CN109123678A - A method of chewable tablets is prepared to polymerize lactalbumin embedded lactobacillus - Google Patents
A method of chewable tablets is prepared to polymerize lactalbumin embedded lactobacillus Download PDFInfo
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- CN109123678A CN109123678A CN201810932232.9A CN201810932232A CN109123678A CN 109123678 A CN109123678 A CN 109123678A CN 201810932232 A CN201810932232 A CN 201810932232A CN 109123678 A CN109123678 A CN 109123678A
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- lactic acid
- acid bacteria
- chewable tablets
- lactalbumin
- polymerize
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- 239000007910 chewable tablet Substances 0.000 title claims abstract description 32
- 102000004407 Lactalbumin Human genes 0.000 title claims abstract description 31
- 108090000942 Lactalbumin Proteins 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 24
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 21
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 150
- 241000894006 Bacteria Species 0.000 claims abstract description 77
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 75
- 239000004310 lactic acid Substances 0.000 claims abstract description 75
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 8
- 239000004376 Sucralose Substances 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 8
- 239000000845 maltitol Substances 0.000 claims abstract description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 8
- 235000010449 maltitol Nutrition 0.000 claims abstract description 8
- 229940035436 maltitol Drugs 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 8
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 8
- 235000019408 sucralose Nutrition 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- 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 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 239000003094 microcapsule Substances 0.000 claims description 18
- 238000006116 polymerization reaction Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000002344 surface layer Substances 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 1
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000013618 yogurt Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 21
- 235000013305 food Nutrition 0.000 description 6
- 102000009027 Albumins Human genes 0.000 description 4
- 108010088751 Albumins Proteins 0.000 description 4
- 241001478240 Coccus Species 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- -1 30min is stirred Substances 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 229940089161 ginsenoside Drugs 0.000 description 3
- 229930182494 ginsenoside Natural products 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000194036 Lactococcus Species 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000193798 Aerococcus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000206594 Carnobacterium Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000192041 Micrococcus Species 0.000 description 1
- 241000202223 Oenococcus Species 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000207194 Vagococcus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000011162 core material Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to the preparation methods of chewable tablets, specifically, being related to a kind of to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets.The following steps are included: 1, prepare microencapsulation lactic acid bacteria powder；2, maltitol, xylitol, Sucralose and microencapsulation lactic acid bacteria powder are uniformly mixed, premix is made；3, distilled water is added in premix, adds malt syrup, stirred evenly, mixed liquor is made；4, resistant starch of corn, magnesium stearate are slowly added into mixed liquor, are stood after being completely dissolved；5, the uniform mixed liquor of bubble-free is injected into mold, until hothouse is stood, is gelled and forms to material, obtain chewable tablets.Advantages of the present invention: 1, keep the effective efficiency of lactic acid bacteria on the basis of, the bad mouthfeel of lactic acid bacteria raw material is eliminated；2, mouthfeel is finer and smoother, absorption conducive to body；3, lactic acid bacteria is more stable, long shelf-life；4, lactic acid bacteria chewable tablets obtained saves yogurt flavor, more green and healthy.
Description
Technical field
The present invention relates to the preparation methods of chewable tablets, specifically, being related to one kind to polymerize lactalbumin embedded lactobacillus
The method for preparing chewable tablets.
