34results about How to "Reduce dental caries" patented technology

A method for cloning and expressing a beta-glucosaccharase gene and application in preparing gentian oligose belongs to the field of enzyme gene engineering and enzyme engineering. In the invention, cDNA of beta-glucosaccharase gene (bgl)SEQ ID NO: 1 synthesized by the reverse transcription of the gross RNA of Aspergillus niger WX-07 uses plasmid pPIC9K as an expression vector and P.pastoris as an expression host to realize the solubility expression of the bgl gene outside a cell; the full length of the cDNA of the bgl is 2523 ribonucleotide and 841 amino acids are coded; the constructed bgl/pPIC9K transforms P.pastoris KM71 so that P.pastoris KM71 can express BGL enzyme. The BGL enzyme has the activity of transglycosylation and can generate dextrose into the gentian oligose by transglycosylation. The technique of preparing the gentian oligose by enzyme process is optimized; and resin cation is used to carry out separation and refining to achieve a better effect. The prepared gentian oligose product, as functional food ingredient, has the physiological functions of low energy, low decayed tooth and stimulating the gastrointestinal mucosa. The invention provides a new approach with commercial values for preparing the gentian oligose.

The invention relates to a green papaya chewing tablet made from natural plant fruit papaya, which mainly contains the materials of green papaya powder, sweetener and adhesives; the preparation method comprises following steps: making green papaya powder first; mixing the green papaya powder with other materials; making the mixture into particle materials; drying the particle materials with low temperature; squashing the particle materials into tablets; finally packing the tablets to obtain the product. The green papaya chewing tablet has the advantages of strengthening spleen and stomach, helping digestion, relieving constipation, detoxicating and deswelling, improving lactation, preserving continence, preventing tooth decay, anti-tumor, reducing weight, enlarging breast, and being suitable for general population, more particularly for the female friends.

The invention relates to the technical field of healthcare food, and specifically discloses a collagen product and a preparation method thereof. The collagen product is prepared from the following components in parts by weight: 20 to 30 parts of milk mineral, 5 to 20 parts of fish collagen peptide, 2 to 10 parts of cherry powder, 1 to 5 parts of noni powder, 0.5 to 5 parts of crocodile peptide, 0.1 to 2 parts of cattle ligament elastin peptide, 25 to 35 parts of maltodextrin and 15 to 25 parts of sorbitol. The collagen product provided by the invention has a synergistic effect in multiple aspects of basic nutrition safeguard, multi-path oxidation resistance, calcium element supplementation and the like through a scientific and reasonable formula, and has multiple healthcare functions on skin, skeletons and the like of a human body.

The invention discloses a tea flavor minced fillet mooncake and a preparation method thereof. A mooncake wrapper is prepared by taking low gluten flour as the basic material and adding composite maltitol syrup, plant oil, skim milk powder, alkaline water and sodium dehydroacetate. Mooncake stuffing is prepared by taking minced fillet as the basic material and adding maltitol, glutinous rice powder, plant oil, purified water, composite tea powder, baijiu, salt, instant dry yeast, sodium dehydroacetate and alpha-amylase. The tea flavor minced fillet mooncake is prepared through the procedures of minced fillet preprocessing, wrapper and stuffing making, forming, baking, cooling, packaging and the like. The prepared finished product is golden in color, free of fishy smell, fresh in tea aroma and soft in taste, has the advantages of being high in protein and low in fat and calorie, has the health-care effects of clearing away heat and toxin, refreshing people and arousing the brain, helping digestion and promoting appetite, preventing ageing and cardiovascular diseases, enhancing memory and the like, and can be preserved at normal temperature.

The invention discloses frozen juice containing passion fruit-mango mixed pulp and a preparation method thereof. The method comprises the following steps of: grading passion fruit and mango, selecting and cleaning; disinfecting with dibromohydantoin; blanching at the temperature 90-95 DEG C for 30 seconds; peeling the fruits, dicing or digging pulp; instantly freezing to 30 DEG C below zero in aninstant freezer and preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from high fructose syrup, isomaltulose syrup, composite phosphate, complex organic acid and purifiedwater; and inspecting and performing split charging to obtain a finished product. The invention has the advantages: nutritional ingredients of fruits, particularly dietary fiber and vitamin C are kept to the maximum extent, the mouthfeel of fresh fruits is kept, comprehensive and balanced nutrition is realized by scientific mixing, the juice undergoes enzymatic browning difficultly, and large-amplitude fluctuation of blood sugar is not caused easily.

