CN107897475A - A kind of oligomeric candy of probiotics and preparation method thereof - Google Patents
A kind of oligomeric candy of probiotics and preparation method thereof Download PDFInfo
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- CN107897475A CN107897475A CN201711170737.8A CN201711170737A CN107897475A CN 107897475 A CN107897475 A CN 107897475A CN 201711170737 A CN201711170737 A CN 201711170737A CN 107897475 A CN107897475 A CN 107897475A
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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- Health & Medical Sciences (AREA)
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Abstract
The invention discloses oligomeric candy of a kind of probiotics and preparation method thereof, include the raw material of following parts by weight：Oligofructose, shaddock jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives, evaporated milk, gelatin, essence, emulsifying agent and stevioside, its production method are：Stock, molten sugar, atmospheric evaporation, it is concentrated in vacuo, condiment, cooling and shaping and packaging and storage, the present invention is using oligofructose and stevioside as primary raw material, with shaddock jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives, evaporated milk, gelatin, essence and emulsifying agent are auxiliary material, it is manufactured talk about containing stevioside sugar, it with the addition of probiotics at the same time, with maintenance enteron aisle normal function, alleviate lactose intolerance symptom, promotion is digested and assimilated, strengthen body immunity, pre- anti-cancer and the growth for suppressing tumour, the function of serum cholesterol is reacted and reduced to Reduce allergy.
Description
Technical field
The present invention relates to polarizer field, is specially a kind of oligomeric candy of probiotics and preparation method thereof.
Background technology
Relevant information is reported, and it is all probiotics to have 90% in non-neonate, enteric bacteria, so child and children one
As constipation will not occur.And probiotics proportion only has 10%-15% in saponins by human intestinal bacteria of growing up, after 60 years old, ratio is then more
Low, to the elderly of more than 70 years old, internal probiotics quantity was greatly decreased to less than 10%, declines plus resistance, more hold
Constipation or enteric infection easily occurs, antibiotic is used once enteric infection occurs, and has killed probiotics, makes intestinal flora into one
Walk unbalance, cause vicious circle.Therefore, the elderly is with greater need for probiotic supplemented.China is pesticide producing and using big country, every year
Using the land area of pesticide more than 2.8 hundred million hectares, the pesticide volume used reaches 50~600,000 tons, wherein there are about 80% agriculture
Medicine is directly entered soil environment and by adsorption by soil, and residual is in the soil.China has been surpassed by the land area of pollution by pesticides at present
Cross ten thousand hectares of 1300-1600.Pesticide becomes the main organic pollution of soil.In conclusion it is contaminated due to ploughing, kill
Probiotics in soil, destroys arable soil microecological balance.Above-mentioned pollution threatened the vegetables that we eat daily,
Fruit, grain, people eat contaminated food, and then destroy the microecological balance of human body, cause diabetes, cardiovascular and cerebrovascular
The explosive growth of chronic diseases people colony.Therefore in order to ensure and improve the body health level of Chinese people, greatly develop and
It is our vital task to produce probiotics." the oligomeric candy of probiotics " is exactly to be invented according to this guiding theory, its purpose
The light probiotic supplemented of custom being exactly fond of snacks according to people, achievees the purpose that intestinal health
So how to design oligomeric candy of a kind of probiotics and preparation method thereof, becoming us will currently solve the problems, such as.
The content of the invention
It is an object of the invention to provide oligomeric candy of a kind of probiotics and preparation method thereof, to solve above-mentioned background technology
The problem of middle proposition.
To achieve the above object, the present invention provides following technical solution：A kind of oligomeric candy of probiotics, including following weight
The raw material of part：80-90 parts of oligofructose, 30-40 parts of shaddock jam, 10-20 parts of milk, 1-3 parts of probiotics, magnesium stearate 0.5-
1 part, 2-3 parts of resistant dextrin, 3-4 parts of antioxidant, 5-6 parts of food additives, 10-12 parts of evaporated milk, 0.1-0.7 parts of gelatin,
15-20 parts of 1-2 parts of essence, 0.1-0.3 parts of emulsifying agent and stevioside.
