CN108935906B - Cellulose-based slow-release chewing gum and preparation method thereof - Google Patents
Cellulose-based slow-release chewing gum and preparation method thereof Download PDFInfo
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- CN108935906B CN108935906B CN201811166115.2A CN201811166115A CN108935906B CN 108935906 B CN108935906 B CN 108935906B CN 201811166115 A CN201811166115 A CN 201811166115A CN 108935906 B CN108935906 B CN 108935906B
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- 229940112822 chewing gum Drugs 0.000 title claims abstract description 137
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 137
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 97
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 69
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- 239000002994 raw material Substances 0.000 claims description 48
- 235000003599 food sweetener Nutrition 0.000 claims description 47
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- 239000002304 perfume Substances 0.000 claims description 29
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol 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)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 27
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
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- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical group COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 10
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 10
- 239000004255 Butylated hydroxyanisole Substances 0.000 claims description 9
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- NLZUEZXRPGMBCV-UHFFFAOYSA-N Butylhydroxytoluene Chemical compound CC1=CC(C(C)(C)C)=C(O)C(C(C)(C)C)=C1 NLZUEZXRPGMBCV-UHFFFAOYSA-N 0.000 claims description 7
- 229940095259 butylated hydroxytoluene Drugs 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 6
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- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 6
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- MRBKEAMVRSLQPH-UHFFFAOYSA-N 3-tert-butyl-4-hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1 MRBKEAMVRSLQPH-UHFFFAOYSA-N 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 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 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000008123 high-intensity sweetener Substances 0.000 description 2
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Images
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
- A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
- A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
-
- 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
- A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- 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
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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 belongs to the technical field of chewing gum preparation, and particularly relates to cellulose-based slow-release chewing gum and a preparation method thereof. The chewing gum provided by the invention is a sphere, and a quick-acting chewing gum layer, a dietary fiber gel layer, a cellulose-based spice layer and a cellulose-based spice core are sequentially arranged from the outermost layer of the sphere to the center of the sphere. The outermost quick-acting chewing gum layer can meet the urgency of people for eliminating oral peculiar smell, the dietary fiber gel layer can slow down the release speed of the spices contained in the wrapped cellulose-based spice layer and the cellulose-based spice core, the release time of the spices is prolonged, and the aim of refreshing the breath for a long time is fulfilled. In the four-layer sphere structure of the chewing gum, the dietary fiber gel layer and the fiber-based spice layer are not added with the chewing gum base, so that the use of the chewing gum base is reduced, the chewing gum is more green and environment-friendly, the dietary fiber is used as the base material, the friction between the dietary fiber and the teeth is increased, the chewing of the teeth is increased, and the oral health-care function of the chewing gum is enhanced.
Description
Technical Field
The invention belongs to the technical field of chewing gum preparation, and particularly relates to cellulose-based slow-release chewing gum and a preparation method thereof.
Background
Chewing gum is generally composed of five major ingredients, including gum base, flavor, emulsifiers, sweeteners, flavoring agents, and antioxidants. Gum base is the primary chewing substance of chewing gum and is generally composed of an elastomeric polymer such as natural rubber, styrene butadiene rubber, and the like, and adjuvants such as plasticizers, extenders, resins, and the like. The elastomer in the gum base is typically a water insoluble, non-biodegradable polymer. Chewing gum contains about 20-25% of gum base, which is usually very sticky, difficult to clean and not degradable within a few years, and its use in large quantities not only serves as a carrier of infectious diseases but also causes environmental pollution.
The water-soluble ingredients such as spices and flavoring agents in the chewing gum are substances which remove peculiar smell in the oral cavity and refresh the breath, and endow the chewing gum with fragrance, are easily dissolved in saliva, and the taste can be quickly dissipated at the beginning of chewing, so that the breath refreshing function of the chewing gum is limited to a certain extent.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a cellulose-based slow-release chewing gum and a preparation method thereof.
The technical scheme of the invention is as follows:
the cellulose-based slow-release chewing gum is a sphere, and a quick-acting chewing gum layer, a dietary fiber gel layer, a cellulose-based spice layer and a cellulose-based spice core are sequentially arranged from the outermost layer of the sphere to the center of the sphere.
Further, the diameter of the chewing gum sphere is 6-10 mm; wherein the thickness of the quick-acting chewing gum layer is 1.5-2.0 mm, the thickness of the dietary fiber gel layer is 0.5-1 mm, the thickness of the cellulose-based spice layer is 0.5-1 mm, and the thickness of the cellulose-based spice core is 0.5-1 mm.
Further, the quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 25-35% of chewing gum base, 0.02-0.05% of high-sweetness sweetening agent, 10-20% of mannitol, 18-20% of bulk sweetening agent, 0.5-2% of spice, 20% of plant extract, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 6-10% of gel, 60-70% of dietary fiber, 10-15% of filling sweetener and the balance of water;
the cellulose-based spice layer is prepared from the following raw materials in percentage by weight: 15-25% of filled sweetener, 20-30% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 6-10% of gel and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: 15-25% of filling type sweetener, 15-20% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 20-25% of chewing gum base, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water.
