Lycium barbarum polysaccharide soft sweets and preparation method thereof

A technology of lycium barbarum polysaccharide and soft candy, which is applied in the fields of polysaccharide/gum-containing food ingredients, confectionery, confectionery industry, etc., can solve the problem of insignificant health care effect of soft candy, and achieves suitable hardness, accelerated gelation speed, and hardness resistance. effect of chewing

Inactive Publication Date: 2018-10-09
EAST CHINA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem in the prior art that the health-care effect of the fudge made of wolfberry powder as the only component is not significa...

Method used

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  • Lycium barbarum polysaccharide soft sweets and preparation method thereof
  • Lycium barbarum polysaccharide soft sweets and preparation method thereof
  • Lycium barbarum polysaccharide soft sweets and preparation method thereof

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preparation example Construction

[0038] In the present invention, the preparation method of the Lycium barbarum polysaccharide extract preferably comprises the following steps:

[0039] (1) Dry the wolfberry and crush it to below 60 mesh, dissolve it in water, extract it ultrasonically for 20-50 minutes, and filter to get the supernatant;

[0040] (2) Concentrate the supernatant, mix the obtained concentrate with an ethanol solution with a mass fraction of 95%, let it stand for more than 12 hours, filter and collect the precipitate, and freeze-dry the precipitate to obtain a Lycium barbarum polysaccharide extract.

[0041] The source of the raw material used to prepare the wolfberry polysaccharide extract in the present invention is not particularly limited, and the wolfberry that is clean, insect-free, non-rotten and in good condition can be used.

[0042] In the invention, the wolfberry raw material is dried, crushed to below 60 meshes, dispersed in water, ultrasonically extracted for 20-50 minutes, and the...

Embodiment 1

[0073] Preparation of Lycium barbarum polysaccharide extract: Take 500g of Lycium barbarum raw material, wash and dry at 50°C for 4 hours, put the dried Lycium barbarum into an ultra-high-speed pulverizer, grind it into powder, and pass through a 80-mesh sieve. Mix the sieved wolfberry dry powder with 10 times the mass of deionized water evenly, and use an ultrasonic machine to extract at 50°C and 200w power for 30 minutes. The mixture obtained after ultrasonic extraction was separated by filtration to obtain supernatant and precipitate.

[0074] Concentrate the supernatant to 1 / 4 of the original volume, then add 4 times the volume of 95% ethanol to the concentrated solution, and let it stand for 12 hours to fully precipitate the polysaccharide. Filter, take the precipitate, take an appropriate amount of deionized water to dissolve the precipitate, put it into a freeze dryer, first cool down to -30°C, and then set the partition temperature to 35°C and dry for 8 hours to obtain...

Embodiment 2

[0079] Preparation of Lycium barbarum polysaccharide extract: 500g Lycium barbarum raw material was taken, washed and dried at 50°C for 5 hours, the dried Lycium barbarum was put into an ultra-high speed pulverizer, ground into powder, and passed through a 100-mesh sieve. Mix the sieved wolfberry dry powder with 5 times the mass of deionized water evenly, and use an ultrasonic machine to extract at 50°C and 200w power for 30 minutes. The mixture obtained after ultrasonic extraction was separated by filtration to obtain supernatant and precipitate.

[0080] Concentrate the supernatant to 1 / 4 of the original volume, then add 4 times the volume of 95% ethanol to the concentrated solution, and let it stand for 16 hours to fully precipitate the polysaccharide. Filter, take the precipitate, take an appropriate amount of deionized water to dissolve the precipitate, put it into a freeze dryer, first cool down to -30°C, and then set the partition temperature to 35°C and dry for 10 hour...

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Abstract

The invention relates to the technical field of deep processing of lycium barbarum and provides lycium barbarum polysaccharide soft sweets. The lycium barbarum polysaccharide soft sweets comprise thefollowing raw materials in parts by weight: 40-60 parts of lycium barbarum polysaccharide extract, 6-12 parts of kappa-carrageenan, 7-10 parts of iota-carrageenan, 280-330 parts of xylitol, 550-650 parts of maltitol, 2-4 parts of sodium citrate and 8-15 parts of citric acid solution, wherein the total sugar content of the lycium barbarum polysaccharide extract is 37-45 wt%. Animal experiments showthat the lycium barbarum polysaccharide soft sweets provided by the invention are capable of obviously improving white blood cell count and thymus indexes of model mice with low immunity, and have obvious immunity improvement effects. The market vacancy of the products is filled.

Description

technical field [0001] The invention relates to the technical field of wolfberry deep processing, in particular to a wolfberry polysaccharide jelly and a preparation method thereof. Background technique [0002] Lycium barbarum is an important traditional medicinal plant in my country, and it is also a good nourishing and health product. It contains various bioactive substances such as active polysaccharides, carotene, betaine, vitamins, thiamine inhibitors, various amino acids, and trace elements. Lycium barbarum polysaccharide is a water-soluble polysaccharide, which is the main active ingredient in wolfberry fruit. It can significantly enhance the hematopoietic function of bone marrow and various cellular immune indicators, and can significantly increase the superoxide dismutase in the blood, liver and muscle tissue of the body. The active content has the health effects of improving immunity, anti-oxidation, etc., and can be widely used in health food. [0003] At presen...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48A23G3/36
CPCA23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/324A23V2250/51A23V2250/21A23V2250/50362A23V2250/50364A23V2250/6422A23V2250/6416A23V2250/1614A23V2250/032A23V2200/04A23V2300/14A23V2300/48A23V2300/10A23V2250/082A23V2300/20
Inventor 游佳琪常雅宁
Owner EAST CHINA UNIV OF SCI & TECH
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