CN105230940B - Functional hard candy and preparation method thereof - Google Patents
Functional hard candy and preparation method thereof Download PDFInfo
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- CN105230940B CN105230940B CN201510683038.8A CN201510683038A CN105230940B CN 105230940 B CN105230940 B CN 105230940B CN 201510683038 A CN201510683038 A CN 201510683038A CN 105230940 B CN105230940 B CN 105230940B
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Abstract
The invention relates to tobacco products, and particularly discloses a functional hard candy and a preparation method thereof. According to the functional hard candy, the tobacco material and the maca composition are added into the hard candy matrix, so that the hard candy can be slowly dissolved in the oral cavity, the nicotine and maca composition components are stably released, the nicotine content is low, the irritation is low, and the proper physiological satisfaction and comfort are provided for consumers; and has the effects of resisting fatigue, improving mental state, reducing dependence on nicotine, and improving smoking habit after long-term use. The product of the invention is a novel smokeless tobacco product which can be used in public places.
Description
Technical Field
The invention relates to a tobacco product, in particular to a functional hard candy and a preparation method thereof.
Background
The smoke-free tobacco product is not combusted and smoke is not generated in the using process, the harm of harmful cracking products and second-hand smoke is avoided, and the main implementation modes comprise a buccal type (no chewing and residues), a gum base type (chewing and residues) and the like. Currently, smokeless tobacco products are sold primarily in europe, north america, and the like in bulk or bagged mouth-holding form. However, domestic consumers do not have the tradition of using the buccal cigarette, and the bagged buccal cigarette is directly used in the oral cavity in the form of tobacco leaf particles, so that the nicotine release is unstable, the irritation is large, the comfort is poor, and the acceptance degree of the domestic consumers is low. The tobacco raw material is mixed with other additives, so that the active ingredients such as nicotine and fragrant substances are released more stably under the action of saliva and the like, the tobacco product is small in irritation, convenient to use and easy to accept by domestic consumers, and is a novel smoke-free tobacco product with a good development prospect in the domestic market.
The hard candy is a common snack food, is chewy, has long melting time in the mouth, and is suitable to be used as a substrate of a smokeless tobacco product. In the 'hard candy containing tobacco component' of patent No. 200810049285.2, tobacco extract, nicotine and tobacco flavor are added to a hard candy base to prepare a hard candy containing tobacco components. However, the practical way of using smokeless tobacco products is different from that of traditional cigarettes, and the absorption is mainly dependent on oral mucosa, gastric mucosa and the like, so the safety of directly using nicotine and essence for cigarettes in smokeless tobacco products remains questioned. The existing smokeless tobacco products mainly provide certain physiological satisfaction by releasing nicotine, are only used as supplement substitutes of the traditional cigarettes, cannot reduce the dependence on the nicotine and have strong irritation.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a functional hard candy and a preparation method thereof.
In order to realize the purpose of the invention, the invention firstly provides a functional hard candy which comprises the following raw materials in parts by weight:
the nicotine content in the functional hard candy is 0.05-1 mg/g;
the pH value of the functional hard candy is 6-8;
the tobacco material comprises tobacco powder and/or tobacco extract.
Preferably, the raw materials comprise the following components in parts by weight:
further, the maca composition comprises maca powder or maca extract;
or the maca composition comprises maca powder or maca extract and one or more of bee pollen, moringa extract, gynostemma pentaphylla extract, medlar extract, inulin, assaya extract, camu extract, cola extract, guarana extract, custard extract, alfalfa extract, noni extract and damiana extract;
preferably, the maca composition is formulated as: 50-70 parts of maca extract, 10-30 parts of medlar extract, 5-20 parts of guarana extract and 5-20 parts of moringa extract;
or: 30-50 parts of maca extract, 10-30 parts of assai fruit extract, 10-30 parts of camu fruit extract and 10-30 parts of cola nut extract;
or: 30-50 parts of maca powder, 20-40 parts of bee pollen, 5-20 parts of inulin and 10-30 parts of gynostemma pentaphylla extract;
or: 40-60 parts of maca powder, 10-30 parts of alfalfa extract, 5-20 parts of noni extract, 5-20 parts of damiana extract and 5-20 parts of custard apple extract.
Maca is a cruciferous Lepidium plant native to the Andes mountain area of south America, and has rich nutritive value and health promotion effect. But the effective components in the plant cells cannot be completely released by direct eating or mechanical crushing. In order to improve the dissolution rate and the human body absorption rate of the active ingredients, the maca component used in the technical scheme of the invention is maca superfine powder or maca extract.
The maca has strong spicy and bitter mouthfeel, and the maca component and other preferable plant components are compounded in the technical scheme of the invention, so that the mouthfeel quality of the maca is effectively improved, and the use effect of the maca composition is improved.
Preferably, the preparation method of the maca powder comprises the following steps:
(1) cleaning fresh maca, cutting into slices with the thickness of 1-5mm, and drying the maca to the moisture content of less than 5% by utilizing a freeze drying or low-temperature drying technology. The temperature of freeze drying is-20 to-45 ℃, and the vacuum degree is 10-30 Pa. The low-temperature drying temperature is 30-60 ℃, and the vacuum degree is 100-200 Pa.
