CN113693153A - Sugar-free lollipop capable of preventing decayed teeth and promoting intestinal health and preparation method thereof - Google Patents
Sugar-free lollipop capable of preventing decayed teeth and promoting intestinal health and preparation method thereof Download PDFInfo
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- CN113693153A CN113693153A CN202110910456.1A CN202110910456A CN113693153A CN 113693153 A CN113693153 A CN 113693153A CN 202110910456 A CN202110910456 A CN 202110910456A CN 113693153 A CN113693153 A CN 113693153A
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- 230000007413 intestinal health Effects 0.000 title claims abstract description 32
- 230000001737 promoting effect Effects 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 80
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 40
- 239000004310 lactic acid Substances 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000010439 isomalt Nutrition 0.000 claims abstract description 13
- 239000000905 isomalt Substances 0.000 claims abstract description 13
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 13
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- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims description 28
- 239000000243 solution Substances 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 16
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000008213 purified water Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
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- 239000002002 slurry Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000002844 melting Methods 0.000 claims description 8
- 230000008018 melting Effects 0.000 claims description 8
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- 239000002245 particle Substances 0.000 claims description 5
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose 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(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013361 beverage Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 12
- 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 abstract description 4
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- 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 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
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- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
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- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 abstract 2
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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
- A23G3/42—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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention belongs to the technical field of health food processing, and particularly relates to a sugar-free lollipop capable of preventing decayed teeth and promoting intestinal health and a preparation method thereof. The lactic acid bacteria powder can make the candy have certain components for intestinal health. Lactic acid has acidity, and the whole body has sour and sweet taste. The lollipop of the present invention comprises isomalt, lactic acid bacteria powder and lactic acid powder, wherein isomalt has very low hygroscopicity compared to sucrose or glucose and can effectively prolong the storage time of the lollipop.
Description
Technical Field
The invention belongs to the technical field of health food processing, and particularly relates to a sugar-free lollipop for preventing decayed teeth and promoting intestinal health and a preparation method thereof.
Background
Dental caries is one of the most common diseases of human beings, and the world health organization has listed the dental caries as one of the diseases for preventing and treating the three major key diseases of human beings together with tumor and cardiovascular diseases.
The causative bacteria of dental caries are the main causative factors. Dental caries often causes pulpitis and periapical inflammation simultaneously, and can cause inflammation of alveolar bone and jaw bone when serious. If the treatment is not timely, the lesion can be continuously developed to form a cavity, and finally, the whole dental crown is completely destroyed, and the tooth needs to be pulled out to relieve the pain. The incidence rate of dental caries is high, and the distribution is wide. Is a main common disease in oral diseases and is also one of diseases which are commonly occurred in the global scope, so that many patients are deeply harmed. In ancient words, the tooth disease is not a disease, and the pain of a dead person is the pain of the tooth disease.
The root cause of caries is bacterial infection. The research shows that the bacteria causing the decayed tooth have two main types, one is the organic matter of the tooth destroyed by the action of gram-positive cocci, and the decayed tooth can form the decayed cavity after long-term decay. The other is that bacteria such as streptococcus mutans, actinomyces and lactobacillus decompose carbohydrate to generate acid, so that teeth are gradually corroded and damaged; the destructive effect of these two types of bacteria is often simultaneous and cross-invasive attack on teeth, and the teeth are continuously eroded and damaged, finally resulting in the formation of dental caries.
Dental caries is particularly harmful to children. The tooth decay may cause periapical disease of tooth and the focus of tooth may cause other tissue to produce focus bacterial infection. The chewing function is seriously reduced, the nutrition intake of children is influenced, and the growth and development are influenced. Local tooth injury can also cause inflammation of oral mucosa tissues, affect the permanent teeth to generate dental caries lesion and deteriorate oral hygiene; periapicalitis also easily affects permanent tooth germ, causing the development of enamel and the occurrence of normal eruption failure. Affecting the beauty and correct pronunciation of the face during the development of the children.
