CN101999511A - Wheat malt chewing gum and preparation method thereof - Google Patents
Wheat malt chewing gum and preparation method thereof Download PDFInfo
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- CN101999511A CN101999511A CN2010105810736A CN201010581073A CN101999511A CN 101999511 A CN101999511 A CN 101999511A CN 2010105810736 A CN2010105810736 A CN 2010105810736A CN 201010581073 A CN201010581073 A CN 201010581073A CN 101999511 A CN101999511 A CN 101999511A
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Abstract
The invention discloses a wheat malt chewing gum, which belongs to the technical field of food and is nutritional, health-care and environmentally-friendly leisure food. The wheat malt chewing gum is mainly prepared by mixing 6 to 7 parts of wheat protein, 3 to 4 parts of dried wheat malt and 2 to 3 parts of wheat malt juice in part by weight. A method for preparing the wheat malt chewing gum comprises the following steps of: preparing the wheat protein, preparing the wheat malt juice, preparing the dried wheat malt, mixing the wheat protein, the dried wheat malt and the wheat malt juice in ratio, and molding the mixture to obtain the wheat malt chewing gum. The necessary raw materials of the chewing gum are all from natural substances such as wheat, wheat malt and the like, wherein the wheat protein serving as a main raw material has good ductility and viscous elasticity; the wheat malt contains high crude fiber substances, and can greatly improve the chewing tolerance of the chewing gum; and the wheat malt juice not only has rich nutrition, but also can play a natural coloring role. Compared with the conventional chewing gum, the wheat malt chewing gum provided by the invention is natural, nutritional, chewing-tolerant, environmentally-friendly and safe, so an eater does not need to worry that the chewed chewing gum pollutes the environment or is mistakenly swallowed into the belly.
Description
Technical field
The invention belongs to food technology field, be specifically related to the leisure food of a kind of nourishing healthy, environmental protection---the wheat malt chewing gum also relates to the method for preparing this chewing gum simultaneously.
Background technology
Chewing gum is a kind of leisure food that liked by consumers in general.Chew gum can not only promote facial blood circulation and muscular training, also helps oral cavity cleaning, saliva stimulating secretion, promotes digestion.At present, chewing gum product on the market is various in style, though taste and preparation method are not quite similar, but the following shortcoming of ubiquity: the plasticizer in the chewing gum can enter digestive system with saliva in the process of chewing, and then to the certain infringement of human body generation, chew and then contain a large amount of polyvinyl acetate in the remaining chewing gum residue, not only be difficult to degraded, contaminated environment, stick to and also can bring a lot of annoying cleaning works on the object.Given this, the inventor concentrates on studies for many years, has developed a kind of brand-new chewing gum kind, in order to substitute existing synthetic matrix chewing gum.
Summary of the invention
The objective of the invention is for the chewing gum of a kind of natural, environmental protection, nutrition, i.e. wheat malt chewing gum are provided.Simultaneously, the present invention also provides the preparation method of this chewing gum.
For achieving the above object, the present invention has adopted following technical scheme: the wheat malt chewing gum is mainly mixed by the wheat gluten of 6 ~ 7 parts of weight portions, 3 ~ 4 parts oven dry wheat malt and 2 ~ 3 parts wheat malt juice.
Described wheat malt juice is the juice that grows to 3 ~ 4 centimetres wheat malt squeezing gained; Wheat malt oven dry after squeezing the juice promptly is the oven dry wheat malt.
Described wheat malt juice is the concentrate that grows to 3 ~ 4 centimetres wheat malt squeezing gained juice.
Also contain sweetener and/or flavoring essence in the described wheat malt chewing gum.
