CN109566825A - A kind of pressed candy and preparation method thereof containing oral cavity probiotics - Google Patents
A kind of pressed candy and preparation method thereof containing oral cavity probiotics Download PDFInfo
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- CN109566825A CN109566825A CN201811178868.5A CN201811178868A CN109566825A CN 109566825 A CN109566825 A CN 109566825A CN 201811178868 A CN201811178868 A CN 201811178868A CN 109566825 A CN109566825 A CN 109566825A
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- spb18
- freeze
- lactobacillus rhamnosus
- probiotics
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- 239000006041 probiotic Substances 0.000 title claims abstract description 87
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 87
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 71
- 210000000214 mouth Anatomy 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 86
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 59
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 16
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 14
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001630 malic acid Substances 0.000 claims abstract description 9
- 235000011090 malic acid Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- 239000004375 Dextrin Substances 0.000 claims abstract description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000019425 dextrin Nutrition 0.000 claims abstract description 6
- FPAFDBFIGPHWGO-UHFFFAOYSA-N dioxosilane;oxomagnesium;hydrate Chemical compound O.[Mg]=O.[Mg]=O.[Mg]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O FPAFDBFIGPHWGO-UHFFFAOYSA-N 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- 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 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 50
- 229930003316 Vitamin D Natural products 0.000 claims description 23
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 23
- 235000019166 vitamin D Nutrition 0.000 claims description 23
- 239000011710 vitamin D Substances 0.000 claims description 23
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 23
- 229940046008 vitamin d Drugs 0.000 claims description 23
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 20
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 20
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 20
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 20
- 230000001580 bacterial effect Effects 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 230000000529 probiotic effect Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 235000010980 cellulose Nutrition 0.000 claims description 4
- 229920002678 cellulose Polymers 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- 241000220324 Pyrus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 9
- 206010006326 Breath odour Diseases 0.000 abstract description 5
- 208000032139 Halitosis Diseases 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 201000001245 periodontitis Diseases 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 17
- 241000194019 Streptococcus mutans Species 0.000 description 13
- 244000052769 pathogen Species 0.000 description 13
- 230000003385 bacteriostatic effect Effects 0.000 description 9
- 230000001717 pathogenic effect Effects 0.000 description 9
- 241000605862 Porphyromonas gingivalis Species 0.000 description 8
- 244000052616 bacterial pathogen Species 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 6
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical group C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 6
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 6
- 238000000605 extraction Methods 0.000 description 6
- 230000006872 improvement Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 229930091371 Fructose Natural products 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 238000004108 freeze drying Methods 0.000 description 5
- 229960002737 fructose Drugs 0.000 description 5
- 230000031700 light absorption Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 230000004913 activation Effects 0.000 description 4
- 230000004520 agglutination Effects 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000606749 Aggregatibacter actinomycetemcomitans Species 0.000 description 3
- 230000003816 axenic effect Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 208000028169 periodontal disease Diseases 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000015468 Lycium chinense Nutrition 0.000 description 2
- 241000896292 Odontothrips loti Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000001464 adherent effect Effects 0.000 description 2
- 230000004523 agglutinating effect Effects 0.000 description 2
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- 235000005911 diet Nutrition 0.000 description 2
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- 238000011156 evaluation Methods 0.000 description 2
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- 239000006228 supernatant Substances 0.000 description 2
- 229940034610 toothpaste Drugs 0.000 description 2
- 239000000606 toothpaste Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- CVOFKRWYWCSDMA-UHFFFAOYSA-N 2-chloro-n-(2,6-diethylphenyl)-n-(methoxymethyl)acetamide;2,6-dinitro-n,n-dipropyl-4-(trifluoromethyl)aniline Chemical compound CCC1=CC=CC(CC)=C1N(COC)C(=O)CCl.CCCN(CCC)C1=C([N+]([O-])=O)C=C(C(F)(F)F)C=C1[N+]([O-])=O CVOFKRWYWCSDMA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 208000010266 Aggressive Periodontitis Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000726108 Blastocystis Species 0.000 description 1
- 206010007134 Candida infections Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 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 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 208000007027 Oral Candidiasis Diseases 0.000 description 1
- 208000025157 Oral disease Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000287411 Turdidae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
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- 208000034158 bleeding Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000003984 candidiasis Diseases 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000012531 culture fluid Substances 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 208000007565 gingivitis Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005548 health behavior Effects 0.000 description 1
- 239000004615 ingredient Substances 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
- 230000007774 longterm Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000030194 mouth disease Diseases 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 238000007873 sieving Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—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
-
- 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
- A23G3/368—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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to food and food processing technology fields, specifically, being related to a kind of pressed candy and preparation method thereof containing oral cavity probiotics.The pressed candy containing oral cavity probiotics is prepared from the following raw materials: milk powder, D-sorbite, xylitol, dextrin, talcum powder, magnesium stearate, malic acid, essence, fruit powder, Lactobacillus rhamnosus SPB18 freeze-dried powder.The advantages that probiotics pressed candy provided by the invention, which can be used for treating, to be had effect with pre- preventing parodontitis and halitosis, improves oral health, has a good mouthfeel, definite effect, safe without toxic side effect, low production cost, is easy to large-scale production.
