Probiotic tabletted confectionery and method for its preparation

Abstract

The application discloses a probiotic tabletted candy and a preparation method thereof, and belongs to the technical fields of food and medicine. The probiotic tabletted candy comprises the following components in parts by weight: isomalt 20-28 parts, mannitol 10-15 parts, milk powder 22-25 parts, lactose 20-24 parts, prebiotics 1-3 parts, probiotic bacterial powder 1-10 parts, a binder 2-5 parts, magnesium stearate 0.5-1 part, and a filler 0-6 parts. In the preparation process, the probiotic tabletted candy is tabletted, and has high survival rate of live bacteria, smooth surface, complete and neat appearance, uniform color and no impurities, and meets the requirements of the tabletted candy in the SB / T 10347-2017 "tabletted candy" and the Chinese Pharmacopoeia-2020 edition.

Description

Technical Field

[0001] This application belongs to the food and pharmaceutical fields, specifically relating to a probiotic compressed candy and its preparation method. Background Technology

[0002] In recent years, probiotics have received widespread attention due to their ability to regulate intestinal flora. The group standard "Probiotic Foods" (T / CNFIA 131-2021) defines probiotics as: live microorganisms that, when ingested in sufficient quantities, are beneficial to human health and comply with relevant national regulations on food-grade microbial strains. For live probiotic foods, the number of live bacteria must not be less than 100,000 during their shelf life. 6 CFU / mL (or CFU / g). Probiotic dairy products are currently the world's largest-volume and best-selling live probiotic products, but they have short shelf lives, are mostly liquid, and are not easy to carry. To make them more convenient for people to use, probiotic products have been further developed into products packaged in capsules, granules, and powders.

[0003] SB / T 10347-2017, "Compressed Candy," defines compressed candy as: solid candy made primarily from sugar, syrup (powder), or sweeteners, through processes such as mixing, granulation (or non-granulation), and compression molding. As a common snack in our daily lives, compressed candy is convenient to carry and store, and its relatively simple processing facilitates flavor blending, making it suitable for large-scale production and application. It is a worthwhile probiotic product dosage form to develop. The processing technology of active probiotic products affects the initial viable count, and storage temperature, oxygen content, and water activity have a significant impact on the stability of probiotic products. Maintaining an effective dosage and ensuring strain activity throughout the entire shelf life is a major challenge in product development. One of the technological difficulties in producing probiotic compressed candy lies in the significant loss of viable bacteria during compression, and the resulting probiotic damage further reduces viable bacteria during shelf life. Therefore, it is necessary to develop a technology to effectively address the problem of significant viable bacteria loss during the compression process of probiotic compressed candy. Summary of the Invention

[0004] The purpose of this application is to overcome the shortcomings of the prior art and provide a probiotic compressed candy and its preparation method, so as to effectively reduce the loss rate of live bacteria during the compression process.

[0005] To achieve the above objectives, in a first aspect, this application provides a probiotic compressed candy comprising the following components in parts by weight: 20-28 parts isomaltitol, 10-15 parts mannitol, 22-25 parts milk powder, 20-24 parts lactose, 1-3 parts prebiotics, 1-10 parts probiotic powder, 2-5 parts binder, 0.5-1 part magnesium stearate, and 0-6 parts filler.

[0006] Isomaltitol can be obtained by enzymatically converting sucrose into isomaltulose, followed by catalytic hydrogenation, concentration, crystallization, and separation. It is a white, odorless crystal with a sweet taste, approximately 45%–65% as sweet as sucrose. Compared to sucrose and glucose, it has low hygroscopicity, does not cause a rise in blood sugar or tooth decay, and is also an excellent bifidobacteria growth factor. Mannitol can be obtained by catalytic hydrogenation of fructose. It is odorless, has a cool, sweet taste, and approximately 57%–72% as sweet as sucrose. It is low in calories and has low hygroscopicity. The addition of isomaltitol and mannitol, two low-hygroscopic sugar alcohols, helps maintain the low water activity of probiotic compressed candies, thereby reducing bacterial loss during the compression process.

