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Antiallergic probiotic gelatinized candy and preparation method thereof

The technology of bacterial gel candy and gel candy is applied to the field of anti-allergic probiotic gel candy and its preparation, and achieves the effects of changing the composition, improving the intestinal environment, and having obvious value-added effects.

Inactive Publication Date: 2018-11-09
GUANGDONG YANLING LIFE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no anti-allergic probiotic product that makes people more convenient and easier to accept, so as to improve intestinal immunity, so as to achieve the effect of preventing and controlling allergies

Method used

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  • Antiallergic probiotic gelatinized candy and preparation method thereof
  • Antiallergic probiotic gelatinized candy and preparation method thereof
  • Antiallergic probiotic gelatinized candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] An antiallergic probiotic gel confectionary containing raw ingredients of the following qualities:

[0047]

[0048]

[0049] Such as figure 1 As shown, this embodiment also discloses a preparation method of an anti-allergic probiotic gel candy, comprising the following steps:

[0050] S1. Ingredients: Raw material components with the following quality: 56.82mg Lactobacillus reuteri freeze-dried powder, 28.41mg Lactobacillus rhamnosus freeze-dried powder, 28.41mg Lactobacillus casei freeze-dried powder, 56.82mg Bifidobacterium lactis Freeze-dried powder, 56.82mg Bifidobacterium infantis freeze-dried powder, 56.82mg Bifidobacterium longum freeze-dried powder, 142.1mg orange peel powder, 14.2mg stachyose, 14.2mg galacto-oligosaccharide, 14.2mg fructo-oligosaccharide, 14.2 mg lactose, 8.5mg resistant dextrin, 8.5mg inulin;

[0051] S2. Mixing materials: Stir the raw materials obtained in step S1 at a temperature lower than 50°C for 30 minutes to obtain a mixed raw ...

Embodiment 2

[0055] An antiallergic probiotic gel confectionary containing raw ingredients of the following qualities:

[0056]

[0057]

[0058] Its preparation process is the same as in Example 1, the quality of each probiotic gel candy is 760-800mg, and the number of viable bacteria is 2×10 11 CFU.

Embodiment 3

[0060] An antiallergic probiotic gel confectionary containing raw ingredients of the following qualities:

[0061]

[0062] Its preparation process is the same as in Example 1, the quality of each probiotic gel candy is 760-800mg, and the number of viable bacteria is 2×10 11 CFU.

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Abstract

The invention discloses an antiallergic probiotic gelatinized candy. The antiallergic probiotic gelatinized candy comprises the following raw materials by weight: 100 parts of a freeze-dried probioticpowder composition, 1 to 100 parts of dried plant powder or plant extract, 1 to 30 parts of functional oligosaccharide, 1 to 10 parts of lactose and 1 to 10 parts of water-soluble dietary fibers, wherein the freeze-dried probiotic powder composition at least comprises freeze-dried Lactobacillus reuteri powder and freeze-dried Bifidobacterium longum powder. The invention also discloses a preparation method for the antiallergic probiotic gelatinized candy. The prepared antiallergic probiotic gelatinized candy in the invention is safe, free of toxicity and side effect, convenient to carry and more convenient and easier to take; the raw materials are scientifically matched; and through eating of the antiallergic probiotic gelatinized candy for a long time, the composition of intestinal microorganisms can be changed, intestinal floras are regulated, and body immunity is improved, so the effect of preventing and controlling allergies is achieved.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to an antiallergic probiotic gel candy and a preparation method thereof. Background technique [0002] According to the hygiene hypothesis, in addition to genetic factors, the occurrence of allergies is mainly due to the fact that infants and young children have not been effectively exposed to a certain amount of antigenic stimulation, so that the immune system has not formed a complete function. The incidence of allergic symptoms in children in modern society has generally increased, mainly due to the improvement of the quality of life. Many children, especially those living in cities, are given care by their parents and the sanitary conditions are too clean, so they cannot provide the external conditions for the perfect development of the immune system. Therefore, the prevention and control of allergies is particularly important. [0003] By taking the combi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/48
CPCA23G3/364A23G3/42A23G3/48A23V2002/00A23V2400/147A23V2400/125A23V2400/181A23V2400/173A23V2400/175A23V2400/513A23V2400/529A23V2400/515A23V2400/517A23V2400/519A23V2400/531A23V2400/533A23V2200/304A23V2200/3204A23V2200/324A23V2250/28A23V2250/5114A23V2250/5062A23V2250/612A23V2250/632
Inventor 高小明
Owner GUANGDONG YANLING LIFE TECH CO LTD
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