Description
Technical field
The present invention relates to food and food processing technology fields, specifically, being related to a kind of pressure containing oral cavity probiotics
Piece candy and preparation method thereof.
Background technique
Oral cavity is first of critical point of human health, and human oral cavity environment is the complicated life containing multiple-microorganism
State system, oral health and these microorganisms are closely related.Under normal circumstances, in oral cavity between each microorganism, microorganism and place
There is dynamic equilibrium between master, participate in organism metabolism, immune, nutrition and the health for maintaining oral cavity jointly；But in all respects because
The dynamic equilibrium of Oral health behaviours is broken under the influence of element, then will lead to the generation of related oral disease, as saprodontia, periodontosis,
Halitosis, thrush etc..Modern some bad life habits are easy to cause oral cavity flora disorder, and then may be strong to oral cavity
Health adversely affects.
Probiotics (Probiotics) is that one kind is colonized in human body, can improve host's microecological balance, play beneficial effect
Active microorganism general name, be mainly derived from lactobacillus, lactococcus, Leuconostoc, streptococcus, enterococcus spp,
Bifidobacterium and Blastocystis.Existing research show probiotics can with Oral Pathogens compete mucous membrane of mouth, epithelial cell or
The binding site of dental surface is to reduce sticking for oral cavity pathogen itself.It is prebiotic after probiotics is fused in the group of oral cavity
Bacterium can produce exocellular polysaccharide, and biomembrane is formed in oral environment by its own stronger ability of aggregation.In biomembrane
In this complicated structure, the antibacterial material of probiotics secretion can non-specifically inhibit other micro- lifes including oral cavity germ
The growth of object.
Pressed candy is powder, particle by product made of granulation or dry powder blend (without granulation) direct tablet compressing.It is main
Type is wanted to have common pressed candy, coating pressed candy, multilayer pressed candy, boiling pressed candy and masticatory pattern pressed candy.Packaging fashion,
Convenient pressed candy is abundant with its product taste, has the features such as fresh breath or healthcare function sends out as candy market in recent years
Open up most fast one of candy category.But how probiotics effectively to be prepared to the better pressed candy of product special flavour, nutritive value
It is the current technical issues that need to address.
CN108185095A discloses a kind of probiotics pressed candy and preparation method thereof of fructus lycii flavor.Chinese holly of the invention
The probiotics pressed candy of Qi flavor, the ingredient including following parts by weight: probiotics bacterial powder 10%-40%, wolfberry fruit powder 5-
35%, maltodextrin 8%-20%, microcrystalline cellulose 8%-20%, D-sorbite 8%-20%, isomaltoketose 8%-20%,
Magnesium stearate 0.02%-0.2%, the total viable count in probiotics bacterial powder are 1.5-2.5 × 1010CFU/g.Pressed candy is formulated
The middle other components removed after probiotics bacterial powder and magnesium stearate carry out mixing granulation, drying, then with probiotics bacterial powder, tristearin
Sour magnesium carries out tabletting together, and pressed candy of the invention is made.Pressed candy of the invention is specifically by probiotics bacterial powder and each
Auxiliary material and wolfberry fruit powder are used cooperatively, and fructus lycii taste probiotics pressed candy mouthfeel obtained is full, and fructus lycii is with rich flavor.
CN107549420A discloses a kind of probiotics candy and preparation method thereof.Probiotics candy provided by the invention,
Including probiotics embedding bacterium powder, basic material, flavoring agent and glidant.The probiotics candy has storage and traffic condition letter
The advantages of list, long shelf-life, easy to carry, excellent taste, while also having both and improve function of intestinal canal, reduce blood glucose, improve blood lipid
The functions such as situation.The present invention also provides the preparation method of above-mentioned probiotics candy, by the first mixing total mix of not homogeneous raw material,
The death rate of probiotics is substantially reduced, there is no loss, each probiotics in the probiotics candy being prepared
Quantity is in 1,500,000,000 units, and at low cost, effect is good.