Background technique
Lactic acid bacteria (Lactic acid bacteria, LAB), is a kind of probiotics being present in inside human gastrointestinal tract,
Lactic acid can be generated using carbohydrate.Lactic acid bacteria mainly includes Bacillus acidi lactici (Lactobacillus), Lactococcus
(Lactococcus), Bifidobacterium (Bifidobacterium), read coccus (Leuconostoc), micrococcus
(Pediococcus), streptococcus (Streptococcus), aerobic coccus (Aerococcus), carnivorous bacillus
(Carnobacterium), intestines coccobacillus (Enterococcus), wine coccus (Oenococcus), coccus of hovering
(Vagococcus) and Wei Si Salmonella (Weisella) etc., wherein lactobacillus species are most.Lactic acid bacteria can be divided into non-enteric in type
Lactic acid bacteria and intestines lactic acid bacteria in type.Lactic acid bacteria has very big application value, lactic acid bacteria can not only be applied to food fermentation
In, nutritive value of food is improved, the keeping quality of food is improved and changes the flavor of food, it can also be by adjusting human intestines and stomach
Road flora improves the health of human body.Studies have shown that lactic acid bacteria can play inside human gastrointestinal tract keeps its microecological balance
And the effect for inhibiting spoilage organisms to grow.Nobel laureate Mei Qinikefu thinks, using lactic acid bacteria as generation in human body intestinal canal
The probiotics quantity of table is The more the better, and therefore, lactic acid bacteria has the saying of " long-lived bacterium ".Meanwhile lactic acid bacteria can also promote human body
To absorption of nutrient ingredients such as monosaccharide, protein and calcium, inhibit cholesterol absorption, hypoglycemic, reducing blood lipid and adjusting immunity etc. are made
With.Therefore, lactic acid bacteria becomes the new lover of food additives or health food.
Polymerization lactalbumin is mainly prepared using the plastic characteristic of lactalbumin, by lactalbumin heating or acid adding
A kind of stable three-dimensional net structure of induced synthesis, to be a kind of from whey using this large amount of moisture of structure binding
Product of the protein solution to the conversion process between colloid.Lactalbumin mainly includes whey protein concentrate (WPC) and separation cream
Two kinds of albumin (WPI), thus, polymerization lactalbumin is also divided into polymerization whey protein concentrate according to the classification of lactalbumin
(PWPC) and it polymerize sepg whey albumen (PWPI).It polymerize lactalbumin and has and improves protein content, thickener, fat substituted
Object promotes the important physiological actions such as growth of probiotics.Chinese patent CN 103583692A discloses a kind of symbiotic Yoghourt,
Want thickener symbiotic Yoghourt based on lactalbumin to polymerize, have nutritive value is high, protein content is high, fat content is low,
Quality is fine and smooth, structure is uniform, in good taste.Chinese patent ZL 201410109127.7 discloses a kind of ginsenoside microcapsules side
Method carries out microcapsules processing to ginsenoside, core material embedding rate is up to polymerize lactalbumin for microcapsule embedded wall material
90% or more, ginsenoside bitter taste and color can be covered, can control in enteral targeted release.
Chewable tablets is the instant food of a kind of edible easy, hobby property or auxotype.Currently, chewable tablets available on the market
Mainly milk tablet, ingredient are made of milk powder and maltose mostly, it is therefore an objective to protein and energy matter required for human body are supplied,
But since its main component is excessively fine, leads to the material wants such as dietary fiber needed by human, easily cause constipation etc..Cause
This, prepares that a kind of viable count is high, full of nutrition, quality is natural, long shelf-life chewable tablets containing lactic acid bacteria is a kind of new challenge.
Summary of the invention
The object of the present invention is to provide a kind of to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, with
Solve above-mentioned technical problem.
To solve the above problems, the technical scheme adopted by the invention is that:
A method of chewable tablets is prepared to polymerize lactalbumin embedded lactobacillus, it is characterised in that: the following steps are included:
1, it prepares microencapsulation lactic acid bacteria powder: preparing certain density lactic acid bacteria solution, which is released slowly into and is turned
It is stirred the regular hour in the capsule wall material solution that speed is 500-1000r/min, carries out certain pressure after two phase liquid mixing
Homogeneous；It is freeze-dried 24-36h, obtains microencapsulation lactic acid bacteria powder；
2, microencapsulation lactic acid bacteria powder made from maltitol, xylitol, Sucralose and step 1 is uniformly mixed, is made
Obtain premix；
3, distilled water is added in premix, stirs, after premix is dissolved substantially, adds malt syrup, stirred
Uniformly, mixed liquor is made；
4, resistant starch of corn, magnesium stearate are slowly added into mixed liquor and after being dispersed in mixed liquor, are stirred
30min is mixed, starch and magnesium stearate are completely dissolved；After standing 1-5min, after the bubble floating in liquid to be mixed, reject surface layer
Bubble or foam；
5, the uniform mixed liquor of bubble-free is injected into mold；Then, mold is transferred to hothouse and stands 4-48h, to object
Material gelling molding, and hardness meets the requirements, moisture loss rate demoulds when being 15%-17%, obtains microcapsules lactic acid bacteria nozzle
Chew piece.
