CN109566827A - A kind of anti-halitosis probiotics comfit and preparation method thereof - Google Patents
A kind of anti-halitosis probiotics comfit and preparation method thereof Download PDFInfo
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- CN109566827A CN109566827A CN201811623625.8A CN201811623625A CN109566827A CN 109566827 A CN109566827 A CN 109566827A CN 201811623625 A CN201811623625 A CN 201811623625A CN 109566827 A CN109566827 A CN 109566827A
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- halitosis
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- 239000006041 probiotic Substances 0.000 title claims abstract 24
- 235000018291 probiotics Nutrition 0.000 title claims abstract 24
- 206010006326 Breath odour Diseases 0.000 title claims abstract 14
- 208000032139 Halitosis Diseases 0.000 title claims abstract 13
- 238000002360 preparation method Methods 0.000 title claims abstract 3
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract 19
- 235000009508 confectionery Nutrition 0.000 claims abstract 16
- 235000000346 sugar Nutrition 0.000 claims abstract 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 15
- 239000006188 syrup Substances 0.000 claims 8
- 235000020357 syrup Nutrition 0.000 claims 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 8
- 239000002994 raw material Substances 0.000 claims 6
- 235000015165 citric acid Nutrition 0.000 claims 5
- 239000003205 fragrance Substances 0.000 claims 5
- 235000013406 prebiotics Nutrition 0.000 claims 5
- 150000005846 sugar alcohols Chemical class 0.000 claims 5
- 239000000049 pigment Substances 0.000 claims 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims 2
- 238000009833 condensation Methods 0.000 claims 2
- 230000005494 condensation Effects 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 235000021552 granulated sugar Nutrition 0.000 claims 2
- 238000001802 infusion Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000000746 purification Methods 0.000 claims 2
- 239000011265 semifinished product Substances 0.000 claims 2
- 239000002002 slurry Substances 0.000 claims 2
- 239000007787 solid Substances 0.000 claims 2
- 235000013311 vegetables Nutrition 0.000 claims 2
- 241001608472 Bifidobacterium longum Species 0.000 claims 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims 1
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims 1
- 240000001046 Lactobacillus acidophilus Species 0.000 claims 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 241000186840 Lactobacillus fermentum Species 0.000 claims 1
- 240000002605 Lactobacillus helveticus Species 0.000 claims 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims 1
- 241000186604 Lactobacillus reuteri Species 0.000 claims 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 229940009291 bifidobacterium longum Drugs 0.000 claims 1
- 230000001914 calming effect Effects 0.000 claims 1
- 229960004106 citric acid Drugs 0.000 claims 1
- 239000000470 constituent Substances 0.000 claims 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims 1
- 229940093503 ethyl maltol Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims 1
- 150000003271 galactooligosaccharides Chemical class 0.000 claims 1
- 239000000174 gluconic acid Substances 0.000 claims 1
- 235000012208 gluconic acid Nutrition 0.000 claims 1
- 229950006191 gluconic acid Drugs 0.000 claims 1
- 229940116298 l- malic acid Drugs 0.000 claims 1
- 239000000832 lactitol Substances 0.000 claims 1
- 235000010448 lactitol Nutrition 0.000 claims 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims 1
- 229960003451 lactitol Drugs 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- 229940054346 lactobacillus helveticus Drugs 0.000 claims 1
- 229940001882 lactobacillus reuteri Drugs 0.000 claims 1
- 239000000845 maltitol Substances 0.000 claims 1
- 235000010449 maltitol Nutrition 0.000 claims 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims 1
- 229940035436 maltitol Drugs 0.000 claims 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims 1
- 238000009755 vacuum infusion Methods 0.000 claims 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims 1
- 239000005418 vegetable material Substances 0.000 claims 1
- 239000000811 xylitol Substances 0.000 claims 1
- 235000010447 xylitol Nutrition 0.000 claims 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims 1
- 229960002675 xylitol Drugs 0.000 claims 1
- 210000000214 mouth Anatomy 0.000 abstract 3
- 230000000694 effects Effects 0.000 abstract 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 2
- 230000000675 anti-caries Effects 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 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
- A23G3/34—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
-
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23V2400/173—Reuteri
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of anti-halitosis probiotics comfits and preparation method thereof.Anti-halitosis probiotics comfit in the present invention, including external hard candy portion and internal fruit and vegetable jam part, the weight ratio of external hard candy portion and internal fruit and vegetable jam part is (6~2): 1, external hard candy portion and internal fruit and vegetable jam part include probiotics, the external hard candy of comfit can be slowly dissolved release in the oral cavity, adjust the dynamic equilibrium of microorganism in oral cavity, alleviate intraoral problem of bad breath, and internal fruit and vegetable jam comparatively faster can then enter in gastrointestinal tract, adjust gastrointestinal bacterial flora, comprehensive prevention and improvement have been carried out for oral cavity and the big system of gastrointestinal tract two.Probiotics is fused in candy by the present invention, improves the implication problem of crowd, and improves anti-caries tooth effect, no matter from product novelty or effect, is all significantly better than similar anti-halitosis tasty and refreshing sugar products.
