CN106359793A - Lemon and mint flavored lactic acid bacterium tableted candy and preparation method thereof - Google Patents
Lemon and mint flavored lactic acid bacterium tableted candy and preparation method thereof Download PDFInfo
- Publication number
- CN106359793A CN106359793A CN201610758202.1A CN201610758202A CN106359793A CN 106359793 A CN106359793 A CN 106359793A CN 201610758202 A CN201610758202 A CN 201610758202A CN 106359793 A CN106359793 A CN 106359793A
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- CN
- China
- Prior art keywords
- lactic acid
- acid bacteria
- lemon
- pressed candy
- local flavor
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Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 176
- 241000894006 Bacteria Species 0.000 title claims abstract description 108
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 88
- 239000004310 lactic acid Substances 0.000 title claims abstract description 88
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 title abstract description 6
- 235000006679 Mentha X verticillata Nutrition 0.000 title abstract 3
- 235000002899 Mentha suaveolens Nutrition 0.000 title abstract 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 title abstract 3
- 244000131522 Citrus pyriformis Species 0.000 title description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000463 material Substances 0.000 claims abstract description 39
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 36
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 32
- 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 26
- 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 26
- 239000004376 Sucralose Substances 0.000 claims abstract description 26
- 239000008101 lactose Substances 0.000 claims abstract description 26
- 235000019408 sucralose Nutrition 0.000 claims abstract description 26
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 26
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 19
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 19
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 19
- 239000002826 coolant Substances 0.000 claims abstract description 19
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 19
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 19
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 19
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 19
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 19
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 19
- 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 19
- 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 18
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 18
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 16
- 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 abstract description 14
- 239000008187 granular material Substances 0.000 claims abstract description 12
- 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 abstract description 4
- 238000005469 granulation Methods 0.000 claims description 39
- 230000003179 granulation Effects 0.000 claims description 39
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 25
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 25
- 229960004998 acesulfame potassium Drugs 0.000 claims description 25
- 239000000619 acesulfame-K Substances 0.000 claims description 25
- 239000000796 flavoring agent Substances 0.000 claims description 25
- 235000019634 flavors Nutrition 0.000 claims description 25
- 229960005070 ascorbic acid Drugs 0.000 claims description 24
- 235000014766 Mentha X piperi var citrata Nutrition 0.000 claims description 23
- 235000007421 Mentha citrata Nutrition 0.000 claims description 23
- 235000008660 Mentha x piperita subsp citrata Nutrition 0.000 claims description 23
- 240000003637 Monarda citriodora Species 0.000 claims description 23
- 235000002431 Monarda citriodora Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 21
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 235000012239 silicon dioxide Nutrition 0.000 claims description 15
- 230000001476 alcoholic effect Effects 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 14
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 12
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 244000199866 Lactobacillus casei Species 0.000 claims description 8
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 7
- 229960005055 sodium ascorbate Drugs 0.000 claims description 7
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 229910004298 SiO 2 Inorganic materials 0.000 claims description 2
- 238000010348 incorporation Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000015165 citric acid Nutrition 0.000 abstract description 4
- 244000248349 Citrus limon Species 0.000 abstract 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 description 17
- 229940039696 lactobacillus Drugs 0.000 description 16
- 239000006041 probiotic Substances 0.000 description 14
- 235000018291 probiotics Nutrition 0.000 description 14
- 230000000529 probiotic effect Effects 0.000 description 13
- 239000000243 solution Substances 0.000 description 11
- 239000000686 essence Substances 0.000 description 8
- 239000003094 microcapsule Substances 0.000 description 8
- GZCGUPFRVQAUEE-VANKVMQKSA-N aldehydo-L-glucose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-VANKVMQKSA-N 0.000 description 7
- 238000001514 detection method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000002671 adjuvant Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000008204 material by function Substances 0.000 description 3
- 238000005453 pelletization Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000008485 antagonism Effects 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000000084 colloidal system Substances 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
- 239000003205 fragrance Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 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 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 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 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 240000002690 Passiflora mixta Species 0.000 description 1
- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 108010013296 Sericins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001745 anti-biotin effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006166 lysate Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 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
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- A23G3/364—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
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses lemon and mint flavored lactic acid bacterium tableted candy and a preparation method thereof. The preparation method overcomes the defects that the prepared lactic acid bacterium tableted candy by the existing tableting technology is low in the number of viable bacteria, showing the viable bacterium number of less than or equal to 1.0x10^7 CFU/g, and the mortalities of the viable bacteria after the tableting and storing are high. The present invention provides the preparation method of the lactic acid bacterium tableted candy combining powder tableting and granule tableting. The technology is characterized in that glucose, lactose, sodium erythorbate and vitamin C are granulated, and then the granules are mixed with lactic acid bacterium powder, maltodextrin, a lemon essence, a cooling agent, acesulfame, sucralose, citric acids, magnesium stearate, microcrystalline cellulose and silica powder to obtain mixed materials of the granules and powder. The mixed materials are tableted under the specified conditions to prepare the lemon and mint flavored lactic acid bacterium tableted candy which is high in viable bacterium number and shows the lactic acid bacterium viable bacterium number of more than or equal to 2x10^9 CFU/g.
