CN114343045B - Health care tabletting candy and preparation method thereof - Google Patents
Health care tabletting candy and preparation method thereof Download PDFInfo
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- CN114343045B CN114343045B CN202210064752.9A CN202210064752A CN114343045B CN 114343045 B CN114343045 B CN 114343045B CN 202210064752 A CN202210064752 A CN 202210064752A CN 114343045 B CN114343045 B CN 114343045B
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Classifications
-
- 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, wherein the health care tabletting candy comprises the following steps: mixing dextrin with water, adding beta-glucan composition, chinese medicinal nutrients and adjuvants, granulating to obtain granule; and (3) drying and cooling the mixture particles to room temperature, mixing with magnesium stearate, uniformly stirring, and tabletting to obtain the health care tabletting candy. The health care pressed candy disclosed by the invention is unique in flavor, good in taste, moderate in sweetness, and has the health care effects of soothing nerves, regulating qi, soothing heart, relieving depression, reducing blood sugar and lowering blood pressure, and has the flavor of cereal fermentation.
Description
Technical Field
The invention belongs to the technical field of health-care foods, and particularly relates to a health-care tabletting candy and a preparation method thereof.
Background
The candy is taken as a popular leisure food, people pay attention to not only the taste and flavor of the candy, but also whether the nutritional composition of the candy is beneficial to health and beneficial to human bodies. The functionality and health care of the candy become research hot spots. The functional candy has additional functions such as fruit candy for supplementing vitamins, candy for promoting digestion and invigorating stomach, candy for moistening throat and relieving summer heat, milk candy rich in probiotics, etc., besides satisfying taste sensation and providing heat.
Chinese patent CN105685350a discloses a candy, which belongs to health food and is composed of the following raw materials: the candy disclosed by the invention is fine and smooth in taste, and can help to eliminate bad breath and refresh breath; chinese patent CN105961793a discloses a pressed candy for regulating immunity and its preparation method, comprising the following steps: weighing raw material barley green powder and yeast beta-glucan powder, and sieving; 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 disclosed by the invention can be used for adjusting the acid-base balance of a human body, enhancing the oxidation resistance of the human body, improving the immunity of the human body and playing a certain role in reducing blood fat and blood sugar; however, the dextran 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:
mixing 10-12 parts of dextrin and 15-25 parts of water according to parts by weight, stirring uniformly, adding 60-70 parts of beta-glucan composition and 20-25 parts of auxiliary materials, granulating after mixing uniformly, sieving with a 16-20 mesh sieve to obtain mixture particles, drying the mixture particles at 50-60 ℃ for 10-15 hours, naturally cooling to room temperature, mixing with 0.5-1 part of magnesium stearate, stirring uniformly, and putting into a tablet press for tabletting to obtain the health-care tabletting candy.
The dextrin is at least one selected from 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 influence on solubility, molecular weight, branching degree and space conformation. The yeast beta-glucan is widely applied in the prior beta-glucan health food, is extracted from the yeast cell wall, and has the health functions of removing toxins, repairing cells, enhancing immunity and the like. The main structure is a multi-branched triple-helix structure with beta- (1-3) - (1-6) glycosidic bond connection, which has high biological activity, but has larger molecular weight and poor water solubility, and influences the absorption, thereby further influencing the effect of the multi-branched triple-helix structure on the health care function in organisms.
Oat is rich in dietary fiber, and has both insoluble and soluble properties. The content of the soluble dietary fiber beta-glucan is obviously higher than that of other grains, and the corn has the health-care functions of regulating blood sugar, reducing blood fat and the like. The highland barley beta-glucan is a main component of highland barley seed endosperm cell wall, has the effects of reducing blood sugar and the like, and also has the unique health care functions of increasing gastric motility, preventing altitude sickness and the like. The main structure of the beta-glucan in oat and highland barley is that the linear single-helix structure polysaccharide is formed by connecting beta- (1-3) and beta- (1-4) glycosidic bonds, and the water solubility is better than that of yeast beta-glucan. Highland barley also contains a special cholesterol inhibitory factor.