[0007] Lactose is a material that is easily deformed by plasticity. Compared with elastic materials, it can be formed into sheets without applying too much pressure during the pressing process, which helps to reduce the loss of microbial activity during the pressing process.

[0008] The concept of prebiotics was first proposed in 1995 by Gibson and Roberfroid. Prebiotics are "food components that are generally not digested and absorbed by the human body but can be selectively utilized by human microorganisms, improving the composition and / or activity of the gut microbiota and thus benefiting human health," and can directly or indirectly stimulate the growth of probiotics. Utilizing the synergistic effect of prebiotics and probiotics in regulating the gut microbiota can improve the gut health of individuals with gut microbiota dysbiosis. Furthermore, the inventors unexpectedly discovered during their research that prebiotics can reduce the loss of bacterial viability during the compression and storage of probiotic tablets, demonstrating a protective effect against probiotics in vitro.

[0009] The above-mentioned probiotic compressed candies use a specific formula, resulting in a high retention rate of live bacteria after compression. They also have a smooth, clean, and uniform surface with no impurities, meeting the requirements for tablets in SB / T 10347-2017 "Candy Compressed Candy" and the Chinese Pharmacopoeia-2020 Edition.

[0010] As an example, the prebiotic includes at least one of oligomannose, stachyose, β-glucan, fructooligosaccharide, isomaltooligosaccharide, and lactotooligosaccharide, but the selection of the prebiotic is not limited to these. In one embodiment, the prebiotic includes oligomannose, stachyose, and fructooligosaccharide, wherein the mass ratio of oligomannose, stachyose, and fructooligosaccharide is (0.5–1.5):(0.5–1.5):(0–2), so that under the action of oligomannose, stachyose, and fructooligosaccharide, the loss of bacterial viability during the compression and storage processes is synergistically reduced, producing a 1+1+1>3 effect, resulting in a higher number of live bacteria in the probiotic compressed candy during its shelf life. Preferably, the prebiotics include mannose, stachyose, and fructooligosaccharides, with a mass ratio of mannose, stachyose, and fructooligosaccharides of 1:1:1, to further reduce the loss of bacterial activity during the compression and storage processes and increase the number of live bacteria during the shelf life of the probiotic compressed candy.

[0011] As an example, the binder includes at least one of sodium carboxymethyl cellulose, microcrystalline cellulose, and starch, but the choice of binder is not limited to these. In one embodiment, the binder includes sodium carboxymethyl cellulose. Compared to binders such as microcrystalline cellulose and starch, sodium carboxymethyl cellulose makes the pressing process smoother and is more conducive to reducing the loss of microbial activity during the pressing process; it also has a better flavor.

[0012] In one embodiment, the probiotic compressed candy is packaged in a moisture-proof material to reduce the impact of water activity on bacterial activity during storage and ensure minimal loss of bacterial activity within the shelf life. As an example, the probiotic compressed candy is packaged in HDPE bottles, PET bottles, or aluminum foil composite plastic films. Compared to packaging in PET bottles or aluminum foil composite plastic films, when the probiotic compressed candy is packaged in HDPE bottles, the water activity is lower during storage, which is more beneficial for ensuring the stability of bacterial activity.

[0013] As an example, the probiotic powder includes freeze-dried probiotic powder. Freeze-dried probiotic powder has a high bacterial activity.

[0014] As an example, the probiotic powder includes at least one of Bifidobacterium, Lactobacillus fermentum, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei, and Bifidobacterium. When the probiotic powder contains the above-mentioned specific probiotics, the viable count after tableting reaches 5 billion to 15 billion CFU / g. In one embodiment, the probiotic powder includes at least one of Bifidobacterium animalis, Lactobacillus fermentum, Lactobacillus reuteri, Streptococcus thermophilus, Lactobacillus rhamnosus, and Lactobacillus plantarum, so that the viable bacteria retention rate of the resulting probiotic compressed candy is higher, reaching 10.8% to 92%, when stored at 25°C for 3 months.

