CN114504045A - Anti-caries lollipop and preparation method thereof - Google Patents
Anti-caries lollipop and preparation method thereof Download PDFInfo
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- CN114504045A CN114504045A CN202210127105.8A CN202210127105A CN114504045A CN 114504045 A CN114504045 A CN 114504045A CN 202210127105 A CN202210127105 A CN 202210127105A CN 114504045 A CN114504045 A CN 114504045A
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- 230000000675 anti-caries Effects 0.000 title claims abstract description 24
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Classifications
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- 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
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
- A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
-
- 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
-
- 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
- A23V2400/165—Paracasei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a decayed tooth preventing lollipop and a preparation method thereof. The lollipop for preventing the decayed teeth is characterized by comprising the following components in parts by weight: 80-95 parts of isomalt, 0.1-10 parts of xylitol, 1-15 parts of freeze-dried fruit powder, 0.5-3 parts of L-malic acid and 0.06-2 parts of lactobacillus paracasei; the strain preservation number of the lactobacillus paracasei is CCTCC M206133. The isomaltitol and the xylitol are used as base materials of the lollipop to provide a sweet taste source, and the lactobacillus paracasei is used as a functional raw material for preventing dental caries, so that the lactobacillus paracasei is not easily utilized by oral bacteria to generate corrosive acid, teeth are prevented from being eroded by the acid, and the health of the teeth is protected. The anti-caries lollipop has the advantages of proper mouthfeel, high hardness, good stability and high children edible compliance.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a decayed tooth preventing lollipop and a preparation method thereof.
Background
Dental caries is a progressive lesion of hard tooth tissue caused by the combined action of multiple factors in oral cavity, which is represented by inorganic demineralization and organic matter decomposition, and an evolution process from color change to substantial lesion formation along with the course of disease development. The decayed tooth is characterized by high incidence rate and wide distribution; it is a common disease mainly in oral cavity and one of the most common diseases of human, and the world health organization has listed it as three major key diseases for preventing and treating human diseases together with cancer and cardiovascular diseases.
The human oral cavity contains hundreds of different bacterial microorganisms, wherein streptococcus mutans is the main bacteria causing dental caries, and the bacteria attach to teeth, breed and move by taking sugar in the oral cavity as food, generate acidic substances in the process to erode the teeth, and gradually form a cavity.
The lollipop is a candy food which is popular among children, the traditional lollipop mainly comprises sweeteners such as white granulated sugar and maltose syrup, and the like, so that the sugar can stay on the surfaces of teeth or gaps after the children eat the lollipop, and the possibility of dental caries is increased. There is a patent disclosing a method for manufacturing a candy for preventing caries and a lollipop thereof, which includes a method for manufacturing a soybean peptide concentrated crystal powder and adding a soybean peptide diluent to a candy box lollipop, although the soybean peptide has a certain bacteriostatic effect, the possibility of preventing caries is limited, and the taste of the soybean peptide itself is slightly bitter, which affects the taste of the lollipop.
Therefore, there is a need for a lollipop having a better caries prevention effect.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the lollipop for preventing the decayed teeth and the preparation method thereof.
The invention provides a lollipop for preventing decayed teeth, which comprises the following components in parts by weight:
80-95 parts of isomalt, 0.1-10 parts of xylitol, 1-15 parts of freeze-dried fruit powder, 0.5-3 parts of L-malic acid and 0.06-2 parts of lactobacillus paracasei;
the strain preservation number of the lactobacillus paracasei is CCTCC M206133, and the strain is derived from a publication number of CN 101190239B.
The invention uses isomaltitol and xylitol as the base material of the lollipop, provides a sweet taste source, and is not easy to be utilized by oral bacteria to generate corrosive acid by using the lactobacillus paracasei as a functional raw material for preventing dental caries, thereby preventing teeth from being damaged by the acid and protecting the health of the teeth.
The lollipop adopts the lactobacillus paracasei with the preservation number of CCTCC M206133, does not provide food for the streptococcus mutans, and effectively protects the tooth health.
According to the invention, the freeze-dried fruit powder is added to provide the color and the flavor of the appearance of the lollipop; the L-malic acid is added as an acidity agent to adjust the flavor of the lollipop, promote digestive gland to secrete digestive juice and enhance the appetite of children.
