CN115226805A - Cranberry candy and preparation method thereof - Google Patents
Cranberry candy and preparation method thereof Download PDFInfo
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- CN115226805A CN115226805A CN202210911814.5A CN202210911814A CN115226805A CN 115226805 A CN115226805 A CN 115226805A CN 202210911814 A CN202210911814 A CN 202210911814A CN 115226805 A CN115226805 A CN 115226805A
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- cranberry
- extract
- powder
- fine powder
- dried
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
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
- A23G3/48—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
- A23G3/36—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
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a cranberry candy and a preparation method thereof. The cranberry candy comprises the following raw materials: cranberry powder, water shield extract, honeysuckle extract, aloe barbadensis extract, magnesium stearate and honey powder. The invention adds beta-glucosidase to hydrolyze cranberry, and improves the sugar tolerance of beta-glucosidase with the assistance of D-glucose-6-phosphoric acid, thereby improving the affinity to the substrate and enhancing the extraction rate of beneficial substances. The cranberry candy prepared by the invention is rich in various nutrient substances and has good antibacterial and anti-inflammatory effects.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a cranberry candy and a preparation method thereof.
Background
Cranberries (also known as cranberries, cranberries and cranberries, which are perennial plants of the genus Vaccinium, ericaceae, are evergreen shrubs that grow primarily in the cool, acidic peat soil in the northern hemisphere. The mature cranberry fruit is bright red, and when the mature cranberry fruit is matched with other foods for use, the fresh taste of the other foods can be improved. Besides unique taste, the cranberry has low calorie, and is rich in dietary fiber, phytochemicals, minerals, vitamins and the like, so that the cranberry becomes a treasure house of healthy nutrients by foreign scholars.
The cranberry is mainly fresh cranberry and dried cranberry in the initial stage of being eaten, and is gradually processed into cranberry juice and cranberry jam along with the industrialized planting and development of the cranberry, and more cranberries are processed into concentrated powder and cranberry extracts for more convenience in use. There have also been recently developed novel preparations of cranberries.
CN 106036916A discloses a postoperative repair nutriment, which comprises the following components in parts by weight: 52-78 parts of composite collagen peptide powder, 12-28 parts of haematococcus candy sheet, 12-28 parts of cranberry candy sheet and 12-28 parts of beta-glucan candy sheet. The postoperative repairing nutrient provided by the invention is a nutrient specially for postoperative patient recovery, can enhance physique, improve immunity and provide nutrient substances required by postoperative repair.
CN 105995683A discloses a cranberry candy tablet and a preparation method thereof, wherein the cranberry candy tablet is composed of the following raw materials in parts by weight: the composition is characterized by comprising the following raw materials in parts by weight: 85-95 parts of cranberry powder, 1-5 parts of magnesium stearate, 0.2-2 parts of silicon dioxide, 3-13 parts of dextrin and 15-25 parts of auxiliary materials. The cranberry candy tablet disclosed by the invention has the advantages that the used raw materials are free of harmful substances, the environment is not polluted, the raw material sources are wide, the preparation process is simple, and the product has the effects of improving immunity, maintaining beauty and keeping young, promoting cell growth and resisting aging.
CN 110150440A discloses a cranberry flavored gel candy and a preparation method thereof, comprising a candy core and a candy skin; the sugar core comprises the following components in parts by weight: 15-25 parts of cranberry powder, 5-10 parts of dried cranberry, 10-15 parts of maltose syrup and 20-30 parts of xylitol; the sugar-coated candy comprises the following components in parts by weight: 40 to 55 portions of glucose syrup, 30 to 40 portions of xylitol, 3 to 8 portions of complex gum, 1 to 5 portions of complex acid, 0.2 to 1 portion of sodium citrate, 5 to 15 portions of concentrated cranberry juice and 0.1 to 1 portion of edible pigment. The gel candy disclosed by the invention is reasonable in raw material proportion, and the prepared gel candy has a strong characteristic flavor of cranberries and is rich in vitamin C and bioflavonoids.
The existing cranberry products are generally researched by mixing the cranberry extract with other extracts, so that the content of active substances in the cranberry extract is increased and the decomposition of the active substances in the cranberry extract is delayed.
Disclosure of Invention
In view of the defects of the prior art, the invention provides a cranberry candy and a preparation method thereof.
In order to realize the purpose, the invention provides a cranberry candy which comprises the following raw materials: cranberry powder, water shield extract, honeysuckle extract, aloe barbadensis extract, magnesium stearate and honey powder.
Preferably, the cranberry candy comprises the following raw materials in parts by weight: 70-85 parts of cranberry powder, 10-15 parts of water shield extract, 5-10 parts of honeysuckle extract, 15-20 parts of aloe barbadensis extract, 12-20 parts of magnesium stearate and 20-35 parts of honey powder.
Brasenia schreberi j.f. gmel., also known as \33962am, watercress, lake vegetable, etc., which are perennial aquatic perennial root herbs. The water shield has no taste, is superior to the round, delicious and smooth taste, and is one of the precious vegetables. The water shield is rich in carbohydrate, multiple vitamins and minerals, has health promotion effect of medicine and food, and has antibacterial and antiinflammatory effects on oral cavity and pharynx.
