CN111011567A - Tabletting candy with memory improving function and preparation method thereof - Google Patents
Tabletting candy with memory improving function and preparation method thereof Download PDFInfo
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- CN111011567A CN111011567A CN201911195542.8A CN201911195542A CN111011567A CN 111011567 A CN111011567 A CN 111011567A CN 201911195542 A CN201911195542 A CN 201911195542A CN 111011567 A CN111011567 A CN 111011567A
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- corn starch
- tabletting
- candy
- memory
- walnut
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- 230000006870 function Effects 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 239000000047 product Substances 0.000 claims abstract description 57
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
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- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims description 37
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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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a tablet candy with a memory improving function and a preparation method thereof. The preparation method of the tabletting candy with the function of improving memory comprises the following steps: (1) firstly, weighing plant protein enzymolysis products, corn starch or corn starch modified substances, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and glycosaminoglycan according to a ratio; (2) then adding all the materials into a three-dimensional mixer, and fully mixing to obtain a mixture; (3) and finally, directly tabletting the mixture by using a tabletting machine to obtain the tabletting candy with the function of improving the memory. The tabletted candy with the memory improving function is smooth and attractive in surface, sour, sweet, tasty, moderate in hardness and chewiness and is a health food with rich nutrition.
Description
Technical Field
The invention relates to the technical field of functional products, in particular to a tablet candy with a memory improving function and a preparation method thereof.
Background
With the change of consumption level and consumption habits year by year, the tabletted candies as products with mouth cleaning functions gradually replace chewing gums to become more common mouth cleaning necessities in pockets of consumers, the market of the chewing gums is gradually compressed, the reason is that the tabletted candies can be decomposed and digested by human bodies and can be directly chewed and swallowed, the eating mode is more convenient and environment-friendly, the tabletted candies do not need to be spit out like the chewing gums, and the problem of environmental pollution is reduced.
The tablet is a round or special-shaped tablet solid preparation which is prepared by uniformly mixing the active raw materials and proper auxiliary materials and then pressing, the tablet product can realize mechanical production, has large yield, low cost, easily-reached sanitary standard, stable quality and convenient taking and carrying, and is the most common dosage form in solid oral products. The direct powder compression method is a method of directly mixing dry powder with auxiliary materials for compression. The direct powder tableting method is favored because of the outstanding advantages of time and energy saving, simple and convenient process, less procedures, suitability for materials with unstable moist heat and the like. However, the method also has the defects of high requirement on powder flowability, large difference of tablet weight, easy cracking of powder tabletting and the like, and puts higher requirements on raw and auxiliary materials, equipment, process and process control.
The proteolysis product active peptide product has prominent bitter taste due to exposure of hydrophobic amino acid after hydrolysis, and is easy to absorb moisture and inconvenient to take and store directly. The tablet can improve the taste by adding sweetening agent, essence, coating and other methods, thereby improving the acceptance of the taking of consumers, and in addition, the tablet has low moisture content and good stability, so the active peptide product is suitable for being prepared into a tablet form. According to the invention, the proteolysis product, the crushed peanut and the starch or the modified substance of the starch are used as main raw materials, so that the quality of the tablet candy is improved, and consumers can enjoy the original delicious taste of the candy and obtain health and nutrition.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of a tablet candy with a memory improving function.
The preparation method of the tabletting candy with the function of improving memory comprises the following steps:
(1) firstly, weighing plant protein enzymolysis products, corn starch or corn starch modified substances, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and glycosaminoglycan according to a ratio;
(2) then adding all the materials into a three-dimensional mixer, and fully mixing to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine to obtain the tabletting candy with the function of improving the memory.
Specifically, the preparation method of the tabletting candy with the function of improving memory comprises the following steps:
(1) firstly, weighing plant protein enzymolysis products, corn starch or corn starch modified substances, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and glycosaminoglycan according to a ratio;
the plant protein enzymolysis product: corn starch or corn starch modification, mannitol: microcrystalline cellulose: magnesium stearate: silicon dioxide: citric acid: essence: the weight ratio of the glycosaminoglycan is (20-40): (20-30): (40-60): (1-3): (0.3-0.9): (0.2-0.4): (0.3-0.6): (0.5-2): (0.5 to 2);
(2) then adding all the materials into a three-dimensional mixer, and mixing for 5-10 minutes at a speed of 4-12 rmp/min to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine, wherein the tabletting pressure is 15-25 kN, and the tabletting speed is 20-40 rmp/min, so that the tabletting candy with the memory improving function is obtained.
Further, the plant proteolysis product is one of a soybean proteolysis product, a peanut proteolysis product and a walnut proteolysis product, and is preferably a walnut proteolysis product.
Animal experiments show that the soybean protein enzymolysis product, the peanut protein enzymolysis product and the walnut protein enzymolysis product can obviously improve the memory capacity (the error times are reduced, the latency is prolonged, the error reaction is reduced) of a mouse with memory impairment, and the effect of using the walnut protein enzymolysis product is optimal.
