CN114343045A - Health-care tabletting candy and preparation method thereof - Google Patents
Health-care tabletting candy and preparation method thereof Download PDFInfo
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- CN114343045A CN114343045A CN202210064752.9A CN202210064752A CN114343045A CN 114343045 A CN114343045 A CN 114343045A CN 202210064752 A CN202210064752 A CN 202210064752A CN 114343045 A CN114343045 A CN 114343045A
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a health-care tabletting candy and a preparation method thereof, and the preparation method comprises the following steps: mixing dextrin with water, stirring, adding beta-glucan composition, Chinese medicinal nutrients and adjuvants, mixing, granulating to obtain mixture granule; and drying the mixture granules, cooling to room temperature, mixing with magnesium stearate, stirring uniformly, and tabletting to obtain the health-care tabletting candy. The health-care tabletted candy has unique flavor and good taste, has the fragrance of grain fermentation and moderate sweetness, and also has the health-care effects of soothing nerves, regulating qi, soothing heart, relieving depression, reducing blood sugar and lowering blood pressure.
Description
Technical Field
The invention belongs to the technical field of health-care food, and particularly relates to a health-care tabletting candy and a preparation method thereof.
Background
As a popular snack food, people pay attention to the taste and flavor of the candy, and pay attention to whether the nutrient composition is good for health and beneficial to human bodies. The functionality and health care of the candy become a research hotspot. The functional candy has additional functions besides satisfying taste feeling and providing heat, such as fruit-flavored candy for supplementing vitamins, candy for promoting digestion and invigorating stomach, candy for moistening throat and relieving summer heat, milk-flavored candy rich in probiotics, and the like.
Chinese patent CN105685350A discloses a candy, belonging to health food, which is composed of the following raw materials: the candy is prepared from glucan, maltitol, glucose, cane sugar, olive oil, wheat, millet and muskmelon seeds, and is fine and smooth in taste, and can help eliminate peculiar smell in the oral cavity and refresh breath; chinese patent CN105961793A discloses a tablet candy for regulating immunity and a preparation method thereof, which comprises the following steps: weighing and sieving the raw materials of barley green powder and yeast beta-glucan powder; the raw materials are put into a three-dimensional mixer to be fully and uniformly mixed, and then poured into a hopper of a tablet press to be pressed into tablets, so that the tablet candy can be obtained, can adjust the acid-base balance of a human body, can enhance the oxidation resistance of the human body, can improve the immunity of the human body, and has a certain effect on reducing blood fat and blood sugar; however, the glucan contained in the candy has poor water solubility and low utilization rate, and is difficult to exert good health-care effect.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a health-care tabletting candy and a preparation method thereof.
A preparation method of a health-care tabletting candy comprises the following steps:
according to the weight parts, 10-12 parts of dextrin and 15-25 parts of water are mixed and stirred uniformly, 60-70 parts of beta-glucan composition and 20-25 parts of auxiliary materials are added, the mixture is granulated after being mixed and stirred uniformly, a granulation screen is a 16-20-mesh sieve to obtain mixture granules, the mixture granules are dried for 10-15 hours at the temperature of 50-60 ℃, are naturally cooled to the room temperature, are mixed and stirred uniformly with 0.5-1 part of magnesium stearate, and are put into a tabletting machine for tabletting, and the health-care tabletting candy is obtained.
The dextrin is selected from at least one of maltodextrin and beta-cyclodextrin.
The auxiliary material is at least one selected from xylitol, sorbitol and chitosan oligosaccharide.
The biological activity and function of beta-glucan have an influence on the solubility, molecular weight, branching degree and spatial conformation of beta-glucan. At present, the application of yeast beta-glucan in beta-glucan health-care food is the most extensive, and the yeast beta-glucan is extracted from yeast cell walls and has the health-care functions of removing toxins, repairing cells, enhancing immunity and the like. The main structure of the health-care food is that a multi-branched triple helix structure connected by beta- (1-3) - (1-6) glycosidic bonds has high biological activity, but has large molecular weight and poor water solubility, and influences absorption and further influences the effect of the health-care food in organisms.
Oats are rich in dietary fiber, both insoluble and soluble. The content of the soluble dietary fiber beta-glucan is obviously higher than that of other grains, and the soluble dietary fiber beta-glucan has health care functions of regulating blood sugar, reducing blood fat and the like. The highland barley beta-glucan is the main component of the endosperm cell wall of the highland barley grains, and has the unique health-care functions of increasing the gastric motility, preventing altitude sickness and the like besides the functions of reducing blood sugar and the like. The beta-glucan in the oat and the highland barley has the main structure that the beta- (1-3) and beta- (1-4) glycosidic bonds are connected to form linear single-helix structure polysaccharide, and the water solubility is better than that of yeast beta-glucan. The highland barley also contains a special cholesterol inhibiting factor.
The edible fungus beta-glucan has a structure similar to that of yeast beta-glucan, and is mainly glucan connected by beta- (1-3) - (1-6) glycosidic bonds. However, the beta-glucan structure differs among different edible fungi, for example: schizophyllum commune beta-glucan has a larger molecular weight than that of other bacteria, but is naturally water soluble.
