Preparation method of tablet food and tablet food

Abstract

The invention discloses a preparation method of a tableted food and the tableted food, and relates to the technical field of food processing.The method comprises the steps that raw materials of the tableted food are obtained, and the raw materials comprise an active ingredient embedding body, a sustained-release material and auxiliary materials; wherein the auxiliary material has the characteristics of pressure resistance and / or heat resistance; the raw materials are tableted, and the tableted food is prepared; wherein the tablet food comprises an inner layer, a middle layer wrapping the inner layer and an outer layer wrapping the middle layer, the inner layer comprises the active ingredient embedding body, the middle layer comprises the sustained-release material, and the outer layer comprises the auxiliary material. According to the scheme, through combination of a double-layer or multi-layer tabletting technology and a probiotic microcapsule embedding technology, the probiotics can be protected from being influenced by mechanical stress and temperature change, and the activity of the probiotics in production and storage is greatly improved, so that the functionality and stability of the product are better guaranteed.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a method for preparing a tableted food and a tableted food. Background Art

[0002] At present, most tablet foods containing active ingredients, such as probiotic milk tablets, are single-layer tablets, that is, the active ingredients are directly mixed with the base material and then tableted. This process is simple, but due to the lack of a protection mechanism, the active ingredients are directly exposed to mechanical stress and frictional heat, resulting in a large loss of activity, and the functionality and stability of the product are still difficult to guarantee. Summary of the invention

[0003] The purpose of the present application is to provide a method for preparing a tableted food and a tableted food, so as to solve the problems in the prior art of loss of active ingredients in tableted food and difficulty in ensuring product functionality and stability.

[0004] In a first aspect, in order to achieve the above-mentioned purpose, an embodiment of the present application provides a method for preparing a tableted food, comprising:

[0005] Obtaining raw materials for tableted food, the raw materials comprising: active ingredient embedding body, sustained-release material and auxiliary materials; wherein the auxiliary materials have pressure resistance and / or heat resistance properties;

[0006] The raw materials are tableted to prepare the tableted food; wherein the tableted food comprises an inner layer, an intermediate layer covering the inner layer, and an outer layer covering the intermediate layer, wherein the inner layer comprises the active ingredient embedding body, the intermediate layer comprises the sustained-release material, and the outer layer comprises the excipient.

[0007] The raw materials are tableted to prepare the tableted food, comprising:

[0008] pressing the active ingredient embedded body into a tablet core structure;

[0009] Coating the core structure with the sustained-release material to prepare a sustained-release body;

[0010] The sustained-release body is coated with the auxiliary material to prepare the compressed food.

[0011] Wherein, using the sustained-release material to coat the core structure to prepare a sustained-release body comprises:

[0012] Placing the sustained-release material at the bottom of a tableting device and pressing to form a first sustained-release material layer;

[0013] Placing the core structure on the upper surface of the first sustained-release material layer, wherein the outer edge of the first sustained-release material layer protrudes beyond the outer edge of the core structure;

[0014] Placing a sustained-release material on the upper surface of the core structure and the upper surface of the first sustained-release material layer that are not covered by the core structure, and pressing to form a second sustained-release material layer;

[0015] Wherein, the first sustained-release material layer and the second sustained-release material layer form a coating of the core structure.

[0016] Wherein, the sustained-release body is coated with the auxiliary material to prepare the compressed food, comprising:

[0017] Placing the auxiliary material at the bottom of the tableting equipment and pressing to form a first outer layer;

[0018] placing the sustained-release body on the upper surface of the first outer layer, wherein the outer edge of the first outer layer protrudes beyond the outer edge of the sustained-release body;

[0019] Placing auxiliary materials on the upper surface of the sustained-release body and the portion of the upper surface of the first outer layer not covered by the sustained-release body, and pressing to form a second outer layer;

[0020] The first outer layer, the second outer layer and the sustained-release body coated between the first outer layer and the second outer layer constitute the compressed food.

[0021] Wherein, the raw materials also include a variety of functional materials;

[0022] Before tableting the raw materials to prepare the tableted food, the method further comprises:

[0023] Based on the functions of each type of the functional materials, the functional materials of different types are uniformly mixed with at least one of the active ingredient embedding body, the sustained-release material and the auxiliary material.

[0024] Wherein, the functional material comprises at least one of antioxidant material, prebiotics, vitamins, minerals and dietary fiber.

[0025] The raw materials are tableted to prepare the tableted food, comprising:

[0026] The tableting parameters of the active ingredient embedding body, the sustained-release material and the auxiliary material are set respectively; wherein the tableting parameters include at least one of the tableting pressure, the tableting speed and the tableting temperature range;

[0027] tabletting the active ingredient embedding body, the sustained-release material and the auxiliary material using the set tabletting parameters;

[0028] During the tableting process, the current tableting temperature is monitored in real time, and the tableting pressure and / or the tableting speed are adjusted according to the monitored current tableting temperature.

