CN106509583A - Edible vinegar effervescent tablet containing probiotics and prebiotics and preparation method thereof - Google Patents
Edible vinegar effervescent tablet containing probiotics and prebiotics and preparation method thereof Download PDFInfo
- Publication number
- CN106509583A CN106509583A CN201610962992.5A CN201610962992A CN106509583A CN 106509583 A CN106509583 A CN 106509583A CN 201610962992 A CN201610962992 A CN 201610962992A CN 106509583 A CN106509583 A CN 106509583A
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- powder
- vinegar
- effervescent tablet
- preparation
- probiotic
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
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- 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
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Abstract
The invention discloses an edible vinegar effervescent tablet containing probiotics and prebiotics and a preparation method thereof, which belong to the technical field of preparation of a solid beverage. The edible vinegar effervescent tablet comprises the following components by mass percentage: 40-70% of crystalline fructose, 10-25% of natural fruit powder, 3-7% of edible vinegar powder, 5-15% of prebiotics, 2-5% of probiotics powder, 5-13% of a disintegrating agent, and 0.5-1.5% of an adhesive. The effervescent tablet can be dissolved in several minutes, the nutrient components are clear; the edible vinegar increases unique flavor of the beverage, the concentration is increased, a few of the effervescent tablet is added for effectively increasing the appetite, promoting the digestion, and supplementing the nutrition; the added probiotics and prebiotics can effectively adjust the ecological function of the intestinal tract; the added crystalline fructose and the natural fruit powder can increase the nutrition component of the beverage, the beverage is seasoned, the edible vinegar stimulation performance is blended, the color, flavor and taste are excellent, and the taste can be easily accepted by consumers.
Description
Technical field
The present invention relates to solid beverage preparing technical field, and in particular to a kind of vinegar effervescent containing probiotic bacteria and prebioticses
Piece and preparation method thereof.
Background technology
Containing abundant aminoacid, sugar, organic acid, electrolytes and minerals etc. in vinegar, it is human metabolism's mistake
In journey, the auxiliary constituent of some enzymes, plays an important role in vital movement.Vinegar has a series of health cares, such as eliminates
Fatigue, preventing viral flu, viral hepatitis, blood pressure lowering and prevent arteriosclerosis, skin care, prevention senile plaque, freckle
Deng the dissolving of the elements such as Skin pigmentation phenomenon, calcium, phosphorus, ferrum in promotion food, it is easy to absorption of human body etc. to act on.
With gradually forming for health of people theory, vinegar class nutritious drink is increasingly praised highly.But in the market
Vinegar class nutritious drink species is single, mainly based on liquid filled bottle, constrains vinegar class in property easy to carry and in terms of drinking mouthfeel
The development of nutritious drink, additionally, vinegar needs to drink in a large number could meet nutrition and health care effect, but drinks mouthfeel thorn in a large number
Swash, be difficult to swallow, easily cause gastrointestinal upset.Therefore need to develop the vinegar solid system of a easy to carry, mouthfeel pleasure
Agent, meets people to nutrition and the demand of health.
Effervescent tablet is a kind of tablet containing disintegrating agent, and its disintegrating agent is made up of suitable bronsted lowry acids and bases bronsted lowry, meet water produce it is a large amount of
Carbon dioxide, so as to promote whole tablet to dissolve at short notice, effective ingredient rapid-onset.In recent years, effervescent tablet relies on which
Convenient and delicious, it is rich interesting the features such as by all ages consumer pro-gaze.
Patent documentation such as 102228303 A of CN discloses a kind of solid preparation of fruit vinegar effervescent tablets, raw materials used including sending out
Ferment type fruit vinegar powder and sodium bicarbonate, the fermented type fruit vinegar powder are made after concentrated embedding, drying with fermented type fruit vinegar as raw material
Into.Dosage form of the present invention using effervescent tablet so that the easy preservation of product and carrying so that fermented type fruit vinegar can be big whenever and wherever possible
Amount is drunk, and meets demand of the people to fermented type fruit vinegar nutrition and health care.By concentrating embedding and drying process, fermented type is reduced
The zest of fruit vinegar, improves fruit vinegar and directly drinks the mouthfeel that is difficult to swallow and drink the gastrointestinal upset for causing in a large number.Using natural
The fruit vinegar of fermentation, it is ensured that the value of the health care and nutrition of product.Using advanced dry technology, fermented type fruit vinegar concentration is carried
Rise, drink on a small quantity, it is possible to meet the requirement of nutrition and health care.But the component of this fruit vinegar beverage is more single, fruit vinegar content
It is higher, mouthfeel comparison stimuluses are drunk, is still needed to further perfect.
The content of the invention
It is not enough for prior art, the invention provides a kind of vinegar effervescent tablet containing probiotic bacteria and prebioticses, the product
Rich in water soluble dietary fiber, sour and sweet palatability, vinegar is overcome to drink the problem of mouthfeel stimulation.
