CN108094645A - 一种预防牙龈出血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牙龈出血清口糖，其原料按重量份包括：异麦芽酮糖醇30‑40份、赤藓糖醇15‑25份、山梨酸钠1.3‑1.5份、硬脂酸镁0.5‑1份、甜菊糖0.6‑0.9份、复配矿物质0.5‑0.8份、酒石酸0.3‑0.6份、诱惑红铝色淀0.3‑0.5份、营养剂0.1‑0.2份。本发明还公开了上述预防牙龈出血清口糖的制备方法。本发明的清口糖能清新口气，具有清凉感，同时具有预防牙龈出血的效果。
Description
技术领域
本发明涉及清口糖及其加工技术领域，尤其涉及一种预防牙龈出血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。
牙龈出血又称齿衄，是口腔科门急诊常见病，大部分病例的发病原因是由局部因素引起，主要由牙颈部的菌斑、结石或食物嵌塞刺激致牙龈出血，水肿产生牙龈炎、牙周炎。龈沟内皮组织充血，炎性反应使肉芽组织形成，一旦受到刺激极易引起血管破裂出血(如探诊方法不当、洁治出血等)。因此生产具有预防牙龈出血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牙龈出血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，同时具有预防牙龈出血的效果。
本发明提出的一种预防牙龈出血清口糖，其原料按重量份包括：异麦芽酮糖醇30-40份、赤藓糖醇15-25份、山梨酸钠1.3-1.5份、硬脂酸镁0.5-1份、甜菊糖0.6-0.9份、复配矿物质0.5-0.8份、酒石酸0.3-0.6份、诱惑红铝色淀0.3-0.5份、营养剂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、赤藓糖醇17-23份、山梨酸钠1.35-1.45份、硬脂酸镁0.6-0.9份、甜菊糖0.65-0.85份、复配矿物质0.55-0.75份、酒石酸0.35-0.55份、诱惑红铝色淀0.35-0.45份、营养剂0.13-0.18份。
优选地，赤藓糖醇、山梨酸钠的重量比为18-22：1.35-1.4。
优选地，异麦芽酮糖醇与营养剂的质量比为35：0.16。
优选地，营养剂的制备方法为：将大黄、乌蔹莓、三七、茜草分别粉粹后混合，在40-60℃下研磨，过300-400目筛，加入薄荷油混合均匀，得到营养剂。
优选地，大黄、乌蔹莓、三七、茜草、薄荷油的重量比为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牙龈出血清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至120-140℃，恒温研磨50-70min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨30-50min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
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、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至125-135℃，恒温研磨55-65min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨35-45min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
本发明的清口糖低卡路里，不会引起肥胖或血糖升高，且能清新口气，具有清凉感，同时具有预防牙龈出血的效果。本发明在清口糖中添加山梨酸钠，其具有较高的抗菌性能，对细菌、霉菌、酵母菌均有抑制作用，特别是防霉效果良好，与酒石酸协同作用，能够延长本发明的保质期；添加营养剂，且营养剂由大黄、乌蔹莓、三七、茜草、薄荷油制成，其中，大黄性味苦寒，凉血解毒，逐淤通经，主治齿龈肿痛，血热吐衄；乌蔹莓性味苦寒，清热解毒，活血散瘀，利尿，主治咽喉肿痛、疔疮、痢疾、尿血、白浊、跌打损伤、毒蛇咬伤等；三七性味苦温，散瘀止血，消肿定痛，主治咯血，吐血，衄血，便血，崩漏，外伤出血，胸腹剌痛，跌扑肿痛等；乌蔹莓性味苦寒，凉血，止血，祛瘀，通经，主治吐血，衄血，崩漏，外伤出血，经闭瘀阻，关节痹痛，跌扑肿痛等；四者互配，对预防牙龈出血存在一定的增效协同作用；薄荷油具有防腐、消炎、阵痛、止血的功效，且味道清凉，对黏膜无刺激，其与大黄、乌蔹莓互配作用，能够改善毛细血管脆性，促进血小板的附和聚集，利于血栓形成，促进血液凝固，进一步提高清口糖的预防牙龈出血的效果。
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
一种预防牙龈出血清口糖，其原料按重量份包括：异麦芽酮糖醇30份、赤藓糖醇25份、山梨酸钠1.3份、硬脂酸镁1份、甜菊糖0.6份、复配矿物质0.8份、酒石酸0.3份、诱惑红铝色淀0.5份、营养剂0.1份。
所述预防牙龈出血清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至120℃，恒温研磨70min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨30min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
实施例2
一种预防牙龈出血清口糖，其原料按重量份包括：异麦芽酮糖醇40份、赤藓糖醇15份、山梨酸钠1.5份、硬脂酸镁0.5份、甜菊糖0.9份、复配矿物质0.5份、酒石酸0.6份、诱惑红铝色淀0.3份、营养剂0.2份；
其中，营养剂的制备方法为：将大黄、乌蔹莓、三七、茜草分别粉粹后混合，在40℃下研磨，过400目筛，加入薄荷油混合均匀，得到营养剂。