The edible fungus beta-glucan has a structure similar to yeast beta-glucan and is mainly glucan connected by beta- (1-3) - (1-6) glycosidic bonds. However, the β -glucan structure in different edible fungi is different, for example: the schizophyllum commune beta-glucan has a molecular weight greater than that of other fungi, 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 ℃ for 10-16h, respectively crushing, sieving with a 20-40 mesh 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 a feed liquid ratio of 1g (10-20) mL, uniformly stirring, preserving heat for 10-15min at 70-75 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis solution;
3) Mixing yeast powder, inorganic salt, vitamin B1 and enzymolysis liquid according to the weight ratio of (6-10): (1-2): (0.008-0.015): (700-900) to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 15-25h in a constant temperature oven at 24-26 ℃ 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 value of 0.2-0.4;
5) According to parts by weight, 10-12 parts of bacterial suspension is inoculated into 400-650 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8-10d under the conditions of 24-26 ℃ and 80-120 rpm;
6) Centrifuging the fermentation end product at 4000-8000rpm for 20-30min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension of the sediment A, naCl and water according to a feed liquid ratio of 1g (0.3-0.5) g (10-15) mL, regulating the pH to 4.5-5.5, preserving heat for 20-24h at 45-55 ℃, 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 sediment C, carrying out suction filtration on the sediment C by water until the washing liquid is neutral to obtain a sediment D, and carrying out 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 obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ under high pressure for 10-20min, regulating the pH to 4.4-4.6,2-4 ℃, standing for 10-12h, centrifuging at 6000-10000rpm for 10-20min, removing precipitates to obtain supernatant D, concentrating the supernatant D to 1/3-1/2 of the original volume by vacuum rotary evaporation at 70-75 ℃ and 50-60rpm, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70-75%, standing for 10-12h at 2-4 ℃, centrifuging at 4000-8000rpm for 10-20min to obtain precipitate I, and drying at 40-50 ℃ for 20-30h to obtain beta-glucan I;
9) And mixing the beta-glucan I and the beta-glucan II to obtain the beta-glucan composition.
The invention uses highland barley and oat to obtain beta-glucan after enzymolysis, and other substances such as starch are converted into glucose, protein is converted into amino acid, and the amino acid is used as carbon source and nitrogen source to provide nutrition for subsequent edible fungus fermentation. Glucose and amino acid are consumed in the growth process of the edible fungi, and are converted into beta-glucan which is partially dissolved and fermented liquid, and partially stored in the cell walls of the fungi, so that the content of substances such as glucose, amino acid and the like in the fermented liquid is reduced, the yield and purity of the water-soluble beta-glucan in the fermented liquid are improved while the non-water-soluble beta-glucan is obtained.
The edible fungi are subjected to ultrasonic-assisted autolysis, partial water-soluble beta-glucan is released, and is mixed into fermentation liquor to be subjected to purification treatment to obtain the water-soluble beta-glucan, so that the yield is improved, and the subsequent enzyme-alkali purification effect is improved. And purifying the autolyzed precipitate with enzyme-alkali to raise the purity of beta-glucan. The solution after the enzyme treatment also contains beta-glucan, and the beta-glucan is incorporated into the fermentation liquor, so that the yield and purity of the beta-glucan are further improved. Finally, the precipitate is treated with alkali to obtain water insoluble beta-glucan, and the water insoluble beta-glucan is combined with the water soluble beta-glucan to obtain the beta-glucan composition.
Sparassis crispa beta-glucan is high in yield, water-insoluble beta-glucan is used as a main component, schizophyllan is used as a main component, organic acid substances mainly containing malic acid can be produced in the growth and propagation process, the weak acidity of a fermentation environment is maintained, the growth of Sparassis crispa is facilitated, the fruit flavor is brought, and the taste of the health-care tabletting candy is enriched.
The enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10-11, adding alkaline protease with the addition amount of 3-5U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath kettle, extracting for 3-4 hours at a constant temperature of 45-60 ℃ and a constant speed of 120-180rpm, and inactivating enzyme at a high pressure of 121 ℃ for 10-20min to obtain primary enzymolysis liquid;
s3, regulating the pH of the proteolytic liquid to 6-7, adding alpha-amylase with the addition amount of 6-10U/g of mixed dry powder, and shaking uniformly to obtain enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, extracting for 3-4 hours at a constant temperature of 45-65 ℃ and 120-180rpm, inactivating enzyme at a high pressure of 121 ℃ for 10-20min, centrifuging at 6000-10000rpm for 10-20min, 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 feed liquid ratio of 1g (4-6) mL, regulating 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 6000-10000rpm for 10-20min to obtain supernatant C and precipitate X;
K2. Precipitate X was prepared in a feed to liquid ratio of 1g: (2-3) mL and 2-5wt% sodium hydroxide aqueous solution are mixed, reacted for 3-4h at 60-80 ℃, centrifuged at 4000-8000rpm for 20-30min to obtain a precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 18-24h at-35- (-30) DEG C to obtain beta-glucan II.
The inorganic salt is KH 2 PO 4 ，MgSO 4 Is a mixture of (a) and (b).