Description
Technical field
The invention belongs to biotechnology and field of food and in particular to a kind of lemon-mint local flavor lactic acid bacteria pressed candy and
Its preparation method.
Background technology
Lactic acid bacteria is a kind of probiotic bacteria being distributed widely in nature, because lactic acid being become to obtain carbohydrate fermentation
Name.Lactic acid bacteria can be improved nutritive value of food by way of fermentation, improves flavour of food products, strengthens its keeping quality and add
Value, the in addition unique physiologically active of lactic acid bacteria and trophic function, also can directly improve human body intestinal microbial population, strengthen intestinal motive force,
Help digest absorption, lifting 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
Look into and assess, the lactic acid bacteria product of safety and most convenient should be lactic acid bacteria pressed candy, but pressure and height in tableting processes
The high temperature that swaging becomes damages greatly to viable lactic acid bacteria, therefore has no the matured product that viable count is high, storage is stable currently on the market
Occur, have is only with the low side of bacterium number mark, low-quality product when manufacturing, and beneficial effect is also extremely limited.This technology is intended to
Obtain by the collocation of adjuvant and the uniqueness of tabletting mode that a kind of viable count is high, bin stability is good, lemon-mint local flavor is dense
Strongly fragrant lactic acid bacteria pressed candy.
Application No. cn201510217112.7, entitled pressed candy containing probiotic microcapsule and preparation method thereof
Patent of invention, disclose a kind of pressed candy, in this pressed candy, contain probiotic microcapsule.Comprise mass percent not surpass
Cross 25% probiotic microcapsule, remaining is confection adjuvant, and wherein, described probiotic microcapsule comprises following component: at least one
Lactic acid bacteria, colloid and functional materials, described functional materials be functional lactobacillus, lactic acid bacteria produce extracellular polysaccharide and/
Or lactic acid bacteria lysate.Described probiotic microcapsule passes through lactic acid bacteria, functional materials and the mixing cured pelletize of colloid aqueous solution
Screening obtains.Described pressed candy is to mix described probiotic microcapsule with confection adjuvant, is obtained using dry granule tabletting.
Probiotic bacteria is prefabricated into microcapsule, then again with confection base material mixed pressuring plate.
Application No. cn201410167563.x, entitled a kind of low-sugar probiotic bacterium pressed candy and preparation method thereof, public
Open a kind of confection, provide that one kind is not sugary, number of live bacteria of probiotics is many, long shelf-life, be suitable for patients with diabetes mellitus, do not contain lemon
The low-sugar probiotic bacterium confection tabletting of lemon acid additive, is made up of the raw material of following weight portion: the live probiotic mycopowder of lyophilizing 0.7～
1.0 parts, 10～15 parts of Fructus actinidiae chinensiss sarcocarp, 1～3 part of sericin peptide taken, 20～30 parts of xylitol, 10～20 parts of passionflower pulp, defat
20～40 parts of milk powder, 6～15 parts of Microcrystalline Cellulose, 3～10 parts of tea powder, 0.5～1.5 part of Polyethylene Glycol；A kind of institute is provided simultaneously
State the preparation method of low-sugar probiotic bacterium confection tabletting, the main preparation including material, mixing granulation, tabletting.