Lactobacillus rhamnosus SPB18 is a kind of probiotics that separation and Extraction obtains from healthy human mouth, through experimental study
Show that the bacterium effectively can inhibit oral cavity pathogen to grow, lactic acid, antibiotic, the hydrogen peroxide etc. generated can effectively inhibit to cause
The growth of germ and the generation of Toxic Metabolites；Agglutinating reaction occurs with pathogen in oral cavity, it can be effectively by pathogen from oral cavity
Middle discharge；Preferable prevention effect is played to the generation of host's saprodontia and periodontal disease.Currently, probiotics dental products majority is
Probiotics toothpaste, other products are less.It is a with improvement mouth the purpose of the present invention is being prepared using Lactobacillus rhamnosus SPB18
The probiotics pressed candy extremely preparation method of chamber health meets protection oral cavity of the majority of consumers in diet candy, ensures
Oral health.
Summary of the invention
The purpose of the present invention is to provide a kind of pressed candy and preparation method thereof containing oral cavity probiotics.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of pressed candy containing oral cavity probiotics, including probiotic powder, wherein the probiotic powder is rhamnose
Lactobacillus SPB18 powder.
Lactobacillus rhamnosus SPB18 is a kind of probiotics that separation and Extraction obtains from healthy human mouth, through experimental study
Show that the bacterium effectively can inhibit oral cavity pathogen to grow, lactic acid, antibiotic, the hydrogen peroxide etc. generated can effectively inhibit to cause
The growth of germ and the generation of Toxic Metabolites；Agglutinating reaction occurs with pathogen in oral cavity, it can be effectively by pathogen from oral cavity
Middle discharge；Preferable prevention effect is played to the generation of host's saprodontia and periodontal disease.Currently, probiotics dental products majority is
Probiotics toothpaste, other products are less.It is a with improvement mouth the purpose of the present invention is being prepared using Lactobacillus rhamnosus SPB18
The probiotics pressed candy extremely preparation method of chamber health meets protection oral cavity of the majority of consumers in diet candy, ensures
Oral health.
Further, the Lactobacillus rhamnosus SPB18 powder is Lactobacillus rhamnosus SPB18 freeze-dried powder.
Freeze-dry Powder of Probioctics is because being gained the name by the way of freeze-drying when preparing probiotic powder, in addition to this
There are also other drying modes, such as low temperature drying method, spray drying process etc., opposite to go for other drying modes, and freezing is dry
Dry obtained Freeze-dry Powder of Probioctics can keep the original characteristic of material to greatest extent, and bacterium powder survival rate is higher, activity compared with
By force, dry thorough, the moisture content of 95-99% can be excluded substantially, and product can long-term preservation after drying.
Further, the Lactobacillus rhamnosus SPB18 freeze-dried powder include Lactobacillus rhamnosus SPB18 bacterium solution, it is oligomeric
Fructose, microcrystalline cellulose and vitamin D.
Further, the Lactobacillus rhamnosus SPB18 freeze-dried powder includes the raw material components of following weight proportion: sandlwood
800-1000 parts of sugared lactobacillus SPB18 bacterium solution, 5-15 parts of oligofructose, 8-20 parts of microcrystalline cellulose, vitamin D 0.1-0.3
Part.
Further, the Lactobacillus rhamnosus SPB18 freeze-dried powder is prepared with the following method:
1) oligofructose, microcrystalline cellulose and vitamin D are added in probiotic's culture liquid, wherein probiotics bacterium mud, oligomeric
Fructose, microcrystalline cellulose, vitamin D weight proportion are as follows: 800-1000 parts of probiotics bacterial liquid, 5-15 parts of oligofructose, crystallite
8-20 parts of cellulose, 0.1-0.3 parts of vitamin D；
2) thickness 1.5-2cm is lyophilized, is cooled to -40 DEG C, pre-freeze 5 hours；
3) -50 DEG C are continued cool to, vacuum degree 10Pa；
4) -25 DEG C, 14 hours are to slowly warm up to；
5)+20 DEG C, 6 hours are to slowly warm up to；
6) outlet obtains freeze-dried powder.
