TWI633843B - Probiotic bacterial buccal tablet and preparation method thereof - Google Patents

Abstract

The invention relates to a probiotic bacterial buccal tablet obtained by freeze-drying and forming: probiotics: 0.1~5 parts by weight; milk powder: 60-80 parts by weight; edible gum: 1~6 parts by weight; starch: 5~ 8 parts by weight. The preparation method comprises the following steps: (A) mixing 60-80 parts by weight of the milk powder with water, sterilizing, cooling, adding the probiotic bacteria, and performing fermentation to obtain a fermentation liquid; the probiotic content in the fermentation liquid is 0.1 to 5 parts by weight; (B) adding 1 to 6 parts by weight of edible gum and 5 to 8 parts by weight of starch to the fermentation liquid, and mixing to obtain a mixed solution; (C) injecting the mixed solution into a mold for freeze-drying, off Probiotics are obtained after the mold. Compared with the prior art, the preparation method of the invention is simple, and the probiotic bacteria are alleviated by thermal drying to destroy the biological activity, the probiotic bacteria are in a dormant state, and the shelf life of the product is maintained.

Description

Probiotic bacterial buccal tablet and preparation method thereof

The invention belongs to the technical field of probiotics products and solid beverage products, in particular to a probiotic bacterial buccal tablet and a preparation method thereof.

The buccal tablet refers to a tablet dosage form which is slowly dissolved in the oral cavity. It can be used for medicine to produce long-lasting effects on the oral cavity and the pharynx. It has the functions of anti-inflammatory and disinfection, and can be used for candy distribution to help the oral cavity to smell. Shading, cleaning teeth, etc. The flakes used in confectionery are mostly fruit menthol flavours with aromas. The mint has a strong antibacterial and antibacterial effect. It can be taken to prevent viral influenza, oral diseases, etc., and it can also make the breath fresh.

Modern medicine believes that 80% of bad breath is caused by excessive reproduction of oral anaerobic bacteria, decomposition and digestion of food residues in the mouth, organic matter and blood, and the production of volatile sulfides. Oral probiotics can have a strong inhibitory effect on the reproduction of anaerobic bacteria, which can prevent periodontal disease, oral recurrent ulcers, and directly target the source of bad breath.

Probiotics are a kind of active microorganisms beneficial to the host. They are the general term for active beneficial microorganisms that are colonized in the human intestines and reproductive system, can produce exact health effects, improve the host's ecological balance, and exert beneficial effects. At present, the research on probiotics is divided into many aspects. First, it is identified from the screening of strains. In addition to the source, such as feces, breast milk, etc., there are also strains and strains based on genetic analysis. Second, from The application side develops into a commercially available product for research, defines its efficacy according to different dosage forms, and then applies for health care certification. Different probiotics have the following effects: 1. Improve allergies, eczema, have symptoms that can reduce the atopic eczema of the baby, prevent allergic diseases such as eczema and diaper rash; 2. prevent and reduce the risk of respiratory infection in the baby, effective Reduce the risk of respiratory infections and recurrent infections before 1 year of age; 3. Enhance your baby's resistance and immunity; 4. Reduce the use of antibiotics.

At present, the buccal tablets are mainly prepared by vapor phase transient high pressure, and the process steps are numerous, the sample breaking rate is high, the pressure is unstable, the quality control is difficult, and the daily production capacity is low.

In view of this, the technical problem to be solved by the present invention is to provide a probiotic bacterial buccal tablet and a preparation method thereof, and the preparation process of the buccal tablet is simple.

The invention provides a probiotic bacterial buccal tablet obtained by freeze-drying the following components: probiotics: 0.1-5 parts by weight; milk powder: 60-80 parts by weight; edible gum: 1-6 parts by weight; starch: 5 ~8 parts by weight.

Preferably, 4 to 6 parts by weight of maltose is further included.

Preferably, it further comprises 3 to 4 parts by weight of white granulated sugar.

Preferably, the above edible gum is gelatin and/or pectin.

Preferably, the edible gum is 1 to 3 parts by weight of gelatin combined with 1 to 3 parts by weight of pectin.

Preferably, the probiotic bacterial lozenge has a moisture content of 5% or less.

Preferably, the probiotic bacterial buccal tablet has a water activity of 0.3 or less.

The invention also provides a preparation method of a probiotic bacterial buccal tablet, comprising:

(A) 60 to 80 parts by weight of the milk powder is mixed with water, sterilized, and after cooling, the probiotic bacteria are added and fermented to obtain a fermentation broth; the probiotic content in the fermentation broth is 0.1 to 5 parts by weight.