Honeysuckle (Lonicera japonica Thunb.) is the bud or first-bloomed flower of Lonicera japonica Thunb of Lonicera of Caprifoliaceae. The honeysuckle is rich in active ingredients such as volatile oil, flavonoid, triterpenes, organic acid and the like, and has the effects of bacteriostasis, antivirus, fever reduction, inflammation resistance, liver protection, oxidation resistance, immunoregulation and the like.
Aloe vera (Aloe barbadensis Miller), the Isaria islands and Babados islands native to the Islands of America, west India, is known in China as Aloe barbadensis. Aloe vera has the effects of inhibiting bacteria, resisting inflammation, enhancing organism immunity, invigorating stomach, relieving diarrhea, protecting liver, relieving pain, resisting cancer and virus, promoting wound healing, beautifying, resisting sunburn and the like, is clinically used for treating various inflammations, and has obvious curative effect.
Preferably, the preparation method of the cranberry powder comprises the following steps: freeze drying the frozen cranberry at the temperature of between 20 ℃ below zero and 18 ℃ below zero for 24 to 36 hours, and crushing to obtain cranberry powder.
The materials with antibacterial and antiinflammatory effects in cranberry are mainly polyphenols including flavonoids, anthocyanidin, procyanidin, etc. Polyphenols are compounds with high biological activity, are widely present in plant resources, are usually combined with sugar to form glycosides, a small part exists in the form of free aglycones, and the free aglycones have higher bioavailability. Therefore, deglycosylation directionally modifies the molecular structure of the polyphenol compound, efficiently releases aglycone, and is an important way for improving the specific function and bioavailability of polyphenol. At present, chemical methods such as etherification, esterification and acylation are mostly adopted for preparing polyphenol aglycone, but the reaction processes of the methods react with phenolic hydroxyl groups of polyphenol compounds, so that the oxidation resistance of products is reduced. In addition, the chemical method is complex, and the safety of the hydrolysate of the polyphenol compound is needed to be further researched.
Beta-glucosidase, also known as beta-D-glucoside hydrolase, also known as amygdalase, cellobiase, and gentiobiase, catalyzes primarily the beta-glycosidic bond at the non-reducing end of the flavonoid glycoside, disaccharide, oligosaccharide, aryl glucoside, and glycosyl glucoside. Due to the wide substrate specificity and the capability of hydrolyzing and synthesizing glycosidic bonds of the beta-glucosidase, the application of the beta-glucosidase is very wide. The invention utilizes beta-glucosidase to hydrolyze the cranberry, thereby not only being safe and efficient, but also improving the aglycone content in the cranberry, and further improving the antibacterial and anti-inflammatory capabilities of the cranberry.
Further preferably, the preparation method of the cranberry powder comprises the following steps:
s1, unfreezing frozen cranberries and pulping to obtain cranberry pulp;
s2, adding beta-glucosidase hydrolysate into the cranberry pulp obtained in the step S2, stirring at the rotating speed of 300-500 r/min at the temperature of 50-65 ℃, and reacting at constant temperature for 2-8 hours to obtain cranberry enzymatic hydrolysate; the preparation method of the beta-glucosidase hydrolysate comprises the following steps: 5-10 g of beta-glucosidase is added with acetic acid-sodium acetate buffer solution to fix the volume to 1-1.5L;
and S3, freezing, drying and crushing the cranberry enzymatic hydrolysate obtained in the step S2 to obtain cranberry powder.
However, in the process of hydrolyzing the cranberry by the beta-glucosidase, the inventor finds that the activity of the beta-glucosidase is gradually inhibited along with the accumulation of glucose which is one of hydrolysate, so that glycoside substances in the cranberry can not be completely hydrolyzed. In order to improve the sugar tolerance and the enzyme activity of the beta-glucosidase, the D-glucose-6-phosphate is added in the hydrolysis process, so that the sugar tolerance and the enzyme activity of the beta-glucosidase are improved.
More preferably, the preparation method of the cranberry powder comprises the following steps:
s1, unfreezing frozen cranberries and pulping to obtain cranberry pulp;
s2, adding the modified beta-glucosidase hydrolysate into the cranberry pulp obtained in the step S2, stirring at the rotating speed of 300-500 r/min at the temperature of 50-65 ℃, and reacting at constant temperature for 2-8 hours to obtain cranberry enzymatic hydrolysate; the preparation method of the modified beta-glucosidase hydrolysate comprises the following steps: mixing 5-10 g of beta-glucosidase and 1-2 g of D-glucose-6-phosphoric acid, and diluting to 1-1.5L by using acetic acid-sodium acetate buffer solution;
and S3, freezing, drying and crushing the cranberry enzymatic hydrolysate obtained in the step S2 to obtain cranberry powder.
