CN103918853A - Low-sugar probiotics dextrose candy and preparation method thereof - Google Patents
Low-sugar probiotics dextrose candy and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a candy and provides a low-sugar probiotics dextrose candy which does not contain sugar, is high in viable count of probiotics, long in quality guarantee period and suitable for eating by diabetics and does not contain a citric acid additive. The low-sugar probiotics dextrose candy consists of the following raw materials in parts by weight: 0.7-1.0 part of freeze-dried active probiotics powder, 10-15 parts of kiwi fruit pulp, 1-3 parts of sericin peptide, 20-30 parts of xylitol, 10-20 parts of passion flower pulp, 20-40 parts of skim milk powder, 6-15 parts of microcrystalline cellulose, 3-10 parts of tea powder and 0.5-1.5 parts of polyethylene glycol. Meanwhile, the invention provides a method for preparing the low-sugar probiotics dextrose candy. The method mainly comprises the following steps: (1) preparing materials; (2) mixing and granulating; and (3) tabletting.
Description
Technical field
The present invention relates to a kind of candy, relate in particular to a kind of low-sugar probiotic bacterium pressed candy and preparation method thereof.
Background technology
Probio refers to by regulating host's mucous membrane and systemic immune function and improving enteral nutrition and colony balance and host is produced to useful physiological action, reaches the single of raising host health level and health status or form clear and definite mixed microorganism.In recent years, probio, as a kind of important health factor, is widely used in the exploitation of the products such as traditional dairy products, functional food, dietary supplements, medicinal biological agent and feed.The probio bacterial classification that can be used for health food of China Ministry of Public Health approval at present mainly contains: lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, bifidobacterium bifidum, bifidobacterium breve, bifidobacterium longum, blue and green Bifidobacterium, streptococcus thermophilus etc.Probiotic acid dairy produce is the Dairy Processing product being loved by the people, there is the distinctive nutritive value of dairy products and good mouthfeel, starter lactic acid bacteria used enters after human body intestinal canal simultaneously, not only can improve body immunity, strengthen resistance against diseases, can also regulate the metabolism of cholesterol and lactose, promote the absorption of calcium and synthesizing of vitamin, so probiotic acid dairy produce integrate Nutrition and health function.Recent domestic occurs that some are about the report (CN102239920A of probio (acid) milk sheet in succession, CN102450331A, CN201663883U, CN101273784, CN1672538 etc.), this formulation product has advantageously overcome liquid probiotic bacteria milk product storage and traffic condition complexity, and the shelf-life is short, and consumer carries and eat the shortcomings such as inconvenient.But these are about the report of probio (acid) milk sheet, and it all contains glucose or lactose substantially, and diabetic all can not eat, and mostly all contain citric acid, pharmacy expert claims, the long-term excessive edible food that contains citric acid, can cause calcium loss in body, cause hypocalcemia.
Diabetic's recent two decades, significantly increasing, is called " rich man's disease ", and people's health in serious threat.The necessary long-term dietary restriction due to diabetic's hyperglycaemia symptom, especially the restriction to sugar and starch, to many fears of food and restriction, make diabetic especially easily occur the situation of malnutritive and nutrient imbalance, thereby further worsen their health status.Therefore be badly in need of the daily edible article of a kind of applicable diabetic of exploitation.
Summary of the invention
Therefore, for above content, the invention provides a kind of not sugary, number of live bacteria of probiotics is many, long shelf-life, be applicable to patients with diabetes mellitus, not containing the low-sugar probiotic bacterium candy compressing tablet of citric acid additive, a kind of preparation method of described low-sugar probiotic bacterium candy compressing tablet is provided simultaneously.
For achieving the above object, the present invention is achieved by the following technical solutions: a kind of low-sugar probiotic bacterium pressed candy, is comprised of the raw material of following weight portion:
0.7～1.0 part, the active probiotic powder of freeze-drying
10～15 parts of Kiwi berry pulp
1～3 part of silk gum peptide
20～30 parts of xylitols
10～20 parts of passionflower pulp
20～40 parts of skimmed milk powers
6～15 parts of microcrystalline celluloses
3～10 parts, tea powder
0.5～1.5 part of polyethylene glycol.