(2) And (3) slicing and crushing the dried maca, and screening to obtain coarse powder of 20-100 meshes.
(3) And (3) carrying out secondary crushing on the maca coarse powder by using a low-temperature airflow ultrafine crusher, and screening to obtain maca ultrafine powder.
More preferably, the maca powder has a particle size of greater than 200 mesh.
Further preferably, the maca powder has a particle size of greater than 2000 mesh.
Preferably, the preparation method of the maca extract comprises the following steps:
(1) cleaning fresh maca, cutting into slices with the thickness of 1-5mm, and drying the maca to the moisture content of less than 5% by utilizing a freeze drying or low-temperature drying technology. And (3) slicing and crushing the dried maca, and screening to obtain coarse powder of 20-100 meshes.
(2) 95% ethanol is used as an extracting agent, and the proportion of the extracting agent to the maca powder is 10: 1-30: 1, extracting for 1-5 hours at 50-80 ℃, separating, and concentrating in vacuum to obtain maca alcohol extract.
(3) Adding 10-20 times of water into the filter residue extracted in the step (2), extracting for 0.5-3 hours at 80-100 ℃, separating, and concentrating in vacuum to obtain the maca water extract.
(4) Mixing maca alcohol extract and water extract according to the ratio of 1: 1-5: mixing at a ratio of 1 to obtain maca extract. Further freeze drying and spray drying to obtain powder maca extract.
More preferably, the alcohol extraction process and the water extraction process can be interchanged in sequence, or other treatment processes can be added before, during or after any process
Further preferably, the extraction method comprises one or more of solvent extraction, ultrasound-assisted extraction, microwave-assisted extraction, distillation extraction, and the like.
Preferably, the other extract components in the maca composition are paste or powder extracts obtained by drying, crushing, extracting and concentrating.
The tobacco powder is prepared by cleaning and drying tobacco materials, mechanically crushing and screening to obtain coarse powder of 20-100 meshes; and (3) carrying out secondary crushing on the tobacco coarse powder by using a low-temperature airflow ultrafine crusher, and screening to obtain tobacco powder.
Preferably, the tobacco powder has a mesh size greater than 200 mesh;
more preferably, the mesh size of the tobacco powder is larger than 500 meshes;
further preferably, the mesh size of the tobacco powder is greater than 2000 mesh.
The tobacco extract is liquid tobacco extract or tobacco extract compound fine powder.
The liquid tobacco extract is a tobacco extract obtained by drying, crushing and screening tobacco and extracting, and the tobacco extract compound fine powder is prepared from the tobacco extract by means of molecular distillation, freeze drying, spray drying and the like under the action of an excipient. The extraction method is selected from one or more of supercritical extraction, solvent extraction, ultrasonic-assisted extraction, microwave-assisted extraction, distillation extraction and the like.
The tobacco is selected from one or more of flue-cured tobacco, sun-cured tobacco, air-cured tobacco, burley tobacco, aromatic tobacco and yellow flower tobacco.
More preferably, the sun-cured tobacco is selected from one or more of red-cured tobacco, yellow-cured tobacco and other local sun-cured tobacco, and the sun-cured tobacco is selected from one or more of maryland tobacco, cigar tobacco and other local sun-cured tobacco.
Further preferably, the tobacco is sun-cured tobacco produced in Guizhou area, or a combination of the sun-cured tobacco and other tobacco.
Preferably, the tobacco is one or more of regular tobacco leaf and organic ecological tobacco leaf.
Preferably, the tobacco is subjected to natural fermentation, aging (in one embodiment of the present invention, the aging time is one year), stem extraction, washing, dehydration, and flavoring.
The flavoring treatment is to soak or soak the tobacco material with the flavoring liquid, or to spray the flavoring liquid on the tobacco powder or the tobacco extract. The flavoring liquid can be prepared by decocting flavoring material with water or flavoring agent.
