CN106666027A - Manufacture method for caries prevention candy and lollipop thereof - Google Patents
Manufacture method for caries prevention candy and lollipop thereof Download PDFInfo
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- CN106666027A CN106666027A CN201611268074.9A CN201611268074A CN106666027A CN 106666027 A CN106666027 A CN 106666027A CN 201611268074 A CN201611268074 A CN 201611268074A CN 106666027 A CN106666027 A CN 106666027A
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- candy
- soybean peptide
- caries
- manufacture method
- sugar
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 34
- 235000011475 lollipops Nutrition 0.000 title claims abstract description 13
- 208000002925 dental caries Diseases 0.000 title abstract description 8
- 230000002265 prevention Effects 0.000 title abstract 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 65
- 244000068988 Glycine max Species 0.000 claims abstract description 61
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 230000000675 anti-caries Effects 0.000 claims description 23
- 239000000243 solution Substances 0.000 claims description 13
- 238000007689 inspection Methods 0.000 claims description 11
- 238000010790 dilution Methods 0.000 claims description 9
- 239000012895 dilution Substances 0.000 claims description 9
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 8
- 229920001184 polypeptide Polymers 0.000 claims description 7
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 230000007073 chemical hydrolysis Effects 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 230000003301 hydrolyzing effect Effects 0.000 claims description 2
- 230000000813 microbial effect Effects 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 3
- 238000012856 packing Methods 0.000 claims 3
- 238000001816 cooling Methods 0.000 claims 2
- 238000012216 screening Methods 0.000 claims 2
- 238000012946 outsourcing Methods 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 8
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- 238000007865 diluting Methods 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 14
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- 241001148471 unidentified anaerobic bacterium Species 0.000 description 6
- 206010061218 Inflammation Diseases 0.000 description 4
- 230000004054 inflammatory process Effects 0.000 description 4
- 235000015218 chewing gum Nutrition 0.000 description 3
- 229940112822 chewing gum Drugs 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
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- 238000004659 sterilization and disinfection Methods 0.000 description 3
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- 235000020357 syrup Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000186046 Actinomyces Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- 241000218378 Magnolia Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 208000024216 Periapical disease Diseases 0.000 description 1
- 201000004328 Pulpitis Diseases 0.000 description 1
- 206010037464 Pulpitis dental Diseases 0.000 description 1
- 240000003152 Rhus chinensis Species 0.000 description 1
- 235000014220 Rhus chinensis Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 206010044038 Tooth erosion Diseases 0.000 description 1
- 208000014735 Tooth injury Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 210000005056 cell body Anatomy 0.000 description 1
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
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- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000008235 industrial water Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 208000030194 mouth disease Diseases 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000036595 non-bacterial tooth erosion Diseases 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/10—Products with special structure with a supported structure
- A23G2220/12—Products with special structure with a supported structure being an inedible support, e.g. a stick
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a manufacture method for a caries prevention candy and a lollipop thereof. The manufacture method for the caries prevention candy comprises the following steps: manufacturing soybean peptide, and obtaining soybean peptide concentrated and crystallized powder of which the content is 90-100%; dissolving the soybean peptide concentrated and crystallized powder of which the content is 90-100% with pure water, and diluting to obtain a soybean peptide solution of which the concentration mass ratio is 0.0001-1%; and using the soybean peptide solution in a candy manufacture process. The invention also comprises the lollipop obtained through the manufacture method. The human body harmlessness and the excellent antibacterial property of the soybean peptide are applied to the candy manufacture field, and therefore, a traditional situation that caries can be caused by eating the candy is changed into a situation that caries can be prevented by eating the candy.
Description
Technical field
It is particularly a kind of the present invention relates to a kind of manufacture method of anti-caries candy and with product obtained in manufacture method
The method and its lollipop of anti-caries candy are manufactured using Soybean Peptide.
