CN105166308A - Ginger-flavored chewing gum and preparation method thereof - Google Patents
Ginger-flavored chewing gum and preparation method thereof Download PDFInfo
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- CN105166308A CN105166308A CN201510533949.2A CN201510533949A CN105166308A CN 105166308 A CN105166308 A CN 105166308A CN 201510533949 A CN201510533949 A CN 201510533949A CN 105166308 A CN105166308 A CN 105166308A
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Abstract
The present invention belongs to the technical field of food processing, and particularly relates to a ginger-flavored chewing gum and a preparation method thereof. The ginger-flavored chewing gum is characterized in that the ginger-flavored chewing gum comprises the following raw materials in parts by weight: seaweed polysaccharides 5-15, xylitol 1-8, hydrocolloid 40-100, flavor 0.01-0.04, pigment 0.01-0.05, chitosan 1-5, sorbitol 1-5, citric acid 0.2-0.6, glycerol 0.1-0.4, vital wheat gluten 0.5-3.0, VC 0.01-0.05, milk powder 0.1-0.5 and ginger extract 0.5-2. Beneficial effects of the ginger-flavored chewing gum is that the use of seaweed polysaccharides as raw saccharides not only provides a sweetener, but also makes full use of effects of the seaweed polysaccharides in aspects of protecting vascular elasticity and improving oil and fat secretion on the human body; and compared with ordinary saccharides, the addition of seaweed polysaccharides improves structure, flavor and texture of the ginger-flavored chewing gum.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of ginger taste chewing gum and preparation method thereof.
Background technology
Marine alga contains a kind of special protein and is called close glycoprotein, also can be applicable to blood cell and be separated detection, on the generation of pharmaceutical carrier, immune antiboidy and the medical usage of cancer therapy drug, marine alga parent glycoprotein is following to be formed in immune system functional diagnosis, tumour and transfer diagnosis and other clinical practice has very large potentiality.There is the material of develop immunitypty and active anticancer in marine alga, belong to special polysaccharide, protein, lipid, pigment and lower-molecular substance.In traditional Chinese medicine, several brown alga can be used to Prevention and Curation cancer after boiling, and this hot water extract's main component is polysaccharide.Marine alga contains abundant food fiber, and the fibre weight of general marine alga is about 30 ~ 65% of dry weight, much larger than the average content of beans, five cereals, greengrocery and fruits.This, appropriateness increases that the intake of alginate fibre can reduce blood pressure, blood cholesterol levels and blood sugar amount, helpful to the normal rule of heart, blood vessel, and pre-anti-cancer occurs.In addition, after marine alga food fiber enters human intestines and stomach, expanding because absorbing moisture, easily causing full sensation, avoiding absorbing too much food and causing obesity, and reaching Weight-reducing health effect.Food fiber can help digest again and promote waste discharge in human body, avoids the growth of harmful bacteria in body, the whole intestines effect of tool.Marine alga contains multiple vitamin, and main has Anacobin, C and E, biotin and niacin, has positive effect to the prevention of human metabolism, numerous disease and recovery.Marine alga contains natural inorganic element that is more more kinds of than land based vegetation and volume, wherein maximum with sodium, potassium, iron, calcium content.Iron is the composition of ferroheme, and iron deficiency is one of reason causing anaemia; Calcium is the composition forming human skeleton and tooth, is also to maintain needed for cell membrane normal function; Thyroid function can be caused abnormal as human body lacks iodine; Magnesium can relieve pressure, avoids because anxiety causes heart disease.Some edible seaweeds have more protein as laver, palm algae, sea lettuce and Shi Fa etc., are about 20 ~ 39% of frond dry weight.Marine alga contains the Amino acid that more than 20 plant needed by human, and importantly most of kind has sulfur-bearing Amino acid, and as taurine, methionine, cystine and derivative thereof, the content of each hectogram dry weight frond is between 41 ~ 72 milligrams.Except breast milk, egg and beans are containing except the taurine of volume, the sulfur-bearing Amino acid of general land food protein is mostly not enough or lack, and when picked-up is not enough, can affect health.
