CN112088967A - Probiotic gel candy suitable for infants and preparation method thereof - Google Patents
Probiotic gel candy suitable for infants and preparation method thereof Download PDFInfo
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- CN112088967A CN112088967A CN202011015959.4A CN202011015959A CN112088967A CN 112088967 A CN112088967 A CN 112088967A CN 202011015959 A CN202011015959 A CN 202011015959A CN 112088967 A CN112088967 A CN 112088967A
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- probiotic
- bifidobacterium
- infants
- temperature
- drying
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- 239000006041 probiotic Substances 0.000 title claims abstract description 63
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 63
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 33
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000499 gel Substances 0.000 claims abstract description 29
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 16
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 16
- 239000011159 matrix material Substances 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- 108010010803 Gelatin Proteins 0.000 claims abstract description 9
- 230000000694 effects Effects 0.000 claims abstract description 9
- 239000008273 gelatin Substances 0.000 claims abstract description 9
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 46
- 239000000203 mixture Substances 0.000 claims description 32
- 239000003292 glue Substances 0.000 claims description 25
- 238000007710 freezing Methods 0.000 claims description 22
- 230000008014 freezing Effects 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 21
- 235000019198 oils Nutrition 0.000 claims description 21
- 238000011049 filling Methods 0.000 claims description 18
- 239000001341 hydroxy propyl starch Substances 0.000 claims description 17
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims description 17
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 16
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 16
- 235000011187 glycerol Nutrition 0.000 claims description 16
- 241000186012 Bifidobacterium breve Species 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 238000002844 melting Methods 0.000 claims description 15
- 230000008018 melting Effects 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 238000003892 spreading Methods 0.000 claims description 15
- 230000007480 spreading Effects 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 241001134770 Bifidobacterium animalis Species 0.000 claims description 14
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 14
- 229940118852 bifidobacterium animalis Drugs 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000008213 purified water Substances 0.000 claims description 12
- 230000001276 controlling effect Effects 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 4
- 235000020235 chia seed Nutrition 0.000 claims description 3
- 235000021388 linseed oil Nutrition 0.000 claims description 3
- 239000000944 linseed oil Substances 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- 241000195493 Cryptophyta Species 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- 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 description 2
- 229920002307 Dextran Polymers 0.000 claims description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- 235000004279 alanine Nutrition 0.000 claims description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
- 235000010216 calcium carbonate Nutrition 0.000 claims description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- FZWBNHMXJMCXLU-BLAUPYHCSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1 FZWBNHMXJMCXLU-BLAUPYHCSA-N 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 claims description 2
- 238000012544 monitoring process Methods 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 229940073490 sodium glutamate Drugs 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000011247 coating layer Substances 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract description 2
- 230000001488 breeding effect Effects 0.000 abstract description 2
- 238000004132 cross linking Methods 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
- 235000013350 formula milk Nutrition 0.000 description 21
- 230000001580 bacterial effect Effects 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 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 2
- 235000013361 beverage Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 206010025476 Malabsorption Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 229940068682 chewable tablet Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention name is as follows: a probiotic gel candy suitable for infants and a preparation method thereof are summarized as follows: the invention discloses a probiotic gel candy suitable for infants and a preparation method thereof, wherein the probiotic gel candy suitable for infants comprises the following components: 70-90 parts of matrix oil, 6-24 parts of fructo-oligosaccharide, 2-6 parts of probiotics and 1-10 parts of stabilizer. A method of making a probiotic gelled confection comprising: preparing a rubber sheet, preparing a sandwich, pelleting, shaping and drying. The probiotic gel candy disclosed by the invention has the advantages that the rubber is prepared based on the plant starch, and the breakthrough is made compared with the traditional preparation method by utilizing gelatin. The plant starch has the advantages of no cross-linking reaction, low water content, difficult microorganism breeding, wide raw material source and the like, and is also suitable for producing the same type of products by taking the gelatin as the raw material of the rubber. The invention creatively solves the compatibility of the plant starch coating layer and the sandwich, and a great deal of exploration and optimization are carried out, the plant starch rubber can well coat the sandwich, the high activity of probiotics is ensured, and the effective period is prolonged.
