Abstract: The objective of current study was to elucidate the availability of probiotic candy productions using B.coagulans.Initially,the D values of B.coagluan at different temperatures under the presence of different amounts of citric acid and different components were determined to evaluate the effects of processing conditions on the survival rate of B.coagulans.The results indicated that 90% of B.coagulans in hard candy was inactivated within 18.41 min at 110 °C.32.78 min of D value was obtained at 100 °C of harmonic temperature.However,most of B.coagulans strain were remained active during gums production at 70 or 75 °C.The thermal tolerance of B.coagulans could be reduced by adding 0.5%~1.5% citric acid,whereas no survival when tea powder was added to hard candy at 110 °C.Moreover,the addition of coco and whole mike powders at 110 and 100 °C respectively had no significant impact on the rate of B.coagulans.Therefore,it was believed that B.coagluan can be applied as one of probiotics to develop probiotic candy and partially be applied to toffee and hard candy productions.
王祯,何志勇,陈洁,等. 凝结芽孢杆菌在益生菌糖果中应用的可能性[J]. 食品与发酵工业, 2012, 38(06): 66-69.
Wang Zhen,He Zhi-yong,Chen Jie,et al. Research on the Potential Application of Bacillus coagulans on Probiotics Candy Production[J]. Food and Fermentation Industries, 2012, 38(06): 66-69.
2012, Vol. 38 