Description
Technical field
The present invention relates to a kind of anti-halitosis probiotics comfits and preparation method thereof, belong to food technology field.
Background technique
Halitosis is also referred to as implication or oral peculiar smell.Halitosis major lesions position includes: one, oral cavity, such as saprodontia, pathogenic bacteria
After leading to saprodontia, swill is not easy to be cleaned, and rests on oral cavity for a long time, after microbial fermentation, generates corrupt smell；
Two, gastrointestinal tract, be exactly it has often been said that the enteron aisles related disease such as " stomach heat, stomach fire prosperous ", and then it is unbalance to can lead to intestinal flora.
Halitosis seriously affects the social interaction and mental health of people, and WHO reports halitosis as a kind of disease, and investigation is aobvious
To show, Chinese halitosis illness rate is 27.5%, and in western countries, then it is 50%, there are about the people of 10-65% once to suffer from mouth in the whole world
It is smelly.Streptococcus mutans in studies have shown that eurodonticus oral cavity are related to the formation of saprodontia, lactic acid bacteria, Bifidobacterium, rhamnose
Lactobacillus has good inhibiting effect to Streptococcus mutans.Intestinal flora is unbalance, the symptoms such as bring halitosis, constipation, diarrhea, cream
Sour bacterium can preferably improve such symptom.
It is multiple that Chinese patent literature CN106860483A discloses a kind of probiotics containing Bifidobacterium and lactobacillus acidophilus
Polymeric composition and application, by weight, the probiotics complex composition include the probiotics of 0.2-0.8 parts by weight, 0.1-0.7
Preparation can be made in the inulin of parts by weight and the soluble dietary fiber of 1.5-2.7 parts by weight with pharmaceutically acceptable carrier, system
The form of agent is tablet, capsule, granule or powder, mainly acts on gastrointestinal tract, can be used for constipation, halitosis, has skin to ask
Inscribe and take the crowd of antibiotic.Chinese patent literature CN107794237A disclose a kind of probiotic composition and its application,
Product, in parts by weight, the probiotic composition have Rosell-11,2-5 parts of Lactobacillus helveticus of 2-6 parts of Lactobacillus rhamnosus
L10 and 1-3 parts of Lactobacillus salivarius HA-118 compositions of Lafti, also disclose one kind by the probiotic composition, prebiotics, sugar alcohol
With filler composition solid beverage, action principle be adjustment oral cavity in flora dynamic equilibrium, by with oral cavity pathogen it
Between competitive excitation, inhibit the growth of pathogenic bacteria and stick, to alleviate periodontitis, halitosis.Chinese patent literature
CN107897881A discloses a kind of for improving the probiotic composition of oral health, includes yeast, Switzerland in the composition
Lactobacillus, Lactobacillus rhamnosus and bifidobacterium longum further include having 4mg ascorbic acid and maltodextrin, the probiotic composition
It to be powdered, can directly be swallowed after being reconstituted with water, intestinal flora can be improved, further improved since intestinal health problem causes
The oral health issues such as halitosis.In the prior art, probiotic composition is to act on oral cavity or stomach and intestine to the alleviation of halitosis
Road cannot solve problem of bad breath caused by oral cavity and gastrointestinal tract simultaneously.
In daily life and the various climates and other natural phenomena of a season and specific occasion, it will form a kind of candy culture.Traditional candy only rises
To meeting mouthfeel and passing on the effect of candy culture, if candy combined with the function of improving implication, well solve
Oral health issue can have important practical significance.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of anti-halitosis probiotics comfit and preparation method thereof,
The comfit is enabled to achieve the effect that improve halitosis.
