Agarwood refreshing gum and preparation method thereof

Abstract

This invention provides an agarwood-infused stimulating chewing gum and its preparation method. The chewing gum comprises a gum base, agarwood leaf extract, xylitol, maltitol, natural menthol, guarana extract, and a complex of stimulating active ingredients. The agarwood leaf extract is obtained through a complex enzymatic hydrolysis-ultrasonic extraction process, while the green tea extract is obtained through ultrasonic alcohol extraction, enzymatic hydrolysis, macroporous resin purification, membrane filtration, concentration, and drying. During preparation, the gum base is preheated and softened, and excipients and active ingredients are added sequentially. The mixture is then homogenized under vacuum inert gas protection, followed by secondary homogenization refining, extrusion calendering, cooling and slicing, and finally coated with a double-layer slow-release coating to obtain the finished product. This invention features a highly efficient extraction process, high retention rate of active ingredients, and low bitterness of green tea. The product is natural and caffeine-free, with multiple components synergistically stimulating and relieving mental fatigue. It offers long-lasting slow release, a refreshing and pleasant taste, high safety, and is suitable for a wide range of people.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to an agarwood-infused chewing gum and its preparation method. Background Technology

[0002] With the fast pace of modern life and increasing work and study pressure, problems such as mental fatigue, decreased concentration, drowsiness, and weakness are becoming increasingly common, leading to a continuous growth in the market demand for stimulating snacks. Chewing gum, due to its portability, instant consumption, and ability to promote blood flow to the brain through chewing, has become a mainstream form of stimulating snack. Currently, most commercially available stimulating chewing gums use caffeine as their core active ingredient. While it can provide a short-term boost, long-term or excessive intake can easily cause adverse reactions such as palpitations, anxiety, insomnia, and dependence. Furthermore, it is not suitable for people with cardiovascular sensitivities, pregnant women, and children, and its safety is clearly limited.

[0003] In terms of natural raw material applications, agarwood leaves contain active substances such as sesquiterpenes, flavonoids, and chromones, which have a dual regulatory effect of mildly refreshing and soothing the nerves, making them an ideal natural refreshing ingredient. However, existing extraction processes are mostly traditional water or alcohol extraction, which do not sufficiently damage the plant cell walls, resulting in low dissolution rates and significant losses of effective components, making it difficult to fully realize their efficacy. Meanwhile, some formulas add green tea extract to enhance antioxidant and refreshing effects, but conventional green tea extract has a high tannin content and a strong bitter taste; adding it directly to chewing gum would lead to a deterioration in taste and an unbalanced flavor, making it difficult for consumers to accept.

[0004] Furthermore, current energizing chewing gums generally suffer from problems such as rapid ingredient release and short duration of action. Most products only maintain their effect for 30-60 minutes, which cannot meet the continuous needs of long-term driving, studying, or working. The formulations are mostly based on single ingredients, lacking synergistic design; the manufacturing process lacks inert gas protection and vacuum homogenization, easily causing oxidation and deactivation of active ingredients, resulting in insufficient stability. Summary of the Invention

[0005] In view of this, the present invention proposes an agarwood-infused chewing gum and its preparation method to solve the above problems.

[0006] The technical solution of this invention is implemented as follows: A type of agarwood-infused chewing gum, comprising, by weight: 25-40 parts chewing gum base, 3-8 parts agarwood leaf extract, 15-25 parts xylitol, 10-20 parts maltitol, 0.3-1.0 parts natural menthol, 0.2-0.8 parts guarana extract, 1-3 parts edible glycerin, 0.1-0.3 parts citric acid, 0.2-0.5 parts edible flavoring, and 3-10 parts purified water.

[0007] Preferably, it also includes 0.2 to 0.9 parts of a refreshing active ingredient, wherein the refreshing active ingredient comprises vitamin B1, vitamin B6, green tea extract and taurine in a weight ratio of 1:(0.5 to 0.7):(2 to 4):(3 to 5).