Further, the walnut protein enzymolysis product is prepared by the following method:
(1) taking walnut meal and mixing the walnut meal with water according to the weight ratio of 1: (10-20), adjusting the pH value to 8-10 by using a sodium hydroxide aqueous solution with the molar concentration of 0.5-1.5 mol/L, stirring and extracting for 1-2 hours at room temperature, centrifuging for 30-40 minutes at 6000-9000 revolutions/minute, and taking a supernatant; adjusting the pH value of the supernatant to 4.0-4.5 by using hydrochloric acid with the molar concentration of 0.5-1.5 mol/L, centrifuging for 10-20 minutes at 6000-9000 revolutions/minute, and taking a precipitate; adding deionized water with the weight 50-100 times that of the precipitate into the precipitate, adjusting the pH value to 7.0-8.0 by using 0.5-1.5 mol/L sodium hydroxide aqueous solution to fully dissolve the precipitate, dialyzing the precipitate for 24-48 hours by using deionized water through a dialysis membrane with the cut-off molecular weight of 2-5 kDa, and collecting dialysate; carrying out vacuum freeze drying on the dialysate to obtain walnut protein isolate;
(2) adding 30-60 g of walnut protein isolate into 200-400 mL of water, and homogenizing for 1-5 minutes at 2000-3000 r/min; adjusting the pH value to 7.0-8.0 by using 0.5-1.5 mol/L sodium hydroxide aqueous solution, preserving the temperature at 50-60 ℃ for 10-20 minutes, adding enzyme accounting for 0.7-1.5% of the mass of the walnut protein isolate, and preserving the temperature at 50-60 ℃ for hydrolysis for 8-12 hours; after enzymolysis, heating an enzymolysis system to 95-100 ℃, and preserving heat for 10-20 minutes to inactivate enzyme; naturally cooling to room temperature, centrifuging at 6000-9000 rpm for 20-40 minutes, and collecting supernatant; and (4) carrying out vacuum freeze drying on the supernatant to obtain a walnut protein enzymolysis product.
In a specific embodiment mode, the pH value of the walnut pulp aqueous solution is adjusted to 9.0 by using a sodium hydroxide aqueous solution, because the walnut protein contains carboxyl and amino at the same time and is an amphoteric molecule, the electronegativity of the molecules is gradually enhanced along with the increase of the pH, the repulsion action among the molecules is enhanced, so that the aggregation among protein molecules is reduced, and the solubility is increased; however, when the pH exceeds 9.0, too high a pH causes denaturation of the protein, resulting in irreversible change in isoelectric point of the protein molecule. Therefore, in order to maintain the original structure and functional characteristics of the walnut protein to the maximum extent, the pH of 9.0 is preferably used as the optimum pH for alkali extraction.
In addition, the walnut protein contains both carboxyl terminal and amino terminal, is an amphoteric molecule, and in an acidic environment lower than the isoelectric point, the protein molecule mainly exists in the form of positive ions, so that the solubility is better; in a weak acid or alkaline environment higher than the isoelectric point, protein molecules mainly exist in a negative ion form, and are repelled with each other, so that aggregation among the protein molecules is not easy to cause, and therefore, the solubility is also better, however, when the pH value of the protein molecules is near 4.0 of the isoelectric point, the net charge of the walnut protein molecules is almost 0, the repelling effect among the protein molecules is greatly weakened, and at the moment, the absolute charge of the walnut protein molecules reaches the maximum value, so that the protein aggregation caused by mutual attraction of end groups with different charges among the molecules is easy to cause, and thus, precipitation is generated.
Further, the enzyme is one or a mixture of more of Alcalase 2.4L enzyme, papain, flavourzyme, pancreatin and neutral protease.
Further, the corn starch modifier is prepared by compounding common corn starch and galactomannan, and the specific process comprises the following steps: weighing galactomannan in 150-1000 mL of water, stirring and uniformly mixing at 80-90 ℃, and naturally cooling to room temperature to obtain galactomannan solution; weighing 40-60 g of common corn starch, adding the common corn starch into the galactomannan solution, stirring for 10-30 minutes at room temperature, and drying at 40-50 ℃ to constant weight; crushing, sieving, adding water, adjusting the water content to 15-20 wt%, fully mixing, and collecting the blend; and (3) reacting the blend at 110-120 ℃ for 3-4 hours, drying at 40-50 ℃ again to constant weight, crushing, and sieving to obtain the corn starch modifier.
Further, the addition amount of the galactomannan accounts for 0.5-1.5% of the weight of the common corn starch.
Further, the galactomannan is one of guar gum, tara gum and locust bean gum, preferably guar gum.
Further, the glycosaminoglycan is stichopus japonicus glycosaminoglycan and/or swim bladder glycosaminoglycan. Preferably, the glycosaminoglycan is a stichopus japonicus glycosaminoglycan and a swimming bladder glycosaminoglycan in a mass ratio of 1: 1, in a mixture of the components.
The second technical problem to be solved by the invention is to provide a tabletted candy with a memory improving function, which is processed by adopting the preparation method of any one of the tabletted candies with the memory improving function.
The tabletted candy with the memory improving function is smooth and attractive in surface, sour, sweet, tasty, moderate in hardness and chewiness and is a health food with rich nutrition.
Detailed Description
The raw materials in the examples are as follows:
common corn starch, food grade, from Jinan Chun Lu Fu commercial Co Ltd.
Mannitol, food grade, Zhengzhou super chemical food Co.
Microcrystalline cellulose, food grade, the manufacturer Hebei Pengyu Biotech, Inc.