The preparation method of described wheat malt chewing gum, step comprises:
(1) produce wheat gluten: the washing dough, with the gluten granulation that stays, oven dry promptly, bake out temperature is not higher than 50 ℃;
(2) system wheat malt juice: the wheat malt that grows to 3 ~ 4 centimetres of gathering is squeezed the juice promptly;
(3) system is dried wheat malt: the carry-over oven dry after wheat malt is squeezed the juice, and bake out temperature is not higher than 50 ℃;
(4) get wheat gluten, oven dry wheat malt and wheat malt juice mixes in proportion, moulding, promptly get the wheat malt chewing gum.
During system wheat malt juice, after squeezing the juice gained juice is concentrated to 20 ~ 30% of original volume.
In order to adjust mouthfeel, sweetener (for example white sugar, xylitol, Radix Glycyrrhizae etc.) and/or flavoring essence (as minty note, rose perfume or other fruit perfume (or spice) etc.) have also been added when mixing in the step 4.
In addition, educating in bud, the recovery process of wheat malt, should note some: should select full grains, big or small uniformity, germination percentage height when 1) educating bud, do not have go rotten, no pathology, pure wheat, adopt the floating bud method of educating to educate bud after 12 ~ 24 hours with the clear water immersion, promptly be that soaked seed is placed educating in the bud dish of being filled with water, it is swum on the water surface.Preferably keep water cleaning pollution-free during educating bud, and need not use chemicals such as any fertilizer, plant growth regulator, the endosperm that relies on seed self fully provides nutrition.Educate the illumination condition of bud and can select shading or normal illumination.2) usually through 5 ~ 6 days cultivation, Fructus Hordei Germinatus just can reach 3 ~ 4 centimetres, but cultivate in the practice fate can be with the difference of educating the bud temperature difference to some extent.When gathering, be close to seed as far as possible and cut receipts, to improve output.3) Fructus Hordei Germinatus of shading cultivation is yellow, also works as lucifuge when gathering.4) since when gathering the nutrition in the seed still do not absorbed fully, remainder can be used as the domestic animal concentrated feed.
The adding of wheat malt juice not only helps moulding, abundant nutrition is provided, and can also play the effect of natural colorant.This is that its juice of the Fructus Hordei Germinatus that shading is cultivated presents yellow (mainly containing lutein), utilizes them can obtain the chewing gum of two different colours because its juice of Fructus Hordei Germinatus that normal illumination cultivates is green (illumination is cultivated, and mainly contains chlorophyll).In order further to promote the nutrition degree and the coloring effect of wheat malt juice, can carry out cryogenic vacuum to the juice of squeezing out in the wheat malt in advance and concentrate.
Why requiring the bake out temperature of wheat malt and wheat gluten not to be higher than 50 ℃, is in order to guarantee that to greatest extent beneficiating ingredient wherein is not destroyed; Temperature is too high not only can destroy nutrition, also can influence mouthfeel.
Compare with existing chewing gum, multi-efficiency such as that wheat malt chewing gum provided by the present invention has is natural, nutrition, environmental protection, safety helps further to enlarge the consumer group of chewing gum.At present, the consumer group of chewing gum mainly is the young man on the market, and they discharge operating pressure by chew gum, or in order to eliminate halitosis, keeps oral cavity fresh and cool, or only be for " therefrom seeking pleasure ".The necessary raw material of wheat malt chewing gum of the present invention all derives from natural materials such as wheat and wheat malt, wheat gluten as body material has good ductility and viscoelasticity, if but use wheat gluten merely as matrix, some is sliding tender on the mouthfeel, chewiness is bad, so this case has added a certain amount of roasted malt again.Fructus Hordei Germinatus belongs to high fibrous matter, adds the anti-chewiness that wherein can promote chewing gum greatly.