A kind of vinegar effervescent tablet containing probiotic bacteria and prebioticses, by percentage to the quality, its component includes：Fructose 40
～70%, natural fruit powder 10～25%, vinegar powder 3～7%, prebioticses 5～15%, probiotic powder 2～5%, disintegrating agent 5～
13%, binding agent 0.5～1.5%.
Preferably, the vinegar effervescent tablet, by percentage to the quality, its component includes：Fructose 60～70%, day
Right fruit powder 10～15%, vinegar powder 5～7%, prebioticses 5～10%, probiotic powder 3～5%, disintegrating agent 5～10%, binding agent
0.5～1.0%.
The present invention using fructose as the sweeting agent of vinegar effervescent tablet solid preparation, as Fructose is sugariness highest day
So sugared, sugariness is 1.8 times of sucrose, more can effectively alleviate the stimulation mouthfeel of vinegar than other sweeting agents, promotes vinegar drink
Local flavor, and impact very little of the metabolism of Fructose to blood glucose and insulin level is a kind of strong with various health-care
Health sugar source, therefore, beverage obtained in the present invention is particularly suitable for the crowds such as fat-reducing, diabetes and drinks.
The present invention adds natural fruit powder in vinegar beverage, gives happy sense using the color, smell and taste of fruit, while can
Nutritional labeling in abundant beverage, because containing abundant vitamin C, cellulose and pectin in fruit, contributing to reducing gallbladder admittedly
Alcohol, loosening bowel to relieve constipation；Organic acid in fruit contributes to appetite stimulator, and facilitating digestion absorbs.
The characteristics of vinegar of fermented type has long vinegar perfume (or spice), lasting taste compared with synthetic vinegar, with increase appetite, removes
The greasy effect of raw meat solution.Preferably, the vinegar powder is prepared after fermented type fruit vinegar or the concentrated embedding of fermented type rice vinegar, drying
Powder body.Vinegar is embedded after agent is adsorbed can effectively reduce the zest of vinegar, improve vinegar and directly drink the mouth for being difficult to swallow
Feel and drink the gastrointestinal upset for causing in a large number.In addition vinegar is prevented from antibacterial, mycete and grows, and contributes to extending the guarantor of product
The matter phase.
More preferably, the vinegar powder is fermented type aromatic vinegar, aromatic vinegar has " acid and not puckery, fragrant and micro- sweet, color is dense delicious "
The features such as, the local flavor of vinegar beverage can be increased.Fixed speed wind turbine is can select specifically.
Prebioticses and probiotic bacteria contribute to regulating intestinal canal flora, and facilitating digestion absorbs, while can be strengthened with reducing blood sugar and blood lipid
Immune system, alleviates psychosis.The prebioticses and probiotic bacteria of present invention addition can select the prebioticses generally acknowledged on market
And probiotics strain.
Preferably, the prebioticses be inulin, oligomeric isomaltose, oligomeric galactose and oligofructose in one kind or
Several mixture.
Preferably, the probiotic powder is in bacillus bifiduss powder, lactobacillus rhamnosuss powder and lactobacillus thermophiluss powder
Plant or several mixture.
In order to ensure probiotic bacteria effectively plays a role, in the beverage by made by effervescent tablet of the present invention, the viable count of probiotic bacteria should
This meets international standard (per gram more than 10,000,000).As probiotic bacteria has certain loss during production and preservation, as
It is preferred that, the viable count in the probiotic powder is more than 1011Individual/g.
The disintegrating agent is made up of acid source and alkali source, the acid source be citric acid, malic acid or tartaric acid in one kind or
Several, the alkali source is sodium bicarbonate or sodium carbonate；In the vinegar effervescent tablet, the mass percent of acid source is 0～5%, alkali source
Mass percent be 5～8%.Preferably, disintegrating agent by citric acid, malic acid and sodium bicarbonate with mass ratio 2:1:5 mix
It is combined into.
Due to containing acetic acid in vinegar, the acid source that can serve as disintegrating agent containing various organic acid in fruit powder participates in disintegrate
Reaction, therefore, the organic acid of vinegar and fruit powder can replace or part replacement citric acid, malic acid or tartaric acid.
More preferably, the vinegar effervescent tablet, by percentage to the quality, its component includes：Fructose 65%, natural fruit
Powder 13%, vinegar powder 6%, sodium bicarbonate 5%, prebioticses 8%, probiotic powder 3%, binding agent 0.5%.The vinegar powder by send out
Ferment type aromatic vinegar powder and fermented type rice vinegar powder are with mass ratio 1:1 composition；The prebioticses are oligofructose or oligomeric galactose, described
Probiotic powder is lactobacillus thermophiluss powder or bacillus bifiduss powder.
Relative to prior art, The present invention reduces the addition of disintegrating agent, before the disintegration for ensureing effervescent tablet
Put, reduce intake of the human body to sodium, be conducive to health.
Described adhesive is Polyethylene Glycol or sodium lauryl sulphate.