Magnesium stearate, food grade, Zhengzhou Kangyuan chemical products Co.
Silicon dioxide, food grade, manufacturers flunan yankang food additives limited.
Citric acid, food grade, manufacturer suzhou kang shuo chemical ltd.
Essence, manufacturer Henan Yipin essence and spice, Inc.
Guar gum, tara gum and locust bean gum, food grade, manufacturers Hebei Wubaike technology Limited.
The stichopus japonicus selenka glycosaminoglycans were prepared according to example 1 of patent application No. 201010112839.6.
Soybean meal, peanut meal and walnut meal, and is produced by Jinan Junda chemical technology limited company.
Alcalase 2.4L enzyme, papain, flavourzyme, pancreatin, neutral protease (obtained by culturing and fermenting bacillus subtilis and belonging to endonuclease), enzyme activity of 80 ten thousand U/g, and biological science and technology Limited liability company of Dong Henghuadao of manufacturers.
The glycosaminoglycan is prepared by referring to example 1 of patent application No. 201710330111.2.
In the case where the present invention is not specifically described, the room temperature is 20 to 25 ℃.
In the case where the present invention is not specifically described, the stirring speed is 100 rpm.
In the case where the present invention is not specifically described, the specific conditions of the vacuum freeze-drying are as follows: the pre-freezing temperature is-80 ℃, the pre-freezing time is 2 hours, the freezing temperature is-70 ℃, the freezing time is 24 hours, and the absolute pressure is 100 Pa.
Example 1
The preparation method of the tablet candy with the function of improving memory comprises the following steps:
(1) firstly, weighing plant protein enzymolysis products, common corn starch, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and stichopus japonicus glycosaminoglycan according to a proportion;
the plant protein enzymolysis product: common corn starch, mannitol: microcrystalline cellulose: magnesium stearate: silicon dioxide: citric acid: essence: the weight ratio of the stichopus japonicus selenka glycosaminoglycans is 30: 20: 45: 2: 0.6: 0.3: 0.4: 1: 1;
(2) then adding all the materials into a three-dimensional mixer, and mixing for 10 minutes at 6rmp/min to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine, wherein the tabletting pressure is 20kN, and the tabletting speed is 30rmp/min, so that the tabletted candy with the function of improving the memory is obtained.
The plant protein enzymolysis product is a soybean protein enzymolysis product and is prepared by the following method:
(1) taking soybean meal and mixing the soybean meal with water according to the weight ratio of 1: 10, mixing, adjusting the pH value to 9 by using a sodium hydroxide aqueous solution with the molar concentration of 1mol/L, stirring and extracting for 1 hour at room temperature, centrifuging for 30 minutes at 8000 rpm, and taking supernatant; adjusting the pH value of the supernatant to 4.0 by hydrochloric acid with the molar concentration of 1mol/L, centrifuging the supernatant for 10 minutes at 8000 rpm, and taking a precipitate; adding deionized water with the weight 80 times of the precipitate, adjusting the pH value to 7.0 by using 1mol/L sodium hydroxide aqueous solution to fully dissolve the precipitate, dialyzing the precipitate for 24 hours by using deionized water through a dialysis membrane with the cut-off molecular weight of 5kDa, and collecting dialysate; vacuum freeze drying the dialyzate to obtain soybean protein isolate;
(2) adding 50g of soybean protein isolate into 300mL of deionized water, and homogenizing at 3000 r/min for 1 min; adjusting pH to 7 with 1mol/L sodium hydroxide water solution, keeping the temperature at 50 ℃ for 20 minutes, adding papain with the mass of 1.2 percent of the isolated soy protein, and keeping the temperature at 50 ℃ for hydrolysis for 8 hours; after enzymolysis is finished, heating the enzymolysis system to 95 ℃ at the speed of 2 ℃/min, and preserving heat for 15 min to inactivate enzyme; naturally cooling to room temperature, centrifuging at 8000 rpm for 20 min, and collecting supernatant; and (4) carrying out vacuum freeze drying on the supernatant to obtain a soybean protein enzymolysis product.
Example 2
The preparation method of the tablet candy with the function of improving memory comprises the following steps:
(1) firstly, weighing plant protein enzymolysis products, common corn starch, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and stichopus japonicus glycosaminoglycan according to a proportion;
the plant protein enzymolysis product: common corn starch, mannitol: microcrystalline cellulose: magnesium stearate: silicon dioxide: citric acid: essence: the weight ratio of the stichopus japonicus selenka glycosaminoglycans is 30: 20: 45: 2: 0.6: 0.3: 0.4: 1: 1;
(2) then adding all the materials into a three-dimensional mixer, and mixing for 10 minutes at 6rmp/min to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine, wherein the tabletting pressure is 20kN, and the tabletting speed is 30rmp/min, so that the tabletted candy with the function of improving the memory is obtained.
