N-acetyl-D-glucosamine composition as well as preparation method and application thereof

Abstract

The invention provides an N-acetyl-D-glucosamine composition as well as a preparation method and application thereof, and relates to the field of health care products. The N-acetyl-D-glucosamine composition provided by the invention is prepared from the following components in parts by weight: 5 to 15 parts of N-acetyl-D-glucosamine, 15 to 25 parts of popcorn flour, 55 to 65 parts of wheat flour and 5 to 15 parts of auxiliary materials. All the components are packaged by edible packaging films, are dissolved in water, are beneficial to improving symptoms of sub-healthy people, are safe and environment-friendly, and do not have toxic or side effects. The lump soup and cake containing the composition can be prepared according to the preparation method provided by the invention, the flavor is unique, and the idea of homology of medicine and food is verified.

Description

Technical Field

[0001] The present invention relates to the field of health care products, and in particular to an N-acetyl-D-glucosamine composition and a preparation method and application thereof. Background Art

[0002] N-acetyl-D-glucosamine is a highly sweet monosaccharide, a component of various polysaccharides in organisms, and has multiple physiological functions. It can be used clinically to treat rheumatic and rheumatoid arthritis; it can also be used as a food additive for infants and young children and a sweetener for diabetic patients; it has anti-inflammatory and anti-tumor effects, and can inhibit the spread and metastasis of cancer cells; in addition, N-acetyl-D-glucosamine also has great potential in the fields of health care and cosmetics. It has strong antioxidant properties, can resist the stimulation and damage caused by free radicals to the body, slow down the rate of cell aging, reduce melanin deposition, and prevent the formation of wrinkles, and has the effect of beautifying the skin.

[0003] Chinese patent CN1049006C discloses a health wine with N-acetyl-D-glucosamine as an additive, and N-acetyl-D-glucosamine is prepared into a wine, which improves and promotes the intestinal microecological environment and intestinal function; Chinese patent CN108434159 A discloses the application of N-acetyl-D-glucosamine in the preparation of drugs for treating diabetic complications, as well as drugs and health products; the results show that N-acetyl-D-glucosamine can effectively treat or alleviate diabetic complications, with a short treatment cycle and no toxic side effects. Although the prior art discloses the health effects of N-acetyl-D-glucosamine, they are all used as medicines, whether they are wines or tablets, capsules, or granules, which inevitably have a special drug smell, reducing the patient's compliance; in addition, considering the possibility of mutual restraint between health care drugs and other drugs or foods, the time and frequency of medication need to be controlled in real time to ensure the efficacy, which is more troublesome.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above problems, the present invention provides an N-acetyl-D-glucosamine composition, a preparation method and application thereof. N-acetyl-D-glucosamine is mixed with specially prepared popcorn powder and wheat flour, and different auxiliary materials are added according to personal preferences. It has no drug smell and enriches the taste selection. In addition, compared with the prior art, the present invention uses the concept of "medicine and food are of the same origin" and makes the active ingredient N-acetyl-D-glucosamine into food, which plays the dual role of "filling the stomach" and "health care". It can be eaten whenever you are hungry and can be used immediately, which is very convenient.

[0006] In order to achieve the above object, the present invention provides the following technical solutions:

[0007] On one hand, the present invention provides an N-acetyl-D-glucosamine composition, comprising the following components in parts by weight: 5-15 parts of N-acetyl-D-glucosamine, 15-25 parts of popcorn powder, 55-65 parts of wheat flour, and 5-15 parts of auxiliary materials.

[0008] Preferably, the composition comprises the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 20 parts of popcorn powder, 60 parts of wheat flour, and 10 parts of auxiliary materials.

[0009] Mixing N-acetyl-D-glucosamine with popcorn powder and wheat flour increases the flavor of the product.

[0010] Furthermore, the auxiliary material is one or more of sweet plum powder, mustard powder, onion powder and seafood powder.

[0011] The addition of auxiliary materials can be selected according to personal habits to achieve personalized customization and diversified choices. If you like "sour", you can add sweet plum powder; if you like "spicy", you can choose mustard powder and onion powder; if you like "fresh", you can choose seafood powder.

