CN114304353B - Beta-glucan candy tablet with blood glucose and blood pressure reducing health care function and preparation method thereof - Google Patents
Beta-glucan candy tablet with blood glucose and blood pressure reducing health care function and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a beta-glucan candy tablet with the function of reducing blood sugar and blood pressure, which is prepared by adopting cereal highland barley and oat rich in beta-glucan to carry out enzymolysis to obtain beta-glucan, taking an enzymolysis final product as a substrate, providing nutrient substances for edible fungus fermentation to produce more beta-glucan, separating and purifying, and finally compounding to obtain a beta-glucan composition which is used as a main component for producing the beta-glucan candy tablet with the function of reducing blood sugar and blood pressure. The beta-glucan composition has rich beta-glucan components, water-soluble and non-water-soluble beta-glucan components with different molecular structures and different polymerization degrees, and the beta-glucan composition has the advantages of mutual cooperation, high biological activity, comprehensive efficacy, suitability for long-term eating, blood pressure reduction, blood sugar reduction and other health care functions. The prepared beta-glucan candy tablet with the blood sugar and pressure reducing health care functions has the advantages of cereal fermentation, slightly sour and fresh sweet taste and better mouthfeel.
Description
Technical Field
The invention belongs to the technical field of health-care food, and in particular relates to a beta-glucan candy tablet with the health-care function of reducing blood sugar and blood pressure and a preparation method thereof.
Background
Beta-glucan is a class of polysaccharides that are widely found in bacteria, fungi, algae and plants, and its main sources are Saccharomyces cerevisiae, oat, edible fungi, etc., for example: beta-glucan represents 20% of the dry weight of yeast cells. Beta-glucan is the most physiologically active glucan structure and has a plurality of physiological functions of improving immunity, resisting oxidation, resisting tumor and virus, reducing blood fat, reducing blood pressure, reducing blood sugar, curing wound and the like. Is widely favored in the fields of skin care, health care, medical treatment and the like.
Chinese patent CN 106070962A discloses a vitamin C-rich beta-glucan candy tablet, which is composed of persimmon leaf concentrated powder, beta-glucan, talcum powder, microcrystalline cellulose, dextrin and auxiliary materials, wherein the auxiliary materials are mostly sugar materials. The persimmon leaf concentrated powder as the main component is rich in vitamin C, and the prepared beta-glucan candy tablet has the effects of preventing cardiovascular diseases, enhancing immunity, delaying aging and strengthening physique. However, the persimmon leaf concentrated powder contains natural ingredients such as polyphenol, choline and the like with bitter, astringent and pungent tastes, so that the taste of the candy is seriously affected, and the other ingredient, talcum powder, has higher content, and is excessive to eat or has cancerogenic risk after long-term eating.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a beta-glucan candy tablet with the health-care function of reducing blood sugar and blood pressure and a preparation method thereof.
A preparation method of a beta-glucan candy piece with the health-care function of reducing blood sugar and blood pressure comprises the following steps:
mixing 10-12 parts of dextrin and 15-25 parts of water according to parts by weight, stirring uniformly, adding 60-70 parts of beta-glucan composition and 20-25 parts of auxiliary materials, granulating after mixing uniformly, sieving with a 16-20 mesh sieve to obtain mixture particles, drying the mixture particles at 50-60 ℃ for 10-15 hours, naturally cooling to room temperature, mixing with 0.5-1 part of magnesium stearate, stirring uniformly, and putting into a tablet press to obtain the beta-glucan candy tablet with the blood sugar and blood pressure reducing health care function.
The dextrin is at least one selected from maltodextrin and beta-cyclodextrin.
The auxiliary material is at least one selected from xylitol, sorbitol and chitosan oligosaccharide.
The preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley, pulverizing, sieving, and mixing to obtain mixed dry powder;
2) Adding water into the mixed dry powder, stirring uniformly to obtain a mixed solution, and performing enzyme treatment on the mixed solution to obtain an enzymolysis solution;
3) Adding inorganic salt, vitamin B1, yeast powder and water into the enzymolysis liquid to obtain a liquid culture medium;
4) Inoculating edible fungi on a flat culture medium for constant-temperature culture to obtain a standby strain, and preparing the standby strain into a strain suspension;
5) Inoculating the bacterial suspension into the liquid culture medium prepared in the step 3), and carrying out constant-temperature shaking culture to obtain a fermentation final product;
6) Centrifuging a fermentation final product to obtain a supernatant A;
7) And (3) sterilizing, deproteinizing and alcohol separating the supernatant A obtained in the step (6), and then drying in vacuum to obtain the beta-glucan composition.
