CN110720542A - Pholiota nameko fruiting body polyphenol sugar-coated chewing gum and processing method thereof - Google Patents
Pholiota nameko fruiting body polyphenol sugar-coated chewing gum and processing method thereof Download PDFInfo
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- CN110720542A CN110720542A CN201911145212.8A CN201911145212A CN110720542A CN 110720542 A CN110720542 A CN 110720542A CN 201911145212 A CN201911145212 A CN 201911145212A CN 110720542 A CN110720542 A CN 110720542A
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- pholiota nameko
- chewing gum
- polyphenol
- sugar
- nameko
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Images
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
- A23G4/12—Chewing gum 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
- A23G4/00—Chewing gum
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- 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
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a pholiota nameko fruiting body polyphenol sugar-coated chewing gum and a processing method thereof. Selecting, grinding, extracting, centrifuging, concentrating and vacuum freeze-drying the pholiota nameko sporocarp serving as a raw material to obtain a pholiota nameko sporocarp polyphenol product; then mixing with erythritol crystal, chewing gum base, citric acid, vitamin C, Pholiota nameko dietary fiber, glucose and maltodextrin to obtain Pholiota nameko fruit body polyphenol sugar-coated chewing gum, and sterilizing with high-voltage pulse electric field before packaging. The pholiota nameko chewing gum is rich in dietary fiber, has good prevention and treatment effects on fatty liver, acute and chronic hepatitis, myocardial infarction and cerebral infarction, has antioxidant and antibacterial properties, and has nutrition and health care functions of resisting cancer, reducing blood fat, lubricating the intestines and the stomach, beautifying and the like, so that the probiotic effect is greatly improved compared with the common chewing gum.
Description
Technical Field
The invention belongs to the technical field of biotechnology and food processing, and particularly relates to a processing method of pholiota nameko fruiting body polyphenol sugar-coated chewing gum.
Background
Pholiota nameko is also known as pholiota nameko, pholiota nameko and pearl mushroom. Belongs to the phylum Eumycota, class Hymenomycetes, order Agaricales, family Strophariaceae, genus Cyprinus. The pholiota nameko is rich in nutrition and delicious in taste, is named because mucus exists on the surface of pileus, contains crude protein, crude fiber, ash content, calcium, phosphorus, iron, vitamin B, vitamin C, nicotinic acid and other various amino acids necessary for a human body, is a low-calorie and low-fat health-care food, contains 35 g of crude protein per 100 g, is higher than that of lentinus edodes and pleurotus ostreatus, is bright in appearance and delicious in taste, has excellent mouthfeel of fresh pholiota nameko, has the characteristics of smoothness, freshness, tenderness and crispness, is suitable for cultivation of various materials, has the conversion rate of more than 120 percent, is resistant to impurities, high in yield and easy to cultivate, and has higher medicinal value due to mucopolysaccharide secreted on the surface of the pileus besides higher edible value.
Plant polyphenols refer to the collective state of many cyclic compounds usually present in the polyphenol material in plants, i.e., many phenolic substances appear together, and are called "polyphenols", and include phenolic acids, flavonoids, isoflavones, anthocyanins, tannins, catechins, anthocyanins, and the like. The pholiota nameko sporocarp contains polyphenol, is rich in harmful free radicals, has the effect and the capability of preventing cell lipid from being oxidized, and can effectively reduce the generation of endogenous purine, so that the uric acid level in blood is obviously reduced.
The addition of the pholiota nameko fruiting body polyphenol in the chewing gum can effectively reduce blood uric acid and is beneficial to controlling gout recurrence; meanwhile, the added pholiota nameko fruiting body dietary fiber has the effects of promoting gastrointestinal motility, reducing blood sugar and the like. Therefore, the pholiota nameko polyphenol sugar-coated chewing gum has unique function in disease prevention and treatment.
Disclosure of Invention
The invention aims to provide a pholiota nameko fruit body polyphenol sugar-coated chewing gum which is convenient for consumers to carry in daily life and is eaten, and a processing method thereof. The pholiota nameko fruiting body polyphenol sugar-coated chewing gum can fully retain the nutrition and health care value of the pholiota nameko fruiting body.
In order to realize the purpose of the invention, the following technical scheme is adopted:
the pholiota nameko fruit body polyphenol sugar-coated chewing gum comprises the following raw materials in percentage by weight of 100 percent: 5-15% of erythritol crystals, 30-40% of chewing gum base, 0.3-0.7% of citric acid, 0.5-3% of vitamin C, 10-15% of pholiota nameko dietary fiber, 1-10% of softener, 10-20% of pholiota nameko fruit body polyphenol, 1-10% of glucose and 10-20% of maltodextrin.
The softener is any one or more of glycerol, paraffin and maltitol.