[0012] Furthermore, the popcorn powder comprises the following components in parts by weight: 100 parts of popcorn and 50 parts of emulsion.

[0013] Furthermore, the emulsion comprises 40-50% of oil, 5-10% of surfactant, 5-10% of water and 20-30% of flavoring agent.

[0014] Furthermore, the flavoring agent includes one or more of salt, sugar, cream, cheese, matcha, and chocolate.

[0015] The addition of seasonings can choose different flavors (salty, sweet, milky, matcha and chocolate) according to personal habits, achieving personalized customization and diversified choices.

[0016] The present invention also provides a method for preparing an N-acetyl-D-glucosamine composition, comprising the following steps:

[0017] (1) preparing popcorn powder;

[0018] (2) taking 15-25 parts of popcorn powder prepared in step (1), 5-15 parts of N-acetyl-D-glucosamine, 55-65 parts of wheat flour, and 5-15 parts of auxiliary materials, stirring and mixing to obtain a mixed powder;

[0019] (3) The mixed powder obtained in step (2) is packaged for later use.

[0020] Furthermore, the method for preparing popcorn powder comprises the following steps:

[0021] (1) Add the emulsion into a pot and heat at 100-120°C;

[0022] (2) Wash and drain the popcorn, add it to the pot and stir-fry evenly;

[0023] (3) When the first popcorn appears in the pot, cover the pot, shake it immediately, and heat it at 50-70°C until all the popcorn pops;

[0024] (4) Place the prepared popcorn on a plate, cool it to room temperature, and grind it into powder.

[0025] The emulsion in step (1) is heated at a temperature of 100-120° C., which is conducive to the diffusion of flavor substances. In step (3), the fire temperature is adjusted to 50-70° C., which ensures that the popcorn pops into popcorns while preventing the phenomenon of burnt or mushy grains caused by excessive temperature.

[0026] In step (4), the popcorn is crushed after being cooled to avoid sticking caused by the high temperature of the popcorn.

[0027] Preferably, the mixed powder in step (3) is packaged in an edible packaging film.

[0028] More preferably, the edible packaging film is one or more of a polysaccharide edible film, a protein edible film, a lipid edible film, and a composite edible film.

[0029] Edible film packaging is used, which is simple and convenient. It can avoid the phenomenon of spillage of material residues caused by tearing the traditional material bag, save resources and protect the environment.

[0030] To achieve the above-mentioned purpose, the present invention also provides an application of an N-acetyl-D-glucosamine composition in health care. The composition can be used to prepare food such as pimple soup, cake, porridge, etc.

[0031] Compared with the prior art, this application has the following beneficial effects:

[0032] 1. The present application provides an N-acetyl-D-glucosamine composition, in which popcorn powder and other auxiliary materials are mixed into the active ingredient N-acetyl-D-glucosamine to increase the flavor of the product. Users can choose compositions of different flavors according to their personal preferences.

[0033] 2. The present application provides an N-acetyl-D-glucosamine composition, which introduces the design concept of "medicine and food are of the same origin". The composition is suitable for a variety of scenarios (dumpling soup, cake, etc.), has a certain health care effect, has a positive regulating effect on sub-health status, and realizes diet therapy.

[0034] 3. The present application provides a method for preparing an N-acetyl-D-glucosamine composition, which is simple and quick, uses an edible packaging film, and is green and environmentally friendly. The film dissolves in water and is biodegradable, avoiding the phenomenon of spillage of residues when the traditional material package is torn open, and also reducing environmental pollution. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 The present invention provides a schematic flow chart of a method for preparing an N-acetyl-D-glucosamine composition.

[0036] Figure 2 The present invention provides a schematic flow chart of a method for preparing popcorn powder.

[0037] Figure 3 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0038] Figure 4 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0039] Figure 5 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0040] Figure 6 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0041] Figure 7 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0042] Figure 8 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0043] Fig. 9 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0044] Fig.10 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0045] Fig.11 A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention.

