CN106387248A - Functional sugar-free soft candy containing compound prebiotics and lysozymes and preparation method thereof - Google Patents
Functional sugar-free soft candy containing compound prebiotics and lysozymes and preparation method thereof Download PDFInfo
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- CN106387248A CN106387248A CN201610815379.0A CN201610815379A CN106387248A CN 106387248 A CN106387248 A CN 106387248A CN 201610815379 A CN201610815379 A CN 201610815379A CN 106387248 A CN106387248 A CN 106387248A
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- lysozyme
- functional sugar
- soft sweet
- complex prebiotics
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 78
- 235000010335 lysozyme Nutrition 0.000 title claims abstract description 37
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 150000001875 compounds Chemical class 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000811 xylitol Substances 0.000 claims abstract description 16
- 235000010447 xylitol Nutrition 0.000 claims abstract description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 16
- 229960002675 xylitol Drugs 0.000 claims abstract description 16
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 108010010803 Gelatin Proteins 0.000 claims abstract description 12
- 239000008273 gelatin Substances 0.000 claims abstract description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 12
- 235000019322 gelatine Nutrition 0.000 claims abstract description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- 239000004386 Erythritol Substances 0.000 claims abstract description 9
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019414 erythritol Nutrition 0.000 claims abstract description 9
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 9
- 229940009714 erythritol Drugs 0.000 claims abstract description 9
- 102000016943 Muramidase Human genes 0.000 claims description 32
- 108010014251 Muramidase Proteins 0.000 claims description 32
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 32
- 239000004325 lysozyme Substances 0.000 claims description 32
- 229960000274 lysozyme Drugs 0.000 claims description 32
- 235000020357 syrup Nutrition 0.000 claims description 23
- 239000006188 syrup Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 16
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 16
- 229920001661 Chitosan Polymers 0.000 claims description 14
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 14
- 238000005266 casting Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 150000001720 carbohydrates Chemical class 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 239000000049 pigment Substances 0.000 claims description 7
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 238000005213 imbibition Methods 0.000 claims description 5
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 229940032147 starch Drugs 0.000 claims description 5
- 235000014593 oils and fats Nutrition 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000009849 vacuum degassing Methods 0.000 claims description 2
- 244000248349 Citrus limon Species 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000008092 positive effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 208000002925 dental caries Diseases 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000002328 demineralizing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229960002737 fructose Drugs 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000035899 viability Effects 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
- A23G3/38—Sucrose-free products
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
Abstract
The present invention belongs to the technical field of candy processing, relates to soft candy, and more particularly relates to functional sugar-free soft candy containing compound prebiotics and lysozymes and a preparation method thereof. The soft candy comprises the following effective ingredients in parts by weight: 5-15 parts of gelatin; 0.1-0.5 part of soft candy powder; 0.5-1 part of pectin; 0.1-0.5 part of monoglyceride; 10-20 parts of xylitol; 10-20 parts of erythritol; 15-25 parts of starch; 1-2 parts of citric acid; 0.1-0.5 part of sodium citrate; 5-10 parts of the compound prebiotics; and 1-5 parts of the lysozymes. Compared with the prior art, the advantages and positive effects are as follows: by improving the traditional formula and at the same time improving the processing technologies, the lysozymes are perfectly merged into the soft candy, the characteristics of the lysozymes are utilized, and the preparation method effectively solves the problem of caused harms to teeth in the consumption of the candy traditionally. At the same time, with the combination of the xylitol and compound prebiotics, the functional sugar-free soft candy is also conducive to maintaining fresh breath and improving body immunity.
Description
Technical field
The invention belongs to confection processing technique field, it is related to soft sweet, more particularly, to one kind contains complex prebiotics lysozyme
Functional sugar-free soft sweet and preparation method thereof.
Background technology
Confection is one kind of confection, refers to a kind of snack with saccharide as Main Ingredients and Appearance.Confectionery industry passes as China
One of Two Mainstays snacks industry of system, has long developing history in China, suffers from oneself in China various places unique special
The confection of color exists.Confection can be divided into hard candy, hard centre sweets, butterfat confection, gel candy, polishing confection, gum base
Confection, aerated candy and pressed candy etc..Soft sweet is a kind of soft, flexible and toughness the confectionery industry, with gelatin, syrup
Based on raw material, through multiple process operations, constitute and there is different shape, quality structure and fragrance, the exquisite and sugar cube of resistance to preservation
Really, there is elasticity and chewiness.
