Preparation method of gluten-based fructus amomi sugar-free chewing gum
阅读说明：本技术 一种面筋基春砂仁无糖口香糖的制备方法 (Preparation method of gluten-based fructus amomi sugar-free chewing gum ) 是由 杨娟 梁敏惠 黄莹 柯晓宜 于 2019-09-24 设计创作，主要内容包括：本发明公开了一种面筋基春砂仁无糖口香糖的制备方法,包括如下步骤：(1)用中药粉碎机将春砂仁粉碎搅拌粉碎；(2)称量谷朊粉于烧杯中与春砂仁粉末搅拌混合均匀,形成混合面筋；(3)辅料混合：分别称量山梨糖醇、木糖醇、维生素C、<I>β</I>-环糊精于烧杯中混合均匀,加纯净水进行溶解后加入甘油,搅拌均匀；(4)主料与辅料混合：将主料粉末与辅料溶液混合,在恒温水浴锅中搅拌揉搓获得面坯；(5)口香糖形成：将处理好的面坯压片成型后恒温干燥,再切割包装。本发明制得的是一种对胃功能紊乱、滞食难消化有较好调理作用的春砂仁风味的可食、可完全生物降解的绿色环保无糖型的口香糖。(The invention discloses a preparation method of gluten-based fructus amomi sugar-free chewing gum, which comprises the following steps: (1) pulverizing fructus Amomi with traditional Chinese medicine pulverizer, stirring, and pulverizing; (2) weighing wheat gluten in a beaker, and uniformly stirring and mixing the wheat gluten with the fructus amomi powder to formMixing gluten; (3) and (3) mixing auxiliary materials: respectively weighing sorbitol, xylitol, vitamin C, β Mixing cyclodextrin in a beaker, adding purified water for dissolving, adding glycerol, and stirring; (4) mixing the main material and the auxiliary material: mixing the main material powder and the auxiliary material solution, and stirring and kneading in a constant-temperature water bath kettle to obtain a dough blank; (5) chewing gum formation: and tabletting and forming the processed dough blank, drying at constant temperature, and then cutting and packaging. The invention provides the edible and completely biodegradable green and environment-friendly sugar-free chewing gum with the flavor of fructus amomi, which has better conditioning effect on stomach dysfunction and indigestion.)
1. A preparation method of gluten-based fructus amomi sugar-free chewing gum is characterized by comprising the following steps:
(1) crushing fructus amomi: pulverizing fructus Amomi with traditional Chinese medicine pulverizer, stirring, pulverizing, and sieving;
(2) weighing main materials: according to the mass ratio of 27: 1, respectively weighing wheat gluten and fructus amomi powder, and putting the wheat gluten and the fructus amomi powder into a beaker to be uniformly stirred and mixed to form mixed gluten;
(3) and (3) mixing auxiliary materials: respectively weighing sorbitol, xylitol, vitamin C,βCyclodextrin, putting all auxiliary materials into a beaker, mixing uniformly, adding purified water for dissolving, adding glycerol, and stirring uniformly to obtain an auxiliary material solution;
(4) mixing the main material and the auxiliary material: mixing the mixed gluten with the auxiliary material solution, and stirring and kneading the mixture in a constant-temperature water bath kettle until a uniform, fine and elastic dough blank is formed;
(5) tabletting and forming: putting the dough blank on a chopping board for tabletting and forming;
(6) and (3) drying at constant temperature: putting the formed dough blank tablet into a drying box for drying treatment;
(7) cooling and cutting: cutting the cooled dough into chewing gum granules by using a clean and dry knife;
(8) packaging: the chewing gum granules are sealed by preservative film, placed at room temperature for about 12 hours and then packaged.
2. The method as claimed in claim 1, wherein the main and auxiliary materials are subjected to one-way test and orthogonal test before being weighed.