Further improving is that described raw material and component thereof are:
0.8～1.0 part, the active probiotic powder of freeze-drying
12～15 parts of Kiwi berry pulp
2～3 parts of silk gum peptides
20～25 parts of xylitols
15～20 parts of passionflower pulp
30～40 parts of skimmed milk powers
10～15 parts of microcrystalline celluloses
6～10 parts, tea powder
1～1.5 part of polyethylene glycol.
Further improve and be: described tea powder be in black tea, green tea, jasmine tea any one or two or more to form than mixed grinding arbitrarily.
A kind of preparation method of low-sugar probiotic bacterium pressed candy, comprise the following steps: the preparation of (1) material: active probiotic powder 0.7～1.0 weight portion of freeze-drying, Kiwi berry pulp 10～15 weight portions, silk gum peptide powder 1～3 weight portion, xylitol 20～30 weight portions, passionflower pulp 10～20 weight portions, skimmed milk power 20～40 weight portions, microcrystalline cellulose 6～15 weight portions, tea powder 3～10 weight portions; (2) mixing granulation: the material of step (1) is mixed by described consumption, add adhesive, mix, cross 18 mesh sieve granulations, cross the whole grain of 16 mesh sieves after pulverizing; (3) compressing tablet: now tablet press machine is disinfected with 75% ethanolic solution, the material after then step (2) being processed is sent into tablet press machine, adds polyethylene glycol 0.5～1.5 weight portion in tablet press machine, carries out compressing tablet processing, makes low-sugar probiotic bacterium pressed candy.
Further improve and be: the preparation method of the active probiotic powder of described freeze-drying is as follows: prepare active probiotic culture medium, probio is inoculated in culture medium, at 37 ℃～42 ℃ incubators, ferment, take out fermentation 3h～5h to pH=4.4～4.6 o'clock, now viable count >10 in acidified milk
8cFU/mL, then take silk gum peptide powder, by the deionized water of a small amount of sterilizing, fully dissolve, under aseptic condition, by micro-filtration, process, filtrate is added in above-mentioned acidified milk and is fully uniformly mixed, then be placed in-20 ℃ of refrigerators and carry out pre-freeze 10～12h, then at-50 ℃, under the condition of vacuum <20pa, carry out vacuum freeze drying 22～25h, make the active probiotic powder of freeze-drying.
Further improve and be: the adhesive in described step (2) is 3-8%PVP ethanolic solution.
By adopting aforementioned techniques scheme, the invention has the beneficial effects as follows: the formula of low-sugar probiotic bacterium pressed candy of the present invention is: 0.7～1.0 part, the active probiotic powder of freeze-drying, 10～15 parts of Kiwi berry pulp, 1～3 part of silk gum peptide, 20～30 parts of xylitols, 10～20 parts of passionflower pulp, 20～40 parts of skimmed milk powers, 6～15 parts of microcrystalline celluloses, 3～10 parts, tea powder, 0.5～1.5 part of polyethylene glycol.In formula, sugar content is low, be applicable to patients with diabetes mellitus, can effectively supplement diabetic's nutrition, avoid its nutrient imbalance, wherein, passionflower pulp: be the pulp that passionfruit peeling obtains, passionflower is for originating in a kind of fruit of Brazil, and protein content is high, contain 17 seed amino acids and enrich vitamin, mineral matter and cellulose, be called as " natural nutrition concentrate ", and local flavor fragrance is strong, has the title of passion fruit.The pulp Rhesus monkey peach that Rhesus monkey peach pulp: Wei Rhesus monkey peach is really removed the peel rear gained has another name called Chinese grooseberry, be rich in amino acid and vitamin C, pectin, vitamin E, arginine content are high, fatty hardly, though nutritious but heat is very low, also, containing glutathione, folic acid, lutein, containing inositol, can regulate glycometabolism, containing protease, can be by protein breaks down into amino acids.Silk gum peptide is to take mulberry cocoon as raw material, adopts modern biotechnology, will be coated on the outer field colloid albumen of silkworm silk quality pacemaker enzyme and be cut into micromolecule polypeptide, then make through super-dry.Silk gum peptide has very special amino acid and forms, as is rich in hydroxyl amino acid, and especially serine content is up to 31%.Silk gum peptide has abundant function, mainly comprise there is moisturizing, oily, sun-proof, anti-oxidant, the activating skin cell of control, health care are waited for a long time effect.Add xylitol, do sweetener, regulate the taste of this product.The active probiotic powder of the freeze-drying in formula and tea powder are to mediator's enteron aisle bacterium balance and strengthen the useful effect of stomach health, if but be that independent supplementary active probiotic powder and tea powder not only will increase the burden of stomach, and absorb also bad, in addition, existing probio and teas product embody mainly with the mode of granule type, need to brew with boiling water, not only inconvenient but also need to expend edible just of more time.
