Guarana composition product absorbed via oral mucosal and preparation method therefor

Abstract

A guarana composition product absorbed via oral mucosal and a preparation method therefor. The guarana composition product comprises a non-woven fabric pouch and guarana composition granules contained in the non-woven fabric pouch. The guarana composition granules comprise the following raw materials in parts by mass: 1-60 parts by mass of a guarana extract, 1-10 parts by mass of an adhesive, 1-50 parts by mass of a sweetener, 1-10 parts by mass of flavor and fragrance, 1-40 parts by mass of cellulose, 1-10 parts by mass of a flavoring agent, and 1-10 parts by mass of a solvent. The preparation method comprises processes of weighing, granulating, drying and filling.

Description

Guarana composition product absorbed through oral mucosa and preparation method thereof Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a guarana composition product absorbed through oral mucosa and a preparation method thereof. Background Art

[0002] Guarana (Paullina cupana Kunth), also known as Brazilian cocoa, is a perennial woody vine in the Sapindaceae family, native to the tropical rainforests of the Amazon Basin in Brazil. Its seeds contain approximately four times the amount of caffeine found in coffee beans, offering benefits such as mental alertness, appetite control, and abdominal pain relief. The natural caffeine in guarana, combined with the plant's inherent polyphenols, provides a gentle yet sustained stimulation, making its consumption healthier. Guarana is also rich in glucose, amino acids, and fatty acids, which are broken down into energy-rich forms within the cytoplasm, contributing to mental well-being. Studies have shown that guarana extracts have anti-fatigue, antidepressant, and stimulant properties. However, guarana extracts have a strong bitter taste, which increases with the dose.

[0003] To dilute the bitterness of guarana, currently available products and existing technologies containing guarana extract include: liquid beverages, solid beverages, compressed candies, chewing gum, etc. These products all have varying degrees of refreshing effects. Beverage products can improve the taste by diluting and reducing the guarana concentration, while compressed candies and chewing gum reduce the bitterness by slowing the release rate of guarana. Among them, liquid beverages are large and heavy, which is not conducive to storage, transportation, and carrying by consumers. Water-based liquid products are prone to mold. Solid beverages are inconvenient to prepare. Liquid beverages and solid beverages are slowly absorbed by the gastrointestinal tract. Compressed candies and chewing gum are both sustained-release products of guarana extract, and their refreshing effect is relatively slow.

[0004] Patent publication number CN115553464A claims to use inclusion technology to thoroughly mix an inclusion material with guarana extract in water, partially encapsulating the guarana extract in the inclusion material to form an inclusion complex. This inclusion complex increases the solubility of the raw material and partially reduces the bitterness of the guarana. The inclusion complex solution is then thoroughly stirred with a skeleton support, a lyoprotectant, and a flavoring agent to dissolve or mix, further masking the bitterness of the guarana and the unpleasant odor of the raw material. After freeze-drying, the resulting product has a loose, porous, sponge-like structure that dissolves rapidly in water and is absorbed through the sublingual venous plexus, enhancing the product's refreshing effect. The product is thoroughly dehydrated for long-term storage and transportation. The technology described in this patent allows for rapid absorption of the guarana extract, but its drawback is that it cannot be administered continuously for extended periods of time.

[0005] Publication No. CN102960526A discloses a method for preparing chewing gum containing guarana extract. The guarana extract in the formula has a refreshing effect, and the gum base, high-intensity sweetener, and menthol significantly improve the bitter taste of the guarana extract. This patented technology can continuously provide guarana extract, but the vast majority is absorbed through the gastrointestinal tract, so the rapid refreshing effect is not as fast as absorption through the oral mucosa.

[0006] The beverages containing guarana extract and other forms of guarana extract products in the prior art still have their shortcomings. People are still looking for a guarana extract product that is easy to eat, has a quick and long-lasting refreshing effect, is more convenient, and is easily accepted by consumers.

[0007] Therefore, the existing technology needs to be improved. Summary of the Invention

[0008] The present invention provides a guarana composition product absorbed through the oral mucosa and a preparation method thereof, for solving the above problems.

[0009] To achieve the above objectives, in a first aspect, the present invention provides a guarana composition product for absorption through the oral mucosa, comprising a non-woven fabric pouch and guarana composition particles contained in the non-woven fabric pouch, wherein the guarana composition particles comprise the following raw materials in parts by mass: 1-60 parts by mass of guarana extract, 1-10 parts by mass of a binder, 1-50 parts by mass of a sweetener, 1-10 parts by mass of an essence and fragrance, 1-40 parts by mass of cellulose, 1-10 parts by mass of a flavoring agent, and 1-10 parts by mass of a solvent.

