CN105580968A - Sugarless gum with high collagen peptide content and preparation method thereof - Google Patents
Sugarless gum with high collagen peptide content and preparation method thereof Download PDFInfo
- Publication number
- CN105580968A CN105580968A CN201510961975.5A CN201510961975A CN105580968A CN 105580968 A CN105580968 A CN 105580968A CN 201510961975 A CN201510961975 A CN 201510961975A CN 105580968 A CN105580968 A CN 105580968A
- Authority
- CN
- China
- Prior art keywords
- sugar
- collagen peptide
- chewing gum
- free chewing
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 65
- 102000008186 Collagen Human genes 0.000 title claims abstract description 52
- 108010035532 Collagen Proteins 0.000 title claims abstract description 52
- 229920001436 collagen Polymers 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 47
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 36
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 24
- 238000003490 calendering Methods 0.000 claims abstract description 21
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 18
- 239000011718 vitamin C Substances 0.000 claims abstract description 18
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 17
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 13
- 239000000787 lecithin Substances 0.000 claims abstract description 13
- 229940067606 lecithin Drugs 0.000 claims abstract description 13
- 235000010445 lecithin Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 229940112822 chewing gum Drugs 0.000 claims description 56
- 235000015218 chewing gum Nutrition 0.000 claims description 56
- 239000011159 matrix material Substances 0.000 claims description 51
- 235000009508 confectionery Nutrition 0.000 claims description 47
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 30
- 239000002253 acid Substances 0.000 claims description 19
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 12
- 239000000811 xylitol Substances 0.000 claims description 12
- 235000010447 xylitol Nutrition 0.000 claims description 12
- 229960002675 xylitol Drugs 0.000 claims description 12
- 235000015165 citric acid Nutrition 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 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 description 10
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 9
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 9
- 239000000845 maltitol Substances 0.000 claims description 9
- 235000010449 maltitol Nutrition 0.000 claims description 9
- 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 description 9
- 229940035436 maltitol Drugs 0.000 claims description 9
- 108010011485 Aspartame Proteins 0.000 claims description 8
- 239000000605 aspartame Substances 0.000 claims description 8
- 235000010357 aspartame Nutrition 0.000 claims description 8
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 8
- 229960003438 aspartame Drugs 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 238000006384 oligomerization reaction Methods 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 claims description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 2
- 229960004998 acesulfame potassium Drugs 0.000 claims description 2
- 239000000619 acesulfame-K Substances 0.000 claims description 2
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 229960002442 glucosamine Drugs 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000005498 polishing Methods 0.000 claims description 2
- 238000006116 polymerization reaction Methods 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 244000043261 Hevea brasiliensis Species 0.000 claims 1
- 229920003052 natural elastomer Polymers 0.000 claims 1
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- 239000003755 preservative agent Substances 0.000 abstract description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 abstract description 4
- 235000010234 sodium benzoate Nutrition 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 239000004299 sodium benzoate Substances 0.000 abstract description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000004302 potassium sorbate Substances 0.000 abstract description 2
- 235000010241 potassium sorbate Nutrition 0.000 abstract description 2
- 229940069338 potassium sorbate Drugs 0.000 abstract description 2
- 238000001125 extrusion Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 27
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- 238000000034 method Methods 0.000 description 15
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- 238000001035 drying Methods 0.000 description 9
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- 238000010438 heat treatment Methods 0.000 description 9
- 230000008859 change Effects 0.000 description 5
- 150000002016 disaccharides Chemical class 0.000 description 5
- 230000002906 microbiologic effect Effects 0.000 description 5
- 150000002772 monosaccharides Chemical class 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
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- 229920001184 polypeptide Polymers 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000011161 development Methods 0.000 description 3
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- 235000019629 palatability Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000607768 Shigella Species 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
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- 229920002689 polyvinyl acetate Polymers 0.000 description 2