According to the invention, a large number of researches and screens are carried out to obtain the lollipop with the formula having the function of preventing decayed teeth, and the lollipop has a sugar content meeting the zero sugar marking requirement (less than or equal to 0.5g/100g) of the national standard (GB 28050) through product detection.
As a preferred embodiment of the anti-caries lollipop, the anti-caries lollipop comprises the following components in parts by weight:
82-90 parts of isomalt, 1-8 parts of xylitol, 5-12 parts of freeze-dried fruit powder, 1-2.5 parts of L-malic acid and 0.1-1.5 parts of lactobacillus paracasei.
More preferably, the anti-caries lollipop comprises the following components in parts by weight:
85 parts of isomalt, 5 parts of xylitol, 6 parts of freeze-dried fruit powder, 1.5 parts of L-malic acid and 0.2 part of lactobacillus paracasei.
When the lollipop disclosed by the invention adopts the formula, the lollipop is rich in taste, is not easy to be utilized by oral bacteria to generate corrosive acid, can maintain intestinal microecological balance, and has a better effect of preventing decayed teeth.
In a preferred embodiment of the anti-caries lollipop, the mass ratio of the xylitol to the lactobacillus paracasei is 1 (0.01-0.06).
Because isomaltitol and xylitol are added, both have hygroscopicity, and the lollipop is easy to soften after being placed for a long time under a high-temperature condition.
As a preferred embodiment of the anti-caries lollipop, the mass ratio of the xylitol to the lactobacillus paracasei is 1: 0.04.
When the xylitol and the lactobacillus paracasei are mixed according to the mass ratio, the stability in the lollipop preparation process can be improved, the hardness of the lollipop can be maintained, and the lollipop is not easy to soften at high temperature.
As a preferred embodiment of the anti-caries lollipop, the freeze-dried fruit powder comprises one or more of hawthorn powder, apple powder, strawberry powder and mango powder.
The invention also provides a preparation method of the anti-caries lollipop, which comprises the following steps:
1) mixing isomalt, xylitol and freeze-dried fruit powder which are weighed according to the weight parts, adding purified water, and stirring to dissolve to obtain a mixture A;
2) decocting the mixture obtained in the step 1) at 130-140 ℃ and concentrating to 3% -5% of water to obtain a concentrate;
3) cooling the concentrate to 60-70 ℃, adding L-malic acid and lactobacillus paracasei, uniformly stirring, and standing to obtain a mixture B;
4) and pouring the mixture B into a mold for molding, and demolding after cooling to obtain the anti-caries lollipop.
As a preferred embodiment of the preparation method of the anti-caries lollipop, the stirring time in the step 3) is 25-30 min.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a lollipop for preventing decayed teeth and a preparation method thereof, wherein the lollipop for preventing decayed teeth uses isomaltitol and xylitol as base materials of the lollipop, provides a sweet taste source, and is used as a raw material for preventing decayed teeth with lactobacillus paracasei, so that corrosive acid is not easily utilized by oral bacteria, teeth are prevented from being corroded by the acid, and the health of the teeth is protected; when the xylitol and the lactobacillus paracasei are mixed according to a specific mass ratio, the stability in the lollipop preparation process can be improved, the hardness of the lollipop can be maintained, and the lollipop is not easy to soften at a high temperature; the preparation method of the lollipop is simple and is suitable for industrial production.
Detailed Description
To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.
In the following examples and comparative examples, the experimental methods used were conventional ones unless otherwise specified, and the materials, reagents and the like used were commercially available ones unless otherwise specified.
The lactobacillus paracasei adopted by the invention is sourced from the public number CN101190239B, and the preservation number of the strain is CCTCC M206133.
Examples 1 to 7 and comparative examples 1 to 4
The formula (parts by weight) of the examples 1-7 of the lollipop for preventing dental caries is shown in table 1.