Further, the sugar group is selected from sucrose, fructose, glucose (syrup), fructose syrup, maltose, hydrogenated starch hydrolysate, corn syrup, maple syrup, honey, stevioside, mogroside, xylitol, lactitol, maltitol (syrup), sorbitol (syrup), mannose, D-mannitol, isomaltulose, isomalt, isomaltooligosaccharides, erythritol, lactulose, raffinose, soybean oligosaccharides, lactosucrose oligosaccharides, xylooligosaccharides, galactose, fructooligosaccharides, inulin oligosaccharides, lactose, aspartame, licorice powder, glycyrrhetate, thaumatin, acesulfame potassium, neotame, aspartame, sodium saccharin, sodium cyclamate, calcium cyclamate, sucralose, alitame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone, curculin, miraculin, sodium cyclamate, stevioside, sorbitol, xylitol, isomalt, sorbitol, sucrose, neohesperidin dihydrochalcone, curculin, miraculin, maltose, sucrose, maltose, sucrose, one or more of tetrandrine, double sweet, L-arabinose and other sugar group for food;
the flavoring agent is selected from one or more of radix Glycyrrhizae powder, coffee powder, fructus mume powder, fructus Jujubae powder, cacao powder, green tea powder, fruit extract, Aloe extract, flos Lonicerae extract, fructus Siraitiae Grosvenorii tincture, fructus crataegi tincture, fructus Jujubae tincture, semen Trigonellae tincture, flos Lupuli tincture, cacao tincture, fructus mume tincture, black tea tincture, green tea tincture, bergamot oil, lemon oil, coffee oil, Bukuzu leaf oil, folium Caryophylli oil, basil oil, sweet orange oil, native KANGJIAO oil, flos Magnoliae oil, oleum Menthae Dementholatum, fructus Citri Grandis oil, flos Chrysanthemi oil, and rum; the fruit extract can be one or more of apple, apricot, banana, blackberry, cherry, jujube, fig, sweet orange, peach, pear, plum, grape, prune and other fruit extracts;
the sour agent is one or more selected from citric acid, gluconic acid, L-malic acid, lactic acid, tartaric acid and other food sour agents;
the cooling agent is selected from one or more of menthol, peppermint oil, Asian mint oil, Asian peppermint oil, natural menthol, N-p-phenylethanatomenthyl formamide, N- (2- (pyridine-2-yl) ethyl) menthyl formamide, menthone and other mint extracts or derivatives;
the thickening agent is selected from one or more of starch, phosphorylated distarch phosphate, sodium carboxymethyl starch, sodium starch phosphate, maltodextrin, cyclodextrin, microcrystalline cellulose, sodium carboxymethyl cellulose, hydroxypropyl cellulose, methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, gelatin, acacia, casein, chitin, chitosan and derivatives thereof, chitosan oligosaccharide and derivatives thereof, sodium alginate, ammonium alginate, propylene glycol alginate, tara gum, mannitol, sorbitol, lactitol, guar gum, pectin, gloiopeltis gum, fenugreek gum, locust bean gum, abelmosch gum, xanthan gum, peach gum, shellac, cassia gum, tragacanth gum, carrageenan, curdlan, soluble soybean polysaccharide, tamarind gum, pullulan polysaccharide, flaxseed gum and other food-grade thickening agents;
the emulsifier is selected from one or more of mono-fatty acid glyceride, di-fatty acid glyceride, tri-fatty acid glyceride, lecithin, soybean phospholipid, defatted cocoa powder, acetylated mono-fatty acid glyceride, polyglycerol fatty acid ester, polyethylene glycol, polyethylene sorbitan ester, poloxamer, sucrose fatty acid ester and other food emulsifiers;
the edible colorant is selected from one or more of titanium dioxide, erythrosine, brilliant blue, monascus yellow pigment, tea green pigment, purple sweet potato pigment, beta-apo-8' -carotene aldehyde, copper chlorophyll, indigo blue, chrysocolla polycarpa, lycopene, citrus yellow, black bean red, black currant red, safflower yellow, red rice red, monascus red, turmeric, caramel color, cherokee rose brown, chrysanthemum yellow extract, cocoa shell color, capsicum orange, radish red, peanut coat red, mallow red, roselle red, grape skin red, mulberry red, wild jujube color, natural amaranth, cochineal red, myricetin, lutein, phycocyanin, beta-carotene and other edible colorants;
the antioxidant is selected from one or more of tea polyphenol, butyl hydroxy anisol, sodium benzoate, dibutyl hydroxy toluene, propyl gallate, sorbic acid and potassium salt thereof, dl-alpha-tocopherol, D-alpha-tocopherol, vitamin C, calcium ascorbate, ascorbyl palmitate, D-isoascorbic acid and sodium salt thereof, carnosic acid, licorice antioxidant, bamboo leaf antioxidant, gingko extract, tea extract, grape seed extract and other food antioxidants.
The invention also provides a preparation method of the functional hard candy, which comprises the following steps:
(1) adding sugar base into hot water, dissolving, and filtering to obtain syrup;
(2) boiling the syrup obtained in the step (2) in a vacuum sugar boiling machine, controlling the steam pressure to be 0.5-0.95atm, the sugar boiling temperature to be 140-;
(3) cooling the syrup obtained in the step (2) to 140-;
(4) injecting the syrup obtained in the step (3) into a forming die, rapidly cooling a die disc to solidify and shape the syrup, and demoulding, coating and packaging when the syrup is cooled to 30-40 ℃ to obtain the syrup;
wherein the pH regulator is selected from one or more of sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium citrate, potassium citrate and sodium gluconate.
The invention also provides application of the functional hard candy as a tobacco supplement substitute.
The invention has the beneficial effects that:
the functional hard candy provided by the invention does not directly add nicotine and chemically synthesized essence and flavor, and the Guizhou sun-cured tobacco powder, the tobacco extract, the maca composition and the natural flavoring agent are added into the hard candy matrix, so that the functional hard candy can be slowly dissolved in the oral cavity, stably releases the components of the nicotine and the maca composition, has low nicotine content, low irritation and obvious characteristic aroma, and provides proper physiological satisfaction and comfort for consumers; and has the effects of resisting fatigue, improving mental state, reducing dependence on nicotine, and improving smoking habit after long-term use. The product of the invention is a novel smokeless tobacco product which can be used in public places.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The components used in the embodiment of the invention are known components, wherein the maca powder, the maca extract, the tobacco powder and the tobacco extract can be prepared by the method disclosed in the specification.