According to above-mentioned technical proposal, the preparation method of the shaddock jam pre-processes for shaddock, and shaddock peeling, takes meat, breaks
It is broken into 2-4mm fragments；Then heat, be beaten, big fire of adding rock sugar endures out, and turns small fire and endures at least one half an hour to sticky；It is true again
Sky concentration, under vacuum, pressure is controlled in 0.15-0.05MPa；Then concentration is carried out, is constantly stirred in concentration process
Mix, prevent burnt pot；Filling and sealing is being carried out, take the dish out of the pot rapidly filling and sealing while hot after concentration；Final pasteurising cools down, at 100 DEG C
Sterilize 5-10 minutes and be gradually cooling to room temperature, shaddock jam is made.
According to above-mentioned technical proposal, the preparation method of the probiotics is to crush fermentation Flour product, and being dipped into form a film
It is dry in solution, the edibility foamed material stablized in aqueous systems is prepared；Then the material is added to containing growth-promoting
In the culture medium of the long factor, the volume ratio of culture medium and edibility foamed material is 1：0.01-1：200, it is inoculated with probiotics and trains
Support, separation of solid and liquid after culture, then direct-edible probiotic composition is prepared through drying, in the culture medium, inoculation
Probiotics bacterial liquid measure is 0.1%-50%, and the mean pore size of the edibility foamed material is 2 nanometers -2 millimeters, hole
Rate is 10%-85%, and the culture medium is liquid or semisolid, and the porous material is solid-state.
According to above-mentioned technical proposal, the preparation method of the magnesium stearate is stirred to take glyceryl tristearate when feeding intake
Mix, temperature is maintained at 80-100 DEG C, catalyst A, antioxidant and water is added after glyceryl tristearate all melting, in temperature
Spend for 120-150 DEG C, reaction is hydrolyzed in pressure under conditions of being 0.6-0.8MPa, hydrolysate stands 30-60min, grease
Separation, oil phase press filtration recycle catalyst up to stearic acid；Stearic acid is added in magnesium stearate reaction kettle again, temperature is maintained at
90-105 DEG C, magnesia is added while stirring, and after the completion of feeding intake, temperature of charge rises to 110-120 DEG C, adds catalyst B, stirring
React 20-30min；Then magnesia and catalyst B are added again, are reacted, stopped under conditions of being 115-125 DEG C in temperature
Only stir, after material foam is down to equalization point, add catalyst B, react 15- under conditions of being 120-130 DEG C in temperature
25min, finally adds sodium hydroxide while stirring, isothermal reaction 10-20min, is then turned on vacuum pump, adjust vacuum to-
0.09~-0.07MPa, is dehydrated, and stablizes reaction 50-70min, reaction terminating, up to magnesium stearate under the conditions of constant temperature and pressure.
According to above-mentioned technical proposal, the preparation method of the resistant dextrin is that acid, high-temperature vacuum are added into starch material
Dextrinization is reacted, and then adds deionized water, and acidolysis 10-40min under conditions of being 55-75 DEG C in temperature, is made acid hydrolysis solution, so
The ratio of 0.001%-0.005% adds enzyme preparation by mass percentage afterwards, and 30-120min is reacted under the conditions of 40-50 DEG C, makes
Reaction solution is obtained, alpha-amylase is with turning the enzyme activity ratio of glycosides enzyme as 1.2 in the enzyme preparation:1-20：1；Finally by obtained reaction
Then liquid carries out chromatographic purification through activated carbon decolorizing, plate-frame filtering, macroporous ion exchange resin desalination, Conventional concentration obtains
To resistant dextrin concentrate, then through drying, resistant dextrin is made.