Present invention also offers a kind of preparation method of the vinegar effervescent tablet containing probiotic bacteria and prebioticses, including following step
Suddenly：
(1) preparation of natural fruit powder：To crush after fruit lyophilizing, sieve and obtain natural fruit powder；
(2) preparation of vinegar powder：Fermented type fruit vinegar or fermented type rice vinegar are spray-dried after being mixed homogeneously with embedding medium,
Obtain vinegar powder；
(3) preparation of probiotic powder：Probiotic bacteria is added in embedding medium, after being dried, probiotic powder is made；
(4) will crush standby after fructose, prebioticses, disintegrating agent, binding agent drying；
(5) each raw material is proportionally weighed, stirring mixing, tabletting are obtained final product.
In step (2) and (3), the embedding medium is maltodextrin or Sargassum polysaccharides.In step (2), fermented type fruit vinegar or
Fermented type rice vinegar is with embedding medium with mass ratio 3:7 mixing.
It is 100 mesh that above-mentioned each raw material is crushed to particle diameter, carries out tabletting after mixing 20～30 minutes.
The beneficial effect that the present invention possesses：
(1) present invention is presented with effervescent sheet form, has the advantages that small volume, the transport that is easy to carry, storage period are long, tablet
Dissolve within a few minutes, nutritional labeling is clear and definite.
(2) concentration embedding and drying process can reduce the zest of vinegar, and after vinegar concentration, concentration is lifted, a small amount of to add
Just can effectively play vinegar increases appetite, facilitating digestion, the function of supplementing the nutrients；Vinegar is alternative in addition or partly substitutes general
Citric acid and malic acid in Effervesce tablet for dredging.
(3) prebioticses containing effective dose and prebiotics bacteria in effervescent tablet, can play blood fat reducing, blood sugar lowering, promote ore deposit
The effect of material absorbing, while being prevented constipation, being prevented colon cancer with regulating intestinal canal colony balance, suppresses poisonous tunning
Generation, the liver protecting.
(4) present invention addition fructose, natural fruit powder not only increase the nutritional labeling of beverage, and beverage is adjusted
Taste, the zest of mediation vinegar, color, smell and taste are good, are easily esthetically acceptable to the consumers.
Description of the drawings
Fig. 1 is the outward appearance photo of effervescent tablet obtained in the present invention.
Specific embodiment
To make the purpose of the present invention, technical scheme, effect clearer, enter traveling one below by way of specific embodiment
Step explanation.
Embodiment one
Raw material system of the vinegar effervescent tablet solid preparation containing probiotic bacteria and prebioticses of the present embodiment using following weight ratio
Into：
Fructose 60%, natural blueberry lyophilized powder 15%, fermented type fruit vinegar spray drying powder 3%, tartaric acid 3%, carbon
Sour hydrogen sodium 6%, inulin 10%, bacillus bifiduss powder 3%.
Binding agent adopts Polyethylene Glycol (molecular weight is 4000), and weight ratio is 1%.
The preparation technology of the vinegar effervescent tablet solid preparation in the present embodiment comprises the steps：
1st, the preparation of natural blueberry lyophilized powder：By it is blue berry freeze-dried, crush, sieve after make natural blueberry lyophilized powder；
2nd, the preparation of fermented type fruit vinegar spray drying powder：Fermented type fruit vinegar is added maltodextrin as embedding medium and drying
Auxiliary agent is spray-dried, and fermented type fruit vinegar spray drying powder is obtained；
3rd, the preparation of probiotic powder：Bacillus bifiduss are added in Sargassum polysaccharides and are embedded, after being dried, make probiotic powder；
4th, raw material is crushed：By fructose, natural blueberry lyophilized powder, sodium bicarbonate, tartaric acid, inulin, poly- second
Glycol is crushed, and crosses 100 mesh sieves standby.
5th, mixed material：Raw material is placed in trough type mixing machine, stirring mixing 25 minutes.
6th, tabletting：Above-mentioned material is placed on tablet machine carries out tabletting.
7th, subjective appreciation：The present invention is obtained into a piece of 2g effervescent tablets that weigh about and puts into 15 DEG C～25 DEG C senses for filling 200mL water
Official obtains solution A in evaluating special cup, carries out subjective appreciation to its mouthfeel by 30 well-trained testers, and sense organ is commented
Fixed result is as shown in table 1 below：
1 results of sensory evaluation of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution A | 17 | 8 | 18 | 48 | 91 |
This product sour and sweet palatability, fruital are abundant, nutrition is balanced, are suitable to various people and eat.
8th, viable count is determined：The number of live bacteria of probiotics in raw material before and after tabletting is carried out from B. longum counts culture medium
Determine, measurement result is as shown in table 2 below：
Number of live bacteria of probiotics before and after 2 tabletting of table
| The number of active bifid bacteria (individual/g) | |
| Before tabletting | 5.8×1010 |
| After tabletting | 2.7×1010 |
| After depositing 1 week | 2.0×1010 |
9th, put in storage after packing.
