CN117063954A - Edible composition, biscuits and preparation method thereof - Google Patents

Abstract

The invention relates to the field of foods, and particularly provides an edible composition, a biscuit and a preparation method thereof, wherein the edible composition comprises bacillus coagulans GBI-30 and menthol, and the mass ratio of the menthol to the bacillus coagulans GBI-30 is 5-7:2-5, researches show that the bacillus coagulans GBI-30 and menthol are matched for use under the specific proportion, so that constipation symptoms can be obviously improved, and immunity can be improved.

Description

Edible composition, biscuit and preparation method thereof

Technical field

The invention belongs to the technical field of food processing, and specifically relates to an edible composition, biscuits and a preparation method thereof.

Background technique

As a common snack product, biscuits are very popular among the public, especially office workers and overtime workers. They are the first choice to fill up quickly. However, the biscuits commonly eaten by the public only focus on carbohydrates and energy supplements, and lack other healthy additional ingredients, which seriously affects the purchasing desire of people who pursue the concept of great health. At the same time, the biscuit products currently on the market have a single taste, lack of innovative elements, and cannot attract attention. The consumption interests of the younger generation who like to try new things and pursue individuality. Based on the above background, a healthy biscuit product with multifunctional premium and new sensory experience was developed.

Constipation is the abbreviation of fecal secretion. Feces stays in the intestines for too long, defecation time is prolonged, and those who defecate less than 3 times a week are constipated. Constipation is a common clinical symptom, and many diseases can cause constipation. Chinese patent document CN101331947 A discloses a formula and preparation method of biscuits with a laxative effect. The biscuits mainly use Chinese medicine extracts with a laxative effect to add to the biscuits. The four traditional Chinese medicines that play a major role in this prescription are cassia seeds, hemp seeds, cinnamon and radish seeds. However, these traditional Chinese medicines are generally used in drug treatment and cannot be taken for a long time.

Traditional probiotics can regulate the host mucosa and systemic immune function or regulate the balance of intestinal flora, promote nutrient absorption, maintain intestinal health or enhance immunity. Many of the existing biscuits add probiotics to the filling, and then wrap them in the crust to make sandwich biscuits. However, for non-sandwich biscuits, the general production process is to add probiotics to the formula, stir, and put them into a mold. After being formed and then baked, the probiotics in the biscuits will be killed after baking, which will affect the effectiveness of the probiotics and reduce the effectiveness of the biscuits in promoting defecation or improving immunity.

Contents of the invention

Therefore, the technical problem to be solved by the present invention is to overcome the deficiencies in the defecation-promoting efficacy or low immune efficacy of probiotics in biscuits in the prior art, thereby providing an edible composition, biscuits and a preparation method thereof.

To this end, the present invention provides the following technical solutions:

The invention provides an edible composition, including Bacillus coagulans GBI-30 and menthol, and the mass ratio of the menthol to Bacillus coagulans GBI-30 is 5-7:2-5.

The present invention also provides the use of the above edible composition in preparing products for improving constipation symptoms and/or improving immunity.

The product can be conventional food, such as biscuits, nutritional powder, etc.

The invention also provides a biscuit whose raw materials include the edible composition according to claim 1 and flour, and the mass ratio of the flour to the edible composition is 1000:7-12.

Further, the raw materials of the biscuit include 1000 parts of flour, 4-6 parts of yeast, 1-3.5 parts of leavening agent, 30-40 parts of oil, 7-12 parts of edible composition and 350-400 parts of water;

Optionally, the flour is selected from at least one of low-gluten flour and medium-low-gluten flour;

Optionally, the leavening agent is selected from baking soda or baking powder;

Optionally, the fat is selected from at least one of butter and vegetable oil.

The vegetable oil may be, but is not limited to, conventional vegetable oils such as soybean oil, peanut oil, and olive oil.

Further, the biscuits also include 20-70 parts of sweeteners and/or 1-4 parts of edible salt and/or 8-10 parts of foaming substances.

Further, the sweetener is selected from at least one of erythritol, white sugar, cyclamate, aspartame, sucralose, acesulfame potassium and neotame; and/or the foaming The substance includes an alkali source and an acid source, the alkali source is selected from at least one of sodium carbonate, sodium bicarbonate and ammonium bicarbonate, and the acid source is selected from tartaric acid and/or citric acid.