According to above-mentioned technical proposal, the preparation method of the stevioside is soaked first to mix stevia rebaudian leaf with water
Stevioside leaching liquor is made, obtained stevioside leaching liquor is obtained into penetrating fluid by 80-200 mesh separating treatments；Again will
Penetrating fluid obtained above is filtered to obtain filtered fluid, tubular membrane channel diameter 3- by tube microfiltration membrane or ultrafiltration membrane
15mm, membrane aperture are from 0.2 micron to the membrane component of molecular cut off 10000DALTON, operating pressure 1-8Bar；Then will be upper
The filtered fluid stated uses nanofiltration membrane to obtain concentrate, and NF membrane is using molecular cut off 300-1000DALTON's
Membrane component, operating pressure 5-25Bar, by the production water in addition to concentrate of nanofiltration membrane by reverse osmosis membrane filtration
Reason, is back to use stevia rebaudian leaf extraction process or washes several fat columns, the concentration that reverse osmosis membrane filtration obtains for resin adsorption process to push up
Liquid outer row after processing is up to standard；Concentrate obtained above is finally obtained into permeate by ultrafiltration membrance filter, permeate enters
Resin adsorption process does purification process and can obtain stevioside product.
A kind of production method of the oligomeric candy of probiotics, includes the following steps：
1) stock up：Prepare raw material by certain charge ratio；
2) molten sugar：Water is added to carry out molten sugar according to a certain percentage oligofructose and stevioside, it is heated to 105~
107 DEG C, allow its seethe with excitement after static a moment and ceaselessly stirring promote granulated sugar fully to dissolve, prevent burnt bottom, then by the sugar after thawing
Liquid passes through 80~100 mesh screens, removes impurity；
3) atmospheric evaporation：It is evaporated processing under normal pressure to the liquid glucose after filtering again, removes the moisture in liquid glucose, sugar is made
Liquid；
4) it is concentrated in vacuo：Liquid glucose is added to inside heating chamber copper tube, boils 138-142 DEG C of temperature, vacuum reaches
More than 0.09MPa, it is 2-3min to boil the time, and each amount with sugar is 20-25kg, and syrup is made；
5) condiment：By shaddock jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives,
Side is added in syrup according to a certain percentage for evaporated milk, gelatin, essence and emulsifying agent, is put into homogeneous in homogenizer, homogeneous bar
Part is 50-60 DEG C, 8-10MPa, forms candy condensed milk；
6) it is cooled and shaped：Manufactured candy condensed milk spray solution is granulated, then by 10-20 mesh sieves, it is dry through 50-100 DEG C
It is dry to be less than or equal to 5% to moisture, whole grain finally is carried out by 15-30 mesh sieves, confectionary pellets are made；
7) packaging and storage：Packaging and storage is carried out after confectionary pellets are cooled down.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention is using oligofructose and stevioside to be main former
Material, with shaddock jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives, evaporated milk, gelatin,
Essence and emulsifying agent be auxiliary material, it is manufactured talk about containing stevioside sugar, it is suitable it is a wide range of promote, while with the addition of benefit
Raw bacterium, has and maintains enteron aisle normal function, alleviates lactose intolerance symptom, and promotion digests and assimilates, strengthens body immunity, prevention
Cancer and the function of suppressing the growth of tumour, Reduce allergy reaction and reduction serum cholesterol.
Brief description of the drawings
Fig. 1 is the moulding process of the candy of the present invention；
Embodiment
Below in conjunction with the attached drawing in the embodiment of the present invention, the technical solution in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other without making creative work
Embodiment, belongs to the scope of protection of the invention.
Embodiment 1：Referring to Fig. 1, the present invention provides a kind of oligomeric candy of probiotics, include the raw material of following parts by weight：
It is 80 parts of oligofructose, 30 parts of shaddock jam, 10 parts of milk, 1 part of probiotics, 0.5 part of magnesium stearate, 2 parts of resistant dextrin, anti-oxidant
15 parts of 3 parts of agent, 5 parts of food additives, 10 parts of evaporated milk, 0.1 part of gelatin, 1 part of essence, 0.1 part of emulsifying agent and stevioside.
According to above-mentioned technical proposal, the preparation method of shaddock jam pre-processes for shaddock, and shaddock peeling, takes meat, be broken into
2-4mm fragments；Then heat, be beaten, big fire of adding rock sugar endures out, and turns small fire and endures at least one half an hour to sticky；Vacuum is dense again
Contracting, under vacuum, pressure are controlled in 0.15-0.05MPa；Then concentration is carried out, is stirred continuously in concentration process, is prevented
Only burnt pot；Filling and sealing is being carried out, take the dish out of the pot rapidly filling and sealing while hot after concentration；Final pasteurising cools down, and 5- is sterilized at 100 DEG C
10 minutes and room temperature is gradually cooling to, shaddock jam is made.