Above-mentioned method of the prior art can in the viable count to a certain degree improving probiotic bacteria, but when can not improve preservation
Between, prepare microcapsule simultaneously and increased operation and production cost.At present, to yet suffer from viable count low for prebiotic becteriums product, preserves
The problem of cycle is short.
Content of the invention
In order to solve above-mentioned problems of the prior art, the present invention proposes a kind of lemon-mint local flavor lactic acid bacteria pressure
Piece confection and preparation method thereof is it is achieved that improve lactic acid bacteria pressed candy viable count and the purpose of prolongation holding time.
In order to reach above-mentioned technique effect, present invention employs following technical scheme:
A kind of lemon-mint local flavor lactic acid bacteria pressed candy, the following raw materials including by mass percentage:
Lactic acid bacteria mycopowder: 30.00～40.00%；
Glucose: 10.00～15.00%；
Maltodextrin: 8.00～15.00%；
Fructus Citri Limoniae essence: 4.00～8.00%；
Coolant agent: 0.70～1.10%；
Acesulfame potassium: 0.10～0.20%；
Sucralose: 0.10～0.15%；
Citric acid: 1.50～2.50%；
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 viable count of described lactic acid bacteria mycopowder is (2.0～3.0) * 1010cfu/g.
The fineness of described powder stock is 100～120 mesh.
Described lactic acid bacteria mycopowder is included in Lactobacillus plantarum, bacillus acidophilus, lactobacillus casei and lactobacillus rhamnosuss
A kind of or arbitrarily two or more mixing.Lactobacillus plantarum mycopowder in the present invention, bacillus acidophilus' mycopowder, lactobacillus casei bacterium
Powder and lactobacillus rhamnosuss mycopowder all can commercially buy acquisition.
A kind of method preparing lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that: comprise the following steps:
A, granulation
Glucose, Lactose, sodium erythorbate, vitamin c are proportionally weighed rear mix homogeneously, uniformly sprays alcoholic solution
Afterwards, put into granulator to be pelletized；
B, drying
Prepared granule is dried；
C, mixing
By the material do not pelletized: lactic acid bacteria mycopowder, maltodextrin, Fructus Citri Limoniae essence, coolant agent, acesulfame potassium, sucralose, Fructus Citri Limoniae
After the product of acid, magnesium stearate, Microcrystalline Cellulose and SiO 2 powder and step b weighs in proportion, mixing；
D, tabletting
Mixed material is taken out and carries out tabletting, obtain described lemon-mint local flavor lactic acid bacteria pressed candy.
In step a, spray the alcoholic solution that volumetric concentration is 40～60%, the addition of described alcoholic solution is Fructus Vitis viniferae
The 1.00～5.00% of sugar, Lactose, sodium erythorbate and vitamin c gross weight.
In step a, it is 20 mesh that granulation screen cloth uses mesh number size.
In stepb, the condition being dried is: temperature is 30～40 DEG C, and drying time is 3～6h.
In step c, the condition of mixing is: rotating speed is 10～30r/min, and incorporation time is 10～20min.
In step d, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure is 3.00～5.00kg/cm2.
Viable count of lactobacillus >=the 2.0*10 of described lemon-mint local flavor lactic acid bacteria pressed candy9Cfu/g, moisture≤
5.00%, piece is 0.25～1.00g/ grain again.
The beneficial effect that the present invention brings has:
1st, the preparation technology of traditional lactic acid bacteria confection be major ingredient and adjuvant are mixed after, more jointly pelletize, tabletting, pelletization because
Drying course after granulation pressure and granulation can cause serious damage to lactic acid bacteria, leads to viable lactic acid bacteria in final finished
Number low (the viable count≤1.0*10 of content7Cfu/g), the improvement to technique for the present invention, partial supplementary material is first pelletized, to ensure
Mobility, then by remaining powder material be lactobacillus powder, maltodextrin, Fructus Citri Limoniae essence, coolant agent, acesulfame potassium, sucralose,
After citric acid, magnesium stearate, Microcrystalline Cellulose and silicon dioxide are mixed homogeneously with the material after granulation, together tabletting, lactic acid bacteria
Mycopowder is not pelletized, and reduces the destruction to embedded material of pelletizing, thus improve containing of viable count of lactobacillus in finished product
Amount (viable count of lactobacillus >=2.0*10 in the finished product after preparation9Cfu/g) and the lactic acid bacteria confection later stage storage stability.
