CN107319083A - 一种清咽护喉口腔保健枸杞咀嚼糖果及其制备方法 - Google Patents
一种清咽护喉口腔保健枸杞咀嚼糖果及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种清咽护喉口腔保健枸杞咀嚼糖果及其制备方法，有效组分由以下原料制成：黑枸杞粉、枸杞‑蒲公英提取物、橄榄提取物、白花前胡提取物、薄荷粉、乌梅粉、蜂蜜粉、奶酪粉。本发明以黑枸杞为核心，与多种食物及药食同源的食材进行复配，协同各种食品、药食同源食品、中药的抑菌效果，产品的抑菌功能显著；兼顾内补钙磷和外抑菌双重作用，发挥咀嚼片的特点，具有预防和辅助治疗咽喉疾病、口腔疾病的显著功效。采用发酵提取工艺，最大程度不破坏有效成分，保留黑枸杞发酵液中的有效成分，可以提升枸杞的营养物质的吸收能力，利用超微粉碎技术，防止了高温对有效物质的破坏获得了较高的有效成分，并更有利于人体吸收。省去了熬制加工的麻烦，同时携带方便，方便直接服用。
Description
技术领域
本发明涉及食品、保健品以及制备领域，尤其涉及一种清咽护喉口腔保健枸杞咀嚼糖果及其制备方法。
背景技术
由于经济的日益发达，随着人们生活水平的不断提高，人们更加注重日常生活的保健。但是在生活工作压力下，健康情况却每况愈下，出现亚健康问题。人们过多的热爱享受，不注意自己的生活方式、行为习惯、饮食嗜好，从而引起的疾病。生活饮食过于精细，运动量减少，或暴饮暴食，或劳倦过度，使得人体代谢机能逐渐衰退，导致脏腑功能失调。
现在，我们身体过多地承受了来自食品、饮用水、空气和动植物(如花粉)的化学物质及污染物，伴随生活工作的压力，其结果，抵抗力降低，口腔溃疡、牙龈肿痛、声音嘶哑、口臭、鼻炎、咽炎、上呼吸道疾病便成了非常普遍的疾病，给日常生活带来极大的困扰。
食疗养生是中国人的传统习惯，通过饮食达到调理身体，强壮体魄的目的。食疗养生文化源远流长，是一种长远的养生行为。食疗养生是一种健康的健体之道。因此，人们也越来越关注健康的饮食调整，并适当摄入具有保健功能的药品或食品。通过科学合理的养生保健，防病治病，能吃出健康，益寿延年。
传统的糖果食品一般只能满足人们食物多样化方面的需求，通常只注重色香味等方面的需求。营养性糖果既可以充当食品，又含有功能性组分，起到调节身体、有助健康的作用，广受现代人们的喜爱。
咀嚼片是一类可在口腔内嚼碎后咽下的片剂，大小一般与普通片剂相同，可根据需要制成不同形状的异形片。咀嚼片经嚼碎后表面积增大，促进药物在体内的溶解和吸收，服用方便，硬度比普通片小，口感好。对于难崩解的药物，制成咀嚼片可加速其崩解，提高药效。咀嚼片服用方便，即使在缺水的条件下也可以按时用药，特别适用于小儿、吞咽困难或胃肠功能较差的患者，可减少药物对胃肠道的负担。因此，咀嚼片剂应用逐渐广泛起来。
发明内容
本发明的目的是提供一种有清咽护喉口腔保健功能的枸杞咀嚼糖果及其制备方法。
本发明的配方原料甄选，充分考量各种成分中营养物质的均衡和协同作用，更有助于人体的吸收。
本发明的技术方案如下：
本发明的一种清咽护喉口腔保健枸杞咀嚼糖果，所述的咀嚼糖果有效组分由以下原料制成：黑枸杞粉、枸杞-蒲公英提取物、橄榄提取物、白花前胡提取物、薄荷粉、乌梅粉、蜂蜜粉、奶酪粉。
