Hypocariogenic soft sweets for inhibiting growth of streptococcus mutans and preparation method thereof

Abstract

The invention discloses a preparation method of hypocariogenic soft sweets capable of inhibiting growth of streptococcus mutans, which comprises the following steps: S1, mixing sugar substitutes and raw sugar, adding gel, and performing high-temperature boiling and melting to obtain primary syrup; s2, dissolving the food-grade L-arginine and the food-grade beta-glucanase with pure water respectively to obtain a clear and transparent solution of the food-grade L-arginine and a clear and transparent solution of the food-grade beta-glucanase for later use; s3, adding a clear and transparent solution of food-grade L-arginine and food-grade beta-glucanase into the preliminary syrup in a heat preservation state, and stirring by a homogeneous stirring process to obtain mixed syrup; and S4, finally pouring the model, and drying to obtain the low-cariogenic soft sweets. The invention further provides the low-cariogenic soft sweets capable of inhibiting the growth of the streptococcus mutans. The growth activity of streptococcus mutans is inhibited, the formation process of decayed teeth is directly intervened, and the cariogenic risk of soft sweets and candies is further reduced.

Description

Technical Field

[0001] The invention relates to the field of gel soft candies, and in particular to low cariogenic soft candies capable of inhibiting the growth of mutans streptococci and a preparation method thereof. Background Art

[0002] Children are the main consumers of candy, and excessive sugar consumption is the main cause of dental caries in children. Sugar can provide energy for oral cariogenic bacteria, causing their number to grow rapidly. Cariogenic bacteria produce a large amount of acidic substances during reproduction. If cariogenic bacteria and acidic products in the mouth are not removed, it will promote tooth demineralization and form caries. Among them, Streptococcus mutans is one of the main pathogens of dental caries. Inhibiting its growth can reduce the risk of tooth demineralization and dental caries.

[0003] In order to reduce the caries risk of sugar, many strategies have been proposed. For example, sugar substitutes such as phosphate oligosaccharides, erythritol, isomaltulose, and xylitol are used to replace sucrose, and mineral elements such as calcium and phosphorus are added to strengthen tooth enamel. Hu Jiawei and others applied for "A gum-based chewing material for preventing and treating caries and its preparation method" (publication number: CN116711875A) on June 15, 2023. The effective anti-caries ingredients of this patent are 30-70% xylitol and 0.09-0.33% sodium fluoride. Considering that sugar substitutes are difficult to be digested and absorbed by the human body, children's gastrointestinal system is relatively weak, the use of high-dose sugar substitutes is likely to cause gastrointestinal discomfort in children, and sodium fluoride is only suitable for periodontal care and should not be eaten. In addition, mineral elements such as calcium and phosphorus have little strengthening effect on the enamel of erupted teeth, and it is difficult to really play a role in tooth protection. Therefore, the existing strategies to reduce the caries risk of candies are not applicable to soft candies. Summary of the invention

[0004] The purpose of the present invention is to overcome the defect of the indirect effect of the above-mentioned prior art technology for reducing the risk of dental caries caused by candies, and provide a technology that can directly inhibit the growth of Streptococcus mutans, a major pathogen causing dental caries, thereby reducing the risk of dental caries caused by soft candies. The raw materials used in the method are easy to obtain, there are no special conditions for the raw materials used, and the method is simple and easy to implement.

[0005] To achieve the above object, the present invention provides a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans and a preparation method thereof, comprising the following steps:

[0006] S1. Prepare 80% of the main sugar material and 20% of the gel separately for standby use, in terms of mass percentage, wherein the main sugar material includes sugar substitute, raw sugar, food grade L-arginine and food grade β-glucanase;

[0007] S2, mixing the sugar substitute and the raw sugar, adding the gelatin, and boiling and melting at high temperature to obtain a preliminary syrup;

[0008] S3, using pure water to dissolve food-grade L-arginine and food-grade β-glucanase respectively, to obtain clear and transparent solutions of food-grade L-arginine and food-grade β-glucanase for standby use;

[0009] S4, adding food-grade L-arginine and food-grade β-glucanase to the preliminary syrup under heat preservation, and stirring by homogenization to obtain a mixed syrup;

[0010] S5. Finally, the mold is cast and dried to obtain low cariogenic soft candy.