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- 229920002101 Chitin Polymers 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 230000000536 complexating effect Effects 0.000 description 1
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- 230000003750 conditioning effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 230000001815 facial effect Effects 0.000 description 1
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- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- XULSCZPZVQIMFM-IPZQJPLYSA-N odevixibat Chemical compound C12=CC(SC)=C(OCC(=O)N[C@@H](C(=O)N[C@@H](CC)C(O)=O)C=3C=CC(O)=CC=3)C=C2S(=O)(=O)NC(CCCC)(CCCC)CN1C1=CC=CC=C1 XULSCZPZVQIMFM-IPZQJPLYSA-N 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000001172 regenerating effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000004927 skin cell Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- -1 visible shitosan Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/10—Chewing gum 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
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G4/126—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses sugarless gum with the high collagen peptide content and a preparation method thereof. The sugarless gum is prepared from 20%-35% of a gum base, 28.4%-60% of sugar alcohol, 10%-20% of collagen peptide, 5%-10% of chitosan oligosaccharide, 1%-3% of a sourness agent, 0.5%-1.5% of vitamin C, 0.5%-1.0% of a sweetening agent, 0.5%-1.0% of lecithin and 0.5%-1.0% of essence. The preparation method comprises the steps that the gum base is softened, the other ingredients and the softened gum base are mixed to be uniform, cooling extrusion calendaring, sugar blank forming, ageing and packaging are performed, and then the sugarless gum is prepared. The content of the collagen peptide in the sugarless gum is larger than or equal to 10.0%, vitamin C and chitosan oligosaccharide are also contained, therefore, the health care effect of the product is guaranteed, and the flavor of the product is harmonious; no preservative such as sodium benzoate and potassium sorbate is contained, microorganism standard exceeding of the sugarless gum with the high protein content in the quality guarantee period is avoided, and the safety of the product is guaranteed.
Description
Technical field
The invention belongs to sugar-free chewing gum processing technique field, particularly a kind of high collagen peptide contentSugar-free chewing gum and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, as the chewing gum of daily fast-moving consumer goods, change because havingKind oral health, promote facial blood circulation to temper facial muscle, slow down pressure, fashion dazzles the effects such as cruel,Liked by children and young people. Current domestic chewing gum market is with annual 10% speed increment, market ruleMould has reached 4,000,000,000 to 5,000,000,000 yuan, wherein sugar-free chewing gum, because of low sugar, low-heat, anti-caries, prevent decayed tooth,Suitable all kinds of crowd comprises that slimmer and diabetes patient etc. are edible, increases particularly fast, has accounted at present cityMore than 50% share in field, still has good development prospect. The chewing gum of selling on the market at present greatly mainly withFresh breath is main, and development of new taste, the product with health-care efficacy have become following sugar-free chewing gum and sent outThe important trend of exhibition.
Modern scientific research confirms, collagen peptide have significantly anti-oxidant, radioresistance, anti-aging, mendCalcium protects calcium and promotes skeleton development, improves body immunity, promotes the physiological functions such as Skin Cell regeneration. At presentCollagen peptide has been widely used in the fields such as health food, cosmetics and healthcare products, American-European,The women of Japan and nearly 7 one-tenth of Korea S, the women that Taiwan is nearly 5 one-tenth is oral or external application collagen peptide throughout the yearProduct is improved looks and is kept healthy.
Taking chewing gum as carrier, a sugar-free chewing gum product containing collagen peptide of exploitation can be greatly convenientAll kinds of crowds take in collagen peptide and promote healthy. In sugar-free chewing gum, add at present polypeptide protein classThere is following difficult point in raw material: (1) active peptide addition is low, can not ensure the daily intaking amount that consumer is enough,Can not reach due physiological function; (2) active peptide addition is high, and in product, protein content is high, easilyCause microorganism in the shelf-life to exceed standard, need in formula, add synthetic preservative as Sodium Benzoate, sorbic acidPotassium etc. suppress growth of microorganism; (3) active peptide product often has feature taste, need to cover itself feature tasteAnd or reduce in processing, react produce be unfavorable for the local flavor that consumer accepts. As Chinese patentThereby ZL01115240.0 discloses a kind of 0.1～2% composite casein polypeptide that adds in chewing gum to be had and repaiiesThe polypeptide chewing gum of the carious tooth of regenerating again effect; ZL01106371.8 discloses a kind of chewing gum for preventing decayed tooth and system thereofMake method, add CPP 3～5%, utilize CPP complexing calcium displacement tooth foreign matter fromAnd cleaning teeth is repaired damaged tooth; Above patent on the one hand active peptide addition is too low, adds on the other handPhysics and chemistry on product after polypeptide, not statement of microbiological indicator impact.
