CN106359795A - Kiwifruit flavored lactic acid bacterium tableted candy and preparation method thereof - Google Patents
Kiwifruit flavored lactic acid bacterium tableted candy and preparation method thereof Download PDFInfo
- Publication number
- CN106359795A CN106359795A CN201610759229.2A CN201610759229A CN106359795A CN 106359795 A CN106359795 A CN 106359795A CN 201610759229 A CN201610759229 A CN 201610759229A CN 106359795 A CN106359795 A CN 106359795A
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- CN
- China
- Prior art keywords
- lactic acid
- acid bacteria
- pressed candy
- mycopowder
- powder
- Prior art date
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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 188
- 241000894006 Bacteria Species 0.000 title claims abstract description 107
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 94
- 239000004310 lactic acid Substances 0.000 title claims abstract description 94
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 56
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 56
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 59
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 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 24
- 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 24
- 239000008103 glucose Substances 0.000 claims abstract description 24
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 22
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 22
- 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 22
- 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 21
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 21
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 21
- 239000008101 lactose Substances 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
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 44
- 238000005469 granulation Methods 0.000 claims description 33
- 230000003179 granulation Effects 0.000 claims description 33
- 239000000796 flavoring agent Substances 0.000 claims description 28
- 235000019634 flavors Nutrition 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 24
- 229960005070 ascorbic acid Drugs 0.000 claims description 22
- 235000019359 magnesium stearate Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- 230000001476 alcoholic effect Effects 0.000 claims description 21
- 239000008187 granular material Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- 235000012239 silicon dioxide Nutrition 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 11
- 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 10
- 239000002245 particle Substances 0.000 claims description 8
- 238000005453 pelletization Methods 0.000 claims description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 229940057948 magnesium stearate Drugs 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 229960001866 silicon dioxide Drugs 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 238000010348 incorporation Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 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
- 230000008901 benefit Effects 0.000 abstract description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 abstract 2
- 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
- 229910052943 magnesium sulfate Inorganic materials 0.000 abstract 1
- 235000019341 magnesium sulphate Nutrition 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 14
- 229940039696 lactobacillus Drugs 0.000 description 12
- 239000004744 fabric Substances 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 7
- 239000002671 adjuvant Substances 0.000 description 5
- 239000011230 binding agent Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 229910052814 silicon oxide Inorganic materials 0.000 description 4
- 238000010521 absorption reaction Methods 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
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000006870 function 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
- 230000008569 process Effects 0.000 description 3
- 241000186605 Lactobacillus paracasei Species 0.000 description 2
- 238000013461 design Methods 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
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 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
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 241000282693 Cercopithecidae 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
- 241000196324 Embryophyta 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
- 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
- 229910003978 SiClx Inorganic materials 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002075 anti-alcohol 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
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 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
- 230000007423 decrease Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 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
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 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
- 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
- A23G3/364—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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- 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
-
- 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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The present invention discloses kiwifruit flavored lactic acid bacterium tableted candy and a preparation method thereof, and belongs to the fields of biotechnology and food technology. The tableted candy comprises the following raw materials in weight percentages: 30.00-40.00% of lactic acid bacterium powder; 10.00-15.00% of glucose; 8.00-15.00% of maltodextrin; 12.00-16.00% of kiwifruit powder; 14.00-20.00% of lactose; 0.20-0.60% of vitamin C; 0.50-1.50% of sodium erythorbate; 0.50-1.50% of magnesium sulfate; 3.00-8.00% of microcrystalline cellulose; and 6.00-12.00% of silica. The preparation method comprises the following steps: granulating, drying, mixing and tableting. The lactic acid bacterium tableted candy has the advantages of being high in lactic acid bacterium viable counts, good in storage stability and long in shelf life.
Description
Technical field
The present invention relates to lactic acid bacteria pressed candy of a kind of kiwifruit flavor and preparation method thereof, belong to biotechnology and food
Product technical field.
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.Traditional technique be by lactic acid bacteria and
Other adjuvants (being partly magnesium stearate to be left to granulation step add) are first mixed, and are then pelletized, finally will make again
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, lead to the viable count of lactic acid bacteria to decline；
In 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 reach expection.