所述的咀嚼糖果还添加以下辅助成分：乳糖、甘露醇、硬脂酸镁。
优选的，所述的咀嚼糖果由以下重量份数的原料制备而成：黑枸杞粉15-40份、枸杞-蒲公英发酵提取物10-30份、橄榄提取物10-30份、白花前胡提取物5-10份、薄荷5-15份、乌梅粉10-25份、蜂蜜粉12-30份、奶酪粉10-20份、乳糖10-20份、甘露醇10-20份、硬脂酸镁10-20份。
优选的，所述的咀嚼糖果可以由以下重量份数的原料制备而成：黑枸杞粉20-30份、枸杞-蒲公英发酵提取物15-25份、橄榄提取物20-28份、白花前胡提取物6-8份、薄荷粉7-10份、乌梅粉15-23份、蜂蜜粉15-20份、奶酪粉13-18份、乳糖15-18份、甘露醇15-20份、硬脂酸镁10-20份。
优选的，所述的咀嚼糖果可以由以下重量份数的原料制备而成：黑枸杞粉25份、枸杞-蒲公英发酵提取物18份、橄榄提取物25份、白花前胡提取物7份、薄荷粉9份、乌梅粉20份、蜂蜜粉18份，奶酪粉17份、乳糖17份、甘露醇19份、硬脂酸镁13份。
优选的，所述的咀嚼糖果可以由以下重量份数的原料制备而成：黑枸杞粉30份、枸杞-蒲公英发酵提取物23份、橄榄提取物29份、白花前胡提取物8份、薄荷粉8份、乌梅粉15份、蜂蜜粉15份、奶酪粉15份、乳糖15份、甘露醇16份、硬脂酸镁16份。
本申请还提供一种有清咽护喉口腔保健功能的枸杞咀嚼糖果的制备方法，包括以下步骤：
a、分别将黑枸杞干果、乌梅、奶酪、薄荷经温度-40至-80℃，冻干压力20Pa至50Pa，冷冻干燥10至15h，后置于低温超微粉碎机中粉碎，粉碎温度为-10℃～-20℃，过100目筛，微博灭菌5分钟，制得黑枸杞粉、乌梅粉、奶酪粉、薄荷粉；
b、将枸杞、蒲公英按照重量比3:2的比例混合，用无菌水清洗、沥干，切丁按照1:10-20混合充分制浆，作为基础液，向基础液中加入以下重量百分比物质：酵母提取液0.1-0.4％，磷酸氢二钾0.03-0.2％，硫酸镁0.01-0.2％，柠檬酸三铵0.1-0.2％，硫酸锰0.001-0.005％，充分混匀后灭菌，接种乳酸菌，置于摇床上180rpm，30℃，培养48h，得到枸杞-蒲公英发酵原液；将该发酵原液过滤除菌，保留上清液并将上清液的PH值调至中性，得到枸杞-蒲公英发酵液，发酵液浓缩后烘干获得；所述枸杞-蒲公英发酵液发酵时采用的乳酸菌为CGMCC NO.1.1
c、橄榄提取物的制备，将新鲜橄榄破碎去核，加入适量95％乙醇溶液，用搅拌机捣碎，加入8U·L－1果胶酶超声浸提20min，离心10min(3000r·min－1)，取上清液，重复提取3次，合并提取液，于35℃减压旋转蒸发除去溶剂，干燥，即得；
d、前胡提取物的制备，白花前胡块根以10倍量乙醇加热回流提取2次，每次1.5h，白花前胡甲素的提取率为97.6％浓缩后干燥。
e、将各种原料按照重量份数称好后，充分混合、均质、制软剂、过20目筛，得半固体颗粒；
f、将步骤e的半固体颗粒至于烘箱中烘干，并控制烘箱温度37℃-45℃，干燥4-6h后得到干颗粒，水分3％以下；