[0010] In one implementation, the guarana composition particles include the following raw materials in parts by mass: 20-60 parts by mass of the guarana extract, 3-10 parts by mass of the binder, 1-10 parts by mass of the sweetener, 6-10 parts by mass of the flavor and fragrance, 20-40 parts by mass of the cellulose, 1-2 parts by mass of the flavor, and 1-5 parts by mass of the solvent.

[0011] In one implementation, the guarana extract includes any one of a guarana alcohol extract, a guarana water extract, and a guarana supercritical extract.

[0012] In one implementation, the binder includes any one of povidone, cellulose derivatives, pregelatinized starch, sugar alcohol, gelatin, gum arabic, sodium alginate and polyethylene glycol, or a combination thereof.

[0013] In one implementation, the sweetener is an artificially synthesized and / or naturally extracted sweetener, including any one or a combination of aspartame, acesulfame potassium, cyclamate, saccharin, saccharin sodium, sucralose, neotame, sodium cyclamate, stevioside, licorice, disodium glycyrrhizate, tripotassium and trisodium glycyrrhizate, glucose, fructose, sucrose, maltose, starch sugar and lactose, sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol and erythritol.

[0014] In one implementation, the flavors and fragrances include any one of bergamot flavor, eucalyptus flavor, citrus flavor, lemon flavor, peppermint flavor, mint flavor, menthol, licorice flavor, wintergreen flavor, tobacco flavor, coffee flavor, vanilla flavor, lime flavor, apple flavor, peach flavor, mango flavor, cherry flavor, blueberry flavor, strawberry flavor, cola flavor, cinnamon flavor and watermelon flavor, or a combination thereof.

[0015] In one implementation, the flavoring agent includes any one of menthol, matcha powder, dark chocolate powder, wolfberry puree, red date powder, jam, and cooling agent, or a combination thereof.

[0016] In one implementation, the cellulose includes any one of wheat fiber, pea fiber, rice fiber, corn fiber, oat fiber, tomato fiber, barley fiber, rye fiber, beet fiber, buckwheat fiber, potato fiber, cellulose fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, pandan fiber, powdered cellulose and microcrystalline cellulose, or a combination thereof.

[0017] In one implementation, the solvent includes any one of water, ethanol or an ethanol / water mixture, mineral oil, vegetable oil, oleic acid, calcium stearate, and magnesium stearate.

[0018] In a second aspect, the present invention further provides a method for preparing a guarana composition product, which is used to prepare any of the above-mentioned guarana composition products absorbed through the oral mucosa, and comprises the following specific steps:

[0019] S1. Weighing process: material weighing;

[0020] S2, granulation process: the materials are put into the wet granulator in order according to the raw material formula for granulation;

[0021] S3, Drying process: Place the granulated particles into a drying oven or fluidized bed for drying;

[0022] S4, filling process: transferring the dried guarana composition to the powder hopper of the granule packaging machine, placing the non-woven fabric roll into the film roll hopper of the granule packaging machine, and starting the granule packaging machine to perform the filling process, so that the formed guarana composition particles are filled into the non-woven fabric bags to obtain the guarana composition product.

[0023] Beneficial effects: The guarana composition product absorbed through the oral mucosa provided by the present invention uses a granulation technology to embed the guarana extract in the composition particles, which has a taste-masking effect and can reduce the bitterness of guarana; the guarana composition is placed in a non-woven fabric bag, and the guarana extract is absorbed through the oral mucosa, and quickly enters the blood, thereby improving the refreshing effect of the product, and the refreshing effect can last for more than 30 minutes. The present invention provides a guarana extract product that is easy to eat, has a fast and long-lasting refreshing effect, is more convenient, and is easily accepted by consumers, and has a significant effect of relieving physical fatigue. The preparation method is simple, the production cost is low, and it is suitable for mass production. The finished product is also easy to carry. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] FIG1 is a flow chart showing the steps of the preparation method of the guarana composition product provided by the present invention.

[0025] The purpose, features and advantages of the present invention will be further described with reference to the accompanying drawings and in conjunction with the embodiments. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solutions and advantages of the present invention more clear, the present invention is further described in detail below with reference to the accompanying drawings and examples. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. In addition, the descriptions of the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" described below mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the technical features involved in the various embodiments of the present invention can be combined with each other as long as they do not conflict with each other.

