Polygonatum sibiricum polysaccharide chewing gum and preparation process thereof

Abstract

The invention discloses a polygonatum sibiricum polysaccharide chewing gum and a preparation process thereof, and relates to the technical field of chewing gum. The formula of the polygonatum sibiricum polysaccharide chewing gum comprises the following components in parts by mass: 0.5-2.5 parts of polygonatum sibiricum polysaccharide, 6-14 parts of wheat gluten powder, 2-10 parts of mannitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of white granulated sugar, 6-10 parts of drinking water, 0.5 part of edible essence and 0.8 part of beta-cyclodextrin. The preparation process of the polygonatum polysaccharide chewing gum comprises the following steps: preparing a mixture 1 from wheat gluten powder and glycerol; preparing a mixture 2 from drinking water, polygonatum polysaccharide, mannitol, white granulated sugar, beta-cyclodextrin and edible essence; adding the mixture 1 into the mixture 2 to prepare a total mixture; transferring the total mixture into a mold for shaping; performing water bath, cooling and demolding; baking and aging; and packaging. The manyflower solomonseal rhizome polysaccharide chewing gum prepared according to the formula and the process is good in palatability, the total solid content is 84%, the water content is 2.8%, standard requirements are met, the preparation process is simple, and the manyflower solomonseal rhizome polysaccharide chewing gum has good market development prospects.

Description

Technical Field

[0001] The invention relates to the technical field of chewing gum, in particular to polygonatum polysaccharide chewing gum and a preparation process thereof. Background Art

[0002] Polygonatum is the dried rhizome of Polygonatum sibiricum, Polygonatum cyrtonema and Polygonatum kingianum, all of the Liliaceae family. Polygonatum is listed as a top-grade herb in Shennong's Herbal Classic: Top-grade Plants, and has a long history of being used as both medicine and food in my country. Polygonatum has the effects of strengthening the spleen and replenishing qi, nourishing yin and moistening the lungs, and replenishing the kidneys and essence. It has great medicinal value in the field of traditional Chinese medicine. At the same time, its roots, leaves, flowers and fruits are all edible, and its edible value is extremely high. [1-2] Modern research has found that Polygonatum sibiricum contains rich active substances such as polysaccharides, saponins, amino acids, and flavonoids. Among them, Polygonatum sibiricum polysaccharide is the most important biologically active ingredient in Polygonatum sibiricum, with a content of up to about 18%. [3-4] Polygonatum sibiricum polysaccharide has many functions, including lowering blood sugar, improving learning and memory, regulating immunity, and improving osteoporosis. [5] It is an active ingredient of Chinese medicinal materials with medicinal and edible properties that is worthy of research and development.

[0003] As people's living standards improve, the number of people suffering from sub-health due to fast-paced lifestyles and bad living habits increases. This condition can be improved by enhancing immunity through diet therapy. The concept of "preventing disease before it occurs" is recognized by more and more people. Compared with drug treatment, diet therapy is gentler and easier to accept.

[0004] As one of the most popular snack foods, chewing gum has the functions of cleaning the mouth, promoting digestion, promoting tooth development, and regulating emotions. [6] Chewing gum is usually composed of flavoring agents and gum base, of which the gum base is the basis for making chewing gum and also the carrier of various additives. [7] Through preliminary research, it was found that the taste and hardness of Huangjing chewing gum made with traditional food additives were poor, while wheat gluten powder has excellent elasticity, extensibility, water absorption, swallowability and other unique properties, and is rich in nutrients needed by the human body, such as protein, fat, dietary fiber, etc. [8] .

[0005] Based on this, the present invention uses polygonatum polysaccharide and gluten as raw materials, aiming to provide a chewing gum with both taste and health care effects and a preparation process thereof, so as to provide a technical reference for entering the market. Summary of the invention

[0006] The object of the present invention is to provide a polygonatum polysaccharide chewing gum and a preparation process thereof. To achieve the above object, the technical solution adopted by the present invention is as follows:

[0007] The formula of the polygonatum polysaccharide chewing gum of the present invention is as follows: 0.5-2.5 parts by weight of polygonatum polysaccharide, 6-14 parts by weight of wheat gluten, 2-10 parts by weight of mannitol, 0.2-1.0 parts by weight of glycerol, 0.1-0.5 parts by weight of white sugar, 6-10 parts by weight of drinking water, 0.5 parts by weight of edible flavor and 0.8 parts by weight of beta-cyclodextrin.

[0008] Preferably, the formula of the polygonatum polysaccharide chewing gum of the present invention is as follows: 0.5-1.5 parts by mass of polygonatum polysaccharide, 10-14 parts by mass of wheat gluten, 4-8 parts by mass of mannitol, 0.4-0.8 parts by mass of glycerol, 0.1-0.3 parts by mass of white sugar, 7-9 parts by mass of drinking water, 0.5 parts by mass of edible flavor and 0.8 parts by mass of β-cyclodextrin.

[0009] Further preferably, the formula of the polygonatum polysaccharide chewing gum of the present invention is as follows: 1.0 mass part of polygonatum polysaccharide, 12 mass parts of wheat gluten, 6 mass parts of mannitol, 0.6 mass parts of glycerol, 0.2 mass parts of white sugar, 8 mass parts of drinking water, 0.5 mass parts of edible flavoring and 0.8 mass parts of β-cyclodextrin.