The edible fungus is at least one selected from velvet mushroom, sparassis crispa, and Schizophyllum commune.
Preferably, the edible fungi are a mixture of Sparassis crispa and Schizophyllum commune.
Further preferably, the edible fungi consist of Sparassis crispa and Schizophyllum commune according to the weight ratio of (2-3) (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 the heart-nourishing grass, the astragalus, the sea buckthorn, the shizandra berry and the cherry at 50-60 ℃ for 20-25 hours, respectively crushing and sieving the dried heart-nourishing grass, the astragalus, the sea buckthorn, the shizandra berry and the cherry by a 50-100-mesh sieve, and mixing the dried heart-nourishing grass, the astragalus, the sea buckthorn, the shizandra berry and the cherry according to the weight ratio of (1-2) to (2-3) to (3-5) to obtain the traditional Chinese medicine dry powder; adding solvent into the traditional Chinese medicine dry powder according to the feed liquid ratio of 1g (5-10) mL, stirring uniformly, carrying out heat preservation and extraction for 60-100min at 65-70 ℃, sequentially extracting the solvent into water and absolute ethyl alcohol once, collecting the extract, concentrating under reduced pressure, and spray drying to obtain the traditional Chinese medicine nutrient.
The traditional Chinese medicine nutrient is prepared by extracting active ingredients from five raw materials, namely, heart nourishing grass, astragalus mongholicus, sea buckthorn, schisandra chinensis and cherry, so that the effects of reducing blood sugar and blood pressure of the pressed candy can be improved in an auxiliary manner, and the effects of soothing nerves, regulating qi, soothing heart, relieving depression and enhancing immunity of a human body can be achieved. The heart nourishing grass is prepared from dried whole grass, contains active ingredients such as sterols, flavones and terpenes, has good capabilities of resisting oxidation and scavenging free radicals, can assist in reducing blood fat and blood pressure, promoting blood circulation, protecting cardiovascular system, and soothing nerves and nourishing heart. The astragalus root is selected as a raw material, contains active ingredients such as saponins, flavonoids, polysaccharides and the like, has good antioxidant and antibacterial capabilities, and can tonify qi, resist fatigue, protect liver, reduce blood sugar and enhance human immunity. The sea buckthorn is selected from the dried sea buckthorn fruits which are rich in active ingredients such as vitamins, flavonoids and the like, has good oxygen free radical removal and radiation resistance, and can promote the growth of hematopoietic cells, protect the liver, enhance the immunity of human bodies and nourish the heart. The shizandra berry is selected as raw materials, and contains active ingredients such as schizandrin, polysaccharide, vitamins and the like, has good antioxidant, anti-aging and anti-inflammatory capabilities, and can promote the production of body fluid, replenish qi, enhance the immunity of human bodies and nourish five viscera. The cherry is prepared from the dried fruits of Chinese cherries, contains active ingredients such as vitamins, carotenes, polysaccharides and the like, has good free radical removal and anti-aging capabilities, and can also tonify qi, detoxify, enhance human immunity and ease heart and relieve depression.
The invention has the beneficial effects that: the health care pressed candy disclosed by the invention is unique in flavor, good in taste, moderate in sweetness, and has the health care effects of soothing nerves, regulating qi, soothing heart, relieving depression, reducing blood sugar and lowering blood pressure, and has the flavor of cereal fermentation. The highland barley and oat are adopted as raw materials to sequentially undergo enzymolysis, edible fungus fermentation and the like to obtain beta-glucan, and the beta-glucan composition is obtained through separation, purification and compounding and is used as one of main components of the tablet candy. The beta-glucan composition has rich beta-glucan components, water-soluble and non-water-soluble beta-glucan components with different molecular structures and different polymerization degrees, and the beta-glucan composition has high biological activity and comprehensive efficacy in mutual cooperation.
Detailed Description
The raw materials used in the examples and comparative examples are as follows:
highland barley, hordeum vulgare l.var.nudum hook.f., origin: tibet Bacounty.
Oat, avena sativa l., origin: the Wuchuan county of inner Mongolia.
Schizophyllum commune, schizophyllum commune Fr., numbered: CICC 2591, purchased from China center for type culture Collection of microorganisms.
Sparassis crispa, accession number: YUMCC sp3, purchased from chinese typical culture collection management center.
Yeast powder, food grade, mesh number: 80-100, available from Fengshi North Biotech Co.
Alkaline protease, food grade, enzyme activity: 20U/g, purchased from Henan China Biotechnology Co.
Papain, food grade, enzyme activity: 10 ten thousand U/g, purchased from Henan China biological technology Co.
Alpha-amylase, food grade, enzyme activity: 2 ten thousand U/g, purchased from Henan China biological technology Co.