Children and teenagers are main consumer groups of candy products, and a candy culture is formed in daily life, various festivals and specific occasions, wherein the lollipop can be enjoyed and enjoyed, is novel in shape and is more favorite. However, the traditional candy contains a large amount of sugar, and excessive intake of the candy can cause various problems such as dental caries, obesity and the like, thereby bringing about a plurality of negative effects on health. Meanwhile, the decayed teeth and oral health of children and teenagers are the important factors causing oral problems such as decayed teeth, and other food residues in the teeth seams are propagated by microorganisms, fermented and corroded except for eating candies.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the sugar-free lollipop for preventing the decayed teeth and promoting the intestinal health and the preparation method thereof. The invention specifically comprises the following contents:
the first purpose of the invention is to provide a preparation method of a sugar-free lollipop for preventing decayed teeth and promoting intestinal health, which has the technical points that: the method comprises the following steps:
step one, sugar melting: dissolving isomaltitol in purified water, stirring to obtain primary slurry, filtering the primary slurry, removing filter residue, and heating and concentrating to obtain 75-80 wt% isomaltitol-containing concentrated solution. The melting speed and the melting mode are considered simultaneously, so that the aim of ensuring that the materials are completely melted in the shortest time is fulfilled.
Step two, sugar boiling: and (3) putting the concentrated solution in the step one into a vacuum continuous film sugar boiling machine for vacuum sugar boiling treatment to obtain sugar paste containing 96-98 wt% of isomaltitol, wherein the dissolved sugar solution cannot be put into a pot for too long, otherwise, the sugar solution can cause conversion and the color and luster are deepened.
Step three, cooling and blending: placing the massecuite obtained in the second step on a cooling table for cooling to 80-90 ℃, inhibiting or alleviating internal changes of the boiled sugar liquid, promoting the sugar liquid to reduce to a certain concentration so as to be beneficial to mixing of the mixed materials, avoiding hard candy pieces, large air bubbles in the massecuite and sand return caused by excessive stirring due to the reduction of the temperature of the sugar liquid, and immediately adding lactic acid and lactic acid bacteria for blending and stirring;
step four, forming: and placing the cooled and blended massecuite into a mold for continuous injection molding.
Furthermore, in the first step of the preparation method of the sugar-free lollipop for preventing dental caries and promoting intestinal health, the adding weight of the purified water is 30-35 wt% of the weight of the isomaltitol, when the adding amount of the purified water is less than 30 wt%, the complete melting of the granulated sugar cannot be guaranteed, if the sugar is slightly melted, the granulated sugar returns to the sand in the subsequent processing, the sugar cannot be processed and manufactured seriously, and when the adding amount of the purified water is more than 35 wt%, the energy consumption is high, the sugar boiling time is prolonged, and the product quality is prolonged.
Furthermore, in the first step of the preparation method of the sugar-free lollipop for preventing dental caries and promoting intestinal health, the heating temperature is 105-.
Further, in the second step of the preparation method of the sugar-free lollipop for preventing dental caries and promoting intestinal health, the pressure of the sugar boiling vapor of the vacuum continuous film sugar boiling machine is 5-6bars, and the temperature of the sugar boiling is 135-.
The second purpose of the invention is to provide a sugar-free lollipop for preventing decayed teeth and promoting intestinal health, which has the technical points that: the beverage comprises 98.9 parts by weight of isomalt, 0.66 part by weight of lactic acid bacteria powder and 0.44 part by weight of lactic acid powder.
Furthermore, the particle size of isomaltitol in the formula system of the sugar-free lollipop for preventing dental caries and promoting intestinal health is 80-100 meshes.
Furthermore, the content of lactic acid bacteria in the lactic acid bacteria powder in the formula system of the sugar-free lollipop for preventing dental caries and promoting intestinal health is 1.0 multiplied by 1.016-1.2×1.016CFU/g, moisture content 5-6 wt%.