Summary of the invention
Primary and foremost purpose of the present invention is that the shortcoming that overcomes prior art, with not enough, provides a kind of high collagenThe sugar-free chewing gum of peptide content.
Another object of the present invention is to the preparation side of the sugar-free chewing gum that described high collagen peptide content is providedMethod.
Object of the present invention is achieved through the following technical solutions: a kind of sugar-free mouth perfume (or spice) of high collagen peptide contentSugar, comprises following composition by mass percentage:
Matrix 20～35%, sugar alcohol 28.4～60%, collagen peptide 10～20%, chitosan oligosaccharide 5～10%,Acid 1～3%, vitamin C 0.5～1.5%, sweetener 0.5～1.0%, lecithin 0.5～1.0%,Essence 0.5～1.0%.
The main body of described matrix is by natural gum, polyvinyl acetate resin, or polyvinyl acetate resin and fourthDiene styrene rubber composition.
Described sugar alcohol is by least one and wood in D-sorbite, maltitol, antierythrite and sweet mellow wineSugar alcohol composition; Wherein, the content of xylitol in the sugar-free chewing gum of described high collagen peptide content is excellentElect mass percent >=20% as, more preferably 20～30%.
Described collagen peptide is taking Animal Skin, ossein as raw material, process edible protein enzyme appropriateness enzymolysis,The small molecule bioactive peptide class of making, the preferably life in fish-skin (comprising deep-sea fish, fresh-water fishes) sourceThing active peptide, meets SB/T10634-2011 " fresh-water fishes collagen Gly-His-Lys " or GB/T22729-2008" the oligomeric Gly-His-Lys of marine fish " requirement, product has significant health-care bone effect; More preferably have as followsThe collagen peptide of feature: in butt, protein content >=90%, peptide content >=85%, average molecular matterAmount is less than protein hydrolysate proportion >=80% of 1000Da.
Described chitosan oligosaccharide refers to that oligomerization Glucosamine, the content of 2～10 degree of polymerization account for more than 85%Chitosan oligosaccharide.
Described acid is in food service industry, to allow the tart flavour conditioning agent that uses, as citric acid, malic acid,At least one in lactic acid, tartaric acid, fumaric acid etc.; Be preferably citric acid or by citric acid and malic acid groupThe mixture becoming.
Described sweetener is preferably a kind of in Aspartame, acesulfame potassium, stevioside and Sucralose or extremelyFew two kinds.
The preparation method of the sugar-free chewing gum of above-mentioned high collagen peptide content, as shown in Figure 1, comprises followingStep:
(1) matrix is softening: matrix is softened;
(2) mix and blend: by sugar alcohol, collagen peptide, chitosan oligosaccharide, acid, vitamin C, sweet tasteAgent, lecithin, essence and the matrix having softened mix, and obtain candy batch;
(3) cooling extruding calendering: candy batch is cooled to lower than 40 DEG C, is fed in extruder; Extruding calenderingTime should give in advance extruder preheating, the temperature in extruder is 30～35 DEG C, the temperature of extruder extruder head is40～45 DEG C; Temperature in extruder can not be too low, avoids candy batch really up to the mark;
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then carry out oldChange, aging condition is: in humidity below 55%, 16～20 DEG C of aging 10～20h; Direct after aging completingPackaging, or by the candy batch after aging, then pack after being coated with clothing, polishing, obtains high collagen peptide contentSugar-free chewing gum.
Softening condition described in step (1) is preferably softening 3～4h under 50～60 DEG C of environment; More excellentElect as in 55 DEG C and process 3.5h.
The condition of the mixing described in step (2) is preferably at 55～60 DEG C and stirs 15～20min.
Be preferably 30min the pre-set time of giving in advance extruder preheating described in step (3).