The invention discloses low-sweetness energy slow-release peanut sugar and a preparation method of the low-sweetness energy slow-release peanut sugar. The low-sweetness energy slow-release peanut sugar comprises the following ingredients in parts by weight through the steps of sugar boiling, stirring, milling and forming: 70 to 90 parts of peeled peanut kernels and sesame, 30 to 60 parts of isomaltulose, 5 to 20 parts of pure water, 0 to 20 parts of cane sugar, 20 to 60 parts of high maltose syrup, 1 t o 5 parts modified starch, 0.5 to 2 parts of edible oil and 0.1 to 0.5 part of common salt. The isomaltulose and the high maltose syrup are adopted as major sweetening agent resources, and the product sweetness is greatly reduced, so the product has the characteristics of agreeable sweetness, crystal and loose structures and melt-in-the-mouth texture, in addition, the great fluctuation of the blood sugar cannot be easily caused by the product, the sugar content is lower than 40 percent, the sweetness is reduced by 40 percent though being compared with that of the traditional peanut sugar, saprodontia can be reduced, and the continuous and slow energy release can be realized.

The invention discloses weight-reducing noddles containing modified starch and a preparation method thereof. The noddles are prepared from the following raw materials in parts by weight: 40-60 parts of wheatmeal, 10-30 parts of psyllium husk powder, 4-6 parts of konjaku flour, 0.5-2 parts of cross-linked hydroxypropyl corn starch, 1-4 parts of probiotics, 0.1-0.5 part of a plant extract, 2-6 partsof albumen powder, 0.01-0.1 part of decavitamin, 0.05-0.15 part of a composite mineral substance, and 20-40 parts of deionized water; the preparation method of the plant extract comprises the steps of mixing fructus hordei germinatus, radix hamamelidis mollis, and asiatic pennywort herb according to the mass ratio of (3 to 5) to 1 to 1, smashing, screening by a sieve with 40-60 meshes, adding water for soaking, decocting for 1-2 hours, and filtering. The preparation method of the weight-reducing noddles containing the modified starch is simple and practicable; the noddles have the advantagesof tough, chewy and smooth taste, fine and smooth tissue structure, and boiling resistance, and have good weight-reducing effects at the same time.

The invention discloses oral tooth protection gargle. The oral tooth protection gargle in a formula comprises natural plant essential oil, surfactants, menthol, ethyl alcohol, xylitol, peppermint essence, edible pigments, citric acid, soda, sodium fluoride and water. The oral tooth protection gargle has the advantages that gingivitis can be prevented, bacterial plaque on teeth can be reduced, and peculiar oral smell can be eliminated; growth of bacteria in oral cavities can be prevented, accordingly, diversified oral diseases can be effectively prevented, and the oral tooth protection gargle is suitable to be used by different types of people and can be used for preventing decayed teeth and dental caries of children and root caries of old people and keeping oral hygiene.

The invention discloses morinda citrifolia mouthwash and a preparation process thereof. The morinda citrifolia mouthwash comprises the following components in percentage by weight: 8-12% of morinda citrifolia fermentation liquor with a concentration of 0.12 g/L, 2-3% of sucralose, 2-3% of mint powder and 82-88% of deionized water. The morinda citrifolia fermentation liquor is optimized, so that the total polyphenol content and the total flavone content in the morinda citrifolia fermentation liquor are greatly increased, yeast of the morinda citrifolia natural fermentation liquor is extracted,enriched, cultured and then put into a fermentation stock solution for intensified fermentation, the antioxidant activity of the obtained morinda citrifolia fermentation liquoris enhanced, meanwhile,the antibacterial effect of the morinda citrifolia fermentation liquor is improved, the prepared morinda citrifolia mouthwash also has a high antibacterial effect and has the effects of relieving muscular pain and diminishing inflammation, and meanwhile, the prepared morinda citrifolia mouthwash is edible functional mouthwash and can effectively prevent oral diseases, clean the oral cavity, eliminate peculiar smell and reduce dental caries and gingival problems.

The invention relates to a toothpaste. The toothpaste is characterized by comprising, by weight, 5 to 80 parts of xylitol, 5 to 60 parts of maltooligosyl glucoside-hydrogenated starch hydrolysate, 50 to 500 parts of hydrated silica, and an orally acceptable carrier.