In addition; preparation method's technique of the present invention is simple; the preparation method of the active probiotic powder of described freeze-drying adopts freeze-drying; the activity that can effectively retain probio; in the preparation process of probiotic powder, add silk gum peptide; in the freezing dry process of probio, play protectant effect, can make the activity of probio freeze-dried products obtain higher reservation.
The specific embodiment
Below with reference to specific embodiment, describe embodiments of the present invention in detail, to the present invention, how application technology means solve technical problem whereby, and the implementation procedure of reaching technique effect can fully understand and implement according to this.
If do not specialize, the conventional means that the technological means adopting in embodiment is well known to those skilled in the art, the reagent adopting and product are also and can business obtain.The source of agents useful for same, trade name and be necessary to list its constituent person are all indicated when occurring first.
Embodiment mono-
A low-sugar probiotic bacterium pressed candy, is comprised of the raw material of following weight portion:
0.7 part, the active probiotic powder of freeze-drying
10 parts of Kiwi berry pulp
1 part of silk gum peptide
20 parts of xylitols
10 parts of passionflower pulp
20 parts of skimmed milk powers
6 parts of microcrystalline celluloses
3 parts, green tea powder
0.5 part of polyethylene glycol.
The preparation method of described low-sugar probiotic bacterium pressed candy is: comprise the following steps, (1) preparation of material: active probiotic powder 0.7 weight portion of freeze-drying, Kiwi berry pulp 10 weight portions, silk gum peptide powder 1 weight portion, xylitol 20 weight portions, passionflower pulp 10 weight portions, skimmed milk power 20 weight portions, microcrystalline cellulose 6 weight portions, green tea powder 3 weight portions; (2) mixing granulation: the material of step (1) is mixed by described consumption, add adhesive 5%PVP ethanolic solution, mix, cross 18 mesh sieve granulations, cross the whole grain of 16 mesh sieves after pulverizing; (3) compressing tablet: now tablet press machine is disinfected with 75% ethanolic solution, the material after then step (2) being processed is sent into tablet press machine, adds polyethylene glycol 0.5 weight portion in tablet press machine, carries out compressing tablet processing, makes low-sugar probiotic bacterium pressed candy.
The preparation method of the active probiotic powder of described freeze-drying is as follows: prepare active probiotic culture medium, probio is inoculated in culture medium, at 37 ℃ of incubators, ferment, take out, now viable count >10 in acidified milk during fermentation 3h to pH=4.4
8cFU/mL, then take silk gum peptide powder, by the deionized water of a small amount of sterilizing, fully dissolve, under aseptic condition, by micro-filtration, process, filtrate is added in above-mentioned acidified milk and is fully uniformly mixed, then be placed in-20 ℃ of refrigerators and carry out pre-freeze 10h, then at-50 ℃, under the condition of vacuum <20pa, carry out vacuum freeze drying 22h, make the active probiotic powder of freeze-drying;
Embodiment bis-
A low-sugar probiotic bacterium pressed candy, is comprised of the raw material of following weight portion:
0.8 part, the active probiotic powder of freeze-drying
12 parts of Kiwi berry pulp
2 parts of silk gum peptides
25 parts of xylitols
15 parts of passionflower pulp
30 parts of skimmed milk powers
10 parts of microcrystalline celluloses
7 parts of black tea powders
1 part of polyethylene glycol.