According to above-mentioned technical proposal, the preparation method of probiotics is to crush fermentation Flour product, and being dipped into can film forming solution
In, it is dry, the edibility foamed material stablized in aqueous systems is prepared；Then by the material be added to containing growth promotion because
In the culture medium of son, the volume ratio of culture medium and edibility foamed material is 1：0.01-1：200, it is inoculated with probiotics and cultivates, trains
Separation of solid and liquid afterwards is supported, then direct-edible probiotic composition is prepared through drying, in culture medium, the probiotics bacterial liquid of inoculation
Measure as 0.1%-50%, the mean pore size of edibility foamed material be 2 nanometers -2 millimeters, porosity 10%-85%,
Culture medium be liquid or semisolid, porous material be solid-state.
According to above-mentioned technical proposal, the preparation method of magnesium stearate stirs, temperature to take glyceryl tristearate when feeding intake
Degree is maintained at 80-100 DEG C, adds catalyst A, antioxidant and water after glyceryl tristearate all melting, is in temperature
120-150 DEG C, reaction is hydrolyzed under conditions of being 0.6-0.8MPa in pressure, hydrolysate standing 30-60min, water-oil separating,
Oil phase press filtration recycles catalyst up to stearic acid；Stearic acid is added in magnesium stearate reaction kettle again, temperature is maintained at 90-105
DEG C, magnesia is added while stirring, and after the completion of feeding intake, temperature of charge rises to 110-120 DEG C, adds catalyst B, stirring reaction
20-30min；Then magnesia and catalyst B are added again, are reacted under conditions of being 115-125 DEG C in temperature, stop stirring
Mix, after material foam is down to equalization point, add catalyst B, react 15-25min under conditions of being 120-130 DEG C in temperature, most
Add sodium hydroxide while stirring afterwards, isothermal reaction 10-20min, is then turned on vacuum pump, adjust vacuum to -0.09~-
0.07MPa, is dehydrated, and stablizes reaction 50-70min, reaction terminating, up to magnesium stearate under the conditions of constant temperature and pressure.
According to above-mentioned technical proposal, the preparation method of resistant dextrin is that acid, high-temperature vacuum dextrin are added into starch material
Change reaction, then add deionized water, acidolysis 10-40min under conditions of being 55-75 DEG C in temperature, is made acid hydrolysis solution, then presses
The ratio of mass percent 0.001%-0.005% adds enzyme preparation, and 30-120min is reacted under the conditions of 40-50 DEG C, is made anti-
Answer liquid, alpha-amylase and to turn the enzyme activity ratio of glycosides enzyme be 1.2 in enzyme preparation:1-20：1；Finally by obtained reaction solution through activity
Then carbon decoloring, plate-frame filtering, macroporous ion exchange resin desalination carry out chromatographic purification, Conventional concentration obtains resistance paste
Smart concentrate, then through drying, resistant dextrin is made.
According to above-mentioned technical proposal, the preparation method of stevioside is soaked and is made first to mix stevia rebaudian leaf with water
Stevioside leaching liquor, penetrating fluid is obtained by obtained stevioside leaching liquor by 80-200 mesh separating treatments；Again will be above-mentioned
Obtained penetrating fluid is filtered by tube microfiltration membrane or ultrafiltration membrane to obtain filtered fluid, tubular membrane channel diameter 3-15mm,
Membrane aperture is from 0.2 micron to the membrane component of molecular cut off 10000DALTON, operating pressure 1-8Bar；Then obtained above-mentioned
To filtered fluid use nanofiltration membrane to obtain concentrate, NF membrane uses the membrane element of molecular cut off 300-1000DALTON
Part, operating pressure 5-25Bar, handles by reverse osmosis membrane filtration by the production water in addition to concentrate of nanofiltration membrane, returns
Use stevia rebaudian leaf extraction process or wash several fat columns for resin adsorption process to push up, the concentrate that reverse osmosis membrane filtration obtains is through place
Manage rear outer row up to standard；Concentrate obtained above is finally obtained into permeate by ultrafiltration membrance filter, permeate is inhaled into resin
Attached process does purification process and can obtain stevioside product.
