Edible granular powder chewing gum capable of being chewed and swallowed and preparation method of edible granular powder chewing gum

Abstract

The invention belongs to the technical field of food, and particularly relates to edible granular powder chewing gum capable of being chewed and swallowed and a preparation method thereof. The edible granular powder chewing gum capable of being chewed and swallowed comprises the following raw materials in parts by weight: 7-12 parts of gelatin, 40-70 parts of a filling agent, 0-8 parts of cereal powder, 0-19 parts of fruit powder, 15-20 parts of dietary fibers, 2-12.7 parts of sugar alcohol, 0-0.01 part of a sweetening agent, 0-0.2 part of a sour agent and 0.1-0.2 part of essence. The prepared edible granular powder chewing gum has a good taste.

Description

Technical Field

[0001] This invention belongs to the field of food technology, specifically relating to a chewable and swallowable edible granular powder chewing gum and its preparation method. Background Technology

[0002] Currently, conventional chewing gum products in the domestic and international industry are mainly divided into chewing gums based on synthetic polymers (such as polyethylene vinyl acetate) and gums without a base (such as chewing gum tablets) made using a compressed gum-making process. Conventional chewing gums typically have the following problems: microplastic release and health risks, inability to swallow, environmental issues, potential physical risks, and complex manufacturing processes. Gum-free chewing gum tablets typically have the following problems: poor chewing feel, insufficient flavor persistence, and a powdery or gritty texture.

[0003] Relevant patent documents retrieved: For example, Chinese patent CN111084271A, published on May 1, 2020, discloses a functional, all-natural, organic, additive-free chewing gum and its preparation method. The method involves extracting natural organic barley leaves into powder; then germinating the barley and mixing it with corn, glutinous rice, sweet potatoes, etc., in a specific ratio, fermenting, and pressing to make maltose syrup; finally, mixing this maltose syrup with barley leaf powder, cooked corn flour, glutinous rice flour, sweet potato flour, red date powder, goji berry powder, carrot powder, and cucumber powder in a specific ratio; after thorough mixing, pressing, cutting, and packaging the gum. This chewing gum is ingestible, easy to process, and comes in various forms, suitable for people of different ages and genders, offering multiple health benefits. This chewing gum not only has a reasonable formula and uses natural, organic materials, but also contains zero additives such as pigments, flavorings, and preservatives. The process is simple, it is easily absorbed, and it has significant economic, practical, environmental, and social value. However, this invention has poor chewiness and insufficient flavor persistence.

[0004] Relevant non-patent literature retrieved: The journal or book title is *Guizhou Science*, and the article title is "Preparation and Quality Evaluation of Polygonatum Polysaccharide Chewing Gum," volume number 2025, 43(03):29-36. This study used Polygonatum polysaccharide as raw material, wheat gluten powder as gum base, and added mannitol, white sugar, and other substances to prepare Polygonatum polysaccharide chewing gum and conduct quality evaluation. Sensory evaluation was used as the evaluation index. The dosage of Polygonatum polysaccharide, wheat gluten powder, mannitol, white sugar, glycerin, and water, as well as the baking time, were investigated through single-factor experiments. The hardness, chewiness, and cohesiveness of Polygonatum polysaccharide chewing gum prepared with different gum bases were compared using a texture analyzer. Finally, the water content and solid content were determined by drying method, and the polysaccharide content was determined by 3,5-dinitrosalicylic acid (DNS) colorimetric method, thereby establishing the quality standard of Polygonatum chewing gum. However, the preparation process of this study is complex.

[0005] In solving the above problems or overcoming the above defects, the present invention encountered the following difficulties and obstacles: (1) Chewability: Although the materials used have certain water absorption and swelling properties, the individual mixing process or spray drying process cannot make the gelling factor gelatin and filler perfectly integrated to form a better chewable system. (2) The ratio of gelling agent gelatin to filler: Although a small amount of gelatin can form a system with the filler, it is not chewy enough. A large amount of gelatin will make the water-locking ability of the entire freeze-dried material system stronger, and freeze-drying cannot be completed within the preset freeze-drying program range. Summary of the Invention

[0006] The purpose of this invention is to provide: a chewable and swallowable edible granular powder chewing gum and its preparation method, as well as related technologies, to solve technical problems such as poor taste and lack of environmental protection, or a combination thereof.