A processing method of pholiota nameko fruiting body polyphenol sugar-coated chewing gum comprises the following steps:
step 1: screening fresh pholiota nameko fruiting bodies, wherein the moisture content is 74.16%, freeze-drying until the moisture content is below 4%, grinding for 30 s by using an ultra-micro grinder, sealing and putting into a dryer for later use;
step 2: accurately weighing the pholiota nameko sporocarp dry powder in the step 1, adding distilled water according to the ratio of material to liquid (g/mL) of 1:20, leaching at 25 ℃ for 1-2 h each time with continuous stirring, carrying out solid-liquid separation on the extract, and separating out extract and residue;
and step 3: then, the ratio of material to liquid is 1: adding distilled water into the residue at a ratio of 20, extracting and separating according to the method of step 2, repeating for 2 times, mixing the supernatants to obtain Pholiota nameko polyphenol extractive solution, and concentrating the extractive solution at 40-50 deg.C and vacuum degree of 0.5-0.9 MPa to density of 1.20 + -0.02 g/cm3The pholiota nameko polyphenol concentrated solution is subjected to Folin-phenol colorimetric method to determine the polyphenol content, and the polyphenol content is calculated; meanwhile, collecting the residues as auxiliary materials of the chewing gum;
and 4, step 4: putting the concentrated solution and the residue into a freezing plate, sealing, and then sending into a freezing chamber for precooling, controlling the temperature to be-30 ℃ to-50 ℃, and taking the temperature of the materials in the chamber to be reduced to the set temperature as a terminal point for 12-16 h; after pre-freezing, quickly transferring the frozen pholiota nameko polyphenol concentrated solution and residues from the freezing chamber to a working chamber of a vacuum freeze dryer, carrying out vacuum freeze drying, controlling the material temperature to be below 60 ℃, controlling the time to be 18-24 h, controlling the vacuum degree to be 5-10 Pa, and discharging at the drying end point when the moisture is less than 5 percent: before the vacuum freeze dryer is opened to discharge, dry air which is subjected to sterile filtration and has the humidity of not higher than 10% is introduced into a drying bin to be subjected to vacuum breaking, and the discharged material is easy to regain moisture and condense, so that a finished product is sealed by a bottle and a bag in time for later use;
and 5: according to the raw material percentage, firstly, the erythritol crystals and the chewing gum base are moisturized at 60 ℃ and stirred for 5-8 min, then, citric acid, vitamin C and pholiota nameko dietary fiber are added and stirred for 5-10 min, so that the ingredients and the gum base are uniformly mixed, and finally, the softener is added into the blended ingredient liquid and heated to 60-80 ℃ so as to be fully softened;
step 6: 40-60% of relative humidity, cooling to 10-15 ℃ in a cooling tunnel, then carrying out extrusion forming under the environmental conditions of room temperature of 20 ℃ and relative humidity of 60%, then calendering by a roller (room temperature of 20 ℃ and relative humidity of 60%) to form a piece of plate-shaped chewing gum of 3 g;
and 7: adding pholiota nameko fruiting body polyphenol into glucose and maltodextrin according to the percentage of the raw materials, uniformly stirring to form sugar coating liquid, and then coating the sugar coating liquid on the plate-shaped chewing gum formed in the step 6;
and 8, aging for 10-15 h at 20-25 ℃ and relative humidity of 40-50% to dry the surfaces of the sugar particles, stabilizing the colloid, sterilizing in a high-voltage pulse electric field for 20-40 s under the conditions of 15-40 kv/cm, pulse number of more than 10 and pulse width of 10-1000 mu, and then aseptically packaging.
The invention has the beneficial effects that:
the invention adopts distilled water for extraction to obtain pholiota nameko fruit body polyphenol extract and pholiota nameko fruit body dietary fiber residue. The pholiota nameko fruiting body dietary fiber residue is rich in various water-soluble dietary fibers, in addition, the insoluble dietary fiber content in the residue is also very rich, the loss of the beneficial components in the whole processing stage is almost zero, and the pholiota nameko fruiting body dietary fiber residue is green, safe and pollution-free. According to the invention, the pholiota nameko fruit body polyphenol sugar-coated chewing gum is prepared by mechanically mixing pholiota nameko fruit body polyphenol extract, pholiota nameko fruit body dietary fiber residue, erythritol crystals, chewing gum base, citric acid, vitamin C, glucose, maltodextrin and the like, aging, drying, high-voltage electric field pulse sterilization and other processes, and the pholiota nameko fruit body polyphenol sugar-coated chewing gum is strong in fragrance, mellow in taste, rich in antioxidant polyphenol and dietary fiber, has a health care function, and can be used for improving teeth and refreshing breath. Therefore, the chewing gum provided by the invention has better market prospect.
Description of the drawings:
FIG. 1 is an appearance diagram of the fruiting body of Pholiota nameko.
FIG. 2 shows DPPH radical scavenging ability of Polyphenol extract of Pholiota nameko fruiting body.
FIG. 3 shows the ability of polyphenol extract from Pholiota nameko fruiting body to scavenge hydroxyl radicals.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The present invention is further illustrated by the following examples, but the scope of the present invention is not limited to the following examples.