(B) 1 to 6 parts by weight of edible gum and 5 to 8 parts by weight of starch are added to the fermentation broth, and mixed to obtain a mixed solution.

(C) The above mixed solution is poured into a mold to be freeze-dried, and after releasing the mold, a probiotic bacterial lozenge is obtained.

Preferably, the mixed solution has a solid content of Brix 30% to 35%.

Preferably, the freeze-drying vacuum degree is 5-20 MPa; the temperature is -37 ° C -30 ° C

The invention provides a probiotic bacterial buccal tablet and a preparation method thereof, comprising: (A) mixing 60-80 parts by weight of milk powder with water, sterilizing, cooling, adding probiotic bacteria, fermenting, and obtaining fermentation a liquid; the probiotic content in the fermentation broth is 0.1 to 5 parts by weight; (B) adding 1 to 6 parts by weight of edible gum and 5 to 8 parts by weight of starch to the fermentation broth, and mixing to obtain a mixed solution; The above mixture is poured into a mold for freeze-drying, and after releasing the mold, a probiotic bacterial lozenge is obtained. Compared with the prior art, the present invention can obtain the probiotic bacterial buccal tablet by adjusting the content of various components in the probiotic bacterial lozenge sheet, and then freeze-drying, and the preparation method is simple, and at the same time, since the freeze-drying is a low-temperature vacuum environment, It can alleviate the bioactivity of probiotics due to thermal drying, and the probiotics can be dormant due to low water activity, which maintains the shelf life of the products.

The technical solutions in the embodiments of the present invention will be described in detail with reference to the embodiments of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative efforts are within the scope of the present invention.

The invention provides a probiotic bacterial buccal tablet obtained by freeze-drying the following components: probiotics: 0.1-5 parts by weight; milk powder: 60-80 parts by weight; edible gum: 1-6 parts by weight; starch: 5 ~8 parts by weight.

The content of the probiotic is preferably 0.1 to 3 parts by weight, more preferably 0.1 to 1 part by weight, even more preferably 0.1 to 0.5 part by weight, most preferably 0.1 to 0.2 part by weight; the type of the probiotic is the field The type of probiotic bacteria well known to the skilled person is not particularly limited, and lactic acid bacteria and/or Bifidobacterium are preferred in the present invention.

The content of the above milk powder is preferably 65 to 80 parts by weight, more preferably 70 to 80 parts by weight, and preferably 75 to 80 parts by weight; and the above milk powder is preferably a whole milk powder.

The content of the edible gum is preferably 2 to 6 parts by weight; the type of the edible gum is not particularly limited, and the present invention is preferably gelatin and/or pectin, more preferably Gelatin and pectin; wherein the content of the gelatin is preferably 1 to 3 parts by weight, and the content of the pectin is preferably 1 to 3 parts by weight.

The content of the above starch is preferably 6 to 7 parts by weight.

According to the present invention, in order to adjust the mouthfeel of the probiotic flaky tablet, the present invention preferably further comprises 4 to 6 parts by weight of maltose. The type of the maltose described above may be maltose well known to those skilled in the art, and is not particularly limited. The present invention is preferably oligoisomaltose. The oligo-isomaltose can promote the significant increase of Bifidobacterium in the human body, has the function of water-soluble dietary fiber, low calorific value, anti-caries and the like.

The present invention preferably further comprises 3 to 4 parts by weight of white granulated sugar.

The probiotic flaky tablet of the present invention is obtained by freeze-drying the above components. The moisture of the above probiotic bacterial lozenge sheet is preferably 5% or less; the water activity of the probiotic bacterial lozenge sheet is less than or equal to 0.3.

The invention also provides a preparation method of the probiotic bacterial buccal tablet, comprising: (A) mixing 60-80 parts by weight of the milk powder with water, sterilizing, cooling, adding the probiotic bacteria to ferment, and obtaining a fermentation broth; the probiotic content in the fermentation broth is 0.1 to 5 parts by weight; (B) adding 1 to 6 parts by weight of edible gum and 5 to 8 parts by weight of starch to the fermentation broth, and mixing to obtain a mixed solution; C) The above mixed solution is poured into a mold to be freeze-dried, and after releasing the mold, a probiotic bacterial lozenge is obtained.

Among them, the present invention has no particular limitation on the source of all raw materials, and is commercially available. The above milk powder, probiotics, edible gum and starch are all the same as described above, and will not be described herein.

60 to 80 parts by weight of the milk powder is mixed with water, preferably 3 to 4 parts by weight of white granulated sugar and/or 4 to 6 parts by weight of maltose are further added; the above-mentioned white granulated sugar and maltose are the same as above, and will not be described herein. The temperature of the above mixing is preferably 40 ° C to 60 ° C, more preferably 50 ° C to 60 ° C; the mixing time is preferably 10 to 60 min, more preferably 20 to 40 min.