[0008] Preferably, dried agarwood leaves are pulverized and passed through a 40-60 mesh sieve, and 45%-55% (v / v) ethanol solution is added at a material-to-liquid ratio of 1:(12-18) g / mL. Then, 0.2%-0.6% of compound enzyme I by weight of agarwood leaves is added. The compound enzyme I is cellulase and pectinase in a mass ratio of (1.5-2.5):1. The mixture is enzymatically hydrolyzed at 45-50℃ for 30-40 min, and then ultrasonically extracted at 50-60℃ and 200-300W for 50-70 min. After filtration, the mixture is concentrated to a solid content of 5%-8% (w / w).

[0009] Preferably, the extraction method for the green tea extract is as follows: (1) Ultrasonic alcohol extraction: The dried green tea is pulverized through 40-80 mesh, and 55%-80% (v / v) ethanol solution is added at a material-to-liquid ratio of 1:(6-15)g / mL. The extraction is carried out at 40-55℃ and ultrasonic power of 200-500W for 30-90 minutes with ultrasonic assistance. The extract is collected by filtration, and the extraction is repeated 1-3 times. The filtrates are combined, and the ethanol is recovered under reduced pressure until there is no alcohol taste to obtain the crude green tea extract. (2) Enzymatic hydrolysis: Adjust the pH of the crude green tea extract from step (1) to 4.5-6.5, add compound enzyme II at 0.05%-0.5% of the total mass of the crude extract, wherein the compound enzyme II is cellulase and tanninase in a mass ratio of (3.5-5.5):1, and hydrolyze at 30-45℃ for 1-4 hours to hydrolyze tannins into small molecule products such as gallic acid and glucose. After the enzymatic hydrolysis is completed, inactivate the enzyme at 85-95℃ for 10-20 minutes, and then separate the solid and liquid to obtain the clear enzymatic hydrolysate. (3) Resin purification: The enzymatic hydrolysate from step (2) is loaded onto a macroporous adsorption resin column, eluted with water first, and then eluted with an ethanol aqueous solution with a volume fraction of 40%~70%, and the ethanol eluent is collected. (4) Membrane filtration: After removing the ethanol from the ethanol eluent obtained in step (3), filter it using an ultrafiltration membrane with a molecular weight cutoff of 5~10kDa and collect the permeate. (5) Concentration and drying: The permeate obtained in step (4) is concentrated and dried to obtain the green tea extract.

[0010] Preferably, in step (3): the macroporous adsorption resin is selected from HPD-600, D101 or AB-8, the loading flow rate is 1~3 BV / h, the amount of water used for elution is 3~6 BV, and the elution flow rate of ethanol aqueous solution is 1~2 BV / h. In step (4): the membrane filtration is ultrafiltration, and the ultrafiltration membrane used has a molecular weight cutoff of 5~10kDa, an operating pressure of 0.1~0.4MPa, and an operating temperature of 20~35℃; before the membrane filtration, water is added to the material to adjust the solid content to 0.5%~3%; In step (5), the concentration is vacuum concentration under the following conditions: temperature 50~65℃, vacuum degree -0.08~-0.095MPa, to concentrate to an extract with a relative density of 1.05~1.20; the concentrated extract is pre-frozen to below -40℃, and then freeze-dried under the conditions of cold trap temperature below -50℃ and vacuum degree below 10Pa.

[0011] Preferably, the chewing gum base comprises at least two of polyvinyl acetate, ester gum, and styrene-butadiene rubber.

[0012] The preparation method of the above-mentioned agarwood-infused chewing gum includes the following steps: S1. Mix the chewing gum base with purified water and preheat to 50~70℃ to soften for 5~25 minutes; S2. Add xylitol, maltitol and edible glycerin in sequence, and stir at a constant temperature until well mixed; S3. Add agarwood leaf extract, guarana extract and refreshing active ingredients, and stir and mix at a constant temperature of 50~70℃ under vacuum of -0.05~-0.09MPa and inert gas protection. S4. Finally, add natural menthol, citric acid, and flavoring, and continue stirring until the mixture is evenly mixed. S5. Adjust the pH of the system to 4.5~7.0 and perform homogenization and refining; S6. Extrude and calender the homogenized material, cool it, slice it, coat it with an inner slow-release coating and an outer slow-release coating in sequence, and package it to obtain the final product.

