CN110973336A - Preparation method of nostoc sphaeroides chewing gum - Google Patents
Preparation method of nostoc sphaeroides chewing gum Download PDFInfo
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- CN110973336A CN110973336A CN201911262799.0A CN201911262799A CN110973336A CN 110973336 A CN110973336 A CN 110973336A CN 201911262799 A CN201911262799 A CN 201911262799A CN 110973336 A CN110973336 A CN 110973336A
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- nostoc sphaeroides
- nostoc
- sphaeroides
- chewing gum
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- 241000452732 Nostoc sphaeroides Species 0.000 title claims abstract description 76
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 30
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 26
- 241000192656 Nostoc Species 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 150000004676 glycans Chemical class 0.000 claims abstract description 14
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 14
- 239000005017 polysaccharide Substances 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 239000000287 crude extract Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000010257 thawing Methods 0.000 claims abstract description 9
- 210000000941 bile Anatomy 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002352 surface water Substances 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 40
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 25
- 244000182216 Mimusops elengi Species 0.000 claims description 25
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 25
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 25
- 235000008708 Morus alba Nutrition 0.000 claims description 21
- 240000000249 Morus alba Species 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 108090000526 Papain Proteins 0.000 claims description 8
- 102000057297 Pepsin A Human genes 0.000 claims description 8
- 108090000284 Pepsin A Proteins 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 229940111202 pepsin Drugs 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims description 5
- 241000249058 Anthracothorax Species 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 235000009467 Carica papaya Nutrition 0.000 claims description 5
- 241000219172 Caricaceae Species 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 241000218231 Moraceae Species 0.000 claims description 5
- 240000008790 Musa x paradisiaca Species 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 235000021016 apples Nutrition 0.000 claims description 5
- 235000021015 bananas Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 235000021017 pears Nutrition 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000021012 strawberries Nutrition 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 230000007935 neutral effect Effects 0.000 claims description 4
- 230000003472 neutralizing effect Effects 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 239000002028 Biomass Substances 0.000 claims description 3
- 210000000232 gallbladder Anatomy 0.000 claims description 3
- 244000141359 Malus pumila Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 108060006184 phycobiliprotein Proteins 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 244000070406 Malus silvestris Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 238000009455 aseptic packaging Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 2
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940098330 gamma linoleic acid Drugs 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- 229960002733 gamolenic acid Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23G4/123—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of nostoc sphaeroides chewing gum, which comprises the following steps: taking a fresh nostoc sphaeroides product, cleaning, and airing the surface water; treating the fresh nostoc sphaeroides with anhydrous surface by adopting a repeated freeze thawing method, wherein the released bluish purple liquid is crude nostoc sphaeroides bile protein extract; mashing fructus Lycii, Mori fructus and fructus Jujubae to obtain fructus Lycii, fructus Jujubae and Mori fructus extract; extracting nostoc polysaccharide gel nutrition by an alkaline enzyme method; weighing fruit powder, xylitol, fructus Lycii and fructus Jujubae Mori extract, Nostoc sphaeroides phycobiliprotein crude extract, Nostoc sphaeroides polysaccharide gel nutrient solution, and Nostoc sphaeroides dry powder, sequentially adding into chewing gum raw material, stirring, extruding, cutting, freezing, and aseptically packaging to obtain Nostoc sphaeroides chewing gum. Aiming at the requirements of people on green, environment-friendly and nutritional foods at present, the nostoc sphaeroides chewing gum prepared by the invention has comprehensive nutrition and convenient eating, can meet the requirements of different consumer groups, is widely eaten, and is suitable for people of all ages.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of nostoc sphaeroids kutz chewing gum.
Background
The chewing gum is prepared by extracting, drying and pulverizing nostoc sphaeroids kutz raw material meeting the requirements, adding the nostoc sphaeroids kutz raw material into the chewing gum raw material, and performing production processes such as stirring, extruding, cutting, freezing, packaging and the like, and can be preserved for a long time at normal temperature.
