CN107259057A - A kind of environmentally friendly chewing gum and preparation method thereof of refreshing oneself - Google Patents
A kind of environmentally friendly chewing gum and preparation method thereof of refreshing oneself Download PDFInfo
- Publication number
- CN107259057A CN107259057A CN201710670466.6A CN201710670466A CN107259057A CN 107259057 A CN107259057 A CN 107259057A CN 201710670466 A CN201710670466 A CN 201710670466A CN 107259057 A CN107259057 A CN 107259057A
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- China
- Prior art keywords
- chewing gum
- gluten
- environmentally friendly
- refreshing oneself
- mustard
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- Pending
Links
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 69
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 54
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000021312 gluten Nutrition 0.000 claims abstract description 54
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 37
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 37
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000010460 mustard Nutrition 0.000 claims abstract description 37
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims abstract description 14
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims abstract description 14
- 239000011159 matrix material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 3
- 235000012054 meals Nutrition 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 2
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 229940041616 menthol Drugs 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 2
- 244000056139 Brassica cretica Species 0.000 claims 1
- 241000219198 Brassica Species 0.000 abstract description 36
- 230000000694 effects Effects 0.000 abstract description 30
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 239000000845 maltitol Substances 0.000 abstract description 15
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract description 15
- 229940035436 maltitol Drugs 0.000 abstract description 15
- 235000010449 maltitol Nutrition 0.000 abstract description 15
- 239000000463 material Substances 0.000 abstract description 7
- 241000209140 Triticum Species 0.000 abstract description 6
- 235000021307 Triticum Nutrition 0.000 abstract description 6
- 230000007613 environmental effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 229960004106 citric acid Drugs 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 6
- 239000002304 perfume Substances 0.000 description 5
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 238000007405 data analysis Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004200 microcrystalline wax Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/08—Chewing gum characterised by the composition containing organic or inorganic compounds of the chewing gum base
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of environmentally friendly chewing gum of refreshing oneself, including：Strong flour mustard meal, D-sorbite, maltitol, citric acid, hydroxymethyl cellulose.The method for preparing chewing gum is also disclosed, is comprised the following steps：1) preparation of gluten matrix；2) mediation of raw material；3) the aging sterilization of gluten candy batch；4) cool down, cut and pack.Compared with prior art, the beneficial effects of the invention are as follows：The primary raw material of the chewing gum of refreshing oneself has that degradability is strong, stickiness is weaker, the characteristics of easy cleaning, is a kind of environmentally friendly gum base materials；The primary raw material is food material simultaneously, with edibility, and any harm is not produced to human body after eating；Special taste, with good effect of refreshing oneself；The mustard local flavor that the environmentally friendly feature of the method for preparing chewing gum combination wheat gluten and the feature of refreshing oneself of mustard propose environmental protection is refreshed oneself the concept of chewing gum.
Description
Technical field
The present invention relates to food production technical field, more particularly to a kind of environmentally friendly chewing gum and preparation method thereof of refreshing oneself.
Background technology
As city work rhythm is accelerated, citizen's fatigue conditions frequency of occurrences is greatly increased, the city of current antifatigue food
Field has a extensive future, wherein most commonly seen is chewing gum.Traditional chewing gum base is generally by natural rubber (rubber crepe sheet), poly-
Wherein several material allocations such as vinyl acetate, esters, emulsifying agent, paraffin or microwax, inserts, this kind of chewing gum
The general degradation capability of matrix is poor, stickiness strong, and it is difficult natural degradation and removing to be bonded on floor tile and floor, and easily urban environment is made
Into certain destruction, with the enhancing of environmental consciousness, it is domestic and international chewing gum work to develop non-sticky, edible or degradeable chewing gum
The important need of skill.
The content of the invention
It is an object of the invention to use wheat gluten for the chewing gum base degradability of primary raw material is strong, stickiness compared with
Weak, easy cleaning is a kind of environmentally friendly gum base materials, and the effect of refreshing oneself of mustard is developed into one kind applied to chewing gum
The chewing gum of refreshing oneself of environmental protection.
A kind of environmentally friendly chewing gum of refreshing oneself, including following components：
Further the chewing gum proportioning of refreshing oneself of environmental protection includes following components：
A kind of method for preparing chewing gum, environmentally friendly chewing gum of refreshing oneself is equipped with raw material, preparation process bag as described in claim 1
Include following steps：
1) preparation of gluten matrix：
By Strong flour with cold water and face, it is allowed to form spherical dough；Place and cleaning is taken out after 2h to without starch precipitation；
2) mediation of raw material：
In gluten matrix and mustard meal are reconciled under 78 DEG C of water-baths, add be pre-mixed uniform D-sorbite,
Maltitol, citric acid, hydroxymethyl cellulose, roll 30min or so repeatedly, smooth to dough surface, in spherical gluten sugar
Base；
3) the aging sterilization of gluten candy batch：
Gluten candy batch is placed in into aging in electronics air dry oven to sterilize, condition is 68 DEG C, 4h；
4) cool down, cut and pack.