Further, the chewing gum bases are all chewing gum bases.
Further, the high-intensity sweetener is aspartame; the bulk sweeteners are all sorbitol; the spices are all cinnamon oil.
Further, the plant extracts are both green tea extract and mint extract, and the weight ratio of the green tea extract to the mint extract is 1: 1;
the preparation method of the green tea extract comprises the following steps: taking 50g of green tea powder of 40-60 meshes, adding 95% ethanol according to a material-to-liquid ratio of 1:20(g/mL), extracting at 70 ℃, heating and refluxing for 1.5-2 h, extracting for 2-3 times, combining extracting solutions, filtering by using a filter cloth of 100 meshes to remove filter residues, distilling to remove ethanol by distillation under reduced pressure at 35-45 ℃, and concentrating into an extract with a relative density of 1.05-1.15 to obtain a green tea extract;
the preparation method of the mint extract comprises the following steps: taking fresh mint leaves, cleaning, drying at low temperature of 20 ℃, crushing, sieving with a 40-60-mesh sieve, taking 25g of mint dry powder, adding 500mL of distilled water according to a material-liquid ratio of 1:20(g/mL), soaking for 0.5-1.5 h, performing ultrasonic treatment at an ultrasonic power of 40kHz and an extraction temperature of 30-40 ℃ for 30-50 min, filtering with 100-mesh filter cloth to remove filter residues, concentrating the filtrate at 45-50 ℃ under reduced pressure to 30-40 mL, adding isovolumetric ether for extraction for 2 times, combining the extract solutions, and distilling at 35-45 ℃ under reduced pressure to obtain an extract with a relative density of 1.05-1.15 to obtain the mint extract.
Further, the softening agents are all glycerin; the antioxidants are butyl hydroxy anisol or dibutyl hydroxy toluene.
Further, the gel is agar; the dietary fiber is konjac glucomannan.
A preparation method of cellulose-based slow-release chewing gum comprises the following steps:
step one, preparing a quick-acting chewing gum layer sugar blank:
the raw materials are prepared according to the following weight percentage: 25-35% of chewing gum base, 0.02-0.05% of high-sweetness sweetening agent, 10-20% of mannitol, 18-20% of bulk sweetening agent, 0.5-2% of spice, 20% of plant extract, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
heating and softening a chewing gum base in water bath at 70-85 ℃ for 3-4 h; mixing a high-sweetness sweetener, mannitol, a bulk sweetener, spice, a plant extract, calcium fluoride, a softener and an antioxidant according to a formula, fully stirring, decocting for 20-30 min at 45-55 ℃ to obtain mixed syrup, fully and uniformly mixing the mixed syrup and a chewing gum base at 70-85 ℃, cooling and kneading into a cylindrical long strip shape to obtain a quick-acting chewing gum layered sugar blank;
step two, preparing the dietary fiber gel layer sugar embryo:
the raw materials are prepared according to the following weight percentage: 6-10% of gel, 60-70% of dietary fiber, 10-15% of filling sweetener and the balance of water;
adding the gel into warm water, heating to boil and dissolving completely; adding dietary fiber and a filling type sweetening agent according to the formula, fully dissolving and stirring, decocting at the temperature of 75-85 ℃ until the soluble solid reaches 75-77%, cooling and kneading into a cylindrical long strip shape to obtain a dietary fiber gel layer sugar blank;
step three, preparing cellulose base spice layer sugar blank:
the raw materials are prepared according to the following weight percentage: 15-25% of filled sweetener, 20-30% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 6-10% of gel and the balance of water;
adding the gel into warm water, heating to boil and dissolving completely; cooling to 70-80 ℃, adding the filling sweetener, the dietary fiber, the plant extract and the spice according to the formula, stirring to fully dissolve the mixture, decocting at 75-85 ℃ until the soluble solid reaches 75-77%, cooling, and kneading to a cylindrical long strip shape to obtain a cellulose-based spice layer sugar blank;
step four, preparing the cellulose gum-based spice core sugar embryo:
the raw materials are prepared according to the following weight percentage: 15-25% of filling sweetener, 15-20% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 20-25% of chewing gum base, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
heating and softening a chewing gum base in water bath at 70-85 ℃ for 3-4 h; then fully stirring the dietary fiber, the spice, the bulk sweetener, the plant extract, the calcium fluoride, the softener and the antioxidant according to the formula, decocting for 20-30 min at 45-55 ℃ to obtain mixed syrup, fully and uniformly mixing the mixed syrup and the chewing gum base at 70-85 ℃, cooling and kneading to form a cylindrical long strip shape to obtain a cellulose gum base spice core sugar embryo;
step five, preparing the cellulose-based slow-release chewing gum:
extruding a quick-acting chewing gum layer sugar blank, a dietary fiber gel layer sugar blank, a cellulose-based perfume layer sugar blank and a cellulose-based perfume core sugar blank into rectangular sheets with the thicknesses of 1.5-2.0 mm, 0.5-1 mm, 0.5-1.0 mm and 0.5-1 mm in sequence, placing the quick-acting chewing gum layer sugar blank, the dietary fiber gel layer sugar blank, the cellulose-based perfume layer sugar blank and the cellulose-based perfume core sugar blank in sequence from bottom to top, kneading the four layers of rectangular sheets of sugar blanks into a long cylindrical strip with the cellulose-based perfume core sugar blank at the uppermost layer as the innermost layer and the diameter of a circular surface of 6-10 mm, and sequentially arranging the quick-acting chewing gum layer, the dietary fiber gel layer, the cellulose-based perfume layer and the cellulose-based perfume core from outside to inside; and cutting and extruding the strips into spheres with the diameter of 6-10 mm, aging at the temperature of 25-29 ℃ for 25-35 h, and packaging to obtain the cellulose-based slow-release chewing gum.