Further, the pressed candy is prepared from the following raw materials:
It is preferred that the pressed candy is prepared from the following raw materials: 2 parts of Lactobacillus rhamnosus SPB18 freeze-dried powder, milk powder 30
Part, 64 parts of D-sorbite, 3 parts of talcum powder, 0.5 part of magnesium stearate, 0.6 part of malic acid；
Alternatively, the pressed candy is prepared from the following raw materials: 2 parts of Lactobacillus rhamnosus SPB18 freeze-dried powder, D-sorbite
82.8 parts, 10 parts of xylitol, 0.5 part of magnesium stearate, 4 parts of dextrin, 0.5 part of malic acid, 1 part of fruit powder, 0.5 part of essence.
The present invention also provides the preparation methods of the pressed candy containing oral cavity probiotics.
Specifically, the preparation method is the following steps are included: take each raw material of formula ratio, D-sorbite sieving will
Lactobacillus rhamnosus SPB18 freeze-dried powder and after adequately being mixed with the D-sorbite of its equivalent, then with remaining sorbose
Alcohol just mix, and obtains just mixed object, remaining each material is added later and is mixed, obtains total mixture, total mixture is carried out
Tabletting obtains the pressed candy containing oral cavity probiotics.
Further, the Lactobacillus rhamnosus SPB18 freeze-dried powder include Lactobacillus rhamnosus SPB18 bacterium solution, it is oligomeric
Fructose, microcrystalline cellulose and vitamin D.
Further, the Lactobacillus rhamnosus SPB18 freeze-dried powder includes the raw material components of following weight proportion: sandlwood
800-1000 parts of sugared lactobacillus SPB18 bacterium solution, 5-15 parts of oligofructose, 8-20 parts of microcrystalline cellulose, vitamin D 0.1-0.3
Part.
Further, the Lactobacillus rhamnosus SPB18 freeze-dried powder is prepared with the following method:
1) oligofructose, microcrystalline cellulose and vitamin D are added in probiotic's culture liquid, wherein probiotics bacterium mud, oligomeric
Fructose, microcrystalline cellulose, vitamin D weight proportion are as follows: 800-1000 parts of probiotics bacterial liquid, 5-15 parts of oligofructose, crystallite
8-20 parts of cellulose, 0.1-0.3 parts of vitamin D；
2) thickness 1.5-2cm is lyophilized, is cooled to -40 DEG C, pre-freeze 5 hours；
3) -50 DEG C are continued cool to, vacuum degree 10Pa；
4) -25 DEG C, 14 hours are to slowly warm up to；
5)+20 DEG C, 6 hours are to slowly warm up to；
6) outlet obtains freeze-dried powder.
Compared with prior art, the present invention has the advantage that
A kind of preparation method of pressed candy containing oral cavity probiotics provided by the invention has simple process feasible, easily
In production, the advantages that raw material is easy to get, the Freeze-dry Powder of Probioctics of production and application is Lactobacillus rhamnosus SPB18 freeze-dried powder, rhamnose
Lactobacillus SPB18 has good antibacterial and bactericidal effect, plays preferable prevention to the generation of host's saprodontia and periodontal disease
Effect, and pressed candy pair obtained.
Detailed description of the invention
Fig. 1 is total agglutinability tendency chart of the Lactobacillus rhamnosus SPB18 described in the embodiment of the present invention to Streptococcus mutans.
Fig. 2 is that Lactobacillus rhamnosus SPB18 described in the embodiment of the present invention becomes to the total agglutinability of porphyromonas gingivalis
Gesture figure.
Specific embodiment
The present invention will be further described in detail combined with specific embodiments below, but protection scope of the presently claimed invention
It is not limited to range described in specific embodiment.
Embodiment 1
A kind of pressed candy containing oral cavity probiotics, in parts by weight, composed of the following components: 20 parts of milk powder, sorb
65 parts of sugar alcohol, 10 parts of xylitol, 6 parts of dextrin, 3 parts of talcum powder, 0.8 part of magnesium stearate, 0.4 part of malic acid, 1 part of essence, fruit powder 1
Part, 5 parts of Lactobacillus rhamnosus SPB18 freeze-dried powder.