Wherein, the raw material of step 2 also added appropriate olive oil and menthol in reconciling.
Compared with prior art, the beneficial effects of the invention are as follows：
1. this is refreshed oneself, chewing gum uses wheat gluten for the chewing gum base degradability of primary raw material is strong, stickiness is weaker,
Easy cleaning, is a kind of environmentally friendly gum base materials；
2. used in matrix material be that wheat gluten is a kind of natural food material, with edibility, eat
Any harm is not produced to human body afterwards；
The chewing gum special taste 3. this is refreshed oneself, with good lifting effect；
4. the environmentally friendly feature of method for preparing chewing gum combination wheat gluten and the feature of refreshing oneself of mustard propose the mustard of environmental protection
Last local flavor is refreshed oneself the concept of chewing gum, and has obtained suitable product formula by test of many times, has no that the country has with small at present
Wheat gluten as the chewing gum of refreshing oneself of matrix research report or patent, product.
Embodiment
In the examples where no specific technique or condition is specified, according to the technology or condition described by document in the art or
Person is carried out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can be by the normal of acquisition purchased in market
Advise product.
By single factor experiment and orthogonal test, gluten chewing gum is determined with effective evaluation is refreshed oneself with reference to subjective appreciation
Optimum formula.Wherein first pass through single factor test to choose the factor and level larger on experiment influence, then carry out Three factors-levels
Orthogonal test, to determine optimum formula.
Gluten matrix 40g is taken, respectively using mustard, D-sorbite and maltitol, citric acid, hydroxymethyl cellulose as Dan Yin
Element, studies its influence to gluten chewing gum quality, to determine optimal raw material proportioning.
Mustard assigns gluten chewing gum unique local flavor and stimulating effect, and its ratio shared in formula will be to gluten mouthful
The stimulating effect of fragrant sugar and the acceptance level of consumer play material impact.In order to obtain refreshing oneself, effect is more apparent, meet consumption
The gluten chewing gum of person's hobby, the mustard addition that 10g, 12.5g, 15g, 17.5g, 20g are added respectively is tested, with sense organ
Standard is assessed as, so that it is determined that the optimum amount of mustard.
D-sorbite and maltitol assign gluten chewing gum sweet taste, the flavour and taste-affect to gluten chewing gum compared with
Greatly.Glycitols sweetener has blood glucose increasing index low, and the effect of acid and anti-caries is not produced.Wherein D-sorbite has refrigerant mouth
Sense, and maltitol sugariness is higher, by adjusting the addition of the two for 0.75g；0.5g、0.5g；0.75g、1.0g；0.5g、
0.5g；1.0g、1.5g；0.5g、0.5g；1.5g is tested, using subjective appreciation as standard, so that it is determined that D-sorbite and malt
The optimum addition of sugar alcohol.
Citric acid assigns gluten chewing gum tart flavour, and citric acid is acid most soft and tasty in all organic acids.It
Accounted in gluten chewing gum ratio will influence gluten chewing gum flavour.In order to obtain the preferable gluten chewing gum of flavour, respectively
Addition 0.25g, 0.5g, 0.75g, 1.0g, 1.25g citric acid addition are tested, using subjective appreciation as standard, so that really
Determine the optimum amount of mustard.
Hydroxymethyl cellulose is as the stabilizer of gluten chewing gum, and its addition will influence gluten chewing gum form and resistance to
Chewiness.In order to obtain, form is complete, resistance to chewing gluten chewing gum, add respectively 0.05g, 0.075g, 0.1g, 0.125g,
The addition of 0.15g hydroxymethyl cellulose is tested, using subjective appreciation as standard, so that it is determined that the optimum amount of mustard.
Embodiment 1：By single factor experiment and orthogonal test, gluten is determined with effective evaluation is refreshed oneself with reference to subjective appreciation
The optimum formula of chewing gum.
Subjective appreciation：
Randomly select 10 personnel Jing Guo professional training and carry out subjective appreciation, carried out according to the standards of grading of Tables 1 and 2
Scoring, counts appraisal result and determines that the optimum formula of gluten chewing gum is constituted according to result.
