Milk tablet and method for preparing the same

Abstract

This invention provides a milk tablet and its preparation method. The milk tablet provided by this invention contains hemp seed components, probiotics, soybean oligopeptides, and a milk carrier. The milk tablet of this invention has high hardness, low brittleness, a complete and smooth appearance, and a good taste. The preparation method of the milk tablet of this invention is simple to operate, with no tablet breakage during the preparation process and almost no sticking, making it suitable for large-scale production.

Description

Technical Field

[0001] This invention belongs to the food industry and relates to a milk tablet and its preparation method. Background Technology

[0002] Milk tablets are a specialty food made primarily from fresh milk or milk powder, with added excipients. They are produced through mixing, pressing, and packaging into tablets, making them convenient to consume, delicious, and portable.

[0003] As people's needs for milk tablets evolve, adding different functional ingredients can satisfy these diverse requirements. Currently, an increasing number of people suffer from constipation, especially the elderly, postpartum women, and those with weak constitutions or insufficient body fluids.

[0004] In recent years, there have been several reports about probiotic milk tablets both domestically and internationally. These tablets combine the nutritional value of milk with the unique physiological functions of probiotics, offering both nutrition and health benefits. However, the effectiveness of probiotic milk tablets in relieving constipation needs further improvement.

[0005] Hemp seeds are a common traditional Chinese medicine, rich in protein, fat, vitamins, and minerals, especially polyunsaturated fatty acids such as linoleic acid and linolenic acid. Hemp seeds are sweet in taste and neutral in nature, entering the spleen, stomach, and large intestine meridians. They function to moisten the intestines and promote bowel movements, and also have a slightly nourishing effect. There are many ways to consume hemp seeds. A common method is to roast them and eat them directly, which enhances their aroma and texture. Alternatively, hemp seeds can be ground into powder and added to flour to make pasta or baked goods. Food-grade hemp seed extract is also available on the market. However, adding hemp seeds to milk tablets results in tablets with very low hardness, high brittleness, frequent breakage, and a tendency to stick together. Summary of the Invention

[0006] The technical problem this invention aims to solve is to overcome the defects of low hardness, high brittleness, breakage, and easy sticking that occur when adding hemp seeds to milk tablets. This invention provides a milk tablet and its preparation method. The milk tablets of this invention have high hardness, low brittleness, and exhibit no breakage or sticking during preparation.

[0007] The technical problem to be solved by the present invention is achieved through the following technical solution.

[0008] This invention provides a milk tablet comprising hemp seed components, probiotics, soybean oligopeptides, and a milk carrier.

[0009] To address the aforementioned technical problems, the inventors of this invention conducted extensive screening of product formulations and unexpectedly discovered that adding soy oligopeptides to the product significantly improved the hardness of the milk tablets, drastically reduced brittleness, and improved stickiness. However, adding soy protein powder or conventional pharmaceutical excipients such as lactose, microcrystalline cellulose, mannitol, corn starch, or dextrin, at the same formulation dosage, did not significantly improve the product's hardness.

[0010] In this invention, the hemp seed component can refer to substances based on all forms of hemp seeds.

[0011] In this invention, preferably, the hemp seed component is hemp seed powder and / or hemp seed extract.

[0012] The hemp seed powder is generally obtained by grinding roasted hemp seeds. Preferably, the particle size of the hemp seed powder meets the requirement that at least 90% of the powder can pass through a 60-mesh sieve.

[0013] Preferably, the particle size of the hemp seed extract is such that at least 90% of the powder can pass through a 60-mesh sieve.

[0014] In this invention, preferably, the content of the hemp seed component is 5%-30%, for example 15%, and the percentage is the mass percentage of the milk tablet.

[0015] In this invention, the probiotics are generally added using probiotic powder as a carrier.

[0016] The number of live bacteria in the probiotic powder is generally not less than 1.0 × 10⁻⁶. 10 cfu / g.

[0017] In this invention, preferably, the content of probiotics, calculated as probiotic powder, is 5%-20%, for example 10%, where the percentage is the mass percentage of probiotic powder to the milk tablet.

[0018] In this invention, preferably, the probiotics include lactic acid bacteria; more preferably, the lactic acid bacteria include Bifidobacterium adolescentis. Bifidobacterium adolescentis can restore the balance of normal intestinal flora, stimulate intestinal peristalsis, reduce excessive water absorption, and relieve constipation symptoms by adjusting the normal intestinal flora. In addition to the above effects, Bifidobacterium adolescentis also has therapeutic effects on chronic diarrhea and anti-aging properties.

