Fresh dendrobium huoshanense chewing gum and preparation method thereof

Abstract

The invention discloses a fresh dendrobium huoshanense chewing gum which is composed of a gum base, fresh dendrobium huoshanense superfine powder, xylitol, sorbitol, citric acid monohydrate and whole milk powder. The preparation method comprises the following steps: softening the gum base, sequentially adding the xylitol, the sorbitol, the citric acid monohydrate, the fresh dendrobium huoshanense superfine powder and the whole milk powder, performing heat preservation and stirring, performing uniform mixing, performing extrusion forming, and performing slicing. The fresh dendrobium huoshanense superfine powder is added into the chewing gum, so that common functions are kept, the medicinal value of the chewing gum is increased, and the chewing gum has the throat-clearing effect and is fine, sweet and smooth in mouth feel; meanwhile, the whole milk powder is added to soften and enhance the aroma of the chewing gum, so that the addition amount of sugar substitutes is reduced, the palatability is improved, and the chewing gum is softer and finer in taste, sweet and delicious and has a very good application prospect.

Description

Technical Field

[0001] The invention belongs to the field of food processing or traditional Chinese medicine, and particularly relates to a fresh Huoshan dendrobium chewing gum and a preparation method thereof. Background Art

[0002] Dendrobium huoshanense is produced in Huoshan, Anhui Province. It ranks first among the nine great Chinese herbs. It is a traditional Chinese medicinal material that can be used as both medicine and food, and a local medicinal material in Anhui Province. Dendrobium huoshanense has the effects of benefiting the stomach and promoting fluid production, nourishing yin and clearing away heat. It is clinically used for cough caused by lung heat, clearing the throat and moistening the throat. The main active ingredients of Dendrobium huoshanense are polysaccharides, flavonoids, bibenzyls, alkaloids, etc. Modern pharmacological studies have shown that Dendrobium huoshanense has medicinal effects such as enhancing immunity, anti-oxidation, anti-inflammatory, and antibacterial.

[0003] Pharyngitis is a non-specific inflammation of the pharynx, including acute pharyngitis and chronic pharyngitis. Acute pharyngitis is a common clinical disease. It is an acute inflammation involving the pharyngeal mucosa, submucosal tissue and surrounding lymphoid tissue. Its etiology is mostly related to the destruction of immune cell functions such as macrophages caused by bacterial or viral infection. It is estimated that there are 616 million cases of streptococcal pharyngitis cases every year in the world, and the prevalence of pharyngitis in children aged 0 to 14 years in my country is as high as 20%. If acute pharyngitis is not treated in time or recurs repeatedly, it may develop into chronic pharyngitis. Chronic pharyngitis not only has a long course of disease, but is also prone to recurrence and difficult to effectively treat. According to statistics, chronic pharyngitis accounts for 10% to 20% of throat diseases in urban residents, and is increasing year by year. Antibacterial drugs and hormone drugs are the first choice for the treatment of pharyngitis in clinical practice, but the drug resistance and adverse reactions of such drugs endanger the health of patients. Clinical and modern pharmacological studies have confirmed that Huoshan Dendrobium has a definite therapeutic effect on acute and chronic pharyngitis, and its effect is mild and lasting, with few adverse reactions.

[0004] Chewing gum is a kind of sugar made by mixing and pressing natural gum or glycerin resin with syrup, mint, sweetener, etc. Chewing gum has many functions such as cleaning gums, refreshing breath, relaxing muscles, relieving stress and fatigue; chewing gum can also increase saliva flow, reduce saliva acidity, promote enamel remineralization, and help prevent tooth decay. So far, there is no literature report on making chewing gum with Huoshan Dendrobium. Summary of the invention

[0005] In view of this, the object of the present invention is to provide a fresh Huoshan Dendrobium chewing gum and a preparation method thereof. The present invention adds fresh Huoshan Dendrobium superfine powder into the chewing gum to make it have a throat clearing effect and a delicate, sweet and smooth taste. At the same time, whole milk powder is added to soften and enhance the flavor, thereby reducing the amount of sugar substitute added, improving the palatability, being easily accepted by the public, and having a good application prospect.

[0006] The present invention is achieved through the following technical solutions:

[0007] In one aspect, the present invention provides a fresh Huoshan Dendrobium chewing gum, which is composed of the following ingredients in parts by weight:

[0008] 25-30 parts of gum base, 20-35 parts of xylitol, 5-12 parts of sorbitol, 0.2-0.8 parts of citric acid monohydrate, 3-15 parts of fresh Huoshan Dendrobium superfine powder, and 6-10 parts of whole milk powder.

[0009] The present invention adds fresh Huoshan Dendrobium superfine powder to the chewing gum, which not only maintains the function of general chewing gum, but also increases the medicinal value of the chewing gum, so that the chewing gum has the functions of clearing heat and resisting inflammation. The chewing gum is chewed continuously in the oral cavity, so that the fresh Huoshan Dendrobium superfine powder in the chewing gum stays in the oral cavity for a longer time, which is conducive to the effective ingredients of the Huoshan Dendrobium to fully contact with the inflammatory part in the throat, thereby achieving the purpose of preventing and treating pharyngitis.