Background technology
Soybean Peptide is a kind of small-molecular peptides, is the general name of soybean oligopeptide and soya-bean polypeptides.Soybean Peptide is by the big of macromolecular
Legumin matter, is processed using bio-enzyme engineering technology, is made peptide referred to as soybean oligopeptide of the molecular weight less than 1000 dalton, is made
Molecular weight is referred to as soya-bean polypeptides for the peptide of 1000-20000 dalton.Soybean Peptide is rich in 22 kinds of amino acid, wherein comprising 9 kinds of people
The essential amino acid that body can not synthesize.Additionally, Soybean Peptide also has enhance immunity, enhancing muscle power, fatigue-relieving, three high drop etc.
Effect.Because Soybean Peptide is the protein of small molecule, it is very easy to be absorbed by the body, is adapted to protein digestibility and absorbs not good people
Group is edible, such as the elderly, post-operative recovery patient, tumour and chemicotherapy patient, gastrointestinal function gastrointestinal disease patient.It is especially big
A kind of soya-bean polypeptides that beans peptide is formed after being processed by gene recombination technology, peptide modified technology etc., with very strong antibacterial
Effect.
Carious tooth is one of most common disease of the mankind, and the World Health Organization is listed as it with tumour and angiocardiopathy
One of disease of the big keypoint control of the mankind three.
The generation bacterium of carious tooth is the reason for mainly triggering.Carious tooth often triggers pulpitis and periapical inflammation simultaneously, sternly
Can cause alveolar bone and inflammation of jaws during weight.Cavity is formed as treatment can allow lesion to continue development not in time, finally whole tooth
Hat destruction completely is, it is necessary to pull out tooth to alleviate slight illness.The incidence of disease of carious tooth is high, is distributed wide.It is main in mouth disease
Common disease, be also one of disease that global range generally occurs, many patients is deeply hurt.Thering is old saying to say " odontopathy is not
Disease, has sent out pain dead person " what is said is exactly the pain of odontopathy.
The basic reason that carious tooth occurs is bacterium infection.Research shows to cause to send out cariogenic bacterium two major classes, a class
It is the organic matter of the action breaks down tooth of gram-positive cocci, by invading corruption for a long time tooth can be made to form cavity.It is another kind of to be
The effect of the bacteriums such as streptococcus mutans, actinomyces and lactobacillus makes carbohydrate breakdown produce acid, causes tooth by progressively
Corrosion failure；And the destruction of this two classes bacterium is often the same time, encroaches on tooth across, incessantly to the corruption of tooth
Erosion and injury, finally result in form carious tooth.
Carious tooth is especially big to the harmfulness of children.Due to the generation of Deciduous teeth Caries, tooth periapical disease, focus can be triggered
Tooth make and it is chain trigger body its hetero-organization occur focal organism infect.The serious masticatory function that causes is reduced, and influences youngster
Virgin nutrition intake, impacts to growing.Local injury of teeth may further result in oral cavity mucous membrane tissue inflammation, influence
Also there is carious tooth lesion to permanent teeth, deteriorate oral hygiene；Deciduous teeth periapical inflammation is also easy to influence permanent teeth tooth bud, causes its enamel
There is obstacle in development and normal eruption.Attractive in appearance and orthoepy of face etc. during influence development in children.
Also there is the patent of some pre- anti-caries the country：
Such as the invention that number of patent application is 200990113038.7：《Suppress the Radix Glycyrrhizae lollipop that carious tooth is formed》Using Radix Glycyrrhizae certain
A little extracts --- the Radix Glycyrrhizae that can particularly suppress carious tooth formation makes lollipop.But some extracts of Radix Glycyrrhizae are to some
The inhibitory action of bacterium is obvious, and Radix Glycyrrhizae finds there is broad-spectrum antiseptic ability currently without by pharmacy circle.
