CN106306284A - Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy - Google Patents
Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy Download PDFInfo
- Publication number
- CN106306284A CN106306284A CN201610758618.3A CN201610758618A CN106306284A CN 106306284 A CN106306284 A CN 106306284A CN 201610758618 A CN201610758618 A CN 201610758618A CN 106306284 A CN106306284 A CN 106306284A
- Authority
- CN
- China
- Prior art keywords
- lactic acid
- powder
- acid bacteria
- lactobacillus
- pressed candy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 59
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 17
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 109
- 239000000463 material Substances 0.000 claims abstract description 40
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 26
- 244000144927 Aloe barbadensis Species 0.000 claims abstract description 23
- 235000002961 Aloe barbadensis Nutrition 0.000 claims abstract description 23
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 19
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 239000008101 lactose Substances 0.000 claims abstract description 15
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 15
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 15
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 14
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 13
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 13
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 13
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 13
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 9
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 8
- 229940057948 magnesium stearate Drugs 0.000 claims abstract description 7
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 4
- 229960001866 silicon dioxide Drugs 0.000 claims abstract description 3
- -1 maltodexrin Substances 0.000 claims abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 216
- 241000894006 Bacteria Species 0.000 claims description 126
- 235000014655 lactic acid Nutrition 0.000 claims description 108
- 239000004310 lactic acid Substances 0.000 claims description 108
- 238000000034 method Methods 0.000 claims description 29
- 238000005469 granulation Methods 0.000 claims description 28
- 230000003179 granulation Effects 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 21
- 230000001476 alcoholic effect Effects 0.000 claims description 18
- 239000008187 granular material Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 6
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 3
- 244000205754 Colocasia esculenta Species 0.000 claims 1
- 235000006481 Colocasia esculenta Nutrition 0.000 claims 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 238000004321 preservation Methods 0.000 abstract description 4
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 229920002752 Konjac Polymers 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 18
- 230000000694 effects Effects 0.000 description 12
- 239000006041 probiotic Substances 0.000 description 10
- 230000000529 probiotic effect Effects 0.000 description 10
- 235000018291 probiotics Nutrition 0.000 description 10
- 230000000968 intestinal effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 239000003094 microcapsule Substances 0.000 description 6
- 239000002671 adjuvant Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 244000199866 Lactobacillus casei Species 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 206010025482 malaise Diseases 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 230000009102 absorption Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 241000790917 Dioxys <bee> Species 0.000 description 2
- 229910003978 SiClx Inorganic materials 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 238000000748 compression moulding Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000007661 gastrointestinal function Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 108010013296 Sericins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940099352 cholate Drugs 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- VDGJOQCBCPGFFD-UHFFFAOYSA-N oxygen(2-) silicon(4+) titanium(4+) Chemical compound [Si+4].[O-2].[O-2].[Ti+4] VDGJOQCBCPGFFD-UHFFFAOYSA-N 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 229910052814 silicon oxide Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 229960005486 vaccine Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides lactobacillus tablet candy capable of removing spicy hotpot pain spots and a preparation method of the lactobacillus tablet candy. The specific raw materials including lactobacillus powder, glucose, maltodexrin, konjac flour, lotus leaf powder, aloe vera gel, lactose, vitamin C, sodium erythorbate, magnesium stearate, microcrystalline cellulose and silicon dioxide are compounded, and the novel lactobacillus table candy which is good in preservation stability, safe, effective and capable of realizing continuous improvement and removing the spicy hotpot pain spots is obtained. Particle materials after part of the raw materials are granulated are mixed with non-granulated powder materials and then tableted, so that damage to lactobacillus during preparation is greatly reduced, and the lactobacillus table candy which is capable of removing spicy hotpot pain spots and has the viable count larger than or equal to 2.0*10<9> CFU/g is prepared.
Description
Technical field
The present invention relates to a kind of pressed candy, be specifically related to a kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot and
Its preparation method, belongs to biotechnology and field of food.
Background technology
Lactic acid bacteria is a kind of probiotic bacteria being distributed widely in nature, because carbohydrate fermentation can become lactic acid obtain
Name.Lactic acid bacteria can improve nutritive value of food by the way of fermentation, improve flavour of food products, strengthens its keeping quality and additional
Value, physiologically active that additionally lactic acid bacteria is unique and trophic function, also can directly improve human body intestinal microbial population, strengthen intestinal motive force,
Loosening bowel to relieve constipation, help digest absorption, promote human immunity, be considered the medicine more safer than food, more more effective than medicine
Food.
