Safflower chewing gum and preparation process thereof

Abstract

The invention discloses carthamus tinctorius chewing gum and a preparation process thereof, and develops a chewing gum product which takes carthamus tinctorius and gum base as main materials and takes xylitol, maltodextrin and lithospermum as auxiliary materials. The optimal formula of the safflower chewing gum is determined through a single factor test and an orthogonal test. Test results show that the optimal formula of the safflower chewing gum comprises the following components in parts by weight: 20 parts of gum base, 22 parts of xylitol, 3 parts of safflower extract, 6 parts of maltodextrin and 6.3 parts of glycerol. The prepared chewing gum is stable in quality and relatively good in sensory quality, and has certain effects of cleaning the oral cavity, inhibiting halitosis and relieving oral discomfort.

Description

Technical Field

[0003] The invention belongs to the technical field of functional foods, and in particular relates to safflower chewing gum and a preparation process thereof. Background Art

[0004] Oral diseases refer to the abnormality or loss of the structure and function of the oral and maxillofacial organs and tissues. Their occurrence and development not only affect the individual's overall health, language communication ability, mental and psychological health, but also cause a heavy burden on the family and society. It has become a global public health problem. However, most of these diseases are controllable and preventable.

[0005] Chewing gum is a kind of candy that people chew in their mouths, which is made of natural gum or glycerin resin as the colloid, and is mixed with syrup, mint, sweeteners, etc. It is a kind of candy that people love all over the world. Chewing gum is good for oral health, and can remove food residues on the surface of teeth. Chewing movement and mechanical stimulation can increase the secretion of saliva, rinse the surface of the mouth, and have a certain effect of cleaning the mouth. Chewing gum promotes facial blood circulation and muscle exercise, and promotes the development of teeth and maxillofacial area. When chewing gum, saliva secretion increases, which can promote digestion.

[0006] Safflower (Carthamus tinctorius L.) is an annual herbaceous plant of the Asteraceae family and the genus Carthamus. Safflower has a wide range of uses, including medicinal, edible, and oil extraction. Among them, the use of safflower as medicine is a major feature of my country. This application originated in the Eastern Han Dynasty. Safflower is pungent in taste, warm in nature, and enters the heart and liver meridians. It is a good medicine for promoting blood circulation, relieving blood stasis and relieving pain. Modern pharmaceutical research shows that safflower contains a variety of chemical components and has extremely high medicinal value.

[0007] The use of lithospermum officinale as a combination of safflower to make chewing gum increases the effect and function of the chewing gum. Lithospermum officinale is a traditional Chinese medicine derived from the plant Lithospermum officinale of the Boraginaceae family. Lithospermum officinale is cold in nature, sweet and salty in taste, and enters the heart meridian and liver meridian. Lithospermum officinale is widely used in traditional Chinese medicine and is believed to have a variety of medicinal effects and functions, such as anti-inflammatory and hemostatic, heat-clearing and detoxifying, promoting wound healing, antibacterial, antioxidant, and improving circulation. Lithospermum officinale helps stimulate wound healing and tissue regeneration, so it is often used to treat burns, scalds, ulcers and other skin injuries. It can promote epidermal cell regeneration, accelerate the wound healing process, and reduce scar formation.

[0008] The present invention uses safflower as the main medicinal ingredient, optimizes the formula of safflower chewing gum, and determines to add xylitol, maltodextrin and lithospermum to develop chewing gum with antibacterial and anti-inflammatory effects. It has a good health care effect on people in highly polluted areas, people in plateaus, windy sand, and dry areas, smokers, voice workers such as teachers and actors, middle-aged and elderly people, and patients with pharyngitis. People can prevent or alleviate throat discomfort while entertaining and relaxing. Summary of the invention

[0009] The present invention aims to provide a safflower chewing gum, which uses safflower and lithospermum as medicinal ingredients to develop a chewing gum with antibacterial and anti-inflammatory effects, aiming to clean the oral cavity, prevent or alleviate throat discomfort caused by environmental problems, excessive use of the throat, smoking, pharyngitis, etc.

[0010] The invention provides a safflower chewing gum, which is characterized in that the chewing gum comprises 20 parts of gum base, 4-8 parts of maltodextrin, 2-4 parts of safflower extract, 0.5 part of lithospermum officinale extract, 16-24 parts of xylitol and 6.3 parts of glycerin by weight.

[0011] Preferably, the safflower chewing gum specifically comprises the following components in parts by weight: 20 parts of gum base, 6 parts of maltodextrin, 3 parts of safflower extract, 0.5 parts of lithospermum officinale extract, 22 parts of xylitol, and 6.3 parts of glycerin.

