or a combination thereof.
  3. 3. The probiotic whole wheat bread according to claim 1, characterized in that the carbohydrate-protein complex consists of maltodextrin and whey protein isolate in a mass ratio (3:1) - (5:1).
  4. 4. The probiotic whole wheat bread according to claim 1, characterized in that the hydrophobic lipid material is a mono-di-glycerol fatty acid ester, a phospholipid or a mixture thereof, and the water absorption delay layer is embedded in an amount of 5% -15% of the total mass of the probiotic granule.
  5. 5. The probiotic whole wheat bread according to claim 1, characterized in that the number of viable probiotic bacteria in the bread after baking is not less than 1.0 x 10 8 CFU/g, and the viable bacteria retention rate after 28 days of storage at normal temperature is not less than 70%.
  6. 6. A method of preparing a high viable cell retention probiotic whole wheat bread according to any one of claims 1 to 5, comprising the steps of: s1, preparing multiple embedded probiotic particles, namely carrying out osmotic shock pretreatment on probiotics, then mixing a pretreated thallus suspension with a carbohydrate-protein composite solution, forming a thermal protection layer on an inert carrier by adopting a fluidized bed coating technology, drying, and then spraying a hydrophobic lipid material solution to form a water absorption delay layer to obtain the multiple embedded probiotic particles; S2, preparing dough, namely mixing whole wheat flour, yeast, water and other ingredients, stirring the mixture into a dough, and adding the multiple embedded probiotic particles prepared in the step S1 in the later stage of the stirring process; S3, fermenting and baking, namely fermenting dough containing probiotic particles, and then baking at 160-190 ℃ for 15-25 minutes to prepare the probiotic whole wheat bread.
  7. 7. The method according to claim 6, wherein in step S1, the conditions for the osmotic shock pretreatment are such that the probiotic cells are treated in a hypertonic solution for 10-30 minutes, followed by transfer to an isotonic or hypotonic solution for recovery.
  8. 8. The method according to claim 6, wherein in step S1, when the fluidized bed coating technology is adopted for coating, the inlet air temperature is controlled to be 35-45 ℃, and the material temperature is controlled to be 30-40 ℃.
  9. 9. The method according to claim 6, wherein in step S2, the multiply embedded probiotic particles are added 3-5 minutes before the dough is stirred.
  10. 10. A process according to claim 6, wherein in step S3, the fermentation is carried out at a temperature of 35-38deg.C and a relative humidity of 75-85% for a period of 60-90 minutes.

Description

Probiotic whole wheat bread with high viable bacteria retention rate and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to probiotic whole wheat bread with high viable bacteria retention rate and a preparation method thereof. Background In the field of modern food processing, probiotic bread is receiving a great deal of attention as a food with both nutrition and functionality. In the traditional preparation process of the probiotics bread, probiotics are easy to inactivate under the conditions of high-temperature baking and normal-temperature storage, so that the number of living bacteria is greatly reduced, and the functional value of the probiotics is influenced. In order to solve the problem, the prior art mostly adopts a single embedding technology to protect probiotics, but has limited effect, and is difficult to effectively maintain the activity of the probiotics in complex processing and storage environments. In the process of realizing the embodiment of the invention, at least the following problems or defects exist in the prior art that the single embedding technology cannot fully resist adverse factors in the high-temperature baking and long-term storage processes, so that the survival rate of probiotics is low, and the high requirements of consumers on functional foods cannot be met. Disclosure of Invention The invention provides probiotic whole wheat bread with high viable bacteria retention rate and a preparation method thereof. In a first aspect of the present invention there is provided a probiotic whole wheat bread of high viable bacteria retention comprising: Whole wheat bread matrix and The multi-embedded probiotic granule distributed in the whole wheat bread matrix comprises a probiotic core material, a thermal protection layer and a water absorption delay layer from inside to outside, wherein the thermal protection layer comprises a coating formed by osmotic shock pretreated probiotics and a carbohydrate-protein complex, and the water absorption delay layer comprises a hydrophobic lipid material. Further, the probiotic is selected from the group consisting of lactobacillus, bifidobacterium, lactococcus or a combination thereof. Further, the carbohydrate-protein complex is composed of maltodextrin and whey protein isolate in a mass ratio of (3:1) - (5:1). Further, the hydrophobic lipid material is mono-diglycerol fatty acid ester, phospholipid or a mixture thereof, and the embedding amount of the water absorption delay layer accounts for 5-15% of the total mass of the probiotic particles. Further, after the bread is baked, the viable count of the probiotics is not less than 1.0X10 8 CFU/g, and the viable count is not less than 70% after the bread is stored for 28 days at normal temperature. In a second aspect of the present invention, there is provided a method of preparing a probiotic whole wheat bread with a high viable bacteria retention rate, comprising: s1, preparing multiple embedded probiotic particles, namely carrying out osmotic shock pretreatment on probiotics, then mixing a pretreated thallus suspension with a carbohydrate-protein composite solution, forming a thermal protection layer on an inert carrier by adopting a fluidized bed coating technology, drying, and then spraying a hydrophobic lipid material solution to form a water absorption delay layer to obtain the multiple embedded probiotic particles; S2, preparing dough, namely mixing whole wheat flour, yeast, water and other ingredients, stirring the mixture into a dough, and adding the multiple embedded probiotic particles prepared in the step S1 in the later stage of the stirring process; S3, fermenting and baking, namely fermenting dough containing probiotic particles, and then baking at 160-190 ℃ for 15-25 minutes to prepare the probiotic whole wheat bread. Further, in step S1, the conditions for osmotic shock pretreatment are that the probiotic cells are treated in a hypertonic solution for 10-30 minutes, and then transferred to an isotonic or hypotonic solution for recovery. Further, in the step S1, when the fluidized bed coating technology is adopted for coating, the air inlet temperature is controlled at 35-45 ℃ and the material temperature is controlled at 30-40 ℃. Further, in step S2, the multiply embedded probiotic particles are added 3-5 minutes before the dough stirring is completed. Further, in the step S3, the fermentation condition is that the temperature is 35-38 ℃, the relative humidity is 75-85%, and the time is 60-90 minutes. The above-described embodiments according to the invention have at least the following advantageous effects: 1. By adopting the multiple embedding technology, the probiotics are wrapped by the heat protection layer formed by the carbohydrate-protein compound and the water absorption delay layer formed by the hydrophobic lipid material, thereby effectively resisting the influence of high temperature in the b