Existing lactic acid bacteria tablet function is primarily present following defect: a kind, function singleness, plays the basic of health-care effect
Only lactic acid bacteria, mainly to intestinal beneficial；2, existing lactic acid bacteria tablet because of preparation method be by all raw materials through pelletize after tabletting
Obtaining, Lactobacillus loses after granulation, tabletting in a large number so that obtain viable lactic acid bacteria≤1.0*10 in lactic acid bacteria tablet7CFU/
G, its effect is extremely limited.3, the shelf-life is short, and when preserving during mainly showing as preserving, viable bacteria mortality rate is high thus affect effect.
Such as Application No. CN201410167563.X, entitled a kind of low-sugar probiotic bacterium pressed candy and preparation method thereof, by following heavy
The raw material composition of amount part: the live probiotic mycopowder 0.7 of lyophilizing～1.0 parts, Fructus actinidiae chinensis sarcocarp 10～15 parts, sericin peptide taken 1～3 parts,
Xylitol 20～30 parts, Herba Passiflorae Caeruleae sarcocarp 10～20 parts, defatted milk powder 20～40 parts, microcrystalline Cellulose 6～15 parts, tea powder 3～
10 parts, Polyethylene Glycol 0.5～1.5 parts；The preparation method of a kind of described low-sugar probiotic bacterium confection tabletting is provided simultaneously, mainly includes
(1) preparation of material；(2) mixing granulation；(3) tabletting.Therefore research worker is devoted to study how to improve breast in lactic acid bacteria tablet
The amount of acid bacterium viable count, is substantially at present and probiotic bacteria embedding is made microcapsule, such as Application No. CN201510217112.7
, entitled pressed candy containing probiotic microcapsule and preparation method thereof, described pressed candy be by probiotic microcapsule with
Confection adjuvant mixes, and uses dry granule tabletting to prepare.Described probiotic microcapsule is by lactic acid bacteria, functional materials and colloid
Aqueous solution solidification pelletize screening obtains.Probiotic bacteria is prefabricated into microcapsule by this, the most again with confection base material mixed pressuring plate, makes
Obtain its stability to improve, excellent to the toleration of human gastric juice and high cholate, can farthest send out hence into after human body
Wave effectiveness.The viable count of the method a certain degree of raising probiotic bacteria of energy, however it is necessary that and prepare microcapsule, add raw material and life
Produce cost.
Summary of the invention
Present invention seek to address that in prior art, lactic acid bacteria pressed candy health-care effect is single, in lactic acid bacteria tablet, viable count is relatively
Low (viable lactic acid bacteria≤1.0*107CFU/g) and lactic acid bacteria tablet shelf-life short problem, it is provided that a kind of remove peppery chaffy dish pain spot
Lactic acid bacteria pressed candy, specifically by lactic acid bacteria mycopowder and Rhizoma amorphophalli powder, Folium Nelumbinis powder, aloe vera gel and each adjuvant is specific takes
Join, manufactured a kind of new storage stability good, safely and effectively, persistently improve, be used for alleviating and eat malaise symptoms after spicy hot chafing dish
Lactic acid bacteria pressed candy.
Present invention also offers the preparation method of a kind of lactic acid bacteria pressed candy prepared and remove peppery chaffy dish pain spot, the method
Be different from traditional by raw material after pelletizing tabletting obtain, but the granule materials after specifically part material being pelletized again with do not have
There is tabletting after the powder material mixing of granulation, thus greatly reduce the preparation process damage to lactic acid bacteria, prepare viable bacteria
Number >=2.0*109The lactic acid bacteria pressed candy removing peppery chaffy dish pain spot of CFU/g.
In order to solve above-mentioned technical problem, the present invention is achieved through the following technical solutions:
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot, the following raw material including by mass percentage: lactic acid bacteria bacterium
Powder 30.00～40.00%, glucose 8.00～10.00%, maltodextrin 8.00%～15.00%, Rhizoma amorphophalli powder 13.00～17.00%,
Folium Nelumbinis powder 0.50～1.50%, aloe vera gel 0.50～1.50%, vitamin C: 0.10～0.40%, lactose 12.00～
16.00%, sodium erythorbate 0.50～1.00%, magnesium stearate 0.50～1.50%, microcrystalline Cellulose 3.00～8.00%, dioxy
SiClx 6.00～12.00%.
Preferably, the viable count content of described lactic acid bacteria mycopowder is 2*1010～3*1010 CFU/g。
Described lactic acid bacteria mycopowder is in Lactobacillus plantarum, bacillus acidophilus, lactobacillus casei and lactobacillus rhamnosus
Kind or two or more mixing.Lactobacillus plantarum mycopowder, bacillus acidophilus's mycopowder, lactobacillus casei mycopowder and Mus in the present invention
Lee's sugar lactobacillus mycopowder all can commercially buy acquisition.
Described lactic acid bacteria mycopowder, Rhizoma amorphophalli powder, Folium Nelumbinis powder were respectively the powder that 100～120 mesh sieves obtain, i.e. fineness at least
100～120 mesh.