The functional hard candy provided by the invention can be in the shape of sphere, ellipsoid, cone, cylinder, prism, regular polyhedron, tower, capsule, leaf, flower, fruit and the like, and the surface of the product can be embossed with the shade or the shade, such as the name of an enterprise, the logo of the enterprise, letters, leaves, flowers, fruits and the like.
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
It should be understood that the processing equipment or devices not specifically mentioned in the following examples are conventional in the art; all pressure values and ranges refer to absolute pressures.
Example 1
The weight ratio of each component is as follows:
the maca composition comprises the following components in parts by weight: 60 parts of maca extract, 20 parts of medlar extract, 10 parts of guarana extract and 10 parts of moringa extract.
The preparation steps are as follows:
(1) raw material treatment
Naturally fermenting Guizhou sun-cured tobacco, aging for one year, baking cured tobacco, aging for one year, performing stem extraction, cleaning, dehydration treatment, and drying at 40-60 ℃. Drying the aromatic tobacco at 40-60 deg.C. According to the method for drying the tobacco: flue-curing: aromatic tobacco 6: 3: 1, and preparing the mixed tobacco extract by using a solvent extraction method or a supercritical extraction method.
Extracting tobacco: gum arabic: β -cyclodextrin ═ 1: 2: 3 dispersing in deionized water according to the weight ratio, stirring strongly to form uniform emulsion, and spray drying to form the tobacco extract compound.
And compounding the maca extract with the wolfberry extract, the guarana extract, the moringa extract and the like according to a proportion to obtain the maca composition.
(2) Preparation of confectionery
Adding enough water into a jacketed kettle, heating to boil, weighing sucrose, fructose, glucose, etc., adding into hot water for dissolving, filtering with 80 mesh sieve, and storing in a storage tank. And (3) transferring the melted syrup into a vacuum sugar boiling machine for boiling, controlling the steam pressure to be 0.85-0.9atm, the sugar boiling temperature to be 140-170 ℃, and boiling until the syrup is uniform and transparent and the water content is less than 2 wt%.
Cooling the concentrated syrup to 130-. And (3) quantitatively injecting the blended syrup into a forming die, and rapidly cooling the whole die disc to solidify and shape the syrup. Cooling to 30-40 deg.C, demolding, coating with isomalt, and packaging to obtain functional hard candy. The specification of the functional hard candy is 5.0 +/-0.1 g per granule.
Example 2
The weight ratio of each component is as follows:
the maca composition comprises the following components in parts by weight: 40 parts of maca extract, 20 parts of assai fruit extract, 20 parts of camu fruit extract and 20 parts of cola nut extract. The preparation steps are as follows:
(1) raw material treatment
Naturally fermenting Guizhou sun-cured tobacco, aging for one year, and performing stem extraction, cleaning and dehydration treatment. According to the weight ratio of liquorice: water 1: 10-20, decocting the licorice at 90-100 ℃ for 1 hour, cooling, filtering, adding 5% honey into the filtrate to prepare a spice liquid, soaking the sun-cured tobacco for 24-72 hours by the spice liquid, and performing aroma enhancement treatment. Taking out the sun-cured tobacco, and drying the sun-cured tobacco at the temperature of 120-140 ℃ until the moisture content is less than 3 wt%. And crushing the dried tobacco material, and sieving the crushed tobacco material with a 80-mesh sieve to obtain tobacco coarse powder. Then carrying out secondary superfine grinding and sieving to obtain the tobacco powder with the granularity larger than 500 meshes.
The maca extract is compounded with the assai fruit extract, the camu fruit extract, the cola fruit extract and the like according to a certain proportion to obtain the maca composition.
(2) Preparation of confectionery
Adding enough water into a jacketed kettle, heating to boil, weighing sucrose, maltitol and isomaltitol according to the formula, adding into hot water to dissolve completely, filtering with 80 mesh sieve, and transferring into a storage tank for storage. And (3) transferring the melted syrup into a vacuum sugar boiling machine for boiling, controlling the steam pressure to be 0.85-0.9atm, the sugar boiling temperature to be 140-160 ℃, and boiling until the syrup is uniform and transparent and the water content is less than 2 wt%.
Cooling the concentrated syrup to 120-. And (3) quantitatively injecting the blended syrup into a forming die, and rapidly cooling the whole die disc to solidify and shape the syrup. Cooling to 30-40 deg.C, demolding, coating with isomalt, and packaging to obtain functional hard candy. The specification of the functional hard candy is 5.0 +/-0.1 g per granule.
Example 3
The weight ratio of each component is as follows:
the maca composition comprises the following components in parts by weight: 40 parts of maca powder, 30 parts of wall-broken bee pollen, 10 parts of inulin and 20 parts of gynostemma pentaphylla extract.