The preparation method of the beta-glucan composition comprises the following steps:
1) drying oat and highland barley at 80-90 deg.C for 10-16h, respectively pulverizing, sieving with 20-40 mesh sieve, and mixing according to weight ratio of (1-2) to (3-4) to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g (10-20) mL, uniformly stirring, preserving the temperature at 70-75 ℃ for 10-15min, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymatic hydrolysate;
3) mixing yeast powder, inorganic salt, vitamin B1 and enzymolysis liquid according to the weight ratio of (6-10) to (1-2) to (0.008-0.015) to (700-;
4) inoculating edible fungi on PDA plate culture medium, culturing at 24-26 deg.C in incubator for 15-25 hr to obtain strain, and diluting the strain with water to obtain bacterial suspension with OD value of 0.2-0.4;
5) according to the parts by weight, 10-12 parts of the bacterial suspension is inoculated into 400-650 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant temperature shaking culture for 8-10d at the temperature of 24-26 ℃ and the rpm of 80-120, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 4000-;
7) preparing A, NaCl precipitate and water into suspension according to the material-liquid ratio of 1g, (0.3-0.5) g, (10-15) mL, adjusting the pH value to 4.5-5.5, preserving the heat at 45-55 ℃ for 20-24h, then heating to 100 ℃, assisting autolysis for 4-6h under the ultrasonic conditions of 600-800W and 30-50kHz, naturally cooling to room temperature, centrifuging at 4000-8000rpm for 20-30min to obtain a supernatant B and a precipitate C, leaching and washing the precipitate C with water until the washing liquid is neutral to obtain a precipitate D, and then performing enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II;
8) combining the supernatant A obtained in the step 6) with the supernatant B and the supernatant C obtained in the step 7), carrying out autoclaving at 121 ℃ for 10-20min, adjusting the pH to 4.4-4.6, standing at 2-4 ℃ for 10-12h, centrifuging at 6000-;
9) mixing the beta-glucan I and the beta-glucan II to obtain the beta-glucan composition.
The invention uses highland barley and oat for enzymolysis to obtain beta-glucan, and other substances such as starch are converted into glucose, and protein is converted into amino acid which is used as a carbon source and a nitrogen source to provide nutrition for the subsequent fermentation of edible fungi. Glucose and amino acid are consumed in the growth process of the edible fungi, the beta-glucan is converted into partial dissolved and fermented liquid, part of the beta-glucan is stored in cell walls of the fungi, the content of substances such as the glucose and the amino acid in the fermented liquid is reduced, the water-insoluble beta-glucan is obtained, and the yield and the purity of the water-soluble beta-glucan in the fermented liquid are improved.
Ultrasonic-assisted autolysis is carried out on the edible fungi, part of water-soluble beta-glucan is released and is merged into fermentation liquor to be purified to obtain the water-soluble beta-glucan, the yield is improved, and the subsequent enzyme-alkali purification effect is improved. Then purifying the autolyzed precipitate by enzyme-alkali to improve the purity of the beta-glucan. The solution after the enzyme treatment also contains beta-glucan and is merged into the fermentation liquor, so that the yield and the purity of the beta-glucan are further improved. And finally, treating the precipitate with alkali to obtain water-insoluble beta-glucan, and combining the water-insoluble beta-glucan with the water-soluble beta-glucan to obtain the beta-glucan composition.
The Sparassis crispa has high beta-glucan formation amount, mainly comprises water-insoluble beta-glucan, mainly comprises water-soluble beta-glucan, can generate organic acid substances mainly comprising malic acid in the growth and reproduction process, maintains weak acidity of the fermentation environment, is beneficial to the growth of Sparassis crispa, brings fruit fragrance, and enriches the taste of the health care tabletting candy.
The enzyme treatment comprises the following steps:
s1, adjusting the pH value of the mixed solution to 10-11, adding alkaline protease into the mixed dry powder with the addition amount of 3-5U/g, and shaking up to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 3-4h under the conditions of 45-60 ℃ and 120-year-old rotation speed of 180rpm, and carrying out high-pressure enzyme deactivation for 10-20min at 121 ℃ to obtain a primary enzymolysis liquid;
s3, adjusting the pH value of the protein enzymolysis liquid to 6-7, adding alpha-amylase, mixing dry powder with the addition amount of 6-10U/g, and shaking up to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 3-4h under the conditions of 45-65 ℃ and 120-plus-180 rpm, carrying out high-pressure enzyme inactivation for 10-20min at 121 ℃ and carrying out centrifugation for 10-20min at 6000-plus-10000 rpm, and taking supernatant to obtain an enzymolysis final product.
The enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a material-liquid ratio of 1g (4-6) mL, adjusting the pH to 6-7, adding papain with an addition amount of 6-10U/g of the precipitate D, performing enzymolysis at 55-60 ℃ for 5-10h, and centrifuging at 6000 plus 10000rpm for 10-20min to obtain supernatant C and precipitate X;
K2. and (3) mixing the precipitate X according to the feed-liquid ratio of 1g: (2-3) mL is mixed with 2-5 wt% of sodium hydroxide aqueous solution, the mixture reacts for 3-4h at the temperature of 60-80 ℃, the mixture is centrifuged for 20-30min at 8000rpm of 4000-80 ℃ to obtain a precipitate Y, the precipitate Y is filtered and washed by water until the washing liquid is neutral, and then the precipitate Y is subjected to vacuum freeze drying at the temperature of-35- (-30) DEG C for 18-24h to obtain the beta-glucan II.
The inorganic salt is KH2PO4，MgSO4A mixture of (a).
The edible fungus is at least one of velvet antler mushroom, sparassis crispa and schizophyllum.
Preferably, the edible fungus is a mixture of Sparassis crispa and Schizophyllum commune.
More preferably, the edible fungus consists of Sparassis crispa and Schizophyllum commune according to the weight ratio of (2-3) to (1-1.2).
Preferably, 1-2 parts by weight of traditional Chinese medicine nutrients are also added in the preparation method of the health-care tabletting candy.
The traditional Chinese medicine nutrient is prepared by the following method:
drying herba Sedi Aizoon, radix astragali, fructus Hippophae, fructus Schisandrae chinensis, and fructus Pruni Pseudocerasi at 50-60 deg.C for 20-25h, pulverizing respectively, sieving with 50-100 mesh sieve, and mixing at weight ratio of (1-2): 2-3): 3-5 to obtain Chinese medicinal dry powder; adding a solvent into the traditional Chinese medicine dry powder according to a material-liquid ratio of 1g (5-10) mL, uniformly stirring, carrying out heat preservation extraction at 65-70 ℃ for 60-100min, wherein the solvent comprises water and absolute ethyl alcohol in sequence, carrying out extraction once respectively, collecting an extract, carrying out reduced pressure concentration, and carrying out spray drying to obtain the traditional Chinese medicine nutrient.