Description
Technical Field
The invention belongs to the field of food and health care products, and particularly relates to a probiotic gel candy and a preparation method thereof.
Background
Probiotics are living microorganisms that, when ingested in sufficient quantities, have a health-beneficial effect on the host. Research shows that the breast milk contains living microorganisms, so that probiotics for infants are widely concerned. The abnormal intestinal flora in early infancy is associated with not only current problems such as constipation and diarrhea but also various diseases such as allergy and obesity in adults. The primary sources of intestinal bacteria in infants, including birth canal, other infants, environment, health care workers, etc., are influenced by a number of factors.
Because the gastrointestinal function, the cellular immunity and the humoral immunity of the infants are not healthy compared with the adults, the self defense capability is poor, and the intestinal malabsorption (such as lactose intolerance) and the infectious diseases (such as diarrhea) are common, the probiotics should be supplemented in time to achieve the purpose of preventing the diseases. Infant food reasonably added with probiotics is generally called infant probiotic food, such as lactobacillus beverage, infant probiotic formula milk powder, probiotic cheese, probiotic preparation added with strains allowing infants to eat, and the like. The product form is divided into dry powder, chewable tablet, swallow capsule and liquid preparation.
As a novel food for improving the gastrointestinal function and enhancing the immunity of infants, the infant probiotic food undoubtedly has huge development potential and development prospect.
Disclosure of Invention
The invention aims to provide an enteric probiotic gel candy, which overcomes the defects that drop products are easy to pollute and difficult to quantify, solid beverage products are single in variety and easy to agglomerate, and the absorption efficiency of probiotics is low. The enteric probiotic gel candy and the preparation method thereof are provided, the reaction of active substances to external environmental factors such as light, oxygen and water can be effectively reduced, the diffusion or evaporation of the filling to the environment is reduced, the high activity of probiotics can be ensured, and the shelf life is prolonged.
Therefore, the present invention adopts the following technical solutions to solve the above technical problems.
A probiotic gel-candy suitable for infants and young children comprising: the rubber sheet is internally provided with a cavity; and the sandwich is filled in the cavity.
Further, the rubber sheet is composed of 30-50 parts by weight of hydroxypropyl starch, 10-15 parts by weight of glycerin and 35-60 parts by weight of purified water.
Further, the filling comprises: 70-90 parts of matrix oil, 6-24 parts of fructo-oligosaccharide, 2-6 parts of probiotics and 1-10 parts of stabilizer.
Further, the matrix oil is at least one of DHA algae oil, sunflower seed oil, chia seed oil, linseed oil and medium-chain fatty acid.
Further, the probiotics are one or two of the compositions of lactobacillus rhamnosus LGG or HN001, bifidobacterium animalis BB-12, bifidobacterium lactis HN019 and bifidobacterium breve M-16V, and when the probiotics comprise lactobacillus rhamnosus LGG or HN001 and bifidobacterium animalis BB-12, the mass percentages of the lactobacillus rhamnosus LGG or HN001 and the bifidobacterium animalis BB-12 are (1-3): (1-7); when the probiotics comprise lactobacillus rhamnosus LGG or HN001 and bifidobacterium lactis HN019, the mass percentages of the lactobacillus rhamnosus LGG or HN001 and the bifidobacterium lactis HN019 are (1-3): (1-7); when the probiotics comprise bifidobacterium animalis BB-12 or HN001 and bifidobacterium lactis HN019, the mass percentages of the bifidobacterium animalis BB-12 or HN001 and the bifidobacterium lactis HN019 are (1-3): (1-7); when the probiotics comprise lactobacillus rhamnosus LGG or HN001 and bifidobacterium breve M-16V, the mass percentages of the lactobacillus rhamnosus LGG or HN001 and the bifidobacterium breve M-16V are (1-3): (1-7); when the probiotics comprise bifidobacterium animalis (milk) BB-12 and bifidobacterium breve M-16V, the mass percentages of the bifidobacterium animalis (milk) BB-12 and the bifidobacterium breve M-16V are (1-3): (1-7); when the probiotics comprise bifidobacterium lactis HN019 and bifidobacterium breve M-16V, the mass percentages of the bifidobacterium lactis HN019 and the bifidobacterium breve M-16V are (1-3): (1-7);
further, the stabilizer is at least one of mannitol, glycerol, ethylene glycol, sorbitol, dextran, trehalose, sucrose, sodium glutamate, alanine, sodium acetate and calcium carbonate.