[0013] Preferably, in step S2, the stirring speed is 30~50 rpm and the stirring time is 10~15 min; in step S3, the inert gas is nitrogen or argon, the flow rate is 0.4~1.0 L / min, and the stirring time is 10~20 min; in step S4, the stirring time is 5~10 min.

[0014] Preferably, the homogenization and refining in step S5 is a two-stage homogenization, in which the material is preheated to 50-65°C and then homogenized 1-3 times. The first-stage homogenization pressure is 15~35MPa, and the homogenization temperature is 50~65℃; The secondary homogenization pressure is 3~12MPa, and the homogenization temperature is 45~60℃; The homogenization time for a single homogenization is 1-5 minutes. After homogenization, the material is kept at 45-55℃ for 5-15 minutes before proceeding to the next process. In step S6, the extrusion calendering thickness is 1.2~2.8 mm, the cooling temperature is 12~25℃, and the cooling time is 15~45 min; the inner layer slow-release coating is sprayed with 5%~15% (wt) HPMC aqueous solution, with a thickness of 0.04~0.15 mm; the outer layer slow-release coating is sprayed with 3%~8% (wt) ethyl cellulose ethanol solution, with a thickness of 0.01~0.08 mm.

[0015] The above-mentioned agarwood-infused chewing gum is used in the preparation of products for refreshing the mind and relieving mental fatigue.

[0016] Compared with the prior art, the beneficial effects of the present invention are: This invention utilizes agarwood leaf extract as the core stimulating ingredient in chewing gum, achieving high-value utilization of agarwood leaves. Its flavonoids and phenolic acids, combined with guarana extract and natural menthol, effectively refresh the mind and relieve fatigue. An enzymatic hydrolysis combined with ultrasonic extraction significantly improves the extraction rate of effective components from agarwood leaves. The combination of vitamins B1 and B6, green tea extract, and taurine creates a synergistic effect, enhancing the stimulating effect. The green tea extract is refined using an integrated process to remove bitter components and improve purity and taste. Vacuum stirring and inert gas protection are used in the preparation process to prevent oxidation of active ingredients. Secondary homogenization results in a smooth texture, and a double-layer slow-release coating regulates component release and prolongs the stimulating effect. The product uses xylitol and maltitol as sweeteners, is low in calories, does not cause tooth decay, and is suitable for long-term consumption. Detailed Implementation

[0017] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0018] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0019] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0020] This invention was purchased from Hebei Jiuxing, CAS No.: 84929-28-2; EINECS No.: 284-512-1.

[0021] Example 1: Preparation of Agarwood Leaf Extract Dried agarwood leaves were pulverized and passed through a 50-mesh sieve. 100g of the powdered agarwood leaves was weighed and added to 1500mL of a 50% (v / v) ethanol aqueous solution at a material-to-liquid ratio of 1:15 (g / mL). Compound enzyme I, composed of cellulase and pectinase in a 2:1 mass ratio, was added at 0.4% of the agarwood leaf weight. Enzymatic hydrolysis was performed at 48℃ and 100rpm for 35 minutes. After hydrolysis, the material was transferred to an ultrasonic extractor and ultrasonically extracted at 55℃ and 250W for 60 minutes. After extraction, the extract was filtered through a 200-mesh filter cloth, and the filtrate was collected. The filter cake was extracted again under the same conditions, and the two filtrates were combined. The filtrate was then subjected to reduced pressure (-0.09MPa) at 55℃ to recover ethanol until no alcohol odor remained. The extract was further concentrated until the solid content reached 6.5% (w / w) to obtain the agarwood leaf extract, which was then refrigerated at 4℃ for later use.

