CN106260389A - A kind of lactic acid bacteria pressed candy of milk Flavor and preparation method thereof - Google Patents
A kind of lactic acid bacteria pressed candy of milk Flavor and preparation method thereof Download PDFInfo
- Publication number
- CN106260389A CN106260389A CN201610758404.6A CN201610758404A CN106260389A CN 106260389 A CN106260389 A CN 106260389A CN 201610758404 A CN201610758404 A CN 201610758404A CN 106260389 A CN106260389 A CN 106260389A
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- China
- Prior art keywords
- lactic acid
- acid bacteria
- pressed candy
- mycopowder
- milk flavor
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 190
- 241000894006 Bacteria Species 0.000 title claims abstract description 107
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 95
- 239000004310 lactic acid Substances 0.000 title claims abstract description 95
- 235000013336 milk Nutrition 0.000 title claims abstract description 66
- 239000008267 milk Substances 0.000 title claims abstract description 66
- 210000004080 milk Anatomy 0.000 title claims abstract description 66
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 51
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 35
- 235000019634 flavors Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 79
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 48
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 46
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 25
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 25
- 239000008103 glucose Substances 0.000 claims abstract description 25
- 239000008101 lactose Substances 0.000 claims abstract description 25
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 24
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 24
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 24
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 24
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 24
- 239000011718 vitamin C Substances 0.000 claims abstract description 24
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 21
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 21
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 21
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 20
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 20
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 20
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 20
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 17
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000005469 granulation Methods 0.000 claims description 29
- 230000003179 granulation Effects 0.000 claims description 29
- 239000008187 granular material Substances 0.000 claims description 26
- 150000003839 salts Chemical class 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 18
- 235000020183 skimmed milk Nutrition 0.000 claims description 17
- 230000001476 alcoholic effect Effects 0.000 claims description 14
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 13
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 12
- 239000004744 fabric Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 8
- 229940057948 magnesium stearate Drugs 0.000 claims description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 229960001866 silicon dioxide Drugs 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 6
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 238000010348 incorporation Methods 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 abstract description 15
- 229940039696 lactobacillus Drugs 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000005453 pelletization Methods 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 abstract 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 abstract 1
- 244000077233 Vaccinium uliginosum Species 0.000 abstract 1
- 235000021014 blueberries Nutrition 0.000 abstract 1
- 239000002671 adjuvant Substances 0.000 description 6
- 210000000481 breast Anatomy 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 230000000529 probiotic effect Effects 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- 229910003978 SiClx Inorganic materials 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses lactic acid bacteria pressed candy of a kind of milk Flavor and preparation method thereof, belong to biotechnology and food technology field.Described pressed candy includes following raw material by weight percentage: lactic acid bacteria mycopowder: 30.00～40.00%；Glucose: 10.00～15.00%；Maltodextrin: 8.00～15.00%；Blue berry powder: 3.00～5.00%；Lactose: 14.00～20.00%；Vitamin C: 0.20～0.60%；Sodium erythorbate: 0.50～1.50%；Magnesium stearate: 0.50～1.50%；Microcrystalline Cellulose: 3.00～8.00%；Silicon dioxide: 6.00～12.00%.Its preparation method includes pelletizing, is dried, powder process, mixing and tableting step, it is high that the lactic acid bacteria pressed candy of the present invention has viable count of lactobacillus, and storage stability is good, the advantage of long shelf-life.
Description
Technical field
The present invention relates to lactic acid bacteria pressed candy of a kind of milk Flavor and preparation method thereof, belong to biotechnology and food
Technical field.
Background technology
Lactic acid bacteria is a kind of probiotic bacteria being distributed widely in nature, because carbohydrate fermentation can become lactic acid obtain
Name.Lactic acid bacteria can improve nutritive value of food by the way of fermentation, improve flavour of food products, strengthens its keeping quality and additional
Value, physiologically active that additionally lactic acid bacteria is unique and trophic function, also can directly improve human body intestinal microbial population, strengthen intestinal motive force,
Help digest absorption, promote human immunity, be considered the medicine more safer than food, more more effective food than medicine.