The plant protein enzymolysis product is a peanut protease enzymolysis product and is prepared by the following method:
(1) taking peanut meal and water according to the weight ratio of 1: 10, mixing, adjusting the pH value to 9 by using a sodium hydroxide aqueous solution with the molar concentration of 1mol/L, stirring and extracting for 1 hour at room temperature, centrifuging for 30 minutes at 8000 rpm, and taking supernatant; adjusting the pH value of the supernatant to 4.0 by hydrochloric acid with the molar concentration of 1mol/L, centrifuging the supernatant for 10 minutes at 8000 rpm, and taking a precipitate; adding deionized water with the weight 80 times of the precipitate, adjusting the pH value to 7.0 by using 1mol/L sodium hydroxide aqueous solution to fully dissolve the precipitate, dialyzing the precipitate for 24 hours by using deionized water through a dialysis membrane with the cut-off molecular weight of 5kDa, and collecting dialysate; carrying out vacuum freeze drying on the dialysate to obtain peanut protein isolate;
(2) adding 50g of peanut protein isolate into 300mL of deionized water, and homogenizing for 1 minute at 3000 r/min; adjusting pH to 7 with 1mol/L sodium hydroxide aqueous solution, keeping the temperature at 50 ℃ for 20 minutes, adding papain with the mass of 1.2 percent of the isolated peanut protein, and keeping the temperature at 50 ℃ for hydrolysis for 8 hours; after enzymolysis is finished, heating the enzymolysis system to 95 ℃ at the speed of 2 ℃/min, and preserving heat for 15 min to inactivate enzyme; naturally cooling to room temperature, centrifuging at 8000 rpm for 20 min, and collecting supernatant; and (4) carrying out vacuum freeze drying on the supernatant to obtain the peanut protease hydrolysate.
Example 3
The preparation method of the tablet candy with the function of improving memory comprises the following steps:
(1) firstly, weighing plant protein enzymolysis products, common corn starch, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and stichopus japonicus glycosaminoglycan according to a proportion;
the plant protein enzymolysis product: common corn starch, mannitol: microcrystalline cellulose: magnesium stearate: silicon dioxide: citric acid: essence: the weight ratio of the stichopus japonicus selenka glycosaminoglycans is 30: 20: 45: 2: 0.6: 0.3: 0.4: 1: 1;
(2) then adding all the materials into a three-dimensional mixer, and mixing for 10 minutes at 6rmp/min to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine, wherein the tabletting pressure is 20kN, and the tabletting speed is 30rmp/min, so that the tabletted candy with the function of improving the memory is obtained.
The plant protein enzymolysis product is a walnut protein enzymolysis product and is prepared by the following method:
(1) taking walnut meal and mixing the walnut meal with water according to the weight ratio of 1: 10, mixing, adjusting the pH value to 9 by using a sodium hydroxide aqueous solution with the molar concentration of 1mol/L, stirring and extracting for 1 hour at room temperature, centrifuging for 30 minutes at 8000 rpm, and taking supernatant; adjusting the pH value of the supernatant to 4.0 by hydrochloric acid with the molar concentration of 1mol/L, centrifuging the supernatant for 10 minutes at 8000 rpm, and taking a precipitate; adding deionized water with the weight 80 times of the precipitate, adjusting the pH value to 7.0 by using 1mol/L sodium hydroxide aqueous solution to fully dissolve the precipitate, dialyzing the precipitate for 24 hours by using deionized water through a dialysis membrane with the cut-off molecular weight of 5kDa, and collecting dialysate; carrying out vacuum freeze drying on the dialysate to obtain walnut protein isolate;
(2) adding 50g of walnut protein isolate into 300mL of deionized water, and homogenizing for 1 minute at 3000 r/min; adjusting pH to 7 with 1mol/L sodium hydroxide aqueous solution, keeping the temperature at 50 ℃ for 20 minutes, adding papain with the mass of 1.2 percent of the walnut protein isolate, and keeping the temperature at 50 ℃ for hydrolysis for 8 hours; after enzymolysis is finished, heating the enzymolysis system to 95 ℃ at the speed of 2 ℃/min, and preserving heat for 15 min to inactivate enzyme; naturally cooling to room temperature, centrifuging at 8000 rpm for 20 min, and collecting supernatant; and (4) carrying out vacuum freeze drying on the supernatant to obtain a walnut protein enzymolysis product.
Test example 1
Animal experiments: and (3) carrying out animal test tests on the soybean protein enzymolysis product, the peanut protein enzymolysis product and the walnut protein enzymolysis product by adopting a mouse.
Healthy NIH mice with the weight of 18-22 g and all females are selected and purchased from the center of medical experimental animals in Guangdong province. The required mice are divided into a control group and an experimental group, the experimental group is respectively perfused with 333.3mg/kg of soybean protein enzymolysis product, 333.3mg/kg of peanut protease enzymolysis product and 333.3mg/kg of walnut protein enzymolysis product, and the control group is perfused with deionized water with the same amount as the control group. All groups of mice were trained and tested by a diving platform recorder. The samples were dosed continuously during the experiment.
The mice were trained the next day after the last dose around the dose, the animals were placed in a YLS-2T mouse diving tower recorder, acclimatized for 3 minutes first, and then stimulated with 36V AC. After the mice are trained once, the animals are placed in a reaction box, and the error times of the mice jumping off the platform and the latency of the first jumping off the platform within 5 minutes are recorded as the learning achievement (obtained by memory). The mice were retested 24 hours later, and the latency of the first jump from the platform, the number of shocks in the mice within 3 minutes and the number of shocked animals were recorded for each mouse, and the percentage of animals with false responses was calculated (memory consolidation). After stopping training for 5 days, a memory regression experiment (memory reappearance) was performed, and the test was repeated in the same manner.