[0022] Example 2: Preparation of Green Tea Extract (1) Ultrasonic alcohol extraction: The dried green tea was pulverized through 60 mesh and added to 70% (v / v) ethanol solution at a material-liquid ratio of 1:10 g / mL. The extraction was carried out at 45℃ and ultrasonic power of 300W for 60 minutes with ultrasonic assistance. The extract was collected by filtration and the extraction was repeated twice. The filtrates were combined and the ethanol was recovered under reduced pressure until there was no alcohol taste, thus obtaining the crude green tea extract. (2) Enzymatic hydrolysis: Adjust the pH of the crude green tea extract from step (1) to 5.5, add compound enzyme II at 0.2% of the total mass of the crude extract, wherein the compound enzyme II is cellulase and tanninase in a mass ratio of 4.5:1, and hydrolyze at 38°C for 2.5 hours. After the hydrolysis is completed, inactivate the enzyme at 90°C for 15 minutes and then separate the solid and liquid to obtain the clear hydrolysate. (3) Resin purification: The enzymatic hydrolysate from step (2) was loaded onto a D101 macroporous adsorption resin column at a flow rate of 2 BV / h. First, it was eluted with 4 BV of water, and then eluted with 60% ethanol aqueous solution at a flow rate of 1.5 BV / h. The ethanol eluent was collected. (4) Membrane filtration: After removing the ethanol from the ethanol eluent obtained in step (3), add water to adjust the solid content to 1.5%, and filter using an ultrafiltration membrane with a molecular weight cutoff of 8 kDa. The operating pressure is 0.25 MPa and the operating temperature is 28°C. Collect the permeate. (5) Concentration and drying: The permeate obtained in step (4) is vacuum concentrated to a paste with a relative density of 1.12 under the conditions of temperature 58°C and vacuum degree -0.088MPa; the concentrated paste is pre-frozen to -45°C, and then freeze-dried under the conditions of cold trap temperature -55°C and vacuum degree 8Pa to obtain the green tea extract.

[0023] Example 3: Preparation of Agarwood Refreshing Chewing Gum A type of agarwood-infused chewing gum, by weight, comprises: 30 parts chewing gum base, 5 parts agarwood leaf extract from Example 1, 20 parts xylitol, 15 parts maltitol, 0.6 parts natural menthol, 0.5 parts guarana extract, 2 parts glycerin, 0.2 parts citric acid, 0.3 parts flavoring, 6 parts purified water, and 0.5 parts of a refreshing active ingredient.

[0024] The stimulating active ingredients include vitamin B1, vitamin B6, green tea extract from Example 2, and taurine in a weight ratio of 1:0.6:3:4.

[0025] The chewing gum base is a mixture of polyvinyl acetate and ester gum in a mass ratio of 2:1.

[0026] Preparation process: S1. Put the chewing gum base into a vacuum kneader and preheat it to 60°C to soften for 15 minutes.

[0027] S2. Add xylitol, maltitol and edible glycerin in sequence, and stir and mix for 12 minutes at 40 rpm and 58°C.

[0028] S2. Add 6 parts of purified water and continue stirring for 5 minutes to fully wet and soften the gel base.

[0029] S3. Add the pre-mixed agarwood leaf extract, guarana extract and stimulating active ingredients to a kneader and mix for 15 minutes under vacuum of -0.07MPa, nitrogen protection (flow rate 0.6L / min) and temperature of 60℃.

[0030] S4. Add natural menthol, citric acid and edible flavoring, and continue stirring for 8 minutes at 35 rpm and 55°C until the material is uniform.

[0031] S5. Adjust the pH of the system to 5.8 using citric acid-sodium citrate buffer (0.1 mol / L). Preheat the material to 58°C and perform two-stage high-pressure homogenization refining: first-stage homogenization pressure 25 MPa, temperature 58°C; second-stage homogenization pressure 8 MPa, temperature 52°C. Each homogenization session lasts 3 minutes, for a total of 2 homogenizations. After homogenization, the material is held at 50°C for 10 minutes.