Its preparation method is as follows: comprise the following steps, (1) preparation of material: active probiotic powder 0.8 weight portion of freeze-drying, Kiwi berry pulp 12 weight portions, silk gum peptide powder 2 weight portions, xylitol 25 weight portions, passionflower pulp 15 weight portions, skimmed milk power 30 weight portions, microcrystalline cellulose 10 weight portions, black tea powder 7 weight portions; (2) mixing granulation: the material of step (1) is mixed by described consumption, add adhesive 7%PVP ethanolic solution, mix, cross 18 mesh sieve granulations, cross the whole grain of 16 mesh sieves after pulverizing; (3) compressing tablet: now tablet press machine is disinfected with 75% ethanolic solution, the material after then step (2) being processed is sent into tablet press machine, adds polyethylene glycol 1 weight portion in tablet press machine, carries out compressing tablet processing, makes low-sugar probiotic bacterium pressed candy.
The preparation method of the active probiotic powder of described freeze-drying is as follows: prepare active probiotic culture medium, probio is inoculated in culture medium, at 37 ℃ of incubators, ferment, take out, now viable count >10 in acidified milk during fermentation 3h to pH=4.4
8cFU/mL, then take silk gum peptide powder, by the deionized water of a small amount of sterilizing, fully dissolve, under aseptic condition, by micro-filtration, process, filtrate is added in above-mentioned acidified milk and is fully uniformly mixed, then be placed in-20 ℃ of refrigerators and carry out pre-freeze 10h, then at-50 ℃, under the condition of vacuum <20pa, carry out vacuum freeze drying 22h, make the active probiotic powder of freeze-drying.
Embodiment tri-
A low-sugar probiotic bacterium pressed candy, is comprised of the raw material of following weight portion:
1.0 parts, the active probiotic powder of freeze-drying
15 parts of Kiwi berry pulp
3 parts of silk gum peptides
30 parts of xylitols
20 parts of passionflower pulp
40 parts of skimmed milk powers
15 parts of microcrystalline celluloses
10 parts, jasmine tea powder
1.5 parts of polyethylene glycol.
Its preparation method is as follows: comprise the following steps, (1) preparation of material: active probiotic powder 1.0 weight portions of freeze-drying, Kiwi berry pulp 15 weight portions, silk gum peptide powder 3 weight portions, xylitol 30 weight portions, passionflower pulp 20 weight portions, skimmed milk power 40 weight portions, microcrystalline cellulose 15 weight portions, jasmine tea powder 10 weight portions; (2) mixing granulation: the material of step (1) is mixed by described consumption, add adhesive 7%PVP ethanolic solution, mix, cross 18 mesh sieve granulations, cross the whole grain of 16 mesh sieves after pulverizing; (3) compressing tablet: now tablet press machine is disinfected with 75% ethanolic solution, the material after then step (2) being processed is sent into tablet press machine, adds polyethylene glycol 1.5 weight portions in tablet press machine, carries out compressing tablet processing, makes low-sugar probiotic bacterium pressed candy.
The preparation method of the active probiotic powder of described freeze-drying is as follows: prepare active probiotic culture medium, probio is inoculated in culture medium, at 40 ℃ of incubators, ferment, take out, now viable count >10 in acidified milk during fermentation 4h to pH=4.5
8cFU/mL, then take silk gum peptide powder, by the deionized water of a small amount of sterilizing, fully dissolve, under aseptic condition, by micro-filtration, process, filtrate is added in above-mentioned acidified milk and is fully uniformly mixed, then be placed in-20 ℃ of refrigerators and carry out pre-freeze 11h, then at-50 ℃, under the condition of vacuum <20pa, carry out vacuum freeze drying 24h, make the active probiotic powder of freeze-drying.