The present invention also provides a method for preparing any of the above-mentioned biscuits, including the following steps:

S1. Mix the raw materials of biscuits to prepare dough.

S2. The dough is fermented, rolled and shaped to obtain a cake base, and biscuits are obtained after baking.

Further, step S1 includes:

(1) The first flour mixing step: mix yeast, water and part of the flour, and stir to make a dough;

(2) The first fermentation step;

(3) The second flour mixing step: mix the oil, leavening agent, Bacillus coagulans GBI-30 powder, remaining flour and the dough after the first fermentation;

(4) Second fermentation step.

Further, the ratio of the mass of flour in the first flour-adjusting step to the mass of flour in the second flour-adjusting step is 50-60:40-50; and/or, the temperature of the first fermentation is 30- 35℃, relative humidity of 70-75%, fermentation time of 7-9h; and/or, the temperature of the second fermentation is 25-27℃, relative humidity of 70-75%, fermentation time of 3-4h.

The yeast added to the first prepared dough is activated yeast, and existing conventional methods can be used to activate the yeast. For example, mix yeast powder and an appropriate amount of white sugar, add warm water (30-35°C) to melt the yeast powder into a suspension, cover it with plastic wrap and let it rest. If small bubbles appear in the yeast water, you will get activated yeast.

Further, the baking is vacuum baking or normal pressure baking. Preferably, the vacuum degree of the vacuum baking is 100-150 par, the temperature is 110-120°C, and the time is 20-25 minutes. Among them, the temperature of normal pressure baking is 180-220°C and the time is 20-25 minutes.

The technical solution of the present invention has the following advantages:

1. The edible composition provided by the invention includes Bacillus coagulans GBI-30 and menthol. The mass ratio of menthol to Bacillus coagulans GBI-30 is 5-7:2-5. Research has found that Bacillus coagulans The combination of GBI-30 and menthol in the above-mentioned specific ratio can significantly improve constipation symptoms and improve immunity.

2. The biscuits provided by the present invention include Bacillus coagulans GBI-30 and menthol in a mass ratio of 5-7:2-5, and also include flour, and the mass ratio of the flour to the composition is 1000:7. -12. By controlling the mass ratio range of flour and the composition, the addition of Bacillus coagulans GBI-30 has basically no adverse effect on the taste of the biscuits, and at the same time, eating the biscuits can improve constipation symptoms and improve immunity.

3. In the biscuits provided by the present invention, the addition of sweeteners, edible salt and bubble substances can further improve the taste of the biscuits. The bubble substances include alkali sources and acid sources, and the bubble substances can increase the entrance experience of the biscuits. During the oral chewing process, biscuits are stirred by the mouth and tongue. The alkali source and acid source are fully mixed with the saliva in the mouth, and an acid-base neutralization reaction occurs. A large amount of _CO2 is generated in a short period of time, and at the same time, the tongue is astringent. The astringency and short-lasting foaming affect the overall sensory experience of the product. The use of menthol and bubble substances not only strengthens and prolongs the taste of bubbles, but also improves the astringent feeling caused by foam.

4. The preparation method of biscuits provided by the present invention is simple and easy to operate, especially if it adopts vacuum baking and controls the vacuum degree to be 100-150par and the temperature to be 110-120°C for 20-25 minutes, it is not only remarkable Improve the activity of probiotics, ensure the efficacy of probiotics, play a good role in regulating intestinal flora, relieve or treat constipation symptoms, regulate intestinal inflammation, and be beneficial to the treatment of inflammatory bowel diseases and the establishment of a healthy immune system, and Ensure the soda crackers have a good taste.

Detailed ways

The following examples are provided to better understand the present invention. They are not limited to the best embodiments and do not limit the content and protection scope of the present invention. Anyone who is inspired by the present invention or uses the present invention to Any product that is identical or similar to the present invention by combining it with other features of the prior art falls within the protection scope of the present invention.

Bacillus coagulans GBI-30 was purchased from Kerry Ingredients Trading (Shanghai) Co., Ltd., the model is GanedenBC30, and the specification is solid powder. Yeast powder was purchased from Angel Yeast Co., Ltd., and the model is high-sugar-tolerant and high-activity dry yeast.