[0027] The present invention provides a guarana composition product for oral mucosal absorption, comprising a non-woven fabric pouch and guarana composition particles contained within the non-woven fabric pouch. The guarana composition particles comprise the following raw materials in parts by weight: 1-60 parts by weight of a guarana extract, 1-10 parts by weight of a binder, 1-50 parts by weight of a sweetener, 1-10 parts by weight of an essence and flavor, 1-40 parts by weight of cellulose, 1-10 parts by weight of a flavoring agent, and 1-10 parts by weight of a solvent. In particular, the guarana composition particles may further comprise 1-10 parts by weight of other food-acceptable excipients.

[0028] Furthermore, the guarana composition particles preferably include the following raw materials in the following weight fractions: 20-60 parts by weight of the guarana extract, 3-10 parts by weight of the binder, 1-10 parts by weight of the sweetener, 6-10 parts by weight of the flavor and fragrance, 20-40 parts by weight of the cellulose, 1-2 parts by weight of the flavoring agent, and 1-5 parts by weight of the solvent.

[0029] Specifically, the guarana extract includes any one of a guarana alcohol extract, a guarana water extract, and a guarana supercritical extract. Specifically, the guarana extract can be obtained from guarana seed extract by water extraction, alcohol extraction, or supercritical extraction, followed by filtering, concentrating, and spray drying the extract. It can also be purchased through various commercial channels. Preferably, the guarana extract is 20-60 parts by mass.

[0030] Specifically, the binder refers to a pharmaceutically acceptable binder, specifically including any one or a combination of povidone, a cellulose derivative, pregelatinized starch, a sugar alcohol, gelatin, gum arabic, sodium alginate, and polyethylene glycol. Preferably, the binder is a sugar alcohol. The sugar alcohol is a polyol containing two or more hydroxyl groups used as any one of a thickener, a binder, a sweetener, and a stabilizer. The polyol includes any one or a combination of propylene glycol, xylitol, maltitol, mannitol, erythritol, isomalt, and lactitol. Preferably, xylitol or mannitol.

[0031] Specifically, the sweetener is a synthetic and / or naturally extracted sweetener, including any one or a combination of aspartame, acesulfame potassium, cyclamate, saccharin, saccharin sodium, sucralose, neotame, sodium cyclamate, stevia, licorice, disodium glycyrrhizate, tripotassium and trisodium glycyrrhizate, glucose, fructose, sucrose, maltose, starch sugar and lactose, sorbitol, maltitol, isomalt (isomaltitol, palatinitol), xylitol, lactitol, mannitol, and erythritol. More preferably, sucralose, acesulfame potassium, or neotame.

[0032] Specifically, the flavors and fragrances refer to substances with a certain aroma and fragrance composed of compounds such as hydrocarbons, alcohols, acids, esters, lactones, ethers, aldehydes, ketones, acetals, ketals, phenols, macrocyclics, polycyclics, heterocyclics (containing nitrogen, oxygen, and sulfur elements), halides, and nitriles, specifically including any one or a combination of bergamot flavor, eucalyptus flavor, citrus flavor, lemon flavor, peppermint flavor, mint flavor, menthol, licorice flavor, wintergreen flavor, tobacco flavor, coffee flavor, vanilla flavor, lime flavor, apple flavor, peach flavor, mango flavor, cherry flavor, blueberry flavor, strawberry flavor, cola flavor, cinnamon flavor, and watermelon flavor. Preferably, the flavor is blueberry flavor, peach flavor, or spearmint flavor.

[0033] Specifically, the flavoring agent includes any one of menthol, matcha powder, dark chocolate powder, wolfberry puree, red date powder, jam, and cooling agent, or a combination thereof, preferably menthol or WS-23.

[0034] Specifically, the cellulose refers to a water-insoluble substance used as a pharmaceutically acceptable diluent, lubricant, sustained-release agent, binder, disintegrant, glidant, stabilizer, or excipient. The cellulose specifically includes any one or a combination of wheat fiber, pea fiber, rice fiber, corn fiber, oat fiber, tomato fiber, barley fiber, rye fiber, beet fiber, buckwheat fiber, potato fiber, cellulose fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, pandan fiber, powdered cellulose, and microcrystalline cellulose. The cellulose and cellulose derivatives are permeable to saliva and dissolve part or all of the guarana composition particles therein. Microcrystalline cellulose is preferred.