The components in cranberry flour are very complex, and a large number of phenolic compounds are one of the major classes. The close relationship between the phenolic compounds and the antimicrobial and antioxidant activities exists, and the phenolic compounds are also important indexes for evaluating the cranberry candies. In a large amount of production practices, the inventor finds that a small amount of hydroxypropyl trimethyl ammonium chloride chitosan is added in the process of hydrolyzing the cranberries by using beta-glucosidase and D-glucose-6-phosphoric acid, so that the prepared cranberry powder can not only enhance the antibacterial effect of the cranberry candies, but also delay the decomposition of total phenols in the cranberry candies and prolong the shelf life of the cranberry candies.
In some preferred embodiments, the preparation method of the cranberry powder comprises the following steps:
s1, unfreezing frozen cranberries and pulping to obtain cranberry pulp;
s2, adding the modified beta-glucosidase hydrolysate into the cranberry pulp obtained in the step S2, stirring at the rotating speed of 300-500 r/min at the temperature of 50-65 ℃, and reacting at constant temperature for 2-8 hours to obtain cranberry enzymatic hydrolysate; the preparation method of the modified beta-glucosidase hydrolysate comprises the following steps: mixing 5-10 g of beta-glucosidase, 1-2 g of D-glucose-6-phosphoric acid and 0.1-0.2 g of hydroxypropyl trimethyl ammonium chloride chitosan, and fixing the volume to 1-1.5L by using an acetic acid-sodium acetate buffer solution;
and S3, freezing, drying and crushing the cranberry enzymatic hydrolysate obtained in the step S2 to obtain cranberry powder.
Preferably, the beating rotation speed in the step S1 is 5000-8000 r/min.
Preferably, the volume ratio of the cranberry pulp and the modified beta-glucosidase hydrolysate in the step S2 is 1 (0.6-1).
The pH value of the acetic acid-sodium acetate buffer solution is 5.8-6.2, and the concentration is 30-50 mmol/L.
Preferably, the freeze-drying condition in step S3 is freezing at-20 to-18 ℃ for 12 to 24 hours, and then freeze-drying at-20 to-18 ℃ for 36 to 48 hours.
The invention also provides a preparation method of the antibacterial and anti-inflammatory cranberry candy tablet, which comprises the following steps:
(1) Weighing the raw materials according to a formula;
(2) Respectively baking cranberry powder, water shield extract, honeysuckle extract, aloe barbadensis extract, magnesium stearate and honey powder at the temperature of 55-60 ℃ for 4-6 h;
(3) Respectively sieving the dried cranberry powder, the dried water shield extract, the dried honeysuckle extract and the dried aloe vera extract obtained in the step (2) by a sieve of 20-50 meshes, and respectively sieving the dried magnesium stearate and the dried honey powder by a sieve of 60-80 meshes to obtain cranberry fine powder, water shield extract fine powder, honeysuckle extract fine powder, aloe vera extract fine powder, magnesium stearate fine powder and honey fine powder;
(4) Mixing the cranberry fine powder, the water shield extract fine powder, the honeysuckle extract fine powder and the aloe barbadensis extract fine powder obtained in the step (3), stirring at the rotating speed of 200-300 r/min for 3-5 min, adding the magnesium stearate fine powder and the honey fine powder, and continuously stirring for 2-3 min to obtain a mixed material;
(5) Tabletting the mixed material obtained in the step (4), and removing powder on tablets to obtain the antibacterial and anti-inflammatory cranberry candy tablets, wherein the weight range of the tablet cores is (0.50-0.60) +/-0.01 g, and the hardness is 8-12 kg/mm 2 。
The invention has the beneficial effects that:
according to the invention, cranberry is prepared into the antibacterial and anti-inflammatory candy tablet, beta-glucosidase is added to hydrolyze glycoside substances, combined with sugar, such as procyanidine, anthocyanin, flavonoid, quercetin, kaempferol and the like in cranberry into aglycone and sugar, the generated aglycone shows higher biological activity in oral diseases such as dental caries, periodontitis and the like, and the prepared candy tablet has higher antibacterial and anti-inflammatory effects. In order to further improve the enzymatic activity of the beta-glucosidase and completely hydrolyze glycosides in cranberries, the invention combines D-glucose-6-phosphate with amino acid residues of the beta-glucosidase, thereby not only improving the sugar tolerance of the beta-glucosidase, but also improving the affinity to a substrate, further improving the enzymatic activity of the beta-glucosidase, completely hydrolyzing the substrate, and having more remarkable antibacterial and anti-inflammatory effects on the prepared candy tablets. In addition, a small amount of hydroxypropyl trimethyl ammonium chloride chitosan is added in the process of hydrolyzing the cranberries by using the beta-glucosidase and the D-glucose-6-phosphoric acid, so that the content of total phenols in the cranberry powder is increased, the structure of a phenol substance is stabilized, and the decomposition of the phenol is inhibited.
Detailed Description
Part of raw material sources used in the invention are as follows:
frozen cranberries, place of production: available from the Wetheria food trade (Tianjin) Co., ltd.
Brasenia schreberi extract, purchased from Nanjing Puyi Biotech Co., ltd.
Honeysuckle extract, purchased from Jiangsu Caoswei Biotech limited.