[0012] The manufacturing process of the safflower chewing gum comprises the following steps:

[0013] (1) Processing commercially available safflower extract and perilla extract to prepare corresponding powders;

[0014] (2) Softening the gum base: Place the gum base in a constant temperature oven at 75°C to soften it for 2 h, and knead it into a dough;

[0015] (3) Prepare the materials: Add 16-24 parts of xylitol and 4-8 parts of maltodextrin to 10 parts of purified water, stir well, and place in a water bath at 80°C to melt;

[0016] (4) Mixing auxiliary materials: Add the melted mixed solution, 6.3 parts of glycerin, 2 to 4 parts of safflower extract powder, and 0.5 parts of perilla extract powder to the softened gum base in batches and mix them thoroughly;

[0017] (5) Pressing and cutting: The mixture is repeatedly extruded to form smooth and compact sugar sheets, which are then cut into blocks;

[0018] (6) Cooling and aging: The cut chewing gum pieces are aged at 25° C. and 45% relative humidity for 24 h;

[0019] (7) Sterilization packaging: Place the aged chewing gum under an ultraviolet disinfection lamp for 45 minutes and store it in tin foil.

[0020] The beneficial effects of the present invention are:

[0021] The safflower chewing gum of the present invention has a high degree of mouth feel comfort, and the users can obtain obvious improvements in oral cleanliness, halitosis suppression, oral discomfort relief, etc. It has been verified that the gum has high safety.

[0022] The safflower chewing gum provided by the invention brings a new solution to the field of oral health. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The present invention is a flow chart of the chewing gum preparation process;

[0024] Figure 2 The effect of the amount of safflower extract added on the sensory evaluation score;

[0025] Figure 3 The effect of maltodextrin addition on sensory evaluation scores;

[0026] Figure 4 The effect of xylitol addition on sensory evaluation scores. DETAILED DESCRIPTION

[0027] Implementation Example 1:

[0028] 1. The production process is carried out according to the following steps:

[0029] (1) Processing commercially available safflower extract and perilla extract to prepare corresponding powders;

[0030] (2) Softening the gum base: Place the gum base in a constant temperature oven at 75°C to soften it for 2 h, and knead it into a dough;

[0031] (3) Prepare the materials: Add 16-24 parts of xylitol and 4-8 parts of maltodextrin to 10 parts of purified water, stir well, and place in a water bath at 80°C to melt;

[0032] (4) Mixing auxiliary materials: Add the melted mixed solution, 6.3 parts of glycerin, 2 to 4 parts of safflower extract powder, and 0.5 parts of perilla extract powder to the softened gum base in batches and mix them thoroughly;

[0033] (5) Pressing and cutting: The mixture is repeatedly extruded to form smooth and compact sugar sheets, which are then cut into blocks;

[0034] (6) Cooling and aging: The cut chewing gum pieces are aged at 25° C. and 45% relative humidity for 24 h;

[0035] (7) Sterilization packaging: Place the aged chewing gum under an ultraviolet disinfection lamp for 45 minutes and store it in tin foil.

[0036] 2. Sensory evaluation

[0037] The sensory test used a 10-person scoring method, and invited sensory evaluators to conduct sensory evaluations from multiple perspectives of safflower chewing gum. The sensory evaluation standards are shown in Table 1 Sensory evaluation standard table.

[0038] Table 1 Sensory evaluation standards

[0039]

[0040] 2.1 Single-factor experimental design

[0041] Basic formula: by weight, it includes 20 parts of gum base, 6 parts of maltodextrin, 3 parts of safflower extract, 0.5 parts of other medicinal materials such as lithospermum officinale, 20 parts of xylitol, and 6.3 parts of glycerin.

[0042] 2.1.1 Effect of safflower extract addition on sensory evaluation of chewing gum

[0043] Experiments were conducted on the basic formula, in which safflower extract was added in amounts of 2.0, 2.5, 3.0, 3.5, and 4.0 parts, respectively. Finished products were made using the above-mentioned preparation process, and the chewing gum was subjected to sensory evaluation and statistical scores.

[0044] 2.1.2 Effect of maltodextrin addition on sensory evaluation of chewing gum

[0045] Experiments were conducted on the basic formula, in which the addition amounts of maltodextrin were 4, 5, 6, 7, and 8 parts, respectively. Finished products were made according to the above-mentioned preparation process, and the chewing gum was subjected to sensory evaluation and the scores were calculated.

[0046] 2.1.3 Effect of xylitol addition on sensory evaluation of chewing gum

[0047] Experiments were conducted on a basic formula, in which the amounts of xylitol added were 16, 18, 20, 22, and 24 parts, respectively. Finished products were made using the above-mentioned preparation process, and sensory evaluations were performed on the chewing gums, and the scores were calculated.

[0048] 2.2 Orthogonal test

[0049] Based on maltodextrin, safflower extract and xylitol, L9 (3 3 ) table for orthogonal test. The optimal formula was determined by sensory evaluation. The orthogonal factor level table of experimental design is shown in Table 2.

[0050] Table 2 Orthogonal factor levels

[0051]

[0052] 3. Results and Analysis

[0053] 3.1 Effect of safflower extract addition on sensory evaluation of chewing gum

[0054] Depend on Figure 2It can be seen that as the amount of safflower extract added increases by weight, the sensory evaluation score gradually increases. When the amount added is 3 parts, the sensory evaluation score is the highest. Then, as the amount added continues to increase, the sensory evaluation score continues to decrease, and the overall distribution is normal. Because the safflower extract has a strong taste and is not easy to dissolve, the chewing gum tastes uncomfortable, has a certain granular feel, and has a strong bitter taste. Therefore, the amount of safflower extract added is preliminarily determined to be 3.0 parts.