[0010] The preparation process of polygonatum polysaccharide of the present invention is as follows:

[0011] S1: Preparation of mixture 1

[0012] Weigh wheat gluten, add glycerin and mix thoroughly to make it wet, to prepare mixture 1;

[0013] S2: Preparation of mixture 2

[0014] Weigh drinking water, add polygonatum polysaccharide, mannitol, white sugar, and β-cyclodextrin, fully dissolve the ingredients in a water bath, add edible flavoring, and prepare mixture 2;

[0015] S3: Mixing and stirring

[0016] Add mixture 1 to mixture 2, stir thoroughly, and shake to remove air bubbles to obtain a total mixture;

[0017] S4: Finalization

[0018] Transfer the total mixture into a mold to set the shape;

[0019] S5: Water bath, cooling, demoulding

[0020] The mold is placed in a water bath for heat preservation, and demoulding is performed after cooling;

[0021] S6: Aging

[0022] Place the demoulded chewing gum in an oven for baking and aging until there is no obvious moisture, and then place it at room temperature;

[0023] S7: Packaging

[0024] The prepared chewing gum is packed in a sealed bag.

[0025] In the preparation process of polygonatum polysaccharide chewing gum of the present invention, the water bath insulation condition in step S5 is: 60-70° C., insulation for 30 minutes.

[0026] In the preparation process of the polygonatum polysaccharide chewing gum of the present invention, the baking and aging conditions in step S6 are: 55-60° C., and baking for 2-10 hours.

[0027] Preferably, in the preparation process of the polygonatum polysaccharide chewing gum of the present invention, the baking and aging conditions in step S6 are: 55-60° C., and baking for 2-6 hours.

[0028] Further preferably, in the preparation process of the polygonatum polysaccharide chewing gum of the present invention, the baking and aging conditions in step S6 are: 55-60° C., baking for 4 hours.

[0029] In the preparation process of the polygonatum polysaccharide chewing gum of the present invention, the environmental conditions of the sealed package in step S7 are: temperature of 20-25° C. and relative humidity below 60%.

[0030] Beneficial effects of the present invention:

[0031] The present invention has carried out a large number of investigations and tests on the formula design: (1) by investigating the dosage of polygonatum polysaccharide "0.5g, 1.0g, 1.5g, 2.0g, 2.5g", it is found that when the dosage of polygonatum polysaccharide is 1.0g, the sensory score is the highest; (2) by investigating the dosage of wheat gluten "6.0g, 8.0g, 10.0g, 12.0g, 14.0g", it is found that the optimal dosage of wheat gluten is 12.0g; (3) by investigating the dosage of mannitol "2.0g, 4.0g, 6.0g, 8.0g, 10.0g", it is found that , the best dosage of mannitol is 6.0g; (4) by investigating the dosage of white sugar "0.1g, 0.2g, 0.3g, 0.4g, 0.5g", the result shows that the best dosage of white sugar is 0.2g; (5) by investigating the dosage of glycerol "0.2g, 0.4g, 0.6g, 0.8g, 1.0g", the result shows that when the dosage of glycerol is 0.6g, the palatability of chewing gum is the best; (6) by investigating the dosage of drinking water "6.0g, 7.0g, 8.0g, 9.0g, 10.0g", the result shows that the best dosage of drinking water is 8.0g. Through the above investigation and test, the best formula of Polygonatum cyrtonema polysaccharide chewing gum was obtained.

[0032] The invention investigates the baking aging time "2h, 4h, 6h, 8h, 10h" in the preparation process of polygonatum polysaccharide chewing gum, and the result shows that the best baking aging time is 4h.

[0033] The invention uses wheat gluten to replace the traditional food additive gum base. The polygonatum polysaccharide chewing gum prepared by the formula and process provided by the invention has good palatability, a total solid content of 84%, and a moisture content of 2.8%, which meets the standard requirements. The invention also has a simple preparation process, has broad market application prospects, and provides a reference for the development of traditional Chinese medicines that are both medicinal and edible. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a comprehensive score for the dosage of Polygonatum sibiricum polysaccharide;

[0035] Figure 2 Provide a comprehensive score for wheat gluten dosage;

[0036] Figure 3 It is a comprehensive score for mannitol dosage;

[0037] Figure 4 Give a comprehensive score for the amount of white sugar used;

[0038] Figure 5 Provide a comprehensive score for glycerol usage;

[0039] Figure 6 Provide a comprehensive score for water usage;

[0040] Figure 7 To investigate the baking time;

[0041] Figure 8 To analyze and compare the properties of chewing gum prepared from different gum bases;

[0042] Fig. 9 It is a standard curve graph. DETAILED DESCRIPTION

[0043] The technical solution of the present invention is described in detail below in conjunction with specific embodiments. The following embodiments are only used for explanation and illustration, and do not constitute a limitation on the technical solution of the present invention.

[0044] Example 1

[0045] Polygonatum odoratum polysaccharide chewing gum formula:

[0046] Polygonatum sibiricum polysaccharide 1.0g, wheat gluten 12.0g, mannitol 6.0g, glycerol 0.6g, white sugar 0.2g, drinking water 8.0g, edible flavor 0.5g, β-cyclodextrin 0.8g

[0047] Example 2

[0048] Polygonatum odoratum polysaccharide chewing gum formula:

[0049] Polygonatum sibiricum polysaccharide 0.5g, wheat gluten 6.0g, mannitol 2.0g, glycerol 0.2g, white sugar 0.1g, drinking water 6.0g, edible flavor 0.5g, β-cyclodextrin 0.8g

[0050] Example 3

[0051] Polygonatum odoratum polysaccharide chewing gum formula:

[0052] Polygonatum sibiricum polysaccharide 2.5g, wheat gluten 14.0g, mannitol 10.0g, glycerol 1.0g, white sugar 0.5g, drinking water 10.0g, edible flavor 0.5g, β-cyclodextrin 0.8g

[0053] Example 4

[0054] Preparation process of polygonatum polysaccharide chewing gum:

[0055] S1: Preparation of mixture 1

[0056] Weigh wheat gluten, add glycerin and mix thoroughly to make it wet, to prepare mixture 1.

