CN108094644A - 一种预防蛀牙清口糖及其制备方法 - Google Patents
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Abstract
本发明公开了一种预防蛀牙清口糖，其原料按重量份包括：异麦芽酮糖醇30‑40份、山梨糖醇15‑25份、壳聚糖1.3‑1.5份、硬脂酸钠0.5‑1份、安赛蜜0.6‑0.9份、阿拉伯胶0.5‑0.8份、苹果酸0.3‑0.6份、赤藓红0.3‑0.5份、防蛀牙添加剂0.1‑0.2份。本发明还公开了上述预防蛀牙清口糖的制备方法。本发明的清口糖能清新口气，具有清凉感，同时具有预防蛀牙的保健效果。
Description
技术领域
本发明涉及清口糖及其加工技术领域，尤其涉及一种预防蛀牙清口糖及其制备方法。
背景技术
清口糖是清新口气类糖果的统称，之前在国内没有特定的产品指向，范围包括传统的胶体口香糖、薄荷糖、无糖压片薄荷糖、润喉糖等。
蛀牙属于是细菌性疾病，可以继发牙髓炎和根尖周炎，甚至能引起牙槽骨和颌骨炎症。如不及时治疗，病变继续发展，形成龋洞，终至牙冠完全破坏消失，其发展的最终结果是牙齿丧失。蛀牙特点是发病率高，分布广；是口腔主要的常见病，也是人类最普遍的疾病之一，世界卫生组织已将其与肿瘤和心血管疾病并列为人类三大重点防治疾病。因此生产具有预防蛀牙功能的清口糖具有广阔的市场前景。
发明内容
基于背景技术存在的技术问题，本发明提出了一种预防蛀牙清口糖及其制备方法，本发明的清口糖能清新口气，具有清凉感，同时具有预防蛀牙的保健效果。
本发明提出的一种预防蛀牙清口糖，其原料按重量份包括：异麦芽酮糖醇30-40份、山梨糖醇15-25份、壳聚糖1.3-1.5份、硬脂酸钠0.5-1份、安赛蜜0.6-0.9份、阿拉伯胶0.5-0.8份、苹果酸0.3-0.6份、赤藓红0.3-0.5份、防蛀牙添加剂0.1-0.2份。
优选地，其原料按重量份包括：异麦芽酮糖醇32-38份、山梨糖醇17-23份、壳聚糖1.35-1.45份、硬脂酸钠0.6-0.9份、安赛蜜0.65-0.85份、阿拉伯胶0.55-0.75份、苹果酸0.35-0.55份、赤藓红0.35-0.45份、防蛀牙添加剂0.13-0.18份。
优选地，山梨糖醇、壳聚糖的重量比为18-22：1.35-1.4。
优选地，异麦芽酮糖醇与防蛀牙添加剂的质量比为35：0.16。
优选地，防蛀牙添加剂的制备方法为：将大枣、紫地榆、五倍子、哈密瓜分别粉粹后混合，在40-60℃下研磨，过300-400目筛，加入长双歧杆菌混合均匀，得到防蛀牙添加剂。
优选地，大枣、紫地榆、五倍子、哈密瓜、长双歧杆菌的重量比为1-2：1-2：0.5-1：0.1-0.4：0.1-0.3。
本发明还提供一种所述预防蛀牙清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至120-140℃，恒温研磨50-70min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨30-50min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
优选地，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至125-135℃，恒温研磨55-65min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨35-45min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
本发明的清口糖无糖、低卡路里，不会引起肥胖或血糖升高，且能清新口气，具有清凉感，同时具有预防蛀牙的保健效果。
本发明在清口糖中添加壳聚糖，其具有良好的吸湿、保湿、调理、抑菌等功能，能够延长本发明的保质期；添加防蛀牙添加剂，且防蛀牙添加剂由大枣、紫地榆、五倍子、哈密瓜、长双歧杆菌制成，其中，大枣含有乌苏酸和夹竹桃酸，这两种成分能控制蛀齿菌产生酶，免使糖蛋白沉淀下来形成菌斑，而且不影响口腔其他细菌，不破坏口腔菌的菌系平衡，没有副作用；紫地榆对变异链球和粘性放线菌的生长和产酸都有很强地抑制作用；五倍子能够有效抑制口腔生物膜细菌的生长代谢，其含有的总鞣质能抑制细菌代谢所需的酶类；哈密瓜含有维生素C，具有抑菌的效果；添加的长双歧杆菌不能被口腔中的有害微生物突变链球菌分解利用，因此可以降低突变链球菌与口腔中碳水化合物的产酸，防止了酸性物质对牙齿的损害以及蛀牙的形成，其与大枣、紫地榆、五倍子、哈密瓜互配作用后具有显著地预防蛀牙效果；同时长双歧杆菌保湿性好，能够进一步延长本发明的保质期。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种预防蛀牙清口糖，其原料按重量份包括：异麦芽酮糖醇30份、山梨糖醇25份、壳聚糖1.3份、硬脂酸钠1份、安赛蜜0.6份、阿拉伯胶0.8份、苹果酸0.3份、赤藓红0.5份、防蛀牙添加剂0.1份。
所述预防蛀牙清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至120℃，恒温研磨70min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨30min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
实施例2
一种预防蛀牙清口糖，其原料按重量份包括：异麦芽酮糖醇40份、山梨糖醇15份、壳聚糖1.5份、硬脂酸钠0.5份、安赛蜜0.9份、阿拉伯胶0.5份、苹果酸0.6份、赤藓红0.3份、防蛀牙添加剂0.2份；
其中，防蛀牙添加剂的制备方法为：将大枣、紫地榆、五倍子、哈密瓜分别粉粹后混合，在40℃下研磨，过400目筛，加入长双歧杆菌混合均匀，得到防蛀牙添加剂。