g、将步骤f的干颗粒通过压片机进行压片处理，红外线杀菌处理后，得到压片糖果。
所述步骤e中的制软剂是向混合原料加入27％-50％(m/v)的食用酒精，搅拌制粒。
本发明所采用的功效成分有黑枸杞、蒲公英、橄榄提取物、白花前胡提取物、薄荷、乌梅、蜂蜜、奶酪。
黑枸杞，又名黑果枸杞，属于茄科枸杞属，黑枸杞含有17种氨基酸，13种微量元素，含量排名前五位的是Fe402.6mg/kg、Ca4972.06mg/kg、K1669.58mg/kg、Na2162.29mg/kg、Mg1926.31mg/kg、Zn28.30mg/kg，Mn13.27、Cu13.54、，其中钙、镁、锌、铁的含量也高于红枸杞。黑枸杞味甘、性平，含有丰富的蛋白质、矿物质、微量元素、生物碱、VC、B1、B2、钙、镁、铜、锌、锰、铁、铅、镍、镉、钴、铬、钾、钠等各种营养成分。黑枸杞鲜果经研究测试含油率达到5.54％，总糖的含量为6.9％，总酸的含量为0.73％，维生素C含量为3.02mg/100g，维生素B1含量为0.07mg/100g，维生素B2含量为0.02mg/100g，总花色苷的含量达386.9mg/100g。本发明所采用的黑枸杞为市售青海格尔木种植枸杞。
黑枸杞粉中富含的原花青素，具有抗过敏抗炎症的功效。有助于治疗过敏、气喘、支气管炎、花粉热、类风湿动脉炎、运动受伤、溃疡等疾病。人体发炎时要释放出一种名叫组胺的化合物，它可诱发上述疾病的种种症状。花青素抑制产生组胺需要的酶，防止生成组胺，从而减轻发炎。花青素是组胺的著名的抑制剂，但它并不阻碍其它的酶。
橄榄果实中富含糖类、蛋白质、膳食纤维、维生素B1、维生素B2，烟酸、维生素C，以及Ca、Fe、Mg、Zn、Se等微量元素。橄榄果实中含有2.43％～4.47％的可溶性总糖，苏氨酸、赖氨酸和苯丙氨酸等7种人体必需氨基酸。橄榄富含酚类化合物等次生代谢产物，属于橄榄中重要的功能组分。研究指出鞣花酸、没食子酸是橄榄中主要酚酸类化合物，橄榄果实中的没食子酸平均含量为0.51％，具有抑菌和抗氧化作用。除此之外，橄榄果实的另一重要抗氧化功能组分为黄酮类化合物。
橄榄总黄酮对食品加工、储存过程中常见腐败菌种具有抗菌功效。橄榄总黄酮对金黄色葡萄球菌、枯草杆菌、大肠杆菌、变形杆菌、痢疾杆菌、黑曲霉和青霉皆有抑制作用。橄榄多酚对口腔颌面部感染常见病原菌的抑菌活性。
蒲公英富含维生素A、维生素C及钾，也含有铁、钙、维生素B2、维生素B1、镁、维生素B6、叶酸及铜。蒲公英植物体中含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分。性味甘，微苦，寒。归肝、胃经。具有清热解毒的功效，有调理肝火、肺火、胃火的功效。尤善清肝热，治疗肝热目赤肿痛，口舌生疮、热毒疮疡；有治湿热、黄疸之功效；有利尿、缓泻、退黄疸、利胆等功效；具有抗真菌杀菌功效；能通过免疫机制起到抗肿瘤作用；治急性乳腺炎，淋巴腺炎，疔毒疮肿，急性结膜炎，感冒发热，急性扁桃体炎，急性支气管炎，胃炎，肝炎，胆囊炎，尿路感染等。富含维生素A、C及矿物质，对消化不良、便秘有改善作用，对保护皮肤，防治雀斑、粉刺面疮有功效。蒲公英是药食兼用的植物。