Aloe vera extract, available from Woltz Biotech, inc., lanzhou.
Honey powder was purchased from Fufeng Sinot Biotechnology Ltd.
β -glucosidase, CAS:9001-22-3, enzyme activity of 1000u/mL, purchased from Shanghai Xiangyang industries, ltd.
D-glucose-6-phosphate, CAS:56-73-5, available from Shanghai-derived leaf Biotech, inc.
Hydroxypropyl trimethyl ammonium chloride chitosan, also known as chitosan quaternary ammonium salt, with a degree of substitution >90%, was purchased from general Biotechnology GmbH, of Hua Han Hua scientific research.
Example 1
A preparation method of cranberry candies comprises the following steps of:
(1) Respectively weighing 80 parts of cranberry powder, 10 parts of water shield extract, 8 parts of honeysuckle extract, 15 parts of aloe barbadensis extract, 17 parts of magnesium stearate and 30 parts of honey powder;
(2) Spreading cranberry powder, herba Braseniaeel extract, flos Lonicerae extract, aloe Barbadensis extract, magnesium stearate and Mel powder on baking pan respectively, baking at 55 deg.C for 6 hr to keep water content of granule below 0.8%, to obtain dried cranberry powder, dried herba Braseniaeel extract, dried flos Lonicerae extract, dried Aloe Barbadensis extract, dried magnesium stearate and dried Mel powder;
(3) Respectively sieving the dried cranberry powder, the dried water shield extract, the dried honeysuckle extract and the dried aloe vera extract obtained in the step (2) with a 30-mesh sieve, respectively sieving the dried magnesium stearate and the dried honey powder with a 80-mesh sieve to obtain cranberry fine powder, water shield extract fine powder, honeysuckle extract fine powder, aloe vera extract fine powder, magnesium stearate fine powder and honey fine powder;
(4) Mixing the cranberry fine powder, the water shield extract fine powder, the honeysuckle extract fine powder and the aloe vera extract fine powder obtained in the step (3), stirring at a rotating speed of 200r/min for 5min, adding the magnesium stearate fine powder and the honey fine powder, and continuously stirring for 3min to obtain a mixed material;
(5) Tabletting the mixed material obtained in the step (4), and removing powder on the tablets to obtain the antibacterial and anti-inflammatory cranberry candy tablets, wherein the weight range of the tablet cores is 0.50 +/-0.01 g, and the hardness is 12kg/mm 2 。
The preparation method of the cranberry powder comprises the following steps: freeze drying frozen cranberry at-18 deg.C for 36 hr, and pulverizing at 10000r/min for 5min to obtain cranberry powder.
Example 2
A preparation method of cranberry candies comprises the following steps in parts by mass:
(1) Respectively weighing 80 parts of cranberry powder, 10 parts of water shield extract, 8 parts of honeysuckle extract, 15 parts of aloe vera extract, 17 parts of magnesium stearate and 30 parts of honey powder;
(2) Spreading cranberry powder, herba Braseniaeel extract, flos Lonicerae extract, aloe Barbadensis extract, magnesium stearate and Mel powder on baking pan respectively, baking at 55 deg.C for 6 hr to keep water content of granule below 0.8%, to obtain dried cranberry powder, dried herba Braseniaeel extract, dried flos Lonicerae extract, dried Aloe Barbadensis extract, dried magnesium stearate and dried Mel powder;
(3) Respectively sieving the dried cranberry powder, the dried water shield extract, the dried honeysuckle extract and the dried aloe vera extract obtained in the step (2) with a 30-mesh sieve, and respectively sieving the dried magnesium stearate and the dried honey powder with a 80-mesh sieve to obtain cranberry fine powder, water shield extract fine powder, honeysuckle extract fine powder, aloe vera extract fine powder, magnesium stearate fine powder and honey fine powder;
(4) Mixing the cranberry fine powder, the water shield extract fine powder, the honeysuckle extract fine powder and the aloe vera extract fine powder obtained in the step (3), stirring at a rotating speed of 200r/min for 5min, adding the magnesium stearate fine powder and the honey fine powder, and continuously stirring for 3min to obtain a mixed material;
(5) Tabletting the mixed material obtained in the step (4), and removing powder on tablets to obtain the antibacterial and anti-inflammatory cranberry candy tablets, wherein the weight range of the tablet cores is 0.50 +/-0.01 g, and the hardness is 12kg/mm 2 。
The preparation method of the cranberry powder comprises the following steps:
s1, unfreezing frozen cranberries and pulping at a rotating speed of 8000r/min to obtain cranberry pulp;
s2, adding the beta-glucosidase hydrolysate into the cranberry pulp obtained in the step S2, stirring at the rotating speed of 300r/min at 55 ℃, and reacting at constant temperature for 4 hours to obtain cranberry hydrolysate;
and S3, freezing, drying and crushing the cranberry enzymatic hydrolysate obtained in the step S2 to obtain cranberry powder.
The volume ratio of the cranberry pulp to the beta-glucosidase hydrolysate in the step S2 is 1.
