Ginkgo polysaccharide functional candy and preparation method thereof

A ginkgo polysaccharide and functional technology, applied in the field of food processing, can solve problems such as unreported, and achieve the effects of widening the scope of application, good immune regulation, good economic benefits and environmental benefits

Inactive Publication Date: 2019-08-16
XUZHOU NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, domestic research on using ginkgo fruit as a raw material to prepare ginkgo polysaccharide functional candies has not been reported

Method used

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  • Ginkgo polysaccharide functional candy and preparation method thereof
  • Ginkgo polysaccharide functional candy and preparation method thereof
  • Ginkgo polysaccharide functional candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation of ginkgo polysaccharide: select fresh ginkgo without mildew and hard core, dry, crush, and pass through a 60-mesh sieve; use ultrasonic-assisted water extraction and alcohol precipitation method to extract, according to the ratio of material to water 1:20, heat treatment at 50°C and 150W The extract was obtained in 50 minutes, and the polysaccharide in the extract was precipitated with 60% ethanol, washed and dried to obtain crude polysaccharide.

[0032] Preparation of ginkgo polysaccharide functional candy: dissolve isomaltooligosaccharide and lactitol in water, boil, add ginkgo polysaccharide, citric acid, and aspartame, pour into a mold, cool and set, release the mold and package the finished product. The mixture of isomaltooligosaccharide and lactitol is fully dissolved in water and then heated until the sugar solution is clear and transparent, and the bubbles become smaller. Stop heating when dipping the filament with a shovel to keep drawing it; Stir...

Embodiment 2

[0034] In this example, isomaltooligosaccharide and lactitol are mixed in a mass ratio of 1:3, fully dissolved in water, and then heated continuously with stirring until the sugar solution is clear and transparent, and the bubbles become smaller. Stop heating; When the isomaltooligosaccharide and lactitol sugar liquid are boiled to start to produce bubbles, add the solution that the ginkgo crude polysaccharide with a quality of 0.2% of the total mass of isomaltooligosaccharide and lactitol is made; When the temperature drops to 80-90°C, add 0.4% citric acid and 0.1% aspartame whose mass is the total mass of isomaltooligosaccharide and lactitol for blending; pour the blended syrup into the mold to cool and shape it, and release the mold. The finished product is packaged after removing irregular sugar lumps. The prepared candy is relatively hard.

Embodiment 3

[0036] In this example, isomaltooligosaccharide and lactitol are mixed in a mass ratio of 1:1, fully dissolved in water, and then heated continuously with stirring until the sugar solution is clear and transparent, and the bubbles become smaller. Stop heating; When the isomaltooligosaccharide and lactitol sugar liquid are boiled to start to produce bubbles, add the solution that the ginkgo crude polysaccharide with a quality of 0.2% of the total mass of isomaltooligosaccharide and lactitol is made; When the temperature drops to 80-90°C, add 0.1% citric acid and 0.1% aspartame whose mass is the total mass of isomalto-oligosaccharide and lactitol for blending; pour the blended syrup into the mold to cool and shape it, and release the mold. The finished product is packaged after removing irregular sugar lumps. The sweetness of the prepared candy is too much.

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PUM

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Abstract

The invention discloses a preparation method of ginkgo polysaccharide functional candy. The method includes weighing isomaltooligosaccharide and lactitol, mixing, and dissolving in water; weighing ginkgo polysaccharide to prepare a polysaccharide solution; stirring and heating the mixed sugar solution of the isomaltooligosaccharide and the lactitol, adding the polysaccharide solution when the sugar solution starts to generate bubbles, and continue heating until the sugar solution is clear and transparent; when the temperature of the sugar solution is lowered, adding citric acid and aspartame for blending; and pouring the mixed syrup into a mold, cooling and shaping, and taking out the mold. According to the method, the raw material ginkgo polysaccharide and a plurality of auxiliary materials are mixed according to a reasonable proportion, so as to fuse and complement the ginkgo polysaccharide and the auxiliary materials, so that the candy can play a better immune regulation effect, andhas the effects of immune regulation, anti-inflammation, anti-aging, anti-tumor, blood sugar reduction and the like; and the ginkgo polysaccharide functional candy has crisp taste, moderate sweetnessand sourness, does not stick to teeth and has the unique natural fragrance of ginkgo polysaccharide, so that the candy can be used not only as daily candy for common people, but also as functional candy for people with special health care needs.

Description

technical field [0001] The invention relates to food processing, in particular to a ginkgo ginkgo polysaccharide functional candy and a preparation method thereof. Background technique [0002] Ginkgo biloba is a medicinal plant with a long history of planting in my country. Its ginkgo seeds contain protein, starch, flavonoids, terpenoids, polysaccharides and other components. Modern medical research has shown that ginkgo has curative effects in terms of anti-oxidation, anti-diabetes, anti-cancer, antihypertensive, antibacterial, liver protection, and immune stimulation. As one of the active substances in ginkgo fruit, ginkgo polysaccharide has various effects such as immune regulation, anti-inflammation, anti-aging, anti-tumor, and hypoglycemia. [0003] Candy is a traditional leisure food in our country, but generally high-sugar, high-fat, high-calorie candy can easily lead to dental caries, obesity and other problems, which also makes people fear candy. In order to save...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364A23V2002/00A23V2200/324A23V2200/302A23V2200/30A23V2200/308A23V2200/328A23V2200/32
Inventor 田俊陈添凤刘靓张宁慧李永新刘曼杨坤龙
Owner XUZHOU NORMAL UNIVERSITY
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