In above-mentioned component, the freeze drying process of Freeze-dry Powder of Probioctics are as follows: 1, add in probiotic's culture liquid it is oligomeric
Fructose, microcrystalline cellulose and vitamin D, probiotics bacterium mud, oligofructose, microcrystalline cellulose, vitamin D weight proportion are as follows:
800-1000 parts of probiotics bacterial liquid, 5-15 parts of oligofructose, 8-20 parts of microcrystalline cellulose, 0.1-0.3 parts of vitamin D；2, it is lyophilized
Thickness 1.5-2cm is cooled to -40 DEG C, pre-freeze 5 hours；2, -50 DEG C are continued cool to, vacuum degree 10Pa；2, be to slowly warm up to-
25 DEG C, 14 hours；5 ,+20 DEG C, 6 hours are to slowly warm up to；6, outlet obtains freeze-dried powder.
In above-mentioned component, the type of probiotics is a kind of probiotics that separation and Extraction obtains from healthy human mouth,
Specially Lactobacillus rhamnosus SPB18 is purchased from Hebei Yiran Biological Technology Co., Ltd..
A kind of preparation method of the pressed candy containing oral cavity probiotics: taking each raw material of formula ratio, and D-sorbite crosses 50
Mesh, after adequately being mixed by Lactobacillus rhamnosus SPB18 freeze-dried powder and with the D-sorbite of its equivalent, then with it is remaining
D-sorbite just mix, and obtains just mixed object, remaining each material is added later and is mixed, total mixture is obtained, by total mix
Object carries out tabletting, obtains the probiotics pressed candy.In pressed candy the bacterium number of Lactobacillus rhamnosus SPB18 reach 5 ×
108cfu/g。
Embodiment 2
A kind of pressed candy containing oral cavity probiotics, in parts by weight, composed of the following components: 40 parts of milk powder, sorb
85 parts of sugar alcohol, 15 parts of xylitol, 10 parts of dextrin, 5 parts of talcum powder, 1 part of magnesium stearate, 0.8 part of malic acid, 1 part of essence, strawberry fruit
1 part of powder, 10 parts of Lactobacillus rhamnosus SPB18 freeze-dried powder.
In above-mentioned component, the freeze drying process of Freeze-dry Powder of Probioctics is same as Example 1.The probiotics
Type is a kind of probiotics that separation and Extraction obtains from healthy human mouth, specially Lactobacillus rhamnosus SPB18, is purchased from Hebei
One right Biotechnology Co., Ltd.
A kind of preparation method of the pressed candy containing oral cavity probiotics is same as Example 1.Rhamnose in pressed candy
The bacterium number of lactobacillus SPB18 reaches 1 × 109cfu/g。
Embodiment 3
A kind of pressed candy containing oral cavity probiotics, it is in parts by weight, composed of the following components: 30 parts of milk powder, sorb
64 parts of sugar alcohol, 3 parts of talcum powder, 0.5 part of magnesium stearate, 0.6 part of malic acid, 2 parts of Lactobacillus rhamnosus SPB18 freeze-dried powder.
In above-mentioned component, the freeze drying process of Freeze-dry Powder of Probioctics is same as Example 1.The probiotics
Type is a kind of probiotics that separation and Extraction obtains from healthy human mouth, specially Lactobacillus rhamnosus SPB18, is purchased from Hebei
One right Biotechnology Co., Ltd.
A kind of preparation method of the pressed candy containing oral cavity probiotics is same as Example 1.Rhamnose in pressed candy
The bacterium number of lactobacillus SPB18 reaches 2 × 108cfu/g。
Embodiment 4
A kind of pressed candy containing oral cavity probiotics, it is in parts by weight, composed of the following components: D-sorbite 82.8
Part, 10 parts of xylitol, 0.5 part of magnesium stearate, 4 parts of dextrin, 0.5 part of malic acid, 1 part of fruit powder, 0.5 part of essence, rhamnose cream bar
2 parts of bacterium SPB18 freeze-dried powder.
In above-mentioned component, the freeze drying process of Freeze-dry Powder of Probioctics is same as Example 1.The probiotics
Type is a kind of probiotics that separation and Extraction obtains from healthy human mouth, specially Lactobacillus rhamnosus SPB18, is purchased from Hebei
One right Biotechnology Co., Ltd.
A kind of preparation method of the pressed candy containing oral cavity probiotics is same as Example 1.Rhamnose in pressed candy
The bacterium number of lactobacillus SPB18 reaches 2 × 108cfu/g。
Bacteriostatic experiment of the 1 Lactobacillus rhamnosus SPB18 of experimental example to 3 kinds of oral cavity pathogens
Bacteriostatic experiment of the 1.1 Lactobacillus rhamnosus SPB18 of experimental example to Streptococcus mutans
(1) experiment purpose:
Using Streptococcus mutans as indicator bacteria, the antibacterial circle diameter that measurement Lactobacillus rhamnosus SPB18 bacterium powder generates, to examine
SPB18 bacterium powder is surveyed to the rejection ability of Streptococcus mutans.