Percent of animals with false response% shocked/total number of animals in the group x 100%.
The specific test results are shown in table 1.
TABLE 1 memory Effect of plant proteolysis products on Normal mice in the diving platform experiment
As can be seen from table 1, the soybean proteolysis product, the peanut proteolysis product and the walnut proteolysis product can all significantly improve the memory capacity of the memory-impaired mouse (the number of errors is reduced, the latency is prolonged and the error response is reduced), wherein the effect of using the walnut proteolysis product in example 3 is optimal.
Examples 4 to 7
The preparation method of the tablet candy with the function of improving memory comprises the following steps:
(1) firstly, weighing plant protein enzymolysis products, common corn starch, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and stichopus japonicus glycosaminoglycan according to a proportion;
the plant protein enzymolysis product: common corn starch, mannitol: microcrystalline cellulose: magnesium stearate: silicon dioxide: citric acid: essence: the weight ratio of the stichopus japonicus selenka glycosaminoglycans is 30: 20: 45: 2: 0.6: 0.3: 0.4: 1: 1;
(2) then adding all the materials into a three-dimensional mixer, and mixing for 10 minutes at 6rmp/min to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine, wherein the tabletting pressure is 20kN, and the tabletting speed is 30rmp/min, so that the tabletted candy with the function of improving the memory is obtained.
The plant protein enzymolysis product is a walnut protein enzymolysis product and is prepared by the following method:
(1) taking walnut meal and mixing the walnut meal with water according to the weight ratio of 1: 10, mixing, adjusting the pH value to 9 by using a sodium hydroxide aqueous solution with the molar concentration of 1mol/L, stirring and extracting for 1 hour at room temperature, centrifuging for 30 minutes at 8000 rpm, and taking supernatant; adjusting the pH value of the supernatant to 4.0 by hydrochloric acid with the molar concentration of 1mol/L, centrifuging the supernatant for 10 minutes at 8000 rpm, and taking a precipitate; adding deionized water with the weight 80 times of the precipitate, adjusting the pH value to 7.0 by using 1mol/L sodium hydroxide aqueous solution to fully dissolve the precipitate, dialyzing the precipitate for 24 hours by using deionized water through a dialysis membrane with the cut-off molecular weight of 5kDa, and collecting dialysate; carrying out vacuum freeze drying on the dialysate to obtain walnut protein isolate;
(2) adding 50g of walnut protein isolate into 300mL of deionized water, and homogenizing for 1 minute at 3000 r/min; adjusting pH to 7 with 1mol/L sodium hydroxide water solution, keeping the temperature at 50 deg.C for 20 min, adding enzyme with a mass of 1.2% of the protein isolated from Juglandis, and hydrolyzing at 50 deg.C for 8 hr; after enzymolysis is finished, heating the enzymolysis system to 95 ℃ at the speed of 2 ℃/min, and preserving heat for 15 min to inactivate enzyme; naturally cooling to room temperature, centrifuging at 8000 rpm for 20 min, and collecting supernatant; and (4) carrying out vacuum freeze drying on the supernatant to obtain a walnut protein enzymolysis product.
The enzyme used in example 4 was pancreatin, the enzyme used in example 5 was flavourzyme, the enzyme used in example 6 was Alcalase 2.4L enzyme, and the enzyme used in example 7 was neutral protease.
Test example 2
1) Determination of protein recovery: and (3) measuring the nitrogen content of the supernatant of the enzymolysis product and the nitrogen content in the walnut protein powder by using a Kjeldahl method. Protein recovery was calculated as follows:
protein recovery rate (W)1×M1)/(W2×M2)×100％
In the formula, W1Nitrogen content of the enzymatic hydrolysate,%; m1The total mass of the enzymolysis liquid, g; w2Nitrogen content of walnut protein powder is expressed in percent; m2The weight of the added walnut protein powder is g.
2) Determination of peptide yield: reference is made to the study of the properties of loach proteins hydrolysed by different enzymes (Youjun, proceedings of Sichuan university, 2008,40 (1): 74-80).
3) And (3) measuring the acetylcholinesterase inhibitory activity of the walnut protein enzymolysis product: in the experiment, the sample concentration was 20mg/mL, and 30. mu.L of ATCI (iodothioacetylcholine, 7.5mmol/L), 125. mu.L of DNTB (5, 5' -dithiodinitrobenzoic acid, 3mmol/L), 40. mu.L of buffer solution B (50mmol/L Tris-HCl, pH8, containing 0.1% Bovine Serum Albumin (BSA) and 50. mu.L of the sample) were added to a 96-well microplate, and after incubation at 37 ℃ for 20 minutes, 30. mu.L of acetylcholinesterase was added, and scanning was performed at 412nm for 30 times at intervals of 1 minute, and the acetylcholinesterase inhibition ratio was calculated according to the following formula.
Acetylcholinesterase inhibition rate ═ 1- (A)j-Ai)/(A1-A0)]×100％
In the formula, AjThe light absorption value of the sample at 412nm after the sample is added and reacted; a. theiRefers to the absorption of the sample with the same concentration at the light absorption value; a. the1The light absorption value is obtained after the reaction by adding PBS to replace the sample; a. the0Refers to the absorbance of the sample without the enzyme.
The specific test results are shown in table 2.
