Vegetable fiber health-care bionic ginger sweets having function of alleviating pain of patient suffering from periodontitis and preparation method of vegetable fiber health-care bionic ginger sweets

Abstract

The invention discloses vegetable fiber health-care bionic ginger sweets having the function of alleviating the pain of a patient suffering from periodontitis. The vegetable fiber health-care bionic ginger sweets are prepared from the following components in parts by weight: pea protein, lactitol, oat glucan, tri-palmitic acid, celery fiber powder, fresh ginger, peppermint oil, water-soluble chitosan, uronic acid, paclitaxel, snail multi-enzyme, honeysuckle stems, heartleaf houttuynia herbs, rhizoma coptidis, tree peony bark and carragheenin. According to the vegetable fiber health-care bionic ginger sweets disclosed by the invention, the lactitol, the oat glucan, the celery fiber powder and the pea protein are used as main materials for preparing the vegetable fiber bionic fresh ginger sweets which have the characteristics of being low in sugar, rich in fibers and good in mouth feel; the fresh ginger is matched with the paclitaxel, the snail multi-enzyme, salvianolic acid ingredients of radix salviae miltiorrhizae, and Chinese herbal medicines including the honeysuckle stems and the like for decocting dehydrated fluid which has the efficacies of diminishing inflammation, resisting swelling and alleviating the pain of the patient suffering from the periodontitis; in the making process, the peppermint oil and the water-soluble chitosan are used for wrapping flavor active substances of the ginger, so that the taste is improved, and the efficacies are reserved; furthermore, the crude fibers of the ginger are manually added, so that the texture of products is better, and besides, the chewing feel is improved.

Description

technical field [0001] The invention relates to the technical field of ginger candy products, in particular to a vegetable fiber health-care imitation ginger candy capable of alleviating periodontitis pain and a preparation method thereof. Background technique [0002] Ginger is a perennial herb of the Zingiberaceae family, edible fleshy roots, generally rich in carbohydrates and protein, and rich in gingerol, ginger essential oil, protein, phosphorus, vitamins, starch, cellulose and volatile oil and A small amount of minerals can enhance blood circulation, stimulate the secretion of gastric juice, excite the intestinal tract, promote digestion, invigorate the stomach and increase appetite, eliminate wind pathogens, cold and heat, typhoid fever, headache, nasal congestion, cough and asthma, stop vomiting, eliminate phlegm and relieve qi, and remove edema and flatulence , appetizing and invigorating the spleen, diluting blood, lowering cholesterol, scavenging free radicals, a...

AI Technical Summary

Problems solved by technology

Among them, gingerol is the general name of some spicy substances in ginger, which is a mixture of various substances. It is not only the main taste substance of ginger’s characteristic spicy flavor, but also the main component of ginger’s various biological activities. Ginger The main active ingredient of capsaicin is gingerol, but gingerol has chemical and thermal instability, is easy to oxidize, and is prone to reverse aldol condensation degradation when heated. During storage and processing, gingerol can be dehydrated and converted into the corresponding gingerene phenols, leading to the reduction of ginger active ingredients, how to improve ginger activity and ginger efficacy during storage and processing is the key to the development of ginger functional health food