The pholiota nameko is used as a main health-care raw material to prepare a pholiota nameko fruit body polyphenol extract and pholiota nameko fruit body dietary fiber, then the pholiota nameko fruit body polyphenol extract and the pholiota nameko fruit body dietary fiber are mixed with erythritol crystals, chewing gum base, citric acid, vitamin C, glucose, maltodextrin and the like, and finally the mixture is packaged by combining mechanical mixing, aging drying and high-voltage pulse electric field sterilization technologies to prepare the pholiota nameko fruit body polyphenol sugar-coated chewing gum.
The method comprises the following steps:
step 1: screening fresh pholiota nameko fruiting bodies, wherein the water content is 74.16%, freeze-drying until the water content is below 4%, crushing for 30 s by using an ultrafine crusher, sealing and putting into a dryer for later use;
step 2: accurately weighing a certain amount of pleurotus eryngii fruiting body dry powder in the step 1, adding distilled water according to the ratio of material to liquid (g/mL) of 1:20, leaching at 25 ℃ for 1-2 h each time with continuous stirring;
and step 3: carrying out solid-liquid separation on the extract liquor, separating supernatant and residues, and then mixing the supernatant with the residue in a material-liquid ratio of 1: adding distilled water into the residue at a ratio of 20, continuously extracting and separating according to the method of step 2, and repeating for 2 times; mixing the supernatants, concentrating at 40-50 deg.C and vacuum degree of 0.5-0.9 MPa to density of 1.20 ±)0.02 g/cm3The pholiota nameko fruit body polyphenol concentrated solution, the residues are rich in dietary fiber and collected to be used as auxiliary materials of chewing gum;
and 4, step 4: respectively putting the pholiota nameko fruit body polyphenol concentrated solution and the residues into a freezing plate, sealing, and then, sending into a freezing chamber for freezing, controlling the temperature to be minus 30 ℃ to minus 50 ℃, and taking the temperature of materials in the chamber to be reduced to the set temperature as a terminal point for 12-16 h; after pre-freezing, quickly transferring the frozen pholiota nameko polyphenol concentrated solution and residues from the freezing chamber to a working chamber of a vacuum freeze dryer, carrying out vacuum freeze drying, controlling the material temperature to be below 60 ℃, controlling the time to be 18-24 h, controlling the vacuum degree to be 5-10 Pa, and discharging at the drying end point when the moisture is less than 5 percent: before the vacuum freeze dryer is opened and discharged, dry air which is subjected to sterile filtration and has the humidity of not higher than 10% is introduced into a drying bin to be subjected to vacuum breaking, and the discharged material is easy to regain moisture and condense, so that finished products are sealed in bottles and bags in time to prepare pholiota nameko fruiting body polyphenol and pholiota nameko dietary fibers for later use;
and 5: 5-15% of erythritol crystals, 30-40% of chewing gum base, and 60 ℃ moisture retention and stirring for 5-8 min, finally 0.3-0.7% of citric acid, 0.5-3% of vitamin C, and 10-15% of pholiota nameko dietary fiber are added and stirred for 5-10 min, so that the ingredients and the gum base are uniformly mixed, and finally 1-10% of softener is added into the blended ingredient liquid and heated to 60-80 ℃ so as to be fully softened;
step 6: 6, carrying out extrusion forming on the softened raw materials under the conditions that the relative humidity is 40-60%, the cooling tunnel is cooled to the temperature of 10-15 ℃, the room temperature is 20 ℃ and the relative humidity is 60%, and then rolling the raw materials by a roller machine (the room temperature is 20 ℃ and the relative humidity is 60%) to form a piece of plate-shaped chewing gum of 3 g;
and 7: 10-20% of pholiota nameko fruit body polyphenol is added into 1-10% of glucose and 10-20% of maltodextrin, the mixture is uniformly stirred to form sugar coating liquid, and the sugar coating liquid is coated on the formed plate-shaped chewing gum;
and 8, aging for 10-15 h at 20-25 ℃ and relative humidity of 40-50% to dry the surfaces of the sugar particles, stabilizing the colloid, sterilizing in a high-voltage pulse electric field for 20-40 s under the conditions of 15-40 kv/cm, pulse number of more than 10 and pulse width of 10-1000 mu, and then aseptically packaging.
Example 1
The pholiota nameko fruit body polyphenol sugar-coated chewing gum comprises the following raw materials in percentage by weight of 100 percent: 10% of erythritol crystals, 30% of chewing gum base, 0.3% of citric acid, 0.7% of vitamin C, 15% of pholiota nameko dietary fiber, 5% of softener glycerol, 15% of pholiota nameko fruiting body polyphenol, 9% of glucose and 15% of maltodextrin.