The present invention has carried out specific selection to the material pelletized, glucose in raw material, Lactose, sodium erythorbate,
After vitamin c is pelletized, the good fluidity of material, it is easy to tabletting；And the maltodextrin in raw material, magnesium stearate, Microcrystalline Cellulose,
Fructus Citri Limoniae essence, coolant agent, acesulfame potassium, sucralose, citric acid and silicon dioxide stay tableting step directly and lactic acid bacteria mycopowder
Together add, and tabletting together with the granule after granulation.Reason is as follows: 1) magnesium stearate and Microcrystalline Cellulose are forming agents, such as
Fruit is first pelletized tabletting again, can have a strong impact on the mouldability of confection；2) bonding force of maltodextrin is different with unclassified stores, and in pressure
Piece step serves as the effect of bonding, if adding granulation can cause maltodextrin powder agglomerate together, affects granulating efficiency；3) exist
Need before tabletting to add substantial amounts of powder, powder can affect overall mobility, and adds silicon dioxide then can be effectively improved
The mobility of material.By the selection of material and the adjustment of material addition sequence, while improving viable count of lactobacillus, not shadow
Ring the mobility of material and be smoothed out it is ensured that producing；4) Fructus Citri Limoniae essence can reduce fragrance through drying, so selecting not pelletize；
5) coolant agent, acesulfame potassium, sucralose, citric acid are main taste compounds, poor dispersion after granulation, also do not adopt granulation.
2nd, the present invention controls the condition in tablet forming technique, decreases the damage of viable lactic acid bacteria.Traditional tablet forming technique
In order to ensure the molding of product, tableting pressure is excessive, generally higher than 5.00kg/cm2, can't especially control the warm and humid of environment
Degree.But the humidity of the pressure of tabletting, environment and the too high reduction that all can cause viable lactic acid bacteria survival rate of temperature.Control of the present invention
Make the processing conditionss of tabletting, humidity≤50% between tabletting, temperature≤28 DEG C, pressure: 3.00～5.00kg/cm2；This method institute
To tablet weight be: 0.25～1.00g/ grain.Reduce loss in the tabletting course of processing for the viable lactic acid bacteria.
3rd, the present invention is by the specific selection of raw material and the appropriate design of proportioning, effectively improving in lactic acid bacteria confection
The content of viable count of lactobacillus and the stability of storage, viable count >=2.0*10 in the lactic acid bacteria pressed candy obtaining9cfu/g；
The index of storage 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
Under the conditions of DEG C, 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
Preserve 6 months, viable count of lactobacillus is less than 1.0*105Cfu/g, has and greatly improves.Sodium erythorbate in formula and dimension
Raw element c has antioxidation, is beneficial to for improving viable count of lactobacillus.
4th, this method makes the lactic acid bacteria pressed candy being formed is lemon-mint local flavor.Coolant agent has Herba Menthae local flavor, this
The lactic acid bacteria pressed candy citris aromas that method makes formation are strong, minty taste is refrigerant persistently, and clean taste is graceful, with taste
Simple lactic acid bacteria pressed candy is compared, and fragrance and taste obtain significant lifting, and palatability is improved it is easier to accept.
5th, the small product size of the present invention is little, is 0.25～1.00g/ grain and contained viable count height, is convenient for carrying.
Specific embodiment
Embodiment 1
A kind of lemon-mint local flavor lactic acid bacteria pressed candy, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 30.00%；
Glucose: 14.00%；
Maltodextrin: 10.00%；
Fructus Citri Limoniae essence: 6.00%；
Coolant agent: 1.00%；
Acesulfame potassium: 0.10%；
Sucralose: 0.10%；
Citric acid: 2.50%；
Lactose: 16.00%；
Vitamin c: 0.40%；
Sodium erythorbate: 1.00%；
Magnesium stearate: 1.50%；
Microcrystalline Cellulose: 6.00%；
Silicon dioxide: 11.40%.