Example 1

This embodiment provides a soda biscuit and a preparation method thereof. The formula is as follows: 1000g low-gluten flour, 30g white sugar, 20g erythritol, 30g butter, 4g yeast powder, 1g baking soda, 2.5g edible salt, starting from 8g of bubble material (including 3g of tartaric acid, 5g of sodium carbonate), 5g of menthol, 302g of Bacillus coagulans GBI-302, and 350g of water.

Its preparation method includes the following steps:

①The first powder adjustment: Put the prescribed amount of yeast powder and 2g of white sugar into a 50mL beaker, add 30mL of warm water (30-35°C) to melt the yeast powder into a suspension, cover with plastic wrap and let stand for 15 minutes. When small bubbles appear in the water, you have activated yeast. Sift 55% of the total low-gluten flour, remaining white sugar, and erythritol into a mixer, add activated yeast and remaining water, and mix for 10 minutes to keep the dough temperature at 30°C;

②First fermentation: The prepared dough is fermented for the first time in a constant temperature and humidity box with a temperature of 35°C and a humidity of 70%. The fermentation time is 9 hours;

③The second flour adjustment: sift the remaining flour and put it into the fermented dough, then add butter, edible salt, baking soda, foaming substances, menthol and Bacillus coagulans GBI-30, and stir in a mixer 6 minutes, after the flour mixing is completed, ensure that the dough temperature is 27°C;

④Second fermentation: Second proofing for 3 hours in a constant temperature and humidity box with a temperature of 27°C and a relative humidity of 70%;

⑤Rolling: The fermented dough is rolled several times in a rolling machine. After rolling, it is folded, rotated and rolled again until the dough is smooth and delicate and the thickness of the dough is 3mm. Stop rolling;

⑥Printing and forming: fix the grinding tool according to the forming machine, and cut into square cake embryos of uniform size;

⑦Baking: Punch holes evenly in the cake embryo, bake in a low-temperature vacuum, set the vacuum degree to 110par, the temperature to 120℃, the baking time to 23min, and the moisture content of the finished product to be between 2.5% and 3.5%;

⑧Cooling and packaging: After the baked soda crackers are completely cooled, they are packaged.

Example 2

This embodiment provides a soda biscuit and a preparation method thereof. The formula is as follows: 1000g low-gluten flour, 30g white sugar, 30g erythritol, 40g butter, 5g yeast powder, 2g baking soda, 2.5g edible salt, starting from 9g of bubble substances (including 4g of tartaric acid, 5g of sodium carbonate), 5g of menthol, 303g of Bacillus coagulans GBI-303, and 350g of water.

Its preparation method includes the following steps:

①The first powder adjustment: Put the prescribed amount of yeast powder and 2g of white sugar into a 50mL beaker, add 30mL of warm water (30-35°C) to melt the yeast powder into a suspension, cover with plastic wrap and let stand for 15 minutes. When small bubbles appear in the water, you have activated yeast. Sift 55% of the total flour, the remaining white sugar, and erythritol into a mixer, add activated yeast and remaining water and mix for 10 minutes to raise the dough temperature to 30°C;

②First fermentation: The prepared dough is fermented for the first time in a constant temperature and humidity box with a temperature of 30°C and a humidity of 70%. The fermentation time is 7 hours;

③The second flour adjustment: sift the remaining flour and put it into the fermented dough, then add butter, edible salt, baking soda, foaming substances, menthol and Bacillus coagulans GBI-30, and stir in a mixer 7 minutes, after the flour mixing is completed, ensure that the dough temperature is 27°C;

④Second fermentation: Second proofing for 3 hours in a constant temperature and humidity box with a temperature of 25°C and a relative humidity of 75%;

⑤Rolling: The fermented dough is rolled several times in a rolling machine. After rolling, it is folded, rotated and rolled again until the dough is smooth and delicate and the thickness of the dough is 3mm. Stop rolling;

⑥Printing and forming: fix the grinding tool according to the forming machine, and cut into square cake embryos of uniform size;

⑦Baking: Punch holes evenly in the cake embryo, bake in a low-temperature vacuum, set the vacuum degree to 110par, the temperature to 120℃, the baking time to 23min, and the moisture content of the finished product to be between 2.5% and 3.5%;

⑧Cooling and packaging: After the baked soda crackers are completely cooled, they are packaged.