[0010] The invention selects fresh Huoshan dendrobium ultrafine powder as raw material, and compared with the traditional use of dry Huoshan dendrobium, not only the quality of the chewing gum is improved in terms of color, aroma and taste, but also the throat clearing effect of the chewing gum is improved.

[0011] The invention studies the influence of the particle size of fresh Huoshan dendrobium ultrafine powder on the sensory quality and throat clearing effect of chewing gum, selects a suitable range according to the result, makes full use of the raw materials, and improves the sensory quality and throat clearing effect of chewing gum.

[0012] Preferably, the particle size of the fresh Huoshan Dendrobium ultrafine powder is sieved through a 100-300 mesh sieve, preferably sieved through a 150-200 mesh sieve.

[0013] The present invention further studies the influence of the addition amount of fresh Huoshan dendrobium superfine powder and whole milk powder on the sensory quality and throat clearing effect of chewing gum, selects a suitable range according to the result, and improves the sensory quality and throat clearing effect of chewing gum.

[0014] Preferably, based on the total weight of the chewing gum, the added amount of the fresh Huoshan Dendrobium superfine powder is 7-13%, and the added amount of the whole milk powder is 6-14%, preferably 8-12%.

[0015] On the other hand, the present invention provides a method for preparing the above-mentioned fresh Huoshan Dendrobium chewing gum, comprising the following steps:

[0016] Step 1: Softening the gum base: Weigh the gum base and place it in a 55-65℃ water bath to soften for 3-5h;

[0017] Step 2: Preparation of fresh Huoshan Dendrobium superfine powder: adding pure water to fresh Huoshan Dendrobium to squeeze juice, adding complex enzyme to the fresh squeezed juice for enzymolysis, inactivating enzyme, and then performing vacuum freeze drying and superfine grinding to obtain fresh Huoshan Dendrobium superfine powder;

[0018] Step 3: preparing fresh Huoshan Dendrobium chewing gum: adding xylitol, sorbitol, citric acid monohydrate, fresh Huoshan Dendrobium superfine powder, and whole milk powder to the softened gum base, and stirring evenly at 55-65° C. to obtain a fresh Huoshan Dendrobium chewing gum mixture;

[0019] Step 4: Pressing fresh Huoshan Dendrobium chewing gum: taking out the fresh Huoshan Dendrobium chewing gum mixture obtained in step 3, putting it into a mold for pressing, and slicing it with a slicer to obtain fresh Huoshan Dendrobium chewing gum tablets.

[0020] The invention uses a composite enzyme to enzymolyze fresh Huoshan dendrobium juice, thereby improving the solubility, polysaccharide content and throat-clearing activity of the fresh Huoshan dendrobium ultrafine powder.

[0021] Preferably, in step 2, the complex enzyme is a mixed enzyme composed of cellulase and pectinase in a mass ratio of 1.4:1 to 1.2:1.

[0022] Preferably, in step 2, the enzymatic hydrolysis conditions are: enzymatic hydrolysis time 2 to 3 hours, enzymatic hydrolysis temperature 35 to 45° C., pH 5.0 to 5.5.

[0023] Preferably, in step 2, the vacuum freeze-drying conditions are: the thickness of the material is 2-3 mm, the vacuum degree is 10-30 Pa, and the temperature of the feeding plate is -40 to -50°C.

[0024] Preferably, in step 2, the ultrafine grinding is performed by passing through a 100-300 mesh sieve, preferably a 150-200 mesh sieve.

[0025] In the present invention, whole milk powder is added and the amount of addition and the order of adding each component are optimized, so that the product tastes more delicate, sweet and delicious, further improves the palatability, and is more easily accepted by the public.

[0026] Preferably, in step 3, the order of adding the components is xylitol, sorbitol, citric acid monohydrate, superfine powder of Dendrobium huoshanense, and whole milk powder.

[0027] Compared with the prior art, the invention has the following beneficial effects:

[0028] (1) The present invention adds ultrafine powder of fresh Huoshan Dendrobium to chewing gum, which not only maintains the effect of general chewing gum in cleaning gum and refreshing breath, but also increases the medicinal value of chewing gum, so that the product has the effect of clearing throat and has a delicate, sweet and smooth taste; at the same time, whole milk powder is added to soften and flavor the chewing gum, reduce the amount of sugar substitute added, improve the palatability, make the product taste softer, delicate, sweet and delicious, and have a good application prospect. The present invention presents Huoshan Dendrobium to the market in the form of chewing gum, expands the application of Huoshan Dendrobium in the field of food and medicine, and has important significance and market value for the in-depth development and utilization of Huoshan Dendrobium.