[0032] S6. The homogenized material is extruded through an extruder, calendered to a thickness of 2.0 mm, cooled in a cold air tunnel at 18℃ for 30 minutes to form the product, and sliced ​​to a specification of 2.0 g / slice.

[0033] Coating process: Inner sustained-release coating: Prepare a 10% (wt) HPMC aqueous solution. Place the chewing gum core in a high-efficiency coating pan, with an inlet air temperature of 45℃, a spray rate of approximately 0.8 g / min / 100g core, and a spray pressure of 0.2 MPa. Coat until the weight gain is approximately 3.5%, and the inner coating thickness is approximately 0.08 mm. After coating, dry with hot air at 45℃ for 10 minutes.

[0034] Outer sustained-release coating: Prepare a 5% (wt) solution of ethyl cellulose ethanol (95% v / v). Under the same coating pan conditions, the inlet air temperature is 38°C, and the spray rate is approximately 0.5 g / min / 100g tablet core. Coat until a weight gain of 1.5% is achieved, with an outer coating thickness of approximately 0.04 mm. After coating, dry in hot air at 35°C for 15 minutes.

[0035] After coating, the product is sealed and packaged to obtain the finished product, with each tablet weighing approximately 2.15g.

[0036] Example 4 A type of agarwood-infused chewing gum, by weight, comprises: 25 parts chewing gum base, 3 parts agarwood leaf extract from Example 1, 15 parts xylitol, 10 parts maltitol, 0.3 parts natural menthol, 0.2 parts guarana extract, 1 part glycerin, 0.1 parts citric acid, 0.2 parts flavoring, 3 parts purified water, and 0.2 parts of a refreshing active ingredient.

[0037] The stimulating active ingredients include vitamin B1, vitamin B6, green tea extract from Example 2, and taurine in a weight ratio of 1:0.5:2:3.

[0038] The chewing gum base is a mixture of polyvinyl acetate and styrene-butadiene rubber in a mass ratio of 1:1.

[0039] The preparation process is the same as in Example 3.

[0040] Example 5 A type of agarwood-infused chewing gum, by weight, comprises: 40 parts chewing gum base, 8 parts agarwood leaf extract from Example 1, 25 parts xylitol, 20 parts maltitol, 1.0 part natural menthol, 0.8 parts guarana extract, 3 parts glycerin, 0.3 parts citric acid, 0.5 parts flavoring, 10 parts purified water, and 0.9 parts of a refreshing active ingredient.

[0041] The stimulating active ingredients include vitamin B1, vitamin B6, green tea extract from Example 2, and taurine in a weight ratio of 1:0.7:4:5.

[0042] The chewing gum base is a mixture of polyvinyl acetate, ester gum, and styrene-butadiene rubber in a mass ratio of 3:1:1.

[0043] The preparation process is the same as in Example 3.

[0044] Comparative Example 1 The only difference between this comparative example and Example 3 is that the agarwood leaf extract was prepared using the traditional water extraction method. The specific method is as follows: dried agarwood leaves were crushed and passed through a 50-mesh sieve, purified water was added at a material-to-liquid ratio of 1:15 g / mL, and the mixture was refluxed at 100°C for 2 hours. After filtration, the extract was concentrated to a relative density of 1.18.

[0045] Comparative Example 2 The only difference between this comparative example and Example 3 is that the green tea extract uses a conventional water extraction method instead of the purification process in Example 2 of this invention. Specifically, the green tea is pulverized and extracted with 10 times the amount of hot water (90°C) for 30 minutes, filtered, and the filtrate is concentrated and dried to obtain crude green tea extract.

[0046] Comparative Example 3 The only difference between this comparative example and Example 3 is that it does not contain agarwood leaf extract, but is replaced with an equal amount of maltitol.

[0047] Comparative Example 4 The only difference between this comparative example and Example 3 is that the inner and outer layer sustained-release coating treatment is not performed in step S6.

[0048] Performance testing The total flavonoid content in agarwood leaf extract was determined by ultraviolet spectrophotometry, and the tea polyphenol content in green tea extract was determined by high performance liquid chromatography.