Market existing viable lactic acid bacteria product is mainly Yoghourt, fermented beverage, solid beverage and the big classification of capsule 4.Through adjusting
Looking into and assess, the lactic acid bacteria product of safety and most convenient should be lactic acid bacteria pressed candy.Traditional technique be by lactic acid bacteria and
Other adjuvants (part is magnesium stearate to be left to granulation step add) first mix, and then pelletize, the most again will system
The material of grain carries out tabletting, and the advantage of granulation process is to improve the mobility of material, facilitates follow-up sheeting operation, but pelletization
In granulation pressure and pelletize after drying temperature all can to lactic acid bacteria produce damage, cause the viable count of lactic acid bacteria to decline；
It addition, the lactic acid bacteria product shelf-life of the prior art is short, viable count mortality rate is high, and its effect does not reaches expection.
Such as Publication No. CN103444969A, the invention of entitled " preparation technology of a kind of probiotic bacteria pressed candy " is special
Profit, technique disclosed in this patent is as follows: 1) proportioning raw materials: bacillus acidophilus, Bifidobacterium lactis, lactobacillus casei mixing mycopowder 5-
30 parts, glucose 10-50 part, lactose 20-30 part, defatted milk powder 20-40 part, citric acid 1-15 part, magnesium stearate 0.1-2 part；
2) pelletize: 80 mesh sieves crossed respectively by each adjuvant, mix in proportion, and add binding agent soft material, cross 18 mesh sieve pelletizes, after pulverizing
Cross 16 mesh sieve granulate；3) tabletting: add magnesium stearate 0.1-2 part in granule, carry out tabletting, obtain probiotic bacteria pressed candy.Should
Technique is i.e. to use first mixing granulation, then the processing mode of tabletting, and from embodiment it can be seen that in product, viable count is
3.4*106, there is the problem that above-mentioned viable count is not high enough in CFU/g.Publication No. CN103918853A,
Technical scheme disclosed in the patent of invention of CN104366195A equally exists above-mentioned technical problem.
Summary of the invention
Present invention seek to address that in prior art, in lactic acid bacteria pressed candy, viable count of lactobacillus is low, shelf-life short asking
Topic, it is provided that the lactic acid bacteria pressed candy of a kind of milk Flavor, specifically by fragrant to lactic acid bacteria mycopowder and each adjuvant and milk powder, milk powder
Essence etc. carry out with the use of, the lactic acid bacteria pressed candy mouthfeel of milk Flavor prepared is full, and milk is with rich flavor.
In order to realize foregoing invention purpose, technical scheme is as follows:
A kind of lactic acid bacteria pressed candy of milk Flavor, it is characterised in that: include following raw material by weight percentage:
Lactic acid bacteria mycopowder: 30.00～40.00%；
Glucose: 10.00～15.00%；
Maltodextrin: 5.00～10.00%；
Defatted milk powder: 8.00～10.00%；
Milk powder essence: 1.50～3.50%；
Edible salt: 0.50～1.00%；
Lactose: 14.00～20.00%；
Vitamin C: 0.20～0.60%；
Sodium erythorbate: 0.50～1.50%；
Magnesium stearate: 0.50～1.50%；
Microcrystalline Cellulose: 3.00～8.00%；
Silicon dioxide: 6.00～12.00%.
Further, the viable count of described lactic acid bacteria mycopowder is (2.0～3.0) * 1010CFU/g。
Described lactic acid bacteria mycopowder is Lactobacillus plantarum mycopowder, bacillus acidophilus's mycopowder, lactobacillus casei mycopowder and rhamnose
One or more mixing in lactobacillus mycopowder.Lactobacillus plantarum mycopowder in the present invention, bacillus acidophilus's mycopowder, dry
Lactobacillus paracasei mycopowder and lactobacillus rhamnosus mycopowder all can commercially buy acquisition.
The two of the purpose of the present invention are to provide the preparation method of the lactic acid bacteria pressed candy of described milk Flavor, this method
By partial supplementary material first being pelletized, add lactic acid bacteria and other adjuvants then at tableting step, improve breast in finished product lactic acid bacteria confection
While acid bacterial content, the most do not affect the mobility of material in tableting step.
A kind of preparation method of the lactic acid bacteria pressed candy of milk Flavor, it is characterised in that: comprise the following steps:
A. pelletize
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, edible salt is weighed, mixing by formula
Spray alcoholic solution after uniformly to pelletize, obtain granulation granule；
B. it is dried
Granulation granule step A obtained is dried；
C. powder process
Powder stock is weighed: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide, mixing by formula
Uniformly；
D. mix
The powder mix homogeneously that dried for step B granule and step C are obtained, standby；
E. tabletting
Mixed for step D material is carried out tabletting, obtains the lactic acid bacteria pressed candy of milk Flavor.