As Publication No. cn103444969a, the invention of entitled " a kind of preparation technology 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: each adjuvant crosses 80 mesh sieves respectively, mixes in proportion, 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 using first mixing granulation, then the processing mode of tabletting, and from embodiment as can be seen that in product, viable count is
3.4*106Cfu/g, has that above-mentioned viable count is not high enough.Publication No. cn103918853a,
Technical scheme disclosed in the patent of invention of cn104366195a equally exists above-mentioned technical problem.
Content 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, provides a kind of lactic acid bacteria pressed candy of kiwifruit flavor, specifically by lactic acid bacteria mycopowder and each adjuvant and kiwi fruit powder
Used cooperatively, prepared pressed candy mouthfeel is full, and kiwifruit flavor is strong.
In order to realize foregoing invention purpose, technical scheme is as follows:
A kind of lactic acid bacteria pressed candy of kiwifruit 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: 8.00～15.00%；
Kiwi fruit powder: 12.00～16.00%；
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' mycopowder, lactobacillus casei mycopowder and rhamnose
One of lactobacilluss mycopowder or two or more mixing.Lactobacillus plantarum mycopowder in the present invention, bacillus acidophilus' mycopowder, dry
Lactobacillus paracasei mycopowder and lactobacillus rhamnosuss mycopowder all can commercially buy acquisition.
The second object of the present invention is to provide the preparation method of the lactic acid bacteria pressed candy of described kiwifruit flavor, we
Method passes through partial supplementary material is first pelletized, and adds lactic acid bacteria and other adjuvants then at tableting step, improves in finished product lactic acid bacteria confection
While content of lactic acid bacteria, and do not affect the mobility of material in tableting step.
A kind of preparation method of the lactic acid bacteria pressed candy of kiwifruit flavor it is characterised in that: comprise the following steps:
Comprise the following steps:
A. pelletize
Granulation 1:
Weigh glucose, Lactose, vitamin c and sodium erythorbate by formula, after mix homogeneously, spray alcoholic solution system
Grain, obtains granulation particle 1；
Granulation 2:
Weigh kiwi fruit powder by formula, after spraying alcoholic solution, pelletized, obtain granulation particle 2；
B. it is dried
The granulation particle 1 that obtain step a and granulation particle 2 are dried；
C. powder processed
Weigh powder stock: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, Microcrystalline Cellulose and silicon dioxide by formula, mixing
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 kiwifruit flavor.
Further, in step a, it is 20 mesh that granulation screen cloth uses mesh number size, and that is, obtained granule needs through 20
Purpose screen cloth.
In step a, the described volumetric concentration pelletizing 1 alcoholic solution being used is 40～60%, and the consumption of alcoholic solution is
The 1～5% of glucose, Lactose, vitamin c and sodium erythorbate gross weight；The body of described 2 alcoholic solutions being used of pelletizing
Long-pending concentration is 60～80%, and the consumption of alcoholic solution is the 15～35% of kiwi fruit powder weight.
In step b, described drying 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 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.
In step e, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure is 3.00～5.00kg/cm2;Obtain
Described lactic acid bacteria pressed candy viable count >=2.0*109cfu/g.
Beneficial effects of the present invention:
(1) present invention is by the specific selection of raw material and the appropriate design of proportioning, effectively improving breast in lactic acid bacteria confection
The content of sour bacterium viable count and the stability of storage, viable count >=2.0*10 in the lactic acid bacteria pressed candy obtaining9cfu/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；4 DEG C～6 DEG C of temperature
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
Preserve 6 months, viable count of lactobacillus is less than 1.0*105Cfu/g, has and greatly improves.
In addition to having and adjusting gastrointestinal function, lactic acid bacteria can also improve human body to Mi to the lactic acid bacteria pressed candy of the present invention
The absorption of beneficiating ingredient in monkey Fructus Persicae, and tabletting becomes the form of confection, is convenient for people to edible and carries.
(2) preparation technology of traditional lactic acid bacteria confection be major ingredient and adjuvant are mixed after, more jointly pelletize, tabletting, pelletize
Process can cause serious damage to lactic acid bacteria because of the drying course after granulation pressure and granulation, leads to lactic acid in final finished
Low (the viable count≤1.0*10 of bacterium viable count content7Cfu/g), the improvement to technique for the present invention, partial supplementary material is first pelletized,
To ensure mobility, more remaining powder material is 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*109Cfu/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
Stay tableting step with silicon dioxide directly together to add with lactic acid bacteria mycopowder, and tabletting together with the granule after granulation.Reason
As follows: 1) magnesium stearate and Microcrystalline Cellulose are forming agents, if first pelletizing tabletting again, the mouldability of confection can be had a strong impact on；
2) bonding force of maltodextrin is different with unclassified stores, and serves as the effect of bonding in tableting step, if add together pelletized
Maltodextrin powder agglomerate can be caused, affect granulating efficiency；3) need to add substantial amounts of powder before tabletting, powder can affect whole
The mobility of body, and add silicon dioxide then can be effectively improved the mobility of material.Added by the selection and material of material
Enter the adjustment of order, while improving viable count of lactobacillus, do not affect the mobility of material and be smoothed out it is ensured that producing.