The formula of low-sugar probiotic bacterium pressed candy of the present invention is: 0.7～1.0 part, the active probiotic powder of freeze-drying, 10～15 parts of Kiwi berry pulp, 1～3 part of silk gum peptide, 20～30 parts of xylitols, 10～20 parts of passionflower pulp, 20～40 parts of skimmed milk powers, 6～15 parts of microcrystalline celluloses, 3～10 parts, tea powder, 0.5～1.5 part of polyethylene glycol.In formula, sugar content is low, be applicable to patients with diabetes mellitus, can effectively supplement diabetic's nutrition, avoid its nutrient imbalance, wherein, passionflower pulp: be the pulp that passionfruit peeling obtains, passionflower is for originating in a kind of fruit of Brazil, and protein content is high, contain 17 seed amino acids and enrich vitamin, mineral matter and cellulose, be called as " natural nutrition concentrate ", and local flavor fragrance is strong, has the title of passion fruit.The pulp Rhesus monkey peach that Rhesus monkey peach pulp: Wei Rhesus monkey peach is really removed the peel rear gained has another name called Chinese grooseberry, be rich in amino acid and vitamin C, pectin, vitamin E, arginine content are high, fatty hardly, though nutritious but heat is very low, also, containing glutathione, folic acid, lutein, containing inositol, can regulate glycometabolism, containing protease, can be by protein breaks down into amino acids.Silk gum peptide is to take mulberry cocoon as raw material, adopts modern biotechnology, will be coated on the outer field colloid albumen of silkworm silk quality pacemaker enzyme and be cut into micromolecule polypeptide, then make through super-dry.Silk gum peptide has very special amino acid and forms, as is rich in hydroxyl amino acid, and especially serine content is up to 31%.Silk gum peptide has abundant function, mainly comprise there is moisturizing, oily, sun-proof, anti-oxidant, the activating skin cell of control, health care are waited for a long time effect.Add xylitol, do sweetener, regulate the taste of this product.The active probiotic powder of the freeze-drying in formula and tea powder are to mediator's enteron aisle bacterium balance and strengthen the useful effect of stomach health, if but be that independent supplementary active probiotic powder and tea powder not only will increase the burden of stomach, and absorb also bad, in addition, existing probio and teas product embody mainly with the mode of granule type, need to brew with boiling water, not only inconvenient but also need to expend edible just of more time.
In addition; preparation method's technique of the present invention is simple; the preparation method of the active probiotic powder of described freeze-drying adopts freeze-drying; the activity that can effectively retain probio; in the preparation process of probiotic powder, add silk gum peptide; in the freezing dry process of probio, play protectant effect, can make the activity of probio freeze-dried products obtain higher reservation.
Above record, only, for utilizing the embodiment of this origination techniques content, modification, variation that any those skilled in the art use this creation to do, all belong to the scope of the claims that this creation is advocated, and be not limited to those disclosed embodiments.
Claims (6)
1. a low-sugar probiotic bacterium pressed candy, is characterized in that, the raw material of following weight portion, consists of:
0.7～1.0 part, the active probiotic powder of freeze-drying
10～15 parts of Kiwi berry pulp
1～3 part of silk gum peptide
20～30 parts of xylitols
10～20 parts of passionflower pulp
20～40 parts of skimmed milk powers
6～15 parts of microcrystalline celluloses
3～10 parts, tea powder
0.5～1.5 part of polyethylene glycol.
2. low-sugar probiotic bacterium pressed candy according to claim 1, is characterized in that, described raw material and component thereof are:
0.8～1.0 part, the active probiotic powder of freeze-drying
12～15 parts of Kiwi berry pulp
2～3 parts of silk gum peptides
20～25 parts of xylitols
15～20 parts of passionflower pulp
30～40 parts of skimmed milk powers
10～15 parts of microcrystalline celluloses
6～10 parts, tea powder
1～1.5 part of polyethylene glycol.
3. low-sugar probiotic bacterium pressed candy according to claim 1 and 2, is characterized in that: described tea powder be in black tea, green tea, jasmine tea any one or two or more to form than mixed grinding arbitrarily.
4. the preparation method of a low-sugar probiotic bacterium pressed candy, it is characterized in that, comprise the following steps: the preparation of (1) material: active probiotic powder 0.7～1.0 weight portion of freeze-drying, Kiwi berry pulp 10～15 weight portions, silk gum peptide powder 1～3 weight portion, xylitol 20～30 weight portions, passionflower pulp 10～20 weight portions, skimmed milk power 20～40 weight portions, microcrystalline cellulose 6～15 weight portions, tea powder 3～10 weight portions; (2) mixing granulation: the material of step (1) is mixed by described consumption, add adhesive, mix, cross 18 mesh sieve granulations, cross the whole grain of 16 mesh sieves after pulverizing; (3) compressing tablet: now tablet press machine is disinfected with 75% ethanolic solution, the material after then step (2) being processed is sent into tablet press machine, adds polyethylene glycol 0.5～1.5 weight portion in tablet press machine, carries out compressing tablet processing, makes low-sugar probiotic bacterium pressed candy.