Further, in step A, granulation screen cloth uses mesh number size to be 20 mesh, and i.e. obtained granule needs through 20
Purpose screen cloth.
In step A, the volumetric concentration of the alcoholic solution that described granulation is used is 40～60%, and the consumption of alcoholic solution is
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, the 1 of edible salt gross weight～5%.
In step B, described being dried is to carry out in drying baker, and the temperature being dried is 30～40 DEG C, and the time is 3～6h；Dry
Moisture after dry is 3～4%.
In step C, the fineness of each powder stock is 100～120 mesh.
In step C, described mixing is to carry out in mixer, and the rotating speed of mixer is 10～30r/min, and incorporation time is
10～20min.
In step E, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure is 3.00～5.00kg/cm2；Obtain
The viable count >=2.0*10 of described lactic acid bacteria pressed candy9CFU/g。
Beneficial effects of the present invention:
(1) present invention is by the specific selection of raw material and the appropriate design of proportioning, it is possible to be effectively improved in lactic acid bacteria confection breast
The content of acid bacterium viable count and the stability of storage, viable count >=2.0*10 in the lactic acid bacteria pressed candy obtained9CFU/g；Storage
Deposit the index of stability: the room temperature shelf-life up to 8 months, viable count >=2.0*10 in the shelf-life8CFU/g；Temperature 4 DEG C～6 DEG C
Under the conditions of, the shelf-life up to 24 months, viable count >=2.0*10 in the shelf-life8CFU/g, compared at 25 DEG C of prior art
Preserving 6 months, viable count of lactobacillus is less than 1.0*105CFU/g, has the most progressive.
(2) preparation technology of tradition lactic acid bacteria confection be major ingredient and adjuvant are mixed after, more jointly pelletize, tabletting, pelletize
Lactic acid bacteria can be caused serious damage because of the drying course after granulation pressure and granulation by process, causes lactic acid in final finished
Low (viable count≤the 1.0*10 of bacterium viable count content7CFU/g), the present invention improvement to technique, partial supplementary material is first pelletized,
To ensure mobility, then by remaining powder material i.e. lactobacillus powder, maltodextrin, magnesium stearate, microcrystalline Cellulose and dioxy
After SiClx is mixed homogeneously with the material after granulation, together tabletting, lactic acid bacteria mycopowder is not pelletized, and reduces granulation to embedding
The destruction of material, thus improve viable count of lactobacillus in finished product content (viable count of lactobacillus in the finished product after preparation >=
2.0*109And the storage stability in lactic acid bacteria confection later stage CFU/g).
The present invention has carried out specific selection to the adjuvant pelletized, glucose in raw material, lactose, sodium erythorbate,
After vitamin C, skimmed milk powder, milk powder essence, edible salt are pelletized, to ensure the mobility of material, it is simple to tabletting；And in raw material
Maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide are stayed tableting step and are directly together added with lactic acid bacteria mycopowder, and
Tabletting together with granule after pelletizing.Reason is as follows: 1) magnesium stearate and microcrystalline Cellulose are forming agents, presses if first pelletized again
Sheet, can have a strong impact on the mouldability of confection；2) bonding force of maltodextrin is different with unclassified stores, and serves as viscous at tableting step
The effect closed, if adding granulation together can cause maltodextrin powder agglomerate, affects granulating efficiency；3) need to add before tabletting
Entering substantial amounts of powder, powder can affect the mobility of entirety, adds silicon dioxide and then can be effectively improved the mobility of material.
By selection and the adjustment of material addition sequence of material, while improving viable count of lactobacillus, do not affect the flowing of material
Property, it is ensured that produce and be smoothed out.
(3) for the molding of product in prior art, general pressure can be at 5.00kg/cm2Above, tight in the inventive method
Lattice control the technological parameter of tabletting, humidity≤50% between tabletting, temperature≤28 DEG C, pressure 3.00～5.00kg/cm2, humidity mistake
Greatly, product moisture absorption can be caused serious, impact produces and the quality of product；Temperature is too high can cause again Lactobacillus Survival to decline,
And tabletting under this condition, the heat production of tablet is few, destroys little to the embedded material of lactic acid bacteria, greatly reduces lactic acid bacteria at tabletting
Loss in the course of processing, thus it is effectively increased the content of viable count of lactobacillus.