The preparation method of the beta-glucosidase hydrolysate in the step S2 comprises the following steps: weighing 8g of beta-glucosidase, and diluting to 1L with 50mmol/L acetic acid-sodium acetate buffer solution with pH value of 6.0.
The pH value of the acetic acid-sodium acetate buffer solution is 6.0, and the concentration is 50mmol/L.
The freeze drying condition of the step S3 is freezing for 24 hours at-18 ℃ and then freeze drying for 48 hours at-18 ℃.
Example 3
A preparation method of cranberry candies comprises the following steps of:
(1) Respectively weighing 80 parts of cranberry powder, 10 parts of water shield extract, 8 parts of honeysuckle extract, 15 parts of aloe vera extract, 17 parts of magnesium stearate and 30 parts of honey powder;
(2) Spreading cranberry powder, water shield extract, flos Lonicerae extract, aloe barbadensis extract, magnesium stearate and Mel powder on baking pan respectively, baking at 55 deg.C for 6 hr, and keeping water content of granule below 0.8% to obtain dried cranberry powder, dried water shield extract, dried flos Lonicerae extract, dried Aloe barbadensis extract, dried magnesium stearate and dried Mel powder;
(3) Respectively sieving the dried cranberry powder, the dried water shield extract, the dried honeysuckle extract and the dried aloe vera extract obtained in the step (2) with a 30-mesh sieve, respectively sieving the dried magnesium stearate and the dried honey powder with a 80-mesh sieve to obtain cranberry fine powder, water shield extract fine powder, honeysuckle extract fine powder, aloe vera extract fine powder, magnesium stearate fine powder and honey fine powder;
(4) Mixing the cranberry fine powder, the water shield extract fine powder, the honeysuckle extract fine powder and the aloe barbadensis extract fine powder obtained in the step (3), stirring at the rotating speed of 200r/min for 5min, adding the magnesium stearate fine powder and the honey fine powder, and continuously stirring for 3min to obtain a mixed material;
(5) Tabletting the mixed material obtained in the step (4), and removing powder on tablets to obtain the antibacterial and anti-inflammatory cranberry candy tablets, wherein the weight range of the tablet cores is 0.50 +/-0.01 g, and the hardness is 12kg/mm 2 。
The preparation method of the cranberry powder comprises the following steps:
s1, unfreezing frozen cranberries and pulping at a rotating speed of 8000r/min to obtain cranberry pulp;
s2, adding the modified beta-glucosidase hydrolysate into the cranberry pulp obtained in the step S2, stirring at the rotating speed of 300r/min at the temperature of 55 ℃, and reacting at constant temperature for 4 hours to obtain cranberry hydrolysate;
and S3, freezing, drying and crushing the cranberry enzymatic hydrolysate obtained in the step S2 to obtain cranberry powder.
The volume ratio of the cranberry pulp to the modified beta-glucosidase hydrolysate in the step S2 is 1.
The preparation method of the modified beta-glucosidase hydrolysate in the step S2 comprises the following steps: weighing 8g of beta-glucosidase and 1.6g of D-glucose-6-phosphoric acid, mixing, and fixing the volume to 1L by using acetic acid-sodium acetate buffer solution; the pH value of the acetic acid-sodium acetate buffer solution is 6.0, and the concentration is 50mmol/L.
The freeze drying condition of the step S3 is freezing for 24 hours at-18 ℃ and then freeze drying for 48 hours at-18 ℃.
Example 4
A preparation method of cranberry candies comprises the following steps of:
(1) Respectively weighing 80 parts of cranberry powder, 10 parts of water shield extract, 8 parts of honeysuckle extract, 15 parts of aloe vera extract, 17 parts of magnesium stearate and 30 parts of honey powder;
(2) Spreading cranberry powder, water shield extract, flos Lonicerae extract, aloe barbadensis extract, magnesium stearate and Mel powder on baking pan respectively, baking at 55 deg.C for 6 hr, and keeping water content of granule below 0.8% to obtain dried cranberry powder, dried water shield extract, dried flos Lonicerae extract, dried Aloe barbadensis extract, dried magnesium stearate and dried Mel powder;
(3) Respectively sieving the dried cranberry powder, the dried water shield extract, the dried honeysuckle extract and the dried aloe vera extract obtained in the step (2) with a 30-mesh sieve, and respectively sieving the dried magnesium stearate and the dried honey powder with a 80-mesh sieve to obtain cranberry fine powder, water shield extract fine powder, honeysuckle extract fine powder, aloe vera extract fine powder, magnesium stearate fine powder and honey fine powder;
(4) Mixing the cranberry fine powder, the water shield extract fine powder, the honeysuckle extract fine powder and the aloe vera extract fine powder obtained in the step (3), stirring at a rotating speed of 200r/min for 5min, adding the magnesium stearate fine powder and the honey fine powder, and continuously stirring for 3min to obtain a mixed material;
(5) Tabletting the mixed material obtained in the step (4), and removing powder on tablets to obtain the antibacterial and anti-inflammatory cranberry candy tablets, wherein the weight range of the tablet cores is 0.50 +/-0.01 g, and the hardness is 12kg/mm 2 。
The preparation method of the cranberry powder comprises the following steps:
s1, unfreezing frozen cranberries and pulping at a rotating speed of 8000r/min to obtain cranberry pulp;
s2, adding the modified beta-glucosidase hydrolysate into the cranberry pulp obtained in the step S2, stirring at the rotating speed of 300r/min at the temperature of 55 ℃, and reacting at constant temperature for 4 hours to obtain cranberry hydrolysate;
and S3, freezing, drying and crushing the cranberry enzymatic hydrolysate obtained in the step S2 to obtain cranberry powder.
