Preparation method for improving content of tea aroma type chewing gum and sugar-free environment-friendly chewing gum

Abstract

The invention relates to the technical field of chewing gum, in particular to a preparation method for improving contents of tea aroma type chewing gum and sugar-free environment-friendly chewing gum. The preparation method comprises the following steps: S1, preparing auxiliary materials: the auxiliary materials comprise mannitol, sorbitol, beta-cyclodextrine, anhydrous citric acid, mint powder, mint essence and Dancong tea essence, uniformly mixing the auxiliary material components according to the formula ratio, and adding pure water; the main materials are composed of vital gluten, selenium-rich Dancong tea powder 0, fruit green pigment and gardenia green pigment, and the main material components of all the formula amounts are mixed to be uniform; and S2, mixing the auxiliary materials with the main materials, and stirring at the temperature of 50-60 DEG C until the auxiliary materials and the main materials are fully mixed to obtain the chewing gum cake-shaped sugar blank. The preparation method not only can ensure the tea flavor of the sugar-free environment-friendly chewing gum, but also can improve the health-care components of the sugar-free environment-friendly chewing gum and improve the health-care performance of the sugar-free environment-friendly chewing gum.

Description

Technical Field

[0001] The invention relates to the technical field of chewing gum, in particular to a preparation method for improving the content of tea-flavor chewing gum and sugar-free environmentally friendly chewing gum. Background Art

[0002] Current research on chewing gum focuses primarily on the development of functional chewing gum, specifically incorporating various additives with specific functions into chewing gum and exploring the optimal production process for this type of chewing gum. With rising consumer health awareness, people are increasingly concerned about sugar intake in their foods, especially those with diabetes and those seeking to control their blood sugar levels. This has led to the emergence of sugar-free chewing gum. Furthermore, to enhance the flavor of sugar-free chewing gum, existing technologies have incorporated various flavor additives. Among these, existing technologies incorporate tea extracts to impart a tea aroma to chewing gum. However, these technologies currently utilize only the tea aroma and fail to further enhance the health benefits of chewing gum beyond the tea flavor. Summary of the Invention

[0003] One of the purposes of the present invention is to avoid the shortcomings of the prior art and provide a preparation method for improving the content of tea-flavored chewing gum. This preparation method can not only ensure the tea flavor of sugar-free and environmentally friendly chewing gum, but also effectively improve the content of sugar-free and environmentally friendly chewing gum and improve the health performance of sugar-free and environmentally friendly chewing gum.

[0004] To achieve one of the above objectives, the present invention provides the following technical solutions:

[0005] A method for preparing tea-flavored chewing gum with enhanced content is provided, comprising the following steps:

[0006] S1. Prepare auxiliary materials: the auxiliary materials are composed of mannitol, sorbitol, β-cyclodextrin, anhydrous citric acid, mint powder, mint essence, and Dancong tea essence.

[0007] Mix the auxiliary material components in each formula evenly, add pure water at a temperature of 30°C to 45°C, and continue stirring in a water bath until the components are completely dissolved to obtain the auxiliary material;

[0008] Preparation of main ingredients: The main ingredients are composed of gluten, selenium-rich Dancong tea powder, fruit green pigment, and gardenia green pigment.

[0009] Mix the main ingredients in each formula evenly, add glycerin, and stir evenly to obtain the main ingredient;

[0010] S2. Mix the auxiliary materials with the main ingredients, and stir at a temperature of 50° C. to 60° C. until the auxiliary materials and the main ingredients are fully mixed to obtain a chewing gum cake-shaped candy embryo;

[0011] The chewing gum cake-shaped sugar embryo is cooled to 25℃~35℃ at room temperature, and then cooled into shape. The chewing gum after demoulding is placed in a forced air drying oven at 35℃~45℃ and dried for 7h~12h to reduce the moisture content of the chewing gum to 20%~30%.

[0012] In some embodiments, the contents include water extract, free amino acids, total flavonoids, theanine, caffeine, and catechins.