[0046] Fig.12A keyword cloud evaluation diagram for a group of application embodiments of the N-acetyl-D-glucosamine composition provided by the present invention. DETAILED DESCRIPTION

[0047] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the present invention is clearly and completely described below in conjunction with the accompanying drawings and specific embodiments. It should also be noted that in order to avoid blurring the present invention due to unnecessary details, only the structures and / or processing steps closely related to the present invention are shown in the accompanying drawings, and other details that are not closely related to the present invention are omitted. If the specific conditions are not indicated in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. The kit instruments used are all conventional products purchased commercially.

[0048] The N-acetyl-D-glucosamine composition of the present invention and its preparation method and application are described in detail below.

[0049] Example 1

[0050] The N-acetyl-D-glucosamine composition provided in this embodiment includes the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 20 parts of popcorn, 60 parts of wheat flour, and 10 parts of sweet plum powder.

[0051] The preparation method of the N-acetyl-D-glucosamine composition provided in this embodiment comprises the following steps:

[0052] (1) 40-50% butter, 5-10% lipophilic surfactant, 5-10% water, and 20-30% salt are uniformly mixed to prepare an emulsion;

[0053] (2) adding 50 g of the emulsion obtained in step (1) into a pot and heating at 100° C.;

[0054] (3) Wash and drain 100 g of popcorn, add it to the pot and stir-fry evenly;

[0055] (4) When the first popcorn appears in the pot, cover the pot, shake it immediately, and heat it at 50°C until all the popcorn pops;

[0056] (5) placing the prepared popcorn on a plate and cooling it to room temperature, and grinding it into powder using a grinding rod to prepare popcorn powder;

[0057] (6) Take 20 parts of popcorn powder prepared in step (5), 10 parts of N-acetyl-D-glucosamine, 60 parts of wheat flour, and 10 parts of sweet plum powder, stir and mix them evenly to obtain a mixed powder;

[0058] (7) The mixed powder obtained in step (6) is packaged for later use, and the packaging film used is a soy protein isolate film.

[0059] The application of the N-acetyl-D-glucosamine composition provided in this embodiment in health care includes a pimple soup prepared from the composition; the preparation method is as follows:

[0060] (1) Take 2 bags of N-acetyl-D-glucosamine composition of this example, add 20-30 ml of purified water, and stir with chopsticks to form a batter;

[0061] (2) Heat water in a pot to 100° C. until boiling, pour the batter prepared in step (1) onto a colander, and stir while pouring until the dough is formed;

[0062] (3) Continue heating at 50℃ for 10 min and serve the dumpling soup.

[0063] The pimple soup prepared by using the N-acetyl-D-glucosamine composition provided in this embodiment has a strong taste, is sweet and sour, and has a sweet plum flavor. The preparation method is simple, eliminating the trouble of preparing seasoning packets.

[0064] Example 2

[0065] The N-acetyl-D-glucosamine composition provided in this embodiment includes the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 20 parts of popcorn, 60 parts of wheat flour, and 10 parts of mustard powder.

[0066] The preparation method of the N-acetyl-D-glucosamine composition provided in this embodiment is the same as that in Example 1, except that the sweet plum powder in step (6) is replaced with mustard powder.

[0067] The application of the N-acetyl-D-glucosamine composition in health care provided in this embodiment includes a dumpling soup prepared from the composition, and the preparation method is the same as that in Example 1.

[0068] The pimple soup prepared by using the N-acetyl-D-glucosamine composition provided in this embodiment has a strong taste, is hot and scalding, and has a mustard flavor, and is suitable for people with colds and nasal congestion.

[0069] Example 3

[0070] The N-acetyl-D-glucosamine composition provided in this embodiment includes the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 20 parts of popcorn, 60 parts of wheat flour, 2 parts of lemon juice, 3 parts of crushed peanuts, and 5 parts of preserved fruits.