Marine alga has multiple effect health being had to benifit, specific as follows:
1. protect blood vessel elasticity
Containing a large amount of iodine that obviously can reduce blood cholesterol level in marine alga, normal food is conducive to the function maintaining cardiovascular system, makes blood vessel high resilience, thus ensures the regular supply of skin-nourishing.2. improve the methionine in fat secretion marine alga, cystine is enriched, can prevent dry skin, normal food also can make Dry be rich in gloss, and Oily can improve fat secretion.3. the acid of pre-preventing leukemia prevention leukaemia phycocolloid can be combined into insoluble matter with radioactive element strontium and excretes, and makes the unlikely leukemogenesis in vivo of strontium etc.
Because marine alga contains multiple agent composition health being had to benifit, if its industrialization utilized, be produced into the food of various convenient and instant, new mode will be provided for human body absorbs further for marine alga.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of ginger taste chewing gum, being raw material with algal polysaccharides, provide not only a kind of sweetener, and take full advantage of various composition human body being had to benifit in marine alga, useful to health; Compared with the raw material carbohydrate in Ordinary chewing gum, ginger taste chewing gum also has obvious effect improving in the structure of chewing gum and local flavor and mouthfeel.
Present invention also offers the preparation method of above-mentioned ginger taste chewing gum.
Ginger taste chewing gum of the present invention comprises the raw material of following portions by weight:
Algal polysaccharides 5-15 xylitol 1-8
Edible glue 40-100 essence 0.01-0.04
Pigment 0.01-0.05 shitosan 1-5
Sorbierite 1-5 citric acid 0.2-0.6
Glycerine 0.1-0.4 Gluten 0.5-3.0
VC0.01-0.05 milk powder 0.1-0.5
Antierythrite 1-4 citric acid 0.1-0.5
Ginger P.E 0.5-2VC0.01-0.05
Sweet mellow wine 0.1-0.5 safflower extract 0.05-0.2
Astragalus polyose 0.05-0.3 Fructus Mori extract 0.05-0.2
Salvia root P.E 0.05-0.2.
Preferably, above-mentioned ginger taste chewing gum comprises the raw material of following portions by weight:
Algal polysaccharides 5-12 xylitol 1-6
Edible glue 50-90 essence 0.01-0.04
Pigment 0.01-0.04 shitosan 1-5
Sorbierite 1-4 citric acid 0.2-0.5
Glycerine 0.1-0.3 Gluten 0.5-3.0
VC0.01-0.04 milk powder 0.1-0.4
Antierythrite 1-3 citric acid 0.1-0.4
Ginger P.E 0.5-1.5VC0.01-0.04
Sweet mellow wine 0.1-0.4 safflower extract 0.05-0.15
Astragalus polyose 0.05-0.3 Fructus Mori extract 0.05-0.16
Salvia root P.E 0.05-0.18.
Preferably, above-mentioned ginger taste chewing gum comprises the raw material of following portions by weight:
Algal polysaccharides 12 xylitol 4
Edible glue 70 essence 0.02
Pigment 0.02 shitosan 3
Sorbierite 2 citric acid 0.3
Glycerine 0.2 Gluten 2.5
VC0.02 milk powder 0.3
Antierythrite 3 citric acid 0.3
Ginger P.E 1.5VC0.04
Sweet mellow wine 0.3 safflower extract 0.12
Astragalus polyose 0.15 Fructus Mori extract 0.15
Salvia root P.E 0.15.
Above-mentioned edible glue is at least one in carragheen, xanthans, guar gum, sodium carboxymethylcellulose or konjac glucomannan.
The extracting method of above-mentioned algal polysaccharides is as follows:
Cleaned by fresh marine alga, segment, to 3-5cm, adds seaweed weight 1-6 water doubly, be warming up to 45-55 DEG C, adjust ph is 4.5-6, adds the cellulase accounting for seaweed weight 2-4% and the zytase accounting for seaweed weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for seaweed weight 1-3% again, adjust ph is 6.8-7.2, and at 45-55 DEG C, ultrasonic frequency is enzymolysis 30-50min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15-30min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain algal polysaccharides.
The extracting method of above-mentioned algal polysaccharides is as follows:
Cleaned by fresh marine alga, segment is to 4cm, and add the water of seaweed weight 5 times, be warming up to 50 DEG C, adjust ph is 5.5, adds the cellulase accounting for seaweed weight 3% and the zytase accounting for seaweed weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for seaweed weight 2% again, adjust ph is 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 25min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain algal polysaccharides.