[0035] Specifically, the solvent includes any one of water, ethanol or ethanol / water mixture, mineral oil, vegetable oil, oleic acid, calcium stearate and magnesium stearate, preferably vegetable oil, such as medium chain triglycerides.

[0036] Please refer to Figure 1, which is a flow chart of the steps of the preparation method of the guarana composition product provided by the present invention. The present invention also provides a preparation method of the guarana composition product, which is used to prepare any of the above-mentioned guarana composition products absorbed through the oral mucosa, comprising the following specific steps:

[0037] S1. Weighing process: material weighing;

[0038] S2, granulation process: the materials are put into the wet granulator in order according to the raw material formula for granulation;

[0039] S3, Drying process: Place the granulated particles into a drying oven or fluidized bed for drying;

[0040] S4, filling process: transferring the dried guarana composition to the powder hopper of the granule packaging machine, placing the non-woven fabric roll into the film roll hopper of the granule packaging machine, and starting the granule packaging machine to perform the filling process, so that the formed guarana composition particles are filled into the non-woven fabric bags to obtain the guarana composition product.

[0041] Specifically, the present invention illustrates different ingredient ratios of guarana composition products and their production and preparation processes through Examples 1 to 5.

[0042] Table 1. Composition and dosage of each preparation of Examples 1 to 5:

[0043]

[0044] The preparation process of the guarana composition products of Examples 1 and 2 is described as follows:

[0045] Step 1, material sieving: xylitol, microcrystalline cellulose, and guarana extract are sieved through a 20-mesh sieve respectively;

[0046] Step 2, granulation: Add flavoring, cooling agent, and ethyl paraben to purified water in sequence and continue stirring to form Solution A. Then, add the guarana extract, xylitol, and microcrystalline cellulose obtained in Step 1 to a wet granulator, set the stirring speed to 100 rpm, and mix for 10 minutes with the shear turned off. Then, add Solution A. After Solution A has been completely incorporated into the materials from Step 1, stop the machine, scrape the material off the container walls and the stirring paddle, set the stirring speed to 100 rpm, turn off the shear, and continue stirring for approximately 2 minutes. Granulation begins with the stirring speed set to 150 rpm and the shear rate set to 1500 rpm for 2-3 minutes. Then, discharge the material, pass it through a 20-mesh sieve, and proceed to the next drying step.

[0047] Step 3, drying step: inlet air temperature 50°C, humidity 55%, material temperature 45°C, drying time 30 minutes, sieving the discharged material through 20 mesh and 100 mesh, collecting the material with 20 mesh to 100 mesh, and obtaining the guarana composition particles.

[0048] Step 4, Filling: Place the dried granules into the powder hopper of the granule packaging machine, place the non-woven fabric into the film roll hopper, and begin packaging the granules. Granule packaging machine parameters: Set the speed to 120 granules / minute, the horizontal sealing temperature to 170°C, and the vertical sealing temperature to 210°C.

[0049] The preparation process of the guarana composition products of Examples 3 to 5 is described as follows:

[0050] Step 1, weighing and sieving materials: guarana extract and xylitol are sieved through a 60-mesh sieve respectively; microcrystalline cellulose and acesulfame potassium are sieved through a 40-mesh sieve respectively.

[0051] Step 2, granulation step: Menthol, flavoring, cooling agent, etc. are sequentially added to the medium-chain triglycerides and stirred to form a uniform suspension; this is referred to as Suspension A. The material obtained in Step 1 is then added to a wet granulator for preliminary stirring. Mixing is performed at a stirring speed of 100 rpm with shear turned off for 10 minutes. Suspension A is then added, with the stirring speed set to 100 rpm for approximately 4-6 minutes. After the addition of Suspension A is complete, the machine is stopped to scrape the material from the container walls and the stirring paddle. The stirring speed is set to 100 rpm with shear turned off, and stirring is continued for approximately 2 minutes. Granulation is then initiated with the stirring speed set to 150 rpm and the shear speed set to 1500 rpm. The granules are discharged after 2-3 minutes of granulation and passed through a 20-mesh sieve before drying.

[0052] Step 3, drying step: inlet air temperature 50°C, humidity 55%, material temperature 45°C, drying time 30 minutes, after the material is discharged, sieve 20 mesh and 100 mesh, collect the material of 20 mesh to 100 mesh, and obtain the guarana composition dry granules.

