富含水果和益生菌的软糖是未来糖果发展的重要方向之一。该研究优化了佛手益生菌凝胶软糖的加工工艺，并探讨了体外模拟胃肠消化环境对软糖中益生菌存活率的影响。结果表明，佛手凝胶软糖的硬度、弹性、胶着性、咀嚼性与软糖的感官品质有较为密切的关系，对软糖感官品质的影响从强到弱为佛手浆添加量、调和温度、调和时间。响应面分析结果显示，益生菌软糖的最佳工艺为：佛手浆添加量12.5%、调和温度70 ℃、调和时间4 min，在该工艺条件下，软糖感官品质最好，活菌数为7.6 log CFU/g。体外消化试验显示，凝结芽孢杆菌具有很好的胃肠道耐受性，在pH 1.5~3.5的人工胃液中活菌数达6.01 log CFU/g以上；人工肠液消化4 h后活菌数仅下降0.27 log CFU/g；在胆盐浓度1~4 g/L时消化24 h的活菌数在6.24 log CFU/g以上；在pH 3.0的胃液中消化2 h后再转入肠液消化10 h，活菌数仅下降0.28 log CFU/g。研究结果可为水果味益生菌软糖的开发提供科学依据。

Gummies rich in fruits and probiotics are one of the important directions for the development of confectionery in the future. This study optimized the processing technology of bergamot probiotic gummies, and explored the effect of in vitro simulated gastrointestinal digestion environment on the survival rate of probiotics in gummies. The results showed that the hardness, elasticity, adhesiveness, and chewiness of bergamot gummies were closely related to the sensory quality of the gummies. The effect on the sensory quality of the gummies from strong to weak is the addition amount of bergamot pulp, blending temperature and blending time. The results of response surface analysis showed that the best process for probiotic gummies is: 12.5% of bergamot pulp, blending temperature 70 ℃, and blending time 4 min. Under this process condition, the sensory quality of gummies is the best, and the number of viable bacteria is 7.6 log CFU/g. The in vitro digestion test showed that Bacillus coagulans had good gastrointestinal tolerance, and the number of viable bacteria in artificial gastric fluid with pH 1.5~3.5 reached more than 6.01 log CFU/g; the number of viable bacteria was only decrease by 0.27 log CFU/g after 4 h digestion in artificial intestinal fluid. When the bile salt concentration was 1~4 g/L, the number of viable bacteria after 24 hours of digestion was above 6.24 log CFU/g; digested in gastric gummies at pH 3.0 for 2 h and then transferred to intestinal gummies for digestion 10 h, the number of viable bacteria only decreased by 0.28 log CFU/g. Taken together, the results provided a scientific basis for the development of fruit-flavored probiotic gummies.

广东省科技创新战略专项（2019ZX03）；广东省现代农业产业技术体系创新团队项目（2021KJ108）；广东省农业科学院学科团队建设项目（202109TD）