Areca-nut-flavored gum fruit and preparation method thereof

Abstract

The invention discloses areca-nut-flavor gum fruit and a preparation method thereof, the gum fruit comprises the following raw materials: gum base, the weight percentage of the gum base in the gum fruit is 20%-40%, or the weight percentage of the gum base is 20%-25%; the filling agent comprises at least one of syrup, powdered sugar and starch, and the weight percentage of the filling agent in the areca gum fruit is 20%-70%; or the weight percentage of the filling agent in the areca-nut gum fruit is 50%-70%; the weight percentage of the arecoline benzoate in the gum fruit is 0.1%-1%, and the weight percentage of the arecoline benzoate in the gum fruit is 0.1%-1%; the improved brine is composed of areca nut brine and a pH regulator, the weight percentage of the improved brine in the gum fruit is 0.1%-15%, or the weight percentage of the improved brine in the gum fruit is 5%-12%.

Description

Technical Field

[0001] The embodiments of the present application relate to the technical field of betel nut product processing, and in particular to a betel nut flavored gum fruit and a preparation method thereof. Background Art

[0002] Areca nut (AN) is also known as Dafuzi, Renpin, Ximaodan, Langyu, etc. The fruit of Areca nut contains a variety of nutrients and beneficial substances required by the human body, such as fat, betel nut oil, alkaloids and other ingredients. Areca nut seeds can be used as medicine, which has the effects of killing insects, breaking up accumulation, lowering qi and promoting water circulation. It is one of the precious "four major southern medicines" in my country.

[0003] Currently, the betel nut products on the market are mainly traditional chewing betel nut, which has coarse fibers. Long-term chewing can damage oral tissue and teeth, and cause oral diseases. Studies have shown that betel nut is associated with oral submucosal fibrosis, which can lead to deterioration of oral, pharyngeal and esophageal tissues, and even oral cancer.

[0004] In view of the damage caused to the oral cavity by traditional chewing of betel nut, there are currently fiber-free betel nut products, such as directly drying and crushing the betel nut before use; or using betel nut extracts, but the content of effective ingredients in ordinary betel nut extracts is low, and it is impossible to restore the excitement, fever and other experiences of chewing betel nut, and the extract powder is not easy to add to the gum base; refer to CN113951545A using arecoline benzoate in gum, but adding only arecoline benzoate to chewing gum cannot restore the taste and mouthfeel of chewing betel nut. Summary of the invention

[0005] One embodiment of the present application provides a betel nut flavored gum fruit, comprising the following raw materials in percentage by weight:

[0006] Gum base, wherein the weight percentage of the gum base in the betel nut gum fruit is 20% to 40%, or the weight percentage of the gum base is 20% to 25%;

[0007] A filler, wherein the filler comprises at least one of syrup, powdered sugar and starch, and the weight percentage of the filler in the betel nut gum fruit is 20% to 70%, or the weight percentage of the filler in the betel nut gum fruit is 50% to 70%;

[0008] Arecoline benzoate, wherein the weight percentage of the arecoline benzoate in the gum fruit is 0.1% to 1%;

[0009] Improved brine, the improved brine is composed of betel nut brine and a pH regulator, the weight percentage of the improved brine in the gum fruit is 0.1% to 15%, or the weight percentage of the improved brine in the gum fruit is 5% to 12%.

[0010] In some embodiments, the pH value of the modified brine ranges from 5.5 to 7.

[0011] In some embodiments, the pH adjuster includes at least one of citric acid, sodium citrate, potassium citrate, lactic acid, calcium lactate, sodium lactate, glacial acetic acid, tartaric acid, malic acid, and sodium malate.

[0012] In some embodiments, the water content of the modified brine is less than 20%. If the water content in the modified brine is too high, it may affect the gum base after filling the gum fruit, causing the gum base to become thinner and collapse. At the same time, too high a water content will also be disadvantageous to the storage of the gum fruit product.

[0013] In some embodiments, the gum fruit further comprises a sugar coating shell, and the weight percentage of the sugar coating shell in the gum fruit is 0.1% to 15%, or the weight percentage of the sugar coating shell in the gum fruit is 5% to 12%.

[0014] In some embodiments, the gum pear further comprises a softener, which comprises at least one of microcrystalline wax, glycerin, soybean lecithin, and monoglyceride, and the weight percentage of the softener in the gum pear is 0.1% to 3%.

[0015] In some embodiments, the gum pear further comprises a release agent, which comprises at least one of corn starch, talcum powder, calcium carbonate, and silicon dioxide, and the weight percentage of the release agent in the gum pear is 0.1% to 5%.

[0016] In some embodiments, the gum pear further includes a sweetener, and the sweetener includes at least one of acesulfame potassium, aspartame, sucralose, cyclamate, stevioside, xylitol, and sorbitol, and the weight percentage of the sweetener in the gum pear is 0.1% to 1%.

[0017] In some embodiments, the gum pear further includes a cooling agent, which includes one of menthol, peppermint oil, menthone, isomenthone, WS-23 (2-isopropyl-N,2,3-trimethylbutyramide), WS-3 (N-ethyl-p-menthyl-3-carboxamide), and WS-5 (N-(ethoxycarbonylmethyl)-p-alkane-3-carboxamide), and the mass percentage of the cooling agent in the gum pear is 0.1% to 2%.