Further, the preparation method of the probiotic gel candy suitable for infants comprises the following steps:
the first step is as follows: preparing a rubber sheet:
weighing glycerol, purified water and hydroxypropyl starch according to the formula ratio, putting the glycerol, the purified water and the hydroxypropyl starch into a gelatin melting tank, starting stirring (the rotating speed is 15-40 rpm), and starting heating after 10-20 min; when the temperature of the materials in the glue melting tank reaches 50-100 ℃, closing heating; after the temperature in the tank reaches 60-100 ℃, decocting for 15-55 min until the hydroxypropyl starch is completely gelatinized; after the boiling is finished, closing air valves at all positions of the glue melting tank, and opening a vacuum valve and a vacuum pump to degas and remove bubbles; during vacuumizing, the liquid level of the material is controlled to be below the discharge port, and after stirring for 5-20 min, the stirring is closed, and vacuumizing is continued for 5-10 min; after the bubble removal is finished, ensuring the vacuum degree in the tank to be-0.02 MPa to-0.10 MPa, detecting the temperature (70 ℃ to 90 ℃) and the moisture content (30 percent to 50 percent) of the solution in the tank, and keeping the temperature (80 ℃ to 100 ℃) of the solution meeting the conditions for later use;
the second step is that: preparation of the filling:
(1) taking out the probiotics from the freezing chamber according to the prescription, carrying out temperature return for 5-8 hours at the temperature of 15 +/-5 ℃ before production, and sieving by using a sieve of 110-130 meshes;
(2) weighing a formula amount of stabilizer, and controlling the water content to be less than 5%;
(3) mixing fructo-oligosaccharide with the formula amount in a mixer for 5-15 min, and sieving with a sieve of 110-130 meshes; the drying temperature is controlled to be 40-50 ℃, and the drying is carried out until the moisture content is less than 5%;
(4) fully and uniformly mixing the stabilizer solution, the processed fructo-oligosaccharide and the processed probiotic powder in an aseptic environment according to the proportion of the prescription amount, pre-freezing the mixture in an environment of minus 15 +/-5 ℃, freezing the mixture in an environment of minus 70 ℃ to minus 90 ℃ after pre-freezing, standing the mixture for 12 to 20 hours, completely freezing the mixture, and putting the mixture into a freeze dryer for freeze drying until the mixture is completely dried;
(5) weighing the matrix oil according to the formula amount, pouring the matrix oil into a liquid preparation tank, adding the dried product obtained in the step (4), mixing for 20-30 min, and standing until no bubbles exist;
the third step: pelleting, shaping and drying:
(1) before pelleting, pouring the filling with the formula amount into a liquid preparation tank (nitrogen filling treatment); setting the temperature of a glue spreading box to be 70-90 ℃, opening a flow regulating valve when the temperatures of the glue spreading box and a material conveying pipe reach 70-90 ℃, adjusting the thickness (0.50-1.0 mm) of a glue skin, and simultaneously controlling the indoor temperature (15-35 ℃) and the relative humidity (10-40%); after the thickness of the rubber is qualified, putting down the spray body, adjusting to the proper spray body height, injecting the mixture into a sandwich, pelleting, and allowing the prepared gel candy to enter a rotating cage through a conveying belt for cooling and shaping;
(2) spreading the shaped gel candy in trays in several times, transferring to a drying room, and continuously drying, wherein the moisture of the wrapping layer is controlled to be 8-18%; turning over the sample once within 1-4 h during the drying period, and monitoring the relative humidity (12-40%) and the temperature (15-28 ℃) of the drying room.
