CN111357991A - Edible water-soluble paper and preparation method thereof - Google Patents
Edible water-soluble paper and preparation method thereof Download PDFInfo
- Publication number
- CN111357991A CN111357991A CN202010189002.5A CN202010189002A CN111357991A CN 111357991 A CN111357991 A CN 111357991A CN 202010189002 A CN202010189002 A CN 202010189002A CN 111357991 A CN111357991 A CN 111357991A
- Authority
- CN
- China
- Prior art keywords
- product
- water
- soluble paper
- edible
- dietary fiber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 34
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 30
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 30
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 30
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 11
- 102000008186 Collagen Human genes 0.000 claims description 10
- 108010035532 Collagen Proteins 0.000 claims description 10
- 229920001436 collagen Polymers 0.000 claims description 10
- 229920002752 Konjac Polymers 0.000 claims description 7
- 235000010485 konjac Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims description 6
- 235000020235 chia seed Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 4
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 4
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose 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](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 244000019459 Cynara cardunculus Species 0.000 claims description 3
- 235000019106 Cynara scolymus Nutrition 0.000 claims description 3
- 239000009429 Ginkgo biloba extract Substances 0.000 claims description 3
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims description 3
- 241001506047 Tremella Species 0.000 claims description 3
- 235000003650 acai Nutrition 0.000 claims description 3
- 235000002532 grape seed extract Nutrition 0.000 claims description 3
- 229940087603 grape seed extract Drugs 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 235000021283 resveratrol Nutrition 0.000 claims description 3
- 229940016667 resveratrol Drugs 0.000 claims description 3
- 229940026510 theanine Drugs 0.000 claims description 3
- 239000001717 vitis vinifera seed extract Substances 0.000 claims description 3
- 229940054810 white kidney bean extract Drugs 0.000 claims description 3
- 229920001202 Inulin Polymers 0.000 claims description 2
- 235000002789 Panax ginseng Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 235000016520 artichoke thistle Nutrition 0.000 claims description 2
- 230000003796 beauty Effects 0.000 claims description 2
- 230000002708 enhancing effect Effects 0.000 claims description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 claims description 2
- 235000020710 ginseng extract Nutrition 0.000 claims description 2
- 230000036039 immunity Effects 0.000 claims description 2
- 229940029339 inulin Drugs 0.000 claims description 2
- 230000001050 lubricating effect Effects 0.000 claims description 2
- 235000020240 turmeric extract Nutrition 0.000 claims description 2
- 239000008513 turmeric extract Substances 0.000 claims description 2
- 229940052016 turmeric extract Drugs 0.000 claims description 2
- 235000003805 Musa ABB Group Nutrition 0.000 claims 1
- 240000008790 Musa x paradisiaca Species 0.000 claims 1
- 235000015266 Plantago major Nutrition 0.000 claims 1
- 229940102480 bilberry extract Drugs 0.000 claims 1
- 235000019209 bilberry extract Nutrition 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 241001391944 Commicarpus scandens Species 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 71
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 24
- 229920002674 hyaluronan Polymers 0.000 description 24
- 229960003160 hyaluronic acid Drugs 0.000 description 24
- 239000000499 gel Substances 0.000 description 22
- 235000013305 food Nutrition 0.000 description 15
- 230000001965 increasing effect Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 230000006870 function Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 102000015636 Oligopeptides Human genes 0.000 description 5
- 108010038807 Oligopeptides Proteins 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 239000003431 cross linking reagent Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 210000004379 membrane Anatomy 0.000 description 4
- 239000012528 membrane Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000013112 stability test Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 208000019116 sleep disease Diseases 0.000 description 3
- 208000020685 sleep-wake disease Diseases 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 240000004371 Panax ginseng Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 244000134552 Plantago ovata Species 0.000 description 2
- 235000003421 Plantago ovata Nutrition 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 244000078534 Vaccinium myrtillus Species 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000010382 chemical cross-linking Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000003745 diagnosis Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 239000000017 hydrogel Substances 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003860 sleep quality Effects 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000302899 Cassia mimosoides Species 0.000 description 1
- 235000014112 Cassia mimosoides Nutrition 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001046595 Mora moro Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010034719 Personality change Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000151637 Sambucus canadensis Species 0.000 description 1
- 235000018735 Sambucus canadensis Nutrition 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 206010047139 Vasoconstriction Diseases 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000007123 blue elder Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000007124 elderberry Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008995 european elder Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- -1 for example Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 230000008407 joint function Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000004622 sleep time Effects 0.000 description 1
- 230000036578 sleeping time Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- VWNRYDSLHLCGLG-NDNWHDOQSA-J tetrasodium;(2s)-2-[bis(carboxylatomethyl)amino]butanedioate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)C[C@@H](C([O-])=O)N(CC([O-])=O)CC([O-])=O VWNRYDSLHLCGLG-NDNWHDOQSA-J 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 230000025033 vasoconstriction Effects 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
Abstract
The invention discloses edible water-soluble paper and a preparation method thereof, the product is in a transparent or semitransparent thin paper sheet shape, and the effective raw materials of the product are sodium hyaluronate, dietary fiber, gamma-aminobutyric acid and functional components. The product of the invention has light texture, good flexibility, low water content, difficult moisture absorption and no preservative, can obviously reduce the transportation cost, prolong the validity period of the product, keep the flavor of the product and improve the edible safety. The dietary fiber in the product has good flexibility, can obviously improve the flexibility of the product, reduces the brittleness of the product, ensures that the product is not easy to break in the preparation, storage and transportation processes, improves the yield of the product, and reduces the storage and transportation difficulty of the product.