3. The preparation method of the gluten-based fructus amomi sugarless chewing gum according to claim 1 or 2, characterized in that the mass percentages of the components of the dough structure are as follows: 39.7 percent of mixed gluten, 7.95 percent of xylitol, 7.95 percent of sorbitol, 1.45 percent of fructus amomi, 9.25 percent of glycerol, 2.11 percent of vitamin C and the balance of cyclodextrin and purified water.
4. The preparation method of gluten-based fructus amomi sugarless chewing gum according to claim 1 or 2, characterized in that the temperature of adding purified water in the step (3) is 35 ℃, the stirring time is 5-10min, and the kneading time is 5-10 min.
5. The gluten-based fructus amomi sugarless chewing gum and the preparation method thereof according to claim 1 or 2 are characterized in that the temperature of the constant temperature water bath is 35 ℃.
6. The gluten-based fructus amomi sugarless chewing gum and the preparation method thereof according to the claim 1 or 2 are characterized in that the constant temperature drying in the step (5) is 45 ℃ and the time is about 2 h.
7. The gluten-based fructus amomi sugarless chewing gum and the preparation method thereof according to the claim 1 or 2 are characterized in that the thickness of the dough sheet after forming in the step (5) is about 2mm, and the corners are trimmed.
8. The gluten-based fructus amomi sugarless chewing gum and the method of preparing the same according to claim 1 or 2, characterized in that the chewing gum pellet has a thickness of about 2mm, a length of about 3cm, a width of about 1cm and a weight of about 3 g.
Technical Field
The invention relates to the technical field of chewing gum preparation methods, in particular to a preparation method of gluten-based fructus amomi sugar-free chewing gum.
Background
Chewing gum is also called gum, and includes two major types of gum and bubble gum. The preparation principle of the chewing gum is that certain physical properties of natural and synthetic elastomers or resins are utilized, and the chewing gum is plasticized or softened to show proper chewing performance, film-forming performance and the like at the temperature of a human body; then, by utilizing the adhesive force of the substrate during heating and softening, for example, by using glucose syrup and the like as a medium, a sugar body which takes the substrate as a core and adsorbs a large amount of sweeteners, spices and other auxiliary materials is formed through high-efficiency physical mixing, and then the gum with various colors can be obtained through manual or mechanical molding and packaging. The gum base of the common chewing gum mainly comprises elastomer, resin, inorganic filler and the like, the residue of the gum base after chewing has large adhesion to the ground and is difficult to remove, and the gum base is not degradable, thereby causing serious pollution to the environment.
Sugar-free (i.e., sucrose-free) chewing gum has a greatly reduced incidence of caries by not providing the carbohydrates needed for plaque metabolism, which results from the inability of plaque metabolism to utilize the polyols of sugar-free chewing gum, thus reducing the production of acidic products. Research has shown that chewing the sugar-free chewing gum has many benefits, such as preventing dental caries, solving the problems of stomach qi and oral qi, improving the biological environment of gastrointestinal tract, keeping the mind clear, relieving pressure, resisting electromagnetic radiation, resisting aging, etc. Several studies in recent years have demonstrated that sugar-free chewing gum can be an adjunct to oral care, to some extent inhibiting the development of halitosis, and chewing sugar-free chewing gum can help reduce the incidence of dental caries in children. In addition, because the calorie is zero, the sweet taste is controllable, and the sweet potato candy can be particularly supplied to diabetics or sweeter persons needing to lose weight. In addition, the food is fashionable, convenient and leisure food, so the food is deeply loved by people.