Detailed description of the invention
Embodiment 1
The lactic acid bacteria pressed candy of a kind of milk Flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 30.00%；
Glucose: 10.00%；
Maltodextrin: 5.00%；
Defatted milk powder: 10.00%；
Milk powder essence: 3.50%；
Edible salt: 1.00%；
Lactose: 20.00%；
Vitamin C: 0.60%；
Sodium erythorbate: 1.50%；
Magnesium stearate: 1.50%；
Microcrystalline Cellulose: 8.00%；
Silicon dioxide: 8.90%.
Embodiment 2
The lactic acid bacteria pressed candy of a kind of milk Flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 39.80%；
Glucose: 15.00%；
Maltodextrin: 5.00%；
Defatted milk powder: 8.00%；
Milk powder essence: 1.50%；
Edible salt: 0.50%；
Lactose: 14.00%；
Vitamin C: 0.20%；
Sodium erythorbate: 0.50%；
Magnesium stearate: 0.50%；
Microcrystalline Cellulose: 3.00%；
Silicon dioxide: 12.00%.
Embodiment 3
The lactic acid bacteria pressed candy of a kind of milk Flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 40.00%；
Glucose: 13.00%；
Maltodextrin: 8.00%；
Defatted milk powder: 9.00%；
Milk powder essence: 2.00%；
Edible salt: 1.00%；
Lactose: 15.00%；
Vitamin C: 0.30%；
Sodium erythorbate: 1.00%；
Magnesium stearate: 1.00%；
Microcrystalline Cellulose: 3.70%；
Silicon dioxide: 6.00%.
Embodiment 4
The lactic acid bacteria pressed candy of a kind of milk Flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 36.00%；
Glucose: 13.00%；
Maltodextrin: 6.00%；
Defatted milk powder: 8.00%；
Milk powder essence: 2.10%；
Edible salt: 0.80%；
Lactose: 17.20%；
Vitamin C: 0.40%；
Sodium erythorbate: 1.10%；
Magnesium stearate: 1.40%；
Microcrystalline Cellulose: 4.00%；
Silicon dioxide: 10.00%.
In the present embodiment, the viable count of material acid bacterium mycopowder is 2.0*1010CFU/g, described lactic acid bacteria mycopowder is plant
Lactobacillus mycopowder, bacillus acidophilus's mycopowder, lactobacillus casei mycopowder and the mixture of lactobacillus rhamnosus mycopowder.
Embodiment 5
The present embodiment is as a example by the lactic acid bacteria pressed candy preparing 1kg milk Flavor, and the present invention is further detailed explanation.
Weigh lactic acid bacteria mycopowder 300.00g, glucose 150.00g, maltodextrin 50.00g, skimmed milk powder 80.00g, milk
Powder essence 15.00g, edible salt 5.00g, lactose 200.00g, vitamin C 6.00g, sodium erythorbate 10.00g, magnesium stearate
10.00g, microcrystalline Cellulose 54.00g, silica 1 20.00g are standby.In the present embodiment, described lactic acid bacteria mycopowder is plant breast
Bacillus mycopowder, bacillus acidophilus's mycopowder mixture.
Preparation method is as follows:
A. pelletize
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, edible salt is weighed, mixing by formula
Spray alcoholic solution after uniformly to pelletize, obtain granulation granule；The volumetric concentration spilling alcoholic solution is 40.00%, and addition is
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, the 1.00% of edible salt gross weight；
B. it is dried
Granulation granule step A obtained is dried；The bar being dried is just by being dry 6h, dried moisture in 30 DEG C of drying baker
Content is 3～4%；
C. powder process
Powder stock is weighed: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide, mixing by formula
Uniformly；
D. mix
The powder mix homogeneously dried for step B granule and step C obtained, batch mixing condition is to mix under 10r/min
20min, standby；
E. tabletting
Mixed for step D material is carried out tabletting, obtains the lactic acid bacteria pressed candy of milk Flavor.