[0013] In some embodiments, in the excipients, the weight ratio of mannitol, sorbitol, β-cyclodextrin, anhydrous citric acid, mint powder, mint flavor, and dancong tea flavor is 7:3:0.3:0.15:0.1:0.1:0.05.

[0014] In some embodiments, in the main ingredient, the weight ratio of gluten powder, selenium-enriched Dancong tea powder, fruit green pigment, and gardenia green pigment is 10:0.8:0.015:0.015.

[0015] In some embodiments, in step S2, stirring is performed at 55° C. until the auxiliary material and the main material are fully mixed.

[0016] In some embodiments, in step S2, the chewing gum cake-shaped candy blank is cooled to 30° C. at room temperature and then cooled into shape.

[0017] In some embodiments, in step S2, the water content in the chewing gum is adjusted to 25%.

[0018] The beneficial effects of the preparation method of the present invention for improving the content of tea-flavored chewing gum are as follows:

[0019] (1) The present invention provides a method for preparing tea-flavored chewing gum with improved contents. The method adds selenium-rich Dancong tea to the chewing gum, and finds that the selenium content in the tea has a significant effect on the contents. The higher the selenium content in the tea, the more it can improve the water extract, free amino acids, total flavonoids, theanine, caffeine and total catechins of the Dancong tea. Based on this, by selecting selenium-rich Dancong tea as the tea flavor additive for sugar-free chewing gum, not only the flavor of the sugar-free chewing gum can be improved, but also the health-care performance of the sugar-free and environmentally friendly chewing gum can be improved. This overcomes the problem that traditional tea-flavored chewing gum only considers adding tea water extract to improve the tea flavor without considering improving the health-care performance of the chewing gum through tea, and opens up a new foundation for the new functions of chewing gum.

[0020] (2) The preparation method of the present invention for improving the content of tea-flavored chewing gum uses gluten as the base, compounding mannitol and sorbitol instead of sucrose and directly adding tea powder as the process to produce selenium-enriched single-bush tea sugar-free and environmentally friendly chewing gum, which has the advantages of simple process and low cost.

[0021] Also provided is a sugar-free and environment-friendly chewing gum, which is prepared by the above-mentioned preparation method for improving the content of tea-flavor chewing gum. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is the chewing gum production process of embodiment 1.

[0023] Figure 2 This is a diagram of the key production steps (ABCD) of the chewing gum test in Example 1. Note: A. Weighing the main ingredients and auxiliary ingredients; B. Mixing and heating in a water bath; C. Cooling and pressing into shape; D. Cutting the finished product after drying.

[0024] Figure 3 Comparison of the endoplasmic components of selenium-enriched Dancong tea and non-selenium-enriched Dancong tea in Example 1 (ABCD)

[0025] Note: A. Water content; B. Water extract content; C. Total free amino acids; D. Total flavonoids content. ** indicates significant differences in the mean values ​​among samples (P < 0.01).

[0026] Figure 4 This is a comparison chart of the content of each component determined by HPLC between selenium-enriched Dancong tea and non-selenium-enriched Dancong tea (ABCD)

[0027] Note: A. Content of each catechin component; B. Total amount of different catechins; C. Caffeine content; D. Theanine content. ** indicates a significant difference in the mean content between samples (P < 0.01). **** indicates a highly significant difference in the mean content between samples (P < 0.0001). DETAILED DESCRIPTION

[0028] The preferred embodiments of the present invention will be described in more detail below. Although preferred embodiments of the present invention are shown, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. Rather, these embodiments are provided to make the present invention more thorough and complete and to fully convey the scope of the present invention to those skilled in the art.

