CN107048253A - A kind of ferment chewable tablets and preparation method thereof - Google Patents
A kind of ferment chewable tablets and preparation method thereof Download PDFInfo
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- 239000007910 chewable tablet Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 39
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 244000298715 Actinidia chinensis Species 0.000 claims abstract description 14
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 14
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 14
- 240000007087 Apium graveolens Species 0.000 claims abstract description 14
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 14
- 235000010591 Appio Nutrition 0.000 claims abstract description 14
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 14
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 14
- 244000000626 Daucus carota Species 0.000 claims abstract description 14
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 14
- 235000021028 berry Nutrition 0.000 claims abstract description 14
- 235000019693 cherries Nutrition 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 238000004140 cleaning Methods 0.000 claims description 26
- 238000001035 drying Methods 0.000 claims description 10
- 244000199866 Lactobacillus casei Species 0.000 claims description 6
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 241001478240 Coccus Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 239000002893 slag Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 244000057717 Streptococcus lactis Species 0.000 description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 239000012634 fragment Substances 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 239000003826 tablet Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of ferment chewable tablets and preparation method thereof, the parts by weight of each composition are in the ferment chewable tablets：20~30 parts of hawthorn, 20~30 parts of cucumber, 15~18 parts of Kiwi berry, 13~16 parts of carrot, 5~10 parts of cherry, 5~10 parts of celery.20~30 parts of FOS, 10~20 parts of xylitol, 200~300 parts of purified water, 1~2 part of lactic acid bacteria.Ferment obtains chewable tablets with slag fermentation, to concentrate, being freeze-dried by low temperature after fermentation, smashing tabletting in the present invention.The ferment chewable tablets of the present invention has a variety of functions such as weight-losing toxin-expelling, beautifying face and moistering lotion, and its sweet mouthfeel is tasty, easy for carrying and eating, safe, without any side effects, is adapted to popularization and application.
Description
Technical field
The invention belongs to field of health care food, and in particular to a kind of ferment chewable tablets and preparation method thereof.
Background technology
Ferment, also known as English name ENZYME, enzyme.Ferment product starts from earlier 1900s, so far originating from Japan
There is the history up to more than 80 years, it is fashionable in TaiWan, China.
More than 1500 kinds of the ferment that has now been found that of the mankind, more than 700 kinds named.Ferment has many functions, such as：
(1) by improving blood flow state, so that blood can flow to capillary；(2) brain function is improved, prevention is old
It is dull-witted；(3) replace the old with the new, generate new cell, prevention skin is coarse；(4) activating immune cell, improves immunity, prevents disease
Disease；(5) savings of fatigue-relieving material, improves the fatigue resistance of body；(6) blood, detoxication are purified；(7) intestinal bacterium
Normalization；(8) toxin expelling fat-reducing, beautifying face and moistering lotion.
Existing ferment easily loses dietary fiber and substantial amounts of active ingredient during the fermentation, and species is single, battalion
Support not balanced enough.
The content of the invention
The purpose of the present invention be overcome above-mentioned weak point there is provided a kind of dietary fiber being effectively retained in product and other
Active ingredient, nutrition ferment chewable tablets more in a balanced way.
It is a further object of the present invention to provide the preparation method of the ferment chewable tablets.
The purpose of the present invention is achieved in the following ways：
A kind of ferment chewable tablets, the ferment is prepared according to the raw material of following parts by weight：
20~30 parts of hawthorn, 20~30 parts of cucumber, 15~18 parts of Kiwi berry, 13~16 parts of carrot, 5~10 parts of cherry, celery
5~10 parts of dish, 20~30 parts of FOS, 10~20 parts of xylitol, 200~300 parts of purified water, 1~2 part of lactic acid bacteria.