Embodiment 2
A kind of lemon-mint local flavor lactic acid bacteria pressed candy, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 40.00%；
Glucose: 10.00 %；
Maltodextrin: 9.00%；
Fructus Citri Limoniae essence: 8.00%；
Coolant agent: 1.10%；
Acesulfame potassium: 0.10 %；
Sucralose: 0.10%；
Citric acid: 2.50%；
Lactose: 14.00 %；
Vitamin c: 0.20 %；
Sodium erythorbate: 0.50 %；
Magnesium stearate: 1.50%；
Microcrystalline Cellulose: 7.00%；
Silicon dioxide: 6.00%.
Embodiment 3
A kind of lemon-mint local flavor lactic acid bacteria pressed candy, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 35.00%；
Glucose: 13.00%；
Maltodextrin: 11.00%；
Fructus Citri Limoniae essence: 7.00%；
Coolant agent: 1.00%；
Acesulfame potassium: 0.10 %；
Sucralose: 0.10 %；
Citric acid: 1.90%；
Lactose: 17.00%；
Vitamin c: 0.60%；
Sodium erythorbate: 0.50%；
Magnesium stearate: 1.30%；
Microcrystalline Cellulose: 4.00%；
Silicon dioxide: 7.50%.
Embodiment 4
Weigh lactic acid bacteria mycopowder 35.00kg, glucose 12.50kg, maltodextrin 12.50kg, Fructus Citri Limoniae essence 4.00kg, coolant agent
0.70kg, acesulfame potassium 0.10kg, sucralose 0.10kg, citric acid 1.50kg, Lactose 18.00kg, vitamin c 0.20kg, different
Sodium ascorbate 0.5kg, magnesium stearate 0.50kg, Microcrystalline Cellulose 5.40kg, silicon dioxide 9.00kg are standby.Wherein: described
The viable count of lactic acid bacteria mycopowder is 2*1010Cfu/g, described powder stock fineness is 120 mesh.
Preparation process includes:
(1) glucose, Lactose, vitamin c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium, sucralose are weighed in proportion
Uniformly adding concentration after mixing afterwards is 40.00%(v/v) alcoholic solution 1.00%(g/g) then add granulator to carry out at granulation
Reason, is positioned over after the completion of granulation in 40 DEG C of drying baker and 3h is dried；It is 20 mesh that granulation screen cloth uses mesh number size.
(2) the granulation material after drying and the powder material do not pelletized are placed in mixer, mix under the conditions of 10r/min
20min, obtains tabletting mixed material.
(3) control under humidity and temperature conditionss, carry out sheeting process, 24 DEG C of ambient temperature, humidity 25%, pressure 3.00kg/
cm2, obtaining bacterium tablet quality is 0.28g/ grain, smooth surface no dry linting phenomenon.
Carry out viable count of lactobacillus detection according to gb4789.3, its viable count is: 3.5*109cfu/g.
Between the tabletting in the present invention, temperature refers to the ambient temperature of tabletting.
Embodiment 5
Weigh lactic acid bacteria mycopowder 30.00kg, glucose 10.00kg, maltodextrin 15.00kg, Fructus Citri Limoniae essence 4.00kg, coolant agent
0.75kg, acesulfame potassium 0.10kg, sucralose 0.10kg, citric acid 1.50kg, Lactose 20.00kg, vitamin c 0.20kg, different
Sodium ascorbate 0.50kg, magnesium stearate 0.50kg, Microcrystalline Cellulose 8.00kg, silicon dioxide 9.40kg are standby.Wherein: described
The viable count of lactic acid bacteria mycopowder is 3*1010Cfu/g, described powder stock fineness is 100 mesh.
Preparation process includes:
(1) glucose, Lactose, vitamin c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium, sucralose are weighed in proportion
Uniformly adding concentration after mixing afterwards is 40.00%(v/v) alcoholic solution 3.50%(g/g) then add granulator to carry out at granulation
Reason, the mesh number that granulation obtains granule is 20 mesh, is positioned in 35 DEG C of drying baker 4.5h is dried after the completion of granulation.
(2) material of granulation and powder material are placed in mixer, mix 20min under the conditions of 28r/min, obtain tabletting
Use mixed material.
(3) control under humidity and temperature conditionss, carry out sheeting process, 24 DEG C of ambient temperature, humidity 45%, pressure 3.00kg/
cm2, obtaining bacterium tablet quality is 0.65g/ grain, smooth surface no dry linting phenomenon.