(3) in step a of the present invention, by by glucose, Lactose, vitamin c, sodium erythorbate and kiwi fruit powder respectively
It is dried after granulation, the dispersibility of material can be effectively improved again, if aforementioned powder is pelletized together, can be because of the bonding energy of material
Power is different, leads to material dispersion uneven, affects granulating efficiency.
(4), in step a of the present invention, glucose, Lactose, vitamin c and sodium erythorbate binding agent used of pelletizing is
Volumetric concentration is 40～60% alcoholic solution, the ethanol that kiwi fruit powder granulation binding agent used is 60～80% for volumetric concentration
Solution.According to material characteristic, the ethanol selecting certain concentration is as binding agent, if glucose, Lactose, vitamin c and different anti-
Alcohol concentration when bad hematic acid sodium is pelletized is too high, can directly increase production cost, and the alcohol concentration that kiwi fruit powder granulation is selected
If too low, kiwi fruit powder can be led to be difficult to make granular, impact granulating efficiency again.
(5) for the molding of product in prior art, general pressure can be in 5.00kg/cm2More than, tight in the inventive method
Lattice control the technological parameter of tabletting, humidity≤50% during tabletting, temperature≤28 DEG C, pressure 3.00～5.00kg/cm2, humidity
Excessive, product moisture absorption can be caused serious, impact produces the quality with product；Temperature is too high and can lead under Lactobacillus Survival
Fall, and tabletting under this condition, the heat production of tablet is few, little to the embedded material destruction of lactic acid bacteria, greatly reduces lactic acid bacteria and exists
Loss in the tabletting course of processing, thus effectively increase the content of viable count of lactobacillus.
(6) present invention is obtained for improvement from the function of product, outward appearance and mouthfeel, is more easy to be accepted by consumer.Tool
For body: 1) be added with kiwi fruit powder in formula, Fructus actinidiae chinensiss are nutritive value in the world in the maximum front 26 kinds of fruit of consumption figure
The abundantest is comprehensively fruit, vc, the mg in kiwifruit fruit and micronutrient levelss highest, can improve dyspepsia and lean
Blood, and there are diabetes potentiality so that the lactic acid bacteria confection function of the present invention is no longer single；2) kiwi fruit powder imparts product
The strong Fructus actinidiae chinensiss fruital of product, taste is pure and fresh, natural；3) adjustment through specific formula design and processes parameter is so that product
Appearance looks elegant, smooth surface, color and luster are light green, are more easy to be esthetically acceptable to the consumers.
Specific embodiment
Embodiment 1
A kind of lactic acid bacteria pressed candy of kiwifruit flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 30.00%；
Glucose: 15.00%；
Maltodextrin: 15.00%；
Kiwi fruit powder: 14.00%；
Lactose: 15.80%；
Vitamin c: 0.20%；
Sodium erythorbate: 0.50%；
Magnesium stearate: 0.50%；
Microcrystalline Cellulose: 3.00%；
Silicon dioxide: 6.00%.
Embodiment 2
A kind of lactic acid bacteria pressed candy of kiwifruit flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 40.00%；
Glucose: 10.00%；
Maltodextrin: 8.00%；
Kiwi fruit powder: 12.00%；
Lactose: 14.00%；
Vitamin c: 0.60%；
Sodium erythorbate: 0.90%；
Magnesium stearate: 1.50%；
Microcrystalline Cellulose: 5.00%；
Silicon dioxide: 8.00%.
Embodiment 3
A kind of lactic acid bacteria pressed candy of kiwifruit flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 30.00%；
Glucose: 10.00%；
Maltodextrin: 8.00%；
Kiwi fruit powder: 13.00%；
Lactose: 20.00%；
Vitamin c: 0.20%；
Sodium erythorbate: 1.50%；
Magnesium stearate: 0.50%；
Microcrystalline Cellulose: 4.80%；
Silicon dioxide: 12.00%.