A preparation method for ginger taste chewing gum, comprises following step:
(1) 40-100 part edible glue is placed in the softening dish of matrix softening at 60-120 DEG C;
(2) by 1-8 part xylitol, 5-15 part algal polysaccharides, 1-5 part shitosan, 1-5 part sorbierite, 0.2-0.6 part citric acid, 0.1-0.4 part glycerine, 0.1-0.5 part milk powder, 0.5-3.0 part Gluten, 1-4 part antierythrite, 0.1-0.5 part citric acid, 0.5-2 part Ginger P.E, 0.01-0.05 part VC, 0.1-0.5 part sweet mellow wine, the safflower extract of 0.05-0.2 part, 0.05-0.3 part astragalus polyose, 0.05-0.2 part Fructus Mori extract, 0.05-0.2 part Salvia root P.E mixes with edible glue softening in step (1), heat at 80 DEG C again, stir, then add 0.01-0.04 part essence and 0.01-0.05 part pigment stirs,
(3) material in above-mentioned step (2) is cooled to room temperature;
(4) material in step (3) is put into extruder evenly to extrude, the material extruded through four road calenderings, is pressed into the thin slice reshaping of uniformity, is placed in the aging 2-4 hour of environment that relative humidity is 20-40%, packaging again.
A preparation method for ginger taste chewing gum, comprises following step:
(1) edible glue of 70 parts is placed in the softening dish of matrix softening at 100 DEG C;
(2) 4 parts of xylitols, 12 parts of algal polysaccharides, 3 parts of shitosans, 2 parts of sorbierites, 0.3 part of citric acid, 0.2 part of glycerine, 0.3 part of milk powder, 2.5 parts of Glutens, 3 parts of antierythrites, 0.3 part of citric acid, 1.5 parts of Ginger P.Es, 0.04 part of VC, 0.4 part of sweet mellow wine, the safflower extract of 0.15 part, 0.15 part of astragalus polyose, 0.15 part of Fructus Mori extract, 0.15 part of Salvia root P.E are mixed with edible glue softening in step (1); Heat at 80 DEG C again, stir, then add 0.02 part of essence and 0.02 part of pigment stirs;
(3) material in above-mentioned step (2) is cooled to room temperature;
(4) material in step (3) is put into extruder evenly to extrude, the material extruded through four road calenderings, is pressed into the thin slice reshaping of uniformity, is placed in the aging 2-4 hour of environment that relative humidity is 20-40%, packaging again.
Adding of Ginger P.E, safflower extract, astragalus polyose, Fructus Mori extract, Salvia root P.E can play good health-care effect, and energy tonifying Qi and blood, can improve the immunity of human body.
The solubility of algal polysaccharides in water is at room temperature about 40%, along with the rising of temperature, 70% is increased to when 70 DEG C, the impact of algal polysaccharides for chewing gum in structure and local flavor is, when trehalose exists in powder form, can sucrose, lactose etc. be replaced, when existing with liquid, can syrup be replaced.
Beneficial effect of the present invention is; take algal polysaccharides as raw material carbohydrate; provide not only a kind of sweetener; and take full advantage of algal polysaccharides to human body at protection blood vessel elasticity, improve effect in fat secretion; and compared with common carbohydrate, algal polysaccharides add the structure, local flavor and the mouthfeel that improve chewing gum.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
When marine alga is spirulina, the preparation method of ginger taste chewing gum of the present invention is as follows:
(1) edible glue of 70 parts is placed in the softening dish of matrix softening at 100 DEG C,
(2) 4 parts of xylitols, 12 parts of algal polysaccharides, 3 parts of shitosans, 2 parts of sorbierites, 0.3 part of citric acid, 0.2 part of glycerine, 0.3 part of milk powder, 2.5 parts of Glutens, 3 parts of antierythrites, 0.3 part of citric acid, 1.5 parts of Ginger P.Es, 0.04 part of VC, 0.4 part of sweet mellow wine, the safflower extract of 0.15 part, 0.15 part of astragalus polyose, 0.15 part of Fructus Mori extract, 0.15 part of Salvia root P.E are mixed with edible glue softening in step (1); Heat at 80 DEG C again, stir, then add 0.02 part of essence and 0.02 part of pigment stirs;
(3) material in above-mentioned step (2) is cooled to room temperature;
(4) material in step (3) is put into extruder evenly to extrude, the material extruded through four roads calenderings, is pressed into the thin slice reshaping of uniformity again, is placed in aging 3 hours of the environment that relative humidity is 30%, packaging.