[0011] Furthermore, in the step S1, the main sugar material includes 15-20% of sugar substitute by mass.

[0012] Furthermore, in step S1, the main sugar material comprises 79.88-84.44% of raw sugar by mass percentage;

[0013] The raw sugar is any one of sucrose, maltose, stachyose, isomaltulose or fructose or a combination of more than one of them, and the gel is any one of gelatin, pectin or agar or a combination of more than one of them.

[0014] Furthermore, in step S1, the main sugar material includes, by mass percentage, 0.1-0.5% of food-grade L-arginine and 0.01-0.06% of food-grade β-glucanase.

[0015] Furthermore, in step S3, the temperature of the heat preservation state is 70-85°C.

[0016] Furthermore, the homogenizing and stirring process in step S3 includes:

[0017] The first low-speed stirring is 500-800 rpm for 40-60 seconds;

[0018] After an interval of 2 to 5 seconds, the vortex is allowed to settle and a second high-speed stirring is performed at a speed of 900 to 1200 rpm for 20 to 30 seconds.

[0019] Furthermore, the food-grade L-arginine and food-grade β-glucanase need to be slowly added during the first low-speed stirring process.

[0020] Furthermore, a complete homogenizing and stirring process is composed of one low-speed stirring and one high-speed stirring. At least two homogenizing and stirring processes are performed in step S3, and the vortex of the syrup needs to be left to stand still before each homogenizing and stirring process.

[0021] At the same time, the present invention also provides a low cariogenic soft candy capable of inhibiting the growth of Streptococcus mutans, which is prepared by the above-mentioned preparation method.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] 1. The present invention adopts a homogenizing stirring process to stir the syrup, adds food-grade L-arginine and food-grade β-glucanase, and fully and gently stirs the functional factors and the syrup to achieve the purpose of homogenization without destroying the activity of the functional factors.

[0024] 2. The present invention utilizes sugar alcohol sugar substitutes such as xylitol and maltitol to replace part of sucrose and maltose, thereby reducing the viscosity of soft candies and slowing down the acidification process of the oral cavity, thereby reducing the risk of soft candies adhering to teeth and causing tooth demineralization.

[0025] 3. Use food-grade β-glucanase to decompose the glucan produced by Streptococcus mutans to reduce the risk of dental plaque formation.

[0026] 4. The present invention utilizes the effect of arginine to increase the pH value of the biofilm, inhibits the growth activity of Streptococcus mutans, directly intervenes in the formation process of dental caries, and further reduces the caries risk of soft candies. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0028] Figure 1 The Fehling test results of Examples 1-4 are shown in FIG.

[0029] Figure 2 The viscosity result diagram of Examples 1-4;

[0030] Figure 3 The figure is the effect on the growth of Streptococcus mutans of Example 1;

[0031] Figure 4 The figure is the effect on the growth of Streptococcus mutans of Example 2;

[0032] Figure 5 The figure is the effect on the growth of Streptococcus mutans of Example 3;

[0033] Figure 6 The figure is the effect on the growth of Streptococcus mutans of Example 4;

[0034] Figure 7 for Figure 1 Color comparison chart of

[0035] Figure 8This is a Fehling test result diagram of Comparative Example 1-2;

[0036] Fig. 9 This is a graph showing the effect of comparative example 3 on the growth of Streptococcus mutans. DETAILED DESCRIPTION

[0037] The technical scheme in this embodiment of the present invention will be clearly and completely described below in conjunction with the drawings in this embodiment of the present invention. Obviously, the described embodiment is one embodiment of the present invention, not all embodiments of the present invention. Based on this embodiment of the present invention, all other embodiments of the present invention obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] Please refer to Figures 1 to 9 The present invention provides a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans and a preparation method thereof, comprising:

[0039] A soft candy preparation technology for inhibiting the growth of Streptococcus mutans and reducing the caries risk of soft candies comprises the following steps:

[0040] S1. Prepare 80% of the main sugar material and 20% of the gel separately for standby use, in terms of mass percentage, wherein the main sugar material includes sugar substitute, raw sugar, food grade L-arginine and food grade β-glucanase;

[0041] S2, mixing the sugar substitute and the raw sugar, adding the gelatin, and boiling and melting at high temperature to obtain a preliminary syrup;

[0042] S3, using pure water to dissolve food-grade L-arginine and food-grade β-glucanase respectively, to obtain clear and transparent solutions of food-grade L-arginine and food-grade β-glucanase for standby use;

[0043] S4, adding food-grade L-arginine and food-grade β-glucanase to the preliminary syrup under heat preservation, and stirring by homogenization to obtain a mixed syrup;

[0044] S5. Finally, the mold is cast and dried to obtain low cariogenic soft candy.

