CN112385762A - 一种益生菌泡腾片的制备方法 - Google Patents
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Abstract
本发明公开了一种益生菌泡腾片的制备方法,属于食品技术领域,包括如下步骤:原料准备,按重量份数计,包括奶粉5~8份、益生菌菌粉2~8份、碳酸氢钠10~18份、有机酸8~15份、复合酸味剂7~10份、赋形剂2~8份、微粉硅胶2~8份、PEG4000 2~8份、食品添加剂1~5份和植物提取成分10~18份。本发明添加PEG4000和微粉硅胶用以保证泡腾片表面的干燥形成保护层,减少泡腾片受潮的弊端;利用奶粉制成的悬浊液喷涂在粉末上形成颗粒,能够利用奶粉的吸水性与防潮滑面层形成双层保护层,减少潮湿对泡腾片本身口味的影响。
Description
技术领域
本发明涉及一种泡腾片的制备方法,特别是涉及一种益生菌泡腾片的制备方法,属于食品技术领域。
背景技术
益生菌具有调节肠道菌群、降低胆固醇、抑制有害细菌、抗过敏、提高机体免疫力等功能,是社会研究的热点;泡腾片是用有机酸和碱式碳酸盐反应做成泡腾崩解剂,放在水中会发生泡腾反应,它会释放出二氧化碳气体状如沸腾,所以叫泡腾片。
现有的泡腾片吸潮性较强,泡腾片存放装置未密封的状态下,泡腾片容易吸潮变质。
发明内容
本发明的主要目的是为了解决现有技术的不足,而提供一种益生菌泡腾片的制备方法。
本发明的目的可以通过采用如下技术方案达到:一种益生菌泡腾片的制备方法,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉5~8份、益生菌菌粉2~8份、碳酸氢钠10~18份、有机酸8~15份、复合酸味剂7~10份、赋形剂2~8份、微粉硅胶2~8份、PEG40002~8份、食品添加剂1~5份和植物提取成分10~18份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
优选的,所述原料准备,按重量份数计,包括奶粉5~7份、益生菌菌粉2~6份、碳酸氢钠10~15份、有机酸8~13份、复合酸味剂7~8份、赋形剂2~7份、微粉硅胶3~8份、PEG40004~8份、食品添加剂1~5份和植物提取成分10~14份。
优选的,所述原料准备,按重量份数计,包括奶粉6份、益生菌菌粉6份、碳酸氢钠14份、有机酸12份、复合酸味剂7.5份、赋形剂6份、微粉硅胶6份、PEG40005份、食品添加剂4份和植物提取成分11份。
优选的,在步骤5中,干燥的温度为40~60℃。
优选的,所述益生菌菌粉包括芦荟提取物、红枣粉、玫瑰酵素粉以及麦芽糊精。
优选的,所述有机酸为柠檬酸、苹果酸、酒石酸或奎宁酸中的一种或多种。
优选的,所述食品添加剂为消泡剂和稳定剂。
优选的,所述植物提取成分为氨基酸、植物酶和木糖醇。
本发明的有益技术效果:按照本发明的益生菌泡腾片的制备方法,本发明提供的益生菌泡腾片的制备方法,添加PEG4000和微粉硅胶用以保证泡腾片表面的干燥形成保护层,减少泡腾片受潮的弊端;利用奶粉制成的悬浊液喷涂在粉末上形成颗粒,能够利用奶粉的吸水性与防潮滑面层形成双层保护层,减少潮湿对泡腾片本身口味的影响。
具体实施方式
为使本领域技术人员更加清楚和明确本发明的技术方案,下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
本实施例提供的益生菌泡腾片的制备方法,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉5~8份、益生菌菌粉2~8份、碳酸氢钠10~18份、有机酸8~15份、复合酸味剂7~10份、赋形剂2~8份、微粉硅胶2~8份、PEG40002~8份、食品添加剂1~5份和植物提取成分10~18份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
原料准备,按重量份数计,包括奶粉5~7份、益生菌菌粉2~6份、碳酸氢钠10~15份、有机酸8~13份、复合酸味剂7~8份、赋形剂2~7份、微粉硅胶3~8份、PEG40004~8份、食品添加剂1~5份和植物提取成分10~14份。原料准备,按重量份数计,包括奶粉6份、益生菌菌粉6份、碳酸氢钠14份、有机酸12份、复合酸味剂7.5份、赋形剂6份、微粉硅胶6份、PEG40005份、食品添加剂4份和植物提取成分11份。
在步骤5中,干燥的温度为40~60℃。益生菌菌粉包括芦荟提取物、红枣粉、玫瑰酵素粉以及麦芽糊精。有机酸为柠檬酸、苹果酸、酒石酸或奎宁酸中的一种或多种。食品添加剂为消泡剂和稳定剂。植物提取成分为氨基酸、植物酶和木糖醇。
实施例1:
一种益生菌泡腾片的制备方法,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉5份、益生菌菌粉2份、碳酸氢钠10份、有机酸8份、复合酸味剂7份、赋形剂2份、微粉硅胶2份、PEG40002份、食品添加剂1份和植物提取成分10份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