Technical scheme is as follows:
A kind of anti-halitosis probiotics comfit, including external hard candy portion and internal fruit and vegetable jam part, the outside it is hard
Saccharide part and the weight ratio of internal fruit and vegetable jam part are (6~2): 1；
The external hard candy portion includes the raw material of following parts by weight: 55-80 parts sugared, 25-50 parts of sugar alcohol, water 75-150
Part, 25-100 parts of syrup, 5-10 parts of citric acid, 0.001-0.1 parts of fragrance, 0.01-0.06 parts of edible pigment, probiotics 0.01-
0.1 part；
The internal fruit and vegetable jam part includes the raw material of following parts by weight: it is 10-20 parts sugared, 25-55 parts of syrup, and water 20-40
Part, 20-40 parts of fruits and vegetables, 0.01-0.08 parts of acidity regulator, 0.02-0.25 parts of probiotics, 0.1-1.5 parts of prebiotics.
Preferred according to the present invention, the external hard candy portion includes the raw material of following parts by weight: 60-75 parts sugared, sugar alcohol
30-45 parts, 100-135 parts of water, 60-80 parts of syrup, 6-8 parts of citric acid, 0.02-0.07 parts of fragrance, edible pigment 0.018-
0.05 part, 0.03-0.072 parts of probiotics.
Preferred according to the present invention, the external hard candy portion includes the raw material of following parts by weight: 65 parts of sugar, sugar alcohol 35
Part, 110 parts of water, 65 parts of syrup, 6.2 parts of citric acid, 0.045 part of fragrance, 0.035 part of edible pigment, 0.043 part of probiotics.
Preferred according to the present invention, the internal fruit and vegetable jam part includes the raw material of following parts by weight: 13-18 parts sugared, sugar
30-45 parts of slurry, 25-38 parts of water, 23-36 parts of fruits and vegetables, 0.03-0.07 parts of acidity regulator, 0.1-0.18 parts of probiotics, prebiotics
0.4-1.1 parts.
Preferred according to the present invention, the internal fruit and vegetable jam part includes the raw material of following parts by weight: 16 parts of sugar, syrup 41
Part, 32 parts of water, 31 parts of fruits and vegetables, 0.048 part of acidity regulator, 0.15 part of probiotics, 0.8 part of prebiotics.
Preferred according to the present invention, the sugar in the external hard candy portion is purification white granulated sugar.
Preferred according to the present invention, the sugar alcohol in the external hard candy portion is D-mannital, maltitol, sorbose
One or more of alcohol, antierythrite, xylitol, lactitol.
Preferred according to the present invention, the solid content of syrup is 28~40wt% in the external hard candy portion.
Preferred according to the present invention, the fragrance in the external hard candy portion is one of vanillic aldehyde, ethylmaltol
Or two kinds.
Preferred according to the present invention, the probiotics in the external hard candy portion is lactobacillus paracasei, rhamnose cream bar
One or more of bacterium, lactobacillus reuteri；The viable count that every gram of hard candy contains is 1~5 × 107CFU。
Preferred according to the present invention, the sugar in the internal fruit and vegetable jam part is purification white granulated sugar.
Preferred according to the present invention, the solid content of syrup is 70~82wt% in the internal fruit and vegetable jam part.
Preferred according to the present invention, the fruits and vegetables in the internal fruit and vegetable jam part are fresh original state fruit and/or vegetables.
Preferred according to the present invention, the acidity regulator in the internal fruit and vegetable jam part is citric acid, ascorbic acid, Portugal
One or more of grape saccharic acid, L MALIC ACID.
It is preferred according to the present invention, the probiotics in the internal fruit and vegetable jam part be lactobacillus acidophilus, bifidobacterium longum,
One or more of lactobacillus paracasei, Lactobacillus rhamnosus, lactobacillus fermenti, Lactobacillus helveticus, acidophilus streptococcus；Every gram
The viable count that fruit and vegetable jam contains is 5~50 × 108CFU。
It is preferred according to the present invention, the prebiotics in the internal fruit and vegetable jam part be oligofructose, oligoisomaltose,
One or more of stachyose, galactooligosaccharide.
The preparation method of above-mentioned anti-halitosis probiotics comfit, steps are as follows:
(1) production of fruit and vegetable jam: processing is pre-machined in fresh original state fruit and vegetable materials, softens, grind, be proportionally added into
Sugar, syrup, water, prebiotics, 95-100 DEG C of infusion 10-15min, after being cooled to 75-85 DEG C of infusion 10-20min, temperature is reduced to
40-50 DEG C, acidity regulator, probiotics are added thereto, obtains fruit and vegetable jam；
(2) production of hard candy portion: liquid glucose is obtained after sugar, sugar alcohol, syrup are added aquation sugar in proportion, is endured using continuous vacuum
It boils, liquid glucose is preheating to 110-120 DEG C, open vacuum pump and condensation water valve, sugar is inhaled when vacuum degree reaches 30-34KPa and opens steam, temperature
Steam of calming the anger is closed when degree reaches 120-130 DEG C, so that vacuum degree is risen to 90KPa or more, when liquid glucose temperature is down to 105-125 DEG C
When, opening is calmed the anger switch, and condensation trap and vacuum pump are closed, reduce to temperature at 45-60 DEG C, thereto addition citric acid, fragrance,
Edible pigment, probiotics squeeze after mixing, shear, obtains semi-finished product hard candy portion；
(3) fruit and vegetable jam injects hard candy portion: taking step (2) semi-finished product hard candy portion, the fruit and vegetable jam of step (1) is injected hard
Saccharide part is to get anti-halitosis probiotics comfit.