Chun Sha ren (Amomumvillosum Lour) is also called Yangchun Sha, a special product in Yangchun city of Guangdong province, is a semi-shading plant, is a fruit of Amomum in Zingiberaceae, and is famous as one of the four southern medicine. The flower and the fruit are used as the medicine, are warm in nature, pungent in taste and nontoxic, are common and precious traditional Chinese medicines, and record in Chinese pharmacy dictionary that the villous amomum villosum is full and firm and has the functions of warming spleen, invigorating stomach, guiding air, regulating middle warmer, helping digestion and preventing miscarriage. According to traditional Chinese medicine, the fructus amomi has the effects of resolving dampness, promoting qi circulation, warming middle energizer, arresting vomiting, stopping diarrhea and preventing miscarriage. It is indicated for abdominal distention and pain and poor appetite due to qi stagnation of spleen and stomach, and often combined with Chen Pi and mu Xiang. For spleen deficiency and qi stagnation, it is combined with Dang Shen, Bai Zhu and Fu Ling, such as Xiang Sha Liu Jun Zi Tang. It is indicated for vomiting of pregnancy and threatened abortion, and often combined with qi and blood-tonifying and kidney-tonifying herbs. Therefore, the traditional Chinese medicine composition is often used as a medicine for treating gastrointestinal diseases, and the main effective component of the traditional Chinese medicine composition is volatile oil, and the secondary effective component is nonvolatile. In modern pharmacology, researches on the fact that volatile substances such as Bornyl acetate (Bornyl acetate), Camphor (Camphor), limonene (Cinene) and Borneol (borneeol) are the main functional components of fructus amomi have been carried out and proved. These volatile substances have clinical functions such as analgesia, gastric electrical activity enhancement, diarrhea relief, gastric mucosa maintenance, inflammation diminishing and bacteriostasis, gastrointestinal performance improvement, digestive juice secretion enhancement and the like. The effect of the non-volatile components of the fructus amomi in spring is not negligible, the content of Zn and Mn in the inorganic components in the fructus amomi is highest, and the content of Fe, Cu, B and P is less, and the inorganic components are mainly distributed in the fruit peel. Because manganese can be used as an activator of enzyme, and zinc participates in enzyme synthesis, the drug effect is more obvious when the drug is taken after being smashed together with the amomum fruit peel.
Wheat gluten, also known as gluten powder, is a byproduct in the production of wheat starch, the main components of the wheat gluten are prolamin and glutenin, the prolamin and glutenin are collectively called storage protein (accounting for about 80% of the dry weight of the gluten), and the existence of the storage protein enables the wheat gluten to have a plurality of unique properties: viscoelasticity, extensibility, water absorption, emulsibility, film formability, thermal coagulability and the like, is rich in various amino acids, and is a plant protein source rich in nutrition. The wheat production and consumption in China are the most worldwide, the raw materials are rich, high-quality and low-price, and the wheat-processing method is widely applied to the fields of food and non-food.
Disclosure of Invention
In order to solve the defects of the gum base technology of the common chewing gum, the invention aims to provide the preparation method of the gluten-based fructus amomi sugarless chewing gum, which solves the problems of large adhesion of gum base residues after chewing to the ground, difficulty in cleaning, no degradability and serious pollution to the environment.
The purpose of the invention is realized by the following technical scheme: a preparation method of gluten-based fructus amomi sugar-free chewing gum is characterized by comprising the following steps: (1) crushing fructus amomi: pulverizing fructus Amomi with traditional Chinese medicine pulverizer, stirring, pulverizing, and sieving; (2) weighing main materials: according to the mass ratio of 27: 1, respectively weighing wheat gluten and fructus amomi powder, and putting the wheat gluten and the fructus amomi powder into a beaker to be uniformly stirred and mixed to form mixed gluten; (3) and (3) mixing auxiliary materials: respectively weighing sorbitol, xylitol, vitamin C,βCyclodextrin, putting all auxiliary materials into a beaker, mixing uniformly, adding purified water for dissolving, adding glycerol, and stirring uniformly to obtain an auxiliary material solution; (4) mixing the main material and the auxiliary material: mixing the mixed gluten with the auxiliary material solution, and stirring and kneading the mixture in a constant-temperature water bath kettle until a uniform, fine and elastic dough blank is formed; (5) tabletting and forming: putting the dough blank on a chopping board for tabletting and forming; (6) and (3) drying at constant temperature: putting the formed dough blank tablet into a drying box for drying treatment; (7) cooling and cutting: cutting the cooled dough into chewing gum granules by using a clean and dry knife; (8) packaging: the chewing gum granules are sealed by preservative film, placed at room temperature for about 12 hours and then packaged.