The traditional Chinese medicine nutrient is prepared by extracting active ingredients from preferably five raw materials of aizoon stonecrop herb, astragalus, sea buckthorn, schisandra and cherry, not only can assist in improving the effects of reducing blood sugar and blood pressure of the tablet candy, but also can play roles in soothing nerves, regulating qi, soothing heart, relieving depression and enhancing human immunity. The aizoon stonecrop herb is prepared from dried whole plants, contains sterol, flavone, terpenes and other active ingredients, has good capacities of resisting oxidation and removing free radicals, and can assist in reducing blood fat and blood pressure, promoting blood circulation, protecting heart and blood vessels, calming nerves and nourishing heart. The astragalus membranaceus is prepared from dried astragalus membranaceus roots serving as a raw material, contains active ingredients such as saponins, flavonoids and polysaccharides, has good antioxidant and antibacterial capabilities, and can also tonify qi, resist fatigue, protect liver, reduce blood sugar and enhance human immunity. The sea-buckthorn is prepared from dried sea-buckthorn fruits which contain rich active ingredients such as vitamins and flavonoids, has good capabilities of scavenging oxygen free radicals and resisting radiation, and can promote the growth of hematopoietic cells, protect the liver, enhance the immunity of a human body and nourish the heart. The schisandra chinensis is prepared from dried schisandra chinensis fruits serving as a raw material, contains active ingredients such as schizandrin, polysaccharide, vitamin and the like, has good oxidation resistance, aging resistance and anti-inflammatory capacity, and can promote the production of body fluid, tonify qi, enhance the immunity of a human body and nourish the five internal organs. The cherry is prepared from dried fruits of Chinese cherry as raw material, contains active ingredients such as vitamins, carotene, polysaccharide and the like, has good capabilities of scavenging free radicals and resisting aging, and also has the effects of tonifying qi, removing toxicity, enhancing human immunity, soothing heart and relieving depression.
The invention has the beneficial effects that: the health-care tabletted candy has unique flavor and good taste, has the fragrance of grain fermentation and moderate sweetness, and also has the health-care effects of soothing nerves, regulating qi, soothing heart, relieving depression, reducing blood sugar and lowering blood pressure. Highland barley and oat are used as raw materials, and beta-glucan is obtained through enzymolysis, edible fungus fermentation and the like in sequence, and then is separated, purified and compounded to obtain a beta-glucan composition which is used as one of main components of the tablet candy. The beta-glucan composition is rich in beta-glucan components, has water-soluble and water-insoluble beta-glucan components with different molecular structures and different polymerization degrees, is synergistic with each other, and is high in biological activity and comprehensive in efficacy.
Detailed Description
The following raw materials were used in the examples and comparative examples:
highland barley, Hordeum vulgare l.var.nudum hook.f., origin: *** gang county.
Oats, Avena sativa l., origin: wuchuan city, inner Mongolia.
Schizophyllum commune Fr., No.: CICC 2591, purchased from China center for culture Collection of Industrial microorganisms.
Sparassis crispa, accession number: YUMCC sp3, purchased from China center for type culture Collection.
Yeast powder, food grade, mesh: 80-100, available from Hibiscus Biotech, Inc.
Alkaline protease, food grade, enzyme activity: 20 ten thousand U/g, purchased from Biotechnology Ltd, Chen, river.
Papain, food grade, enzyme activity: 10 ten thousand U/g, purchased from Biotechnology Ltd, Chen, river.
Alpha-amylase, food grade, enzyme activity: 2 ten thousand U/g, purchased from Biotechnology Ltd, Chen, river.
Beta-glucanase, type: r706622, enzyme activity: 50U/mg, available from Dow Enruisi Chemicals, Inc.
PDA plate medium, stock number: 021050, available from Kyork, Guangdong, Microbiol technologies, Inc.
Maltodextrin, type: food grade, cargo number: 861, available from Hainan Kazakh chemical industries, Inc.
Beta-cyclodextrin, type: food grade, cargo number: 242, available from Hainan Kazakh Kogyo Co.
Example 1
The preparation method of the health-care tabletting candy comprises the following steps:
mixing and stirring 12 parts of dextrin and 20 parts of water uniformly according to the parts by weight, adding 68 parts of beta-glucan composition and 22 parts of auxiliary materials, mixing and stirring uniformly, granulating, sieving with a 16-mesh sieve to obtain mixture granules, drying the mixture granules at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and stirring uniformly with 0.8 part of magnesium stearate, and putting into a tabletting machine to press into 500mg tablets to obtain the health-care tabletting candy.
The dextrin is composed of maltodextrin and beta-cyclodextrin according to the weight ratio of 2: 1.
The auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2: 1.
The preparation method of the beta-glucan composition comprises the following steps:
1) drying oat and highland barley at 85 ℃ for 12h, respectively crushing and sieving by a 40-mesh sieve, and mixing according to the weight ratio of 1:3 to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g:15mL, uniformly stirring, preserving heat at 72 ℃ for 10min, naturally cooling to room temperature to obtain a mixed solution, and treating the mixed solution with enzyme to obtain an enzymolysis final product;
3) mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) inoculating edible fungi on a PDA (potato dextrose agar) plate culture medium, culturing for 24h at a constant temperature of 25 ℃ in a constant temperature box to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD (optical density) value of 0.3;
5) according to the parts by weight, 10 parts of the bacterial suspension are inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant-temperature shaking culture for 8d under the conditions of 25 ℃ and 100rpm, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 6000rpm for 20min, and collecting supernatant A;
7) sterilizing the supernatant A at 121 ℃ under high pressure for 15min, adjusting pH to 4.5, standing at 3 ℃ for 10h, centrifuging at 8000rpm for 15min, removing precipitate to obtain supernatant B, vacuum rotary evaporating the supernatant B at 72 ℃ and 60rpm to 1/2 of the original volume, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min to obtain precipitate I, and vacuum drying at 45 ℃ for 24h to obtain the beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, adjusting the pH of the mixed solution to 10.5, adding alkaline protease into the mixed dry powder with the addition of 4U/g, and shaking up to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 3h under the conditions of 50 ℃ and 140rpm, and carrying out high-pressure enzyme deactivation for 15min at 121 ℃ to obtain a primary enzymolysis liquid;
s3, adjusting the pH value of the primary enzymolysis liquid to 7, adding alpha-amylase, mixing dry powder with the addition of 8U/g, and shaking up to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 4h at 55 ℃ and 120rpm, carrying out high-pressure enzyme deactivation for 15min at 121 ℃, and centrifuging for 15min at 8000rpm to obtain a supernatant, thereby obtaining an enzymolysis final product.