A kind of method preparing the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot, comprises the steps:
A, granulation
Granulation 1: glucose, lactose, sodium erythorbate, vitamin C are proportionally weighed rear mix homogeneously, uniformly sprays wine
Add granulator after essence solution to pelletize；
Granulation 2: after Rhizoma amorphophalli powder, Folium Nelumbinis powder, aloe vera gel being weighed in proportion, adds system after uniformly spraying alcoholic solution
Grain machine is pelletized；
It is dried: prepared particle drying is obtained granule materials；
B, powder process: weigh powder stock in proportion: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and titanium dioxide
Silicon, mix homogeneously, obtain powder material；
C, mixing: the powder material mix homogeneously that granule materials step step A prepared and step B prepare, standby
With；
D, tabletting: mixed for step C material is taken out and carries out tabletting, obtain the lactic acid bacteria tabletting of described removing peppery chaffy dish pain spot
Confection.
In step, in described granulation 1, spray body volume concentrations is the alcoholic solution of 40～60%, described alcoholic solution
Addition is glucose, lactose, sodium erythorbate and the 1.00 of vitamin C gross weight～5.00%；In described granulation 2, spray
Volumetric concentration is the alcoholic solution of 60～80%, and the consumption of described alcoholic solution is Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel
The 15～35% of gross weight, the described sieve number used of pelletizing is 20 mesh.
In step, described being dried is to be dried 3～6h at 30～40 DEG C.
In stepb, described each powder stock is to cross the powder that 100～120 mesh sieves obtain respectively, i.e. fineness is at least 100
～120 mesh；In step C, described mixing is to mix 10～20min by rotating speed 10～30r/min in mixer.
In step D, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure: 3.00～5.00kg/cm2。
Viable count of lactobacillus >=the 2.0*10 of the lactic acid bacteria pressed candy of described removing peppery chaffy dish pain spot9CFU/g, moisture≤
5.00%, tablet weight 0.25～1.00g/ grain.
The method have the advantages that
1. in proportioning raw materials:
The present invention first specifically by natural plants food materials Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel and lactic acid bacteria mycopowder and
Other adjuvants combine according to specific proportioning, obtain a kind of new storage stability good, safely and effectively, persistently improve, can subtract
Gently eat the lactic acid bacteria pressed candy of malaise symptoms after spicy hot chafing dish, alleviate the damage of the stimulation to the intestines and stomach and lactic acid bacteria, the fastest
Speed is effectively supplemented lactic acid bacteria and is recovered quantity, the most also adsorbs oil, reduces and absorb.Verified by human body, make after edible peppery chaffy dish
Beneficial bacteria of intestinal tract mortality in adult body, and capsaicin stimulating intestine and stomach affects the problem of gastrointestinal function, in edible invention
After lactic acid bacteria pressed candy, the not well crowd's pain spot of body-sensing has obtained effective solution, and body-sensing is notable.
A, the effect of each component: the Rhizoma amorphophalli powder of interpolation, Folium Nelumbinis powder and aloe vera gel all have the work of protection the intestines and stomach
Have with, lactic acid bacteria and directly improve the intestinal microbial population of human body, strengthen intestinal motive force, loosening bowel to relieve constipation, help digest absorptions, lifting human body
Effect of immunity, by lactic acid bacteria and Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel particular combination tabletting, is not only of value to
Intestinal can also alleviate eats the lactic acid bacteria pressed candy of malaise symptoms after spicy hot chafing dish, enriches lactic acid bacteria class health product on market and produces
The kind of product, health-care effect.
Interaction between b, each component: lactic acid bacteria can improve gastrointestinal function, the metabolite energy that lactic acid bacteria produces
Enough promote that the functional component in Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel discharges, improve the absorption of functional component further
Rate.Therefore lactic acid bacteria and Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel compound tabletting, can not only play respective effect also
Can Synergistic, alleviate malaise symptoms after eating spicy hot chafing dish and adjust intestinal microbial population simultaneously, it is ensured that be healthy.
C, the function of product and technique effect: the present invention is by Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel and breast
Acid mycopowder is aided with other adjuvant tablettings and becomes confection, imparts the product form that Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel are new
(pressed candy), is convenient for carrying and can eat at any time, just can absorb Rhizoma amorphophalli powder, Folium Nelumbinis powder and Aloe vulgaris solidifying time edible simultaneously
Plurality kinds of health care composition in glue.