Raw material in the present invention is ordinary commercial products, and the probiotics is common commercially available bacterium powder.
The utility model has the advantages that
Sugar in the present invention is purification white granulated sugar, since its ingredient containing reduced sugar, ash content, color value etc. are especially low, aqueous solution
In Clear & Transparent state, taste is purer；Sugar alcohol have the function of it is low in calories, in good taste, not saprodontia, do not influence blood glucose etc., facilitate hard
Anti- crystallization in sugared manufacturing process；The fruits and vegetables of fruit and vegetable jam part can provide the nutrition such as abundant, natural vitamin, minerals
Element；Prebiotics can effectively facilitate growth and breeding of the probiotics in enteron aisle.
The external hard candy of comfit can be slowly dissolved release in the oral cavity in the present invention, and microorganism is dynamic in adjusting oral cavity
State balance alleviates intraoral problem of bad breath, and internal fruit and vegetable jam comparatively faster can then enter in gastrointestinal tract, adjust gastrointestinal tract
Flora, so the present invention has carried out comprehensive prevention and improvement for oral cavity and the big system of gastrointestinal tract two.
Probiotics is fused in candy by the present invention, improves the implication problem of crowd, and improves anti-caries tooth effect no matter
From product novelty or effect, it is all significantly better than similar anti-halitosis tasty and refreshing sugar products.
Specific embodiment
The technical scheme of the invention is described in detail through specific implementation examples, but protection scope of the present invention is simultaneously
It is not limited only to this.
Raw material in the present invention, if being ordinary commercial products without specified otherwise, the probiotics bacterial is common commercially available bacterium
Powder.
The solid content of syrup is 28~40wt% in external hard candy portion；
The solid content of syrup is 70~82wt% in internal fruit and vegetable jam part.
Embodiment 1:
Following raw material is weighed according to parts by weight:
External hard candy portion: purification 80 parts of white granulated sugar, 25 parts of D-mannital, 150 parts of water, 25 parts of syrup, citric acid 10
Part, 0.001 part of vanillic aldehyde, 0.03 part of edible pigment, 0.01 part of probiotics, wherein probiotics is lactobacillus paracasei, rhamnose
Lactobacillus and lactobacillus reuteri；
Internal fruit and vegetable jam part: purification 20 parts of white granulated sugar, 25 parts of syrup, 40 parts of water, 20 parts of fresh original state fruits and vegetables, acidity tune
0.08 part of agent, 0.02 part of probiotics, 1.5 parts of oligofructose are saved, wherein probiotics is that lactobacillus acidophilus, bifidobacterium longum and pair are dry
Lactobacillus paracasei；
Anti-halitosis probiotics comfit is prepared using above-mentioned raw materials, steps are as follows:
(1) production of fruit and vegetable jam: processing is pre-machined in fresh original state fruit and vegetable materials, softens, grind, be proportionally added into essence
White granulated sugar processed, syrup, water, oligofructose, 100 DEG C of infusion 10min, after being cooled to 85 DEG C of infusion 10min, temperature is reduced about to 50
DEG C, acidity regulator, probiotics are added thereto, obtains fruit and vegetable jam, and the viable count that every gram of fruit and vegetable jam contains is 50 × 108CFU；
(2) production of hard candy portion: obtaining liquid glucose after purification white granulated sugar, D-mannital, syrup are added aquation sugar in proportion,
Using continuous vacuum infusion, liquid glucose is preheating to 120 DEG C, opens vacuum pump and condensation water valve, sugar is inhaled when vacuum degree reaches 30KPa and is opened
Steam closes steam of calming the anger, vacuum degree is made to rise to 90KPa when temperature is up to 130 DEG C, when liquid glucose temperature is down to 125 DEG C, open
It calms the anger switch, closes condensation trap and vacuum pump, reduce to temperature about at 45 DEG C, add citric acid, vanillic aldehyde, edible color thereto
Element, probiotics, after mixing squeeze, shear, obtain semi-finished product hard candy portion, it is spare, the viable count that every gram of hard candy contains be 5 ×
107CFU；
(3) fruit and vegetable jam injects hard candy portion: taking step (2) semi-finished product hard candy portion, the fruit and vegetable jam of step (1) is injected hard
Saccharide part is to get anti-halitosis probiotics comfit, wherein the weight ratio of hard candy portion and fruit and vegetable jam part is 6:1, every gram of sugar
The viable count that fruit contains is 42.93 × 108CFU。
Embodiment 2:
Following raw material is weighed according to parts by weight:
External hard candy portion: purification 55 parts of white granulated sugar, 50 parts of maltitol, 75 parts of water, 100 parts of syrup, 5 parts of citric acid,
0.1 part of ethylmaltol, 0.01 part of edible pigment, 0.1 part of probiotics, wherein probiotics is lactobacillus paracasei and rhamnose cream