Most of traditional chewing gums are made of gum bases and sugar, contain a large amount of sweeteners, and in order to improve the mouthfeel of the chewing gums, a certain amount of edible pigments and edible essences are added, so that the edible risks are brought to consumers, and the chewing gums are unhealthy and have incomplete nutrition. With the improvement of living standard, people desire to buy chewing gum food with nutrition and health care efficacy, but the chewing gum food is less in the market at present.
The nostoc sphaeroides protein content fluctuates between 35 percent and 50 percent, contains eight amino acids essential to human body, is a high-quality protein source, wherein the water-soluble phycobiliprotein content is up to 10 percent,the phycobiliprotein has multiple effects of oxidation resistance, inflammation resistance, aging resistance, immunity improvement, tumor resistance and the like, so the product development prospect is huge; the nostoc polysaccharide is reported to have a good inhibition effect on the proliferation of HCT-116 cells and an outstanding cancer inhibition effect, and in addition, the nostoc polysaccharide also has various medical effects of oxidation resistance, virus resistance and the like, so the development of nostoc active polysaccharide is a deep processing direction with a great development prospect. Moreover, its fatty substances have a high content of gamma-linoleic acid, VCThe content is close to that of the fresh jujube and VB、VEβ -carotene, gamma-linolenic acid, and calcium, zinc, and selenium.
At present, the nostoc sphaeroides chewing gum produced by nostoc sphaeroides is not reported.
Disclosure of Invention
The invention aims to provide a nostoc sphaeroides chewing gum preparation method, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of nostoc sphaeroides chewing gum comprises the following steps:
(1) taking a fresh nostoc sphaeroides product, cleaning, airing surface water, preparing a color protection solution, wherein the color protection solution is a mixed solution of 0.4% of magnesium chloride and 0.2% of sodium chloride, and completely soaking nostoc sphaeroides in the color protection solution for 2 hours;
(2) treating the fresh nostoc sphaeroides with anhydrous surface by adopting a repeated freezing and thawing method, wherein the repeated freezing and thawing method is to freeze the fresh nostoc sphaeroides at-10 to-4 ℃ for 1-2 hours, take out and place at room temperature for 5-10 minutes, and repeat the process for 3-5 times;
(3) collecting the bluish purple liquid and nostoc sphaeroides biological residue released in the step (2), wherein the bluish purple liquid is nostoc sphaeroides bile protein crude extract;
(4) treating nostoc sphaeroides biomass residue generated in the nostoc sphaeroides gallbladder protein powder preparation process at 35-45 ℃ for 1.5-2.5h by using 0.1-0.5 mol/L NaOH solution, and neutralizing to be neutral by using citric acid;
(5) adding papain and pepsin into the solution obtained in the step (4) according to the mixing proportion of 0.5-1.0mg of papain and 0.1-0.5mg of pepsin added to each 100mg of the material, extracting at 40-45 ℃ for 8-10h, and performing alkali-enzyme composite treatment to obtain an extracting solution and nostoc sphaeroides extract residues;
(6) concentrating the extractive solution obtained in step (5) to 1/4-1/3 of original volume to obtain nostoc polysaccharide gel nutrient solution, and drying and pulverizing nostoc extract residue to obtain nostoc dry powder;
(7) preparing the extracts of medlar, red dates and mulberries: mashing 0.5-1 part by weight of medlar, 0.5-1 part by weight of mulberry and 0.5-1 part by weight of red date, immersing the mashed medlar, 0.5-1 part by weight of red date into 10-20 parts by weight of purified water, firstly immersing for 30-60 minutes, then gradually heating until the water temperature is 75-80 ℃, stopping heating, gradually cooling the water temperature to 50-60 ℃, preserving heat, leaching for 4-6 hours, filtering, and concentrating the filtrate into medlar, red date and mulberry extract;
(8) weighing 5-10 parts of fruit powder, 4-8 parts of xylitol, 5-10 parts of medlar, red date and mulberry extract, 6-12 parts of nostoc sphaeroides and bile protein crude extract, 5-10 parts of nostoc sphaeroides polysaccharide gel nutrient solution and 3-5 parts of nostoc sphaeroides dry powder, adding the materials into a chewing gum raw material, and carrying out production process steps of stirring, extruding, cutting, freezing, aseptic packaging and the like to obtain the nostoc sphaeroides chewing gum.
