CN115152881A - Gel candy containing dextranase and preparation method thereof - Google Patents
Gel candy containing dextranase and preparation method thereof Download PDFInfo
- Publication number
- CN115152881A CN115152881A CN202210814376.0A CN202210814376A CN115152881A CN 115152881 A CN115152881 A CN 115152881A CN 202210814376 A CN202210814376 A CN 202210814376A CN 115152881 A CN115152881 A CN 115152881A
- Authority
- CN
- China
- Prior art keywords
- parts
- sandwich
- dextranase
- gel candy
- oligosaccharide
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 51
- 108010001682 Dextranase Proteins 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 32
- 239000006041 probiotic Substances 0.000 claims abstract description 27
- 235000018291 probiotics Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 108090000526 Papain Proteins 0.000 claims abstract description 21
- 235000019834 papain Nutrition 0.000 claims abstract description 21
- 229940055729 papain Drugs 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 11
- 239000004519 grease Substances 0.000 claims abstract description 10
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- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 7
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 7
- 235000019419 proteases Nutrition 0.000 claims abstract description 7
- 108010004032 Bromelains Proteins 0.000 claims abstract description 4
- 235000019835 bromelain Nutrition 0.000 claims abstract description 4
- 239000000499 gel Substances 0.000 claims description 48
- 239000000843 powder Substances 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 16
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 16
- 239000000811 xylitol Substances 0.000 claims description 16
- 235000010447 xylitol Nutrition 0.000 claims description 16
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 16
- 229960002675 xylitol Drugs 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
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- 239000008273 gelatin Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
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- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
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- 239000005720 sucrose Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 239000002671 adjuvant Substances 0.000 claims description 2
- 235000013871 bee wax Nutrition 0.000 claims description 2
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- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- 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 2
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- 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 2
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
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- 239000000796 flavoring agent Substances 0.000 claims 3
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- 102000035195 Peptidases Human genes 0.000 claims 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- 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
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Abstract
The invention discloses a gel candy containing dextranase and a preparation method thereof. The gel candy comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by mass: 30-70 parts of grease, 1-25 parts of ferment, 1-25 parts of probiotics, 0.1-5 parts of oligosaccharide, 1-8 parts of emulsifier and 0.1-20 parts of other seasoning accessories, wherein the ferment comprises glucanase and fruit protease, and the fruit protease is papain and/or bromelain. The gel candy fruit provided by the invention changes the micro-ecology of the oral cavity while chewing, protects teeth, whitens teeth, cleans the oral cavity, freshes breath, inhibits bacteria such as streptococcus mutans and the like from the root to solve the problems of dental caries, yellowing and blackening of teeth, and simultaneously removes the existing dental caries dental plaque, decayed (softened) dentin and exogenous coloring, so that the teeth are more effectively whitened.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to gel candy containing glucanase and a preparation method thereof.
Background
The methods of whitening teeth currently appearing on the market are mainly medical whitening, mainly comprising: three methods of porcelain tooth, paster and cold light whitening or using common toothpaste, mouthwash and the like. Because the oral cavity is a complex microbial environment, common oral diseases are mainly caused by harmful bacteria in the oral cavity, such as dental plaque, periodontitis, teeth yellowing, halitosis and the like, the problem of the oral cavity cannot be fundamentally solved by simply using toothpaste for tooth brushing, and the problem of the yellowing of the teeth cannot be fundamentally solved because the teeth which are whitened by a medical treatment method still become yellow.
At present, some probiotics toothpaste and mouthwash products capable of protecting teeth exist in the market, and the teeth protecting probiotics can improve the oral environment and inhibit the growth of bacteria such as oral streptococcus mutans and the like so as to achieve the effect of keeping the oral health. However, the improvement effect is not obvious for the tooth which has the dental caries dental plaque, dental caries (softening) dentin and exogenous coloring. And the toothpaste and the mouthwash are not easy to carry and use, so that the health of teeth is protected anytime and anywhere after people eat the toothpaste and the mouthwash.
Disclosure of Invention
The invention solves the problems in the prior art, and aims to provide a gel candy containing dextranase and a preparation method thereof.
In order to realize the purpose, the invention adopts the technical scheme that: the gel candy containing the glucanase comprises a sandwich and an outer skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by mass: 30-70 parts of grease, 1-25 parts of ferment, 1-25 parts of probiotics, 0.1-5 parts of oligosaccharide, 1-8 parts of emulsifier and 0.1-20 parts of other seasoning accessories, wherein the ferment comprises glucanase and fruit protease, and the fruit protease is papain and/or bromelain.