奶酪：修复牙齿损伤。钙摄取不足会动摇骨本，所以每天要从各种天然食物里补充钙。奶酪不但是钙的良好来源之一，它对牙齿还能发挥其他保护作用。除了丰富的钙、磷等牙齿营养物质，奶酪还含有独特的酪蛋白，酪蛋白能有效阻止牙菌斑形成，修复牙齿的损伤。此外，奶酪还可以刺激唾液的分泌，中和平衡口腔内的酸性环境，抑制细菌生长，坚固牙胚。
白花前胡：作为传统的止咳化痰药，主要含有香豆素类成分,多为邪蒿内酯型，如前胡甲素、乙素、丙素、丁素、戊素，前胡香豆素A、B、C、D、E、F、G等。前胡主要具有祛痰、镇咳、平喘、抗炎、解痉、镇静等多种药理作用。白花前胡中含有丹参酮ⅡA和丹参酮Ⅰ等多种萘醌类化合物。还含有多种苷类化合物，如胡萝卜苷、白花前胡苷等化合物。二十四烷酸、棕榈酸(palmitic acid)等脂肪酸类和没食子酸香草酸等苯甲酸类，以及β-谷甾醇等甾醇类成分。白花前胡的根茎含多种香豆精类能解热、祛痰、治感冒咳嗽、支气管炎及疖肿。白花前胡提取得到的白花前胡丙素有一定的镇咳作用，同时具有润肺、止咳、祛痰作用。
乌梅是蔷薇科落叶乔木植物梅的没有成熟的果实，其中含有柠檬酸、苹果酸、琥珀酸、糖类、谷甾醇、维生素C等成份，具有非常理想的抗菌的作用。
薄荷是中国常用中药，幼嫩茎尖可作菜食，全草又可入药，治感冒发热喉痛，头痛，目赤痛，肌肉疼痛，皮肤风疹搔痒，麻疹不透等症，此外对痈、疽、疥、癣、漆疮亦有效。薄荷含有薄荷醇，该物质可清新口气并具有多种药性，具有防腐杀菌、利尿、化痰、健胃和助消化等功效。
本发明的配方原料甄选，充分考量成分中各种营养物质的均衡和协同作用，该成分组合协同黑枸杞、蒲公英对体内组织和系统的调理，同时选用橄榄、乌梅、薄荷等安全可食用的抑菌、消炎成分，并且兼顾各种营养素互相协同促进人体对钙磷铁及维生素等的吸收。黑枸杞的人体吸收和功效也得到了提升。黑枸杞中微量元素铁、钙、镁、锌、钾的含量很高，并且富含的赖氨酸精氨酸促进人体对钙质的吸收。添加奶酪粉，富含乳酸菌和钙质，有助于人体对钙磷的吸收。本发明所提供的原料配比中，黑枸杞和橄榄中富含铁元素，而配比中橄榄和乌梅中的VC可促进人体对铁的吸收。各项营养素之间互相协同作用，更有助于人体的吸收。
低温粉碎机：又名超微粉碎机，以液氮为冷冻剂，将被粉碎的物料降至玻璃化温度，利用物质在低温下变脆的性质。可进行高温、常温、低温或超低温的微粉碎，可以保持物料的原有理化性质和活性成份。给磨筒外壁的夹套通入冷水。通过调节冷却水的温度和流量可控制粉碎温度。低温粉碎，冷冻系统最低温度可达零下35℃。本专利采用的低温超微粉碎机是山东建辰机械有限公司生产，型号为JFM-6J。
本发明的有益效果为：
1)组方合理，配伍精良，发明各功效成分配伍以后，协同各种食品、药食同源食品、中药的抑菌效果，产品的抑菌功能显著；从口腔接触抑菌和体内清热解毒调理，降肝火胃火肺火；再加之糖果的营养成分丰富均衡，协同作用利于身体吸收。
2)发挥咀嚼片的特点，咀嚼片在口腔内停留时间长发挥抑菌成分功效，同时经嚼碎后表面积增大，促进药物在体内的溶解和吸收，提升口腔疾病的预防和治疗功效；具有预防和辅助治疗咽喉疾病、呼吸道疾病的功效。