[0053] Step 4, Filling: Place the dried granules into the powder hopper of the granule packaging machine, place the non-woven fabric into the film roll hopper, and begin packaging the granules. Granule packaging machine parameters: Set the speed to 120 granules / minute, the horizontal sealing temperature to 170°C, and the vertical sealing temperature to 210°C.

[0054] The finished guarana compositions prepared in Examples 1 to 5 were tested for appearance, weight, in vitro dissolution data, sensory testing, and refreshing effect. The results are as follows:

[0055] Experiment 1: Weight and appearance test of guarana composition products.

[0056] Experimental method: (1) Take 10 bags of the finished products prepared in Examples 1 to 5, weigh them respectively, and calculate the average weight. (2) Take 10 bags of the finished products prepared in Examples 1 to 5, and observe the particle state of the products.

[0057] Experimental results: The experimental results are shown in Table 2.

[0058] Table 2. Experimental results of weight and appearance of guarana composition products:

[0059]

[0060] The experimental results in Table 2 show that in Examples 1 and 2, using purified water as the solvent and identical process parameters, the resulting product particles agglomerated. In Examples 3 and 5, using medium-chain triglycerides as the solvent and identical preparation process parameters, the resulting product particles were all dispersed. This indicates that medium-chain triglycerides and other vegetable oils are preferred solvents for the guarana composition products of the present invention.

[0061] Experiment 2: In vitro dissolution test of guarana composition products

[0062] Experimental method: The finished products prepared in Examples 1 to 5 were tested using the in vitro dissolution test method specified in the Chinese Pharmacopoeia.

[0063] Test results: The experimental results are shown in Table 3.

[0064] Table 3, Guarana composition product in vitro dissolution time test results:

[0065]

[0066] According to the experimental results in Table 3, the finished products of Examples 1 to 5 were all released in artificial saliva, and the active ingredients of the guarana extract were completely dissolved within 30 minutes.

[0067] Experiment 3: Taste test of guarana composite products

[0068] Experimental Method: 30 subjects, half male and half female, were randomly assigned to abstinence from food and water for one hour before the experiment. Each subject was randomly given one sample of each of the finished products 1 to 5 prepared in Examples 1 to 5. After tasting, the subjects were rated on Examples 1 to 5. The rating criteria are shown in Table 4.

[0069] Table 4, taste scoring criteria:

[0070]

[0071] Experimental results: The experimental results are shown in Table 5.

[0072] Table 5. Taste scoring results:

[0073]

[0074] As shown in Table 5, the taste of Examples 1 and 2 was the most bitter and difficult to accept, but Examples 3 to 5 scored significantly higher than Examples 1 and 2. This indicates that the guarana extract was embedded in the composition particles through granulation technology, which played a taste-masking role and reduced the bitterness of guarana. At the same time, the addition of acesulfame potassium and menthol can enhance the flavor of the guarana composition product. In other words, the addition of the sweetener and the flavoring agent can enhance the flavor of the guarana composition product, making it more acceptable to consumers.

[0075] Experiment 4: Refreshing Effect of Guarana Composition Products

[0076] Experimental Method: The finished products prepared in Examples 1 to 5 were divided into five groups. Ten non-smoking subjects, half male and half female, were randomly assigned to each group. They abstained from caffeinated products such as coffee, tea, or other products with stimulating effects the day before the experiment and abstained from food or water for one hour before the experiment. The experiment began at 1:00 PM. Each subject took one finished product tablet orally without chewing during the experiment and without taking a lunch break. The subjects' mental state was rated four hours after taking the product. The rating criteria are shown in Table 6.

[0077] Table 6. Scoring criteria for refreshing effect:

[0078]

[0079] Experimental results: The experimental results are shown in Table 7.

[0080] Table 7. Refreshing effect results:

[0081]

[0082] The experimental results show that the subjects in Examples 1 to 5 still had a relatively full mental state and no feeling of fatigue 4 hours after taking the product, and the refreshing effect lasted for more than 4 hours. Among them, the refreshing effect of Examples 3 to 5 was higher than that of Examples 1 and 2, which may be related to factors such as the solvent used and whether menthol was added.