2, the technique effect of present invention process preparation method is as follows:
A, existing lactic acid bacteria product preservation the most difficult, moisture, air, temperature, nutrient, pressure etc. all can cause it
Dead.The viable lactic acid bacteria type product such as Yoghourt, mycopowder, the bacterium sheet etc. that now circulate all there are preservation defect.The inventive method is led to
Cross the selection to material and proportioning to control, it is achieved that the stability of tabletting low-loss and storage promotes, and lactic acid bacteria is at tableting processes
In loss be reduced to 20% from 80%, be greatly improved viable count content.
B, existing lactic acid bacteria sheeted product production technology by the powder containing viable count of lactobacillus and adjuvant mixing granulation
After, then granule is carried out tabletting, but pelletization can cause lactic acid bacteria damage and mortality inactivation, this has resulted in finally
Low (viable count≤the 1.0*10 of viable bacteria of product7CFU/g).Although powder stock tabletting can also directly be used, but directly adopt
With powder stock tabletting material fluidity is poor, tabletting is inefficient, it is unfavorable for that industrialization produces.The method of the present invention specifically will
Glucose, lactose, sodium erythorbate, vitamin C mixing granulation, mix Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel
Pelletize, by maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide powder process, the most again by prepared powder material with
Tabletting after grain material mixing, had both ensured ease for operation and the efficiency of compression molding, had effectively reduced again the fide jussio indemnitatis to lactic acid bacteria
The survival rate of lactic acid bacteria, has started a kind of brand-new lactic bacteria activity bacterium sheet mode of production, it is achieved that high viable count lactic acid bacteria pressure
Sheet confection, is suitable for industrialization and produces.
Lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide together powder process are realized by the present invention
Lactic acid bacteria mycopowder is directly entered the purpose of tabletting link, it is to avoid the tabletting efficiency only lactic acid bacteria mycopowder powder process existed is low,
The pressed candy exterior quality arrived is poor, viable count of lactobacillus the low problem.
C, be different from prior art lactic acid bacteria tabletting have to cold preservation, the present invention consists of specific raw material, proportioning
And the preparation method obtained that studies for a long period of time on the basis of raw material forms so that the lactic acid bacteria confection that fills blood of the present invention, can room temperature
Preserve and the room temperature shelf-life was up to 8 months (viable count >=2.0*10 in the shelf-life8Under refrigerated condition CFU/g), (temperature 4 DEG C～
6 DEG C) shelf-life is up to 24 months (viable count >=2.0*10 CFU/g in the shelf-life 8), exceed well over the lactic acid bacteria tablet of prior art
The stored refrigerated time.
Using volumetric concentration when d, the glucose of the present invention, lactose, sodium erythorbate, vitamin C mixing granulation is 40
～the alcoholic solution of 60%, use the ethanol of volumetric concentration 60%～80% when Rhizoma amorphophalli powder, Folium Nelumbinis powder and aloe vera gel are pelletized
Solution, i.e. can guarantee that two kinds of granule materials have excellent mouldability, it is ensured that the quality of granule materials, can reduce ethanol former simultaneously
The cost of material.
E, traditional tablet forming technique are in order to ensure the molding of product, and pressure is excessive, generally higher than 5.00kg/cm2, can't
Control the humiture of environment especially.But the humidity of the pressure of tabletting, environment and temperature is too high all can cause lactic acid bacteria survival rate
Reduction, therefore raw material by material choice, burden control and is respectively prepared powder and granule by the present invention, so that the present invention
Remove peppery chaffy dish pain spot lactic acid bacteria pressed candy can be at tabletting humidity≤50%, temperature≤28 DEG C, pressure: 3.00～
5.00kg/cm2Under conditions of compression molding, this tabletting conditions can reduce lactic acid bacteria loss in the tabletting course of processing.
In sum, the present invention uses the processing mode of grain+grain+powder, and by controlling processing environment condition such as temperature, pressure
Power etc., on the one hand solve effective configuration of production efficiency and functional effect (viable count and health care), meet the product holding time
Under conditions of length, conscientiously accomplish to reduce cost；On the other hand by starting components, preparation technology and the adjustment of control parameter
Guarantee to realize foregoing invention purpose.
Detailed description of the invention
The present invention is described in detail below in conjunction with specific embodiment.
The raw materials used conventional raw material being commercially of the present invention.
Embodiment 1
The present embodiment 1 is as a example by the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot producing 1kg.
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot, is made up of the following raw material weighed by quality: lactic acid bacteria
Bacterium 400.00g, glucose 80.00g, maltodextrin 80.00g, Rhizoma amorphophalli powder 170.00g, Folium Nelumbinis powder 15.00g, Aloe vulgaris are solidifying
Glue 15.00g, lactose 138.00g, Catergen .00g, sodium erythorbate 5.00g, magnesium stearate 5.00g, microcrystalline Cellulose
30.00g, silicon dioxide 60.00g.
Embodiment 2
The present embodiment is as a example by the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot producing 50kg.