In order to more uniformly mix the milk powder and the liquid phase material, the present invention preferably further performs homogenization after mixing; the temperature of the homogenization treatment is preferably 50 ° C to 80 ° C, more preferably 60 ° C to 70 ° C; the above homogenization The pressure of the treatment is preferably 150-300 Bar, more preferably 150-250 Bar, and further preferably after two-stage homogenization treatment, the pressure of one-stage homogenization treatment is preferably 150-200 Bar, and the pressure of the second-stage homogenization treatment is preferably 200~250 Bar. After homogenization treatment, the mixed liquid tastes smoother and the cream particles are finer.

After homogenization treatment, sterilize. The method for sterilization described above may be a method well known to those skilled in the art, and is not particularly limited. The name is preferably sterilized by high temperature at a temperature of 120 ° C to 150 ° C; the sterilization time is preferably 25 to 35 s. By sterilizing, the bacteria can be removed without affecting the fermentation.

After sterilization and cooling, the probiotic bacteria are added and fermented to obtain a fermentation broth. The above probiotic bacteria species may be any probiotic bacteria species well known to those skilled in the art, and are not particularly limited. The present invention is preferably a lactic acid bacterium and/or a Bifidobacterium. The probiotic strains are added throughout the period of operation in a sterile environment. The temperature of the above fermentation is preferably 42 ° C to 45 ° C; the time of the above fermentation is preferably 3 to 6 h.

In the present invention, the obtained fermentation broth is preferably stirred and crushed to destroy the fermentation environment, and then 1 to 6 parts by weight of edible gum and 5 to 8 parts by weight of starch are added and mixed to obtain a mixed solution. The starch is preferably pre-gelatinized and then added; the solid content of the above mixture is preferably from 30% to 35% of Brix, more preferably from 32% to 34% of Brix.

The mixed solution is poured into a mold and freeze-dried, and the degree of vacuum of the freeze-drying is 5 to 20 MPa, more preferably 8 to 15 MPa; and the temperature of the lyophilization is preferably -37 to -30 °C.

After lyophilization, the probiotics can be obtained by demoulding.

The invention can obtain the probiotic bacterial buccal tablets by lyophilizing and forming by adjusting the content of various components in the probiotic flavonoid tablet, and the preparation method is simple, and at the same time, the freeze-drying is a low-temperature vacuum environment, and the probiotic bacteria can be alleviated by heat drying. However, under the condition of low water activity, the probiotic bacteria can be put into a dormant state and the shelf life of the product is maintained.

In order to further illustrate the present invention, a probiotic bacterial lozenge provided by the present invention and a preparation method thereof will be described in detail below with reference to examples.

The reagents used in the following examples are all commercially available.

Example 1

1.1 Mix 60 parts by weight of whole milk powder, 3 parts by weight of white granulated sugar with 200 parts by weight of water at 60 ° C for 30 minutes to obtain an emulsion; then heat the emulsion to 70 ° C, and pass two stages of homogenization pressure of 180 Bar and Homogenization at 240 Bar, then cooling the homogenized solution to 50 ° C

1.2 The cooled liquid obtained in 1.1 is sterilized by 135 ° C for a short time, the time is 25 s to 35 s.

1.3 In a sterile environment, the lactic acid bacteria were inoculated into the sterilized liquid obtained in 1.2 for fermentation, the fermentation temperature was 43 ° C, the fermentation time was 6 h, and the pH was 4.4, and the fermentation liquid was obtained.

1.4 Add 1 part by weight of pectin, 3 parts by weight of gelatin and 7 parts by weight of pre-gelatinized starch to the fermentation broth obtained in 1.3, change the solid environment to Brix 30%, and then inject into the mold for lyophilization. The freezing environment vacuum is 10 MPa, the temperature is -30 ° C, and the sample is dried until the sample moisture is less than 5%, the water activity is less than 0.3, and the probiotic bacteria mouth piece is obtained after demolding.

Example 2

2.1 75 parts by weight of whole milk powder, 4 parts by weight of white granulated sugar and 250 parts by weight of water were mixed at 60 ° C for 30 min to obtain an emulsion; then the emulsion was heated to 70 ° C, and the two homogenization pressures were 180 Bar and Homogenization at 240 Bar, then cooling the homogenized solution to 50 ° C

2.2 The cooled liquid obtained in 2.1 is sterilized by 135 ° C for a short time, the time is 25 s to 35 s.

2.3 In a sterile environment, Bifidobacterium was inoculated into the sterilized feed liquid obtained in 2.2 for fermentation, the fermentation temperature was 45 ° C, the fermentation time was 6 h, and the pH value was 4.4, and the fermentation liquid was obtained.