[0029] (2) The present invention further improves the sensory quality of the chewing gum, increases the dissolution rate of the active ingredients in the raw material of Dendrobium huoshanense, and enhances its throat clearing effect by optimizing the enzymatic hydrolysis process of fresh Dendrobium huoshanense, the particle size of ultrafine powder, and the addition amount of each component. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 To study the effect of cellulase addition on the physicochemical properties, polysaccharide content and throat-clearing effect of ultrafine powder of fresh Dendrobium huoshanense.

[0031] Figure 2 To study the effect of pectinase addition on the physicochemical properties, polysaccharide content and throat-clearing effect of ultrafine powder of fresh Dendrobium huoshanense.

[0032] Figure 3 To study the effect of compound enzyme addition ratio on the physicochemical properties, polysaccharide content and throat-clearing effect of fresh ultrafine powder of Dendrobium huoshanense.

[0033] Figure 4 To study the effect of ultrafine grinding particle size of fresh Dendrobium huoshanense on chewing gum quality and throat clearing effect;

[0034] Figure 5 The effect of the addition amount of fresh Huoshan Dendrobium ultrafine powder on chewing gum quality and throat clearing effect;

[0035] Figure 6 The effect of whole milk powder addition on chewing gum quality. DETAILED DESCRIPTION

[0036] The present invention is further described below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0037] Embodiment 1:

[0038] (1) Gum base softening: Weigh 25 parts of gum base and soften it in a 55°C water bath for 3 h;

[0039] (2) Preparation of ultrafine powder of fresh Huoshan Dendrobium: fresh Huoshan Dendrobium was added with 3 times pure water to squeeze juice, 0.42% cellulase and 0.3% pectinase (cellulase: pectinase = 1.4:1) were added to the fresh juice for enzymolysis, the enzymolysis temperature was 35°C, the time was 2h, the pH was 5.0, the enzyme was inactivated, and then vacuum freeze-dried, the freeze-drying conditions were as follows: the thickness of the material was 2mm, the vacuum degree was 10Pa; the feeding plate temperature was -40°C, and the product was dried to a water content of <5%; the freeze-dried product was ultrafinely crushed to 150 mesh;

[0040] (3) Preparation of Huoshan Dendrobium chewing gum: Add 20 parts of xylitol, 5 parts of sorbitol, 0.2 parts of citric acid monohydrate, 6 parts of fresh Huoshan Dendrobium superfine powder, and 7 parts of whole milk powder to the softened gum base in order, keep warm at 55°C and stir evenly to obtain a fresh Huoshan Dendrobium chewing gum mixture;

[0041] (4) Pressing fresh Huoshan Dendrobium chewing gum: taking out the prepared fresh Huoshan Dendrobium chewing gum mixture, putting it into a mold for pressing, and slicing it with a slicer to obtain the fresh Huoshan Dendrobium chewing gum mixture Huoshan Dendrobium chewing gum tablets.

[0042] Embodiment 2:

[0043] (1) Gum base softening: Weigh 28 parts of gum base and soften it in a 60°C water bath for 4 h;

[0044] (2) Preparation of ultrafine powder of fresh Huoshan Dendrobium: fresh Huoshan Dendrobium was added with 5 times pure water to squeeze juice, 0.46% cellulase and 0.35% pectinase (cellulase: pectinase = 1.3:1) were added to the fresh juice for enzymolysis, the enzymolysis temperature was 40°C, the time was 2.5h, the pH was 5.3, the enzyme was inactivated, and then vacuum freeze-dried, the freeze-drying conditions were as follows: the thickness of the material was 2.5mm, the vacuum degree was 20Pa; the feeding plate temperature was -45°C, and the product was dried to a water content of <5%; the freeze-dried product was ultrafinely crushed to 150 mesh;

[0045] (3) Preparation of Huoshan Dendrobium chewing gum: Add 28 parts of xylitol, 8 parts of sorbitol, 0.5 parts of citric acid monohydrate, 9 parts of fresh Huoshan Dendrobium superfine powder, and 8 parts of whole milk powder to the softened gum base in order, keep warm at 60°C and stir evenly to obtain a fresh Huoshan Dendrobium chewing gum mixture;

[0046] (4) Pressing fresh Huoshan Dendrobium chewing gum: taking out the prepared fresh Huoshan Dendrobium chewing gum mixture, putting it into a mold for pressing, and slicing it with a slicer to obtain fresh Huoshan Dendrobium chewing gum tablets.