Bacillus；
Internal fruit and vegetable jam part: 10 parts of white granulated sugar of purification, 55 parts of syrup, 20 parts of water, 20 parts of fresh original state fruits and vegetables, acidity tune
0.01 part of agent of section, 0.02 part of probiotics, 1.5 parts of oligoisomaltose, wherein probiotics is Lactobacillus rhamnosus, acidified milk bar
Bacterium, Lactobacillus helveticus and acidophilus streptococcus；
Anti-halitosis probiotics comfit is prepared using above-mentioned raw materials, steps are as follows:
(1) production of fruit and vegetable jam: processing is pre-machined in fresh original state fruit and vegetable materials, softens, grind, be proportionally added into essence
White granulated sugar processed, syrup, water, oligoisomaltose, 95 DEG C of infusion 15min, after being cooled to 75 DEG C of infusion 20min, temperature is reduced to
40 DEG C, acidity regulator, probiotics are added thereto, obtains fruit and vegetable jam, and the viable count that every gram of fruit and vegetable jam contains is 5 × 108CFU；
(2) production of hard candy portion: liquid glucose is obtained after purification white granulated sugar, maltitol, syrup are added aquation sugar in proportion, is adopted
With continuous vacuum infusion, liquid glucose is preheating to 110 DEG C, opens vacuum pump and condensation water valve, sugar is inhaled when vacuum degree reaches 34KPa and opens steaming
Vapour closes steam of calming the anger, vacuum degree is made to rise to 100KPa when temperature is up to 120 DEG C, when liquid glucose temperature is down to 105 DEG C, open
It calms the anger switch, closes condensation trap and vacuum pump, reduce to temperature at 60 DEG C, add citric acid, ethylmaltol, edible thereto
Pigment, probiotics, after mixing squeeze, shear, obtain semi-finished product hard candy portion, it is spare, the viable count that every gram of hard candy contains be 1 ×
107CFU；
(3) fruit and vegetable jam injects hard candy portion: taking step (2) semi-finished product hard candy portion, the fruit and vegetable jam of step (1) is injected hard
Saccharide part is to get anti-halitosis probiotics comfit, wherein the weight ratio of hard candy portion and fruit and vegetable jam part is 2:1, every gram of sugar
The viable count that fruit contains is 3.37 × 108CFU。
Embodiment 3:
Following raw material is weighed according to parts by weight:
External hard candy portion: 65 parts of white granulated sugar of purification, 35 parts of xylitol, 110 parts of water, 65 parts of syrup, 6.2 parts of citric acid,
0.045 part of vanillic aldehyde, 0.035 part of edible pigment, 0.043 part of probiotics, wherein probiotics is Lactobacillus rhamnosus and Luo Yishi
Lactobacillus；
Internal fruit and vegetable jam part: 16 parts of white granulated sugar of purification, 41 parts of syrup, 32 parts of water, 31 parts of fresh original state fruits and vegetables, acidity tune
0.052 part of agent of section, 0.15 part of probiotics, 0.8 part of galactooligosaccharide, wherein probiotics is bifidobacterium longum and secondary cheese cream bar
Bacterium；
Anti-halitosis probiotics comfit is prepared using above-mentioned raw materials, steps are as follows:
(1) production of fruit and vegetable jam: processing is pre-machined in fresh original state fruit and vegetable materials, softens, grind, be proportionally added into essence
White granulated sugar processed, syrup, water, galactooligosaccharide, 98 DEG C of infusion 13min, after being cooled to 81 DEG C of infusion 14min, temperature is reduced to 46
DEG C, acidity regulator, probiotics are added thereto, obtains fruit and vegetable jam, and the viable count that every gram of fruit and vegetable jam contains is 23 × 108CFU；
(2) production of hard candy portion: liquid glucose is obtained after purification white granulated sugar, xylitol, syrup are added aquation sugar in proportion, is used
Liquid glucose is preheating to 113 DEG C by continuous vacuum infusion, opens vacuum pump and condensation water valve, and sugar is inhaled when vacuum degree reaches 31KPa and opens steaming
Vapour closes steam of calming the anger, vacuum degree is made to rise to 92KPa when temperature is up to 124 DEG C, when liquid glucose temperature is down to 109 DEG C, open pressure
Air cock closes condensation trap and vacuum pump, reduces to temperature at 53 DEG C, add thereto citric acid, vanillic aldehyde, edible pigment,
Probiotics, after mixing squeeze, shear, obtain semi-finished product hard candy portion, it is spare, the viable count that every gram of hard candy contains be 2 ×
107CFU；
(3) fruit and vegetable jam injects hard candy portion: taking step (2) semi-finished product hard candy portion, the fruit and vegetable jam of step (1) is injected hard
Saccharide part is to get anti-halitosis probiotics comfit, wherein the weight ratio of hard candy portion and fruit and vegetable jam part is 4:1, every gram of sugar
The viable count that fruit contains is 18.44 × 108CFU。
Comparative example 1:
The raw material and preparation method of a kind of comfit are same as Example 3, the difference is that: external hard candy portion is not
Containing the probiotic ingredient in embodiment 3.