[0055] 3.2 Effect of maltodextrin addition on sensory evaluation of chewing gum

[0056] Depend on Figure 3 It can be seen that as the amount of maltodextrin added increases in the range of 4 to 6 parts by weight, the sensory evaluation score gradually increases. When the amount of maltodextrin added increases to 6g, the sensory evaluation is the best. Maltodextrin affects the texture, viscosity, hardness and chewing durability of the chewing gum. Too much maltodextrin causes the chewing gum to be too soft, soft and not easy to eat. Therefore, the initial amount of maltodextrin added is determined to be 6 parts.

[0057] 3.3 Effect of xylitol addition on sensory evaluation of chewing gum

[0058] Depend on Figure 4 It can be seen that as the amount of xylitol added increases by weight, the sensory evaluation score first increases and then decreases. When the amount added is 22 parts, the sensory evaluation is the highest. Too much xylitol added makes the chewing gum too sweet and affects the texture, so the evaluation is not high. Therefore, it can be preliminarily determined that the sweetness is moderate when the amount of xylitol added is 22 parts.

[0059] 3.4 Based on maltodextrin, safflower extract and xylitol, L 9 (33) Orthogonal test was conducted. The influence of three factors and three levels on the chewing gum processing technology. The orthogonal test factor level table is shown in Table 2, the sensory evaluation of the orthogonal test results is shown in Table 3, and the orthogonal test design and experimental results are shown in Table 4.

[0060] Table 3 Orthogonal test results sensory evaluation table

[0061]

[0062] Table 4 Orthogonal experimental design and experimental results

[0063]

[0064] From the results in Table 4, we can see that the factors affecting the quality of safflower chewing gum are A>C>B, that is, the amount of maltodextrin added>the amount of xylitol added>the amount of safflower extract added. The best ratio obtained by orthogonal test is A 2 B 2 C 3, that is, the amount of safflower extract added by weight is 3.0 parts, maltodextrin is 6 parts, and xylitol is 22 parts.

[0065] 4. Conclusion

[0066] Through single factor test and orthogonal test, the optimal process formula of safflower chewing gum was determined: by weight, 20 parts of gum base, 3.0 parts of safflower extract, 0.5 parts of lithospermum extract, 6 parts of maltodextrin, 22 parts of xylitol, and 6.3 parts of glycerin. The developed safflower chewing gum formula has multiple functions and can effectively improve oral health. In actual use, the taste of safflower chewing gum is highly comfortable, and users have significantly improved oral cleanliness, bad breath suppression, and oral discomfort relief.

[0067] The above are only specific implementations of the present invention, but the protection scope of the present invention is not limited thereto, and any combination of the specific implementations should be included in the protection scope of the present invention.

Claims

1. A safflower chewing gum, characterized in that The chewing gum comprises 20 parts of gum base, 4-8 parts of maltodextrin, 2-4 parts of safflower extract, 0.5 part of lithospermum officinale extract, 16-22 parts of xylitol and 6.3 parts of glycerin by weight.

2. The safflower chewing gum according to claim 1, wherein the preferred formula is: 20 parts of gum base, 6 parts of maltodextrin, 3 parts of safflower extract, 0.5 parts of lithospermum extract, 22 parts of xylitol, and 6.3 parts of glycerin.

3. The safflower chewing gum according to claim 1, characterized in that The production process is carried out in the following steps: (1) Processing commercially available safflower extract and lithospermum officinale extract to prepare corresponding powders; (2) Softening the gum base: Place the gum base in a constant temperature oven at 75°C to soften it for 2 h, and knead it into a dough; (3) Prepare the materials: Add 16-24 parts of xylitol and 4-8 parts of maltodextrin to 10 parts of purified water, stir well, and place in a water bath at 80°C to melt; (4) Mixing auxiliary materials: Add the melted mixed solution, 6.3 parts of glycerin, 2 to 4 parts of safflower extract powder, and 0.5 parts of perilla extract powder to the softened gum base in batches and mix them thoroughly; (5) Pressing and cutting: The mixture is repeatedly extruded to form smooth and compact sugar sheets, which are then cut into blocks; (6) Cooling and aging: The cut chewing gum pieces are aged at 25° C. and 45% relative humidity for 24 h; (7) Sterilization packaging: Place the aged chewing gum under an ultraviolet disinfection lamp for 45 minutes and store it in tin foil.

4. The process for making safflower chewing gum according to claim 3, characterized in that In step 4, if necessary, add appropriate amount of flavor and pigment to adjust the color and taste.

5. The process for making safflower chewing gum according to claim 3, characterized in that In step 5, the pieces are cut into 2cm×2cm blocks, each weighing about 4g.

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