Example 3

This embodiment provides a soda biscuit and a preparation method thereof. The formula is as follows: 1000g low-gluten flour, 20g white sugar, 30g erythritol, 30g butter, 6g yeast powder, 2g baking soda, 3g edible salt, foaming 10g of substance (including 4g tartaric acid, 6g sodium carbonate), 6g menthol, Bacillus coagulans GBI-304g, 370g water.

Its preparation method includes the following steps:

①The first powder adjustment: Put the prescribed amount of yeast powder and 2g of white sugar into a 50mL beaker, add 30mL of warm water (30-35°C) to melt the yeast powder into a suspension, cover with plastic wrap and let stand for 15 minutes. When small bubbles appear in the water, you have activated yeast. Sift 50% of the total amount of flour, the remaining white sugar, and erythritol into a mixer, add activated yeast and remaining water, and mix for 6 minutes to raise the dough temperature to 30°C;

②First fermentation: The prepared dough is fermented for the first time in a constant temperature and humidity box with a temperature of 35°C and a humidity of 70%. The fermentation time is 8 hours;

③The second flour adjustment: sift the remaining flour and put it into the fermented dough, then add butter, edible salt, baking soda, foaming substances, menthol and Bacillus coagulans GBI-30, and stir in a mixer 6 minutes, after the flour mixing is completed, ensure that the dough temperature is 26°C;

④Second fermentation: Second proofing for 3 hours in a constant temperature and humidity box with a temperature of 27°C and a relative humidity of 70%;

⑤Rolling: The fermented dough is rolled several times in a rolling machine. After rolling, it is folded, rotated and rolled again until the dough is smooth and delicate and the thickness of the dough is 3mm. Stop rolling;

⑥Printing and forming: fix the grinding tool according to the forming machine, and cut into square cake embryos of uniform size;

⑦Baking: Punch holes evenly in the cake embryo, bake in a low-temperature vacuum, set the vacuum degree to 110par, the temperature to 120℃, the baking time to 23min, and the moisture content of the finished product to be between 2.5% and 3.5%;

⑧Cooling and packaging: After the baked soda crackers are completely cooled, they are packaged.

Example 4

This embodiment provides a soda biscuit and a preparation method thereof. The formula is as follows: 1000g low-gluten flour, 10g white sugar, 40g erythritol, 40g butter, 5g yeast powder, 1g baking soda, 3.5g edible salt, starting from 10g of bubble substances (including 4g of tartaric acid, 6g of sodium carbonate), 7g of menthol, 305g of Bacillus coagulans GBI-305, and 350g of water.

Its preparation method includes the following steps:

①The first powder adjustment: Put the prescribed amount of yeast powder and 2g of white sugar into a 50mL beaker, add 30mL of warm water (30-35°C) to melt the yeast powder into a suspension, cover with plastic wrap and let stand for 15 minutes. When small bubbles appear in the water, you have activated yeast. Sift 50% of the total amount of flour, the remaining white sugar, and erythritol into a mixer, add activated yeast and remaining water, and mix for 10 minutes to raise the dough temperature to 28°C;

②First fermentation: The prepared dough is fermented for the first time in a constant temperature and humidity box with a temperature of 35°C and a humidity of 70%. The fermentation time is 9 hours;

③The second flour adjustment: sift the remaining flour and put it into the fermented dough, then add butter, edible salt, baking soda, foaming substances, menthol and Bacillus coagulans GBI-30, and stir in a mixer 8 minutes, after the flour mixing is completed, ensure that the dough temperature is 27°C;

④Second fermentation: Second proofing for 3 hours in a constant temperature and humidity box with a temperature of 27°C and a relative humidity of 70%;

⑤Rolling: The fermented dough is rolled several times in a rolling machine. After rolling, it is folded, rotated and rolled again until the dough is smooth and delicate and the thickness of the dough is 3mm. Stop rolling;

⑥Printing and forming: fix the grinding tool according to the forming machine, and cut into square cake embryos of uniform size;

⑦Baking: Punch holes evenly in the cake embryo, bake in a low-temperature vacuum, set the vacuum degree to 110par, the temperature to 120℃, the baking time to 23min, and the moisture content of the finished product to be between 2.5% and 3.5%;

⑧Cooling and packaging: After the baked soda crackers are completely cooled, they are packaged.

