Tabletting candy with low glycemic index and preparation method thereof

Abstract

The invention belongs to the field of food, and particularly relates to a tablet candy with a low glycemic index and a preparation method of the tablet candy. The tableted candy is prepared from the following raw materials in parts by weight: 10 to 40 parts of high amylose corn starch, 2 to 15 parts of medicinal and edible composite extract, 0.5 to 5 parts of platycodon grandiflorum polypeptide, 1 to 12 parts of skimmed milk powder, 5 to 20 parts of sorbitol, 4 to 21 parts of lactose, 3 to 23 parts of xylitol, 0.5 to 7 parts of maltodextrin, 0.5 to 7 parts of gamma-cyclodextrine, 0.3 to 2.5 parts of citric acid and 0.3 to 3.0 parts of magnesium stearate. The preparation method comprises the following steps: crushing the raw materials, sieving, uniformly mixing, granulating, drying, granulating, mixing, and finally tabletting to obtain the tablet candy. The tabletted candy prepared by the invention is good in taste, has the effect of reducing blood glucose and is wide in applicable crowd range.

Description

Technical Field

[0001] The invention belongs to the field of food, and in particular relates to a low glycemic index tablet candy and a preparation method thereof. Background Art

[0002] High-amylose corn starch is rich in resistant starch, which will not cause postprandial blood sugar increase, can reduce postprandial blood sugar and insulin response, and reduce plasma cholesterol content. Therefore, it is called "functional food" and is an ideal food for diabetics. High-amylose corn contains high levels of slowly digestible starch and resistant starch. Slowly digestible starch is equivalent to low glycemic index food, which can effectively inhibit postprandial blood sugar increase and reduce insulin response, and can significantly reduce the level of blood sugar concentration in the human body. Therefore, high-amylose corn starch can be used as the main raw material for functional foods and has broad development prospects.

[0003] Active ingredients such as polysaccharides, flavonoids, peptides, etc. from edible and medicinal plants have multiple biological activities such as antioxidant, immunomodulatory, anti-tumor, hypoglycemic and lipid-lowering activities. Compared with modern chemical drugs, edible and medicinal active ingredients can not only lower blood sugar, but also perform physiological regulation, effectively prevent or delay various complications of diabetes, and usually have lower toxicity and adverse reactions. They are currently a research hotspot in the food field.

[0004] Foods with a low glycemic index have relatively low energy characteristics, are slowly digested and absorbed in the human body, have little effect on blood sugar concentrations in the body, help maintain a stable state of blood sugar, and can increase the body's sense of fullness. They also have many benefits such as preventing diabetes, inhibiting obesity, and resisting hypertension. They play an important role in maintaining good health. Therefore, low glycemic index foods better meet the nutritional and health needs of diabetic patients and have an auxiliary therapeutic effect.

[0005] Sugar is one of the factors that seriously threaten human health. For special groups such as diabetics, it is even more necessary to control sugar intake. Reducing sugar and lowering blood sugar is one of the current trends in the global food industry. As the main sugar consumption industry, the candy industry is also in urgent need of addressing and solving problems with low glycemic index tablets. Traditional candy foods are often only designed to meet people's sensory needs for food. As people pay more and more attention to health, they need to properly consume substances with functional ingredients. High-amylose corn starch and low-sugar tablets that can be used as both food and food can help lower blood sugar.

[0006] Therefore, it is an urgent problem to provide a low-glycemic index compressed candy with a simple and easy preparation process, convenient consumption, low sugar content and good taste. This problem is also a technical problem that needs to be solved in the development and production of other products containing functional ingredients of the same origin as medicine and food. Summary of the invention

[0007] In view of the problems and shortcomings in the prior art, the present invention aims to provide a method for preparing a low glycemic index compressed candy.

[0008] In order to achieve the purpose of the present invention, the technical solution adopted by the present invention is as follows:

[0009] The first aspect of the present invention provides a low glycemic index compressed candy, which is made of the following raw materials in parts by weight: 10 to 40 parts of high-amylose corn starch, 2 to 15 parts of a medicinal and edible composite extract, 0.5 to 5 parts of platycodon polypeptide, 1 to 12 parts of skimmed milk powder, 5 to 20 parts of sorbitol, 4 to 21 parts of lactose, 3 to 23 parts of xylitol, 0.5 to 7 parts of maltodextrin, 0.5 to 7 parts of γ-cyclodextrin, 0.3 to 2.5 parts of citric acid, and 0.3 to 3.0 parts of magnesium stearate.

[0010] Preferably, the medicinal and edible composite extract is at least one of Pueraria lobata polysaccharide extract, Polygonatum sibiricum polysaccharide extract, Polygonatum odoratum polysaccharide extract, Ophiopogon japonicus polysaccharide extract and Coix lachryma-jobi polysaccharide extract.

