CN110200119A - 一种复合乳酸菌羊奶片压片糖果及其制备方法 - Google Patents
一种复合乳酸菌羊奶片压片糖果及其制备方法 Download PDFInfo
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- CN110200119A CN110200119A CN201910542418.8A CN201910542418A CN110200119A CN 110200119 A CN110200119 A CN 110200119A CN 201910542418 A CN201910542418 A CN 201910542418A CN 110200119 A CN110200119 A CN 110200119A
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- compound lactobacillus
- lactobacillus
- pressed candy
- goat milk
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- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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Abstract
本发明公开了一种复合乳酸菌羊奶片压片糖果及其制备方法,该压片糖果包括以下原料:全脂羊乳粉、异麦芽酮糖、麦芽糖醇、木糖醇、低聚异麦芽糖、聚葡萄糖和复合乳酸菌粉。本发明所得的复合乳酸菌羊奶片压片糖果含有多种营养成分,奶味纯正,口感好、酸甜适中,可咀嚼或***,热能低,不易引发龋齿、肥胖,适合糖尿病患者食用;活菌数高,具有调节肠道菌群平衡的作用,对慢性腹泻和便秘具有一定的预防和缓解作用;其制备方法简单,所得压片糖果不易裂片,携带方便,老少皆宜。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种复合乳酸菌羊奶片压片糖果及其制备方法。
背景技术
压片糖果是以食糖或糖浆(粉剂)或甜味剂等为主要原料,经混合、造粒或不造粒、压制成型等相关工艺制成的固体糖果。目前市场上的压片糖果主要以白砂糖、葡萄糖或糖浆为主要原料并加入一些辅料压制而成。此类压片糖果劣势主要体现在:除了单纯的供能以外,基本无其他对人体有益的营养物质;增加了儿童及青少年龋齿、肥胖病发生风险;摄入后血糖值增加迅速不利于糖尿病人食用;过于坚硬,咀嚼困难,甜度高。
此外,市场上还有一类乳酸菌或益生菌奶片,其以奶粉为主要原料,但不属于压片糖果范畴而属于奶制品。此类乳酸菌或益生菌奶片主要存在如下劣势:(1)原料组成中除了含有奶粉、益生菌或乳酸菌外,还有相当量蔗糖和/或葡萄糖,不适合糖尿病人食用;易增加龋齿、肥胖病发生风险;(2)原料组成中含有一定量的益生菌或乳酸菌,但是维持这些有益菌生长的营养物质添加量很少甚至无添加;现在食物的精细化加工,每天摄入的供有益菌利用的膳食纤维非常少,在这种情况下,有益菌增殖受限或甚至死亡,根本发挥不出其作用。(3)奶粉添加量占比60%以上,压片时容易产生裂痕,影响奶片产率且增加后续挑选成本;生产过程中容易吸潮,随着生产推进物料流动性变差,导致片重不稳定等问题。
随着人们保健意识的提高及糖尿病、肥胖病等现代病问题的日益突出,对不影响血糖、不致龋齿、口感好、甜度适中、能维护肠道有益菌群平衡及预防便秘、腹泻的产品需求日益剧增。
发明内容