(2) test method:
Streptococcus mutans are connected in BHI fluid nutrient medium by 5% inoculum concentration, 37 DEG C of anaerobism activation culture 20h, general to use
The Streptococcus mutans bacterium solution of continuous activation three generations carries out bacteriostatic test.Bacterial concentration is adjusted at about 1 × 108cfu/mL。
SPB18 bacterium powder and axenic purification water are mixed, bacterium powder solution is made；
It takes 10mL element agar to be poured in sterilized petri dishes, is dried in clean bench；Take 100 μ L Streptococcus mutans bacterium solutions with
10mL solid BHI culture medium mixes, and pours into above-mentioned culture dish, using punch method, 100 μ L bacterium powder solution of every hole addition, and 37 DEG C
Stationary culture 20-24h measures inhibition zone size.
Testing result: as shown in table 1；
Bacteriostatic experiment of the 1.2 Lactobacillus rhamnosus SPB18 of experimental example to porphyromonas gingivalis
(1) experiment purpose:
Using porphyromonas gingivalis as indicator bacteria, the antibacterial circle diameter that measurement Lactobacillus rhamnosus SPB18 bacterium powder generates, from
And SPB18 bacterium powder is detected to the rejection ability of Streptococcus mutans.
(2) bacteriostatic test method:
Porphyromonas gingivalis is connected in improvement TSB fluid nutrient medium by 5% inoculum concentration, 37 DEG C of Anaerobic culturel 5d, generally
Bacteriostatic test is carried out using the bacterium solution of continuous activation three generations.Bacterial concentration is adjusted at about 1 × 108cfu/mL。
SPB18 bacterium powder and axenic purification water are mixed, bacterium powder solution is made；
Using Odontothrips loti, 100 μ L pathogenic bacteria bacterium solutions are taken to be spread evenly across on 20mL improvement TSA culture medium, each Oxford
Be added 100 μ L bacterium powder solution in cup, 37 DEG C stationary culture 5-7 days, measurement inhibition zone size.
Testing result: as shown in table 1；
Bacteriostatic experiment of the 1.3 Lactobacillus rhamnosus SPB18 of experimental example to bacterium actinomycetem comitans
(1) experiment purpose:
Using bacterium actinomycetem comitans as indicator bacteria, the antibacterial circle diameter that measurement Lactobacillus rhamnosus SPB18 bacterium powder generates, to examine
SPB18 bacterium powder is surveyed to the rejection ability of Streptococcus mutans.
(2) bacteriostatic test method:
Bacterium actinomycetem comitans are connected in improvement TSB fluid nutrient medium by 5% inoculum concentration, and 37 DEG C of Anaerobic culturel 5d are general to use
The bacterium solution of continuous activation three generations carries out bacteriostatic test.Bacterial concentration is adjusted at about 1 × 108cfu/mL。
SPB18 bacterium powder and axenic purification water are mixed, bacterium powder solution is made；
Using Odontothrips loti, 100 μ L pathogenic bacteria bacterium solutions are taken to be spread evenly across on 20mL improvement TSA culture medium, each Oxford
Be added 100 μ L bacterium powder solution in cup, 37 DEG C stationary culture 5-7 days, measurement inhibition zone size.
Testing result: as shown in table 1
Table 1, Lactobacillus rhamnosus SPB18 are to the antibacterial result statistical forms of 3 kinds of oral cavity pathogens
As seen from the above table, Lactobacillus rhamnosus SPB18 has stronger inhibiting effect to 3 kinds of oral cavity pathogens.
Experimental example 2, Lactobacillus rhamnosus SPB18 and Streptococcus mutans and porphyromonas gingivalis agglutination experiment
One, purpose
Cause the Streptococcus mutans of saprodontia using Lactobacillus rhamnosus SPB18 thallus specific agglutination, and causes periodontitis
Porphyromonas gingivalis, and oral cavity is discharged it with the movements such as swallowing, gargling, clean, oral cavity pathogen quantity is reduced, is reached
Inhibit the effect of pathogenic bacteria.
Two, test method
3.1 thallus are from agglutination test:
3 plants of test bacteria culture fluid difference 5000rpm centrifugation 10min are collected into thallus, adjust bacterial concentration with pH7.0PBS
OD600 value is 0.6 ± 0.02, every 1h in the adherent slow absorption 1mL test organisms supernatant of identical liquid level, when measuring different
Between OD600 light absorption value be denoted as At, amount to 5h, calculate its thallus self-coagulation rate.