The preparation method of the lollipop for preventing the decayed teeth comprises the following steps:
1) mixing isomalt, xylitol and freeze-dried fruit powder which are weighed according to the weight parts, adding 100 parts by weight of purified water with the temperature of 100 ℃, stirring for dissolving, stirring at the speed of 1000r/min for 25min, and obtaining a mixture A;
2) decocting the mixture obtained in the step 1) at 135 ℃ and concentrating to 4% of water content to obtain a concentrate;
3) cooling the concentrate to 70 deg.C, adding L-malic acid and Lactobacillus paracasei, stirring at a stirring speed of 1200r/min for 28min, and standing for 1h to obtain mixture B;
4) and pouring the mixture B into a mold for molding, and demolding after cooling to obtain the anti-caries lollipop.
The formulations of comparative examples 1 to 4 are also shown in Table 1, and the preparation method is similar to examples 1 to 7.
TABLE 1
Test example I bacteriostatic effect
1. Taking the streptococcus mutans, transferring the streptococcus mutans into a common nutrient agar culture medium by using a sterile pipette, culturing the streptococcus mutans in a constant temperature box at 37 ℃ for 18-24h, and carrying out passage for 2 times.
2. Sterile cotton swab picking and incubation for 16-24h on nutrient agar plate 4-Placing 5 typical colonies in sterile LB liquid medium, mixing well, culturing at 37 deg.C for 24 hr at 200r/min, centrifuging to obtain thallus, and preparing into 1.5 × 10 with sterile MH broth8The bacterial suspension (Streptococcus mutans).
3. The lollipops for preventing dental caries prepared in examples 1 to 7 and comparative examples 1 to 3 were respectively ground into powder and sieved with a 100-mesh sieve for later use, so as to obtain the lollipop powder for preventing dental caries.
4. Viable count
2g of the anti-caries lollipop powder was added to 20mL of the bacterial suspension prepared in step 2. The mixture was incubated at 37 ℃ for 24 h. 0.1mL of the culture medium was taken out of the culture medium and serially diluted in 10-fold gradient, and each dilution was quantitatively (50ul) spread on MH agar plates, and the total number of colonies was counted.
The formula is CFU/mL-the number of colonies on the plate multiplied by 20 Xdilution times
Control group: and (3) taking 20mL of the bacterial suspension prepared in the step (2), wherein the culture method, the culture condition, the colony counting method and the like are the same as those of the experimental group. The results of the experiments on the bacteriostatic rate of pathogenic bacteria are shown in table 2.
TABLE 2
| Group of | The antibacterial rate is% |
| Example 1 | 86.71 |
| Example 2 | 88.96 |
| Example 3 | 89.07 |
| Example 4 | 87.55 |
| Example 5 | 93.42 |
| Example 6 | 93.39 |
| Example 7 | 87.08 |
| Comparative example 1 | 25.14 |
| Comparative example 2 | 65.96 |
| Comparative example 3 | 55.12 |
As can be seen from the data in Table 2, the lollipops for preventing dental caries prepared in examples 1 to 7 have a good pathogenic bacteria inhibiting effect.
The inhibiting rate of the caries-preventing lollipop prepared in examples 2-3 for inhibiting Streptococcus mutans is higher than that of examples 1 and 4, but is lower than that of examples 5-6, which shows that the components in the lollipop in the preferred range can better improve the pathogenic bacteria inhibiting effect of the lollipop. The mass ratio of xylitol to lactobacillus paracasei in examples 2-6 was in the range of 1: (0.01-0.06), the effect of the inhibition ratio is better than that of the mass ratio of xylitol to lactobacillus paracasei in examples 1 and 7, which is 1: (0.01-0.06) or less.
Comparative example 1 does not contain lactobacillus paracasei, the prepared anti-caries lollipop has poor bacteriostatic effect, the weight parts of lactobacillus paracasei in comparative examples 2-3 are out of the range of the invention, and the anti-caries lollipop has poor bacteriostatic effect compared with example 5.
According to the invention, isomaltitol and xylitol are used as base materials of the lollipop, lactobacillus paracasei is used as a functional raw material for preventing dental caries, so that the raw materials are not easily utilized by oral bacteria to generate corrosive acid, teeth are prevented from being damaged by the acid, and the health of the teeth is protected.