[0071] The preparation method of the N-acetyl-D-glucosamine composition provided in this embodiment comprises the following steps:

[0072] (1) 40-50% butter, 5-10% lipophilic surfactant, 5-10% water, and 20-30% salt are uniformly mixed to prepare an emulsion;

[0073] (2) adding 50 g of the emulsion obtained in step (1) into a pot and heating at 100° C.;

[0074] (3) Wash and drain 100 g of popcorn, add it to the pot and stir-fry evenly;

[0075] (4) When the first popcorn appears in the pot, cover the pot, shake it immediately, and heat it at 50°C until all the popcorn pops;

[0076] (5) placing the prepared popcorn on a plate and cooling it to room temperature, and grinding it into powder using a grinding rod to prepare popcorn powder;

[0077] (6) taking 20 parts of popcorn powder prepared in step (5), 10 parts of N-acetyl-D-glucosamine, 60 parts of wheat flour, 2 parts of lemon juice, 3 parts of crushed peanuts, and 5 parts of preserved fruit, and stirring and mixing them uniformly to obtain a mixed powder;

[0078] (7) The mixed powder obtained in step (6) is packaged for later use, and the packaging film used is a soy protein isolate film.

[0079] The application of the N-acetyl-D-glucosamine composition provided in this embodiment in health care includes a cake prepared from the composition, and the preparation method is as follows:

[0080] (1) Crack 3 eggs into a container and stir with a whisk until thick;

[0081] (2) Take 2 bags of N-acetyl-D-glucosamine composition of this example, add 60 g of purified water and stir until it becomes a thin dough;

[0082] (3) adding the flour to the egg liquid obtained in step (1) in portions, stirring for 10 minutes to obtain a cake batter;

[0083] (4) Pour the cake batter into the mold and place it in an oven. Bake at 180°C for 15 minutes to obtain the cake.

[0084] The cake prepared with the N-acetyl-D-glucosamine composition provided in this example is sweet and delicious, and has a moderate hardness and softness; and the addition of crushed peanuts and preserved fruits increases the granularity.

[0085] Comparative Example 1

[0086] The N-acetyl-D-glucosamine composition provided in this comparative example comprises the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 80 parts of wheat flour, and 10 parts of sweet plum powder.

[0087] The preparation method of the N-acetyl-D-glucosamine composition provided in this comparative example is the same as that in Example 1, except that the formula and formula amount in step (6) are changed. No popcorn powder is added, and all wheat flour is used.

[0088] The N-acetyl-D-glucosamine composition provided in this comparative example is prepared into pimple soup, and the preparation method is the same as that in Example 1.

[0089] Comparative Example 2

[0090] The N-acetyl-D-glucosamine composition provided in this comparative example comprises the following components in parts by weight: 10 parts of white sugar, 60 parts of wheat flour, 20 parts of popcorn powder, and 10 parts of sweet plum powder.

[0091] The preparation method of the N-acetyl-D-glucosamine composition provided in this comparative example is the same as that in Example 1, except that the formula and formula amount in step (6) are changed. N-acetyl-D-glucosamine is replaced with white sugar.

[0092] The N-acetyl-D-glucosamine composition provided in this comparative example is prepared into pimple soup, and the preparation method is the same as that in Example 1.

[0093] Comparative Example 3

[0094] The N-acetyl-D-glucosamine composition provided in this comparative example comprises the following components in parts by weight: 10 parts of white granulated sugar, 80 parts of wheat flour, and 10 parts of sweet plum powder.

[0095] The preparation method of the N-acetyl-D-glucosamine composition provided in this comparative example is the same as that in Example 1, except that the formula and formula amount in step (6) are changed. N-acetyl-D-glucosamine is replaced with white sugar, and no popcorn powder is added.

[0096] The N-acetyl-D-glucosamine composition provided in this comparative example is prepared into pimple soup, and the preparation method is the same as that in Example 1.

[0097] Comparative Example 4

[0098] The N-acetyl-D-glucosamine composition provided in this comparative example comprises the following components in parts by weight: 10 parts of white sugar, 20 parts of popcorn, 60 parts of wheat flour, 2 parts of lemon juice, 3 parts of crushed peanuts, and 5 parts of preserved fruits.