[0057] S2: Preparation of mixture 2

[0058] Weigh drinking water, add polygonatum polysaccharide, mannitol, white sugar, and β-cyclodextrin, fully dissolve the ingredients in a water bath, add edible flavoring, and prepare mixture 2;

[0059] S3: Mixing and stirring

[0060] Add mixture 1 to mixture 2, stir thoroughly, and shake to remove air bubbles to obtain a total mixture;

[0061] S4: Finalization

[0062] Transfer the total mixture into a mold to set the shape;

[0063] S5: Water bath, cooling, demoulding

[0064] Place the mold in a 60-70°C water bath for 30 minutes, and demould after cooling.

[0065] S6: Aging

[0066] Place the demoulded chewing gum in an oven at 55-60℃ for 4 hours to bake and age until there is no obvious moisture, then place it at room temperature;

[0067] S7: Packaging

[0068] The prepared chewing gum is packed in a sealed bag at a temperature of 20-25° C. and a relative humidity of less than 60%.

[0069] Example 5

[0070] Preparation process of polygonatum polysaccharide chewing gum:

[0071] S1: Preparation of mixture 1

[0072] Weigh wheat gluten, add glycerin and mix thoroughly to make it wet, to prepare mixture 1.

[0073] S2: Preparation of mixture 2

[0074] Weigh drinking water, add polygonatum polysaccharide, mannitol, white sugar, and β-cyclodextrin, fully dissolve the ingredients in a water bath, add edible flavoring, and prepare mixture 2;

[0075] S3: Mixing and stirring

[0076] Add mixture 1 to mixture 2, stir thoroughly, and shake to remove air bubbles to obtain a total mixture;

[0077] S4: Finalization

[0078] Transfer the total mixture into a mold to set the shape;

[0079] S5: Water bath, cooling, demoulding

[0080] Place the mold in a 60-70°C water bath for 30 minutes, and demould after cooling.

[0081] S6: Aging

[0082] Place the demoulded chewing gum in an oven at 55-60℃ for 2 hours to bake and age until there is no obvious moisture, then place it at room temperature;

[0083] S7: Packaging

[0084] The prepared chewing gum is packed in a sealed bag at a temperature of 20-25° C. and a relative humidity of less than 60%.

[0085] Example 6

[0086] Preparation process of polygonatum polysaccharide chewing gum:

[0087] S1: Preparation of mixture 1

[0088] Weigh wheat gluten, add glycerin and mix thoroughly to make it wet, to prepare mixture 1.

[0089] S2: Preparation of mixture 2

[0090] Weigh drinking water, add polygonatum polysaccharide, mannitol, white sugar, and β-cyclodextrin, fully dissolve the ingredients in a water bath, add edible flavoring, and prepare mixture 2;

[0091] S3: Mixing and stirring

[0092] Add mixture 1 to mixture 2, stir thoroughly, and shake to remove air bubbles to obtain a total mixture;

[0093] S4: Finalization

[0094] Transfer the total mixture into a mold to set the shape;

[0095] S5: Water bath, cooling, demoulding

[0096] Place the mold in a 60-70°C water bath for 30 minutes, and demould after cooling.

[0097] S6: Aging

[0098] Place the demoulded chewing gum in an oven at 55-60℃ for 6 hours to bake and age until there is no obvious moisture, then place it at room temperature;

[0099] S7: Packaging

[0100] The prepared chewing gum is packed in a sealed bag at a temperature of 20-25° C. and a relative humidity of less than 60%.

[0101] In order to further verify the reliability of the present invention and screen out the best solution, the inventor conducted a series of experiments, the excerpts of which are as follows:

[0102] 1. Materials and Methods

[0103] 1. Experimental Materials

[0104] Polygonatum sibiricum polysaccharide: Shaanxi Linzhou Biotechnology Co., Ltd., batch number 202100719; wheat gluten: Fengqiu County Huafeng Flour Co., Ltd.; mannitol: Yuanye Bio, batch number S11072; β-cyclodextrin: Guangdong Guangtai Food Technology Co., Ltd., batch number 20230219; edible flavor: Guangzhou Haolong Biotechnology Co., Ltd., batch number 202100719.

[0105] Electronic balance: Shanghai Sunny Hengping Scientific Instrument Co., Ltd., model JA2003; water bath: Beijing Kewei Yongxing Instrument Co., Ltd., model HH-S4; constant temperature and humidity drying oven: Tianjin Test Instrument Co., Ltd., model 101-3AB; UV spectrophotometer: Shanghai Yuanxi Instrument Co., Ltd., model 2023-3AB; texture analyzer: Shanghai Baosheng Industrial Development Co., Ltd., model TA.TOUCH; gel probe: Shanghai Baosheng Industrial Development Co., Ltd., model TA / 0.5.

[0106] 2. Process flow

[0107] Mixture 1 + mixture 2 → mixing, stirring → shaping → water bath, cooling, demoulding → aging → packaging 3. Operation points

[0108] 3.1 Preparation of mixture 1

[0109] Weigh wheat gluten, add glycerin and mix thoroughly to make it moist.

[0110] 3.2 Preparation of mixture 2

[0111] Weigh drinking water, add polygonatum polysaccharide, mannitol, white sugar, and β-cyclodextrin, and fully dissolve the ingredients in a water bath. Finally, add an appropriate amount of edible flavor.

