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Method for producing tea gum

A production method and a chewing gum technology, applied in the field of chewing gum, can solve the problems such as the inability to exert the health care effect of tea, the loss of fragrance, and the inability to make up for the spices.

Active Publication Date: 2013-02-13
庄立民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the tea-containing chewing gums on the market simply add tea extracts with a single component to the chewing gum, which loses the original fragrance of the tea, and spices cannot make up for this defect. Moreover, these tea extracts with a single component cannot be used in chewing gum. Give full play to the various health benefits of tea

Method used

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  • Method for producing tea gum
  • Method for producing tea gum
  • Method for producing tea gum

Examples

Experimental program
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Embodiment

[0030] Such as figure 1 As shown, take 40kg of tea leaves, after drying, send them into a supercritical extraction kettle, extract the fluid with carbon dioxide, extract for 5 hours under the condition of maintaining the temperature at 30°C and the pressure at 25MPa, and perform the first separation to obtain 1.9kg of volatile oil and The first crude extract; the first crude extract continues to enter the separation tank for secondary separation, adding anhydrous ethanol entrainer, extracting at a temperature of 45°C and a pressure of 30MPa for 5 hours to obtain 2.3kg of the extract and the second crude extract; The sub-crude extract was leached in hot water at 80°C for 3 hours, the water extract was concentrated and dried, and then pulverized to obtain 1.7kg of water extract, and the above-mentioned volatile oil, extract and water extract were combined and mixed to obtain tea leaf extract Take 0.783kg of tea extract, stir and mix the tea extract and 0.822kg of gum base in a 6...

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Abstract

The invention discloses a method for producing tea gum, comprising the steps that: feeding dry tea serving as raw materials into a supercritical extraction kettle, extracting the fluid by carbon dioxide at the temperature of 30 to 45 DEG C and the pressure of 20 to 45MPa for 3 to 5h, then performing the first separation to obtain volatile oil and first crude extract; feeding the first crude extract into a separation kettle for the second separation, then adding absolute alcohol cosolvent into the separation kettle and extracting the mixture at the temperature of 45 to 60 DEG C and the pressure of 15 to 30MPa for 3 to 5h to obtain extract and second crude extract; extracting the second crude extract with hot water of 70 to 100 DEG C for 1 to 4h, concentrating and drying water extract and then crushing the obtained product to obtain aqueous extract; combining the volatile oil, the extract and the aqueous extract and mixing the combined product uniformly to obtain the tea extract; and mixing the tea extract and gum base in a water bath uniformly, then adding sweetener, wetting agent and spice into the mixture, and uniformly mixing the mixture to obtain the finished product by a noodle cutting machine. The gum prepared by the method not only remains the natural aroma of the tea but also has the health care function of the tea.

Description

technical field [0001] The invention relates to a chewing gum, in particular to a preparation method of the tea-containing chewing gum. Background technique [0002] Since ancient times, my country has had the culture and habit of drinking tea to maintain health. It is believed that tea has good medical effects, as Chen Zangqi said in the Tang Dynasty: "All medicines are the medicine of each medicine, and tea is the medicine of ten thousand medicines." Modern pharmacological experiments have confirmed that tea has anti-oxidation, lowering blood fat, lowering blood pressure, antibacterial, anti-allergic and other effects. Modern analysis and research have determined that tea contains a variety of organic chemical components and inorganic mineral elements, mainly containing proteins, amino acids, alkaloids, tea polyphenols, sugars, organic acids, etc. It is these chemical components that exert various effects of tea . [0003] In recent years, some merchants have added tea t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G4/12
Inventor 庄立民
Owner 庄立民
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