[0007] Terminology Explanation: Unless otherwise defined, all technical terms in this document have the same meanings as commonly understood by one of ordinary skill in the art to which the subject matter of the claims pertains. Unless otherwise stated, all patents, patent inventions, and publications cited in this document are incorporated herein by reference in their entirety. If multiple definitions exist for terms in this document, the definitions in this chapter shall prevail.

[0008] It should be understood that the above brief description and the following detailed description are exemplary and for illustrative purposes only, and do not limit the subject matter of the invention in any way. In this invention, the singular is used in conjunction with the plural unless otherwise specifically stated. It should also be noted that, unless otherwise stated, the use of “or” or “or” means “and / or”. Furthermore, the use of the term “comprising” and other forms such as “including,” “containing,” and “contains” are not limiting.

[0009] The definition of standard chemical terms can be found in the reference "Food Chemistry, Chemical Press, April 2020, First Edition".

[0010] Unless specifically defined herein, the use of all commercially available products herein employs standard techniques. For example, it may be carried out using the manufacturer's instructions for use with the kit, or in accordance with methods known in the art or the description of this invention. The techniques and methods described herein can generally be implemented according to conventional methods well known in the art, based on the descriptions in the various summary and more specific documents cited and discussed in this specification.

[0011] On the one hand, the present invention provides a chewable and swallowable edible granular powder chewing gum, which, by weight, comprises the following raw materials: 7-12 parts gelatin, 40-70 parts filler, 0-8 parts cereal powder, 0-19 parts fruit powder, 15-20 parts dietary fiber, 2-12.7 parts sugar alcohol, 0-0.01 parts sweetener, 0-0.2 parts acidulant, and 0.1-0.2 parts flavoring.

[0012] Preferably, the edible granular powder chewing gum comprises, by weight, the following ingredients: 7 parts gelatin, 56 parts filler, 8 parts cereal powder, 18.79 parts dietary fiber, 10 parts sugar alcohol, 0.01 parts sweetener, and 0.2 parts flavoring.

[0013] Preferably, the filler is selected from at least one of maltodextrin, β-cyclodextrin, and lactose.

[0014] More preferably, the filler is maltodextrin.

[0015] Preferably, the cereal powder is selected from at least one of wheat flour, soybean flour, pea flour, gluten, and red bean flour.

[0016] More preferably, the grain flour is soybean flour.

[0017] Preferably, the fruit powder is selected from at least one of apple powder, lemon powder, grape powder, and peach powder.

[0018] More preferably, the fruit powder is lemon powder.

[0019] Preferably, the dietary fiber is selected from at least one of resistant dextrin, isomaltooligosaccharide, polydextrose, inulin, fructooligosaccharide, pectin, β-glucan, guar gum, locust bean gum, gum arabic, stachyose, and xylooligosaccharide.

[0020] More preferably, the dietary fiber is isomaltooligosaccharide, polydextrose, and fructooligosaccharide.

[0021] Preferably, the sugar alcohol is selected from at least one of sorbitol, maltitol, erythritol, D-mannitol, xylitol, lactitol, and isomaltitol.

[0022] More preferably, the sugar alcohol is xylitol.

[0023] Preferably, the sweetener is selected from at least one of steviol glycosides, sucralose, cyclamate, and mogrosides.

[0024] Preferably, the acidulant is selected from at least one of L-malic acid and citric acid.

[0025] Preferably, the flavoring is selected from at least one of apple flavoring, pineapple flavoring, peach flavoring, lemon flavoring, soy milk flavoring, and red bean flavoring.

[0026] As a preferred embodiment, the edible granular powder chewing gum comprises, by weight, the following ingredients: 7 parts gelatin, 56 parts maltodextrin, 8 parts soy flour, 10 parts xylitol, 9 parts isomaltooligosaccharide, 9.79 parts fructooligosaccharide, 0.01 parts steviol glycosides, and 0.2 parts soy milk flavoring.

[0027] Secondly, the present invention also provides a method for preparing the above-mentioned edible granular powder chewing gum, comprising the following steps: (1) Dissolve gelatin in water to make a gel solution; (2) Mix the filler and the adhesive obtained in step (1) to obtain a mixture; (3) Freeze-dry the mixture obtained in step (2), pulverize it, and obtain granular powder; (4) The granules obtained in step (3) are mixed with cereal powder, fruit powder, dietary fiber, sugar alcohol, sweetener, acidulant and flavoring to obtain finished granules; (5) Seal and package the finished product granules.