The gel candy containing the dextranase provided by the invention has high stability, is delicious and convenient to carry, and can increase the delicious taste and fun of a user to eat a product.
The oil comprises high oleic acid oil with oleic acid content more than or equal to 75%, medium chain fatty acid oil (the number of carbon atoms in a carbon chain in fatty acid is 6-12), and other oil which is not easy to oxidize. The grease is sealed and stored in an oven at 37 ℃ for 3 months, and the peroxide value is less than or equal to 0.25g/100g.
Preferably, the mass ratio of the glucanase to the fruit protease is 0.5-1.
Preferably, the sandwich comprises the following raw materials in parts by mass: 55-60 parts of grease, 1-25 parts of ferment, 3-25 parts of probiotics, 1-5 parts of oligosaccharide, 5.0-5.7 parts of emulsifier and 6.31-21.30 parts of other seasoning accessories.
Further preferably, the filling also comprises 0.1-5 parts by mass of plant essential oil, wherein the plant essential oil is one selected from lemon oil, menthol, rose oil and jasmine oil.
According to the enzyme sandwich type gel candy for whitening the teeth, the content sealed in the outer skin can be added with plant essential oil, and the enzyme and probiotics are compounded for use, so that the effect of inhibiting harmful bacteria in the oral cavity is better, the whitening effect can be enhanced, and the fragrance and the breath can be brought to the oral cavity.
Preferably, the probiotics are selected from more than three of lactobacillus paracasei, bifidobacterium, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus casei, lactobacillus reuteri, lactobacillus salivarius and lactobacillus rhamnosus. When the probiotics are lactobacillus rhamnosus, lactobacillus paracasei and lactobacillus salivarius, the mass ratio of the three is 1.
Preferably, the mass ratio of the core to the skin is 1.5-2.5.
Preferably, the oligosaccharide is selected from more than one of stachyose, galactooligosaccharide, fructooligosaccharide, xylooligosaccharide and isomaltooligosaccharide, and the emulsifier is selected from more than one of beeswax, monoglyceride and diglycerol fatty acid ester, sucrose fatty acid ester and phospholipid.
Preferably, the seasoning auxiliary materials are selected from more than two of fruit and vegetable powder, essence, sugar alcohol and a sweetener, wherein the sugar alcohol comprises xylitol, erythritol and sorbitol, and the sweetener comprises stevioside, mogroside and sucralose. The flavoring adjuvants also include sour agent (malic acid, citric acid, etc.). When the seasoning auxiliary materials are fruit and vegetable powder, sugar alcohol and essence, the mass ratio of the fruit and vegetable powder to the sugar alcohol to the essence is 1-5.
Preferably, the outer skin comprises a gelling agent, a water holding agent, water and other components, wherein the gelling agent is selected from more than one of gelatin, carrageenan, starch, gellan gum and xanthan gum, the water holding agent is selected from more than one of glycerol, sugar alcohol, sugar, carboxymethyl cellulose, hydroxypropyl cellulose and microcrystalline cellulose, and the other components are selected from more than one of essence, pigment, sweetener, acidity regulator and fruit and vegetable juice. The sweetener includes xylitol and other natural sweeteners.
Further preferably, the outer skin comprises 10-40 parts of gel, 10-25 parts of water holding agent, 30-50 parts of water and 0.1-10 parts of other components in parts by mass. Still more preferably, the mass ratio of the gelling agent to the water-holding agent is 6.
The invention also provides a preparation method of the gel candy containing the dextranase, which comprises the following steps:
s1, screening all powder raw materials through a 80-mesh sieve, drying the powder raw materials until the moisture content is below 4%, and weighing the powder raw materials for later use;
s2, heating the grease to 70-75 ℃, adding an emulsifier, stirring for dissolving, cooling to 50-55 ℃ after the emulsifier is completely dissolved, adding other seasoning accessories, stirring uniformly, continuously cooling to 40-45 ℃, adding the enzyme, the probiotics and the other powder raw materials obtained in the step S1, emulsifying and homogenizing a sandwich after stirring uniformly, keeping the pressure of a homogenizer above 20MPa, and detecting that the particle size of chylomicron after homogenizing reaches below 10 microns to be qualified to be used as the sandwich;
s3, preparing sheath glue solution;
and S4, pressing the filling and the sheath glue solution into gel candy, and drying to obtain the finished product of the filling type gel candy.