Beta-glucanase, model: r706622, enzyme activity: 50U/mg, available from Chengdu European Ruisi chemical Co.
PDA plate medium, cat No.: 021050 from Guangdong Crypton microorganism technologies Co.
Maltodextrin, model: food grade, goods number: 861, available from Henan Xingyuan chemical products Co.
Beta-cyclodextrin, model: food grade, goods number: 242, available from Henan Xingyuan chemical products Co.
Example 1
The preparation method of the health care tabletting candy comprises the following steps:
according to the weight portions, mixing 12 portions of dextrin and 20 portions of water, adding 68 portions of beta-glucan composition and 22 portions of auxiliary materials, granulating after mixing and uniformly stirring, obtaining mixture particles by a granulating screen of 16 meshes, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and uniformly stirring with 0.8 portion of magnesium stearate, and putting into a tablet press to press into 500mg of tablets to obtain the health-care tablet candy.
The dextrin consists of maltodextrin and beta-cyclodextrin according to a 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 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution 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 flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A;
7) Sterilizing supernatant A at 121deg.C under high pressure for 15min, standing at 4.5,3 deg.C for 10 hr, centrifuging at 8000rpm for 15min, removing precipitate to obtain supernatant B, vacuum rotary evaporating supernatant B at 72deg.C and 60rpm for concentrating to 1/2 of original volume, adding absolute ethanol until the mass concentration of ethanol in the solution is 70%, standing at 3deg.C for 12 hr, centrifuging at 6000rpm for 15min to obtain precipitate I, and vacuum drying at 45deg.C for 24 hr to obtain beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10.5, adding alkaline protease with the addition amount of 4U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath, extracting for 3 hours at a constant temperature of 50 ℃ and 140rpm, and inactivating enzyme at a high pressure of 121 ℃ for 15 minutes to obtain primary enzymolysis liquid;
s3, regulating the pH of the primary enzymolysis liquid to 7, adding alpha-amylase with the addition amount of 8U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, carrying out constant-temperature oscillating extraction for 4 hours at the temperature of 55 ℃ and the rpm, inactivating enzyme at the high pressure of 121 ℃ for 15min, centrifuging at the rpm of 8000 min, and taking supernatant to obtain an enzymolysis final product.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is Sparassis crispa.
Example 2
The preparation method of the health care tabletting candy comprises the following steps:
according to the weight portions, mixing 12 portions of dextrin and 20 portions of water, adding 68 portions of beta-glucan composition and 22 portions of auxiliary materials, granulating after mixing and uniformly stirring, obtaining mixture particles by a granulating screen of 16 meshes, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and uniformly stirring with 0.8 portion of magnesium stearate, and putting into a tablet press to press into 500mg of tablets to obtain the health-care tablet candy.
The dextrin consists of maltodextrin and beta-cyclodextrin according to a 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 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution 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 flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting precipitate A;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral, obtaining a precipitate D, and purifying by enzyme-alkali 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 to 5mL, regulating 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. precipitate X was prepared in a feed to liquid ratio of 1g:3mL is mixed with 4wt% sodium hydroxide aqueous solution, reacted for 3h at 70 ℃, centrifugated for 20min at 600 rpm, to obtain a precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 20h at-35 ℃ to obtain the beta-glucan composition.
The enzyme treatment was as in example 1.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is Sparassis crispa.
Example 3
The preparation method of the health care tabletting candy comprises the following steps:
according to the weight portions, mixing 12 portions of dextrin and 20 portions of water, adding 68 portions of beta-glucan composition and 22 portions of auxiliary materials, granulating after mixing and uniformly stirring, obtaining mixture particles by a granulating screen of 16 meshes, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing and uniformly stirring with 0.8 portion of magnesium stearate, and putting into a tablet press to press into 500mg of tablets to obtain the health-care tablet candy.
The dextrin consists of maltodextrin and beta-cyclodextrin according to a 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 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution 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 flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out 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 obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, 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, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) and the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10.5, adding alkaline protease with the addition amount of 4U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath, extracting for 3 hours at a constant temperature of 50 ℃ and 140rpm, and inactivating enzyme at a high pressure of 121 ℃ for 15 minutes to obtain primary enzymolysis liquid;
s3, regulating the pH of the primary enzymolysis liquid to 7, adding alpha-amylase with the addition amount of 8U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, carrying out constant-temperature oscillating extraction for 4 hours at the temperature of 55 ℃ and the rpm, inactivating enzyme at the high pressure of 121 ℃ for 15min, centrifuging at the rpm of 8000 min, 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 feed-liquid ratio of 1g to 5mL, regulating 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. precipitate X was prepared in a feed to liquid ratio of 1g:3mL is mixed with 4wt% sodium hydroxide aqueous solution, reacted for 3h at 70 ℃, centrifugated for 20min at 600 rpm, to obtain precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 20h at-35 ℃ to obtain beta-glucan II.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is Sparassis crispa.