[0028] Preferably, the temperature of the water in step (1) is 60-70°C.

[0029] More preferably, the temperature of the water in step (1) is 65°C.

[0030] Preferably, the amount of water added is the sum of the amounts of gelatin and filler used.

[0031] Preferably, the freeze-drying time in step (3) is 45-50 hours.

[0032] More preferably, the freeze-drying time in step (3) is 48 hours.

[0033] Preferably, the freeze-drying process in step (3) is divided into 5 sections, namely: Section 1: Temperature -20~-25℃, time 300-450min, vacuum degree: 3-6Pa; Section 2: Temperature 22-27℃, Time: 180-210min, Vacuum: 3-6Pa; Section 3: Temperature 22-27℃, Time: 60-100min, Vacuum: 3-6Pa; Section 4: Temperature 35-40℃, Time 1990-2010 min, Vacuum: 0 Pa; Section 5: Temperature 18-22℃, Time 190-210min, Vacuum: 0Pa.

[0034] More preferably, the freeze-drying process in step (3) is divided into 5 sections, namely: Section 1: Temperature -25℃, Time 400min, Vacuum: 5Pa; Section 2: Temperature 25℃, Time: 200min, Vacuum: 5Pa; Section 3: Temperature 25℃, Time: 80min, Vacuum: 5Pa; Section 4: Temperature 37℃, Time 2000min, Vacuum: 0Pa; Section 5: Temperature 20℃, Time 200min, Vacuum: 0Pa.

[0035] Preferably, the mesh size of the pulverized material is 10-30 mesh.

[0036] Embodiments 1-3 of this invention at least support the protection scope of claim 1.

[0037] Regarding the claim 1: The technical feature "7-12 parts gelatin" is derived from the common feature "7-12 parts" by summarizing the corresponding technical features of 7 parts, 8 parts, and 12 parts in the foregoing explanation and / or Examples 1-3. Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 7-12 parts of the technical feature should fall within the protection scope of claim 1. For example, replacing 7 parts with 9 parts while keeping other technical features unchanged still falls within the protection scope of claim 1 of this invention.

[0038] Regarding the claim 1: The technical feature "40-70 parts of filler" is derived from the aforementioned explanation and / or the corresponding technical features of 40 parts, 56 parts, and 70 parts in Examples 1-3, summarized by the common feature "40-70 parts". Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 40-70 parts of the technical feature should fall within the protection scope of claim 1. For example, replacing 56 parts with 60 parts while keeping other technical features unchanged still falls within the protection scope of claim 1 of this invention.

[0039] The technical feature "0-8 parts of grain powder" is derived from the corresponding technical features of 0 parts, 8 parts, etc., in the foregoing explanation and / or Examples 1-3, summarized by the common feature "0-8 parts". Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 0-8 parts of the technical feature should fall within the protection scope of claim 1. For example, if other technical features remain unchanged, replacing 8 parts with 2 parts, etc., still falls within the protection scope of claim 1 of this invention.

[0040] The technical feature "0-19 parts of fruit powder" is derived from the aforementioned explanation and / or the corresponding technical features of 0 parts, 19 parts, etc. in Examples 1-3, summarized by the common feature "0-19 parts". Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 0-19 parts of the technical feature should fall within the protection scope of claim 1. For example, if other technical features remain unchanged, replacing 19 parts with 5 parts will still fall within the protection scope of claim 1 of this invention.

[0041] The technical feature "15-20 parts of dietary fiber" is derived from the corresponding technical features 15.7 parts, 18.79 parts, and 20 parts in the foregoing explanation and / or Examples 1-3, summarized by the common feature "15-20 parts". Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 15-20 parts of technical feature should fall within the protection scope of claim 1. For example, replacing 18.79 parts with 17 parts while keeping other technical features unchanged still falls within the protection scope of claim 1 of this invention.