Preferably, the specific steps of step S3 are:
a. adding process water into a gelatin melting tank, adding a gelling agent when the temperature rises to 60-80 ℃, stirring for 5-10 minutes, keeping the temperature at 65-85 ℃, and stirring for at least 1 hour;
b. adding the water holding agent and other components into a gelatin melting tank, continuously stirring, vacuumizing for 1H, keeping the vacuum degree to be less than or equal to 0.6MP a, preserving in a heat-preserving container at 60-80 ℃ after vacuumizing, standing, degassing, and checking whether the outer shell gelatin solution has no bubbles, wherein the outer shell gelatin solution can be used for pressing the gel candy.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts enzymes such as dextranase and papain, and can remove the dental plaque, carious (softened) dentin and exogenous coloring of the existing dental caries.
2. The invention adopts three or more probiotics, and the content of the probiotics in the formula is more than or equal to 10 9 The oral cavity health care product can adjust the micro-ecology of the oral cavity, inhibit harmful bacteria such as streptococcus mutans and the like in the oral cavity, whiten teeth, and enable the probiotics to be in contact with the teeth and the oral cavity by matching with a chewing edible mode, so that the effects of whitening the teeth and keeping health are achieved.
3. The invention adopts the inactivated probiotics or the live probiotics, thereby greatly widening the forms of the probiotics.
4. According to the gel candy provided by the invention, the plant essential oil is added, the ferment and the probiotics are compounded, the effect of inhibiting harmful bacteria in the oral cavity is better, the whitening effect can be enhanced, and the fragrance and fresh breath are brought to the oral cavity.
5. The invention adopts the xylitol sweetening agent to replace the sucrose and the fructose, thereby ensuring that the total sugar of the product reaches the sugar-free standard.
6. The invention adopts the grease which is not easy to oxidize to prepare the sandwich by an emulsification technology, so that enzymes such as dextranase and papain, probiotics and essential oil can form grease chylomicron, the contact effect with teeth of the oral cavity is better when the toothpaste is chewed and eaten, and the toothpaste brings fragrance and fresh breath to the oral cavity.
7. The invention adopts low-temperature processing technology from the preparation to the pressing of the sandwich, thereby avoiding the loss of enzymes such as dextranase, papain and the like and probiotics under the high-temperature processing condition.
8. The sandwich type gel candy is convenient to carry and is more delicious, and teeth are whitened and breath is refreshed while the sandwich type gel candy is delicious and chewed.
In a word, the invention combines the glucanase which can remove dental plaque and decayed (softened) dentin, the enzymes which can remove exogenous coloring of teeth, such as papain and the like, with the probiotics with the bacteriostatic action for use, so that the synergistic effect is achieved, the whitening effect of the teeth is enhanced, meanwhile, the product has high stability, is delicious and convenient to carry, realizes the purposes of changing the micro-ecology of the oral cavity while chewing, protecting the teeth, whitening the teeth, cleaning the oral cavity and refreshing the breath, radically solves the problem that the decayed teeth become yellow, and can increase the delicious taste and the pleasure of the edible product for users.
Detailed Description
The following examples are further illustrative of the present invention and are not intended to be limiting thereof. Experimental procedures without specific conditions noted in the following examples, generally according to conditions conventional in the art or as recommended by the manufacturer; the raw materials, reagents and the like used are, unless otherwise specified, regarded as raw materials and reagents that are commercially available through conventional markets and the like. Any insubstantial changes and substitutions made by those skilled in the art based on the present invention are intended to be covered by the claims. In the following examples, the fruit and vegetable powder is fruit powder.
Example 1
The gel candy containing dextranase comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by mass: 60 parts of medium-chain triglyceride, 2.5 parts of glucanase, 2.5 parts of papain, 1 part of lactobacillus rhamnosus, 1 part of lactobacillus paracasei, 1 part of lactobacillus salivarius, 4.7 parts of mono-diglycerol fatty acid ester, 5 parts of fruit powder, 16 parts of xylitol, 5 parts of stachyose, 1 part of phospholipid and 0.3 part of essence. The outer skin comprises the following raw materials in parts by mass: 30 parts of gelatin, 20 parts of glycerol, 5 parts of microcrystalline cellulose, 5 parts of xylitol and 40 parts of water.