[0029] Example 1

[0030] Material Description

[0031] The materials for this example were purchased from Ruyuan Tea Planting Professional Cooperative in Raoping County, Chaozhou City, Guangdong Province, and Yihang Tea House in Fenghuang Town, Chao'an District, Chaozhou City. Specific information is shown in Table 1. The selenium content of the selenium-enriched tea numbered Se was 44.10 μg / 100 g, which is consistent with the selenium content range for selenium-enriched tea specified in GH / T1090-2014. The selenium content of the non-selenium-enriched tea numbered NSe was 9.97 μg / 100 g.

[0032] Table 1 Sample information

[0033]

[0034] Wheat gluten, mannitol, sorbitol, fruit green pigment, gardenia green pigment, anhydrous citric acid, glycerin, mint powder, mint flavor, and β-cyclodextrin are all food grade and provided by Henan Gaobao Industrial Co., Ltd.

[0035] The Dancong tea essence is food grade and is provided by Piaoxiangyuan Trading Company in Longgang District, Shenzhen.

[0036] Selenium-enriched Dancong tea powder was obtained by grinding the finished tea purchased in this experiment into powder and passing it through a 100-mesh sieve.

[0037] The reagents are shown in Table 2.

[0038] Table 2 Experimental reagents

[0039]

[0040]

[0041] Instruments and Equipment

[0042] Table 3 Test instruments and equipment

[0043]

[0044] Biochemical component test methods

[0045] Determination method of biochemical components

[0046] The determination methods of biochemical components in tea are shown in Table 4.

[0047] Table 4 Determination methods of biochemical components

[0048]

[0049]

[0050] Determination of caffeine content in tea by HPLC

[0051] The main steps for determining caffeine content in this example are as follows: First, prepare the sample solution. Place 0.100g of tea powder to be tested, which has passed a 100-mesh sieve, in a 50mL centrifuge tube. First, add 0.45g of magnesium oxide, then add 30mL of boiling water (Watsons distilled water), and then oscillate in an ultrasonic water bath for 30 minutes. Take 1.8mL of the supernatant and centrifuge it at 10,000rpm for 3 minutes. Repeat this three times for each group. 1mL of the supernatant after centrifugation with a syringe is filtered through a 0.22μm filter membrane into a brown chromatographic injection bottle and stored in a -20°C refrigerator for testing. Second, prepare the standard solution. Pipette 20μL, 60μL, 100μL, 140μL, and 180μL of caffeine standard into 2mL centrifuge tubes, then add 960μL, 880μL, 800μL, 720μL, and 640μL of ultrapure water, respectively, to prepare caffeine standard solutions with concentrations of 0.02mg / mL, 0.06mg / mL, 0.10mg / mL, 0.14mg / mL, and 0.18mg / mL, respectively. Use a syringe to aspirate 1mL of the supernatant, filter through a 0.22μm membrane, and place into a brown chromatographic injection vial for analysis. The third step is to perform the analysis on an HPLC instrument. Chromatographic conditions are: mobile phase A: 100% methanol, mobile phase B: 100% ultrapure water, column temperature: 25°C, detection wavelength: λ = 280nm / 232nm, and injection volume: 10μL. The isocratic elution parameters were: time 0-14 min, flow rate 0.4 mL / min, 30% pure methanol phase, 70% ultrapure water phase.

[0052] Determination of theanine content in tea by HPLC

[0053] Based on the work of determining theanine content in tea leaves by high performance liquid chromatography, the main steps for determining theanine content in this embodiment are as follows: First, sample solution preparation. Place 0.100g of tea powder to be tested that has passed a 100-mesh sieve in a 10mL centrifuge tube and add 10mL of boiling water (Watsons distilled water). Then place it in a constant temperature water bath at 100°C for 30min, centrifuge it at 6000rpm for 10min, take 1mL of the supernatant, filter it through a 0.22μm filter membrane in a brown chromatographic injection bottle, repeat the test three times for each sample, and place it in a -20°C refrigerator for testing. Second, theanine standard solution is prepared, and the steps are omitted here. Third, on-machine detection. The chromatographic conditions are that mobile phase A is 100% acetonitrile, mobile phase B is 100% ultrapure water, flow rate is 0.5mL / min, column temperature is (35±0.5)°C, detection wavelength λ=210nm, and injection volume is 10μL. Gradient elution is shown in Table 5.