[0018] In some embodiments, the gum pear further includes flavors and fragrances, which include at least one of betel nut flavor, cinnamon flavor, mint flavor, coffee flavor, milk flavor, fruit flavor, and floral flavor, and the mass percentage of the flavors and fragrances in the gum pear is 0.1% to 2%.

[0019] In some embodiments, the shape of the gum fruit is generally spherical, ellipsoidal, square, cylindrical, or block-shaped.

[0020] In some embodiments, the weight of the gum pear ranges from 3.6 to 4.6 g.

[0021] One embodiment of the present application further provides a method for preparing the betel nut flavored gum fruit, comprising:

[0022] (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours;

[0023] (2) putting the pretreated gum base, filler, and arecoline benzoate into a kneader, and mixing and stirring them uniformly to obtain a mixture A1;

[0024] (3) forming the mixed material A1 into a gum fruit body B1 in a mold;

[0025] (4) Inject the modified brine into the gum fruit body B1 to obtain the gum fruit C1.

[0026] In some embodiments, the preparation method further comprises: putting the gum pears C1 into a sugar coating pan, spraying the sugar coating liquid, and forming gum pears wrapped in a sugar coating shell.

[0027] In some embodiments, the step (2) further comprises: adding a softener into the kneader; or adding a release agent into the kneader; or adding a sweetener into the kneader; or adding a cooling agent into the kneader; or adding flavors and fragrances into the kneader.

[0028] One embodiment of the present application further provides a method for preparing the betel nut flavored gum fruit, comprising:

[0029] (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours;

[0030] (2) putting the pretreated gum base and filler into a kneader in sequence, stirring and mixing them uniformly to obtain a mixture A2;

[0031] (3) forming the mixture A2 into a gum fruit body B2 in a mold;

[0032] (4) adding arecoline benzoate to the improved brine, stirring and mixing uniformly to obtain a mixture A3;

[0033] (5) Inject the mixture A3 into the gum pear body B2 to obtain the gum pear C2.

[0034] In some embodiments, the preparation method further comprises: putting the gum fruit C2 into a sugar coating pan, spraying the sugar coating liquid, and forming betel nut gum fruit wrapped in a sugar coating shell.

[0035] In some embodiments, the step (2) further comprises: adding a softener into the kneader; or adding a release agent into the kneader; or adding a sweetener into the kneader; or adding a cooling agent into the kneader; or adding flavors and fragrances into the kneader.

[0036] One embodiment of the present application further provides a method for preparing the betel nut flavored gum fruit, comprising:

[0037] (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours;

[0038] (2) putting the pretreated gum base and filler into a kneader in sequence, stirring and mixing them uniformly to obtain a mixture A4;

[0039] (3) forming the mixed material A4 into a gum fruit body B3 in a mold;

[0040] (4) injecting the modified brine into the gum fruit body B3 to obtain the gum fruit body B4;

[0041] (5) adding arecoline benzoate to the sugar coating solution, stirring and mixing to obtain sugar coating solution A;

[0042] (6) Put the gum fruit body B4 into a sugar coating pot and spray the sugar coating liquid A to form a betel nut gum fruit wrapped in a sugar coating shell.

[0043] In some embodiments, the step (2) further comprises: adding a softener into the kneader; or adding a release agent into the kneader; or adding a sweetener into the kneader; or adding a cooling agent into the kneader; or adding flavors and fragrances into the kneader.

[0044] The embodiment of the present application further provides a gum fruit prepared by the above preparation method, wherein the weight percentage of the gum base in the gum fruit is 20% to 25%.

[0045] The betel nut flavored gum fruit provided in the above embodiment has many improvement advantages over traditional chewing betel nut and common improved betel nut products. First, the betel nut flavored gum fruit provided in the above embodiment does not contain crude fiber, has a good chewing taste, and can effectively avoid damage to the oral cavity compared with traditional chewing betel nut; second, the betel nut flavored gum fruit provided in the above embodiment uses arecoline benzoate, which is more convenient to use than ordinary betel nut extract, and the small amount of arecoline benzoate added has no effect on the preparation process of gum base and gum fruit, and the betel nut flavored gum fruit of the above formula has a variety of addition processes, and the release rate of the active component-arecoline benzoate in the gum fruit can be adjusted according to different addition processes to enrich the taste experience; third, the betel nut flavored gum fruit provided in the above embodiment uses improved brine, and by analyzing the stability of arecoline benzoate in the gum fruit, the improved brine can improve the stability of the active ingredient, extend the shelf life of the product, and at the same time avoid the damage of the strong alkalinity of the traditional brine to the oral mucosa. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 It is a comparison chart of active ingredient release performance of Example 1, Comparative Example 1 and Comparative Example 2 of the present application;

[0047] Figure 2 This is a test chart of the effects of the improved brine provided in Example 4 of the present application and the traditional betel nut brine provided in Comparative Example 3 on the stability of arecoline benzoate. DETAILED DESCRIPTION

[0048] In order to facilitate the understanding of the present application, the present application is described in more detail below in conjunction with specific implementation methods. The embodiments are limited to providing a clearer understanding of the technical features, purposes and effects of the present application, but are not intended to limit the present application.

[0049] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0050] Unless otherwise specified, the materials, instruments, etc. used in the following examples can be obtained from commercial sources.