A kind of production method of the oligomeric candy of probiotics, includes the following steps：
1) stock up：Prepare raw material by certain charge ratio；
2) molten sugar：Water is added to carry out molten sugar according to a certain percentage oligofructose and stevioside, it is heated to 105~
107 DEG C, allow its seethe with excitement after static a moment and ceaselessly stirring promote granulated sugar fully to dissolve, prevent burnt bottom, then by the sugar after thawing
Liquid passes through 80~100 mesh screens, removes impurity；
3) atmospheric evaporation：It is evaporated processing under normal pressure to the liquid glucose after filtering again, removes the moisture in liquid glucose, sugar is made
Liquid；
4) it is concentrated in vacuo：Liquid glucose is added to inside heating chamber copper tube, boils 138-142 DEG C of temperature, vacuum reaches
More than 0.09MPa, it is 2-3min to boil the time, and each amount with sugar is 20-25kg, and syrup is made；
5) condiment：By shaddock jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives,
Side is added in syrup according to a certain percentage for evaporated milk, gelatin, essence and emulsifying agent, is put into homogeneous in homogenizer, homogeneous bar
Part is 50-60 DEG C, 8-10MPa, forms candy condensed milk；
6) it is cooled and shaped：Manufactured candy condensed milk spray solution is granulated, then by 10-20 mesh sieves, it is dry through 50-100 DEG C
It is dry to be less than or equal to 5% to moisture, whole grain finally is carried out by 15-30 mesh sieves, confectionary pellets are made；
7) packaging and storage：Packaging and storage is carried out after confectionary pellets are cooled down.
Embodiment 2：Referring to Fig. 1, the present invention provides a kind of oligomeric candy of probiotics, include the raw material of following parts by weight：
90 parts of oligofructose, 40 parts of shaddock jam, 20 parts of milk, 3 parts of probiotics, 1 part of magnesium stearate, 3 parts of resistant dextrin, antioxidant
20 parts of 4 parts, 6 parts of food additives, 12 parts of evaporated milk, 0.7 part of gelatin, 2 parts of essence, 0.3 part of emulsifying agent and stevioside.
According to above-mentioned technical proposal, the preparation method of shaddock jam pre-processes for shaddock, and shaddock peeling, takes meat, be broken into
2-4mm fragments；Then heat, be beaten, big fire of adding rock sugar endures out, and turns small fire and endures at least one half an hour to sticky；Vacuum is dense again
Contracting, under vacuum, pressure are controlled in 0.15-0.05MPa；Then concentration is carried out, is stirred continuously in concentration process, is prevented
Only burnt pot；Filling and sealing is being carried out, take the dish out of the pot rapidly filling and sealing while hot after concentration；Final pasteurising cools down, and 5- is sterilized at 100 DEG C
10 minutes and room temperature is gradually cooling to, shaddock jam is made.
According to above-mentioned technical proposal, the preparation method of probiotics is to crush fermentation Flour product, and being dipped into can film forming solution
In, it is dry, the edibility foamed material stablized in aqueous systems is prepared；Then by the material be added to containing growth promotion because
In the culture medium of son, the volume ratio of culture medium and edibility foamed material is 1：0.01-1：200, it is inoculated with probiotics and cultivates, trains
Separation of solid and liquid afterwards is supported, then direct-edible probiotic composition is prepared through drying, in culture medium, the probiotics bacterial liquid of inoculation
Measure as 0.1%-50%, the mean pore size of edibility foamed material be 2 nanometers -2 millimeters, porosity 10%-85%,
Culture medium be liquid or semisolid, porous material be solid-state.