[0045] Specifically, in step S1, the main sugar material includes, by mass percentage, 15-20% of sugar substitute, 79.88-84.44% of raw sugar, 0.1-0.5% of food-grade L-arginine and 0.01-0.06% of food-grade β-glucanase; wherein the sugar substitute is any one or a combination of more than one of xylitol, maltitol, erythritol or mannitol, the raw sugar is any one or a combination of more than one of sucrose, maltose, stachyose, isomaltulose or fructose, and the gel is any one or a combination of more than one of gelatin, pectin or agar.

[0046] In the above step S3, food-grade L-arginine and food-grade β-glucanase need to be dissolved and dispersed in pure water in advance into a clear and transparent dispersion for use; the temperature of the above insulation state is 70-85°C;

[0047] Preferably, the homogenizing and stirring process in step S3 includes:

[0048] The first low-speed stirring is 500-800 rpm for 40-60 seconds;

[0049] After an interval of 2 to 5 seconds, the vortex is allowed to stand still and a second high-speed stirring is performed at a speed of 900 to 1200 rpm for 20 to 30 seconds; in particular, the food-grade L-arginine and food-grade β-glucanase need to be slowly added during the first low-speed stirring.

[0050] Furthermore, a complete homogenizing and stirring process is composed of one low-speed stirring and one high-speed stirring. At least two homogenizing and stirring processes are performed in step S3, and the vortex of the syrup needs to be left to stand still before each homogenizing and stirring process.

[0051] At the same time, the present invention also provides a low cariogenic soft candy capable of inhibiting the growth of Streptococcus mutans, which is prepared by the above-mentioned preparation method.

[0052] Example 1

[0053] S1. Prepare 80% of the main sugar material and 20% of gelatin separately for use, in terms of mass percentage, wherein the main sugar material includes 17.5% xylitol, 82.38% raw sugar, 0.1% food-grade L-arginine and 0.02% food-grade β-glucanase.

[0054] S2, dissolving xylitol with 70°C pure water to prepare syrup and putting it into a sugar substitute temporary storage tank for standby use; dissolving gelatin with 70°C pure water and putting it into a gelatin temporary storage tank for standby use; mixing the above xylitol, maltose and gelatin and boiling them to obtain a preliminary syrup, and pumping it into a preliminary syrup storage tank for standby use.

[0055] S3. Dissolve and disperse food-grade L-arginine and food-grade β-glucanase in 70°C pure water to make clear and transparent solutions for later use;

[0056] S4. Under the condition of keeping warm at 75°C, the preliminary syrup is stirred for the first time at a speed of 600 rpm for 40 seconds. During the stirring process, 0.1% food-grade L-arginine and 0.02% food-grade β-glucanase are slowly added. After the low-speed stirring is completed and the vortex formed by the syrup is allowed to stand, high-speed stirring is performed at 1000 rpm for 20 seconds. One low-speed stirring and one high-speed stirring are used as a complete homogenizing and stirring process. In this embodiment, the above homogenizing and stirring process is repeated twice to obtain a mixed syrup.

[0057] S5. Finally, the mixed syrup is poured into a corn starch polyester rubber disk by a machine, and dried and formed to obtain the low cariogenic soft candy for inhibiting the growth of Streptococcus mutans of the present invention.

[0058] Example 2

[0059] S1. In terms of mass percentage, 80% of the main sugar material and 20% of gelatin are prepared separately for use, wherein the main sugar material includes 17.5% xylitol, 82.36% raw sugar, 0.1% food-grade L-arginine and 0.04% food-grade β-glucanase.

[0060] S2, dissolving xylitol with 70°C pure water to prepare syrup and putting it into a sugar substitute temporary storage tank for standby use; dissolving gelatin with 70°C pure water and putting it into a gelatin temporary storage tank for standby use; mixing the above xylitol, maltose and gelatin and boiling them to obtain a preliminary syrup, and pumping it into a preliminary syrup storage tank for standby use.

