CN106359796A - 一种益生菌压片糖果及其制备方法 - Google Patents
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Abstract
本发明公开了一种益生菌压片糖果及其制备方法，该益生菌压片糖果各成分的重量份为：淀粉40‑70重量份，低聚木糖10‑30重量份，赤藓糖醇20‑40重量份，谷氨酰胺10‑20重量份，脱脂奶粉5‑15重量份，益生菌粉3‑5重量份，硬脂酸镁0.5‑1.5重量份。本发明益生菌压片糖果益生菌数量多，活性强，具有促进肠道消化系统功能，维护胃肠粘膜健康，增强人体免疫力等多种生理功能。
Description
技术领域
本发明属于健康食品领域，具体涉及一种益生菌压片糖果及其制备方法。
背景技术
益生菌(Probiotics)，最早来源于希腊语，意思是“对生命有益”，指可改善宿主(如动物或人类)肠内微生态的平衡，并对宿主有正面效益的活性微生物，具有缓解不耐乳糖症状、预防生殖系统感染、增强人体免疫力、降低血清胆固醇、帮助吸收营养成分、增强植物新陈代谢等作用。人体、动物体内有益的细菌或真菌主要有酪酸梭菌、乳酸菌、双歧杆菌、嗜酸乳杆菌、放线菌、酵母菌等，其被广泛应用于生物工程、工农业、食品安全以及生命健康领域。
在国外已开发出数以百计的益生菌保健产品，其中包括：含益生菌的酸牛奶、酸乳酪、酸豆奶以及含多种益生菌的口服液、片剂、胶囊、粉末剂、抑菌喷剂等等，益生菌片具有延长活菌存活期，携带方便，服用简单，口感酸甜可口等优点，因此受到了大家的喜爱。
现在益生菌压片糖果的工艺多采用甜味料(白砂糖、麦芽糊精等)、益生元、益生菌粉和其它原辅料一起制粒、烘干、整粒、压片的工序，在这种生产工艺中，由于甜味料、益生元等成分粘性较大，制粒时不易过筛，且颗粒硬度较大，导致糖果片硬度大，口感较差；且制粒后的长时间高温烘干程序，会导致益生菌数量和活性的降低或破坏。
发明内容
本发明的目的是克服上述不足之处，提供一种益生菌压片糖果及其制备方法。
本发明的目的是通过以下方式实现的：
一种益生菌压片糖果，该益生菌压片糖果中各成分的重量份为：
淀粉40-70重量份，低聚木糖10-30重量份，赤藓糖醇20-40重量份，谷氨酰胺10-20重量份，脱脂奶粉5-15重量份，益生菌粉3-5重量份，硬脂酸镁0.5-1.5重量份
优选该益生菌压片糖果中各成分的重量份为：
淀粉50-60重量份，低聚木糖20-30重量份，赤藓糖醇30-40重量份，谷氨酰胺15-20重量份，脱脂奶粉10-15重量份，益生菌粉4-5重量份，硬脂酸镁1-1.5重量份
本发明所述的益生菌粉可以为嗜酸乳杆菌、长双岐杆菌、副干酪乳杆菌、鼠李糖乳杆菌、发酵乳杆菌、瑞士乳杆菌、嗜热链球菌、植物乳杆菌中的一种或几种的混合物，混合比例为任意比。益生菌粉来源为市售。
上述益生菌压片糖果的制备方法包括以下步骤：
(1)制粒：将淀粉，低聚木糖，赤藓糖醇，谷氨酰胺，脱脂奶粉，各原料过80目筛，按照比例混合均匀，加水6-8％，制备软材，软材过20目筛进行制粒，制粒后60℃烘干，烘干时间2-3h，烘干后16目整粒，40目筛粉；
(2)混合：按照原料配比加入益生菌粉3-5重量份，混合10-15min，使益生菌粉充分吸附在颗粒上，再加入硬脂酸镁0.5-1.5重量份，再混合10-15min；
(3)压片：混合好的颗粒进行压片，得到益生菌压片糖果。
与现有技术比较本发明的有益效果：
(1)谷氨酰胺属于食品添加剂中的香精香料，本发明配方中添加了一定量的谷氨酰胺，既能增强肠粘膜的屏障，降低肠源性感染和失控性炎症反应，有效减轻肠粘膜损伤，促进肠粘膜修复，起到保护胃肠粘膜的作用，又能减少制粒的粘性，使得制得的颗粒较为疏松，有许多微孔，方便益生菌的吸附和粘附，同时物料粘性的降低还可以避免压片时粘冲的发生，制得的压片糖果外观完整、无碎片、掉粉现象，硬度佳，口感好。而且该谷氨酰胺的添加是在保证按照生产需求及人体的安全范围内适量添加，避免产生不良反应。
(2)本发明在制粒烘干后通过吸附和粘附的方式进行混合，使益生菌粉和颗粒完全混合均匀，能有效避免长时间高温烘干对益生菌数量和活性的降低或破坏。
具体实施方式
以下通过具体实施例进一步说明本发明。但实施例的具体细节仅用于解释本发明，不应理解为对本发明总的技术方案的限定。
