CN107865179A - A kind of lactic acid bacteria milk calcium pressed candy and preparation method thereof - Google Patents
A kind of lactic acid bacteria milk calcium pressed candy and preparation method thereof Download PDFInfo
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- CN107865179A CN107865179A CN201711443688.0A CN201711443688A CN107865179A CN 107865179 A CN107865179 A CN 107865179A CN 201711443688 A CN201711443688 A CN 201711443688A CN 107865179 A CN107865179 A CN 107865179A
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- powder
- lactic acid
- acid bacteria
- milk calcium
- vitamin
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 128
- 241000894006 Bacteria Species 0.000 title claims abstract description 71
- 239000004310 lactic acid Substances 0.000 title claims abstract description 64
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 64
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 53
- 239000011575 calcium Substances 0.000 title claims abstract description 53
- 235000013336 milk Nutrition 0.000 title claims abstract description 42
- 239000008267 milk Substances 0.000 title claims abstract description 42
- 210000004080 milk Anatomy 0.000 title claims abstract description 42
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 96
- 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 63
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 43
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 42
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 39
- 239000011720 vitamin B Substances 0.000 claims abstract description 39
- 229940046001 vitamin b complex Drugs 0.000 claims abstract description 39
- 238000002156 mixing Methods 0.000 claims abstract description 37
- 238000004108 freeze drying Methods 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 21
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000008103 glucose Substances 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 21
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 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 21
- 229960002675 xylitol Drugs 0.000 claims abstract description 21
- 235000010447 xylitol Nutrition 0.000 claims abstract description 21
- 239000000811 xylitol Substances 0.000 claims abstract description 21
- 238000005469 granulation Methods 0.000 claims abstract description 13
- 230000003179 granulation Effects 0.000 claims abstract description 13
- 235000020985 whole grains Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims description 24
- 235000015165 citric acid Nutrition 0.000 claims description 20
- 235000001727 glucose Nutrition 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 19
- 239000002245 particle Substances 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 12
- 241000186000 Bifidobacterium Species 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000011122 softwood Substances 0.000 claims description 7
- 241001608472 Bifidobacterium longum Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 6
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 6
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 6
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 6
- 239000004677 Nylon Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000011869 dried fruits Nutrition 0.000 claims description 6
- 239000000446 fuel Substances 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 6
- 229920001778 nylon Polymers 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 5
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 2
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 239000013589 supplement Substances 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- 230000010261 cell growth Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013406 prebiotics Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 241000186012 Bifidobacterium breve Species 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 208000027244 Dysbiosis Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000027288 circadian rhythm Effects 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000007140 dysbiosis Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000033065 inborn errors of immunity Diseases 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000028529 primary immunodeficiency disease Diseases 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of lactic acid bacteria milk calcium pressed candy, including following component (by mass percentage)：Milk calcium：15~18%, white granulated sugar：20~25%, lactic acid bacteria freeze drying powder：3~6%, fruit powder：12~15%, vitamin B complex piece powder：8~12%, magnesium stearate：0.3~0.6%, xylitol：17~20%, citric acid：1~4%, surplus is glucose.The invention also discloses a kind of preparation method of lactic acid bacteria milk calcium pressed candy, comprise the following steps：Step 1：Crush, step 2：Preliminary mixing, step 3：Granulation, step 4：Dry, step 5：Whole grain, step 6：Mixing, step 7：Tabletting is packed.This discovery is realized on the premise of lactic bacteria activity is kept, prebiotics of arranging in pairs or groups breeds lactic acid bacteria, collocation fruit powder flavor adjustment, Tiny ecosystem regulation can be carried out to human body intestinal canal, the pressed candy nutrition comprehensive and abundant of the present invention, not only cell growth can be promoted with tonifying heart and spleen, nourishing blood and tranquilization, can also effective supplement calcium.
Description
Technical field
The present invention relates to lactic acid bacteria milk calcium pressed candy correlative technology field, more particularly to a kind of lactic acid bacteria milk calcium pressed candy
Fruit and preparation method thereof.