Further, the obtained gel candy has activity of 1 x 109cfu/particle-5 x 109cfu/granule.
The invention has the beneficial effects that:
1. the probiotic gel candy provided by the invention has the advantages that the rubber is prepared based on plant starch, and the breakthrough is made compared with the traditional preparation method by using gelatin. The plant starch has the advantages of no cross-linking reaction, low water content, difficult microorganism breeding, wide raw material source and the like, and is also suitable for producing the same type of products by taking the gelatin as the raw material of the rubber.
2. The compatibility of the plant starch coating layer and the sandwich is creatively solved, a large amount of exploration and optimization are carried out, the plant starch rubber can well coat the sandwich, the high activity of probiotics is ensured, and the effective period is prolonged.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1
In this example, the gel candy was prepared as follows:
(1) the formula of the rubber comprises:
hydroxypropyl starch 100kg
Glycerol 30kg
120kg of purified water
(2) The formula of the sandwich comprises:
DHA algal oil 128kg
Animal (milk) bifidobacterium BB-121.92 kg
Bifidobacterium lactis HN0194.48kg
Fructo-oligosaccharide 16.0kg
9.6kg of glycerol
(3) Preparing a rubber sheet: weighing glycerol, purified water and hydroxypropyl starch according to the formula ratio, putting into a gelatin melting tank, starting stirring (the rotating speed is 30 rpm), and starting heating after 20 min; when the temperature of the materials in the glue melting tank reaches 80 ℃, closing heating; after the temperature in the pot reaches 60-80 ℃, decocting for 30min until the hydroxypropyl starch is completely gelatinized; after the boiling is finished, closing air valves at all positions of the glue melting tank, and opening a vacuum valve and a vacuum pump to degas and remove bubbles; during vacuumizing, the liquid level of the material is controlled below the discharge port, and after stirring for 10min, the stirring is closed and vacuumizing is continued for 5 min; after the bubble removal is finished, the vacuum degree in the tank is ensured to be-0.06 MPa. When the temperature of the solution in the detection tank is 80 ℃ and the water content is 40%, keeping the temperature of the solution meeting the conditions at 90 ℃ for standby;
(4) preparation of the filling: taking out the probiotics from the freezing chamber according to the prescription, heating for 6 hours at the temperature of 15 +/-5 ℃ before production, and sieving by a 120-mesh sieve; weighing the glycerol according to the prescription amount, and controlling the water content to be less than 2%. Mixing the fructo-oligosaccharide with the prescription amount in a mixer for 10min, and sieving with a 120-mesh sieve; the drying temperature is controlled at 40, and the drying is carried out until the moisture content is less than 2%. Fully and uniformly mixing the stabilizer solution, the processed fructo-oligosaccharide and the processed probiotic powder according to the proportion of the prescription amount in a sterile environment, pre-freezing the mixture in an environment of minus 15 +/-5 ℃, freezing the mixture in an environment of minus 80 ℃ after pre-freezing, standing the mixture for 18 hours, and putting the frozen mixture into a freeze dryer after the bacterial liquid is completely frozen for freeze drying until the bacterial liquid is completely dried; weighing the matrix oil according to the formula amount, pouring the matrix oil into a liquid preparation tank, adding a dry product, mixing for 20min, and standing until no bubbles exist;
(5) pelleting, shaping and drying: before pelleting, pouring the filling with the formula amount into a liquid preparation tank (nitrogen filling treatment); setting the temperature of a glue spreading box to be 80 ℃, opening a flow regulating valve when the temperatures of the glue spreading box and a material conveying pipe reach 80 ℃, adjusting the thickness (0.60 mm) of a glue skin, and simultaneously controlling the indoor temperature (20 ℃) and the relative humidity (20%); after the thickness of the rubber is qualified, putting down the spray body, adjusting to the proper spray body height, injecting the mixture into a sandwich, pelleting, and allowing the prepared gel candy to enter a rotating cage through a conveying belt for cooling and shaping; spreading the shaped gel candy in trays, transferring to a drying room, and continuously drying to control the water content of the coating layer to be 10%; the sample was tumbled once during drying for 1h and the relative humidity (20%), temperature (25 ℃) was monitored between drying. Drying until the water activity of the rubber is less than or equal to 0.1 to obtain the finished product.