Example 5

This embodiment provides a soda biscuit and a preparation method thereof. The formula is as follows: 1000g low-gluten flour, 20g white sugar, 2g aspartame, 40g soybean oil, 5g yeast powder, 3g baking powder, 2.5g edible salt. 10g of foaming material (including 5g of tartaric acid, 5g of sodium bicarbonate), 6g of menthol, Bacillus coagulans GBI-304g, and 370g of water.

Its preparation method includes the following steps:

①The first powder adjustment: Put the prescribed amount of yeast powder and 2g of white sugar into a 50mL beaker, add 30mL of warm water (30-35°C) to melt the yeast powder into a suspension, cover with plastic wrap and let stand for 15 minutes. When small bubbles appear in the water, you have activated yeast. Sift 50% of the total amount of flour, the remaining white sugar, and aspartame into a mixer, add activated yeast and remaining water and mix for 5 minutes to raise the dough temperature to 28°C;

②First fermentation: The prepared dough is fermented for the first time in a constant temperature and humidity box with a temperature of 33°C and a humidity of 75%. The fermentation time is 8 hours;

③The second flour adjustment: sift the remaining flour and put it into the fermented dough, then add soybean oil, edible salt, baking powder, foaming substances, menthol and Bacillus coagulans GBI-30, and put it in the mixer Stir for 6 minutes, and ensure that the dough temperature is 27°C after the flour adjustment is completed;

④Second fermentation: Second proofing for 3 hours in a constant temperature and humidity box with a temperature of 27°C and a relative humidity of 75%;

⑤Rolling: The fermented dough is rolled several times in a rolling machine. After rolling, it is folded, rotated and rolled again until the dough is smooth and delicate and the thickness of the dough is 3mm. Stop rolling;

⑥Printing and forming: fix the grinding tool according to the forming machine, and cut into square cake embryos of uniform size;

⑦Baking: Punch holes evenly on the cake embryo, bake in a low-temperature vacuum, set the vacuum degree to 120par, the temperature to 130℃, the baking time to 25min, and the moisture content of the finished product to be between 2.5% and 3.5%;

⑧Cooling and packaging: After the baked soda crackers are completely cooled, they are packaged.

Example 6

This embodiment provides a soda biscuit and a preparation method thereof. The formula is as follows: 1000g low-gluten flour, 30g white sugar, 20g erythritol, 30g butter, 6g yeast powder, 2.5g baking soda, 2g edible salt, starting from 10g of soaking material (including 5g of tartaric acid, 5g of sodium carbonate), 6g of menthol, 4g of Bacillus coagulans GBI-30, and 350g of water.

Its preparation method includes the following steps:

①The first powder adjustment: Put the prescribed amount of yeast powder and 2g of white sugar into a 50mL beaker, add 30mL of warm water (30-35°C) to melt the yeast powder into a suspension, cover with plastic wrap and let stand for 15 minutes. When small bubbles appear in the water, you have activated yeast. Sift 60% of the total amount of flour, remaining white sugar, and erythritol into a mixer, add activated yeast and remaining water and mix for 6 minutes to raise the dough temperature to 30°C;

②First fermentation: The prepared dough is fermented for the first time in a constant temperature and humidity box with a temperature of 35°C and a humidity of 75%. The fermentation time is 8 hours;

③The second flour adjustment: sift the remaining flour and put it into the fermented dough, then add butter, edible salt, baking soda, foaming substances, menthol and Bacillus coagulans GBI-30, and stir in a mixer 6 minutes, after the flour mixing is completed, ensure that the dough temperature is 27°C;

④Second fermentation: Second proofing for 4 hours in a constant temperature and humidity box with a temperature of 27°C and a relative humidity of 70%;

⑤Rolling: The fermented dough is rolled several times in a rolling machine. After rolling, it is folded, rotated and rolled again until the dough is smooth and delicate and the thickness of the dough is 3mm. Stop rolling;

⑥Printing and forming: fix the grinding tool according to the forming machine, and cut into square cake embryos of uniform size;

⑦Baking: Punch holes evenly in the cake embryo, bake in a low-temperature vacuum, set the vacuum degree to 110par, the temperature to 120℃, the baking time to 20min, and the moisture content of the finished product to be between 2.5% and 3.5%;

⑧Cooling and packaging: After the baked soda crackers are completely cooled, they are packaged.