Further, the chewing gum bases are all chewing gum bases, and the high-intensity sweetener is aspartame; the bulk sweetener is sorbitol; the spices are all cinnamon oil; the plant extract is green tea extract and mint extract, and the weight ratio of the green tea extract to the mint extract is 1: 1; the softening agents are all glycerin; the antioxidants are butyl hydroxy anisol or dibutyl hydroxy toluene; the gel is agar; the dietary fibers are konjac glucomannan.
The invention has the beneficial effects that:
the unique four-layer sphere structure of the chewing gum provided by the invention endows the chewing gum with a function of durably refreshing breath. The quick-acting chewing gum layer on the outermost layer of the spherical chewing gum can meet the urgency of people for eliminating oral peculiar smell, the dietary fiber gel layer can slow down the release speed of the spices contained in the wrapped cellulose-based spice layer and the cellulose-based spice core, the spices contained in the cellulose-based spice layer and the cellulose-based spice core are slowly released layer by layer, the release time of the spices is prolonged, the requirement of people on the lasting fragrance of the chewing gum is met, and the aim of keeping breath fresh for a long time is fulfilled.
In the four-layer sphere structure of the chewing gum provided by the invention, the dietary fiber gel layer and the fiber-based spice layer are not added with the chewing gum base, the used gum base amount is reduced by more than 40% compared with the traditional chewing gum, the pollution of the chewing gum to the environment is reduced, and the chewing gum is more environment-friendly.
The chewing gum of the invention is added with the dietary fiber, which greatly improves the chewing experience of the traditional chewing gum, the dietary fiber can increase the chewing of the teeth to the chewing gum and the friction of the teeth, and the dietary fiber and the added calcium fluoride jointly enhance the oral health care functions of the chewing gum, such as cleaning the oral cavity, preventing decayed teeth, and the like.
Drawings
FIG. 1 is a schematic structural view of a cellulose-based slow-release chewing gum according to the present invention;
in the figure: 1. a quick-acting chewing gum layer; 2. a dietary fiber gel layer; 3. a cellulose-based flavor layer; 4. a cellulose gum based fragrance core.
Detailed Description
The technical solutions of the present invention are further described below with reference to the embodiments, but the present invention is not limited thereto, and any modifications or equivalent substitutions made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention should be covered in the protection scope of the present invention.
Example 1
The cellulose-based slow-release chewing gum is a sphere, and a quick-acting chewing gum layer, a dietary fiber gel layer, a cellulose-based spice layer and a cellulose-based spice core are sequentially arranged from the outermost layer of the sphere to the center of the sphere.
Example 2
The cellulose-based slow-release chewing gum is a sphere, and the diameter of the chewing gum sphere is 6-10 mm; the quick-acting chewing gum layer, the dietary fiber gel layer, the cellulose-based spice layer and the cellulose-based spice core are sequentially arranged from the outermost layer of the ball body to the center of the ball body; wherein the thickness of the quick-acting chewing gum layer is 1.5-2.0 mm, the thickness of the dietary fiber gel layer is 0.5-1 mm, the thickness of the cellulose-based spice layer is 0.5-1 mm, and the thickness of the cellulose-based spice core is 0.5-1 mm.
The quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 25-35% of chewing gum base, 0.02-0.05% of high-sweetness sweetening agent, 10-20% of mannitol, 18-20% of bulk sweetening agent, 0.5-2% of spice, 20% of plant extract, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 6-10% of gel, 60-70% of dietary fiber, 10-15% of filling sweetener and the balance of water;
the cellulose base spice layer is prepared from the following raw materials in percentage by weight: 15-25% of filled sweetener, 20-30% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 6-10% of gel and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: 15-25% of filling type sweetener, 15-20% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 20-25% of chewing gum base, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water.