[0019] In this invention, the soybean oligopeptides refer to small-molecule peptides prepared from soybean protein through enzymatic or acid hydrolysis. They are mainly composed of 3-6 amino acids and have a molecular weight below 1000. Soybean oligopeptides are also a food ingredient with functions of lowering serum cholesterol and blood pressure. Compared to soybean protein, they are more easily absorbed, making them an ideal way for the elderly to supplement protein. Furthermore, soybean oligopeptides have good water solubility, so their taste is not affected when made into milk tablets.

[0020] In this invention, preferably, on a dry basis, the peptide content of the soybean oligopeptide is ≥55%, more preferably ≥70%, and even more preferably ≥80%, for example 56.2%, 76%, or 88.8%.

[0021] In this invention, preferably, the content of the soybean oligopeptide is 2%-10%, more preferably 2%-5%, and the percentage is the mass percentage of the milk tablet.

[0022] In this invention, the milk carrier may refer to a carrier whose main component is formed from milk powder.

[0023] In this invention, preferably, the content of the milk carrier is 45%-85%, for example 46.3%, 57% or 67%, where the percentage is the mass percentage of the milk tablet.

[0024] In this invention, preferably, the milk tablets also contain a flow aid. The flow aid facilitates formulation formation.

[0025] Preferably, the flow aid is silica, for example colloidal silica.

[0026] Preferably, the content of the glidant is 0.2%-2.0%, for example 0.7% or 1%, where the percentage is the mass percentage of the milk tablets.

[0027] In this invention, preferably, the milk tablets also contain a lubricant. The lubricant facilitates formulation formation.

[0028] Preferably, the lubricant is one or more of magnesium stearate, stearic acid, talc, sodium stearate fumarate, and hydrogenated vegetable oil, such as magnesium stearate.

[0029] Preferably, the content of the lubricant is 0.5%-3.0%, for example 1.5% or 2%, where the percentage is the mass percentage of the milk tablets.

[0030] In this invention, preferably, the milk tablets also contain flavoring. The flavoring helps to improve the taste and olfactory appeal of the product.

[0031] The flavoring can be a conventional flavoring in the art, and preferably, the flavoring is one or more of milk flavoring, vanilla flavoring and strawberry flavoring.

[0032] Preferably, the flavoring content does not exceed 1.0%, for example, 0.1%, 0.3% or 0.5%, where the percentage is the mass percentage of the milk tablets.

[0033] In this invention, preferably, the milk tablets also contain a sweetener. The sweetener helps to improve the product's taste and olfactory appeal.

[0034] Preferably, the sweetener is one or more of sucralose, acesulfame potassium, sucrose, steviol, aspartame, and xylitol, such as sucralose or acesulfame potassium.

[0035] Preferably, the sweetener content does not exceed 4.0%, for example, 0.2%, and the percentage is the mass percentage of the milk tablets.

[0036] In this invention, preferably, the hardness of the milk tablet is greater than 80N.

[0037] In some preferred embodiments of the present invention, the milk tablets comprise the following components:

[0038] 5%-30% hemp seed components;

[0039] 2%-10% soybean oligopeptides;

[0040] 45%-85% milk carrier; and

[0041] 5%-20% probiotics;

[0042] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0043] In some more preferred embodiments of the present invention, the milk tablets comprise the following components:

[0044] 5%-30% hemp seed components;

[0045] 2%-10% soybean oligopeptides;

[0046] 45%-85% milk carrier;

[0047] 5%-20% probiotics; and

[0048] 0.5%-3.0% lubricant;

[0049] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0050] In some more preferred embodiments of the present invention, the milk tablets comprise the following components:

[0051] 5%-30% hemp seed components;

[0052] 2%-10% soybean oligopeptides;

[0053] 45%-85% milk carrier;

[0054] 5%-20% probiotics;

[0055] 0.2%-2.0% glidin;

[0056] 0.5%-3.0% lubricant;

[0057] Fragrance not exceeding 1%; and

[0058] Sweeteners not exceeding 4%;

[0059] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0060] In a specific embodiment of the present invention, the milk tablets comprise the following components:

[0061] 30% hemp seed powder;

[0062] 10% Bifidobacterium adolescentis;

[0063] 10% soybean oligopeptides;

[0064] 46.30% milk powder;

[0065] 0.5% milk flavoring;