The subjective appreciation standard of table 1
Table 2 is refreshed oneself effective evaluation standard
The influence of mustard addition counterpart perfume sugar products matter：
The data Analysis of variance of table 3 can be obtained, effect of refreshing oneself F(mustard 1)=52.18 >=F(0.01), subjective appreciation F(mustard 2)=
148.16≥F(0.01)；The addition of mustard is larger to the qualitative effects of gluten chewing gum, when mustard addition is 10g,
Effect of refreshing oneself is poor, and mustard taste is fainter and persistence is poor；When mustard addition is 20g, mustard taste is too dense, leads
Consumer is caused to be difficult to receive；And mustard addition be 17.5g when, mustard taste is heavier, excessively chokes peppery, and effect of refreshing oneself is poor, slightly
Poor 15g；When mustard addition be 15g when, gluten chewing gum refresh oneself effect and quality it is preferable.
The influence of the mustard addition counterpart of table 3 perfume sugar products matter
The influence of the fragrant sugar products matter of the addition counterpart of D-sorbite and maltitol：
The data Analysis of variance of table 4 can be obtained, effect of refreshing oneself F(sugar alcohol 1)=22.96 >=F(0.01), subjective appreciation F(sugar alcohol 2)=
171.82≥F(0.01)；The ratio of D-sorbite and maltitol is larger to the qualitative effects of gluten chewing gum.When D-sorbite and
Maltitol is respectively 0.5g；1.0g、1.5g；0.5g、0.5g；During 1.5g, the flavour and taste of gluten chewing gum are poor, refresh oneself
Effect is poor.And when D-sorbite and maltitol are respectively 0.5g；0.75g、1.0g；During 0.5g, gluten chewing gum is refreshed oneself
Effect and quality are more excellent, wherein D-sorbite：Maltitol is 0.75g：It is optimal during 0.5g.
The influence of the fragrant sugar products matter of the addition counterpart of the D-sorbite of table 4 and maltitol
The influence of citric acid addition counterpart perfume sugar products matter：
The data Analysis of variance of table 5 can be obtained, effect of refreshing oneself F(citric acid 1)=111.47 >=F(0.01), subjective appreciation F(citric acid 2)=
199.48≥F(0.01)；The addition of citric acid is larger to the qualitative effects of gluten chewing gum.When the addition of citric acid is
During 0.25g, gluten chewing gum is refreshed oneself, and effect is general, and tart flavour is thin, and flavour is poor；When the addition of citric acid is 1.25g, face
Muscle chewing gum is refreshed oneself, and effect is poor, and tart flavour is heavier, masks the acid of mustard, and flavour is poor.When the addition of citric acid is
Preferably, tart flavour is moderate, and flavour is more excellent for effect of refreshing oneself when 0.5g, 0.75g, 1.0g, and wherein 0.5g is optimal to reach.
The influence of the citric acid addition counterpart of table 5 perfume sugar products matter
The influence of the fragrant sugar products matter of the addition counterpart of hydroxymethyl cellulose addition：
The data Analysis of variance of table 6 can be obtained, effect of refreshing oneself F(hydroxymethyl cellulose 1)=16.38 >=F(0.01), subjective appreciation
F(hydroxymethyl cellulose 2)=23.07 >=F(0.01)；Refresh oneself effect and qualitative effects of the addition of hydroxymethyl cellulose to gluten chewing gum
Less, and when the addition of hydroxymethyl cellulose is 0.1g, gluten chewing gum refreshes oneself effect and quality is slightly better than addition
0.05g、0.075g、0.125g、0.15g。
The influence of the hydroxymethyl cellulose addition counterpart of table 6 perfume sugar products matter
Orthogonal experiments：
It was found from the result of the range analysis of table 7:Effect of refreshing oneself extreme difference is RA>RB>RC, subjective appreciation extreme difference is RB>RA>RC,
That is mustard addition is maximum to the influential effect of refreshing oneself of gluten chewing gum, the product of D-sorbite and maltitol to gluten chewing gum
Matter influence is maximum；D-sorbite and maltitol are larger to the influential effect of refreshing oneself of gluten chewing gum, and mustard addition is to gluten
The qualitative effects of chewing gum are larger；The influence of refresh oneself effect and the quality of citric acid addition gluten chewing gum is all smaller, from upper
Show that best of breed is in the result for stating analysis:A2B1C1.The optimum formula of this chewing gum is gluten matrix 40g, mustard 15g, mountain
Pears sugar alcohol 0.5g, maltitol 0.75g, citric acid are 0.5g, and hydroxymethyl cellulose is 0.1g.
The orthogonal test analysis of the gluten chewing gum of table 7
This patent show that the refresh oneself optimum formula of chewing gum of mustard is：Gluten matrix 40g, mustard 15g, D-sorbite
0.5g, maltitol 0.75g, citric acid are 0.5g, and hydroxymethyl cellulose is 0.1g.The gluten chewing gum that this formula is produced is carried
Refreshing restoring consciouness effect is stronger, there is stronger viscoelasticity, has the flavour road of mustard and flavour is pure.
