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Composition used for eliminating garlic ozostomia and preparation method thereof

A composition and technology of green tea, applied in the field of health care products, can solve problems such as restricting the development of garlic industry, affecting garlic consumption, and not really solving the problem of bad breath

Inactive Publication Date: 2014-04-02
丁武 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition to fresh food, garlic is often processed into garlic paste, garlic juice, dehydrated garlic flakes, garlic powder and other products, but the garlic products themselves have a bad smell after eating, especially after people eat garlic or garlic products. The smell remains for a long time, which affects consumers' desire to eat, seriously affects the consumption of garlic, and restricts the development of the garlic industry
[0004] Traditionally, people use chewing gum, such as green arrow chewing gum, etc. to suppress odor, but these products mostly realize their functions by covering up the odor, and do not really solve the problem of bad breath. Once the chewing gum is spit out or melts, it no longer has the effect effects on bad breath; moreover, chewing gum products are not suitable for children due to the presence of sticky ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Milk powder 1, peanut 5, green tea 5, mint 2, kumquat 7, orange 2, lemon 1, edible sugar 1, essence 0.2.

[0018] Its preparation method is as follows:

[0019] (1) Mix milk powder, peanut powder and green tea powder;

[0020] (2) Preparation of alcohol extracts of green tea and peppermint: mix dry green tea and dry peppermint and pulverize them into 50-mesh powder, add 95% ethanol of three times the volume, immerse the extraction container in a 50-70°C water bath, and place the Pour the extract together with the material into the filter and filter under normal pressure. When the liquid level in the column drops to the level of the plant material, the collected filtrate is concentrated to dryness at 30-40°C under reduced pressure, and the recovered ethanol is used for extraction again .

[0021] (3) Preparation of kumquat, tangerine, and lemon extracts: Wash kumquats with peels or common oranges with peels and lemons with peels, remove the skin of pomelo, and extract ...

Embodiment 2

[0024] Milk powder 5, peanut 8, green tea 12, mint 3, kumquat 5, orange 5, lemon 2, edible sugar 2, essence 0.2.

[0025] The preparation method is the same as above.

Embodiment 3

[0027] Milk powder 4, peanut 12, green tea 10, mint 5, kumquat 10, orange 4, lemon 4, edible sugar 4, essence 0.8.

[0028] The preparation method is the same as above.

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PUM

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Abstract

The invention discloses a composition used for eliminating garlic ozostomia. The composition comprises the following components in parts by weight: 1-5 parts of milk powder, 5-15 parts of peanut, 5-15 parts of green tea, 1-5 parts of mint, 1-10 parts of kumquat, 1-5 parts of tangerine and 1-5 parts of lemon. The composition disclosed by the invention is capable of effectively eliminating the ozostomia caused by eating food materials such as garlic, and has certain oxidation resistance and a blood vessel health care function.

Description

technical field [0001] The invention relates to a composition for eliminating halitosis, which belongs to the field of health care products. Background technique [0002] Garlic is one of the most common condiments in people's daily diet, used to give meals a specific taste, especially in northern China, its use is very common. my country is the main producer of garlic, its output accounts for three-quarters of the world's total output, and 80% of the garlic in the Japanese and Southeast Asian markets is produced by my country. [0003] In addition to fresh food, garlic is often processed into garlic paste, garlic juice, dehydrated garlic flakes, garlic powder and other products, but the garlic products themselves have a bad smell after eating, especially after people eat garlic or garlic products. The smell remains for a long time, which affects the consumer's desire to eat, seriously affects the consumption of garlic, and restricts the development of the garlic industry. ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23P1/02A23L33/00A23P10/25A23P10/28
CPCA23L33/00A23V2002/00A23V2200/326A23V2250/21A23V2250/214
Inventor 丁武周乐阴永平
Owner 丁武