Comparative example 2:
The raw material and preparation method of a kind of comfit are same as Example 3, the difference is that: internal fruit and vegetable jam part
Without the probiotic ingredient in embodiment 3.
Comparative example 3
A kind of raw material of candy is same as Example 3, by weight, comprising:
Fruit and vegetable jam part: 16 parts of white granulated sugar of purification, 41 parts of syrup, 32 parts of water, 31 parts of fresh original state fruits and vegetables, acidity regulator
0.052 part, 0.8 part of galactooligosaccharide；
Further include: 65 parts of white granulated sugar of purification, 35 parts of xylitol, 110 parts of water, 65 parts of syrup, 6.2 parts of citric acid, vanillic aldehyde
0.045 part, 0.035 part of edible pigment, 0.193 part of probiotics, wherein probiotics be Lactobacillus rhamnosus, lactobacillus reuteri,
The parts by weight of bifidobacterium longum and lactobacillus paracasei, every kind of probiotics are same as Example 3；
Probiotics candy is prepared using above-mentioned raw materials, steps are as follows:
(1) production of fruit and vegetable jam: processing is pre-machined in fresh original state fruit and vegetable materials, softens, grind, be proportionally added into essence
White granulated sugar processed, syrup, water, galactooligosaccharide, 98 DEG C of infusion 13min, after being cooled to 81 DEG C of infusion 14min, temperature is reduced to 46
DEG C, acidity regulator is added thereto, obtains fruit and vegetable jam；
(2) candy makes: adding aquation sugared the fruit and vegetable jam for refining white granulated sugar, xylitol, syrup and step (1) in proportion
Liquid glucose is obtained afterwards, liquid glucose is preheating to 113 DEG C using continuous vacuum infusion, open vacuum pump and condensation water valve, vacuum degree reach
Sugar is inhaled when 31KPa and opens steam, is closed steam of calming the anger when temperature is up to 124 DEG C, so that vacuum degree is risen to 92KPa, when liquid glucose temperature drops
When to 109 DEG C, opening is calmed the anger switch, is closed condensation trap and vacuum pump, is reduced to temperature at 53 DEG C, thereto addition citric acid,
Vanillic aldehyde, edible pigment, probiotics squeeze after mixing, shear, are cooled and shaped, obtain finished product candy, the work that every gram of candy contains
Bacterium number is 18.44 × 108CFU。
Experimental example 1
Halitosis subject is divided into 6 groups at random, every group of 50 people.Every group of subject eats Examples 1 to 3 and comparative example respectively
1~3 candy, daily 2, edible time is 5 days, controls that daily diet is light, the alleviation situation of subject after observation 5 days,
Data are as follows:
The alleviation situation of halitosis after 1 subject's Candy for food of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Alleviation number | 40 | 39 | 47 | 12 | 14 | 25 |
The result shows that the remission effect of comparative example 1~3 is lower than Examples 1 to 3, in the present invention in external hard candy portion
Probiotics and the probiotics of internal fruit and vegetable jam part are respectively acting on oral cavity and gastrointestinal tract, alleviate because oral cavity and gastrointestinal bacterial flora are lost
Problem of bad breath caused by weighing apparatus.