[0029] in:

[0030] The tableting pressure is between 5 and 15 MPa;

[0031] The tableting temperature ranges from 25°C to 40°C.

[0032] The active ingredient embedding body comprises: probiotics and a packaging material for the probiotics, wherein the packaging material comprises at least one of polylactic acid-glycolic acid copolymer, whey protein, chitosan and sodium alginate.

[0033] In a second aspect, in order to achieve the above-mentioned purpose, an embodiment of the present application provides a compressed food, wherein the compressed food is prepared using the preparation method described in the first aspect.

[0034] The above technical solution of the present application has at least the following beneficial effects:

[0035] The preparation method of the compressed food of the embodiment of the present application is as follows: first, the raw materials of the compressed food are obtained, and the raw materials include: an active ingredient embedding body, a sustained-release material and an auxiliary material; wherein the auxiliary material has pressure resistance and / or heat resistance; secondly, the raw materials are compressed to prepare the compressed food; wherein the compressed food includes an inner layer, an intermediate layer covering the inner layer, and an outer layer covering the intermediate layer, wherein the inner layer includes the active ingredient embedding body, the intermediate layer includes the sustained-release material, and the outer layer includes the auxiliary material. In this way, the active ingredient embedding body is formed as the inner core of the compressed food, the sustained-release material is formed as the intermediate layer of the compressed food, and the auxiliary material is formed as the outer layer of the compressed food. In this way, during the compression process, the direct pressure of the tableting equipment on the active ingredient embedding body can be reduced, thereby greatly reducing the influence of mechanical stress and temperature on the activity of the active ingredient during the production process, and greatly improving the activity of probiotics during production and storage, so that the functionality and stability of the product are more guaranteed. After the compressed food is consumed, the ingredients of the compressed food can be released in multiple functions and stages, thereby improving the product effect of the compressed food. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 A schematic diagram of a process for preparing a compressed food according to an embodiment of the present application;

[0037] Figure 2 This is a schematic diagram of the structure of the sustained-release body of an embodiment of the present application. DETAILED DESCRIPTION

[0038] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0039] The terms "first", "second", etc. in the specification and claims of the present application are used to distinguish similar objects, and are not used to describe a specific order or sequence. It should be understood that the data used in this way can be interchangeable under appropriate circumstances, so that the embodiments of the present application can be implemented in an order other than those illustrated or described here. In addition, the "and / or" in the specification and claims represents at least one of the connected objects, and the character " / " generally represents that the objects associated with each other are in an "or" relationship.

[0040] The embodiments of the present application provide a method for preparing a tableted food, such as Figure 1 As shown, the method includes:

[0041] Step 101, obtaining raw materials for tableted food, the raw materials including: active ingredient embedding body, sustained-release material and auxiliary materials; wherein the auxiliary materials have pressure-resistant and / or heat-resistant properties and play a pressure-resistant protection function;

[0042] The raw materials for tableting food obtained in the above step 101 are also called raw materials for preparing tableting food. For example, firstly, the active ingredient embedding body can be prepared by microencapsulation technology. Secondly, the sustained-release material and the auxiliary materials can be pretreated respectively. Here, the pretreatment includes, for example, particle homogenization treatment, specifically, including crushing and screening, spray drying and other processing processes to ensure the texture consistency of the tableting food.

[0043] As a specific implementation method, the active ingredient embedding body includes: probiotics and a wrapping material for the probiotics, wherein the wrapping material includes at least one of polylactic-co-glycolic acid copolymer (PLGA), whey protein, chitosan and sodium alginate. Specifically, the probiotics can be encapsulated by microencapsulation technology, and the encapsulated probiotic particles (active ingredient embedding body) have excellent pressure resistance and heat resistance, so that the survival rate of the probiotics is significantly improved. Among them, the embedding process in the microencapsulation technology can be a freeze-drying or emulsification solidification method to ensure the pressure resistance and heat resistance of the active ingredient; the particle size of the microcapsule (active ingredient embedding body) can be 50 to 200 microns to ensure the combination of dispersibility and tableting performance. Among them, the integration of microcapsule active ingredients and layered tableting process can achieve a probiotic survival rate of more than 90%.

[0044] As another specific implementation, the auxiliary material is a natural polymer material, for example, the auxiliary material includes at least one of microcrystalline cellulose, resistant starch and dietary fiber. In this way, on the basis of providing pressure protection, the taste of the tableted food can also be improved.