The inorganic salt is prepared from KH2PO4And MgSO4According to the weight ratio of 2: 1.
The edible fungus is Sparassis crispa.
Example 2
The preparation method of the health-care tabletting candy comprises the following steps:
mixing and stirring 12 parts of dextrin and 20 parts of water uniformly according to the parts by weight, adding 68 parts of beta-glucan composition and 22 parts of auxiliary materials, mixing and stirring uniformly, granulating, sieving with a 16-mesh sieve to obtain mixture granules, drying the mixture granules at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and stirring uniformly with 0.8 part of magnesium stearate, and putting into a tabletting machine to press into 500mg tablets to obtain the health-care tabletting candy.
The dextrin is composed of maltodextrin and beta-cyclodextrin according to the weight ratio of 2: 1.
The auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2: 1.
The preparation method of the beta-glucan composition comprises the following steps:
1) drying oat and highland barley at 85 ℃ for 12h, respectively crushing and sieving by a 40-mesh sieve, and mixing according to the weight ratio of 1:3 to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g:15mL, uniformly stirring, preserving heat at 72 ℃ for 10min, naturally cooling to room temperature to obtain a mixed solution, and treating the mixed solution with enzyme to obtain an enzymolysis final product;
3) mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) inoculating edible fungi on a PDA (potato dextrose agar) plate culture medium, culturing for 24h at a constant temperature of 25 ℃ in a constant temperature box to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD (optical density) value of 0.3;
5) according to the parts by weight, 10 parts of the bacterial suspension are inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant-temperature shaking culture for 8d under the conditions of 25 ℃ and 100rpm, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 6000rpm for 20min, and collecting precipitate A;
7) preparing a suspension from A, NaCl precipitate and water according to a material-liquid ratio of 1g:0.4g:14mL, adjusting pH to 5, keeping the temperature at 50 ℃ for 20h, heating to 100 ℃, carrying out auxiliary autolysis at 800W and 40kHz for 5h, naturally cooling to room temperature, centrifuging at 6000rpm for 25min to obtain a precipitate C, carrying out suction filtration and washing on the precipitate C with water until the washing liquid is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain the beta-glucan composition.
The enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed-liquid ratio of 1g:5mL, adjusting pH to 6.5, adding papain with an addition amount of 8U/g of the precipitate D, performing enzymolysis at 55 ℃ for 6h, and centrifuging at 8000rpm for 15min to obtain a precipitate X;
K2. and (3) mixing the precipitate X according to the feed-liquid ratio of 1g: mixing 3mL of the beta-glucan with 4 wt% of sodium hydroxide aqueous solution, reacting at 70 ℃ for 3h, centrifuging at 6000rpm for 20min to obtain a precipitate Y, leaching and washing the precipitate Y with water until a washing solution is neutral, and carrying out vacuum freeze drying at-35 ℃ for 20h to obtain the beta-glucan composition.
The enzyme treatment was the same as in example 1.
The inorganic salt is prepared from KH2PO4And MgSO4According to the weight ratio of 2: 1.
The edible fungus is Sparassis crispa.
Example 3
The preparation method of the health-care tabletting candy comprises the following steps:
mixing and stirring 12 parts of dextrin and 20 parts of water uniformly according to the parts by weight, adding 68 parts of beta-glucan composition and 22 parts of auxiliary materials, mixing and stirring uniformly, granulating, sieving with a 16-mesh sieve to obtain mixture granules, drying the mixture granules at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and stirring uniformly with 0.8 part of magnesium stearate, and putting into a tabletting machine to press into 500mg tablets to obtain the health-care tabletting candy.
The dextrin is composed of maltodextrin and beta-cyclodextrin according to the weight ratio of 2: 1.
The auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2: 1.