Preferred: in step 1, the lactic acid bacteria solution is formulated using lactic acid bacteria and distilled water, and concentration is 4 ×
1011CFU/g。
Preferred: in step 1, lactic acid bacteria used in making lactic acid bacterium solution is streptococcus thermophilus, bulgarian milk bar
Bacterium, lactobacillus acidophilus LA-5TM, Bifidobacterium BB-12TMOne or more of.
Preferred: in step 1, the capsule wall material solution is polymerization lactoalbumin soln, compound concentration 8-
12% (w/v).
Preferred: in step 1, the lactic acid bacteria solution is released slowly into the capsule wall material that revolving speed is 500-1000r/min
In solution, mixing time 5min, homogenization pressure 20Mpa.
It is preferred: in step 2,50-58% containing maltitol, xylitol 5-9%, Sucralose in the premix
0.01-0.1%, microencapsulation lactic acid bacteria powder 3-8%.
Preferred: in step 3, the additive amount of the malt syrup is the 12-18% of premix weight.
Preferred: in step 4, the additive amount of the resistant starch of corn is the 10-15% of premix weight.
Preferred: in step 4, the additive amount of the magnesium stearate is the 0.5%-1.5% of premix weight.
Preferred: in step 5, the room temperature of the hothouse is 20-30 DEG C, relative humidity 10-50%.
The utility model has the advantages that compared with prior art, preparation method favorable reproducibility of the present invention, product is stable, is easy to industry
Change, specifically, the invention has the following advantages that
1, the bad mouthfeel of lactic acid bacteria raw material can be eliminated on the basis of keeping the effective efficiency of lactic acid bacteria；
2, make that effective component partial size is smaller, is uniformly dispersed, chewable tablets is finer and smoother as compared with the past for mouthfeel, suction conducive to body
It receives；
3, lactic acid bacteria after embedding is more stable, long shelf-life；
4, it is not added with any flavors and fragrances, tart flavour, obtained cream are only obtained by the genuine lactic acid bacteria powder of addition
Sour bacterium chewing flake products save yogurt flavor, more green and healthy.
Specific embodiment
The present invention will be further described combined with specific embodiments below, and embodiments of the present invention are not limited thereto.
Embodiment 1:
To polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets described in the present embodiment, comprising the following steps:
1, prepare microcapsules lactic acid bacteria powder: polymerization lactoalbumin soln concentration is 8% (w/v), raw material solid content
25%；Using lactic acid bacteria and distilled water making lactic acid bacterium solution, concentration is 4 × 1011CFU/g；According to lactic acid bacteria solution: polygalacto
Lactic acid bacteria solution is released slowly into the polymerization lactalbumin that revolving speed is 500-1000r/min by albumin soln=2:3 ratio
5 minutes, then, the homogeneous under the pressure of 20MPa are stirred in solution；Freeze-drying for 24 hours, obtains microencapsulation lactic acid bacteria powder；
2, maltitol 2.995kg, xylitol 0.25kg, Sucralose 5g and 0.4kg microcapsules lactic acid bacteria powder are placed in
It is uniformly mixed in container, premix is made；
3,1.5kg distilled water is taken to be added in premix, stirring after premix is dissolved substantially, adds 0.75kg mass
The malt syrup that concentration is 60%, stirs evenly, and mixed liquor is made；
4,0.75kg resistant starch of corn, 0.05kg magnesium stearate are slowly added in mixed liquor, it is evenly dispersed to mixing
After in the solution, 30min is stirred, starch and magnesium stearate are completely dissolved；Mixed liquor stands 1min after stopping heating, to mixed
After the bubble floating for closing liquid, the bubble or foam on reject surface layer；
It 5, is 30mm, with a thickness of in the cylindrical die of 20mm by the uniform mixed liquor injection diameter of bubble-free；By mold
It is transferred to hothouse to stand for 24 hours, during which keeps 20 DEG C of room temperature, relative humidity 30%；To material gelling molding and hardness
It is suitable for, at this time moisture loss rate 16%；Demoulding, obtains microcapsules lactic acid bacteria chewable tablets.