[0099] The preparation method of the N-acetyl-D-glucosamine composition provided in this comparative example is the same as that in Example 3, except that the N-acetyl-D-glucosamine in step (6) is replaced by white sugar.

[0100] The N-acetyl-D-glucosamine composition provided in this comparative example is prepared into a cake, and the preparation method is the same as that in Example 3.

[0101] Comparative Example 5

[0102] The N-acetyl-D-glucosamine composition provided in this comparative example comprises the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 80 parts of wheat flour, 2 parts of lemon juice, 3 parts of crushed peanuts, and 5 parts of preserved fruits.

[0103] The preparation method of the N-acetyl-D-glucosamine composition provided in this comparative example is the same as that in Example 3, except that popcorn powder is not added in step (6), and an equal amount of wheat flour is used instead.

[0104] The N-acetyl-D-glucosamine composition provided in this comparative example is prepared into a cake, and the preparation method is the same as that in Example 3.

[0105] Comparative Example 6

[0106] The N-acetyl-D-glucosamine composition provided in this comparative example comprises the following components in parts by weight: 10 parts of white sugar, 80 parts of wheat flour, 2 parts of lemon juice, 3 parts of crushed peanuts, and 5 parts of preserved fruits.

[0107] The preparation method of the N-acetyl-D-glucosamine composition provided in this comparative example is the same as that in Example 3, except that in step (6), N-acetyl-D-glucosamine is replaced by white sugar; and popcorn powder is not added, and an equal amount of wheat flour is used instead.

[0108] The N-acetyl-D-glucosamine composition provided in this comparative example is prepared into a cake, and the preparation method is the same as that in Example 3.

[0109] Comparative Example 7

[0110] The N-acetyl-D-glucosamine composition provided in this comparative example includes the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 70 parts of wheat flour, and 20 parts of popcorn powder.

[0111] The preparation method of the N-acetyl-D-glucosamine composition provided in this comparative example is the same as that in Example 3, except that the auxiliary material in step (6) is not added and is replaced by an equal amount of wheat flour.

[0112] The N-acetyl-D-glucosamine composition provided in this comparative example is prepared into a cake, and the preparation method is the same as that in Example 3.

[0113] Test Example 1 Safety Test

[0114] 1.1. Acute toxicity test in mice

[0115] Test samples

[0116] N-acetyl-D-glucosamine intragastric solution: The N-acetyl-D-glucosamine compositions prepared in Examples 1-3 and Comparative Examples 1-7 were dissolved in water to prepare test samples with a concentration of 0.5 g / ml for later use.

[0117] Test process

[0118] ICR grade mice weighing 18-22g were selected, 10 males and 10 females. The mice were fasted but not watered for 12-16h before gavage. The prepared test samples were shaken thoroughly and then gavaged. The gavage volume was 0.2mL / 10g, and the gavage was performed once every 4h, divided into 2 times. The mice were observed every day for a total of 14 days. The symptoms of poisoning and the number of deaths of mice and the number of animals that survived the experiment were recorded.

[0119] Test results

[0120] During the 14-day observation period, no symptoms of poisoning were observed in the mice, and no mice died. According to the acute toxicity classification standard in the "Technical Specifications for Inspection and Evaluation of Health Foods", the test samples belong to the non-toxic grade. The health food composition provided by the present invention is food safe and suitable for long-term consumption.

[0121] 1.2.30-day feeding trial

[0122] Test samples

[0123] N-acetyl-D-glucosamine food: prepare the pimple soup of Examples 1-2 and Comparative Examples 1-3 and the cake of Example 3 and Comparative Examples 4-7 according to the recipes of the Examples and Comparative Examples and set aside.

[0124] Test process

[0125] 100 clean-grade SD rats weighing 50-70 g were selected and randomly divided into 10 groups, each group had 10 rats, half of which were male and half were female, and they were raised in single cages with free access to food and water. The above-mentioned test samples (the pimple soup of Examples 1-2 and Comparative Examples 1-3 and the cake of Examples 3 and Comparative Examples 4-7) were used as rat feeds, fed daily, and observed for 30 consecutive days, and the general performance, behavior and death of the animals were recorded.