Ambient temperature 24 DEG C, humidity 25%, pressure 3.00kg/cm is controlled during tabletting2, obtaining bacterium tablet quality is 0.35g/ grain,
Smooth surface is without dry linting phenomenon.
In the present embodiment step A, granulation screen cloth uses mesh number size to be 20 mesh, and i.e. obtained granule needs through 20 mesh
Screen cloth.
In the present embodiment, the viable count of lactic acid bacteria mycopowder is 2.8*1010CFU/g。
The lactic acid bacteria pressed candy that the present embodiment prepares is carried out viable count of lactobacillus detection according to GB4789.3, its viable bacteria
Number is 3.2*109CFU/g。
Embodiment 6
The present invention, as a example by the lactic acid bacteria pressed candy preparing 50kg milk Flavor, is made further details of theory by the present embodiment
Bright.
Weigh lactic acid bacteria mycopowder 17.50kg, glucose 5.00kg, maltodextrin 5.00kg, skimmed milk powder 4.50kg, milk powder
Essence 1.25kg, edible salt 0.38kg, lactose 7.00kg, vitamin C 0.20kg, sodium erythorbate 0.75kg, magnesium stearate
0.75kg, microcrystalline Cellulose 4.00kg, silicon dioxide 3.67kg are standby.In the present embodiment, described lactic acid bacteria mycopowder is plant breast
Bacillus mycopowder.
Preparation method is as follows:
A. pelletize
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, edible salt is weighed, mixing by formula
Spray alcoholic solution after uniformly to pelletize, obtain granulation granule；The volumetric concentration spilling alcoholic solution is 40.00%, and addition is
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, the 1.00% of edible salt gross weight；
B. it is dried
Granulation granule step A obtained is dried；The bar being dried is just by being dry 4.5h, dried water in 35 DEG C of drying baker
Dividing content is 3～4%；
C. powder process
Powder stock is weighed: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide, mixing by formula
Uniformly；
D. mix
The powder mix homogeneously dried for step B granule and step C obtained, batch mixing condition is to mix under 20r/min
15min, standby；
E. tabletting
Mixed for step D material is carried out tabletting, obtains the lactic acid bacteria pressed candy of milk Flavor.
Ambient temperature 25 DEG C, humidity 40%, pressure 4.00kg/cm is controlled during tabletting2, obtaining bacterium tablet quality is 0.68g/ grain,
Smooth surface is without dry linting phenomenon.
In the present embodiment step A, granulation screen cloth uses mesh number size to be 20 mesh, and i.e. obtained granule needs through 20 mesh
Screen cloth.
In the present embodiment, the viable count of lactic acid bacteria mycopowder is 2.5*1010CFU/g。
In step C, the fineness of each powder stock is 100 mesh.
The lactic acid bacteria pressed candy that the present embodiment prepares is carried out viable count of lactobacillus detection according to GB4789.3, its viable bacteria
Number is: 2.8*109CFU/g。
Embodiment 7
The present invention, as a example by the lactic acid bacteria pressed candy preparing 100kg milk Flavor, is made further details of theory by the present embodiment
Bright.
Weigh lactic acid bacteria mycopowder 40.00kg, glucose 12.00kg, maltodextrin 8.00kg, skimmed milk powder 10.00kg, milk
Powder essence 3.50kg, edible salt 1.00kg, lactose 16.30kg, vitamin C 0.20kg, sodium erythorbate 1.00kg, different anti-bad
Hematic acid sodium 0.50kg, magnesium stearate 1.50kg, microcrystalline Cellulose 6.00kg are standby.In the present embodiment, described lactic acid bacteria mycopowder is
Lactobacillus plantarum mycopowder, bacillus acidophilus's mycopowder, lactobacillus casei mycopowder and the mixture of lactobacillus rhamnosus mycopowder.
Preparation method is as follows:
A. pelletize
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, edible salt is weighed, mixing by formula
Spray alcoholic solution after uniformly to pelletize, obtain granulation granule；The volumetric concentration spilling alcoholic solution is 60.00%, and addition is
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, the 5.00% of edible salt gross weight；
B. it is dried
Granulation granule step A obtained is dried；The bar being dried is just by being dry 3h, dried moisture in 40 DEG C of drying baker
Content is 3～4%；
C. powder process
Powder stock is weighed: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide, mixing by formula
Uniformly；
D. mix
The powder mix homogeneously dried for step B granule and step C obtained, batch mixing condition is to mix under 30r/min
10min.Standby；
E. tabletting
Mixed for step D material is carried out tabletting, obtains the lactic acid bacteria pressed candy of milk Flavor；Environment temperature is controlled during tabletting
Spend 26 DEG C, humidity 50%, pressure 5.00kg/cm2, obtaining bacterium tablet quality is 0.75g/ grain, and smooth surface is without dry linting phenomenon.