Example 3
The cellulose-based slow-release chewing gum is a sphere, and the diameter of the chewing gum sphere is 6-10 mm; the quick-acting chewing gum layer, the dietary fiber gel layer, the cellulose-based spice layer and the cellulose-based spice core are sequentially arranged from the outermost layer of the ball body to the center of the ball body; wherein the thickness of the quick-acting chewing gum layer is 1.5-2.0 mm, the thickness of the dietary fiber gel layer is 0.5-1 mm, the thickness of the cellulose-based spice layer is 0.5-1 mm, and the thickness of the cellulose-based spice core is 0.5-1 mm.
The quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 25-35% of gum base of the chewing gum, 0.02-0.05% of aspartame, 10-20% of mannitol, 18-20% of sorbitol, 0.5-2% of cinnamon oil, 10% of mint extract, 10% of green tea extract, 1-2% of calcium fluoride, 2-6% of glycerol, 1-2% of butylated hydroxyanisole or butylated hydroxytoluene, and the balance of water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 6-10% of agar, 60-70% of konjac glucomannan, 10-15% of sorbitol and the balance of water;
the cellulose base spice layer is prepared from the following raw materials in percentage by weight: 15-25% of sorbitol, 20-30% of konjac glucomannan, 10-15% of mint extract, 10-15% of green tea extract, 0.4-0.6% of cinnamon oil, 6-10% of agar and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: 15-25% of sorbitol, 15-20% of konjac glucomannan, 10-15% of mint extract, 10-15% of green tea extract, 0.4-0.6% of cinnamon oil, 20-25% of gum base, 1-2% of calcium fluoride, 2-6% of glycerol, 1-2% of butyl hydroxy anisol or dibutyl hydroxy toluene and the balance of water.
The preparation method of the green tea extract comprises the following steps: taking 50g of green tea powder of 40-60 meshes, adding 95% ethanol according to a material-to-liquid ratio of 1:20(g/mL), extracting at 70 ℃, heating and refluxing for 1.5-2 h, extracting for 2-3 times, combining extracting solutions, filtering by using a filter cloth of 100 meshes to remove filter residues, distilling to remove ethanol by distillation under reduced pressure at 35-45 ℃, and concentrating into an extract with a relative density of 1.05-1.15 to obtain a green tea extract;
the preparation method of the mint extract comprises the following steps: taking fresh mint leaves, cleaning, drying at low temperature of 20 ℃, crushing, sieving with a 40-60-mesh sieve, taking 25g of mint dry powder, adding 500mL of distilled water according to a material-liquid ratio of 1:20(g/mL), soaking for 0.5-1.5 h, performing ultrasonic treatment at an ultrasonic power of 40kHz and an extraction temperature of 30-40 ℃ for 30-50 min, filtering with 100-mesh filter cloth to remove filter residues, concentrating the filtrate at 45-50 ℃ under reduced pressure to 30-40 mL, adding isovolumetric ether for extraction for 2 times, combining the extract solutions, and distilling at 35-45 ℃ under reduced pressure to obtain an extract with a relative density of 1.05-1.15 to obtain the mint extract.
Example 4
This example differs from example 3 only in that the chewing gum formulation of this example is as follows:
the quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 25% of gum base, 0.02% of aspartame, 10% of mannitol, 18% of sorbitol, 0.5% of cinnamon oil, 10% of mint extract, 10% of green tea extract, 1% of calcium fluoride, 3% of glycerol, 1% of butylated hydroxyanisole and the balance of water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 7% of agar, 60% of konjac glucomannan, 10% of sorbitol and the balance of water;
the cellulose base spice layer is prepared from the following raw materials in percentage by weight: 15% of sorbitol, 20% of konjac glucomannan, 10% of mint extract, 10% of green tea extract, 0.4% of cinnamon oil, 7% of agar and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: 15% of sorbitol, 15% of konjac glucomannan, 10% of mint extract, 10% of green tea extract, 0.4% of cinnamon oil, 20% of gum base, 1% of calcium fluoride, 2% of glycerol, 1% of butylated hydroxyanisole and the balance of water.
Example 5
This example differs from example 3 only in that the chewing gum formulation of this example is as follows:
the quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: gum base 30%, aspartame 0.03%, mannitol 14%, sorbitol 19%, cinnamon oil 1%, peppermint extract 10%, green tea extract 10%, calcium fluoride 1.5%, glycerin 4%, butylated hydroxytoluene 1.5%, and balance water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 8% of agar, 65% of konjac glucomannan, 12% of sorbitol and the balance of water;
the cellulose base spice layer is prepared from the following raw materials in percentage by weight: 20% of sorbitol, 24% of konjac glucomannan, 12% of mint extract, 12% of green tea extract, 0.5% of cinnamon oil, 8% of agar and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: sorbitol 20%, konjac glucomannan 16%, mint extract 12%, green tea extract 12%, cinnamon oil 0.5%, gum base 22%, calcium fluoride 1.5%, glycerol 4%, butylated hydroxytoluene 1.5%, and the balance water.