The fruit powder in the step (8) is prepared by processing and grinding fresh fruits, wherein the fruits are any one or more of apples, pineapples, mangos, bananas, strawberries, papayas, oranges and pears.
Compared with the prior art, the invention has the following beneficial effects:
aiming at the requirements of people on green, environment-friendly and nutritional food at present, the nostoc sphaeroides chewing gum prepared from nostoc sphaeroides, fruit powder, white granulated sugar, medlar, red date and mulberry extract, nostoc sphaeroides phycobiliprotein crude extract and nostoc sphaeroides polysaccharide gel nutritional liquid has comprehensive nutrition and convenient eating, can meet the requirements of different consumer groups, and is widely edible and suitable for people of all ages.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
(1) taking a fresh nostoc sphaeroides product, cleaning, airing surface water, preparing a color protection solution, wherein the color protection solution is a mixed solution of 0.4% of magnesium chloride and 0.2% of sodium chloride, and completely soaking nostoc sphaeroides in the color protection solution for 2 hours;
(2) treating the fresh nostoc sphaeroides with anhydrous surface by adopting a repeated freezing and thawing method, wherein the repeated freezing and thawing method is to freeze the fresh nostoc sphaeroides at-10 to-4 ℃ for 1-2 hours, take out and place at room temperature for 5-10 minutes, and repeat the process for 3-5 times;
(3) collecting the bluish purple liquid and nostoc sphaeroides biological residue released in the step (2), wherein the bluish purple liquid is nostoc sphaeroides bile protein crude extract;
(4) treating nostoc sphaeroides biomass residue generated in the nostoc sphaeroides gallbladder protein powder preparation process at 35-45 ℃ for 1.5-2.5h by using 0.1-0.5 mol/L NaOH solution, and neutralizing to be neutral by using citric acid;
(5) adding papain and pepsin into the solution obtained in the step (4) according to the mixing proportion of 0.5-1.0mg of papain and 0.1-0.5mg of pepsin added to each 100mg of the material, extracting at 40-45 ℃ for 8-10h, and performing alkali-enzyme composite treatment to obtain an extracting solution and nostoc sphaeroides extract residues;
(6) concentrating the extractive solution obtained in step (5) to 1/4-1/3 of original volume to obtain nostoc polysaccharide gel nutrient solution, and drying and pulverizing nostoc extract residue to obtain nostoc dry powder;
(7) preparing the extracts of medlar, red dates and mulberries: mashing 0.5-1 part by weight of medlar, 0.5-1 part by weight of mulberry and 0.5-1 part by weight of red date, immersing the mashed medlar, 0.5-1 part by weight of red date into 10-20 parts by weight of purified water, firstly immersing for 30-60 minutes, then gradually heating until the water temperature is 75-80 ℃, stopping heating, gradually cooling the water temperature to 50-60 ℃, preserving heat, leaching for 4-6 hours, filtering, and concentrating the filtrate into medlar, red date and mulberry extract;
(8) weighing 5-10 parts of fruit powder, 4-8 parts of xylitol, 5-10 parts of medlar, red date and mulberry extract, 6-12 parts of nostoc sphaeroides and bile protein crude extract, 5-10 parts of nostoc sphaeroides polysaccharide gel nutrient solution and 3-5 parts of nostoc sphaeroides dry powder, sequentially adding the raw materials of chewing gum, and carrying out production process steps of stirring, extruding, cutting, freezing and the like to obtain the nostoc sphaeroides chewing gum.