TABLE 2 enzymolysis performance test table for walnut protein
From 2, it can be seen that the comprehensive performance of walnut proteolysis is the best in example 6 using Alcalase 2.4L enzyme, because walnut protein contains more hydrophobic amino acids, and Alcalase 2.4L enzyme alkaline protease has specificity to peptide segment formed by carboxyl of hydrophobic amino acids, so that it has more cleavage sites, higher protein recovery rate and peptide yield, and Alcalase 2.4L enzyme enzymolysis product has the highest acetylcholinesterase inhibition activity.
Example 8
Example 8 is essentially the same as example 6, except that: replacing Alcalase 2.4L enzyme with flavourzyme and Alcalase 2.4L enzyme in a mass ratio of 1: 5, and (c) a mixture of the components.
Test example 3
1) Determination of degree of hydrolysis: refer to the research on the preparation of the antioxidant peptide of the green-keeping protein and the digestibility of the gastrointestinal tract (allergy-concerned 2013, 34 (23): 1966-200, science and technology of food industry).
2) Determination of the conversion: refer to the influence of wheat gluten protein enzymolysis liquid with different molecular mass sections on the flavor of Maillard reactants (Zhongbo, 2012, 38 (7): 63-67, food and fermentation industry).
The specific test results are shown in table 3.
TABLE 3 enzymolysis of walnut protein test table
| Example 6 | Example 8 | |
| Protein recovery (%) | 86.0 | 87.1 |
| Peptide yield (%) | 70.8 | 69.5 |
| Degree of hydrolysis (%) | 9.4 | 11.7 |
| Conversion (%) | 11.1 | 12.6 |
| Acetylcholinesterase inhibition (%) | 38.9 | 37.3 |
As can be seen from Table 3, the walnut proteolysis product prepared under the conditions of example 6 has the best acetylcholinesterase inhibition activity, and has better protein recovery rate and hydrolysis degree. However, the enzymatic hydrolysis prepared under the condition has prominent bitter taste, and the walnut protein hydrolysate needs to be debittered because the walnut protein hydrolysate is used in tabletting candies. The addition of the flavor protease can debitterize the protease hydrolysate, because the flavor protease belongs to exonucleases and can hydrolyze bitter amino acids such as hydrophobic amino acids at the tail end of a peptide chain to achieve the effect of reducing the bitter taste of the product. Compared with example 6, the bitter taste of the walnut protein enzymolysis liquid is obviously reduced, and the recovery rate of walnut protein, the peptide yield and the acetylcholinesterase inhibition activity are not changed significantly (p is more than 0.05). In addition, after the flavourzyme is added, the hydrolysis degree and the conversion rate of the walnut enzymolysis liquid are obviously improved, because the flavourzyme contains the exonuclease, the amino acid at the tail end of a peptide chain can be released, the free amino acid is increased, and the hydrolysis degree and the conversion rate are rapidly changed.
Example 9
The preparation method of the tablet candy with the function of improving memory comprises the following steps:
(1) firstly, weighing plant protein enzymolysis products, corn starch modified substances, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and stichopus japonicus glycosaminoglycan according to a proportion;
the plant protein enzymolysis product: corn starch modifier, mannitol: microcrystalline cellulose: magnesium stearate: silicon dioxide: citric acid: essence: the weight ratio of the stichopus japonicus selenka glycosaminoglycans is 30: 20: 45: 2: 0.6: 0.3: 0.4: 1: 1;
(2) then adding all the materials into a three-dimensional mixer, and mixing for 10 minutes at 6rmp/min to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine, wherein the tabletting pressure is 20kN, and the tabletting speed is 30rmp/min, so that the tabletted candy with the function of improving the memory is obtained.
The plant protein enzymolysis product is a walnut protein enzymolysis product and is prepared by the following method:
(1) taking walnut meal and mixing the walnut meal with water according to the weight ratio of 1: 10, mixing, adjusting the pH value to 9 by using a sodium hydroxide aqueous solution with the molar concentration of 1mol/L, stirring and extracting for 1 hour at room temperature, centrifuging for 30 minutes at 8000 rpm, and taking supernatant; adjusting the pH value of the supernatant to 4.0 by hydrochloric acid with the molar concentration of 1mol/L, centrifuging the supernatant for 10 minutes at 8000 rpm, and taking a precipitate; adding deionized water with the weight 80 times of the precipitate, adjusting the pH value to 7.0 by using 1mol/L sodium hydroxide aqueous solution to fully dissolve the precipitate, dialyzing the precipitate for 24 hours by using deionized water through a dialysis membrane with the cut-off molecular weight of 5kDa, and collecting dialysate; carrying out vacuum freeze drying on the dialysate to obtain walnut protein isolate;
(2) adding 50g of walnut protein isolate into 300mL of deionized water, and homogenizing for 1 minute at 3000 r/min; adjusting the pH value to 7 by using 1mol/L sodium hydroxide aqueous solution, preserving the temperature at 50 ℃ for 20 minutes, and adding an enzyme with the mass of 1.2% of the walnut protein isolate, wherein the enzyme is flavourzyme and Alcalase 2.4L enzyme in a mass ratio of 1: 5, performing heat preservation and hydrolysis on the mixture at the temperature of 50 ℃ for 8 hours; after enzymolysis is finished, heating the enzymolysis system to 95 ℃ at the speed of 2 ℃/min, and preserving heat for 15 min to inactivate enzyme; naturally cooling to room temperature, centrifuging at 8000 rpm for 20 min, and collecting supernatant; and (4) carrying out vacuum freeze drying on the supernatant to obtain a walnut protein enzymolysis product.
