Ice throat lozenge and preparation method thereof

Abstract

The invention is suitable for the technical field of throat ice lozenges, and provides a throat ice lozenge and a preparation method thereof, the throat ice lozenge comprises the following components: isomaltitol, maltitol liquid, DL-malic acid, inactivated probiotic freeze-dried powder, peppermint extract and natural menthol; preferably, the content of the components is as follows in parts by mass: 12-32 parts of the isomaltitol, 8-15 parts of the maltitol liquid, 4-9 parts of the DL-malic acid, 3-8 parts of the inactivated probiotic freeze-dried powder, 4-8 parts of the peppermint extract and 2-4 parts of the natural menthol. The throat ice candy lozenge prepared by taking the isomaltitol, the maltitol liquid, the DL-malic acid, the inactivated probiotic freeze-dried powder, the peppermint extract and the natural menthol as components not only has the effect of moistening the throat, but also has the effects of strengthening physique, nourishing and protecting health.

Description

Technical Field

[0001] The invention relates to the technical field of ice throat lozenge production, in particular to an ice throat lozenge and a preparation method thereof. Background Art

[0002] Probiotics are a type of active microorganisms that are beneficial to the host by colonizing in the human body and changing the composition of the flora in a certain part of the host. They promote nutrient absorption and maintain intestinal health by regulating the host mucosal and systemic immune functions or by regulating the balance of intestinal flora, thus producing single microorganisms or mixed microorganisms with clear composition that are beneficial to health.

[0003] Most of the throat lozenges currently available on the market are prepared with plant extracts, sugars and the like as main ingredients, and their main function is only to moisten the throat, while there are basically no probiotic throat lozenges. In view of this, the present invention provides a cold throat lozenge tablet and a preparation method thereof. Summary of the invention

[0004] The object of the present invention is to provide a lozenge for throat lozenge and a preparation method thereof, so as to solve the problems in the above-mentioned background technology.

[0005] To achieve the above object, the present invention provides the following technical solutions: In a first aspect, the present invention provides an ice throat lozenge, comprising the following components:

[0006] Isomalt, maltitol liquid, DL-malic acid, inactivated probiotic freeze-dried powder, peppermint extract, natural menthol.

[0007] Preferably, the content of each component is as follows in parts by mass:

[0008] 12-32 parts of isomalt, 8-15 parts of maltitol liquid, 4-9 parts of DL-malic acid, 3-8 parts of inactivated probiotic freeze-dried powder, 4-8 parts of peppermint extract, and 2-4 parts of natural menthol.

[0009] Preferably, the content ratio of the peppermint extract to natural menthol is 2:1.

[0010] Preferably, the inactivated probiotic freeze-dried powder is one or more of Bifidobacterium animalis subsp. lactis JYBR-390, Lactococcus lactis subsp. lactis JYLL-60, Pediococcus pentosaceus JYPR 9330, and Lactobacillus reuteri JYLB-151.

[0011] Preferably, the peppermint extract is peppermint oil.

[0012] The second aspect of the present invention provides a method for preparing the ice throat lozenge according to the first aspect of the present invention, comprising the following steps:

[0013] S1, inoculating probiotic strains into a culture medium, fermenting, then precipitating and filtering, and using a low-temperature vacuum freeze dryer to prepare an inactivated probiotic freeze-dried powder;

[0014] S2, grinding the peppermint into powder, dissolving it with tetrafluoroethane, extracting it with deionized water, then collecting the organic phase, and performing rotary evaporation to obtain the peppermint extract;

[0015] S3, mixing the inactivated probiotic freeze-dried powder, peppermint extract and other ingredients in proportion, boiling, cooling and forming, and preparing ice throat lozenges.

[0016] Preferably, the fermentation temperature in S1 is 37° C. and the fermentation time is 24 to 36 hours.