Food additives used in the present invention and batching are food stage.
The sugar alcohol that the present invention uses requires purity more high better, to reduce the monosaccharide and disaccharide content of product system,Guarantee that the final product forming meets sugar-free chewing gum standard-required, i.e. total reducing sugar (monosaccharide and disaccharide) in productAmount (in reduced sugar)≤0.5g/100g.
The chitosan oligosaccharide that the present invention uses, is to be made up of shitosan depolymerization, is the liter of chitin, shitosan productLevel product, have that molecular weight is low, good water solubility, be easily absorbed by the body, biologically active high, addThe main purpose of chitosan oligosaccharide is as chemical preservatives such as natural anticorrosion products substitution Sodium Benzoates, guarantees high eggThe sugar-free chewing gum content of microorganisms of Bai Hanliang does not exceed standard, and scientific research also confirms that it has as enteron aisle in additionAbsorption, weight-reducing, the toxin expelling of activation factor, enhancement calcium and the mineral matter of probio (as Bifidobacterium Bifidum)The effects such as beauty treatment.
The present invention use vitamin C be L-AA, be conducive to promote the formation of collagen, itself andCollagen peptide effect produces synergistic function, has anti-oxidant, Green Tea Extract, inhibition tyrosine simultaneouslyThe formation effect of enzyme, thus reach the effect that makes skin smooth, whitening, light spot.
The acid main purpose that the present invention uses is to make system pH be acid, is conducive to improve on the one hand glueThe impact of former protein peptides on system local flavor, promotes flavor coordination; Be conducive on the other hand vitamin C in systemStable.
Sugar-free chewing gum of the present invention detects through organoleptic detection, physical and chemical index according to concerned countries standard and is micro-Biological indicators detect, and testing result shows that sugar-free chewing gum of the present invention meets SB/T10023-2008 completelyIndices requirement in (gel-based candy sanitary standard). Product special flavour of the present invention is coordinated, sour and sweet palatability.
The present invention has following advantage and effect with respect to prior art:
(1) collagen peptide content >=10.0%, collaborative vitamin C, the shitosan of adding, has ensured simultaneouslyThe health-care efficacy of product, product special flavour is coordinated;
(2) formula material selection is natural, use by the science of shitosan, sugar alcohol and system pH,Without adding synthetic preservative Sodium Benzoate, potassium sorbate etc., avoid the sugar-free chewing gum of high protein contentMicroorganism within the shelf-life exceed standard (sugar-free chewing gum require total plate count≤500cfu/g, coliform≤30MPN/100g, mould≤20cfu/g, pathogenic bacteria comprise salmonella, Shigella, Staphylococcus aureusBacterium must not detect), ensure the security of product;
(3) in formula system, the high-purity sugar alcohol that monosaccharide and disaccharide content is low is selected in sugared selection of generation, on the one handAvoid product sugar content overproof, i.e. total reducing sugar (monosaccharide and disaccharide) amount (in reduced sugar)≤0.5g/100g in product(solid), the monosaccharide and disaccharide in system may produce beautiful with collagen peptide in process on the other handMaillard reaction, reduces the activity of collagen peptide and affects the local flavor of product.
Brief description of the drawings
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present inventionBe not limited to this.
Embodiment 1
The component of sugar-free chewing gum: matrix 20%, sugar alcohol 60% (wherein xylitol 30%, D-sorbite 15%,Maltitol 10%, antierythrite 5%), (Java tilapia skin source collagen peptide, with butt for collagen peptideMeter, protein content >=90%, peptide content >=85%, relative molecular mass is less than the proteolysis of 1000DaThing proportion >=80%, below example with) 10%, chitosan oligosaccharide (the oligomerization amino grape of 2-10 the degree of polymerizationSugar, content is 90.8%, below example with) 5%, citric acid 1.0%, vitamin C 1.0%, Aspartame1.0%, lecithin 1.0%, essence and flavoring agent 1.0%.