[0042] The technical feature "2-12.7 parts of sugar alcohol" is derived from the corresponding technical features of 2 parts, 12.7 parts, and 10 parts in the foregoing explanation and / or Examples 1-3, summarized by the common feature "2-12.7 parts". Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 2-12.7 parts of technical feature should fall within the protection scope of claim 1. For example, replacing 10 parts with 5 parts while keeping other technical features unchanged still falls within the protection scope of claim 1 of this invention.

[0043] The technical feature "0-0.01 parts of sweetener" is derived from the corresponding technical features of 0 parts, 0.01 parts, etc., in the foregoing explanation and / or Examples 1-3, summarized by the common feature "0-0.01 parts". Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 0-0.01 parts of the technical feature should fall within the protection scope of claim 1. For example, replacing 0.005 parts with 0.003 parts while keeping other technical features unchanged still falls within the protection scope of claim 1 of this invention.

[0044] The technical feature "0-0.2 parts of acidulant" is derived from the corresponding technical features of 0 parts, 0.1 parts, and 0.2 parts in the foregoing explanation and / or Examples 1-3, summarized by the common feature "0-0.2 parts". Therefore, those skilled in the art can reasonably infer that the mass ratio of any point value within the range of 0-0.2 parts of the technical feature should fall within the protection scope of claim 1. For example, replacing 0.15 parts with 0.05 parts while keeping other technical features unchanged still falls within the protection scope of claim 1 of this invention.

[0045] The present invention has at least the following beneficial effects: (1) The chewing gum prepared in the embodiments of the present invention has a taste score of more than 80 points, while the comparative example only has 52-61 points. The embodiments and the comparative example have improved by nearly 100%, which shows that the chewing gum prepared in the present invention has a better taste. (2) The chewing time of the chewing gum prepared in the embodiment of the present invention is greater than 35s, while that of the comparative examples is less than 5s. This indicates that the chewing gum prepared in the embodiment of the present invention has a better chewing experience. Detailed Implementation

[0046] The following non-limiting embodiments are intended to enable those skilled in the art to gain a more comprehensive understanding of the present invention, but do not limit the invention in any way. The following content is merely an exemplary description of the scope of protection claimed by the present invention, and those skilled in the art can make various changes and modifications to the present invention based on the disclosed content, and such changes should also fall within the scope of protection claimed by the present invention.

[0047] The present invention will be further described below by way of specific embodiments. Unless otherwise specified, all instruments, devices, equipment, reagents, products, etc., used in the embodiments of the present invention are obtained through conventional commercial means.

[0048] Example 1: A chewable and swallowable edible granular powder chewing gum By weight, it consists of the following raw materials: 7 parts gelatin, 56 parts maltodextrin, 8 parts soy flour, 10 parts xylitol, 9 parts isomaltooligosaccharide, 9.79 parts fructooligosaccharide, 0.01 parts steviol glycosides, and 0.2 parts soy milk flavoring.

[0049] Prepared according to the following method: (1) Dissolve gelatin in hot water at 65°C (63 parts water) to make a gel solution; (2) Mix the maltodextrin and the gel; (3) Place the mixture obtained in step (2) into a freeze dryer and freeze dry for 48 hours. The freeze drying program is set as follows: Section 1: temperature -25℃, time 400min, vacuum degree: 5Pa; Section 2: temperature 25℃, time: 200min, vacuum degree: 5Pa; Section 3: temperature 25℃, time: 80min, vacuum degree: 5Pa; Section 4: temperature 37℃, time 2000min, vacuum degree: 0Pa; Section 5: temperature 20℃, time 200min, vacuum degree: 0Pa. After freeze drying, pulverize it into 10-30 mesh granular powder for later use. (4) The granules obtained in step (3) are mixed with soybean flour, xylitol, isomaltooligosaccharide, fructooligosaccharide, steviol glycosides and soy milk flavoring to obtain the finished granules; (5) Seal and package the finished granules to obtain the product.

[0050] Example 2: A chewable and swallowable edible granular powder chewing gum By weight, it consists of the following raw materials: 8 parts gelatin, 40 parts maltodextrin, 19 parts lemon powder, 12.7 parts xylitol, 20 parts polydextrose, 0.2 parts L-malic acid, and 0.1 parts lemon flavoring.