[0017] The present invention has at least the following beneficial effects:

[0018] The invention provides an ice throat lozenge and a preparation method thereof. The ice throat lozenge prepared with isomalt, maltitol liquid, DL-malic acid, inactivated probiotic freeze-dried powder, peppermint extract and natural menthol as ingredients not only has the effect of moisturizing the throat, but also has the effects of strengthening physical fitness and providing nutrition and health care. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] Example 1

[0021] A lozenge for ice throat, the contents of each component are as follows in parts by mass:

[0022] 12 parts of isomalt, 8 parts of maltitol liquid, 4 parts of DL-malic acid, 3 parts of inactivated probiotic freeze-dried powder, 4 parts of peppermint extract, and 2 parts of natural menthol.

[0023] Among them, the content ratio of peppermint extract and natural menthol is 2:1.

[0024] Among them, the inactivated probiotic freeze-dried powder is animal Bifidobacterium lactis subspecies JYBR-390.

[0025] Among them, peppermint extract is peppermint oil.

[0026] The preparation method of the above ice throat lozenge comprises the following steps:

[0027] S1, inoculating animal Bifidobacterium lactis subspecies JYBR-390 into a culture medium containing molasses, yeast extract and soy peptone, fermenting at 37°C for 24 hours, then precipitating and filtering, and using a low-temperature vacuum freeze dryer to prepare an inactivated animal Bifidobacterium lactis subspecies JYBR-390 freeze-dried powder;

[0028] S2, grinding the peppermint into powder, dissolving it with tetrafluoroethane, extracting it with deionized water, and then collecting the organic phase and performing rotary evaporation to obtain peppermint oil;

[0029] S3, the inactivated animal Bifidobacterium lactis subsp. JYBR-390 freeze-dried powder, peppermint oil and other ingredients are mixed and stirred in proportion, boiled, cooled and formed to obtain ice throat lozenges.

[0030] Example 2

[0031] A lozenge for ice throat, the contents of each component are as follows in parts by mass:

[0032] 24 parts of isomalt, 12 parts of maltitol liquid, 7 parts of DL-malic acid, 6 parts of inactivated probiotic freeze-dried powder, 6 parts of peppermint extract, and 3 parts of natural menthol.

[0033] Among them, the content ratio of peppermint extract and natural menthol is 2:1.

[0034] Among them, the inactivated probiotic freeze-dried powder is Lactococcus lactis subspecies JYLL-60.

[0035] Among them, peppermint extract is peppermint oil.

[0036] The preparation method of the above ice throat lozenge comprises the following steps:

[0037] S1, inoculating Lactococcus lactis subspecies JYLL-60 into a culture medium, fermenting at 37°C for 24-36 hours, then filtering the precipitation, and preparing an inactivated Lactococcus lactis subspecies JYLL-60 freeze-dried powder using a low-temperature vacuum freeze dryer;

[0038] S2, grinding the peppermint into powder, dissolving it with tetrafluoroethane, extracting it with deionized water, and then collecting the organic phase and performing rotary evaporation to obtain peppermint oil;

[0039] S3, mixing the inactivated Lactococcus lactis subsp. lactis JYLL-60 freeze-dried powder, peppermint oil and other ingredients in proportion, boiling, cooling and forming, and preparing ice throat lozenges.

[0040] Example 3

[0041] A lozenge for ice throat, the contents of each component are as follows in parts by mass:

[0042] 32 parts of isomalt, 15 parts of maltitol liquid, 9 parts of DL-malic acid, 8 parts of inactivated probiotic freeze-dried powder, 8 parts of peppermint extract, and 4 parts of natural menthol.

[0043] Among them, the content ratio of peppermint extract and natural menthol is 2:1.

[0044] Among them, the inactivated probiotic freeze-dried powder is Pediococcus pentosaceus JYPR 9330.

[0045] Among them, peppermint extract is peppermint oil.

[0046] The preparation method of the above ice throat lozenge comprises the following steps:

[0047] S1, inoculating Pediococcus pentosaceus JYPR 9330 into a culture medium, fermenting at 37°C for 36 hours, then filtering the precipitate, and using a low-temperature vacuum freeze dryer to prepare an inactivated Pediococcus pentosaceus JYPR 9330 freeze-dried powder;

[0048] S2, grinding the peppermint into powder, dissolving it with tetrafluoroethane, extracting it with deionized water, and then collecting the organic phase and performing rotary evaporation to obtain peppermint oil;

[0049] S3, mixing the freeze-dried powder of Pediococcus pentosaceus JYPR 9330, peppermint oil and other ingredients in proportion, boiling, cooling and forming, and preparing ice throat lozenges.