In the present embodiment, prepare sugar-free chewing gum by following technique (as shown in Figure 1):
(1) matrix is softening: matrix is 50 DEG C of softening 4h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 55 DEG C of whipping tempsLower stirring 20min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then puts agingBetween aging 20h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Embodiment 2
The component of sugar-free chewing gum: matrix 30%, sugar alcohol 42.75% (xylitol 25%, D-sorbite 8%,Antierythrite 5%, PEARLITOL 25C 4.75%), collagen peptide 15%, chitosan oligosaccharide 7.5%, citric acid 2.0%,Vitamin C 0.5%, Sucralose 0.5%, lecithin 1.0%, essence and flavoring agent 0.75%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 60 DEG C of softening 3h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 60 DEG C of whipping tempsLower stirring 15min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging: the candy batch after extruding enters forming machine stripping and slicing, then put aging aging15h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Embodiment 3
The component of sugar-free chewing gum: matrix 25%, sugar alcohol 49% (wherein xylitol 24%, D-sorbite 15%,Maltitol 10%), collagen peptide 12%, chitosan oligosaccharide 8%, acid 2.5% (wherein citric acid 1.0%,Malic acid 1.5%), vitamin C 1.2%, sweetener 0.8% (Sucralose 0.3%, Aspartame 0.5%),Lecithin 0.5%, essence and flavoring agent 1.0%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 55 DEG C of softening 3.5h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 55 DEG C of whipping tempsLower stirring 15min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging: the candy batch after extruding enters forming machine stripping and slicing, then put aging aging10h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Embodiment 4
The component of sugar-free chewing gum: matrix 35%, sugar alcohol 28.4% (wherein xylitol 20%, D-sorbite8.4%), collagen peptide 20%, chitosan oligosaccharide 10%, acid 3.0% (wherein citric acid 1.5%, appleSour 1.5%), vitamin C 1.5%, sweetener 0.9% (Sucralose 0.3%, stevioside 0.6%), ovum phosphorusFat 0.7%, essence and flavoring agent 0.5%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 55 DEG C of softening 3.5h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 60 DEG C of whipping tempsLower stirring 15min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging: the candy batch after extruding enters forming machine stripping and slicing, then put aging aging13h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Comparative example 1
The component of sugar-free chewing gum: matrix 25%, sugar alcohol 60% (wherein xylitol 30%, D-sorbite 15%,Maltitol 10%, antierythrite 5%), collagen peptide 10%, citric acid 1.0%, vitamin C 1.0%,Aspartame 1.0%, lecithin 1.0%, essence and flavoring agent 1.0%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 50 DEG C of softening 4h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 55 DEG C of whipping tempsLower stirring 20min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then puts agingBetween aging 20h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Comparative example 2
The component of sugar-free chewing gum: matrix 21%, sugar alcohol 60% (wherein xylitol 30%, D-sorbite 15%,Maltitol 10%, antierythrite 5%), collagen peptide 10%, chitosan oligosaccharide 5%, vitamin C 1.0%,Aspartame 1.0%, lecithin 1.0%, essence and flavoring agent 1.0%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 50 DEG C of softening 4h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 55 DEG C of whipping tempsLower stirring 20min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then puts agingBetween aging 20h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Comparative example 3
The component of sugar-free chewing gum: matrix 26%, sugar alcohol 60% (wherein xylitol 30%, D-sorbite 15%,Maltitol 10%, antierythrite 5%), collagen peptide 10%, vitamin C 1.0%, Aspartame 1.0%,Lecithin 1.0%, essence and flavoring agent 1.0%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 50 DEG C of softening 4h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 55 DEG C of whipping tempsLower stirring 20min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then puts agingBetween aging 20h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Comparative example 4
The component of sugar-free chewing gum: matrix 35%, sugar alcohol 51% (wherein xylitol 26%, D-sorbite 12%,Maltitol 9%, antierythrite 4%), collagen peptide 10%, vitamin C 1.0%, Aspartame 1.0%,Lecithin 1.0%, essence and flavoring agent 1.0%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 50 DEG C of softening 4h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 55 DEG C of whipping tempsLower stirring 20min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then puts agingBetween aging 20h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Comparative example 5
The component of sugar-free chewing gum: matrix 35%, sugar alcohol 41% (wherein xylitol 20%, D-sorbite 10%,Maltitol 7%, antierythrite 4%), collagen peptide 20%, vitamin C 1.0%, Aspartame 1.0%,Lecithin 1.0%, essence and flavoring agent 1.0%.