Embodiment 4
A kind of lactic acid bacteria pressed candy of kiwifruit flavor, is made up of following raw material by weight percentage:
Lactic acid bacteria mycopowder: 31.00%；
Glucose: 10.80%；
Maltodextrin: 8.50%；
Kiwi fruit powder: 16.00%；
Lactose: 14.00%；
Vitamin c: 0.30%；
Sodium erythorbate: 0.60%；
Magnesium stearate: 0.80%；
Microcrystalline Cellulose: 8.00%；
Silicon dioxide: 10.00%.
In the present embodiment, the viable count of material acid bacterium mycopowder is 2.7*1010Cfu/g, described lactic acid bacteria mycopowder is plant
Lactobacilluss mycopowder, the mixture of bacillus acidophilus' mycopowder, lactobacillus casei mycopowder and lactobacillus rhamnosuss mycopowder.
Embodiment 5
The present embodiment, makees further details of theory to the present invention taking the lactic acid bacteria pressed candy preparing 1kg kiwifruit flavor as a example
Bright.
Weigh lactic acid bacteria mycopowder 300.00g, glucose 148.00g, maltodextrin 120.00g, kiwi fruit powder 160.00g,
Lactose 170.00g, vitamin c 2.00g, sodium erythorbate 5.00g, magnesium stearate 5.00g, Microcrystalline Cellulose 30.00g, two
Silicon oxide 60.00g is standby.
In the present embodiment, described lactic acid bacteria mycopowder is Lactobacillus plantarum mycopowder, bacillus acidophilus' mycopowder mixture.
Preparation method is as follows:
A. pelletize
Weigh glucose, Lactose, vitamin c, sodium erythorbate by formula, after mix homogeneously, spray concentration is 40.00%(v/
V) alcoholic solution 1.00%(g/g), add granulator to be pelletized；
Weigh kiwi fruit powder by formula, addition concentration be 80%(v/v) alcoholic solution 35.00%(g/g), add granulation system
Grain；
B. it is dried
The granule that step a is obtained is positioned in 30 DEG C of drying baker and 6h is dried, and after being dried, moisture is 3～4%；
C. powder processed
Weigh powder stock: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, Microcrystalline Cellulose and silicon dioxide by formula, mixing
Uniformly；
D. mix
The powder mix homogeneously that dried for step b granule and step c are obtained, standby；The condition of mixing is 10r/min bar
20min is mixed under part；
E. tabletting
Mixed for step d material is carried out tabletting, controls 24 DEG C of ambient temperature, humidity 25%, pressure 3.00kg/cm2, obtain
Bacterium tablet quality is 0.35g/ grain, smooth surface no dry linting phenomenon.
In the present embodiment step a, it is 20 mesh that granulation screen cloth uses mesh number size, and that is, obtained granule needs through 20 mesh
Screen cloth.
In the present embodiment, the viable count of lactic acid bacteria mycopowder is 3.0*1010cfu/g.
The lactic acid bacteria pressed candy that the present embodiment is obtained carries out viable count of lactobacillus detection according to gb4789.3, its viable bacteria
Number is 3.2*109cfu/g.
Embodiment 6
The present embodiment, makees further details of theory to the present invention taking the lactic acid bacteria pressed candy preparing 50kg kiwifruit flavor as a example
Bright.
Weigh lactic acid bacteria mycopowder 20.00kg, glucose 6.40kg, maltodextrin 3.00kg, kiwi fruit powder 6.00kg, Lactose
7.00kg, vitamin c 0.10kg, sodium erythorbate 0. 50kg, magnesium stearate 0. 50kg, Microcrystalline Cellulose 2.50kg, two
Silicon oxide 4.00kg is standby.In the present embodiment, described lactic acid bacteria mycopowder is Lactobacillus plantarum mycopowder.