[0054] Table 5 HPLC elution gradient of theanine

[0055]

[0056]

[0057] Note: Mobile phase A: 100% acetonitrile, mobile phase B: 100% ultrapure water

[0058] Determination of catechin components in tea by HPLC

[0059] Based on the work of Zhang Kaixin et al. (2023) on the determination of catechin content in tea by HPLC, the main steps for determining the content of catechins and their components in this example are as follows: First, sample solution preparation. 0.100 g of tea powder to be tested, which had passed a 100-mesh sieve, was placed in a 10 mL centrifuge tube. 8 mL of 70% ethanol was added and the mixture was manually shaken for 3 minutes, followed by ultrasonic water bath shaking for 30 minutes. 1.8 mL of the supernatant was collected and centrifuged at 10,000 rpm for 3 minutes. 1 mL of the supernatant was then aspirated with a syringe, filtered through a 0.22 μm filter membrane, and placed in a brown chromatographic injection vial. Three replicates were performed for each group and the mixture was placed in a -20°C refrigerator for testing. Second, a standard solution of catechin monomers was prepared. Third, on-line testing was performed. Mobile phase A consisted of 0.5% trifluoroacetic acid in water, and mobile phase B consisted of 100% methanol. The flow rate was 0.8 mL / min, the column temperature was 38°C, the detection wavelength was λ = 278 nm, and the injection volume was 10 μL. The gradient elution is shown in Table 6.

[0060] Table 6 HPLC elution gradient of catechins

[0061]

[0062] Note: Mobile phase A: 0.5% trifluoroacetic acid aqueous solution, mobile phase B: 100% methanol

[0063] Chewing gum test methods

[0064] Chewing gum production process

[0065] Chewing gum production process Figure 1 、 Figure 2 shown.

[0066] (1) Preparation of the main ingredients: First, take a clean beaker and number the test. According to the experimental design, weigh an appropriate amount of gluten. Then add a specific proportion of tea powder and a trace amount of compound pigment. Stir with a glass rod to mix thoroughly. Then, gradually add glycerin and stir quickly until it is completely mixed with the powder to form a uniform moist state. During this process, the timing of adding glycerin must be controlled to avoid leaving the mixed powder for a long time to avoid affecting the formation of the chewing gum.

[0067] (2) Mixing of auxiliary materials: Accurately weigh mannitol, sorbitol, β-cyclodextrin, anhydrous citric acid, mint powder, mint essence, and single-bush tea essence, and stir them thoroughly with a glass rod. The weight ratios of mannitol, sorbitol, β-cyclodextrin, anhydrous citric acid, mint powder, mint essence, and single-bush tea essence are 7:3:0.3:0.15:0.1:0.1:0.05, respectively.

[0068] Mix the main ingredients: prepare gluten powder, selenium-rich single-bush tea powder, fruit green pigment, and gardenia green pigment, wherein the weight ratios of gluten powder, selenium-rich single-bush tea powder, fruit green pigment, and gardenia green pigment are 10:0.8:0.015:0.015 respectively.

[0069] Mix the auxiliary materials with the main materials, stir at a temperature of 50-60° C. until the auxiliary materials and the main materials are fully mixed, and heat in a water bath at 55° C., preferably 55° C., to obtain a chewing gum cake-shaped candy embryo;

[0070] The chewing gum cake is cooled to 25-35°C, preferably 30°C, at room temperature and then cooled into shape. The demolded chewing gum is placed in a forced air drying oven at 35-45°C, preferably 45°C, and dried for 7-12 hours, preferably 10 hours, to reduce the water content of the chewing gum to 20-30%, preferably to 25%.

