Black garlic chewing gum

A technology for black garlic and chewing gum, applied in the field of black garlic chewing gum, can solve problems such as unfavorable consumption, and achieve the effects of alleviating the condition of diabetes, enriching sweetness and inhibiting arteriosclerosis

Inactive Publication Date: 2012-11-07
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, chewing gum is welcomed by consumers as a fashion consumer food. Chewing gum is commonly used to enhance chewing muscle strength, clean teeth, and freshen breath. However, due to the addition of high-calorie sucrose and some Sweeteners, the sugar content of chewing gum can also cause the growth of oral bacteria, cause dental caries and oral diseas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Black Garlic 20kg L-Arabinose 3kg Tea Polyphenols 0.5kg

[0039] Soybean Phospholipid 7kg Xylitol 20kg Sorbitol 10kg

[0040] Sodium Erythorbate 1kg Citric Acid 2.5kg Chewing Gum Base 36kg

[0041] (1) Weigh the black garlic of the formula raw material, freeze-dry, pulverize with a jet mill, and pass through a 300-mesh sieve for later use;

[0042] (2) Weigh L-arabinose, tea polyphenols, soybean lecithin, xylitol, sorbitol, sodium erythorbate, and citric acid as the raw materials of the formula, mix them for disinfection and sterilization, and then crush them through a 150-mesh sieve for later use;

[0043] (3) Weigh the chewing gum base of the formula amount, and carry out the softening treatment of the gum;

[0044] (4) Mix the raw materials in step (1) and step (2) and put them into the chewing gum gum base processed in step (3), stir evenly, press into tablets, and pack after aging to obtain the finished black garlic chewing gum.

Embodiment 2

[0046] Black Garlic 15kg L-Arabinose 1kg Tea Polyphenols 1kg

[0047] Soybean Phospholipids 2kg Xylitol 20kg Sorbitol 12kg

[0048] Sodium Erythorbate 4kg Citric Acid 1kg Chewing Gum Base 44kg

[0049] The steps of the preparation method in this example are the same as those described in Example 1.

Embodiment 3

[0051] Black garlic 10kg L-arabinose 7kg Tea polyphenols 0.25kg

[0052] Soybean Phospholipids 6kg Xylitol 10kg Sorbitol 13kg

[0053] Sodium Erythorbate 1.25kg Citric Acid 2.5kg Chewing Gum Base 50kg

[0054] The steps of the preparation method in this example are the same as those described in Example 1.

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PUM

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Abstract

The invention discloses black garlic chewing gum. The black garlic chewing gum is mainly made from black garlic, L-arabinose, tea polyphenols, soybean phospholipids, xylitol, sorbitol, sodium erythorbate, citric acid and the like with gum base according to a certain weight ratio. The black garlic chewing gum satisfies people for leisure and fashion consumption and can be chewed to effectively promote elimination of human radicals, enhance human immunity, stabilize blood pressure, lower blood lipid and blood sugar, lower cholesterol and reduce weight, and fine health caring effect is achieved.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a black garlic chewing gum. Background technique [0002] With the improvement of people's living standards, chewing gum is welcomed by consumers as a fashion consumer food. Chewing gum is commonly used to enhance chewing muscle strength, clean teeth, and freshen breath. However, due to the addition of high-calorie sucrose and some Sweeteners, the sugar content of chewing gum can also cause the growth of oral bacteria, cause dental caries and oral diseases, how to make people love chewing gum, and can obtain health care effects should be paid attention to. Patent document CN1225181C discloses the use of bamboo The pentacyclic triterpene compound extracted from Ru is made into chewing gum, which can relieve fatigue and enhance the physiological regulation ability of the human body. People with high blood sugar and obesity are unfavorable for consumption. [0003] The purpose of the p...

Claims

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Application Information

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IPC IPC(8): A23G4/12A23G4/10
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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