Konjak oligosaccharide buccal tablets

A technology of konjac oligosaccharides and konjac gum, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that have not been reported publicly, and achieve the effect of uniform taste, good aftertaste, and convenient consumption

Inactive Publication Date: 2010-09-01
云南富源金田原农产品开发有限责任公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Through literature search, there is no pu

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Konjac oligosaccharide buccal tablet of the present invention adopts conventional universal equipment to obtain through the following methods:

[0012] a. Konjac gum with a glucomannan content of 85% is first stirred and dissolved by 10g / 100mL water, and the mixture of mannanase, cellulase and hemicellulase is dropped into by konjac gum 1g: 200 or 250 or 300u enzyme activity units, The enzyme activity ratio of mannanase, cellulase, and hemicellulase mixture is 5:1:1; hydrolyze at 30, 40, or 50°C for 4, 5, or 6 hours, heat to boil for 10 minutes, and stop the enzyme solution reaction, and then use three-legged centrifuge centrifugal filtration to obtain the mannan-oligosaccharide mixture and filter residue; the mannan-oligosaccharide mixture is filtered through a membrane with a pore size of 0.45 microns to remove macromolecules and insolubles, and the filtrate is reduced by conventional methods. Concentrate under pressure until the manno-oligosaccharide content is 30%, ...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30A23L33/125
Inventor 龚加顺
Owner 云南富源金田原农产品开发有限责任公司
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