[0061] S3. Dissolve and disperse food-grade L-arginine and food-grade β-glucanase in 70°C pure water to make clear and transparent solutions for later use;

[0062] S4. Under the condition of keeping warm at 75°C, the preliminary syrup is stirred for the first time at a speed of 600 rpm for 40 seconds. During the stirring process, 0.1% food-grade L-arginine and 0.02% food-grade β-glucanase are slowly added. After the low-speed stirring is completed and the vortex formed by the syrup is allowed to stand, high-speed stirring is performed at 1000 rpm for 20 seconds. One low-speed stirring and one high-speed stirring are used as a complete homogenizing and stirring process. In this embodiment, the above homogenizing and stirring process is repeated twice to obtain a mixed syrup.

[0063] S5. Finally, the mixed syrup is poured into a corn starch polyester rubber disk by a machine, and dried and formed to obtain the low cariogenic soft candy for inhibiting the growth of Streptococcus mutans of the present invention.

[0064] Example 3

[0065] S1. In terms of mass percentage, 80% of the main sugar material and 20% of gelatin are prepared separately for use, wherein the main sugar material includes 17.5% xylitol, 82.28% raw sugar, 0.2% food-grade L-arginine and 0.02% food-grade β-glucanase.

[0066] S2, dissolving xylitol with 70°C pure water to prepare syrup and putting it into a sugar substitute temporary storage tank for standby use; dissolving gelatin with 70°C pure water and putting it into a gelatin temporary storage tank for standby use; mixing the above xylitol, maltose and gelatin and boiling them to obtain a preliminary syrup, and pumping it into a preliminary syrup storage tank for standby use.

[0067] S3. Dissolve and disperse food-grade L-arginine and food-grade β-glucanase in 70°C pure water to make clear and transparent solutions for later use;

[0068] S4. Under the condition of keeping warm at 75°C, the preliminary syrup is stirred for the first time at a speed of 600 rpm for 40 seconds. During the stirring process, 0.1% food-grade L-arginine and 0.02% food-grade β-glucanase are slowly added. After the low-speed stirring is completed and the vortex formed by the syrup is allowed to stand, high-speed stirring is performed at 1000 rpm for 20 seconds. One low-speed stirring and one high-speed stirring are used as a complete homogenizing and stirring process. In this embodiment, the above homogenizing and stirring process is repeated twice to obtain a mixed syrup.

[0069] S5. Finally, the mixed syrup is poured into a corn starch polyester rubber disk by a machine, and dried and formed to obtain the low cariogenic soft candy for inhibiting the growth of Streptococcus mutans of the present invention.

[0070] Example 4

[0071] S1. Prepare 80% of the main sugar material and 20% of gelatin separately for use, in terms of mass percentage, wherein the main sugar material includes 17.5% xylitol, 82.26% raw sugar, 0.2% food-grade L-arginine and 0.04% food-grade β-glucanase.

[0072] S2, dissolving xylitol with 70°C pure water to prepare syrup and putting it into a sugar substitute temporary storage tank for standby use; dissolving gelatin with 70°C pure water and putting it into a gelatin temporary storage tank for standby use; mixing the above xylitol, maltose and gelatin and boiling them to obtain a preliminary syrup, and pumping it into a preliminary syrup storage tank for standby use.

[0073] S3. Dissolve and disperse food-grade L-arginine and food-grade β-glucanase in 70°C pure water to make clear and transparent solutions for later use;

[0074] S4. Under the condition of keeping warm at 75°C, the preliminary syrup is stirred for the first time at a speed of 600 rpm for 40 seconds. During the stirring process, 0.1% food-grade L-arginine and 0.02% food-grade β-glucanase are slowly added. After the low-speed stirring is completed and the vortex formed by the syrup is allowed to stand, high-speed stirring is performed at 1000 rpm for 20 seconds. One low-speed stirring and one high-speed stirring are used as a complete homogenizing and stirring process. In this embodiment, the above homogenizing and stirring process is repeated twice to obtain a mixed syrup.

[0075] S5. Finally, the mixed syrup is poured into a corn starch polyester rubber disk by a machine, and dried and formed to obtain the low cariogenic soft candy for inhibiting the growth of Streptococcus mutans of the present invention.

