Abstract: The process optimization and storage stability evaluation of chocolate-based dietary supplements were carried out with Lactobacillus plantarum CCFM8661 and galacto-oligosaccharides. The optimum conditions were shown as follows: addition of probiotics at 35 ℃, stirring for 10 min, crystallization at 26 ℃, and rewarming for 10 min. During storage, it was found that the shelf life of the compound chocolate product was longer than that of the compound powder. Meanwhile, the probiotics in the compound chocolate products was examined for their tolerance to the gastrointestinal environment. It was found that the acid and bile salt tolerance of the chocolate-embedded probiotics was increased by 6.22% compared with the unembedded probiotics, which proved that the probiotics in the compound chocolate products still had high activity after passing the two barriers of the host gastric juice and intestinal fluid. Sensory evaluation indicated that embedding probiotics did not affect the quality of the chocolate.
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