[0051] In a first aspect, an embodiment of the present application provides a betel nut flavored gum pie, the gum pie comprising raw materials including gum base, filler, arecoline benzoate and improved brine.

[0052] The gum base can be the gum base material used in the gum fruit in the prior art, and the weight percentage of the gum base in the betel nut flavored gum fruit is 20% to 40%, or in a preferred implementation, the weight percentage of the gum base in the betel nut flavored gum fruit is 20% to 25%. Further, the weight percentage content of the gum base in the gum fruit can be selected from any range or any value between 20% and 40%.

[0053] Gum base is composed of some natural or synthetic elastic substances and film-forming substances. The film-forming substances are particularly sticky. The main component of the residue after chewing gum fruit is gum base. The gum base in gum fruit can be chewed, foamed, and cleans the mouth and teeth in the mouth.

[0054] The filler comprises at least one of syrup, powdered sugar and starch, and has the functions of filling the gum fruit body, enhancing the flavor and preventing sticking, and the weight percentage of the filler in the betel nut flavored gum fruit is 20% to 70%, or the weight percentage of the filler in the betel nut flavored gum fruit is 50% to 70%. Further, the weight percentage content of the filler in the gum fruit can be selected from any range or any value between 20% and 70%.

[0055] Arecoline benzoate is an improved betel nut extract. Its preparation method can refer to Chinese patent CN202010588490.7. Arecoline benzoate has stable physical and chemical properties and is the main active ingredient in gum fruit for experiencing the betel nut flavor. The weight percentage of arecoline benzoate in the gum fruit is 0.1% to 1%. Further, the weight percentage content of arecoline benzoate in the gum fruit can be selected from any range between 0.1% and 1% or any value.

[0056] The improved brine is composed of traditional betel nut brine and a pH regulator, wherein the pH regulator includes at least one of citric acid, sodium citrate, potassium citrate, lactic acid, calcium lactate, sodium lactate, glacial acetic acid, tartaric acid, malic acid, and sodium malate, and the weight percentage of the improved brine in the gum fruit is 0.1% to 15%, or the weight percentage of the improved brine in the gum fruit is 5% to 12%. Further, the weight percentage content of the improved brine in the gum fruit can be selected from any range or any value between 0.1% and 15%.

[0057] Traditional betel nut brine can be any kind of betel nut brine sold in the market.

[0058] In some embodiments, the pH value of the modified brine is in the range of 5.5 to 7.

[0059] In some embodiments, the moisture content of the modified brine is less than 20%.

[0060] Adding the improved brine provided in the embodiments of the present application to the betel nut-flavored gummies has two main effects: on the one hand, compared with the betel nut brine available on the market, the improved brine is more conducive to the stability of arecoline benzoate, greatly extending the shelf life of the product; on the other hand, the traditional betel nut brine sold on the market is often very alkaline, which will produce a burning sensation during consumption and easily cause damage to the oral mucosa, while the preferred pH value range of the improved brine provided in the embodiments of the present application is 5.5-7, and the improved brine is roughly neutral, which can avoid damage to the oral cavity.

[0061] The betel nut flavored gummies provided in the embodiments of the present application have many improved advantages over traditional chewing betel nut and ordinary improved betel nut products. First, the betel nut flavored gummies provided in the above embodiments do not contain crude fiber and have a good chewing taste, and can effectively avoid damage to the oral cavity compared to traditional chewing betel nut; second, the betel nut flavored gummies provided in the above embodiments use arecoline benzoate, which is more convenient to use than ordinary betel nut extracts, and the small amount of arecoline benzoate added has no effect on the preparation process of the gum base and gummies, and has a variety of addition processes, thereby adjusting the release rate of the active component in the gummies - arecoline benzoate, enriching the taste experience; third, the betel nut flavored gummies provided in the above embodiments use improved brine, and by analyzing the stability of arecoline benzoate in the gummies, the improved brine can improve the stability of the active ingredients, extend the shelf life of the product, and at the same time avoid the damage of the strong alkalinity of traditional brine to the oral mucosa.

[0062] In some embodiments, the betel nut flavored gum fruit further comprises a sugar coating shell, and the sugar coating shell is added to the ordinary gum fruit to form a sugar coated gum fruit. The sugar coating shell adopts the sugar coating shell used in the gum fruit in the prior art, and the sugar coating shell is sprayed on the molded gum fruit at a suitable temperature, and the sugar coating shell is formed on the molded gum fruit after air drying, wherein the sugar coating liquid mainly comprises syrup, film-forming agent and a small amount of water. The weight percentage of the sugar coating shell in the gum fruit is 0.1% to 15%, or the weight percentage of the sugar coating shell in the gum fruit is 5% to 12%. Further, the weight percentage content of the sugar coating shell in the gum fruit can be selected from any range or any value between 0.1% and 15%.

[0063] In some embodiments, the raw materials of the betel nut flavored gum pear further include a softener, which has the functions of softening, plasticizing, emulsifying, and anti-sticking and demoulding, and the softener includes at least one of microcrystalline wax, glycerin, soybean lecithin, and monoglyceride, and the weight percentage of the softener in the betel nut flavored gum pear is 0.1% to 3%. Further, the weight percentage content of the softener in the gum pear can be selected from any range or any value between 0.1% and 3%.