According to above-mentioned technical proposal, the preparation method of magnesium stearate stirs, temperature to take glyceryl tristearate when feeding intake
Degree is maintained at 80-100 DEG C, adds catalyst A, antioxidant and water after glyceryl tristearate all melting, is in temperature
120-150 DEG C, reaction is hydrolyzed under conditions of being 0.6-0.8MPa in pressure, hydrolysate standing 30-60min, water-oil separating,
Oil phase press filtration recycles catalyst up to stearic acid；Stearic acid is added in magnesium stearate reaction kettle again, temperature is maintained at 90-105
DEG C, magnesia is added while stirring, and after the completion of feeding intake, temperature of charge rises to 110-120 DEG C, adds catalyst B, stirring reaction
20-30min；Then magnesia and catalyst B are added again, are reacted under conditions of being 115-125 DEG C in temperature, stop stirring
Mix, after material foam is down to equalization point, add catalyst B, react 15-25min under conditions of being 120-130 DEG C in temperature, most
Add sodium hydroxide while stirring afterwards, isothermal reaction 10-20min, is then turned on vacuum pump, adjust vacuum to -0.09~-
0.07MPa, is dehydrated, and stablizes reaction 50-70min, reaction terminating, up to magnesium stearate under the conditions of constant temperature and pressure.
According to above-mentioned technical proposal, the preparation method of resistant dextrin is that acid, high-temperature vacuum dextrin are added into starch material
Change reaction, then add deionized water, acidolysis 10-40min under conditions of being 55-75 DEG C in temperature, is made acid hydrolysis solution, then presses
The ratio of mass percent 0.001%-0.005% adds enzyme preparation, and 30-120min is reacted under the conditions of 40-50 DEG C, is made anti-
Answer liquid, alpha-amylase and to turn the enzyme activity ratio of glycosides enzyme be 1.2 in enzyme preparation:1-20：1；Finally by obtained reaction solution through activity
Then carbon decoloring, plate-frame filtering, macroporous ion exchange resin desalination carry out chromatographic purification, Conventional concentration obtains resistance paste
Smart concentrate, then through drying, resistant dextrin is made.
According to above-mentioned technical proposal, the preparation method of stevioside is soaked and is made first to mix stevia rebaudian leaf with water
Stevioside leaching liquor, penetrating fluid is obtained by obtained stevioside leaching liquor by 80-200 mesh separating treatments；Again will be above-mentioned
Obtained penetrating fluid is filtered by tube microfiltration membrane or ultrafiltration membrane to obtain filtered fluid, tubular membrane channel diameter 3-15mm,
Membrane aperture is from 0.2 micron to the membrane component of molecular cut off 10000DALTON, operating pressure 1-8Bar；Then obtained above-mentioned
To filtered fluid use nanofiltration membrane to obtain concentrate, NF membrane uses the membrane element of molecular cut off 300-1000DALTON
Part, operating pressure 5-25Bar, handles by reverse osmosis membrane filtration by the production water in addition to concentrate of nanofiltration membrane, returns
Use stevia rebaudian leaf extraction process or wash several fat columns for resin adsorption process to push up, the concentrate that reverse osmosis membrane filtration obtains is through place
Manage rear outer row up to standard；Concentrate obtained above is finally obtained into permeate by ultrafiltration membrance filter, permeate is inhaled into resin
Attached process does purification process and can obtain stevioside product.
A kind of production method of the oligomeric candy of probiotics, includes the following steps：
1) stock up：Prepare raw material by certain charge ratio；
2) molten sugar：Water is added to carry out molten sugar according to a certain percentage oligofructose and stevioside, it is heated to 105~
107 DEG C, allow its seethe with excitement after static a moment and ceaselessly stirring promote granulated sugar fully to dissolve, prevent burnt bottom, then by the sugar after thawing
Liquid passes through 80~100 mesh screens, removes impurity；
3) atmospheric evaporation：It is evaporated processing under normal pressure to the liquid glucose after filtering again, removes the moisture in liquid glucose, sugar is made
Liquid；
4) it is concentrated in vacuo：Liquid glucose is added to inside heating chamber copper tube, boils 138-142 DEG C of temperature, vacuum reaches
More than 0.09MPa, it is 2-3min to boil the time, and each amount with sugar is 20-25kg, and syrup is made；
5) condiment：By shaddock jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives,
Side is added in syrup according to a certain percentage for evaporated milk, gelatin, essence and emulsifying agent, is put into homogeneous in homogenizer, homogeneous bar
Part is 50-60 DEG C, 8-10MPa, forms candy condensed milk；
6) it is cooled and shaped：Manufactured candy condensed milk spray solution is granulated, then by 10-20 mesh sieves, it is dry through 50-100 DEG C
It is dry to be less than or equal to 5% to moisture, whole grain finally is carried out by 15-30 mesh sieves, confectionary pellets are made；
7) packaging and storage：Packaging and storage is carried out after confectionary pellets are cooled down.