[0015] In one embodiment, the filler is 4 to 6 parts.

[0016] As an example, the filler includes at least one of fruit powder and maltodextrin. Fruit powder can improve the appearance and flavor of tablets. In one specific embodiment, the fruit powder includes at least one of strawberry fruit powder, blueberry fruit powder, dragon fruit fruit powder, peach fruit powder, cherry fruit powder, and apple fruit powder, but the choice of fruit powder is not limited to these.

[0017] In one embodiment, the probiotic compressed candy comprises the following components in parts by weight: 25 parts isomaltitol, 12 parts mannitol, 25 parts milk powder, 22 parts lactose, 1 part fructooligosaccharide, 1 part mannosaccharide oligosaccharide, 1 part stachyose, 2 parts sodium carboxymethyl cellulose, 1 part magnesium stearate, 6 parts fruit powder, and probiotic powder added to a live bacteria ratio of 8.5 billion CFU / g. This embodiment of the probiotic compressed candy, through the combined effect of specific amounts and types of components, achieves a higher live bacteria retention rate after tableting.

[0018] In one embodiment, each probiotic compressed candy weighs 0.6g. With a daily dosage of 2 tablets, the lactose intake does not exceed 1g, which will not cause adverse reactions such as lactose intolerance.

[0019] Secondly, this application provides a method for preparing the probiotic compressed candy, comprising the following steps:

[0020] The prebiotic and probiotic powders are mixed and dispersed, and then a filler is added and mixed and dispersed to obtain the first mixture;

[0021] Isomaltitol, mannitol and lactose are mixed and dispersed, then milk powder is added and mixed and dispersed, and sieved to obtain a second mixture;

[0022] The first and second mixtures are mixed and dispersed, then the binder and magnesium stearate are added and mixed and dispersed, and sieved to obtain the third mixture;

[0023] The third mixture is compressed into tablets to obtain probiotic compressed candy.

[0024] The above preparation method uses direct compression, eliminating the need for granulation, resulting in lower costs and shorter processing cycles, and avoiding moisture residue caused by granulation. Simultaneously, the probiotic compressed candy formula is easy to form into tablets, achieving a good appearance without applying excessive pressure, maintaining stable equipment operation during tableting, and reducing equipment wear. The resulting probiotic compressed candy meets the requirements of SB / T 10347-2017 "Compressed Candy" (see Table 1) and the requirements for tablets in the Chinese Pharmacopoeia-2020 edition.

[0025] Table 1 Sensory Requirements

[0026] Color Color that conforms to the variety form The blocks are intact, roughly the same size, without cracks or obvious deformation. Organization (solid form) Not loose, with a tight cross-section, and not sticky. taste, smell It has the expected taste and aroma of the variety and has no off-odors. impurities No impurities visible to normal vision

[0027] The Chinese Pharmacopoeia requires that tablets have a complete and smooth appearance, uniform color, and appropriate hardness and abrasion resistance.

[0028] In one embodiment, the third mixture is cooled before tableting, and the resulting probiotic compressed candy is air-dried after tableting. Heat is generated during tableting, and the continuous operation of the tableting machine causes heat accumulation, which inactivates the probiotics and affects the compressibility of the mixture. Cooling the third mixture before tableting reduces the temperature during the tableting process and minimizes the loss of viable bacteria. Air-drying after tableting reduces the moisture content of the final product and minimizes damage to the probiotics after packaging. For example, in one specific embodiment, the third mixture is placed in an environment of 3–5°C for 18–24 hours before tableting; after tableting, the resulting probiotic compressed candy is air-dried in an environment of 10–25°C and humidity below 50% RH for 40–60 minutes before being metered and bottled. This significantly reduces the loss and damage of probiotics during and after tableting.

[0029] In one embodiment, the moisture content of the isomalt, lactose, mannitol, milk powder, and filler is controlled to be less than 3 wt%.

[0030] In one embodiment, before being mixed with other raw materials, the isomalt and lactose are both passed through an 80-mesh sieve, and the mannitol is passed through a 60-mesh sieve.