[0064] In some embodiments, the raw materials of the betel nut flavored gum pear further include a release agent, the release agent has the function of anti-sticking and demoulding, the release agent includes one or more of corn starch, talcum powder, calcium carbonate, and silicon dioxide, and the weight percentage of the release agent in the betel nut flavored gum pear is 0.1% to 5%. Further, the weight percentage content of the release agent in the gum pear can be selected from any range or any value between 0.1% and 5%.

[0065] In some embodiments, the raw materials of the betel nut flavored gum candy also include a sweetener, which is used to increase the sweetness of the gum candy, and the sweetener suitable for adding to the betel nut flavored gum candy includes one or more of acesulfame potassium, aspartame, sucralose, sodium cyclamate, stevioside, xylitol, and sorbitol, and the weight percentage of the sweetener in the betel nut flavored gum candy is 0.1% to 1%. Further, the weight percentage content of the sweetener in the gum candy can be selected from any range or any value between 0.1% and 1%.

[0066] In some embodiments, the raw materials of the betel nut flavored gum fruit also include a cooling agent, which is used to increase the refreshing taste of the gum fruit. The cooling agent includes menthol, peppermint oil, menthone, isomenthone, WS-23 (2-isopropyl-N, 2, 3-trimethylbutyramide), WS-3 (N-ethyl-p-menthyl-3-carboxamide), WS-5 (N-(ethoxycarbonylmethyl)-p-alkane-3-carboxamide), and the mass percentage of the cooling agent in the betel nut gum fruit is 0.1% to 2%. Further, the weight percentage content of the cooling agent in the gum fruit can be selected from any range or any value between 0.1% and 2%.

[0067] In some embodiments, the raw materials of the betel nut flavored gummies also include flavors and spices, which may be derived from natural extraction or chemical synthesis, and are used to increase the flavor of the gummies and increase the taste of the gummies, and the flavors and spices include at least one of betel nut flavor, cinnamon flavor, mint flavor, coffee flavor, milk flavor, fruit flavor, and flower flavor, and the mass percentage of the flavors and spices in the betel nut gummies is 0.1% to 2%. Further, the mass percentage content of the flavors and spices in the gummies can be selected from any range or any value between 0.1% and 2%.

[0068] In a second aspect, the embodiments of the present application also provide a method for preparing betel nut flavored gum nut.

[0069] The preparation methods of the betel nut flavored gum in the following examples 1, 2 and 3 all include adding arecoline benzoate to the gum base.

[0070] Embodiment 1 of the present application provides a betel nut flavored gum pear, which comprises the following raw materials in parts by weight based on 100 parts by weight: 25 parts of gum base, 34.76 parts of powdered sugar, 17 parts of syrup, 0.3 parts of soy lecithin, 0.8 parts of glycerol, 3 parts of corn starch, 0.3 parts of arecoline benzoate, 0.08 parts of sucralose, 0.08 parts of acesulfame potassium, 0.08 parts of aspartame, 0.5 parts of menthol, 0.7 parts of WS-23, 0.8 parts of flavor, 8.3 parts of improved brine, and 8.3 parts of sugar coating shell.

[0071] Example 2 of the present application provides a betel nut flavored gum pear, which includes the following raw materials in parts by weight per 100 parts by weight: 28 parts of gum base, 29 parts of powdered sugar, 13.7 parts of syrup, 0.5 parts of soy lecithin, 1 part of glycerin, 2 parts of corn starch, 0.5 parts of talc, 0.5 parts of arecoline benzoate, 0.2 parts of aspartame, 0.8 parts of menthol, 0.8 parts of WS-23, 1 part of flavor, 12 parts of improved brine, and 10 parts of sugar coating.

[0072] Embodiment 3 of the present application provides a betel nut flavored gum pear, which comprises the following raw materials in parts by weight based on 100 parts by weight: 20 parts of gum base, 37.4 parts of powdered sugar, 17.5 parts of syrup, 1 part of soy lecithin, 0.7 parts of glycerin, 4 parts of corn starch, 1 part of talcum powder, 0.4 parts of arecoline benzoate, 0.1 parts of sucralose, 0.1 parts of acesulfame potassium, 0.3 parts of menthol, 0.5 parts of WS-23, 1 part of flavor, 10 parts of improved brine, and 6 parts of sugar coating.

[0073] The preparation method of the betel nut flavored gum fruit of the above-mentioned embodiment 1, embodiment 2 and embodiment 3 comprises the following steps:

[0074] (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours;

[0075] (2) Putting powdered sugar, corn starch, pretreated gum base, syrup, glycerin, soybean lecithin, sucralose, acesulfame potassium, aspartame, menthol, WS-23, flavor, and arecoline benzoate into a kneader in sequence, mixing and stirring to obtain a mixture A1;

[0076] (3) forming the mixed material A1 into a gum fruit body B1 in a mold;

[0077] (4) injecting the modified brine into the gum fruit body B1 to obtain the gum fruit C1;

[0078] (5) Put the gum fruit C1 into a sugar coating pan and spray the sugar coating liquid to form a gum fruit covered with a sugar coating shell.

[0079] The preparation methods of the betel nut flavored gum fruits in the above-mentioned Examples 1, 2 and 3 all adopt the method of adding arecoline benzoate salt to the gum base. The present application further analyzes the effect of the content of the gum base component in the betel nut gum fruits on the release performance of the active ingredient - arecoline benzoate salt by adding Comparative Examples 1 and 2.