[0045] As another specific implementation manner, the sustained-release material includes, for example, chitosan and / or PLGA.

[0046] Here, it should also be noted that, on the one hand, by setting the active ingredient in the form of an embedding body, the active ingredient can be protected by the outer layer wrapping material, thereby improving the survival rate of the active ingredient. On the other hand, the auxiliary materials of the tableted food are selected to have pressure-resistant and / or heat-resistant properties, so that they serve as the main pressure-bearing layer of the tableted food, thereby avoiding the mechanical stress in the subsequent tableting process from being directly transferred to the active ingredient embedding body, thereby further improving the survival rate of the active ingredient.

[0047] Step 102, tableting the raw materials to prepare the tableted food; wherein the tableted food comprises an inner layer, an intermediate layer covering the inner layer, and an outer layer covering the intermediate layer, wherein the inner layer comprises the active ingredient embedding body, the intermediate layer comprises the sustained-release material, and the outer layer comprises the auxiliary material.

[0048] In the above step 102, through tableting, the active ingredient embedding body forms the inner core of the tablet food, the active ingredient embedding body is wrapped by the sustained-release material, and the sustained-release material is wrapped by the auxiliary material to form a tablet food with an outer, middle and inner structure. In this way, during the tableting process, the active ingredient can be protected by the wrapping material in the active ingredient embedding body, and the active ingredient embedding body can be protected by the sustained-release material and the auxiliary material with pressure / heat resistance, so as to realize the combination of active ingredient embedding technology and tableting process, reduce the influence of mechanical stress and temperature on the active ingredient during the tableting process, and thus improve the survival rate of the active ingredient. After consuming the tablet food, different ingredients can be released in layers and stages in the stomach and intestines, thereby improving the health care effect of the tablet food.

[0049] In the preparation method of the compressed food of the embodiment of the present application, first, the raw materials of the compressed food are obtained, and the raw materials include: an active ingredient embedding body, a sustained-release material and an auxiliary material; wherein the auxiliary material has pressure resistance and / or heat resistance; secondly, the raw materials are compressed to prepare the compressed food; wherein the compressed food includes an inner layer, an intermediate layer covering the inner layer, and an outer layer covering the intermediate layer, wherein the inner layer includes the active ingredient embedding body, the intermediate layer includes the sustained-release material, and the outer layer includes the auxiliary material. In this way, the active ingredient embedding body is formed as the core of the compressed food, the sustained-release material is formed as the intermediate layer of the compressed food, and the auxiliary material is formed as the outer layer of the compressed food. In this way, during the compression process, the direct pressure of the tableting equipment on the active ingredient embedding body can be reduced, thereby greatly reducing the influence of mechanical stress and temperature on the activity of the active ingredient during the production process, improving the survival rate of the active ingredient, and after consuming the compressed food, the multifunctional and staged release of the ingredients of the compressed food can be achieved, thereby improving the product effect of the compressed food.

[0050] As an optional implementation, step 102, tableting the raw materials to prepare the tableted food, includes:

[0051] The active ingredient embedded body is compressed into a tablet core structure; here, the tablet core structure is the inner core of the compressed food.

[0052] The above steps may specifically be to use a tablet pressing device to press the active ingredient embedded body into a tablet core structure, wherein, in order to ensure the survival rate of the active ingredient, the working parameters of the tablet pressing device (such as tablet pressing pressure, temperature) may be adjusted to avoid inactivation of the active ingredient due to excessive tablet pressing pressure or excessive temperature.

[0053] Coating the core structure with the sustained-release material to prepare a sustained-release body;

[0054] The sustained-release body is coated with the auxiliary material to prepare the compressed food.

[0055] In the above optional implementation, first, the active ingredient embedded body is pressed into a tablet core structure; second, the tablet core structure is coated with the sustained-release material to prepare a sustained-release body; and third, the sustained-release body is coated with the auxiliary material to prepare the compressed food. In this way, the active ingredient embedded body forms the inner core of the compressed food, the sustained-release material forms the middle layer of the compressed food, and the auxiliary material forms the outer layer of the compressed food. In this way, during the tableting process, the direct pressure of the tableting equipment on the active ingredient embedded body can be reduced, thereby greatly reducing the influence of mechanical stress and temperature on the activity of the active ingredient during the production process, improving the survival rate of the active ingredient, and the coating technology can prolong the release time of the active substance, so that after the compressed food is eaten, the multifunctional and staged release of the ingredients of the compressed food can be realized, thereby improving the product effect of the compressed food.