Example 7

This embodiment provides a soda biscuit and its preparation method. The formula and process are basically the same as those in Embodiment 3. The only difference is that in the baking step, this embodiment uses an ordinary oven for normal pressure baking, with a set temperature of 200°C and a baking time of 20 minutes. .

Comparative example 1

This comparative example provides a soda biscuit and its preparation method. The formula and process are basically the same as those in Example 3. The only difference is that the formula is different. The raw materials of this comparative example do not contain Bacillus coagulans GBI-30.

Comparative example 2

This comparative example provides a soda cracker and its preparation method. The formula and process are basically the same as those in Example 3. The only difference is that the formula is different. The raw materials of this comparative example do not contain menthol.

Comparative example 3

This comparative example provides a soda biscuit and its preparation method. The formula and process are basically the same as those in Example 3. The only difference is that the formula is different. The raw materials of this comparative example do not contain Bacillus coagulans GBI-30 and menthol.

Comparative example 4

This comparative example provides a soda biscuit and its preparation method. The formula and process are basically the same as those in Example 3. The only difference is that the formula is different. The formula is as follows: 1000g low-gluten flour, 20g white sugar, 30g erythritol, butter 30g, yeast powder 6g, baking soda 2g, edible salt 3g, foaming material 10g (including 4g tartaric acid, 6g sodium carbonate), menthol 4g, Bacillus coagulans GBI-30 6g, 370g water.

Comparative example 5

This comparative example provides a soda biscuit and its preparation method. The formula and process are basically the same as those in Example 3. The only difference is that the formula is different. The formula is as follows: 1000g low-gluten flour, 20g white sugar, 30g erythritol, butter 30g, yeast powder 6g, baking soda 2g, edible salt 3g, foaming substance 10g (including 4g tartaric acid, 6g sodium carbonate), menthol 9g, Bacillus coagulans GBI-30 1g, 370g water.

Experimental Example 1 Mouse intestinal health test

1. Mouse defecation experiment

1. Test principle: The modeling drug compound diphenoxylate was administered orally to establish a mouse constipation model, and the first black stool defecation time, the number of defecation particles within 5 hours, and the fecal moisture content were measured to reflect Defecation status of model mice.

2. Preparation of reagents

Preparation of ink: Accurately weigh 100g of gum arabic (Manufacturer: Xilong Chemical Factory, Shantou City, Guangdong), add 800mL of water, boil until the solution is transparent, weigh 50g of activated carbon (powder), add to the above solution and boil 3 times, wait until the solution After cooling, add water to adjust the volume to 1000mL, store in the refrigerator at 4°C, and shake well before use.

Preparation of compound diphenoxylate suspension (0.025g/100mL): Compound diphenoxylate tablets. Each tablet contains 2.5 mg of compound diphenoxylate. Take 10 tablets and grind them into powder in a mortar, then add distilled water to 100mL, prepare before use.

Preparation of biscuit sample (test sample) with a mass fraction of 10%: Grind 10g of soda biscuits to be tested, pour into a 250mL Erlenmeyer flask, add 90g of distilled water, stir at high speed at 600rmp/min until the biscuits are softened and dispersed in the distilled water. Get suspension.

Ink containing the test sample: Mix the biscuit solution with a mass fraction of 10% in each group and the ink in equal volumes to obtain the ink containing the test sample.

3. Experimental methods

Balb/c male mice, 6 to 8 weeks old, body weight 18 to 22g, were randomly divided into blank group, model group and experimental group 1-14, with 5 mice in each group, and the animals were all raised in single cages . The mice in the blank group and the model group were gavaged with distilled water; the mice in the test groups 1-7 were gavaged with 1.0 mL/(kg·d) of biscuit solution with a mass fraction of 10% prepared from the soda biscuits of Examples 1-7. (Based on body weight), test groups 8-12 were respectively orally administered 1.0 mL/(kg·d) biscuit solution with a mass fraction of 10% prepared from the soda crackers of Comparative Examples 1-5 (based on body weight) . Once a day, drink water and eat normally during the test.