Preferably, the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley, pulverizing, sieving, and mixing to obtain mixed dry powder;
2) Adding water into the mixed dry powder, stirring uniformly to obtain a mixed solution, and performing enzyme treatment on the mixed solution to obtain an enzymolysis solution;
3) Adding inorganic salt, vitamin B1, yeast powder and water into the enzymolysis liquid to obtain a liquid culture medium;
4) Inoculating edible fungi on a flat culture medium for constant-temperature culture to obtain a standby strain, and preparing the standby strain into a strain suspension;
5) Inoculating the bacterial suspension into the liquid culture medium prepared in the step 3), and carrying out constant-temperature shaking culture to obtain a fermentation final product;
6) Centrifuging a fermentation end product to obtain a precipitate A;
7) Autolysis is carried out on the sediment A by ultrasonic assistance to obtain sediment C, sediment D is obtained by washing the sediment C, and the sediment D is subjected to enzyme-alkali purification treatment to obtain the beta-glucan composition.
Further preferred, the method for preparing the beta-glucan composition comprises the steps of:
1) Drying oat and highland barley, pulverizing, sieving, and mixing to obtain mixed dry powder;
2) Adding water into the mixed dry powder, stirring uniformly to obtain a mixed solution, and performing enzyme treatment on the mixed solution to obtain an enzymolysis solution;
3) Adding inorganic salt, vitamin B1, yeast powder and water into the enzymolysis liquid to obtain a liquid culture medium;
4) Inoculating edible fungi on a flat culture medium for constant-temperature culture to obtain a standby strain, and preparing the standby strain into a strain suspension;
5) Inoculating the bacterial suspension into the liquid culture medium prepared in the step 3), and carrying out constant-temperature shaking culture to obtain a fermentation final product;
6) Centrifuging the fermentation end product to obtain supernatant A and precipitate A respectively;
7) Autolysis is carried out on the sediment A by ultrasonic assistance to obtain supernatant B and sediment C, the sediment C is washed to obtain sediment D, and the sediment D is subjected to enzyme-alkali purification treatment to obtain supernatant C and beta-glucan II;
8) Combining the supernatant A obtained in the step 6) with the supernatant B obtained in the step 7) and the supernatant C, sterilizing, deproteinizing, performing alcohol precipitation treatment, and then drying in vacuum to obtain beta-glucan I;
9) And mixing the beta-glucan I and the beta-glucan II to obtain the beta-glucan composition.
Further preferred, the method for preparing the beta-glucan composition comprises the steps of:
1) Drying oat and highland barley at 80-90 ℃ for 10-16h, respectively crushing, sieving with a 20-40 mesh sieve, and mixing according to the weight ratio of (1-2) to (3-4) to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to a feed liquid ratio of 1g (10-20) mL, uniformly stirring, preserving heat for 10-15min at 70-75 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis solution;
3) Mixing yeast powder, inorganic salt, vitamin B1 and enzymolysis liquid according to the weight ratio of (6-10): (1-2): (0.008-0.015): (700-900) to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 15-25h in a constant temperature oven at 24-26 ℃ to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD value of 0.2-0.4;
5) According to parts by weight, 10-12 parts of bacterial suspension is inoculated into 400-650 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8-10d under the conditions of 24-26 ℃ and 80-120 rpm;
6) Centrifuging the fermentation end product at 4000-8000rpm for 20-30min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension of the sediment A, naCl and water according to a feed liquid ratio of 1g (0.3-0.5) g (10-15) mL, regulating the pH to 4.5-5.5, preserving heat for 20-24h at 45-55 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 4-6h under the ultrasonic conditions of 600-800W and 30-50kHz, naturally cooling to room temperature, centrifuging at 4000-8000rpm for 20-30min to obtain a supernatant B and a sediment C, carrying out suction filtration on the sediment C by water until the washing liquid is neutral to obtain a sediment D, and carrying out enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II;
8) Combining the supernatant A obtained in the step 6) with the supernatant B obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ under high pressure for 10-20min, regulating the pH to 4.4-4.6,2-4 ℃, standing for 10-12h, centrifuging at 6000-10000rpm for 10-20min, removing precipitates to obtain supernatant D, concentrating the supernatant D to 1/3-1/2 of the original volume by vacuum rotary evaporation at 70-75 ℃ and 50-60rpm, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70-75%, standing for 10-12h at 2-4 ℃, centrifuging at 4000-8000rpm for 10-20min to obtain precipitate I, and drying at 40-50 ℃ for 20-30h to obtain beta-glucan I;
9) And mixing the beta-glucan I and the beta-glucan II to obtain the beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10-11, adding alkaline protease with the addition amount of 3-5U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath kettle, extracting for 3-4 hours at a constant temperature of 45-60 ℃ and a constant speed of 120-180rpm, and inactivating enzyme at a high pressure of 121 ℃ for 10-20min to obtain primary enzymolysis liquid;
s3, regulating the pH of the proteolytic liquid to 6-7, adding alpha-amylase with the addition amount of 6-10U/g of mixed dry powder, and shaking uniformly to obtain enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, extracting for 3-4 hours at a constant temperature of 45-65 ℃ and 120-180rpm, inactivating enzyme at a high pressure of 121 ℃ for 10-20min, centrifuging at 6000-10000rpm for 10-20min, and taking supernatant to obtain an enzymolysis final product.
The enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed liquid ratio of 1g (4-6) mL, regulating pH to 6-7, adding papain with an addition amount of 6-10U/g of the precipitate D, performing enzymolysis at 55-60 ℃ for 5-10h, and centrifuging at 6000-10000rpm for 10-20min to obtain supernatant C and precipitate X;
K2. precipitate X was prepared in a feed to liquid ratio of 1g: (2-3) mL and 2-5wt% sodium hydroxide aqueous solution are mixed, reacted for 3-4h at 60-80 ℃, centrifuged at 4000-8000rpm for 20-30min to obtain a precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 18-24h at-35- (-30) DEG C to obtain beta-glucan II.
The inorganic salt is KH 2 PO 4 ，MgSO 4 Is a mixture of (a) and (b).
The edible fungus is at least one selected from velvet mushroom, sparassis crispa, and Schizophyllum commune.
Preferably, the edible fungi are a mixture of Sparassis crispa and Schizophyllum commune.
Further preferably, the edible fungi consist of Sparassis crispa and Schizophyllum commune according to the weight ratio of (2-3) (1-1.2).
The biological activity and function of beta-glucan have influence on solubility, molecular weight, branching degree and space conformation. The yeast beta-glucan is widely applied in the prior beta-glucan health food, is extracted from the yeast cell wall, and has the health functions of removing toxins, repairing cells, enhancing immunity and the like. The main structure is a multi-branched triple-helix structure with beta- (1-3) - (1-6) glycosidic bond connection, which has high biological activity, but has larger molecular weight and poor water solubility, and influences the absorption, thereby further influencing the effect of the multi-branched triple-helix structure on the health care function in organisms.
Oat is rich in dietary fiber, and has both insoluble and soluble properties. The content of the soluble dietary fiber beta-glucan is obviously higher than that of other grains, and the corn has the health-care functions of regulating blood sugar, reducing blood fat and the like. The highland barley beta-glucan is a main component of highland barley seed endosperm cell wall, has the effects of reducing blood sugar and the like, and also has the unique health care functions of increasing gastric motility, preventing altitude sickness and the like. The main structure of the beta-glucan in oat and highland barley is that the linear single-helix structure polysaccharide is formed by connecting beta- (1-3) and beta- (1-4) glycosidic bonds, and the water solubility is better than that of yeast beta-glucan. Highland barley also contains a special cholesterol inhibitory factor.
The edible fungus beta-glucan has a structure similar to yeast beta-glucan and is mainly glucan connected by beta- (1-3) - (1-6) glycosidic bonds. However, the β -glucan structure in different edible fungi is different, for example: the schizophyllum commune beta-glucan has a molecular weight greater than that of other fungi, but is naturally water-soluble.
The invention uses highland barley and oat to obtain beta-glucan after enzymolysis, and other substances such as starch are converted into glucose, protein is converted into amino acid, and the amino acid is used as carbon source and nitrogen source to provide nutrition for subsequent edible fungus fermentation. Glucose and amino acid are consumed in the growth process of the edible fungi, and are converted into beta-glucan which is partially dissolved and fermented liquid, and partially stored in the cell walls of the fungi, so that the content of substances such as glucose, amino acid and the like in the fermented liquid is reduced, the yield and purity of the water-soluble beta-glucan in the fermented liquid are improved while the non-water-soluble beta-glucan is obtained.