2.4 Add 2 parts by weight of pectin, 3 parts by weight of gelatin and 8 parts by weight of pre-gelatinized starch to the fermentation broth obtained in 2.3, change the solid environment to Brix 32%, and then inject into the mold for freeze-drying. The freezing environment vacuum is 10 MPa, the temperature is -30 ° C, and the sample is dried until the sample moisture is less than 5%, the water activity is less than 0.3, and the probiotic bacteria mouth piece is obtained after demolding.

Example 3

3.1 80 parts by weight of whole milk powder, 3 parts by weight of white sugar and 200 parts by weight of water were mixed at 60 ° C for 30 min to obtain an emulsion; then the emulsion was heated to 70 ° C, through two stages of homogenization pressure of 180 Bar and Homogenization at 240 Bar, then cooling the homogenized solution to 50 ° C

3.2 The cooled liquid obtained in 3.1 is sterilized by 135 ° C for a short time, the time is 25 s to 35 s.

3.3 In a sterile environment, the lactic acid bacteria were inoculated into the sterilized liquid obtained in 3.2 for fermentation, the fermentation temperature was 45 ° C, the fermentation time was 4 h, and the pH was 4.4, and the fermentation liquid was obtained.

3.4 Add 2 parts by weight of pectin, 2 parts by weight of gelatin and 6 parts by weight of pre-gelatinized starch to the fermentation broth obtained in 3.3, change the solid environment to Brix 35%, and then inject into the mold for lyophilization. The freezing environment vacuum is 10 MPa, the temperature is -30 ° C, and the sample is dried until the sample moisture is less than 5%, the water activity is less than 0.3, and the probiotic bacteria mouth piece is obtained after demolding.

Comparative example 1

1.1 Mix 60 parts by weight of whole milk powder, 3 parts by weight of white granulated sugar with 200 parts by weight of water at 60 ° C for 30 minutes to obtain an emulsion; then heat the emulsion to 70 ° C, and pass two stages of homogenization pressure of 180 Bar and Homogenization at 240 Bar, then cooling the homogenized solution to 50 ° C

1.2 The cooled liquid obtained in 1.1 is sterilized by 135 ° C for a short time, the time is 25~35s

1.3 In a sterile environment, the lactic acid bacteria were inoculated into the sterilized liquid obtained in 1.2 for fermentation, the fermentation temperature was 43 ° C, the fermentation time was 6 h, and the pH was 4.4, and the fermentation liquid was obtained.

1.4 The fermentation broth obtained in 1.3 was added with 1 part by weight of pectin, 3 parts by weight of gelatin and 7 parts by weight of pregelatinized starch, and lyophilized to obtain a powder, which was obtained by a transient high pressure in a gas phase to obtain a probiotic flaky tablet.

The lactic acid bacteria, the bifidobacteria, the probiotic flaky tablets obtained in Example 1, the probiotic flaky tablets obtained in Example 2, and the buccal tablets obtained in Comparative Example 1 were subjected to a normal temperature (25 ° C) preservation experiment, and the results were as follows. Table 1 shows. Table 1 Experimental results of normal temperature preservation

The lactic acid bacteria and bifidobacteria were subjected to warming (37 ° C) preservation experiments, and the results are shown in Table 2. Table 2 Heating ill-conservation experiment results

The probiotic flavonoids obtained in Example 1 were tested, and the physical and chemical indicators and microbial index results are shown in Table 3. Table 3 Example 1 probiotics containing tablets test results

Claims (1)

The invention discloses a method for preparing a probiotic bacterial buccal tablet, comprising: (A) mixing 60-80 parts by weight of milk powder with water, performing homogenization treatment in two stages, sterilizing, cooling, adding probiotic bacteria to ferment, and obtaining a fermentation broth; the probiotic content in the fermentation broth is 0.1 to 5 parts by weight; (B) adding 1 to 6 parts by weight of the edible gum consisting of pectin and gelatin to the fermentation broth and mixing 5 to 8 parts by weight of starch. Obtaining a mixed liquid having a solid content of Brix 30% to 35%; (C) injecting the above mixed liquid into a mold to have a vacuum degree of 5 to 20 MPa; and tempering at a temperature of -37 ° C to -30 ° C to a moisture content of 5% or less. The water activity is less than or equal to 0.3, and after releasing the mold after lyophilization, a probiotic bacterial lozenge is obtained.