[0083] In summary, the guarana composition product for oral mucosal absorption provided by the present invention uses a granulation technology to embed the guarana extract in the composition particles, which has a taste-masking effect and can reduce the bitterness of guarana. The guarana composition is placed in a non-woven fabric bag and is absorbed through the oral mucosa, so that the guarana extract quickly enters the blood, thereby improving the refreshing effect of the product, and the refreshing effect can last for more than 30 minutes. The present invention provides a guarana extract product that is easy to eat, has a fast and long-lasting refreshing effect, is more convenient, and is easily accepted by consumers. The product has significant effects of relieving physical fatigue and refreshing the mind. The preparation method is simple, has low production cost, is suitable for mass production, and the finished product is also easy to carry.

[0084] The above description is only a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by using the contents of the present invention description and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A guarana composition product absorbed through the oral mucosa, characterized in that, It includes a non-woven bag and guarana composition particles contained in the non-woven bag. The guarana composition particles include raw materials in the following parts by mass: 1-60 parts by mass of guarana extract, 1-10 parts by mass of binder, 1-50 parts by mass of sweetener, 1-10 parts by mass of essence and fragrance, 1-40 parts by mass of cellulose, 1-10 parts by mass of flavoring agent, and 1-10 parts by mass of solvent.

2. The guarana composition product according to claim 1, characterized in that, The guarana composition particles include raw materials in the following parts by mass: the guarana extract is 20-60 parts by mass, the binder is 3-10 parts by mass, the sweetener is 1-10 parts by mass, the essence and fragrance is 6-10 parts by mass, the cellulose is 20-40 parts by mass, the flavoring agent is 1-2 parts by mass, and the solvent is 1-5 parts by mass.

3. The buccally absorbable guarana composition product according to claim 1, characterized in that, The guarana extract includes any one of guarana alcohol extract, guarana water extract, and guarana supercritical extract.

4. The buccally absorbable guarana composition product according to claim 1, characterized in that, The binder includes any one or a combination of polyvinylpyrrolidone, cellulose derivative, pregelatinized starch, sugar alcohol, gelatin, gum arabic, sodium alginate, and polyethylene glycol.

5. The buccally absorbable guarana composition product according to claim 1, characterized in that, The sweetener is a synthetic and / or natural extracted sweet substance, which includes any one or a combination of aspartame, acesulfame potassium, sodium cyclamate, saccharin, sodium saccharin, sucralose, neotame, sodium cyclohexylsulfamate, stevioside, licorice, disodium glycyrrhizinate, tripotassium and trisodium glycyrrhizinate, glucose, fructose, sucrose, maltose, starch sugar, and lactose, sorbitol, maltitol, isomaltulose, xylitol, lactitol, mannitol, and erythritol.

6. The buccally absorbable guarana composition product according to claim 1, characterized in that, The essence and fragrance includes any one or a combination of bergamot essence, eucalyptus essence, citrus essence, lemon essence, peppermint essence, mint essence, menthol, licorice essence, wintergreen essence, tobacco essence, coffee essence, vanilla essence, lime essence, apple essence, peach essence, mango essence, cherry essence, blueberry essence, strawberry essence, cola essence, cinnamon essence, and watermelon essence.

7. The guarana composition product according to claim 1, characterized in that, The flavoring agent includes any one or a combination of menthol, matcha powder, dark chocolate powder, wolfberry puree, red date powder, jam, and cooling agent.

8. The buccally absorbable guarana composition product according to claim 1, characterized in that, The cellulose includes any one or a combination of wheat fiber, pea fiber, rice fiber, corn fiber, oat fiber, tomato fiber, barley fiber, rye fiber, beet fiber, buckwheat fiber, potato fiber, cellulose fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, vanilla fiber, powdered cellulose, and microcrystalline cellulose.

9. The buccally absorbable guarana composition product according to claim 1, characterized in that, The solvent includes any one of water, ethanol or a mixture of ethanol / water, mineral oil, vegetable oil, oleic acid, calcium stearate, and magnesium stearate.

10. A method for preparing a guarana composition product, characterized in that, For preparing the orally mucosa-absorbed guarana composition product according to any one of claims 1-9, it includes the following specific steps: S1. Weighing process: Weigh the materials. S2. Granulation process: Put the materials into a wet granulator in sequence according to the raw material formula for granulation. S3. Drying process: Put the granulated particles into a drying oven or fluidized bed for drying. S4. Filling process: Transfer the dried guarana composition to the powder bin of the granule packaging machine, and put the non-woven fabric roll into the film roll bin of the granule packaging machine. Start the granule packaging machine to carry out the filling process so that the formed guarana composition granules are filled into the non-woven fabric sachets to obtain the guarana composition product.

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