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Preparation method of rose chewing gum

A rose and chewing gum technology, applied in the direction of chewing gum, the function of food ingredients, food ingredients containing oil, etc., can solve problems such as liver damage, and achieve the effect of easy chewing and elimination of peculiar smell

Pending Publication Date: 2019-01-25
方林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to solve the problems of liver damage and halitosis caused by excessive drinking in modern people, and propose a new type of health care product, which uses the antibacterial and anti-inflammatory effects of roses to inhibit oral cavity. At the same time, it uses Pueraria root to relieve alcohol and protect the liver, so it can relieve alcohol and nourish the liver. At the same time, the health care product is in the form of chewing gum, which is easy to carry and take

Method used

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  • Preparation method of rose chewing gum
  • Preparation method of rose chewing gum
  • Preparation method of rose chewing gum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Step 1, preparation of rose and hawthorn extract: mix rose and hawthorn in a weight ratio of 4:2, then mix the mixture with water in a weight ratio of 1:5, extract at 75°C for 2 hours, and filter the extract After cloth filtration, concentrate under reduced pressure until the volume is reduced by 30%, to obtain rose and hawthorn extract;

[0024] Step 2, preparation of pueraria root extract: mix pueraria root with 50vol.% ethanol aqueous solution at a weight ratio of 1:5, extract at 80°C for 1 hour, filter the extract solution through a filter cloth, and concentrate under reduced pressure until the volume is reduced by 45% , and then carry out adsorption treatment through an adsorption column filled with adsorbent. The flow rate of feed liquid in the adsorption column is 4BV / h, and the adsorption temperature is 25°C to obtain Pueraria root extract; the adsorbent is amino-modified chitosan microspheres, so The preparation method of described amino-modified chitosan micro...

Embodiment 2

[0028] Step 1, preparation of rose and hawthorn extract: mix rose and hawthorn at a weight ratio of 4:2.5, then mix the mixture with water at a weight ratio of 1:7, extract at 85°C for 3 hours, and filter the extract After filtering with cloth, concentrate under reduced pressure until the volume is reduced by 40%, to obtain rose and hawthorn extract;

[0029] Step 2, preparation of pueraria root extract: mix pueraria root with 60vol.% ethanol aqueous solution at a weight ratio of 1:5-6, extract at 80-85°C for 1-2 hours, filter the extract solution through filter cloth, and depressurize Concentrate until the volume is reduced by 55%, and then carry out adsorption treatment through an adsorption column filled with an adsorbent. The flow rate of the feed liquid in the adsorption column is 6BV / h, and the adsorption temperature is 30°C to obtain the kudzu root extract; the adsorbent is amino-modified shell Polycan microspheres, the preparation method of described amino-modified chi...

Embodiment 3

[0033] Step 1, preparation of rose and hawthorn extract: mix rose and hawthorn at a weight ratio of 4:2.2, then mix the mixture with water at a weight ratio of 1:6, extract at 80°C for 2 hours, and filter the extract After cloth filtration, concentrate under reduced pressure until the volume is reduced by 35%, to obtain rose and hawthorn extract;

[0034]Step 2, preparation of pueraria root extract: mix pueraria root with 55vol.% ethanol aqueous solution at a weight ratio of 1:5.5, extract at 80-85°C for 1.5h, filter the extract through filter cloth, and concentrate under reduced pressure to volume Shrink by 50%, and then carry out adsorption treatment through the adsorption column that is packed with adsorbent, the material liquid flow velocity in the adsorption column is 5BV / h, and adsorption temperature is 27 ℃, obtains kudzu root extract; Adsorbent is amino-modified chitosan micro Ball, the preparation method of described amino-modified chitosan microspheres comprises the ...

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Abstract

The invention relates to a preparation method of rose chewing gum for removing ozostomia and dispelling the effects of alcohol and belongs to the technical field of health-care food. The chewing gum adopts a rose extract as a main raw material, general flavone contained by the chewing gum has the inflammation-diminishing and antibacterial effects, and the peculiar smell brought by bacteria in theoral cavity can be eliminated. The roots of kudzu vine have the effects of dispelling the effects of alcohol and protecting the liver and can dispel the effects of alcohol and nourish the liver. An auxiliary hawthorn ingredient is adopted so that on one hand, the better organization form of the chewing gum can be provided, and the chewing gum is easy to chew; on the other hand, the sour ingredientin a hawthorn extract can also endow the chewing gum with sour and sweet taste. Adsorption and impurity removal are conducted on the roots of kudzu vine by adopting modified chitosan microspheres, the impurities such as saline ions in the roots of kudzu vine can be effectively removed, the influence on the storage stability of rose flavonoids in the chewing gum is prevented, and the chewing gum can still keep the effect of the flavonoids after being stored.

Description

technical field [0001] The invention relates to a preparation method of rose chewing gum, in particular to a preparation method of rose chewing gum for eliminating halitosis and hangover, and belongs to the technical field of health food. Background technique [0002] The so-called bad breath (also known as "breath") is the unpleasant breath that annoys others and embarrasses oneself. [0003] Several main causes of halitosis include: 1. Oral diseases: people with dental caries, gingivitis, periodontitis, oral mucositis, tooth decay, periodontal disease and other oral diseases tend to breed bacteria in their oral cavity, especially those who are disgusted. Aerobic bacteria, its decomposition produces sulfide, which emits a rotten smell and produces bad breath. Second, gastrointestinal diseases, such as peptic ulcer, chronic gastritis, functional dyspepsia, etc., may be accompanied by bad breath. Recently, we also found that the incidence of halitosis in people infected wit...

Claims

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Application Information

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IPC IPC(8): A23G4/06A23G4/12
CPCA23G4/068A23G4/12A23V2002/00A23V2200/30A23V2250/21A23V2250/6416A23V2250/502A23V2250/18A23V2250/1634A23V2250/628
Inventor 方林
Owner 方林
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