Example 6
This example differs from example 3 only in that the chewing gum formulation of this example is as follows:
the quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 35% of gum base, 0.04% of aspartame, 16% of mannitol, 20% of sorbitol, 1.5% of cinnamon oil, 10% of mint extract, 10% of green tea extract, 2% of calcium fluoride, 5% of glycerol, 2% of butylated hydroxyanisole and the balance of water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 9% of agar, 70% of konjac glucomannan, 14% of sorbitol and the balance of water;
the cellulose base spice layer is prepared from the following raw materials in percentage by weight: 25% of sorbitol, 28% of konjac glucomannan, 13% of mint extract, 13% of green tea extract, 0.6% of cinnamon oil, 9% of agar and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: sorbitol 25%, konjac glucomannan 18%, mint extract 14%, green tea extract 14%, cinnamon oil 0.6%, gum base 24%, calcium fluoride 2%, glycerol 5%, butylated hydroxyanisole 2%, and the balance water.
Example 7
This example differs from example 3 only in that the chewing gum formulation of this example is as follows:
the quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 32% of gum base, 0.05% of aspartame, 20% of mannitol, 19% of sorbitol, 2% of cinnamon oil, 10% of mint extract, 10% of green tea extract, 1.8% of calcium fluoride, 6% of glycerol, 1.8% of butylated hydroxytoluene and the balance of water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 10% of agar, 68% of konjac glucomannan, 15% of sorbitol and the balance of water;
the cellulose base spice layer is prepared from the following raw materials in percentage by weight: 24% of sorbitol, 30% of konjac glucomannan, 15% of mint extract, 15% of green tea extract, 0.5% of cinnamon oil, 10% of agar and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: 24% of sorbitol, 20% of konjac glucomannan, 15% of mint extract, 15% of green tea extract, 0.5% of cinnamon oil, 25% of gum base, 1.8% of calcium fluoride, 6% of glycerol, 1.8% of butylated hydroxytoluene and the balance of water.
Example 8
Step one, preparing a quick-acting chewing gum layer sugar blank:
the raw materials are prepared according to the following weight percentage: 25-35% of chewing gum base, 0.02-0.05% of high-sweetness sweetener, 10-20% of mannitol, 18-20% of bulk sweetener, 0.5-2% of spice, 20% of plant extract, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
heating and softening a chewing gum base in water bath at 70-85 ℃ for 3-4 h; mixing a high-sweetness sweetener, mannitol, a bulk sweetener, a spice, a plant extract, calcium fluoride, a softener and an antioxidant according to a formula, fully stirring, decocting at 45-55 ℃ for 20-30 min to obtain a mixed syrup, fully mixing the mixed syrup and a chewing gum base at 70-85 ℃, cooling and kneading to form a cylindrical long strip shape to obtain a quick-acting chewing gum layered sugar blank;
step two, preparing a dietary fiber gel layer sugar blank:
the raw materials are prepared according to the following weight percentage: 6-10% of gel, 60-70% of dietary fiber, 10-15% of filling sweetener and the balance of water;
adding the gel into warm water, heating to boil and completely dissolving; adding dietary fiber and a filling type sweetener according to a formula, fully dissolving, stirring, decocting at the temperature of 75-85 ℃ until the soluble solid reaches 75-77%, cooling, and kneading to form a cylindrical long strip shape to obtain a dietary fiber gel layer sugar blank;
step three, preparing cellulose base spice layer sugar blank:
the raw materials are prepared according to the following weight percentage: 15-25% of filled sweetener, 20-30% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 6-10% of gel and the balance of water;
adding the gel into warm water, heating to boil and dissolving completely; cooling to 70-80 ℃, adding the filling sweetener, the dietary fiber, the plant extract and the spice according to the formula, stirring to fully dissolve the mixture, decocting at 75-85 ℃ until the soluble solid reaches 75-77%, cooling, and kneading to a cylindrical long strip shape to obtain a cellulose-based spice layer sugar blank;
step four, preparing the cellulose gum-based spice core sugar embryo:
the raw materials are prepared according to the following weight percentage: 15-25% of filling sweetener, 15-20% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 20-25% of chewing gum base, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
heating and softening a chewing gum base in water bath at 70-85 ℃ for 3-4 h; then fully stirring the dietary fiber, the spice, the bulk sweetener, the plant extract, the calcium fluoride, the softener and the antioxidant according to the formula, decocting for 20-30 min at 45-55 ℃ to obtain mixed syrup, fully and uniformly mixing the mixed syrup and the chewing gum base at 70-85 ℃, cooling and kneading to form a cylindrical long strip shape to obtain a cellulose gum base spice core sugar embryo;
step five, preparing the cellulose-based slow-release chewing gum:
extruding a quick-acting chewing gum layer sugar blank, a dietary fiber gel layer sugar blank, a cellulose-based perfume layer sugar blank and a cellulose-based perfume core sugar blank into rectangular sheets with the thicknesses of 1.5-2.0 mm, 0.5-1 mm, 0.5-1.0 mm and 0.5-1 mm in sequence, placing the quick-acting chewing gum layer sugar blank, the dietary fiber gel layer sugar blank, the cellulose-based perfume layer sugar blank and the cellulose-based perfume core sugar blank from bottom to top in sequence, kneading the four layers of the rectangular sheets into a long cylindrical strip with the cellulose-based perfume core sugar blank at the uppermost layer as the innermost layer and the diameter of a circular surface of 6-10 mm, and sequentially arranging the quick-acting chewing gum layer, the dietary fiber gel layer, the cellulose-based perfume layer and the cellulose-based perfume core from outside to inside; and cutting and extruding the strips into spheres with the diameter of 6-10 mm, aging at the temperature of 25-29 ℃ for 25-35 h, and packaging to obtain the cellulose-based slow-release chewing gum.