Furthermore, the lactic acid content in the lactic acid powder in the formula system of the sugar-free lollipop for preventing dental caries and promoting intestinal health is 80-88 wt%.
Compared with the prior art, the invention has the beneficial effects that:
1. the sugar-free lollipop for preventing dental caries and promoting intestinal health, which is prepared by the method disclosed by the invention, has the advantages of good stability and flavor similar to that of cane sugar, and is beneficial to releasing other fragrant substances and flavors in candies. The lactic acid bacteria powder can make the candy have certain components for intestinal health. Lactic acid has acidity, and the whole body has sour and sweet taste.
2. The sugar-free lollipop for preventing dental caries and promoting intestinal health comprises 98.9 parts by weight of isomalt, 0.66 part by weight of lactic acid bacteria powder and 0.44 part by weight of lactic acid powder, wherein the isomalt has very low hygroscopicity compared with sucrose or glucose so as to effectively prolong the shelf life of the lollipop. The sugar-free lollipop of the present invention does not stick together and is not prone to cold flow when producing stamped, filled, bonded or cast hard candies, and the produced products can be packed in bulk in a package without heat sealing and one-by-one packaging, which can greatly reduce the cost.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer.
Example 1
A preparation method of a sugar-free lollipop for preventing dental caries and promoting intestinal health comprises the following steps:
step one, sugar melting: dissolving isomaltitol in purified water, stirring to obtain primary slurry, wherein the adding weight of purified water is 32.5 wt% of the weight of isomaltitol, filtering the primary slurry, removing filter residue, heating and concentrating to obtain 77.5 wt% isomaltitol-containing concentrated solution, heating at 106 deg.C for 10 min.
Step two, sugar boiling: and (3) putting the concentrated solution in the step one into a vacuum continuous film sugar cooking machine for vacuum sugar cooking treatment to obtain a massecuite containing 97 wt% of isomaltitol, wherein the vapor pressure of the sugar cooking is 5.5bars, the sugar cooking temperature is 137.5 ℃, and the dissolved sugar solution cannot be put into a pot for too long, otherwise, the conversion is caused, and the color is deepened.
Step three, cooling and blending: putting the massecuite obtained in the second step on a cooling table, cooling to 85 ℃, and then adding lactic acid and lactic acid bacteria for blending and stirring;
step four, forming: and placing the cooled and blended massecuite into a mold for continuous injection molding.
The sugar-free lollipop for preventing dental caries and promoting intestinal health in this example comprises 98.9 parts by weight of isomalt, 0.66 parts by weight of lactic acid bacteria powder and 0.44 parts by weight of lactic acid powder.
Wherein the particle size of isomalt is 90 meshes.
Wherein the content of lactobacillus is 1.1 × 1.016CFU/g, moisture content 5.5 wt%.
Wherein the content of lactic acid in the lactic acid powder is 84 wt%.
Example 2
A preparation method of a sugar-free lollipop for preventing dental caries and promoting intestinal health comprises the following steps:
step one, sugar melting: dissolving isomaltitol in purified water, stirring to obtain a primary slurry, wherein the adding weight of the purified water is 30 wt% of that of the isomaltitol, filtering the primary slurry, removing filter residues, heating and concentrating to obtain a concentrated solution containing 75 wt% of isomaltitol, wherein the heating temperature is 105 ℃, and the heating time is 9 min.
Step two, sugar boiling: and (3) putting the concentrated solution in the step one into a vacuum continuous film sugar cooking machine for vacuum sugar cooking treatment to obtain sugar paste containing 96 wt% of isomaltulose alcohol, wherein the pressure of the sugar cooking vapor is 5bars, the sugar cooking temperature is 135 ℃, and the dissolved sugar solution cannot be put into a pot for too long, otherwise, the sugar solution can cause conversion and deepen the color.