3)采用发酵提取工艺，最大程度不破坏有效成分，保留黑枸杞发酵液中的有效成分，可以提升枸杞的营养物质的吸收能力，利用超微粉碎技术，防止了高温对有效物质的破坏获得了较高的有效成分，并更有利于人体吸收。
4)省去了熬制加工的麻烦，同时携带方便，方便直接服用。
具体实施方案
实施例1：
分别将黑枸杞干果、乌梅、奶酪、薄荷经温度-40至-80℃，冻干压力20Pa至50Pa，冷冻干燥10至15h，后置于低温超微粉碎机中粉碎，粉碎温度为-10℃～-20℃，过100目筛，微博灭菌5分钟，制得黑枸杞粉、乌梅粉、奶酪粉、薄荷粉；
将枸杞、蒲公英按照重量比3:2的比例混合，用无菌水清洗、沥干，切丁按照1:10-20混合充分制浆，作为基础液，向基础液中加入以下重量百分比物质：酵母提取液0.1-0.4％，磷酸氢二钾0.03-0.2％，硫酸镁0.01-0.2％，柠檬酸三铵0.1-0.2％，硫酸锰0.001-0.005％，充分混匀后灭菌，接种乳酸菌，置于摇床上180rpm，30℃，培养48h，得到枸杞-蒲公英发酵原液；将该发酵原液过滤除菌，保留上清液并将上清液的PH值调至中性，得到枸杞-蒲公英发酵液，发酵液浓缩后烘干获得枸杞-蒲公英提取物；所述枸杞发酵液发酵时采用的乳酸菌为CGMCC NO.1.1
橄榄提取物的制备，将新鲜橄榄破碎去核，加入适量95％乙醇溶液，用搅拌机捣碎，加入8U·L－1果胶酶超声浸提20min，离心10min(3000r·min－1)，取上清液，重复提取3次，合并提取液，于35℃减压旋转蒸发除去溶剂，干燥，即得；
前胡提取物的制备，白花前胡块根以10倍量乙醇加热回流提取2次,每次1.5h,白花前胡甲素的提取率为97.6％浓缩后干燥。
按照重量份数的原料制备而成：黑枸杞粉25份、枸杞-蒲公英发酵提取物18份、橄榄提取物25份、白花前胡提取物7份、薄荷粉9份、乌梅粉20份、蜂蜜粉18份，奶酪粉17份、乳糖17份、甘露醇19份、硬脂酸镁13份。
将称好的各种原料，充分混合、均质、加入27％(m/v)的食用酒精，过20目筛；将所得半固体颗粒至于烘箱中烘干，并控制烘箱温度37℃-45℃，干燥4-6h后得到干颗粒。
将干颗粒通过五冲头的压片机(ZP-5冲旋转式)进行压片处理(压力40-60kN)，得到压片糖果。
实施例2：
按照重量份数称取：黑枸杞粉30份、枸杞-蒲公英发酵提取物23份、橄榄提取物29份、白花前胡提取物8份、薄荷粉8份、乌梅粉15份、蜂蜜粉15份、奶酪粉15份、乳糖15份、甘露醇16份、硬脂酸镁16份。
将称好的各种原料，充分混合、均质、加入27％(m/v)的食用酒精，过20目筛；将所得半固体颗粒至于烘箱中烘干，并控制烘箱温度37℃-45℃，干燥4-6h后得到干颗粒。
将干颗粒通过五冲头的压片机(ZP-5冲旋转式)进行压片处理(压力40-60kN)，得到压片糖果。
实施例3：
一种清咽护喉口腔保健枸杞咀嚼糖果，其与实施例8制备的护肤养颜黑枸杞糖果的差别仅在于成分中不含有枸杞-蒲公英发酵提取物。
按照重量份数称取黑枸杞粉30份、橄榄提取物29份、白花前胡提取物8份、薄荷粉8份、乌梅粉15份、蜂蜜粉15份、奶酪粉15份、乳糖15份、甘露醇16份、硬脂酸镁16份。