Sweet taste is the taste that accepts first and pursue after mankind's birth, therefore, have a sweet tooth be people a kind of instinct anti-
Should.However, sugar also leads to one of key factor of tooth decay, result of study shows, sugar has phase with tooth decay
Guan Xing, because produce substantial amounts of acid product, particularly organic acid using sugar during bacterial growth breeding in oral cavity
Long-term accumulation, acts on hard tooth tissue, makes hard tooth tissue demineralization occur, thus causing tooth decay.
Content of the invention
The present invention often eats the technical problems such as the tooth decay that sugar may cause for above-mentioned people, proposes a kind of formula
Rationally, processing science and it can be avoided that excessive diet occur tooth decay problem containing complex prebiotics lysozyme feature no
Sugared soft sweet and preparation method thereof.
In order to achieve the above object, the technical solution used in the present invention is, the present invention provides one kind to contain complex prebiotics
Lysozyme functional sugar-free soft sweet, comprises following active ingredient according to parts by weight：
Wherein, described complex prebiotics include oligomeric isomaltose, arabinose, oligochitosan, mannooligo saccharide and oligomeric fruit
Sugar, described oligomeric isomaltose, arabinose, oligochitosan, mannooligo saccharide and oligofructose are according to 3:1:1:1:3 parts by weight
Ratio constitutes complex prebiotics.
Preferably, also including pigment and essence, wherein, 0.1 part～0.5 part of pigment；0.01 part～0.05 part of essence.
Preferably, the citric acid solution that described citric acid is 50% for concentration.
Present invention also offers preparing the above-mentioned method containing complex prebiotics lysozyme functional sugar-free soft sweet, including with
Lower effective procedure：
A, first gelatin, pectin, soft sweets powder and sodium citrate are mixed to join 80 according to corresponding parts by weight and water
In～90 DEG C of calorstats, imbibition 30min, makes rubber jelly stand-by；
B, xylitol, erythritol, starch are added to 8-10 times of water to 126 DEG C according to corresponding parts by weight, wait to stir
After mixing uniformly, it is cooled to 90 DEG C, adds appropriate monoglyceride aqueous solution, obtain starch mixed liquor；
C, by rubber freeze mix with starch mixed liquor, add remaining monoglyceride aqueous solution, be heated to 105～107 DEG C,
To be mixed uniformly after, after being cooled to 80 DEG C, citric acid is added in above-mentioned material with after a small amount of water dissolution, is stirred continuously to equal
Even, obtain syrup, stand-by；
D, complex prebiotics and lysozyme are stirred, in whipping process, constantly add moisture to thick, pressed from both sides
The heart is starched, stand-by；
E, smear oils and fatss in Candy mould inner surface, the syrup that step c is obtained pours casting soft sweet bottom in mould into, treats
After the cooling of bottom syrup；Casting sandwich of layers in mould poured into by the xylitol that d is obtained, after sandwich of layers bleaches cooling；Step c
Prepared syrup pours casting soft sweet upper strata in mould again into；
After f, mold forming to be poured, carry out cold drying, control drying room temperature to be 20-22 DEG C, the time is 24h, relative humidity
Control below 50%, make the moisture Control of final finished 17%～18%, will obtain after candy demolding containing compound beneficial
Raw unit lysozyme functional sugar-free soft sweet.
Preferably, the interpolation water yield in described a step is the 2～3 of gelatin, pectin, soft sweets powder and sodium citrate total amount
Times.
Preferably, in described step c, in whipping process, the bubble of generation, is deaerated with vacuum degassing machine.
Preferably, in described step e, the cast temperature of syrup controls at 70 DEG C～80 DEG C.
Compared with prior art, advantages of the present invention and good effect are,
1st, the present invention passes through to improve traditional formula, meanwhile, improves processing technique, so that lysozyme is perfectly merged in soft sweet
Interior, using bacteriolyze enzyme viability, effectively solve the harm that tradition causes to tooth in Candy for food, meanwhile, in xylose
Under the cooperation of alcohol and complex prebiotics, it is also beneficial to keep fresh breath, improves body immunity.
2nd, in formula provided by the present invention, decrease the presence of sugared part, using the sweet taste thing such as xylitol, complex prebiotics
The presence of sugared part that matter replaces, it is to avoid the problem that tradition candy exists when edible, meanwhile, formula provided by the present invention has
Beneficial to the oral cavity improving human body, promote human metabolism.
