Probiotic pressed candy and production method thereof

Abstract

The invention discloses probiotic pressed candy and a production method thereof; the probiotic pressed candy is made from, by weight, 40-70 parts of starch, 10-30 parts of xylooligosaccharide, 20-40 parts of erythritol, 10-20 parts of glutamine, 5-15 parts of skim milk powder, 3-5 parts of probiotic powder, and 0.5-1.5 parts of magnesium stearate. The probiotic pressed candy is high in probiotic count and activity, and has the physiological functions of promoting intestinal digestive system functionality, maintaining gastric and intestinal mucosal health, enhancing human immunity and the like.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a probiotic compressed candy and a preparation method thereof. Background technique [0002] Probiotics, originally derived from Greek, means "beneficial to life", and refer to active microorganisms that can improve the balance of the intestinal microecology of the host (such as animals or humans) and have positive benefits to the host. Lactose resistance symptoms, prevention of reproductive system infection, enhancement of human immunity, lower serum cholesterol, help absorb nutrients, enhance plant metabolism, etc. Beneficial bacteria or fungi in humans and animals mainly include Clostridium butyricum, lactic acid bacteria, bifidobacteria, Lactobacillus acidophilus, actinomycetes, yeast, etc., which are widely used in bioengineering, industry and agriculture, food safety and life and health field. [0003] Hundreds of probiotic health care products have been developed a...

AI Technical Summary

Problems solved by technology

[0004] Now the process of probiotic tablet candy mostly uses sweeteners (white sugar, maltodextrin, etc.), prebiotics, probiotic powder and other raw and auxiliary materials together to granulate, dry, granulate, and tablet. In this production process, due to the high viscosity of ingredients such as sweeteners and prebiotics, it is not easy to sieve during granulation, and the granules are relatively hard, resulting in high hardness and poor taste of candy chips; and long-term high-temperature drying after granulation Dry procedures, which can result in a reduction or destruction of probiotic counts and activity