In the present embodiment step A, granulation screen cloth uses mesh number size to be 20 mesh, and i.e. obtained granule needs through 20 mesh
Screen cloth.
In the present embodiment, the viable count of lactic acid bacteria mycopowder is 2.9*1010CFU/g。
In step C, the fineness of each powder stock is 120 mesh.
The lactic acid bacteria pressed candy that the present embodiment prepares is carried out viable count of lactobacillus detection according to GB4789.3, its viable bacteria
Number is: 2.1*109CFU/g。
Embodiment 8
The present invention, as a example by the lactic acid bacteria pressed candy preparing 100kg milk Flavor, is made further details of theory by the present embodiment
Bright.
Weigh lactic acid bacteria mycopowder 40.00kg, glucose 11.50kg, maltodextrin 8.00kg, skimmed milk powder 9.00kg, milk
Powder essence 3.40kg, edible salt 0.90kg, lactose 17.00kg, vitamin C 0.20kg, sodium erythorbate 0.50kg, different anti-bad
Hematic acid sodium 0.50kg, magnesium stearate 3.00kg, microcrystalline Cellulose 6.00kg are standby.In the present embodiment, described lactic acid bacteria mycopowder is
Lactobacillus casei mycopowder and the mixture of lactobacillus rhamnosus mycopowder.
Preparation method is as follows:
A. pelletize
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, edible salt is weighed, mixing by formula
Spray alcoholic solution after uniformly to pelletize, obtain granulation granule；The volumetric concentration spilling alcoholic solution is 50.00%, and addition is
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, the 3.00% of edible salt gross weight；
B. it is dried
Granulation granule step A obtained is dried；The bar being dried is just by being dry 3h, dried moisture in 40 DEG C of drying baker
Content is 3～4%；
C. powder process
Powder stock is weighed: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide, mixing by formula
Uniformly；
D. mix
The powder mix homogeneously dried for step B granule and step C obtained, batch mixing condition is to mix under 25r/min
12min, standby；
E. tabletting
Mixed for step D material is carried out tabletting, obtains the lactic acid bacteria pressed candy of milk Flavor；Environment temperature is controlled during tabletting
Spend 25 DEG C, humidity 49%, pressure 4.50kg/cm2, obtaining bacterium tablet quality is 0.70g/ grain, and smooth surface is without dry linting phenomenon.
In the present embodiment step A, granulation screen cloth uses mesh number size to be 20 mesh, and i.e. obtained granule needs through 20 mesh
Screen cloth.
In the present embodiment, the viable count of lactic acid bacteria mycopowder is 2.3*1010CFU/g。
In step C, the fineness of each powder stock is 115 mesh.
The lactic acid bacteria pressed candy that the present embodiment prepares is carried out viable count of lactobacillus detection according to GB4789.3, its viable bacteria
Number is: 2.1*109CFU/g。
The above, be only presently preferred embodiments of the present invention, and the present invention not does any pro forma restriction, every depends on
Any simple modification of being made above example according to the technical spirit of the present invention, equivalent variations, each fall within the protection of the present invention
Within the scope of.
Claims (10)
1. the lactic acid bacteria pressed candy of a milk Flavor, it is characterised in that: include following raw material by weight percentage:
Lactic acid bacteria mycopowder: 30.00～40.00%；
Glucose: 10.00～15.00%；
Maltodextrin: 5.00～10.00%；
Defatted milk powder: 8.00～10.00%；
Milk powder essence: 1.50～3.50%；
Edible salt: 0.50～1.00%；
Lactose: 14.00～20.00%；
Vitamin C: 0.20～0.60%；
Sodium erythorbate: 0.50～1.50%；
Magnesium stearate: 0.50～1.50%；
Microcrystalline Cellulose: 3.00～8.00%；
Silicon dioxide: 6.00～12.00%.