The preparation method of the beta-glucan composition comprises the following steps:
1) drying oat and highland barley at 85 ℃ for 12h, respectively crushing and sieving by a 40-mesh sieve, and mixing according to the weight ratio of 1:3 to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g:15mL, uniformly stirring, preserving heat at 72 ℃ for 10min, naturally cooling to room temperature to obtain a mixed solution, and treating the mixed solution with enzyme to obtain an enzymolysis final product;
3) mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) inoculating edible fungi on a PDA (potato dextrose agar) plate culture medium, culturing for 24h at a constant temperature of 25 ℃ in a constant temperature box to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD (optical density) value of 0.3;
5) according to the parts by weight, 10 parts of the bacterial suspension are inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant-temperature shaking culture for 8d under the conditions of 25 ℃ and 100rpm, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 6000rpm for 20min, and respectively collecting supernatant A and precipitate A;
7) preparing a suspension from A, NaCl precipitate and water according to a material-liquid ratio of 1g:0.4g:14mL, adjusting pH to 5, keeping the temperature at 50 ℃ for 20h, heating to 100 ℃, carrying out auxiliary autolysis for 5h under the ultrasonic conditions of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25min to obtain a supernatant B and a precipitate C, carrying out suction filtration and washing on the precipitate C with water until washing liquor is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain a supernatant C and beta-glucan II;
8) combining the supernatant A obtained in the step 6) with the supernatant B and the supernatant C obtained in the step 7), carrying out autoclaving at 121 ℃ for 15min, adjusting the pH to 4.5, standing at 3 ℃ for 10h, centrifuging at 8000rpm for 15min, removing the precipitate to obtain a supernatant D, carrying out vacuum rotary evaporation and concentration on the supernatant D at 72 ℃ and 60rpm to 1/2 of the original volume, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min to obtain a precipitate I, and drying at 45 ℃ in vacuum for 24h to obtain beta-glucan I;
9) mixing the beta-glucan I obtained in the step 8) with the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, adjusting the pH of the mixed solution to 10.5, adding alkaline protease into the mixed dry powder with the addition of 4U/g, and shaking up to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 3h under the conditions of 50 ℃ and 140rpm, and carrying out high-pressure enzyme deactivation for 15min at 121 ℃ to obtain a primary enzymolysis liquid;
s3, adjusting the pH value of the primary enzymolysis liquid to 7, adding alpha-amylase, mixing dry powder with the addition of 8U/g, and shaking up to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 4h at 55 ℃ and 120rpm, carrying out high-pressure enzyme deactivation for 15min at 121 ℃, and centrifuging for 15min at 8000rpm to obtain a supernatant, thereby obtaining an enzymolysis final product.
The enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed-liquid ratio of 1g:5mL, adjusting pH to 6.5, adding papain with an addition amount of 8U/g of the precipitate D, performing enzymolysis at 55 ℃ for 6h, and centrifuging at 8000rpm for 15min to obtain supernatant C and precipitate X;
K2. and (3) mixing the precipitate X according to the feed-liquid ratio of 1g: mixing 3mL of the beta-glucan with 4 wt% of sodium hydroxide aqueous solution, reacting at 70 ℃ for 3h, centrifuging at 6000rpm for 20min to obtain a precipitate Y, leaching and washing the precipitate Y with water until a washing solution is neutral, and carrying out vacuum freeze drying at-35 ℃ for 20h to obtain the beta-glucan II.
The inorganic salt is prepared from KH2PO4And MgSO4According to the weight ratio of 2: 1.
The edible fungus is Sparassis crispa.
Example 4
As in example 3, the only difference is: the preparation method of the beta-glucan composition comprises the following steps:
1) drying oat and highland barley at 85 ℃ for 12h, respectively crushing and sieving by a 40-mesh sieve, and mixing according to the weight ratio of 1:3 to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g:15mL, uniformly stirring, preserving heat at 72 ℃ for 10min, naturally cooling to room temperature to obtain a mixed solution, and treating the mixed solution with enzyme to obtain an enzymolysis final product;
3) mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) inoculating edible fungi on a PDA (potato dextrose agar) plate culture medium, culturing for 24h at a constant temperature of 25 ℃ in a constant temperature box to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD (optical density) value of 0.3;
5) according to the parts by weight, 10 parts of the bacterial suspension are inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant-temperature shaking culture for 8d under the conditions of 25 ℃ and 100rpm, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 6000rpm for 20min, and respectively collecting supernatant A and precipitate A;
7) preparing a suspension from A, NaCl precipitate and water according to a material-liquid ratio of 1g:0.4g:14mL, adjusting pH to 5, keeping the temperature at 50 ℃ for 20h, heating to 100 ℃, carrying out auxiliary autolysis for 5h under the ultrasonic conditions of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25min to obtain a supernatant B and a precipitate C, carrying out suction filtration and washing on the precipitate C with water until washing liquor is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain a supernatant C and beta-glucan II;
8) combining the supernatant A obtained in the step 6) with the supernatant B and the supernatant C obtained in the step 7), carrying out autoclaving at 121 ℃ for 15min, adjusting the pH to 4.5, standing at 3 ℃ for 10h, centrifuging at 8000rpm for 15min, removing the precipitate to obtain a supernatant D, carrying out vacuum rotary evaporation and concentration on the supernatant D at 72 ℃ and 60rpm to 1/2 of the original volume, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min to obtain a precipitate I, and drying at 45 ℃ in vacuum for 24h to obtain beta-glucan I;
9) mixing the beta-glucan I obtained in the step 8) with the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment was the same as in example 3.
The enzyme-base purification treatment was the same as in example 3.
The inorganic salt is prepared from KH2PO4And MgSO4According to the weight ratio of 2: 1.
The edible fungus is Schizophyllum commune.
Example 5
As in example 3, the only difference is: the preparation method of the beta-glucan composition comprises the following steps:
1) drying oat and highland barley at 85 ℃ for 12h, respectively crushing and sieving by a 40-mesh sieve, and mixing according to the weight ratio of 1:3 to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g:15mL, uniformly stirring, preserving heat at 72 ℃ for 10min, naturally cooling to room temperature to obtain a mixed solution, and treating the mixed solution with enzyme to obtain an enzymolysis final product;
3) mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) inoculating edible fungi on a PDA (potato dextrose agar) plate culture medium, culturing for 24h at a constant temperature of 25 ℃ in a constant temperature box to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD (optical density) value of 0.3;
5) according to the parts by weight, 10 parts of the bacterial suspension are inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant-temperature shaking culture for 8d under the conditions of 25 ℃ and 100rpm, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 6000rpm for 20min, and respectively collecting supernatant A and precipitate A;
7) preparing a suspension from A, NaCl precipitate and water according to a material-liquid ratio of 1g:0.4g:14mL, adjusting pH to 5, keeping the temperature at 50 ℃ for 20h, heating to 100 ℃, carrying out auxiliary autolysis for 5h under the ultrasonic conditions of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25min to obtain a supernatant B and a precipitate C, carrying out suction filtration and washing on the precipitate C with water until washing liquor is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain a supernatant C and beta-glucan II;
8) combining the supernatant A obtained in the step 6) with the supernatant B and the supernatant C obtained in the step 7), carrying out autoclaving at 121 ℃ for 15min, adjusting the pH to 4.5, standing at 3 ℃ for 10h, centrifuging at 8000rpm for 15min, removing the precipitate to obtain a supernatant D, carrying out vacuum rotary evaporation and concentration on the supernatant D at 72 ℃ and 60rpm to 1/2 of the original volume, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min to obtain a precipitate I, and drying at 45 ℃ in vacuum for 24h to obtain beta-glucan I;
9) mixing the beta-glucan I obtained in the step 8) with the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment was the same as in example 3.
