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Colloidal drink for preventing and treating ozostomia, and production method thereof

A production method and colloidal technology, applied in the field of colloidal beverages for preventing bad breath and its production, can solve the problems of short time for fresh breath, and achieve the effects of rich natural fragrance, fresh mouth odor and rich taste

Pending Publication Date: 2020-01-24
李宝光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the treatment of halitosis, in addition to the usual care and cleaning of the oral cavity, people often use external preparations or foods to freshen the breath, such as oral sprays, chewing gum or lozenges, etc. The breath is improved in a short period of time, but this kind of fresh breath lasts for a short time. With the secretion of saliva, the fresh smell substances will gradually volatilize and swallow, and it will not last long before it needs to be used or taken again.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A jelly-like drink for preventing bad breath, characterized in that it is produced from the following food materials in parts by weight: 6 parts of white fungus, 3 parts of clove leaves, 1 part of hawthorn, 1 part of honey, 0.5 part of menthol, and 0.5 part of lemon juice , 0.5 parts of green tea powder, 2 parts of glutinous rice flour.

[0030] The colloidal drink for preventing and treating halitosis, its production method comprises the following steps:

[0031] A. Soak the white fungus in warm water for 4 hours, take it out, put it in a steamer and cook until it is overcooked to get the white fungus glue, and then put it into a high-speed blender to crush;

[0032] B, clove leaves are decocted twice with purified water, and after merging the filtrate, concentrate to a relative density of 1.05;

[0033] C. Put the hawthorn in water and decoct for 10 minutes, filter out the puree, and concentrate the filtrate to a relative density of 1.05;

[0034] D. Mix the filtrat...

Embodiment 2

[0041] A jelly-like drink for preventing bad breath, characterized in that it is produced from the following food materials in parts by weight: 6 parts of white fungus, 3 parts of clove leaves, 1 part of hawthorn, 1 part of honey, 0.5 part of menthol, and 0.5 part of lemon juice , 0.5 parts of green tea powder, 2 parts of glutinous rice flour.

[0042] The colloidal drink for preventing and treating halitosis, its production method comprises the following steps:

[0043]A. Soak the white fungus in warm water for 4 hours, take it out, put it in a steamer and cook until it is overcooked to get the white fungus glue, and then put it into a high-speed blender to crush;

[0044] B, clove leaves are decocted twice with pure water, after merging the filtrate, concentrate to a relative density of 1.1;

[0045] C. Put the hawthorn in water and decoct for 10 minutes, filter out the puree, and concentrate the filtrate to a relative density of 1.1;

[0046] D. Mix the filtrate obtained ...

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PUM

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Abstract

The invention relates to a colloidal drink for preventing and treating ozostomia. The colloidal drink for preventing and treating ozostomia is prepared from the following food raw materials in parts by weight: 6 parts of tremella fuciformis, 3 parts of folium syringae, 1 part of fructus crataegi, 1 part of honey, 0.5 part of menthol, 0.5 part of lemon juice, 0.5 part of green tea powder, and 2 parts of glutinous rice flour. The drink provided by the invention has a colloidal form, and can stay in an oral cavity for a long time so as to enable the oral cavity to keep a fresh smell; and multiplefood materials for preventing and treating ozostomia are added into the drink, and the drink has rich plant dietary fiber, so that intestinal tract digestion is facilitated, gastrointestinal diseasesare prevented, and the bad breath caused by gastrointestinal smell regurgitation caused by the gastrointestinal diseases is further prevented.

Description

technical field [0001] The invention relates to a food and drink, in particular to a jelly drink for preventing bad breath and a production method thereof. Background technique [0002] Bad breath refers to the foul smell emitted from the mouth or other air-filled cavities such as the nose, sinuses, and pharynx. It seriously affects people's social interactions and mental health. As a disease, halitosis has affected the normal life of patients. . According to statistics, 80% to 90% of bad breath comes from the oral cavity. Untreated dental caries, residual roots, residual crowns, poor restorations, abnormal anatomical structures, gingivitis, periodontitis, and oral mucosal diseases in the oral cavity can all cause bad breath. Oral adjacent tissue diseases such as suppurative tonsillitis, chronic maxillary sinusitis, atrophic rhinitis, etc., can produce purulent secretions and give off a bad smell; common clinical medical diseases such as acute and chronic gastritis, peptic...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 李宝光
Owner 李宝光
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