Research And Development On Dietary Fiber Probiotic Candy

In recent years,with the continuous improvement of health awareness,consumers have certain concerns about eating candy with high sugar content,which leads to the shrinking market demand of traditional candy,the profit of candy industry decreases and the living space is compressed.It is very urgent to develop new and premium candy categories.In this study,we carried out the research and development of new soft candy containing dietary fiber and probiotics.The development of probiotic functional candy containing dietary fiber is trying to adapt to market.This thesis research results and conclusions are as follows:(1)Investigation on the factors influencing the taste of soft sweets:The effect of dietary fiber(resistant dextrin)and different proportion of gelatin on the taste of soft candy were studied,the results showed that the hardness and chewiness of gummy increased with the increase of resistant dextrin and gelatin;The basic formula of isomaltitol and maltitol replacing sugar and glucose syrup was studied,and the effect of different moisture content on the taste of soft candy was also studied..It turned out that the taste of sugar free gummy is similar to that of gummy contain sugar and glucose.The hardness and chewiness of the product decreased with the increase of moisture content.The orthogonal test showed that gelatin content of gummy was 6%,resistant dextrin was 3%,and the moisture content was18%.When the amount of isomaltitol and maltitol(1:2)was 65%,the taste of soft sweets was the best.(2)Investigation on the factors influencing the number of Bifidobacterium activity:The effects of different materials(Isomaltitol,oil and chocolate)on Bifidobacterium activity were studied,the results showed that the number of viable bacteria in the product could reach10~6 CFU/g when using chocolate dispersed Bifidobacterium powder,with pouring temperature controlled at 40～50℃and the moisture content of soft candy at 18%.The effects of p H,depositing temperature and the amount of resistant dextrin on the number of viable Bifidobacterium were studied.The results showed that temperature had a significant effect on the number of viable Bifidobacterium(P<0.05),and the number of viable Bifidobacterium decreased with the increase of temperature(40～60℃),p H and resistant dextrin had no significant effect on the viability(P>0.05).(3)Investigation on the factors influencing the number of Bacillus coagulans:The effects of pretreatment methods of Bacillus coagulans,different moisture and p H of candy and different temperatures on the viable number of Bacillus coagulans in soft candy were studied.The results showed that there was no significant difference in the effect of moisture content of gummy on Bacillus coagulans(P>0.05);p H and temperature had significant effects on Bacillus coagulans(P<0.05),the number of viable Bacillus coagulans decreased with the increase of water content,increased with the increase of p H,and decreased with the increase of temperature.When the depositing temperature of gummy was 60～70℃,the viable Bacillus coagulans was more than 10~7CFU/g.With the increase of temperature,the number of viable bacteria in soft candy can reach 1.3×10~7CFU/g when the water content is 18%,the water activity is 0.68,and the p H is 4.The viable count of Bacillus coagulans could still reach6.3×10~6CFU/g after 4 months accelerated test.