A processing method of pholiota nameko fruiting body polyphenol sugar-coated chewing gum comprises the following steps:
step 1: screening fresh pholiota nameko fruiting bodies, wherein the moisture content is 74.16, freeze-drying until the moisture content is below 4%, crushing for about 30 s by using an ultrafine crusher, sealing and putting into a dryer for later use;
step 2: accurately weighing a certain amount of pholiota nameko sporocarp dry powder in the step 1, adding distilled water according to the ratio of material to liquid (g/mL) of 1:20, leaching at 25 ℃ for 1 hour each time, and continuously stirring;
and step 3: centrifuging at 23 deg.C for 10min at 4000 r/min for solid-liquid separation, and separating supernatant and residue; and then the ratio of the feed to the liquid (g/mL) is 1:20, adding distilled water into the residue, and repeating for 2 times; mixing the supernatants, concentrating at 40 deg.C and vacuum degree of 0.5-0.9 MPa to density of 1.20 + -0.02 g/cm3Obtaining pholiota nameko fruit body polyphenol concentrated solution, wherein in addition, residues are rich in dietary fiber and can be additionally collected to be used as auxiliary materials of chewing gum;
and 4, step 4: respectively putting the pholiota nameko fruit body polyphenol concentrated solution and the residues into a freezing plate, sealing, and then, sending into a freezing chamber for freezing, wherein the temperature is controlled to be about-30 ℃, the temperature of materials in the chamber is uniformly reduced to the set temperature, and the time is 16 hours; after pre-freezing, rapidly transferring the frozen pholiota nameko polyphenol concentrated solution and residues from the freezing chamber to a working bin of a vacuum freeze dryer respectively, carrying out vacuum freeze drying, controlling the material temperature to be below-60 ℃, carrying out freeze drying for 18 h, controlling the vacuum degree to be 5-10 Pa, and discharging at the drying end point when the moisture is less than 5 percent: before the vacuum freeze dryer is opened and discharged, dry air which is subjected to sterile filtration and has the humidity of not higher than 10% is introduced into a drying bin to be subjected to vacuum breaking, and the discharged material is easy to regain moisture and condense, so that a finished product is sealed in a bottle and a bag in time to prepare pholiota nameko fruiting body polyphenol and pholiota nameko dietary fiber for later use;
and 5: mixing erythritol crystal 10%, chewing gum base 30%, moistening at 60 deg.C, stirring for 5 min, and adding lemon
0.3 percent of citric acid, 0.7 percent of vitamin C and 15 percent of pholiota nameko dietary fiber, stirring for 10 minutes, adding 5 percent of softener glycerol, and fully softening the ingredients at the temperature of between 60 and 80 ℃;
step 6: 6, cooling the softened raw materials to 15 ℃ in a cooling tunnel at the relative humidity of 40%, then carrying out extrusion forming at the room temperature of 20 ℃ and the relative humidity of 60%, and then rolling the raw materials by a roller machine (at the room temperature of 20 ℃ and the relative humidity of 60%) to form a piece of plate-shaped chewing gum of 3 g;
and 7: adding 15% of pholiota nameko fruiting body polyphenol into 9% of glucose and 15% of maltodextrin, uniformly stirring to form sugar coating liquid, and wrapping the sugar coating liquid on the formed plate-shaped chewing gum;
and 8: aging at 20 deg.C and relative humidity of 50% for 15 hr to dry the surface of sugar granule, stabilizing the colloid liquid, sterilizing in high-voltage pulse electric field at 15kv/cm, pulse number of more than 10, and pulse width of 10-1000 μ for 40 s, and aseptically packaging.
Example 2
The pholiota nameko fruiting body polyphenol sugar-coated chewing gum comprises the following raw materials in percentage by weight: 5% of erythritol crystals, 35% of chewing gum base, 0.5% of citric acid, 1.5% of vitamin C, 18% of pholiota nameko dietary fiber, 2% of softener paraffin, 20% of pholiota nameko fruiting body polyphenol, 8% of glucose and 10% of maltodextrin.