The fruit powder in the step (8) is obtained by processing and grinding fresh fruits, and the fruits are any one or more of apples, pineapples, mangos, bananas, strawberries, papayas, oranges and pears.
Example 2:
(1) taking a fresh nostoc sphaeroides product, cleaning, airing surface water, preparing a color protection solution, wherein the color protection solution is a mixed solution of 0.4% of magnesium chloride and 0.2% of sodium chloride, and completely soaking nostoc sphaeroides in the color protection solution for 2 hours;
(2) treating nostoc sphaeroides with 0.1-0.5 mol/L NaOH solution at 35-45 ℃ for 1.5-2.5h, and then neutralizing with citric acid to be neutral;
(3) adding papain and pepsin into the solution obtained in the step (2) according to the mixing proportion of 0.5-1.0mg of papain and 0.1-0.5mg of pepsin added to each 100mg of the material, extracting at 40-45 ℃ for 8-10h, and performing alkali-enzyme composite treatment to obtain an extracting solution and nostoc sphaeroides extract residues;
(4) concentrating the extracting solution obtained in the step (3) to 1/4-1/3 of the original volume to obtain nostoc polysaccharide gel nutrient solution, and simultaneously drying and crushing nostoc extract residues to prepare nostoc dry powder;
(5) preparing the extracts of medlar, red dates and mulberries: mashing 0.5-1 part by weight of medlar, 0.5-1 part by weight of mulberry and 0.5-1 part by weight of red date, immersing the mashed medlar, 0.5-1 part by weight of red date into 10-20 parts by weight of purified water, firstly immersing for 30-60 minutes, then gradually heating until the water temperature is 75-80 ℃, stopping heating, gradually cooling the water temperature to 50-60 ℃, preserving heat, leaching for 4-6 hours, filtering, and concentrating the filtrate into medlar, red date and mulberry extract;
(6) weighing 5-10 parts of fruit powder, 4-8 parts of xylitol, 5-10 parts of wolfberry, red date and mulberry extract, 5-10 parts of nostoc polysaccharide gel nutrient solution and 3-5 parts of nostoc dry powder, sequentially adding into chewing gum raw materials, and carrying out production process steps of stirring, extruding, cutting, freezing, aseptic packaging and the like to obtain nostoc chewing gum.
The fruit powder in the step (6) is obtained by processing and grinding fresh fruits, and the fruits are any one or more of apples, pineapples, mangos, bananas, strawberries, papayas, oranges and pears.
Example 3:
(1) taking a fresh nostoc sphaeroides product, cleaning, airing surface water, preparing a color protection solution, wherein the color protection solution is a mixed solution of 0.4% of magnesium chloride and 0.2% of sodium chloride, and completely soaking nostoc sphaeroides in the color protection solution for 2 hours;
(2) treating the fresh nostoc sphaeroides with anhydrous surface by adopting a repeated freezing and thawing method, wherein the repeated freezing and thawing method is to freeze the fresh nostoc sphaeroides at-10 to-4 ℃ for 1-2 hours, take out and place at room temperature for 5-10 minutes, and repeat the process for 3-5 times;
(3) collecting the bluish purple liquid and nostoc sphaeroides biological residue released in the step (2), wherein the bluish purple liquid is nostoc sphaeroides biliprotein crude extract, and simultaneously drying and crushing the nostoc sphaeroides biological residue to prepare nostoc sphaeroides dry powder;
(4) preparing the extracts of medlar, red dates and mulberries: mashing 0.5-1 part by weight of medlar, 0.5-1 part by weight of mulberry and 0.5-1 part by weight of red date, immersing the mashed medlar, 0.5-1 part by weight of red date into 10-20 parts by weight of purified water, firstly immersing for 30-60 minutes, then gradually heating until the water temperature is 75-80 ℃, stopping heating, gradually cooling the water temperature to 50-60 ℃, preserving heat, leaching for 4-6 hours, filtering, and concentrating the filtrate into medlar, red date and mulberry extract;
(5) weighing 5-10 parts of fruit powder, 4-8 parts of xylitol, 5-10 parts of medlar, red date and mulberry extract, 6-12 parts of crude extract of nostoc sphaeroides bilis protein and 3-5 parts of nostoc sphaeroides dry powder, sequentially adding into chewing gum raw material, stirring, extruding, cutting, freezing, aseptically packaging and the like to obtain the nostoc sphaeroides chewing gum.