The extracting method of above-mentioned spirulina polysaccharide is as follows:
Cleaned by fresh spirulina, segment is to 4cm, and add the water of spirulina weight 5 times, be warming up to 50 DEG C, adjust ph is 5.5, adds the cellulase accounting for spirulina weight 3% and the zytase accounting for spirulina weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for spirulina weight 2% again, adjust ph is 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 25min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain spirulina polysaccharide.
Comparative example 1
Be that spirulina polysaccharide is replaced with xylitol with the difference of embodiment 1, all the other are identical;
Comparative example 2
In step (2), 14 parts of xylitols, 2 parts of spirulina polysaccharides, 3 parts of shitosans, 2 parts of sorbierites, 0.3 part of citric acid, 0.2 part of glycerine, 0.3 part of milk powder, 2.5 parts of Glutens are mixed with guar gum softening in step (1) with the difference of embodiment 1; Heat at 80 DEG C again, stir, then add 0.02 part of essence and 0.02 part of pigment stirs;
The number of spirulina polysaccharide is adjusted to 2 parts, the parts by weight of xylitol are adjusted to 14 parts; All the other are identical.
By trained professional, embodiment 1, comparative example 1,2 are tasted and given a mark;
Delicate mouthfeel degree :+represent ,+more, mouthfeel is better;
| Mouthfeel | |
| Embodiment 1 | +++ ++ fine and smooth, tasty and refreshing |
| Comparative example 1 | +++, rough a little |
| Comparative example 2 | +++, rough a little |
As can be seen from above contrast, algal polysaccharides combines with other carbohydrate, makes the mouthfeel of chewing gum tasty and refreshing, fine and smooth.
Find each 100 of the masculinity and femininity of the person that has Anemia, the crowd of these Anemias, blood pressure is obviously lower, and through routine analysis of blood, the hemoglobin in body and hematopoiesis red blood cell obviously on the low side, distribute chewing gum of the present invention, every day chews 4-8 gram, after 30 days, records 98 blood pressures in the male sex and obviously increases 10 units, in women, 97 blood pressures obviously increase 10 units, and in their body, hemoglobin and the erythrocytic amount of hematopoiesis reach normal range (NR).This illustrates that chewing gum of the present invention has benifit for human body tonifying Qi and blood.
Above-mentioned crowd chews with after chewing gum of the present invention half a year, and only 3 people of symptom of catching a cold among this half a year in 200 experimenters, this illustrates that chewing gum of the present invention also has larger effect for preventing cold.
Embodiment 2
When marine alga is spirulina, the preparation method of ginger taste chewing gum of the present invention is as follows:
(1) edible glue of 40 parts is placed in the softening dish of matrix softening at 100 DEG C,
(2) 4 parts of xylitols, 12 parts of algal polysaccharides, 3 parts of shitosans, 2 parts of sorbierites, 0.3 part of citric acid, 0.2 part of glycerine, 0.3 part of milk powder, 2.5 parts of Glutens, 3 parts of antierythrites, 0.3 part of citric acid, 1.5 parts of Ginger P.Es, 0.04 part of VC, 0.4 part of sweet mellow wine, the safflower extract of 0.05 part, 0.05 part of astragalus polyose, 0.2 part of Fructus Mori extract, 0.05 part of Salvia root P.E are mixed with edible glue softening in step (1); Heat at 80 DEG C again, stir, then add 0.02 part of essence and 0.02 part of pigment stirs;
(3) material in above-mentioned step (2) is cooled to room temperature;
(4) material in step (3) is put into extruder evenly to extrude, the material extruded through four roads calenderings, is pressed into the thin slice reshaping of uniformity again, is placed in aging 3 hours of the environment that relative humidity is 20%, packaging.
