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Ginger-flavored chewing gum and preparation method thereof

A chewing gum and ginger-flavored technology, which is applied to the field of ginger-flavored chewing gum and its preparation, can solve problems such as affecting human health, and achieve the effects of protecting the elasticity of blood vessels, improving structure, and improving oil secretion.

Inactive Publication Date: 2015-12-23
JINAN SHUNXIANG MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Except for breast milk, eggs and beans which contain a lot of taurine, the sulfur-containing amino acids in the protein of most land-based foods are mostly insufficient or lacking. If the intake is insufficient, it will affect human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] When seaweed is spirulina, the preparation method of ginger flavor chewing gum of the present invention is as follows:

[0068] (1) Put 70 parts of edible gum in a gum base softening tray and soften at 100°C,

[0069] (2) Mix 4 parts of xylitol, 12 parts of seaweed polysaccharide, 3 parts of chitosan, 2 parts of sorbitol, 0.3 parts of citric acid, 0.2 parts of glycerin, 0.3 parts of milk powder, 2.5 parts of gluten, 3 parts of erythrose Alcohol, 0.3 parts of citric acid, 1.5 parts of ginger extract, 0.04 part of VC, 0.4 part of mannitol, 0.15 part of safflower extract, 0.15 part of astragalus polysaccharide, 0.15 part of mulberry extract, 0.15 part of Danshen extract and steps (1 ) mixed with softened edible glue; then heated at 80°C, stirred evenly, then added 0.02 parts of essence and 0.02 parts of pigment and stirred evenly;

[0070] (3) cooling the material in the above step (2) to room temperature;

[0071] (4) Put the material in step (3) into the extruder to ex...

Embodiment 2

[0087] When seaweed is spirulina, the preparation method of ginger flavor chewing gum of the present invention is as follows:

[0088] (1) Put 40 parts of edible gum in a gum base softening tray and soften at 100°C,

[0089] (2) Mix 4 parts of xylitol, 12 parts of seaweed polysaccharide, 3 parts of chitosan, 2 parts of sorbitol, 0.3 parts of citric acid, 0.2 parts of glycerin, 0.3 parts of milk powder, 2.5 parts of gluten, 3 parts of erythrose Alcohol, 0.3 parts of citric acid, 1.5 parts of ginger extract, 0.04 part of VC, 0.4 part of mannitol, 0.05 part of safflower extract, 0.05 part of astragalus polysaccharide, 0.2 part of mulberry extract, 0.05 part of Danshen extract and steps (1 ) mixed with softened edible glue; then heated at 80°C, stirred evenly, then added 0.02 parts of essence and 0.02 parts of pigment and stirred evenly;

[0090] (3) cooling the material in the above step (2) to room temperature;

[0091] (4) Put the material in step (3) into the extruder and ex...

Embodiment 3

[0096] The preparation method of ginger flavor chewing gum of the present invention is as follows:

[0097] When seaweed is wakame, its preparation method is as follows:

[0098] (1) Put 100 parts of edible gum in a gum base softening tray and soften at 100°C,

[0099] (2) Mix 4 parts of xylitol, 12 parts of seaweed polysaccharide, 3 parts of chitosan, 2 parts of sorbitol, 0.3 parts of citric acid, 0.2 parts of glycerin, 0.3 parts of milk powder, 2.5 parts of gluten, 3 parts of erythrose Alcohol, 0.3 parts of citric acid, 1.5 parts of ginger extract, 0.04 part of VC, 0.4 part of mannitol, 0.2 part of safflower extract, 0.3 part of astragalus polysaccharide, 0.2 part of mulberry extract, 0.2 part of Danshen extract and steps (1 ) mixed with softened edible glue; then heated at 80°C, stirred evenly, then added 0.02 parts of essence and 0.02 parts of pigment and stirred evenly;

[0100] (3) cooling the material in the above step (2) to room temperature;

[0101] (4) Put the ma...

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Abstract

The present invention belongs to the technical field of food processing, and particularly relates to a ginger-flavored chewing gum and a preparation method thereof. The ginger-flavored chewing gum is characterized in that the ginger-flavored chewing gum comprises the following raw materials in parts by weight: seaweed polysaccharides 5-15, xylitol 1-8, hydrocolloid 40-100, flavor 0.01-0.04, pigment 0.01-0.05, chitosan 1-5, sorbitol 1-5, citric acid 0.2-0.6, glycerol 0.1-0.4, vital wheat gluten 0.5-3.0, VC 0.01-0.05, milk powder 0.1-0.5 and ginger extract 0.5-2. Beneficial effects of the ginger-flavored chewing gum is that the use of seaweed polysaccharides as raw saccharides not only provides a sweetener, but also makes full use of effects of the seaweed polysaccharides in aspects of protecting vascular elasticity and improving oil and fat secretion on the human body; and compared with ordinary saccharides, the addition of seaweed polysaccharides improves structure, flavor and texture of the ginger-flavored chewing gum.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a ginger-flavored chewing gum and a preparation method thereof. Background technique [0002] Seaweed contains a special protein called glycoprotein, which can also be used in the detection of blood cell separation, drug carrier, immune antibody production and medical use of anticancer drugs. Seaweed glycoprotein will be used in the diagnosis of immune system function and tumor formation in the future. And metastasis diagnosis and other clinical applications have great potential. It is a substance in seaweed that can enhance immunity and anticancer activity. It belongs to special polysaccharides, proteins, lipids, pigments and low molecular substances. In traditional Chinese medicine, several types of brown algae are boiled to prevent and treat cancer. The hot water extract is mainly composed of polysaccharides. Seaweed is rich in dietary fiber. Generally,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G4/12A23G4/10
Inventor 王亚君
Owner JINAN SHUNXIANG MEDICINE SCI & TECH
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