Furthermore, each component material of the main material and the auxiliary material needs to be subjected to a single-factor test and an orthogonal test before being weighed.
The mass percentage of each component of the briquette structure is as follows: 39.7 percent of mixed gluten, 7.95 percent of xylitol, 7.95 percent of sorbitol, 1.45 percent of fructus amomi, 9.25 percent of glycerol, 2.11 percent of vitamin C and the balance of cyclodextrin and purified water.
Further, the temperature of adding the purified water in the step (3) is 35 ℃, the stirring time is 5-10min, and the kneading time is 5-10 min.
The temperature of the constant-temperature water bath kettle is 35 ℃.
Further, the constant temperature drying in the step (5) is carried out at 45 ℃ for about 2 hours.
Further, the thickness of the dough in the step (5) after the dough is pressed into sheets is about 2mm, and corners are trimmed. The chewing gum pellets had a thickness of about 2mm, a length of about 3cm, a width of about 1cm and a weight of about 3 g.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the fructus amomi sugar-free chewing gum prepared by the experiment utilizes the gluten as the gum base, the chewing gum is degradable and reproducible, the problems that the gum base residues of the common chewing gum after chewing are large in adhesion to the ground, difficult to clear and not degradable are solved, and the environment protection is facilitated.
(2) Sugar-free (i.e., sucrose-free) chewing gum has a very low chance of causing caries because it does not provide the carbohydrates needed for plaque metabolism.
(3) The gluten-based fructus amomi sugar-free chewing gum has the characteristics of moderate hardness, good viscoelasticity and extensibility, low cost, eating safety and suitability for continuous production.
(4) Fructus amomi has the effects of resolving dampness, promoting qi circulation, warming middle energizer, arresting vomiting, checking diarrhea, preventing miscarriage and the like, improves the bioavailability and the nutritional value of the product, and increases the physiological activity.
(5) Can be applied to specific people for diet, can relieve fatigue and stomachache, can prevent vomiting and miscarriage for pregnant women, and has good conditioning effect on indigestion and indigestion.
Detailed Description
The invention relates to a preparation method of gluten-based fructus amomi sugar-free chewing gum, which comprises the following steps: (1) crushing fructus amomi: pulverizing fructus Amomi with traditional Chinese medicine pulverizer, stirring, pulverizing, and sieving.
(2) Weighing main materials: according to the mass ratio of 27: 1, respectively weighing wheat gluten and fructus amomi powder, and putting the wheat gluten and the fructus amomi powder into a beaker to be uniformly stirred and mixed to form mixed gluten.
(3) And (3) mixing auxiliary materials: respectively weighing sorbitol, xylitol, vitamin C and beta-cyclodextrin, putting all auxiliary materials into a beaker, uniformly mixing, adding purified water for dissolving, adding glycerol, and uniformly stirring to obtain an auxiliary material solution.
(4) Mixing the main material and the auxiliary material: mixing the mixed gluten with the adjuvant solution, stirring in a constant temperature water bath at 35 deg.C for 5-10min, and kneading for 5-10min until uniform, fine and elastic dough is formed.
(5) Tabletting and forming: the dough was placed on a chopping board, rolled with a thick bar into a sheet of approximately 2mm thickness, and the corners were trimmed.
(6) And (3) drying at constant temperature: and (3) putting the molded dough sheet into a forced air drying oven for drying and aging, wherein the set temperature is 45 ℃ and the time is about 2 hours.
(7) Cooling and cutting: cutting the cooled dough into chewing gum granules by using a clean and dry knife; the chewing gum pellets were sized to have a thickness of about 2mm, a length of about 3cm, a width of about 1cm, and a weight of about 3 g.