The invention discloses ocean herbal mouth wash and a preparation method thereof and belongs to the technical field of mouth cleaning and nursing materials. The ocean herbal mouth wash is prepared from the following components in percentage by mass: 91.8 to 99.8% of purified water, 0.01 to 2% of humectant, 0.05 to 3% of pH conditioning agent, 0.05 to 2% of mouth caring agent, 0.05 to 0.4% of solubilizer, 0.01 to 0.1% of algefacient, 0.01 to 0.4% of sweetening agent, 0.01 to 0.2% of preservative and 0.01 to 0.1% of caramel. The active components of the ocean herbal mouth wash disclosed by the invention are extracted from pure natural ocean herbal raw materials such as seaweed extract, herba houttuyniae extract and the like; by adjusting a formula, all the components are reasonably matched, action among all the components is brought out the best; thus, the mouth wash can quickly absorb bacteria and cure the bacteria and finally exhaust the bacteria in a mouth washing process. The mouth wash not only has obvious effects of diminishing inflammation, inhibiting bacteria and removing odor, but also has effects of cleaning, preventing moth and whitening teeth. In addition, no ethyl alcohol is added into the mouth wash, so that the mouth wash is free of stimulation, is fresh and cool and easier to accept by people.

The invention discloses frozen juice containing passion fruit-orange mixed pulp and a preparation method of the frozen juice. The method comprises the following steps of: grading passion fruit and orange, selecting and cleaning; disinfecting with dibromohydantoin; blanching at the temperature of 90-95 DEG C for 30 seconds; peeling the fruits, dicing or digging pulp; instantly freezing to -30 DEG C in an instant freezer and preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from high fructose syrup, isomaltulose syrup, composite phosphate, complex organic acid and purified water; and inspecting and performing split charging to obtain the frozen juice. The invention has the advantages that: nutritional ingredients of fruits, particularly dietary fiber and vitaminC are kept to the maximum extent, the mouthfeel of fresh fruits is kept, comprehensive and balanced nutrition is realized by scientific mixing, the juice undergoes enzymatic browning difficultly, andlarge-amplitude fluctuation of blood sugar is not caused easily.

The invention discloses a children mouthwash containing a cetylpyridinium chloride bacteriostatic agent and a preparation method of the children mouthwash. The children mouthwash is prepared from thefollowing components in parts by weight: 4-6 parts of a humectant, 2-1 parts of green tea, 5-7 parts of cetylpyridinium chloride, 5-7 parts of pomegranate seeds, 5-6 parts of edible essence, 3-5 partsof deionized water, 2-4 parts of flos lonicerae, 2-4 parts of menthyl lactate, 4-6 parts of tripolyphosphate, 3-5 parts of mint powder, 3-7 parts of honey, 7-9 parts of mint, and 1-5 parts of malt syrup. The preparation method comprises the following steps: S1, the honey and washed borneol, flos lonicerae and liquorice are put into a container, crushed and stirred to obtain prepared liquid, thenthe liquid is added into 10-12L of water for decoction, decoction with soft fire is conducted for 40 minutes, and then decoction with big fire is conducted for 5-7 minutes; S2, the obtained liquid andmalt syrup are mixed, stirred and cooled for later use; and S3, the flos lonicerae, mint and the green tea are cleaned and cut off, and then mashed, and filtering with gauze is conducted after mashing. The mouthwash adopts natural plant components, is higher in safety and reliability, and has the efficacy of preventing decayed teeth and dental ulcer.

The invention discloses tea polyphenol-containing mouthwash and a preparation method thereof. The mouthwash is prepared from components in percentage by weight as follows: 0.02%-0.03% of tea polyphenol, 0.01%-0.03% of chrysanthemum extract, 0.2%-0.9% of peppermint extract, 10%-20% of 95% ethanol, 0.01%-0.05% of stevioside, 8%-13% of edible glycerol and the balance of deionized water. The mouthwashcontains various plant components, the tea polyphenol has stronger killing effect on pathogenic bacteria in the oral cavity, theine has the anti-microbial and deodorant functions, the prepared mouthwash can inhibit bacterial reproduction in the oral cavity, has better effects of removing foreign odor of the oral cavity, reducing dental plaque and inhibiting cariogenic bacteria and periodontitis,is safe, non-toxic and free of side effects, effectively removes odor of the oral cavity and guarantees fresh breath, and dental caries and gum problems are reduced.