The detection of Streptococcus mutans in oral cavity: physiological saline is gargled 3 times, scrapes oral mucosa surface object with sterile swab stick,
Swab stick is placed in 2mL physiological saline and is gently agitated for, falls into oral mucosa surface object in physiological saline, 20 μ L is taken to connect after mixing
Kind is in streptococcus selective medium (MS culture medium) plate, 20%O2, 80%CO2, cultivate under 37 DEG C of constant temperature.It is tested before and
After tested, the Streptococcus mutans bacterium number in each group subject oral cavity is detected according to the method described above, the results are shown in Table 2:
2 subject of table using the intracavitary Streptococcus mutans of candy deutostoma bacterium number (a/ware,)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Before tested | 839.38±2.84 | 841.12±3.26 | 839.96±2.98 | 840.18±3.05 | 840.08±3.08 | 840.22±3.01 |
| After tested | 267.34±4.34a,d | 266.88±4.35a,d | 184.52±3.05a,c,d | 460.6±3.36d | 416.62±3.00d | 350.56±4.66d |
Note: a:P < 0.05vs comparative example 1,2,3；C:P < 0.05vs embodiment 1,2；Before d:P < 0.05vs each group is tested.
The result shows that in each group embodiment and comparative example, it is tested after Streptococcus mutans quantity than tested preceding low (P
< 0.05)；Compared with comparative example 1~3, Examples 1 to 3 can effectively reduce the bacterium number (P of the Streptococcus mutans in subject oral cavity
< 0.05)；In embodiment 1-3, the effect of embodiment 3 is most significant (P < 0.05).
The detection of lactobacillus in subject's enteron aisle: before tested, aseptic collection excrement about 0.5g, with sterile diluent (0.5%
L-cysteine) continuous 10 times of dilutions are carried out, it is diluted to 10-7, vibrate and mix, uniform suspension is made.By dilution, (one flat
Plate is divided into 6 lattice) it indicates on 9cm plate, Lbs agar medium is poured into, drying in 50 DEG C of insulating boxs is put into after to be solidified
About 30min.Choose 10-4、10-5、10-63 dilutions drip kind, each using planar surface drop method since high dilution
Dilution does two Duplicate Samples, and inoculum concentration is that 20 μ L place into 37 DEG C of insulating box culture 48h after plate is dry, counts, and count
Calculate the bacterium number in every gram of excrement.Detection method after tested is the same as before tested.The results are shown in Table 3:
Variation (the Log of lactobacillus in 3 subject's excrement of tableCFU/g)
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Before tested | 5.27±0.17 | 5.31±0.16 | 5.23±0.31 | 5.26±0.24 | 5.25±0.25 | 5.31±0.16 |
| After tested | 10.35±0.83a,d | 10.23±0.15a,d | 12.02±0.62a,c,d | 6.55±0.17d | 7.28±0.11d | 8.67±0.09d |
Note: a:P < 0.05vs comparative example 1,2,3；C:P < 0.05vs embodiment 1,2；Before d:P < 0.05vs each group is tested.
The result shows that lactobacillus bacterium number is than tested preceding high (P in tested rear excrement in each group embodiment and comparative example
< 0.05)；Compared with comparative example 1~3, Examples 1 to 3 is remarkably improved lactobacillus bacterium number in subject's excrement (P < 0.05)；
In embodiment 1-3, the effect of embodiment 3 is most significant (P < 0.05).
Claims (8)
1. a kind of anti-halitosis probiotics comfit, which is characterized in that including external hard candy portion and internal fruit and vegetable jam part, institute
The weight ratio for stating external hard candy portion and internal fruit and vegetable jam part is (6~2): 1；
The external hard candy portion includes the raw material of following parts by weight: it is 55-80 part sugared, 25-50 parts of sugar alcohol, it is 75-150 parts of water, sugared
25-100 parts, 5-10 parts of citric acid, 0.001-0.1 parts of fragrance, 0.01-0.06 parts of edible pigment, 0.01-0.1 parts of probiotics of slurry；
The internal fruit and vegetable jam part includes the raw material of following parts by weight: it is 10-20 parts sugared, 25-55 parts of syrup, and 20-40 parts of water, fruit
20-40 parts of vegetable, 0.01-0.08 parts of acidity regulator, 0.02-0.25 parts of probiotics, 0.1-1.5 parts of prebiotics.
2. anti-halitosis probiotics comfit as described in claim 1, which is characterized in that the external hard candy portion include with
The raw material of lower parts by weight: it is 60-75 parts sugared, 30-45 parts of sugar alcohol, 100-135 parts of water, 60-80 parts of syrup, 6-8 parts of citric acid, fragrance
0.02-0.07 parts, 0.018-0.05 parts of edible pigment, 0.03-0.072 parts of probiotics.