The preparation steps are as follows:
(1) raw material treatment
Naturally fermenting Guizhou sun-cured tobacco, aging for one year, performing stem extraction, cleaning and dehydration treatment, then performing heat treatment in water at the temperature of 80-90 ℃ for 1 hour, taking out, removing water by a rotating cage, and drying at the temperature of 40-60 ℃. According to the steps of sun-drying the tobacco: aromatic tobacco 4: 1, and sieving by a sieve of 80 meshes to obtain tobacco coarse powder. Then carrying out secondary superfine grinding and sieving to obtain the tobacco powder with the granularity larger than 500 meshes.
Dispersing 1% of the leaf oil of the leaf blight and 5% of the beta-cyclodextrin in the ethanol, strongly stirring, uniformly mixing to prepare a spice liquid, uniformly spraying the spice liquid in the tobacco powder, and balancing to obtain the aroma-enhanced tobacco powder.
The maca composition is obtained by compounding maca powder, wall-broken bee pollen, inulin, gynostemma pentaphylla extract and the like in proportion.
(2) Preparation of confectionery
Adding enough water in a jacketed kettle, heating to boil, weighing isomaltitol and isomaltooligosaccharide according to the formula, adding into hot water to dissolve completely, filtering with 80 mesh sieve, and transferring into a storage tank for storage. And (3) transferring the melted syrup into a vacuum sugar boiling machine for boiling, controlling the steam pressure to be 0.6-0.8atm, the sugar boiling temperature to be 140-160 ℃, and boiling until the syrup is uniform and transparent and the water content is less than 2 wt%.
Cooling the concentrated syrup to 130-. And (3) quantitatively injecting the blended syrup into a forming die, and rapidly cooling the whole die disc to solidify and shape the syrup. Cooling to 30-40 deg.C, demolding, coating with D-mannitol, and packaging to obtain functional hard candy. The specification of the functional hard candy is 3.0 +/-0.1 g.
Example 4
The weight ratio of each component is as follows:
the maca composition comprises the following components in parts by weight: 50 parts of maca powder, 20 parts of alfalfa extract, 10 parts of noni extract, 10 parts of damiana extract and 10 parts of custard-apple extract.
The preparation steps are as follows:
(1) raw material treatment
Naturally fermenting Guizhou sun-cured tobacco, aging for one year, baking cured tobacco, aging for one year, performing stem extraction, cleaning, dehydration treatment, and drying at 40-60 ℃. Drying the aromatic tobacco at 40-60 deg.C. According to the method for drying the tobacco: flue-curing: aromatic tobacco 6: 3: 1, and preparing the mixed tobacco extract by using a solvent extraction method or a supercritical extraction method.
The maca composition is obtained by compounding maca powder with alfalfa extract, noni extract, damiana extract, cusamia extract and the like according to a proportion.
(2) Preparation of confectionery
Adding appropriate amount of water into a jacketed kettle, heating to boil, weighing inulin oligosaccharide, fructo-oligosaccharide and hydrogenated starch hydrolysate according to formula, adding into hot water to dissolve completely, filtering with 80 mesh sieve, and storing in a storage tank. And (3) transferring the melted syrup into a vacuum sugar boiling machine for boiling, controlling the steam pressure to be 0.6-0.8atm, the sugar boiling temperature to be 170-200 ℃, and boiling until the syrup is uniform and transparent and the water content is less than 2 wt%.
Cooling the concentrated syrup to 140-. And (3) quantitatively injecting the blended syrup into a forming die, and rapidly cooling the whole die disc to solidify and shape the syrup. Cooling to 30-40 deg.C, demolding, coating with erythritol, and packaging to obtain functional hard candy. The specification of the functional hard candy is 3.0 +/-0.1 g.
Comparative example 1
The weight ratio of each component is as follows:
wherein, the maca composition comprises the following components: 40 parts of maca extract, 20 parts of assai fruit extract, 20 parts of camu fruit extract and 20 parts of cola nut extract.
The flue-cured tobacco is naturally fermented and aged for one year, and then the tobacco is subjected to stem extraction, cleaning and dehydration treatment. Drying at the temperature of 120-140 ℃ until the moisture content is less than 3 wt%. And crushing the dried tobacco material, and screening to obtain the flue-cured tobacco powder with the granularity of more than 300 meshes. The preparation procedure is as in example 2.
Comparative example 2
The weight ratio of each component is as follows:
wherein the maca composition is maca powder.
The preparation procedure is as in example 4.
Comparative example 3
The weight ratio of each component is as follows:
the preparation procedure is as in example 1.
Comparative example 4
The weight ratio of each component is as follows:
the maca composition comprises the following components in parts by weight: 40 parts of maca powder, 30 parts of bee pollen, 10 parts of inulin and 20 parts of gynostemma pentaphylla extract.
The preparation procedure is as in example 3.