[0066] 0.2% sucralose;

[0067] 1.0% colloidal silica; and

[0068] 2% magnesium stearate;

[0069] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0070] In a specific embodiment of the present invention, the milk tablets comprise the following components:

[0071] 5% hemp seed powder;

[0072] 5% Bifidobacterium adolescentis;

[0073] 2% soybean oligopeptides;

[0074] 85% milk powder;

[0075] 0.1% vanilla flavoring;

[0076] 0.2% acesulfame potassium;

[0077] 0.7% colloidal silica; and

[0078] 2% magnesium stearate;

[0079] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0080] In a specific embodiment of the present invention, the milk tablets comprise the following components:

[0081] 15% hemp seed powder;

[0082] 20% of Bifidobacterium adolescentis;

[0083] 5% soybean oligopeptides;

[0084] 57% milk powder;

[0085] 0.3% milk flavoring;

[0086] 0.2% sucralose;

[0087] 1.0% silica; and

[0088] 1.5% magnesium stearate;

[0089] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0090] In a specific embodiment of the present invention, the milk tablets comprise the following components:

[0091] 15% hemp seed extract;

[0092] 10% Bifidobacterium adolescentis;

[0093] 5% soybean oligopeptides;

[0094] 67% milk powder;

[0095] 0.3% strawberry flavoring;

[0096] 0.2% sucralose;

[0097] 1.0% colloidal silica; and

[0098] 1.5% magnesium stearate;

[0099] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0100] In a specific embodiment of the present invention, the milk tablets comprise the following components:

[0101] 5% hemp seed powder;

[0102] 5% Bifidobacterium adolescentis;

[0103] 0.5% soybean oligopeptides;

[0104] 86.5% milk powder;

[0105] 0.1% vanilla flavoring;

[0106] 0.2% acesulfame potassium;

[0107] 0.7% colloidal silica; and

[0108] 2.0% magnesium stearate;

[0109] Wherein, the percentage is the mass percentage of each component in the milk tablet, and the probiotics are expressed as the mass of probiotic powder.

[0110] The present invention also provides a method for preparing milk tablets as described above, wherein the raw material composition of the milk tablets is mixed and then compressed into tablets; wherein the raw material composition includes hemp seed components, probiotic powder, soybean oligopeptides and milk powder.

[0111] In the above preparation method, the hemp seed component, the probiotic powder, and the soybean oligopeptide are all as defined previously. The probiotic powder provides probiotics, and the milk powder forms a milk carrier.

[0112] In this invention, the mixing is generally carried out in a mixer. The mixer can be a conventional mixer in the art, such as a hopper mixer.

[0113] In this invention, preferably, the mixing is performed in multiple stages, for example, three times.

[0114] In this invention, preferably, the mixing speed is 10-20 rpm, for example 12 rpm, or 15 rpm.

[0115] In this invention, preferably, the mixing time is 2-30 minutes, for example, 3 minutes or 20 minutes.

[0116] In this invention, preferably, the mixing process further includes a sieving and dispersion step.

[0117] The sieving and dispersion is generally carried out in a granulator. The granulator can be a conventional granulator in the art, such as a conical granulator.

[0118] Preferably, the rotation speed of the sieving dispersion is 800-2000 rpm, more preferably 1000-1500 rpm.

[0119] Preferably, the mesh size of the sieve used for sieving and dispersing is 1.0-1.5 mm, for example, 1.2 mm.

[0120] In this invention, the tableting is generally performed in a tablet press. The tablet press can be a conventional tablet press in the art.

[0121] In this invention, preferably, the main pressure of the tablet compression is 35-40KN.

[0122] In some preferred embodiments of the present invention, the method for preparing the milk tablets includes the following steps: mixing the raw material composition other than the lubricant evenly, sieving and dispersing, mixing evenly again, adding the lubricant, mixing evenly, and compressing into tablets.

[0123] Based on common knowledge in the field, the above-mentioned preferred conditions can be combined arbitrarily to obtain various preferred embodiments of the present invention.

[0124] The reagents and raw materials used in this invention are all commercially available.

[0125] The positive and progressive effects of this invention are as follows:

[0126] 1. The milk tablets of the present invention have high hardness, low brittleness, intact and smooth appearance, and good taste.

[0127] 2. The milk tablets of the present invention have a certain effect in relieving constipation, and also have a certain function in lowering serum cholesterol and blood pressure.