Self-coagulation rate %=(A0- At)/A0× 100%
3.2 SPB18 and pathogenic bacteria conglutination test:
Lactic acid bacteria and pathogenic bacteria difference 5000rpm centrifugation 10min collect thallus, adjust bacterial concentration with pH7.0PBS respectively
OD600 value is 0.6 ± 0.02, respectively mixes SPB18 bacterium solution in equal volume with pathogenic bacteria bacterium solution, 2min fullys shake, every 1h
In the adherent slow absorption 1mL supernatant of identical liquid level, the OD600 light absorption value of different time is measured.
Wherein AX: the light absorption value of 0h lactic acid bacteria；Ay: the light absorption value of 0h pathogenic bacteria；
Amix: the light absorption value of SPB18 and pathogenic bacteria mixed liquor after th.
Cross agglutination rate %=[(AX+Ay)-2Amix]/(AX+Ay) × 100%
Testing result: see Fig. 1 Lactobacillus rhamnosus SPB18 to the total agglutinability tendency chart of Streptococcus mutans.
See Fig. 2 Lactobacillus rhamnosus SPB18 to the total agglutinability tendency chart of porphyromonas gingivalis.
According to the experimental result it is found that Lactobacillus rhamnosus SPB18 has Streptococcus mutans and porphyromonas gingivalis
Preferably it is total to agglutinability.
Experimental example 3, the test of probiotics pressed candy Clinical efficacy
Sample: it is this test sample used that sample, which is made, with embodiment 4
Detection method: randomly choosing 100 people, wherein 62 people of male, 48 people of women, and the age 25-60 years old.Before starting to take
By gingivitis, periodontitis, bleeding gums degree, odonthemodia degree, halitosis degree carry out self-appraisal, start to take daily after self-appraisal
This pressed candy, daily three postprandial 30min is buccal, does not drink water and feeds within 30 minutes after clothes, surrounding is continuously eaten, weekly from tooth
Whether oulitis, periodontitis, bleeding gums degree, odonthemodia degree, halitosis degree evaluation improve or seriously, while observing in this week
Whether canker sore and toothache are occurred, if occurring, evaluation takes whether product has positive influence to canker sore and halitosis.
Every group of effective number of subjects of the effective percentage %=group/this group of total number of persons × 100%
Testing result: as shown in table 2
Table 2, probiotics pressed candy Clinical efficacy test statistics table
By above-mentioned testing result it is found that probiotics pressed candy of the invention have good Clinical efficacy, have compared with
Good application value.
In conclusion a kind of its formula of pressed candy containing oral cavity probiotics provided by the invention is reasonable, each raw material choosing
It selects appropriately, advantageously to production；A kind of pressed candy preparation method technique letter containing oral cavity probiotics provided by the invention
It is single, it is easy to accomplish industrialized production；The present invention says that the Lactobacillus rhamnosus SPB18 of selection has preferable fungistatic effect, to reality
It tests to have with oral cavity pathogen and is preferably total to agglutinability；Probiotics pressed candy of the invention has good clinical effective
Property, it has good promotion and application value.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of pressed candy containing oral cavity probiotics, including probiotic powder, which is characterized in that the probiotic powder is mouse
Lee's sugar lactobacillus SPB18 powder.
2. pressed candy according to claim 1, which is characterized in that the Lactobacillus rhamnosus SPB18 powder is sandlwood
Sugared lactobacillus SPB18 freeze-dried powder.
3. pressed candy according to claim 2, which is characterized in that the Lactobacillus rhamnosus SPB18 freeze-dried powder packet
Include Lactobacillus rhamnosus SPB18 bacterium solution, oligofructose, microcrystalline cellulose and vitamin D.
4. pressed candy according to claim 3, which is characterized in that the Lactobacillus rhamnosus SPB18 freeze-dried powder packet
Include the raw material components of following weight proportion: 800-1000 parts of Lactobacillus rhamnosus SPB18 bacterium solution, 5-15 parts of oligofructose, crystallite
8-20 parts of cellulose, 0.1-0.3 parts of vitamin D.