[0011] More preferably, the edible and medicinal composite extract is composed of kudzu root polysaccharide extract, polygonatum sibiricum polysaccharide extract, polygonatum odoratum polysaccharide extract, ophiopogon japonicus polysaccharide extract and coix seed polysaccharide extract in a mass ratio of 4:2:2:1:1.

[0012] The second aspect of the present invention provides a method for preparing the low glycemic index compressed candy according to any one of the first aspects, comprising the following steps:

[0013] (1) Weigh each raw material according to its mass fraction, crush it separately, pass it through a 60-mesh sieve, and set aside;

[0014] (2) Mix the sieved raw materials evenly, add a wetting agent while stirring to make a soft material, and pass it through a 20-mesh sieve. The material under the sieve is the prepared wet granules;

[0015] (3) spreading the wet granules flat at 50-90° C. and drying them for 1-5 h, turning them over every 1 h, to obtain dry granules;

[0016] (4) passing the dried granules through a 20-mesh sieve, passing the sieved material through a 60-mesh sieve, and removing the fine powder under the sieve to obtain finished granules;

[0017] (5) Add 1% of the total weight of magnesium stearate to the finished granules, mix them, and compress them into tablets to obtain compressed candies.

[0018] Preferably, the tabletting pressure in step (5) is 50 to 100 MPa.

[0019] Preferably, the wetting agent in step (2) is 95% ethanol, and the amount of the wetting agent added is measured so that the soft material can be kneaded into a ball by hand and falls apart when pressed with fingers.

[0020] Preferably, the moisture content of the dried particles in step (3) is 2% to 5%.

[0021] Preferably, the fine powder screened off by the sieve in step (4) is returned to step (2) for processing until all the fine powder is converted into finished particles.

[0022] Compared with the prior art, the present invention has the following advantages:

[0023] (1) The products prepared from the high-amylose corn starch used in the present invention can bring a variety of health benefits. By taking in an appropriate amount of amylose, the body's metabolism of trace elements is regulated, which is beneficial to health. High-amylose corn starch can also stabilize intestinal flora, regulate insulin levels, shorten digestion time, increase gastrointestinal motility, and help promote defecation and dredge the intestines. Plant polysaccharides and polypeptides have hypoglycemic activity, and their application in compressed candies can have a certain hypoglycemic effect.

[0024] (2) Compressed candies have loose or cracked flakes due to the low viscosity of the raw materials. The raw materials also absorb moisture, which can easily cause sticking during tableting. High-amylose corn starch can form a translucent colloid with a certain strength after dissolving. It has strong coagulation ability and a short setting time. It can increase the viscosity of the raw materials and make the compressed candies harder, thus solving the problems of loose or cracked flakes in compressed candies.

[0025] (3) The preparation method of the present invention is simple in process, the prepared compressed candy has good taste, has blood sugar lowering effect, and is suitable for a wide range of people. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 α-amylase inhibition rate of the compressed candies prepared in Examples 1 to 3;

[0027] Figure 2 It is the α-glucosidase inhibition rate of the compressed candies prepared in Examples 1 to 3. DETAILED DESCRIPTION

[0028] The present invention is further described in detail below through specific examples, but the scope of the present invention is not limited thereto.

[0029] Example 1

[0030] A low glycemic index compressed candy is prepared from the following raw materials in parts by weight: 32g of high-amylose corn starch, 8.1g of a composite extract of medicinal and edible substances, 2.4g of platycodon grandiflorum polypeptide, 7g of skimmed milk powder, 12g of sorbitol, 13.5g of lactose, 15g of xylitol, 4g of maltodextrin, 4g of gamma-cyclodextrin, 1.1g of citric acid, and 1g of magnesium stearate.

[0031] The medicine-food composite extract is composed of kudzu root polysaccharide extract, polygonatum sibiricum polysaccharide extract, polygonatum odoratum polysaccharide extract, ophiopogon japonicus polysaccharide extract and coix seed polysaccharide extract in a mass ratio of 4:2:2:1:1.

[0032] A method for preparing low glycemic index compressed candy comprises the following steps:

[0033] (1) Weigh high-amylose corn starch, edible and medicinal composite extract, platycodon polypeptide, skim milk powder, sorbitol, lactose, xylitol, maltodextrin, γ-cyclodextrin and citric acid raw materials respectively by weight, grind them with a grinder, pass through a 60-mesh sieve, and set aside;

[0034] (2) Mix the crushed and sieved raw materials evenly, and slowly spray 95% ethanol into the materials with an alcohol spray bottle while stirring with a spoon to increase the humidity of the materials to make a soft material. The amount of wetting agent added should not be too much or too little. The standard is that the materials can be kneaded into a ball by hand and fall apart when pressed with fingers; the wet granules just made should not be touched directly by hand, and should be passed through a 20-mesh sieve to obtain granules. The granules remaining on the 20-mesh sieve are gently pressed by hand until they pass through the sieve, and the sieved materials are the obtained wet granules;