[0049] 1. Determination of total flavonoid content in agarwood Using a UV-Vis spectrophotometer, with rutin as a reference standard (purity ≥98%), accurately weigh 0.2 g of agarwood leaf extract, add 50% ethanol to a final volume of 100 mL, sonicate at 200 W and 40℃ for 30 min, and then filter through a 0.45 μm filter to obtain the test solution. Take 0–5.0 mL of 0.5 mg / mL rutin stock solution, perform color development with sodium nitrite-aluminum nitrate-sodium hydroxide, and measure the absorbance at 510 nm. Take 2.0 mL of the test sample and perform color development using the same method. Calculate the total flavonoid content according to the formula: Total flavonoid content (mg / g) = (C×V×D) / m Where: C is the total flavonoid concentration (μg / mL); V is the volume of the test sample (mL); D is the dilution factor; m is the sample amount (g).

[0050] 2. Determination of tea polyphenol content High-performance liquid chromatography (HPLC) was used with a C18 column (4.6 mm × 250 mm, 5 μm), acetonitrile-0.1% phosphoric acid aqueous solution (10:90) as the mobile phase, flow rate 1.0 mL / min, column temperature 30 ℃, detection wavelength 280 nm, and injection volume 10 μL. A 0.1 mg / mL stock solution was prepared using gallic acid as a reference standard (purity ≥98%), and diluted to a series of solutions ranging from 5 to 80 μg / mL. 0.1 g of green tea extract was accurately weighed, and methanol was added at 200 W and sonicated at 30 ℃ for 20 min to a final volume of 100 mL. After filtration through a 0.22 μm filter membrane, 10 μL was injected for analysis. The tea polyphenol content was calculated using the following formula: Tea polyphenol content (mg / g) = (C×V×D) / m Where: C represents the concentration of tea polyphenols in the test solution (μg / mL); V represents the final volume of the test solution (mL); D represents the dilution factor; and m represents the sample amount of green tea extract (g).

[0051] 3. Determination of Tannin Content in Green Tea A UV-2450 UV-Vis spectrophotometer was used to prepare a 0.1 mg / mL stock solution of tannic acid (purity ≥98%), which was diluted to a series of solutions ranging from 2 to 20 μg / mL. The absorbance was measured at 276 nm. 0.1 g of green tea extract was accurately weighed, and 50% methanol was added and sonicated at 200 W for 30 °C for 20 min to a final volume of 100 mL. The solution was filtered through a 0.45 μm filter, and the filtrate was used for analysis. The tannic acid content was calculated using the following formula: Tannic acid content (mg / g) = (C × V × D) / m In the formula: C: Tannic acid concentration in the test solution (μg / mL) calculated from the standard curve. V: The final volume of the test solution (mL, 100mL in this method). D: Dilution factor of the test solution (1 if undiluted) m: Sample amount of green tea extract (g, 0.1g in this method) The results are shown in Table 1.

[0052]

[0053] The above results indicate that the total flavonoid content of the agarwood leaf extract prepared by the combined enzymatic hydrolysis and ultrasonic extraction method of this invention is significantly higher than that of the traditional water extraction method, demonstrating that the extraction process of this invention can significantly improve the extraction rate of active ingredients from agarwood. The combined enzymatic hydrolysis process of cellulase and tanninase in this invention can reduce the tannic acid content in green tea extract to below 1.5 mg / g, significantly lower than that of the unhydrolyzed comparative example 2, effectively reducing the bitterness of chewing gum and improving its taste.

[0054] Awakening effect test Experimental methods: Seventy SPF-grade male ICR mice (weighing 20±2g, 6 weeks old) were randomly divided into 7 groups, with 10 mice in each group: Blank control group: Distilled water administered by gavage Positive control group: Caffeine administered via gavage Example 3 Group Comparative Example 1 Comparative Example 2 Comparative Example 3 Groups Comparative Example 4 Groups Administer the drug via gavage for 7 consecutive days (20 mg / kg @ bw). 30 minutes after the last administration, perform the following behavioral and endurance tests: 1. Place the mice in a spontaneous activity device for 5 minutes to adapt, record the number of spontaneous activities of the mice within 10 minutes, and evaluate the central nervous system revival effect.