Description
Technical Field
The invention relates to edible water-soluble food paper with various health-care effects, belonging to the technical field of oral food.
Background
Hyaluronic Acid (HA) is a linear high-molecular acidic mucopolysaccharide formed by alternately linking D-glucuronic acid and N-acetylglucosamine disaccharide units. Hyaluronic acid is widely existed in organism, has unique functions of skin moisture retention, nutrition, aging resistance, antibiosis and antiphlogosis, wound healing promotion and the like, and is widely applied in the fields of daily chemicals, medicines and foods. HA, as a natural component of the organism, HAs important effects on maintaining the normal functions of the human body and delaying aging. Decreased HA can lead to a number of problems including arthritis, skin aging, increased wrinkles, etc. The oral administration of HA to supplement endogenous HA is an effective way for beauty, health care and life prolonging. The research of hyaluronic acid for food is firstly appeared in Japan, and oral HA HAs the effects of beautifying, moisturizing, improving joint function and osteoporosis, repairing gastric mucosa loss and the like. The food industry standard of HA was established by the Japan health and Nutrition food Association in 2009, and the edible safety of HA was repeatedly determined. HA HAs been recognized as a food material in various countries including china, and is widely used in health foods and general foods, and dosage forms include capsules, tablets, oral liquids, beverages, soft sweets, jellies, and the like.
Gamma-aminobutyric acid is a naturally occurring functional amino acid, is an important inhibitory nerve transmission substance in the central nervous system of mammals, and has a regulating effect on various functions of the body. The research and application of gamma-aminobutyric acid in food starts from the middle of the 80's of the 20 th century, and the application product is represented by Japanese tea drink Gabaron and is sold as food with the function of reducing blood pressure. The japanese fat-life province, European Food Safety Agency (EFSA) and the united states Food and Drug Administration (FDA) have recognized gamma-aminobutyric acid produced by lactic acid bacteria fermentation as a natural food additive. In 2009, the ministry of health in China approved that such gamma-aminobutyric acid is a new resource food and widely applied to dairy products, beverages, candies and coffee.
The invention with the application number of 201810297539.6 provides a food for improving the function of brain nerve cells and a preparation method thereof, and the patent combines functional components such as hyaluronic acid, gamma-aminobutyric acid and the like to prepare functional food in the forms of powder, tablets, granules, solutions and the like. The powder, the tablet and the granule are all formed by adding auxiliary materials and additives, and are all non-transparent, so that the content of active ingredients is low, the stability of a solution system is poor, the quality guarantee period is short and the transportation cost is high.
The invention with the publication number of CN1538006A provides a preparation method of biodegradable biological paper, which adopts natural polysaccharides such as cellulose, chitosan, hyaluronic acid and the like and collagen materials to be properly crosslinked into hydrogel, and then the hydrogel is dehydrated and dried to be made into paper sheets, wherein carboxyl-containing high molecular compounds and amino-containing high molecular substances are crosslinked into gel under the action of an activator, EDC or ETC is used as a crosslinking agent, the invention relates to the medical field, the product is molded by adopting a crosslinking technology and is used for hemostasis and anti-adhesion, and the crosslinking agent is a chemical crosslinking agent, so that the biodegradable biological paper has toxicity and can not be taken.
The invention with the publication number of CN103055353A provides a preparation method of an anti-adhesion membrane for surgery, which adopts biocompatible polysaccharide such as hyaluronic acid, cellulose derivatives and the like, and is dried at constant temperature to form a membrane after being purified in a multiple crosslinking mode, and the prepared anti-adhesion membrane has compact structure, high mechanical strength and obvious anti-adhesion effect. The anti-adhesion membrane prepared by the method is applied to the medical field and is prepared by a crosslinking process, and the chemical crosslinking agent is toxic, insoluble in water and inedible.
Disclosure of Invention
The invention provides edible water-soluble paper, which takes sodium hyaluronate, dietary fiber and gamma-aminobutyric acid as main forming raw materials, no auxiliary material is required to be added in the forming process, and the product is in a transparent or semitransparent thin paper sheet shape, is light and flexible, has good water solubility and low water content, can obviously reduce the cost, prolongs the shelf life of the product and fully retains the original flavor of the product.