Test example two measurement of high temperature resistance of lollipop
The experimental method comprises the following steps: the temperature of the constant temperature incubator was adjusted to 50 ± 1 ℃ and the relative humidity was 75% in a laboratory, the anti-caries lollipops prepared in examples 1 to 7 and comparative examples 1 to 4 were placed in the constant temperature incubator for 24 hours, and the time until melting of the lollipops (greasy, sticky, and having bubbles on the surface of the lollipops) was observed, and the results are shown in table 3.
TABLE 3
| Group of | Time (h) |
| Example 1 | 16.5 |
| Example 2 | 20.5 |
| Example 3 | 19.0 |
| Example 4 | 18.5 |
| Examples5 | 22.0 |
| Example 6 | 22.0 |
| Example 7 | 17.5 |
| Comparative example 1 | 2.0 |
| Comparative example 2 | 11.5 |
| Comparative example 3 | 8.0 |
| Comparative example 4 | 9.5 |
The anti-caries lollipops prepared in examples 1 to 7 have better heat resistance stability, and the stability is the best in examples 5 to 6.
The mass ratio of xylitol to lactobacillus paracasei in examples 2-6 was in the range of 1: (0.01-0.06), the stability effect is better than that of the mass ratio of xylitol to lactobacillus paracasei in examples 1 and 7, which is 1: (0.01-0.06) or less.
Comparative example 1, which did not contain lactobacillus paracasei, prepared the caries-preventing lollipop which began to melt after 2 hours, the weight parts of lactobacillus paracasei in comparative examples 2-3 were out of the range of the present invention, the time for the caries-preventing lollipop to begin to melt was short, and the effect of high-temperature heat-resistant stability was inferior to that of example 5.
Comparative example 4 changing the weight part of xylitol, the hygroscopicity of the lollipop was increased, and the mass ratio of xylitol to lactobacillus paracasei was not 1: (0.01-0.06), and thus, the stability is poor, the lollipop is easily affected by high temperature conditions, the properties of the lollipop are not maintained, and the hardness of the lollipop is soft.
According to the invention, lactobacillus paracasei is added into the formula, and the unexpected discovery that when the xylitol and the lactobacillus paracasei are mixed according to a specific mass ratio, the high-temperature heat resistance of the lollipop is improved, and the characteristics are good.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (7)
1. The anti-caries lollipop is characterized by comprising the following components in parts by weight:
80-95 parts of isomalt, 0.1-10 parts of xylitol, 1-15 parts of freeze-dried fruit powder, 0.5-3 parts of L-malic acid and 0.06-2 parts of lactobacillus paracasei;
the strain preservation number of the lactobacillus paracasei is CCTCC M206133.
2. The anti-caries lollipop of claim 1, comprising the following components in parts by weight:
82-90 parts of isomalt, 1-8 parts of xylitol, 5-12 parts of freeze-dried fruit powder, 1-2.5 parts of L-malic acid and 0.1-1.5 parts of lactobacillus paracasei.
3. The anti-caries lollipop according to claim 1 or 2, wherein the mass ratio of xylitol to lactobacillus paracasei is 1 (0.01-0.06).
4. The anti-caries lollipop of claim 3, wherein the mass ratio of xylitol to lactobacillus paracasei is 1: 0.04.
5. The anti-caries lollipop of claim 1 or 2, wherein the freeze-dried fruit powder comprises one or more of hawthorn powder, apple powder, strawberry powder, and mango powder.
6. The method for preparing a lollipop for preventing dental caries according to any one of claims 1 to 5, comprising the steps of:
1) mixing isomalt, xylitol and freeze-dried fruit powder which are weighed according to the weight parts, adding purified water, and stirring to dissolve to obtain a mixture A;
2) decocting the mixture obtained in the step 1) at 130-140 ℃ and concentrating to 3% -5% of water to obtain a concentrate;
3) cooling the concentrate to 60-70 ℃, adding L-malic acid and lactobacillus paracasei, uniformly stirring, and standing to obtain a mixture B;
4) and pouring the mixture B into a mold for molding, and demolding after cooling to obtain the anti-caries lollipop.
7. The method according to claim 6, wherein the stirring time in step 3) is 25 to 30 min.
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