Preparation method is as follows:
A. pelletize
Weigh glucose, Lactose, vitamin c, sodium erythorbate by formula, after mix homogeneously, spray concentration is 50.00%(v/
V) alcoholic solution 3.50%(g/g), add granulator to be pelletized；
Weigh kiwi fruit powder by formula, addition concentration be 65%(v/v) alcoholic solution 25.00%(g/g), add granulation system
Grain；
B. it is dried
The granule that step a is obtained is positioned in 35 DEG C of drying baker and 4.5h is dried, and after being dried, moisture is 3～4%；
C. powder processed
Weigh powder stock: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, Microcrystalline Cellulose and silicon dioxide by formula, mixing
Uniformly；
D. mix
The powder mix homogeneously that dried for step b granule and step c are obtained, standby；The condition of mixing is 20r/min bar
15min is mixed under part；
E. tabletting
Mixed for step d material is carried out tabletting, controls 25 DEG C of ambient temperature, humidity 40%, pressure 4.00kg/cm2, obtain
Bacterium tablet quality is 0.68g/ grain, smooth surface no dry linting phenomenon.
In the present embodiment step a, it is 20 mesh that granulation screen cloth uses mesh number size, and that is, obtained granule needs through 20 mesh
Screen cloth.
In the present embodiment, the viable count of lactic acid bacteria mycopowder is 3.0*1010cfu/g.
In step c, the fineness of each powder stock is 100 mesh.
The lactic acid bacteria pressed candy that the present embodiment is obtained carries out viable count of lactobacillus detection according to gb4789.3, its viable bacteria
Number is: 2.8*109cfu/g.
Embodiment 7
The present embodiment, is made further details of taking the lactic acid bacteria pressed candy preparing 100kg kiwifruit flavor as a example to the present invention
Explanation.
Weigh lactic acid bacteria mycopowder 33.00kg, glucose 10.00kg, maltodextrin 8.00kg, kiwi fruit powder 14.00kg, breast
Sugared 14.00kg, vitamin c 0.40kg, sodium erythorbate 1.20kg, magnesium stearate 1.20kg, Microcrystalline Cellulose 6.20kg, two
Silicon oxide 12.00kg is standby.In the present embodiment, described lactic acid bacteria mycopowder is Lactobacillus plantarum mycopowder, bacillus acidophilus' mycopowder, dry
Lactobacillus paracasei mycopowder and the mixture of lactobacillus rhamnosuss mycopowder.
Preparation method is as follows:
A. pelletize
Weigh glucose, Lactose, vitamin c, sodium erythorbate by formula, after mix homogeneously, spray concentration is 60.00%(v/
V) alcoholic solution 5.00%(g/g), add granulator to be pelletized；
Weigh kiwi fruit powder by formula, addition concentration be 60%(v/v) alcoholic solution 15.00%(g/g), add granulation system
Grain；
B. it is dried
The granule that step a is obtained is positioned in 40 DEG C of drying baker and 3h is dried, and after being dried, moisture is 3～4%；
C. powder processed
Weigh powder stock: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, Microcrystalline Cellulose and silicon dioxide by formula, mixing
Uniformly；
D. mix
The powder mix homogeneously that dried for step b granule and step c are obtained, standby；The condition of mixing is 30r/min bar
10min is mixed under part；
E. tabletting
Mixed for step d material is carried out tabletting, controls 26 DEG C of ambient temperature, humidity 50%, pressure 5.00kg/cm2, obtain
Bacterium tablet quality is 0.75g/ grain, smooth surface no dry linting phenomenon.
In the present embodiment step a, it is 20 mesh that granulation screen cloth uses mesh number size, and that is, obtained granule needs through 20 mesh
Screen cloth.
In the present embodiment, the viable count of lactic acid bacteria mycopowder is 2.0*1010cfu/g.
In step c, the fineness of each powder stock is 120 mesh.
The lactic acid bacteria pressed candy that the present embodiment is obtained carries out viable count of lactobacillus detection according to gb4789.3, its viable bacteria
Number is: 2.1*109cfu/g.
Embodiment 8
The present embodiment, is made further details of taking the lactic acid bacteria pressed candy preparing 100kg kiwifruit flavor as a example to the present invention
Explanation.
Weigh lactic acid bacteria mycopowder 35.00kg, glucose 13.8kg, maltodextrin 10.00kg, kiwi fruit powder 13.00kg, breast
Sugared 15.00kg, vitamin c 0.30kg, sodium erythorbate 0.80kg, magnesium stearate 0.10kg, Microcrystalline Cellulose 4.00kg, two
Silicon oxide 8.00kg is standby.In the present embodiment, described lactic acid bacteria mycopowder is lactobacillus casei mycopowder and lactobacillus rhamnosuss mycopowder
Mixture.