An edible composition, comprising a low glycemic index sugar component having a glycemic index of not more than 20, wherein the edible composition comprises not less than 50% weight of the low glycemic index sugar component, wherein the edible composition is substantially free of D-sucrose, D-fructose, D-glucose, sugar alcohols, and non-sugar sweeteners, and wherein the edible composition have a sweetness taste profile substantially similar to D-sucrose.

The invention discloses an anti-cariogenic lotus root beverage and a preparation method thereof. The anti-cariogenic lotus root beverage at least comprises the following raw materials in percentage by mass: 4-10% of saccharides, 15-25% of lotus root juice, 1-4% of a sweetening agent, 0.1-1.5% of an auxiliary agent, 0.01-1% of a stabilizer, 0.01-1% of essence and 1-2% of honey, with the balance being water. The lotus root beverage prepared by the invention has good taste and flavor, low cariogenic property, thermal stability and anti-precipitation effect, is suitable for being popularized in the field of food, and has wide development prospects.

The invention discloses a Preparation method and application of an antibacterial, anti-adhesion, acid-resistant, antifouling and hydrophobic tooth protectant. The tooth protectant comprises a photoresponse antibacterial agent, nanoparticles, a hydrophobic modifier, a hydrophobic adhesive and an absolute ethyl alcohol solvent, wherein the hydrophobic modifier is used for carrying out hydrophobic modification on the nanoparticles, and the sprayable photoresponse antibacterial anti-adhesion acid-resistant antifouling super-hydrophobic tooth protectant is obtained by mixing the photoresponse antibacterial agent and the hydrophobic adhesive with the modified nanoparticles. A protective film formed after the spraying agent is sprayed on teeth and cured has photo-responsiveness, antibacterial and anti-adhesion properties, acid-resistant and antifouling properties and super-hydrophobic properties, food residues and bacteria can be effectively prevented from being adhered to the teeth, the antibacterial property can be further improved under the excitation of a 500-750nm LED visible light source, bacteria which are luckily adhered to the teeth can be killed in time, and meanwhile, the effects of degrading pigments and whitening are achieved. The method has the advantages of low requirements on production equipment, safe and convenient production process, simplicity in use, high practicability, capability of realizing large-scale production and suitability for the public.

The invention provides an oral care solution capable of relieving ozostomia and protecting gingiva. The oral care solution is prepared from the following components in percentage by weight: 0.001 to 3 percent of perilla frutescens extract, 0.001 to 2 percent of evening primrose seed extract and 0.001 to 0.5 percent of vitamin B12. According to the invention, the perilla frutescens extract and the evening primrose seed extract wrapped by Arabic gum as well as the vitamin B12 are added into the product according to an optimized ratio, the perilla frutescens extract and the evening primrose seed extract are rich in flavonoid substances and polyphenol substances and have good effects of inhibiting oral streptococcus mutans, porphyromonas gingivalis and spirochete, and in addition, the vitamin B12 is compounded, so the oral mucosa is repaired. By using the oral care solution containing the above obtained compound, an oral microenvironment is healthy, breath is made fresh, and the gingiva is protected.

The invention provides a preparation method of fruit sandwich bread, which comprises a jam preparation process, namely evaporating water in 40-50 parts of fruits under a vacuum condition, pumping away 10-20% by mass of water, adding 42-46 parts of xylitol, 1.5-2.5 parts of citric acid, 1-1.2 parts of edible salt and 2.5-3.5 parts of starch, uniformly mixing, heating at 45-50 DEG C, and stirring to obtain jam; evaporating and pumping away 7-10% by mass of water, feeding into an automatic packaging machine, sub-packaging into packaging bags, and cooling for 15-20 minutes; and a bread making process: uniformly mixing 100 parts of flour, 32-36 parts of water, 1-1.2 parts of edible salt, 4-6 parts of white granulated sugar, 15-20 parts of butter, 3-6 parts of eggs, 0.5-1 part of dry yeast, 4-5 parts of mono/diglycerol fatty acid ester, 2.5-3 parts of sodium stearoyl lactylate, 0.4-0.6 part of lecithin, 0.4-0.5 part of phospholipid, 0.2-0.3 part of soybean protein and 0.1-0.3 part of yolk powder, kneading into dough, fermenting, baking and cooling to form the bread. The prepared bread has the advantages of being softer and more stable.