A processing method of pholiota nameko fruiting body polyphenol sugar-coated chewing gum comprises the following steps:
step 1: screening fresh pholiota nameko fruiting bodies, wherein the moisture content is 74.16%, freeze-drying until the moisture content is below 4%, grinding for 30 s by using an ultra-micro grinder, sealing and putting into a dryer for later use;
step 2: accurately weighing the pholiota nameko sporocarp dry powder in the step 1, adding distilled water according to the ratio of material to liquid (g/mL) of 1:20, leaching at 25 ℃ for 1.5 h each time, and continuously stirring;
and step 3: rotating shaftCentrifuging at the speed of 4000 r/min and the temperature of 23 ℃ for 10min, performing solid-liquid separation, separating supernate and residues, and then performing solid-liquid separation on the supernate and the residues according to the material-liquid ratio (g/mL) of 1:20, adding distilled water into the residue, and repeating for 2 times; mixing the supernatants, concentrating at 45 deg.C and vacuum degree of 0.5-0.9 MPa to density of 1.20 + -0.02 g/cm3Obtaining a pholiota nameko fruit body polyphenol concentrated solution, wherein the residues are rich in dietary fiber and are collected to be used as auxiliary materials of chewing gum;
and 4, step 4: respectively putting the pholiota nameko fruit body polyphenol concentrated solution and the residues into a freezing plate, sealing, and then, sending into a freezing chamber for freezing, controlling the temperature to be 50 ℃ below zero, and taking the temperature of materials in the chamber to be reduced to a set temperature as a terminal point for 12 hours; after pre-freezing, rapidly transferring the frozen pholiota nameko polyphenol concentrated solution and residues from the freezing chamber to a working bin of a vacuum freeze dryer respectively, carrying out vacuum freeze drying, controlling the material temperature to be below-60 ℃, carrying out freeze drying for 21 h, controlling the vacuum degree to be 5-10 Pa, and discharging at the drying end point when the moisture is less than 5 percent: before the vacuum freeze dryer is opened and discharged, dry air which is subjected to sterile filtration and has the humidity of not higher than 10% is introduced into a drying bin to be subjected to vacuum breaking, and the discharged material is easy to regain moisture and condense, so that a finished product is sealed in a bottle and a bag in time to prepare pholiota nameko fruiting body polyphenol and pholiota nameko dietary fiber for later use;
and 5: mixing erythritol crystal 5%, chewing gum base 35%, moistening at 60 deg.C, stirring for 8 min, and adding lemon
Continuously stirring 0.5% of acid, 1.5% of vitamin C and 18% of Pholiota nameko dietary fiber for 8 min to uniformly mix the ingredients with the gum base, and finally adding 2% of softening agent paraffin into the blended ingredients and heating to 80 ℃ to fully soften the ingredients;
step 6: 6, cooling the softened raw materials to 10 ℃ in a cooling tunnel at a relative humidity of 50%, then carrying out extrusion forming at a room temperature of 20 ℃ and a relative humidity of 60%, and then rolling the raw materials by a roller machine (at a room temperature of 20 ℃ and a relative humidity of 60%) to form a piece of plate-shaped chewing gum of 3 g;
and 7: 20% of pholiota nameko fruit body polyphenol, adding the pholiota nameko fruit body polyphenol into 8% of glucose and 10% of maltodextrin, uniformly stirring to form sugar coating liquid, and wrapping the sugar coating liquid on the formed plate-shaped chewing gum;
and 8: aging at 25 deg.C and 40% relative humidity for 15 h to dry the surface of sugar particles, stabilizing colloid, sterilizing in high-voltage pulse electric field at 30kv/cm, pulse number of more than 10, and pulse width of 10-1000 μ for 30 s, and aseptically packaging.
Example 3
The pholiota nameko fruit body polyphenol sugar-coated chewing gum comprises the following raw materials in percentage by weight of 100 percent: 15% of erythritol crystals, 30% of chewing gum base, 0.7% of citric acid, 2.3% of vitamin C, 10% of pholiota nameko dietary fiber, 5% of softener maltitol, 10% of pholiota nameko fruit body polyphenol, 7% of glucose and 20% of maltodextrin.
A processing method of pholiota nameko fruiting body polyphenol sugar-coated chewing gum comprises the following steps:
step 1: screening fresh pholiota nameko fruiting bodies, wherein the water content is 74.16%, freeze-drying until the water content is below 4%, crushing for 30 s by using an ultrafine crusher, sealing and putting into a dryer for later use;
step 2: accurately weighing the pholiota nameko sporocarp dry powder in the step 1, adding distilled water according to the ratio of material to liquid (g/mL) of 1:20, leaching at 25 ℃ for 2 hours each time, and continuously stirring;
and step 3: the rotating speed is 4000 r/min, the temperature is 23 ℃, the centrifugation is carried out for 10min, the solid-liquid separation is carried out, the supernatant and the residue are separated, and then the mixture is mixed according to the material-liquid ratio (g/mL) of 1:20, adding distilled water into the residue, continuously extracting and separating according to the method in the step 2, and repeating for 2 times; mixing the supernatants, concentrating at 50 deg.C and vacuum degree of 0.5-0.9 MPa to density of 1.20 + -0.02 g/cm3Obtaining a pholiota nameko fruit body polyphenol concentrated solution, wherein the residues are rich in dietary fiber and are collected to be used as auxiliary materials of chewing gum;