[0112] 3.3 Mixing and stirring

[0113] Add mixture 1 to mixture 2, stir well, and shake to remove air bubbles.

[0114] 3.4 Finalization

[0115] Transfer the total mixture under "3.3" into a mold and shape it.

[0116] 3.5 Water bath, cooling, demoulding

[0117] Place the mold under item "3.4" in a water bath at 60-70℃ for 30 minutes and demould after cooling.

[0118] 3.6 Aging

[0119] The demoulded chewing gum is placed in an oven at 55-60°C for aging for 4 hours until there is no obvious moisture, and then brought to room temperature.

[0120] 3.7 Packaging

[0121] The prepared chewing gum is packed in a sealed bag at a temperature of 20-25°C and a relative humidity of less than 60°C.

[0122] 4. Quality Assessment

[0123] 4.1 Sensory index evaluation [9]

[0124] The sensory evaluation of the product was conducted by 10 people, including color, texture, shape, taste and smell. The scorers were 5 people who have been engaged in flour processing for a long time and 5 students majoring in food who like and eat chewing gum for a long time. The scorers comprehensively evaluated the taste of chewing gum. Due to the different influence of each factor, the proportion of each factor in the score (full score is 100 points) is different. The sensory evaluation standard of chewing gum is shown in Table 1.

[0125] Table 1 Chewing gum sensory evaluation standards

[0126]

[0127] 4.2 Property analysis

[0128] After chewing the finished chewing gum for 3 minutes, use a texture analyzer to measure its hardness, cohesiveness, and chewiness. Use a physical property tester to measure the texture and various parameters. The texture measurement mode is TPA; the measurement probe is A / TG. The processed chewing gum sample is directly measured, and the average value of 3 measurements is taken as the texture value.

[0129] Parameters: Test type: pressure, pre-test speed: 3.0 mm / s, test speed: 1.0 mm / s, post-test speed: 10.0 mm / s, interval time: 2.00 s, target mode deformation, target value: 20%, contact point type: pressure, contact point value: 5 gf.

[0130] 5. Single factor experiment for formulation design

[0131] In the early stage of raw material formulation, the content of polygonatum polysaccharide has an important influence on the health function of chewing gum, the content of wheat gluten in the gum base has an important influence on the chewing property of chewing gum, and the amount of mannitol, glycerin, white sugar, and drinking water also affects the taste and texture of chewing gum. Therefore, six factors, including polygonatum polysaccharide, wheat gluten, mannitol, glycerin, white sugar, and drinking water, were selected to conduct a single factor experiment on the design of the formula of polygonatum polysaccharide chewing gum. The initial formula addition amount is 1.0g of polygonatum polysaccharide, 10.0g of wheat gluten, 6.0g of mannitol, 0.2g of glycerin, 8.0g of water, 0.2g of white sugar, and other auxiliary materials (0.5g of edible flavor, 0.8g of β-cyclodextrin).

[0132] 5.1 Investigation on the dosage of Polygonatum sibiricum polysaccharide

[0133] Weigh 0.5g, 1.0g, 1.5g, 2.0g and 2.5g of polygonatum sibiricum polysaccharide respectively, keep other factors unchanged, prepare chewing gum and conduct sensory evaluation to screen the optimal dosage of polygonatum sibiricum polysaccharide.

[0134] 5.2 Investigation of wheat gluten dosage

[0135] 6.0g, 8.0g, 10.0g, 12.0g and 14.0g of wheat gluten and 1.0g of polygonatum polysaccharide were weighed respectively, and the amounts of other factors remained unchanged. Chewing gums were prepared and subjected to sensory evaluation to screen the optimal amount of wheat gluten.

[0136] 5.3 Mannitol dosage study

[0137] 2.0 g, 4.0 g, 6.0 g, 8.0 g and 1.0 g of mannitol, 1.0 g of polygonatum polysaccharide and 12.0 g of wheat gluten were weighed respectively, and the amounts of other factors remained unchanged. Chewing gum was prepared and subjected to sensory evaluation to screen the optimal amount of mannitol.

[0138] 5.4 Investigation on the amount of white sugar used

[0139] Weigh 0.1g, 0.2g, 0.3g, 0.4g, 0.5g of white granulated sugar, 1.0g of polygonatum polysaccharide, 12.0g of wheat gluten, and 6.0g of mannitol respectively, keep the amounts of other factors unchanged, prepare chewing gum and conduct sensory evaluation on it to screen the optimal amount of white granulated sugar.

[0140] 5.5 Investigation of glycerol dosage

[0141] Weigh 0.2g, 0.4g, 0.6g, 0.8g, 1.0g of glycerol, 1.0g of polygonatum polysaccharide, 12.0g of wheat gluten, 6.0g of mannitol, and 0.2g of white sugar respectively, keep the amounts of other factors unchanged, prepare chewing gum and conduct sensory evaluation to screen the optimal amount of glycerol.

[0142] 5.6 Investigation of drinking water consumption

[0143] Weigh 6.0g, 7.0g, 8.0g, 9.0g and 10.0g of drinking water, 1.0g of polygonatum polysaccharide, 12.0g of wheat gluten, 6.0g of mannitol, 0.2g of white sugar and 0.2g of glycerol respectively to prepare chewing gum and conduct sensory evaluation on it to screen the optimal amount of drinking water.

[0144] 6. Investigation of baking time

[0145] The length of baking time affects the moisture content of chewing gum and its subsequent storage and preservation. Therefore, under the conditions determined by the above formula, the baking time of chewing gum was investigated and analyzed.