[0128] 3. In addition, the preparation method of the milk tablets of the present invention is simple to operate, there is no breakage during the preparation process, and there is almost no sticking, making it suitable for large-scale production. Detailed Implementation

[0129] The present invention is further illustrated below by way of embodiments, but the invention is not limited to the scope of the embodiments described herein. Experimental methods in the following embodiments that do not specify specific conditions were performed according to conventional methods and conditions, or as selected according to the product instructions.

[0130] The key components used in Examples 1-8 and Comparative Examples 1-10 of the present invention are as follows:

[0131]

[0132] Example 1

[0133] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 1:

[0134] Table 1

[0135] raw material Dosage of 1,000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 Soybean oligopeptides (peptide content 88.8%) 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0136] In this embodiment, the percentage content of each component refers to the mass percentage of that component relative to the total mass of the prescription composition.

[0137] Preparation method:

[0138] Weigh each raw material component according to Table 1. Place hemp seed powder, lactic acid bacteria powder, soybean oligopeptide, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0139] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0140] Example 2

[0141] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 2:

[0142] Table 2

[0143]

[0144]

[0145] In this embodiment, the percentage content of each component refers to the mass percentage of that component relative to the total mass of the prescription composition.

[0146] Preparation method:

[0147] Weigh each raw material component according to Table 2. Place hemp seed powder, lactic acid bacteria powder, soybean oligopeptides, milk powder, colloidal silica, vanilla flavoring, and acesulfame potassium into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0148] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0149] Example 3

[0150] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 3:

[0151] Table 3

[0152] raw material Dosage of 1000 tablets content(%) hemp seed powder 150g 15.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 200g 20.00 Soybean oligopeptides (peptide content 88.8%) 50g 5.00 milk powder 570g 57.00 Milk flavoring 3g 0.30 Sucralose 2g 0.20 silicon dioxide 10g 1.00 magnesium stearate 15g 1.50 Subtotal 1000g 100.00

[0153] In this embodiment, the percentage content of each component refers to the mass percentage of that component relative to the total mass of the prescription composition.

[0154] Preparation method:

[0155] Weigh each raw material component according to Table 3. Place hemp seed powder, lactic acid bacteria powder, soybean oligopeptide, milk powder, silicon dioxide, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0156] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0157] Example 4

[0158] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 4:

[0159] Table 4

[0160] raw material Dosage of 1000 tablets content(%) hemp seed extract 150g 15.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 Soybean oligopeptides (peptide content 88.8%) 50g 5.00 milk powder 670g 67.00 strawberry flavoring 3g 0.30 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 15g 1.50 Subtotal 1000g 100.00

[0161] In this embodiment, the percentage content of each component refers to the mass percentage of that component relative to the total mass of the prescription composition.

[0162] Preparation method:

[0163] Weigh each raw material component according to Table 4. Place hemp seed extract (powder with a particle size that can pass through a 60-mesh sieve, accounting for no less than 90%), lactic acid bacteria powder, soybean oligopeptides, milk powder, colloidal silica, strawberry flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0164] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0165] Example 5

[0166] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 5:

[0167] Table 5

[0168] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 Soybean oligopeptides (peptide content 88.8%) 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0169] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0170] Preparation method:

[0171] Weigh each raw material component according to Table 5. Place hemp seed powder, lactic acid bacteria powder, soybean oligopeptide, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0172] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0173] Example 6

[0174] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 6:

[0175] Table 6

[0176]

[0177]

[0178] In this embodiment, the percentage content of each component refers to the mass percentage of that component relative to the total mass of the prescription composition.

[0179] Preparation method:

[0180] Weigh each raw material component according to Table 6. Place hemp seed powder, lactic acid bacteria powder, soybean oligopeptide, milk powder, colloidal silica, vanilla flavoring, and acesulfame potassium into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0181] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0182] Example 7

[0183] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 7:

[0184] Table 7

[0185] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 Soybean oligopeptides (peptide content 76.0%) 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0186] In this embodiment, the percentage content of each component refers to the mass percentage of that component relative to the total mass of the prescription composition.

[0187] Preparation method:

[0188] Weigh each raw material component according to Table 7. Place hemp seed powder, lactic acid bacteria powder, soybean oligopeptide, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0189] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0190] Example 8

[0191] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 8:

[0192] Table 8

[0193] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 Soybean oligopeptides (peptide content 56.2%) 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0194] In this embodiment, the percentage content of each component refers to the mass percentage of that component relative to the total mass of the prescription composition.