Such as the invention that number of patent application is 201410363586.8：《Anti- dental caries chewing gum》, using Chinese medicine composition arhat
Really, Radix Glycyrrhizae, Chinese gall, the root of Dahurain angelica, peppermint, cloves, lotus leaf, bark of official magnolia etc..Patent claims the " activity in anti-dental caries chewing gum of the invention
Composition is stronger with the binding ability of streptococcus mutans, can be directly entered in streptococcus mutans cell body so as to play killing bacterium
Effect ", but the harmful bacteria that carious tooth generation is can result in oral cavity is a lot, and streptococcus mutans is wherein important one
Kind.
Such as the invention that number of patent application is 201310255622.4：《A kind of candy of pre- anti-caries》Using Chinese herbal medicine：Chrysanthemum
The pre- anti-caries of combination of flower, Radix Glycyrrhizae, peppermint and amino acid, vitamin C, Exocarpium Citri Rubrum powder etc..Because these Chinese herbal medicines are well-known
Antibacterial ability is limited, and especially broad spectrum activity antibacterial ability is weak, and estimation effect can be problematic.
The content of the invention
Present invention solves the technical problem that a kind of manufacture method of anti-caries candy is to provide, with Soybean Peptide to human body
Innocuousness and excellent antibiotic property are applied and manufacture field in candy, make it is traditional eat sugar carious tooth can be caused to change into eat candy and prevent
Carious tooth.
People eat candy and do not result in carious tooth in itself, and carious tooth Producing reason is to remain in dental surface after having eaten up candy
Harmful bacteria in the environment of oral cavity warm and moist, in the nutrient environment for possessing swill, effect of the food in bacterium
Lower decomposition discharges acidic materials eroding dental enamel, causes carious tooth.Another reason is to be present in intraoral gram sun
Property coccus destroys the organic matter of dental surface.The harm of these several respects causes carious tooth generation, and cavity is produced, and tooth is damaged
Wound.
Present invention addition in candy can kill bacterium again will not do harm to huamn body Soybean Peptide, people are eating
By Soybean Peptide band snout cavity in the process of sugar, it is killed bacterium.Soybean Peptide will not cause harm to health again.
The invention aims to help Children and teenager during candy is eaten, self-heating and so protect tooth
Tooth；Help like enjoying candy, chocolate crowd enjoy eat sugar it is happy when pre- anti-caries again.
Meaning candy of the invention is：Lollipop, hard candy, soft sweets, chewing gum, chocolate and other candies.
The present invention the used technical scheme that solves the above problems is：A kind of manufacture method of anti-caries candy, including with
Lower step：
1st, Soybean Peptide is manufactured, Soybean Peptide condensing crystallizing powder of the content in 90-100% is obtained；
2nd, by content in 90-100% Soybean Peptide condensing crystallizing powder dissolved in purified water, concentration is diluted to for 0.0001-1% mass
The soybean peptide solution of percentage（The solution of the candy different ratio of different cultivars）, it is standby after configuration, for candy production process
In use.Adding the concrete technology of above-mentioned standby dilution can have various, typically for example：
Method one, according to the standard production flow that candy is produced, dispensing is carried out to candy production, and use sugared production link is changed
The dilute solution for stating Soybean Peptide substitutes water as the sugared industrial water of change.Other techniques are constant.Thus make to be dissolved in big in water
Beans peptide components are evenly distributed in candy raw material the inside.
Method two, according to normal candy production procedure, the shaping of candy simple grain is proceeded to by candy production.Use above-mentioned Soybean Peptide
Dilution proportionally configures blending with maltodextrin, and dextrin then is coated on into candy surface, and drying forms sugar-coat.
3rd, other technological process of productions of new product candy are as good as with the candy production method of routine.
Soybean Peptide of the present invention uses soya-bean polypeptides, soya-bean polypeptides to include 50 to 100 amino acid, and molecular weight is 5000
To 20000 dalton.