Preparation method is as follows:
Weigh glucose, Lactose, vitamin c, sodium erythorbate by formula, after mix homogeneously, spray concentration is 50.00%(v/
V) alcoholic solution 3.00%(g/g), add granulator to be pelletized；
Weigh kiwi fruit powder by formula, addition concentration be 60%(v/v) alcoholic solution 15.00%(g/g), add granulation system
Grain；
B. it is dried
The granule that step a is obtained is positioned in 38 DEG C of drying baker and 3h is dried, and after being dried, moisture is 3～4%；
C. powder processed
Weigh powder stock: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, Microcrystalline Cellulose and silicon dioxide by formula, mixing
Uniformly；
D. mix
The powder mix homogeneously that dried for step b granule and step c are obtained, standby；The condition of mixing is 30r/min bar
10min is mixed under part；
E. tabletting
Mixed for step d material is carried out tabletting, controls 25 DEG C of ambient temperature, humidity 45%, pressure 4.00kg/cm2, obtain
Bacterium tablet quality is 0.75g/ grain, smooth surface no dry linting phenomenon.
In the present embodiment step a, it is 20 mesh that granulation screen cloth uses mesh number size, and that is, 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 is obtained carries 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 not the present invention is done with any pro forma restriction, every according to
Any simple modification above example made 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. a kind of kiwifruit flavor lactic acid bacteria pressed candy 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: 8.00～15.00%；
Kiwi fruit powder: 12.00～16.00%；
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%.
2. as claimed in claim 1 a kind of kiwifruit 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 kiwifruit flavor lactic acid bacteria pressed candy it is characterised in that: described lactic acid bacteria bacterium
Powder be one of Lactobacillus plantarum mycopowder, bacillus acidophilus' mycopowder, lactobacillus casei mycopowder and lactobacillus rhamnosuss mycopowder or
Two or more mixing.
4. a kind of method of the lactic acid bacteria pressed candy preparing the kiwifruit flavor as described in any one of claims 1 to 3, it is special
Levy and be: comprise the following steps:
A. pelletize
Granulation 1:
Weigh glucose, Lactose, vitamin c and sodium erythorbate by formula, after mix homogeneously, spray alcoholic solution system
Grain, obtains granulation particle 1；
Granulation 2:
Weigh kiwi fruit powder by formula, after spraying alcoholic solution, pelletized, obtain granulation particle 2；
B. it is dried
The granulation particle 1 that obtain step a and granulation particle 2 are dried；
C. powder processed
Weigh powder stock: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, Microcrystalline Cellulose and silicon dioxide by formula, mixing
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 kiwifruit flavor.
5. as claimed in claim 4 a kind of method of the lactic acid bacteria pressed candy preparing kiwifruit flavor it is characterised in that: step
In rapid a, the described sieve number using of pelletizing is 20 mesh.
6. as claimed in claim 4 a kind of method of the lactic acid bacteria pressed candy preparing kiwifruit flavor it is characterised in that: step
In rapid a, the described volumetric concentration pelletizing 1 alcoholic solution being used is 40～60%, and the consumption of alcoholic solution is glucose, breast
The 1～5% of sugar, vitamin c and sodium erythorbate gross weight；The described volumetric concentration pelletizing 2 alcoholic solutions being used is 60
～80%, the consumption of alcoholic solution is the 15～35% of kiwi fruit powder weight.
7. as claimed in claim 4 a kind of method of the lactic acid bacteria pressed candy preparing kiwifruit flavor it is characterised in that: step
In rapid b, described drying 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
For 3～4%.
8. as claimed in claim 4 a kind of method of the lactic acid bacteria pressed candy preparing kiwifruit flavor it is characterised in that: step
In rapid c, the fineness of each powder stock is 100～120 mesh.
9. as claimed in claim 4 a kind of method of the lactic acid bacteria pressed candy preparing kiwifruit flavor it is characterised in that: step
In rapid 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.
10. as claimed in claim 4 a kind of method of the lactic acid bacteria pressed candy preparing kiwifruit flavor it is characterised in that:
In step e, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure is 3.00～5.00kg/cm2；The described breast obtaining
Viable count >=the 2.0*10 of sour bacterium pressed candy9cfu/g.
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| CN108157567A (en) * | 2017-12-27 | 2018-06-15 | 安徽亨博士保健食品有限公司 | A kind of lactic acid bacteria VC pressed candies and preparation method thereof |
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