Sensory evaluation tests were performed on the functional hard candies prepared in examples 1 to 4 and comparative examples 1 to 4, and the sensory quality evaluation methods were as follows:
(1) sensory quality evaluation index
The sensory quality evaluation method comprises setting 9 evaluation indexes including taste, physiological strength, characteristic fragrance, tobacco fragrance, irritation, comfort, release uniformity, release persistence and oral aftertaste. The mouth feel refers to the initial comprehensive feelings of smell, taste, touch and the like of a user after the smokeless tobacco product is put into the mouth. The physiological strength refers to the physiological satisfaction felt by a user in the using process, namely the strength. The characteristic fragrance refers to the quantity and quality of the characteristic fragrance felt by a user during use. The tobacco fragrance refers to the quantity and quality of the tobacco fragrance felt by a user in the using process. The stimulation is uncomfortable feelings such as pungency, dryness and the like felt by the oral cavity, the nasal cavity, the throat, the esophagus and the like of a user in the using process. The comfortable feeling refers to the pleasant feeling that a user feels like fragrance coordination, a soft feeling, a feeling of no residue or foreign matter, and the like during use. The release uniformity refers to the release stability with time of the fragrance, physiological strength, etc. sensed by the user during use. The release duration refers to the duration of the fragrance and the physiological intensity sensed by a user in the using process. The aftertaste of the oral cavity refers to the comprehensive feeling of smell, taste and touch left in the oral cavity of a user after the use process.
(2) Sensory quality evaluation scoring rules
The sensory quality evaluation scoring rule adopts a percentile scoring method. The percentage rating method is characterized in that different weights, namely different scores, are given to all the sensory quality evaluation indexes according to the influence degree of all the sensory quality evaluation indexes on the sensory quality of the smokeless tobacco product, 9 sensory quality evaluation indexes are respectively graded according to 5 grades, 10 grades or 20 grades, and the highest score values of the 9 sensory quality evaluation indexes are added to be one hundred.
The scoring rules of the 9 sensory quality evaluation indexes are as follows: the sensory quality evaluation indexes are divided into 6 grades, the weight, the grading scale and the grading interval of each grade are shown in table 1, and the minimum scoring unit is 0.5.
The sensory quality evaluation index weight refers to the highest score value of the sensory quality evaluation index obtained in the sensory quality evaluation process. The sensory quality evaluation index scoring interval refers to a score interval corresponding to a certain evaluation scale in the sensory quality evaluation process of the sensory quality evaluation index, wherein a higher score is contained in the score interval, and a lower score is not contained in the score interval.
The stronger the sensory quality evaluation index 'irritation' is, the lower the score is; the better the sensory quality evaluation indexes of 'mouth feel' and 'aftertaste in the oral cavity' and the higher the score is; the higher the feeling of the sensory quality evaluation indexes of physiological strength, characteristic fragrance, tobacco fragrance, comfort, release uniformity and release persistence is, the higher the score is;
the total sensory quality evaluation score is obtained by arithmetically adding scores of all the sub-sensory quality evaluation indexes. The higher the total score, the better the sensory quality evaluation of the smokeless tobacco product.
TABLE 1 evaluation scoring rules for sensory quality of smokeless tobacco products
(3) Sensory quality evaluation implementation method
Evaluator settings
Preferably, an evaluation team comprising 7 evaluators is provided.
Evaluation of implementation Process
Blinding a batch of smokeless tobacco product samples to be evaluated by 3-digit digital codes (if the number of the samples is more than 999, the digital codes can be upgraded to 4 digits, and the like), and randomly processing the samples in sequence; carrying out sensory quality evaluation according to the sequence of the processed samples, distributing each sample to each person of an evaluation team before the evaluation of each sample is started, and carrying out sensory evaluation on the smokeless tobacco products; according to the weights, evaluation scales and scoring intervals of 9 sensory quality evaluation indexes in the table 1, an evaluator performs sensory quality evaluation on each evaluation index, records evaluation results in a sensory evaluation recording table, summarizes all sensory quality evaluations of an evaluation team into a single-sample sensory quality evaluation summary table, and performs evaluation result statistical processing; and after finishing the sensory quality evaluation of all the samples in sequence, summarizing the sensory quality evaluation of all the samples into a batch sample sensory quality evaluation summary table.
Statistical analysis of evaluation results
Preferably, the method for calculating the individual sensory quality evaluation index score is as follows: removing a lowest score and a highest score from all scores of the 7 evaluators participating in the sensory quality evaluation on the sensory quality evaluation index, wherein the remaining 5 scores are effective scores, the arithmetic mean value of the effective scores is the score of the sensory quality evaluation index, and two decimal places are reserved in the result;
and the sum of the arithmetic mean values of the scores of the single sensory quality evaluation indexes is the total score of sensory quality evaluation of the smokeless tobacco product, and two decimal places are reserved for the result. The higher the total score value, the better the sensory evaluation of the smokeless tobacco product. The specific results are shown in table 2:
TABLE 2 sensory quality evaluation statistics for functional hard candies
As can be seen from Table 2, the hard candy which takes Guizhou sun-cured tobacco as a main tobacco raw material and is added with the maca composition has the characteristics of comfortable mouthfeel, obvious characteristic aroma, comfortable mouthfeel, good aftertaste and the like. The effect of adding maca extract in the maca composition is better than maca powder because the maca extract is enriched with higher content of maca active ingredients. The same effect cannot be achieved only by taking flue-cured tobacco as a tobacco raw material or directly taking maca powder as an additive component.