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot, is made up of the following raw material weighed by quality: lactic acid bacteria
Mycopowder 15.00kg, glucose 5.00kg, maltodextrin 7.50kg, Rhizoma amorphophalli powder 7.50kg, Folium Nelumbinis powder 0.50kg, Aloe vulgaris
Gel 0.50kg, lactose 6.00kg, vitamin C: 0.20kg, sodium erythorbate 0.50kg, magnesium stearate 0.50kg, crystallite are fine
Dimension element 2.80kg, silicon dioxide 4.00kg.
Embodiment 3
The present embodiment is as a example by the production of 100kg lactic acid bacteria pressed candy.
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot, is made up of the following raw material weighed by quality: lactic acid bacteria
Mycopowder 33.20kg, glucose 8.50kg, maltodextrin 10.00kg, Rhizoma amorphophalli powder 13.00kg, Folium Nelumbinis powder 0.50kg, Curacao reed
Luxuriant growth gel 0.50kg, lactose 15.00kg, vitamin C: 0.10kg, sodium erythorbate 0.60kg, magnesium stearate 0.60kg, micro-
Crystalline cellulose 6.00 kg, silica 1 2kg.
Embodiment 4
The present embodiment is as a example by the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot producing 500kg.
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot, is made up of the following raw material weighed by quality: lactic acid bacteria
Mycopowder 175.00kg, glucose 40.00kg, maltodextrin 62.00kg, Rhizoma amorphophalli powder 65.00kg, Folium Nelumbinis powder 2.50kg, Curacao
Aloe gel 2.50kg, lactose 70.00kg, vitamin C:: 1.50kg, sodium erythorbate 4.00kg, magnesium stearate 7.50kg,
Microcrystalline Cellulose 20.00kg, silicon dioxide 50.00kg.
Embodiment 5
The present embodiment is on the basis of embodiment 1～4 any embodiment:
Preferably, the viable count content of the described lactic acid bacteria mycopowder of the present embodiment is 2*1010CFU/g.Described lactic acid bacteria mycopowder is excellent
Elected the powder that 100 mesh sieves obtain as.
The described lactic acid bacteria mycopowder of the present embodiment is Lactobacillus plantarum mycopowder.
The Rhizoma amorphophalli powder of the present embodiment, Folium Nelumbinis powder are preferably crosses the powder that 100 mesh sieves obtain respectively.
Embodiment 6
The present embodiment is on the basis of embodiment 1～4 any embodiment:
Preferably, the viable count content of the described lactic acid bacteria mycopowder of the present embodiment is 2.5*1010CFU/g.Described lactic acid bacteria mycopowder
It was preferably the powder that 110 mesh sieves obtain.
The described lactic acid bacteria mycopowder of the present embodiment is Lactobacillus plantarum, the mixing mycopowder of bacillus acidophilus two kinds.
The Rhizoma amorphophalli powder of the present embodiment, Folium Nelumbinis powder are preferably crosses the powder that 110 mesh sieves obtain respectively.
Embodiment 7
The present embodiment is on the basis of embodiment 1～4 any embodiment:
Preferably, the viable count content of the described lactic acid bacteria mycopowder of the present embodiment is 3*1010CFU/g.Described lactic acid bacteria mycopowder is excellent
Elected the powder that 120 mesh sieves obtain as.
The described lactic acid bacteria mycopowder of the present embodiment is Lactobacillus plantarum, bacillus acidophilus, lactobacillus casei and rhamnose breast
The mixing mycopowder of bacillus.
The Rhizoma amorphophalli powder of the present embodiment, Folium Nelumbinis powder are preferably the powder obtained for mistake 120 mesh sieves the most respectively.
Embodiment 8
The present embodiment provides a kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot preparing embodiment 1～7 any embodiment
Method, this comprises the steps:
A, granulation
Granulation 1: glucose, lactose, sodium erythorbate, vitamin C are proportionally weighed rear mix homogeneously, uniformly sprays wine
Add granulator after essence solution to pelletize；
Granulation 2: after Rhizoma amorphophalli powder, Folium Nelumbinis powder, aloe vera gel being weighed in proportion, adds system after uniformly spraying alcoholic solution
Grain machine is pelletized；
It is dried: prepared particle drying is obtained granule materials；
The described sieve number used of pelletizing is 20 mesh, and i.e. obtained granule needs the screen cloth through 20 mesh.
B, powder process: weigh powder stock in proportion: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and two
Silicon oxide, mix homogeneously, obtain powder material；
C, mixing: the powder material mix homogeneously that granule materials step step A prepared and step B prepare, standby
With；
D, tabletting: mixed for step C material is taken out and carries out tabletting, obtain the lactic acid bacteria tabletting of described removing peppery chaffy dish pain spot
Confection.