The preparation method of the gel candy containing the dextranase comprises the following steps:
s1, screening all powder raw materials through a 80-mesh sieve, drying the powder raw materials until the moisture content is below 4%, and weighing the powder raw materials for later use;
s2, heating medium-chain triglyceride to 70-75 ℃, adding mono-diglycerol fatty acid ester and phospholipid for dissolving, cooling to 50-55 ℃ after complete dissolving, adding fruit powder and xylitol, uniformly stirring, continuously cooling, adding glucanase, papain, probiotics, stachyose and essence after cooling to 40-45 ℃, uniformly stirring for emulsifying and homogenizing the sandwich, keeping the pressure of a homogenizer above 20MPa, and detecting that the grain diameter of chylomicron after homogenizing reaches below 10 mu m to be qualified to be used as the sandwich;
s3, preparing a sheath glue solution, comprising the following steps:
a. adding process water into a gelatin melting tank, adding gelatin when the temperature rises to 60 ℃, stirring for 10 minutes, keeping the temperature at 65 ℃, and stirring for 1 hour;
b. adding glycerol, microcrystalline cellulose and xylitol into gelatin melting tank, stirring, vacuumizing for 1H to vacuum degree of 0.6MPa or less, storing in heat-insulating barrel at 60 deg.C, standing, degassing, and checking if there is no bubble in the outer shell gelatin solution.
And S4, pressing the filling and the sheath glue solution into gel candy, and drying to obtain the finished product of the filling type gel candy.
Comparative example 1
The specific implementation manner is the same as that of example 1, except that: no glucanase is added, and the mass parts of the non-added glucanase are supplemented by xylitol.
Comparative example 2
The specific implementation manner is the same as that of example 1, except that: no papain is added, and the mass parts of the papain not added are supplemented by xylitol.
Comparative example 3
The specific implementation manner is the same as that of example 1, except that: no glucanase and papain are added, and the mass parts of the non-added glucanase and the non-added papain are supplemented by xylitol.
Comparative example 4
The specific implementation manner is the same as that of example 1, except that: no probiotics are added, and the mass parts of the probiotics which are not added are supplemented by xylitol.
Evaluation of Effect
The test subjects were 100 adults, men and women, and people who had not used the caries drug in the last two years; the test objects are averagely divided into 5 groups, namely a test group, a control group 1, a control group 2, a control group 3 and a control group 4, wherein each group comprises 20 test objects.
The five experimental subject groups adopt unified common toothpaste and a tooth brushing method to brush teeth, and the oral cavity starts to perform the experiment after one day in a natural state.
The test period was 3 months, and after three meals a day, 2 pieces of the gel candy prepared in example 1, comparative example 2, comparative example 3, and comparative example 4 were tasted for a continuous chewing time of 30 seconds for each group.
(1) Evaluation of whitening Effect
And (5) judging the colorimetric value of the tooth surface by using a spectrophotometric computer colorimeter. The tooth L a b value was measured: a denotes a red-green value, b denotes a yellow-blue value; l represents lightness value, Δ L + value represents color bias white, ΔL-values indicate a darker color;
the color difference value of the color before and after the experiment is expressed, and the magnitude of the color difference can be expressed from 0 to 4 or more. In this experiment, Δ L values represent changes in the brightness of the entire tooth, and Δ E ab represents the degree of color changes in the entire tooth.
TABLE 1 evaluation results of tooth whitening effects
| Example 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| △L | 4.24±0.36 | 3.08±0.30 | 2.51±0.35 | 1.91±0.43 | 3.63±0.56 |
| △E*ab | 4.58±0.42 | 3.41±0.27 | 3.07±0.47 | 2.4±0.28 | 4.01±0.62 |
As can be seen from table 1, the evaluation index Δ L of the overall tooth brightness (luminance) was the highest after eating the gel candy of example 1 for 3 months, indicating that the tooth color of example 1 became whiter and was significantly improved compared to the comparative example. In addition, the integral color change value delta E ab > 4 of the teeth in the example 1 shows that the color difference is very obvious compared with that before the experiment, and the gel candy provided in the example 1 is proved to have a more excellent whitening effect compared with the comparative examples 1-4, and the enzyme and the probiotics are compounded for use, so that the synergistic effect is achieved, and the whitening effect of the teeth is greatly enhanced.