(6) And (5) packaging the individual gel candies obtained in the step (5) and warehousing.
Example 2
In this example, the gel candy was prepared as follows:
(1) the formula of the rubber comprises:
hydroxypropyl starch 125kg
Glycerol 37.5kg
87.5kg of purified water
(2) The formula of the sandwich comprises:
linseed oil 112kg
Animal (milk) bifidobacterium BB-121.2 kg
Bifidobacterium breve M-16V 8.4kg
32kg of fructo-oligosaccharide
Glucose 6.4kg
(3) Preparing a rubber sheet: weighing glycerol, purified water and hydroxypropyl starch according to the formula ratio, putting into a gelatin melting tank, starting stirring (the rotating speed is 40 rpm), and starting heating after 20 min; when the temperature of the materials in the glue melting tank reaches 90 ℃, closing heating; after the temperature in the pot reaches 70-90 ℃, decocting for 50min until the hydroxypropyl starch is completely gelatinized; after the boiling is finished, closing air valves at all positions of the glue melting tank, and opening a vacuum valve and a vacuum pump to degas and remove bubbles; during vacuumizing, the liquid level of the material is controlled below the discharge port, and after stirring for 20min, the stirring is closed and vacuumizing is continued for 10 min; after the bubble removal is finished, the vacuum degree in the tank is ensured to be-0.08 MPa. When the temperature of the solution in the detection tank is 75 ℃ and the water content is 40%, keeping the temperature of the solution meeting the conditions at 90 ℃ for later use;
(4) preparation of the filling: taking out the probiotics from the freezing chamber according to the prescription, heating the probiotics at the temperature of 15 +/-5 ℃ for 8 hours before production, and sieving the probiotics by a 130-mesh sieve; weighing the glucose with the prescription amount, and controlling the water content to be less than 5%. Mixing the fructo-oligosaccharide with the prescription amount in a mixer for 5min, and sieving the mixture by a 130-mesh sieve; the drying temperature is controlled at 50 percent, and the drying is carried out until the moisture content is less than 5 percent. Fully and uniformly mixing the stabilizer solution, the processed fructo-oligosaccharide and the processed probiotic powder according to the proportion of the prescription amount in a sterile environment, pre-freezing the mixture in an environment of minus 15 +/-5 ℃, freezing the mixture in an environment of minus 70 ℃ after pre-freezing, standing the mixture for 12 hours, and putting the frozen mixture into a freeze dryer after the bacterial liquid is completely frozen for freeze drying until the bacterial liquid is completely dried; weighing the matrix oil according to the formula amount, pouring the matrix oil into a liquid preparation tank, adding a dry product, mixing for 30min, and standing until no bubbles exist;
(5) pelleting, shaping and drying: before pelleting, pouring the filling with the formula amount into a liquid preparation tank (nitrogen filling treatment); setting the temperature of a glue spreading box to be 90 ℃, opening a flow regulating valve when the temperatures of the glue spreading box and a material conveying pipe reach 90 ℃, adjusting the thickness (0.60 mm) of a glue skin, and simultaneously controlling the indoor temperature (25 ℃) and the relative humidity (30%); after the thickness of the rubber is qualified, putting down the spray body, adjusting to the proper spray body height, injecting the mixture into a sandwich, pelleting, and allowing the prepared gel candy to enter a rotating cage through a conveying belt for cooling and shaping; spreading the shaped gel candy in trays, transferring to a drying room, and continuously drying to control the water content of the coating layer to be 10%; the sample was tumbled once during the drying period for 1h and the relative humidity (25%), temperature (35 ℃) was monitored between drying. Drying until the water activity of the rubber is less than or equal to 0.1 to obtain the finished product.