[0055] 2. Load the tail of mice with lead sheets equal to 5% of their body weight and place them in a swimming tank with a water temperature of 25±1℃ and a water depth of 30cm. Record the time it takes for the mice to swim to exhaustion (exhaustion is defined as the mouse's head being submerged in water for 8 seconds without surfacing). The experimental results are shown in Table 2:

[0056] The results in the table above show that there was no significant difference in the number of spontaneous activities and the time spent swimming to exhaustion between the mice in Example 3 and the positive control group, indicating that the stimulating and anti-fatigue effects of the agarwood-infused chewing gum of the present invention are comparable to those of the positive control group. Furthermore, the number of spontaneous activities in the mice in Example 3 was significantly higher than in any of the control groups, indicating that the agarwood-infused chewing gum of the present invention has a significant stimulating effect and can effectively enhance central nervous system excitability. The time spent swimming to exhaustion in the mice in Example 3 was significantly prolonged, indicating that the product has a prominent anti-fatigue effect, can reduce the accumulation of metabolites, and increase energy reserves. The stimulating and anti-fatigue effects of Comparative Examples 1-3 were significantly reduced, proving that the agarwood leaf extract is the core active ingredient; the effect of Comparative Example 4 was weaker than that of Example 3, proving that the double-layer sustained-release coating can stably improve the duration of efficacy.

[0057] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A type of agarwood-infused chewing gum, characterized in that, By weight, it includes: 25-40 parts chewing gum base, 3-8 parts agarwood leaf extract, 15-25 parts xylitol, 10-20 parts maltitol, 0.3-1.0 parts natural menthol, 0.2-0.8 parts guarana extract, 1-3 parts glycerin, 0.1-0.3 parts citric acid, 0.2-0.5 parts fragrance, and 3-10 parts purified water.

2. The chewing gum as described in claim 1, characterized in that, The dried agarwood leaves were pulverized and passed through a 40-60 mesh sieve. A 45%-55% (v / v) ethanol solution was added at a material-to-liquid ratio of 1:(12-18) g / mL. A compound enzyme I, consisting of cellulase and pectinase in a mass ratio of (1.5-2.5):1, was added. The mixture was enzymatically hydrolyzed at 45-50℃ for 30-40 min. Then, it was ultrasonically extracted at 50-60℃ and 200-300W for 50-70 min. The mixture was then filtered and concentrated.

3. The chewing gum as described in claim 1, characterized in that, It also includes 0.2 to 0.9 parts of a refreshing active ingredient, which includes vitamin B1, vitamin B6, green tea extract and taurine in a weight ratio of 1:(0.5 to 0.7):(2 to 4):(3 to 5).

4. The chewing gum as described in claim 3, characterized in that, The extraction method of the green tea extract: (1) Ultrasonic alcohol extraction: The dried green tea is pulverized through 40-80 mesh, and 55%-80% (v / v) ethanol solution is added at a material-to-liquid ratio of 1:(6-15)g / mL. The extraction is carried out at 40-55℃ and ultrasonic power of 200-500W for 30-90 minutes with ultrasonic assistance. The extract is collected by filtration, and the extraction is repeated 1-3 times. The filtrates are combined, and the ethanol is recovered under reduced pressure until there is no alcohol taste to obtain the crude green tea extract. (2) Enzymatic hydrolysis: Adjust the pH of the crude green tea extract from step (1) to 4.5-6.5, add compound enzyme II at 0.05%-0.5% of the total mass of the crude extract, wherein the compound enzyme II is cellulase and tanninase in a mass ratio of (3.5-5.5):1, and hydrolyze at 30-45℃ for 1-4 hours. After the hydrolysis is completed, inactivate the enzyme at 85-95℃ for 10-20 minutes and then separate the solid and liquid to obtain the clear hydrolysate. (3) Resin purification: The enzymatic hydrolysate from step (2) is loaded onto a macroporous adsorption resin column, eluted with water first, and then eluted with an ethanol aqueous solution with a volume fraction of 40%~70%, and the ethanol eluent is collected. (4) Membrane filtration: After removing the ethanol from the ethanol eluent obtained in step (3), filter it using an ultrafiltration membrane with a molecular weight cutoff of 5~10kDa and collect the permeate. (5) Concentration and drying: The permeate obtained in step (4) is concentrated and dried to obtain the green tea extract.