[0047] Embodiment 3:

[0048] (1) Gum base softening: Weigh 30 g of gum base and soften it in a 65°C water bath for 5 h;

[0049] (2) Preparation of ultrafine powder of fresh Huoshan Dendrobium: fresh Huoshan Dendrobium was added with 7 times pure water to squeeze juice, 0.48% cellulase and 0.4% pectinase (cellulase: pectinase = 1.2:1) were added to the fresh juice for enzymolysis, the enzymolysis temperature was 45°C, the time was 3h, the pH was 5.5, the enzyme was inactivated, and then vacuum freeze-dried, the freeze-drying conditions were as follows: the thickness of the material was 3mm, the vacuum degree was 30Pa; the feeding plate temperature was -50°C, and the product was dried to a water content of <5%; the freeze-dried product was ultrafinely crushed to 200 mesh;

[0050] (3) Preparation of fresh Huoshan Dendrobium chewing gum: Add 35 parts of xylitol, 12 parts of sorbitol, 0.8 parts of citric acid monohydrate, 12 parts of fresh Huoshan Dendrobium superfine powder, and 9 parts of whole milk powder to the softened gum base in order, keep warm at 65°C and stir evenly to obtain a fresh Huoshan Dendrobium chewing gum mixture.

[0051] (4) Pressing fresh Huoshan Dendrobium chewing gum: taking out the prepared fresh Huoshan Dendrobium chewing gum mixture, putting it into a mold for pressing, and slicing it with a slicer to obtain Huoshan Dendrobium chewing gum tablets.

[0052] Comparative Example 1:

[0053] The difference from Example 2 is that in step (2), dried Dendrobium huoshanense is used instead of fresh Dendrobium huoshanense.

[0054] Comparative Example 2:

[0055] Different from Example 2, the enzymatic hydrolysis step in step (2) is not performed, and the fresh Huoshan Dendrobium officinale juice is directly subjected to vacuum freeze-drying.

[0056] Comparative Example 3:

[0057] The difference from Example 2 is that hot air drying (drying temperature 70° C., drying time 6 h) is used instead of freeze drying in step (2).

[0058] Comparative Example 4:

[0059] Different from Example 2, no whole milk powder is added in step (3).

[0060] Comparative Example 5:

[0061] The difference from Example 2 is that in step (3), the order of adding the components is: whole milk powder, xylitol, sorbitol, citric acid monohydrate, and fresh Huoshan Dendrobium superfine powder.

[0062] The fresh Huoshan Dendrobium chewing gum obtained in Examples 1-3 and Comparative Examples 1-5 were compared, and the sensory evaluation method is shown in Table 1. The test results are shown in Table 2 below:

[0063] Table 1 Sensory evaluation of fresh Huoshan Dendrobium chewing gum

[0064]

[0065] Table 2 Test results of fresh Huoshan Dendrobium chewing gum

[0066]

[0067]

[0068] Note: The solubility and viscosity were measured using fresh Huoshan Dendrobium ultrafine powder.

[0069] From the above results, it can be seen that in Comparative Example 1, dry Huoshan Dendrobium is used instead of fresh Huoshan Dendrobium for the experiment, and other experimental conditions remain unchanged. Compared with Example 2, it can be seen from the table that the sensory score, the diameter of the inhibition zone and the cell survival rate are reduced, the NO release amount is increased, and the dissolution rate and viscosity do not change much. It shows that compared with dry Huoshan Dendrobium, chewing gum made of fresh Huoshan Dendrobium has better sensory quality and throat clearing effect.

[0070] Comparative Example 2 does not perform the enzymatic hydrolysis step, and directly freeze-dries the fresh Huoshan Dendrobium juice, and other experimental conditions remain unchanged. Compared with Example 2, it can be seen from the table that the sensory score, the diameter of the inhibition zone and the cell survival rate are reduced, the NO release amount is increased, the polysaccharide content and the dissolution rate are reduced, and the viscosity is increased. This shows that the chewing gum made after the fresh Huoshan Dendrobium is subjected to the enzymatic hydrolysis step has better sensory quality and throat clearing effect.

[0071] Comparative Example 3 used hot air drying instead of freeze drying to carry out the experiment, and other experimental conditions remained unchanged. Compared with Example 2, it can be seen from the table that the sensory score, the diameter of the inhibition zone and the cell survival rate decreased, the NO release increased, the dissolution rate decreased slightly, and the viscosity increased slightly. It shows that compared with hot air drying, freeze-dried fresh dendrobium is more suitable for making chewing gum, which has better sensory quality and throat clearing effect.

[0072] Comparative Example 4 does not add whole milk powder, and other experimental conditions remain unchanged. Compared with Example 2, it can be seen from the table that the sensory score is significantly reduced, and there is no obvious change trend in the diameter of the inhibition zone, cell survival rate, NO release, and physical and chemical properties. This shows that the chewing gum with added whole milk powder has better sensory quality.

[0073] In Comparative Example 5, the order of adding the components is changed to: whole milk powder, xylitol, sorbitol, citric acid monohydrate, and superfine powder of Dendrobium huoshanense. The other experimental conditions remain unchanged. Compared with Example 2, it can be seen from the table that the sensory score is significantly reduced, among which the diameter of the inhibition zone, the cell survival rate, the NO release amount, and the physical and chemical properties have no obvious change trend, indicating that the chewing gum made by adding whole milk powder at the end has better sensory quality.