The hard candy added with the maca composition and the hard candy without the maca composition prepared by the invention are handed to people with smoking habit for evaluation. The number of participated people is 100, and the age is between 25 and 55. Dividing the persons participating in use evaluation into two groups, wherein the age of each group of persons is equivalent to the smoking years, and the hard candies added with the maca composition and not added with the maca composition are respectively used for 3 months; then, the use feeling evaluation tables were filled at the time points of one week, one month, and three months, respectively, and the results are shown in table 3.
Table 3 use feeling evaluation table of functional hard candies
From the results of table 3, it was found that the hard candy added with the maca composition had more effective effect of reducing the sensation of nicotine dependence than the hard candy without the maca composition, and the evaluators experienced effects of relieving fatigue, improving mental status, etc. as the use time was prolonged; the hard candy added with the maca composition basically has no obvious oral discomfort, respiratory tract discomfort, digestive tract discomfort or other bad feelings after being used, and has good human body tolerance.
In conclusion, the present invention effectively overcomes various disadvantages of the prior art and has high industrial utilization value.
Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (8)
1. The functional hard candy is characterized by comprising the following raw materials in parts by weight:
80-90 parts of glycosyl;
0.1-5 parts of tobacco material;
2-5 parts of maca composition;
2-6 parts of a flavoring agent;
0.1-1 part of sour agent;
1-6 parts of a thickening agent;
0.1-1 part of a freshener;
0.5-2 parts of an emulsifier;
0.01-0.5 part of edible colorant;
0.01-0.1 part of antioxidant;
the nicotine content in the functional hard candy is 0.05-1 mg/g;
the pH value of the functional hard candy is 6-8;
the tobacco material comprises tobacco powder and/or tobacco extract; the raw materials of the tobacco powder and the tobacco extract are tobaccos, and the tobaccos are sun-cured tobaccos produced in Guizhou areas or the combination of the sun-cured tobaccos and other tobaccos;
the maca composition comprises the following components in parts by weight: 50-70 parts of maca extract, 10-30 parts of medlar extract, 5-20 parts of guarana extract and 5-20 parts of moringa extract;
or: 30-50 parts of maca extract, 10-30 parts of assai fruit extract, 10-30 parts of camu fruit extract and 10-30 parts of cola nut extract;
or: 30-50 parts of maca powder, 20-40 parts of bee pollen, 5-20 parts of inulin and 10-30 parts of gynostemma pentaphylla extract;
or: 40-60 parts of maca powder, 10-30 parts of alfalfa extract, 5-20 parts of noni extract, 5-20 parts of damiana extract and 5-20 parts of custard apple extract.
2. The functional hard candy according to claim 1, wherein the mesh size of the tobacco powder and the maca powder is larger than 200 mesh.
3. The functional hard candy according to claim 2, wherein the mesh size of the tobacco powder and the maca powder is larger than 2000 mesh.
4. The functional hard candy according to claim 1, wherein the tobacco is subjected to natural fermentation, aging, stem extraction, washing, dehydration and flavor-enhancing treatment, and the flavor-enhancing treatment is to soak or infiltrate the tobacco material with a flavor solution, or to spray the flavor solution onto tobacco powder or a tobacco extract.
5. The functional hard candy according to claim 1,
the sugar group is selected from sucrose, fructose, glucose (syrup), fructose syrup, maltose, hydrogenated starch hydrolysate, corn syrup, maple syrup, honey, stevioside, mogroside, xylitol, lactitol, maltitol (syrup), sorbitol (syrup), mannose, D-mannitol, isomaltulose, isomaltooligosaccharides, erythritol, lactulose, raffinose, soybean oligosaccharides, lactosucrose, xylooligosaccharides, galactooligosaccharides, fructooligosaccharides, inulin oligosaccharides, lactose, aspartame, licorice powder, glycyrrhetate, thaumatin, acesulfame potassium, neotame, aspartame, saccharin sodium, sodium cyclamate, calcium cyclamate, sucralose, alitame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone, curculin, miraculin, tetrandrin, colocasin, tame, tamarind, cyclamate, dulcamtin, and the like, One or more of disaccharide, L-arabinose and other sugar group for food;
the flavoring agent is selected from one or more of radix Glycyrrhizae powder, coffee powder, fructus mume powder, fructus Jujubae powder, cacao powder, green tea powder, fruit extract, Aloe extract, flos Lonicerae extract, fructus Siraitiae Grosvenorii tincture, fructus crataegi tincture, fructus Jujubae tincture, semen Trigonellae tincture, flos Lupuli tincture, cacao tincture, fructus mume tincture, black tea tincture, green tea tincture, bergamot oil, lemon oil, coffee oil, Bukuzu leaf oil, folium Caryophylli oil, basil oil, sweet orange oil, native KANGJIAO oil, flos Magnoliae oil, oleum Menthae Dementholatum, fructus Citri Grandis oil, flos Chrysanthemi oil, and rum; the fruit extract is selected from one or more of apple, apricot, banana, blackberry, cherry, jujube, fig, sweet orange, peach, pear, plum, grape, prune and other fruit extracts;