Producing the finished product index obtained as stated above is: viable count of lactobacillus >=2.0*109CFU/g, moisture≤
5.00%, tablet weight 0.25～1.00g/ grain.
In the present embodiment, lactic acid bacteria mycopowder uses Lactobacillus plantarum, lactobacillus casei and the mixed vaccine of lactobacillus rhamnosus
Powder.
Embodiment 9
The present embodiment further provides the method for lactic acid bacteria pressed candy removing peppery chaffy dish pain spot of preparation embodiment 1:
A, granulation
Granulation 1: glucose, lactose, sodium erythorbate, vitamin C are proportionally weighed rear mix homogeneously, uniformly sprays dense
Degree is for 40.00%(V/V) alcoholic solution 1.00%(G/G) then add granulator and enter to pelletize；
Granulation 2: after Rhizoma amorphophalli powder, Folium Nelumbinis powder, aloe vera gel being weighed in proportion, uniform spray concentration is 80%(V/V)
Alcoholic solution 35.00%(G/G) afterwards add granulator pelletize；
It is dried: being dried is to be positioned over granule in 30 DEG C of drying baker to be dried 6h；
B, powder process: weigh powder stock in proportion: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and dioxy
SiClx, mix homogeneously, obtain powder material；Described each powder stock is to cross the powder that 100 mesh sieves obtain respectively；
C, mixing: the powder material that granule materials step step A prepared and step B prepare sends into mixer,
Under the conditions of 10r/min, mix 20min, obtain tabletting mixed material, standby；
D, tabletting: mixed for step C material is taken out at ambient temperature 24 DEG C, humidity 25%, pressure 3.00kg/cm2Under the conditions of
Tabletting, obtaining bacterium tablet quality is 0.29g/ grain, and smooth surface is without the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot of dry linting phenomenon
Really.Carrying out viable count of lactobacillus detection according to GB4789.3, its viable count is: 2.8*109CFU/g。
In the present embodiment, lactic acid bacteria mycopowder uses lactobacillus casei and the mixing mycopowder of lactobacillus rhamnosus.
Embodiment 10
The present embodiment further provides the method for lactic acid bacteria pressed candy removing peppery chaffy dish pain spot of preparation embodiment 2:
The present embodiment is with the difference of the preparation method of embodiment 9: in the present embodiment, in step, adds in described granulation 1
Adding concentration is 50%(V/V) alcoholic solution 3.5%(G/G), in described granulation 2 add concentration be 65%(V/V) alcoholic solution
25%(G/G)；Described dry time prepared granule be positioned in 35 DEG C of drying baker be dried 4.5h；In the present embodiment, in step B
In, described each powder stock is to cross the powder that 110 mesh sieves obtain respectively, and in step C, granulation material is mixing with powder material
Mixing condition 20r/min of machine, 15min；The tabletting conditions of the present embodiment is ambient temperature 25 DEG C, humidity 40%, pressure
4.00kg/cm2, obtaining bacterium tablet quality is 0.69g/ grain, and smooth surface is without dry linting phenomenon.Carry out lactic acid bacteria according to GB4789.3 to live
Fungal counting, its viable count is: 2.5*109CFU/g。
Embodiment 11
The present embodiment further provides the method for lactic acid bacteria pressed candy removing peppery chaffy dish pain spot of preparation embodiment 3:
The present embodiment method is with the difference of the preparation method of embodiment 9: in the present embodiment, in step, and described granulation 1
Middle interpolation concentration is 60%(V/V) alcoholic solution 5%(G/G), in described granulation 2 add concentration be 60%(V/V) alcoholic solution
15%(G/G)；Described being dried is to be dried 3h in 40 DEG C of drying baker；In the present embodiment, in stepb, described each powder stock
For crossing the powder that obtains of 120 mesh sieves respectively, in step C, granulation material and powder material are in mixing condition 30r/ of mixer
Min, 10min；The tabletting conditions of the present embodiment is ambient temperature 26 DEG C, humidity 50%, pressure 5.00kg/cm2, obtain bacterium sheet matter
Amount is 0.78g/ grain, and smooth surface is without dry linting phenomenon.Carrying out viable count of lactobacillus detection according to GB4789.3, its viable count is:
2.6*109CFU/g。
Claims (10)
1. the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot, it is characterised in that: include by mass percentage is following
Raw material: lactic acid bacteria mycopowder 30.00～40.00%, glucose 8.00～10.00%, maltodextrin 8.00%～15.00%, Rhizoma amorphophalli powder
13.00～17.00%, Folium Nelumbinis powder 0.50～1.50%, aloe vera gel 0.50～1.50%, vitamin C: 0.10～
0.40%, lactose 12.00～16.00%, sodium erythorbate 0.50～1.00%, magnesium stearate 0.50～1.50%, microcrystalline cellulose
Element 3.00～8.00%, silicon dioxide 6.00～12.00%.