3rd, the present invention passes through to provide with oligomeric isomaltose, arabinose, oligochitosan and oligofructose as main matter
Complex prebiotics, effectively make use of the characteristic of complex prebiotics, while adsorbing human oral cavity pathogenic bacteria, reach raising body
The purpose of antibody.
Specific embodiment
In order to be more clearly understood that the above objects, features and advantages of the present invention, with reference to embodiment to this
Bright it is described further.It should be noted that in the case of not conflicting, the feature in embodiments herein and embodiment can
To be mutually combined.
Elaborate a lot of details in the following description in order to fully understand the present invention, but, the present invention also may be used
To implement using different from other modes described here, therefore, the present invention is not limited to the concrete of description described below
The restriction of embodiment.
Embodiment 1, the present embodiment provides one kind to contain complex prebiotics lysozyme functional sugar-free soft sweet
It is first according to parts by weight and prepare 5 parts of gelatin；0.1 part of soft sweets powder；0.5 part of pectin；0.1 part of monoglyceride；Xylitol
10 parts；10 parts of erythritol；15 parts of starch；1 part of citric acid；0.1 part of sodium citrate；2 parts of IMO, arabinose 0.7
Part, 0.7 part of mannooligo saccharide, 0.7 part of oligochitosan and 2 parts of oligofructose；1 part of lysozyme；0.1 part of pigment；0.01 part of essence, then
The water of load weighted gelatin (200BLOOM), pectin, soft sweets powder and sodium citrate and 2 times is mixed to join 80～90 DEG C of constant temperature
In case, imbibition 30min, makes rubber jelly stand-by；Then xylitol, erythritol, starch are added according to corresponding parts by weight
Enter to 8-10 times of water to 126 DEG C, to be mixed uniformly after, be cooled to 90 DEG C, add 1/3rd monoglyceride aqueous solution, obtain
Starch mixed liquor；Then, then rubber is frozen and mix with starch mixed liquor, add remaining monoglyceride aqueous solution, be heated to 105
DEG C, to be mixed uniformly after, after being cooled to 80 DEG C, citric acid is added in above-mentioned material with after a small amount of water dissolution, be stirred continuously to
Uniformly, obtain syrup, stand-by；Then, IMO, arabinose, oligochitosan and oligofructose and lysozyme are stirred all
Even, in whipping process, constantly add moisture to thick, obtain sandwich slurry, stand-by；Then, smear in Candy mould inner surface
Oils and fatss, the syrup that step c is obtained pours casting soft sweet bottom in mould into, after the cooling of bottom syrup；The xylitol that d is obtained
Pour casting sandwich of layers in mould into, after sandwich of layers bleaches cooling；Step c be obtained syrup pour into again in mould cast soft
Sugared upper strata；After mold forming to be poured, carry out cold drying, control drying room temperature to be 20 DEG C -22 DEG C, the time is 24h, relative humidity control
System, below 50%, makes the moisture Control of final finished 17%～18%, will obtain prebiotic containing being combined after candy demolding
First lysozyme functional sugar-free soft sweet.
In whole process, not by IMO, arabinose, oligochitosan, oligofructose, lysozyme and xylitol etc.
The main cause carrying out heated and stirred together is just to ensure that the activity of lysozyme, can affect bacteriolyze because heating-up temperature is too high
The activity of enzyme, and IMO, arabinose, oligochitosan, mannooligo saccharide, oligofructose and lysozyme are conducive to protecting it
Activity, by making it during casting, also can guarantee that its activity, and then makes finished product have the characteristic of antibacterial, solve traditional soft
The problem that sugar exists, meanwhile, it is compound prebiotic that IMO, arabinose, oligochitosan, mannooligo saccharide, oligofructose form
Unit also contributes to adsorb intraoral pathogenic bacteria, strengthens the antibody of human body, enhance immunity.