The edible fungi are subjected to ultrasonic-assisted autolysis, partial water-soluble beta-glucan is released, and is mixed into fermentation liquor to be subjected to purification treatment to obtain the water-soluble beta-glucan, so that the yield is improved, and the subsequent enzyme-alkali purification effect is improved. And purifying the autolyzed precipitate with enzyme-alkali to raise the purity of beta-glucan. The solution after the enzyme treatment also contains beta-glucan, and the beta-glucan is incorporated into the fermentation liquor, so that the yield and purity of the beta-glucan are further improved. Finally, the precipitate is treated with alkali to obtain water insoluble beta-glucan, and the water insoluble beta-glucan is combined with the water soluble beta-glucan to obtain the beta-glucan composition.
Sparassis crispa beta-glucan is high in yield, water-insoluble beta-glucan is mainly used, schizophyllan is mainly used for water-soluble beta-glucan, and organic acid substances mainly used for malic acid can be produced in the growth and propagation process, so that weak acidity of a fermentation environment is maintained, the growth of Sparassis crispa is facilitated, fruit fragrance is brought, and the taste of the beta-glucan candy with the blood glucose and blood pressure reducing health-care functions is enriched.
The invention has the beneficial effects that: the invention adopts grains rich in beta-glucan, namely highland barley and oat for enzymolysis to obtain beta-glucan, takes an enzymolysis final product as a substrate, provides nutrient substances for edible fungus fermentation to produce more beta-glucan, and finally obtains the beta-glucan composition by separation and purification and compounding, and is used as a main component for producing the beta-glucan candy with the health care function of reducing blood sugar and blood pressure. The beta-glucan composition has rich beta-glucan components, water-soluble and non-water-soluble beta-glucan components with different molecular structures and different polymerization degrees, and the beta-glucan composition has the advantages of mutual cooperation, high biological activity, comprehensive efficacy, suitability for long-term eating, blood pressure reduction, blood sugar reduction and other health care functions. The prepared beta-glucan candy tablet with the blood sugar and pressure reducing health care functions has the advantages of cereal fermentation, slightly sour and fresh sweet taste and better mouthfeel.
Detailed Description
The raw materials used in the examples and comparative examples are as follows:
highland barley, hordeum vulgare l.var.nudum hook.f., origin: tibet Bacounty.
Oat, avena sativa l., origin: the Wuchuan county of inner Mongolia.
Schizophyllum commune, schizophyllum commune Fr., numbered: CICC 2591, purchased from China center for type culture Collection of microorganisms.
Sparassis crispa, accession number: YUMCC sp3, purchased from chinese typical culture collection management center.
Yeast powder, food grade, mesh number: 80-100, available from Fengshi North Biotech Co.
Alkaline protease, food grade, enzyme activity: 20U/g, purchased from Henan China Biotechnology Co.
Papain, food grade, enzyme activity: 10 ten thousand U/g, purchased from Henan China biological technology Co.
Alpha-amylase, food grade, enzyme activity: 2 ten thousand U/g, purchased from Henan China biological technology Co.
Beta-glucanase, model: r706622, enzyme activity: 50U/mg, available from Chengdu European Ruisi chemical Co.
PDA plate medium, cat No.: 021050 from Guangdong Crypton microorganism technologies Co.
Maltodextrin, model: food grade, goods number: 861, available from Henan Xingyuan chemical products Co.
Beta-cyclodextrin, model: food grade, goods number: 242, available from Henan Xingyuan chemical products Co.
Example 1
The preparation method of the beta-glucan candy piece with the blood sugar and blood pressure reducing health care function comprises the following steps:
according to parts by weight, mixing 12 parts of dextrin and 20 parts of water, adding 68 parts of beta-glucan composition and 22 parts of auxiliary materials, granulating after mixing and uniformly stirring, obtaining mixture particles by a granulating screen of 16 meshes, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and uniformly stirring with 0.8 part of magnesium stearate, and putting into a tablet press to press into 500mg of tablets, thus obtaining the beta-glucan candy with the blood sugar and blood pressure reducing health care function.