Embodiment two
Raw material system of the vinegar effervescent tablet solid preparation containing probiotic bacteria and prebioticses of the present embodiment using following weight ratio
Into：
Fructose 40%, natural honey peach lyophilized powder 25%, fermented type rice vinegar spray drying powder 5%, citric acid 5%, carbon
Sour hydrogen sodium 8%, oligomeric isomaltose 15%, lactobacillus rhamnosuss powder 2%.
Binding agent adopts sodium lauryl sulphate, and weight ratio is 0.5%.
The preparation technology of the vinegar effervescent tablet solid preparation in the present embodiment comprises the steps：
1st, the preparation of natural honey peach lyophilized powder：It is after by honey peach enucleation, freeze-dried, crush, sieve and make natural honey peach and freeze
Dry powder；
2nd, the preparation of fermented type rice vinegar spray drying powder：Fermented type rice vinegar is added Sargassum polysaccharides as embedding medium and drying
Auxiliary agent is spray-dried, and fermented type rice vinegar spray drying powder is obtained；
3rd, the preparation of probiotic powder：Lactobacillus rhamnosuss powder addition maltodextrin is made into benefit as after embedding medium, drying
Raw mycopowder；
4th, raw material is crushed：By fructose, citric acid, sodium bicarbonate, oligomeric isomaltose, lauryl sulphate acid
Sodium is crushed, and crosses 100 mesh sieves standby.
5th, mixed material：Raw material is placed in trough type mixing machine, stirring mixing 30 minutes.
6th, tabletting：Above-mentioned material is placed on tablet machine carries out tabletting.
7th, subjective appreciation：The present invention is obtained into a piece of 2g effervescent tablets that weigh about and puts into 15 DEG C～25 DEG C senses for filling 200mL water
Official obtains solution a in evaluating special cup, carries out subjective appreciation to its mouthfeel by 30 well-trained testers, and sense organ is commented
Fixed result is as shown in table 3 below：
3 results of sensory evaluation of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution a | 18 | 9 | 17 | 49 | 93 |
This product sour and sweet palatability, fruital are abundant, nutrition is balanced, are suitable to various people and eat.
8th, viable count is determined：Culture medium is counted to the number of live bacteria of probiotics in raw material before and after tabletting from lactobacillus rhamnosuss
It is measured, measurement result is as shown in table 4 below：
Number of live bacteria of probiotics before and after 4 tabletting of table
| Lactobacillus rhamnosuss viable count (individual/g) | |
| Before tabletting | 4.3×1010 |
| After tabletting | 2.6×1010 |
| After depositing one week | 1.8×1010 |
9th, put in storage after packing.
Embodiment three
Raw material system of the vinegar effervescent tablet solid preparation containing probiotic bacteria and prebioticses of the present embodiment using following weight ratio
Into：
Fructose 70%, natural mango lyophilized powder 10%, fermented type mature vinegar spray drying powder 7%, sodium bicarbonate 6%,
Oligofructose 5%, lactobacillus thermophiluss powder 2%.
Binding agent adopts Polyethylene Glycol (molecular weight is 6000), and weight ratio is 1.5%.
The preparation technology of the vinegar effervescent tablet solid preparation in the present embodiment comprises the steps：
1st, the preparation of natural mango lyophilized powder：It is after by Fructus Mangifera Indicae enucleation, freeze-dried, crush, sieve and make natural mango lyophilizing
Powder；
2nd, the preparation of fermented type mature vinegar spray drying powder：Fermented type mature vinegar is added maltodextrin as embedding medium and drying
Auxiliary agent is spray-dried, and fermented type mature vinegar spray drying powder is obtained；
3rd, the preparation of probiotic powder：Lactobacillus thermophiluss addition maltodextrin is made into probiotic bacteria as after embedding medium, drying
Powder；
4th, raw material is crushed：Fructose, sodium bicarbonate, oligofructose, Polyethylene Glycol are crushed, 100 are crossed
Mesh sieve is standby.
5th, mixed material：Raw material is placed in trough type mixing machine, stirring mixing 20 minutes.
6th, tabletting：Above-mentioned material is placed on tablet machine carries out tabletting.
7th, subjective appreciation：The present invention is obtained into a piece of 2g effervescent tablets that weigh about and puts into 15 DEG C～25 DEG C senses for filling 200mL water
Official obtains solution B in evaluating special cup, carries out subjective appreciation to its mouthfeel by 30 well-trained testers, and sense organ is commented
Fixed result is as shown in table 5 below：
5 results of sensory evaluation of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution B | 17 | 8 | 17 | 47 | 89 |
This product sour and sweet palatability, replace tartaric acid completely with acetic acid.
8th, viable count is determined：Culture medium is counted from lactobacillus thermophiluss to enter the number of live bacteria of probiotics in raw material before and after tabletting
Row is determined, and measurement result is as shown in table 6 below：
Number of live bacteria of probiotics before and after 6 tabletting of table
| Lactobacillus thermophiluss viable count (individual/g) | |
| Before tabletting | 5.9×1010 |
| After tabletting | 3.1×1010 |
| After depositing one week | 2.0×1010 |
9th, put in storage after packing.