Carry out viable count of lactobacillus detection according to gb4789.3, its viable count is: 2.2*109cfu/g.
Embodiment 6
Weigh lactic acid bacteria mycopowder 40.00kg, glucose 11.40kg, maltodextrin 15.00kg, Fructus Citri Limoniae essence 4.00kg, coolant agent
1.10kg, acesulfame potassium 0.20kg, sucralose 0.20kg, citric acid 2.50kg, Lactose 14.00kg, vitamin c 0.60kg, different
Sodium ascorbate 0.50kg, magnesium stearate 1.50kg, Microcrystalline Cellulose 3.00kg, silicon dioxide 6.00kg are standby.Institute of the present invention
The viable count stating lactic acid bacteria mycopowder is 2.3*1010Cfu/g, described powder stock fineness is 110 mesh.
Preparation process includes:
(1) glucose, Lactose, vitamin c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium, sucralose are weighed in proportion
Uniformly adding concentration after mixing afterwards is 60.0%(v/v) alcoholic solution 5.00%(g/g) then add granulator to carry out pelletization treatment,
It is positioned over after the completion of granulation in 30 DEG C of drying baker and 6h is dried.
(2) material of granulation and powder material are placed in mixer, mix 10min under the conditions of 10r/min, obtain tabletting
Use mixed material.
(3) control under humidity and temperature conditionss, carry out sheeting process, 26 DEG C of ambient temperature, humidity 50%, pressure 5.00kg/
cm2, obtaining bacterium tablet quality is 0.78g/ grain, smooth surface no dry linting phenomenon.
Carry out viable count of lactobacillus detection according to gb4789.3, its viable count is: 2.9*109cfu/g.
Embodiment 7
Weigh lactic acid bacteria mycopowder 15.00kg, glucose 5.00kg, maltodextrin 7.50kg, Fructus Citri Limoniae essence 2.00kg, coolant agent
0.35kg, acesulfame potassium 0.05kg, sucralose 0.05kg, citric acid 0.75kg, Lactose 10kg, vitamin c 0.10kg, different anti-bad
Hematic acid sodium 0.25kg, magnesium stearate 0.25kg, Microcrystalline Cellulose 4.00kg, silicon dioxide 4.70kg are standby.Wherein: described lactic acid
The viable count of bacterium mycopowder is 2.4*1010Cfu/g, described powder stock fineness is 105 mesh.
Preparation process includes:
(1) glucose, Lactose, vitamin c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium, sucralose are weighed in proportion
Uniformly adding concentration after mixing afterwards is 50.00%(v/v) alcoholic solution 1.50%(g/g) then add granulator to carry out at granulation
Reason, the mesh number that granulation obtains granule is 20 mesh, is positioned in 35 DEG C of drying baker 3.0h is dried after the completion of granulation.
(2) material of granulation and powder material are placed in mixer, mix 10min under the conditions of 10r/min, obtain tabletting
Use mixed material.
(3) control under humidity and temperature conditionss, carry out sheeting process, 25 DEG C of ambient temperature, humidity 40%, pressure 4.00kg/
cm2, obtaining bacterium tablet quality is 0.65g/ grain, smooth surface no dry linting phenomenon.
Carry out viable count of lactobacillus detection according to gb4789.3, its viable count is: 2.1*109cfu/g.
Embodiment 8
Weigh lactic acid bacteria mycopowder 37.00kg, glucose 11.00kg, maltodextrin 12.00kg, Fructus Citri Limoniae essence 6.00kg, coolant agent
1.00kg, acesulfame potassium 0.17kg, sucralose 0.13kg, citric acid 1.80kg, Lactose 16.00kg, vitamin c 0.50kg, different
Sodium ascorbate 1.20kg, magnesium stearate 1.20kg, Microcrystalline Cellulose 5.30kg, silicon dioxide 6.70kg are standby.Wherein: described
The viable count of lactic acid bacteria mycopowder is 2.5*1010Cfu/g, described powder stock fineness is 115 mesh.
Preparation process includes:
(1) glucose, Lactose, vitamin c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium, sucralose are weighed in proportion
Uniformly adding concentration after mixing afterwards is 50.00%(v/v) alcoholic solution 5.00%(g/g) then add granulator to carry out at granulation
Reason, the mesh number that granulation obtains granule is 20 mesh, is positioned in 35 DEG C of drying baker 6.0h is dried after the completion of granulation.