Based on above-mentioned, it is an advantage of the current invention that the present invention is using oligofructose and stevioside as primary raw material, with shaddock
Jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives, evaporated milk, gelatin, essence and emulsification
Agent is auxiliary material, it is manufactured talk about containing stevioside sugar, it is suitable it is a wide range of promote, while with the addition of probiotics, have
Maintain enteron aisle normal function, alleviate lactose intolerance symptom, promotion digests and assimilates, strengthens body immunity, pre- anti-cancer and suppression
Growth, Reduce allergy reaction and the function of reducing serum cholesterol of tumour processed.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of changes, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (7)
- A kind of 1. oligomeric candy of probiotics, it is characterised in that：Include the raw material of following parts by weight：80-90 parts of oligofructose, shaddock 30-40 parts of jam, 10-20 parts of milk, 1-3 parts of probiotics, 0.5-1 parts of magnesium stearate, 2-3 parts of resistant dextrin, antioxidant 3-4 Part, 5-6 parts of food additives, 10-12 parts of evaporated milk, 0.1-0.7 parts of gelatin, 1-2 parts of essence, 0.1-0.3 parts of emulsifying agent and sweet tea 15-20 parts of synanthrin glucoside.
- A kind of 2. oligomeric candy of probiotics according to claim 1, it is characterised in that：The preparation method of the shaddock jam is shaddock Son pretreatment, shaddock peeling, takes meat, is broken into 2-4mm fragments；Then heat, be beaten, big fire of adding rock sugar endures out, turns small fire and endure At least one half an hour is to sticky；It is concentrated in vacuo again, under vacuum, pressure is controlled in 0.15-0.05MPa；Then carry out Concentration, is stirred continuously in concentration process, prevents burnt pot；Filling and sealing is being carried out, take the dish out of the pot rapidly filling envelope while hot after concentration Mouthful；Final pasteurising cools down, and is sterilized 5-10 minutes at 100 DEG C and is gradually cooling to room temperature, shaddock jam is made.
- A kind of 3. oligomeric candy of probiotics according to claim 1, it is characterised in that：The preparation method of the probiotics is will hair Ferment Flour product crushes, and being dipped into can be dry in film forming solution, and the edibility foamed material stablized in aqueous systems is prepared； Then the material is added in the culture medium containing somatomedin, the volume ratio of culture medium and edibility foamed material is 1： 0.01-1：200, it is inoculated with probiotics and cultivates, separation of solid and liquid after culture, then direct-edible probiotics is prepared through drying Product, in the culture medium, the probiotics bacterial liquid measure of inoculation is 0.1%-50%, the average hole of the edibility foamed material Footpath size is 2 nanometers -2 millimeters, porosity 10%-85%, and the culture medium is liquid or semisolid, and described is porous Material is solid-state.
- A kind of 4. oligomeric candy of probiotics according to claim 1, it is characterised in that：The preparation method of the magnesium stearate is to take Glyceryl tristearate, is stirred when feeding intake, and temperature is maintained at 80-100 DEG C, is added after glyceryl tristearate all melting Catalyst A, antioxidant and water, are 120-150 DEG C in temperature, and reaction is hydrolyzed under conditions of being 0.6-0.8MPa in pressure, Hydrolysate stands 30-60min, water-oil separating, and oil phase press filtration recycles catalyst up to stearic acid；Stearic acid is added again stearic In sour reactive magnesium kettle, temperature is maintained at 90-105 DEG C, adds magnesia while stirring, and after the completion of feeding intake, temperature of charge rises to 110-120 DEG C, add catalyst B, stirring reaction 20-30min；Then magnesia and catalyst B are added again, are in temperature Reacted under conditions of 115-125 DEG C, stop stirring, after material foam is down to equalization point, add catalyst B, be in temperature 15-25min is reacted under conditions of 120-130 DEG C, finally adds sodium hydroxide, isothermal reaction 10-20min while stirring, then open Vacuum pump is opened, vacuum is adjusted to -0.09~-0.07MPa, is dehydrated, stablizes reaction 50-70min, reaction under the conditions of constant temperature and pressure Terminate, up to magnesium stearate.