Embodiment 2, the present embodiment provides one kind to contain complex prebiotics lysozyme functional sugar-free soft sweet
It is first according to parts by weight and prepare 10 parts of gelatin；0.3 part of soft sweets powder；0.6 part of pectin；0.1 part of monoglyceride；Xylitol
15 parts；15 parts of erythritol；18 parts of starch；1.2 parts of citric acid；0.3 part of sodium citrate；3 parts of IMO, arabinose 1
Part, 1 part of oligochitosan, 1 part of mannooligo saccharide and 3 parts of oligofructose；2 parts of lysozyme；0.1 part of pigment；0.05 part of essence, then will claim
The water of measured gelatin (200BLOOM), pectin, soft sweets powder and sodium citrate and 3 times is mixed to join 80～90 DEG C of calorstats
In, imbibition 30min, makes rubber jelly stand-by；Then xylitol, erythritol, starch are added according to corresponding parts by weight
To 8-10 times of water to 126 DEG C, to be mixed uniformly after, be cooled to 90 DEG C, add 1/3rd monoglyceride aqueous solution, formed sediment
Powder mixed liquor；Then, then rubber is frozen and mix with starch mixed liquor, add remaining monoglyceride aqueous solution, be heated to 107
DEG C, to be mixed uniformly after, after being cooled to 80 DEG C, citric acid is added in above-mentioned material with after a small amount of water dissolution, be stirred continuously to
Uniformly, obtain syrup, stand-by；Then, IMO, arabinose, oligochitosan and oligofructose and lysozyme are stirred all
Even, in whipping process, constantly add moisture to thick, obtain sandwich slurry, stand-by；Then, smear in Candy mould inner surface
Oils and fatss, the syrup that step c is obtained pours casting soft sweet bottom in mould into, after the cooling of bottom syrup；The xylitol that d is obtained
Pour casting sandwich of layers in mould into, after sandwich of layers bleaches cooling；Step c be obtained syrup pour into again in mould cast soft
Sugared upper strata；After mold forming to be poured, carry out cold drying, control drying room temperature to be 20 DEG C -22 DEG C, the time is 24h, relative humidity control
System, below 50%, makes the moisture Control of final finished 17%～18%, will obtain prebiotic containing being combined after candy demolding
First lysozyme functional sugar-free soft sweet.
Embodiment 3, the present embodiment provides one kind to contain complex prebiotics lysozyme functional sugar-free soft sweet
It is first according to parts by weight and prepare 15 parts of gelatin；0.5 part of soft sweets powder；1 part of pectin；0.5 part of monoglyceride；Xylitol 20
Part；20 parts of erythritol；25 parts of starch；2 parts of citric acid；0.5 part of sodium citrate；3.5 parts of IMO, arabinose 1.5
Part, 1.5 parts of oligochitosan, 1.5 parts of mannooligo saccharide and 3.5 parts of oligofructose；5 parts of lysozyme；0.5 part of pigment；0.05 part of essence, so
Afterwards the water of load weighted gelatin (200BLOOM), pectin, soft sweets powder and sodium citrate and 3 times is mixed to join 80～90 DEG C of perseverances
In incubator, imbibition 30min, makes rubber jelly stand-by；Then by xylitol, erythritol, starch according to corresponding parts by weight
Be added to 8-10 times of water to 126 DEG C, to be mixed uniformly after, be cooled to 90 DEG C, add 1/3rd monoglyceride aqueous solution, obtain
To starch mixed liquor；Then, then rubber is frozen and mix with starch mixed liquor, add remaining monoglyceride aqueous solution, be heated to
107 DEG C, to be mixed uniformly after, after being cooled to 80 DEG C, citric acid is added in above-mentioned material with after a small amount of water dissolution, is stirred continuously
To uniform, obtain syrup, stand-by；Then, IMO, arabinose, oligochitosan and oligofructose and lysozyme are stirred
Uniformly, in whipping process, constantly add moisture to thick, obtain sandwich slurry, stand-by；Then, apply in Candy mould inner surface
Put the oil fat, the syrup that step c is obtained pours casting soft sweet bottom in mould into, after the cooling of bottom syrup；The xylose that d is obtained
Casting sandwich of layers in mould poured into by alcohol, after sandwich of layers bleaches cooling；The syrup that step c is obtained pours casting in mould again into
Soft sweet upper strata；After mold forming to be poured, carry out cold drying, control drying room temperature to be 20 DEG C -22 DEG C, the time is 24h, relative humidity
Control below 50%, make the moisture Control of final finished 17%～18%, will obtain after candy demolding containing compound beneficial
Raw unit lysozyme functional sugar-free soft sweet.
The above, be only presently preferred embodiments of the present invention, is not the restriction that the present invention is made with other forms, appoints
What those skilled in the art possibly also with the disclosure above technology contents changed or be modified as equivalent variations etc.