针对现有技术中存在的问题,本发明的目的在于提供一种复合乳酸菌羊奶片压片糖果及其制备方法,该压片糖果含有多种营养成分,奶味纯正,口感好、酸甜适中,可咀嚼或***,热能低,不易引发龋齿、肥胖,适合糖尿病患者食用;活菌数高,具有调节肠道菌群平衡的作用,对慢性腹泻和便秘具有一定的预防和缓解作用;其制备方法简单,所得压片糖果不易裂片,携带方便,老少皆宜。
为了达到上述目的,本发明采用以下技术方案予以实现。
(一)一种复合乳酸菌羊奶片压片糖果,包括以下原料:全脂羊乳粉、异麦芽酮糖、麦芽糖醇、木糖醇、低聚异麦芽糖、聚葡萄糖和复合乳酸菌粉。
优选的,所述复合乳酸菌粉包含青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌和婴儿双歧杆菌。
优选的,所述原料的用量为:全脂羊乳粉35~45份、异麦芽酮糖10~20份、麦芽糖醇5~10份、木糖醇5~10份、低聚异麦芽糖10~15份、聚葡萄糖10~15份、复合乳酸菌粉0.3~0.5份。
优选的,所述复合乳酸菌粉中青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌和婴儿双歧杆菌的质量比为1:1:(0.5-1):(0.3-1):(0.5-1):1。
(二)一种复合乳酸菌羊奶片压片糖果的制备方法,包括以下步骤:
步骤1,将异麦芽酮糖、麦芽糖醇、木糖醇、低聚异麦芽糖、聚葡萄糖进行干混,得预混物;
步骤2,将所述预混物分两次加入复合乳酸菌粉中,混合均匀,得混合物;
步骤3,向所述混合物中加入全脂羊乳粉,混合均匀,压片、称重、包装,得复合乳酸菌羊奶片压片糖果。
优选的,步骤2中,预混物第一次加入量和第二次加入量的比例为1:2。
优选的,步骤3中,所述压片的压力为30~60KN,压片的时间为0.07~0.11s,压片的转速为18~26转/分钟。
优选的,步骤3中,所述全脂羊乳粉的制备方法,包含以下子步骤:
子步骤3.1,对羊奶进行杀菌、离心,得离心液;
子步骤3.2,对所述离心液进行杀菌、浓缩、喷雾干燥、冷却,得全脂羊乳粉。
优选的,子步骤3.1中,所述杀菌的温度为70-80℃,杀菌的时间为10-20s。
优选的,子步骤3.2中,所述杀菌的温度为140-146℃,杀菌的时间为0.4-0.46s。
与现有技术相比,本发明的有益效果为:
(1)本发明所得的复合乳酸菌羊奶片压片糖果的口感好、酸甜适中,易于咀嚼,含有活菌数高,每100g压片糖果至少含有10亿活菌和至少50g可供复合乳酸菌利用的营养物质,有助于调节肠道菌群平衡,对功能性腹泻和便秘具有一定的预防和缓解作用。
(2)本发明中采用异麦芽酮糖、麦芽糖醇、木糖醇、低聚异麦芽糖、聚葡萄糖替代了常规压片糖果中白砂糖或葡萄糖的使用,解决了常规压片糖果甜度高、咀嚼困难的问题,并对龋齿、肥胖病发生有一定预防作用,适合糖尿病患者食用。
(3)本发明避免了乳粉含量高引起的易裂片,提高了压片糖果的产率;节省了裂片的挑拣人力和时间成本,以及降低了压片糖果被微生物污染的风险;不易吸潮,保证了物料良好的流动性,保证了压片糖果的重量稳定。
(4)本发明所得的复合乳酸菌羊奶片压片糖果的制备方法简单、携带方便,可咀嚼或***,甜度适中,老少皆宜,还具有羊乳粉丰富的营养物质。
附图说明
下面结合附图和具体实施例对本发明做进一步详细说明。
图1为本发明实施例1所得的复合乳酸菌羊奶片压片糖果。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述,但是本领域的技术人员将会理解,下列实施例仅用于说明本发明,而不应视为限制本发明的范围。
实施例1
一种复合乳酸菌羊奶片压片糖果的制备方法,包括以下步骤:
步骤1,将15g异麦芽酮糖、10g麦芽糖醇、5g木糖醇、15g低聚异麦芽糖、14.5g聚葡萄糖进行干混,得预混物。
步骤2,取预混物质量的1/3加入0.5g复合乳酸菌粉中进行初次混合,再将剩余预混物全部加入,再次混合均匀得混合物;其中,复合乳酸菌粉中包含质量比为1:1:0.5:0.3:0.5:1的青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌、婴儿双歧杆菌6种菌,每克复合乳酸菌粉至少含有100亿活菌。由于复合乳酸菌粉添加量较少,预混物分两次加入,可与复合乳酸菌粉混合更加均匀。
步骤3,向混合物中加入40g全脂羊乳粉,混合均匀,常温压片、称重、定量密封包装,得复合乳酸菌羊奶片压片糖果;其中,压片采用常规压片机,如31冲双出料压片机,压片机在压力为45KN、转速为24转/分钟条件下压片0.07s。
上述步骤3中,全脂羊乳粉的制备方法,包含以下子步骤:
子步骤3.1,鲜羊奶验收和标准化:选择合格的鲜羊奶。
子步骤3.2,杀菌、离心标准化:对鲜羊奶在75℃条件下杀菌15s,再经分离机离心剔除菌体和细胞,得离心液。
子步骤3.3,对离心液在143℃条件下杀菌0.43s,接着在60℃的单效蒸发器内浓缩至干物质约52%,再经喷雾干燥(喷雾压力约200bar,塔内负压约-25mmH2O,塔内温度约80℃)和三级流化床降温至30℃以下,得全脂羊乳粉。
实施例2
一种复合乳酸菌羊奶片压片糖果的制备方法,包括以下步骤:
步骤1,将20g异麦芽酮糖、5g麦芽糖醇、10g木糖醇、10g低聚异麦芽糖、10g聚葡萄糖进行干混,得预混物。
步骤2,取预混物质量的1/3加入0.3g复合乳酸菌粉中进行初次混合,再将剩余预混物全部加入,再次混合均匀得混合物;其中,复合乳酸菌粉中包含质量比为1:1:0.5:0.3:0.5:1的青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌、婴儿双歧杆菌6种菌,每克复合乳酸菌粉至少含有100亿活菌。
步骤3,向混合物中加入44.7g全脂羊乳粉,混合均匀,常温压片、称重、定量密封包装,得复合乳酸菌羊奶片压片糖果;其中,压片采用常规压片机,如31冲双出料压片机,压片机在压力为60KN、转速为18转/分钟条件下压片0.09s。
上述步骤3中,全脂羊乳粉的制备方法,包含以下子步骤:
子步骤3.1,鲜羊奶验收和标准化:选择合格的鲜羊奶。
子步骤3.2,杀菌、离心标准化:对鲜羊奶在70℃条件下杀菌20s,再经分离机离心剔除菌体和细胞,得离心液。
子步骤3.3,对离心液在140℃条件下杀菌0.42s,接着在60℃的单效蒸发器内浓缩至干物质约52%,再经喷雾干燥(喷雾压力约200bar,塔内负压约-25mmH2O,塔内温度约80℃)和三级流化床降温至30℃以下,得全脂羊乳粉。
实施例3
一种复合乳酸菌羊奶片压片糖果的制备方法,包括以下步骤:
步骤1,将14.6g异麦芽酮糖、10g麦芽糖醇、10g木糖醇、15g低聚异麦芽糖、15g聚葡萄糖进行干混,得预混物。
步骤2,取预混物质量的1/3加入0.4g复合乳酸菌粉中进行初次混合,再将剩余预混物全部加入,再次混合均匀得混合物;其中,复合乳酸菌粉中包含质量比为1:1:1:1:1:1的青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌、婴儿双歧杆菌6种菌,每克复合乳酸菌粉至少含有100亿活菌。
步骤3,向混合物中加入35g全脂羊乳粉,混合均匀,常温压片、称重、定量密封包装,得复合乳酸菌羊奶片压片糖果;其中,压片采用常规压片机,如31冲双出料压片机,压片机在压力为30KN、转速为26转/分钟条件下压片0.11s。