The volume ratio of the cranberry pulp to the modified beta-glucosidase hydrolysate in the step S2 is 1.
The preparation method of the modified beta-glucosidase hydrolysate in the step S2 comprises the following steps: weighing 8g of beta-glucosidase, 1.6g of D-glucose-6-phosphoric acid and 0.1g of hydroxypropyl trimethyl ammonium chloride chitosan, mixing, and diluting to 1L with acetic acid-sodium acetate buffer solution; the pH value of the acetic acid-sodium acetate buffer solution is 6.0, and the concentration is 50mmol/L.
The freeze-drying condition in the step S3 is freezing for 24 hours at-18 ℃, and then freeze-drying for 48 hours at-18 ℃.
Comparative example 1
A preparation method of candy slices comprises the following steps in parts by mass:
(1) 80 parts of corn starch, 10 parts of water shield extract, 8 parts of honeysuckle extract, 15 parts of aloe vera extract, 17 parts of magnesium stearate and 30 parts of honey powder are respectively weighed.
(2) Spreading corn starch, water shield extract, flos Lonicerae extract, aloe barbadensis extract, magnesium stearate and Mel powder on baking pan respectively, baking at 55 deg.C for 6 hr to keep water content of granule below 0.8% to obtain dried corn starch, dried water shield extract, dried flos Lonicerae extract, dried Aloe barbadensis extract, dried magnesium stearate and dried Mel powder;
(3) Respectively sieving the dried corn starch, the dried water shield extract, the dried honeysuckle extract and the dried aloe vera extract obtained in the step (2) with a 30-mesh sieve, respectively sieving the dried magnesium stearate and the dried honey powder with a 80-mesh sieve to obtain corn starch fine powder, water shield extract fine powder, honeysuckle extract fine powder, aloe vera extract fine powder, magnesium stearate fine powder and honey fine powder;
(4) Mixing the fine powder of corn starch, the fine powder of water shield extract, the fine powder of honeysuckle extract and the fine powder of aloe vera extract obtained in the step (3), stirring at a rotating speed of 200r/min for 5min, adding the fine powder of magnesium stearate and the fine powder of honey, and continuously stirring for 3min to obtain a mixed material;
(5) Tabletting the mixed material obtained in the step (4), and removing the powder on the tablet to obtain the candy tablet, wherein the weight range of the tablet core is 0.50 +/-0.01 g, and the hardness is 12kg/mm 2 。
Test example 1
And (3) testing the antibacterial effect: staphylococcus aureus (ATCC 6538) and Candida albicans (ATCC 10231) were diluted with sterilized physiological saline, respectively, to prepare 100cfu/mL of a Staphylococcus aureus suspension and a Candida albicans suspension. 5g of the candy pieces prepared in examples 1 to 3 and comparative example 1 were added to 100mL of the Staphylococcus aureus suspension and Candida albicans suspension, respectively, at a constant temperature of 37 ℃ and were stirred until dissolved, and the number of colonies in the samples was measured at 0min, 30min, 60min and 120min, respectively, and the results are shown in Table 1. The antibacterial effect takes the percentage of colony number reduction as an evaluation index, and the calculation method of the percentage of colony number reduction is as follows:
percent (%) decrease in colony number = (M) 0 -M n )/M 0 ×100％
Wherein M is 0 The content of microorganisms in the bacteria suspension when the candy pieces are not added initially; m n The content of microorganisms was measured at different times.
Table 1 antibacterial anti-inflammatory cranberry candy tablet antibacterial property test results
As can be seen from table 1, the candy sheets prepared in examples 1 to 4 have an obvious antibacterial effect compared to comparative example 1, which indicates that the antibacterial property of the candy sheets can be improved by adding cranberry powder. Compared with the example 1, the antibacterial property of the candy tablet prepared in the example 2 is obviously improved, which is probably because the beta-glucosidase hydrolyzes glycoside substances in cranberries, so that the content of free aglycone is increased, and the antibacterial property is further improved. The candy tablet prepared in example 3 can reduce bacteria by 80% or more in 30min and by 95% or more in 120 min. The reason is probably that the sugar tolerance and the enzyme activity of the beta-glucosidase are improved due to the D-glucose-6-phosphate, so that the substrate is hydrolyzed completely, the aglycone content of the prepared candy sheet is increased, and the antibacterial effect is more obvious. Example 4, in which a small amount of hydroxypropyltrimethylammonium chloride chitosan was added during the hydrolysis of cranberries, was found to have the best antimicrobial properties with β -glucosidase, D-glucose-6-phosphate. The reason is probably that the hydroxypropyl trimethyl ammonium chloride chitosan is used as a spectrum bacteriostatic agent, and the existence of quaternary ammonium salt improves the bactericidal effect; and possibly, the hydroxypropyl trimethyl ammonium chloride chitosan promotes the action of beta-glucosidase and D-glucose-6-phosphoric acid on cranberry hydrolysis, so that the aglycon content of the prepared cranberry powder is further increased.