所述预防牙龈出血清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至140℃，恒温研磨50min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨50min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
实施例3
一种预防牙龈出血清口糖，其原料按重量份包括：异麦芽酮糖醇35份、赤藓糖醇20份、山梨酸钠1.4份、硬脂酸镁0.8份、甜菊糖0.8份、复配矿物质0.7份、酒石酸0.4份、诱惑红铝色淀0.4份、营养剂0.15份；
其中，营养剂的制备方法为：将大黄、乌蔹莓、三七、茜草分别粉粹后混合，在60℃下研磨，过300目筛，加入薄荷油混合均匀，得到营养剂；
大黄、乌蔹莓、三七、茜草、薄荷油的重量比为1：2：0.5：0.4：0.1。
所述预防牙龈出血清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至130℃，恒温研磨60min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨40min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
实施例4
一种预防牙龈出血清口糖，其原料按重量份包括：异麦芽酮糖醇32份、赤藓糖醇23份、山梨酸钠1.35份、硬脂酸镁0.9份、甜菊糖0.65份、复配矿物质0.75份、酒石酸0.35份、诱惑红铝色淀0.45份、营养剂0.13份；
其中，营养剂的制备方法为：将大黄、乌蔹莓、三七、茜草分别粉粹后混合，在50℃下研磨，过300目筛，加入薄荷油混合均匀，得到营养剂；
大黄、乌蔹莓、三七、茜草、薄荷油的重量比为2：1：1：0.1：0.3。
所述预防牙龈出血清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至125℃，恒温研磨65min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨35min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
实施例5
一种预防牙龈出血清口糖，其原料按重量份包括：异麦芽酮糖醇38份、赤藓糖醇17份、山梨酸钠1.45份、硬脂酸镁0.6份、甜菊糖0.85份、复配矿物质0.55份、酒石酸0.55份、诱惑红铝色淀0.35份、营养剂0.18份；
其中，营养剂的制备方法为：将大黄、乌蔹莓、三七、茜草分别粉粹后混合，在48℃下研磨，过400目筛，加入薄荷油混合均匀，得到营养剂；
大黄、乌蔹莓、三七、茜草、薄荷油的重量比为1.5：1.5：0.7：0.3：0.2。
所述预防牙龈出血清口糖的制备方法，包括如下步骤：按所述重量份称取各原料，将异麦芽酮糖醇、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至135℃，恒温研磨55min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨45min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
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)
1.一种预防牙龈出血清口糖，其特征在于，其原料按重量份包括：异麦芽酮糖醇30-40份、赤藓糖醇15-25份、山梨酸钠1.3-1.5份、硬脂酸镁0.5-1份、甜菊糖0.6-0.9份、复配矿物质0.5-0.8份、酒石酸0.3-0.6份、诱惑红铝色淀0.3-0.5份、营养剂0.1-0.2份。
2.根据权利要求1所述预防牙龈出血清口糖，其特征在于，其原料按重量份包括：异麦芽酮糖醇32-38份、赤藓糖醇17-23份、山梨酸钠1.35-1.45份、硬脂酸镁0.6-0.9份、甜菊糖0.65-0.85份、复配矿物质0.55-0.75份、酒石酸0.35-0.55份、诱惑红铝色淀0.35-0.45份、营养剂0.13-0.18份。
3.根据权利要求1或2所述预防牙龈出血清口糖，其特征在于，赤藓糖醇、山梨酸钠的重量比为18-22：1.35-1.4。
4.根据权利要求1-3任一项所述预防牙龈出血清口糖，其特征在于，异麦芽酮糖醇与营养剂的质量比为35：0.16。
5.根据权利要求1-4任一项所述预防牙龈出血清口糖，其特征在于，营养剂的制备方法为：将大黄、乌蔹莓、三七、茜草分别粉粹后混合，在40-60℃下研磨，过300-400目筛，加入薄荷油混合均匀，得到营养剂。
6.根据权利要求5所述预防牙龈出血清口糖，其特征在于，大黄、乌蔹莓、三七、茜草、薄荷油的重量比为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任一项所述预防牙龈出血清口糖的制备方法，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、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至120-140℃，恒温研磨50-70min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨30-50min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
8.根据权利要求7所述预防牙龈出血清口糖的制备方法，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、赤藓糖醇、山梨酸钠、复配矿物质混合，升温至125-135℃，恒温研磨55-65min，降温至室温，依次加入甜菊糖、酒石酸、诱惑红铝色淀、硬脂酸镁，研磨35-45min，加入营养剂混合均匀，造粒，干燥，压片，包装，即得预防牙龈出血清口糖。
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