[0126] Test results

[0127] During the experiment, no abnormal symptoms or signs were observed in the rats in each group, and no death was observed. The weight of the rats was normal.

[0128] Test Example 2 Evaluation of taste effect

[0129] 2.1. Keyword cloud evaluation test

[0130] Test samples

[0131] N-acetyl-D-glucosamine food: prepare the pimple soup of Examples 1-2 and Comparative Examples 1-3 and the cake of Example 3 and Comparative Examples 4-7 according to the recipes of the Examples and Comparative Examples and set aside.

[0132] Test process

[0133] Ten volunteers were randomly invited to evaluate the taste of the test samples. Each volunteer listed the five most appropriate keywords, and the top five evaluation words were counted to create a word cloud.

[0134] Test results

[0135] The word cloud of 10 volunteers' evaluation of the test samples is as follows: Figure 3-12 As shown in the figure, the TOP5 evaluations of Example 1 are "sweet plum flavor, sweet and sour, really fragrant, popcorn flavor, unique flavor" ( Figure 3 ); The TOP5 evaluations of Example 2 were “mustard flavor, hot and spicy, really fragrant, stuffy nose, popcorn flavor” ( Figure 4 ); The TOP5 evaluation of Example 3 is "sweet and crisp, really fragrant, popcorn flavor, grainy texture, milk and egg flavor" ( Figure 5 ); The TOP5 evaluations of comparative example 1 were “sweet plum flavor, sweet and sour, mellow, batter flavor, very average” ( Figure 6 ); The TOP5 evaluations of Comparative Example 2 were “sweet plum flavor, sweet, sweet and sour, popcorn flavor, really fragrant” ( Figure 7 ); The TOP5 evaluation of comparative example 3 is "sweet plum flavor, sweet, sweet and sour, mellow, batter flavor" ( Figure 8 ); The TOP5 evaluation of comparative example 4 is "sweet, grainy, milky, popcorn, crispy" ( Fig. 9 ); The TOP5 evaluation of comparative example 5 is "mellow, granular, batter taste, crispy, sweet and sour" ( Fig.10 ); The TOP5 evaluation of comparative example 6 was "sweet, sweet and sour, granular, mellow, batter taste" ( Fig.11 ); The TOP5 evaluation of comparative example 7 is "batter taste, popcorn taste, bland, mellow, general" ( Fig.12 ).

[0136] In summary, the group in which popcorn powder was added to the N-acetyl-D-glucosamine composition showed a more obvious popcorn flavor, better taste, and was more popular; while the group in which peanut crumbs, lemon juice, and preserved fruits were added as auxiliary materials was crispy, sweet and sour, with a granular and chewy texture.

[0137] 2.2. Taste selection evaluation test

[0138] Test samples

[0139] N-acetyl-D-glucosamine food: prepare the pimple soup of Examples 1-2 and Comparative Examples 1-3 and the cake of Example 3 and Comparative Examples 4-7 according to the recipes of the Examples and Comparative Examples and set aside.

[0140] Test process

[0141] 10 volunteers were randomly invited to taste and evaluate the test samples and play a game called "which one do you prefer". The volunteers who participated in the game needed to choose the one they preferred from the two options "A, B" provided by each group, and the number of people who finally chose each group was counted. The experimental groups are shown in Table 1:

[0142] Table 1. Grouping

[0143] Options A B Group 1 Example 1 Comparative Example 1 Group 2 Example 1 Comparative Example 2 Group 3 Example 1 Comparative Example 3 Group 4 Comparative Example 2 Comparative Example 3 Group 5 Example 3 Comparative Example 4 Group 6 Example 3 Comparative Example 5 Group 7 Example 3 Comparative Example 6 Group 8 Comparative Example 4 Comparative Example 6 Group 9 Example 3 Comparative Example 7 Group 10 Comparative Example 5 Comparative Example 6