Test example 2
And (3) testing the anti-inflammatory effect: 75 subjects are selected, have obvious symptoms of swelling and aching gum, are all patients with swelling and aching gum caused by inflammation of gum caused by excessive internal heat or oral bacteria infection, are divided into 5 groups, 15 people are selected, each group respectively uses the antibacterial and anti-inflammatory cranberry candy tablets prepared in the examples 1-3 and the comparative example 1, 1 tablet is taken at a time, 0.5g is taken at a time, 3 times are taken every day, and 7 days are continuously taken, and no antibacterial and anti-inflammatory product is used in a blank control group. Before and 7 days after taking the candy pieces, the objective gingiva of the subjects in each group was examined using a blunt periodontal probe, and the average of the objective gingiva was taken as a gingival index after being scored according to the gingival score standard of table 2, and the results of the examination are shown in table 3.
TABLE 2 Gum score criteria
Table 3 anti-inflammatory effect test results of cranberry candy tablets with antibacterial and anti-inflammatory effects
| Group of | Gingival index before administration | Gingival index after 7 days of administration |
| Example 1 | 2.6 | 1.8 |
| Example 2 | 2.7 | 1.1 |
| Example 3 | 2.8 | 0.6 |
| Example 4 | 2.7 | 0.5 |
| Comparative example 1 | 2.6 | 2.3 |
| Blank control | 2.7 | 2.8 |
As can be seen from table 3, compared with the blank control and comparative example 1, the candy tablets prepared in examples 1 to 4 have better treatment effects on the symptoms of swelling and aching of gum caused by inflammation of gum due to excessive internal heat or infection of oral bacteria, which indicates that cranberries have an anti-inflammatory effect on gum. Compared with example 1, the candy tablets of examples 2 to 4 have the most remarkable effect of relieving swelling and aching of gums, probably because glycosides in cranberries are hydrolyzed by beta-glucosidase, and the content of free aglycones is increased. Examples 3 and 4 can restore the gum to a healthy state within 7 days, which may be that D-glucose-6-phosphate is combined with beta-glucosidase to improve the enzyme activity of the beta-glucosidase, so that the content of high-activity aglycone is increased, and the prepared cranberry candy tablet has a better anti-inflammatory effect.
Test example 3
Quercetin is a flavonol compound with various biological activities, and is also one of effective components in cranberry extract. The present invention utilizes a high performance liquid chromatograph to perform quantitative quercetin testing on the cranberry powders prepared in examples 1-3, and the test results are shown in table 4.
Sample treatment: the cranberry powders prepared in examples 1-4 were dried to constant weight, 2.0g each was weighed, wrapped with filter paper, placed in a soxhlet extractor, added with 80ml of methanol, refluxed at 80 ℃ for 4h, recovered, transferred to a 100mL measuring flask, and diluted to the scale with methanol.
Chromatographic conditions are as follows: kromasil C18 (4.6 mm. Times.250mm, 5 μm) column (Eka chemicals AB S-445 80Bohus Sweden) with 60% methanol-water mobile phase, room temperature column flow rate of 1.0mL/min, detection wavelength of 368nm, sample loading of 10 μ L.
And (3) standard curve preparation: precisely weighing 2.28mg of a reference substance quercetin, diluting to 10mL of constant volume, diluting to various concentrations, respectively sampling, and calculating a regression equation by using a least square method with a peak area as a horizontal coordinate and a concentration as a vertical coordinate.
Table 4 cranberry powder quercetin content determination results
Referring to table 4, the cranberry powder quercetin content assay results, with the letter differences in table 4 indicating significant differences between groups (P < 0.05). As can be seen from table 4, the content of quercetin in the cranberry powders prepared in examples 2 to 4 was significantly increased (P < 0.05) compared to example 1, which indicates that the content of aglycon in the cranberry powders was increased by hydrolyzing glycosides into aglycon and saccharide by adding β -glucosidase, and further, the antibacterial property and the anti-inflammatory effect of the confectionary tablets prepared in examples 2 to 4 were improved. Compared with the example 2, the beta-glucosidase inactivated by sugar is activated by using D-glucose-6-phosphate, the binding force of the beta-glucosidase and a substrate is improved, glycoside substances in the cranberry are hydrolyzed more completely, the content of quercetin in the cranberry powder prepared in the example 3 is obviously improved (P is less than 0.05), and the antibacterial and anti-inflammatory effects of the candy tablet prepared in the example 3 are more obvious. The candy tablet of example 4 showed the best antibacterial and anti-inflammatory effects, probably because hydroxypropyltrimonium chloride chitosan promoted the hydrolysis of cranberries by β -glucosidase and D-glucose-6-phosphate, increasing the content of free quercetin.