上述步骤3中,全脂羊乳粉的制备方法,包含以下子步骤:
子步骤3.1,鲜羊奶验收和标准化:选择合格的鲜羊奶。
子步骤3.2,杀菌、离心标准化:对鲜羊奶在80℃条件下杀菌10s,再经分离机离心剔除菌体和细胞,得离心液。
子步骤3.3,对离心液在146℃条件下杀菌0.40s,接着在60℃的单效蒸发器内浓缩至干物质约52%,再经喷雾干燥(喷雾压力约200bar,塔内负压约-25mmH2O,塔内温度约80℃)和三级流化床降温至30℃以下,得全脂羊乳粉。
实施例4
一种复合乳酸菌羊奶片压片糖果的制备方法,包括以下步骤:
步骤1,将10g异麦芽酮糖、7.5g麦芽糖醇、7.5g木糖醇、12.5g低聚异麦芽糖、12.5g聚葡萄糖进行干混,得预混物。
步骤2,取预混物质量的1/3加入0.4g复合乳酸菌粉中进行初次混合,再将剩余预混物全部加入,再次混合均匀得混合物;其中,复合乳酸菌粉中包含质量比为1:1:0.5:0.3:0.5:1的青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌、婴儿双歧杆菌6种菌,每克复合乳酸菌粉至少含有100亿活菌。
步骤3,向混合物中加入45g全脂羊乳粉,混合均匀,常温压片、称重、定量密封包装,得复合乳酸菌羊奶片压片糖果;其中,压片采用常规压片机,如31冲双出料压片机,压片机在压力为60KN、转速为26转/分钟条件下压片0.09s。
上述步骤3中,全脂羊乳粉的制备方法,包含以下子步骤:
子步骤3.1,鲜羊奶验收和标准化:选择合格的鲜羊奶。
子步骤3.2,杀菌、离心标准化:对鲜羊奶在70℃条件下杀菌20s,再经分离机离心剔除菌体和细胞,得离心液。
子步骤3.3,对离心液在140℃条件下杀菌0.46s,接着在60℃的单效蒸发器内浓缩至干物质约52%,再经喷雾干燥(喷雾压力约200bar,塔内负压约-25mmH2O,塔内温度约80℃)和三级流化床降温至30℃以下,得全脂羊乳粉。
实施例5
一种复合乳酸菌羊奶片压片糖果的制备方法,包括以下步骤:
步骤1,将15g异麦芽酮糖、10g麦芽糖醇、10g木糖醇、12.5g低聚异麦芽糖、12.5g聚葡萄糖进行干混,得预混物。
步骤2,取预混物质量的1/3加入0.4g复合乳酸菌粉中进行初次混合,再将剩余预混物全部加入,再次混合均匀得混合物;其中,复合乳酸菌粉中包含质量比为1:1:0.75:0.65:0.75:1的青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌、婴儿双歧杆菌6种菌,每克复合乳酸菌粉至少含有100亿活菌。
步骤3,向混合物中加入35g全脂羊乳粉,混合均匀,常温压片、称重、定量密封包装,得复合乳酸菌羊奶片压片糖果;其中,压片采用常规压片机,如31冲双出料压片机,压片机在压力为30KN、转速为26转/分钟条件下压片0.11s。
上述步骤3中,全脂羊乳粉的制备方法,包含以下子步骤:
子步骤3.1,鲜羊奶验收和标准化:选择合格的鲜羊奶。
子步骤3.2,杀菌、离心标准化:对鲜羊奶在80℃条件下杀菌10s,再经分离机离心剔除菌体和细胞,得离心液。
子步骤3.3,对离心液在146℃条件下杀菌0.40s,接着在60℃的单效蒸发器内浓缩至干物质约52%,再经喷雾干燥(喷雾压力约200bar,塔内负压约-25mmH2O,塔内温度约80℃)和三级流化床降温至30℃以下,得全脂羊乳粉。