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 1, it is characterised in that: described breast
The viable count content of acid bacterium mycopowder is 2*1010～3*1010CFU/g, described lactic acid bacteria mycopowder was that 100～120 mesh sieves obtain
Powder.
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 1, it is characterised in that: described breast
Acid bacterium mycopowder includes the one in Lactobacillus plantarum, bacillus acidophilus, lactobacillus casei and lactobacillus rhamnosus or any two kinds
Above mixing.
A kind of lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 1, it is characterised in that: described evil spirit
Taro powder, Folium Nelumbinis powder were respectively the powder that 100～120 mesh sieves obtain.
5. the method preparing the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot as claimed in claim 1, it is characterised in that:
Comprise the steps:
A, granulation
Granulation 1: glucose, lactose, sodium erythorbate, vitamin C are proportionally weighed rear mix homogeneously, uniformly sprays wine
Add granulator after essence solution to pelletize；
Granulation 2: after Rhizoma amorphophalli powder, Folium Nelumbinis powder, aloe vera gel weigh in proportion, adds after uniformly spraying alcoholic solution and pelletizes
Machine is pelletized；
It is dried: prepared particle drying is obtained granule materials；
B, powder process:
Weigh powder stock in proportion: lactic acid bacteria mycopowder, maltodextrin, magnesium stearate, microcrystalline Cellulose and silicon dioxide, mixing
Uniformly, powder material is obtained；
C, mixing
The powder material mix homogeneously that granule materials step step A prepared and B prepare, standby；
D, tabletting: mixed for step C material is taken out and carries out tabletting, obtain the lactic acid bacteria tabletting of described removing peppery chaffy dish pain spot
Confection.
A kind of method preparing the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 5, its feature
Being: in step, in described granulation 1, spray body volume concentrations is the alcoholic solution of 40～60%, the interpolation of described alcoholic solution
Amount is glucose, lactose, sodium erythorbate and the 1.00 of vitamin C gross weight～5.00%；In described granulation 2, spray volume
Concentration is the alcoholic solution of 60～80%, and the consumption of described alcoholic solution is Rhizoma amorphophalli powder, Folium Nelumbinis powder, aloe vera gel gross weight
The 15～35% of amount, the described sieve number used of pelletizing is 20 mesh.
A kind of method preparing the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 5, its feature
Being: in step, described being dried is to be dried 3～6h at 30～40 DEG C.
A kind of method preparing the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 5, its feature
Being: in stepb, described each powder stock is to cross the powder that 100～120 mesh sieves obtain respectively；In step C, described mixing
It is to mix 10～20min by rotating speed 10～30r/min in mixer.
A kind of method preparing the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 5, its feature
It is: in step D, humidity≤50% during described tabletting, temperature≤28 DEG C, pressure: 3.00～5.00kg/cm2。
A kind of method preparing the lactic acid bacteria pressed candy removing peppery chaffy dish pain spot the most according to claim 5, its feature
It is: the viable count of lactobacillus >=2.0*10 of the lactic acid bacteria pressed candy of described removing peppery chaffy dish pain spot9CFU/g, moisture≤
5.00%, tablet weight 0.25～1.00g/ grain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610758618.3A CN106306284A (en) | 2016-08-30 | 2016-08-30 | Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610758618.3A CN106306284A (en) | 2016-08-30 | 2016-08-30 | Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306284A true CN106306284A (en) | 2017-01-11 |
Family
ID=57788529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610758618.3A Pending CN106306284A (en) | 2016-08-30 | 2016-08-30 | Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306284A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000247A (en) * | 2019-12-31 | 2020-04-14 | 扬州江大食生一生食品有限公司 | Preparation method of composite probiotic powder |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101541194A (en) * | 2006-09-27 | 2009-09-23 | 利特尔卡鲁梅控股有限公司 | Probiotic oral dosage forms |
| CN101636173A (en) * | 2007-03-27 | 2010-01-27 | 宝洁公司 | Methods and kits for administering probiotics |
| CN103444969A (en) * | 2013-09-17 | 2013-12-18 | 南京通泽农业科技有限公司 | Process for preparing probiotics tabletting candies |