After 7 days of administration of the test samples, the mice in each group were fasted and water-free for 16 hours. The mice in the model group and the test group were given compound diphenoxylate (10 mg/kg) by gavage, and the blank group was given distilled water. 0.5h after administration of compound diphenoxylate, the mice in the blank group and the model group were administered ink 0.1 mL/kg (based on body weight), and the mice in the test group were given 0.1 mL/kg ink containing the test sample (based on body weight). The animals were kept in single cages and had normal access to water and food. Starting from the administration of ink, the time for each animal to pass the first black stool, the number of black stools within 5 hours, and the weight before drying were recorded. The collected feces was dried at 105°C until the mass was constant, and the feces moisture content was calculated.

Moisture content of feces (%) = {1-mass after drying (g)/mass before drying (g)} × 100%

Table 1 Measurement table of biscuits on defecation status

The results show that, as shown in Table 3, compared with the blank group, the time for mice in the model group to first defecate melena and the number of melena particles within 5 hours were significantly increased, and the fecal moisture content was significantly reduced, indicating that the constipation mouse model was established. After 7 days of intragastric administration, the time to first defecation of black stool, the quality of defecation within 5 hours, and the moisture content of feces of mice in each example group were significantly improved compared with the model group and the control group. Compared with Comparative Examples 1-5, the time for mice taking Examples 1-7 to defecate for the first time was significantly shortened, the number of defecation particles within 5 hours was significantly increased, and the water content of feces was significantly increased. Among them, the improvement in Example 3 was particularly obvious. Optimal. It shows that menthol and Bacillus coagulans GBI-30 can better improve the intestinal health of mice and exert a synergistic effect when used together.

Experimental Example 2 Mouse immunity improvement test

1. Test drug preparation

Preparation of biscuit sample with mass fraction of 10%: Grind 10g of soda biscuits to be tested, pour into a 250mL Erlenmeyer flask, add 90g of distilled water, stir at high speed at 600rmp/min until the biscuits are softened and dispersed in the distilled water to prepare a suspension.

2. Experimental methods

C57BL/6J mice (male, 18-22g), feeding environment: room temperature (23±2)°C, relative humidity: 40% to 70%. The mice were randomly divided into 13 groups, with 5 mice in each group, which were divided into blank group and test group 1-12. The mice in test groups 1-7 were orally administered 1.0 mL/(kg·d) of biscuit solution with a mass fraction of 10% (based on body weight) prepared from the soda biscuits of Examples 1-7, and the mice in test groups 8- 12. 1.0 mL/(kg·d) (based on body weight) biscuit solution with a mass fraction of 10% prepared from the soda crackers of Comparative Examples 1-5 was administered to the mice in sequence. The mice in the blank group were administered distilled water daily. Give it once by gavage for 30 days.

Determination of antibody-producing cells: Collect sheep red blood cells (SRBC), prepare a 2% (v/v) cell suspension with physiological saline, and inject 0.2 mL intraperitoneally into each mouse for immunization. After 4 days, the mice were sacrificed, the spleens were removed under sterile conditions, a splenocyte suspension was prepared, and diluted with physiological saline to a spleen cell suspension of 5×10 ⁶ cells/mL. Antibody-producing cells were detected using Jerne's modified slide method, and the number of plaques was calculated.

Mouse NK cell activity measurement: Collect YAC-1 cells, adjust the cell concentration to 4×10 ⁵ cells/mL as target cells. Remove the spleen aseptically and make a single cell suspension. Adjust the cell concentration to 2×10 ⁷ cells/mL to obtain effector cells. Take 100 μL each of target cells and effector cells (effect-to-target ratio 50:1), and add U-type 96 In the well culture plate, the wells with 100 μL each of target cells + culture medium are used as natural release holes of target cells, and the wells with 100 μL each of target cells + 1% ethylphenyl polyethylene glycol (NP40) are used as the maximum release holes of target cells. hole. Continue culturing in the incubator for 4 hours, centrifuge at 1500r/min, pipette 100μL of supernatant from each well into a flat-bottom 96-well culture plate, add 100μL of LDH matrix solution, react for 3 minutes, add 30μL of 1mol/L HCl to each well, and measure the OD value at 490nm. , calculate NK cell activity.