以上实施例所得的复合乳酸菌羊奶片压片糖果中,含有一定量全脂羊乳粉,可提供丰富的营养物质和纯正的奶味;含有相当量供复合乳酸菌生长的营养物质,如异麦芽酮糖、麦芽糖醇、木糖醇、低聚异麦芽糖、聚葡萄糖;该压片糖果添加了复合乳酸菌粉(青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌、婴儿双歧杆菌),这些复合菌能相互协同维护肠道菌群平衡,对肠道健康发挥积极作用。各原料的具体作用如下:
全脂羊乳粉:基本保持了羊乳中的原有营养成分,如与母乳蛋白质结构相同的乳清蛋白;短链脂肪酸易消化吸收;对鼻腔、血管、咽喉等黏膜有良好的修复作用的上皮细胞生长因子;含有丰富的矿物质、微量元素、多种维生素、牛磺酸、二十二碳六烯酸、乳铁蛋白等。
异麦芽酮糖:是蜂蜜、甘蔗中发现的一种天然糖类,甜度为蔗糖的42%,甜味纯正,无不良后味;其不被唾液、胃酸和胰液消化,对血糖影响不大,不致龋齿;能够刺激肠道有益菌群的生长和繁殖。
麦芽糖醇:热量仅为蔗糖的5%,不使血糖升高,在人体几乎不被唾液、胃液、小肠膜酶等分解,不致龋齿;经小肠少量被作为能源利用,大部分在大肠被微生物分解为短链脂肪酸,为肠道有益菌提供营养物质。
木糖醇:是从玉米芯、甘蔗渣等植物原料中提取获得,其代谢不受胰岛素调节,不致龋齿;木糖醇为人体提供能量,合成糖元,减少脂肪和肝组织中的蛋白质的消耗,使肝脏受到保护和修复,减少人体内有害酮体的产生,不会因食用而为发胖忧虑;能抑制酵母的活性和生长。
低聚异麦芽糖:具有水溶性膳食纤维功能,可促使人体内的双歧杆菌显著增殖;不致龋齿;甜度低、其热能仅为蔗糖1/6,对血糖血脂基本没影响,糖尿病患者可放心食用;此外,其不破坏食品质地和风味,不增加粘度,不影响对矿物质和维生素吸收(对它们无包埋作用)。
聚葡萄糖:是一种新型的水溶性膳食纤维,其除具有水溶性膳食纤维所特有的明显增加粪便体积、增强通便、降低肠道癌的风险等的作用外,还具有不溶性膳食纤维所不具备或不明显的功能,如结合清除体内的胆酸,明显降低血清胆固醇。
青春双歧杆菌、乳双歧杆菌、婴儿双歧杆菌:可治疗慢性腹泻和便秘的双重功效。抗生素的使用使得肠道菌群平衡破坏,导致肠杆菌成为优势菌群,它们分泌的相关毒素与肠黏膜上皮细胞受体结合使环磷酸腺苷活性提高,大量电解质丢失而造成腹泻;肠道内腐败菌的增加,会产生相应的有毒代谢产物,如胺、酚、吲哚等引起便秘;而青春双歧杆菌、乳双歧杆菌、婴儿双歧杆菌可以扶持肠道中原籍菌而恢复正常,它们能产一些酸性物质使肠道呈酸性(pH为3左右),抑制有害菌的生长,恢复肠道菌群平衡,从而大大减少有毒代谢产物,并刺激肠道蠕动,减少水分的过度吸收而预防或缓解慢性腹泻或便秘,还可复活机体免疫功能。此外其可明显增加血中超氧化物歧化酶的活性与含量,进而使人体细胞免受自由基的损伤。
鼠李糖乳杆菌:肠道黏着率高、定制能力强,并具有高效降胆固醇、调节肠道菌群平衡、预防和治疗慢性腹泻、排除毒素、预防龋齿;可促进双歧杆菌和嗜酸乳杆菌的生长等作用。
干酪乳杆菌:进入机体后可在肠道内大量存活,起到调节肠道菌群平衡,促进人体消化吸收,防止便秘及细胞老化;同时干酪乳杆菌具有高效降血压、降胆固醇,增强人体免疫及预防癌症和抑制肿瘤生长;还具有缓解乳糖不耐症等功能。
嗜酸乳杆菌:在人体整个胃肠道中,“自上而下”调节微生态环境,抑制不良微生物增殖;能分泌嗜酸乳菌素、嗜酸杆菌素、乳酸菌素对肠道致病菌起到拮抗作用。嗜酸乳杆菌和双歧杆菌混合使用对胃肠功能失调的婴幼儿和一些长期服用抗菌素而引起的胃肠功能失调的病人可快速使肠道菌群恢复;还可产生乳酸和醋酸,能提高钙、磷、铁的利用率,促进维生素D的吸收,产生维生素K及维生素B,还可以减少胆固醇的吸收和降低辐射对人体的伤害等。
对以上实施例所得的复合乳酸菌羊奶片压片糖果进行感官评价、裂片检查、产品崩解时限分别进行试验,具体如下:
