富含低聚异麦芽糖的酥心糖研制及其对肠道菌群增殖研究富含低聚异麦芽糖的酥心糖研制及其对肠道菌群增殖研究.pdf

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.10 富含低聚异麦芽糖的酥心糖研 制及其对肠道菌群增殖研究 于立梅，白卫东，冯卫华，汪薇 （仲恺农业工程学院轻工与食品学院，广东广州 510225） 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。 关键词：低聚异麦芽糖；酥心糖；肠道菌群 文章篇号：1673-9078(2012)10-1340-1344 Preparation of Crisp Candy Rich in Oligo-ismaltose and its Effect on ProliferationIntestinal Flora YU Li-mei, BAI Wei-dong, FENG Wei-hua, Wang wei (College of Light Industry and Food Science, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China) Abstract: 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 condit ions 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