CN101112217A - 一种口香糖的制备方法 - Google Patents
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Abstract
一种口香糖的制备方法,在口香糖的制备工艺中加入适量的有效药物,咀嚼中可充分与口腔粘膜接触,药物有效成分缓慢释放,长时间作用于口腔粘膜,以达到既清洁口腔,又防治口腔溃疡的双重目的,加入的药物无副作用,安全可靠,是安全有效的保健食品。制备方法包括:将原料食用胶基加热至80~120℃,充分搅拌,在加热条件下加入食用增塑剂和保湿剂,混合均匀,加入占甜味剂总量60~70%(w/w)的甜味剂,再加入填充剂,以上物料充分搅拌均匀,待物料温度降至65±5℃后,按物料重量计,依次加入以下成分:橄榄油2%(W/W)、复合维生素B 20%(W/W)、剩余甜味剂和食用香料,连续搅拌均匀,压片成型。
Description
技术领域
本发明属于轻工业食品技术领域,涉及口香糖的制备,具体为一种具有药用功能的口香糖的制备方法。
背景技术
口香糖作为一种众口皆碑,老少皆宜的餐间零食,不仅能清新口气,生津凝香,怡爽口喉,而且还具缓解压力,增强记忆,防止蛀牙等功效。其卡路里含量低——平均每条口香糖低于10个单位,故亦得到减肥者的青睐,因咀嚼口香糖既能聊慰吃零食的欲望,又能减少食物的摄入量,一举两得。而更重要的,是它提供了一种随时随地可以享受愉悦的方便与机会,不管是学习工作时,还是在休闲娱乐中,只要不是特殊场合,均可随心所欲。
口腔溃疡俗称“口疮”,是发生在口腔粘膜上的表浅性溃疡,米粒至黄豆大小,圆形或卵圆形,因其发病呈周期性反复发作,医学上又称“复发性口腔溃疡”。口腔溃疡是一种涉及免疫、社会、心里、遗传、营养等复杂因素的疾病,也是最常见的口腔粘膜疾病之一。再加上现代人日益加快的生活节奏、日益加大的工作压力、以及一些不良的生活饮食习惯,诸如晚睡、熬夜、偏食、嗜吃烧烤油炸食品等等,其患病率已高居口腔粘膜病之首。人的一生之中,发生口腔溃疡的概率几乎是100%,只是有人偶尔发生,有人频繁发作,还有人从口腔溃疡开始,最终发展到白塞氏病综合症并导致了口腔肿瘤。北京医科大学口腔医院早在1981年调查9463人中,患病率已为18.3%现已达20%以上,其中复发性占10%。由此可见,口腔溃疡患者是一个十分庞大的群体。
口腔溃疡虽是不起眼的小病,但反复发作,发作时灼痛难忍,却是让千万个口腔溃疡患者饱受着几年、十几年、几十年的痛苦甚至导致恶变或癌变的可能。因口腔溃疡的病因复杂,至今仍未明确,故还没有一种专门针对此病的特效药,而主要采取对症处理,即消炎止痛等。目前,全身治疗一般用激素类和免疫调节剂,但疗程长,有的毒副作用大,故以局部用药为多。局部用药以消炎药、镇痛药为主,有一定的效果,可减轻疼痛,加速愈合,但控制复发仍是治疗上的难点,故针对每次发作,需反复多次用药,且药物携带烦琐,这给治疗带来很大的不便。在剂型方面,局部用药中药类有诸如锡类散、冰硼散等散剂、喷雾剂,西药类有含漱剂、油膏及一些药物膜剂,这些剂型的药物在不同程度上均有口感差,药效维持时间短的缺陷。
本发明的目的在于克服传统口腔溃疡药物使用时的不便,提供一种可用于防治口腔溃疡的方便、实用的口香糖的制备方法。
发明内容
本发明的方案是在口香糖的制备工艺中加入适量的无毒有效药物,由于口香糖在咀嚼中可充分与口腔粘膜接触,药物有效成分缓慢释放,作用于口腔粘膜,以达到既清洁口腔,又防治口腔溃疡的双重目的,加入的药物无副作用,口感宜人,安全可靠,携带方便,是老少皆宜、安全有效的保健食品。
本发明具药用功能口香糖的制备方法包括以下步骤:
(1)将原料食用胶基加热至80~120℃,充分搅拌,然后在加热条件下加入食用增塑剂和保湿剂,混合均匀,加入占甜味剂总量60~70%(w/w)的甜味剂,再加入填充剂,以上物料充分搅拌均匀,5~10分钟后,停止加热;