[0074] The results of investigating the process of the present invention are as follows:

[0075] 1. Effects of enzymatic hydrolysis conditions on the solubility, polysaccharide content and throat-clearing effect of fresh ultrafine powder of Dendrobium huoshanense

[0076] (1) To study the effects of different amounts of cellulase added on the solubility, polysaccharide content and throat-clearing effect of ultrafine powder of Dendrobium huoshanense, and to select the appropriate amount of cellulase added based on the results.

[0077] The specific method is: the enzymatic hydrolysis conditions are temperature 40℃, time 2h, pH 5.0. The effect of adding 0.2-0.6% cellulase on the solubility, viscosity, polysaccharide content, inhibition zone diameter, cell survival rate and NO release of ultrafine powder of Dendrobium huoshanense was investigated.

[0078] The solubility determination method is to accurately weigh 1.00 g of sample powder, add 200 mL of ultrapure water, stir thoroughly to dissolve and then filter, dry the residue and weigh it, dissolution rate / % = (1-mass of residue after drying / mass of sample) × 100, repeat 3 times and take the average value.

[0079] The viscosity was determined by diluting the samples under different enzymatic hydrolysis conditions with water to a volume of 200 mL and a concentration of 0.1 g / mL, and then using a rotational viscometer to determine the viscosity (η) of the solution. The measurement was repeated 3 times for each group of samples and the average value was taken.

[0080] The throat clearing effect of chewing gum was investigated by its in vitro antibacterial activity against type alpha hemolytic streptococci and its effects on the cell activity and NO release of macrophages RAW264.7. The specific method was to use the cell punching method to conduct an in vitro antibacterial test against type alpha hemolytic streptococci on ultrafine powder of Dendrobium huoshanense obtained with different amounts of cellulase added, that is, the activated type alpha hemolytic streptococci were made into a bacterial liquid, 0.1 mL of which was evenly spread on a plate, and a hole was punched with a puncher and then the sample to be tested was injected. The plate was cultured at 37°C and 5% CO2 for 12 hours, and the diameter of the inhibition zone was measured with a vernier caliper. The test was repeated three times and the average value was taken.

[0081] RAW264.7 cells were cultured in fresh RAW264.7 cell-specific culture medium, incubated at 37°C and 5% CO2, and subcultured every other day. Six replicate wells were set for each group. After 24 hours of inoculation, the LPS-containing broth culture medium was used to continue culturing for 24 hours. The ultrafine powder samples of Dendrobium huoshanense treated with different amounts of cellulase were added and cultured for another 24 hours. The CCK-8 solution and the complete culture medium were mixed in a ratio of 1:9, added to the culture plate, and cultured for 2 hours. The OD value was measured at 450nm with an enzyme reader to calculate the cell survival rate. According to the cell survival rate results, the dosage concentration was set within the safe concentration range without toxic effects on the cells. After setting samples and blank culture medium containing 0.2% to 0.6% cellulase addition, the culture was continued for 24 hours, 100 μL of the supernatant was taken, 100 μL of nitric oxide colorimetric reagent was added, the absorbance value was measured at 570nm on the enzyme reader, and the standard curve was substituted to calculate the NO release.

[0082] The results are as follows Figure 1In the figure, A is the effect of the amount of cellulase added on the solubility of the ultrafine powder. It can be seen from the figure that with the increase of the amount of cellulase added, the solubility of the Huoshan Dendrobium ultrafine powder increases. When the amount of cellulase added is >0.5%, the increase tends to be gentle. Figure F shows the effect of different amounts of cellulase added on viscosity. With the increase of the amount of added, the viscosity continues to decrease. Figure B shows the effect of different amounts of cellulase added on the polysaccharide content. It can be seen from the figure that when the amount of cellulase added is between 0.2 and 0.5%, with the increase of cellulase, the polysaccharide content first increases with the increase of enzyme addition. When the amount of cellulase added is >0.5%, the polysaccharide remains basically unchanged. Figure C shows the effect of different cellulase addition amounts on the inhibitory effect of chewing gum on group A streptococcus. When the cellulase addition amount is <0.5%, the diameter of the inhibition zone shows an upward trend with the increase of the addition amount. When the cellulase addition amount is >0.5%, the diameter of the inhibition zone does not change significantly. Figures D and E show the effect of different cellulase addition amounts on cell survival rate and NO release, respectively. When the cellulase addition amount is between 0.2 and 0.4%, the cell survival rate increases with the increase of the addition amount, and the NO release decreases with the increase of the addition amount. When the cellulase addition amount is >0.5%, the change trend of the two is gentle.

[0083] In summary, when the addition amount of cellulase is 0.4-0.5%, the Huoshan Dendrobium ultrafine powder has a higher polysaccharide content and better throat clearing activity.

[0084] (2) To study the effects of different pectinase addition amounts on the polysaccharide content and throat-clearing effect of ultrafine powder of Dendrobium huoshanense, and to select the appropriate pectinase addition amount based on the results.