Example 9
A preparation method of cellulose-based slow-release chewing gum comprises the following steps:
step one, preparing a quick-acting chewing gum layer sugar blank:
first, a green tea extract was prepared as follows: taking 50g of green tea powder of 60 meshes, adding 95% ethanol according to a material-to-liquid ratio of 1:20(g/mL), extracting at 70 ℃ for 2 times by heating and refluxing for 2 hours, combining extracting solutions, filtering by using a filter cloth of 100 meshes to remove filter residues, distilling under reduced pressure at 35-45 ℃ to remove ethanol, and concentrating to obtain an extract with the relative density of 1.05 to obtain a green tea extract;
the preparation method of the mint extract comprises the following steps: taking fresh mint leaves, cleaning, drying at low temperature of 20 ℃, crushing, sieving with a 40-60-mesh sieve, taking 25g of mint dry powder, adding 500mL of distilled water according to a material-liquid ratio of 1:20(g/mL), soaking for 1.5h, performing ultrasonic treatment at an ultrasonic power of 40kHz and an extraction temperature of 40 ℃ for 50min, filtering with 100-mesh filter cloth to remove filter residues, performing reduced pressure concentration on the filtrate at 45 ℃ to 30-40 mL, adding equal volume of diethyl ether for extraction for 2 times, combining the extract, and performing reduced pressure distillation at 35-45 ℃ to obtain an extract with a relative density of 1.15 to obtain a mint extract.
The quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 35% of gum base, 0.02% of aspartame, 1% of mannitol, 20% of sorbitol, 1.5% of cinnamon oil, 10% of mint extract, 10% of green tea extract, 1% of calcium fluoride, 4% of glycerol, 1% of butylated hydroxyanisole and the balance of water;
heating gum base of the chewing gum in water bath at 80 deg.C for softening for 4 hr; mixing aspartame, mannitol, sorbitol, cinnamon oil, mint extract, green tea extract, calcium fluoride, glycerol and butyl hydroxyanisole according to a formula, fully stirring, decocting at 50 ℃ for 30min to obtain mixed syrup, fully and uniformly mixing the mixed syrup and gum base at 80 ℃, cooling and kneading into a cylindrical long strip shape to obtain a quick-acting chewing gum layer sugar blank;
step two, preparing a dietary fiber gel layer sugar blank:
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 10% of agar, 70% of konjac glucomannan, 10% of sorbitol and the balance of water;
adding agar into warm water, heating to boil and dissolving completely; adding konjac glucomannan and sorbitol according to a formula, fully dissolving, stirring, decocting at 80 ℃ until the soluble solid reaches 75-77%, cooling, and kneading to form a cylindrical long strip shape to obtain a dietary fiber gel-coated sugar blank;
step three, preparing cellulose base spice layer sugar blank:
the cellulose base spice layer is prepared from the following raw materials in percentage by weight: 20% of sorbitol, 30% of konjac glucomannan, 10% of mint extract, 10% of green tea extract, 0.4% of cinnamon oil, 6% of agar and the balance of water;
adding agar into warm water, heating to boil and dissolving completely; cooling to 70 ℃, adding sorbitol, konjac glucomannan, mint extract, green tea extract and cinnamon oil according to the formula, stirring to fully dissolve, decocting at 80 ℃ until the soluble solid reaches 75-77%, cooling, and kneading to a cylindrical long strip shape to obtain a cellulose-based flavor layer sugar blank;
step four, preparing the cellulose gum-based spice core sugar embryo:
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: sorbitol 25%, konjac glucomannan 18%, mint extract 10%, green tea extract 10%, cinnamon oil 0.6%, gum base 25%, calcium fluoride 1%, glycerol 4%, butylated hydroxyanisole 1%, and the balance water.