The corn starch modifier is prepared by compounding common corn starch and galactomannan, and the specific process comprises the following steps: weighing galactomannan in 190mL of distilled water, stirring and uniformly mixing at 90 ℃, and naturally cooling to room temperature to obtain galactomannan solution; weighing 50g of common corn starch, adding the common corn starch into the galactomannan solution, stirring for 30 minutes at room temperature, and drying at 45 ℃ to constant weight; crushing, sieving with a 100-mesh sieve, adding water, adjusting the water content to 20 wt%, fully and uniformly mixing, and collecting the blend; reacting the blend at 120 ℃ for 4 hours, drying at 45 ℃ again to constant weight, crushing, and sieving by a 100-mesh sieve to obtain the corn starch modified substance.
In example 9: the addition amount of galactomannan is 0 of the weight of common corn starch;
example 10: the galactomannan is locust bean gum, and the addition amount of the galactomannan accounts for 0.5% of the weight of the common corn starch;
example 11: the galactomannan is locust bean gum, and the addition amount of the galactomannan accounts for 1% of the weight of the common corn starch;
example 12: the galactomannan is locust bean gum, and the addition amount of the galactomannan accounts for 2% of the weight of the common corn starch;
example 13: the galactomannan is tara gum, and the addition amount of the galactomannan accounts for 0.5 percent of the weight of the common corn starch;
example 14: the galactomannan is tara gum, and the addition amount of the galactomannan accounts for 1% of the weight of common corn starch;
example 15: the galactomannan is tara gum, and the addition amount of the galactomannan accounts for 2% of the weight of the common corn starch;
example 16: the galactomannan is guar gum, and the addition amount of the galactomannan accounts for 0.5 percent of the weight of the common corn starch;
example 17: the galactomannan is guar gum, and the addition amount of the galactomannan accounts for 1% of the weight of the common corn starch;
example 18: the galactomannan is guar gum, and the addition amount of the galactomannan accounts for 2% of the weight of common corn starch.
Test example 4
The content of fast-digestible starch, slow-digestible starch and resistant starch in common corn starch and corn starch modified product is determined by referring to the in vitro digestibility of carbohydrates in powdery starch-rich traditional health food material (proceedings of Chinese agriculture university, Liang Xiao Li, 2011, 05 th year).
The specific test results are shown in table 4.
TABLE 4 content of fast-digestible, slow-digestible and resistant starch in the samples
As can be seen from Table 4, the heat and moisture treated corn starch had a significantly increased content of fast-digestible starch, a slightly increased content of slow-digestible starch, and a significantly decreased content of resistant starch, compared to the corn starch. Galactomannans are a class of polysaccharides consisting of galactose and mannose residues, of which guar gum, tara gum and locust bean gum are more common. The three polysaccharides are all nonionic polysaccharides, and the ratio of galactose to mannose is 1: 2,1: 3,1: 4. in the corn starch modifier prepared by compounding common corn starch and galactomannan, the content of resistant starch is in the following order: the locust bean gum is more than tara gum and less than guar gum. And the molecular size order of galactomannans is: locust bean gum < tara gum < guar gum, i.e. digestibility of the complex is related to the molecular size of the galactomannan, and galactomannans containing more galactosyl units are more effective in increasing the resistant starch content.
Example 19
Example 19 is essentially the same as example 18, except that: the glycosaminoglycan is replaced by stichopus japonicus glycosaminoglycan by swim bladder glycosaminoglycan.
Example 20
Example 20 is essentially the same as example 18, except that: replacing the glycosaminoglycan with the stichopus japonicus glycosaminoglycan and the swim bladder glycosaminoglycan from the stichopus japonicus glycosaminoglycan by the mass ratio of 1: 1, in a mixture of the components.
The performance of the tabletted confectioneries of examples 18-20 having improved memory was tested.
1) Determination of friability: 10 tablets of the tablet sample were taken, the powder falling off from the tablets was blown off by a blower, precisely weighed, and counted as W1The sample was placed in a jar of a friability meter and rotated 100 times at a rotation speed of 25 revolutions per minute. Taking out, removing powder by the same method, precisely weighing, and measuring as W2And calculating the friability. The weight loss is required to be not more than 1%, and no fracture, crack or crushed piece is detected. If the weight loss of children exceeds 1%, the weight loss should be measured again for 2 times, and the average weight loss of 3 times is not over 1%, and no fracture, crack or crushed piece can be detected.
Friability ═ W1-W2)/W1×100％。
2) And (3) accelerated test: the samples were taken for 6 months at 40. + -. 2 ℃ and 75. + -. 5% relative humidity and then tested for the total number of colonies.
The specific test results are shown in table 5.
TABLE 5 friability and accelerated testing test Table
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 will be able to make the description as a whole, and the embodiments may be appropriately combined to form other embodiments as will be appreciated by those skilled in the art.