Example IV
Raw material system of the vinegar effervescent tablet solid preparation containing probiotic bacteria and prebioticses of the present embodiment using following weight ratio
Into：
Fructose 50%, natural strawberry lyophilized powder 18%, fermented type aromatic vinegar spray drying powder 4%, citric acid 2%, Herba Marsileae Quadrifoliae
Fruit acid 1%, sodium bicarbonate 5%, oligomeric galactose 15%, bacillus bifiduss powder 3%, lactobacillus rhamnosuss powder 2%.
Binding agent adopts Polyethylene Glycol (molecular weight is 4000), and weight ratio is 1.5%.
The preparation technology of the vinegar effervescent tablet solid preparation in the present embodiment comprises the steps：
1st, the preparation of natural strawberry lyophilized powder：By it is Fructus Fragariae Ananssae freeze-dried, crush, sieve and make natural strawberry lyophilized powder；
2nd, the preparation of fermented type aromatic vinegar spray drying powder：Fermented type aromatic vinegar is added Sargassum polysaccharides as embedding medium and drying
Auxiliary agent is spray-dried, and fermented type aromatic vinegar spray drying powder is obtained；
3rd, the preparation of probiotic powder：Bacillus bifiduss and lactobacillus rhamnosuss are added respectively Sargassum polysaccharides as embedding medium,
Probiotic powder is made after drying；
4th, raw material is crushed：Fructose, sodium bicarbonate, oligomeric galactose, Polyethylene Glycol are crushed, mistake
100 mesh sieves are standby.
5th, mixed material：Raw material is placed in trough type mixing machine, stirring mixing 25 minutes.
6th, tabletting：Above-mentioned material is placed on tablet machine carries out tabletting.
7th, subjective appreciation：The present invention is obtained into a piece of 2g effervescent tablets that weigh about and puts into 15 DEG C～25 DEG C senses for filling 200mL water
Official obtains solution b in evaluating special cup, carries out subjective appreciation to its mouthfeel by 30 well-trained testers, and sense organ is commented
Fixed result is as shown in table 7 below：
7 results of sensory evaluation of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution b | 19 | 9 | 17 | 47 | 92 |
This product is rich in high-quality probiotic bacteria and prebioticses, has functions that significant regulating intestinal canal Tiny ecosystem.
8th, viable count is determined：Culture medium is counted to the benefit in raw material before and after tabletting from bacillus bifiduss and lactobacillus rhamnosuss
Raw bacterium viable count is measured, and measurement result is as shown in table 8 below：
Number of live bacteria of probiotics before and after 8 tabletting of table
| The number of active bifid bacteria (individual/g) | Lactobacillus rhamnosuss bacterium number (individual/g) | |
| Before tabletting | 4.9×1010 | 3.6×1010 |
| After tabletting | 3.2×1010 | 4.8×109 |
| After depositing one week | 1.8×1010 | 2.2×1010 |
9th, put in storage after packing.
Embodiment five
Raw material system of the vinegar effervescent tablet solid preparation containing probiotic bacteria and prebioticses of the present embodiment using following weight ratio
Into：
Fructose 50%, natural strawberry lyophilized powder 10%, natural blueberry lyophilized powder 10%, fermented type rice vinegar are spray-dried
Powder 5%, tartaric acid 2%, sodium bicarbonate 6%, inulin 10%, oligomeric isomaltose 5%, bacillus bifiduss powder 2%.
Binding agent adopts sodium lauryl sulphate, and weight ratio is 1%.
The preparation technology of the vinegar effervescent tablet solid preparation in the present embodiment comprises the steps：
1st, the preparation of natural strawberry lyophilized powder and natural blueberry lyophilized powder：By natural strawberry and blue berry freeze-dried, crushing, mistake
Sieve series is into natural strawberry jelly dry powder and natural blueberry lyophilized powder；
2nd, the preparation of fermented type rice vinegar spray drying powder：Fermented type rice vinegar is added maltodextrin as embedding medium and drying
Auxiliary agent is spray-dried, and the spray-dried powder of rice vinegar is obtained；
3rd, the preparation of probiotic powder：Bacillus bifiduss addition Sargassum polysaccharides are made into probiotic powder as after embedding medium, drying；
4th, raw material is crushed：By fructose, tartaric acid, sodium bicarbonate, inulin, oligomeric isomaltose, dodecane
Base sodium sulfate is crushed, and crosses 100 mesh sieves standby.
5th, mixed material：Raw material is placed in trough type mixing machine, stirring mixing 30 minutes
6th, tabletting：Above-mentioned material is placed on tablet machine carries out tabletting.
7th, subjective appreciation：The present invention is obtained into a piece of 2g effervescent tablets that weigh about and puts into 15 DEG C～25 DEG C senses for filling 200mL water
Official obtains solution C in evaluating special cup, carries out subjective appreciation to its mouthfeel by 30 well-trained testers, and sense organ is commented
Fixed result is as shown in table 9 below：
9 results of sensory evaluation of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution C | 18 | 8 | 18 | 49 | 93 |
This product prebioticses species and rich content, sour and sweet palatability.