The enzyme-base purification treatment was the same as in example 3.
The inorganic salt is prepared from KH2PO4And MgSO4According to the weight ratio of 2: 1.
The edible fungus consists of sparassis crispa and schizophyllum commune according to the weight ratio of 2: 1.
Example 6
The preparation method of the health-care tabletting candy comprises the following steps:
mixing 12 parts of dextrin and 20 parts of water uniformly according to the parts by weight, adding 68 parts of beta-glucan composition, 2 parts of traditional Chinese medicine nutrients and 20 parts of auxiliary materials, mixing uniformly, granulating, sieving with a 16-mesh sieve to obtain mixture granules, drying the mixture granules at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing uniformly with 0.8 part of magnesium stearate, putting into a tabletting machine, and pressing into 500mg tablets to obtain the health-care tabletting candy.
The dextrin is composed of maltodextrin and beta-cyclodextrin according to the weight ratio of 2: 1.
The auxiliary material consists of xylitol and sorbitol according to the weight ratio of 2: 1.
The preparation method of the beta-glucan composition comprises the following steps:
1) drying oat and highland barley at 85 ℃ for 12h, respectively crushing and sieving by a 40-mesh sieve, and mixing according to the weight ratio of 1:3 to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g:15mL, uniformly stirring, preserving heat at 72 ℃ for 10min, naturally cooling to room temperature to obtain a mixed solution, and treating the mixed solution with enzyme to obtain an enzymolysis final product;
3) mixing yeast powder, inorganic salt, vitamin B1 and an enzymolysis final product according to the weight ratio of 8:1.5:0.01:800 to obtain a liquid culture medium;
4) inoculating edible fungi on a PDA (potato dextrose agar) plate culture medium, culturing for 24h at a constant temperature of 25 ℃ in a constant temperature box to obtain a strain to be used, and then diluting the strain to be used with water to obtain a bacterial suspension with an OD (optical density) value of 0.3;
5) according to the parts by weight, 10 parts of the bacterial suspension are inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant-temperature shaking culture for 8d under the conditions of 25 ℃ and 100rpm, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 6000rpm for 20min, and respectively collecting supernatant A and precipitate A;
7) preparing a suspension from A, NaCl precipitate and water according to a material-liquid ratio of 1g:0.4g:14mL, adjusting pH to 5, keeping the temperature at 50 ℃ for 20h, heating to 100 ℃, carrying out auxiliary autolysis for 5h under the ultrasonic conditions of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25min to obtain a supernatant B and a precipitate C, carrying out suction filtration and washing on the precipitate C with water until washing liquor is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification treatment to obtain a supernatant C and beta-glucan II;
8) combining the supernatant A obtained in the step 6) with the supernatant B and the supernatant C obtained in the step 7), carrying out autoclaving at 121 ℃ for 15min, adjusting the pH to 4.5, standing at 3 ℃ for 10h, centrifuging at 8000rpm for 15min, removing the precipitate to obtain a supernatant D, carrying out vacuum rotary evaporation and concentration on the supernatant D at 72 ℃ and 60rpm to 1/2 of the original volume, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70%, standing at 3 ℃ for 12h, centrifuging at 6000rpm for 15min to obtain a precipitate I, and drying at 45 ℃ in vacuum for 24h to obtain beta-glucan I;
9) mixing the beta-glucan I obtained in the step 8) with the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, adjusting the pH of the mixed solution to 10.5, adding alkaline protease into the mixed dry powder with the addition of 4U/g, and shaking up to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 3h under the conditions of 50 ℃ and 140rpm, and carrying out high-pressure enzyme deactivation for 15min at 121 ℃ to obtain a primary enzymolysis liquid;
s3, adjusting the pH value of the primary enzymolysis liquid to 7, adding alpha-amylase, mixing dry powder with the addition of 8U/g, and shaking up to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillation water bath, carrying out constant-temperature oscillation extraction for 4h at 55 ℃ and 120rpm, carrying out high-pressure enzyme deactivation for 15min at 121 ℃, and centrifuging for 15min at 8000rpm to obtain a supernatant, thereby obtaining an enzymolysis final product.
The enzyme-base purification treatment comprises the following steps:
K1. mixing the precipitate D with water according to a feed-liquid ratio of 1g:5mL, adjusting pH to 6.5, adding papain with an addition amount of 8U/g of the precipitate D, performing enzymolysis at 55 ℃ for 6h, and centrifuging at 8000rpm for 15min to obtain supernatant C and precipitate X;
K2. and (3) mixing the precipitate X according to the feed-liquid ratio of 1g: mixing 3mL of the beta-glucan with 4 wt% of sodium hydroxide aqueous solution, reacting at 70 ℃ for 3h, centrifuging at 6000rpm for 20min to obtain a precipitate Y, leaching and washing the precipitate Y with water until a washing solution is neutral, and carrying out vacuum freeze drying at-35 ℃ for 20h to obtain the beta-glucan II.
The inorganic salt is prepared from KH2PO4And MgSO4According to the weight ratio of 2: 1.
The edible fungus consists of sparassis crispa and schizophyllum commune according to the weight ratio of 2: 1.