The edible water-soluble paper is in a transparent or semitransparent thin paper sheet shape, and the effective raw materials of the edible water-soluble paper comprise sodium hyaluronate, dietary fibers, gamma-aminobutyric acid and functional components. The invention does not add any additional forming auxiliary materials or other auxiliary materials, for example, preservatives, so that the safety to human bodies is higher, and the added dietary fibers not only have better health care effect, but also can improve the flexibility of the product and ensure that the product is not easy to break.
Furthermore, the water content of the edible water-soluble paper is less than or equal to 5 percent and is low. The sodium hyaluronate, the dietary fiber and the gamma-aminobutyric acid in the paper have good beneficial effects on human bodies, are matched with each other and have good forming effect, so that the obtained water-soluble paper has excellent appearance and mechanical properties. Preferably, the content of the sodium hyaluronate is 50-75 wt%, the content of the gamma-aminobutyric acid is 0.1-10 wt%, the content of the dietary fiber is 5-20 wt%, the content of the functional component is 0.5-15 wt%, and the water content is less than or equal to 5%. Within this range, the paper obtained is excellent in uniformity, moldability, water solubility and flexibility.
Furthermore, in the edible water-soluble paper, the molecular weight of the sodium hyaluronate is 50 kD-1000 kD.
Further, in the edible water-soluble paper of the present invention, the dietary fiber may be any edible dietary fiber reported in the prior art, such as konjac flour, carboxymethyl cellulose, fructo-oligosaccharide, isomalto-oligosaccharide, inulin, etc., and the dietary fiber may be one kind or a mixture of several kinds.
Further, in the edible water-soluble paper of the present invention, the functional ingredient means an ingredient having a useful effect on the human body in addition to sodium hyaluronate, gamma-aminobutyric acid, and dietary fiber. For example, the functional ingredient includes one or more of edible ingredients having effects of relieving stress, improving sleep, lubricating intestinal tract, caring skin, resisting oxidation, enhancing immunity, etc., and may be at least one of collagen, tremella polysaccharide, nidus collocaliae, resveratrol, chia seed, white kidney bean extract, Plantago ovata husk powder, green tea powder, artichoke powder, ginkgo leaf extract, wild jujube seed extract, theanine, turmeric extract, ginseng extract, red ginseng extract, acai berry powder, grape seed extract, and Vaccinium myrtillus extract.
Furthermore, the water content of the edible water-soluble paper is less than or equal to 5%, the thickness is controllable, and 10mg of the edible water-soluble paper can be completely dissolved in water within 5 min. The product has good water solubility, controllable water content and thickness, good flexibility and difficult moisture absorption, can be directly eaten or be dissolved in water for drinking, can be stored for a long time without adding other auxiliary materials, is not easy to break in the transportation and storage processes, reduces the cost, improves the edible safety and the quality guarantee period, better retains the flavor of the product, and is a new food form.
The invention also provides a preparation method of the edible water-soluble paper, which comprises the step of drying the aqueous solution containing the sodium hyaluronate, the dietary fiber, the gamma-aminobutyric acid and the functional components in a mold at constant temperature to obtain the edible water-soluble paper.
Furthermore, in the preparation method, the constant-temperature drying temperature is 20-35 ℃, the energy consumption is low, and the obtained product has better water solubility.
Further, the preparation method comprises the following specific steps:
(1) dissolving sodium hyaluronate in water;
(2) adding gamma-aminobutyric acid, dietary fiber and functional components into the aqueous solution obtained in the step (1), and uniformly mixing;
(3) sieving and granulating the mixed gel solution obtained in the step (2), and then sterilizing;
(4) and pouring the sterilized mixed gel solution into a mold, and drying at constant temperature of 20-35 ℃ until the water content is less than or equal to 5% to obtain the edible water-soluble paper.
Further, in the step (3), the mixed gel solution is screened and granulated, so that continuous gel can be changed into uniformly dispersed granules, and the water solubility of the product can be improved well. Preferably, the mixed gel solution is sieved through a 70-90 mesh sieve.
The invention has the following beneficial effects:
(1) the edible water-soluble paper adopts hyaluronic acid, dietary fiber and gamma-aminobutyric acid as main components, has the effects of beautifying, resisting oxidation, helping sleep, relieving the bowels and the like, can form thin paper with good flexibility under the condition of not adding any additional auxiliary materials, and has high content of effective components;
(2) the product of the invention has light texture, good flexibility, low water content, difficult moisture absorption and no preservative, can obviously reduce the transportation cost, prolong the validity period of the product, keep the flavor of the product and improve the edible safety;
(3) the dietary fiber in the product has good flexibility, can obviously improve the flexibility of the product, reduces the brittleness of the product, ensures that the product is not easy to break in the preparation, storage and transportation processes, improves the yield of the product, and reduces the storage and transportation difficulty of the product;
(4) the product is transparent or semitransparent, the character change is convenient to observe in the storage process, the preparation is carried out by sieving and granulating the gel solution of the effective component and drying at constant temperature, the water solubility of the obtained product is improved by sieving and granulating, the product can be dissolved in water and can be directly eaten, and the interestingness of the product is increased;
(5) the method has the advantages of low cost, short process period, low pollution, low energy consumption and easy realization of industrialization.