[0056] As a specific implementation method, the tablet core structure is coated with the sustained-release material to prepare a sustained-release body, comprising:

[0057] Placing the sustained-release material at the bottom of the tablet pressing device and pressing to form a first sustained-release material layer. Here, the pressure for pressing the first sustained-release material layer should be greater than the pressure for pressing the tablet core structure;

[0058] The core structure is placed on the upper surface of the first sustained-release material layer, wherein the outer edge of the first sustained-release material layer protrudes beyond the outer edge of the core structure; here, taking the compressed food as a circle as an example, the diameter of the first sustained-release material layer is greater than the diameter of the core structure, and the first sustained-release material layer and the core structure can be concentric, so that the entire outer edge of the first sustained-release material layer is located outside the outer edge of the core structure; optionally, after the core structure is placed on the upper surface of the first sustained-release material layer, the tableting equipment can press the first sustained-release material layer and the core structure once, wherein the tableting pressure should not be greater than the pressure for pressing the core structure to avoid damage to the activity of the active ingredient.

[0059] A sustained-release material is placed on the upper surface of the core structure and on the portion of the upper surface of the first sustained-release material layer not covered by the core structure, and is pressed to form a second sustained-release material layer; here, the process of pressing the second sustained-release material layer is similar to the process of pressing the first sustained-release material layer, and will not be repeated here.

[0060] Wherein, the first sustained-release material layer and the second sustained-release material layer form a coating of the core structure.

[0061] The structure of the sustained-release body prepared by the above optional implementation method is as follows Figure 2As shown, in this way, the active ingredient embedding body can be further protected by the sustained-release material, thereby improving the survival rate of the active ingredient. In addition, the above optional implementation method realizes tableting using layered precise filling and compression technology, which can ensure that the thickness of each layer of material is uniform and the deviation rate can be controlled within 5%.

[0062] As another specific implementation method, the sustained-release body is coated with the auxiliary material to prepare the compressed food, including:

[0063] Placing the auxiliary material at the bottom of the tableting device and pressing to form a first outer layer; the pressure of pressing the first outer layer should be greater than or equal to the pressure of pressing the sustained-release body;

[0064] The sustained-release body is placed on the upper surface of the first outer layer, wherein the outer edge of the first outer layer protrudes beyond the outer edge of the sustained-release body; here, taking the compressed food as a circle as an example, the diameter of the first outer layer is greater than the diameter of the sustained-release body, and the first outer layer and the sustained-release body can be concentric, so that the entire outer edge of the first outer layer is located outside the outer edge of the sustained-release body; optionally, after the sustained-release body is placed on the upper surface of the first outer layer, the tableting equipment can compress the first outer layer and the sustained-release body once.

[0065] Excipients are placed on the upper surface of the sustained-release body and the portion of the upper surface of the first outer layer not covered by the sustained-release body, and pressed to form a second outer layer; here, the process of pressing the second outer layer is similar to the process of pressing the first outer layer, which will not be repeated here.

[0066] The above two steps realize the tableting by using layered precise filling and pressing technology, which can ensure that the thickness of each layer of material is uniform and the deviation rate can be controlled within 5%.

[0067] The first outer layer, the second outer layer and the sustained-release body coated between the first outer layer and the second outer layer constitute the compressed food.

[0068] When the compressed food is prepared by the above two specific implementation methods, the middle layer prepared by the sustained-release material and the outer layer prepared by the auxiliary material can protect the active ingredient embedding body, avoid the mechanical stress in the tableting process from being directly transmitted to the active ingredient, and improve the survival rate of the active ingredient; the structure of the compressed food prepared by the above two specific implementation methods is: the auxiliary material with pressure resistance and / or heat resistance is the outer layer of the compressed food, the sustained-release material is the middle layer of the compressed food, and the active ingredient embedding body is the inner layer of the compressed food. After eating the compressed food, based on the characteristics of the components of the outer layer, the middle layer and the inner layer, multifunctional time-sharing and stage-by-stage release can be achieved, thereby improving the product effect of the compressed food.

[0069] As an optional implementation, the raw materials also include a variety of functional materials; here, adding other functional materials to the raw materials can improve the adaptability of the tableted food to market demand.

[0070] On the basis that the raw materials further include a plurality of functional materials, in step 102, the raw materials are tableted, and before the tableted food is prepared, the method further includes:

[0071] Based on the functions of each type of the functional materials, the functional materials of different types are uniformly mixed with at least one of the active ingredient embedding body, the sustained-release material and the auxiliary material.

[0072] That is to say, in the process of preparing compressed food, if other functional materials need to be added to the compressed food based on market demand, the functional materials can be added to the outer layer, middle layer or inner layer of the compressed food based on the functions of the functional materials. When it is necessary to add to the outer layer, the functional material can be mixed with the auxiliary material to obtain the first mixture, when it is necessary to add to the middle layer, the functional material can be mixed with the sustained-release material to obtain the second mixture, and when it is necessary to add to the inner layer, the functional material can be mixed with the active ingredient embedding body to obtain the third mixture. In the subsequent tableting process, the mixture (the case of adding functional materials) can be tableted.