and 4, step 4: respectively putting the pholiota nameko fruit body polyphenol concentrated solution and the residues into a freezing plate, sealing, and then, sending into a freezing chamber for freezing, controlling the temperature to be 40 ℃ below zero, and taking the temperature of materials in the chamber to be reduced to a set temperature as a terminal point for 14 hours; after pre-freezing, respectively and rapidly transferring the frozen pholiota nameko polyphenol concentrated solution and residues from a freezing chamber into a working bin of a vacuum freeze dryer, carrying out vacuum freeze drying, controlling the material temperature to be below-60 ℃, carrying out freeze drying for 24 hours, ensuring the vacuum degree to reach 5-10 Pa, and introducing sterile-filtered dry air with the humidity not higher than 10% into the drying bin before discharging the material from the vacuum freeze dryer and discharging the material when the moisture is lower than 5%, so as to break the vacuum, and the discharged material is easy to regain moisture and condense, so that a finished product is sealed by bottles and bags in time, and the pholiota nameko fruiting body polyphenol and the pholiota nameko dietary fiber are prepared for later use;
and 5: 15% of erythritol crystals, 30% of chewing gum base, and 10% of pholiota nameko dietary fiber, and keeping moisture and stirring at 60 ℃ for 8 min, then adding 0.7% of citric acid, 2.3% of vitamin C, and 10% of pholiota nameko dietary fiber, and continuing stirring for 10min to uniformly mix the ingredients and the gum base, and finally adding 5% of softening agent maltitol into the blended ingredient liquid, and heating to 70 ℃ to fully soften the ingredient liquid;
step 6: 6, cooling the softened raw materials to 15 ℃ in a cooling tunnel at a relative humidity of 60%, then carrying out extrusion forming at a room temperature of 20 ℃ and a relative humidity of 60%, and then rolling the raw materials by a roller machine (at a room temperature of 20 ℃ and a relative humidity of 60%) to form a piece of plate-shaped chewing gum of 3 g;
and 7: adding 10% of pholiota nameko fruiting body polyphenol into 7% of glucose and 20% of maltodextrin, uniformly stirring to form sugar coating liquid, and wrapping the sugar coating liquid on the formed plate-shaped chewing gum;
and 8: aging at 25 deg.C and relative humidity of 45% for 10 hr to dry the surface of sugar particles, stabilizing colloid, sterilizing in high-voltage pulse electric field at 40kv/cm, pulse number of more than 10, and pulse width of 10-1000 μ for 20 s, and aseptically packaging.
Example 4 in vitro Pholiota nameko fruit body Polyphenol antioxidant assay
The pholiota nameko fruiting body contains various active ingredients, such as various organic acids, alcohols, ketones, phenols, aldehydes, esters and the like, and the ingredients form unique aromatic odor of the pholiota nameko fruiting body, so that the pholiota nameko fruiting body has strong fragrance, wherein polyphenol of the pholiota nameko fruiting body is considered as an effective ingredient with the highest extraction value in the pholiota nameko fruiting body. Meanwhile, with the rise and development of green foods, people successively find that polyphenols extracted from plants have excellent antibacterial action. In vitro antioxidant assay was performed on the pholiota nameko fruit body polyphenols extracted in example 2.
(1) Scavenging DPPH free radicals
0.5 mL of pholiota nameko fruit body polyphenol solution (0.25-4 mg/mL) with different concentrations is added into the sample tube, 1 mL of DPPH solution and 0.1 mmol/L of DPPH solution are respectively added with 1.5 g/mL of MBBHQ as positive control, and the mixture is fully mixed. Standing the two groups in dark for 30 min, and measuring light absorption value at 517 nm. The hydroxyl radical (DPPH) clearance (%) = [1- (Abs517 sample/Abs 517 control) ] x100% was calculated as follows.
As shown in FIG. 2, it can be seen from FIG. 2 that the DPPH radical scavenging ability is rapidly increased with the increase of the concentration of the polyphenol extract from the fruiting body of Pholiota nameko, and the scavenging ability is slightly decreased at a concentration of 2 mg/ml, probably due to the saturation of DPPH at a high concentration, in short, the scavenging ability for DPPH radicals is increased with the increase of the polyphenol concentration. This experiment shows that polyphenols have a good ability to scavenge DPPH free radicals.
(2) Scavenging of hydroxyl radicals
0.1 mL of pholiota nameko fruit body polyphenol samples (0.625-20 mg/mL) with different concentrations, 0.1 mL of EDTA-Fe (0.15mM), 0.69 mL of 2-deoxy-D-ribose (2.5mM) and 0.01 mL of H are added into the test tube in sequence2O2(0.1 mM), reaction at 37 ℃ for 10min, adding 1 mL of 2.8% (w/v) trichloroacetic acid (t =4 ℃) and 0.5 mL of 1% thiobarbituric acid, washing the sample solution in a 100 ℃ water bath for 8 min, rinsing the tube with tap water to rapidly cool the tube to room temperature, and measuring absorbance Abs at various concentrations at λ =532 nm532sampleReplacing the polyphenol extract of fruiting body of Pholiota nameko with distilled water as negative control, and determining absorbance Abs532 controlThe hydroxyl radical (. OH) clearance (%) = [1- (Abs) (%) was calculated by the following formula532sample/Abs532control)]x100%。
As shown in FIG. 3, it can be seen from FIG. 3 that the concentration of the pholiota nameko fruit body polyphenol extract increases, the scavenging ability of the pholiota nameko fruit body polyphenol extract for hydroxyl radicals increases, and the increasing trend of the scavenging ability for hydroxyl radicals is most obvious when the concentration of the pholiota nameko fruit body polyphenol extract is 2.5-10 mg/mL.
