Konjak oligosaccharide buccal tablets

Abstract

The invention relates to konjak oligosaccharide buccal tablets, which belong to the technical field of food processing. The konjak oligosaccharide buccal tablets are prepared by a method comprising the following steps of: dissolving konjak glucomannan containing 85 percent of glucomannan in water with stirring according to a principle that 10 grams of the konjak glucomannan is dissolved in each 100 mL of water; adding a mixture of mannase, cellulose and hemicellulase into the konjak glucomannan based on a principle that 1 gram of the konjak glucomannan is added with 200 to 300 mu enzymatic activity units, wherein the enzymatic activity ratio in the mixture is 5:1:1; performing thermal-insulation hydrolysis at the temperature of between 30 and 50 DEG C for 4 to 6 hours; heating the hydrolysis solution to boil the hydrolysis solution for 10 minutes; stopping the enzymolysis; subjecting the reaction solution to centrifugation and filtration sequentially; filtering the manna oligosaccharide mixed liquid with a membrane and concentrating the mixed liquid under a reduced pressure to obtain manna oligosaccharide mixed liquid; dissolving 0.05 to 0.08 percent of aspartame, 10 to 15 percent of xylitol, 15 to 20 percent of olive extract powder, 10 to 40 percent of maltodextrin and 10 to 15 percent of starch into the manna oligosaccharide mixed liquid sequentially; drying to the mixture to obtain konjak oligosaccharide powder; and tabletting the konjak oligosaccharide powder to obtain the konjak oligosaccharide buccal tablets. The konjak oligosaccharide buccal tablets have the advantages of uniform taste and color, good mouthfeel, outstanding flavor, edible convenience and good health-care effect. The konjak oligosaccharide buccal tablets are particularly suitable for industrialized production.

Description

Technical field: [0001] The invention relates to a konjac oligosaccharide buccal tablet, which belongs to the technical field of food processing. Background technique: [0002] Konjac oligosaccharides are made from konjac gum by hydrolysis under the action of mannanase. The number average relative molecular mass of konjac oligosaccharide after enzymolysis is 5300, and the weight average relative molecular mass is 3160. Konjac gum is extracted from the bulbs of Amorphophallus Blume (Amorphophallus Blume), a plant of the family Araceae, and is a high molecular polysaccharide. The molecule is composed of 1:1.6 or 1:1.7 glucose and mannose residues polymerized through β-1,4 glycosidic bonds, and the molecular size is 200,000 to 2,000,000. According to animal experiments and clinical studies, konjac oligosaccharides are very effective in promoting the growth of bifidobacteria, and can effectively improve the structure of intestinal flora, and its performance and effect are bett...

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Problems solved by technology

[0003] Through literature search, there is no public report identical with the present invention