实施例1：
一种益生菌压片糖果中各成分的重量份为：
淀粉50重量份，低聚木糖20重量份，赤藓糖醇30重量份，谷氨酰胺15重量份，脱脂奶粉10重量份，益生菌粉4重量份，硬脂酸镁1重量份
益生菌粉为嗜酸乳杆菌和植物乳杆菌，混合重量比例为1:1，其中嗜酸乳杆菌菌粉中活菌单位为6.5×1011cfu/g，植物乳杆菌菌粉中活菌单位为6.7×1011cfu/g。
一种益生菌压片糖果的制备方法，包括以下步骤：
(1)原料配比：淀粉50重量份，低聚木糖20重量份，赤藓糖醇30重量份，谷氨酰胺15重量份，脱脂奶粉10重量份；
(2)制粒：各原料过80目筛，按照比例混合均匀，加水6％，制备软材，软材过20目筛进行制粒，制粒后60℃烘干，烘干时间2.5h，烘干后16目整粒，40目筛粉；
(3)混合：按照原料配比加入益生菌粉4重量份，混合15min，使益生菌粉充分吸附在颗粒上，再加入硬脂酸镁1重量份，在再混合10min；
(4)压片：混合好的颗粒进行压片，得到益生菌压片糖果。
(5)片重0.5g/片，片重差异≤5％，益生菌数量≥1.0×1010cfu/g(按GB 4789.35规定的方法检验)，硬度45N，该压片糖果外观完整、无碎片、掉粉现象，硬度佳，口感好。
实施例2：
一种益生菌压片糖果中各成分的重量份为：
淀粉60重量份，低聚木糖30重量份，赤藓糖醇40重量份，谷氨酰胺20重量份，脱脂奶粉15重量份，益生菌粉4重量份，硬脂酸镁1.5重量份
本发明所使用的益生菌粉为嗜酸乳杆菌、长双岐杆菌、鼠李糖乳杆菌、发酵乳杆菌，混合比例为1:1:1:1，其中嗜酸乳杆菌菌粉中活菌单位为6.5×1011cfu/g，长双歧杆菌菌粉中活菌单位为6.7×1011cfu/g，鼠李糖乳杆菌菌粉中活菌单位为6.0×1011cfu/g，发酵乳杆菌菌粉中活菌单位为6.2×1011cfu/g。
一种益生菌压片糖果的制备方法，包括以下步骤：
(1)原料配比：淀粉60重量份，低聚木糖30重量份，赤藓糖醇40重量份，谷氨酰胺20重量份，脱脂奶粉15重量份；
(2)制粒：各原料过80目筛，按照比例混合均匀，加水8％，制备软材，软材过20目筛进行制粒，制粒后60℃烘干，烘干时间3h，烘干后16目整粒，40目筛粉；
(3)混合：按照原料配比加入益生菌粉4重量份，混合15min，使益生菌粉充分吸附在颗粒上，再加入硬脂酸镁1.5重量份，再混合10min；
(4)压片：混合好的颗粒进行压片，得到益生菌压片糖果。
(5)片重0.45g/片，片重差异≤5％，益生菌数量≥1.0×1010cfu/g(按GB 4789.35规定的方法检验)，硬度43N，该压片糖果外观完整、无碎片、掉粉现象，硬度佳，口感好。
Claims (4)
1.一种益生菌压片糖果，其特征在于该益生菌压片糖果中各成分的重量份为：
淀粉40-70重量份，低聚木糖10-30重量份，赤藓糖醇20-40重量份，谷氨酰胺10-20重量份，脱脂奶粉5-15重量份，益生菌粉3-5重量份，硬脂酸镁0.5-1.5重量份
2.根据权利要求1所述的益生菌压片糖果，其特征在于该益生菌压片糖果中各成分的重量份为：
淀粉50-60重量份，低聚木糖20-30重量份，赤藓糖醇30-40重量份，谷氨酰胺15-20重量份，脱脂奶粉10-15重量份，益生菌粉4-5重量份，硬脂酸镁1-1.5重量份
3.根据权利要求1或2所述的益生菌压片糖果，其特征在于：所述的益生菌粉为嗜酸乳杆菌、长双岐杆菌、副干酪乳杆菌、鼠李糖乳杆菌、发酵乳杆菌、瑞士乳杆菌、嗜热链球菌、植物乳杆菌中的一种或几种混合。
4.一种权利要求1或2所述的益生菌压片糖果的制备方法，其特征在于包括以下步骤：
(1)制粒：将淀粉，低聚木糖，赤藓糖醇，谷氨酰胺，脱脂奶粉，各原料过80目筛，按照比例混合均匀，加水6-8％，制备软材，软材过20目筛进行制粒，制粒后60℃烘干，烘干时间2-3h，烘干后16目整粒，40目筛粉；
(2)混合：按照原料配比加入益生菌粉3-5重量份，混合10-15min，使益生菌粉充分吸附在颗粒上，再加入硬脂酸镁0.5-1.5重量份，再混合10-15min；
(3)压片：混合好的颗粒进行压片，得到益生菌压片糖果。
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