It is preferred that the ferment is prepared according to the raw material of following parts by weight：
22~28 parts of hawthorn, 22~28 parts of cucumber, 16~17 parts of Kiwi berry, 14~15 parts of carrot, 6~9 parts of cherry, celery
6~9 parts of dish, 22~28 parts of FOS, 12~18 parts of xylitol, 230~280 parts of purified water, 1.2~1.8 parts of lactic acid bacteria.
The lactic acid bacteria is the one or more in Lactobacillus casei, streptococcus lactis, Lactobacillus plantarum or lactobacillus acidophilus.
The preparation method of above-mentioned ferment chewable tablets comprises the following steps：
(1) hawthorn cleaning stoning, cucumber cleaning, Kiwi berry cleaning peeling, carrot cleaning, cherry cleaning stoning, celery is clear
Wash, in proportion mixing mashing；FOS, xylitol and purified water are added, is stirred；
(2) 90~100 DEG C of 15~20min of sterilizing, are cooled to room temperature, inoculating lactic acid bacterium, 25~30 DEG C of 25~30d of fermentation；
(3) cryogenic vacuum concentration is carried out after fermentation ends：55~60 DEG C of temperature, 0.07~0.08MPa of vacuum is concentrated into
Proportion is 1.08~1.1 (55~60 DEG C)；
(4) concentrate is freeze-dried, -40 DEG C~-50 DEG C of pre-freezing temperature, 10~15h of pre-freeze time, drying chamber pressure
15~20Pa, 32~36 DEG C of temperature of heating plate；
(5) smashed after drying, cross 60 mesh sieves, carried out tabletting and obtain ferment chewable tablets.
The present invention has advantages below compared with the prior art：
(1) hawthorn can promote the digestion of fat, reduce fat, anti-aging, cancer-resisting；Contain what is enriched in cucumber
Vitamin E, can play and promote longevity, the effect of anti-aging；Kiwi berry contains abundant vitamin C, with anti-aging, beauty
The effect of beauty treatment；Containing abundant carrotene and other trace elements in carrot, with good stomach invigorating beauty, pre- anti-cancer
Effect；Cherry contains abundant ferro element, can prevent anaemia, improves the colour of skin；Contain substantial amounts of dietary fiber in celery, have
Help defaecation defecation.Arranged in pairs or groups in this product using this six kinds of fruits and vegetables, active ingredient is more enriched, and nutrition is more balanced, together
Shi Fengfu mouthfeels；
(2) this product is band slag fermentation, and all raw materials are beaten by mixing, and active ingredient can be made fully to discharge,
Also filtering is not required to after fermentation, the dietary fiber and other active ingredients in product are remained well, while can also promote to chew
Piece is preferably molded；
(3) high temperature when lactic acid bacteria formula selected in this product can not only be resistant to concentration, moreover it is possible to make fermentation faster, ferment
The mouthfeel of element is more preferable；
(4) this product can retain the lactic acid bacteria of effective active component and work using specific freeze-drying condition；
(5) this product is easy to carry, and instant, sweet mouthfeel are tasty, is adapted to popularization and application.
Embodiment
The present invention is further illustrated below by way of specific embodiment.But the detail of embodiment is only used for explaining this hair
It is bright, it should not be construed as limited overall technical solution.
Embodiment 1：
The parts by weight of hawthorn 25, the parts by weight of cucumber 25, the parts by weight of Kiwi berry 16, the parts by weight of carrot 14, the parts by weight of cherry 6, celery
The parts by weight of dish 6, the parts by weight of FOS 26, the parts by weight of xylitol 16, the parts by weight of purified water 260, the parts by weight of lactic acid bacteria 1.6.
The lactic acid bacteria is Lactobacillus casei, streptococcus lactis, Lactobacillus plantarum and lactobacillus acidophilus, and part by weight is 1:1:
1:1。
Preparation method is：
(1) hawthorn cleaning stoning, cucumber cleaning, Kiwi berry cleaning peeling, carrot cleaning, cherry cleaning stoning, celery is clear
Wash, in proportion mixing mashing；FOS, xylitol and purified water are added, is stirred.