[0080] Comparative Example 1 of the present application provides a betel nut flavored gum pear, which includes the following raw materials in parts by weight based on 100 parts by weight: 33 parts of gum base, 30.76 parts of powdered sugar, 13 parts of syrup, 0.3 parts of soy lecithin, 0.8 parts of glycerol, 3 parts of corn starch, 0.3 parts of arecoline benzoate, 0.08 parts of sucralose, 0.08 parts of acesulfame potassium, 0.08 parts of aspartame, 0.5 parts of menthol, 0.7 parts of WS-23, 0.8 parts of flavor, 8.3 parts of improved brine, and 8.3 parts of sugar coating.

[0081] The preparation method of the betel nut gum fruit of comparative example 1 is the same as that of the betel nut gum fruit of example 1, and the content of the active ingredient - arecoline benzoate in the gum fruit is the same, and the difference lies in the content of the gum base.

[0082] Comparative Example 2 of the present application provides a betel nut flavored gum pear, which includes the following raw materials in parts by weight based on 100 parts by weight: 40 parts of gum base, 24.76 parts of powdered sugar, 12 parts of syrup, 0.3 parts of soy lecithin, 0.8 parts of glycerol, 3 parts of corn starch, 0.3 parts of arecoline benzoate, 0.08 parts of sucralose, 0.08 parts of acesulfame potassium, 0.08 parts of aspartame, 0.5 parts of menthol, 0.7 parts of WS-23, 0.8 parts of flavor, 8.3 parts of improved brine, and 8.3 parts of sugar coating.

[0083] The preparation method of the betel nut gum fruit of comparative example 2 is the same as that of the betel nut gum fruit of example 1, and the content of the active ingredient - arecoline benzoate in the gum fruit is the same, and the difference lies in the content of the gum base.

[0084] Comparison of the release performance of active ingredients in Example 1, Comparative Example 1 and Comparative Example 2

[0085] Experimental method: The same weight of betel nut gum fruit obtained in Example 1, Comparative Example 1 and Comparative Example 2 was used, and chewed for 2.5 min, 5 min, 7 min and 10 min respectively, and then cut into pieces. After solvent extraction, the arecoline content in the extract was detected by high performance liquid chromatography, so as to calculate the total amount of active ingredients remaining in the betel nut gum fruit after chewing, the total amount of active ingredients released by chewing (total amount of active ingredients-residual amount of active ingredients), and the active ingredient release rate (amount of active ingredients released / total amount of active ingredients).

[0086] Three parallel samples were set at the above four chewing time points, and the average value of the results was taken.

[0087] HPLC chromatographic conditions: DGU-20A5R liquid chromatograph, chromatographic column C18 (5um, 4.6X250mm); mobile phase acetonitrile: (0.05M sodium dihydrogen phosphate + 0.1% triethylamine) = 5:95; detection wavelength 215nm; flow rate 1ml / min; injection volume 10ul; column temperature 35°C.

[0088] Figure 1 For the comparison of the release rate of the active ingredient in Example 1, Comparative Example 1 and Comparative Example 2, refer to Figure 1 As shown, regarding the release rate of the active ingredient at four chewing times of 2.5min, 5min, 7min and 10min, the release rate of the active ingredient in Example 1 is significantly higher than the release rate of the active ingredient in Comparative Example 1. Furthermore, the release rate of the active ingredient in Example 1 is significantly higher than the release rate of the active ingredient in Comparative Example 2. Furthermore, the release rate of the active ingredient in Comparative Example 1 is higher than the release rate of the active ingredient in Comparative Example 2.

[0089] As the proportion of gum base increases, the release rate of active ingredients in Comparative Example 1 and Comparative Example 2 is getting less and less, and correspondingly, Example 1 has a more comfortable betel nut experience, while the betel nut experience of Comparative Example 2 is very weak. Therefore, when the active ingredient is added to the gum base, the proportion of the gum base has an important influence on the comprehensive experience of the betel nut gum fruit.

[0090] In a preferred implementation, when the active ingredient is added to the gum base, the proportion of gum base used in the gum has a more obvious effect on the release performance of the active ingredient. The gum base proportion is preferably 20% to 25%, which is more conducive to the release of the active ingredient. A gum base proportion that is too low will affect the processing technology and chewing taste, while a gum base proportion that is too high will reduce the release rate and amount of the active ingredient.

[0091] The preparation methods of the betel nut flavored gum fruits in the following Examples 4, 5 and 6 all include adding arecoline benzoate to the improved brine.

[0092] Embodiment 4 of the present application provides a betel nut flavored gum pear, which comprises the following raw materials in parts by weight based on 100 parts by weight: 25 parts of gum base, 34.76 parts of powdered sugar, 17 parts of syrup, 0.3 parts of soy lecithin, 0.8 parts of glycerol, 3 parts of corn starch, 0.3 parts of arecoline benzoate, 0.08 parts of sucralose, 0.08 parts of acesulfame potassium, 0.08 parts of aspartame, 0.5 parts of menthol, 0.7 parts of WS-23, 0.8 parts of flavor, 8.3 parts of improved brine, and 8.3 parts of sugar coating.