(2) material of granulation and powder material are placed in mixer, mix 20min under the conditions of 30r/min, obtain tabletting
Use mixed material.
(3) control under humidity and temperature conditionss, carry out sheeting process, 25 DEG C of ambient temperature, humidity 40%, pressure 4.00kg/
cm2, obtaining bacterium tablet quality is 0.65g/ grain, smooth surface no dry linting phenomenon.
Carry out viable count of lactobacillus detection according to gb4789.3, its viable count is: 2.4*109cfu/g.
Embodiment 9
Weigh lactic acid bacteria mycopowder 14.80kg, glucose 5.60kg, maltodextrin 3.60kg, Fructus Citri Limoniae essence 2.80kg, coolant agent
0.36kg, acesulfame potassium 0.06kg, sucralose 0.052kg, citric acid 0.88kg, Lactose 6.00kg, vitamin c 0.12kg, different
Sodium ascorbate 0.56kg, magnesium stearate 0.24kg, Microcrystalline Cellulose 1.48kg, silicon dioxide 3.448kg are standby.Wherein: institute
The viable count stating lactic acid bacteria mycopowder is 2*1010Cfu/g, described powder stock fineness is 120 mesh.Selected lactic acid bacteria is plant breast
The mixing of bacillus, bacillus acidophilus, lactobacillus casei and lactobacillus rhamnosuss, or bacillus acidophilus, lactobacillus casei and Mus
The mixing of Lee's sugar lactobacilluss, or Lactobacillus plantarum, bacillus acidophilus and lactobacillus casei.
Preparation process includes:
(1) glucose, Lactose, vitamin c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium, sucralose are weighed in proportion
Uniformly adding concentration after mixing afterwards is 40.00%(v/v) alcoholic solution 4.00%(g/g) then add granulator to carry out at granulation
Reason, the mesh number that granulation obtains granule is 20 mesh, is positioned in 35 DEG C of drying baker 4.5h is dried after the completion of granulation.
(2) material of granulation and powder material are placed in mixer, mix 15min under the conditions of 20r/min, obtain tabletting
Use mixed material.
(3) control under humidity and temperature conditionss, carry out sheeting process, 25 DEG C of ambient temperature, humidity 40%, pressure 4.00kg/
cm2, obtaining bacterium tablet quality is 0.65g/ grain, smooth surface no dry linting phenomenon.
Carry out viable count of lactobacillus detection according to gb4789.3, its viable count is: 2.2*109cfu/g.
Embodiment 10
Weigh lactic acid bacteria mycopowder 29.60kg, glucose 8.80kg, maltodextrin 9.6kg, Fructus Citri Limoniae essence 4.8kg, coolant agent
0.80kg, acesulfame potassium 0.136kg, sucralose 0.104kg, citric acid 1.44kg, Lactose 12.8kg, vitamin c 0.40kg, different
Sodium ascorbate 0.96kg, magnesium stearate 0.96kg, Microcrystalline Cellulose 4.24kg, silicon dioxide 5.36kg are standby.Wherein: described
The viable count of lactic acid bacteria mycopowder is 3*1010Cfu/g, described powder stock fineness is 100 mesh.Selected lactic acid bacteria is plant breast bar
The mixing of bacterium, bacillus acidophilus and lactobacillus casei.
Preparation process includes:
(1) glucose, Lactose, vitamin c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium, sucralose are weighed in proportion
Uniformly adding concentration after mixing afterwards is 60.00%(v/v) alcoholic solution 5.00%(g/g) then add granulator to carry out at granulation
Reason, the mesh number that granulation obtains granule is 20 mesh, is positioned in 35 DEG C of drying baker 4.5h is dried after the completion of granulation.
(2) material of granulation and powder material are placed in mixer, mix 18min under the conditions of 22r/min, obtain tabletting
Use mixed material.
(3) control under humidity and temperature conditionss, carry out sheeting process, 26 DEG C of ambient temperature, humidity 45%, pressure 3.00kg/
cm2, obtaining bacterium tablet quality is 0.55g/ grain, smooth surface no dry linting phenomenon.