[0051] Prepared according to the following method: (1) Dissolve gelatin in hot water at 65°C (48 parts water) to make a gel solution; (2) Mix the maltodextrin and the gel; (3) Place the mixture obtained in step (2) into a freeze dryer and freeze dry for 48 hours. The freeze drying program is set as follows: Section 1: temperature -25℃, time 400min, vacuum degree: 5; Section 2: temperature 25℃, time: 200min, vacuum degree: 5; Section 3: temperature 25℃, time: 80min, vacuum degree: 5; Section 4: temperature 37℃, time 2000min, vacuum degree: 0; Section 5: temperature 20℃, time 200min, vacuum degree: 0. After freeze drying, pulverize it into 10-30 mesh granular powder for later use. (4) Mix the granular powder obtained in step (3) with lemon powder, xylitol, polydextrose, L-malic acid and lemon flavoring to obtain the finished granules; (5) Seal and package the finished granules to obtain the product.

[0052] Example 3: A chewable and swallowable edible granular powder chewing gum By weight, it consists of the following raw materials: 12 parts gelatin, 70 parts maltodextrin, 2 parts xylitol, 6.7 parts isomaltooligosaccharide, 9 parts fructooligosaccharide, 0.1 parts L-malic acid, 0.2 parts lemon flavoring.

[0053] Prepared according to the following method: (1) Dissolve gelatin in hot water at 65°C (82 parts water) to make a gel solution; (2) Mix the maltodextrin and the gel; (3) Place the mixture obtained in step (2) into a freeze dryer and freeze dry for 48 hours. The freeze drying program is set as follows: Section 1: temperature -25℃, time 400min, vacuum degree: 5; Section 2: temperature 25℃, time: 200min, vacuum degree: 5; Section 3: temperature 25℃, time: 80min, vacuum degree: 5; Section 4: temperature 37℃, time 2000min, vacuum degree: 0; Section 5: temperature 20℃, time 200min, vacuum degree: 0. After freeze drying, pulverize it into 10-30 mesh granular powder for later use. (4) The granular powder obtained in step (3) is mixed with xylitol, isomaltooligosaccharide, fructooligosaccharide, L-malic acid and lemon flavoring to obtain the finished granules; (5) Seal and package the finished granules to obtain the product.

[0054] Comparative Example 1 The difference from Example 1 is that the formula is the same, but the freeze-drying procedure in the preparation method is different, as follows: Set the freeze-drying program to: Section 1: Temperature -15℃, Time 200min, Vacuum: 5Pa; Section 2: Temperature 30℃, Time 300min, Vacuum: 5Pa; Section 3: Temperature 35℃, Time 80min, Vacuum: 5Pa; Section 4: Temperature 45℃, Time 2100min, Vacuum: 0Pa; Section 5: Temperature 20℃, Time 200min, Vacuum: 0Pa; The rest are the same as in Example 1.

[0055] Comparative Example 2 The difference from Example 1 is that the formula is the same, but the preparation method is different, as detailed below: (1) Dissolve gelatin and maltodextrin in hot water (the amount of water is 63 parts), and spray dry to make powder. The spray drying parameters are: feed rate 10mL, air inlet temperature 150℃, manual fan 75%; (2) The powder obtained in step (1) is mixed with soybean powder, xylitol, isomaltooligosaccharide, fructooligosaccharide, steviol glycosides and soy milk flavoring to obtain the finished powder; (3) Seal and package the finished powder to obtain the product.

[0056] Comparative Example 3 The difference from Example 1 is that 9 parts of isomaltooligosaccharide and 9.79 parts of fructooligosaccharide are replaced with 18.79 parts of maltodextrin, and the rest is the same as in Example 1.

[0057] Prepared according to the following method: (1) Dissolve gelatin in hot water at 65°C (81.79 parts water) to make a gel solution; (2) Mix the maltodextrin and the gel; (3) Place the mixture obtained in step (2) into a freeze dryer and freeze dry for 48 hours. The freeze drying program is set as follows: Section 1: temperature -25℃, time 400min, vacuum degree: 5Pa; Section 2: temperature 25℃, time: 200min, vacuum degree: 5Pa; Section 3: temperature 25℃, time: 80min, vacuum degree: 5Pa; Section 4: temperature 37℃, time 2000min, vacuum degree: 0Pa; Section 5: temperature 20℃, time 200min, vacuum degree: 0Pa. After freeze drying, pulverize it into 10-30 mesh granular powder for later use. (4) Mix the granules obtained in step (3) with soybean flour, xylitol, steviol glycosides and soy milk flavoring to obtain the finished granules; (5) Seal and package the finished granules to obtain the product.