The fruit powder in the step (5) is obtained by processing and grinding fresh fruits, and the fruits are any one or more of apples, pineapples, mangos, bananas, strawberries, papayas, oranges and pears.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (2)
1. The preparation method of the nostoc sphaeroides chewing gum is characterized by comprising the following steps:
(1) taking a fresh nostoc sphaeroides product, cleaning, airing surface water, preparing a color protection solution, wherein the color protection solution is a mixed solution of 0.4% of magnesium chloride and 0.2% of sodium chloride, and completely soaking nostoc sphaeroides in the color protection solution for 2 hours;
(2) treating the fresh nostoc sphaeroides with anhydrous surface by adopting a repeated freezing and thawing method, wherein the repeated freezing and thawing method is to freeze the fresh nostoc sphaeroides at-10 to-4 ℃ for 1-2 hours, take out and place at room temperature for 5-10 minutes, and repeat the process for 3-5 times;
(3) collecting the bluish purple liquid and nostoc sphaeroides biological residue released in the step (2), wherein the bluish purple liquid is nostoc sphaeroides bile protein crude extract;
(4) treating nostoc sphaeroides biomass residue generated in the nostoc sphaeroides gallbladder protein powder preparation process at 35-45 ℃ for 1.5-2.5h by using 0.1-0.5 mol/L NaOH solution, and neutralizing to be neutral by using citric acid;
(5) adding papain and pepsin into the solution obtained in the step (4) according to the mixing proportion of 0.5-1.0mg of papain and 0.1-0.5mg of pepsin added to each 100mg of the material, extracting at 40-45 ℃ for 8-10h, and performing alkali-enzyme composite treatment to obtain an extracting solution and nostoc sphaeroides extract residues;
(6) concentrating the extractive solution obtained in step (5) to 1/4-1/3 of original volume to obtain nostoc polysaccharide gel nutrient solution, and drying and pulverizing nostoc extract residue to obtain nostoc dry powder;
(7) preparing the extracts of medlar, red dates and mulberries: mashing 0.5-1 part by weight of medlar, 0.5-1 part by weight of mulberry and 0.5-1 part by weight of red date, immersing the mashed medlar, 0.5-1 part by weight of red date into 10-20 parts by weight of purified water, firstly immersing for 30-60 minutes, then gradually heating until the water temperature is 75-80 ℃, stopping heating, gradually cooling the water temperature to 50-60 ℃, preserving heat, leaching for 4-6 hours, filtering, and concentrating the filtrate into medlar, red date and mulberry extract;
(8) weighing 5-10 parts of fruit powder, 4-8 parts of xylitol, 5-10 parts of medlar, red date and mulberry extract, 6-12 parts of nostoc sphaeroides and bile protein crude extract, 5-10 parts of nostoc sphaeroides polysaccharide gel nutrient solution and 3-5 parts of nostoc sphaeroides dry powder, sequentially adding the raw materials of chewing gum, stirring, extruding, cutting, freezing and aseptically packaging to obtain the nostoc sphaeroides chewing gum.
2. The method for preparing nostoc sphaeroides chewing gum according to claim 1, wherein the fruit powder in the step (8) is prepared by grinding fresh fruits, wherein the fruits are any one or more of apples, pineapples, mangos, bananas, strawberries, papayas, oranges and pears.
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