Embodiment 2:
To polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets described in the present embodiment, comprising the following steps:
1, prepare microcapsules lactic acid bacteria powder: polymerization lactoalbumin soln concentration is 10% (w/v), raw material solid content
30%；Using lactic acid bacteria and distilled water making lactic acid bacterium solution, concentration is 4 × 1011CFU/g；According to lactic acid bacteria solution: polygalacto
Lactic acid bacteria solution is released slowly into the polymerization lactalbumin that revolving speed is 500-1000r/min by albumin soln=1:1 ratio
5 minutes, then, the homogeneous under the pressure of 20MPa are stirred in solution；It is freeze-dried 36h, obtains microencapsulation lactic acid bacteria powder；
2, maltitol 5.45kg, xylitol 0.75kg, Sucralose 5g and 0.55kg microcapsules lactic acid bacteria powder are placed in
It is uniformly mixed in container, premix is made；
3,6.282kg distilled water is taken to be added in premix, stirring after premix is dissolved substantially, adds 1.875kg matter
The malt syrup that concentration is 80% is measured, is stirred evenly, mixed liquor is made；
4,1.125kg resistant starch of corn, 0.25kg magnesium stearate are slowly added in mixed liquor, it is evenly dispersed to mixing
After in the solution, 30min is stirred, starch and magnesium stearate are completely dissolved；Mixed liquor stands 3min after stopping heating, to mixed
After the bubble floating for closing liquid, the bubble or foam on reject surface layer；
It 5, will be in uniform mixed liquor injection 50mm × 30mm × 20mm rectangular die of bubble-free；Mold is transferred to
Hothouse stands 30h, during which keeps 25 DEG C of room temperature, relative humidity 30%；To material gelling molding and hardness is suitable for, this
When moisture loss rate 15%；Demoulding, obtains microcapsules lactic acid bacteria chewable tablets.
Embodiment 3:
To polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets described in the present embodiment, comprising the following steps:
1, prepare microcapsules lactic acid bacteria powder: polymerization lactoalbumin soln concentration is 12% (w/v), raw material solid content
30%；Using lactic acid bacteria and distilled water making lactic acid bacterium solution, concentration is 4 × 1011CFU/g；According to lactic acid bacteria solution: polygalacto
Lactic acid bacteria solution is released slowly into the polymerization lactalbumin that revolving speed is 500-1000r/min by albumin soln=1:1 ratio
5 minutes, then, the homogeneous under the pressure of 20MPa are stirred in solution；It is freeze-dried 36h, obtains microencapsulation lactic acid bacteria powder；
2, maltitol 24.995kg, xylitol 4.5kg, Sucralose 5g and 2kg microcapsules lactic acid bacteria powder are placed in appearance
It is uniformly mixed in device, premix is made；
3,47.5kg distilled water is taken to be added in premix, stirring after premix is dissolved substantially, adds 12.875kg matter
The malt syrup that concentration is 70% is measured, is stirred evenly, mixed liquor is made；
4,9kg resistant starch of corn, 0.9kg magnesium stearate are slowly added in mixed liquor, are dispersed in mixing molten
After in liquid, 30min is stirred, starch and magnesium stearate are completely dissolved；Mixed liquor stands 5min, liquid to be mixed after stopping heating
Bubble floating after, the bubble or foam on reject surface layer；
It 5, will be in uniform mixed liquor injection 50mm × 30mm × 20mm rectangular die of bubble-free；Mold is transferred to
Hothouse stands 48h, during which keeps 30 DEG C of room temperature, relative humidity 40%；To material gelling molding and hardness is suitable for, this
When moisture loss rate 17%；Demoulding, obtains microcapsules lactic acid bacteria chewable tablets.