(6) And (5) packaging the individual gel candies obtained in the step (5) and warehousing.
Example 3
In this example, the gel candy was prepared as follows:
(1) the formula of the rubber comprises:
hydroxypropyl starch 125kg
25kg of glycerol
Purified Water 100kg
(2) The formula of the sandwich comprises:
144kg of chia seed oil
Bifidobacterium lactis HN0192.4kg
Animal (milk) bifidobacterium BB-120.8 kg
9.6kg of fructo-oligosaccharide
Calcium carbonate 3.2kg
(3) Preparing a rubber sheet: weighing glycerol, purified water and hydroxypropyl starch according to the formula ratio, putting into a gelatin melting tank, starting stirring (the rotating speed is 30 rpm), and starting heating after 10 min; when the temperature of the materials in the glue melting tank reaches 70 ℃, closing heating; after the temperature in the pot reaches 60-70 ℃, decocting for 40min until the hydroxypropyl starch is completely gelatinized; after the boiling is finished, closing air valves at all positions of the glue melting tank, and opening a vacuum valve and a vacuum pump to degas and remove bubbles; during vacuumizing, the liquid level of the material is controlled below the discharge port, and after stirring for 20min, the stirring is closed and vacuumizing is continued for 10 min; after the bubble removal is finished, the vacuum degree in the tank is ensured to be-0.05 MPa. When the temperature of the solution in the detection tank is 80 ℃ and the water content is 45%, preserving the heat of the solution meeting the conditions at 80 ℃ for later use;
(4) preparation of the filling: taking out the probiotics from the freezing chamber according to the prescription, heating for 7 hours at the temperature of 15 +/-5 ℃ before production, and sieving by a 120-mesh sieve; weighing the calcium carbonate according to the prescription amount, and controlling the water content to be less than 3%. Mixing the fructo-oligosaccharide with the prescription amount in a mixer for 10min, and sieving with a 120-mesh sieve; controlling the drying temperature at 45 ℃, and drying until the water content is less than 2%; fully and uniformly mixing the stabilizer solution, the processed fructo-oligosaccharide and the processed probiotic powder according to the proportion of the prescription amount in a sterile environment, pre-freezing the mixture in an environment of minus 15 +/-5 ℃, freezing the mixture in an environment of minus 90 ℃ after pre-freezing, standing the mixture for 24 hours, and putting the frozen mixture into a freeze dryer after the bacterial liquid is completely frozen for freeze drying until the bacterial liquid is completely dried; weighing the matrix oil according to the formula amount, pouring the matrix oil into a liquid preparation tank, adding a dry product, mixing for 30min, and standing until no bubbles exist;
(5) pelleting, shaping and drying: before pelleting, pouring the filling with the formula amount into a liquid preparation tank (nitrogen filling treatment); setting the temperature of a glue spreading box to be 90 ℃, opening a flow regulating valve when the temperatures of the glue spreading box and a material conveying pipe reach 90 ℃, adjusting the thickness (0.60 mm) of a glue skin, and simultaneously controlling the indoor temperature (25 ℃) and the relative humidity (30%); after the thickness of the rubber is qualified, putting down the spray body, adjusting to the proper spray body height, injecting the mixture into a sandwich, pelleting, and allowing the prepared gel candy to enter a rotating cage through a conveying belt for cooling and shaping; spreading the shaped gel candy in trays, transferring to a drying room, and continuously drying to control the water content of the coating layer to be 10%; the sample was tumbled once during the drying period for 1h and the relative humidity (25%), temperature (35 ℃) was monitored between drying. Drying until the water activity of the rubber is less than or equal to 0.1 to obtain the finished product.