3. anti-halitosis probiotics comfit as described in claim 1, which is characterized in that the external hard candy portion include with
The raw material of lower parts by weight: 65 parts of sugar, 110 parts of water, 65 parts of syrup, 6.2 parts of citric acid, 0.045 part of fragrance, is eaten by 35 parts of sugar alcohol
0.035 part of pigment, 0.043 part of probiotics.
4. anti-halitosis probiotics comfit as described in claim 1, which is characterized in that the internal fruit and vegetable jam part includes
The raw material of following parts by weight: it is 13-18 parts sugared, 30-45 parts of syrup, 25-38 parts of water, 23-36 parts of fruits and vegetables, acidity regulator 0.03-
0.07 part, 0.1-0.18 parts of probiotics, 0.4-1.1 parts of prebiotics.
5. anti-halitosis probiotics comfit as described in claim 1, which is characterized in that the internal fruit and vegetable jam part includes
The raw material of following parts by weight: 16 parts of sugar, 41 parts of syrup, 32 parts of water, 31 parts of fruits and vegetables, 0.048 part of acidity regulator, probiotics 0.15
Part, 0.8 part of prebiotics.
6. anti-halitosis probiotics comfit as described in claim 1, which is characterized in that hard candy portion component is outside described
Following is one or more:
I. the sugar is purification white granulated sugar；
Ii. the sugar alcohol is one of D-mannital, maltitol, D-sorbite, antierythrite, xylitol, lactitol
Or it is several；
Iii. the solid content of the syrup is 28~40%；
Iv. the fragrance is one or both of vanillic aldehyde, ethylmaltol；
V. the probiotics is one or more of lactobacillus paracasei, Lactobacillus rhamnosus, lactobacillus reuteri；Every gram hard
The viable count that sugar contains is 1~5 × 107CFU。
7. anti-halitosis probiotics comfit as described in claim 1, which is characterized in that the internal fruit and vegetable jam constituent part
It is following one or more:
I. the sugar is purification white granulated sugar；
Ii. the solid content of the syrup is 70~82%；
Iii. the fruits and vegetables are fresh original state fruit and/or vegetables；
Iv. the acidity regulator is one or more of citric acid, ascorbic acid, gluconic acid, L MALIC ACID；
V. the probiotics be lactobacillus acidophilus, bifidobacterium longum, lactobacillus paracasei, Lactobacillus rhamnosus, lactobacillus fermenti,
One or more of Lactobacillus helveticus, acidophilus streptococcus；The viable count that every gram of fruit and vegetable jam contains is 5~50 × 108CFU；
Vi. the prebiotics are one or more of oligofructose, oligoisomaltose, stachyose, galactooligosaccharide.
8. the preparation method of anti-halitosis probiotics comfit described in claim 1, which is characterized in that steps are as follows:
(1) production of fruit and vegetable jam: being pre-machined processing for fresh original state fruit and vegetable materials, soften, grind, and is proportionally added into sugar, sugar
Slurry, water, prebiotics, 95-100 DEG C of infusion 10-15min, after being cooled to 75-85 DEG C of infusion 10-20min, temperature is reduced to 40-50
DEG C, acidity regulator, probiotics are added thereto, obtain fruit and vegetable jam；
(2) production of hard candy portion: adding after aquation sugar to obtain liquid glucose for sugar, sugar alcohol, syrup in proportion, using continuous vacuum infusion,
Liquid glucose is preheating to 110-120 DEG C, opens vacuum pump and condensation water valve, sugar is inhaled when vacuum degree reaches 30-34KPa and opens steam, temperature
Steam of calming the anger is closed when up to 120-130 DEG C, and vacuum degree is made to rise to 90KPa or more, when liquid glucose temperature is down to 105-125 DEG C,
Opening is calmed the anger switch, and condensation trap and vacuum pump are closed, and is reduced to temperature at 45-60 DEG C, is added citric acid, fragrance, food thereto
With pigment, probiotics, squeezes, shears after mixing, obtain semi-finished product hard candy portion；
(3) fruit and vegetable jam injects hard candy portion: taking step (2) semi-finished product hard candy portion, the fruit and vegetable jam of step (1) is injected hard candy portion
Divide to get anti-halitosis probiotics comfit.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115152881A (en) * | 2022-07-11 | 2022-10-11 | 广州普正生物科技有限公司 | Gel candy containing dextranase and preparation method thereof |
| RU2822519C1 (en) * | 2023-05-10 | 2024-07-08 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" | Milk-probiotic caramel production method |
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