[0085] The specific method is: the basic conditions of the test are enzymolysis temperature of 40℃, time of 2h, pH 5.0, and the effect of pectinase addition between 0.2% and 0.6% on the solubility, viscosity, polysaccharide content, inhibition zone diameter, cell survival rate and NO release of Huoshan Dendrobium superfine powder is investigated. The specific reference is "The effect of different cellulase addition amounts on the polysaccharide content and throat clearing effect of Huoshan Dendrobium superfine powder". Figure 2 .

[0086] result: Figure 2In the figure, A is the effect of pectinase addition on the solubility of Huoshan Dendrobium superfine powder. It can be seen from the figure that with the increase of pectinase addition, the solubility of Huoshan Dendrobium superfine powder increases. When the cellulase addition is >0.4%, the solubility increases slowly. Figure F shows the effect of different pectinase additions on viscosity. With the increase of addition, the viscosity continues to decrease. B is the effect of different pectinase additions on the polysaccharide content in Huoshan Dendrobium superfine powder. It can be seen from the figure that when the pectinase addition is between 0.2 and 0.3%, with the increase of pectinase, the polysaccharide content in Huoshan Dendrobium superfine powder increases. When the cellulase addition is >0.3%, the increase trend of polysaccharides in superfine powder slows down. Figure C shows the effect of different pectinase addition amounts on the inhibitory effect of chewing gum on group A streptococcus. When the pectinase addition amount is <0.4%, the diameter of the inhibition zone increases rapidly with the increase of the addition amount. When the pectinase addition amount is >0.4%, the diameter of the inhibition zone does not change significantly. Figures D and E show the effect of different pectinase addition amounts on cell survival rate and NO release, respectively. When the pectinase addition amount is between 0.2 and 0.4%, the cell survival rate increases with the increase of the addition amount, and the NO release decreases with the increase of the addition amount. When the pectinase addition amount is >0.4%, the change trend of the two is gentle.

[0087] In summary, when the addition amount of pectinase is 0.3-0.4%, the Huoshan Dendrobium ultrafine powder has good solubility, high polysaccharide content and high throat clearing activity.

[0088] (3) To study the effects of different amounts of compound enzyme addition on the solubility, viscosity, polysaccharide content and throat-clearing effect of ultrafine powder of Dendrobium huoshanense, and to select the appropriate amount of compound enzyme addition based on the results.

[0089] The specific method is as follows: the enzymatic hydrolysis conditions are enzymatic hydrolysis temperature 40℃, time 2h, pH 5.0, and the ratio of compound enzyme (cellulase: pectinase) added is 1.6:1; 1.4:1; 1.2:1; 1.0:1 respectively. The effect of compound enzyme addition on the solubility, viscosity, polysaccharide content, inhibition zone diameter, cell survival rate and NO release of Huoshan Dendrobium superfine powder is investigated. For specific reference, see "Effect of different cellulase addition amounts on polysaccharide content and throat clearing effect in Huoshan Dendrobium superfine powder". Figure 3 .

[0090] result: Figure 3In the figure, A is the effect of the amount of compound enzyme added on the solubility of Huoshan Dendrobium superfine powder. It can be seen from the figure that with the increase of the amount of compound enzyme added, the solubility of Huoshan Dendrobium superfine powder increases. Figure F shows the effect of different amounts of compound enzyme added on viscosity. With the increase of the amount of addition, the viscosity continues to decrease. Figure B shows the effect of different amounts of compound enzyme added on the polysaccharide content in Huoshan Dendrobium superfine powder. It can be seen from the figure that when the ratio of compound enzyme addition is less than 1.2:1, with the increase of compound enzyme, the polysaccharide content in Huoshan Dendrobium superfine powder increases. When the ratio of compound enzyme addition is >1.2:1, the polysaccharide content in Huoshan Dendrobium superfine powder remains unchanged. The change trends of the inhibition zone diameter and cell survival rate shown in Figures C and D are the same as the change trends of polysaccharides. The change of NO release shown in Figure E is that when the ratio of compound enzyme addition is less than 1.4:1, the NO release shows a downward trend, and when the ratio of compound enzyme addition is less than 1.4:1, the NO release changes slowly.

[0091] In summary, when the addition ratio of the composite enzyme (cellulase: pectinase) was 1.4:1-1.2:1, the Huoshan Dendrobium ultrafine powder had good solubility, high polysaccharide content, and high throat clearing activity, and all values ​​were better than those using cellulase or pectinase alone.

[0092] 2. Effect of ultrafine grinding particle size of Dendrobium huoshanense on chewing gum quality and throat clearing effect

[0093] The effects of ultrafine powder of Dendrobium huoshanense with different particle sizes on sensory quality and throat clearing effect of chewing gum were studied, and the appropriate particle size was selected based on the results.