5. The chewing gum as described in claim 4, characterized in that, In step (3): the flow rate of the macroporous adsorption resin is 1~3 BV / h, the amount of water used for elution is 3~6 BV, and the flow rate of the ethanol aqueous solution for elution is 1~2 BV / h; In step (4): the membrane filtration is ultrafiltration, and the ultrafiltration membrane used has a molecular weight cutoff of 5~10kDa, an operating pressure of 0.1~0.4MPa, and an operating temperature of 20~35℃; before the membrane filtration, water is added to the material to adjust the solid content to 0.5%~3%; In step (5), the concentration is vacuum concentration under the following conditions: temperature 50~65℃, vacuum degree -0.08~-0.095MPa, to concentrate to an extract with a relative density of 1.05~1.20; the concentrated extract is pre-frozen to below -40℃, and then freeze-dried under the conditions of cold trap temperature below -50℃ and vacuum degree below 10Pa.

6. The chewing gum as described in claim 1, characterized in that, The chewing gum base comprises at least two of polyvinyl acetate, ester gum, and styrene-butadiene rubber.

7. The method for preparing agarwood-infused chewing gum as described in claim 1, characterized in that, Includes the following steps: S1. Mix the chewing gum base with purified water and preheat to 50~70℃ to soften for 5~25 minutes; S2. Add xylitol, maltitol and edible glycerin in sequence, and stir at a constant temperature until well mixed; S3. Add agarwood leaf extract, guarana extract and refreshing active ingredients, and stir and mix at a constant temperature of 50~70℃ under vacuum of -0.05~-0.09MPa and inert gas protection. S4. Finally, add natural menthol, citric acid, and flavoring, and continue stirring until the mixture is evenly mixed. S5. Adjust the pH of the system to 4.5~7.0 and perform homogenization and refining; S6. Extrude and calender the homogenized material, cool it, slice it, coat it with an inner slow-release coating and an outer slow-release coating in sequence, and package it to obtain the final product.

8. The method for preparing sugar according to claim 7, characterized in that, In step S2, the stirring speed is 30~50 rpm and the stirring time is 10~15 min; In step S3, the inert gas is nitrogen or argon, the flow rate is 0.4~1.0 L / min, and the stirring time is 10~20 min; The stirring time in step S4 is 5~10 minutes.

9. The method for preparing sugar according to claim 7, characterized in that, The homogenization and refining process described in step S5 is a two-stage homogenization. The material is preheated to 50-65°C before homogenization, and the homogenization is performed 1-3 times. The first-stage homogenization pressure is 15~35MPa, and the homogenization temperature is 50~65℃; The secondary homogenization pressure is 3~12MPa, and the homogenization temperature is 45~60℃; The homogenization time for a single homogenization is 1-5 min, and the homogenized material is kept at 45-55℃ for 5-15 min. In step S6, the extrusion calendering thickness is 1.2~2.8 mm, the cooling temperature is 12~25℃, and the cooling time is 15~45 min; the inner layer slow-release coating is sprayed with a 5%~15% (wt) aqueous solution of hydroxypropyl methylcellulose, with a thickness of 0.04~0.15 mm; the outer layer slow-release coating is sprayed with a 3%~8% (wt) ethyl cellulose ethanol solution, with a thickness of 0.01~0.08 mm.

10. The use of the agarwood-infused chewing gum as described in any one of claims 1 to 6 in the preparation of products for refreshing the mind and relieving mental fatigue.

Images