Detailed Description
The following examples are given to better illustrate the technical solutions of the present invention, but the present invention is not limited to the following examples. Well-known structures or functions may not be described in detail in the following embodiments in order to avoid unnecessarily obscuring the details. Unless defined otherwise, technical and scientific terms used in the following examples have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In the following examples, unless otherwise specified, the concentrations are mass percent concentrations.
Example 1
Different edible water-soluble papers were prepared, and the composition of the ingredients in each finished edible water-soluble paper was as shown in table 1 below.
TABLE 1 content (wt%) of each component in each edible water-soluble paper finished product
Taking the formulation numbered 1-1 as an example, the preparation method of the edible water-soluble paper is as follows:
1. weighing the raw materials, and determining 50% of sodium hyaluronate, gamma-aminobutyric acid, konjac flour, collagen oligopeptide and chia seed according to the component content of the final product in the table 1: 10%: 20%: 10%: 5% mass ratio.
2. Food-grade sodium hyaluronate with the molecular weight of 500kDa is taken and added into purified water with the mass of 50-100 times of the food-grade sodium hyaluronate, and the mixture is fully stirred until the food-grade sodium hyaluronate is completely dissolved.
3. Adding gamma-aminobutyric acid, konjac flour, collagen oligopeptide and chia seeds into the hyaluronic acid solution according to the mass ratio, and fully and uniformly mixing to obtain a mixed gel solution.
4. Granulating the mixed gel solution with 80 mesh sieve, and sterilizing at 110 deg.C for 10 min;
5. pouring the sterilized mixed gel solution into a mold, keeping the thickness of the solution to be 1.2 +/-0.2 cm, and then drying and molding at constant temperature of 35 ℃;
6. when the water content is 5%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper.
Edible water-soluble papers of other formulations in table 1 were also prepared by the same procedure as above except for the mass ratio of the components.
The different properties of the different edible water-soluble papers obtained in table 1 above were compared as follows:
1. detection of mechanical properties of edible water-soluble paper
1.1 visually observing each edible water-soluble paper to evaluate the appearance thereof;
1.2 mechanical strength test edible water-soluble paper is cut into strips of 1cm × 5cm,detecting by using a universal tester, measuring the maximum tensile strength of the sample according to the tensile speed of 10mm/min, and calculating the elongation ratio of the sample; elongation ratio (L)1-L0)/L0，L1To the maximum length after stretching, L0Is the original length before stretching;
1.3 folding endurance test: and (3) repeatedly folding different edible water-soluble papers by the same tester until cracks appear on the surfaces of the edible water-soluble papers, wherein the folding times are regarded as folding endurance.
The mechanical property test results are shown in table 2 below:
TABLE 2 mechanical Property test results
The products numbered 1-1 to 1-8 are products of the present invention, and the products numbered 1-9 and 1-10 are comparative products. As can be seen from the results in the table above, the hyaluronic acid addition amounts of the products numbered 1-1, 1-2 and 1-4 are 50%, 55% and 55%, respectively, the products are translucent, and the products numbered other numbers are all transparent, and according to the nature of hyaluronic acid and the results of the binding test, it can be seen that the visibility of the products is increased and the transparency is increased with the increase of the content of sodium hyaluronate in the products, and when the hyaluronic acid addition amount exceeds 60%, the products are substantially transparent. The products numbered 1-9 are best visible because no dietary fiber is added to increase visibility of the product.
No. 1-9 products are not added with dietary fiber, and the products have poor mechanical properties such as tensile strength, elongation ratio, folding endurance and the like, and are hard, brittle and fragile. The dietary fiber content of the products with the numbers 1-5 and 1-8 is 5%, the mechanical properties of the products are better improved compared with the products with the numbers 1-9, the dietary fiber content of the products with the numbers 1-1, 1-2, 1-3, 1-4, 1-6, 1-7 and 1-10 is 10% or more, the mechanical properties of the products, such as tensile strength, elongation ratio, folding endurance and the like, are obviously improved compared with the products with the numbers 1-5, 1-8 and 1-9, and the mechanical properties of the products with the numbers 1-2 are the best. From the experimental results, the dietary fiber is not only a component beneficial to the body, but also has the effects of improving the mechanical property of the water-soluble paper and increasing the flexibility of the product, so that the obtained product has better flexibility under the condition of being thinner, and the loss of the product in the processes of production, transportation and the like is avoided.
2. Investigation of water solubility and stability of edible water-soluble paper
According to the addition amount of sodium hyaluronate, products with numbers of 1-1, 1-2, 1-3, 1-5 and 1-8 are selected for water solubility investigation, the products are suitable for the field of food, and referring to a recommended eating method, samples with the size of 2cm × 2cm are respectively put into 200ml of purified water, the water temperature is 35 +/-2 ℃, the samples are shaken to be completely dissolved, and the dissolving time is respectively 25s, 38s, 45s, 55s and 58 s.