[0093] It should be noted that the raw material formula of the betel nut gum fruit provided in Example 4 is the same as the raw material formula of the betel nut gum fruit provided in Example 1. The difference is that the active components in Example 4 are added to the improved brine, and the active components in Example 1 are added to the gum base.

[0094] Example 5 of the present application provides a betel nut flavored gum pear, which includes the following raw materials in parts by weight based on 100 parts by weight: 30 parts of gum base, 33.1 parts of powdered sugar, 16 parts of syrup, 0.4 parts of soy lecithin, 0.9 parts of glycerin, 2.5 parts of corn starch, 0.6 parts of talc, 0.4 parts of arecoline benzoate, 0.1 parts of sucralose, 0.4 parts of menthol, 0.6 parts of WS-23, 1 part of flavor, 7 parts of improved brine, and 7 parts of sugar coating.

[0095] Example 6 of the present application provides a betel nut flavored gum pear, which includes the following raw materials in parts by weight based on 100 parts by weight: 35 parts of gum base, 26.38 parts of powdered sugar, 12 parts of syrup, 0.8 parts of soy lecithin, 0.6 parts of glycerin, 2 parts of corn starch, 1.2 parts of talcum powder, 0.6 parts of arecoline benzoate, 0.1 parts of sucralose, 0.12 parts of aspartame, 0.2 parts of menthol, 1 part of WS-23, 1 part of flavor, 10 parts of improved brine, and 9 parts of sugar coating.

[0096] The preparation method of the betel nut flavored gum fruit of the above-mentioned embodiments 4 to 6 comprises the following steps:

[0097] (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours;

[0098] (2) Putting powdered sugar, corn starch, pretreated gum base, syrup, glycerin, soybean lecithin, sucralose, acesulfame potassium, aspartame, menthol, WS-23, and flavor into a kneader in sequence, mixing and stirring to obtain a mixture A2;

[0099] (3) forming the mixture A2 into a gum fruit body B2 in a mold;

[0100] (4) adding arecoline benzoate to the improved brine, stirring and mixing uniformly to obtain a mixture A3;

[0101] (5) injecting the mixture A3 into the gum fruit body B2 to obtain gum fruit C2;

[0102] (6) Put the gum fruit C2 into the sugar coating pot and spray the sugar coating liquid to form the betel nut gum fruit coated with sugar coating.

[0103] The preparation methods of the betel nut flavored gummies in the above-mentioned Examples 4 to 6 all adopt the method of adding arecoline benzoate salt to the improved brine. The present application further analyzes the effect of the improved brine on the stability of the active ingredient - arecoline benzoate salt relative to the traditional betel nut brine by adding Comparative Example 3.

[0104] The difference between Comparative Example 3 and Example 4 is that Comparative Example 3 does not use improved brine but uses traditional betel nut brine, and other formula compositions are the same as those of Example 4. The preparation method of betel nut gum fruit in Comparative Example 3 is also the same as that of Example 4.

[0105] The pH value of the traditional betel nut brine in Comparative Example 3 is 12.5.

[0106] Comparison of the effects of improved brine and traditional betel nut brine on the stability of active ingredients

[0107] Experimental method: The improved brine (pH 6.1) to which the active ingredient was added in step (4) of the method for preparing areca nut gum fruit of Example 4 and the traditional areca nut brine (pH 12.5) to which the active ingredient was added in step (4) of the method for preparing areca nut gum fruit of Comparative Example 3 were placed in sealed containers respectively, stored in an oven at 40°C, and the arecoline content therein was detected by high performance liquid chromatography every one week to examine the retention rate of the active ingredients in the two brines.

[0108] HPLC chromatographic conditions: DGU-20A5R liquid chromatograph, chromatographic column C18 (5um, 4.6X250mm); mobile phase acetonitrile: (0.05M sodium dihydrogen phosphate + 0.1% triethylamine) = 5:95; detection wavelength 215nm; flow rate 1ml / min; injection volume 10ul; column temperature 35°C.

[0109] refer to Figure 2 As shown, the stability of active ingredients in traditional brine is very poor, and the content decays quickly, with the detection being almost zero after one day. However, the stability of active ingredients in improved brine is greatly improved, and even if it is placed at 40°C for one month, the content of active ingredients can still retain more than 90%. Therefore, if traditional brine is used in betel nut gum, the betel nut experience will decay as the content of active ingredients decays. However, if improved brine is used, the stability of active ingredients is good, which greatly extends the shelf life of the product and improves product stability and consistency.

[0110] The pH of the improved brine used in Example 4 is 6.1, while the pH of the traditional betel nut brine used in Comparative Example 3 is 12.5. Arecoline benzoate salt is unstable in the strongly alkaline traditional betel nut brine, while arecoline benzoate salt can exist stably in the neutral improved brine. Therefore, the use of improved brine is beneficial to improving the stability of betel nut gum.

[0111] The preparation methods of the betel nut flavored gummies of the following Examples 7, 8 and 9 all include adding arecoline benzoate to the sugar coating liquid.

[0112] Embodiment 7 of the present application provides a betel nut flavored gum pear, which comprises the following raw materials in parts by weight based on 100 parts by weight: 25 parts of gum base, 34.76 parts of powdered sugar, 17 parts of syrup, 0.3 parts of soy lecithin, 0.8 parts of glycerol, 3 parts of corn starch, 0.3 parts of arecoline benzoate, 0.08 parts of sucralose, 0.08 parts of acesulfame potassium, 0.08 parts of aspartame, 0.5 parts of menthol, 0.7 parts of WS-23, 0.8 parts of flavor, 8.3 parts of improved brine, and 8.3 parts of sugar coating shell.