The dextrin consists of maltodextrin and beta-cyclodextrin according to a weight ratio of 2:1.
The auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2:1.
The preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis final product;
3) Mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A;
7) Sterilizing supernatant A at 121deg.C under high pressure for 15min, standing at 4.5,3 deg.C for 10 hr, centrifuging at 8000rpm for 15min, removing precipitate to obtain supernatant B, vacuum rotary evaporating supernatant B at 72deg.C and 60rpm for concentrating to 1/2 of original volume, adding absolute ethanol until the mass concentration of ethanol in the solution is 70%, standing at 3deg.C for 12 hr, centrifuging at 6000rpm for 15min to obtain precipitate I, and vacuum drying at 45deg.C for 24 hr to obtain beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10.5, adding alkaline protease with the addition amount of 4U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath, extracting for 3 hours at a constant temperature of 50 ℃ and 140rpm, and inactivating enzyme at a high pressure of 121 ℃ for 15 minutes to obtain primary enzymolysis liquid;
s3, regulating the pH of the primary enzymolysis liquid to 7, adding alpha-amylase with the addition amount of 8U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, carrying out constant-temperature oscillating extraction for 4 hours at the temperature of 55 ℃ and the rpm, inactivating enzyme at the high pressure of 121 ℃ for 15min, centrifuging at the rpm of 8000 min, and taking supernatant to obtain an enzymolysis final product.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is Sparassis crispa.
Example 2
The preparation method of the beta-glucan candy piece with the blood sugar and blood pressure reducing health care function comprises the following steps:
according to parts by weight, mixing 12 parts of dextrin and 20 parts of water, adding 68 parts of beta-glucan composition and 22 parts of auxiliary materials, granulating after mixing and uniformly stirring, obtaining mixture particles by a granulating screen of 16 meshes, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and uniformly stirring with 0.8 part of magnesium stearate, and putting into a tablet press to press into 500mg of tablets, thus obtaining the beta-glucan candy with the blood sugar and blood pressure reducing health care function.
The dextrin consists of maltodextrin and beta-cyclodextrin according to a weight ratio of 2:1.
The auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2:1.
The preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis final product;
3) Mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting precipitate A;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral, obtaining a precipitate D, and purifying by enzyme-alkali to obtain the beta-glucan composition.
The enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed-liquid ratio of 1g to 5mL, regulating pH to 6.5, adding papain with an addition amount of 8U/g of the precipitate D, performing enzymolysis at 55 ℃ for 6h, and centrifuging at 8000rpm for 15min to obtain a precipitate X;
K2. precipitate X was prepared in a feed to liquid ratio of 1g:3mL is mixed with 4wt% sodium hydroxide aqueous solution, reacted for 3h at 70 ℃, centrifugated for 20min at 600 rpm, to obtain a precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 20h at-35 ℃ to obtain the beta-glucan composition.
The enzyme treatment was as in example 1.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is Sparassis crispa.
Example 3
The preparation method of the beta-glucan candy piece with the blood sugar and blood pressure reducing health care function comprises the following steps:
according to parts by weight, mixing 12 parts of dextrin and 20 parts of water, adding 68 parts of beta-glucan composition and 22 parts of auxiliary materials, granulating after mixing and uniformly stirring, obtaining mixture particles by a granulating screen of 16 meshes, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and uniformly stirring with 0.8 part of magnesium stearate, and putting into a tablet press to press into 500mg of tablets, thus obtaining the beta-glucan candy with the blood sugar and blood pressure reducing health care function.
The dextrin consists of maltodextrin and beta-cyclodextrin according to a weight ratio of 2:1.
The auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2:1.
The preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis final product;
3) Mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II;
8) Combining the supernatant A obtained in the step 6) with the supernatant B obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) and the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10.5, adding alkaline protease with the addition amount of 4U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath, extracting for 3 hours at a constant temperature of 50 ℃ and 140rpm, and inactivating enzyme at a high pressure of 121 ℃ for 15 minutes to obtain primary enzymolysis liquid;
s3, regulating the pH of the primary enzymolysis liquid to 7, adding alpha-amylase with the addition amount of 8U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, carrying out constant-temperature oscillating extraction for 4 hours at the temperature of 55 ℃ and the rpm, inactivating enzyme at the high pressure of 121 ℃ for 15min, centrifuging at the rpm of 8000 min, and taking supernatant to obtain an enzymolysis final product.
The enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed-liquid ratio of 1g to 5mL, regulating pH to 6.5, adding papain with an addition amount of 8U/g of the precipitate D, performing enzymolysis at 55 ℃ for 6h, and centrifuging at 8000rpm for 15min to obtain supernatant C and precipitate X;
K2. precipitate X was prepared in a feed to liquid ratio of 1g:3mL is mixed with 4wt% sodium hydroxide aqueous solution, reacted for 3h at 70 ℃, centrifugated for 20min at 600 rpm, to obtain precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 20h at-35 ℃ to obtain beta-glucan II.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is Sparassis crispa.
Example 4
The same as in example 3, the only difference is that: the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis final product;
3) Mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II;
8) Combining the supernatant A obtained in the step 6) with the supernatant B obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) and the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment was as in example 3.
The enzyme-base purification treatment was the same as in example 3.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is schizophyllum commune.
Example 5
The same as in example 3, the only difference is that: the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis final product;
3) Mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II;
8) Combining the supernatant A obtained in the step 6) with the supernatant B obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) and the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment was as in example 3.
The enzyme-base purification treatment was the same as in example 3.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungi comprise Sparassis crispa and Schizophyllum commune according to the weight ratio of 2:1.
Test example 1
And (3) blood pressure reducing effect test: 50 male hypertension patients with contraction pressure between 160 mmHg and 180mmHg are selected, and are randomly divided into 5 groups of 10 people each; the same food and drinking water were supplied to each person every day, and the beta-glucan candy pieces having the blood glucose-lowering and blood pressure-lowering health-care functions prepared in examples 1 to 5 were separately supplied 3 times per day, 500mg each time. The systolic blood pressure of each group was measured for 0 day and 7 days, and the average value was taken to calculate the change value. Blood pressure measurements were unified at 8 a.m., when not fed the day. The test results are shown in Table 1.
Table 1: blood pressure lowering effect test result
| Blood pressure change value/(mmHg) after 7 days | |
| Example 1 | -18 |
| Example 2 | -16 |
| Example 3 | -22 |
| Example 4 | -24 |
| Example 5 | -27 |
The overall effect is obvious, and the effects of the embodiments are different. In the embodiment 1, only the beta-glucan in the supernatant A is collected, mainly water-soluble beta-glucan generated after enzymolysis of oat and highland barley and water-soluble beta-glucan generated by growth and metabolism of a small amount of edible fungi are easy to be absorbed by organisms, and the effect of reducing blood pressure is achieved; in the embodiment 2, only the beta-glucan in the sediment A is collected, mainly the non-water-soluble beta-glucan generated by the growth and metabolism of the edible fungi has high biological activity, but most of the beta-glucan is not convenient for organism absorption, so the blood pressure reducing effect is not greatly different from that of the embodiment 1; example 3 simultaneously collecting supernatant A and precipitate A, and incorporating supernatant B and supernatant C obtained in the process of preparing non-water-soluble beta-glucan by precipitate A into supernatant A to obtain water-soluble beta-glucan, thereby improving the yield of water-soluble beta-glucan; finally, the obtained water-soluble beta-glucan and the water-insoluble beta-glucan are mixed to obtain the beta-glucan composition, wherein the beta-glucan composition has the synergistic effect of the water-soluble and water-insoluble beta-glucan in oat, highland barley and edible fungi, and the beta-glucan with different structures improves the health care effect of reducing blood pressure. Example 4 the fermentation was performed with schizophyllum commune instead of Sparassis crispa, the yield of non-water-soluble beta-glucan was lower, most of the beta-glucan composition was water-soluble beta-glucan, which was easier to absorb, but did not have the structure of non-water-soluble beta-glucan with higher bioactivity in Sparassis crispa, thus the effect was similar to example 3. Example 5 Sparassis crispa and Schizophyllum commune of examples 3 and 4, respectively, are compounded and cultured, and the metabolic products of the Schizophyllum commune can promote the growth of Sparassis crispa, and simultaneously improve the yield and purity of water-soluble and non-water-soluble beta-glucan and the bioactivity.
Test example 2
Viscosity test: the beta-glucan compositions prepared in examples 1 to 5 were dissolved in a DMSO/water mixed solution according to a feed liquid ratio of 1g to 80mL to obtain a sample solution, the volume ratio of DMSO to water was 1:5, the temperature was controlled to 25 ℃, and the viscosity of the sample solution was measured by using a NDJ-5S viscometer No. 1 rotor, setting a rotation speed of 12 r/min. The test results are shown in Table 2.