Step three, cooling and blending: putting the massecuite obtained in the second step on a cooling table, cooling to 80 ℃, and then adding lactic acid and lactic acid bacteria for blending and stirring;
step four, forming: and placing the cooled and blended massecuite into a mold for continuous injection molding.
The sugar-free lollipop for preventing dental caries and promoting intestinal health in this example comprises 98.9 parts by weight of isomalt, 0.66 parts by weight of lactic acid bacteria powder and 0.44 parts by weight of lactic acid powder.
Wherein the particle size of isomalt is 80 meshes.
Wherein the content of lactobacillus is 1.0 × 1.016CFU/g, moisture content of 5-6wt％。
Wherein the content of lactic acid in the lactic acid powder is 80 wt%.
Example 3
A preparation method of a sugar-free lollipop for preventing dental caries and promoting intestinal health comprises the following steps:
step one, sugar melting: dissolving isomaltitol in purified water, stirring to obtain primary slurry, wherein the adding weight of purified water is 35 wt% of the weight of isomaltitol, filtering the primary slurry, removing filter residue, heating and concentrating to obtain a concentrated solution containing 80 wt% of isomaltitol, and heating at 107 ℃ for 11 min.
Step two, sugar boiling: and (3) putting the concentrated solution in the step one into a vacuum continuous film sugar cooking machine for vacuum sugar cooking treatment to obtain sugar paste containing 98 wt% of isomaltulose alcohol, wherein the sugar cooking vapor pressure is 6bars, the sugar cooking temperature is 140 ℃, and the dissolved sugar solution cannot be put into a pot for too long, otherwise, the sugar solution can cause conversion and deepen the color.
Step three, cooling and blending: putting the massecuite obtained in the second step on a cooling table, cooling to 90 ℃, and then adding lactic acid and lactic acid bacteria for blending and stirring;
step four, forming: and placing the cooled and blended massecuite into a mold for continuous injection molding.
The sugar-free lollipop for preventing dental caries and promoting intestinal health in this example comprises 98.9 parts by weight of isomalt, 0.66 parts by weight of lactic acid bacteria powder and 0.44 parts by weight of lactic acid powder.
Wherein the particle size of isomalt is 100 meshes.
Wherein the content of lactobacillus is 1.2 × 1.016CFU/g, moisture content 5-6 wt%.
Wherein the content of lactic acid in the lactic acid powder is 88 wt%.
The sugar-free lollipops prepared in examples 1 to 3 for preventing dental caries and promoting intestinal health were subjected to sensory tests, and the specific results are shown in table 1:
TABLE 1 sensory test results
Test examples
To verify the caries prevention effect of the lollipop according to the present invention, the following comparative test was designed:
the test was divided into 5 stages, each stage being defined in terms of time.
First stage (0-22 min): subjects were selected and were first chewed normally for 3min (the paraffin-containing chewing gum was specifically tested and its effect was to neutralize acids or bases in the mouth and bring plaque pH to approximately 7; the same applies below) to begin chewing at time zero and timed, rinsed with distilled water for 30s at time 8min to remove excess foreign matter in the mouth, and then waited until time 22 min.
Second stage (22-55 min): after plaque pH returned to around 7, subjects began licking lollipops obtained in example 3 of the present invention for 3min at 22min and then waited until 55 min.
Third stage (55-65 min): at the beginning of the 55 th min, the subject rinsed their mouth with distilled water for 30s, then waited for the 58 th min, and then chewed the paraffin-containing chewing gum for 3min normally to restore the oral plaque pH to around 7.
Fourth stage (65-96 min): after plaque pH returned to around 7, subjects began licking the traditional sucrose-containing lollipop for 3min at 65min, and then waited until 96 min.
Fifth stage (96 min-): at 96min, the subject rinsed their mouth with distilled water for 30s, then waited for 98min, and chewed the paraffin-containing chewing gum for 3min again, and the test was finished.