[0195] Preparation method:

[0196] Weigh each raw material component according to Table 8. Place hemp seed powder, lactic acid bacteria powder, soybean oligopeptide, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0197] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0198] Comparative Example 1

[0199] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 9:

[0200] Table 9

[0201] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 Soy protein powder 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0202] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0203] Preparation method:

[0204] Weigh each raw material component according to Table 9. Place hemp seed powder, lactic acid bacteria powder, soybean protein powder, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0205] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0206] Comparative Example 2

[0207] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 10:

[0208] Table 10

[0209] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 lactose 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0210] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0211] Preparation method:

[0212] Weigh each raw material component according to Table 10. Place hemp seed powder, lactic acid bacteria powder, lactose, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve mesh size of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0213] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0214] Comparative Example 3

[0215] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 11:

[0216] Table 11

[0217]

[0218]

[0219] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0220] Preparation method:

[0221] Weigh each raw material component according to Table 11. Place hemp seed powder, lactic acid bacteria powder, microcrystalline cellulose (model: PH102), milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0222] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0223] Comparative Example 4

[0224] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 12:

[0225] Table 12

[0226] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 Mannitol 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0227] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0228] Preparation method:

[0229] Weigh each raw material component according to Table 12. Place hemp seed powder, lactic acid bacteria powder, mannitol, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0230] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0231] Comparative Example 5

[0232] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 13:

[0233] Table 13

[0234] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 corn starch 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0235] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0236] Preparation method:

[0237] Weigh each raw material component according to Table 13. Place hemp seed powder, lactic acid bacteria powder, corn starch, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve mesh size of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0238] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0239] Comparative Example 6

[0240] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 14:

[0241] Table 14

[0242] raw material Dosage of 1000 tablets content(%) hemp seed powder 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 dextrin 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0243] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0244] Preparation method:

[0245] Weigh each raw material component according to Table 14. Place hemp seed powder, lactic acid bacteria powder, dextrin, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0246] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0247] Comparative Example 7

[0248] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 15:

[0249] Table 15

[0250]

[0251]

[0252] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0253] Preparation method:

[0254] Weigh each raw material component according to Table 15. Place hemp seed powder, lactic acid bacteria powder, lactose, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Remove the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Finally, add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0255] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0256] Comparative Example 8

[0257] The raw material composition of a certain type of milk tablet, by weight percentage, is shown in Table 16:

[0258] Table 16

[0259] raw material Dosage of 1,000 tablets content(%) hemp seed extract 300g 30.00 Lactic acid bacteria powder (model: Bifidobacterium adolescentis) 100g 10.00 lactose 100g 10.00 milk powder 463g 46.30 Milk flavoring 5g 0.50 Sucralose 2g 0.20 colloidal silica 10g 1.00 magnesium stearate 20g 2.00 Subtotal 1000g 100.00

[0260] In this comparative example, the percentage content of each component is the mass percentage of that component relative to the total mass of the formulation composition.

[0261] Preparation method:

[0262] Weigh each raw material component according to Table 16. Place hemp seed extract (the particle size of the hemp seed extract should meet the requirement that the proportion of powder that can pass through a 60-mesh sieve is not less than 90%), lactic acid bacteria powder, lactose, milk powder, colloidal silica, milk flavoring, and sucralose into a hopper mixer, set the speed to 15 rpm, and mix for 3 minutes. Take out the material and place it into a conical granulator, set the speed to 1200 rpm, and disperse it by sieving with a sieve aperture of 1.2 mm. Then place it back into the hopper mixer, set the speed to 12 rpm, and mix for 20 minutes. Then add magnesium stearate, set the speed to 12 rpm, and mix for 3 minutes.

[0263] Place the above-mentioned mixed materials into a tablet press, adjust the tablet weight (1g / tablet), set the main pressure to 35-40KN, and press the tablet to obtain the desired product.

[0264] Comparative Example 9

[0265] A type of milk tablet, except for "setting the main pressure to 40-45KN", has the same conditions and parameters as Comparative Example 8.

[0266] Comparative Example 10

[0267] A type of milk tablet, except that the lubricant magnesium stearate is not added to the raw material components, is prepared under the same conditions and parameters as in Example 1. During the preparation process, sticking and punching occur, and the tableting force is high, making it prone to cracking and preventing hardness and brittleness testing.

[0268] Example 1

[0269] (1) Evaluation methods for the appearance of milk tablets

[0270] Observe with the naked eye.