It is as follows that project analysis is carried out to the microcapsules lactic acid bacteria chewing flake products of the method for the invention preparation:
[sensory evaluation scores] carry out masses to microcapsules lactic acid bacteria chewing flake products prepared by the method for the invention and receive journey
Comprehensive analysis measurement is carried out in terms of degree and favorable rating, specifically from the color of product, flavor, mouthfeel, structural state and totality
Evaluate the main feature to determine product.All organoleptic analysis are 10 classmates by food relevant speciality after professional training
It completes, as shown in table 1.
Table 1: microcapsules lactic acid bacteria chewable tablets product sensory feature (5 points of systems)
| 1 sample of embodiment | 2 sample of embodiment | Embodiment 3 | |
| Overall assessment | 3.41±0.55 | 3.30±0.46 | 3.22±0.39 |
| Flavor | 3.12±0.87 | 3.10±0.63 | 3.38±0.14 |
| Color | 4.05±0.15 | 3.35±0.19 | 3.01±0.76 |
| Mouthfeel | 3.62±0.32 | 3.23±0.79 | 2.98±0.89 |
| Structural state | 3.10±0.73 | 2.89±0.81 | 3.21±0.77 |
Table 2: microcapsules lactic acid bacteria chews the viable count measurement of flake products
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It can be considered to be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: the following steps are included:
(1) it prepares microencapsulation lactic acid bacteria powder: preparing certain density lactic acid bacteria solution, which, which is released slowly into revolving speed, is
It is stirred the regular hour in the capsule wall material solution of 500-1000r/min, the homogeneous of certain pressure is carried out after two phase liquid mixing；
It is freeze-dried 24-36h, obtains microencapsulation lactic acid bacteria powder；
(2) microencapsulation lactic acid bacteria powder made from maltitol, xylitol, Sucralose and step (1) is uniformly mixed, is made
Premix；
(3) distilled water is added in premix, is stirred, after premix is dissolved substantially, add malt syrup, stirring is equal
It is even, mixed liquor is made；
(4) resistant starch of corn, magnesium stearate are slowly added into mixed liquor and after being dispersed in mixed liquor, are stirred
30min is completely dissolved starch and magnesium stearate；After standing 1-5min, after the bubble floating in liquid to be mixed, reject surface layer
Bubble or foam；
(5) the uniform mixed liquor of bubble-free is injected into mold；Then, mold is transferred to hothouse and stands 4-48h, to material glue
Solidification forming, and hardness meets the requirements, moisture loss rate demoulds when being 15%-17%, obtains microcapsules lactic acid bacteria chewable tablets.
2. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (1), the lactic acid bacteria solution is formulated using lactic acid bacteria and distilled water, and concentration is 4 × 1011CFU/g。
3. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (1), lactic acid bacteria used in making lactic acid bacterium solution is streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus LA-
5TM, Bifidobacterium BB-12TMOne or more of.
4. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (1), the capsule wall material solution is polymerization lactoalbumin soln, and compound concentration is 8-12% (w/v).
5. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (1), the lactic acid bacteria solution is released slowly into the capsule wall material solution that revolving speed is 500-1000r/min, mixing time
For 5min, homogenization pressure 20Mpa.
6. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (2), 50-58% containing maltitol, xylitol 5-9%, Sucralose 0.01-0.1%, microencapsulation in the premix
Lactic acid bacteria powder 3-8%.
7. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (3), the additive amount of the malt syrup is the 12-18% of premix weight.
8. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (4), the additive amount of the resistant starch of corn is the 10-15% of premix weight.
9. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that: step
Suddenly in (4), the additive amount of the magnesium stearate is the 0.5%-1.5% of premix weight.
10. according to claim 1 to polymerize the method that lactalbumin embedded lactobacillus prepares chewable tablets, it is characterised in that:
In step (5), the room temperature of the hothouse is 20-30 DEG C, relative humidity 10-50%.
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