[0035] (3) Spread the wet granules evenly on a stainless steel tray, place them in a forced air drying oven, dry them at 70°C, turn them over once every hour, and dry them for 3 hours to ensure that the moisture content of the granules after drying is between 2% and 5%;

[0036] (4) Place the dried granules into a 20-mesh sieve and gently press the large granules by hand until they pass through the 20-mesh sieve. Pour the 20-mesh sieve into a 60-mesh sieve and shake the 60-mesh sieve to sift out the fine powder. The remaining powder on the 60-mesh drying net is the finished granules. Return the fine powder sifted out by the 60-mesh sieve to step (2) until all the fine powder becomes the finished granules.

[0037] (5) Tablet preparations

[0038] Wipe the tablet punch with 75% alcohol, add 1% magnesium stearate by weight of the total raw materials to the finished granules and mix to obtain tablet material, first use a small amount of material to test the machine, adjust the pressure to 80 MPa, pour the tablet material into the material cup, start the machine to make tablet candy.

[0039] Example 2

[0040] The content of Example 2 is basically the same as that of Example 1, except for the composition of raw materials.

[0041] A low glycemic index compressed candy is prepared from the following raw materials in parts by weight: 24g of high-amylose corn starch, 4.2g of a composite extract of medicinal and edible properties, 1.2g of platycodon grandiflorum polypeptide, 7g of skimmed milk powder, 12g of sorbitol, 13.5g of lactose, 15g of xylitol, 4g of maltodextrin, 4g of gamma-cyclodextrin, 1.1g of citric acid, and 1g of magnesium stearate.

[0042] The preparation method is the same as that of Example 1.

[0043] Example 3

[0044] The content of Example 3 is basically the same as that of Example 1, except for the composition of raw materials.

[0045] A low glycemic index compressed candy is prepared from the following raw materials in parts by weight: 44g of high-amylose corn starch, 12.1g of a composite extract of medicinal and edible substances, 4.8g of platycodon grandiflorum polypeptide, 7g of skimmed milk powder, 12g of sorbitol, 13.5g of lactose, 15g of xylitol, 4g of maltodextrin, 4g of gamma-cyclodextrin, 1.1g of citric acid, and 1g of magnesium stearate.

[0046] The preparation method is the same as that of Example 1.

[0047] Performance testing of compressed candy

[0048] (1) In vitro hypoglycemic ability test of compressed candies

[0049] The compressed candy prepared in Example 1 was dissolved in distilled water, ultrasonicated at 600W for 25 minutes at 20°C, centrifuged and the supernatant was collected to obtain a sample extract. The sample extract was tested for its inhibition rate on starch, and the test items included α-amylase inhibition rate and α-glucosidase inhibition rate.

[0050] Method for determining α-amylase inhibition rate: add 0.5 mL of sample extract to 0.5 mL of α-amylase (0.02 mg / mL) and incubate in a water bath at 37°C for 5 min, add 0.5 mL of 1% starch solution, react at 37°C for 15 min, add 0.5 mL of DNS reagent, mix the solution, boil in a boiling water bath for 5 min, cool to room temperature, make up to 25 mL, and measure the absorbance at a wavelength of 540 nm.

[0051] Blank group: 0.5 mL distilled water + 0.5 mL α-amylase + 0.5 mL 1% starch solution + 0.5 ml DNS reagent;

[0052] Blank control: 0.5 mL distilled water + 0.5 mL distilled water + 0.5 mL 1% starch solution + 0.5 mL DNS reagent;

[0053] Sample group: 0.5 mL extract + 0.5 mL α-amylase + 0.5 mL 1% starch solution + 0.5 mL DNS reagent;

[0054] Sample control: 0.5 mL of extract + 0.5 mL of distilled water + 0.5 mL of 1% starch solution + 0.5 mL of DNS reagent.

[0055] The method for determining the inhibition rate of α-glucosidase was as follows: 0.1 mL of sample extract was added with 0.1 mL (0.01 mg / mL) of α-glucosidase, mixed, and placed in a water bath at 37°C for 20 min. 0.1 mL of 10 mmol / LPNPG was added, mixed, and placed in a water bath at 37°C for 30 min. Then 5 mL of 0.1 mol / L Na 2 CO 3 , stop the reaction and measure the absorbance at 405nm wavelength.

