Low-sugar probiotics dextrose candy and preparation method thereof

A technology for tableting candy and probiotics, applied in confectionery, confectionery industry, food science, etc., can solve problems such as deteriorating health status, malnutrition, nutritional imbalance, etc., to avoid nutritional imbalance, supplement nutrition, and have strong flavor and aroma Effect

Inactive Publication Date: 2014-07-16
FUJIAN HOLLYGEE FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high blood sugar symptoms of diabetic patients, they must restrict their diet for a long time, especially the restriction of sugar and starch. Many fears and restrictions on food make diabetic patients particularly prone to malnutrition and nutritional imbalance, which further deteriorates their health status

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A low-sugar probiotic compressed tablet candy, consisting of the following raw materials in parts by weight:

[0035] Freeze-dried active probiotic powder 0.7 parts

[0036] 10 kiwi pulp

[0037] Sericin peptide 1 part

[0038] Xylitol 20 parts

[0039] Passion fruit pulp 10 servings

[0040] Skimmed milk powder 20 parts

[0041] 6 parts microcrystalline cellulose

[0042] Green tea powder 3 parts

[0043] 0.5 parts of polyethylene glycol.

[0044]The preparation method of the low-sugar probiotic tablet candy is as follows: (1) Preparation of materials: 0.7 parts by weight of freeze-dried active probiotic powder, 10 parts by weight of kiwi pulp, 1 part by weight of sericin peptide powder, wood 20 parts by weight of sugar alcohol, 10 parts by weight of passion fruit pulp, 20 parts by weight of skimmed milk powder, 6 parts by weight of microcrystalline cellulose, and 3 parts by weight of green tea powder; Mix the above dosage together, add binder 5% PVP ethanol so...

Embodiment 2

[0047] A low-sugar probiotic compressed tablet candy, consisting of the following raw materials in parts by weight:

[0048] Freeze-dried active probiotic powder 0.8 parts

[0049] 12 kiwi pulp

[0050] Sericin peptide 2 parts

[0051] Xylitol 25 parts

[0052] Passion fruit pulp 15 servings

[0053] Skimmed milk powder 30 parts

[0054] 10 parts microcrystalline cellulose

[0055] 7 servings of black tea powder

[0056] 1 part polyethylene glycol.

[0057] Its preparation method is as follows: including the following steps, (1) Preparation of materials: 0.8 parts by weight of freeze-dried active probiotic powder, 12 parts by weight of kiwi fruit pulp, 2 parts by weight of sericin peptide powder, 25 parts by weight of xylitol, and tomato 15 parts by weight of lotus pulp, 30 parts by weight of skimmed milk powder, 10 parts by weight of microcrystalline cellulose, and 7 parts by weight of black tea powder; (2) mixing and granulation: mix the materials in step (1) accordin...

Embodiment 3

[0060] A low-sugar probiotic compressed tablet candy, consisting of the following raw materials in parts by weight:

[0061] Freeze-dried active probiotic powder 1.0 parts

[0062] 15 kiwi pulp

[0063] Sericin peptide 3 parts

[0064] Xylitol 30 parts

[0065] Passion fruit pulp 20 servings

[0066] Skimmed milk powder 40 parts

[0067] 15 parts microcrystalline cellulose

[0068] 10 servings of scented tea powder

[0069] 1.5 parts of polyethylene glycol.

[0070] Its preparation method is as follows: including the following steps, (1) Preparation of materials: 1.0 parts by weight of freeze-dried active probiotic powder, 15 parts by weight of kiwifruit pulp, 3 parts by weight of sericin peptide powder, 30 parts by weight of xylitol, and tomato 20 parts by weight of lotus pulp, 40 parts by weight of skimmed milk powder, 15 parts by weight of microcrystalline cellulose, and 10 parts by weight of scented tea powder; (2) mixing and granulation: mix the materials in step (...

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PUM

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Abstract

The invention relates to a candy and provides a low-sugar probiotics dextrose candy which does not contain sugar, is high in viable count of probiotics, long in quality guarantee period and suitable for eating by diabetics and does not contain a citric acid additive. The low-sugar probiotics dextrose candy consists of the following raw materials in parts by weight: 0.7-1.0 part of freeze-dried active probiotics powder, 10-15 parts of kiwi fruit pulp, 1-3 parts of sericin peptide, 20-30 parts of xylitol, 10-20 parts of passion flower pulp, 20-40 parts of skim milk powder, 6-15 parts of microcrystalline cellulose, 3-10 parts of tea powder and 0.5-1.5 parts of polyethylene glycol. Meanwhile, the invention provides a method for preparing the low-sugar probiotics dextrose candy. The method mainly comprises the following steps: (1) preparing materials; (2) mixing and granulating; and (3) tabletting.

Description

technical field [0001] The invention relates to a candy, in particular to a low-sugar probiotic tablet candy and a preparation method thereof. Background technique [0002] Probiotics refer to single or well-defined mixed microorganisms that have beneficial physiological effects on the host by regulating the host's mucosal and systemic immune functions and improving the balance of intestinal nutrition and flora, thereby improving the health level and state of the host. In recent years, probiotics, as an important health-care functional factor, have been widely used in the development of products such as traditional dairy products, functional foods, dietary supplements, pharmaceutical biological agents, and feed. At present, the probiotic strains approved by the Ministry of Health of my country that can be used in health food mainly include: Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum, Bifidobacte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
Inventor 陈志宁
Owner FUJIAN HOLLYGEE FOOD IND
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