[0113] It should be noted that the raw material formula of the betel nut gum fruit provided in Example 7 is the same as the raw material formula of the betel nut gum fruit provided in Example 1. The difference is that the active components in Example 7 are added to the sugar coating liquid, and the active components in Example 1 are added to the gum base.

[0114] Embodiment 8 of the present application provides a betel nut flavored gum pear, which comprises the following raw materials in parts by weight based on 100 parts by weight: 32 parts of gum base, 32 parts of powdered sugar, 12.76 parts of syrup, 0.6 parts of soy lecithin, 1 part of glycerol, 2 parts of corn starch, 0.8 parts of talcum powder, 0.22 parts of arecoline benzoate, 0.12 parts of sucralose, 0.1 parts of acesulfame potassium, 0.1 parts of aspartame, 0.5 parts of menthol, 0.8 parts of WS-23, 1 part of flavor, 6 parts of improved brine, and 10 parts of sugar coating.

[0115] Embodiment 9 of the present application provides a betel nut flavored gum pear, which comprises the following raw materials in parts by weight based on 100 parts by weight: 38 parts of gum base, 19.74 parts of powdered sugar, 10 parts of syrup, 1 part of soy lecithin, 0.5 parts of glycerin, 3 parts of corn starch, 1 part of talcum powder, 0.35 parts of arecoline benzoate, 0.07 parts of sucralose, 0.04 parts of acesulfame potassium, 0.7 parts of menthol, 0.6 parts of WS-23, 1 part of flavor, 12 parts of improved brine, and 12 parts of sugar coating.

[0116] The preparation method of the betel nut flavored gum fruit of the above-mentioned embodiment 7 to embodiment 9 comprises the following steps:

[0117] (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours;

[0118] (2) Putting powdered sugar, corn starch, pretreated gum base, syrup, glycerin, soybean lecithin, sucralose, acesulfame potassium, aspartame, menthol, WS-23, and flavor into a kneader in sequence, mixing and stirring to obtain a mixture A4;

[0119] (3) forming the mixed material A4 into a gum fruit body B3 in a mold;

[0120] (4) injecting the modified brine into the gum fruit body B3 to obtain the gum fruit body B4;

[0121] (5) adding arecoline benzoate to the sugar coating solution, stirring and mixing to obtain sugar coating solution A;

[0122] (6) Put the gum fruit body B4 into a sugar coating pot and spray the sugar coating liquid A to form a betel nut gum fruit coated with sugar coating.

[0123] Sensory evaluation

[0124] The betel nut gum fruits provided in the above-mentioned Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2, Example 4, Example 5, Example 6, Comparative Example 3, Example 7, Example 8 and Example 9 were subjected to a comprehensive sensory evaluation and scored by professionals. The sensory evaluation indexes, scoring criteria and scoring ratios are as follows:

[0125]

[0126]

[0127] The sensory evaluation results of the embodiments are as follows:

[0128]

[0129] The sensory evaluation results show that:

[0130] The betel nut gum fruit provided by Example 1, Example 2, Example 3, Example 4, Example 5, Example 6, Example 7, Example 8, and Example 9 of the present application has a better appearance, better color, stronger taste, stronger aroma, stronger sweetness, and stronger cool feeling;

[0131] Regarding the physical sensation of betel nut characteristics, in the comparative example 3, since the traditional betel nut brine is used, the prepared betel nut gum fruit basically does not have the experience of betel nut characteristics; while the use of the improved brine makes the experience of betel nut characteristics more obvious. Therefore, the betel nut gum fruit provided in the embodiment of the present application is more suitable for replacing the traditional chewing of betel nut, and can be used as a healthier alternative gum fruit product for traditional chewing betel nut consumers;

[0132] Regarding the release speed of the betel nut characteristic, corresponding to the explosiveness in the characteristic physical sensation of betel nut, if the active ingredient is added to the sugar coating liquid, the release speed of the active substance is faster, if the active ingredient is added to the gum base, the release of the active substance is relatively slow, and if the active ingredient is added to the modified brine, the release speed of the active substance is between the two. Therefore, when it is necessary to prepare a gum product with a faster release speed of betel nut, it is preferred to add the active ingredient to the sugar coating liquid;

[0133] Regarding the persistence of the characteristics of betel nut, the active ingredients are added to the gum base, and the active substances are maintained for a longer time. Therefore, when it is necessary to prepare a gum product with a longer-lasting betel nut taste, it is preferred to add the active components to the gum base, and the component content of the gum base in the gum is preferably controlled at 20% to 25% (mass percentage).

[0134] It should be noted that the preferred embodiments of the present application are given in the specification and drawings of the present application, but are not limited to the embodiments described in the specification. Furthermore, it is possible for a person of ordinary skill in the art to make improvements or changes based on the above description, and all such improvements and changes should fall within the scope of protection of the claims attached to the present application.