The traditional Chinese medicine nutrient is prepared by the following method:
drying aizoon stonecrop herb, astragalus, sea buckthorn, Chinese magnoliavine fruit and cherry at 60 ℃ for 20 hours, respectively crushing, sieving by a 80-mesh sieve, and mixing according to the weight ratio of 1.5:1.5:2:3:3 to obtain traditional Chinese medicine dry powder; adding a solvent into the traditional Chinese medicine dry powder according to a material-liquid ratio of 1g:8mL, uniformly stirring, carrying out heat preservation extraction at 68 ℃ for 90min, wherein the solvent comprises water and absolute ethyl alcohol in sequence, carrying out extraction once respectively, collecting an extract, carrying out reduced pressure concentration, and carrying out spray drying to obtain the traditional Chinese medicine nutrient.
The health-care tabletted candy in the embodiment 6 is added with the traditional Chinese medicine nutrient, the traditional Chinese medicine nutrient is prepared by extracting active ingredients from five raw materials, preferably aizoon stonecrop herb, astragalus mongholicus, sea buckthorn, schisandra chinensis and cherries, and the traditional Chinese medicine nutrient not only can assist in improving the effects of reducing blood sugar and blood pressure of the tabletted candy, but also can play roles in soothing nerves and regulating qi, soothing heart and dispelling melancholy and enhancing human immunity.
Test example 1
And (3) testing the blood pressure reducing effect: selecting 60 male hypertension patients with systolic pressure between 160 and 180mmHg, randomly dividing the patients into 6 groups of 10 patients; each person was given the same food and water daily and the healthy tabletted candies prepared in examples 1-6 were given the respective composition 3 times a day, 500mg each time. The systolic pressure of each group was measured at day 0 and day 7, respectively, and the mean value was taken to calculate the change value. Blood pressure measurements were collected at 8 am, and were taken during the day when no food was consumed.
Table 1: test results of blood pressure lowering effect
| Blood pressure change/(mmHg) after 7 days | |
| Example 1 | -18 |
| Example 2 | -16 |
| Example 3 | -22 |
| Example 4 | -24 |
| Example 5 | -27 |
| Example 6 | -29 |
The whole effect is that the blood pressure reducing effect is obvious after the health care tabletting candy is taken, and the effect of each embodiment is different. In the embodiment 1, only the beta-glucan in the supernatant A is collected, mainly the water-soluble beta-glucan generated after the enzymolysis of the oat and the highland barley and the water-soluble beta-glucan generated by the growth and metabolism of a small amount of edible fungi are easily absorbed by organisms, so that the blood pressure reducing effect is achieved; example 2 only collects the beta-glucan in the precipitate A, mainly the water-insoluble beta-glucan generated by the growth and metabolism of edible fungi, has high biological activity, but most of the beta-glucan is not convenient for the organism to absorb, so the blood pressure reducing effect is not much different from that of example 1; example 3 the supernatant a and the precipitate a were collected at the same time, and the supernatant B and the supernatant C obtained in the process of preparing water-insoluble β -glucan from the precipitate a were combined with the supernatant a to obtain water-soluble β -glucan, and the yield of water-soluble β -glucan was increased; and finally, mixing the obtained water-soluble beta-glucan and the water-insoluble beta-glucan to obtain the beta-glucan composition, wherein the beta-glucan composition has the synergistic effect of the water-soluble and water-insoluble beta-glucans in the oat, the highland barley and the edible fungi and the beta-glucans with different structures, so that the health-care effect of reducing blood pressure is improved. Example 4 the effect of fermentation using schizophyllum commune instead of sparassis crispa was similar to example 3, since the yield of water-insoluble β -glucan was low, and the β -glucan composition was mostly water-soluble β -glucan and was more easily absorbed, but had no water-insoluble β -glucan structure with higher biological activity in sparassis crispa. Example 5 the Sparassis crispa and Schizophyllum commune used independently in examples 3 and 4 are cultured in a complex formulation, and the metabolite of Schizophyllum commune can promote the growth of Sparassis crispa, and simultaneously improve the yield and purity of water-soluble and water-insoluble beta-glucan and improve the bioactivity.
Test example 2
And (3) viscosity testing: the beta-glucan compositions prepared in examples 1-5 were dissolved in a DMSO/water mixed solution at a volume ratio of 1g to 80mL to obtain sample solutions, respectively, the volume ratio of DMSO to water was 1:5, the temperature was controlled at 25 ℃, a rotor No. 1 of an NDJ-5S viscometer was used, the rotation speed was set at 12r/min, and the viscosity of the sample solutions was tested.
Table 2: results of viscosity test of beta-glucan composition
| viscosity/(mPa. s) | |
| Example 1 | 25 |
| Example 2 | 42 |
| Example 3 | 33 |
| Example 4 | 31 |
| Example 5 | 27 |
The viscosity of the beta-glucan composition is strongly related to its function. The beta-glucan in the example 1 is basically from the water-soluble beta-glucan of oat and highland barley, and the beta-glucan in the example 2 is from the water-insoluble beta-glucan of edible fungi, so that the polymerization degree and the molecular weight are relatively large, the water solubility is poor, and the viscosity is obviously larger. Example 3 contains both the water-soluble β -glucan from oat, highland barley of example 1 and the water-insoluble β -glucan from edible fungi of example 2, with a viscosity between that of example 1 and example 2. Example 4 compared with example 3, the viscosity of the product obtained by fermentation using Schizophyllum commune instead of Sparassis crispa was slightly lower than that of example 3, since Schizophyllum commune is mainly water-soluble β -glucan and less water-insoluble β -glucan, but the interaction force between macromolecular sugar chains is greater. Example 5 Schizophyllum commune and Sparassis crispa were compounded, and the obtained beta-glucan composition had higher purity, better solubility, and reduced viscosity.
Claims (9)
1. The preparation method of the health-care tabletting candy is characterized by comprising the following steps of:
according to the weight parts, 10-12 parts of dextrin and 15-25 parts of water are mixed and stirred uniformly, 60-70 parts of beta-glucan composition, 1-2 parts of traditional Chinese medicine nutrients and 20-25 parts of auxiliary materials are added, the mixture is mixed and stirred uniformly and then granulated to obtain mixture granules, the mixture granules are dried and cooled to room temperature, then the mixture granules are mixed and stirred uniformly with 0.5-1 part of magnesium stearate, and finally the health-care tabletting candy is obtained by tabletting.