Embodiment 2：
A kind of the refresh oneself raw material of chewing gum of environmentally friendly mustard local flavor is comprised the following ingredients：
This gluten chewing gum for producing of formula effect that refreshes the mind is stronger, has stronger viscoelasticity, the flavour for having mustard
Road and flavour is pure.
Embodiment 3：
A kind of the refresh oneself raw material of chewing gum of environmentally friendly mustard local flavor is comprised the following ingredients：
Embodiment 4：
A kind of the refresh oneself raw material of chewing gum of environmentally friendly mustard local flavor is comprised the following ingredients：
Claims (4)
1. a kind of environmentally friendly chewing gum of refreshing oneself, it is characterised in that including following components：
2. environmentally friendly chewing gum of refreshing oneself according to claim 1, it is characterised in that including following components：
3. a kind of method for preparing chewing gum, it is characterised in that environmentally friendly chewing gum of refreshing oneself is equipped with raw material, system as described in claim 1
Standby process comprises the following steps：
1) preparation of gluten matrix：
By Strong flour with cold water and face, it is allowed to form spherical dough；Place and cleaning is taken out after 2h to without starch precipitation；
2) mediation of raw material：
In being reconciled gluten matrix and mustard meal under 78 DEG C of water-baths, add and be pre-mixed uniform D-sorbite, malt
Sugar alcohol, citric acid, hydroxymethyl cellulose, roll 30min or so repeatedly, smooth to dough surface, in spherical gluten candy batch；
3) the aging sterilization of gluten candy batch：
Gluten candy batch is placed in into aging in electronics air dry oven to sterilize, condition is 68 DEG C, 4h；4) cool down, cut and pack.
4. method for preparing chewing gum according to claim 3, it is characterised in that：The raw material of step 2 also added in reconciling
Appropriate olive oil and menthol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710670466.6A CN107259057A (en) | 2017-08-08 | 2017-08-08 | A kind of environmentally friendly chewing gum and preparation method thereof of refreshing oneself |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710670466.6A CN107259057A (en) | 2017-08-08 | 2017-08-08 | A kind of environmentally friendly chewing gum and preparation method thereof of refreshing oneself |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259057A true CN107259057A (en) | 2017-10-20 |
Family
ID=60077037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710670466.6A Pending CN107259057A (en) | 2017-08-08 | 2017-08-08 | A kind of environmentally friendly chewing gum and preparation method thereof of refreshing oneself |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259057A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637914A (en) * | 2019-09-24 | 2020-01-03 | 岭南师范学院 | Preparation method of gluten-based fructus amomi sugar-free chewing gum |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079108A (en) * | 1992-04-21 | 1993-12-08 | 箭牌糖类有限公司 | Utilize edible rete to prolong the method for chewing gum shelf life |
| CN1663418A (en) * | 2005-03-11 | 2005-09-07 | 黄恒燊 | Chewing gum and its preparing method |
| CN102036657A (en) * | 2008-05-21 | 2011-04-27 | 诺瓦提斯公司 | Tablettable chewing gums comprising nicotine and a buffering agent |
| CN103798497A (en) * | 2014-03-06 | 2014-05-21 | 山东福田药业有限公司 | Edible healthcare chewing gum and preparation method thereof |
| CN105341309A (en) * | 2015-11-30 | 2016-02-24 | 陈鹏 | Mustard and mint composite-flavored chewing gum |
-
2017
- 2017-08-08 CN CN201710670466.6A patent/CN107259057A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079108A (en) * | 1992-04-21 | 1993-12-08 | 箭牌糖类有限公司 | Utilize edible rete to prolong the method for chewing gum shelf life |
| CN1663418A (en) * | 2005-03-11 | 2005-09-07 | 黄恒燊 | Chewing gum and its preparing method |
| CN102036657A (en) * | 2008-05-21 | 2011-04-27 | 诺瓦提斯公司 | Tablettable chewing gums comprising nicotine and a buffering agent |
| CN103798497A (en) * | 2014-03-06 | 2014-05-21 | 山东福田药业有限公司 | Edible healthcare chewing gum and preparation method thereof |
| CN105341309A (en) * | 2015-11-30 | 2016-02-24 | 陈鹏 | Mustard and mint composite-flavored chewing gum |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637914A (en) * | 2019-09-24 | 2020-01-03 | 岭南师范学院 | Preparation method of gluten-based fructus amomi sugar-free chewing gum |
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Application publication date: 20171020 |