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Stress-relieving candy and preparation method thereof

A technology for relieving stress, sweets, applied in the direction of confectionary, confectionery industry, function of food ingredients, etc.

Inactive Publication Date: 2017-03-15
吉林师范大学博达学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There is no published patent about making candy with gamma-aminobutyric acid as raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Lactobacillus helsii is used as the strain, the fermentation medium is monosodium glutamate, glucose, yeast extract, minerals and other fermentation cultures, heated to 97°C for 30 minutes, cooled to 60°C, concentrated in vacuum, kept at 60°C and added with activated carbon for 30 minutes to decolorize , plate and frame filtration, purified under the condition of conductivity ≤ 800μs / cm, heated to 90°C for vacuum concentration, heated to 97°C for 30 minutes, cooled to 80°C, crystallized, and dried to obtain γ-aminobutyric acid.

[0027] Take 30% gamma-aminobutyric acid and add 8% mannitol, 16% powdered sugar, and 15% anhydrous glucose by weight percentage, place it in a fast granulator and mix evenly, then add an appropriate amount of ethanol with a volume concentration of 50% , for rapid granulation. Spread the prepared mixed wet granules on the tray, the thickness of the mixed granules is less than or equal to 2.5cm, place the tray in a hot air circulation drying oven...

Embodiment 2

[0030] Lactobacillus helsii is used as the strain, the fermentation medium is monosodium glutamate, glucose, yeast extract, minerals and other fermentation cultures, heated to 97°C for 30 minutes, cooled to 60°C, concentrated in vacuum, kept at 60°C and added with activated carbon for 30 minutes to decolorize , plate and frame filtration, purified under the condition of conductivity ≤ 800μs / cm, heated to 90°C for vacuum concentration, heated to 97°C for 30 minutes, cooled to 80°C, crystallized, and dried to obtain γ-aminobutyric acid.

[0031] Take 40% gamma-aminobutyric acid and add 6.82% mannitol, 13% powdered sugar, and 13% anhydrous glucose by weight percentage, place in a fast granulator and mix evenly, then add an appropriate amount of ethanol with a volume concentration of 50% , for rapid granulation. Spread the prepared mixed wet granules on the tray, the thickness of the mixed granules is less than or equal to 2.5cm, place the tray in a hot air circulation drying oven...

Embodiment 3

[0034] Lactobacillus helsii is used as the strain, the fermentation medium is monosodium glutamate, glucose, yeast extract, minerals and other fermentation cultures, heated to 97°C for 30 minutes, cooled to 60°C, concentrated in vacuum, kept at 60°C and added with activated carbon for 30 minutes to decolorize , plate and frame filtration, purified under the condition of conductivity ≤ 800μs / cm, heated to 90°C for vacuum concentration, heated to 97°C for 30 minutes, cooled to 80°C, crystallized, and dried to obtain γ-aminobutyric acid.

[0035]Take 45% γ-aminobutyric acid and add 5% mannitol, 14% powdered sugar, and 10% anhydrous glucose by weight percentage, place in a fast granulator and mix evenly, then add an appropriate amount of ethanol with a volume concentration of 50% , for rapid granulation. Spread the prepared mixed wet granules on the tray, the thickness of the mixed granules is less than or equal to 2.5cm, place the tray in a hot air circulation drying oven, set th...

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PUM

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Abstract

The invention discloses stress-relieving candy and a preparation method thereof and belongs to the technical field of food processing. The preparation method mainly includes steps: preparing gamma-aminobutyric acid through a fermentation process, adding mannitol, powdered sugar and anhydrous glucose into the gamma-aminobutyric acid according to a certain weight percentage, mixing well, adding a proper amount of alcohol, and quickly granulating; drying, sieving, performing size stabilization, adding vitamin C, lutein ester, sorbitol, fruit powder, essence, aspartame and magnesium stearate, mixing well, and tabletting. The stress-relieving candy has the advantages that the candy contains the gamma-aminobutyric acid having functions of hypnotizing and relieving stress, and the gamma-aminobutyric acid is combined with the vitamin C and the lutein ester, so that the stress-relieving candy has efficacy of resisting oxidation and relieving stress and eye fatigue and convenient to eat, and the stres-relieving candy which is functional is provided to middle aged and elderly people.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a stress-relieving candy and a preparation method thereof. Background technique [0002] γ-Aminobutyric acid is a natural amino acid composed of non-protein, and it is an important inhibitory neurotransmitter in the central nervous system of mammals. It has important physiological functions: it can increase the activity of glucose phospholipase, thereby promoting Energy metabolism, activate cerebral blood flow, increase oxygen supply, eventually restore brain cell function, improve nervous function, relieve stress, and also have physiological effects such as sedative, hypnotic, anticonvulsant, and blood pressure lowering. [0003] Vitamin C is a white crystal with strong reducing properties and is a strong antioxidant that eliminates the toxicity of harmful oxygen free radicals through reduction. As a natural free radical scavenger, vitamin C can directly or indirectly e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/48
CPCA23G3/36A23G3/364A23G3/42A23G3/48A23V2002/00A23V2200/322A23V2250/708A23V2200/318A23V2200/326A23V2250/038
Inventor 田木李玺周晓梅张彪柴振宇苑丽园
Owner 吉林师范大学博达学院
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