- A kind of 5. oligomeric candy of probiotics according to claim 1, it is characterised in that：The preparation method of the resistant dextrin be to Acid is added in starch material, the reaction of high-temperature vacuum dextrinization, then adds deionized water, under conditions of temperature is 55-75 DEG C Acidolysis 10-40min, is made acid hydrolysis solution, and then the ratio of 0.001%-0.005% adds enzyme preparation by mass percentage, in 40- 30-120min is reacted under the conditions of 50 DEG C, reaction solution is made, alpha-amylase is with the enzyme activity ratio for turning glycosides enzyme in the enzyme preparation 1.2:1-20：1；Finally by obtained reaction solution through activated carbon decolorizing, plate-frame filtering, macroporous ion exchange resin desalination, then Chromatographic purification is carried out, Conventional concentration obtains resistant dextrin concentrate, then through drying, resistant dextrin is made.
- A kind of 6. oligomeric candy of probiotics according to claim 1, it is characterised in that：Headed by the preparation method of the stevioside First stevia rebaudian leaf is mixed with water, and soaks and stevioside leaching liquor is made, obtained stevioside leaching liquor is passed through into 80-200 Mesh separating treatment obtains penetrating fluid；Penetrating fluid obtained above is filtered to obtain by tube microfiltration membrane or ultrafiltration membrane again Filtered fluid, tubular membrane channel diameter 3-15mm, membrane aperture be from 0.2 micron to the membrane component of molecular cut off 10000DALTON, Operating pressure 1-8Bar；Then filtered fluid obtained above is used into nanofiltration membrane to obtain concentrate, NF membrane, which uses, cuts Stay the membrane component of molecular weight 300-1000DALTON, operating pressure 5-25Bar, by nanofiltration membrane in addition to concentrate Produce water to handle by reverse osmosis membrane filtration, be back to use stevia rebaudian leaf extraction process or wash several fat columns for resin adsorption process to push up, The concentrate that reverse osmosis membrane filtration obtains outer row after processing is up to standard；Concentrate obtained above is finally passed through into ultrafiltration membrance filter Permeate is obtained, permeate does purification process into resin adsorption process and can obtain stevioside product.
- A kind of 7. production method of the oligomeric candy of probiotics, it is characterised in that：Include the following steps：1) stock up：Prepare raw material by certain charge ratio；2) molten sugar：Add water to carry out molten sugar according to a certain percentage oligofructose and stevioside, be heated to 105~107 DEG C, Allow its seethe with excitement after static a moment and ceaselessly stirring promote granulated sugar fully to dissolve, prevent burnt bottom, then the liquid glucose after thawing is passed through 80~100 mesh screens, remove impurity；3) atmospheric evaporation：It is evaporated processing under normal pressure to the liquid glucose after filtering again, removes the moisture in liquid glucose, liquid glucose is made；4) it is concentrated in vacuo：Liquid glucose is added to inside heating chamber copper tube, boils 138-142 DEG C of temperature, vacuum reaches 0.09MPa More than, it is 2-3min to boil the time, and each amount with sugar is 20-25kg, and syrup is made；5) condiment：By shaddock jam, milk, probiotics, magnesium stearate, resistant dextrin, antioxidant, food additives, light refining Side is added in syrup according to a certain percentage for breast, gelatin, essence and emulsifying agent, is put into homogeneous in homogenizer, and homogeneous condition is 50-60 DEG C, 8-10MPa, form candy condensed milk；6) it is cooled and shaped：Manufactured candy condensed milk spray solution is granulated, then by 10-20 mesh sieves, is dried extremely through 50-100 DEG C Moisture is less than or equal to 5%, finally carries out whole grain by 15-30 mesh sieves, confectionary pellets are made；7) packaging and storage：Packaging and storage is carried out after confectionary pellets are cooled down.
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Cited By (2)
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