将各种原料按照重量份数称好后，充分混合、均质、加入30％(m/v)的食用酒精，过20目筛；将所得半固体颗粒至于烘箱中烘干，并控制烘箱温度37℃-45℃，干燥4-6h后得到干颗粒。
将干颗粒通过五冲头的压片机(ZP-5冲旋转式)进行压片处理(压力40-60kN)，得到压片糖果。
功效验证
1、治疗方法
治疗组服用本发明制备的黑枸杞糖果，每次一片，10g，每日3次。300例口腔疾病患者，年龄20-60岁，分3个治疗组，每组100人服用实施例1-3的产品。产品的各项性能对比试验如下表。
2临床疗效评价标准
对声音沙哑、喉咙肿痛、咽喉发炎、口腔溃疡、牙银肿痛患者分别进行调查。分三级进行判定：
显效：症状好转效果明显；
有效：症状好转或略有效果；
无效：症状无改变或减轻不明显。
总有效率＝(显效+有效)/总病例数×100％
3治疗结果
治疗结果如表2所示。
本功效验证实验，采取的实施例2和3的区别在于实施例3中未添加枸杞-蒲公英发酵提取物，数据显示，提取物的添加可增强糖果的功效。
患者A，女，70岁，主要症状牙龈肿痛，出血。自开始服用实施例1中的糖果，每日三次，每次一颗，10g/片，连续服用5天后，感觉牙龈肿痛症状消失，牙龈不再出血。经常食用，牙龈肿痛和出血症状未见复发。
患者B，男，35岁，长期口腔溃疡。服用实施例1中的糖果，服用6天后，溃疡消失，继续服用30天，为再长口腔溃疡。
患者C，女，46岁，患有咽炎，主要症状为咽痛，痰盛，有异物感，并且伴有咳嗽等现象。坚持服用实施例2的糖果产品半月后，咽痛减轻，咽喉清爽，症状缓解，后又继续服用1个月后，咽炎症状得到控制和改善。
上述数据显示，本发明的黑枸杞糖果在清咽护喉，治疗口腔疾病有突出的效果。
上述实施例只是为了说明本发明的技术构思及特点，其目的是在于让本领域内的普通技术人员能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡是根据本发明内容的实质所作出的等效的变化或修饰，都应涵盖在本发明的保护范围内。
Claims (9)
1.一种清咽护喉口腔保健枸杞咀嚼糖果，其特征在于，所述糖果有效组分由以下原料制成：黑枸杞粉、枸杞-蒲公英提取物、橄榄提取物、白花前胡提取物、薄荷粉、乌梅粉、蜂蜜粉、奶酪粉。
2.根据权利要求1所述的清咽护喉口腔保健枸杞咀嚼糖果，其特征在于，所述糖果还添加以下辅助成分：乳糖、甘露醇、硬脂酸镁。
3.根据权利要求2所述的清咽护喉口腔保健枸杞咀嚼糖果，其特征在于，所述的糖果由以下重量份数的原料制备而成：黑枸杞粉15-40份、枸杞-蒲公英发酵提取物0-30份、橄榄提取物10-30份、白花前胡提取物5-10份、薄荷粉5-15份、乌梅粉10-25份、蜂蜜粉12-30份、奶酪粉10-20份、乳糖10-20份、甘露醇10-20份、硬脂酸镁10-20份。
4.根据权利要求3所述的清咽护喉口腔保健枸杞咀嚼糖果，其特征在于，所述的糖果由以下重量份数的原料制备而成：黑枸杞粉20-30份、枸杞-蒲公英发酵提取物0-25份、橄榄提取物20-28份、白花前胡提取物6-8份、薄荷粉7-10份、乌梅粉15-23份、蜂蜜粉15-20份、奶酪粉13-18份、乳糖15-18份、甘露醇15-20份、硬脂酸镁10-20份。