Carry out viable count of lactobacillus detection according to gb4789.3, its viable count is: 2.4*109cfu/g.
Embodiment 11
The present embodiment is with the difference of embodiment 10: it is 40% that the present embodiment employs concentration, and quality is glucose, Lactose, dimension
The alcoholic solution of the 1% of raw element c, sodium erythorbate, Fructus Citri Limoniae essence, acesulfame potassium and sucralose gross mass is pelletized.
Embodiment 12
Preferably, on the basis of embodiment 1～8, selected lactic acid bacteria is bacillus acidophilus to the present embodiment.
Bacillus acidophilus have antagonism to pathogenic microorganism.It is for example thermophilic that bacillus acidophilus can secrete antibiotin class material
Yogurt rhzomorph, bacillus acidophiluss' element and lactein, the antagonism that pathogenic entero becteria is produced.
Embodiment 13
Preferably, on the basis of embodiment 1～8, selected lactic acid bacteria is lactobacillus casei to the present embodiment.
Embodiment 14
Preferably, on the basis of embodiment 1～8, selected lactic acid bacteria is lactobacillus rhamnosuss or lactic acid bacteria to the present embodiment
Mixing for Lactobacillus plantarum and bacillus acidophilus.
Claims (10)
1. a kind of lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that: include following raw materials by mass percentage:
Lactic acid bacteria mycopowder: 30.00～40.00%；
Glucose: 10.00～15.00%；
Maltodextrin: 8.00～15.00%；
Fructus Citri Limoniae essence: 4.00～8.00%；
Coolant agent: 0.70～1.10%；
Acesulfame potassium: 0.10～0.20%；
Sucralose: 0.10～0.15%；
Citric acid: 1.50～2.50%；
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%.
2. as claimed in claim 1 a kind of lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that: described lactic acid bacteria bacterium
The viable count of powder is 2.0*1010～3.0*1010cfu/g.
3. as claimed in claim 1 a kind of lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that: described powder stock
Fineness is 100～120 mesh.
4. as claimed in claim 1 a kind of lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that: described lactic acid bacteria bacterium
Powder includes one of Lactobacillus plantarum, bacillus acidophilus, lactobacillus casei and lactobacillus rhamnosuss or arbitrarily two or more
Mixing.
5. a kind of method preparing lemon-mint local flavor lactic acid bacteria pressed candy as any one of Claims 1-4, it is special
Levy and be: comprise the following steps:
A, granulation
Glucose, Lactose, sodium erythorbate, vitamin c are proportionally weighed rear mix homogeneously, uniformly sprays alcoholic solution
Afterwards, put into granulator to be pelletized, obtain granulation particle；
B, drying
Prepared granule is dried；
C, mixing
By the material do not pelletized: lactic acid bacteria mycopowder, maltodextrin, Fructus Citri Limoniae essence, coolant agent, acesulfame potassium, sucralose, Fructus Citri Limoniae
After the product of acid, magnesium stearate, Microcrystalline Cellulose and SiO 2 powder and step b weighs in proportion, mixing；
D, tabletting
Mixed material is taken out and carries out tabletting, obtain lemon-mint local flavor lactic acid bacteria pressed candy.
6. as claimed in claim 5 a kind of method preparing lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that:
In step a, spray the alcoholic solution that volumetric concentration is 40～60%, the addition of described alcoholic solution is glucose, Lactose, different
Sodium ascorbate and the 1.00～5.00% of vitamin c gross weight.
7. as claimed in claim 5 a kind of method preparing lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that: step
In rapid a, it is 20 mesh that granulation screen cloth uses mesh number size.
8. as claimed in claim 5 a kind of method preparing lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that:
In step b, the condition being dried is: temperature is 30～40 DEG C, and drying time is 3～6h, dried moisture≤5.00%.
9. as claimed in claim 5 a kind of method preparing lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that:
In step c, the condition of mixing is: rotating speed is 10～30r/min, and incorporation time is 10～20min.
10. as claimed in claim 5 a kind of method preparing lemon-mint local flavor lactic acid bacteria pressed candy it is characterised in that:
In step d, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure is 3.00～5.00kg/cm2；Obtain is described
Viable count >=the 2.0*10 of lactic acid bacteria pressed candy9cfu/g.
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