Example 4
The same as in example 3, the only difference is that: the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution 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 flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out 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 obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, 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, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) and the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment was as in example 3.
The enzyme-base purification treatment was the same as in example 3.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungus is schizophyllum commune.
Example 5
The same as in example 3, the only difference is that: the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley at 85 ℃ for 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution 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 flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out 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 obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, 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, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) and the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment was as in example 3.
The enzyme-base purification treatment was the same as in example 3.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungi comprise 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:
according to the weight portions, mixing 12 portions of dextrin and 20 portions of water, adding 68 portions of beta-glucan composition, 2 portions of Chinese medicine nutrient and 20 portions of auxiliary materials, mixing, granulating after mixing, sieving the granules with a 16-mesh sieve to obtain mixture granules, drying the mixture granules at 55 ℃ for 13 hours, naturally cooling the mixture granules to room temperature, mixing the mixture granules with 0.8 portion of magnesium stearate, mixing the mixture granules, and pressing the mixture granules into 500mg of tablets in a tablet press to obtain the health-care tabletting candy.
The dextrin consists of maltodextrin and beta-cyclodextrin according to a 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 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution 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 flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out 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 obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, 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, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum to obtain beta-glucan I;
9) Mixing the beta-glucan I obtained in the step 8) and the beta-glucan II obtained in the step 7) to obtain the beta-glucan composition.
The enzyme treatment comprises the following steps:
s1, regulating the pH value of the mixed solution to 10.5, adding alkaline protease with the addition amount of 4U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath, extracting for 3 hours at a constant temperature of 50 ℃ and 140rpm, and inactivating enzyme at a high pressure of 121 ℃ for 15 minutes to obtain primary enzymolysis liquid;
s3, regulating the pH of the primary enzymolysis liquid to 7, adding alpha-amylase with the addition amount of 8U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, carrying out constant-temperature oscillating extraction for 4 hours at the temperature of 55 ℃ and the rpm, inactivating enzyme at the high pressure of 121 ℃ for 15min, centrifuging at the rpm of 8000 min, 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 feed-liquid ratio of 1g to 5mL, regulating 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. precipitate X was prepared in a feed to liquid ratio of 1g:3mL is mixed with 4wt% sodium hydroxide aqueous solution, reacted for 3h at 70 ℃, centrifugated for 20min at 600 rpm, to obtain precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 20h at-35 ℃ to obtain beta-glucan II.
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio of the components is 2:1.
The edible fungi comprise Sparassis crispa and Schizophyllum commune according to the weight ratio of 2:1.
The traditional Chinese medicine nutrient is prepared by the following method:
oven drying YANGXINCAO, radix astragali, fructus Hippophae, fructus Schisandrae chinensis, and fructus Pruni Pseudocerasi at 60deg.C for 20 hr, pulverizing respectively, sieving with 80 mesh sieve, and mixing at weight ratio of 1.5:1.5:2:3:3 to obtain Chinese medicinal dry powder; adding solvent into the traditional Chinese medicine dry powder according to the feed liquid ratio of 1g to 8mL, stirring uniformly, carrying out heat preservation and extraction for 90min at 68 ℃, sequentially extracting the solvent by water and absolute ethyl alcohol once, collecting the extract, concentrating under reduced pressure, and spray drying to obtain the traditional Chinese medicine nutrient.
The health care pressed candy of the embodiment 6 is added with traditional Chinese medicine nutrients, and the traditional Chinese medicine nutrients are prepared by extracting active ingredients from five raw materials, namely heart-nourishing grass, astragalus, sea buckthorn, shizandra berry and cherry, so that the effects of reducing blood sugar and blood pressure of the pressed candy can be assisted, and the effects of soothing the nerves, regulating qi, soothing the heart, relieving depression and enhancing the immunity of a human body can be achieved.
Test example 1
And (3) blood pressure reducing effect test: selecting 60 male hypertension patients with contraction pressure between 160-180mmHg, randomly dividing into 6 groups of 10 people each; each person was fed the same food and drinking water every day, and the health care tabletted candy prepared in examples 1-6 was fed separately 3 times per day, 500mg each time. The systolic blood pressure of each group was measured for 0 day and 7 days, and the average value was taken to calculate the change value. Blood pressure measurements were unified at 8 a.m., when not fed the day.