所述预防蛀牙清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至140℃，恒温研磨50min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨50min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
实施例3
一种预防蛀牙清口糖，其原料按重量份包括：异麦芽酮糖醇35份、山梨糖醇20份、壳聚糖1.4份、硬脂酸钠0.8份、安赛蜜0.8份、阿拉伯胶0.7份、苹果酸0.4份、赤藓红0.4份、防蛀牙添加剂0.15份；
其中，防蛀牙添加剂的制备方法为：将大枣、紫地榆、五倍子、哈密瓜分别粉粹后混合，在60℃下研磨，过300目筛，加入长双歧杆菌混合均匀，得到防蛀牙添加剂；
大枣、紫地榆、五倍子、哈密瓜、长双歧杆菌的重量比为1：2：0.5：0.4：0.1。
所述预防蛀牙清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至130℃，恒温研磨60min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨40min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
实施例4
一种预防蛀牙清口糖，其原料按重量份包括：异麦芽酮糖醇32份、山梨糖醇23份、壳聚糖1.35份、硬脂酸钠0.9份、安赛蜜0.65份、阿拉伯胶0.75份、苹果酸0.35份、赤藓红0.45份、防蛀牙添加剂0.13份；
其中，防蛀牙添加剂的制备方法为：将大枣、紫地榆、五倍子、哈密瓜分别粉粹后混合，在50℃下研磨，过300目筛，加入长双歧杆菌混合均匀，得到防蛀牙添加剂；
大枣、紫地榆、五倍子、哈密瓜、长双歧杆菌的重量比为2：1：1：0.1：0.3。
所述预防蛀牙清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至125℃，恒温研磨65min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨35min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
实施例5
一种预防蛀牙清口糖，其原料按重量份包括：异麦芽酮糖醇38份、山梨糖醇17份、壳聚糖1.45份、硬脂酸钠0.6份、安赛蜜0.85份、阿拉伯胶0.55份、苹果酸0.55份、赤藓红0.35份、防蛀牙添加剂0.18份；
其中，防蛀牙添加剂的制备方法为：将大枣、紫地榆、五倍子、哈密瓜分别粉粹后混合，在48℃下研磨，过400目筛，加入长双歧杆菌混合均匀，得到防蛀牙添加剂；
大枣、紫地榆、五倍子、哈密瓜、长双歧杆菌的重量比为1.5：1.5：0.7：0.3：0.2。
所述预防蛀牙清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至135℃，恒温研磨55min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨45min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种预防蛀牙清口糖，其特征在于，其原料按重量份包括：异麦芽酮糖醇30-40份、山梨糖醇15-25份、壳聚糖1.3-1.5份、硬脂酸钠0.5-1份、安赛蜜0.6-0.9份、阿拉伯胶0.5-0.8份、苹果酸0.3-0.6份、赤藓红0.3-0.5份、防蛀牙添加剂0.1-0.2份。
2.根据权利要求1所述预防蛀牙清口糖，其特征在于，其原料按重量份包括：异麦芽酮糖醇32-38份、山梨糖醇17-23份、壳聚糖1.35-1.45份、硬脂酸钠0.6-0.9份、安赛蜜0.65-0.85份、阿拉伯胶0.55-0.75份、苹果酸0.35-0.55份、赤藓红0.35-0.45份、防蛀牙添加剂0.13-0.18份。
3.根据权利要求1或2所述预防蛀牙清口糖，其特征在于，山梨糖醇、壳聚糖的重量比为18-22：1.35-1.4。
4.根据权利要求1-3任一项所述预防蛀牙清口糖，其特征在于，异麦芽酮糖醇与防蛀牙添加剂的质量比为35：0.16。
5.根据权利要求1-4任一项所述预防蛀牙清口糖，其特征在于，防蛀牙添加剂的制备方法为：将大枣、紫地榆、五倍子、哈密瓜分别粉粹后混合，在40-60℃下研磨，过300-400目筛，加入长双歧杆菌混合均匀，得到防蛀牙添加剂。
6.根据权利要求5所述预防蛀牙清口糖，其特征在于，大枣、紫地榆、五倍子、哈密瓜、长双歧杆菌的重量比为1-2：1-2：0.5-1：0.1-0.4：0.1-0.3。
7.一种基于权利要求1-6任一项所述预防蛀牙清口糖的制备方法，其特征在于，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至120-140℃，恒温研磨50-70min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨30-50min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
8.根据权利要求7所述预防蛀牙清口糖的制备方法，其特征在于，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、山梨糖醇、壳聚糖、阿拉伯胶混合，升温至125-135℃，恒温研磨55-65min，降温至室温，依次加入安赛蜜、苹果酸、赤藓红、硬脂酸钠，研磨35-45min，加入防蛀牙添加剂混合均匀，造粒，干燥，压片，包装，即得预防蛀牙清口糖。
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