[0076] Control group

[0077] The difference between the control group and Examples 1-4 is that xylitol, arginine and food-grade β-glucanase are not added to the control group, and the other contents are the same as those of Examples 1-4.

[0078] Comparative Example 1

[0079] The difference between Comparative Example 1 and Example 1 is that the content of food-grade β-glucanase in Comparative Example 1 is 0.06%, and the rest is the same as Example 1.

[0080] Comparative Example 2

[0081] The difference between Comparative Example 2 and Example 1 is that the content of food-grade β-glucanase in Comparative Example 1 is 0.08%, and the rest is the same as Example 1.

[0082] Comparative Example 3

[0083] The difference between Comparative Example 3 and Example 1 is that the content of food-grade L-arginine in Comparative Example 1 is 0.6%, and the other contents are the same as those in Example 1.

[0084] The following table is a list of ingredients of Examples 1-4, the control group and Comparative Examples 1-3 of the present invention:

[0085]

[0086] Test results and analysis:

[0087] Figure 1 , Figure 7 and Figure 8 The figure is a Fehling test result diagram of the soft candies prepared in Examples 1-4 and Comparative Examples 1-2 and the control soft candies without adding xylitol, food-grade L-arginine and food-grade β-glucanase. As can be seen from the figure, in the presence of raw sugar, the divalent copper ions in the clear and transparent Fehling test solution will be reduced from blue to reddish-brown monovalent copper ions and precipitate. Compared with the control group, the soft candies with added food-grade β-glucanase produced more reddish-brown precipitates, indicating that the soft candies have the ability to decompose glucan and can reduce the risk of dental plaque formation.

[0088] Figure 2 The figure is a graph of the viscosity results of the soft candies prepared in Examples 1-4. As can be seen from the figure, compared with the control soft candies without adding xylitol, arginine and food-grade β-glucanase, the viscosity of the soft candies prepared in Examples 1-4 decreases, which is caused by the substitution effect of xylitol, indicating that using xylitol to replace part of maltose can reduce the viscosity of the soft candies and reduce the risk of the soft candies adhering to the teeth and causing tooth demineralization.

[0089] Figure 3 The figure is a graph showing the effect of the soft candy prepared in Example 1 and the control soft candy without adding xylitol, food-grade L-arginine and food-grade β-glucanase on the growth of Streptococcus mutans. As can be seen from the figure, compared with the control group, the soft candy prepared in Example 1 can significantly inhibit the growth of Streptococcus mutans, further reducing the caries risk of the soft candy.

[0090] Figure 4 The figure is a graph showing the effect of the soft candy prepared in Example 2 and the control soft candy without adding xylitol, food-grade L-arginine and food-grade β-glucanase on the growth of Streptococcus mutans. As can be seen from the figure, compared with the control group, the soft candy prepared in Example 1 can significantly inhibit the growth of Streptococcus mutans, further reducing the caries risk of the soft candy.

[0091] By comparing the control group, comparative example 1, example 1 and example 2, it can be seen that Figure 1 , Figure 8 As shown, when the content of food-grade β-glucanase is 0, the soft candy does not have the ability to decompose glucan. As in Example 1 and Example 2, as the content of food-grade β-glucanase increases, the ability to decompose glucose gradually increases, which can better reduce the risk of dental plaque formation. However, as in Comparative Examples 1 and 2, when the content of food-grade β-glucanase is greater than 0.06%, the effect of decomposing glucan is not further improved. However, as the content of food-grade β-glucanase increases, its cost will gradually increase. Therefore, the industrial benefit is best when the content of food-grade β-glucanase is controlled between 0.02 and 0.06%.

[0092] Figure 5 The figure is a graph showing the effect of the soft candy prepared in Example 3 and the control soft candy without adding xylitol, food-grade L-arginine and food-grade β-glucanase on the growth of Streptococcus mutans. As can be seen from the figure, compared with the control group, the soft candy prepared in Example 3 can significantly inhibit the growth of Streptococcus mutans, further reducing the caries risk of the soft candy.