The manufacture method of the soya-bean polypeptides is：Soybean protein is by chemical hydrolysis, microbial fermentation or protease hydrolytic
A kind of acquisition Soybean Peptide in method, then purifies and isolated by refined.
The present invention is applied to the innocuousness and excellent antibiotic property of human body with Soybean Peptide and manufactures field in candy, makes tradition
Eat sugar and carious tooth can be caused to change into eat the pre- anti-caries of candy.One is especially walked out in terms of pre- anti-caries to underage child newly
Road.Using such method than there is product using the candy of addition Chinese herbal medicine type, chemical synthesis type pre- anti-caries
The characteristics of effect is obvious.
Brief description of the drawings
Fig. 1 is a kind of process chart of the embodiment of the present invention.
Fig. 2 is another process chart of the embodiment of the present invention.
Specific embodiment
Embodiment 1：
The lollipop of pre- anti-caries, its technological process of production is as follows：
1st, content is obtained using soybean protein processing and reaches 90-100% Soybean Peptide condensing crystallizing powder.
2nd, content is reached into 90-100% Soybean Peptide condensing crystallizing powder dissolved in purified water, being diluted to concentration is
0.0001-1 %（Mass percent）Soybean peptide solution（The solution of the candy different ratio of different cultivars）, use above-mentioned dilution
Liquid（As modulation water）Dextrin is coated on lollipop surface, drying, packaging after being prepared with maltodextrin.
3rd, can also be in the change of lollipop manufacturing process flow sugar link, using the above-mentioned dilution for preparing as raw water
Use, Soybean Peptide is evenly distributed in syrup.
3rd, other production technologies of lollipop and normal production technology indistinction.
Product inspection is outer according to the inspection of common candy product inspection code, separately presses《Disinfection technology standard》2002 editions-
2.1.11.3.1 to common oral anaerobic bacteria：Porphyromonas gingivalis and Streptococcus mutans are detected.
Bacteria Detection result is as follows：
To the resistant determination of common oral anaerobic bacteria
Note：1. porphyromonas gingivalis are standard strain ATCC33277；
2. Streptococcus mutans are standard strain ATCC25175.
Embodiment 2：
The hard candy of pre- anti-caries, its technological process of production is as follows：
1st, content is obtained using soybean protein processing and reaches 90-100% Soybean Peptide condensing crystallizing powder.
2nd, content is reached into 90-100% Soybean Peptide condensing crystallizing powder dissolved in purified water, being diluted to concentration is
0.0001-1%（Mass percent）Soybean peptide solution（The solution of the candy different ratio of different cultivars）, use above-mentioned dilution
Liquid（As modulation water）Dextrin is coated on hard candy surface, drying, packaging after being prepared with maltodextrin.
3rd, the above-mentioned dilution for preparing can also be made as raw water in the change of hard candy manufacturing process flow sugar link
With making Soybean Peptide be evenly distributed in syrup.
4th, other production technologies of hard candy and normal production technology indistinction.
Product inspection is outer according to the inspection of common candy product inspection code, separately presses《Disinfection technology standard》2002 editions-
2.1.11.3.1 to common oral anaerobic bacteria：Porphyromonas gingivalis and Streptococcus mutans are detected.
Bacteria Detection result is as follows：
To the resistant determination of common oral anaerobic bacteria
Note：1. porphyromonas gingivalis are standard strain ATCC33277：
2. Streptococcus mutans are standard strain ATCC25175.
Embodiment 3：
The soft sweets of pre- anti-caries, its technological process of production is as follows：
1st, content is obtained using soybean protein processing and reaches 90-100% Soybean Peptide condensing crystallizing powder.
2nd, content is reached into 90-100% Soybean Peptide condensing crystallizing powder dissolved in purified water, being diluted to concentration is
0.0001-1%（Mass percent）Soybean peptide solution（The solution of the candy different ratio of different cultivars）, use above-mentioned dilution
Liquid（As modulation water）Dextrin is coated on soft sweets surface, drying, packaging after being prepared with maltodextrin.