Background technology
Lactic acid bacteria is a kind of active microorganism beneficial to host, and some of which flora can be colonized in human body intestinal canal, change
Microecological balance in kind place note enteron aisle, plays beneficial effect.Because rhythm of life is accelerated, the body of modern is mostly in " Asia is strong
Health " state, and because of Dysbiosis in air, drinking water, the human body of the factor such as radiation, antibiotic usage influence at one's side, cause
Hypoimmunity, it is appropriate to take in the adjustable internal environment balance of humanbody of lactic acid bacteria and circadian rhythm.Lactic bacteria activity is in solid food
In it is easy to maintain, the tablet food such as pressed candy is easy to carry about with one and easily absorbed, can both combine produce containing high lactic acid bacteria
Activity, the pressed candy easily absorbed.Calcium is the most element of people's in-vivo content, there are about 1200 grams, and is easiest to the member lacked
One of element.Wherein 99% forms bone, and 1% is present in blood soft tissue.Whether calcium deficiency is relevant with two aspect reasons for human body, and one
Peak Bone Mass, i.e., in one's mid-30s, human body bone amount reaches calcium content during highest bone amount in life, mainly by it is hereditary because
Element, factor of replenishing the calcium and exercise factors determine：Second, calcium loss situation, is determined, such as by the supplement, number of dropouts and habits and customs of calcium
Slightly tobacco and wine, coffee, tea, cola, Salt intake are too high, and the loss of calcium can all be caused by eating meat less or eating too many meat.In general lactic acid
Do not have to add the material replenished the calcium in bacterium pressed candy.Therefore, a kind of lactic acid bacteria milk calcium pressed candy and preparation method thereof is invented
Solve the above problems necessary.
The content of the invention
It is an object of the invention to provide a kind of lactic acid bacteria milk calcium pressed candy and preparation method thereof, to solve above-mentioned background
The problem of being proposed in technology.
To achieve the above object, the present invention provides following technical scheme：A kind of lactic acid bacteria milk calcium pressed candy, including it is following
Composition (by mass percentage)：Including following component (by mass percentage)：Milk calcium：15~18%, white granulated sugar：20~25%,
Lactic acid bacteria freeze drying powder：3~6%, fruit powder：12~15%, vitamin B complex piece powder：8~12%, magnesium stearate：0.3~
0.6%th, xylitol：17~20%, citric acid：1~4%, surplus is glucose.
Preferably, the lactic acid bacteria freeze drying powder includes clatter Lactobacillus lactis, animal bifidobacteria, bifidobacterium lactis, rhamnose
In lactobacillus, lactobacillus reuteri, lactobacillus fermenti, bifidobacterium breve, bifidobacterium longum, Lactobacillus casei, Lactobacillus plantarum
It is one or more kinds of compound.
Preferably, including following component (by mass percentage)：Milk calcium：15%th, white granulated sugar：25%th, lactic acid bacteria freeze drying powder：
3%th, fruit powder：15%th, vitamin B complex piece powder：8%th, magnesium stearate：0.6%th, xylitol：17%th, citric acid：4%, surplus
For glucose.
Preferably, including following component (by mass percentage)：Milk calcium：16%th, white granulated sugar：24%th, lactic acid bacteria freeze drying powder：
4%th, fruit powder：14%th, vitamin B complex piece powder：9%th, magnesium stearate：0.5%th, xylitol：18%th, citric acid：3%, surplus
For glucose.
Preferably, including following component (by mass percentage)：Milk calcium：17%th, white granulated sugar：23%th, lactic acid bacteria freeze drying powder：
5%th, fruit powder：13%th, vitamin B complex piece powder：10%th, magnesium stearate：0.4%th, xylitol：19%th, citric acid：2%, surplus
For glucose.
Preferably, including following component (by mass percentage)：Milk calcium：18%th, white granulated sugar：20%th, lactic acid bacteria freeze drying powder：
6%th, fruit powder：12%th, vitamin B complex piece powder：12%th, magnesium stearate：0.3%th, xylitol：20%th, citric acid：1%, surplus
For glucose.
A kind of preparation method of lactic acid bacteria milk calcium pressed candy, comprises the following steps：
Step 1：Crush：Fruit powder, the fruit of certain mass is taken, be put into drying machine and be dried after clean stoning, dry
Time is 60~90min, and then dried fruit is placed in grinder and crushed, and milling time is 20~50min,
Then sieve, obtain fruit powder；Vitamin B complex piece powder, a certain amount of vitamin B complex piece is taken, places it in grinder
Row grinding, then crosses 200~350 mesh sieves, obtains vitamin B complex piece powder；
Step 2：Preliminary mixing：Fruit powder, vitamin B complex piece powder, white granulated sugar, glucose, xylitol and citric acid are pressed
It is added sequentially to according to certain mass percent in mixer, starts mixer, mixing time is 60~90min, until material
Uniformly mixing；
Step 3：Granulation：Compound is used into Boiling Fuel Injection Spray granulation technique with 60~75% food grade alcohol containing PVP
Softwood processed, softwood are put into oscillating granulator after making, and are crossed 16~22 mesh nylon mesh and are pelletized；
Step 4：Dry：Particle in step 3 is put into drying machine and is dried, drying time is 20~50min；
Step 5：Whole grain：Dried particle is placed again into oscillating granulator and carries out whole grain, crosses 50~65 mesh sieves；
Step 6：Mixing：Using two-dimensional mixing machine or V-Mixer lactic acid bacteria freeze drying powder and magnesium stearate and step 5
In material mixing；
Step 7：Tabletting is packed：Mixed material is subjected to tabletting with rotary tablet machine, then by after tabletting
Grain, which is put into packing machine, to be packed.