Table 1: blood pressure lowering effect test result
| Blood pressure change value/(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 obvious, and the effects of the embodiments are different after the health care tabletting candy is taken. In the embodiment 1, only the beta-glucan in the supernatant A is collected, mainly water-soluble beta-glucan generated after enzymolysis of oat and highland barley and water-soluble beta-glucan generated by growth and metabolism of a small amount of edible fungi are easy to be absorbed by organisms, and the effect of reducing blood pressure is achieved; in the embodiment 2, only the beta-glucan in the sediment A is collected, mainly the non-water-soluble beta-glucan generated by the growth and metabolism of the edible fungi has high biological activity, but most of the beta-glucan is not convenient for organism absorption, so the blood pressure reducing effect is not greatly different from that of the embodiment 1; example 3 simultaneously collecting supernatant A and precipitate A, and incorporating supernatant B and supernatant C obtained in the process of preparing non-water-soluble beta-glucan by precipitate A into supernatant A to obtain water-soluble beta-glucan, thereby improving the yield of water-soluble beta-glucan; finally, the obtained water-soluble beta-glucan and the water-insoluble beta-glucan are mixed to obtain the beta-glucan composition, wherein the beta-glucan composition has the synergistic effect of the water-soluble and water-insoluble beta-glucan in oat, highland barley and edible fungi, and the beta-glucan with different structures improves the health care effect of reducing blood pressure. Example 4 the fermentation was performed with schizophyllum commune instead of Sparassis crispa, the yield of non-water-soluble beta-glucan was lower, most of the beta-glucan composition was water-soluble beta-glucan, which was easier to absorb, but did not have the structure of non-water-soluble beta-glucan with higher bioactivity in Sparassis crispa, thus the effect was similar to example 3. Example 5 Sparassis crispa and Schizophyllum commune of examples 3 and 4, respectively, are compounded and cultured, and the metabolic products of the Schizophyllum commune can promote the growth of Sparassis crispa, and simultaneously improve the yield and purity of water-soluble and non-water-soluble beta-glucan and the bioactivity.
Test example 2
Viscosity test: the beta-glucan compositions prepared in examples 1 to 5 were dissolved in a DMSO/water mixed solution according to a feed liquid ratio of 1g to 80mL to obtain a sample solution, the volume ratio of DMSO to water was 1:5, the temperature was controlled to 25 ℃, and the viscosity of the sample solution was measured by using a NDJ-5S viscometer No. 1 rotor, setting a rotation speed of 12 r/min.
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 of the example 1 is basically all from oat and highland barley water-soluble beta-glucan, the beta-glucan of the example 2 is non-water-soluble beta-glucan from edible fungi, 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 beta-glucan from oat, highland barley from example 1 and the water-insoluble beta-glucan from edible fungi from example 2, and the viscosity is between example 1 and example 2. In example 4, compared with example 3, the schizophyllum commune was used instead of the sparassis crispa for fermentation, and the schizophyllum commune was mainly water-soluble β -glucan, but the water-insoluble β -glucan was small, but the interaction force between the macromolecular sugar chains was larger, so that the viscosity was comparable to that in example 3, and the viscosity was slightly lowered. Example 5 schizophyllum commune and Sparassis crispa are compounded, and the obtained beta-glucan composition has higher beta-glucan purity, better solubility and lower viscosity.