[0146] 7. Comparison of properties of chewing gum prepared with different gum bases

[0147] The properties of the polygonatum polysaccharide chewing gum prepared with wheat gluten as the gum base were analyzed together with the traditional food additive gum base chewing gum and the common commercial gum base chewing gum on the market in the early stage of the experiment, and the hardness, cohesiveness and chewing properties of the chewing gums prepared with the three gum bases were compared.

[0148] 8. Quality evaluation

[0149] 8.1 Total solids and moisture content test

[0150] According to the "Food Additives Usage Standards", the total solid content of chewing gum should not be less than 60% and the moisture content should be less than 3.5%.

[0151] 8.1.1 Total solids content test

[0152] The total solid content is tested by the drying method. This method calculates the total solid content based on the mass of the residue after heating to remove the water. The operation process is as follows:

[0153] (1) Sampling: Accurately weigh 2.0 g of the sample to be tested and place it in a clean evaporating dish that has been weighed in advance.

[0154] (2) Drying: Place the evaporating dish and sample in an oven at 98-100°C to dry.

[0155] (3) Weighing: Place the dried evaporating dish and sample into an electronic balance and weigh their mass.

[0156] (4) Calculation: The total solid mass is equal to the mass of the evaporating dish and the sample minus the mass of the evaporating dish to calculate the total solid content (%).

[0157] 8.1.2 Moisture content detection

[0158] Weigh about 2.0g of the sample accurately. If the diameter or length of the sample exceeds 3mm, quickly make it into particles or fragments with a diameter or length not exceeding 3mm before weighing, and spread them flat in an evaporating dish dried to constant weight (thickness not exceeding 5mm, loose sample not exceeding 10mm), dry at 100-105℃ for 5h, cool for 30min, weigh accurately, dry at the above temperature for 1h, cool, and weigh until the difference between two consecutive weighings does not exceed 5mg. Calculate the water content (%) in the sample based on the weight loss.

[0159] 8.2 Establishment of the DNS method for determining the content of Polygonatum sibiricum polysaccharides

[0160] 8.2.1 Preparation of reference solution

[0161] Accurately weigh about 50 mg of anhydrous glucose, place it in a 50 mL volumetric flask, add water to the volume and shake well to obtain a glucose reference solution with a mass concentration of 1.0 mg / mL. Prepare a blank aqueous solution in the same way. 8.2.2 Preparation of blank and Polygonatum sibiricum polysaccharide chewing gum test solution

[0162] Blank chewing gum: According to the results of the above single factor test, weigh the corresponding weight of wheat gluten, mannitol, white sugar and other auxiliary materials, and prepare chewing gum without polygonatum polysaccharide according to the method under "2. Process flow". Accurately weigh about 80 mg of blank chewing gum, place it in a 50 mL ground-mouth conical flask, add 10 mL of 6 mol / L hydrochloric acid, place it in a boiling water bath for 10 minutes, take it out and place it at room temperature, use 5% phenolphthalein as an indicator, and 30% sodium hydroxide solution to make the sample solution appear slightly red (neutral), transfer it to a 100 mL volumetric flask, add distilled water to the scale line, filter, discard the initial filtrate, and retain the subsequent filtrate.

[0163] Polygonatum sibiricum polysaccharide chewing gum: Accurately weigh about 80 mg of Polygonatum sibiricum polysaccharide chewing gum, place it in a 50 mL ground-mouth conical flask, add 10 mL of 6 moL / L hydrochloric acid, place it in a boiling water bath for 10 min, take it out and place it at room temperature, use 5% phenolphthalein as an indicator, and 30% sodium hydroxide solution to make the sample solution appear slightly red (neutral), transfer it to a 100 mL volumetric flask, add distilled water to the scale line, filter, discard the initial filtrate, and retain the subsequent filtrate.

[0164] 8.2.3 Investigation of DNS determination conditions

[0165] According to the literature review,

[10] Polygonatum sibiricum polysaccharide has a maximum absorbance at a wavelength of 490nm, so in subsequent experiments, the absorbance was measured at a wavelength of 490nm.

[0166] (1) Preparation of DNS solution

[11]

[0167] Weigh 0.63 g of 3,5-dinitrosalicylic acid and 26.2 mL of 2 mol / L sodium hydroxide, transfer to 50 mL of warm water solution containing 18.2 g of potassium sodium tartrate, then add 0.5 g of phenol and 0.5 g of sodium sulfite, stir to dissolve, transfer to a 100 mL volumetric flask after cooling, add distilled water to the mark, store in a brown bottle at low temperature for 7 to 15 days and set aside.

[0168] (2) Determination of DNS color development time

[0169] Accurately measure 5.0 mL of the above reference solution in a 25 mL volumetric flask, add distilled water to the mark, accurately measure 1.0 mL in 10 mL volumetric flasks, for a total of 8 portions, add 1.0 mL DNS to each, and heat in a boiling water bath for 3, 4, 5, 6, 7, 8, 9, 10 min, respectively. Treat the blank solution under the same conditions and measure the absorbance A at a wavelength of 490 nm.

[0170] (3) Determination of DNS usage

[0171] Accurately measure 1.0 mL of the above-mentioned reference substances into 10 mL volumetric flasks, for a total of 8 portions. Add 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, and 1.6 mL of DNS into the volumetric flasks respectively. Color develop for 6 minutes. Treat the blank solution under the same conditions and measure the absorbance A at 490 nm.