1、感官评价
对实施例1-3所得的复合乳酸菌羊奶片压片糖果(压片糖果的直径为2cm,设置片重为2g)的外观、色泽、口感、风味和个人喜好度进行品评测试,随机选取30人进行感官评价,具体感官评分标准如表1所示,感官评价结果如表2所示。
表1感官评分标准
评价项目 | 评分标准 | 得分 |
外观 | 外观整齐无裂痕、表面光滑、无杂质 | 1 |
色泽 | 呈均匀分布淡黄色 | 1 |
口感 | 入口顺滑,易于咀嚼且不粘牙 | 1 |
风味 | 纯正奶香味;甜度适中,无异味 | 1 |
个人喜好度 | 很喜欢1喜欢0.7一般0.4不喜欢0 | 1 |
总分 | 5 |
表2感官评分结果
由表2可知,实施例1-3所得的复合乳酸菌羊奶片压片糖果外观完整光滑,易于咀嚼,口感甜度适中,改变了传统压片糖果咀嚼困难、甜度高的现状,深受消费者喜爱。
2、裂片检查及重量差异试验
分别从实施例1-3所得的复合乳酸菌羊奶片压片糖果(压片糖果的直径为2cm,设置片重为2g)中随机抽取20片为一组进行裂片检查和重量差异检查,检查结果如下表3所示。
由表3可知,本发明实施例1-3所得的复合乳酸菌羊奶片压片糖果均无裂痕,完整性很好,与上述感官评价实验结果一致,这使得压片产率增加,节省了挑选裂片产生的人工和时间成本,也降低了人为挑选导致的微生物污染。
表3裂片检查和重量差异检查结果
实施例1-3所得的复合乳酸菌羊奶片压片糖果的片重结果符合2g±0.1g的重量差异。此外,随机从中抽取6片压片糖果(直径2cm,质量约2g)如图1所示,由图1可知,复合乳酸菌羊奶片压片糖果外观完整光滑,呈淡黄色,且均无裂痕。
3、产品崩解时限实验
分别从实施例1-3所得的复合乳酸菌羊奶片压片糖果(压片糖果的直径为2cm,设置片重为2g)中随机抽取6片为一组进行崩解时限实验。实验参照《中国药典》2015版中三步通则“0921崩解时限检查法”中含片,即将吊篮通过不锈钢轴悬挂于支架上,浸入1000ml烧杯中,并调节吊篮位置使其下降至低点时筛网距烧杯底部25mm,烧杯内盛有温度为37℃±1℃的水,调节水位高度使吊篮上升至高点时筛网在水面下15mm处,吊篮顶部不可浸没于溶液中。分别取3组奶片置上述吊篮的玻璃管中,启动崩解仪并记录奶片全部崩解或溶解所需的时间,产品崩解时限结果如表4所示。
表4产品崩解时限结果
检查项目 | 实施例1 | 实施例2 | 实施例3 |
崩解时间 | 4.5min | 4.4min | 4.2min |
由表4可知,三组复合乳酸菌羊奶片压片糖果均在10min之前全部崩解或溶解,符合含片崩解时限要求,故本发明的压片糖果可***。
本发明所得的复合乳酸菌羊奶片压片糖果2g为一片,每天吃两次,每次吃5片,将以上实施例所得的复合乳酸菌羊奶片压片糖果给100个患有腹泻和便秘的人进行试吃,结果表明98%以上的人腹泻和便秘症状缓解和减轻,以下是部分试吃试验结果:
病例1
李女士,38岁,销售,应酬多,间歇性腹泻5年,常腹痛、腹胀,每天排便4次以上,粪量少,呈糖稀状,排便后症状缓解;经口摄入实施例3制得的复合乳酸菌羊奶片压片糖果半月后,腹胀、腹痛改善,排便2天1次,粪量明显增多,粪便呈黄色、香蕉状。
病例2
樊女士,29岁,体质弱,常吃抗生素类药物(感冒药),腹泻3个月,腹胀,每天排便3~4次,粪量少,呈糊状;经口摄入实施例3制得的复合乳酸菌羊奶片压片糖果12天后,腹胀改善,每天排便1次,粪便成型呈淡黄色、碎块状。
病例3
刘先生,25岁,饮食不规律,喜欢吃肉、间歇性腹泻3年,间歇期在2~4周内的复发性腹泻,还伴随腹胀,粪量少,呈糊状,粪便臭;经口摄入实施例2制得的复合乳酸菌羊奶片压片糖果一周后,腹胀改善,排便3天约2次,粪量明显增多,粪便呈黄色、香蕉状、无恶臭味。