[0058] Comparative Example 4 The difference from Example 1 is that the content of each component is not within the scope of protection of this invention, namely: 15 parts gelatin, 30 parts maltodextrin, 25 parts soybean flour, 15 parts xylitol, 5 parts isomaltooligosaccharide, 5 parts fructooligosaccharide, 0.01 parts steviol glycosides, and 0.2 parts soy milk flavoring. In the preparation method, the amount of water added is 45 parts, and the rest is the same as in Example 1.

[0059] This comparative experiment failed because freeze-drying could not be completed within the preset program, as detailed below: When the gelatin concentration is too high, it forms an overly strong and dense gel network. During freeze-drying, this network tightly encapsulates the ice crystals, isolating the cavities left after sublimation and preventing the formation of interconnected channels for vapor escape. The pressure from the accumulated water vapor inside causes the heated, softened gel structure to collapse, melt, or bubble, leading to freeze-drying failure.

[0060] Effect Experiment 1. Sensory evaluation Twenty sensory evaluators (10 men and 10 women) aged 18-45 were selected. All evaluators were required to be in good health, have no history of smoking, no taste or smell disorders, and no history of allergies to common food ingredients.

[0061] Before the formal evaluation, evaluators will receive at least two training sessions. The training content includes: ① Familiarize yourself with the rating scale and the definition of each indicator (such as the specific feeling of "chewing" and "stickiness").

[0062] ② Standardize chewing method and frequency (approximately once per second).

[0063] ③ Use reference samples for practice (e.g., define “strong chewing” with traditional chewing gum and “non-chewing” with compressed sugar) to standardize the scoring scale.

[0064] Evaluation process: ① The evaluator rinsed their mouth with 37°C warm water.

[0065] ② Pour the specified mass (e.g., 2.0 ± 0.05 g) of the sample into the middle of the tongue at once, use the tongue to transfer the material to the underside of the teeth, and begin chewing.

[0066] ③ During the chewing process, score the three indicators of color, texture, taste and aroma according to the scoring table (as shown in the table below).

[0067] ④ After tasting each sample, rinse your mouth with warm water until there is no residue left. Rest for at least 5 minutes before evaluating the next sample.

[0068] Scoring will be conducted according to the scoring method in Table 1.

[0069] Table 1

[0070] The results are shown in Table 2.

[0071] Table 2

[0072] 2. Chewing time measurement Experimental equipment and conditions: stopwatch (accuracy 0.1 seconds), constant temperature water dispenser (providing warm water at 37±1°C). Trained sensory evaluators (n≥10, in good health, without oral diseases or taste disorders).

[0073] Experimental steps: ①Preliminary preparation: Evaluators rinse their mouths with 37°C warm water before testing to standardize the initial oral temperature.

[0074] ② Start timing: The evaluator pours the specified mass (e.g., 2.0 ± 0.05 g) of sample into the middle of the tongue, uses the tongue to transfer the material to the teeth, and begins chewing (the chewing frequency is uniformly specified as once per second), and starts the stopwatch at the same time.

[0075] ③ Process recording: During the chewing process, the evaluator needs to focus on the changes in the texture of the sample.

[0076] ④ Stop timing: When the gel cluster formed by the sample has completely decomposed and disappeared, and the texture becomes smooth, without any elasticity or clumps, and has fully mixed with saliva to become a homogeneous liquid, immediately stop the stopwatch and record the time taken.

[0077] ⑤ Repetition and Cleaning: Each evaluator shall repeat the test on the same sample at least 3 times, with an interval of at least 30 minutes between each test, and rinse their mouth with warm water until there is no residue, in order to ensure the accuracy of the results.

[0078] Data processing: After removing outliers, the mean and standard deviation of all valid data are calculated as the final chewing time for the sample.

[0079] The results are shown in Table 3.