[0172] (4) Determination of acid hydrolysis time

[0173] Prepare 6 portions of the test solution according to the method in "8.2.2", add 1.0 mL of DNS solution, color development for 6 min, acid hydrolysis time set at 5, 10, 25, 20, 25, 30, 35 min, respectively, and measure the photometric A at 490 nm.

[0174] 8.2.4 Methodological Review

[0175] (1) Drawing of standard curve

[0176] Accurately measure 3.0, 4.0, 5.0, 6.0, and 7.0 mL of the reference solution under "8.2.1" and place them in 25 mL volumetric flasks, add water to the mark, and shake well. Accurately measure 1.0 mL of the above solution and place it in a 10 mL volumetric flask, place it in a boiling water bath for 5 minutes, and then cool it in an ice water bath for 30 minutes. Make up to volume with distilled water, use the corresponding reagent as blank, and measure the absorbance according to the conditions under "8.2.3". Draw a standard curve with absorbance A as the ordinate and reference concentration C as the abscissa.

[0177] (2) Precision test

[0178] Accurately measure 1.0 mL of each test solution under "8.2.2" and measure the absorbance A 6 times according to the determination method under the conditions of "8.2.3". Calculate the RSD.

[0179] (3) Stability test

[0180] Accurately measure 1.0 mL of each test solution under "8.2.2" and place it in a 10 mL volumetric flask. Determine its absorbance A according to the method under the conditions of "8.2.3", once every 5 minutes for a total of 4 hours.

[0181] (4) Repeatability experiment

[0182] Prepare 6 samples of the test sample according to the method under "8.2.2", determine their absorbance A according to the method under the conditions of "8.2.3", and calculate the RSD.

[0183] (5) Sample recovery experiment

[0184] Accurately pipette 0.5 mL of the test solution of Polygonatum sibiricum polysaccharide chewing gum under "8.2.2" in 6 parallel batches, add 0.5 mL of 0.55 mg / mL reference substance, and determine the absorbance A according to the method under "8.2.3". Then calculate the sample recovery rate according to: Recovery rate (%) = (CA) / B (C measured value, A is the amount of the component to be tested in the test sample, and B is the amount of the reference substance added).

[0185] (6) Content determination

[0186] Accurately weigh about 80 mg of blank chewing gum and about 80 mg of Polygonatum odoratum chewing gum, prepare the test solution according to "8.2.2", make three replicates, determine the absorbance A according to the method under "8.2.3", and calculate the content according to the following formula:

[0187] Polygonatum sibiricum polysaccharide (%) = [(Polygonatum sibiricum polysaccharide chewing gum - blank chewing gum) / Polygonatum sibiricum polysaccharide chewing gum] * 100 2. Results and Analysis

[0188] 1. Single factor experiment for formulation design

[0189] 1.1 Dosage of Polygonatum sibiricum Polysaccharide

[0190] Polygonatum sibiricum polysaccharide itself has a sweet and slightly astringent taste. Improper addition will affect the color, smell and taste of the chewing gum. The results show that with the increase in the amount of Polygonatum sibiricum polysaccharide, the sensory evaluation score shows a significant downward trend. The highest score is obtained when the amount of Polygonatum sibiricum polysaccharide is 1.0g. Therefore, 1.0g is selected as the optimal amount of Polygonatum sibiricum polysaccharide. Figure 1 .

[0191] 1.2 Wheat gluten dosage

[0192] Gum base is the basis for making chewing gum and also the carrier of various additives. Therefore, the amount and proportion of wheat gluten in the overall formula will directly affect the taste and quality of the final product. The results show that the color, smell and taste are relatively suitable when the amount of wheat gluten is 12.0g, so 12.0g is selected as the optimal amount of wheat gluten. The comprehensive score of wheat gluten dosage can be found in Figure 2 .

[0193] 1.3 Dosage of mannitol

[0194] The results show that when the amount of mannitol is 6.0g, the sensory evaluation score is the highest, and the palatability of the chewing gum is good. It can also be seen that the increase in the amount of mannitol during the production process will significantly reduce the texture, taste and smell of the chewing gum. Therefore, 6.0g is selected as the optimal amount of mannitol. The comprehensive score of mannitol dosage is shown in Figure 3 .

[0195] 1.4 Amount of white sugar

[0196] White sugar can increase the sweetness and improve the astringency of Polygonatum cyrtonema polysaccharide in chewing gum, but too much white sugar is not good for dental health. The results show that when the amount of white sugar is 0.2g, the overall score of chewing gum is high. As the amount of white sugar increases, the score gradually decreases. Therefore, 0.2g is selected as the optimal amount of white sugar. Figure 4 .

[0197] 1.5 Glycerol dosage

[0198] The results show that glycerol has little effect on the taste of chewing gum. When the amount of glycerol is 0.6g, the chewing gum has better palatability. As the amount of glycerol added increases, the sensory evaluation score decreases, but the trend is not obvious. Therefore, the optimal amount of glycerol added is 0.6g. The comprehensive score of glycerol dosage is shown in Figure 5 .

[0199] 1.6 Drinking water consumption

[0200] The amount of water used in making chewing gum has a great influence on the texture. The results show that when the amount of water is 8.0g, the sensory score is higher, so the optimal amount of drinking water is 8.0g. The comprehensive score of drinking water usage is shown in Figure 6 .

[0201] 2. Investigation of baking time

[0202] The results show that when the baking time of Polygonatum cyrtonema polysaccharide chewing gum is 4h, the overall sensory evaluation score is higher, so the optimal baking time is 4h. Figure 7 .