The technique effect and advantage of the present invention：This discovery is realized on the premise of lactic bacteria activity is kept, and collocation is prebiotic
Member propagation lactic acid bacteria, fruit powder flavor adjustment of arranging in pairs or groups, Tiny ecosystem regulation can be carried out to human body intestinal canal, lactic acid bacteria can improve enteron aisle mattress
Good bacterium, strengthen immunity, reduction diarrhoea, help digest, help health in group's increase body；It is easy to carry, mend at any time
Lactic acid bacteria is filled, enhancing is healthy, and preparation technology is simply efficient；The pressed candy nutrition comprehensive and abundant of the present invention, not only can be with help
Heart spleen, nourishing blood and tranquilization, promote cell growth, acceptable effective supplement calcium, while replenishing the calcium, enhancing development, improve
Teen-age immunity, so as to reach the horizontal effect of General Promotion juvenile healthy.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example only part of the embodiment of the present invention, rather than whole embodiments.It is common based on the embodiment in the present invention, this area
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1：
A kind of lactic acid bacteria milk calcium pressed candy, including following component (by mass percentage)：Milk calcium：15%th, white granulated sugar：
25%th, lactic acid bacteria freeze drying powder：3%th, fruit powder：15%th, vitamin B complex piece powder：8%th, magnesium stearate：0.6%th, xylitol：
17%th, citric acid：4%, surplus is glucose；It is double that the lactic acid bacteria freeze drying powder includes clatter Lactobacillus lactis, animal bifidobacteria, breast
Discrimination bacillus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus fermenti, bifidobacterium breve, bifidobacterium longum, Lactobacillus casei,
It is one or more kinds of compound in Lactobacillus plantarum.
A kind of preparation method of lactic acid bacteria milk calcium pressed candy, it is characterised in that comprise the following steps：
Step 1：Crush：Fruit powder, the fruit of certain mass is taken, be put into drying machine and be dried after clean stoning, dry
Time is 60min, and then dried fruit is placed in grinder and crushed, milling time 20min, then mistake
Sieve, obtains fruit powder；Vitamin B complex piece powder, a certain amount of vitamin B complex piece is taken, places it in grinder and is ground,
Then 200 mesh sieves are crossed, obtain vitamin B complex piece powder；
Step 2：Preliminary mixing：Fruit powder, vitamin B complex piece powder, white granulated sugar, glucose, xylitol and citric acid are pressed
It is added sequentially to according to certain mass percent in mixer, starts mixer, mixing time 60min, until material is uniform
Mixing；
Step 3：Granulation：Compound is soft using Boiling Fuel Injection Spray granulation technique system with the 60% food grade alcohol containing PVP
Material, softwood are put into oscillating granulator after making, and are crossed 16 mesh nylon mesh and are pelletized；
Step 4：Dry：Particle in step 3 is put into drying machine and is dried, drying time 20min；
Step 5：Whole grain：Dried particle is placed again into oscillating granulator and carries out whole grain, crosses 50 mesh sieves；
Step 6：Mixing：Using two-dimensional mixing machine or V-Mixer lactic acid bacteria freeze drying powder and magnesium stearate and step 5
In material mixing；
Step 7：Tabletting is packed：Mixed material is subjected to tabletting with rotary tablet machine, then by after tabletting
Grain, which is put into packing machine, to be packed.
Embodiment 2：
A kind of lactic acid bacteria milk calcium pressed candy, including following component (by mass percentage)：Milk calcium：16%th, white granulated sugar：
24%th, lactic acid bacteria freeze drying powder：4%th, fruit powder：14%th, vitamin B complex piece powder：9%th, magnesium stearate：0.5%th, xylitol：
18%th, citric acid：3%, surplus is glucose；It is double that the lactic acid bacteria freeze drying powder includes clatter Lactobacillus lactis, animal bifidobacteria, breast
Discrimination bacillus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus fermenti, bifidobacterium breve, bifidobacterium longum, Lactobacillus casei,
It is one or more kinds of compound in Lactobacillus plantarum.