As can be seen from the results, each selected sample can be completely dissolved within 1min, the water solubility is good, the dissolved solution is colorless and transparent, the collagen oligopeptide (deep sea cod) has the special flavor, and chia seeds are distributed in the solution.
The products with the numbers 1-2 are placed in an aluminum foil bag for sealed packaging, the rule that the water content of the sealed packaged products changes along with time is inspected, scientific basis is provided for the production, packaging, storage and transportation conditions of the products, and accelerated stability test is carried out on the products by referring to the Chinese pharmacopoeia 2010 edition two part XI XC raw material medicine and pharmaceutical preparation stability test guiding principle.
The test method comprises the following steps: the product numbered 1-2 is put in a drug stability test box with the temperature of 40 ℃ plus or minus 2 ℃ and the humidity of 60 percent RH plus or minus 5 percent RH, and is sampled and detected at the end of 0 month, 1 month and 3 months respectively.
Detecting items:
water content, appearance, microbiological assay (microbiological assay criteria see table 3).
TABLE 3 microbiological indicators
| Item | Index (I) | Detection method |
| The total number of colonies/(cfu/ml) is less than or equal to | 1000 | GB 4789.2 |
| Coliform group/(MPN/100 ml) is less than or equal to | 30 | GB/T 4789.3-2003 |
| Mould/(cfu/ml) is less than or equal to | 20 | GB 4789.15 |
| Yeast/(cfu/ml) is less than or equal to | 20 | GB 4789.15 |
The stability results are shown in table 4 below.
Table 4 product stability study
| Time of day | Water content | Appearance of the product | Microorganisms |
| 0 month | 5％ | Complete flexible, translucent shape | Qualified |
| 1 month | 5％ | Complete flexible, translucent shape | Qualified |
| 3 months old | 5％ | Complete flexible, translucent shape | Qualified |
Stability test investigation shows that the edible water-soluble paper has good stability and can be stored for a long time without adding preservatives.
3. Human body test eating research by using edible water-soluble paper
50 persons with insomnia troubles are gathered as experimental objects in Huaxi Biotechnology corporation and subsidiary companies thereof, 21 men and 29 women are aged 20-60 years old. The selection criteria for the subjects were: the diagnosis standard of insomnia in the International Classification of Sleep Disorder (ICSD) established by American Association for Sleep Disorder (ASDA) is met, and the diagnosis standard is as follows: a) physical hypofunction in sleep disorder states; b) difficulty in falling asleep, but easy drowsiness during non-sleep times; c) increased body tone (e.g., increased excitability, muscle tone, increased vasoconstriction); d) low sleep efficiency and easy waking.
Subjects were randomized into two groups of 25 subjects each. The samples Nos. 1 to 7 were selected for the 25 persons in the experimental group, and the samples Nos. 1 to 10 were selected for the 25 persons in the control group.
The sample using method comprises the following steps: eating 2g of the sample 1h before sleeping every day, directly eating or dissolving in water for taking, continuously for 14d, and counting the sleep quality before and after two groups of experiments.
The sleep quality was evaluated by the following method:
the international unified sleep efficiency value quantitative grading standard calculation formula issued by the world health organization is that the sleep efficiency (%) is × 100% of the actual sleeping time/the total time from getting to bed to getting up, according to the sleep efficiency calculation method, the sleep efficiency is improved by within 5% after an experimenter uses for 14 days, the experimenter is regarded as having no effect, is improved by 5% -15%, and is regarded as having certain improvement, and is regarded as being obviously improved by being improved by more than 15%.
The results of the experiment are shown in table 5 below:
TABLE 5 human feeding trial results
Example 2
Different edible water-soluble papers are prepared, wherein the content of the sodium hyaluronate is 70 wt%, the content of the gamma-aminobutyric acid is 0.5 wt%, the content of the dietary fiber is 19 wt%, the content of the effective component is 9.5 wt%, and the content of water is 1% in all edible water-soluble paper finished products. The molecular weight of sodium hyaluronate, dietary fiber and the type of functional ingredients are shown in table 6 below.