[0094] The specific method is: adding 10% of Huoshan Dendrobium superfine powder of different particle sizes (passed through 100-300 mesh sieves respectively) into chewing gum, and referring to the Huoshan Dendrobium chewing gum sensory scoring table to evaluate the effect of adding Huoshan Dendrobium superfine powder of different particle sizes (100-300 mesh) on the sensory quality of chewing gum.

[0095] The throat clearing effect of chewing gum was investigated by the in vitro antibacterial activity of type A hemolytic streptococci and the cell activity and NO release of macrophage RAW264.7. The specific method was to conduct an in vitro antibacterial test of type A hemolytic streptococci on chewing gum with different particle sizes of Huoshan Dendrobium ultrafine powder by cell punching method, that is, the activated type A hemolytic streptococci were made into bacterial liquid, 0.1mL was evenly spread on the plate, and the chewing gum treatment sample was injected after punching with a puncher, and cultured at 37°C, 5% CO2 for 12h, and the diameter of the inhibition zone was measured with a vernier caliper, repeated three times, and the average value was taken. RAW264.7 cells were cultured in fresh RAW264.7 cell-specific culture medium, incubated at 37°C, 5% CO2, and passaged every other day. Six replicate wells were set for each group. After inoculating cells for 24 hours, the broth medium containing LPS was used to continue culturing for 24 hours. The chewing gum treatment samples of different groups were added and cultured for another 24 hours. The CCK-8 solution and complete medium were mixed at a ratio of 1:9, added to the culture plate, and cultured for another 2 hours. The OD value was measured at 450nm with an enzyme reader to calculate the cell survival rate. According to the cell survival rate results, the dosage concentration was set within the safe concentration range without toxic effects on cells. After setting the chewing gum sample treatment samples containing ultrafine powder of Dendrobium huoshanense of different particle sizes or blank culture medium, the supernatant was taken. 100 μL, 100 μL of nitric oxide colorimetric reagent was added, and the absorbance value was measured at 570nm on the enzyme reader, and the standard curve was substituted to calculate the NO release.

[0096] result: Figure 4 Figure A shows the effect of adding ultrafine powder of Dendrobium huoshanense of different particle sizes on the sensory score of chewing gum. It can be seen from the figure that with the increase of mesh number, the sensory score of chewing gum first increases and then decreases. When the mesh number is 150-250, the sensory score is higher, and when the mesh number is 200, the sensory score is the highest; Figure B shows the effect of adding ultrafine powder of Dendrobium huoshanense of different particle sizes on the inhibition of group A streptococcus by chewing gum. When the mesh number is <200, with the increase of mesh number, the diameter of the inhibition zone shows a slow upward trend. When the mesh number is >200 mesh, the diameter of the inhibition zone decreases rapidly. The value of the figure is low, indicating that the antibacterial effect on group A streptococcus decreases rapidly at this time; Figures C and D show the effect of adding ultrafine powder of Dendrobium huoshanense of different particle sizes on cell survival rate and NO release. With the increase of mesh size, the cell survival rate also shows a trend of rising and then falling, and the NO release increases first and then decreases. When the mesh size is 100-200, it has a good cell survival rate and a low NO release. When the mesh size is >200, the cell survival rate decreases rapidly, and the NO release increases rapidly, indicating that the ultrafine powder of 100-200 mesh has good anti-inflammatory activity.

[0097] Based on the comprehensive sensory evaluation and throat clearing effect analysis, the preferred particle size of the Huoshan Dendrobium ultrafine powder is that which can pass through a 150-200 mesh sieve.

[0098] 3. Effect of the addition amount of Huoshan Dendrobium ultrafine powder on chewing gum quality and throat clearing effect

[0099] The effects of different addition amounts of superfine powder of Dendrobium huoshanense on the sensory quality and throat clearing effect of chewing gum were studied, and the appropriate addition amount of superfine powder of Dendrobium huoshanense was selected based on the results.

[0100] The specific method is: select the Dendrobium powder that has passed through a 200-mesh sieve, and investigate the effect of different addition amounts between 4% and 16% on the sensory quality, diameter of the inhibition zone, cell survival rate, and NO release of chewing gum. For details, refer to the results of "The effect of ultrafine grinding particle size of Dendrobium huoshanense on chewing gum quality and throat clearing effect". Figure 5 .

[0101] result: Figure 5 In the figure, A is the effect of different superfine powder addition amounts on sensory scores. When the addition amount of Dendrobium superfine powder is 7-13%, the sensory quality of chewing gum is high. Above or below this addition amount, the sensory quality of chewing gum is reduced. B is the effect of different superfine powder addition amounts on the diameter of the inhibition zone of type A hemolytic streptococcus. With the increase of superfine powder addition amount, the diameter of the inhibition zone shows an upward trend, but when the addition amount is greater than 13%, the increase trend of the inhibition zone slows down; C and D are the effects of different superfine powder addition amounts on RAW264.7 cell survival rate and NO, respectively. With the increase of addition amount, the cell survival rate and NO release amount show an upward and downward trend, respectively. When the addition amount of Dendrobium superfine powder is greater than 13%, the change trend slows down, indicating that with the increase of Dendrobium superfine powder addition amount, the throat clearing effect increases, but when the superfine powder addition amount exceeds 13%, the throat clearing effect increases at a slower rate. NO release amount shows a downward trend.