Claims (10)
1. The preparation method of the tablet candy with the function of improving memory is characterized by comprising the following steps:
(1) firstly, weighing plant protein enzymolysis products, corn starch or corn starch modified substances, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and glycosaminoglycan according to a ratio;
(2) then adding all the materials into a three-dimensional mixer, and fully mixing to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine to obtain the tabletting candy with the function of improving the memory.
2. The method of preparing a tabletted candy product with an improved memory function according to claim 1, comprising the steps of:
(1) firstly, weighing plant protein enzymolysis products, corn starch or corn starch modified substances, mannitol, microcrystalline cellulose, magnesium stearate, silicon dioxide, citric acid, essence and glycosaminoglycan according to a ratio;
the plant protein enzymolysis product: corn starch or corn starch modification, mannitol: microcrystalline cellulose: magnesium stearate: silicon dioxide: citric acid: essence: the weight ratio of the glycosaminoglycan is (20-40): (20-30): (40-60): (1-3): (0.3-0.9): (0.2-0.4): (0.3-0.6): (0.5-2): (0.5 to 2);
(2) then adding all the materials into a three-dimensional mixer, and mixing for 5-10 minutes at a speed of 4-12 rmp/min to obtain a mixture;
(3) and finally, directly tabletting the mixture by using a tabletting machine, wherein the tabletting pressure is 15-25 kN, and the tabletting speed is 20-40 rmp/min, so that the tabletting candy with the memory improving function is obtained.
3. The method for preparing a tabletted candy with an improved memory function according to claim 2, wherein the plant proteolysis product is one of a soybean proteolysis product, a peanut proteolysis product and a walnut proteolysis product, and is preferably a walnut proteolysis product.
4. The method for preparing a tabletted candy with the function of improving memory according to claim 3, wherein the walnut protein enzymolysis product is prepared by the following method:
(1) taking walnut meal and mixing the walnut meal with water according to the weight ratio of 1: (10-20), adjusting the pH value to 8-10 by using a sodium hydroxide aqueous solution with the molar concentration of 0.5-1.5 mol/L, stirring and extracting for 1-2 hours at room temperature, centrifuging for 30-40 minutes at 6000-9000 revolutions/minute, and taking a supernatant; adjusting the pH value of the supernatant to 4.0-4.5 by using hydrochloric acid with the molar concentration of 0.5-1.5 mol/L, centrifuging for 10-20 minutes at 6000-9000 revolutions/minute, and taking a precipitate; adding deionized water with the weight 50-100 times that of the precipitate into the precipitate, adjusting the pH value to 7.0-8.0 by using 0.5-1.5 mol/L sodium hydroxide aqueous solution to fully dissolve the precipitate, dialyzing the precipitate for 24-48 hours by using deionized water through a dialysis membrane with the cut-off molecular weight of 2-5 kDa, and collecting dialysate; carrying out vacuum freeze drying on the dialysate to obtain walnut protein isolate;
(2) adding 30-60 g of walnut protein isolate into 200-400 mL of water, and homogenizing for 1-5 minutes at 2000-3000 r/min; adjusting the pH value to 7.0-8.0 by using 0.5-1.5 mol/L sodium hydroxide aqueous solution, preserving the temperature at 50-60 ℃ for 10-20 minutes, adding enzyme accounting for 0.7-1.5% of the mass of the walnut protein isolate, and preserving the temperature at 50-60 ℃ for hydrolysis for 8-12 hours; after enzymolysis, heating an enzymolysis system to 95-100 ℃, and preserving heat for 10-20 minutes to inactivate enzyme; naturally cooling to room temperature, centrifuging at 6000-9000 rpm for 20-40 minutes, and collecting supernatant; and (4) carrying out vacuum freeze drying on the supernatant to obtain a walnut protein enzymolysis product.
5. The method for preparing a tabletted candy with an improved memory function according to claim 4, wherein the enzyme is one or a mixture of several of Alcalase 2.4L enzyme, papain, flavourzyme, pancreatin and neutral protease.
6. The method for preparing a tabletted candy with an improved memory function according to claim 2, wherein the corn starch modifier is prepared by compounding common corn starch and galactomannan by the following specific processes: weighing galactomannan in 150-1000 mL of water, stirring and uniformly mixing at 80-90 ℃, and naturally cooling to room temperature to obtain galactomannan solution; weighing 40-60 g of common corn starch, adding the common corn starch into the galactomannan solution, stirring for 10-30 minutes at room temperature, and drying at 40-50 ℃ to constant weight; crushing, sieving, adding water, adjusting the water content to 15-20 wt%, fully mixing, and collecting the blend; and (3) reacting the blend at 110-120 ℃ for 3-4 hours, drying at 40-50 ℃ again to constant weight, crushing, and sieving to obtain the corn starch modifier.
7. The method of claim 6, wherein the galactomannan is added in an amount of 0.5-1.5% by weight of the corn starch.
8. The method for preparing a tabletted candy comprising an improved memory function according to claim 6, wherein the galactomannan is one of guar gum, tara gum and locust bean gum, preferably guar gum.
9. The method for preparing a tabletted candy with a function of improving memory as claimed in claim 2, wherein the glycosaminoglycan is a stichopus japonicus glycosaminoglycan and/or a swim bladder glycosaminoglycan.
10. A tabletted candy with a memory improving function, which is processed by the method for preparing a tabletted candy with a memory improving function according to any one of claims 1 to 9.
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