8th, viable count is determined：The number of live bacteria of probiotics in raw material before and after tabletting is carried out from B. longum counts culture medium
Determine, measurement result is as shown in table 10 below：
Number of live bacteria of probiotics before and after 10 tabletting of table
| The number of active bifid bacteria (individual/g) | |
| Before tabletting | 4.9×1010 |
| After tabletting | 2.1×1010 |
| After depositing one week | 1.2×1010 |
9th, put in storage after packing.
Embodiment six
Raw material system of the vinegar effervescent tablet solid preparation containing probiotic bacteria and prebioticses of the present embodiment using following weight ratio
Into：
Fructose 65%, natural honey peach lyophilized powder 13%, fermented type aromatic vinegar spray drying powder 3%, the spray of fermented type rice vinegar
Mist xeraphium 3%, sodium bicarbonate 5%, oligofructose 8%, lactobacillus thermophiluss powder 3%.
Binding agent adopts Polyethylene Glycol (molecular weight is 6000), and weight ratio is 0.5%.
The preparation technology of the vinegar effervescent tablet solid preparation in the present embodiment comprises the steps：
1st, the preparation of natural honey peach lyophilized powder：It is after by natural honey peach enucleation, freeze-dried, crush, sieve and make natural honey
Fructus Persicae lyophilized powder；
2nd, the preparation of fermented type aromatic vinegar spray drying powder and fermented type rice vinegar spray drying powder：By fermented type aromatic vinegar and fermentation
Type rice vinegar addition Sargassum polysaccharides are spray-dried as embedding medium and drying aids, and the spray-dried powder of vinegar is obtained；
3rd, the preparation of probiotic powder：Lactobacillus thermophiluss addition maltodextrin is made into probiotic bacteria as after embedding medium, drying
Powder；
4th, raw material is crushed：Fructose, sodium bicarbonate, oligofructose, Polyethylene Glycol are crushed, 100 are crossed
Mesh sieve is standby.
5th, mixed material：Raw material is placed in trough type mixing machine, stirring mixing 20 minutes.
6th, tabletting：Above-mentioned material is placed on tablet machine carries out tabletting.
7th, subjective appreciation：The present invention is obtained into a piece of 2g effervescent tablets that weigh about and puts into 15 DEG C～25 DEG C senses for filling 200mL water
Official obtains solution c in evaluating special cup, carries out subjective appreciation to its mouthfeel by 30 well-trained testers, and sense organ is commented
Fixed result is as shown in table 11 below：
11 results of sensory evaluation of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution c | 17 | 7 | 19 | 49 | 92 |
This product prebioticses species and rich content, sour and sweet palatability.
8th, viable count is determined：Culture medium is counted from lactobacillus thermophiluss to enter the number of live bacteria of probiotics in raw material before and after tabletting
Row is determined, and measurement result is as shown in table 12 below：
Number of live bacteria of probiotics before and after 12 tabletting of table
| Lactobacillus thermophiluss viable count (individual/g) | |
| Before tabletting | 6.8×1010 |
| After tabletting | 2.5×1010 |
| After depositing one week | 1.6×1010 |
9th, put in storage after packing.
Effervescent tablet disintegration timeliness detection prepared by embodiment 1～6
The vinegar effervescent tablet any surface finish that present example 1～6 is prepared, it is fine and smooth, as shown in Figure 1.Reference《Middle Chinese
People republic pharmacopeia two》(2010 editions) method disintegration carries out disintegrate experiment to effervescent tablet of the present invention, weighs about 2g's by a piece of
Effervescent tablet puts into 15 DEG C～25 DEG C and fills in the 250mL beakers of 200mL water, has a large amount of bubbles to release immediately, and tablet dissolves rapidly,
Be dispersed in water, clear solution was formed in 6 minutes.The result that each embodiment detection is obtained is as shown in table 13：
13 Effervescent tablet disintegration experimental result of table
| Disintegration (s) | National standard (<360s) | |
| Embodiment one | 78 | It is qualified |
| Embodiment two | 68 | It is qualified |
| Embodiment three | 82 | It is qualified |
| Example IV | 93 | It is qualified |
| Embodiment five | 90 | It is qualified |
| Embodiment six | 88 | It is qualified |
Embodiment seven
With reference to the preparation method of fermented type fruit vinegar effervescent tablets in existing report, such as CN 102228303A, using following weight
The raw material of ratio is made：
Fermented type Fructus Citri junoriss vinegar powder 80%, fruit powder 9.5%, sodium bicarbonate 10%, Polyethylene Glycol (molecular weight is 6000)
0.5%.