Claims (6)
1. The preparation method of the health care tabletting candy is characterized by comprising the following steps of:
mixing 10-12 parts of dextrin and 15-25 parts of water by weight, uniformly stirring, adding 60-70 parts of beta-glucan composition, 1-2 parts of traditional Chinese medicine nutrients and 20-25 parts of auxiliary materials, uniformly stirring, granulating to obtain mixture particles, drying the mixture particles, cooling to room temperature, mixing with 0.5-1 part of magnesium stearate, uniformly stirring, and tabletting to obtain the health-care tabletting candy;
the traditional Chinese medicine nutrient is prepared by the following method:
drying the heart-nourishing grass, the astragalus root, the sea buckthorn, the shizandra berry and the cherry, respectively crushing and sieving, and mixing the materials according to the weight ratio of (1-2), (2-3), (3-5) and (3-5) to obtain the traditional Chinese medicine dry powder; adding solvent into the traditional Chinese medicine dry powder according to the feed liquid ratio of 1g (5-10) mL, stirring uniformly, carrying out heat preservation and extraction for 60-100min at 65-70 ℃, sequentially extracting the solvent into water and absolute ethyl alcohol once, collecting the extract, concentrating under reduced pressure, and spray drying to obtain the traditional Chinese medicine nutrient;
the preparation method of the beta-glucan composition comprises the following steps:
1) Drying oat and highland barley, respectively crushing and sieving, 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 a feed liquid ratio of 1g (10-20) mL, uniformly stirring, preserving heat for 10-15min at 70-75 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution to obtain an enzymolysis solution;
3) Mixing yeast powder, inorganic salt, vitamin B1 and enzymolysis liquid according to the weight ratio of (6-10): (1-2): (0.008-0.015): (700-900) to obtain a liquid culture medium;
4) Inoculating edible fungi on a PDA flat-plate culture medium, culturing for 15-25h in a constant temperature oven at 24-26 ℃ to obtain a standby strain, and then diluting the standby strain with water to obtain a bacterial suspension; the edible fungi comprise Sparassis crispa and Schizophyllum commune according to the weight ratio of (2-3) (1-1.2);
5) According to parts by weight, 10-12 parts of bacterial suspension is inoculated into 400-650 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8-10d under the conditions of 24-26 ℃ and 80-120 rpm;
6) Centrifuging the fermentation end product at 4000-8000rpm for 20-30min, and collecting supernatant A and precipitate A respectively;
7) Preparing a precipitate A, naCl and water into a suspension, preserving heat, performing ultrasonic-assisted autolysis, centrifuging to obtain a supernatant B and a precipitate C, performing suction filtration on the precipitate C by using water, flushing until the washing liquor is neutral to obtain a precipitate D, and 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 obtained in the step 7) and the supernatant C, sterilizing, adjusting the pH to 4.4-4.6, standing, centrifuging, removing the precipitate 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 a 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 (4-6) mL, regulating 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 6000-10000rpm for 10-20min to obtain supernatant C and precipitate X;
K2. precipitate X was prepared in a feed to liquid ratio of 1g: (2-3) mL and 2-5wt% sodium hydroxide aqueous solution are mixed and reacted for 3-4h at 60-80 ℃, and are centrifuged for 20-30min at 4000-8000rpm, so as to obtain a precipitate Y, the precipitate Y is filtered and washed with water until washing liquor is neutral, and then is subjected to vacuum freeze drying for 18-24h at-35 to-30 ℃ so as to obtain the beta-glucan II.
2. The method for preparing the health care tabletted candy according to claim 1, wherein the step 7) is specifically: preparing a suspension of the sediment A, naCl and water according to a feed liquid ratio of 1g (0.3-0.5) to (10-15) mL, regulating the pH to 4.5-5.5, preserving 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 sediment C, carrying out suction filtration on the sediment C by water until the washing liquid is neutral to obtain a sediment D, and carrying out enzyme-alkali purification treatment to obtain the supernatant C and beta-glucan II.
3. The method for preparing the health care tabletted candy according to claim 1, wherein the step 8) comprises the following steps: mixing the supernatant A obtained in the step 6) and the supernatant B obtained in the step 7) with the supernatant C, sterilizing at 121 ℃ under high pressure for 10-20min, regulating the pH to 4.4-4.6,2-4 ℃, standing for 10-12h, centrifuging at 6000-10000rpm for 10-20min, removing precipitates to obtain supernatant D, concentrating the supernatant D to 1/3-1/2 of the original volume by vacuum rotary evaporation at 70-75 ℃ and 50-60rpm, adding absolute ethyl alcohol until the mass concentration of the ethyl alcohol in the solution is 70-75%, standing at 2-4 ℃ for 10-12h, centrifuging at 4000-8000rpm for 10-20min, obtaining precipitate I, and drying at 40-50 ℃ for 20-30h in vacuum to obtain beta-glucan I.
4. The method for producing a health care tableting confection according to claim 1, wherein the dextrin is at least one selected from the group consisting of maltodextrin and beta-cyclodextrin; the auxiliary material is at least one selected from xylitol, sorbitol and chitosan oligosaccharide.