TABLE 6
| Numbering | Sodium hyaluronate (kDa) | Dietary fiber | Functional component |
| 2-1 | 50 | Carboxymethyl cellulose | White kidney bean extract, Plantago ovata seed husk powder |
| 2-2 | 50 | Carboxymethyl cellulose | Green tea powder, globe artichoke powder, and resistant dextrin |
| 2-3 | 1000 | Fructo-oligosaccharide | Ginkgo leaf extract and collagen oligopeptide |
| 2-4 | 1000 | Fructo-oligosaccharide | Semen Ziziphi Spinosae extract and theanine |
| 2-5 | 800 | Isomaltooligosaccharide | Curcuma rhizome extract and Ginseng radix extract |
| 2-6 | 800 | Isomaltooligosaccharide | Ginseng radix Rubri extract |
| 2-7 | 100 | Konjak powder | Resveratrol, acai berry powder and collagen |
| 2-8 | 100 | Konjak powder | Grape seed extract and collagen |
| 2-9 | 400 | Inulin powder | Vaccinium myrtillus extract |
| 2-10 | 400 | Inulin powder | Tremella polysaccharide and nidus Collocaliae acid |
The preparation method comprises the following steps:
(1) dissolving food-grade sodium hyaluronate in purified water to fully dissolve;
(2) dissolving gamma-aminobutyric acid, dietary fibers and functional components in a hyaluronic acid solution according to a proportion, and uniformly mixing to obtain a mixed gel solution;
(3) granulating the mixed gel solution with 80 mesh sieve, and sterilizing at 110 deg.C for 10 min;
(4) pouring the sterilized gel solution into a mold, wherein the thickness of the solution in the mold is 1.2 +/-0.2 cm, and then drying at a constant temperature of 25 ℃ for molding;
(5) and when the water content is 1%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper.
The obtained edible water soluble paper has good forming property and visibility, and has different colors and flavors according to different functional components. The appearance and water solubility of each product were observed according to the method of example 1, and the results are shown in table 7 below:
TABLE 7
| Numbering | Appearance of the product | Complete dissolution time(s) |
| 2-1 | Colorless and translucent | 80s |
| 2-2 | Green color semi-transparent | 65s |
| 2-3 | Pale yellow translucent | 260s |
| 2-4 | Transparent brown red | 280s |
| 2-5 | Yellow translucent | 220s |
| 2-6 | Red translucent | 220s |
| 2-7 | Red translucent | 130s |
| 2-8 | Purple translucent | 125s |
| 2-9 | Semi-transparent reddish brown | 110s |
| 2-10 | Colorless and translucent | 120s |
As shown in Table 7, the edible water-soluble paper of the product of the invention has good visibility, and can visually represent the characteristics of raw materials, such as color, granular feel and the like. The product of the invention has good water solubility, the dissolution time is less than or equal to 5min, and the dissolution time is closely related to the molecular weight and content of hyaluronic acid and the type of dietary fiber.
Example 3
The edible water-soluble paper is prepared by different processes, and in each finished product of the edible water-soluble paper, the content of 200kD sodium hyaluronate is 65 wt%, the content of gamma-aminobutyric acid is 5wt%, the content of sodium carboxymethylcellulose is 15wt%, the content of mixed berry powder is 10wt% (the mass ratio of Brazil berry powder to elderberry powder to cranberry powder to blood orange powder to grape seed water extract powder is 1: 1: 1: 1), and the content of water is 5%.
The preparation method comprises the following steps:
(1) dissolving food-grade sodium hyaluronate in purified water to fully dissolve;
(2) dissolving gamma-aminobutyric acid, dietary fibers and functional components in a hyaluronic acid solution according to a proportion, and uniformly mixing to obtain a mixed gel solution;
(3) the mixed gel solution was treated according to different methods: granulating the mixed gel solution with 80 mesh sieve in groups 3-1 and 3-2, and sterilizing at 110 deg.C for 10 min; directly sterilizing the mixed gel solution obtained in the step (2) at 110 ℃ for 10min without granulating in the 3-3 groups;
(4) pouring the three groups of sterilized mixed gel solutions into a mold respectively, wherein the thickness of the solution in the mold is 1.2 +/-0.2 cm, and treating by adopting different drying methods: drying 3-1 group and 3-3 group at 20 deg.C, and molding; 3-2 groups are formed by vacuum freeze drying, compaction and cutting;
(5) and when the water content is 1%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper.
The red transparent edible water-soluble paper can be obtained from 3-1 groups and 3-3 groups, and has compact structure, good mechanical strength and good flexibility; the products obtained from the 3-2 groups are red and opaque sponge-shaped, loose and porous in structure, poor in visibility, easy to remove residues on the surface, and easy to absorb water and store in a bad way.
The water solubility of samples of 3-1 group and 3-3 group is respectively 2cm × 2cm, the samples are placed in 200ml water, 60s of the samples of 3-1 group are completely dissolved, and 220s of the samples of 3-3 group are completely dissolved, so that the granulating step added in the preparation process of the product changes continuous gel into dispersed uniform particles, and the water solubility speed of the product can be obviously improved.
Example 4
1. Food-grade sodium hyaluronate with the molecular weight of 500kDa is taken and added into purified water with the mass of 50-100 times of the food-grade sodium hyaluronate, and the mixture is fully stirred until the food-grade sodium hyaluronate is completely dissolved.
3. Adding gamma-aminobutyric acid, konjac flour, collagen oligopeptide and chia seed into the hyaluronic acid solution, and fully and uniformly mixing to obtain a mixed gel solution.
