Sugarless gum with high collagen peptide content and preparation method thereof

Abstract

The invention discloses sugarless gum with the high collagen peptide content and a preparation method thereof. The sugarless gum is prepared from 20%-35% of a gum base, 28.4%-60% of sugar alcohol, 10%-20% of collagen peptide, 5%-10% of chitosan oligosaccharide, 1%-3% of a sourness agent, 0.5%-1.5% of vitamin C, 0.5%-1.0% of a sweetening agent, 0.5%-1.0% of lecithin and 0.5%-1.0% of essence. The preparation method comprises the steps that the gum base is softened, the other ingredients and the softened gum base are mixed to be uniform, cooling extrusion calendaring, sugar blank forming, ageing and packaging are performed, and then the sugarless gum is prepared. The content of the collagen peptide in the sugarless gum is larger than or equal to 10.0%, vitamin C and chitosan oligosaccharide are also contained, therefore, the health care effect of the product is guaranteed, and the flavor of the product is harmonious; no preservative such as sodium benzoate and potassium sorbate is contained, microorganism standard exceeding of the sugarless gum with the high protein content in the quality guarantee period is avoided, and the safety of the product is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of sugar-free chewing gum processing, in particular to a sugar-free chewing gum with high collagen peptide content and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, chewing gum, as a daily fast-moving consumer product, is popular among children and young people because of its functions of improving oral health, promoting facial blood circulation, exercising facial muscles, relieving stress, and being fashionable and cool. At present, the domestic chewing gum market is growing at a rate of 10% per year, and the market size has reached 4 billion to 5 billion yuan. Among them, sugar-free chewing gum is suitable for all kinds of people, including dieters and diabetics, because of its low sugar, low heat, anti-caries and prevention of tooth decay. Edible, the growth is particularly fast, has accounted for more than 50% of the market share...

AI Technical Summary

Problems solved by technology

At present, there are the following difficulties in adding polypeptide and protein raw materials to sugar-free chewing gum: (1) The amount of active peptide added is low, which cannot ensure sufficient daily intake for consumers and cannot achieve the desired physiological effect; (2) The amount of active peptide added High, that is, the protein content in the product is high, which can easily lead to excessive microorganisms during the shelf life. It is necessary to add synthetic preservatives such as sodium benzoate and potassium sorbate to the formula to inhibit the growth of microorganisms; (3) active peptide products often have a characteristic smell, which needs to be covered up. Its own characteristic taste and or reduce the flavor that is not conducive to consumer acceptance produced by the reaction during processing

Such as Chinese patent ZL01115240.0 discloses a kind of polypeptide chewing gum that adds 0.1~2% casein compound polypeptide in chewing gum so as to have the effect of repairing and regenerating dental caries; Phosphopeptide 3-5%, using casein phosphopeptide complexed with calcium to replace tooth foreign matter to clean teeth and repair damaged teeth; on the one hand, the amount of active peptide added in the above patents is too low, on the other hand, the addition of peptides will affect the physical, chemical and microbial indicators of the product impact not stated

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