[0071] Specifically,

[0072] Waterbath Mixing: Mix the dissolved excipients and additives solution with the main ingredients and stir thoroughly at a temperature between 50 and 60°C. Avoid prolonged stirring or high temperatures, as this may cause the sugars to melt, leading to hardening and flavor loss in the gum. In this example, stirring in a 55°C waterbath facilitates uniform dispersion of the gum, accelerates absorption of the excipients, and prevents thermal melting of the ingredients.

[0073] Cooling and molding: After the water bath mixing is completed, the formed chewing gum cake-shaped sugar embryo is cooled to about 30°C at room temperature for demoulding.

[0074] Drying and aging: Place the demoulded chewing gum on a tray and dry it in a forced air drying oven at 45°C for 10 hours. This will reduce the moisture content of the chewing gum to 20-30% to ensure its softness and good taste.

[0075] Cutting and packaging: Take out the finished chewing gum and cut it into a rectangular shape with a gram weight of 1.5g. Wrap it with tin foil and write the number on it.

[0076] Comparison of internal components between selenium-enriched Dancong tea and non-selenium-enriched Dancong tea

[0077] The comparison of the content of water content, water extract, free amino acids and total flavonoids of selenium-enriched Dancong tea and non-selenium-enriched Dancong tea is shown in Table 1 and Figure 3 The study found that the water extract, free amino acids and total flavonoids of selenium-enriched Dancong tea were higher than those of non-selenium-enriched Dancong tea, increasing by 12.18%, 1.58% and 2.5% respectively, among which the water extract content showed a significant increase.

[0078] Table 1 Comparison of endogenous components between selenium-enriched Dancong tea and non-selenium-enriched Dancong tea

[0079]

[0080] Note: ** It indicates that there are significant differences in the mean content among samples (P<0.01).

[0081] Comparison of HPLC results between selenium-enriched Dancong tea and non-selenium-enriched Dancong tea

[0082] As shown in Table 2 and Figure 4 As shown in the figure, the theanine content of selenium-enriched Dancong tea is higher than that of non-selenium-enriched Dancong tea, but there is no significant difference, indicating that the selenium content in tea does not affect the amino acid content.

[0083] According to Table 2 and Figure 4 The caffeine content of selenium-enriched Dancong tea increased by 13.33% compared to non-selenium-enriched Dancong tea, with a highly significant difference. This suggests that the selenium content of tea significantly affects its caffeine content. Caffeine is a key factor influencing tea quality. While an appropriate amount of caffeine imparts a refreshing flavor to the tea, an excessive amount imparts a bitter taste. This suggests that selenium-enriched Dancong tea may be more bitter than non-selenium-enriched tea.

[0084] From Table 2 and Figure 4 It can be seen that the total catechin content of Dancong tea with different selenium contents showed extremely significant differences, especially the content of EGCG components in ester-type catechins. The EGCG content of selenium-rich Dancong tea was significantly increased by 8.53% compared with non-selenium-rich Dancong tea. Studies have shown that EGCG has antioxidant, anti-inflammatory, antibacterial, antiviral, antidepressant, and anti-cancer effects. Therefore, a high content of ester-type catechins may mean that tea has stronger antioxidant potential and better antibacterial and anti-inflammatory abilities, and is more suitable as a raw material for chewing gum development.

[0085] Table 2 Comparison of theanine, caffeine and catechin contents

[0086]

[0087] Note: ** It indicates that there are significant differences in the mean content among samples (P<0.01). ****It indicates that there are extremely significant differences in the mean content among samples (P<0.0001).