Table 2 Results of the effects of biscuits on the immune function of mice

The results show that the hemolytic plaque assay can be used to detect and count the number of antibody-producing cells in vitro. The number of plaques is an important indicator reflecting the body's humoral immune function. NK cells are important immune cells in the body. After activation, they can synthesize and secrete a variety of cytokines and exert immune regulation and target cell killing effects. The data shows that compared with Comparative Examples 1-5, the number of plaques in mice taking the biscuits of Examples 1-7 increased, and the activity of NK cells increased significantly, indicating the interaction between probiotics and their metabolites and Qingliangol. It may significantly improve the humoral immune function of mice and exert a synergistic effect, especially in Example 3.

Experimental Example 3 Product Sensory Experiment

The soda crackers prepared in each Example and Comparative Examples 2-4 were used for sensory comparison experiments.

Experimental method: 30 evaluators conduct a comprehensive evaluation of the soda cracker samples. Each indicator is 25, of which 18 to 25 are excellent, 10 to 18 are medium, and 0 to 10 are failed. Finally, the total sensory score (the average of the sum of each index score) was used as the sensory evaluation index of biscuits. The detailed sensory evaluation standards are shown in Table 3.

Table 3 Scoring criteria for soda crackers

Table 4 Biscuit texture

The results show that compared with Comparative Examples 2-4, Examples 1-7 all have higher scores in terms of product taste.

However, the above-mentioned embodiments are only examples for clear explanation and are not intended to limit the implementation. For those of ordinary skill in the art, other different forms of changes or modifications can be made based on the above description. An exhaustive list of all implementations is neither necessary nor possible. The obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims (10)

1. An edible composition comprising bacillus coagulans GBI-30 and menthol, wherein the mass ratio of menthol to bacillus coagulans GBI-30 is 5-7:2-5.

2. Use of the edible composition of claim 1 for the preparation of a product for improving constipation symptoms and/or enhancing immunity.

3. A biscuit comprising the edible composition of claim 1 and further comprising flour in a mass ratio of 1000:7-12.

4. A biscuit according to claim 3, wherein the raw materials of the biscuit comprise, in parts by weight, 1000 parts of flour, 4-6 parts of yeast, 1-3.5 parts of leavening agent, 30-40 parts of fat, 7-12 parts of edible composition and 350-400 parts of water;

optionally, the flour is selected from at least one of low-gluten flour and medium-gluten flour;

optionally, the leavening agent is selected from baking soda or baking powder;

optionally, the grease is at least one of butter and vegetable oil.

5. Biscuit according to claim 3 or 4, characterized in that it also comprises 20-70 parts of sweetener and/or 1-4 parts of table salt and/or 8-10 parts of foaming substance.

6. The biscuit according to claim 5, wherein the sweetener is at least one selected from erythritol, white sugar, cyclamate, aspartame, sucralose, acesulfame potassium and neotame; and/or the foaming material comprises an alkali source and an acid source, wherein the alkali source is selected from at least one of sodium carbonate, sodium bicarbonate and ammonium bicarbonate, and the acid source is selected from tartaric acid and/or citric acid.

7. A method of making a biscuit according to any one of claims 3 to 6, comprising the steps of:

s1, mixing the raw materials of the biscuits, fermenting to obtain fermented dough,

s2, rolling and forming the dough to obtain a biscuit blank, and baking to obtain the biscuit.

8. The method for preparing biscuits according to claim 7, wherein step S1 comprises:

(1) The first powder mixing step: mixing yeast, water and part of flour, and stirring to obtain dough;

(2) A first fermentation step;

(3) And (3) a second powder mixing step: mixing grease, a leavening agent, bacillus coagulans GBI-30 fungus powder, residual flour and dough after primary fermentation;

(4) And a second fermentation step.

9. The method of producing biscuits according to claim 8, wherein the ratio of the mass of flour in the first seasoning step to the mass of flour in the second seasoning step is 50-60:40-50; and/or the temperature of the first fermentation is 30-35 ℃, the relative humidity is 70-75%, and the fermentation time is 7-9h; and/or the temperature of the second fermentation is 25-27 ℃, the relative humidity is 70-75%, and the fermentation time is 3-4h.

10. The method for preparing biscuits according to claim 7, wherein the baking is vacuum baking or atmospheric baking, preferably, the vacuum degree of the vacuum baking is 100-150par, the temperature is 110-120 ℃ and the time is 20-25min.