2. The method of making a health-care tabletted candy as claimed in claim 1, wherein the traditional Chinese medicine nutrient is prepared by the following method:
drying aizoon stonecrop herb, astragalus, sea buckthorn, Chinese magnoliavine fruit and cherry, respectively crushing and sieving, and mixing according to the weight ratio of (1-2) to (2-3) to (3-5) to obtain traditional Chinese medicine dry powder; adding a solvent into the traditional Chinese medicine dry powder according to a material-liquid ratio of 1g (5-10) mL, uniformly stirring, carrying out heat preservation extraction at 65-70 ℃ for 60-100min, wherein the solvent comprises water and absolute ethyl alcohol in sequence, carrying out extraction once respectively, collecting an extract, carrying out reduced pressure concentration, and carrying out spray drying to obtain the traditional Chinese medicine nutrient.
3. The method of preparing a health-care tabletted confectionery product according to claim 1, wherein the β -glucan composition is prepared by a method comprising the steps of:
1) drying oat and highland barley, respectively crushing and sieving by a sieve, and mixing according to the weight ratio of (1-2) to (3-4) to obtain mixed dry powder;
2) adding water into the mixed dry powder according to the material-liquid ratio of 1g (10-20) mL, uniformly stirring, preserving the temperature at 70-75 ℃ for 10-15min, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymatic hydrolysate;
3) mixing yeast powder, inorganic salt, vitamin B1 and enzymolysis liquid according to the weight ratio of (6-10) to (1-2) to (0.008-0.015) to (700-;
4) inoculating edible fungi on a PDA plate culture medium, culturing for 15-25h at 24-26 deg.C in a constant temperature box to obtain a strain to be used, and diluting the strain to be used with water to obtain a bacterial suspension;
5) according to the parts by weight, 10-12 parts of the bacterial suspension is inoculated into 400-650 parts of the liquid culture medium prepared in the step 3), and the liquid culture medium is subjected to constant temperature shaking culture for 8-10d at the temperature of 24-26 ℃ and the rpm of 80-120, so as to obtain a final fermentation product;
6) centrifuging the final fermentation product at 4000-;
7) preparing the precipitate A, NaCl and water into suspension, preserving heat, then assisting in autolysis, centrifuging to obtain supernatant B and precipitate C, leaching and washing the precipitate C with water until the washing liquid is neutral to obtain precipitate D, and performing enzyme-alkali purification treatment to obtain supernatant C and beta-glucan II;
8) mixing the supernatant A obtained in the step 6) with the supernatant B and the supernatant C obtained in the step 7), sterilizing, adjusting the pH to 4.4-4.6, standing, centrifuging, removing precipitates to obtain a supernatant D, concentrating the supernatant D, adding absolute ethyl alcohol, standing, centrifuging to obtain a precipitate I, and drying to obtain beta-glucan I;
9) mixing the beta-glucan I and the beta-glucan II to obtain the beta-glucan composition.
4. The method for preparing a health-care tabletted candy as claimed in claim 3, wherein the step 7) is specifically: preparing A, NaCl precipitate and water into suspension according to the material-liquid ratio of 1g, (0.3-0.5) g, (10-15) mL, adjusting the pH value to 4.5-5.5, keeping the temperature at 45-55 ℃ for 20-24h, heating to 100 ℃, carrying out auxiliary autolysis for 4-6h under the ultrasonic conditions of 600-800W and 30-50kHz, naturally cooling to room temperature, centrifuging at 4000-8000rpm for 20-30min to obtain a supernatant B and a precipitate C, washing the precipitate C with water by suction filtration until the washing liquid is neutral to obtain a precipitate D, and carrying out enzyme-alkali purification to obtain the supernatant C and beta-glucan II.
5. The method for preparing a health-care tabletted candy as claimed in claim 3, wherein the step 8) is specifically: combining the supernatant A obtained in the step 6) with the supernatant B and the supernatant C obtained in the step 7), carrying out autoclaving at 121 ℃ for 10-20min, adjusting the pH to 4.4-4.6, standing at 2-4 ℃ for 10-12h, centrifuging at 6000-.
6. The process for preparing a health-care tabletted candy as claimed in claim 3 or 4, wherein the enzyme-base purification treatment comprises the steps of:
K1. mixing the precipitate D with water according to a material-liquid ratio of 1g (4-6) mL, adjusting the pH to 6-7, adding papain with an addition amount of 6-10U/g of the precipitate D, performing enzymolysis at 55-60 ℃ for 5-10h, and centrifuging at 6000 plus 10000rpm for 10-20min to obtain supernatant C and precipitate X;
K2. and (3) mixing the precipitate X according to the feed-liquid ratio of 1g: (2-3) mL is mixed with 2-5 wt% of sodium hydroxide aqueous solution, the mixture reacts for 3-4h at the temperature of 60-80 ℃, the mixture is centrifuged for 20-30min at 8000rpm of 4000-80 ℃ to obtain a precipitate Y, the precipitate Y is filtered and washed by water until the washing liquid is neutral, and then the precipitate Y is subjected to vacuum freeze drying at the temperature of-35- (-30) DEG C for 18-24h to obtain the beta-glucan II.
7. The method for preparing a pressed candy as claimed in claim 3, wherein the edible fungi is at least one of velvet antler mushroom, sparassis crispa and schizophyllum commune.
8. The method of preparing a sheeted confection for health promotion according to claim 1, wherein the dextrin is at least one selected from the group consisting of maltodextrin and β -cyclodextrin; the auxiliary material is at least one selected from xylitol, sorbitol and chitosan oligosaccharide.
9. A health-care tabletted confectionery product prepared by the process according to any one of claims 1 to 8.
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