Example 5 inhibitory Effect of Pholiota nameko fruit body Polyphenol sugar coated chewing Gum on bacteria
The bacteriostatic effect of the pholiota nameko fruiting body polyphenol sugar-coated chewing gum prepared in example 2 was measured by an MTT method. Inoculating activated strain (Fusobacterium necrophorum, Porphyromonas gingivalis, Actinomyces viscosus, Actinomyces naeslundii) into beef extract liquid culture medium, culturing at 37 deg.C for 6-8 hr, counting under microscope to obtain strain content, adjusting concentration to 10 with culture solution5～106One per ml. Adding 3 times of 40 deg.C sterilized distilled water into the sugar-coated chewing gum containing pholiota nameko fruiting body polyphenol and reference substance (common chewing gum), shaking at constant temperature for 2 hr, centrifuging at 3000 r/min for 30 min, and vacuum concentrating to 1/3. 0.2 mL of chewing gum sample containing pholiota nameko fruiting body polyphenol is added into the first, second and third rows of 1 st holes of the 40-hole sterile culture plate, 0.2 mL of common chewing gum sample is added into the fourth row of 1 st holes, the mixture is sequentially diluted in duplicate to the 9 th hole, 0.1 mL of diluted fusobacterium necrophorum experimental bacteria liquid is added into each hole, and the 10 th hole is used as a blank control. After adding, placing the culture plate at 37 ℃ for culturing for 2 h, then adding 50 mu l of MTT liquid into each hole, culturing for 2 h, when the blue particle sample is slightly developed at the bottom of the culture plate, centrifuging for 10min at 3000 r/min, sucking the supernatant, adding 100 mu l of acidified isopropanol, oscillating for 1min, carrying out color comparison at 570/603nm, and calculating the bacteriostasis percentage according to the following formula:
repeating the steps, replacing the experimental bacteria liquid, and respectively obtaining the bacteriostatic percentages of the porphyromonas gingivalis, the actinomyces viscosus and the actinomyces naeslundii. The bacteriostatic rate values of the first to tenth holes are respectively the average values corresponding to the first to third rows of holes.
TABLE 1 inhibition of bacteria by the chewing gum containing the polyphenols of the fruiting bodies of pholiota nameko
The result shows that the higher the polyphenol content of the pholiota nameko fruiting body, the higher the bacteriostasis rate is; when the content of the extract in the first hole is about 10%, the bacteriostatic ability of the oral cavity is almost 100%, but when the concentration is reduced to 0.75% in the fifth hole, the bacteriostatic ability of the oral cavity is almost zero. In addition, the bacteriostatic ability of the fourth row of the first holes to the ninth holes is almost zero.
Therefore, the method adopts the modes of 'distilled water extraction, low-temperature vacuum concentration, vacuum freeze drying, mechanical mixing, microwave drying and high-voltage pulse electric field sterilization', avoids the use of organic solvent, effectively reduces the damage of polyphenol and dietary fiber in a high-temperature state by low-temperature concentration and freeze drying, and overcomes the defects of damage of heat-sensitive nutrient substances (vitamins, proteins with bioactivity, pigments and the like), loss of volatile substances, natural color quality, structural change and the like in the sterilization process of the traditional heat sterilization technology because the high-voltage pulse electric field is a newly developed non-thermal sterilization technology; qin et al demonstrated that food can be sterilized effectively at a pulse field strength of 12-40 kv/cm for a pulse time of 18-20 μ s; hodins adopts a high-voltage pulse electric field to treat apple juice, and results show that the electric field of 80 kv/cm can effectively reduce 106 cfu/mL of microorganisms after being pulsed for 20 times, vitamin c is almost not damaged and is 97.5%, so that products processed by PEF are obviously better than the traditional heat sterilization. In addition, the total polyphenol content extracted from the pholiota nameko sporocarp is 22.81%, which shows that the extraction amount of the extraction process is very considerable, and the in vitro antioxidant test result also further proves that the pholiota nameko sporocarp polyphenol can eliminate free radicals to a certain extent. In addition, the pholiota nameko is rich in dietary fibers, and can be used as an adhesive and a filler of chewing gum, so that raw materials are saved, the physiological effect of the chewing gum is increased, the active pholiota nameko extract is mixed with the chewing gum base and the like to prepare the chewing gum, the chewing gum base has little damage to oral tissues and teeth when being eaten, the pH value in the oral cavity can be balanced, and the natural antibacterial effect is achieved, so that the pholiota nameko fruiting body polyphenol chewing gum disclosed by the invention has a large market application value.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (9)
1. The pholiota nameko fruit body polyphenol sugar-coated chewing gum is characterized by comprising the following raw materials in percentage by weight of 100 percent: 5-15% of erythritol crystals, 30-40% of chewing gum base, 0.3-0.7% of citric acid, 0.5-3% of vitamin C, 10-15% of pholiota nameko dietary fiber, 1-10% of softener, 10-20% of pholiota nameko fruit body polyphenol, 1-10% of glucose and 10-20% of maltodextrin.