The extracting method of above-mentioned undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment is to 4cm, and add the water of undaria pinnitafida weight 5 times, be warming up to 45 DEG C, adjust ph is 5.5, adds the cellulase accounting for undaria pinnitafida weight 1% and the zytase accounting for undaria pinnitafida weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for undaria pinnitafida weight 1% again, adjust ph is 7.0, and at 45 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 25min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
Embodiment 3
The preparation method of ginger taste chewing gum of the present invention is as follows:
When marine alga is undaria pinnitafida, its preparation method is as follows:
(1) edible glue of 100 parts is placed in the softening dish of matrix softening at 100 DEG C,
(2) 4 parts of xylitols, 12 parts of algal polysaccharides, 3 parts of shitosans, 2 parts of sorbierites, 0.3 part of citric acid, 0.2 part of glycerine, 0.3 part of milk powder, 2.5 parts of Glutens, 3 parts of antierythrites, 0.3 part of citric acid, 1.5 parts of Ginger P.Es, 0.04 part of VC, 0.4 part of sweet mellow wine, the safflower extract of 0.2 part, 0.3 part of astragalus polyose, 0.2 part of Fructus Mori extract, 0.2 part of Salvia root P.E are mixed with edible glue softening in step (1); Heat at 80 DEG C again, stir, then add 0.02 part of essence and 0.02 part of pigment stirs;
(3) material in above-mentioned step (2) is cooled to room temperature;
(4) material in step (3) is put into extruder evenly to extrude, the material extruded through four roads calenderings, is pressed into the thin slice reshaping of uniformity again, is placed in aging 4 hours of the environment that relative humidity is 40%, packaging.
The extracting method of above-mentioned undaria pinnitafida polysaccharide is as follows:
Cleaned by fresh undaria pinnitafida, segment is to 4cm, and add the water of undaria pinnitafida weight 5 times, be warming up to 50 DEG C, adjust ph is 5.5, adds the cellulase accounting for undaria pinnitafida weight 3% and the zytase accounting for undaria pinnitafida weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for undaria pinnitafida weight 3% again, adjust ph is 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 25min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain undaria pinnitafida polysaccharide.
Embodiment 4
Be that the raw material in embodiment 4 is sargassum with the difference of embodiment 1, edible glue is konjac glucomannan, and all the other conditions are identical.
Embodiment 5
Difference from Example 1 is, the raw material in embodiment 5 is loose algae, and edible glue is CMC, and all the other conditions are identical.
Claims (8)
1. a ginger taste chewing gum, is characterized in that, described chewing gum comprises the raw material of following portions by weight:
Algal polysaccharides 5-15 xylitol 1-8
Edible glue 40-100 essence 0.01-0.04
Pigment 0.01-0.05 shitosan 1-5
Sorbierite 1-5 citric acid 0.2-0.6
Glycerine 0.1-0.4 Gluten 0.5-3.0
VC0.01-0.05 milk powder 0.1-0.5
Antierythrite 1-4 citric acid 0.1-0.5
Ginger P.E 0.5-2VC0.01-0.05
Sweet mellow wine 0.1-0.5 Salvia root P.E 0.05-0.2
Astragalus polyose 0.05-0.3 Fructus Mori extract 0.05-0.2.
2. a kind of ginger taste chewing gum as claimed in claim 1, is characterized in that, described ginger taste chewing gum comprises the raw material of following portions by weight:
Algal polysaccharides 5-12 xylitol 1-6
Edible glue 50-90 essence 0.01-0.04
Pigment 0.01-0.04 shitosan 1-5
Sorbierite 1-4 citric acid 0.2-0.5
Glycerine 0.1-0.3 Gluten 0.5-3.0
VC0.01-0.04 milk powder 0.1-0.4
Antierythrite 1-3 citric acid 0.1-0.4
Ginger P.E 0.5-1.5 Salvia root P.E 0.05-0.18
Sweet mellow wine 0.1-0.4 safflower extract 0.05-0.15
Astragalus polyose 0.05-0.3 Fructus Mori extract 0.05-0.16.
3. a kind of ginger taste chewing gum as claimed in claim 1, is characterized in that, described ginger taste chewing gum comprises the raw material of following portions by weight:
Algal polysaccharides 12 xylitol 4
Edible glue 70 essence 0.02
Pigment 0.02 shitosan 3
Sorbierite 2 citric acid 0.3
Glycerine 0.2 Gluten 2.5
VC0.02 milk powder 0.3
Antierythrite 3 citric acid 0.3
Ginger P.E 1.5 Salvia root P.E 0.15
Sweet mellow wine 0.3 safflower extract 0.12
Astragalus polyose 0.15 Fructus Mori extract 0.15.
4. a kind of ginger taste chewing gum as claimed in claim 3, it is characterized in that, described edible glue is at least one in carragheen, xanthans, guar gum, sodium carboxymethylcellulose or konjac glucomannan.