Except the fundamental characteristics that can keep existing chewing gum, the wheat malt chewing gum still is a all-ages health food.According to detection, wheat malt contains protein about 30%, and wherein globulin 18.9%, glutenin 0.3%, and alcohol soluble protein 14% is important vegetable protein source.Wheat malt albumen is a kind of high-quality protein, in the necessary amino acid of human body, has 8 kinds to derive from this, and its quantity accounts for 34.74% of total amino acid amount, and wherein lysine accounts for 1.85%, and its biological value can compare favourably with protein pattern food " egg ".The content of its vitamin B1 and B2, iron and potassium is respectively 3 ~ 8 times of equivalent flour.In addition, also contain abundant zinc.According to another report, wheat malt also contains a kind of sulfur-bearing polyphenoils---glutathione, and it generates oxidizing ferment in the presence of selenium element, can reduce by the catalysis organic peroxide, makes the interior chemical carcinogen of body lose toxicity.The plant crude fiber that it is contained has the effect that reduces cholesterol and prevent diabetes, colon cancer.So wheat malt is a kind of desirable anti-ageing and raw-food material of improving looks.Also contain a large amount of vitamins and physiological activator in the Fructus Hordei Germinatus, chew in the process and be absorbed easily, thereby replenished the vitamin and the physiological activator of needed by human body, to strengthen body immunity.
In addition, the wheat malt chewing gum can also overcome the greatest drawback of existing chewing gum, swallows promptly that security is indeterminate, difficult degradation, difficult cleaning etc.People are by chew gum, temper facial muscles, stimulate circulation, increase the salivary secretion amount, promote gastro-intestinal digestion, temper effect such as gum obtaining can also reach in joyful at heart.But believe that most of people had accidentally with the experience of swallowing in the chewing gum in the abdomen, especially child.Though a matrix is swallowed in the abdomen not necessarily can bring what infringement to human body, and people always have at heart more so and worry.Therefore, a lot of heads of a family think child's inedibility chewing gum, and the chewing gum that the adult also can carefully will chew with candy paper wraps up and throws in the dustbin.If chewing gum is arbitrarily thrown aside, it will become disagreeable pollutant, sticks to be difficult to cleaning on the object, and PE is brought negative effect.
And the matrix of wheat malt chewing gum is wheat gluten and roasted malt, make by wheat and these two kinds of natural materials of wheat malt, this chewing gum was after chewing, residue " residue " only is protein and crude fibre, pharynx is gone in the abdomen not only without any harm, also have very big benefit: protein is digested and assimilated in enteron aisle gradually, and crude fibre adsorbs in enteron aisle and takes away harmful substance, can play the effect of cleaning intestine.If feel chewing gum after chewing flat and insipid being difficult to swallow, might as well directly spue, get for insect, small bird and peck at or allow microorganism decompose, can not cause any pollution to PE.
This shows that wheat malt chewing gum natural, environmental protection has huge ecological benefits and market potential, not only be fit to the existing chewing gum consumer group, children or eight or nine ten years old old man for how old, this product is benefited from too.Can predict, this product has vast market prospect, gets a good chance of substituting fully in the near future existing matrix chewing gum.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1The wheat malt chewing gum is mainly mixed by the wheat gluten of 7 parts of weight portions, 3 parts oven dry wheat malt and 2 parts wheat malt juice.Wherein, wheat malt juice is the concentrate that grows to 3 ~ 4 centimetres wheat malt squeezing gained juice (be concentrated into original volume 20%); Wheat malt oven dry after squeezing the juice promptly is the oven dry wheat malt.
The preparation method of this wheat malt chewing gum, step comprises:
(1) produces wheat gluten: get an amount of wheat flour and add water and rub into dough, place after 1 hour again with little water flushing, and constantly stir dough, starch washed out gradually and precipitate (can be used to produce wheaten starch), solid matters such as wheat bran also break away from dough gradually and suspend in water, other solable matter is soluble in water, and remainder then is the gluten with stickiness, elasticity and ductility, and gluten is carried out drying promptly down in 50 ℃ after the granulation;
(2) system wheat malt juice: the wheat malt that grows to 3 ~ 4 centimetres of gathering is squeezed the juice, and is concentrated into 20% of original volume;
(3) system is dried wheat malt: the carry-over oven dry after wheat malt is squeezed the juice, and bake out temperature is 50 ℃;
(4) get wheat gluten, oven dry wheat malt and wheat malt juice and mix in proportion, compressing tablet promptly gets the wheat malt chewing gum.