(6) And (5) packaging the individual gel candies obtained in the step (5) and warehousing.
Claims (8)
1. A probiotic gel-candy suitable for infants and young children comprising: the rubber sheet is internally provided with a cavity; and the sandwich is filled in the cavity.
2. The probiotic gel candy for infants according to claim 1, characterized in that the gum comprises 30 to 50 parts by weight of hydroxypropyl starch, 10 to 15 parts by weight of glycerin and 35 to 60 parts by weight of purified water.
3. The probiotic gel-candy for infants and young children according to claim 1, characterized in that said filling comprises: 70-90 parts of matrix oil, 6-24 parts of fructo-oligosaccharide, 2-6 parts of probiotics and 1-10 parts of stabilizer.
4. The probiotic gel-candy for infants and young children according to claim 3, wherein the matrix oil is at least one of DHA algae oil, sunflower oil, chia seed oil, linseed oil and medium chain fatty acid.
5. The probiotic gel candy according to claim 3, wherein the probiotic is one or two of the compositions of lactobacillus rhamnosus LGG or HN001, bifidobacterium animalis BB-12, bifidobacterium lactis HN019 and bifidobacterium breve M-16V, and when the probiotic comprises lactobacillus rhamnosus LGG or HN001 and bifidobacterium animalis BB-12, the mass percentages of the lactobacillus rhamnosus LGG or HN001 and the bifidobacterium animalis BB-12 are (1-3): (1-7); when the probiotics comprise lactobacillus rhamnosus LGG or HN001 and bifidobacterium lactis HN019, the mass percentages of the lactobacillus rhamnosus LGG or HN001 and the bifidobacterium lactis HN019 are (1-3): (1-7); when the probiotics comprise bifidobacterium animalis BB-12 or HN001 and bifidobacterium lactis HN019, the mass percentages of the bifidobacterium animalis BB-12 or HN001 and the bifidobacterium lactis HN019 are (1-3): (1-7); when the probiotics comprise lactobacillus rhamnosus LGG or HN001 and bifidobacterium breve M-16V, the mass percentages of the lactobacillus rhamnosus LGG or HN001 and the bifidobacterium breve M-16V are (1-3): (1-7); when the probiotics comprise bifidobacterium animalis (milk) BB-12 and bifidobacterium breve M-16V, the mass percentages of the bifidobacterium animalis (milk) BB-12 and the bifidobacterium breve M-16V are (1-3): (1-7); when the probiotics comprise bifidobacterium lactis HN019 and bifidobacterium breve M-16V, the mass percentages of the bifidobacterium lactis HN019 and the bifidobacterium breve M-16V are (1-3): (1-7).
6. The probiotic gel-candy for infants and young children according to claim 3, characterized in that the stabilizer is at least one of mannitol, glycerol, ethylene glycol, sorbitol, dextran, trehalose, sucrose, sodium glutamate, alanine, sodium acetate, calcium carbonate.