A kind of preparation method of lactic acid bacteria milk calcium pressed candy, comprises the following steps：
Step 1：Crush：Fruit powder, the fruit of certain mass is taken, be put into drying machine and be dried after clean stoning, dry
Time is 70min, and then dried fruit is placed in grinder and crushed, milling time 30min, then mistake
Sieve, obtains fruit powder；Vitamin B complex piece powder, a certain amount of vitamin B complex piece is taken, places it in grinder and is ground,
Then 250 mesh sieves are crossed, obtain vitamin B complex piece powder；
Step 2：Preliminary mixing：Fruit powder, vitamin B complex piece powder, white granulated sugar, glucose, xylitol and citric acid are pressed
It is added sequentially to according to certain mass percent in mixer, starts mixer, mixing time 70min, until material is uniform
Mixing；
Step 3：Granulation：Compound is soft using Boiling Fuel Injection Spray granulation technique system with the 65% food grade alcohol containing PVP
Material, softwood are put into oscillating granulator after making, and are crossed 18 mesh nylon mesh and are pelletized；
Step 4：Dry：Particle in step 3 is put into drying machine and is dried, drying time 30min；
Step 5：Whole grain：Dried particle is placed again into oscillating granulator and carries out whole grain, crosses 55 mesh sieves；
Step 6：Mixing：Using two-dimensional mixing machine or V-Mixer lactic acid bacteria freeze drying powder and magnesium stearate and step 5
In material mixing；
Step 7：Tabletting is packed：Mixed material is subjected to tabletting with rotary tablet machine, then by after tabletting
Grain, which is put into packing machine, to be packed.
Embodiment 3：
A kind of lactic acid bacteria milk calcium pressed candy, including following component (by mass percentage)：Milk calcium：17%th, white granulated sugar：
23%th, lactic acid bacteria freeze drying powder：5%th, fruit powder：13%th, vitamin B complex piece powder：10%th, magnesium stearate：0.4%th, xylitol：
19%th, citric acid：2%, surplus is glucose；It is double that the lactic acid bacteria freeze drying powder includes clatter Lactobacillus lactis, animal bifidobacteria, breast
Discrimination bacillus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus fermenti, bifidobacterium breve, bifidobacterium longum, Lactobacillus casei,
It is one or more kinds of compound in Lactobacillus plantarum.
A kind of preparation method of lactic acid bacteria milk calcium pressed candy, comprises the following steps：
Step 1：Crush：Fruit powder, the fruit of certain mass is taken, be put into drying machine and be dried after clean stoning, dry
Time is 80min, and then dried fruit is placed in grinder and crushed, milling time 40min, then mistake
Sieve, obtains fruit powder；Vitamin B complex piece powder, a certain amount of vitamin B complex piece is taken, places it in grinder and is ground,
Then 300 mesh sieves are crossed, obtain vitamin B complex piece powder；
Step 2：Preliminary mixing：Fruit powder, vitamin B complex piece powder, white granulated sugar, glucose, xylitol and citric acid are pressed
It is added sequentially to according to certain mass percent in mixer, starts mixer, mixing time 80min, until material is uniform
Mixing；
Step 3：Granulation：Compound is soft using Boiling Fuel Injection Spray granulation technique system with the 70% food grade alcohol containing PVP
Material, softwood are put into oscillating granulator after making, and are crossed 20 mesh nylon mesh and are pelletized；
Step 4：Dry：Particle in step 3 is put into drying machine and is dried, drying time 40min；
Step 5：Whole grain：Dried particle is placed again into oscillating granulator and carries out whole grain, crosses 60 mesh sieves；
Step 6：Mixing：Using two-dimensional mixing machine or V-Mixer lactic acid bacteria freeze drying powder and magnesium stearate and step 5
In material mixing；
Step 7：Tabletting is packed：Mixed material is subjected to tabletting with rotary tablet machine, then by after tabletting
Grain, which is put into packing machine, to be packed.