[0056] Blank group: 0.1mL distilled water + 0.1mL α-glucosidase + 0.1mL 10mmol / L PNPG + 5mL 0.1mol / LNa 2 CO 3 ;

[0057] Blank control: 0.1mL distilled water + 0.1mL distilled water + 0.1mL 10mmol / LPNPG + 5mL 0.1mol / LNa 2 CO 3 ;

[0058] Sample group: 0.1mL extract + 0.1mL α-glucosidase + 0.1mL 10mmol / L PNPG + 5mL 0.1mol / LNa 2 CO 3 ;

[0059] Sample control: 0.1mL extract + 0.1mL distilled water + 0.1mL 10mmol / L PNPG + 5mL 0.1mol / LNa 2 CO 3 .

[0060] The starch inhibition rate calculation formula is as follows:

[0061]

[0062] The results of α-amylase inhibition rate were as follows Figure 1 The results of the α-glucosidase inhibition rate were shown in Figure 2 shown.

[0063] Depend on Figure 1 and Figure 2It can be seen that in Example 1, the α-amylase inhibition rate and α-glucosidase inhibition rate of the compressed candy prepared by a reasonable ratio of high-amylose corn starch and the edible and medicinal extract were higher than those of the compressed candies prepared by too high or too low ratios of high-amylose corn starch and the edible and medicinal extract in Example 2 and Example 3, indicating that a suitable ratio of high-amylose corn starch and the edible and medicinal extract can prepare compressed candies with better hypoglycemic effect.

[0064] (2) Sensory properties test of compressed candy

[0065] The sensory scoring criteria for compressed candies are shown in Table 1.

[0066] Table 1 Sensory scoring criteria for low glycemic index tablet candies

[0067]

[0068] The compressed candies prepared in Examples 1 to 3 of the present invention were evaluated according to the scoring criteria in Table 1, and the results are shown in Table 2. As can be seen from Table 2, in the compressed candies prepared in Example 1, high-amylose corn starch and the medicinal and edible extract were added in an appropriate proportion, and the prepared compressed candies were complete and smooth, with uniform color, moderate and firm taste without looseness and without sticking to teeth, and had better sensory properties than Examples 2 and 3.

[0069] Table 2 Sensory characteristics analysis results

[0070] Example No. Appearance Taste taste Total score Example 1 30 38 30 98 Example 2 27 38 27 92 Example 3 25 36 23 84

[0071] The above description of the embodiments is to facilitate the understanding and application of the present invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the embodiments herein. Improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the protection scope of the present invention.

Claims

1. A low glycemic index tablet candy, characterized in that: The compressed candy is prepared from the following raw materials in parts by weight: 10-40 parts of high-amylose corn starch, 2-15 parts of a medicinal and edible composite extract, 0.5-5 parts of platycodon polypeptide, 1-12 parts of skimmed milk powder, 5-20 parts of sorbitol, 4-21 parts of lactose, 3-23 parts of xylitol, 0.5-7 parts of maltodextrin, 0.5-7 parts of gamma-cyclodextrin, 0.3-2.5 parts of citric acid, and 0.3-3.0 parts of magnesium stearate.

2. The compressed candy according to claim 1, characterized in that: The medicine-food composite extract is at least one of kudzu root polysaccharide extract, polygonatum sibiricum polysaccharide extract, polygonatum odoratum polysaccharide extract, ophiopogon japonicus polysaccharide extract and coix seed polysaccharide extract.

3. The compressed candy according to claim 2, characterized in that: The medicine-food composite extract is composed of kudzu root polysaccharide extract, polygonatum sibiricum polysaccharide extract, polygonatum odoratum polysaccharide extract, ophiopogon japonicus polysaccharide extract and coix seed polysaccharide extract in a mass ratio of 4:2:2:1:

1.

4. A method for preparing the low glycemic index compressed candy according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) Weigh each raw material according to its mass fraction, crush it separately, pass it through a 60-mesh sieve, and set aside; (2) Mix the sieved raw materials evenly, add a wetting agent while stirring to make a soft material, and pass it through a 20-mesh sieve. The material under the sieve is the prepared wet granules; (3) spreading the wet granules flat at 50-90° C. and drying them for 1-5 h, turning them over every 1 h, to obtain dry granules; (4) passing the dried granules through a 20-mesh sieve, passing the sieved material through a 60-mesh sieve, and removing the fine powder under the sieve to obtain finished granules; (5) The finished granules are added with 1% magnesium stearate by weight of the total raw materials, mixed, and compressed into tablets to obtain compressed candies.

5. The preparation method according to claim 4, characterized in that: The tabletting pressure in step (5) is 50 to 100 MPa.

6. The preparation method according to claim 4, characterized in that: The wetting agent in step (2) is 95% ethanol, and the amount of the wetting agent added is measured so that the soft material can be kneaded into a ball by hand and falls apart when pressed by fingers.

7. The preparation method according to claim 6, characterized in that: The humidity of the dried particles in step (3) is 2% to 5%.

8. The preparation method according to claim 7, characterized in that: The fine powder under the screen in step (4) is returned to step (2) for processing until all the fine powder is converted into finished particles.

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