7. A method for preparing a probiotic gel-confectionery according to any one of claims 1 to 3, suitable for infants and young children, characterized in that it comprises the following steps:
the first step is as follows: preparing a rubber sheet:
weighing glycerol, purified water and hydroxypropyl starch according to the formula ratio, putting the glycerol, the purified water and the hydroxypropyl starch into a gelatin melting tank, starting stirring (the rotating speed is 15-40 rpm), and starting heating after 10-20 min; when the temperature of the materials in the glue melting tank reaches 50-100 ℃, closing heating; after the temperature in the tank reaches 60-100 ℃, decocting for 15-55 min until the hydroxypropyl starch is completely gelatinized; after the boiling is finished, closing air valves at all positions of the glue melting tank, and opening a vacuum valve and a vacuum pump to degas and remove bubbles; during vacuumizing, the liquid level of the material is controlled to be below the discharge port, and after stirring for 5-20 min, the stirring is closed, and vacuumizing is continued for 5-10 min; after the bubble removal is finished, ensuring the vacuum degree in the tank to be-0.02 MPa to-0.10 MPa, detecting the temperature (70 ℃ to 90 ℃) and the moisture content (30 percent to 50 percent) of the solution in the tank, and keeping the temperature (80 ℃ to 100 ℃) of the solution meeting the conditions for later use;
the second step is that: preparation of the filling:
(1) taking out the probiotics from the freezing chamber according to the prescription, carrying out temperature return for 5-8 hours at the temperature of 15 +/-5 ℃ before production, and sieving by using a sieve of 110-130 meshes;
(2) weighing a formula amount of stabilizer, and controlling the water content to be less than 5%;
(3) mixing fructo-oligosaccharide with the formula amount in a mixer for 5-15 min, and sieving with a sieve of 110-130 meshes; the drying temperature is controlled to be 40-50 ℃, and the drying is carried out until the moisture content is less than 5%;
(4) fully and uniformly mixing the stabilizer solution, the processed fructo-oligosaccharide and the processed probiotic powder in an aseptic environment according to the proportion of the prescription amount, pre-freezing the mixture in an environment of minus 15 +/-5 ℃, freezing the mixture in an environment of minus 70 ℃ to minus 90 ℃ after pre-freezing, standing the mixture for 12 to 20 hours, completely freezing the mixture, and putting the mixture into a freeze dryer for freeze drying until the mixture is completely dried;
(5) weighing the matrix oil according to the formula amount, pouring the matrix oil into a liquid preparation tank, adding the dried product obtained in the step (4), mixing for 20-30 min, and standing until no bubbles exist;
the third step: pelleting, shaping and drying:
(1) before pelleting, pouring the filling with the formula amount into a liquid preparation tank (nitrogen filling treatment); setting the temperature of a glue spreading box to be 70-90 ℃, opening a flow regulating valve when the temperatures of the glue spreading box and a material conveying pipe reach 70-90 ℃, adjusting the thickness (0.50-1.0 mm) of a glue skin, and simultaneously controlling the indoor temperature (15-35 ℃) and the relative humidity (10-40%); after the thickness of the rubber is qualified, putting down the spray body, adjusting to the proper spray body height, injecting the mixture into a sandwich, pelleting, and allowing the prepared gel candy to enter a rotating cage through a conveying belt for cooling and shaping;
(2) spreading the shaped gel candy in trays in several times, transferring to a drying room, and continuously drying, wherein the moisture of the wrapping layer is controlled to be 8-18%; turning over the sample once within 1-4 h during the drying period, and monitoring the relative humidity (12-40%) and the temperature (15-28 ℃) of the drying room.
8. Probiotic gel-confectionery suitable for infants according to claims 1 to 7, characterized in that the gel-confectionery obtained has an activity of 1 x 109cfu/particle-5 x 109cfu/granule.
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| CN113647499A (en) * | 2021-08-11 | 2021-11-16 | 新乡医学院三全学院 | Probiotic gel candy and preparation method thereof |
| CN113826901A (en) * | 2021-08-27 | 2021-12-24 | 帅维佳 | High-activity probiotic product with gastrointestinal tract regulating function and preparation method thereof |
| CN113841899A (en) * | 2021-09-03 | 2021-12-28 | 帅维佳 | Probiotic composition and preparation method thereof |
| WO2022227149A1 (en) * | 2021-04-28 | 2022-11-03 | 施发塘 | Camellia oil and peony seed oil-based gelatin candy and preparation method therefor |
| CN115644294A (en) * | 2021-11-05 | 2023-01-31 | 糖话国际股份有限公司 | Method for making candy |
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| CN115812824A (en) * | 2022-12-13 | 2023-03-21 | 南昌大学 | Probiotics bead-popping soft sweets and preparation method thereof |
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