Embodiment 2The wheat malt chewing gum is mainly mixed by the wheat gluten of 6 parts of weight portions, 3 portions of oven dry wheat malts, 3 parts of wheat malt juice and 6 Icing Sugar.Wherein, wheat malt juice is the concentrate that grows to 3 ~ 4 centimetres wheat malt squeezing gained juice (be concentrated into original volume 30%); Wheat malt oven dry after squeezing the juice promptly is the oven dry wheat malt.
The preparation method of this wheat malt chewing gum, step comprises:
(1) produce wheat gluten: the washing dough, with the gluten granulation that stays and in 40 ℃ of following low temperature dryings, promptly;
(2) system wheat malt juice: the wheat malt that grows to 3 ~ 4 centimetres of gathering is squeezed the juice, and is concentrated into 30% of original volume;
(3) system is dried wheat malt: the carry-over oven dry after wheat malt is squeezed the juice, and bake out temperature is 40 ℃;
(4) get wheat gluten, oven dry wheat malt, Icing Sugar, wheat malt juice mixing in proportion, granulation promptly gets the wheat malt chewing gum.
Embodiment 3The wheat malt chewing gum is mainly mixed by the wheat gluten of 6.5 parts of weight portions, 4 portions of oven dry wheat malts, 2.5 parts of wheat malt juice, 5 parts of xylitols and 0.2 part of peppermint essence.Wheat malt juice is the juice that grows to 3 ~ 4 centimetres wheat malt squeezing gained; Wheat malt oven dry after squeezing the juice promptly is the oven dry wheat malt.
The preparation method of this wheat malt chewing gum, step comprises:
(1) produce wheat gluten: the washing dough, with the gluten granulation that stays and in 45 ℃ of following low temperature dryings, promptly;
(2) system wheat malt juice: the wheat malt that grows to 3 ~ 4 centimetres of gathering is pressed extracting juice;
(3) system is dried wheat malt: the carry-over oven dry after wheat malt is squeezed the juice, and bake out temperature is 45 ℃;
(4) get wheat gluten, oven dry wheat malt, xylitol, peppermint essence and wheat malt juice and mix in proportion, compressing tablet promptly gets the wheat malt chewing gum.
Claims (7)
1. the wheat malt chewing gum is mainly mixed by the wheat gluten of 6 ~ 7 parts of weight portions, 3 ~ 4 parts oven dry wheat malt and 2 ~ 3 parts wheat malt juice.
2. wheat malt chewing gum as claimed in claim 1 is characterized in that, described wheat malt juice is the juice that grows to 3 ~ 4 centimetres wheat malt squeezing gained; Wheat malt oven dry after squeezing the juice promptly is the oven dry wheat malt.
3. wheat malt chewing gum as claimed in claim 1 is characterized in that, described wheat malt juice is the concentrate that grows to 3 ~ 4 centimetres wheat malt squeezing gained juice.
4. as the arbitrary described wheat malt chewing gum of claim 1-3, it is characterized in that, also contain sweetener and/or flavoring essence in the described wheat malt chewing gum.
5. the preparation method of the described wheat malt chewing gum of claim 1 is characterized in that step comprises:
(1) produce wheat gluten: the washing dough, with the gluten granulation that stays, oven dry promptly, bake out temperature is not higher than 50 ℃;
(2) system wheat malt juice: the wheat malt that grows to 3 ~ 4 centimetres of gathering is squeezed the juice promptly;
(3) system is dried wheat malt: the carry-over oven dry after wheat malt is squeezed the juice, and bake out temperature is not higher than 50 ℃;
(4) get wheat gluten, oven dry wheat malt and wheat malt juice mixes in proportion, moulding, promptly get the wheat malt chewing gum.