(2) Evaluation of plaque index
A cotton swab containing a plaque disclosing solution (basic fuchsin) was squeezed between every two adjacent teeth to diffuse the plaque disclosing agent to the tooth surface, spread over all tooth surfaces and gums in the oral cavity of five groups of test subjects, rinsed with clear water, and then the stained area, i.e., the plaque-existing area, was observed, and the tooth surfaces and gums were carefully examined and scored, wherein the scoring criteria were:
0= no plaque;
1= scattered plaque on the surface of the teeth near the gingival margin;
2= thin plaque on the tooth surface near the gingival margin is continuous in the form of a band;
3= plaque staining band wider than 1mm, but coverage less than 1/3 of the tooth surface;
4= plaque covering more than 1/3 of the tooth surface, but not more than 2/3 of the tooth surface;
5= plaque covering the tooth surface 2/3 or more.
TABLE 2 dental plaque evaluation results
| Example 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Before the experiment | 3.51±0.89 | 3.59±1.15 | 3.28±0.95 | 3.03±1.10 | 3.99±0.87 |
| After the experiment | 5.45±1.56 | 4.62±1.06 | 4.35±0.86 | 4.18±1.26 | 5.94±1.32 |
| Index of decrease of dental plaque | 55.4％ | 28.7％ | 32.5％ | 37.8％ | 48.9％ |
Note: plaque index reduction rate = (mean plaque index for 3 months before use-mean plaque index for 3 months after use)/mean plaque index for 3 months before use = 100%
As seen from Table 2, the plaque index was significantly reduced after eating the gel candy of example 1 for 3 months compared to comparative examples 1 to 4, confirming that the gel candy of example 1 has more excellent antibacterial effect than the gel candy obtained in comparative examples 1 to 4.
Example 2
The gel candy containing the dextranase comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by weight: 60 parts of vegetable oil rich in unsaturated fatty acid, 1 part of glucanase and papain, wherein the mass ratio of the glucanase to the papain is 1. The composition of the outer skin was the same as in example 1.
The preparation of the gel candy was the same as in example 1.
Example 3
The gel candy containing the glucanase comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by weight: 60 parts of low-oleic-acid sunflower seed oil, 10 parts of glucanase and papain, wherein the mass ratio of the glucanase to the papain is 1. The composition of the outer skin was the same as in example 1.
The preparation of the gel candy was the same as in example 1.
Example 4
The gel candy containing the glucanase comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by weight: the milk beverage is characterized by comprising, by weight, 60 parts of vegetable oil rich in unsaturated fatty acids, 25 parts of glucanase and papain, 1 part of lactobacillus paracasei, 1 part of lactobacillus salivarius, 1 part of bifidobacterium, 1 part of lactobacillus rhamnosus, 4 parts of monoglyceride and diglyceride fatty acid ester, 1 part of fruit powder, 5 parts of erythritol, 1 part of stachyose, 1 part of phospholipid, 0.3 part of essence and 0.01 part of stevioside. The composition of the outer skin was the same as in example 1.
The preparation method of the gel candy is the same as that of example 1.
Example 5
The gel candy containing the glucanase comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by weight: 55 parts of vegetable oil rich in unsaturated fatty acid, 2 parts of glucanase and papain, wherein the mass ratio of the glucanase to the papain is 1. The composition of the outer skin was the same as in example 1.
The preparation of the gel candy was the same as in example 1.
Example 6
The gel candy containing dextranase comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by mass: 30 parts of medium-chain triglyceride, 12.5 parts of glucanase, 12.5 parts of papain, 8 parts of lactobacillus rhamnosus, 8 parts of lactobacillus paracasei, 8 parts of lactobacillus salivarius, 5 parts of mono-diglycerol fatty acid ester, 1.7 parts of fruit powder, 6 parts of xylitol, 5 parts of stachyose, 8 parts of phospholipid, 0.1 part of lemon oil and 0.3 part of essence. The outer skin comprises the following raw materials in parts by mass: 20 parts of starch, 5 parts of carrageenan, 20 parts of glycerol, 5 parts of sorbitol, 10 parts of xylitol and 40 parts of water.
The preparation method of the gel candy is the same as that of example 1.