[0144] Test results

[0145] The selection results of the 10 volunteers in the “Which one do you prefer” game are shown in Table 2:

[0146] Table 2. Test results

[0147] Options A B Group 1 10 0 Group 2 6 4 Group 3 10 0 Group 4 10 0 Group 5 6 4 Group 6 10 0 Group 7 10 0 Group 8 10 0 Group 9 10 0 Group 10 5 5

[0148] As can be seen from Table 1 and Table 2, Example 1 has a better evaluation than Comparative Example 1, Comparative Example 2 and Comparative Example 3. In the selection of Example 1 and Comparative Example 1, 10 people chose Example 1, indicating that adding popcorn powder can improve the taste of pimple soup; in the selection of Example 1 and Comparative Example 2, 6 people chose Example 1 and 4 people chose Comparative Example 2, and there was no obvious preference between the two groups, indicating that N-acetyl-D-glucosamine and white sugar had little effect on the taste of pimple soup; in the selection of Example 1 and Comparative Example 3, 10 people chose Example 1. Combining the results of Example 1 and Comparative Example 1 and Comparative Example 2, it can be seen that compared with N-acetyl-D-glucosamine, popcorn powder has a greater effect on the taste of pimple soup.

[0149] In the choice between Comparative Example 2 and Comparative Example 3, 10 people chose Comparative Example 2, indicating that adding popcorn powder can improve the taste of the dumpling soup; in the choice between Example 3 and Comparative Example 4, 6 people chose Example 3 and 4 people chose Comparative Example 4. There was no obvious preference between the two groups, indicating that N-acetyl-D-glucosamine and white sugar have little effect on the taste of the cake; in the choice between Example 3 and Comparative Example 5, 10 people chose Example 3, indicating that adding popcorn powder can improve the taste of the cake; in the choice between Example 3 and Comparative Example 6, 10 people chose Example 3. Combining the results of Example 3, Comparative Examples 4 and Comparative Examples 5, it can be seen that compared with N-acetyl-D-glucosamine, popcorn powder has a greater effect on the taste of the cake.

[0150] In the choice between Comparative Example 4 and Comparative Example 6, 10 people chose Comparative Example 4, indicating that adding popcorn powder can improve the taste of cake; in the choice between Example 3 and Comparative Example 7, 10 people chose Example 3, indicating that adding peanut crumbs, preserved fruits and lemon juice as auxiliary materials of the N-acetyl-D-glucosamine composition can enhance the taste of cake; in the choice between Comparative Example 5 and Comparative Example 6, 5 people chose Comparative Example 5 and 5 people chose Comparative Example 6, and there was no obvious preference between the two groups, indicating that N-acetyl-D-glucosamine and white sugar have little effect on the taste of cake.

[0151] In summary, Example 1 and Example 3 have good reputations in taste evaluation; the addition of popcorn powder can enhance the flavor of dumpling soup / cake; N-acetyl-D-glucosamine and white sugar have little effect on the taste of dumpling soup / cake; adding auxiliary materials such as crushed peanuts, preserved fruits, and lemon juice to the N-acetyl-D-glucosamine composition can enhance the taste of the cake.

[0152] Test Example 3 Clinical Trial

[0153] Test samples

[0154] N-acetyl-D-glucosamine food: prepare the dumpling soup of Example 1 and Comparative Example 2 and the cake of Example 3 and Comparative Example 4 according to the recipes of the examples and comparative examples and set aside.

[0155] Test process

[0156] 400 sub-healthy volunteers were recruited, with an age distribution of 18-55 years old. Among them, 224 were male and 276 were female. The volunteers were evenly divided into 4 groups, with 100 people in each group. The first group consumed the pimple soup of Example 1 twice a day; the second group consumed the pimple soup of Comparative Example 2 twice a day; the third group consumed the cake of Example 3 twice a day; the fourth group consumed the cake of Comparative Example 4 twice a day. After 1 month, the sub-health conditions of the subjects were counted and the significant efficiency, effective rate and ineffective rate were calculated.