[0073] As a specific implementation, the functional material includes at least one of an antioxidant material, a prebiotic, a vitamin, a mineral, and a dietary fiber.

[0074] As an example, the above antioxidant material can be mixed with auxiliary materials to prepare the outer layer of the compressed food. In this case, the outer layer of the compressed food is the antioxidant layer of the compressed food; specifically, the above antioxidant material is, for example, vitamin E or green tea extract, etc., so that the antioxidant activity of the compressed food can be improved. The above antioxidant material and / or vitamins and / or minerals can be mixed with sustained-release materials to prepare the middle layer of the compressed food, so that the sustained-release properties of the compressed food can be improved. The above dietary fiber and / or prebiotics can be mixed with active ingredient embedding bodies to prepare the inner layer of the compressed food, so that the absorption effect of the active ingredient can be improved.

[0075] In addition, in the process of preparing compressed food, natural spices or fruit powder and other materials can be added to the raw materials to improve the taste of the product.

[0076] As an optional implementation, step 102, tableting the raw materials to prepare the tableted food, includes:

[0077] The tableting parameters of the active ingredient embedding body, the sustained-release material and the auxiliary material are set respectively; wherein the tableting parameters include at least one of tableting pressure, tableting speed and tableting temperature range; in this step, different tableting parameters are set for different ingredients, which can reduce the damage of pressure and / or temperature to the active ingredient during the tableting process, thereby ensuring the survival rate of the active ingredient.

[0078] tabletting the active ingredient embedding body, the sustained-release material and the auxiliary material using the set tabletting parameters;

[0079] During the tableting process, the current tableting temperature is monitored in real time, and the tableting pressure and / or the tableting speed is adjusted according to the monitored current tableting temperature. In this step, a thermosensitive sensor is used to monitor the tableting temperature in real time during the tableting process. When the tableting temperature exceeds a preset tableting temperature range, the tableting pressure / tabletting speed is adjusted. For example, when the tableting temperature exceeds the maximum value of the tableting temperature range, the tableting speed is reduced to reduce the temperature increase caused by friction, thereby avoiding damage to the active ingredient caused by excessively high tableting temperature.

[0080] Specifically, the tableting pressure is between 5 and 15 MPa; the tableting temperature range is 25° C. to 40° C., wherein setting the tableting temperature at 25° C. to 40° C. can avoid damage to the active ingredients due to high temperature caused by mechanical friction.

[0081] In the above optional implementation, dynamic pressure and temperature control technology is used to adjust the tableting parameters in real time according to the material characteristics of each layer, further improving the survival rate of probiotics. The tableting temperature is monitored in real time using a thermosensitive sensor, and the tableting speed is dynamically adjusted to protect the survival rate of active probiotics.

[0082] Below, taking the compressed food as probiotic milk tablets as an example, the implementation process of the preparation method of the compressed food of the present application is explained.

[0083] (1) Preparation of outer layer material: Select pressure-resistant and heat-resistant auxiliary materials, such as microcrystalline cellulose, starch or natural polymer materials; the outer layer material is designed to be the main pressure-bearing layer to prevent the mechanical stress during the tableting process from being directly transferred to the probiotics.

[0084] (2) Preparation of the middle layer material: Select sustained-release materials, such as chitosan, polylactic acid-glycolic acid copolymer, sustained-release vitamins, etc., to prolong the release time of the active substances in the milk tablets.

[0085] (3) Preparation of probiotic embedding bodies: Shengjun is encapsulated using microencapsulation technology, and the outer layer encapsulation materials include PLGA, whey protein or chitosan.

[0086] (4) Internal and external multi-layer tableting:

[0087] ① Make the probiotics embedded body into a tablet core to form the inner core of the milk tablet;

[0088] ② Make the sustained-release layer into the outer skin, wrap the probiotic tablet core, and form the middle layer;

[0089] ③ Add the outer layer material to the bottom of the mold, press to form the first layer, and place the middle layer on top of the first layer;

[0090] ④ Add another layer of outer layer material as the top layer for final tableting.

[0091] The above-mentioned inner and outer multi-layer tableting step specifically adopts dynamic pressure and temperature control technology to adjust the tableting parameters in real time according to the material characteristics of each layer, further improving the survival rate of probiotics. The tableting temperature is monitored in real time using a thermosensitive sensor, and the tableting speed is dynamically adjusted to protect the survival rate of active probiotics.