3rd, the above-mentioned dilution for preparing can also be made as raw water in the change of soft sweets manufacturing process flow sugar link
With making Soybean Peptide be evenly distributed in syrup.
4th, other production technologies of hard candy and normal production technology indistinction.
Product inspection is outer according to the inspection of common candy product inspection code, separately presses《Disinfection technology standard》2002 editions-
2.1.11.3.1 to common oral anaerobic bacteria：Porphyromonas gingivalis and Streptococcus mutans are detected.
Bacteria Detection result is as follows：
To the resistant determination of common oral anaerobic bacteria
Note：1. porphyromonas gingivalis are standard strain ATCC33277；
2. Streptococcus mutans are standard strain ATCC25175.
More than it is the specific implementation under technical solution of the present invention framework, every embodiment of the present invention technical scheme and technology
The simple deformation of feature or combination, are deemed to fall protection scope of the present invention.
Claims (7)
1. a kind of manufacture method of anti-caries candy, it is characterised in that comprise the following steps：
Manufacture Soybean Peptide, obtains Soybean Peptide condensing crystallizing powder of the content in 90-100%；
By content in 90-100% Soybean Peptide condensing crystallizing powder dissolved in purified water, concentration is diluted to for 0.0001-1% mass hundred
Divide the soybean peptide solution of ratio；
Soybean peptide solution is used in candy production process.
2. the manufacture method of anti-caries candy according to claim 1, it is characterised in that：The Soybean Peptide is more using soybean
Peptide, soya-bean polypeptides include 50 to 100 amino acid, and molecular weight is in 5000 to 20000 dalton.
3. the manufacture method of anti-caries candy according to claim 2, it is characterised in that：The manufacture Soybean Peptide includes following
Step：Soybean protein is by a kind of acquisition Soybean Peptide in chemical hydrolysis, microbial fermentation or protease hydrolytic method, Ran Houjing
Cross refined purification and isolated.
4. according to claims 1 to 3 any claim anti-caries candy manufacture method, it is characterised in that：The sugar
Fruit production process includes changing sugar, filters, boils, cooling down, adding auxiliary material, mediation, shaping, screening, inner packing, product inspection, outsourcing
Dress, storage step, the soybean peptide solution are added in sugared step is changed, and soybean peptide components is evenly distributed in the raw material of candy
The inside.
5. according to claims 1 to 3 any claim anti-caries candy manufacture method, it is characterised in that：The sugar
Fruit production process includes changing sugar, filters, boils, cooling down, plus auxiliary material, mediation, shaping, the sugar-coat containing Soybean Peptide being wrapped in into sugar
Fruit is outer, screening, inner packing, product inspection, external packing, storage step, wherein the sugar-coat containing Soybean Peptide before candy production in advance
First it is made.
6. the manufacture method of anti-caries candy according to claim 5, it is characterised in that：The sugar-coat containing Soybean Peptide
Manufacture method is：Soybean Peptide dilution and maltodextrin configure blending, will configure the dextrin that blending obtains and be coated on candy surface,
Drying forms sugar-coat.
7. a kind of anti-caries lollipop, it is characterised in that：Using anti-caries candy described in claim 1~6 any claim
Manufacture method be made.
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109125880A (en) * | 2018-10-24 | 2019-01-04 | 广东技术师范学院 | Lollipop simulator |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767419A (en) * | 2016-04-06 | 2016-07-20 | 俞祖勋 | Production method of caries-prevention candies |
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2016
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767419A (en) * | 2016-04-06 | 2016-07-20 | 俞祖勋 | Production method of caries-prevention candies |
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| 周显青 等: "《稻谷加工工艺与设备》", 30 September 2011, 中国轻工业出版社 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109125880A (en) * | 2018-10-24 | 2019-01-04 | 广东技术师范学院 | Lollipop simulator |
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