[0271] (2) Test method for milk tablet hardness

[0272] The hardness test was performed using a hardness tester, which is a standard method.

[0273] (3) Test method for the crispness of milk tablets

[0274] The friability was determined using a friability meter, which is a standard method.

[0275] (4) Evaluation methods for the taste of milk tablets

[0276] Five volunteers were randomly selected to taste the food, and the majority opinion was taken as the final result.

[0277] The milk tablets prepared in Examples 1-8 and Comparative Examples 1-9 were examined for appearance, hardness, brittleness, and taste. The results are shown in Table 17.

[0278] Table 17

[0279]

[0280] The “hardness” mentioned in Table 17 refers to the range from the minimum to the maximum hardness value of 5-10 randomly selected milk tablets.

[0281] Soybean oligopeptides were added in Examples 1-8. The only difference was the type and amount of each raw material component. However, as can be seen from the data in Table 17, the hardness of the milk tablets obtained in Examples 1-4 was significantly improved, reaching 82-127N, the brittleness was as low as 0.1%-0.3%, and the appearance was intact and smooth with a good taste.

[0282] The only difference between Example 5 and Example 1 is the particle size of the hemp seed powder. In Example 1, at least 90% of the hemp seed powder particles passed through a 60-mesh sieve, while in Example 5, only 73% of the hemp seed powder particles passed through a 60-mesh sieve. Analysis of the data in Table 17 shows that, like Example 1, Example 5 added soybean oligopeptides, resulting in significantly increased hardness and reduced brittleness of the milk tablets. However, because 73% of the hemp seed powder in Example 5 passed through a 60-mesh sieve, the particle size was coarser than in Example 1. Consequently, Example 5 had a slightly rougher appearance, poorer taste, and 0.2% higher brittleness, resulting in a gritty texture. This indicates that the particle size of the hemp seed powder affects the appearance and taste of the product; coarser particles result in a rougher appearance and a gritty texture. Therefore, only when the particle size of hemp seed powder meets the requirement that at least 90% of the powder can pass through a 60-mesh sieve can the resulting milk tablets be guaranteed to have a good taste and a clean and intact appearance.

[0283] In Example 6, the amount of soybean oligopeptide added was less than 2%-10%, only 0.5%. Due to the insufficient amount of soybean oligopeptide, although the hardness was improved, its hardness and crumbliness still needed improvement compared to Examples 1-5, which added sufficient amounts of soybean oligopeptide. This indicates that only by adding a sufficient and appropriate amount of soybean oligopeptide can the hardness and crumbliness of the milk tablets be significantly improved.

[0284] Comparing Examples 7-8 with Example 1, the peptide content differs: Example 1 has a peptide content of 88.8%, Example 7 has a peptide content of 76%, and Example 8 has a peptide content of 56.2%. Table 17 shows that peptide content has a slight effect on tablet hardness and friability; higher peptide content results in better hardness and less friability.

[0285] The only difference between Comparative Examples 1-6 and Example 1 is the added excipients. Example 1 added soybean oligopeptides, while Comparative Examples 1-6 added soybean protein powder, lactose, microcrystalline cellulose, mannitol, corn starch, and dextrin in that order. All other conditions and parameters are the same. The only difference between Comparative Example 7 and Example 1 is: ① The added excipients are different. Example 1 added soybean oligopeptides, while Comparative Example 7 added lactose in that order; ② The amounts of milk powder and magnesium stearate are different. In Example 1, the amount of milk powder was 46.3% and the amount of magnesium stearate was 2%, while in Comparative Example 7, the amount of milk powder was 45.3% and the amount of magnesium stearate was 3%. All other conditions and parameters are the same.

[0286] Table 17 compares the results of Example 1 with those of Comparative Examples 1-7. The results show that only when soybean oligopeptides were added did the resulting milk tablets exhibit a significant increase in hardness, meet the 1.0% limit for friability, and have a clean, intact appearance with a good taste. However, when soybean oligopeptides were replaced with other excipients such as soybean protein powder, lactose, microcrystalline cellulose, mannitol, corn starch, or dextrin, the resulting milk tablets had a hardness below 55N, a friability close to 3%, and exhibited breakage and sticking, resulting in a poor taste. Comparative Example 3 had a gritty texture, likely due to the use of microcrystalline cellulose, which does not dissolve and contributes to the slight gritty feel.