5. pressed candy according to claim 4, which is characterized in that the Lactobacillus rhamnosus SPB18 freeze-dried powder is adopted
It is prepared with the following method:
1) oligofructose, microcrystalline cellulose and vitamin D are added in probiotic's culture liquid, wherein probiotics bacterium mud, oligofructose,
The weight proportion of microcrystalline cellulose, vitamin D are as follows: 800-1000 parts of probiotics bacterial liquid, 5-15 parts of oligofructose, microcrystalline cellulose
8-20 parts, 0.1-0.3 parts of vitamin D；
2) thickness 1.5-2cm is lyophilized, is cooled to -40 DEG C, pre-freeze 5 hours；
3) -50 DEG C are continued cool to, vacuum degree 10Pa；
4) -25 DEG C, 14 hours are to slowly warm up to；
5)+20 DEG C, 6 hours are to slowly warm up to；
6) outlet obtains freeze-dried powder.
6. pressed candy described in -5 any one according to claim 1, which is characterized in that the pressed candy is by following original
Material is made:
It is preferred that the pressed candy is prepared from the following raw materials: 2 parts of Lactobacillus rhamnosus SPB18 freeze-dried powder, 30 parts of milk powder, mountain
64 parts of pears sugar alcohol, 3 parts of talcum powder, 0.5 part of magnesium stearate, 0.6 part of malic acid；
Alternatively, the pressed candy is prepared from the following raw materials: 2 parts of Lactobacillus rhamnosus SPB18 freeze-dried powder, D-sorbite 82.8
Part, 10 parts of xylitol, 0.5 part of magnesium stearate, 4 parts of dextrin, 0.5 part of malic acid, 1 part of fruit powder, 0.5 part of essence.
7. a kind of preparation method of the pressed candy containing oral cavity probiotics as described in claim 3 or 4, which is characterized in that
The preparation method is the following steps are included: take each raw material of formula ratio, and D-sorbite is sieved, by Lactobacillus rhamnosus SPB18
Freeze-dried powder and after adequately being mixed with the D-sorbite of its equivalent, then carry out with remaining D-sorbite just mixed, it obtains just
Mixed object, remaining each material is added later and is mixed, total mixture is obtained, total mixture is carried out tabletting, obtains described contain
The pressed candy of oral cavity probiotics.
8. preparation method according to claim 7, which is characterized in that the Lactobacillus rhamnosus SPB18 freeze-dried powder packet
Include Lactobacillus rhamnosus SPB18 bacterium solution, oligofructose, microcrystalline cellulose and vitamin D.
9. preparation method according to claim 8, which is characterized in that the Lactobacillus rhamnosus SPB18 freeze-dried powder packet
Include the raw material components of following weight proportion: 800-1000 parts of Lactobacillus rhamnosus SPB18 bacterium solution, 5-15 parts of oligofructose, crystallite
8-20 parts of cellulose, 0.1-0.3 parts of vitamin D.
10. preparation method according to claim 9, which is characterized in that the Lactobacillus rhamnosus SPB18 freeze-dried powder is adopted
It is prepared with the following method:
1) oligofructose, microcrystalline cellulose and vitamin D are added in probiotic's culture liquid, wherein probiotics bacterium mud, oligofructose,
The weight proportion of microcrystalline cellulose, vitamin D are as follows: 800-1000 parts of probiotics bacterial liquid, 5-15 parts of oligofructose, microcrystalline cellulose
8-20 parts, 0.1-0.3 parts of vitamin D；
2) thickness 1.5-2cm is lyophilized, is cooled to -40 DEG C, pre-freeze 5 hours；
3) -50 DEG C are continued cool to, vacuum degree 10Pa；
4) -25 DEG C, 14 hours are to slowly warm up to；
5)+20 DEG C, 6 hours are to slowly warm up to；
6) outlet obtains freeze-dried powder.
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| CN111657386B (en) * | 2020-06-30 | 2022-03-22 | 龙骥国际贸易(上海)有限公司 | Preparation method of probiotic tabletting candy |
| CN111972537A (en) * | 2020-07-30 | 2020-11-24 | 江南大学 | Preparation method of albumen powder separated from albumen |
| CN112616932A (en) * | 2020-12-22 | 2021-04-09 | 石家庄君乐宝乳业有限公司 | Goat milk tablet for protecting oral health and preparation method thereof |
| CN113273630A (en) * | 2021-05-10 | 2021-08-20 | 浙江新维士生物科技有限公司 | Effervescent lactobacillus tablet candy and preparation method thereof |
| CN113180115A (en) * | 2021-06-02 | 2021-07-30 | 天津小优科技有限公司 | Buccal tablet containing probiotics and prebiotics and preparation method thereof |
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