(2) 100 DEG C of sterilizing 15min, are cooled to room temperature, inoculating lactic acid bacterium, 25 DEG C of fermentation 30d；
(3) progress cryogenic vacuum concentration, 55 DEG C of temperature, vacuum 0.08MPa after fermentation ends, being concentrated into proportion is
1.08；
(4) concentrate is freeze-dried, -50 DEG C of pre-freezing temperature, pre-freeze time 10h, drying chamber pressure 20Pa, heating plate
36 DEG C of temperature.
(5) smashed after drying, cross 60 mesh sieves, carried out tabletting and obtain ferment chewable tablets.
Piece weight 0.45g/ pieces, tablet weight variation≤5%, hardness 45N, the chewable tablets complete appearance, without fragment, dry linting phenomenon,
Hardness is good, in good taste.
The chewable tablets probiotics quantity is 1.0 × 108Cfu/g, dietary fiber content is 4.9%, and Vitamin C content is
0.69%.
Embodiment 2：
The parts by weight of hawthorn 26, the parts by weight of cucumber 26, the parts by weight of Kiwi berry 17, the parts by weight of carrot 15, the parts by weight of cherry 9, celery
The parts by weight of dish 9, the parts by weight of FOS 27, the parts by weight of xylitol 17, the parts by weight of purified water 270, the parts by weight of lactic acid bacteria 1.5.
The lactic acid bacteria is Lactobacillus casei, streptococcus lactis, Lactobacillus plantarum and lactobacillus acidophilus, and part by weight is 1:1:
1:1。
Preparation method is：
(1) hawthorn cleaning stoning, cucumber cleaning, Kiwi berry cleaning peeling, carrot cleaning, cherry cleaning stoning, celery is clear
Wash, in proportion mixing mashing；FOS, xylitol and purified water are added, is stirred.
(2) 90 DEG C of sterilizing 20min, are cooled to room temperature, inoculating lactic acid bacterium, 30 DEG C of fermentation 25d；
(3) progress cryogenic vacuum concentration, temperature 60 C, vacuum 0.07MPa after fermentation ends, being concentrated into 60 DEG C of proportions is
1.1；
(4) concentrate is freeze-dried, -40 DEG C of pre-freezing temperature, pre-freeze time 15h, drying chamber pressure 20Pa, heating plate
36 DEG C of temperature.
(5) smashed after drying, cross 60 mesh sieves, carried out tabletting and obtain ferment chewable tablets.
(6) piece weight 0.45g/ pieces, tablet weight variation≤5%, hardness 45N is the chewable tablets complete appearance, existing without fragment, dry linting
As hardness is good, in good taste.
(7) the chewable tablets probiotics quantity is 0.8 × 108Cfu/g, dietary fiber content is 5.16%, Vitamin C content
For 0.72%.
Embodiment 3：
The parts by weight of hawthorn 30, the parts by weight of cucumber 20, the parts by weight of Kiwi berry 15, the parts by weight of carrot 13, the parts by weight of cherry 5, celery
The parts by weight of dish 5, the parts by weight of FOS 20, the parts by weight of xylitol 20, the parts by weight of purified water 200, the parts by weight of Lactobacillus casei 1.
Preparation method is：
(1) hawthorn cleaning stoning, cucumber cleaning, Kiwi berry cleaning peeling, carrot cleaning, cherry cleaning stoning, celery is clear
Wash, in proportion mixing mashing；FOS, xylitol and purified water are added, is stirred.
(2) 90 DEG C of sterilizing 20min, are cooled to room temperature, inoculating lactic acid bacterium, 30 DEG C of fermentation 25d；
(3) cryogenic vacuum concentration is carried out after fermentation ends, temperature 60 C, vacuum 0.07MPa is concentrated under the conditions of 60 DEG C
Proportion is 1.1；
(4) concentrate is freeze-dried, -40 DEG C of pre-freezing temperature, pre-freeze time 15h, drying chamber pressure 20Pa, heating plate
36 DEG C of temperature.
(5) smashed after drying, cross 60 mesh sieves, carried out tabletting and obtain ferment chewable tablets.