5. the preparation method of low-sugar probiotic bacterium pressed candy according to claim 4, it is characterized in that: the preparation method of the active probiotic powder of described freeze-drying is as follows: prepare active probiotic culture medium, probio is inoculated in culture medium, at 37 ℃～42 ℃ incubators, ferment, take out fermentation 3h～5h to pH=4.4～4.6 o'clock, now viable count >10 in acidified milk
8cFU/mL, then take silk gum peptide powder, by the deionized water of a small amount of sterilizing, fully dissolve, under aseptic condition, by micro-filtration, process, filtrate is added in above-mentioned acidified milk and is fully uniformly mixed, then be placed in-20 ℃ of refrigerators and carry out pre-freeze 10～12h, then at-50 ℃, under the condition of vacuum <20pa, carry out vacuum freeze drying 22～25h, make the active probiotic powder of freeze-drying.
6. the preparation method of low-sugar probiotic bacterium pressed candy according to claim 4, is characterized in that: the adhesive in described step (2) is 3-8%PVP ethanolic solution.
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| CN104824584A (en) * | 2015-05-28 | 2015-08-12 | 于乐 | Passion fruit buccal tablet and preparation method thereof |
| CN104904970A (en) * | 2015-04-30 | 2015-09-16 | 江苏紫石微康生物科技有限公司 | Tabletting candy containing probiotics microcapsules and preparation method of tabletting candy |
| CN106306284A (en) * | 2016-08-30 | 2017-01-11 | 四川高福记生物科技有限公司 | Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy |
| CN106333047A (en) * | 2016-08-30 | 2017-01-18 | 四川高福记生物科技有限公司 | Lactic acid bacteria tabletted candies capable of relaxing bowels and preparation method thereof |
| CN106359795A (en) * | 2016-08-30 | 2017-02-01 | 四川高福记生物科技有限公司 | Kiwifruit flavored lactic acid bacterium tableted candy and preparation method thereof |
| CN107397032A (en) * | 2017-08-10 | 2017-11-28 | 广东笑咪咪食品有限公司 | A kind of fruits and vegetables pressed candy and preparation method thereof |
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| CN103444969A (en) * | 2013-09-17 | 2013-12-18 | 南京通泽农业科技有限公司 | Process for preparing probiotics tabletting candies |
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| CN103109930A (en) * | 2013-02-18 | 2013-05-22 | 上海交通大学 | Fruity probiotic yogurt slice containing antifreeze sericin peptide and method for preparing same |
| CN103431134A (en) * | 2013-09-17 | 2013-12-11 | 南京通泽农业科技有限公司 | Tablet candy containing prebiotics and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104904970A (en) * | 2015-04-30 | 2015-09-16 | 江苏紫石微康生物科技有限公司 | Tabletting candy containing probiotics microcapsules and preparation method of tabletting candy |
| CN104824584A (en) * | 2015-05-28 | 2015-08-12 | 于乐 | Passion fruit buccal tablet and preparation method thereof |
| CN106306284A (en) * | 2016-08-30 | 2017-01-11 | 四川高福记生物科技有限公司 | Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy |
| CN106333047A (en) * | 2016-08-30 | 2017-01-18 | 四川高福记生物科技有限公司 | Lactic acid bacteria tabletted candies capable of relaxing bowels and preparation method thereof |
| CN106359795A (en) * | 2016-08-30 | 2017-02-01 | 四川高福记生物科技有限公司 | Kiwifruit flavored lactic acid bacterium tableted candy and preparation method thereof |
| CN107397032A (en) * | 2017-08-10 | 2017-11-28 | 广东笑咪咪食品有限公司 | A kind of fruits and vegetables pressed candy and preparation method thereof |
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Application publication date: 20140716 |