Example 7
The gel candy containing dextranase comprises a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by mass: 70 parts of medium-chain triglyceride, 0.5 part of glucanase, 1 part of bromelain, 0.25 part of lactobacillus rhamnosus, 0.5 part of lactobacillus paracasei, 0.25 part of lactobacillus salivarius, 1 part of mono-diglycerol fatty acid ester, 3.7 parts of fruit powder, 16 parts of xylitol, 1 part of stachyose, 1 part of phospholipid, 5 parts of rose oil and 0.3 part of essence. The outer skin comprises the following raw materials in parts by mass:
20 parts of starch, 5 parts of carrageenan, 20 parts of glycerol, 5 parts of sorbitol, 10 parts of xylitol and 40 parts of water.
The preparation method of the gel candy is the same as that of example 1.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (10)
1. The gel candy containing the glucanase is characterized by comprising a sandwich and a skin wrapping the sandwich, wherein the sandwich comprises the following raw materials in parts by mass: 30-70 parts of grease, 1-25 parts of ferment, 1-25 parts of probiotics, 0.1-5 parts of oligosaccharide, 1-8 parts of emulsifier and 0.1-20 parts of other seasoning accessories, wherein the ferment comprises glucanase and fruit protease, and the fruit protease is papain and/or bromelain.
2. The dextranase-containing gel confection of claim 1, wherein the mass ratio of dextranase to fruit proteinase is 0.5-1.
3. The dextranase-containing gel candy according to claim 1, wherein the centre-filling comprises the following raw materials in parts by mass: 55-60 parts of grease, 1-25 parts of ferment, 3-25 parts of probiotics, 1-5 parts of oligosaccharide, 5.0-5.7 parts of emulsifier and 6.31-21.30 parts of other seasoning accessories.
4. The dextranase-containing gel confection of any one of claims 1-3, wherein the probiotic is selected from the group consisting of Lactobacillus paracasei, bifidobacterium, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus casei, lactobacillus reuteri, lactobacillus salivarius and Lactobacillus rhamnosus.
5. The dextranase-containing gel confection of any one of claims 1 to 3, wherein the mass ratio of center to crust is 1.5 to 2.5.
6. The dextranase-containing gel confection of any one of claims 1 to 3, wherein the oligosaccharide is selected from the group consisting of stachyose, galacto-oligosaccharide, fructo-oligosaccharide, xylo-oligosaccharide and isomalto-oligosaccharide, and the emulsifier is selected from the group consisting of beeswax, a monoglyceride, a sucrose fatty acid ester and a phospholipid.
7. The dextranase-containing gel confection of any of claims 1-3, wherein the flavor adjuvants are selected from two or more of fruit and vegetable powders, flavors, sugar alcohols and sweeteners, the sugar alcohols comprise xylitol, erythritol and sorbitol, and the sweeteners comprise stevioside, mogroside and sucralose.
8. The dextranase-containing gel confection of any one of claims 1 to 3, wherein the coating comprises 10 to 40 parts of a gelling agent selected from one or more of gelatin, carrageenan, starch, gellan gum and xanthan gum, 10 to 25 parts of a water holding agent selected from one or more of glycerol, sugar alcohol, sugar, carboxymethyl cellulose, hydroxypropyl cellulose and microcrystalline cellulose, 30 to 50 parts of water and 0.1 to 10 parts of other components selected from one or more of flavors, pigments, sweeteners, acidulants and fruit and vegetable juices.
9. The process for preparing dextranase-containing gel candy as claimed in claim 1 comprising the steps of:
s1, screening all powder raw materials through a 80-mesh sieve, drying the powder raw materials to the moisture content of below 4%, and weighing the powder raw materials for later use;
s2, heating the grease to 70-75 ℃, adding an emulsifier, stirring for dissolving, cooling to 50-55 ℃ after the emulsifier is completely dissolved, adding other seasoning accessories, stirring uniformly, adding the ferment, the probiotics and the rest powder obtained in the step S1 when the temperature is continuously reduced to 40-45 ℃, emulsifying and homogenizing a sandwich after stirring uniformly, keeping the pressure of a homogenizer above 20MPa, and detecting that the particle size of the homogenized chylomicron reaches below 10 mu m to be qualified to be used as the sandwich;
s3, preparing sheath glue solution;
and S4, pressing the sandwich and the outer sheath glue solution into gel candy, and drying to obtain the finished sandwich type gel candy.
10. Use of the dextranase-containing gel confection of claim 1 to whiten teeth.
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| CN115606673A (en) * | 2022-12-16 | 2023-01-17 | 北京羿博生物医药科技有限公司 | Composite colloid for soft sweets, tooth-protecting nutritional soft sweets and preparation method thereof |
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| CN115152881B (en) | 2024-02-02 |
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