The effervescent tablet of above-mentioned formula and effervescent tablet obtained in embodiment 6 are put into into 15 DEG C～25 DEG C respectively and fills 200mL water
The special cup of subjective appreciation in obtain corresponding solution 1 and solution 2, by 30 well-trained testers to two kinds of solution
Mouthfeel carry out subjective appreciation, the result of subjective appreciation is as shown in table 14 below：
14 subjective appreciation experimental result of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution 1 | 16 | 6 | 16 | 38 | 76 |
| Solution 2 | 17 | 7 | 19 | 49 | 92 |
Can be drawn by the experimental result of table 14, the effervescent tablet that the present invention is obtained is in dissolubility, clarity, fragrance and mouthfeel
On will be better than existing report in fermented type fruit vinegar effervescent tablets, it is worthy of note that the fermented type fruit vinegar effervescent tablets of existing report
Because fermented type fruit vinegar powder addition is higher, the solution mouthfeel obtained after its dissolving is not good.
Embodiment eight
The mouthfeel of the vinegar effervescent tablet that the different sweeting agents of contrast are obtained：
On the basis of the formula of embodiment 6, fructose is all substituted for sucrose, i.e., using the raw material of following weight ratio
Make：
Sucrose 65%, natural honey peach lyophilized powder 13%, fermented type aromatic vinegar spray drying powder 3%, fermented type rice vinegar spray dried
Dry powder 3%, sodium bicarbonate 5%, oligofructose 8%, lactobacillus thermophiluss powder 3%.
Binding agent adopts Polyethylene Glycol (molecular weight is 6000), and weight ratio is 0.5%.
The effervescent tablet of above-mentioned formula and effervescent tablet obtained in embodiment 6 are put into into 15 DEG C～25 DEG C respectively and fills 200mL water
The special cup of subjective appreciation in obtain corresponding solution 3 and solution 4, by 30 well-trained testers to two kinds of solution
Mouthfeel carry out subjective appreciation, the result of subjective appreciation is as shown in table 15 below：
15 subjective appreciation experimental result of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution 3 | 17 | 7 | 18 | 43 | 85 |
| Solution 4 | 17 | 7 | 19 | 49 | 92 |
Can be drawn by the experimental result of table 15, the vinegar effervescent tablet that sweeting agent is obtained is respectively with fructose and sucrose
There is no larger difference, but the effervescent tablet ratio with fructose as sweeting agent on dissolubility, clarity and fragrance with sucrose
Effervescent tablet for sweeting agent is in good taste, in general, more excellent as effervescent piece performance obtained in sweeting agent using fructose.
Embodiment nine
The mouthfeel of the effervescent tablet that contrast is obtained without fermented type vinegar powder：
On the basis of 6 formula of embodiment, by fermented type aromatic vinegar spray drying powder and fermented type rice vinegar spray drying powder whole
Tartaric acid is replaced with, i.e., is made using the raw material of following weight ratio：
Fructose 65%, natural honey peach lyophilized powder 13%, tartaric acid 6%, sodium bicarbonate 5%, oligofructose 8% are thermophilic
Hot lactobacilluss powder 3%.
Binding agent adopts Polyethylene Glycol (molecular weight is 6000), and weight ratio is 0.5%.
The effervescent tablet of above-mentioned formula and effervescent tablet obtained in embodiment 6 are put into into 15 DEG C～25 DEG C respectively and fills 200mL water
The special cup of subjective appreciation in obtain corresponding solution 5 and solution 6, by 30 well-trained testers to two kinds of solution
Mouthfeel carry out subjective appreciation, the result of subjective appreciation is as shown in table 16 below：
16 subjective appreciation experimental result of table
| Organoleptic indicator | Dissolubility (20 points) | Clarity (10 points) | Fragrance (20 points) | Mouthfeel (50 points) | Total score (100 points) |
| Solution 5 | 18 | 8 | 12 | 38 | 76 |
| Solution 6 | 17 | 7 | 19 | 49 | 92 |
Can be drawn by the experimental result of table 16, with the addition of the effervescent tablet of vinegar powder and add tartaric effervescent tablet molten
There is no larger difference on solution degree and clarity, but its fragrance becomes apparent from after with the addition of the effervescent tablet dissolving of vinegar powder, mouthfeel
It is also significantly better than the tartaric effervescent tablet of addition.
Finally illustrate, only to illustrate technical scheme and unrestricted, this area is common for above example
Other modifications or equivalent that technical staff is made to technical scheme, without departing from technical solution of the present invention
Spirit and scope, all should cover in the middle of scope of the presently claimed invention.
Claims (10)
1. a kind of vinegar effervescent tablet containing probiotic bacteria and prebioticses, it is characterised in that by percentage to the quality, its component includes：
Fructose 40～70%, natural fruit powder 10～25%, vinegar powder 3～7%, prebioticses 5～15%, probiotic powder 2～5%,
Disintegrating agent 5～13%, binding agent 0.5～1.5%.
2. vinegar effervescent tablet as claimed in claim 1, it is characterised in that by percentage to the quality, its component includes：Crystallization fruit
Sugar 60～70%, natural fruit powder 10～15%, vinegar powder 5～7%, prebioticses 5～10%, probiotic powder 3～5%, disintegrating agent 5
～10%, binding agent 0.5～1.0%.
3. vinegar effervescent tablet as claimed in claim 1 or 2, it is characterised in that the vinegar powder is fermented type fruit vinegar or fermentation
Obtained powder body after the concentrated embedding of type rice vinegar, drying.