5.根据权利要求4所述的清咽护喉口腔保健枸杞咀嚼糖果，其特征在于，所述的糖果由以下重量份数的原料制备而成：黑枸杞粉25份、枸杞-蒲公英发酵提取物18份、橄榄提取物25份、白花前胡提取物7份、薄荷粉9份、乌梅粉20份、蜂蜜粉18份，奶酪粉17份、乳糖17份、甘露醇19份、硬脂酸镁13份。
6.根据权利要求5所述的清咽护喉口腔保健枸杞咀嚼糖果，其特征在于，所述的糖果由以下重量份数的原料制备而成：黑枸杞粉30份、枸杞-蒲公英发酵提取物23份、橄榄提取物29份、白花前胡提取物8份、薄荷粉8份、乌梅粉15份、蜂蜜粉15份、奶酪粉15份、乳糖15份、甘露醇16份、硬脂酸镁16份。
7.根据权利要求5所述的清咽护喉口腔保健枸杞咀嚼糖果，其特征在于，所述的咀嚼糖果由以下重量份数的原料制备而成：黑枸杞粉30份、橄榄提取物29份、白花前胡提取物8份、薄荷粉8份、乌梅粉15份、蜂蜜粉15份、奶酪粉15份、乳糖15份、甘露醇16份、硬脂酸镁16份。
8.根据权利要求3-7中任意一项权利要求中所述的清咽护喉口腔保健枸杞咀嚼糖果的制备方法，其特征在于，所述咀嚼糖果的制备方法包括以下步骤：
a、分别将黑枸杞干果、乌梅、薄荷、奶酪经温度-40至-80℃，冻干压力20Pa至50Pa，冷冻干燥10至15h，后置于低温超微粉碎机中粉碎，粉碎温度为-10℃～-20℃，过100目筛，微博灭菌5分钟，制得黑枸杞粉、乌梅粉、薄荷粉、奶酪粉；
b、将枸杞、蒲公英按照重量比3:2的比例混合，用无菌水清洗、沥干，切丁按照1:10-20混合充分制浆，作为基础液，向基础液中加入以下重量百分比物质：酵母提取液0.1-0.4%，磷酸氢二钾0.03-0.2%，硫酸镁0.01-0.2%，柠檬酸三铵0.1-0.2%，硫酸锰0.001-0.005%，充分混匀后灭菌，接种乳酸菌，置于摇床上180rpm，30℃，培养48h，得到枸杞-蒲公英发酵原液；将该发酵原液过滤除菌，保留上清液并将上清液的PH值调至中性，得到枸杞-蒲公英发酵液，发酵液浓缩后烘干获得；所述枸杞-蒲公英发酵液发酵时采用的乳酸菌为CGMCCNO.1.1；
c、橄榄提取物的制备，将新鲜橄榄破碎去核，加入适量95%乙醇溶液，用搅拌机捣碎，加入8U·L－1果胶酶超声浸提20min，离心10min(3 000 r·min－1)，取上清液，重复提取3次，合并提取液，于35℃减压旋转蒸发除去溶剂，干燥，即得；
d、前胡提取物的制备，白花前胡块根以10倍量乙醇加热回流提取2次，每次1.5h，白花前胡甲素的提取率为97.6%，浓缩后干燥；
e、将各种原料按照重量份数称好后，充分混合、均质、制软剂、过20目筛，得半固体颗粒；
f、将步骤e的半固体颗粒至于烘箱中烘干，并控制烘箱温度37℃-45℃，干燥4-6h后得到干颗粒，水分3%以下；
g、将步骤f的干颗粒通过压片机进行压片处理，压片压力30-45kN，红外线杀菌处理后，得到咀嚼糖果。
9.根据权利要求8所述的清咽护喉口腔保健枸杞咀嚼糖果的制备方法，其特征在于，所述步骤e中的制软剂是向混合原料中加入27%-50%（m/v）的食用酒精，搅拌制粒。
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