Low-sugar popping candy oral probiotics and preparation process thereof

A preparation process and technology of probiotics, applied in the confectionary industry, confectionery, and the functions of food ingredients, etc., can solve problems such as ignoring the interest of products, declining repurchase rate, lack of ready-to-eat probiotic products, etc., to achieve improved product stability Sexuality, health maintenance, stable effect

Inactive Publication Date: 2022-03-25
杭州衡美食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the relatively few industrially produced oral probiotic products on the probiotic market, there is a lack of ready-to-eat probiotic products suitable for the m

Method used

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  • Low-sugar popping candy oral probiotics and preparation process thereof
  • Low-sugar popping candy oral probiotics and preparation process thereof
  • Low-sugar popping candy oral probiotics and preparation process thereof

Examples

Experimental program
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Effect test

Embodiment Construction

[0040] A low-sugar popping candy oral probiotic is characterized in that: it comprises the following components by weight: 10-16 parts of xylitol, 8-16 parts of hard candy, 4-8 parts of erythritol, 4-8 parts 1-3 parts of fructo-oligosaccharide powder, 1-3 parts of lactic acid bacteria powder, 1-2 parts of food flavor, 1-3 parts of silicon dioxide, 2-3 parts of inactivated probiotics, 1-2 parts of vitamin B 2 And 2-3 parts of resistant dextrin, 2-3 parts of inulin, 0.1-1 part of xylooligosaccharide.

[0041] The hard candy is a popping candy, and the hard candy includes: 75-95 parts of isomalt, 2-8 parts of carbon dioxide, 3-10 parts of natural menthol; preferably, the low-sugar The popping candy oral probiotic product contains the following components by weight: 12-16 parts of xylitol, 12-16 parts of hard candy, 5-8 parts of erythritol, 5-8 parts of fructooligosaccharide powder, 1 -2.5 parts of lactic acid bacteria powder, 1-2 parts of food flavor, 1.5-2.0 parts of silicon di...

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Abstract

The invention discloses a low-sugar popping candy oral cavity probiotic. The solid beverage comprises the following components in parts by weight: 10-16 parts of xylitol, 8-16 parts of hard candies, 4-8 parts of erythritol, 4-8 parts of fructo-oligosaccharide powder, 1-3 parts of lactic acid bacteria powder, 1-2 parts of food essence, 1-3 parts of silicon dioxide, 2-3 parts of inactivated probiotics, 1-2 parts of vitamin B2, 2-3 parts of resistant dextrin, 2-3 parts of inulin and 0.1-1 part of xylooligosaccharide. The prebiotic components such as the resistant dextrin, the inulin and the xylooligosaccharide are selected, and the vitamin B2 is added, so that the health of skin and mucous membranes can be maintained; food essence is also added, so that the flavor of the powder is enhanced; by adding silicon dioxide, the fluidity of the powder is enhanced, and the normal-temperature shelf life is prolonged.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a low-sugar popping candy oral probiotic and a preparation process thereof. Background technique [0002] In recent years, with the improvement of the economic level, people's living standards have also been improved. Therefore, healthy eating has become a topic of increasing concern, and people's demand for fresh breath is also increasing. More and more white-collar office workers and student parties , IT industry workers and other workers love breath freshening products. Fresh breath products need to be easy to carry, easy to eat, lightweight and stylish. [0003] Oral probiotic raw materials are widely used in oral products. The unique Lactobacillus salivarius and specially added xylitol and natural food flavors can quickly dissipate bad breath and freshen breath. The probiotics contained in oral probiotic products can be colonized in the oral cavity to make up for...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/42A23G3/48
CPCA23G3/366A23G3/42A23G3/48A23G3/362A23G3/368A23V2002/00A23V2200/30A23V2250/6422A23V2250/6402A23V2250/284A23V2250/1628A23V2250/7044A23V2250/5114A23V2250/5062
Inventor 郑雅丹冯魏杨鹏
Owner 杭州衡美食品科技有限公司
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