病例4
焦先生,32岁,司机,饮食不规律,慢性便秘长达半年,伴有腹胀气、食欲减退、口臭、排便困难,量少、硬结、发黑、恶臭;经口摄入实施例3制得的复合乳酸菌羊奶片压片糖果半月后,腹胀气缓解,排便1周4~5次,如香蕉状,呈淡黄色、无恶臭味。
病例5
郭女士,42,会计,运动量少,慢性便秘快1月,排便一周约2次,并且排便费力,量少、粪质硬结(如羊粪状)、颜色偏黑、很臭;经口摄入实施例1制得的复合乳酸菌羊奶片压片糖果10天后,排便轻松2天1次,如香蕉状,呈淡黄色、无恶臭味。
由上述病例试吃结果可知,每天摄入一定量的复合乳酸菌羊奶片压片糖果,对功能性腹泻和便秘具有一定的缓解和治疗作用;这是由于复合乳酸菌羊奶片压片糖果能够增殖肠道有益菌群、抑制肠杆菌群等腐败菌。
虽然,本说明书中已经用一般性说明及具体实施方案对本发明作了详尽的描述,但在本发明基础上,可以对之作一些修改或改进,这对本领域技术人员而言是显而易见的。因此,在不偏离本发明精神的基础上所做的这些修改或改进,均属于本发明要求保护的范围。
Claims (10)
1.一种复合乳酸菌羊奶片压片糖果,其特征在于,包括以下原料:全脂羊乳粉、异麦芽酮糖、麦芽糖醇、木糖醇、低聚异麦芽糖、聚葡萄糖和复合乳酸菌粉。
2.根据权利要求1所述的复合乳酸菌羊奶片压片糖果,其特征在于,所述复合乳酸菌粉包含青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌和婴儿双歧杆菌。
3.根据权利要求1所述的复合乳酸菌羊奶片压片糖果,其特征在于,所述原料的用量为:全脂羊乳粉35~45份、异麦芽酮糖10~20份、麦芽糖醇5~10份、木糖醇5~10份、低聚异麦芽糖10~15份、聚葡萄糖10~15份、复合乳酸菌粉0.3~0.5份。
4.根据权利要求2所述的复合乳酸菌羊奶片压片糖果,其特征在于,所述复合乳酸菌粉中青春双歧杆菌、乳双歧杆菌、鼠李糖乳杆菌、干酪乳杆菌、嗜酸乳杆菌和婴儿双歧杆菌的质量比为1:1:(0.5-1):(0.3-1):(0.5-1):1。
5.一种复合乳酸菌羊奶片压片糖果的制备方法,其特征在于,包括以下步骤:
步骤1,将异麦芽酮糖、麦芽糖醇、木糖醇、低聚异麦芽糖、聚葡萄糖进行干混,得预混物;
步骤2,将所述预混物分两次加入复合乳酸菌粉中,混合均匀,得混合物;
步骤3,向所述混合物中加入全脂羊乳粉,混合均匀,压片、称重、包装,得复合乳酸菌羊奶片压片糖果。
6.根据权利要求5所述的复合乳酸菌羊奶片压片糖果的制备方法,其特征在于,步骤2中,预混物第一次加入量和第二次加入量的比例为1:2。
7.根据权利要求5所述的复合乳酸菌羊奶片压片糖果的制备方法,其特征在于,步骤3中,所述压片的压力为30~60KN,压片的时间为0.07~0.11s,压片的转速为18~26转/分钟。
8.根据权利要求5所述的复合乳酸菌羊奶片压片糖果的制备方法,其特征在于,步骤3中,所述全脂羊乳粉的制备方法,包含以下子步骤:
子步骤3.1,对羊奶进行杀菌、离心,得离心液;
子步骤3.2,对所述离心液进行杀菌、浓缩、喷雾干燥、冷却,得全脂羊乳粉。
9.根据权利要求8所述的复合乳酸菌羊奶片压片糖果的制备方法,其特征在于,子步骤3.1中,所述杀菌的温度为70-80℃,杀菌的时间为10-20s。
10.根据权利要求8所述的复合乳酸菌羊奶片压片糖果的制备方法,其特征在于,子步骤3.2中,所述杀菌的温度为140-146℃,杀菌的时间为0.4-0.46s。
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