4. vinegar effervescent tablet as claimed in claim 1 or 2, it is characterised in that the prebioticses are inulin, oligomeric Isomalt
The mixture of one or more in sugar, oligomeric galactose and oligofructose.
5. vinegar effervescent tablet as claimed in claim 1 or 2, it is characterised in that the probiotic powder is bacillus bifiduss powder, Fructus rhamni (Rhamnus davurica Pall.)
The mixture of one or more in sugared lactobacilluss powder and lactobacillus thermophiluss powder.
6. vinegar effervescent tablet as claimed in claim 5, it is characterised in that the viable count in the probiotic powder is more than 1011Individual/
g。
7. vinegar effervescent tablet as claimed in claim 1 or 2, it is characterised in that the disintegrating agent is made up of acid source and alkali source, institute
Acid source is stated for one or more in citric acid, malic acid or tartaric acid, the alkali source is sodium bicarbonate or sodium carbonate；The food
In vinegar effervescent tablet, the mass percent of acid source is 0～5%, and the mass percent of alkali source is 5～8%.
8. vinegar effervescent tablet as claimed in claim 7, it is characterised in that by percentage to the quality, its component includes：Crystallization fruit
Sugar 65%, natural fruit powder 13%, vinegar powder 6%, sodium bicarbonate 5%, prebioticses 8%, probiotic powder 3%, binding agent 0.5%.
9. a kind of preparation method of the vinegar effervescent tablet as described in any one of claim 1-8, comprises the following steps：
(1) preparation of natural fruit powder：To crush after fruit lyophilizing, sieve and obtain natural fruit powder；
(2) preparation of vinegar powder：Fermented type fruit vinegar or fermented type rice vinegar are spray-dried after being mixed homogeneously with embedding medium, are obtained
Vinegar powder；
(3) preparation of probiotic powder：Probiotic bacteria is added in embedding medium, after being dried, probiotic powder is made；
(4) will crush standby after fructose, prebioticses, disintegrating agent, binding agent drying；
(5) each raw material is proportionally weighed, stirring mixing, tabletting are obtained final product.
10. preparation method as claimed in claim 9, it is characterised in that in step (2) and (3), the embedding medium are Fructus Hordei Germinatus paste
Essence or Sargassum polysaccharides.
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| CN108402371A (en) * | 2018-01-19 | 2018-08-17 | 广东润源中天生物科技有限公司 | A kind of prebiotic compositions that suitable person in middle and old age's constipation crowd takes |
| CN109588526A (en) * | 2018-12-12 | 2019-04-09 | 江苏恒顺醋业股份有限公司 | A kind of aromatic vinegar pressed candy and preparation method thereof |
| CN109938130A (en) * | 2019-05-05 | 2019-06-28 | 广州市品度食品供应链管理有限公司 | A kind of solid beverage and preparation method thereof containing prebiotics |
| CN112262945A (en) * | 2020-10-27 | 2021-01-26 | 山西纳安生物科技股份有限公司 | Vitamin-rich fruit vinegar effervescent tablet and preparation method thereof |
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| CN102228303A (en) * | 2011-07-13 | 2011-11-02 | 佛山市海天调味食品股份有限公司 | Solid preparation of fruit vinegar effervescent tablets and processing technology thereof |
| CN103211143A (en) * | 2013-03-26 | 2013-07-24 | 胡文锋 | Inactivated lactobacillus effervescent tablets and preparation method thereof |
| CN103656629A (en) * | 2013-12-03 | 2014-03-26 | 青岛海芬海洋生物科技有限公司 | Foot bath effervescent tablets containing marine biological sterilizing component and preparation method thereof |
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| CN101496821A (en) * | 2009-03-18 | 2009-08-05 | 西北农林科技大学 | Lactobacillus effervescent tablet and preparation method thereof |
| CN102228303A (en) * | 2011-07-13 | 2011-11-02 | 佛山市海天调味食品股份有限公司 | Solid preparation of fruit vinegar effervescent tablets and processing technology thereof |
| CN103211143A (en) * | 2013-03-26 | 2013-07-24 | 胡文锋 | Inactivated lactobacillus effervescent tablets and preparation method thereof |
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| CN108402371A (en) * | 2018-01-19 | 2018-08-17 | 广东润源中天生物科技有限公司 | A kind of prebiotic compositions that suitable person in middle and old age's constipation crowd takes |
| CN109588526A (en) * | 2018-12-12 | 2019-04-09 | 江苏恒顺醋业股份有限公司 | A kind of aromatic vinegar pressed candy and preparation method thereof |
| CN109938130A (en) * | 2019-05-05 | 2019-06-28 | 广州市品度食品供应链管理有限公司 | A kind of solid beverage and preparation method thereof containing prebiotics |
| CN112262945A (en) * | 2020-10-27 | 2021-01-26 | 山西纳安生物科技股份有限公司 | Vitamin-rich fruit vinegar effervescent tablet and preparation method thereof |
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Application publication date: 20170322 |