[0092] In addition, the above-mentioned hierarchical structure can achieve phased release of probiotics and other functional ingredients to enhance product effects.

[0093] In addition, more layers can be added to the inner side of the outer layer (such as adding dietary fiber, vitamins, etc.) according to functional requirements, or functional materials can be added when making the inner core, middle layer or outer layer, that is, the inner core, middle layer or outer layer includes the original materials and further includes functional materials. For example, the outer layer material is designed as an antioxidant layer (on the basis of existing excipients, antioxidants such as vitamin E or green tea extract are added) to enhance the antioxidant capacity of the milk tablets; the inner layer is a probiotic active layer (such as adding prebiotics on the basis of existing probiotic embedding bodies), and the middle layer is a sustained-release functional layer (such as adding minerals on the basis of existing sustained-release materials) to optimize the functions of intestinal health and nutritional supplements and meet various health needs. On the basis of the original double-layer tableting technology, a new functional material layer is added to achieve composite efficacy and improve the irreplaceability of the technical solution.

[0094] The preparation method of the tableted food of the embodiment of the present application adopts the inner layer and outer layer multilayer tableting process based on the traditional single-layer and double-layer tableting process, and realizes the independent storage and precise release of different functional ingredients while protecting the active ingredients in layers. The inner layer is designed as a probiotic active protection layer, the outer layer is a pressure-resistant and heat-resistant protection layer, and the middle layer is a sustained-release or functional enhancement layer, which has a significant staged release effect. For example, probiotics are released in the intestines, and other ingredients (such as antioxidants, etc.) are released in the stomach. In this way, the functionality and bioavailability of the product can be significantly improved.

[0095] The present application is further described below through some specific embodiments.

[0096] Example 1: Intelligent dynamic layered probiotic milk tablets

[0097] Material composition:

[0098] Outer layer materials: lactose, vitamin E (2%), antioxidants.

[0099] Inner layer material: probiotic microcapsules (30%), oligofructose (10%).

[0100] Middle layer material: sustained-release carrier (polylactic acid-glycolic acid copolymer).

[0101] Process steps:

[0102] Step 1: Inner layer pressing, the pressure is set to 10MPa and the temperature is controlled below 25℃.

[0103] Step 2: Intermediate layer tableting, using cooling equipment to lower the overall temperature of the tablets.

[0104] Step 3: Press the outer layer and dynamically adjust the pressure to 15MPa.

[0105] Effect evaluation:

[0106] The probiotic survival rate reached 93% and the antioxidant activity was extended to 12 months.

[0107] Example 2: High Fiber Multilayer Tablet

[0108] Material composition:

[0109] Outer layer materials: resistant starch (30%), green tea extract.

[0110] Inner layer materials: dietary fiber (20%), probiotic microcapsules (10%).

[0111] Middle layer material: sustained-release vitamin D3 (5%).

[0112] Process steps:

[0113] The inner layer is first wet treated to reduce fiber clumping.

[0114] After the multi-layer pressing is completed, the coating technology is used to increase the moisture-proof performance.

[0115] Effect evaluation:

[0116] The thickness deviation rate of each layer is reduced to 2%.

[0117] The synergistic absorption effect of dietary fiber and probiotics is increased by 20%.

[0118] Example 3: Three-layer compressed probiotic milk tablets

[0119] Material composition:

[0120] Outer layer material: microcrystalline cellulose (25%) + resistant starch (20%), providing pressure protection and improving taste.

[0121] Inner layer material: probiotic microcapsules (35%) + oligofructose (10%), to protect probiotics and promote their growth.

[0122] Middle layer material: sustained-release vitamin C (5%) + natural antioxidants (such as green tea extract, 5%).

[0123] Process steps:

[0124] The first step: first press the mixture of probiotic microcapsules and oligofructose to form an active functional inner layer.

[0125] Step 2: Make the second layer with a mixture of slow-release vitamin C and green tea extract to form a functional protective layer.

[0126] Step 3: Add the outer layer material to the bottom of the mold and press to form a pressure-bearing protective layer.

[0127] Final tableting: tableting is performed as a whole, with a tableting pressure of 10 MPa and a temperature controlled below 30°C.

[0128] Effect evaluation:

[0129] The survival rate of probiotics increased to 90%, and 80% activity was still maintained after storage for 3 months.

[0130] The sustained-release properties of vitamin C are remarkable, with the release time extended to 6 hours.

[0131] Example 4: Double-layer antioxidant probiotic milk tablets

[0132] Material composition:

[0133] Outer layer material: Starch (30%) rich in dietary fiber + calcium citrate (10%), which enhances bone health function.