6. preparation method as claimed in claim 5 is characterized in that, during system wheat malt juice, after squeezing the juice gained juice is concentrated to 20 ~ 30% of original volume.
7. as claim 5 or 6 described preparation methods, it is characterized in that, in the step 4, also added sweetener and/or flavoring essence during mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010581073 CN101999511B (en) | 2010-12-10 | 2010-12-10 | Wheat malt chewing gum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010581073 CN101999511B (en) | 2010-12-10 | 2010-12-10 | Wheat malt chewing gum and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN101999511A true CN101999511A (en) | 2011-04-06 |
| CN101999511B CN101999511B (en) | 2013-04-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010581073 Expired - Fee Related CN101999511B (en) | 2010-12-10 | 2010-12-10 | Wheat malt chewing gum and preparation method thereof |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106627A (en) * | 1994-11-25 | 1995-08-16 | 不二制油株式会社 | Production of chewing gum containing water soluble plant fibres and low caloric food |
| CN1125055A (en) * | 1994-12-21 | 1996-06-26 | 来瑞松 | Method for preparing chewing gum using wheat protein as gumming base |
| CN1144665A (en) * | 1995-09-04 | 1997-03-12 | 宋士杰 | Non-sugar defat chewing gum |
| CN1257658A (en) * | 1998-12-23 | 2000-06-28 | 来瑞松 | Environment protection type edible chewing gum and preparing process thereof |
| CN1362028A (en) * | 2001-01-02 | 2002-08-07 | 陈勇 | Functional chewing gum with edible gum and its production process |
| CN1423957A (en) * | 2002-12-30 | 2003-06-18 | 曹莹 | Chewing gum production |
| WO2006066576A1 (en) * | 2004-12-22 | 2006-06-29 | Gumlink A/S | Non-tack chewing gum |
| CN101095451A (en) * | 2007-06-28 | 2008-01-02 | 上海天道国际贸易有限公司 | Method for producing health-care chewing gum |
-
2010
- 2010-12-10 CN CN 201010581073 patent/CN101999511B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106627A (en) * | 1994-11-25 | 1995-08-16 | 不二制油株式会社 | Production of chewing gum containing water soluble plant fibres and low caloric food |
| CN1125055A (en) * | 1994-12-21 | 1996-06-26 | 来瑞松 | Method for preparing chewing gum using wheat protein as gumming base |
| CN1144665A (en) * | 1995-09-04 | 1997-03-12 | 宋士杰 | Non-sugar defat chewing gum |
| CN1257658A (en) * | 1998-12-23 | 2000-06-28 | 来瑞松 | Environment protection type edible chewing gum and preparing process thereof |
| CN1362028A (en) * | 2001-01-02 | 2002-08-07 | 陈勇 | Functional chewing gum with edible gum and its production process |
| CN1423957A (en) * | 2002-12-30 | 2003-06-18 | 曹莹 | Chewing gum production |
| WO2006066576A1 (en) * | 2004-12-22 | 2006-06-29 | Gumlink A/S | Non-tack chewing gum |
| CN101095451A (en) * | 2007-06-28 | 2008-01-02 | 上海天道国际贸易有限公司 | Method for producing health-care chewing gum |
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| CN101999511B (en) | 2013-04-10 |
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Inventor after: Duan Zengqiang Inventor after: Sun Jinhua Inventor after: He Dexian Inventor before: Duan Zengqiang Inventor before: Xie Yunxia Inventor before: He Dexian |
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Free format text: CORRECT: INVENTOR; FROM: DUAN ZENGQIANG XIE YUNXIA HE DEXIAN TO: DUAN ZENGQIANG SUN JINHUA HE DEXIAN |
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Granted publication date: 20130410 Termination date: 20131210 |