Table 2: results of viscosity test of beta-glucan composition
| viscosity/(mPa.s) | |
| Example 1 | 25 |
| Example 2 | 42 |
| Example 3 | 33 |
| Example 4 | 31 |
| Example 5 | 27 |
The viscosity of the beta-glucan composition is strongly related to its function. The beta-glucan of the example 1 is basically all from oat and highland barley water-soluble beta-glucan, the beta-glucan of the example 2 is non-water-soluble beta-glucan from edible fungi, the polymerization degree and the molecular weight are relatively large, the water solubility is poor, and the viscosity is obviously larger. Example 3 contains both the water-soluble beta-glucan from oat, highland barley from example 1 and the water-insoluble beta-glucan from edible fungi from example 2, and the viscosity is between example 1 and example 2. In example 4, compared with example 3, the schizophyllum commune was used instead of the sparassis crispa for fermentation, and the schizophyllum commune was mainly water-soluble β -glucan, but the water-insoluble β -glucan was small, but the interaction force between the macromolecular sugar chains was larger, so that the viscosity was comparable to that in example 3, and the viscosity was slightly lowered. Example 5 schizophyllum commune and Sparassis crispa are compounded, and the obtained beta-glucan composition has higher beta-glucan purity, better solubility and lower viscosity.
Claims (5)
1. The preparation method of the beta-glucan candy piece with the blood sugar and blood pressure reducing health care function is characterized by comprising the following steps:
mixing dextrin and water, adding beta-glucan composition and auxiliary materials, granulating after mixing and stirring uniformly to obtain mixture particles, drying the mixture particles at 50-60 ℃ for 10-15 hours, naturally cooling to room temperature, mixing and stirring uniformly with magnesium stearate, and putting into a tablet press to form beta-glucan candy tablets with the blood sugar and blood pressure reducing health care functions;
the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 80-90 ℃ for 10-16h, respectively crushing, sieving with a 20-40 mesh sieve, and mixing according to the weight ratio of (1-2) to (3-4) to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to a feed liquid ratio of 1g (10-20) mL, uniformly stirring, preserving heat for 10-15min at 70-75 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis solution;
3) Mixing yeast powder, inorganic salt, vitamin B1 and enzymolysis liquid according to the weight ratio of (6-10): (1-2): (0.008-0.015): (700-900) to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 15-25h in a constant temperature oven at 24-26 ℃ to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD value of 0.2-0.4; the edible fungi comprise Sparassis crispa and Schizophyllum commune according to the weight ratio of (2-3) (1-1.2);
5) According to parts by weight, 10-12 parts of bacterial suspension is inoculated into 400-650 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8-10d under the conditions of 24-26 ℃ and 80-120 rpm;
6) Centrifuging the fermentation end product at 4000-8000rpm for 20-30min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension of the sediment A, naCl and water according to a feed liquid ratio of 1g (0.3-0.5) g (10-15) mL, regulating the pH to 4.5-5.5, preserving heat for 20-24h at 45-55 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 4-6h under the ultrasonic conditions of 600-800W and 30-50kHz, naturally cooling to room temperature, centrifuging at 4000-8000rpm for 20-30min to obtain a supernatant B and a sediment C, carrying out suction filtration on the sediment C by water until the washing liquid is neutral to obtain a sediment D, and carrying out enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II;
8) Combining the supernatant A obtained in the step 6) with the supernatant B obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ under high pressure for 10-20min, regulating the pH to 4.4-4.6,2-4 ℃, standing for 10-12h, centrifuging at 6000-10000rpm for 10-20min, removing precipitates to obtain supernatant D, concentrating the supernatant D to 1/3-1/2 of the original volume by vacuum rotary evaporation at 70-75 ℃ and 50-60rpm, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70-75%, standing for 10-12h at 2-4 ℃, centrifuging at 4000-8000rpm for 10-20min to obtain precipitate I, and drying at 40-50 ℃ for 20-30h to obtain beta-glucan I;
9) Mixing the beta-glucan I and the beta-glucan II to obtain a beta-glucan composition;
the enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed liquid ratio of 1g (4-6) mL, regulating pH to 6-7, adding papain with an addition amount of 6-10U/g of the precipitate D, performing enzymolysis at 55-60 ℃ for 5-10h, and centrifuging at 6000-10000rpm for 10-20min to obtain supernatant C and precipitate X;
K2. precipitate X was prepared in a feed to liquid ratio of 1g: (2-3) mL and 2-5wt% sodium hydroxide aqueous solution are mixed and reacted for 3-4h at 60-80 ℃, and are centrifuged for 20-30min at 4000-8000rpm, so as to obtain a precipitate Y, the precipitate Y is filtered and washed with water until washing liquor is neutral, and then is subjected to vacuum freeze drying for 18-24h at-35 to-30 ℃ so as to obtain the beta-glucan II.