The lactic acid bacteria pressed candy of a kind of milk Flavor the most as claimed in claim 1, it is characterised in that: described lactic acid bacteria mycopowder
Viable count be 2.0*1010～3.0*1010CFU/g。
The lactic acid bacteria pressed candy of a kind of milk Flavor the most as claimed in claim 1, it is characterised in that: described lactic acid bacteria mycopowder
For the one or two in Lactobacillus plantarum mycopowder, bacillus acidophilus's mycopowder, lactobacillus casei mycopowder and lactobacillus rhamnosus mycopowder
Plant above mixing.
4. the method preparing the lactic acid bacteria pressed candy of milk Flavor as described in any one of claims 1 to 3, its feature
It is: comprise the following steps:
A. pelletize
Glucose, lactose, vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, edible salt is weighed, mixing by formula
Spray alcoholic solution after uniformly to pelletize, obtain granulation granule；
B. it is dried
Granulation granule step A obtained is dried；
C. powder process
Powder stock is weighed: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide, mixing by formula
Uniformly；
D. mix
The powder mix homogeneously that dried for step B granule and step C are obtained, standby；
E. tabletting
Mixed for step D material is carried out tabletting, obtains the lactic acid bacteria pressed candy of milk Flavor.
A kind of method of the lactic acid bacteria pressed candy preparing milk Flavor, it is characterised in that: step
In A, granulation screen cloth uses mesh number size to be 20 mesh.
A kind of method of the lactic acid bacteria pressed candy preparing milk Flavor, it is characterised in that: step
In A, the volumetric concentration of the alcoholic solution that described granulation is used is 40～60%, the consumption of alcoholic solution be glucose, lactose,
Vitamin C, sodium erythorbate, skimmed milk powder, milk powder essence, the 1 of edible salt gross weight～5%.
A kind of method of the lactic acid bacteria pressed candy preparing milk Flavor, it is characterised in that: step
In B, described being dried is to carry out in drying baker, and the temperature being dried is 30～40 DEG C, and the time is 3～6h；Dried moisture is 3
～4%.
A kind of method of the lactic acid bacteria pressed candy preparing milk Flavor, it is characterised in that: step
In C, the fineness of each powder stock is 100～120 mesh.
A kind of method of the lactic acid bacteria pressed candy preparing milk Flavor, it is characterised in that: step
In D, described mixing is to carry out in mixer, and the rotating speed of mixer is 10～30r/min, and incorporation time is 10～20min.
A kind of method of the lactic acid bacteria pressed candy preparing milk Flavor, it is characterised in that: step
In rapid E, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure is 3.00～5.00kg/cm2；The described lactic acid obtained
Viable count >=the 2.0*10 of bacterium pressed candy9CFU/g。
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| CN107136279A (en) * | 2017-05-27 | 2017-09-08 | 广州泽成生物科技有限公司 | A kind of lactic acid bacteria pressed candy and preparation method thereof |
| CN107865182A (en) * | 2017-12-27 | 2018-04-03 | 安徽亨博士保健食品有限公司 | A kind of lactobacillus forced iron pressed candy and preparation method thereof |
| CN108244245A (en) * | 2018-01-23 | 2018-07-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk tablet and preparation method thereof |
| CN112042797A (en) * | 2020-09-10 | 2020-12-08 | 湖南盐业股份有限公司 | Salt-containing tabletted candy and preparation method thereof |
| CN112400993A (en) * | 2020-11-20 | 2021-02-26 | 宣城柏维力生物工程有限公司 | Stomach-protecting probiotic tablet and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107136279A (en) * | 2017-05-27 | 2017-09-08 | 广州泽成生物科技有限公司 | A kind of lactic acid bacteria pressed candy and preparation method thereof |
| CN107865182A (en) * | 2017-12-27 | 2018-04-03 | 安徽亨博士保健食品有限公司 | A kind of lactobacillus forced iron pressed candy and preparation method thereof |
| CN108244245A (en) * | 2018-01-23 | 2018-07-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk tablet and preparation method thereof |
| CN112042797A (en) * | 2020-09-10 | 2020-12-08 | 湖南盐业股份有限公司 | Salt-containing tabletted candy and preparation method thereof |
| CN112400993A (en) * | 2020-11-20 | 2021-02-26 | 宣城柏维力生物工程有限公司 | Stomach-protecting probiotic tablet and production process thereof |
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