According to research, when the pH value of interdental plaque is not lower than 5.7 in eating the candy product and within 30min later, the candy product is considered to have no cariogenicity; below 5.7, cariogenicity is considered.
Plaque pH was measured 2 times per minute during the test, and the relevant data are shown in table 2.
TABLE 2 pH of plaque at various stages
While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.
Claims (8)
1. A preparation method of a sugar-free lollipop for preventing decayed teeth and promoting intestinal health is characterized in that: the method comprises the following steps:
step one, sugar melting: dissolving isomaltitol in purified water, stirring to obtain a primary slurry, filtering the primary slurry, removing filter residue, heating and concentrating to obtain a concentrated solution containing isomaltitol 75-80 wt%;
step two, sugar boiling: putting the concentrated solution in the step one into a vacuum continuous film sugar boiling machine for vacuum sugar boiling treatment to obtain sugar paste containing 96-98 wt% of isomaltulose alcohol;
step three, cooling and blending: putting the massecuite obtained in the second step on a cooling table, cooling to 80-90 ℃, and then adding lactic acid and lactic acid bacteria for blending and stirring;
step four, forming: and placing the cooled and blended massecuite into a mold for continuous injection molding.
2. The method for preparing a sugar-free lollipop for preventing dental caries and promoting intestinal health as claimed in claim 1, wherein the method comprises the steps of: in the first step, the adding weight of the purified water is 30-35 wt% of the weight of the isomaltulose alcohol.
3. The method for preparing a sugar-free lollipop for preventing dental caries and promoting intestinal health as claimed in claim 1, wherein the method comprises the steps of: the heating temperature in the first step is 105-.
4. The method for preparing a sugar-free lollipop for preventing dental caries and promoting intestinal health as claimed in claim 1, wherein the method comprises the steps of: in the second step, the pressure of the sugar boiling vapor of the vacuum continuous film sugar boiling machine is 5-6bars, and the temperature of the sugar boiling is 135-140 ℃.
5. A sugar-free lollipop for preventing dental caries and promoting intestinal health is characterized in that: the beverage comprises 98.9 parts by weight of isomalt, 0.66 part by weight of lactic acid bacteria powder and 0.44 part by weight of lactic acid powder.
6. The sugar-free lollipop for preventing dental caries and promoting intestinal health as claimed in claim 5, wherein: the particle size of the isomalt is 80-100 meshes.
7. The sugar-free lollipop for preventing dental caries and promoting intestinal health as claimed in claim 5, wherein: the content of lactobacillus in the lactobacillus powder is 1.0 × 1.016-1.2×1.016CFU/g, moisture content 5-6 wt%.
8. The sugar-free lollipop for preventing dental caries and promoting intestinal health as claimed in claim 5, wherein: the content of lactic acid in the lactic acid powder is 80-88 wt%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114504045A (en) * | 2022-02-10 | 2022-05-17 | 广州满分牛牛牛电子商务有限公司 | Anti-caries lollipop and preparation method thereof |
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| CN104286331A (en) * | 2014-09-20 | 2015-01-21 | 青岛点石文具用品有限公司 | Soft sweet and preparation method thereof |
| CN106173139A (en) * | 2016-07-15 | 2016-12-07 | 漯河职业技术学院 | One draws sugar skill sugar body and preparation method thereof |
| CN106173170A (en) * | 2016-06-30 | 2016-12-07 | 杭州贝因美豆逗儿童营养食品有限公司 | A kind of anti-caries lollipop and preparation method thereof |
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| CN1440239A (en) * | 2000-06-30 | 2003-09-03 | 雀巢制品公司 | Candy products containing active ingredients |
| CN104286331A (en) * | 2014-09-20 | 2015-01-21 | 青岛点石文具用品有限公司 | Soft sweet and preparation method thereof |
| CN106173170A (en) * | 2016-06-30 | 2016-12-07 | 杭州贝因美豆逗儿童营养食品有限公司 | A kind of anti-caries lollipop and preparation method thereof |
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