Embodiment 4：
A kind of lactic acid bacteria milk calcium pressed candy, including following component (by mass percentage)：Milk calcium：18%th, white granulated sugar：
20%th, lactic acid bacteria freeze drying powder：6%th, fruit powder：12%th, vitamin B complex piece powder：12%th, magnesium stearate：0.3%th, xylitol：
20%th, citric acid：1%, surplus is glucose；It is double that the lactic acid bacteria freeze drying powder includes clatter Lactobacillus lactis, animal bifidobacteria, breast
Discrimination bacillus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus fermenti, bifidobacterium breve, bifidobacterium longum, Lactobacillus casei,
It is one or more kinds of compound in Lactobacillus plantarum.
A kind of preparation method of lactic acid bacteria milk calcium pressed candy, comprises the following steps：
Step 1：Crush：Fruit powder, the fruit of certain mass is taken, be put into drying machine and be dried after clean stoning, dry
Time is 90min, and then dried fruit is placed in grinder and crushed, milling time 50min, then mistake
Sieve, obtains fruit powder；Vitamin B complex piece powder, a certain amount of vitamin B complex piece is taken, places it in grinder and is ground,
Then 350 mesh sieves are crossed, obtain vitamin B complex piece powder；
Step 2：Preliminary mixing：Fruit powder, vitamin B complex piece powder, white granulated sugar, glucose, xylitol and citric acid are pressed
It is added sequentially to according to certain mass percent in mixer, starts mixer, mixing time 90min, until material is uniform
Mixing；
Step 3：Granulation：Compound is soft using Boiling Fuel Injection Spray granulation technique system with the 75% food grade alcohol containing PVP
Material, softwood are put into oscillating granulator after making, and are crossed 22 mesh nylon mesh and are pelletized；
Step 4：Dry：Particle in step 3 is put into drying machine and is dried, drying time 50min；
Step 5：Whole grain：Dried particle is placed again into oscillating granulator and carries out whole grain, crosses 65 mesh sieves；
Step 6：Mixing：Using two-dimensional mixing machine or V-Mixer lactic acid bacteria freeze drying powder and magnesium stearate and step 5
In material mixing；
Step 7：Tabletting is packed：Mixed material is subjected to tabletting with rotary tablet machine, then by after tabletting
Grain, which is put into packing machine, to be packed.
Lactic acid bacteria milk calcium pressed candy can be made in four groups of embodiments more than, wherein made from second group of embodiment
Lactic acid bacteria milk calcium pressed candy effect is best, and this discovery is realized on the premise of lactic bacteria activity is kept, and collocation prebiotics increases
Lactic acid bacteria is grown, fruit powder flavor adjustment of arranging in pairs or groups can carry out Tiny ecosystem regulation to human body intestinal canal, and lactic acid bacteria can improve enteron aisle mattress group increasing
Add good bacterium in body, strengthen immunity, reduce diarrhoea, help digest, help health；Easy to carry, supplement is newborn at any time
Sour bacterium, enhancing health, preparation technology are simply efficient；The present invention pressed candy nutrition comprehensive and abundant, not only can with tonifying heart and spleen,
Nourishing blood and tranquilization, promote cell growth, can also effective supplement calcium.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic,
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (7)
1. a kind of lactic acid bacteria milk calcium pressed candy, it is characterised in that including following component (by mass percentage)：Milk calcium：15~
18%th, white granulated sugar：20~25%, lactic acid bacteria freeze drying powder：3~6%, fruit powder：12~15%, vitamin B complex piece powder：8~
12%th, magnesium stearate：0.3~0.6%, xylitol：17~20%, citric acid：1~4%, surplus is glucose.
A kind of 2. lactic acid bacteria milk calcium pressed candy according to claim 1, it is characterised in that：The lactic acid bacteria freeze drying powder bag
Include clatter Lactobacillus lactis, animal bifidobacteria, bifidobacterium lactis, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus fermenti, short
It is one or more kinds of compound in Bifidobacterium, bifidobacterium longum, Lactobacillus casei, Lactobacillus plantarum.
3. a kind of lactic acid bacteria milk calcium pressed candy according to claim 1, it is characterised in that (press matter including following component
Measure percentage)：Milk calcium：15%th, white granulated sugar：25%th, lactic acid bacteria freeze drying powder：3%th, fruit powder：15%th, vitamin B complex piece powder：
8%th, magnesium stearate：0.6%th, xylitol：17%th, citric acid：4%, surplus is glucose.
4. a kind of lactic acid bacteria milk calcium pressed candy according to claim 1, it is characterised in that (press matter including following component
Measure percentage)：Milk calcium：16%th, white granulated sugar：24%th, lactic acid bacteria freeze drying powder：4%th, fruit powder：14%th, vitamin B complex piece powder：
9%th, magnesium stearate：0.5%th, xylitol：18%th, citric acid：3%, surplus is glucose.