Heating and softening gum base of the gum in water bath at 80 ℃ for 3-4 h; then according to the formula, fully stirring konjac glucomannan, cinnamon oil, sorbitol, mint extract, green tea extract, calcium fluoride, glycerol and butyl hydroxy anisol, decocting for 20min at 50 ℃ to obtain mixed syrup, fully and uniformly mixing the mixed syrup and gum base at 80 ℃, cooling and kneading to form a cylindrical long strip shape to obtain a cellulose gum base perfume core sugar blank;
step five, preparing the cellulose-based slow-release chewing gum:
squeezing a quick-acting chewing gum layer sugar blank, a dietary fiber gel layer sugar blank, a cellulose-based perfume layer sugar blank and a cellulose-based perfume core sugar blank into rectangular sheets with the thicknesses of 1.5mm, 1mm and 1mm in sequence, placing the quick-acting chewing gum layer sugar blank, the dietary fiber gel layer sugar blank, the cellulose-based perfume layer sugar blank and the cellulose-based perfume core sugar blank in sequence from bottom to top, kneading the four layers of rectangular sheet sugar blanks into a long cylindrical strip with the uppermost cellulose-based perfume core sugar blank as the innermost layer and the diameter of a circular surface of 9mm, and sequentially forming the quick-acting chewing gum layer, the dietary fiber gel layer, the cellulose-based perfume layer and the cellulose-based perfume core from outside to inside; cutting and extruding the strips into spheres with the diameter of 9mm, aging at the temperature of 28 ℃ for 32h, and packaging to obtain the cellulose-based slow-release chewing gum.
Claims (5)
1. A cellulose-based slow-release chewing gum is characterized in that the chewing gum is a sphere, and a quick-acting chewing gum layer, a dietary fiber gel layer, a cellulose-based spice layer and a cellulose-based spice core are sequentially arranged from the outermost layer of the sphere to the center of the sphere; the quick-acting chewing gum layer is prepared from the following raw materials in percentage by weight: 25-35% of chewing gum base, 0.02-0.05% of aspartame, 10-20% of mannitol, 18-20% of bulk sweetener, 0.5-2% of spice, 20% of plant extract, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
the dietary fiber gel layer is prepared from the following raw materials in percentage by weight: 6-10% of gel, 60-70% of dietary fiber, 10-15% of filling sweetener and the balance of water;
the cellulose-based spice layer is prepared from the following raw materials in percentage by weight: 15-25% of filled sweetener, 20-30% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 6-10% of gel and the balance of water;
the cellulose gum-based spice core is prepared from the following raw materials in percentage by weight: 15-25% of filling sweetener, 15-20% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 20-25% of chewing gum base, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
the dietary fibers are konjac glucomannan; the bulk sweeteners are all sorbitol; the spices are all cinnamon oil; the plant extracts are green tea extracts and mint extracts, and the weight ratio of the green tea extracts to the mint extracts is 1: 1;
the preparation method of the green tea extract comprises the following steps: taking 50g of green tea powder of 40-60 meshes, adding 95% ethanol according to a material-to-liquid ratio of 1:20(g/mL), extracting at 70 ℃, heating and refluxing for 1.5-2 h, extracting for 2-3 times, combining extracting solutions, filtering by using a filter cloth of 100 meshes to remove filter residues, distilling to remove ethanol by distillation under reduced pressure at 35-45 ℃, and concentrating into an extract with a relative density of 1.05-1.15 to obtain a green tea extract;
the preparation method of the mint extract comprises the following steps: taking fresh mint leaves, cleaning, drying at low temperature of 20 ℃, crushing, sieving with a 40-60-mesh sieve, taking 25g of mint dry powder, adding 500mL of distilled water according to a material-liquid ratio of 1:20(g/mL), soaking for 0.5-1.5 h, performing ultrasonic treatment at an ultrasonic power of 40kHz and an extraction temperature of 30-40 ℃ for 30-50 min, filtering with 100-mesh filter cloth to remove filter residues, concentrating the filtrate at 45-50 ℃ under reduced pressure to 30-40 mL, adding isovolumetric ether for extraction for 2 times, combining the extract solutions, and distilling at 35-45 ℃ under reduced pressure to obtain an extract with a relative density of 1.05-1.15 to obtain a mint extract;
the softening agents are all glycerin; the antioxidant is butylated hydroxyanisole or butylated hydroxytoluene; the gel is agar.
2. The cellulose-based slow-release chewing gum according to claim 1, wherein the diameter of the chewing gum sphere is 6-10 mm; wherein the thickness of the quick-acting chewing gum layer is 1.5-2 mm, the thickness of the dietary fiber gel layer is 0.5-1 mm, the thickness of the cellulose-based spice layer is 0.5-1 mm, and the thickness of the cellulose-based spice core is 0.5-1 mm.
3. A cellulose-based slow-release chewing gum according to claim 2, characterised in that the chewing gum base is a chewing gum base.