[0093] Figure 6 The figure shows the effect of sucrose, the soft candy prepared in Example 4, and the control soft candy without adding xylitol, food-grade L-arginine and food-grade β-glucanase on the growth of Streptococcus mutans. As can be seen from the figure, compared with the same concentration of sucrose and the control group, the soft candy prepared in Example 4 can significantly inhibit the growth of Streptococcus mutans, further reducing the caries risk of the soft candy.

[0094] Fig. 9 The figure shows the effect of the soft candies prepared in Example 4 and Comparative Example 3 on the growth of Streptococcus mutans, and the control soft candies without adding xylitol, food-grade L-arginine and food-grade β-glucanase. As can be seen from the figure, compared with the same concentration of sucrose and the control group, the soft candies prepared in Example 4 can significantly inhibit the growth of Streptococcus mutans, further reducing the caries risk of soft candies.

[0095] By comparing the control group, Example 1, Example 3 and Comparative Example 3, it can be seen that when the content of food-grade L-arginine is 0, the soft candy does not have the function of inhibiting the growth of Streptococcus mutans. As in Example 1 and Example 3, as the content of food-grade L-arginine increases, the pH value of the biofilm gradually increases, and its ability to inhibit the growth of Streptococcus mutans gradually increases, which can further reduce the caries risk of the soft candy. However, as in Comparative Example 3, when the content of food-grade L-arginine is equal to 0.6%, its ability to inhibit the growth of Streptococcus mutans is not further enhanced, but as the content of food-grade L-arginine increases, its cost will gradually increase, so the industrial benefit is best when the content of food-grade L-arginine is controlled between 0.1 and 0.5%.

[0096] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing low cariogenic soft candy that inhibits the growth of Streptococcus mutans, characterized in that: The steps include: S1. Prepare 80% of the main sugar material and 20% of the gel separately for standby use, in terms of mass percentage, wherein the main sugar material includes sugar substitute, raw sugar, food grade L-arginine and food grade β-glucanase; S2, mixing the sugar substitute and the raw sugar, adding the gelatin, and boiling and melting at high temperature to obtain a preliminary syrup; S3, using pure water to dissolve food-grade L-arginine and food-grade β-glucanase respectively, to obtain clear and transparent solutions of food-grade L-arginine and food-grade β-glucanase for standby use; S4, adding food-grade L-arginine and food-grade β-glucanase to the preliminary syrup under heat preservation, and stirring by homogenization to obtain a mixed syrup; S5. Finally, the mold is cast and dried to obtain low cariogenic soft candy.

2. The method for preparing a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 1, characterized in that: In the step S1, the sugar substitute is any one of xylitol, maltitol, erythritol or mannitol, or a combination of more than one of them.

3. The method for preparing a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 1, characterized in that: In the step S1, the main sugar material includes 15-20% of sugar substitute by mass.

4. The method for preparing a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 1, characterized in that: In step S1, the main sugar material comprises 79.88-84.44% of raw sugar by mass percentage; The raw sugar is any one of sucrose, maltose, stachyose, isomaltulose or fructose or a combination of more than one of them, and the gel is any one of gelatin, pectin or agar or a combination of more than one of them.

5. The method for preparing a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 1, characterized in that: In the step S1, the main sugar material includes, by mass percentage, 0.1-0.5% of food-grade L-arginine and 0.01-0.06% of food-grade β-glucanase.

6. The method for preparing a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 1, characterized in that: In the step S3, the temperature of the heat preservation state is 70-85°C.

7. The method for preparing a low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 1, characterized in that: The homogenizing and stirring process in step S3 includes: The first low-speed stirring is 500-800 rpm for 40-60 seconds; After an interval of 2 to 5 seconds, the vortex is allowed to settle and a second high-speed stirring is performed at a speed of 900 to 1200 rpm for 20 to 30 seconds.

8. The method for preparing low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 7, characterized in that: The food-grade L-arginine and food-grade β-glucanase need to be slowly added during the first low-speed stirring process.

9. The method for preparing low cariogenic soft candy for inhibiting the growth of Streptococcus mutans according to claim 7, characterized in that: A complete homogenizing and stirring process is composed of one low-speed stirring and one high-speed stirring. In step S3, at least two homogenizing and stirring processes are performed. Before each homogenizing and stirring process, the vortex of the syrup needs to be left to stand.

10. A low cariogenic soft candy for inhibiting the growth of Streptococcus mutans, characterized by: The method is prepared by any one of claims 1 to 9.

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