2. The pholiota nameko fruit body polyphenol sugar coated chewing gum according to claim 1, wherein the softener is any one or more of glycerin, paraffin and maltitol.
3. The method for processing the pholiota nameko fruit body polyphenol sugar coated chewing gum as claimed in claim 1, comprising the steps of:
step 1: screening fresh pholiota nameko fruiting bodies, wherein the moisture content is 74.16%, freeze-drying until the moisture content is below 4%, crushing for 30 s by a micro-crusher, sealing, and putting into a dryer for later use;
step 2: accurately weighing the pholiota nameko sporocarp dry powder in the step 1, adding distilled water according to the ratio of the material to liquid g/mL of 1:20, leaching at 25 ℃ for 1-2 h each time, and continuously stirring;
and step 3: and (3) carrying out solid-liquid separation on the leaching liquor in the step (2), separating supernate and residues, and then mixing the supernate with the residues according to a material-liquid ratio of 1 g: adding distilled water into the residue at a ratio of 20mL, continuously extracting and separating according to the method of step 2, and repeating for 2 times; mixing the supernatants, transferring the supernatant to a concentrating device, concentrating to obtain pholiota nameko fruiting body polyphenol concentrated solution, wherein the residue is rich in dietary fiber, and collecting as auxiliary material of chewing gum;
and 4, step 4: respectively freeze-drying the pholiota nameko fruiting body polyphenol concentrated solution and the residues at low temperature to obtain pholiota nameko fruiting body polyphenol and pholiota nameko dietary fiber for later use;
and 5: according to the raw material percentage, firstly, the erythritol crystals and the chewing gum base are moisturized at 60 ℃ and stirred for 5-8 min, then citric acid, vitamin C and the pholiota nameko dietary fiber are added and stirred for 5-10 min, so that the ingredients and the gum base are uniformly mixed, and finally, the softener is added into the blended ingredient liquid and heated to 60-80 ℃ so as to be fully softened;
step 6: step 6, cooling the softened raw materials in a cooling tunnel, carrying out extrusion forming, and then calendering by a roller to form a piece of plate-shaped chewing gum of 3 g;
and 7: adding pholiota nameko fruiting body polyphenol into glucose and maltodextrin according to the percentage of raw materials, uniformly stirring to form sugar coating liquid, and then coating the sugar coating liquid on the formed plate-shaped chewing gum;
and 8: aging to dry the surface of the sugar particles, stabilizing the colloid, sterilizing and packaging.
4. The method for processing pholiota nameko fruit body polyphenol sugar coated chewing gum as claimed in claim 3, wherein the processing method is characterized in that
In the step 1, the crushed pholiota nameko fruiting bodies are screened by a sieve with the aperture of 0.5 mm.
5. The method for processing the pholiota nameko fruit body polyphenol sugar coated chewing gum as claimed in claim 3, wherein in the step 3, the centrifugal separation is carried out at the rotation speed of 4000 r/min, the temperature of 23 ℃ and the time of 10 min; concentrating at 40-50 deg.C and vacuum degree of 0.5-0.9 MPa, and concentrating the supernatant to density of 1.20 + -0.02 g/cm3。
6. The processing method of the pholiota nameko fruit body polyphenol sugar coated chewing gum as claimed in claim 3, wherein the pholiota nameko fruit body polyphenol concentrated solution and the residues in the step 4 are pre-cooled for 12-16 h at a temperature of-30 ℃ to-50 ℃, and then are subjected to vacuum freeze drying, the material temperature is controlled to be below 60 ℃ for 18-24 h, the vacuum degree reaches 5-10 Pa, and the discharging is carried out when the moisture content is lower than 5%.
7. The method for processing the pholiota nameko fruit body polyphenol sugar coated chewing gum as claimed in claim 3, wherein the cooling condition of the step 6 is 40-60% of relative humidity, the temperature is 10-15 ℃, the calendering condition is 20 ℃ and the relative humidity is 60%.
8. The method for processing pholiota nameko fruit body polyphenol sugar coated chewing gum as claimed in claim 3, wherein the processing method is characterized in that
In the step 8, the aging condition temperature is 20-25 ℃, the relative humidity is 40-50%, and the time is 10-15 h.
9. The method for processing the sugar-coated chewing gum containing the polyphenols from the fruit bodies of the pholiota nameko of claim 3, wherein in the step 8, the electric field intensity of the high-voltage pulse electric field sterilization is 15 to 40kv/cm, and the number of pulses is more than 10; pulse width is 10-1000 mu, treatment time is 20-40 s, and aseptic packaging is carried out after sterilization treatment.
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