4. Granulating the mixed gel solution with 80 mesh sieve, and sterilizing at 110 deg.C for 10 min;
5. pouring the sterilized mixed gel solution into a mold, keeping the thickness of the solution to be 1.2 +/-0.2 cm, and then drying and molding at constant temperature of 35 ℃;
6. when the water content is 1%, demolding, packaging and sealing the obtained product to obtain the edible water-soluble paper. Wherein the content of the sodium hyaluronate is 75wt%, the content of the gamma-aminobutyric acid is 10wt%, the content of the dietary fiber is 14.5 wt%, and the content of the functional component is 0.5 wt%.
Claims (10)
1. An edible water-soluble paper is characterized in that: is in a transparent or semitransparent thin paper sheet shape, and the effective raw materials comprise sodium hyaluronate, dietary fiber, gamma-aminobutyric acid and functional components.
2. An edible water-soluble paper as claimed in claim 1, wherein: the water content is less than or equal to 5 percent.
3. An edible water-soluble paper as claimed in claim 1, wherein: the molecular weight of the sodium hyaluronate is 50 kD-1000 kD.
4. An edible water-soluble paper according to any one of claims 1 to 3, characterized in that: the functional components comprise one or more edible components with the effects of relieving pressure, helping sleep, lubricating intestinal tracts, maintaining beauty and keeping young, resisting oxidation and enhancing immunity; the dietary fiber is edible dietary fiber.
5. An edible water-soluble paper as claimed in claim 4, wherein: the functional components are at least one of collagen, tremella polysaccharide, cubilose acid, resveratrol, chia seed, white kidney bean extract, plantain seed shell powder, green tea powder, artichoke powder, ginkgo leaf extract, spina date seed extract, theanine, turmeric extract, ginseng extract, red ginseng extract, acai berry powder, grape seed extract and bilberry extract; the dietary fiber is at least one of konjac flour, carboxymethyl cellulose, fructo-oligosaccharide, isomalto-oligosaccharide and inulin.
6. An edible water-soluble paper according to any one of claims 1 to 3, characterized in that: 50-75 wt% of sodium hyaluronate, 0.1-10 wt% of gamma-aminobutyric acid, 5-20 wt% of dietary fiber and 0.5-15 wt% of functional components.
7. A process for the preparation of an edible water-soluble paper according to any one of claims 1 to 6, characterized in that: comprises the step of drying the aqueous solution containing sodium hyaluronate, dietary fiber, gamma-aminobutyric acid and functional components in a mold at constant temperature to obtain the edible water-soluble paper.
8. The method of claim 7, wherein: the temperature for constant temperature drying is 20-35 ℃.
9. The preparation method of claim 7, which comprises the following steps:
(1) dissolving sodium hyaluronate in water;
(2) adding gamma-aminobutyric acid, dietary fiber and functional components into the aqueous solution obtained in the step (1), and uniformly mixing;
(3) sieving and granulating the mixed gel solution obtained in the step (2), and then sterilizing;
(4) and pouring the sterilized mixed gel solution into a mold, and drying at constant temperature of 20-35 ℃ until the water content is less than or equal to 5% to obtain the edible water-soluble paper.
10. The method of claim 9, wherein: in the step (3), the mixed gel solution is sieved by a sieve with 70-90 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010189002.5A CN111357991A (en) | 2020-03-18 | 2020-03-18 | Edible water-soluble paper and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010189002.5A CN111357991A (en) | 2020-03-18 | 2020-03-18 | Edible water-soluble paper and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111357991A true CN111357991A (en) | 2020-07-03 |
Family
ID=71198587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010189002.5A Pending CN111357991A (en) | 2020-03-18 | 2020-03-18 | Edible water-soluble paper and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111357991A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021564A (en) * | 2020-09-02 | 2020-12-04 | 华熙生物科技股份有限公司 | Composition for maintaining stomach and intestine and preparation method and application thereof |
| WO2022056224A1 (en) * | 2020-09-10 | 2022-03-17 | The Coca-Cola Company | Water-soluble film for preparing a beverage |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708176A (en) * | 2008-08-04 | 2010-05-19 | 生物制药意大利股份公司 | Solid film, rapidly dissolvable in liquids |
| CN103478877A (en) * | 2013-10-08 | 2014-01-01 | 李财兴 | Edible drawing rice paper and preparation method thereof |
| US20150037388A1 (en) * | 2012-01-27 | 2015-02-05 | Beta Pharma S.A. | Edible slow dissolving film for treating oral ulcerations |
| CN108938502A (en) * | 2018-09-29 | 2018-12-07 | 中北大学 | A kind of edible crystal mask and preparation method thereof |
| CN109942902A (en) * | 2019-02-18 | 2019-06-28 | 浦江县欧立生物技术有限公司 | A kind of purposes of plant extract rich in selenium composite membrane-forming regulator |