Test example 4
The total phenol content of the cranberry powder prepared by the invention is calculated by the equivalent of gallic acid. The specific test procedure is as follows: dissolving gallic acid in 80vol.% methanol water solution to obtain gallic acid mother liquor with the concentration of 0.1mg/mL, and diluting to obtain a solution to be detected with the concentration range of 0.002-0.01 mg/mL; and (3) taking 250 mu L of solution to be detected, adding 30 mu L of forskolin phenol and 7 mu L of 30vol.% sodium carbonate aqueous solution, reacting for 1h at 25 ℃ in a dark place, and sucking supernatant to test a light absorption value at 725nm to obtain a standard curve of the concentration of gallic acid and the light absorption. The cranberry powder prepared by the method is divided into 6 parts, and each part is 50mg; dissolving three parts of the extract in 10mL of water, and testing the initial total phenol content according to the method; the remaining cranberry powder was then stored at 40 ℃ and tested for total phenolic content after 30 days. The results are shown in Table 5.
TABLE 5 Total phenol content Retention after storage
| Total phenol content retention (%) | |
| Example 3 | 73.1 |
| Example 4 | 84.6 |
As can be seen from the test results of table 5, example 4 has higher storage stability. The reason is probably that the hydroxypropyl trimethyl ammonium chloride chitosan promotes the hydrolysis of beta-glucosidase and D-glucose-6-phosphoric acid on cranberries, so that the content of total phenols is increased, the structure of phenol substances is stabilized, and the decomposition of the phenols is inhibited.
Claims (5)
1. The cranberry candy is characterized by comprising the following raw materials in parts by weight: 70-85 parts of cranberry powder, 10-15 parts of water shield extract, 5-10 parts of honeysuckle extract, 15-20 parts of aloe barbadensis extract, 12-20 parts of magnesium stearate and 20-35 parts of honey powder;
the preparation method of the cranberry powder comprises the following steps:
s1, unfreezing frozen cranberries and pulping to obtain cranberry pulp;
s2, adding the modified beta-glucosidase hydrolysate into the cranberry pulp obtained in the step S2, stirring at the rotating speed of 300-500 r/min at the temperature of 50-65 ℃, and reacting at constant temperature for 2-8 hours to obtain cranberry enzymatic hydrolysate; the volume ratio of the cranberry pulp to the modified beta-glucosidase hydrolysate is 1 (0.6-1);
s3, freezing, drying and crushing the cranberry enzymatic hydrolysate obtained in the step S2 to obtain cranberry powder;
the preparation method of the modified beta-glucosidase hydrolysate comprises the following steps: 5-10 g of beta-glucosidase, 1-2 g of D-glucose-6-phosphoric acid and 0.1-0.2 g of hydroxypropyl trimethyl ammonium chloride chitosan are mixed, and the volume is determined to 1-1.5L by using acetic acid-sodium acetate buffer solution.
2. The cranberry candy according to claim 1, wherein the beating speed of step S1 is from 5000 to 8000r/min.
3. The cranberry candy according to claim 1, wherein the acetic acid-sodium acetate buffer of step S2 has a pH of 5.8 to 6.2 and a concentration of 30 to 50mmol/L.
4. The cranberry candy according to claim 1, wherein the freeze-drying conditions of step S3 are freezing at-20 to-18 ℃ for 12 to 24 hours, and further freezing and drying at-20 to-18 ℃ for 36 to 48 hours.
5. A method of making a cranberry candy according to any one of claims 1 to 4 including the steps of:
(1) Weighing the raw materials according to a formula;
(2) Respectively baking cranberry powder, water shield extract, honeysuckle extract, aloe vera extract, magnesium stearate and honey powder at the temperature of 55-60 ℃ for 4-6 h;
(3) Respectively sieving the dried cranberry powder, the dried water shield extract, the dried honeysuckle extract and the dried aloe vera extract obtained in the step (2) by a sieve of 20-50 meshes, and respectively sieving the dried magnesium stearate and the dried honey powder by a sieve of 60-80 meshes to obtain cranberry fine powder, water shield extract fine powder, honeysuckle extract fine powder, aloe vera extract fine powder, magnesium stearate fine powder and honey fine powder;
(4) Mixing the cranberry fine powder, the water shield extract fine powder, the honeysuckle extract fine powder and the aloe vera extract fine powder obtained in the step (3), stirring at a rotating speed of 200-300 r/min for 3-5 min, adding the magnesium stearate fine powder and the honey fine powder, and continuously stirring for 2-3 min to obtain a mixed material;
(5) Tabletting the mixed material obtained in the step (4), and removing powder on tablets to obtain the antibacterial and anti-inflammatory cranberry candy tablets, wherein the weight range of the tablet cores is (0.50-0.60) +/-0.01 g, and the hardness is 8-12 kg/mm 2 。
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