Health chewing gums and preparation method thereof

A technology for chewing gum and health care, used in chewing gum and food ingredients as taste improvers, food processing and other directions, can solve problems such as slow action of oral diseases, and achieve the effects of improving bleeding gums, reducing plaque and reducing consumption.

Inactive Publication Date: 2016-07-20
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned problems existing in the prior art, the present invention provides a health-care chewing ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A health-care chewing gum, comprising the following components in parts by weight: 25 parts of tartary buckwheat extract, 0.1 part of lysozyme, 15 parts of poria cocos, 15 parts of Luo Han Guo, 15 parts of seabuckthorn fruit powder, 10 parts of dandelion, 5 parts of stevia leaves, xylitol 15 parts, 0.2 parts of citric acid, 0.2 parts of sodium sulfite, 2.5 parts of menthol, 20 parts of natural rubber, 2 parts of microcrystalline wax and 0.1 part of food coloring;

[0025] The tartary buckwheat extract is prepared by the following method: crush the tartary buckwheat to 50-100 mesh, then add 80% ethanol, desorb for 25 minutes, and the weight ratio of the desorbed material to liquid is 1:6, and then at 52°C and 0.06MPa pressure, Use 38% ethanol to extract 2-3 times, each time for 5 minutes, the weight ratio of solid to liquid during extraction is 1:16;

[0026] The sea-buckthorn fruit powder is prepared by the following method: the sea-buckthorn fruit is frozen and pulveri...

Embodiment 2

[0034] A health-care chewing gum, comprising the following components in parts by weight: 40 parts of tartary buckwheat extract, 0.3 part of lysozyme, 25 parts of poria cocos, 25 parts of Luo Han Guo, 25 parts of seabuckthorn fruit powder, 20 parts of dandelion, 10 parts of stevia leaf, xylitol 30 parts, 1 part citric acid, 0.4 parts sodium sulfite, 3 parts menthol, 35 parts gum arabic, 4 parts microcrystalline wax and 0.15 parts food coloring;

[0035] The tartary buckwheat extract is prepared by the following method: crush the tartary buckwheat to 50-100 mesh, then add 80% ethanol, desorb for 25 minutes, and the weight ratio of the desorbed material to liquid is 1:6, and then at 52°C and 0.06MPa pressure, Use 38% ethanol to extract 2-3 times, each time for 5 minutes, the weight ratio of solid to liquid during extraction is 1:16;

[0036] The sea-buckthorn fruit powder is prepared by the following method: the sea-buckthorn fruit is frozen and pulverized into a thick paste, an...

Embodiment 3

[0044] A health-care chewing gum, comprising the following components in parts by weight: 35 parts of tartary buckwheat extract, 0.3 part of lysozyme, 20 parts of poria cocos, 20 parts of Luo Han Guo, 18 parts of seabuckthorn fruit powder, 20 parts of dandelion, 8 parts of stevia leaf, xylitol 30 parts, 0.8 parts of citric acid, 0.3 parts of sodium sulfite, 2.5 parts of menthol, 20 parts of gum arabic, 12 parts of natural rubber, 3.5 parts of microcrystalline wax and 0.12 parts of food coloring;

[0045] The tartary buckwheat extract is prepared by the following method: crush the tartary buckwheat to 50-100 mesh, then add 80% ethanol, desorb for 25 minutes, and the weight ratio of the desorbed material to liquid is 1:6, and then at 52°C and 0.06MPa pressure, Use 38% ethanol to extract 2-3 times, each time for 5 minutes, the weight ratio of solid to liquid during extraction is 1:16;

[0046] The sea-buckthorn fruit powder is prepared by the following method: the sea-buckthorn f...

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Abstract

The invention discloses health chewing gums. The health chewing gums are prepared from the following components in parts by weight: 25-40 parts of tartary buckwheat extract, 0.1-0.3 part of lysozyme, 15-25 parts of poria cocos, 15-25 parts of momordica grosvenori, 15-25 parts of sea buckthorn fruit powder, 10-20 parts of dandelions, 5-10 parts of stevia leaves, 15-30 parts of xylitol, 0.2-1 part of citric acid, 0.2-0.4 part of sodium sulfite, 2.5-3 parts of menthol, 20-35 parts of a gum base, 2-4 parts of a softening agent and 0.1-0.15 part of edible pigment. A preparation method comprises the following steps: (1) treating the poria cocos, the momordica grosvenori, the sea buckthorn fruit powder, the dandelions and the stevia leaves; (2) adding water into the tartary buckwheat extract, the citric acid, the sodium sulfite and the lysozyme and dissolving; (3) melting glue; (4) adding residual substances in the steps (1) and (2), and residual substances in a formula into the melted glue at a temperature lower than 80 DEG C, and mixing; and (5) extruding and storing. The preparation method disclosed by the invention is simple; and the prepared chewing gums have a good taste, and can also be used for processing teeth and treating oral diseases.

Description

technical field [0001] The invention relates to the technical field of chewing gum, in particular to a health-care chewing gum and a preparation method thereof. Background technique [0002] Chewing gum is a sugar that is popular among teenagers and children. It mainly uses natural gum or glycerin resin as a colloidal substance, adding syrup, mint, sweeteners, etc. to reconcile and press a kind of candy for people to chew in their mouths. The matrix of chewing gum is very viscous, which can remove food residues on the surface of the teeth. Continuous chewing can also increase the secretion of saliva, rinse the surface of the mouth, have a certain effect on cleaning the mouth, and can also promote facial blood circulation and muscle exercise. Therefore, chewing gum at ordinary times has great benefit to human health. [0003] Now there are more and more types of chewing gum, such as adding some auxiliary materials to increase the mouthfeel of the chewing gum. This type of ch...

Claims

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Application Information

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IPC IPC(8): A23G4/06A23G4/12
CPCA23G4/068A23G2200/02A23G2200/14A23V2002/00A23V2200/14A23V2200/30A23V2200/326A23V2200/3262A23V2200/328A23V2250/21A23V2250/2116A23V2300/14A23V2300/50A23V2200/312
Inventor 时政邹亮雨田郭晓恒高丙德
Owner CHENGDU UNIV
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