Claims

1. A betel nut flavored gum fruit, characterized in that: Including the following ingredients: Gum base, wherein the weight percentage of the gum base in the gum fruit is 20% to 40%, or the weight percentage of the gum base is 20% to 25%; A filler, wherein the filler comprises at least one of syrup, powdered sugar and starch, and the weight percentage of the filler in the betel nut gum fruit is 20% to 70%, or the weight percentage of the filler in the betel nut gum fruit is 50% to 70%; Arecoline benzoate, wherein the weight percentage of the arecoline benzoate in the gum fruit is 0.1% to 1%; Improved brine, the improved brine is composed of betel nut brine and a pH regulator, the weight percentage of the improved brine in the gum fruit is 0.1% to 15%, or the weight percentage of the improved brine in the gum fruit is 5% to 12%.

2. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The pH value of the improved brine ranges from 5.5 to 7.

3. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The pH adjuster includes at least one of citric acid, sodium citrate, potassium citrate, lactic acid, calcium lactate, sodium lactate, glacial acetic acid, tartaric acid, malic acid, and sodium malate.

4. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The moisture content of the modified brine is less than 20%.

5. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The raw materials of the gum fruit also include a sugar coating shell, and the weight percentage of the sugar coating shell in the gum fruit is 0.1% to 15%, or the weight percentage of the sugar coating shell in the gum fruit is 5% to 12%.

6. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The gum pectin further comprises a softener, which comprises at least one of microcrystalline wax, glycerol, soybean lecithin and monoglyceride, and the weight percentage of the softener in the gum pectin is 0.1% to 3%.

7. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The gum pear further comprises a demoulding agent, which comprises at least one of corn starch, talcum powder, calcium carbonate and silicon dioxide, and the weight percentage of the demoulding agent in the gum pear is 0.1% to 5%.

8. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The gum pear also includes a sweetener, and the weight percentage of the sweetener in the gum pear is 0.1% to 1%.

9. The betel nut flavored gum fruit as claimed in claim 1, characterized in that, The gum pear also includes a cooling agent, and the mass percentage of the cooling agent in the gum pear is 0.1% to 2%.

10. The betel nut flavored gum fruit as claimed in claim 1, characterized in that: The gum pear also includes flavors and spices, and the mass percentage of the flavors and spices in the gum pear is 0.1% to 2%.

11. A method for preparing the betel nut flavored gum fruit according to any one of claims 1 to 10, characterized in that: include: (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours; (2) putting the pretreated gum base, filler, and arecoline benzoate into a kneader, and mixing and stirring them uniformly to obtain a mixture A1; (3) forming the mixed material A1 into a gum fruit body B1 in a mold; (4) Inject the modified brine into the gum fruit body B1 to obtain the gum fruit C1.

12. The method for preparing betel nut flavored gum fruit as claimed in claim 11, characterized in that: The preparation method further comprises: Put the gum fruit C1 into the sugar coating pan and spray the sugar coating liquid to form the gum fruit covered with the sugar coating shell.

13. The method for preparing betel nut flavored gum fruit as claimed in claim 11, characterized in that: The step (2) further comprises: putting a softener into the kneader; or putting a release agent into the kneader; or putting a sweetener into the kneader; or putting a cooling agent into the kneader; or putting flavors and fragrances into the kneader.

14. A method for preparing the betel nut flavored gum fruit according to any one of claims 1 to 10, characterized in that: include: (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours; (2) putting the pretreated gum base and filler into a kneader in sequence, stirring and mixing them uniformly to obtain a mixture A2; (3) forming the mixed material A2 into a gum fruit body B2 in a mold; (4) adding arecoline benzoate to the improved brine, stirring and mixing uniformly to obtain a mixture A3; (5) Inject the mixture A3 into the gum pear body B2 to obtain the gum pear C2.

15. The method for preparing betel nut flavored gum fruit as claimed in claim 14, characterized in that: The preparation method further comprises: Put the gum fruit C2 into the sugar coating pan and spray the sugar coating liquid to form the betel nut gum fruit wrapped in the sugar coating shell.

16. The method for preparing betel nut flavored gum fruit as claimed in claim 14, characterized in that: The step (2) further comprises: putting a softener into the kneader; or putting a release agent into the kneader; or putting a sweetener into the kneader; or putting a cooling agent into the kneader; or putting flavors and fragrances into the kneader.

17. A method for preparing the betel nut flavored gum fruit according to any one of claims 1 to 10, characterized in that: include: (1) Gum base pretreatment: soften the gum base at 50-60°C for 2-5 hours; (2) putting the pretreated gum base and filler into a kneader in sequence, stirring and mixing them uniformly to obtain a mixture A4; (3) forming the mixed material A4 into a gum fruit body B3 in a mold; (4) injecting the modified brine into the gum fruit body B3 to obtain the gum fruit body B4; (5) adding arecoline benzoate to the sugar coating solution, stirring and mixing to obtain sugar coating solution A; (6) Put the gum fruit body B4 into a sugar coating pot and spray the sugar coating liquid A to form a betel nut gum fruit wrapped in a sugar coating shell.

18. The method for preparing betel nut flavored gum fruit as claimed in claim 17, characterized in that: The step (2) further comprises: putting a softener into the kneader; or putting a release agent into the kneader; or putting a sweetener into the kneader; or putting a cooling agent into the kneader; or putting flavors and fragrances into the kneader.

19. A gum pear prepared by the method for preparing betel nut flavored gum pear according to any one of claims 11 to 13, characterized in that: The weight percentage of the gum base in the gum fruit is 20% to 25%.

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