| CN110367549A (en) * | 2019-07-19 | 2019-10-25 | 太湖县嘉鹰特种纸有限公司 | A kind of dietary fiber edible paper and its manufacturing process |
-
2020
- 2020-03-18 CN CN202010189002.5A patent/CN111357991A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708176A (en) * | 2008-08-04 | 2010-05-19 | 生物制药意大利股份公司 | Solid film, rapidly dissolvable in liquids |
| US20150037388A1 (en) * | 2012-01-27 | 2015-02-05 | Beta Pharma S.A. | Edible slow dissolving film for treating oral ulcerations |
| CN103478877A (en) * | 2013-10-08 | 2014-01-01 | 李财兴 | Edible drawing rice paper and preparation method thereof |
| CN108938502A (en) * | 2018-09-29 | 2018-12-07 | 中北大学 | A kind of edible crystal mask and preparation method thereof |
| CN109942902A (en) * | 2019-02-18 | 2019-06-28 | 浦江县欧立生物技术有限公司 | A kind of purposes of plant extract rich in selenium composite membrane-forming regulator |
| CN110367549A (en) * | 2019-07-19 | 2019-10-25 | 太湖县嘉鹰特种纸有限公司 | A kind of dietary fiber edible paper and its manufacturing process |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021564A (en) * | 2020-09-02 | 2020-12-04 | 华熙生物科技股份有限公司 | Composition for maintaining stomach and intestine and preparation method and application thereof |
| CN112021564B (en) * | 2020-09-02 | 2023-11-28 | 华熙生物科技股份有限公司 | Composition for curing stomach and intestine as well as preparation method and application thereof |
| WO2022056224A1 (en) * | 2020-09-10 | 2022-03-17 | The Coca-Cola Company | Water-soluble film for preparing a beverage |
| CN116406234A (en) * | 2020-09-10 | 2023-07-07 | 可口可乐公司 | Water-soluble film for preparing beverages |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhou et al. | Effect of low molecular λ-carrageenan from Chondrus ocellatus on antitumor H-22 activity of 5-Fu | |
| KR101142710B1 (en) | A method for preparing the salted Alaska pollack roe additional using by alginic acid | |
| KR101433188B1 (en) | Composition For Relieving Alcohol-induced Hangover Comprising Starch, Amino Acids, Active Complex Vitamin And Oriental Herb Medicine materials AND, The Manufacturing Method Thereof | |
| CN101243824A (en) | Green pawpaw mastication tablet and producing method thereof | |
| CN109393262A (en) | A kind of collagen Cranberry fruit drink and preparation method thereof | |
| CN111357991A (en) | Edible water-soluble paper and preparation method thereof | |
| US20130345151A1 (en) | Preparation for oral administration comprises quercetin glycoside and a water based solvent extract of cartilage containing chondroitin sulfate | |
| CN110743004A (en) | Astaxanthin direct drinking powder composition with whitening function and preparation method and application thereof | |
| CN112021564B (en) | Composition for curing stomach and intestine as well as preparation method and application thereof | |
| CN113616744A (en) | Preparation method and application of millet whole grain flavone active component | |
| CN103536622B (en) | Sargassum fusiforme (Harv.) Setch sulfated polysaccharide is preparing the application in defying age medicine and health product | |
| CN103281914B (en) | Purification of soluble mannan compositions and using method thereof for dietary supplement | |
| CN110664883A (en) | A pharmaceutical composition with vital essence generation effect | |
| CN109432242A (en) | A kind of larch arabinogalactan preparation method and its application in terms of medical treatment | |
| KR100836458B1 (en) | The method of the psidium guava functional food | |
| WO2014134830A1 (en) | Edible composition, food product comprising same, and preparation method for the food product | |
| CN108619484B (en) | Biological protein extracted from liver-protecting and alcoholism-relieving silkworm chrysalis | |
| US20100273737A1 (en) | Supplementary food composition for reducing body odor | |
| CN108245531A (en) | It is a kind of to improve gastrointestinal function, the anti-composition to treat constipation | |
| CN111466579A (en) | Probiotic inulin tablet and preparation method thereof | |
| Hafezi | Hydrocolloids: structure, preparation method, and application in food and pharmaceutical industries | |
| KR20150119753A (en) | Composition for health foods of jelly type comprising aloe polysaccharide as an active ingredient and the method thereof | |
| Pereira | Algal polysaccharides | |
| JP2001252046A (en) | Intestinal disorder or constipation-ameliorative food | |
| KR20050114852A (en) | An extract for decomposing a body fat, promoting a bowel movement and diet containing natural substance, and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20230506 Address after: 250000 Tianchen Street 678, Jinan Hi-tech Development Zone, Shandong Province Applicant after: BLOOMAGE BIOTECH Co.,Ltd. Address before: Tianchen Avenue, Ji'nan hi tech Development Zone of Shandong Province, No. 678 250101 Applicant before: BLOOMAGE BIOTECH Co.,Ltd. Applicant before: SHANDONG BLOOMAGE HYINC BIOPHARM Corp.,Ltd. |
|
| TA01 | Transfer of patent application right |