[0102] Therefore, the preferred addition amount of the Huoshan Dendrobium superfine powder in the present invention is 7-13%.

[0103] 5. Effect of whole milk powder addition on the sensory quality of Huoshan Dendrobium chewing gum

[0104] The effects of different addition amounts of whole milk powder on the sensory quality of Huoshan Dendrobium officinale chewing gum were studied, and the appropriate addition amount of whole milk powder was selected based on the results.

[0105] The specific method is: fix the addition ratio of gum base, xylitol, sorbitol, citric acid monohydrate, and Huoshan Dendrobium superfine powder, add 6% to 14% of whole milk powder respectively, and investigate the effect of milk powder addition on the sensory quality of chewing gum. The results are shown in Figure 6 .

[0106] from Figure 6It can be seen that with the increase of milk powder addition, the sensory score of chewing gum first increases and then decreases. When the milk powder addition is between 8% and 12%, the sensory score is greater than 90, indicating that the sweetness of Dendrobium chewing gum is more appropriate within this range. Among them, the sensory score is the highest when the milk powder addition is 10%.

Claims

1. A fresh Huoshan Dendrobium chewing gum, characterized in that: It is composed of the following ingredients in parts by weight: 25-30 parts of gum base, 20~35 parts of xylitol, 5~12 parts of sorbitol, 0.2~0.8 parts of citric acid monohydrate, 3~15 parts of fresh Huoshan Dendrobium superfine powder, 6~10 parts of whole milk powder.

2. The fresh Huoshan Dendrobium chewing gum according to claim 1, characterized in that: The particle size of the fresh Huoshan Dendrobium ultrafine powder is sieved through a 100-300 mesh sieve, preferably sieved through a 150-200 mesh sieve.

3. The fresh Huoshan Dendrobium chewing gum according to claim 1, characterized in that: Based on the total weight of the chewing gum, the added amount of the fresh Huoshan Dendrobium superfine powder is 7-13%, and the added amount of the whole milk powder is 6-14%, preferably 8-12%.

4. The method for preparing the fresh Huoshan Dendrobium chewing gum according to any one of claims 1 to 3, characterized in that: The steps include: Step 1: Softening the gum base: Weigh the gum base and place it in a 55-65℃ water bath to soften for 3-5 hours; Step 2: Preparation of fresh Huoshan Dendrobium superfine powder: adding pure water to fresh Huoshan Dendrobium to squeeze juice, adding complex enzyme to the fresh squeezed juice for enzymolysis, inactivating enzyme, and then performing vacuum freeze drying and superfine grinding to obtain fresh Huoshan Dendrobium superfine powder; Step 3: preparing fresh Huoshan Dendrobium chewing gum: adding xylitol, sorbitol, citric acid monohydrate, fresh Huoshan Dendrobium superfine powder, and whole milk powder to the softened gum base, and stirring evenly at 55-65° C. to obtain a fresh Huoshan Dendrobium chewing gum mixture; Step 4: Pressing fresh Huoshan Dendrobium chewing gum: taking out the fresh Huoshan Dendrobium chewing gum mixture obtained in step 3, putting it into a mold for pressing, and slicing it with a slicer to obtain fresh Huoshan Dendrobium chewing gum tablets.

5. The method for preparing fresh Huoshan Dendrobium chewing gum according to claim 4, characterized in that: In step 2, the complex enzyme is a mixed enzyme composed of cellulase and pectinase in a mass ratio of 1.4:1 to 1.2:

1.

6. The method for preparing fresh Huoshan Dendrobium chewing gum according to claim 4, characterized in that: In step 2, the enzymatic hydrolysis conditions are: enzymatic hydrolysis time 2-3 h, enzymatic hydrolysis temperature 35-45° C., pH 5.0-5.

5.

7. The method for preparing fresh Huoshan Dendrobium chewing gum according to claim 4, characterized in that: In step 2, the vacuum freeze-drying conditions are: the thickness of the material is 2-3 mm, the vacuum degree is 10-30 Pa, and the temperature of the feeding plate is -40~-50°C.

8. The method for preparing fresh Huoshan Dendrobium chewing gum according to claim 4, characterized in that: In step 2, the ultrafine grinding is performed by passing through a 100-300 mesh sieve, preferably a 150-200 mesh sieve.

9. The method for preparing fresh Huoshan Dendrobium chewing gum according to claim 4, characterized in that: In step 3, the order of adding the components is xylitol, sorbitol, citric acid monohydrate, superfine powder of Dendrobium huoshanense, and whole milk powder.

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