| CN103918853A (en) * | 2014-04-24 | 2014-07-16 | 福建省好邻居食品工业有限公司 | Low-sugar probiotics dextrose candy and preparation method thereof |
| CN105076626A (en) * | 2015-08-27 | 2015-11-25 | 广州市全能鲜骨粉生物食品有限公司 | Fresh bone powder-contained tabletting candy and manufacturing method thereof |
| CN105685342A (en) * | 2016-02-18 | 2016-06-22 | 江苏微康生物科技有限公司 | Probiotic buccal tablet and preparation method thereof |
| CN105876048A (en) * | 2014-12-26 | 2016-08-24 | 杨晓育 | Production technology of lactic acid bacterium and mixed gel type gel candy |
-
2016
- 2016-08-30 CN CN201610758618.3A patent/CN106306284A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101541194A (en) * | 2006-09-27 | 2009-09-23 | 利特尔卡鲁梅控股有限公司 | Probiotic oral dosage forms |
| CN101636173A (en) * | 2007-03-27 | 2010-01-27 | 宝洁公司 | Methods and kits for administering probiotics |
| CN103444969A (en) * | 2013-09-17 | 2013-12-18 | 南京通泽农业科技有限公司 | Process for preparing probiotics tabletting candies |
| CN103918853A (en) * | 2014-04-24 | 2014-07-16 | 福建省好邻居食品工业有限公司 | Low-sugar probiotics dextrose candy and preparation method thereof |
| CN105876048A (en) * | 2014-12-26 | 2016-08-24 | 杨晓育 | Production technology of lactic acid bacterium and mixed gel type gel candy |
| CN105076626A (en) * | 2015-08-27 | 2015-11-25 | 广州市全能鲜骨粉生物食品有限公司 | Fresh bone powder-contained tabletting candy and manufacturing method thereof |
| CN105685342A (en) * | 2016-02-18 | 2016-06-22 | 江苏微康生物科技有限公司 | Probiotic buccal tablet and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《千桥飞梦》编写组: "《千桥飞梦 2 胡文祥哲学社会科学相关思考录》", 31 October 2015, 武汉出版社 * |
| 潘卫三: "《工业药剂学》", 31 August 2015, 中国医药科技出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000247A (en) * | 2019-12-31 | 2020-04-14 | 扬州江大食生一生食品有限公司 | Preparation method of composite probiotic powder |
| CN111000247B (en) * | 2019-12-31 | 2023-04-07 | 扬州江大食生一生食品有限公司 | Preparation method of composite probiotic powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431134A (en) | Tablet candy containing prebiotics and preparation method thereof | |
| CN105112275B (en) | A kind of mixed greens vinegar powder and preparation method thereof | |
| CN106490621A (en) | A kind of probiotic composition and its application in Constipation | |
| CN103655639A (en) | Spirulina tablet, and preparation method thereof | |
| CN106306312A (en) | Qi and blood benefiting pressed candy containing lactic acid bacteria and preparation method of pressed candy | |
| CN106306507A (en) | Lactobacillus calcium tablets for cat and dog pets and preparation method of lactobacillus calcium tablets | |
| CN110200151A (en) | A kind of yak feed addictive and preparation method thereof that yak survival rate can be improved | |
| CN106942430A (en) | A kind of dark plum drink piece and preparation method thereof | |
| CN106260389A (en) | A kind of lactic acid bacteria pressed candy of milk Flavor and preparation method thereof | |
| CN101007071A (en) | Traditional Chinese medicine for treating acute and chronic gastroenteritis and bacterial dysentery and its processing technology | |
| CN108065398A (en) | Infant's probiotic oral composition and its preparation method and application | |
| CN102166032A (en) | Solid hawthorn beverage and preparation method thereof | |
| CN106260390A (en) | A kind of Soboring-up liver-protecting lactic acid bacteria pressed candy and preparation method thereof | |
| CN105768078A (en) | Method for preparing umbilicaria esculenta miyoshi chewable tablets | |
| CN106306284A (en) | Lactobacillus tablet candy capable of removing spicy hotpot pain spots and preparation method of lactobacillus tablet candy | |
| CN104705630A (en) | Manufacturing method of pleurotus eryngii crystalline grains | |
| CN107811095A (en) | A kind of preparation method of the compound pressed candy of pomegranate jujube | |
| CN105851446A (en) | Tabletted candy for adjusting intestinal florae, and production technology thereof | |
| CN110897111A (en) | Calcium alginate cold process suction jelly and preparation method thereof | |
| CN109730282A (en) | A kind of preparation method of solid bee honey, a kind of solid bee honey and its application | |
| CN106333047A (en) | Lactic acid bacteria tabletted candies capable of relaxing bowels and preparation method thereof | |
| CN100415864C (en) | Formula of royal jelly wine and its brewing method | |
| CN106359792A (en) | Grape and mint flavored lactic acid bacterium tableted candy and preparation method thereof | |
| CN107960621A (en) | The preparation method of rose jujube chewable tablets | |
| CN106359794A (en) | Stomach-nourishing lactobacillus tablet candies and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |
|
| RJ01 | Rejection of invention patent application after publication |