2. The method for preparing the beta-glucan candy piece with the blood glucose and blood pressure reducing health care function as claimed in claim 1, wherein the enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10-11, adding alkaline protease with the addition amount of 3-5U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath kettle, extracting for 3-4 hours at a constant temperature of 45-60 ℃ and a constant speed of 120-180rpm, and inactivating enzyme at a high pressure of 121 ℃ for 10-20min to obtain primary enzymolysis liquid;
s3, regulating the pH of the proteolytic liquid to 6-7, adding alpha-amylase with the addition amount of 6-10U/g of mixed dry powder, and shaking uniformly to obtain enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, extracting for 3-4 hours at a constant temperature of 45-65 ℃ and 120-180rpm, inactivating enzyme at a high pressure of 121 ℃ for 10-20min, centrifuging at 6000-10000rpm for 10-20min, and taking supernatant to obtain an enzymolysis final product.
3. The method for preparing the beta-glucan candy with the blood glucose and blood pressure reducing health care function according to claim 1, wherein the dextrin is at least one of maltodextrin and beta-cyclodextrin; the auxiliary material is at least one selected from xylitol, sorbitol and chitosan oligosaccharide.
4. The preparation method of the beta-glucan candy piece with the blood sugar and blood pressure reducing health care function as claimed in claim 1, which is characterized by comprising the following steps:
mixing 12 parts of dextrin and 20 parts of water, uniformly stirring, adding 68 parts of beta-glucan composition and 22 parts of auxiliary materials, uniformly mixing, granulating, sieving with a 16-mesh sieve to obtain mixture particles, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing with 0.8 part of magnesium stearate, uniformly stirring, and putting into a tablet press to press into 500mg of tablets to obtain the beta-glucan candy with the blood sugar and blood pressure reducing health care function;
the dextrin consists of maltodextrin and beta-cyclodextrin according to a weight ratio of 2:1;
the auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2:1;
the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis final product;
3) Mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II;
8) Combining the supernatant A obtained in the step 6) with the supernatant B obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) with the beta-glucan II obtained in the step 7) to obtain a beta-glucan composition;
the enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10.5, adding alkaline protease with the addition amount of 4U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath, extracting for 3 hours at a constant temperature of 50 ℃ and 140rpm, and inactivating enzyme at a high pressure of 121 ℃ for 15 minutes to obtain primary enzymolysis liquid;
s3, regulating the pH of the primary enzymolysis liquid to 7, adding alpha-amylase with the addition amount of 8U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, carrying out constant-temperature oscillating extraction for 4 hours at the temperature of 55 ℃ and the rpm, inactivating enzyme at the high pressure of 121 ℃ for 15min, centrifuging at the rpm of 8000rpm for 15min, and taking supernatant to obtain an enzymolysis final product;
the enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed-liquid ratio of 1g to 5mL, regulating pH to 6.5, adding papain with an addition amount of 8U/g of the precipitate D, performing enzymolysis at 55 ℃ for 6h, and centrifuging at 8000rpm for 15min to obtain supernatant C and precipitate X;
K2. precipitate X was prepared in a feed to liquid ratio of 1g:3mL is mixed with 4wt% sodium hydroxide aqueous solution, reacted for 3h at 70 ℃, centrifugated for 20min at 600 rpm to obtain precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 20h at minus 35 ℃ to obtain beta-glucan II;
the inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio is 2:1;
the edible fungi comprise Sparassis crispa and Schizophyllum commune according to the weight ratio of 2:1.
5. A beta-glucan candy piece with the health care function of reducing blood sugar and blood pressure, which is characterized in that the candy piece is prepared by adopting the method of any one of claims 1-4.
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