5. a kind of lactic acid bacteria milk calcium pressed candy according to claim 1, it is characterised in that (press matter including following component
Measure percentage)：Milk calcium：17%th, white granulated sugar：23%th, lactic acid bacteria freeze drying powder：5%th, fruit powder：13%th, vitamin B complex piece powder：
10%th, magnesium stearate：0.4%th, xylitol：19%th, citric acid：2%, surplus is glucose.
6. a kind of lactic acid bacteria milk calcium pressed candy according to claim 1, it is characterised in that (press matter including following component
Measure percentage)：Milk calcium：18%th, white granulated sugar：20%th, lactic acid bacteria freeze drying powder：6%th, fruit powder：12%th, vitamin B complex piece powder：
12%th, magnesium stearate：0.3%th, xylitol：20%th, citric acid：1%, surplus is glucose.
7. the preparation method of a kind of lactic acid bacteria milk calcium pressed candy as described in claim 1-6, it is characterised in that including following
Step：
Step 1：Crush：Fruit powder, the fruit of certain mass is taken, be put into drying machine and be dried after clean stoning, drying time
For 60~90min, then dried fruit is placed in grinder and crushed, milling time is 20~50min, then
Sieving, obtains fruit powder；Vitamin B complex piece powder, a certain amount of vitamin B complex piece is taken, places it in grinder and is ground
Mill, 200~350 mesh sieves are then crossed, obtain vitamin B complex piece powder；
Step 2：Preliminary mixing：By fruit powder, vitamin B complex piece powder, white granulated sugar, glucose, xylitol and citric acid according to one
Fixed mass percent is added sequentially in mixer, starts mixer, and mixing time is 60~90min, until material is uniform
Mixing；
Step 3：Granulation：Compound is soft using Boiling Fuel Injection Spray granulation technique system with 60~75% food grade alcohol containing PVP
Material, softwood are put into oscillating granulator after making, and are crossed 16~22 mesh nylon mesh and are pelletized；
Step 4：Dry：Particle in step 3 is put into drying machine and is dried, drying time is 20~50min；
Step 5：Whole grain：Dried particle is placed again into oscillating granulator and carries out whole grain, crosses 50~65 mesh sieves；
Step 6：Mixing：Using two-dimensional mixing machine or V-Mixer in lactic acid bacteria freeze drying powder and magnesium stearate and step 5
Material mixes；
Step 7：Tabletting is packed：Mixed material is subjected to tabletting with rotary tablet machine, then put the particle after tabletting
Packed in packing machine.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108991206A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | One kind is replenished the calcium pressed candy and preparation method thereof containing probiotics |
| CN111109607A (en) * | 2020-01-10 | 2020-05-08 | 青岛康益生物科技有限公司 | A health food for preventing and treating osteoporosis |
| CN113142367A (en) * | 2021-04-15 | 2021-07-23 | 临沂欣宇辉生物科技有限公司 | Preparation method of shark chondroitin milk calcium tablet candy |
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| JP2003212778A (en) * | 2002-01-22 | 2003-07-30 | Sangi Co Ltd | Preparation for oral cavity |
| CN102356798A (en) * | 2011-09-06 | 2012-02-22 | 宁波御坊堂生物科技有限公司 | Milk calcium candy and preparation method thereof |
| CN107136279A (en) * | 2017-05-27 | 2017-09-08 | 广州泽成生物科技有限公司 | A kind of lactic acid bacteria pressed candy and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2003212778A (en) * | 2002-01-22 | 2003-07-30 | Sangi Co Ltd | Preparation for oral cavity |
| CN102356798A (en) * | 2011-09-06 | 2012-02-22 | 宁波御坊堂生物科技有限公司 | Milk calcium candy and preparation method thereof |
| CN107136279A (en) * | 2017-05-27 | 2017-09-08 | 广州泽成生物科技有限公司 | A kind of lactic acid bacteria pressed candy and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108991206A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | One kind is replenished the calcium pressed candy and preparation method thereof containing probiotics |
| CN111109607A (en) * | 2020-01-10 | 2020-05-08 | 青岛康益生物科技有限公司 | A health food for preventing and treating osteoporosis |
| CN113142367A (en) * | 2021-04-15 | 2021-07-23 | 临沂欣宇辉生物科技有限公司 | Preparation method of shark chondroitin milk calcium tablet candy |
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Application publication date: 20180403 |