实施例2:
一种益生菌泡腾片的制备方法,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉6份、益生菌菌粉3份、碳酸氢钠11份、有机酸9份、复合酸味剂8份、赋形剂3份、微粉硅胶3份、PEG40003份、食品添加剂2份和植物提取成分12份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
实施例3:
一种益生菌泡腾片的制备方法,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉6份、益生菌菌粉6份、碳酸氢钠14份、有机酸12份、复合酸味剂7.5份、赋形剂6份、微粉硅胶6份、PEG40005份、食品添加剂4份和植物提取成分11份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
实施例4:
一种益生菌泡腾片的制备方法,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉7份、益生菌菌粉7份、碳酸氢钠17份、有机酸14份、复合酸味剂9份、赋形剂7份、微粉硅胶7份、PEG40007份、食品添加剂4份和植物提取成分17份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
实施例5:
一种益生菌泡腾片的制备方法,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉8份、益生菌菌粉8份、碳酸氢钠18份、有机酸15份、复合酸味剂10份、赋形剂8份、微粉硅胶8份、PEG40008份、食品添加剂5份和植物提取成分18份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
综上所述,在本实施例中,按照本实施例的益生菌泡腾片的制备方法,本实施例提供的益生菌泡腾片的制备方法,由实施例1~实施例5可知,实施例3制备的益生菌泡腾片的制备方法的抗潮性能最佳,添加PEG4000和微粉硅胶用以保证泡腾片表面的干燥形成保护层,减少泡腾片受潮的弊端。
以上所述,仅为本发明进一步的实施例,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明所公开的范围内,根据本发明的技术方案及其构思加以等同替换或改变,都属于本发明的保护范围。
Claims (8)
1.一种益生菌泡腾片的制备方法,其特征在于,包括如下步骤:
步骤1:原料准备,按重量份数计,包括奶粉5~8份、益生菌菌粉2~8份、碳酸氢钠10~18份、有机酸8~15份、复合酸味剂7~10份、赋形剂2~8份、微粉硅胶2~8份、PEG40002~8份、食品添加剂1~5份和植物提取成分10~18份;
步骤2:取PEG4000溶于纯净水中,在75~83℃条件下水浴加热混匀形成熔融状态,将碳酸氢钠、有机酸、复合酸味剂和熔融液充分混合,烘烤干燥,粉碎成粉末A;
步骤3:将益生菌菌粉、食品添加剂、植物提取成分和粉末A混匀,制备得到粉末B;
步骤4:奶粉与适当比例的纯净水制备成悬浊液,并将悬浊液于混匀后的粉末B上,使之湿润后制粒,得颗粒;
步骤5:将颗粒干燥,再加入微粉硅胶及剩余的PEG4000,混匀,压片成泡腾片半成品;
步骤6:在泡腾片半成品表面涂覆一层可食用防潮滑面层,干燥,得到泡腾片成品。
2.根据权利要求1所述的一种益生菌泡腾片的制备方法,其特征在于,所述原料准备,按重量份数计,包括奶粉5~7份、益生菌菌粉2~6份、碳酸氢钠10~15份、有机酸8~13份、复合酸味剂7~8份、赋形剂2~7份、微粉硅胶3~8份、PEG40004~8份、食品添加剂1~5份和植物提取成分10~14份。
3.根据权利要求2所述的一种益生菌泡腾片的制备方法,其特征在于,所述原料准备,按重量份数计,包括奶粉6份、益生菌菌粉6份、碳酸氢钠14份、有机酸12份、复合酸味剂7.5份、赋形剂6份、微粉硅胶6份、PEG40005份、食品添加剂4份和植物提取成分11份。
4.根据权利要求1所述的一种益生菌泡腾片的制备方法,其特征在于,在步骤5中,干燥的温度为40~60℃。
5.根据权利要求1所述的一种益生菌泡腾片的制备方法,其特征在于,所述益生菌菌粉包括芦荟提取物、红枣粉、玫瑰酵素粉以及麦芽糊精。
6.根据权利要求1所述的一种益生菌泡腾片的制备方法,其特征在于,所述有机酸为柠檬酸、苹果酸、酒石酸或奎宁酸中的一种或多种。
7.根据权利要求1所述的一种益生菌泡腾片的制备方法,其特征在于,所述食品添加剂为消泡剂和稳定剂。
8.根据权利要求1所述的一种益生菌泡腾片的制备方法,其特征在于,所述植物提取成分为氨基酸、植物酶和木糖醇。
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