[0031] In one embodiment, the dispersion time for the step of mixing and dispersing isomalt, mannitol and lactose is 3 to 5 minutes.

[0032] In one embodiment, the dispersion time in the step of adding filler and mixing and dispersing is 3 to 5 minutes.

[0033] In one embodiment, the dispersion time for the step of mixing and dispersing isomalt, mannitol and lactose is 5 to 7 minutes.

[0034] In one embodiment, the dispersion time in the step of adding milk powder and mixing and dispersing is 10 to 20 minutes.

[0035] In one embodiment, the dispersion time for the step of mixing and dispersing the first mixture and the second mixture is 3 to 5 minutes.

[0036] In one embodiment, in the steps of adding milk powder, mixing and dispersing, and sieving to obtain a second mixture, and in the steps of adding binder and magnesium stearate, mixing and dispersing, and sieving to obtain a third mixture, the sieve used is 40 mesh.

[0037] In one embodiment, a rotary tablet press is used for tableting. A Φ12mm circular mold is selected, and the ambient temperature is <25℃ and the humidity is <50%RH. The filling amount is adjusted to stabilize the tablet weight at 0.6g / tablet, and the pressing pressure is adjusted to 10-15kN. Because heat is generated during the pressing process, the turntable needs to be purged with cooled compressed air every half hour to cool it down.

[0038] Compared with the prior art, the beneficial effects of this application are as follows:

[0039] (1) This application uses two low-hygroscopic sugar alcohols, isomaltitol and mannitol, to help maintain the low water activity of probiotic compressed candy; uses easily deformable lactose to reduce compression pressure; and uses prebiotics to protect the stability of probiotics during compression and storage.

[0040] (2) The probiotic compressed candy of this application has a high retention rate of live bacteria after compression during the preparation process. It also has a smooth, clean and intact surface, uniform color and no impurities, which meets the requirements of SB / T 10347-2017 "Candy Compressed Candy" and "Chinese Pharmacopoeia-2020 Edition" for tablets. Attached Figure Description

[0041] Figure 1 The images show photos of probiotic compressed candies obtained in some of the embodiments. Detailed Implementation

[0042] To better illustrate the purpose, technical solution, and advantages of this application, the following description, in conjunction with specific embodiments and comparative examples, aims to provide a detailed understanding of the content of this application, rather than limiting it. All other embodiments obtained by those skilled in the art without inventive effort are within the protection scope of this application. Unless otherwise specified, the experimental reagents and instruments involved in the implementation of this application are all commonly used reagents and instruments.

[0043] The raw materials used in the examples and comparative examples are as follows:

[0044] The moisture content of isomalt, lactose, mannitol, milk powder, fruit powder, and maltodextrin should be controlled within 3 wt%.

[0045] The probiotic powder is freeze-dried probiotic powder;

[0046] All raw materials used were commercially available, and the same raw materials used in each parallel experiment came from the same source and batch.

[0047] Example 1

[0048] A probiotic compressed candy is provided, comprising the following components in parts by weight: 25 parts isomaltitol, 12 parts mannitol, 25 parts milk powder, 22 parts lactose, 3 parts prebiotics, 4 parts probiotic powder, 2 parts binder, 1 part magnesium stearate, and 6 parts blueberry powder, wherein the prebiotic is stachyose, the probiotic powder is Bifidobacterium animalis, and the binder is sodium carboxymethyl cellulose. The preparation method of this probiotic compressed candy includes the following steps:

[0049] Mix and disperse the prebiotic and probiotic powder for 5 minutes, then add the filler and mix and disperse for another 5 minutes to obtain the first mixture;

[0050] Mix and disperse isomalt, mannitol and lactose for 7 minutes, then add milk powder and mix and disperse for 15 minutes. Pass the mixture through a 40-mesh sieve to obtain the second mixture.

[0051] Mix and disperse the first and second mixtures for 4 minutes, then add the binder and magnesium stearate and mix and disperse for 10 minutes. Pass the mixture through a 40-mesh sieve to obtain the third mixture.