(8) Packaging: the chewing gum granules are sealed by preservative film, placed at room temperature for about 12 hours and then packaged.
Preferably, each component material of the main material and the auxiliary material needs to be subjected to a single-factor test and an orthogonal test before being weighed.
The mass percentage of each component of the briquette structure is as follows: 39.7 percent of mixed gluten, 7.95 percent of xylitol, 7.95 percent of sorbitol, 1.45 percent of fructus amomi, 9.25 percent of glycerol, 2.11 percent of vitamin C and the balance of cyclodextrin and purified water.
Specifically, the invention adopts single factor test to determine each factor range, and selects orthogonal test to obtain the optimal combination.
Single factor test: the influence of the amount of the gluten powder on the quality of the chewing gum is determined, and as shown in table 1, the result shows that the quality of the finished chewing gum product is influenced by the amount of too little gluten powder in the environment with certain water temperature (about 35 ℃). This is because the gluten flour is too little and the other auxiliary materials are relatively much, so that the gluten protein has less chance of contacting water, the interaction force with water is weak, the hydration property is poor, and conversely, the hydration degree is good when proper gluten flour is combined with water.
② the effect of sugar alcohol amount on chewing gum quality was confirmed, as shown in Table 2, the results show that the larger the sugar alcohol amount, the coarser dough was formed and the worse the chewing gum quality was. This is mainly because the more sugar alcohol, the higher the proportion of sugar alcohol, the higher the chance of binding with water, and thus the original state of water is affected, and the later hydration degree of gluten powder and water is affected. Therefore, the sugar alcohol is used in a moderate amount so as not to affect the quality of the chewing gum and not to affect the sweetness thereof.
Thirdly, the influence of the dosage of the fructus amomi on the quality of the chewing gum is determined, and as shown in the table 3, the result shows that the more the dosage of the fructus amomi, the more obvious the granular sensation of the final finished product is.
And determining the influence of the dosage of the vitamin C on the quality of the chewing gum, wherein the results show that the finished product is peracid due to too much vitamin C as shown in Table 4. The added vitamin C makes the dough dark in color because the fructus amomi contains iron and copper ions which can promote the oxidation of VC, so the dough becomes dark.
The influence of the glycerol dosage on the chewing gum quality is determined, as shown in table 5, the result shows that the glycerol dosage is small, each molecule in water cannot be well fused to become rough, the mouth feel of the chewing gum cannot be formed, and the chewing gum becomes soft due to excessive glycerol. The proper amount of glycerin plays a role in emulsification in the whole chewing gum forming process, so that the gluten powder can be better combined with other auxiliary materials, the film forming property of the chewing gum is enhanced, and dough is uniform and glossy.
Sixthly, determiningβThe effect of the amount of cyclodextrin on the quality of the gum, as shown in table 6, shows that the amount of β -cyclodextrin has no significant effect on the quality of the gum.