[0157] Note: The disappearance of sub-health symptoms is considered remarkable effect; the alleviation of sub-health symptoms is considered effective; and no significant change in sub-health symptoms is considered ineffective.

[0158]

[0159] Test results

[0160] Table 3. Clinical trial results

[0161]

[0162]

[0163] It can be seen from Table 3 that:

[0164] In the first group (Example 1), 5 patients were markedly effective, 67 patients were effective, and 28 patients were ineffective; the markedly effective rate was 5%, the effective rate was 67%, and the ineffective rate was 28%.

[0165] In the second group (Comparative Example 2), 0 patients were markedly effective, 10 patients were effective, and 90 patients were ineffective; 0 patients had a markedly effective rate, 10% had an effective rate, and 90% had an ineffective rate.

[0166] In the third group (Example 3), 8 patients were markedly effective, 70 patients were effective, and 22 patients were ineffective; the markedly effective rate was 8%, the effective rate was 70%, and the ineffective rate was 22%.

[0167] In the fourth group (Comparative Example 4), 0 people were markedly effective, 12 people were effective, and 88 people were ineffective; the marked efficiency rate was 0%, the effective rate was 12%, and the ineffective rate was 88%.

[0168] In summary, the pimple soup of Example 1 and the cake of Example 3 have a positive effect on regulating the sub-healthy state of the test population; the pimple soup of Comparative Example 2 and the cake of Comparative Example 4 have no obvious effect on regulating the sub-healthy state of the population. This shows that compared with white sugar, N-acetyl-D-glucosamine not only adjusts the taste of the product, but also can regulate the sub-healthy state of the human body after long-term consumption, and has good health care effects.

[0169] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

Claims

1. An N-acetyl-D-glucosamine composition, characterized in that The invention comprises the following components in parts by weight: 5-15 parts of N-acetyl-D-glucosamine, 15-25 parts of popcorn powder, 55-65 parts of wheat flour and 5-15 parts of auxiliary materials.

2. The composition according to claim 1, characterized in that The invention comprises the following components in parts by weight: 10 parts of N-acetyl-D-glucosamine, 20 parts of popcorn powder, 60 parts of wheat flour and 10 parts of auxiliary materials.

3. The composition according to any one of claims 1-2, characterized in that The auxiliary material is one or more of sweet plum powder, mustard powder, onion powder and seafood powder.

4. The composition according to any one of claims 1-2, characterized in that The popcorn powder comprises the following components in parts by weight: 100 parts of popcorn and 50 parts of emulsion.

5. The composition according to claim 4, characterized in that The emulsion comprises 40-50% of oil, 5-10% of surfactant, 5-10% of water and 20-30% of flavoring agent.

6. The composition according to claim 5, characterized in that The flavoring agent includes one or more of salt, sugar, cream, cheese, matcha, and chocolate.

7. A method for preparing the N-acetyl-D-glucosamine composition according to claim 1, characterized in that: The following steps are involved: (1) preparing popcorn powder; (2) taking 15-25 parts of popcorn powder prepared in step (1), 5-15 parts of N-acetyl-D-glucosamine, 55-65 parts of wheat flour, and 5-15 parts of auxiliary materials, stirring and mixing to obtain a mixed powder; (3) The mixed powder obtained in step (2) is packaged for later use.

8. The preparation method according to claim 7, characterized in that: The preparation method of popcorn powder comprises the following steps: (1) Add the emulsion into a pot and heat at 100-120°C; (2) Wash and drain the popcorn, add it to the pot and stir-fry evenly; (3) When the first popcorn appears in the pot, cover the pot, shake it immediately, and heat it at 50-70°C until all the popcorn pops; (4) Place the prepared popcorn on a plate, cool it to room temperature, and grind it into powder.

9. The preparation method according to claim 7, characterized in that: The mixed powder in step (3) is packaged in an edible packaging film.

10. Use of the N-acetyl-D-glucosamine composition according to claim 1 in health care.

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