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Delicate mint-flavored lactic acid bacteria dextrose candy and preparation method thereof

A lactic acid bacteria tableting and lactic acid bacteria technology, applied in the fields of biotechnology and food preparation, can solve the problems of high mortality, low viable bacteria, poor taste, etc., and achieve the effects of good fluidity, convenient operation, and improved palatability

Inactive Publication Date: 2016-12-07
SICHUAN GAOFUJI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims to overcome the low viable count of lactic acid bacteria compressed candies prepared by existing tableting technology (viable count≤1.0*10 7 CFU / g), high mortality in tableting and storage, and poor mouthfeel, and a preparation method for combining powder compression and granulation compression to make lactic acid bacteria tablet candy is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Production of 1kg Mint Flavor Lactic Acid Bacteria Tablet Candy

[0055] Take 300.00g of lactic acid bacteria powder, 110.00g of glucose, 60.00g of mint essence, 1.00g of cooling agent, 10.00g of citric acid, 409.00g of sorbitol, 50.00g of xylitol, 0.50g of acesulfame potassium, and 15.00g of magnesium stearate G, microcrystalline cellulose 44.50g are standby. Wherein: the number of live bacteria of the lactic acid bacteria powder is 2*10 10 cfu / g; the fineness of the powder raw material is 100 mesh.

[0056] Steps: (1) Weigh glucose, mint essence, cooling agent, citric acid, sorbitol, xylitol, acesulfame potassium, magnesium stearate and microcrystalline cellulose in proportion, mix them evenly, and then add them evenly Add 3.00% (G / G) alcohol solution with a concentration of 80.00% (V / V) into the granulator and granulate;

[0057] (2) Place the excipient granules prepared in step (1) in a drying oven at 30°C for 8 hours;

[0058] (3) Weigh the dry excipient granul...

Embodiment 2

[0062] Production of 50kg Mint Flavor Lactic Acid Bacteria Tablet Candy

[0063] Take 18.50kg of lactic acid bacteria powder, 5.00kg of glucose, 2.62kg of mint essence, 0.08kg of cooling agent, 0.75kg of citric acid, 17.50kg of sorbitol, 2.00kg of xylitol, 0.05kg of acesulfame potassium, and 0.50 kg of magnesium stearate kg, microcrystalline cellulose 3.00kg spare. Wherein: the number of live bacteria of the lactic acid bacteria powder is 3*10 10 cfu / g; the fineness of the powder raw material is 120 mesh.

[0064] Steps: (1) Weigh glucose, mint essence, cooling agent, citric acid, sorbitol, xylitol, acesulfame potassium, magnesium stearate, and microcrystalline cellulose in proportion, mix them evenly, and then add them evenly Add 5.00% (G / G) alcohol solution with a concentration of 85.00% (V / V) into the granulator and granulate;

[0065] (2) Place the excipient granules prepared in step (1) in a drying oven at 32.5°C for 7 hours;

[0066] (3) Weigh the dry excipient granu...

Embodiment 3

[0070] Production of 100kg Mint Flavor Lactic Acid Bacteria Tablet Candy

[0071] Take 39.00kg of lactic acid bacteria powder, 9.00kg of glucose, 4.00kg of mint essence, 0.20kg of cooling agent, 1.10kg of citric acid, 39.00kg of sorbitol, 3.00kg of xylitol, 0.20kg of acesulfame potassium, and 0.50 kg of magnesium stearate kg, and microcrystalline cellulose 4.00kg for standby. Wherein: the number of live bacteria of the lactic acid bacteria powder is 2.5*10 10 cfu / g; the fineness of the powder raw material is 110 mesh.

[0072] Steps: (1) Weigh glucose, mint essence, cooling agent, citric acid, sorbitol, xylitol, acesulfame potassium, magnesium stearate, and microcrystalline cellulose in proportion, mix them evenly, and then add them evenly 9.00% (G / G) alcohol solution with a concentration of 95.00% (V / V), placed in a granulator, and granulated;

[0073] (2) Place the excipient granules prepared in step (1) in a drying oven at 35°C for 6 hours;

[0074] (3) Weigh the dry ex...

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Abstract

The invention discloses a delicate mint-flavored lactic acid bacteria dextrose candy and a preparation method thereof. The delicate mint-flavored lactic acid bacteria dextrose candy specifically comprises the following raw materials in percentage by mass: 30.00 to 40.00 percent of lactic acid bacteria powder, 9.00 to 11.00 percent of glucose, 4.00 to 6.00 percent of a mint essence, 0.10 to 0.20 percent of a cooling compound, 1.00 to 2.00 percent of citric acid, 35 to 45 percent of sorbitol, 3.00 to 5.00 percent of xylitol, 0.05 to 0.2 percent of acesulfame, 0.50 to 1.50 percent of magnesium stearate and 4.00 to 6.00 percent of microcrystalline cellulose. The preparation method comprises the following steps: a, granulation; b, drying; c, mixing; d, tabletting. The delicate mint-flavored lactic acid bacteria dextrose candy is finally obtained by virtue of matching of accessories and uniqueness of a tabletting manner, has a large number of living bacteria and good storage performance, and tastes delicate.

Description

technical field [0001] The invention relates to a delicate mint-flavored lactic acid bacteria compressed candy and a preparation method thereof, belonging to the technical fields of biotechnology and food preparation. Background technique [0002] Lactic acid bacteria are a kind of probiotics widely distributed in nature, named for their ability to ferment carbohydrates into lactic acid. Lactic acid bacteria can improve the nutritional value of food, improve food flavor, enhance its preservation and added value through fermentation. In addition, the unique physiological activity and nutritional function of lactic acid bacteria can also directly improve the intestinal flora of the human body, enhance intestinal motility, help Digestion and absorption and enhancement of human immunity have been regarded as safer medicines than food and more effective food than medicines. [0003] The existing live lactic acid bacteria products in the market are mainly 4 categories: yogurt, fe...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/42
Inventor 谢建将闾中平龚丽
Owner SICHUAN GAOFUJI BIOLOGICAL TECH
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