(2)待步骤(1)的物料温度降至65士5℃后,按物料重量计,依次加入以下成分:橄榄油0~20%(W/W)、复合维生素B 0~20%(W/W)、薄荷油0~5%(W/W)、剩余甜味剂和食用香料,连续搅拌均匀;
(3)将步骤(2)所得物料挤压,压片,切割,成型得成品。
按以上步骤制备的口香糖均为本发明的内容。
具体实施方式
以下结合实施例对本发明的方案作进一步说明。
实施例一:
1、制备食用胶基:将糖胶树胶、节路顿胶等的天然树脂或乙酸乙烯酯(醋酸乙烯酯)等的合成树脂等的树脂成分与蜡类、酯胶、碳酸钙、滑石、乳化剂等混合、加热调制成食用胶基。
2、制备胶姆糖:将食用胶基加热至80~120℃充分搅拌,然后加入食用增塑剂和保湿剂,混合均匀,再加入甜味剂总量的60~70%,再加入填充剂,充分搅拌均匀,制成胶姆糖,备用。
3、制备口香糖混合物:加热胶姆糖,5~10分钟后停止加热,待温度降至65士5℃后,按物料重量计,加入以下有效成分:橄榄油8%,复合维生素B 5%,再加入剩余甜味剂,食用香料,薄荷油或薄荷脑,制成混合物,备用。
4、成品制备:
将已制备的混合物连续搅拌均匀,挤压压片,切割成型,最后经包装,检验合格后得成品。
实施例二:
按实施例一的制备过程,改变过程3(制备口香糖混合物)的有效成分为:橄榄油20%,复合维生素B 0%,薄荷油2%。其余同实施例一。
实施例三:
按实施例一的制备过程,改变过程3(制备口香糖混合物)的有效成分为:橄榄油2%,复合维生素B 20%,薄荷油0%。其余同实施例一。
实施例四:
按实施例一的制备过程,改变过程3(制备口香糖混合物)的有效成分为:橄榄油0%,复合维生素B 20%,薄荷油5%。其余同实施例一。
实施例五:
按实施例一的制备过程,改变过程3(制备口香糖混合物)的有效成分为:橄榄油12%,复合维生素B 2%,薄荷油2%。其余同实施例一。
应用本发明方法获得的具药用功能的口香糖,可在休闲嚼用的同时,不仅清洁口腔,又能有效防治口腔溃疡的。可以制成携带方便、功能多样、口感颇佳的休闲食品,因而具有广阔的市场前景和发展潜力。
无需进一步详细阐述,相信采用前面所公开的内容,本领域技术人员可最大限度地应用本发明。因此,前面的优选具体实施方案应理解为仅是举例说明,而非以任何方式限制本发明的范围。
Claims (1)
1.一种口香糖的制备方法,包括将原料食用胶基加热至80~120℃,充分搅拌,在加热条件下加入食用增塑剂、保湿剂,混合均匀后加入占甜味剂总量60~70%的甜味剂,再加入填充剂,充分搅拌均匀,5~10分钟后,停止加热,其特征在于:停止加热后待物料温度降至65±5℃后,按物料重量计依次加入橄榄油2%、复合维生素B 20%,再加入剩余甜味剂和食用香料,连续搅拌均匀后挤压,压片,切割,成型得成品。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN103300203A (zh) * | 2013-05-31 | 2013-09-18 | 南京年吉冷冻食品有限公司 | 一种口气清新糖 |
CN105594972A (zh) * | 2015-12-30 | 2016-05-25 | 重庆市科学技术研究院 | 一种可控释放白藜芦醇口香糖及其制备方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103300203A (zh) * | 2013-05-31 | 2013-09-18 | 南京年吉冷冻食品有限公司 | 一种口气清新糖 |
CN105594972A (zh) * | 2015-12-30 | 2016-05-25 | 重庆市科学技术研究院 | 一种可控释放白藜芦醇口香糖及其制备方法 |
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