the sour agent is one or more selected from citric acid, gluconic acid, L-malic acid, lactic acid, tartaric acid and other food sour agents;
the cooling agent is selected from one or more of menthol, peppermint oil, natural menthol, N-p-phenylethanatomenthyl formamide, N- (2- (pyridin-2-yl) ethyl) menthyl formamide, menthone and other mint extracts or derivatives;
the thickening agent is selected from one or more of starch, phosphorylated distarch phosphate, sodium carboxymethyl starch, sodium starch phosphate, maltodextrin, cyclodextrin, microcrystalline cellulose, sodium carboxymethyl cellulose, hydroxypropyl cellulose, methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, gelatin, acacia, casein, chitin, chitosan and derivatives thereof, chitosan oligosaccharide and derivatives thereof, sodium alginate, ammonium alginate, propylene glycol alginate, tara gum, mannitol, sorbitol, lactitol, guar gum, pectin, gloiopeltis gum, fenugreek gum, locust bean gum, abelmosch gum, xanthan gum, peach gum, shellac, cassia gum, tragacanth gum, carrageenan, curdlan, soluble soybean polysaccharide, tamarind gum, pullulan polysaccharide, flaxseed gum and other food-grade thickening agents;
the emulsifier is selected from one or more of mono-fatty acid glyceride, di-fatty acid glyceride, tri-fatty acid glyceride, lecithin, soybean phospholipid, defatted cocoa powder, acetylated mono-fatty acid glyceride, polyglycerol fatty acid ester, polyethylene glycol, polyethylene sorbitan ester, poloxamer, sucrose fatty acid ester and other food emulsifiers;
the edible colorant is selected from one or more of titanium dioxide, erythrosine, brilliant blue, monascus yellow pigment, tea green pigment, purple sweet potato pigment, beta-apo-8' -carotene aldehyde, copper chlorophyll, indigo blue, chrysocolla polycarpa, lycopene, citrus yellow, black bean red, black currant red, safflower yellow, red rice red, monascus red, turmeric, caramel color, cherokee rose brown, chrysanthemum yellow extract, cocoa shell color, capsicum orange, radish red, peanut coat red, mallow red, roselle red, grape skin red, mulberry red, wild jujube color, natural amaranth, cochineal red, myricetin, lutein, phycocyanin, beta-carotene and other edible colorants;
the antioxidant is selected from one or more of tea polyphenol, butyl hydroxy anisol, sodium benzoate, dibutyl hydroxy toluene, propyl gallate, sorbic acid and potassium salt thereof, dl-alpha-tocopherol, D-alpha-tocopherol, vitamin C, calcium ascorbate, ascorbyl palmitate, D-isoascorbic acid and sodium salt thereof, carnosic acid, licorice antioxidant, bamboo leaf antioxidant, gingko extract, tea extract, grape seed extract and other food antioxidants.
6. The functional hard candy according to claim 5, characterized in that the sugar group is selected from sucrose, fructose, glucose, maltitol, isomaltulose, isomalt, isomaltooligosaccharides, steviol glycosides, inulin oligosaccharides, fructooligosaccharides or hydrogenated starch hydrolysates; said flavoring agent is selected from sweet orange oil, native Kangke oil, coffee oil, tincture of Prunus mume, tincture of hops, tincture of cacao, tincture of Trigonella foenum-graecum, tincture of green tea, green tea powder or rum; the sour agent is selected from citric acid; the thickening agent is selected from Arabic gum, peach gum or gelatin; the emulsifier is selected from lecithin, glyceryl triacetate or soybean phospholipid; the cooling agent is selected from menthol; the colorant is selected from blackcurrant red or purple sweet potato pigment; the antioxidant is selected from potassium sorbate, sodium D-isoascorbate, carnosic acid or vitamin C.
7. The method for preparing a functional hard candy according to any one of claims 1 to 6, characterized by comprising the steps of:
(1) adding sugar base into hot water, dissolving, and filtering to obtain syrup;
(2) boiling the syrup obtained in the step (2) in a vacuum sugar boiling machine, controlling the steam pressure to be 0.5-0.95atm, the sugar boiling temperature to be 140-;
(3) cooling the syrup obtained in the step (2) to 140 ℃, adding the tobacco powder and/or the tobacco extract, the maca composition, the flavoring agent, the sour agent, the cooling agent, the emulsifying agent, the thickening agent, the edible coloring agent and the antioxidant according to the proportion, and uniformly stirring;
(4) and (4) injecting the syrup obtained in the step (3) into a forming die, rapidly cooling a die disc to solidify and shape the syrup, and demolding, coating and packaging when the syrup is cooled to 30-40 ℃.
8. Use of the functional hard candy according to any one of claims 1 to 6 as a tobacco supplement substitute.
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