In the present embodiment, prepare sugar-free chewing gum by following technique:
(1) matrix is softening: matrix is 50 DEG C of softening 4h in drying room or electrical heating baking oven;
(2) mix and blend: the matrix having softened and other batchings are added in mixer, 55 DEG C of whipping tempsLower stirring 20min;
(3) cooling extruding calendering: the candy batch being stirred is deposited and is cooled to material temperature lower than 40 DEG C, is fed into and extrudesIn machine, while noting extruding calendering, about 30min is to extruder preheating in advance, and the temperature in machine is about 32 DEG C,The temperature of machine extruder head is about 45 DEG C;
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then puts agingBetween aging 20h, 16～20 DEG C of aging temperature, humidity are below 55%; Direct packaging after aging completing.
Comparative example 1, compared with embodiment 1, is not added shitosan, and increasing matrix consumption is 25%, and other are not doneChange; Comparative example 2, compared with embodiment 1, is not added acid, and increasing matrix consumption is 21%, and other are notWork changes; Comparative example 3, compared with embodiment 1, is not added shitosan, acid, and increasing matrix consumption is 26%,Other do not do to change; Comparative example 4, compared with embodiment 1, is not added shitosan, acid, increases matrix and usesAmount is 35%, and reducing amount of sugar alcohol is 51%, and other do not do to change; Comparative example 5 is compared with embodiment 1, notAdd shitosan, acid, increase collagen peptide addition to 20%, increase matrix consumption to 35% andAmount of sugar alcohol is reduced to 41%, and other do not do to change.
Detect embodiment
Press GB/T4789.21 and detect embodiment 1～4, the total plate count of comparative example 1～5, coliform, mouldBacterium, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus); Select 10 people's subjective appreciation groups,Taste the taste flavor of embodiment 1～4, comparative example 1～5 product; The results are shown in Table 1.
Microbiological indicator and the sensory evaluation of table 1 embodiment 1～4, comparative example 1～5 product
As can be seen from Table 1, product sour and sweet palatability, flavor coordination that embodiment 1～4 makes, microbiological indicatorAll meet GB17399 requirement; The product special flavour aspect that comparative example 1～5 makes, because comparative example 1 has been added acidTaste agent, product sour and sweet palatability, flavor coordination, comparative example 2～5 is not added acid, product special flavour is partially sweet,Slightly fishy smell, the interpolation of visible acid can improve product special flavour mouthfeel; Another comparative example 1, comparative example 2, rightIn the finished product microbiological indicator that ratio 3, comparative example 4 make, total plate count obviously exceeds standard, and comparative example 3, rightRatio 4 product total plate counts obviously exceed comparative example 1, comparative example 2 products, visible shitosan, acid,Sugar alcohol all can suppress growth of microorganism, and three's science is used in combination has obvious synergistic function; Comparative example5 further reduce amount of sugar alcohol, increase collagen peptide consumption compared with comparative example 4, and total plate count increases obviously,Coliform, mould also exceed standard, and further illustrate the increase meeting accelerate growth of microorganism of collagen peptide consumptionBreeding, shitosan, acid, sugar alcohol are used in combination and can suppress microbial growth breeding.
Above-described embodiment is preferably embodiment of the present invention, but embodiments of the present invention are not subject to above-mentioned enforcementThe restriction of example, other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, replacesGeneration, combination, simplification, all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (10)
1. a sugar-free chewing gum for high collagen peptide content, is characterized in that comprising following by quality percentageComposition than meter:
Matrix 20～35%, sugar alcohol 28.4～60%, collagen peptide 10～20%, chitosan oligosaccharide 5～10%,Acid 1～3%, vitamin C 0.5～1.5%, sweetener 0.5～1.0%, lecithin 0.5～1.0%,Essence 0.5～1.0%.
