CN-117256718-B - Probiotic tablet candy and preparation method thereof

Abstract

The application discloses a probiotic tablet candy and a preparation method thereof, belonging to the technical field of foods and medicines. The probiotic tabletting candy comprises, by weight, 20-28 parts of isomaltulose alcohol, 10-15 parts of mannitol, 22-25 parts of milk powder, 20-24 parts of lactose, 1-3 parts of prebiotics, 1-10 parts of probiotic bacteria powder, 2-5 parts of binders, 0.5-1 part of magnesium stearate and 0-6 parts of fillers, wherein after tabletting in the preparation process, the tablet tabletting candy is high in viable bacteria retention rate, smooth and clean in surface, uniform in color and free of impurities, and meets the requirements of SB/T10347-2017 candy tabletting candy and Chinese pharmacopoeia-2020 edition on tablets.

Inventors

• HUANG SHENGQUAN
• FANG FENFEN
• WANG HAILING
• WANG XIAOLAN

Assignees

• 仁和全域(上海)大健康研究院有限公司

Dates

Publication Date

20260512

Application Date

20230920

Claims (7)

1. 1. The probiotics tabletting candy is characterized by comprising, by weight, 20-28 parts of isomalt, 10-15 parts of mannitol, 22-25 parts of milk powder, 20-24 parts of lactose, 1-3 parts of prebiotics, 1-10 parts of probiotics powder, 2-5 parts of a binder, 0.5-1 part of magnesium stearate and 4-6 parts of a filler, wherein the prebiotics comprise oligomannose, stachyose and fructo-oligosaccharide, the mass ratio of the oligomannose, stachyose and fructo-oligosaccharide is 1:1, the binder is sodium carboxymethyl cellulose, the filler is at least one of fruit powder and maltodextrin, and the probiotics powder is bifidobacterium animalis.
2. 2. The probiotic pressed confection of claim 1, wherein the probiotic pressed confection is packaged in a moisture resistant material.
3. 3. The probiotic pellet candy of claim 2, wherein the probiotic pellet candy is packaged in HDPE bottles, PET bottles or aluminum foil composite plastic films.
4. 4. A probiotic pellet candy as claimed in claim 3 wherein the probiotic pellet candy is packaged in HDPE bottles.
5. 5. The method for preparing the probiotic tablet candy according to any one of claims 1 to 4, comprising the following steps: mixing and dispersing prebiotics and probiotic bacteria powder, and adding a filler for mixing and dispersing to obtain a first mixture; Mixing isomalt, mannitol and lactose for dispersion, adding milk powder for mixing and dispersion, and sieving to obtain a second mixture; Mixing and dispersing the first mixture and the second mixture, adding the adhesive and magnesium stearate, mixing and dispersing, and sieving to obtain a third mixture; Tabletting the third mixture to obtain the probiotic tabletting candy.
6. 6. A method of preparing a probiotic tabletted confection according to claim 5, wherein the third mixture is subjected to a cooling treatment prior to the tableting; and after the tabletting, airing the obtained probiotic tabletting candy.
7. 7. The method for preparing the probiotic tablet candy according to claim 6, wherein the third mixture is placed in an environment of 3-5 ℃ for 18-24 hours before the tablet is formed, and the obtained probiotic tablet candy is dried in an environment of 10-25 ℃ and humidity below 50% RH for 40-60 minutes after the tablet is formed, and then is bottled in a metering mode.

Description

Probiotic tablet candy and preparation method thereof Technical Field The application belongs to the field of foods and medicines, and particularly relates to a probiotic tablet candy and a preparation method thereof. Background In recent years, probiotics have been widely paid attention to because of the function of regulating intestinal flora, and the definition of probiotics is defined in the group standard "probiotic food" T/CNFIA-2021, namely, living microorganisms which are beneficial to human health and meet the relevant regulations of national food strain when ingested in a sufficient quantity. The number of viable bacteria in the viable bacteria probiotic food is not less than 10 6 CFU/mL (or CFU/g) in the shelf life. The probiotic dairy product is an active probiotic product with the largest yield and sales in the world at present, but the product has short shelf life, is mostly liquid and is not easy to carry. For the convenience of people, the probiotic product further forms a product which takes capsules, granules and powder as a carrier. The SB/T10347-2017 candy tabletting candy is defined as solid candy which is prepared by taking sugar or syrup (powder) or sweetener and the like as main raw materials and carrying out related processes such as mixing, granulating or non-granulating, compression molding and the like. The pressed candy is used as a common leisure food in our daily life, has the characteristics of convenient carrying and easy storage, has a simple processing technology, is beneficial to flavor blending, is suitable for large-scale production and application, and is a probiotic product dosage form worthy of development. The processing technology of the active probiotic product can influence the initial viable count, and the storage temperature, the oxygen content and the water activity have great relation to the stability of the probiotic product. Whether a probiotic product can maintain an effective dose throughout the shelf life and ensuring strain activity is an important challenge in product development. One of the technical difficulties of probiotic tablet candy is that the loss of bacterial activity during the pressing process is large, and the resulting damage to the probiotics can cause further loss of bacterial activity during shelf life. Therefore, there is a need to develop a technology to effectively solve the problem of large bacterial activity loss of the probiotic tablet candy during the pressing process. Disclosure of Invention The application aims to overcome the defects of the prior art and provide the probiotics tabletting candy and the preparation method thereof, so as to effectively reduce the bacterial activity loss rate in the pressing process. In order to achieve the aim, in the first aspect, the application provides a probiotic tablet candy which comprises, by weight, 20-28 parts of isomalt, 10-15 parts of mannitol, 22-25 parts of milk powder, 20-24 parts of lactose, 1-3 parts of prebiotics, 1-10 parts of probiotic bacteria powder, 2-5 parts of binders, 0.5-1 part of magnesium stearate and 0-6 parts of fillers. The isomaltulose alcohol can be obtained by converting sucrose into isomaltulose by an enzymatic method, then carrying out catalytic hydrogenation, concentrating, crystallizing and separating, and has white odorless crystal, sweet taste, sweetness of about 45% -65% of that of the sucrose, low hygroscopicity compared with sucrose and glucose, no rising of blood sugar and decayed teeth, no generation of a good bifidobacterium multiplication factor, and no odor, cool and sweet taste of about 57% -72% of that of the sucrose, low heat and low hygroscopicity. By adding two low-hygroscopicity sugar alcohols, i.e. isomalt and mannitol, the low water activity of the probiotic tablet candy is kept, so that the bacterial activity loss in the pressing process is reduced. Lactose belongs to a material easy to plastically deform, and compared with an elastically deformed material, lactose can be formed into tablets without applying excessive pressure in the pressing process, so that the bacterial activity loss in the pressing process is reduced. The prebiotic (Prebiotics) concept was first born in 1995, proposed by Gibson and Roberfreid. Prebiotics are "food ingredients that are not normally digested and absorbed by the human body but are selectively utilized by human microorganisms, which can improve the composition and/or activity of intestinal microorganisms and thus benefit human health," and which can directly or indirectly stimulate the growth of probiotics. By utilizing the synergistic effect of the prebiotics and the probiotics in regulating intestinal flora, the intestinal health of intestinal flora disorder people can be improved. In addition, the inventor unexpectedly found during the research process that the prebiotics can reduce the bacterial activity loss during the pressing and storage process of the probiotic tablet candy, and the prebiotic show