4. A preparation method of cellulose-based slow-release chewing gum is characterized by comprising the following steps:
step one, preparing a quick-acting chewing gum layer sugar blank:
the raw materials are prepared according to the following weight percentage: 25-35% of chewing gum base, 0.02-0.05% of aspartame, 10-20% of mannitol, 18-20% of bulk sweetener, 0.5-2% of spice, 20% of plant extract, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water;
heating and softening a chewing gum base in water bath at 70-85 ℃ for 3-4 h; mixing aspartame, mannitol, a bulk sweetener, spice, a plant extract, calcium fluoride, a softener and an antioxidant according to a formula, fully stirring, decocting at 45-55 ℃ for 20-30 min to obtain mixed syrup, fully and uniformly mixing the mixed syrup and a chewing gum base at 70-85 ℃, cooling and kneading to form a cylindrical long strip shape to obtain a quick-acting chewing gum layered sugar blank;
step two, preparing a dietary fiber gel layer sugar blank:
the raw materials are prepared according to the following weight percentage: 6-10% of gel, 60-70% of dietary fiber, 10-15% of filling type sweetener and the balance of water, wherein the dietary fiber is konjac glucomannan;
adding the gel into warm water, heating to boil and dissolving completely; adding dietary fiber and a filling type sweetening agent according to the formula, fully dissolving and stirring, decocting at the temperature of 75-85 ℃ until the soluble solid reaches 75-77%, cooling and kneading into a cylindrical long strip shape to obtain a dietary fiber gel layer sugar blank;
step three, preparing cellulose base spice layer sugar blank:
the raw materials are prepared according to the following weight percentage: 15-25% of filling type sweetener, 20-30% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 6-10% of gel and the balance of water, wherein the dietary fiber is konjac glucomannan;
adding the gel into warm water, heating to boil and completely dissolving; cooling to 70-80 ℃, adding the filling sweetener, the dietary fiber, the plant extract and the spice according to the formula, stirring to fully dissolve the mixture, decocting at 75-85 ℃ until the soluble solid reaches 75-77%, cooling, and kneading to a cylindrical long strip shape to obtain a cellulose-based spice layer sugar blank;
step four, preparing the cellulose gum-based spice core sugar embryo:
the raw materials are prepared according to the following weight percentage: 15-25% of filling type sweetening agent, 15-20% of dietary fiber, 20-30% of plant extract, 0.4-0.6% of spice, 20-25% of chewing gum base, 1-2% of calcium fluoride, 2-6% of softener, 1-2% of antioxidant and the balance of water, wherein the dietary fiber is konjac glucomannan;
heating and softening a chewing gum base in water bath at 70-85 ℃ for 3-4 h; then fully stirring the dietary fiber, the spice, the bulk sweetener, the plant extract, the calcium fluoride, the softener and the antioxidant according to the formula, decocting for 20-30 min at 45-55 ℃ to obtain mixed syrup, fully and uniformly mixing the mixed syrup and the chewing gum base at 70-85 ℃, cooling and kneading to form a cylindrical long strip shape to obtain a cellulose gum base spice core sugar embryo;
step five, preparing the cellulose-based slow-release chewing gum:
extruding a quick-acting chewing gum layer sugar blank, a dietary fiber gel layer sugar blank, a cellulose-based perfume layer sugar blank and a cellulose-based perfume core sugar blank into rectangular sheets with the thicknesses of 1.5-2.0 mm, 0.5-1 mm, 0.5-1.0 mm and 0.5-1 mm in sequence, placing the quick-acting chewing gum layer sugar blank, the dietary fiber gel layer sugar blank, the cellulose-based perfume layer sugar blank and the cellulose-based perfume core sugar blank from bottom to top in sequence, kneading the four layers of the rectangular sheets into a long cylindrical strip with the cellulose-based perfume core sugar blank at the uppermost layer as the innermost layer and the diameter of a circular surface of 6-10 mm, and sequentially arranging the quick-acting chewing gum layer, the dietary fiber gel layer, the cellulose-based perfume layer and the cellulose-based perfume core from outside to inside; cutting and extruding the strips into spheres with the diameter of 6-10 mm, aging at the temperature of 25-29 ℃ for 25-35 h, and packaging to obtain the cellulose-based slow-release chewing gum;
the bulk sweeteners are all sorbitol; the spices are all cinnamon oil; the plant extracts are green tea extracts and mint extracts, and the weight ratio of the green tea extracts to the mint extracts is 1: 1; the softening agents are all glycerin; the antioxidant is butylated hydroxyanisole or butylated hydroxytoluene; the gel is agar.
5. The method of preparing a cellulose-based slow-release chewing gum according to claim 4, wherein the chewing gum base is a chewing gum base.
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| CN105163601A (en) * | 2013-03-06 | 2015-12-16 | 亚历山大·穆勒-维维尔 | Coated chewing gum with hard caramel layer |
| CN105941816A (en) * | 2016-05-13 | 2016-09-21 | 中国药科大学 | Chewing gum with healthcare functions and cyclocarya paliurus |
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