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Functional sugar-free mint and preparation method thereof

A functional and mint candy technology, which is applied to the functions of food ingredients, confectionary, confectionary industry, etc., can solve the problems of insufficient effect and insufficient research on probiotic candy

Inactive Publication Date: 2016-11-09
绿爱控股股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In order to solve the problem that the research on probiotic candy in the prior art is not deep enough and the effect is not comprehensive enough, this application provides a new resource substitute inulin with the same efficacy, which can be synergistically reacted with probiotics to achieve its long-term functionality. A functional sugar-free mint that maintains and freshens the breath of the mass consumer

Method used

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  • Functional sugar-free mint and preparation method thereof
  • Functional sugar-free mint and preparation method thereof
  • Functional sugar-free mint and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A functional sugar-free mint, raw materials:

[0031] Lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus reuteri three kinds of probiotic mixed bacteria powder 450g, containing the total number of viable bacteria 2.3)10 12 , of which the number of viable Lactobacillus acidophilus is 1×10 12 , Lactobacillus salivarius viable count 5×10 11 pcs, live Lactobacillus reuteri count 3×10 11 Each, inulin 2kg, xylitol 18kg, sorbitol 70kg, natural menthol 500g, magnesium stearate 1.8kg.

[0032] Preparation:

[0033] (1) Initial mixing and granulation: first filter xylitol, sorbitol, natural menthol, and inulin into the mixer with a 30-mesh stainless steel screen, add 11L of 60% vol edible alcohol evenly during the mixing process, and stir After 15 minutes, use a 20-mesh granulation shaker for granulation, then transfer to a constant 70°C oven for drying for 6 hours, and then perform secondary granulation when the temperature is lowered to 30°C;

[0034] (2) T...

Embodiment 2

[0037] A functional sugar-free mint, raw materials:

[0038] Lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus reuteri three kinds of probiotic mixed bacteria powder 400g, containing the total number of viable bacteria 2.0×10 12 , of which the number of viable Lactobacillus acidophilus is 1.5×10 12 , live Lactobacillus salivarius count 4×10 11 pcs, live Lactobacillus reuteri count 4×10 11 Each, inulin 2.5kg, xylitol 20kg, sorbitol 75kg, natural menthol 600g, magnesium stearate 1.5kg. Preparation:

[0039](1) Initial mixing and granulation: first filter xylitol, sorbitol, natural menthol, and inulin into the mixer with a 30-mesh stainless steel screen, add 11L of 60% vol edible alcohol evenly during the mixing process, and stir After 15 minutes, use a 20-mesh granulation shaker for granulation, then transfer to a constant 70°C oven for drying for 6 hours, and then perform secondary granulation when the temperature is lowered to 30°C;

[0040] (2) Total mix...

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Abstract

The invention relates to a functional sugar-free mint which comprises 400-450 g of mixed bacterial powder, 2-2.5 kg of inulin, 18-20 kg of xylitol, 70-75 kg of sorbitol, 500-600 g of natural menthol and 1.5-1.8 g of magnesium stearate, wherein the mixed bacterial powder consists of three types of probiotics of lactobacillus acidophilus, lactobacillus salivarius and lactobacillus reuteri, the total viable count is (2.0-2.3)*10<12>, the viable count of the lactobacillus acidophilus is (1-1.5)*10<12>, the viable count of the lactobacillus salivarius (4-5)*10<11>, and the viable count of the lactobacillus reuteri is (3-4)*10<11>. The probiotic sugar-free mint is obtained by filtering the raw materials respectively through a 30-mesh stainless steel sieve, uniformly mixing the filtered raw materials through a trough mixer, and then conducting wet granulation, drying, granulation and tabletting. The sugar-free mint has the functional characteristics of refreshing breath, being sugar-free and healthy, improving intestinal functions, reducing blood glucose, improving blood lipid condition and the like.

Description

technical field [0001] The invention relates to the technical field of functional foods, in particular to a functional sugar-free mint and a preparation method of the functional sugar-free mint. Background technique [0002] The concept of sugar-free has always been a popular trend in Europe and the United States, and it started as early as 2007. At that time, the concept of "low carbohydrate" was popular in the United States. Since 2011, the rising momentum of the sugar-free concept is very fast. Sugar-free products continue to emerge in the market, and many mainstream brands are developing sugar-free products. For example, in Japan, more products with the concept of sugar-free have emerged. Hard candies, xylitol, and sugar-free sandwiches produced by brands such as Lotte and Meiji are all advocating this concept. According to the statistics of Euromonitor, a well-known market research company in Europe, here is a group of comparison figures in the candy field: 94% of pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/38A23G3/42
CPCA23G3/366A23G3/364A23G3/38A23G3/42A23V2002/00A23V2200/32A23V2200/328
Inventor 寇兆民郭建波孟凡池
Owner 绿爱控股股份有限公司
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