[0287] The only difference between Comparative Example 8 and Example 1 is that: ① hemp seed powder was replaced with hemp seed extract; ② soybean oligopeptides were replaced with lactose. All other conditions and parameters remained the same. In other words, the only difference between Comparative Example 8 and Comparative Example 2 is that hemp seed powder was replaced with hemp seed extract. The results show that, based on Comparative Example 2, Comparative Example 8, by using hemp seed extract instead of hemp seed powder, improved the sticking and crushing phenomenon. However, the hardness and brittleness still did not meet the requirements; compared to Example 1, the hardness was still very low, and the brittleness was still very high. The only difference between Comparative Example 9 and Comparative Example 8 is that the main pressure of the tablet press was increased during tableting, from 35-40 kN to 40-45 kN. Theoretically, an increase in main pressure should increase the hardness of the resulting milk tablets. However, Comparative Example 9, with the main pressure increased from 35-40 kN to 40-45 kN, did not improve hardness or brittleness. Therefore, even if hemp seed powder is replaced with hemp seed extract and the main compression pressure is increased, the defects of low hardness and high brittleness during the compression process in the preparation of probiotic milk tablets containing hemp seeds cannot be overcome when soybean oligopeptides are not added to the raw materials and other conventional pharmaceutical excipients lactose are used instead.

[0288] Example 2

[0289] The milk tablets obtained in Examples 1, 2, and 4 were used in a trial experiment on people with mild or constipation. Two tablets were taken daily for one week, and the results were compared with the initial symptoms. The results are shown in Table 18.

[0290] Table 18

[0291]

[0292] As shown in Table 18, most people with mild or severe constipation experienced significant improvement in their constipation after taking the milk tablets obtained by this invention. This indicates that the milk tablets obtained by this invention have a certain effect in relieving constipation.

[0293] While specific embodiments of the present invention have been described above, those skilled in the art should understand that these are merely illustrative examples, and the scope of protection of the present invention is defined by the appended claims. Those skilled in the art can make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but all such changes and modifications fall within the scope of protection of the present invention.

Claims

1. A milk tablet comprising 5%-30% hemp seed component, 5%-20% Bifidobacterium adolescentis, 2%-10% soybean oligopeptides, 45%-85% milk carrier, 0.1%-0.5% flavoring, not exceeding 4.0% sweetener, 0.2%-2.0% glidant, and 1.5%-2% magnesium stearate; the percentages are the mass percentages of each component in the milk tablet, and the Bifidobacterium adolescentis is calculated by mass of Bifidobacterium adolescentis powder; in, The hardness of the milk tablets is greater than 80N.

2. The milk tablet as described in claim 1, characterized in that, The hemp seed component is hemp seed powder and / or hemp seed extract; And / or, the content of the hemp seed component is 15%, which is the percentage of the mass of the milk tablet; And / or, the Bifidobacterium adolescentis is added in the form of Bifidobacterium adolescentis powder; And / or, based on Bifidobacterium adolescentis powder, the content of Bifidobacterium adolescentis is 10%, and the percentage is the percentage of Bifidobacterium adolescentis powder by mass of the milk tablets; And / or, on a dry basis, the peptide content of the soybean oligopeptides is ≥55%; And / or, the content of the soybean oligopeptides is 2%-5%, the percentage being the mass percentage of the milk tablets; And / or, the content of the milk carrier is 46.3%, 57% or 67%, the percentage being the percentage of the mass of the milk tablet.

3. The milk tablet as described in claim 2, characterized in that, The particle size of the hemp seed powder must meet the requirement that at least 90% of the powder can pass through a 60-mesh sieve; And / or, the particle size of the hemp seed extract meets the requirement that the proportion of powder that can pass through a 60-mesh sieve is not less than 90%; And / or, the number of viable bacteria in the Bifidobacterium adolescentis powder is not less than 1.0 x 10 10 cfu / g; And / or, on a dry basis, the peptide content of the soybean oligopeptide is ≥70%.

4. The milk tablet as described in claim 3, characterized in that, On a dry basis, the peptide content of the soybean oligopeptide is ≥80%.

5. The milk tablet as described in claim 1, characterized in that, On a dry basis, the peptide content of the soybean oligopeptides is 56.2%, 76%, or 88.8%.