2. the sugar-free chewing gum of high collagen peptide content according to claim 1, is characterized in that: instituteThe composition of the matrix of stating is one or both in natural rubber and synthetic rubber.
3. the sugar-free chewing gum of high collagen peptide content according to claim 1, is characterized in that: instituteThe sugar alcohol of stating is by least one and xylitol group in D-sorbite, maltitol, antierythrite and sweet mellow wineBecome; Wherein, the content of xylitol in the sugar-free chewing gum of described high collagen peptide content is quality percentageThan >=20%.
4. the sugar-free chewing gum of high collagen peptide content according to claim 3, is characterized in that: instituteThe content of the xylitol of stating in the sugar-free chewing gum of described high collagen peptide content is mass percent20～30％。
5. the sugar-free chewing gum of high collagen peptide content according to claim 1, is characterized in that: instituteThe chitosan oligosaccharide of stating refers to that oligomerization Glucosamine, the content of 2～10 degree of polymerization account for more than 85% chitosan oligosaccharide.
6. the sugar-free chewing gum of high collagen peptide content according to claim 1, is characterized in that: instituteThe acid of stating is at least one in citric acid, malic acid, lactic acid, tartaric acid and fumaric acid.
7. the sugar-free chewing gum of high collagen peptide content according to claim 1, is characterized in that: instituteThe acid of stating is citric acid or the mixture that is made up of citric acid and malic acid.
8. the sugar-free chewing gum of high collagen peptide content according to claim 1, is characterized in that: instituteThe sweetener of stating is a kind of in Aspartame, acesulfame potassium, stevioside and Sucralose or at least two kinds.
9. the preparation method of the sugar-free chewing gum of high collagen peptide content described in claim 1～8 any one,It is characterized in that comprising the following steps:
(1) matrix is softening: matrix is softened;
(2) mix and blend: by sugar alcohol, collagen peptide, chitosan oligosaccharide, acid, vitamin C, sweet tasteAgent, lecithin, essence and the matrix having softened mix, and obtain candy batch;
(3) cooling extruding calendering: candy batch is cooled to lower than 40 DEG C, is fed in extruder; Extruding calenderingTime should give in advance extruder preheating, the temperature in extruder is 30～35 DEG C, the temperature of extruder extruder head is40～45℃；
(4) candy batch moulding, aging, packaging: the candy batch after extruding enters forming machine stripping and slicing, then carry out oldChange, aging condition is: in humidity below 55%, 16～20 DEG C of aging 10～20h; Direct after aging completingPackaging, or by the candy batch after aging, then pack after being coated with clothing, polishing, obtains high collagen peptide contentSugar-free chewing gum.
10. the preparation method of the sugar-free chewing gum of high collagen peptide content according to claim 9, itsBe characterised in that:
Softening condition described in step (1) is softening 3～4h under 50～60 DEG C of environment;
The condition of the mixing described in step (2) for to stir 15～20min at 55～60 DEG C.
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| CN107996793A (en) * | 2017-11-30 | 2018-05-08 | 国药健康生物科技（黄山）有限公司 | A kind of hard sugar of green tea |
| WO2022187989A1 (en) * | 2021-03-07 | 2022-09-15 | Wm Wrigley Jr. Company | Chewing gum compositions for skin benefits |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087705A (en) * | 2017-04-26 | 2017-08-25 | 田大伟 | A kind of beautifying face and moistering lotion chewing gum and preparation method thereof |
| CN107996793A (en) * | 2017-11-30 | 2018-05-08 | 国药健康生物科技（黄山）有限公司 | A kind of hard sugar of green tea |
| WO2022187989A1 (en) * | 2021-03-07 | 2022-09-15 | Wm Wrigley Jr. Company | Chewing gum compositions for skin benefits |
| JP2024508978A (en) * | 2021-03-07 | 2024-02-28 | ダブリューエム リグリー ジュニア カンパニー | Chewing gum composition good for skin |
| AU2021431745B2 (en) * | 2021-03-07 | 2025-06-05 | Wm Wrigley Jr. Company | Chewing gum compositions for skin benefits |
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