Orthogonal test: as shown in tables 7 and 8, the results indicate that the total amount of sugar alcohol is the most important factor affecting the fructus amomi sugarless chewing gum, and the second is the amount of fructus amomi powder, gluten meal, vitamin C and glycerol. The same other factors, in the experimental study of the factor A (gluten powder dosage) with the addition amount of 15g, 17g and 19g, the chewing gum with the addition amount of 15g has the best quality. The more the amount of the gluten powder is, the more the chewing gum dough is stuck on the gluten powder in the process operation process, the greater the flavor of the gluten powder is, and the operation and the overall taste of the chewing gum are not facilitated. Multiple experiments show that the factor C (the dosage of sugar alcohol) is very critical in the formation of the fructus amomi sugar-free chewing gum, the sugar alcohol is excessive, the network structure of gluten is difficult to form, mucus is precipitated (judged as sugar liquid), and the fructus amomi powder falls off along with the fact that the mucus is not absorbed, so that the overall properties of the chewing gum are lost. Therefore, the less sugar alcohol used is preferable while the sweetness of the chewing gum is maintained at a proper level, and the less 4g sugar alcohol is added, the less 6g sugar alcohol is added at the addition levels of 4g, 6g and 8g, because 4g sugar alcohol is insufficient in sweetnessThe chewing gum has the best quality when being used for g. Factor B (the amount of fructus Amomi powder), it was found through experiments that the chewing gum containing 0.55g fructus Amomi powder was best in quality and flavor when added at 0.45g, 0.55g and 0.65 g. Firstly, the fructus amomi is powdery and cannot be dissolved, so that the process of forming gluten by absorbing water by the gluten powder is influenced; secondly, the final chewing gum product has granular feel due to the fact that the fructus amomi powder is not fine enough; therefore, the quality of the fructus amomi sugar-free chewing gum is rough and uneven due to excessive fructus amomi powder. According to preliminary experiments, the amounts of vitamin C and glycerol were determined to be 0.8g and 3.5g, respectively. In conclusion, the optimal scheme of the main material in the experiment is C according to the production process of the whole product and the overall analysis of chewing mouthfeel1B2A3Namely 6g of total sugar alcohol, 0.55g of fructus amomi powder, 15g of gluten powder, 12mL of water, 3.5g of glycerol and 0.8g of vitamin C.
The invention is described in further detail below by comparison with commercially available chewing gum.
The samples were examined for relevant physicochemical indices using a CT3-50K texture analyzer from Brookfield, usa using an experimental method from target to load cell. The samples are divided into an optimized final formula and an unoptimized sample, the blank group is a sample only added with gluten powder and water, and the green arrow group represents the commercially sold green arrow chewing gum.
The tensile force measurement results are shown in Table 9.
Table 9 shows that the stretching force of the optimal formula group is about 100g, the stretching force of the non-optimized group is about 200g, and the stretching force of the blank group and the green arrow group are both about 5g, namely the stretching force of the non-optimized group is the largest, the stretching force of the blank group is closest to that of the green arrow group, and the optimal formula group is positioned between the non-optimized group and the blank group. This resulted in the best tensile strength in the blank group and the best formula group compared to the commercial gum.
The hardness measurement results are shown in Table 10.
Table 10 shows that the hardness of the best formula group and the non-optimized group are within 1000, the blank group is around 2000, and the green arrow group is around 6000. It can be seen that the gluten-based chewing gums are all less stiff and the commercial gums are more stiff. There is a certain difference in hardness due to the different bases of the commercial chewing gum and the gluten-based chewing gum. The hardness of gluten-based chewing gum tends to be between 500 and 700 organoleptically better.
The results of the elasticity measurement are shown in Table 11.
Table 11 shows that the elasticity of the best-formula group, the non-optimized group and the blank group was 1 or more, while the elasticity of the green arrow group was about 0.3. It can be seen that the gluten-based chewing gum is more elastic and has a better sensory elasticity of about 1.3.
The results of the chewiness test are shown in Table 12.
Table 12 shows that the chewiness of the optimal formula group was about 5, the chewiness of the non-optimized group was about 8, the chewiness of the blank group was about 19, and the chewiness of the green arrow group was about 4. It can be seen that the chewiness of the blank group was greater, and the chewiness of the optimal formula group was closer to the chewing mouthfeel of commercial chewing gum.
In summary, the gluten-based chewing gum of the present invention has some physicochemical indexes different from those of the commercial chewing gum, but it can be seen that the physicochemical properties of the gluten-based chewing gum are more similar to those of the commercial chewing gum. The physicochemical indexes of the optimal formula group are closer to those of chewing gum on the market, which not only meets the basic requirements of physicochemical properties of the chewing gum, but also meets the sensory chewing requirements of the public on the chewing gum.
The above description is only for the purpose of illustrating the technical solutions of the present invention, and those skilled in the art can make simple modifications or equivalent substitutions on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.