5. a kind of ginger taste chewing gum as claimed in claim 4, it is characterized in that, the extracting method of described algal polysaccharides is as follows:
Cleaned by fresh marine alga, segment, to 3-5cm, adds seaweed weight 1-6 water doubly, be warming up to 45-55 DEG C, adjust ph is 4.5-6, adds the cellulase accounting for seaweed weight 2-4% and the zytase accounting for seaweed weight 1-3%, is placed in ultrasonic container enzymolysis 30-50min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for seaweed weight 1-3% again, adjust ph is 6.8-7.2, and at 45-55 DEG C, ultrasonic frequency is enzymolysis 30-50min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 15-30min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain algal polysaccharides.
6. a kind of ginger taste chewing gum as claimed in claim 5, it is characterized in that, the extracting method of described algal polysaccharides is as follows:
Cleaned by fresh marine alga, segment is to 4cm, and add the water of seaweed weight 5 times, be warming up to 50 DEG C, adjust ph is 5.5, adds the cellulase accounting for seaweed weight 3% and the zytase accounting for seaweed weight 2%, is placed in ultrasonic container enzymolysis 40min; Ultrasonic frequency is 12kHz;
Add the pectase accounting for seaweed weight 2% again, adjust ph is 7.0, and at 50 DEG C, ultrasonic frequency is enzymolysis 40min under 12kHz; Go out enzyme 5min again at 95 DEG C, by enzymolysis liquid centrifugal 25min under the rotating speed of 3000r/min, collects supernatant, and freeze drying, obtain algal polysaccharides.
7. the preparation method of a kind of ginger taste chewing gum as described in claim 6, comprises following step:
(1) 40-100 part edible glue is placed in the softening dish of matrix softening at 60-120 DEG C;
(2) by 1-8 part xylitol, 5-15 part algal polysaccharides, 1-5 part shitosan, 1-5 part sorbierite, 0.2-0.6 part citric acid, 0.1-0.4 part glycerine, 0.1-0.5 part milk powder, 0.5-3.0 part Gluten, 1-4 part antierythrite, 0.1-0.5 part citric acid, 0.5-2 part Ginger P.E, 0.01-0.05 part VC, 0.1-0.5 part sweet mellow wine, the safflower extract of 0.05-0.2 part, 0.05-0.3 part astragalus polyose, 0.05-0.2 part Fructus Mori extract, 0.05-0.2 part Salvia root P.E mixes with edible glue softening in step (1), heat at 80 DEG C again, stir, then add 0.01-0.04 part essence and 0.01-0.05 part pigment stirs,
(3) material in above-mentioned step (2) is cooled to room temperature;
(4) material in step (3) is put into extruder evenly to extrude, the material extruded through four road calenderings, is pressed into the thin slice reshaping of uniformity, is placed in the aging 2-4 hour of environment that relative humidity is 20-40%, packaging again.
8. the preparation method of a kind of ginger taste chewing gum as described in claim 7, comprises following step:
(1) edible glue of 70 parts is placed in the softening dish of matrix softening at 100 DEG C;
(2) 4 parts of xylitols, 12 parts of algal polysaccharides, 3 parts of shitosans, 2 parts of sorbierites, 0.3 part of citric acid, 0.2 part of glycerine, 0.3 part of milk powder, 2.5 parts of Glutens, 3 parts of antierythrites, 0.3 part of citric acid, 1.5 parts of Ginger P.Es, 0.02 part of VC, 0.4 part of sweet mellow wine, the safflower extract of 0.15 part, 0.15 part of astragalus polyose, 0.15 part of Fructus Mori extract, 0.15 part of Salvia root P.E are mixed with edible glue softening in step (1); Heat at 80 DEG C again, stir, then add 0.02 part of essence and 0.02 part of pigment stirs;
(3) material in above-mentioned step (2) is cooled to room temperature;
(4) material in step (3) is put into extruder evenly to extrude, the material extruded through four road calenderings, is pressed into the thin slice reshaping of uniformity, is placed in the aging 2-4 hour of environment that relative humidity is 20-40%, packaging again.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108617846A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Jujube chewing gum and processing method |
| CN111919955A (en) * | 2020-08-31 | 2020-11-13 | 滕明军 | Antibacterial chewing gum containing quinophthalol and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108617846A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Jujube chewing gum and processing method |
| CN111919955A (en) * | 2020-08-31 | 2020-11-13 | 滕明军 | Antibacterial chewing gum containing quinophthalol and preparation method thereof |
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Application publication date: 20151223 |