[0080] Table 3

[0081] The chewing gums prepared in Examples 1, 2, and 3 of this invention achieved overwhelmingly high scores in texture (46, 40, 43), and their chewing time was all >30 seconds, while all comparative examples scored below the passing mark (30 points), falling into the "unacceptable" range. The fundamental reason for this huge difference lies in the different core technological approaches. This invention employs a specific formula combination of "gelatin (gelatin gelling agent) + filler + dietary fiber + sugar alcohol," and through freeze-drying, perfectly blends the gelatin gelling agent with other ingredients. Upon ingestion, under the action of saliva, the gelatin rapidly hydrates, forming an elastic gel cluster with a three-dimensional network structure, thereby simulating the chewy texture of traditional chewing gum.

[0082] Comparative Example 1 used a different freeze-drying process, Comparative Example 2 used a spray-drying process, and Comparative Example 3's formula lacked dietary fiber. This resulted in the product failing to form a stable gel structure after entering the mouth, either rapidly disintegrating into a paste (without chewiness) or having a loose, powdery texture, thus scoring extremely low.

[0083] This result clearly demonstrates that "texture" and "chewability" are key factors in determining whether this product can be accepted by the market, and also confirms the success of this invention in solving the core problem of traditional powder or tablet products lacking chewiness.

[0084] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, and is not intended to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions made by those skilled in the art to the technical solution of the present invention do not depart from the essence and scope of the technical solution of the present invention.

Claims

1. A chewable and swallowable edible granular powder chewing gum, characterized in that, By weight, it includes the following ingredients: 7-12 parts gelatin, 40-70 parts filler, 0-8 parts cereal powder, 0-19 parts fruit powder, 15-20 parts dietary fiber, 2-12.7 parts sugar alcohol, 0-0.01 parts sweetener, 0-0.2 parts acidulant and 0.1-0.2 parts flavoring.

2. The edible granular powder chewing gum according to claim 1, characterized in that, By weight, it includes the following ingredients: 7 parts gelatin, 56 parts filler, 8 parts cereal powder, 18.79 parts dietary fiber, 10 parts sugar alcohol, 0.01 parts sweetener and 0.2 parts flavoring.

3. The edible granular powder chewing gum according to claim 1, characterized in that, The filler is selected from at least one of maltodextrin, β-cyclodextrin, and lactose.

4. The edible granular powder chewing gum according to claim 1, characterized in that, The cereal powder is selected from at least one of wheat flour, soybean flour, pea flour, gluten powder, and red bean flour.

5. The edible granular powder chewing gum according to claim 1, characterized in that, The fruit powder is selected from at least one of apple powder, lemon powder, grape powder, and peach powder.

6. The edible granular powder chewing gum according to claim 1, characterized in that, The dietary fiber is selected from at least one of resistant dextrin, isomaltooligosaccharide, polydextrose, inulin, fructooligosaccharide, pectin, β-glucan, guar gum, locust bean gum, gum arabic, stachyose, and xylooligosaccharide.

7. The edible granular powder chewing gum according to claim 1, characterized in that, The sugar alcohol is selected from at least one of sorbitol, maltitol, erythritol, D-mannitol, xylitol, lactitol, and isomaltitol.

8. The edible granular powder chewing gum according to claim 1, characterized in that, The sweetener is selected from at least one of steviol glycosides, sucralose, cyclamate, and mogroside; the acidulant is selected from at least one of L-malic acid and citric acid.

9. A method for preparing edible granular powder chewing gum according to any one of claims 1-8, characterized in that, Includes the following steps: (1) Dissolve gelatin in water to make a gel solution; (2) Mix the filler and the adhesive obtained in step (1) to obtain a mixture; (3) Freeze-dry the mixture obtained in step (2), pulverize it, and obtain granular powder; (4) The granules obtained in step (3) are mixed with cereal powder, fruit powder, dietary fiber, sugar alcohol, sweetener, acidulant and flavoring to obtain finished granules; (5) Seal and package the finished granules.

10. The preparation method according to claim 9, characterized in that, The freeze-drying process described in step (3) is divided into 5 sections, namely: Section 1: Temperature -20~-25℃, time 300-450min, vacuum degree: 3-6Pa; Section 2: Temperature 22-27℃, Time: 180-210min, Vacuum: 3-6Pa; Section 3: Temperature 22-27℃, Time: 60-100min, Vacuum: 3-6Pa; Section 4: Temperature 35-40℃, Time 1990-2010 min, Vacuum: 0 Pa; Section 5: Temperature 18-22℃, Time 190-210min, Vacuum: 0Pa.

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