[0050] Example 4

[0051] A lozenge for ice throat, the contents of each component are as follows in parts by mass:

[0052] 12 parts of isomalt, 8 parts of maltitol liquid, 7 parts of DL-malic acid, 6 parts of inactivated probiotic freeze-dried powder, 8 parts of peppermint extract, and 4 parts of natural menthol.

[0053] Among them, the content ratio of peppermint extract and natural menthol is 2:1.

[0054] Among them, the inactivated probiotic freeze-dried powder is Lactobacillus reuteri JYLB-151.

[0055] Among them, peppermint extract is peppermint oil.

[0056] The preparation method of the above ice throat lozenge comprises the following steps:

[0057] S1, inoculating Lactobacillus reuteri JYLB-151 into a culture medium, fermenting at 37°C for 36 hours, then filtering the precipitate, and preparing an inactivated Lactobacillus reuteri JYLB-151 lyophilized powder using a low-temperature vacuum freeze dryer;

[0058] S2, grinding the peppermint into powder, dissolving it with tetrafluoroethane, extracting it with deionized water, and then collecting the organic phase and performing rotary evaporation to obtain peppermint oil;

[0059] S3, mixing the freeze-dried powder of coccus JYPR 9330, peppermint oil and other ingredients in proportion, boiling, cooling and forming, and preparing ice throat lozenges.

[0060] The products prepared in the above examples 1-4 were tested for relevant properties, and the results are as follows:

[0061]

[0062] In summary, the ice throat lozenge prepared by the present invention not only has the effect of moisturizing the throat, but also has the effects of strengthening physical fitness, nutrition and health care by taking the inactivated probiotic freeze-dried powder as the main component.

[0063] The above shows and describes the basic principles, main features and advantages of the present invention. It is obvious to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or basic features of the present invention. Therefore, no matter from which point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims are included in the present invention.

[0064] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A lozenge for throat candy, characterized in that: It includes the following components: Isomalt, maltitol liquid, DL-malic acid, inactivated probiotic freeze-dried powder, peppermint extract, natural menthol.

2. The ice throat lozenge according to claim 1, characterized in that: The contents of each component in parts by mass are as follows: 12-32 parts of isomalt, 8-15 parts of maltitol liquid, 4-9 parts of DL-malic acid, 3-8 parts of inactivated probiotic freeze-dried powder, 4-8 parts of peppermint extract, and 2-4 parts of natural menthol.

3. The ice throat lozenge according to claim 2, characterized in that: The content ratio of the peppermint extract to natural menthol is 2:

1.

4. The ice throat lozenge according to claim 3, characterized in that: The inactivated probiotic freeze-dried powder is one or more of Bifidobacterium animalis subspecies lactis JYBR-390, Lactococcus lactis subspecies lactis JYLL-60, Pediococcus pentosaceus JYPR 9330, and Lactobacillus reuteri JYLB-151.

5. The ice throat lozenge according to claim 4, characterized in that: The peppermint extract is peppermint oil.

6. The method for preparing the ice throat lozenge according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1, inoculating probiotic strains into a culture medium, fermenting, then precipitating and filtering, and using a low-temperature vacuum freeze dryer to prepare an inactivated probiotic freeze-dried powder; S2, grinding the peppermint into powder, dissolving it with tetrafluoroethane, extracting it with deionized water, then collecting the organic phase, and performing rotary evaporation to obtain the peppermint extract; S3, mixing the inactivated probiotic freeze-dried powder, peppermint extract and other ingredients in proportion, boiling, cooling and forming, and preparing ice throat lozenges.

7. The preparation method according to claim 6, characterized in that: The fermentation temperature in S1 is 37° C. and the fermentation time is 24 to 36 hours.

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