[0134] Inner layer material: probiotic microcapsules (50%) + polyphenol antioxidants (such as grape seed extract, 10%).

[0135] Process steps:

[0136] Step 1: Add the outer layer material into the mold and press it to form the bottom layer protection.

[0137] Step 2: Add the inner layer material to the mold and press to form the core.

[0138] Final tableting: tableting is performed as a whole, with a pressure of 15 MPa and a temperature controlled at 25°C.

[0139] Effect evaluation:

[0140] Under the protection of antioxidants, the activity of probiotics is further enhanced, and the survival rate reaches 92%.

[0141] The product significantly enhances antioxidant capacity, and experiments show that the free radical scavenging rate is increased by 40%.

[0142] Example 5: Layered release probiotic milk tablets

[0143] Material composition:

[0144] Outer layer material: instant milk powder (30%) + natural flavors (5%), to enhance the melting experience in the mouth.

[0145] Inner layer material: Probiotic microcapsules (40%) + vitamin D3 (5%), enhance intestinal function and bone health.

[0146] Middle layer material: acid-resistant sustained-release material (such as chitosan, 20%), to protect the activity of probiotics in gastric acid.

[0147] Process steps:

[0148] Inner molding: Add the mixture of probiotic microcapsules and vitamin D3 and press the inner layer.

[0149] Middle layer molding: Add chitosan material and press to form the middle layer.

[0150] Outer layer molding: Add instant milk powder and natural flavor mixture into the mold and press lightly into shape.

[0151] Overall tableting: Complete the tableting process, the pressure is controlled at 8MPa and the temperature is 25℃.

[0152] Effect evaluation:

[0153] The product achieves layered release in the stomach and intestines, and the active survival rate of probiotics after passing through the gastric acid protective layer is as high as 88%.

[0154] The user experience has been significantly improved, and the instant dissolving effect and taste have been well received by consumers.

[0155] Comparative Example 1: Single-layer tableting

[0156] Process steps: directly mix all ingredients and then press into tablets.

[0157] Effect evaluation: The survival rate is only 45% and the product stability is poor.

[0158] Comparative Example 2: Double-layer tablet without embedded probiotics

[0159] Effect evaluation: Without microencapsulation treatment, the survival rate of probiotics was only 60%.

[0160] Comparative Example 3: Single-layer antioxidant milk slice

[0161] Material composition:

[0162] Resistant starch (30%) + unencapsulated probiotics (50%) + antioxidants (20%).

[0163] Process steps: All materials are directly mixed and then pressed into a single layer with a pressure of 10 MPa and a temperature controlled at 30°C.

[0164] Effect evaluation:

[0165] The activity of unencapsulated probiotics was significantly reduced, with a survival rate of only 58%.

[0166] The interaction between antioxidants and probiotics leads to decreased stability of ingredients.

[0167] Comparative Example 4: Unlayered multifunctional milk tablets

[0168] Material composition:

[0169] Instant milk powder (30%) + unlayered mixed probiotics (50%) + sustained-release vitamin D3 (20%).

[0170] Process steps: After all materials are mixed, they are pressed into tablets with a pressure of 12MPa and a temperature controlled at 40℃.

[0171] Effect evaluation:

[0172] The stability of sustained-release vitamin D3 decreased after mixing with probiotics, and the survival rate of probiotics was only 62%.

[0173] The overall effect of the product is not good and the function of phased release cannot be realized.

[0174] Comparative Example 5: Layered tableting without embedding

[0175] Material composition:

[0176] Outer layer material: instant milk powder (30%).

[0177] Inner layer material: unencapsulated probiotics (70%).

[0178] Process steps:

[0179] Outer molding.

[0180] Probiotic granules are directly added to the inner layer for tableting.

[0181] The overall tableting pressure is controlled at 12MPa.

[0182] Effect evaluation:

[0183] The loss of unencapsulated probiotics was significant during the tableting process, with a survival rate of only 55%.

[0184] The probiotics in the product have poor stability during storage and their activity decreases rapidly.

[0185] It can be concluded from the above embodiments and comparative examples that in the compressed food prepared by the method for preparing compressed food according to the embodiments of the present application, the survival rate of the active ingredients is increased from 45% to 60% in a single-layer compressed tablet to 85% to 95%, and the various ingredients in the compressed food can be independently stored and released in layers, thereby improving the edible effect of the compressed food.