5. The method for preparing a health care tabletted candy according to claim 1, comprising the steps of:
mixing 12 parts of dextrin and 20 parts of water according to parts by weight, uniformly stirring, adding 68 parts of beta-glucan composition, 2 parts of traditional Chinese medicine nutrients and 20 parts of auxiliary materials, granulating after uniformly mixing, sieving the granules with a 16-mesh sieve to obtain mixture particles, drying the mixture particles at 55 ℃ for 13 hours, naturally cooling to room temperature, mixing with 0.8 part of magnesium stearate, uniformly stirring, and putting into a tablet press to press into 500mg of tablets to obtain the health-care tabletting candy;
The dextrin consists of maltodextrin and beta-cyclodextrin according to a 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 12 hours, respectively crushing, sieving with a 40-mesh sieve, and mixing according to a weight ratio of 1:3 to obtain mixed dry powder;
2) Adding water into the mixed dry powder according to the feed-liquid ratio of 1g to 15mL, uniformly stirring, preserving heat for 10min at 72 ℃, naturally cooling to room temperature to obtain a mixed solution, and carrying out enzyme treatment on the mixed solution 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 flat-plate culture medium, culturing for 24 hours in a constant temperature box at 25 ℃ to obtain a standby strain, and then taking a bacterial suspension of the standby strain diluted with water to an OD value of 0.3;
5) According to parts by weight, 10 parts of bacterial suspension is inoculated into 500 parts of the liquid culture medium prepared in the step 3), and the fermentation end product is obtained by constant temperature shaking culture for 8d at 25 ℃ and 100 rpm;
6) Centrifuging the fermentation final product at 6000rpm for 20min, and collecting supernatant A and precipitate A respectively;
7) Preparing a suspension from the precipitate A, naCl and water according to a feed liquid ratio of 1g to 0.4g to 14mL, regulating the pH value to 5, preserving heat for 20 hours at 50 ℃, heating to 100 ℃, carrying out auxiliary autolysis for 5 hours under the ultrasonic condition of 800W and 40kHz, naturally cooling to room temperature, centrifuging at 6000rpm for 25 minutes to obtain a supernatant B and a precipitate C, carrying out suction filtration on the precipitate C by water until the washing liquid is neutral to obtain a precipitate D, and carrying out 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 obtained in the step 7) and the supernatant C, sterilizing at 121 ℃ for 15min, regulating the pH value to 4.5,3 ℃, standing for 10h, centrifuging at 8000rpm for 15min, removing precipitates to obtain a supernatant D, concentrating the supernatant D to 1/2 of the original volume under the conditions of 72 ℃ and 60rpm by vacuum rotary evaporation, 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, obtaining a precipitate I, and drying at 45 ℃ for 24h under vacuum 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 a beta-glucan composition;
the enzyme treatment comprises the following steps:
S1, regulating the pH value of the mixed solution to 10.5, adding alkaline protease with the addition amount of 4U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation solution A;
s2, placing the enzymolysis preparation liquid A into a constant-temperature oscillating water bath, extracting for 3 hours at a constant temperature of 50 ℃ and 140rpm, and inactivating enzyme at a high pressure of 121 ℃ for 15 minutes to obtain primary enzymolysis liquid;
s3, regulating the pH of the primary enzymolysis liquid to 7, adding alpha-amylase with the addition amount of 8U/g of mixed dry powder, and shaking uniformly to obtain an enzymolysis preparation liquid B;
s4, placing the enzymolysis preparation liquid B into a constant-temperature oscillating water bath kettle, carrying out constant-temperature oscillating extraction for 4 hours at the temperature of 55 ℃ and the rpm, inactivating enzyme at the high pressure of 121 ℃ for 15min, centrifuging at the rpm of 8000rpm for 15min, 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 feed-liquid ratio of 1g to 5mL, regulating 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. precipitate X was prepared in a feed to liquid ratio of 1g:3mL is mixed with 4wt% sodium hydroxide aqueous solution, reacted for 3h at 70 ℃, centrifugated for 20min at 600 rpm to obtain precipitate Y, the precipitate Y is filtered and washed with water until washing liquid is neutral, and then vacuum freeze-dried for 20h at minus 35 ℃ to obtain beta-glucan II;
The inorganic salt is prepared from KH 2 PO 4 And MgSO 4 The weight ratio is 2:1;
the edible fungi comprise Sparassis crispa and Schizophyllum commune according to the weight ratio of 2:1;
the traditional Chinese medicine nutrient is prepared by the following method:
oven drying YANGXINCAO, radix astragali, fructus Hippophae, fructus Schisandrae chinensis, and fructus Pruni Pseudocerasi at 60deg.C for 20 hr, pulverizing respectively, sieving with 80 mesh sieve, and mixing at weight ratio of 1.5:1.5:2:3:3 to obtain Chinese medicinal dry powder; adding solvent into the traditional Chinese medicine dry powder according to the feed liquid ratio of 1g to 8mL, stirring uniformly, carrying out heat preservation and extraction for 90min at 68 ℃, sequentially extracting the solvent by water and absolute ethyl alcohol once, collecting the extract, concentrating under reduced pressure, and spray drying to obtain the traditional Chinese medicine nutrient.
6. A health care tabletted candy prepared by the method of any one of claims 1-5.
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