[0088] Selenium is one of the essential trace elements for the human body. Selenium-rich Dancong tea not only contains the nutrients found in tea, but is also rich in organic selenium, providing a new approach to scientific selenium supplementation. As people's perception of chewing gum shifts from flavor to functionality, health-related chewing gum is gradually being recognized by the market. In addition, chewing gum is mainly divided into gum-based chewing gum, edible-based chewing gum, and gum-free chewing gum. Sugar-free edible-based chewing gum is a new type of environmentally friendly chewing gum that uses sugar alcohols instead of sucrose and gluten instead of traditional gum base. In order to develop a health-related and environmentally friendly chewing gum, selenium-rich Dancong tea was used as the material, and research was conducted on the substances contained in tea and the formula of sugar-free and environmentally friendly chewing gum. The main research results are as follows:

[0089] In summary, a comparative analysis of the composition of selenium-enriched and non-selenium-enriched Dancong tea revealed that the water extract, free amino acids, and total flavonoids in selenium-enriched Dancong tea were all higher than those in non-selenium-enriched Dancong tea, by 12.18%, 2.5%, and 1.58%, respectively. Important secondary metabolites, such as theanine, caffeine, and total catechins, were also higher in selenium-enriched Dancong tea than in non-selenium-enriched Dancong tea, with caffeine and EGCG significantly increased by 13.33% and 8.53%, respectively.

[0090] In addition, it should be noted that the use of terms such as "first" and "second" to limit components is only for the convenience of distinguishing the corresponding components. Unless otherwise stated, the above terms have no special meaning and therefore cannot be understood as limiting the scope of protection of this application.

[0091] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A method for preparing tea-flavored chewing gum with increased content, characterized in that: The following steps are involved: S1. Prepare auxiliary materials: the auxiliary materials are composed of mannitol, sorbitol, β-cyclodextrin, anhydrous citric acid, mint powder, mint essence, and Dancong tea essence. Mix the auxiliary material components in each formula evenly, add pure water at a temperature of 30°C to 45°C, and continue stirring in a water bath until the components are completely dissolved to obtain the auxiliary material; Preparation of main ingredients: The main ingredients are composed of gluten, selenium-rich Dancong tea powder, fruit green pigment, and gardenia green pigment. Mix the main ingredients in each formula evenly, add glycerin, and stir evenly to obtain the main ingredient; S2. Mix the auxiliary materials with the main ingredients, and stir at a temperature of 50° C. to 60° C. until the auxiliary materials and the main ingredients are fully mixed to obtain a chewing gum cake-shaped candy embryo; The chewing gum cake-shaped sugar embryo is cooled to 25℃~35℃ at room temperature, and then cooled into shape. The chewing gum after demoulding is placed in a forced air drying oven at 35℃~45℃ and dried for 7h~12h to reduce the moisture content of the chewing gum to 20%~30%.

2. The method for preparing tea-flavored chewing gum with enhanced content according to claim 1, wherein: The contents include water extract, free amino acids, total flavonoids, theanine, caffeine and catechins.

3. The method for preparing tea-flavored chewing gum with enhanced content according to claim 1, wherein: Among the auxiliary materials, the weight ratio of mannitol, sorbitol, beta-cyclodextrin, anhydrous citric acid, mint powder, mint essence, and dancong tea essence is 7:3:0.3:0.15:0.1:0.1:0.

05.

4. The method for preparing tea-flavored chewing gum with enhanced content according to claim 1, wherein: Among the main ingredients, the weight ratio of gluten powder, selenium-enriched Dancong tea powder, fruit green pigment and gardenia green pigment is 10:0.8:0.015:0.

015.

5. The method for preparing tea-flavored chewing gum with enhanced content according to claim 1, characterized in that: In step S2, stirring is performed at 55° C. until the auxiliary material and the main material are fully mixed.

6. The method for preparing tea-flavored chewing gum with enhanced content according to claim 1 or 5, characterized in that: In step S2, the chewing gum cake-shaped candy blank is cooled to 30° C. at room temperature and then cooled into shape.

7. The method for preparing tea-flavored chewing gum with enhanced content according to claim 1, wherein: In step S2, the water content in the chewing gum is adjusted to 25%.

8. A sugar-free environmentally friendly chewing gum, characterized in that: The tea-flavor chewing gum is prepared by the method for preparing the tea-flavor chewing gum with enhanced content according to any one of claims 1 to 7.

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