[0203] 3. Comparison of properties of chewing gum prepared with different gum bases

[0204] The properties of chewing gums prepared from different gum bases are different. Commercial gum base chewing gums and traditional food additive gum bases cannot be swallowed and are easy to pollute the environment. Figure 8 It can be seen that there is no significant difference in the cohesiveness of the three chewing gums. Compared with the commercial and traditional chewing gums, the chewing gum prepared with wheat gluten as the gum base has better hardness and chewing effects, and also has the advantages of being swallowable and green and environmentally friendly.

[0205] 4. Quality evaluation

[0206] 4.1 Total solids and moisture content testing

[0207] It can be seen from Table 2 and Table 3 that the total solid content of the prepared polygonatum polysaccharide chewing gum is 84% ​​and the moisture content is 2.8%, which meets the requirements.

[0208] Table 2 Total solid content ( n=3)

[0209]

[0210] Table 3 Moisture content ( n=3)

[0211]

[0212] 4.2 Establishment of the DNS method for determining the content of Polygonatum sibiricum polysaccharides

[0213] 4.2.1 Investigation of DNS determination conditions

[0214] (1) Determination of DNS color development time

[0215] It can be seen from Table 4 that when the color development time is less than 4 minutes, the absorbance is significantly smaller, indicating that the reaction is incomplete. When the time exceeds 7 minutes, the data shows a downward trend. The absorbance is relatively stable in the period of 4 to 7 minutes and presents a maximum value at 6 minutes. For the reliability of the experiment, the color development time is set to 6 minutes in subsequent experiments.

[0216] Table 4 DNS color development time investigation

[0217]

[0218] (2) Determination of DNS usage

[0219] It can be seen from Table 5 that when the amount of DNS is less than 0.8 mL, its absorbance increases with the increase in the amount of DNS. When the amount of DNS continues to increase, the absorbance tends to be stable and presents a maximum value at 1.0 mL. For the accuracy of the experiment, the amount of DNS was set to 1.0 mL in subsequent experiments.

[0220] Table 5 DNS usage survey

[0221]

[0222] (3) Determination of acid hydrolysis time

[0223] It can be seen from Table 6 that when the acid hydrolysis time is less than 10 minutes, the absorbance increases with the extension of the color development time. When the acid hydrolysis time exceeds 25 minutes, the absorbance shows a downward trend. The absorbance is relatively stable in the period of 10 to 25 minutes and reaches a maximum value at 15 minutes. Therefore, the acid hydrolysis time is set to 15 minutes in subsequent experiments.

[0224] Table 6 Acid hydrolysis time investigation

[0225]

[0226] 4.2.2 Methodological investigation

[0227] (1) Preparation of standard curve

[0228] Draw a standard curve with absorbance A as the ordinate and reference substance concentration C as the abscissa, such as Fig. 9 As shown in the figure, the glucose content ranges from 0.12 mg / mL to 0.28 mg / mL, and the regression equation is y=29.5x-1.272, r=0.9991, which meets the linear requirements.

[0229] (2) Precision test

[0230] As shown in Table 7, the RSDs of blank chewing gum and Polygonatum odoratum chewing gum test solutions are 1.9% and 1.5%, respectively, with n=6, indicating that the instrument has good precision.

[0231] Table 7 Precision experiment (n=6)

[0232]

[0233] (3) Stability test

[0234] As shown in Table 8, the RSDs of the blank chewing gum and Polygonatum odoratum chewing gum test solutions were 2.8% and 1.6%, respectively, with n=6, indicating that the samples had good stability within 4 hours.

[0235] Table 8 Stability test (n=6)

[0236]

[0237] (4) Repeatability test

[0238] As shown in Table 9, the RSDs of the blank chewing gum and Polygonatum odoratum chewing gum test solutions were 2.2% and 2.0%, respectively, with n=6, indicating that the method had good repeatability.

[0239] Table 9 Repeatability experiment (n=6)

[0240]

[0241] (5) Sample recovery test

[0242] As shown in Table 10, the average recoveries of blank chewing gum and Polygonatum odoratum chewing gum test solutions were 100.83% and 98.46%, respectively, and the RSDs were 2.4% and 1.4%, respectively, with n=6, indicating that the blank chewing gum test solution and Polygonatum odoratum chewing gum had good recoveries in this method.

[0243] Table 10 Sample recovery experiment (n=6)

[0244]

[0245] 4.3 Determination of the content of Polygonatum odoratum chewing gum

[0246] It can be seen from Table 11 that the average content of polygonatum polysaccharide in the prepared chewing gum is 3.519%.

[0247] Table 11 Determination of content of Polygonatum odoratum chewing gum

[0248]

[0249] Conclusion

[0250] Polygonatum has a long history of being used as medicine and food. Currently, Polygonatum has developed multiple products, such as Polygonatum yogurt, beverages, biscuits, etc. This study determined the optimal formula of Polygonatum polysaccharide chewing gum through single factor experiments: Polygonatum polysaccharide 1.0g, wheat gluten 12.0g, mannitol 6.0g, white sugar 0.2g, glycerol 0.6g, drinking water 8.0g, other auxiliary materials (edible flavor 0.5g, β-cyclodextrin 0.8g), and baking time was 4h. Among them, the chewing gum prepared with wheat gluten has better taste and properties than other gum bases. At the same time, this experiment established a content determination method suitable for Polygonatum polysaccharide chewing gum to provide guarantee for the quality of the chewing gum.

[0251] Although the present invention has been described in detail above by means of general description, specific implementation methods and experiments, it is obvious to those skilled in the art that some modifications or improvements can be made to the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

[0252] References:

[0253] [1] Deng Yuwen, Ouyang Lin, Wang Shan, et al. Research progress on the medicinal and edible value of Polygonatum sibiricum[J]. Journal of Hunan University of Traditional Chinese Medicine, 2024, 44(05): 912-920.

