Nutritional and health mulberry leaf chewing gum and preparation method thereof

A technology for chewing gum and mulberry leaves, which is applied in the directions of chewing gum, food science, application, etc., can solve the problem of no health care function, etc., and achieves the effect of high safety and improving nutritional value.

Active Publication Date: 2015-06-03
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The two kinds of chewing gums use plant protein as the elastic gum base, so the gum base after chewing can be degraded in the natural environment, but because the product does not contain any functional ingredients, it does not have special health functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The components and the mass parts of each component in the nutritional and health-care mulberry leaf chewing gum ingredients described in this example are: 61 kg of wheat gluten, 15 kg of drinking water, 8.0 kg of glycerin, 4.5 kg of soybean protein isolate, and compound mulberry leaf extract 4.0 kg compound mulberry leaf powder, 2.5 kg xylitol, 1.2 kg glycerol monostearate, 0.5 kg citric acid, 0.22 kg menthol, 0.4 kg konjac gum, 0.4 kg acesulfame potassium, aspartame Sweet 0.1 kg, potassium sorbate 0.10 kg, curcumin 0.05 kg, carnauba wax 0.03 kg.

[0030] The preparation method is as follows:

[0031] 1. Preparation of compound mulberry leaf powder

[0032] Mix 2.46 kg (82 parts by mass) of mulberry leaves, 0.36 kg (12 parts by mass) of honeysuckle, 0.06 kg (2 parts by mass) of mint, and 0.12 kg (4 parts by mass) of chrysanthemum, crush them and pass through a 200-mesh sieve to obtain composite mulberry leaves pink.

[0033] 2. Preparation of compound mulberry leaf ...

Embodiment 2

[0045] The components and the mass parts of each component of the nutritional and health-care mulberry leaf chewing gum described in this example are: 63.5 kg of wheat gluten, 17 kg of drinking water, 6.0 kg of glycerin, 3.5 kg of soybean protein isolate, and 3.5 kg of compound mulberry leaf extract 3.0 kg compound mulberry leaf powder, 2.3 kg compound mulberry leaf powder, 1.5 kg xylitol, 1.3 kg glycerol monostearate, 0.6 kg citric acid, 0.28 kg menthol, 0.3 kg konjac gum, 0.3 kg acesulfame potassium, aspartame Sweet 0.2 kg, potassium sorbate 0.12 kg, curcumin 0.06 kg, carnauba wax 0.04 kg.

[0046] The preparation method is as follows:

[0047] 1. Preparation of compound mulberry leaf powder

[0048] Take 2.1 kg (84 parts by mass) of mulberry leaves, 0.25 kg (10 parts by mass) of honeysuckle, 0.075 kg (3 parts by mass) of mint, and 0.075 kg (3 parts by mass) of chrysanthemums, mix them, crush them and pass through a 250-mesh sieve to obtain composite mulberry leaves pink. ...

Embodiment 3

[0061] The components and the mass parts of each component of the nutrition and health care mulberry leaf chewing gum described in this embodiment are: 66 kg of wheat gluten protein, 18 kg of drinking water, 5.0 kg of glycerin, 2.5 kg of soybean protein isolate, and compound mulberry leaf extract 2.5 kg compound mulberry leaf powder, 1.4 kg glycerol monostearate, 1.0 kg xylitol, 0.8 kg citric acid, 0.33 kg menthol, 0.3 kg aspartame, 0.2 kg konjac gum, sorbic acid Potassium 0.15 kg, acesulfame potassium 0.2 kg, curcumin 0.07 kg, carnauba wax 0.05 kg.

[0062] The preparation method is as follows:

[0063] 1. Preparation of compound mulberry leaf powder

[0064] Take 1.7 kg (85 parts by mass) of mulberry leaves, 0.16 kg (8 parts by mass) of honeysuckle, 0.10 kg (5 parts by mass) of peppermint, and 0.04 kg (2 parts by mass) of chrysanthemum, mix them, crush them and pass through a 300-mesh sieve to obtain composite mulberry leaves pink.

[0065] 2. Preparation of compound mul...

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PUM

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Abstract

The invention discloses nutritional and health mulberry leaf chewing gum. The nutritional and health mulberry leaf chewing gum is prepared from wheat gluten proteins which can be digested and absorbed by a human body and serves as a gum base, composite mulberry leaf powder and composite mulberry leaf extracts which serve as functional raw materials, and materials, such as glycerinum, isolated soybean proteins, konjac glucomannan, a sweetening agent, a sour agent and an emulsifier, serving as auxiliary materials and a preservative by technologies such as mixing, forming and packaging. The nutritional and health mulberry leaf chewing gum disclosed by the invention is unique in formula and is good in rumination; nutrition and health effects are combined, so that proteins can be supplemented to the human body after people directly eat the chewing gum; the nutritional and health mulberry leaf chewing gum has obvious health functions of clearing away heat, toxicity and the lung heat, relieving sore throat and the like, and is suitable for various types of people, particularly patients suffering from fire excess from yin deficiency, chronic pharyngitis, diabetes, obesity, high blood pressure, coronary heart disease and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a nutritional and health-care mulberry leaf chewing gum and a preparation method thereof. Background technique [0002] Chewing gum is a kind of snack food for people to chew with natural rubber or synthetic rubber as elastic gum base, adding syrup, sweetener, emulsifier and so on. Chewing gum can not only clean teeth, freshen breath and improve oral health, but also promote facial muscle movement and saliva secretion, help to concentrate and relieve tension and stress. However, ordinary chewing gum mostly uses low-cost, non-degradable synthetic rubber as the gum base, so the gum base residue after chewing will exist in the environment for a long time, causing pollution to the environment. [0003] Existing reports on the production technology of relevant mulberry leaf chewing gum and degradable chewing gum in the prior art. The invention patent with application number ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G4/12A23G4/08A23G4/10A23G4/14
Inventor 贾冬英张华玲姚开迟原龙吴琴赵甲元
Owner SICHUAN UNIV
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