[0052] The third mixture was placed in an environment of 4°C and cooled for 24 hours.

[0053] The cooled third mixture is pressed into tablets in a clean room using a Φ12mm circular mold. The ambient temperature is <25℃ and the humidity is <50%RH. The filling amount is adjusted to stabilize the tablet weight at 0.6g / tablet. The pressing pressure is adjusted to 10kN and the rotation speed is 15rpm. Because heat is generated during the pressing process, the turntable needs to be purged with cooled compressed air every half hour to cool it down. The tablets are laid flat in a stainless steel tray and dried for 60 minutes in an environment of 20℃ and humidity below 50%RH. Then the material is collected into sterile plastic turnover bags and sealed.

[0054] The resulting tablets were packaged in HDPE bottles.

[0055] Examples 2-3

[0056] The difference from Example 1 is that the content of each component in the probiotic compressed candy is different, as shown in Table 2.

[0057] Examples 4-11

[0058] The difference from Example 1 is that the types of prebiotics are different, as detailed in Table 2.

[0059] Examples 12-13

[0060] The difference from Example 1 is that the type of adhesive is different, as detailed in Table 3.

[0061] Example 14

[0062] The difference from Example 1 is that the type of filler is different, as detailed in Table 3.

[0063] Examples 15-16

[0064] The difference from Example 14 is that the packaging materials are different, as detailed in Table 3.

[0065] Example 17

[0066] The difference from Example 1 is that no cooling treatment was performed before tableting, but tableting was performed directly; and no drying treatment was performed after tableting.

[0067] Comparative Example 1

[0068] The difference from Example 17 is that the prebiotics were replaced with an equal weight of glucose.

[0069] Comparative Example 2

[0070] The difference from Example 17 is that isomalt is replaced with an equal weight of sorbitol.

[0071] Comparative Example 3

[0072] The difference from Example 17 is that mannitol is replaced with an equal weight of sorbitol.

[0073] Comparative Example 4

[0074] The difference from Example 17 is that lactose was replaced with an equal weight of isomaltitol, and the pressing pressure was 15 kN.

[0075] Table 2

[0076]

[0077]

[0078] Table 3

[0079]

[0080] The appearance, flavor, tablet weight, and hardness of the probiotic compressed candies in each embodiment and comparative example were evaluated. It was found that the surface of the probiotic compressed candies in each embodiment was light pink (with added blueberry powder) or light yellow (without added blueberry powder). The tablet surface was smooth, clean, intact, uniform in color, and free of impurities. It had a milky aroma (and a blueberry flavor in those with added blueberry powder), moderate sweetness, no powdery feel, tablet weight difference of less than 1.6%, and hardness in the range of 83-92 N, which met the requirements for tablets in SB / T10347-2017 "Compressed Candy" and the Chinese Pharmacopoeia-2020 Edition.

[0081] The probiotic compressed candies of each embodiment and comparative example were stored at 25°C for 1 to 3 months, and the number of live bacteria in the products was tested at different times. The statistical results are shown in Table 4.

[0082] Viable bacteria retention rate after tableting = number of viable bacteria after tableting / number of viable bacteria added before tableting × 100%;

[0083] 1-month viable cell retention rate = (Number of viable cells after 1 month of storage / Number of viable cells after tableting) × 100%;

[0084] 3-month viable cell retention rate = (number of viable cells after 3 months of storage / number of viable cells after tableting) × 100%.

[0085] Table 4

[0086]

[0087]

[0088] As shown in Table 4, the probiotic compressed candies in each embodiment have a high live bacteria retention rate of over 70% after compression, and the live bacteria retention rate is over 62% after 1 month of storage and over 23% after 3 months of storage.

[0089] Comparing Example 17 with Comparative Example 1, it can be seen that adding prebiotics helps reduce the loss of live bacteria during tableting, and this advantage is maintained in the stability test. Comparing Examples 1 with Examples 4-11, it can be seen that when the prebiotics include mannose, stachyose, and fructooligosaccharides, and the mass ratio of mannose, stachyose, and fructooligosaccharides is in the range of (0.5-1.5):(0.5-1.5):(0-2), the loss of live bacteria during tableting and storage is less, especially when the mass ratio of the three is 1:1:1.