[0186] The embodiment of the present application also provides a kind of compressed food, and the compressed food is prepared by the preparation method as described above. Wherein, the above-mentioned compressed food can be milk tablets for children, functional milk tablets for the elderly, nutritional tablets for athletes, etc.; wherein, the raw materials of the above-mentioned milk tablets for children can include probiotics (formed as the inner core of the milk tablets), vitamin D3 and calcium supplement layers (formed as the sustained-release layer of the milk tablets) and other auxiliary materials; the raw materials of the above-mentioned functional milk tablets for the elderly can include antioxidants (formed as the outer layer of the milk tablets), dietary fiber (formed as the inner core of the milk tablets with probiotics) and sustained-release minerals (formed as the middle layer of the milk tablets); the above-mentioned nutritional tablets for athletes can include a quick-acting energy supplement layer, an electrolyte regulating layer and a sustained-release probiotic layer. In this way, the compressed food prepared by the preparation method of the embodiment of the present application can be suitable for different scenarios.

[0187] The above is a preferred embodiment of the present application. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles described in the present application. These improvements and modifications should also be regarded as the scope of protection of the present application.

Claims

1. A method for preparing a tableted food, characterized in that: include: Obtaining raw materials for tableted food, the raw materials comprising: active ingredient embedding body, sustained-release material and auxiliary materials; wherein the auxiliary materials have pressure resistance and / or heat resistance properties; The raw materials are tableted to prepare the tableted food; wherein the tableted food comprises an inner layer, an intermediate layer covering the inner layer, and an outer layer covering the intermediate layer, wherein the inner layer comprises the active ingredient embedding body, the intermediate layer comprises the sustained-release material, and the outer layer comprises the excipient.

2. The method for preparing a tableted food according to claim 1, characterized in that: The raw materials are tableted to prepare the tableted food, comprising: pressing the active ingredient embedded body into a tablet core structure; Coating the core structure with the sustained-release material to prepare a sustained-release body; The sustained-release body is coated with the auxiliary material to prepare the compressed food.

3. The method for preparing a compressed food according to claim 2, characterized in that: The method of coating the core structure with the sustained-release material to prepare a sustained-release body comprises: Placing the sustained-release material at the bottom of a tableting device and pressing to form a first sustained-release material layer; Placing the core structure on the upper surface of the first sustained-release material layer, wherein the outer edge of the first sustained-release material layer protrudes beyond the outer edge of the core structure; Placing a sustained-release material on the upper surface of the core structure and the upper surface of the first sustained-release material layer that are not covered by the core structure, and pressing to form a second sustained-release material layer; Wherein, the first sustained-release material layer and the second sustained-release material layer form a coating of the core structure.

4. The method for preparing a compressed food according to claim 2, characterized in that: The sustained-release body is coated with the auxiliary material to prepare the compressed food, comprising: Placing the auxiliary material at the bottom of the tableting equipment and pressing to form a first outer layer; placing the sustained-release body on the upper surface of the first outer layer, wherein the outer edge of the first outer layer protrudes beyond the outer edge of the sustained-release body; Placing auxiliary materials on the upper surface of the sustained-release body and the portion of the upper surface of the first outer layer not covered by the sustained-release body, and pressing to form a second outer layer; The first outer layer, the second outer layer and the sustained-release body coated between the first outer layer and the second outer layer constitute the compressed food.

5. The method for preparing a tableted food according to claim 1, characterized in that: The raw materials also include a variety of functional materials; Before tableting the raw materials to prepare the tableted food, the method further comprises: Based on the functions of each type of the functional materials, the functional materials of different types are uniformly mixed with at least one of the active ingredient embedding body, the sustained-release material and the auxiliary material.

6. The method for preparing a tableted food according to claim 5, characterized in that: The functional material includes at least one of an antioxidant material, a prebiotic, a vitamin, a mineral, and a dietary fiber.

7. The method for preparing a compressed food according to any one of claims 1 to 6, characterized in that: The raw materials are tableted to prepare the tableted food, comprising: The tableting parameters of the active ingredient embedding body, the sustained-release material and the auxiliary material are set respectively; wherein the tableting parameters include at least one of the tableting pressure, the tableting speed and the tableting temperature range; tabletting the active ingredient embedding body, the sustained-release material and the auxiliary material using the set tabletting parameters; During the tableting process, the current tableting temperature is monitored in real time, and the tableting pressure and / or the tableting speed are adjusted according to the monitored current tableting temperature.

8. The method for preparing a compressed food according to claim 7, characterized in that: The tableting pressure is between 5 and 15 MPa; The tableting temperature ranges from 25°C to 40°C.

9. The method for preparing a compressed food according to claim 1, characterized in that: The active ingredient embedding body comprises: probiotics and a packaging material for the probiotics, wherein the packaging material comprises at least one of polylactic acid-glycolic acid copolymer, whey protein, chitosan and sodium alginate.

10. A compressed food, characterized in that: The compressed food is prepared by the preparation method according to any one of claims 1 to 9.

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