(6) piece weight 0.45g/ pieces, tablet weight variation≤5%, hardness 45N is the chewable tablets complete appearance, existing without fragment, dry linting
As hardness is good, in good taste.
(7) the chewable tablets probiotics quantity is 0.5 × 108Cfu/g, dietary fiber content is 3.5%, Vitamin C content
For 0.53%.
Claims (5)
1. a kind of ferment chewable tablets, it is characterised in that the ferment is made according to the raw material of following parts by weight：
20~30 parts of hawthorn, 20~30 parts of cucumber, 15~18 parts of Kiwi berry, 13~16 parts of carrot, 5~10 parts of cherry, celery 5
~10 parts, 20~30 parts of FOS, 10~20 parts of xylitol, 200~300 parts of purified water, 1~2 part of lactic acid bacteria.
2. ferment chewable tablets according to claim 1, it is characterised in that the ferment is made according to the raw material of following parts by weight：
22~28 parts of hawthorn, 22~28 parts of cucumber, 16~17 parts of Kiwi berry, 14~15 parts of carrot, 6~9 parts of cherry, celery 6~
9 parts, 22~28 parts of FOS, 12~18 parts of xylitol, 230~280 parts of purified water, 1.2~1.8 parts of lactic acid bacteria.
3. ferment chewable tablets according to claim 1 or 2, it is characterised in that described lactic acid bacteria is Lactobacillus casei, breast
One or more in acid streptococci, Lactobacillus plantarum or lactobacillus acidophilus.
4. ferment chewable tablets according to claim 3, it is characterised in that described lactic acid bacteria is Lactobacillus casei, lactic acid chain
Coccus, Lactobacillus plantarum and lactobacillus acidophilus, part by weight are 1:1:1:1.
5. the preparation method of the ferment chewable tablets described in claim 1 or 2, it is characterised in that this method comprises the following steps：
(1) hawthorn cleaning stoning, cucumber cleaning, Kiwi berry cleaning peeling, carrot cleaning, cherry cleaning stoning, celery cleaning,
Mixing mashing in proportion；FOS, xylitol and purified water are added, is stirred；
(2) 90~100 DEG C of 15~20min of sterilizing, are cooled to room temperature, inoculating lactic acid bacterium, 25~30 DEG C of 25~30d of fermentation；
(3) cryogenic vacuum concentration is carried out after fermentation ends：55~60 DEG C of temperature, 0.07~0.08MPa of vacuum is concentrated into proportion
For 1.08~1.1；
(4) concentrate is freeze-dried, -40 DEG C~-50 DEG C of pre-freezing temperature, 10~15h of pre-freeze time, and drying chamber pressure 15~
20Pa, 32~36 DEG C of temperature of heating plate；
(5) smashed after drying, cross 60 mesh sieves, carried out tabletting and obtain ferment chewable tablets.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822123A (en) * | 2017-12-01 | 2018-03-23 | 高州市客多多农产品开发有限公司 | A kind of pectase chewable tablets |
| CN108925989A (en) * | 2018-08-04 | 2018-12-04 | 安徽全康药业有限公司 | It is a kind of to prevent gastrointestinal disease probiotics chewable tablets and preparation method thereof |
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| CN104172158A (en) * | 2014-07-24 | 2014-12-03 | 杭州千岛湖绿尚生物科技有限公司 | Method for processing fruit and vegetable ferment food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107822123A (en) * | 2017-12-01 | 2018-03-23 | 高州市客多多农产品开发有限公司 | A kind of pectase chewable tablets |
| CN108925989A (en) * | 2018-08-04 | 2018-12-04 | 安徽全康药业有限公司 | It is a kind of to prevent gastrointestinal disease probiotics chewable tablets and preparation method thereof |
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Application publication date: 20170818 |