[0254] [2] Lu Zinan, Jin Chenzhong, Hu Yihong, et al. The medicinal and edible effects of Polygonatum sibiricum polysaccharide and its research progress [J]. Modern Food, 2023, v.29(04):72-74.

[0255] [3] Song Tianli, Zhang Yu, Xiao Qiang, et al. Research progress on chemical components and medicinal value of Polygonatum sibiricum [J / OL]. Chinese Journal of Traditional Chinese Medicine, 1-17.

[0256] [4] Li Meng, Chen Xi, Li Yihang, et al. Research progress on the pharmacological effects of Polygonatum sibiricum polysaccharide[J]. Journal of Traditional Chinese Medicine, 2024, 52(08): 95-101.

[0257] [5] Li Ling, et al. Study on the physicochemical properties and activity of continuously prepared Polygonatum cyrtonema polysaccharide[D]. Hefei: Hefei University of Technology, 2018.

[0258] [6] Weng Jingyi, Lu Yonglai, Wang Runguo, et al. Chewing gum and its development trend and thinking [J]. Food Industry Science and Technology, 2011, 32(07): 440-443+446.

[0259] [7] Sun Hongwei, Feng Yanbo, Dong Airong, et al. Research on the production process of Alihong chewing gum[J]. Chinese Edible Fungi, 2016, 35(03): 58-64.

[0260] [8] Liu Lifang. Overview of the deep processing and application status of gluten[J]. Food Safety Guide, 2018, (33): 149-151.

[0261] [9] Liu Shu, Liu Qi, Liu Pei, et al. Effects of different additive dosages on the quality of gluten-based chewing gum [J]. Food Science, 2011, 32(24): 130-135.

[0262]

[10] Long Jiefeng, Chen Wenjing, Li Jinqiao. Study on the extraction technology and hypoglycemic activity of Polygonatum sibiricum polysaccharide[J]. Asia-Pacific Traditional Medicine, 2024, 20(04): 49-53.

[0263]

[11] Zhang Zhijun, Sun Wei, Li Yongliang, et al. Determination of polysaccharide content in polygonatum sibiricum from different origins by 3,5-dinitrosalicylic acid method combined with phenol-concentrated sulfuric acid method [J]. Chinese Journal of Experimental Traditional Chinese Medicine, 2012, 18(06): 106-109.

Claims

1. A polygonatum polysaccharide chewing gum, characterized in that: The formula of the polygonatum polysaccharide chewing gum is as follows: 0.5-2.5 parts by weight of polygonatum polysaccharide, 6-14 parts by weight of wheat gluten, 2-10 parts by weight of mannitol, 0.2-1.0 parts by weight of glycerol, 0.1-0.5 parts by weight of white sugar, 6-10 parts by weight of drinking water, 0.5 parts by weight of edible flavor and 0.8 parts by weight of beta-cyclodextrin.

2. The polygonatum polysaccharide chewing gum according to claim 1, characterized in that: The formula is as follows: 0.5-1.5 parts by weight of polygonatum polysaccharide, 10-14 parts by weight of wheat gluten, 4-8 parts by weight of mannitol, 0.4-0.8 parts by weight of glycerol, 0.1-0.3 parts by weight of white sugar, 7-9 parts by weight of drinking water, 0.5 parts by weight of edible flavor and 0.8 parts by weight of beta-cyclodextrin.

3. The polygonatum polysaccharide chewing gum according to claim 2, characterized in that: The formula is as follows: 1.0 parts by mass of polygonatum polysaccharide, 12 parts by mass of wheat gluten, 6 parts by mass of mannitol, 0.6 parts by mass of glycerol, 0.2 parts by mass of white sugar, 8 parts by mass of drinking water, 0.5 parts by mass of edible flavor and 0.8 parts by mass of β-cyclodextrin.

4. A process for preparing the polygonatum polysaccharide chewing gum as claimed in any one of claims 1 to 3, characterized in that: The process is as follows: S1: Preparation of mixture 1 Weigh wheat gluten, add glycerin and mix thoroughly to make it wet, to prepare mixture 1; S2: Preparation of mixture 2 Weigh drinking water, add polygonatum polysaccharide, mannitol, white sugar, and β-cyclodextrin, fully dissolve the ingredients in a water bath, add edible flavoring, and prepare mixture 2; S3: Mixing and stirring Add mixture 1 to mixture 2, stir thoroughly, and shake to remove air bubbles to obtain a total mixture; S4: Finalization Transfer the total mixture into a mold to set the shape; S5: Water bath, cooling, demoulding The mold is placed in a water bath for heat preservation, and demoulding is performed after cooling; S6: Aging Place the demoulded chewing gum in an oven for baking and aging until there is no obvious moisture, and then place it at room temperature; S7: Packaging The prepared chewing gum is packed in a sealed bag.

5. The preparation process according to claim 4, characterized in that: The water bath insulation conditions in step S5 are: 60-70° C., insulation for 30 min.

6. The preparation process according to claim 4, characterized in that: The baking and aging conditions in step S6 are: 55-60° C., baking for 2-10 hours.

7. The preparation process according to claim 6, characterized in that: The baking and aging conditions are: 55-60° C., baking for 2-6 hours.

8. The preparation process according to claim 7, characterized in that: The baking and aging conditions are: 55-60° C., baking for 4 hours.

9. The preparation process according to claim 4, characterized in that: The environmental conditions of the sealed package in step S7 are: temperature of 20-25° C. and relative humidity below 60%.

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