Effect embodiment is applied to other fields, but every without departing from technical solution of the present invention content, according to the technical spirit of the present invention
Any simple modification, equivalent variations and the remodeling that above example is made, still falls within the protection domain of technical solution of the present invention.
Claims (7)
1. a kind of complex prebiotics lysozyme functional sugar-free soft sweet that contains it is characterised in that comprise following according to parts by weight
Active ingredient：
Wherein, described complex prebiotics include oligomeric isomaltose, arabinose, oligochitosan], mannooligo saccharide and oligofructose,
Described oligomeric isomaltose, arabinose, oligochitosan, mannooligo saccharide and oligofructose are according to 3:1:1:1:3 ratio of weight and number
Constitute complex prebiotics.
2. according to claim 1 containing complex prebiotics lysozyme functional sugar-free soft sweet it is characterised in that also including
Pigment and essence, wherein, 0.1 part～0.5 part of pigment；0.01 part～0.05 part of essence.
3. according to claim 1 containing complex prebiotics lysozyme functional sugar-free soft sweet it is characterised in that described lemon
The citric acid solution that lemon acid is 50% for concentration.
4. the side containing complex prebiotics lysozyme functional sugar-free soft sweet described in preparation any one of the claims 1～3
Method is it is characterised in that include following effective procedure：
A, first gelatin, pectin, soft sweets powder and sodium citrate are mixed to join 80～90 according to corresponding parts by weight and water
In DEG C calorstat, imbibition 30min, make rubber freeze stand-by；
B, xylitol, erythritol, starch are added to 8-10 times of water to 126 DEG C according to corresponding parts by weight, to be mixed all
After even, it is cooled to 90 DEG C, add appropriate monoglyceride aqueous solution, obtain starch mixed liquor；
C, by rubber freeze mix with starch mixed liquor, add remaining monoglyceride aqueous solution, be heated to 105～107 DEG C, wait to stir
After mixing uniformly, after being cooled to 80 DEG C, citric acid is added in above-mentioned material with after a small amount of water dissolution, is stirred continuously to uniform, obtains
To syrup, stand-by；
D, complex prebiotics and lysozyme are stirred, in whipping process, constantly add moisture to thick, obtain sandwich
Slurry, stand-by；
E, smear oils and fatss in Candy mould inner surface, the syrup that step c is obtained pours casting soft sweet bottom in mould into, treats bottom
After syrup cooling；Casting sandwich of layers in mould poured into by the xylitol that d is obtained, after sandwich of layers bleaches cooling；Step c is obtained
Syrup pour in mould casting soft sweet upper strata again into；
After f, mold forming to be poured, carry out cold drying, control drying room temperature to be 20-22 DEG C, the time is 24h, relative humidity controls
Below 50%, make the moisture Control of final finished 17%～18%, will obtain containing complex prebiotics after candy demolding
Lysozyme functional sugar-free soft sweet.
5. the preparation method containing complex prebiotics lysozyme functional sugar-free soft sweet according to claim 4, its feature
It is, the interpolation water yield in described a step is 2～3 times of gelatin, pectin, soft sweets powder and sodium citrate total amount.
6. the preparation method containing complex prebiotics lysozyme functional sugar-free soft sweet according to claim 4, its feature
It is, in described step c, in whipping process, the bubble of generation, is deaerated with vacuum degassing machine.
7. the preparation method containing complex prebiotics lysozyme functional sugar-free soft sweet according to claim 4, its feature
It is, in described step e, the cast temperature of syrup controls at 70 DEG C～80 DEG C.
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| CN111870687A (en) * | 2020-08-12 | 2020-11-03 | 好易康生物科技(广州)有限公司 | Oral bacteriostatic composition, oral care solution prepared from oral bacteriostatic composition and application of oral care solution |
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| CN1318314A (en) * | 2000-04-17 | 2001-10-24 | 林桂良 | Gum-based candy containing lysozyme and its production process |
| CN102511604A (en) * | 2011-12-21 | 2012-06-27 | 广东仙乐制药有限公司 | Sugar-free soft sweet rich in collagen and preparation method thereof |
| CN102783551A (en) * | 2012-08-23 | 2012-11-21 | 宋子奎 | Chewing gum and preparation method thereof |
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| CN111870687A (en) * | 2020-08-12 | 2020-11-03 | 好易康生物科技(广州)有限公司 | Oral bacteriostatic composition, oral care solution prepared from oral bacteriostatic composition and application of oral care solution |
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