6. The milk tablet as described in claim 1, characterized in that, The flow aid is silicon dioxide; And / or, the content of magnesium stearate is 1.5% or 2%, the percentage being the percentage of the mass of the milk tablets; And / or, the flavoring is one or more of milk flavoring, vanilla flavoring and strawberry flavoring; And / or, the sweetener is one or more of sucralose, acesulfame potassium, sucrose, steviol, aspartame, and xylitol.

7. The milk tablet as described in claim 1, characterized in that, The flow aid is colloidal silica; And / or, the content of the gliding agent is 0.7% or 1%, the percentage being a percentage of the mass of the milk tablets; And / or, the flavoring content is 0.1%, 0.3% or 0.5%, the percentage being the percentage of the milk tablets by mass; And / or, the sweetener is sucralose or acesulfame potassium; And / or, the sweetener content is 0.2%, which is a percentage of the mass of the milk tablets.

8. The milk tablet as described in claim 1, characterized in that, The milk tablets comprise the following components: 30% hemp seed powder; 10% Bifidobacterium adolescentis; 10% soybean oligopeptides; 46.30% milk powder; 0.5% milk flavoring; 0.2% sucralose; 1.0% colloidal silicon dioxide; and 2% magnesium stearate; Wherein, the percentage is the mass percentage of each component in the milk tablet, and Bifidobacterium adolescentis is the mass of Bifidobacterium adolescentis powder; Alternatively, the milk tablets may comprise the following components: 5% hemp seed powder; 5% Bifidobacterium adolescentis; 2% soybean oligopeptides; 85% milk powder; 0.1% vanilla flavor; 0.2% acesulfame potassium; 0.7% colloidal silica; and 2% magnesium stearate; Wherein, the percentage is the mass percentage of each component in the milk tablet, and Bifidobacterium adolescentis is the mass of Bifidobacterium adolescentis powder; Alternatively, the milk tablets may comprise the following components: 15% hemp seed powder; 20% Bifidobacterium adolescentis; 5% soybean oligopeptides; 57% milk powder; 0.3% milk flavoring; 0.2% sucralose; 1.0% silicon dioxide; and 1.5% magnesium stearate; Wherein, the percentage is the mass percentage of each component in the milk tablet, and Bifidobacterium adolescentis is the mass of Bifidobacterium adolescentis powder; Alternatively, the milk tablets may comprise the following components: 15% hemp seed extract; 10% Bifidobacterium adolescentis; 5% soybean oligopeptides; 67% milk powder; 0.3% strawberry flavor; 0.2% sucralose; 1.0% colloidal silica; and 1.5% magnesium stearate; Wherein, the percentage is the mass percentage of each component in the milk tablet, and Bifidobacterium adolescentis is the mass of Bifidobacterium adolescentis powder.

9. A method for preparing milk tablets as described in any one of claims 1-8, characterized in that, The milk tablets are obtained by mixing the raw material composition and then compressing it into tablets; wherein, the raw material composition includes hemp seed component, Bifidobacterium adolescentis powder, soybean oligopeptide, milk powder, flavoring, sweetener, gliding agent and magnesium stearate.

10. The method for preparing milk tablets as described in claim 9, characterized in that, The mixing is carried out in a mixer; And / or, the mixing is performed in multiple stages; And / or, the mixing speed is 10-20 revolutions per minute; And / or, the mixing time is 2-30 minutes; And / or, the mixing process may further include a sieve dispersion step.

11. The method for preparing milk tablets as described in claim 10, characterized in that, The mixer is a hopper mixer; And / or, the mixing is performed in three stages; And / or, the mixing speed is 12 rpm, or 15 rpm; And / or, the mixing time is 3 minutes or 20 minutes.

12. The method for preparing milk tablets as described in claim 10, characterized in that, The sieving and dispersing is carried out in a granulator; And / or, the rotation speed of the sieve dispersion is 800-2000 rpm; And / or, the sieve mesh size for sieving dispersion is 1.0-1.5 mm.

13. The method for preparing milk tablets as described in claim 12, characterized in that, The granulator is a conical granulator; And / or, the rotation speed of the sieve dispersion is 1000-1500 rpm; And / or, the sieve mesh size for sieving dispersion is 1.2 mm.

14. The method for preparing milk tablets as described in claim 9, characterized in that, The main pressure of the tablet compression is 35-40KN.

15. The method for preparing milk tablets as described in claim 9, characterized in that, The preparation method of the milk tablets includes the following steps: mixing the raw material composition except for the magnesium stearate evenly, sieving and dispersing, mixing evenly again, adding magnesium stearate, mixing evenly, and compressing into tablets.

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