[0090] As can be seen from Example 17 compared with Comparative Examples 2-3, replacing isomaltol or mannitol, which are not easily hygroscopic, with sorbitol, which is relatively easily hygroscopic, will result in a significant decrease in the retention rate and stability of live bacteria in the tablets.

[0091] A comparison of Example 17 and Comparative Example 4 shows that replacing lactose with isomaltitol makes it difficult to compress into tablets, requiring increased compression pressure, which significantly reduces the retention rate and stability of viable bacteria in the tablets. Furthermore, replacing lactose with equal weights of mannitol, sorbitol, stachyose, oligomannose, β-glucan, oligofructose, isomaltooligosaccharide, or oligolactose also requires increased compression pressure, resulting in a significant reduction in the retention rate and stability of viable bacteria in the tablets.

[0092] As can be seen from the comparison between Examples 1 and 12-13, sodium carboxymethyl cellulose is more effective than microcrystalline cellulose or starch in reducing the loss of microbial activity during the pressing process.

[0093] A comparison of Examples 14-16 shows that the packaging format is crucial for preserving the live bacteria count in probiotic compressed candies; HDPE bottles are superior to aluminum foil plastic composite film bags, and aluminum foil plastic composite film bags are superior to PET plastic bottles. From... Figure 1 The sample images also show the impact of packaging on the appearance of tablets.

[0094] A comparison of Example 1 and Example 17 shows that cooling and air-drying treatments help reduce the loss of bacterial viability during the pressing process.

[0095] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.

Claims

1. A probiotic tabletted confectionery, characterized in that, The probiotic tablet candy is prepared from the following components by weight: isomalt 20-28 parts, mannitol 10-15 parts, milk powder 22-25 parts, lactose 20-24 parts, prebiotics 1-3 parts, probiotic bacteria powder 1-10 parts, adhesive 2-5 parts, magnesium stearate 0.5-1 part, and filler 4-6 parts; the prebiotics are oligomannose, stachyose and fructooligosaccharide, and the mass ratio of the oligomannose, stachyose and fructooligosaccharide is 1:1:1; the adhesive is sodium carboxymethyl cellulose; the filler is at least one of fruit powder and malt dextrin; and the probiotic bacteria powder is animal bifidobacterium.

2. The probiotic pressed tablet candy according to claim 1, wherein The probiotic tablet candy is packaged in moisture-proof material.

3. The probiotic pressed tablet candy according to claim 2, wherein The probiotic tablet candy is packaged in HDPE bottles, PET bottles or aluminum foil composite plastic film.

4. The probiotic compressed candy as described in claim 3, characterized in that, The probiotic tablet candy is packaged in HDPE bottles.

5. The method of producing a probiotic pressed tablet candy according to any one of claims 1 to 4, characterized in that, The method comprises the following steps: The prebiotics and the probiotic bacteria powder are mixed and dispersed, and then the filler is added and mixed and dispersed to obtain a first mixture; The isomalt, mannitol and lactose are mixed and dispersed, and then the milk powder is added and mixed and dispersed, and sieved to obtain a second mixture; The first mixture and the second mixture are mixed and dispersed, and then the adhesive and the magnesium stearate are added and mixed and dispersed, and sieved to obtain a third mixture; The third mixture is tabletted to obtain the probiotic tablet candy.

6. The method of producing a probiotic pressed tablet candy according to claim 5, characterized by, Before the tabletted, the third mixture is cooled; and after the tabletted, the obtained probiotic tablet candy is placed.

7. The method of producing probiotic pressed tablet candies according to claim 6, characterized in that, Before the tabletted, the third mixture is placed in an environment of 3-5 DEG C for 18-24 hours; and after the tabletted, the obtained probiotic tablet candy is placed in an environment of 10-25 DEG C and humidity below 50% RH for 40-60 minutes, and then is measured and bottled.

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