CN109156590A - A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof - Google Patents
A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof Download PDFInfo
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- CN109156590A CN109156590A CN201811014020.9A CN201811014020A CN109156590A CN 109156590 A CN109156590 A CN 109156590A CN 201811014020 A CN201811014020 A CN 201811014020A CN 109156590 A CN109156590 A CN 109156590A
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- frosted
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- 210000000214 mouth Anatomy 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 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 42
- 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 26
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 26
- 239000000845 maltitol Substances 0.000 claims abstract description 15
- 235000010449 maltitol Nutrition 0.000 claims 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 claims abstract description 15
- 229940035436 maltitol Drugs 0.000 claims abstract description 15
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 14
- 239000004376 Sucralose Substances 0.000 claims abstract description 14
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 14
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 14
- 235000019408 sucralose Nutrition 0.000 claims abstract description 14
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001802 infusion Methods 0.000 claims abstract description 10
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 9
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 9
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 9
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000004174 erythrosine Substances 0.000 claims abstract description 9
- 229940011411 erythrosine Drugs 0.000 claims abstract description 9
- 235000012732 erythrosine Nutrition 0.000 claims abstract description 9
- 239000000905 isomalt Substances 0.000 claims abstract description 9
- 235000010439 isomalt Nutrition 0.000 claims abstract description 9
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940041616 menthol Drugs 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000011812 mixed powder Substances 0.000 claims description 11
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 240000006413 Prunus persica var. persica Species 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- -1 malt ketone Chemical class 0.000 description 5
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 239000012467 final product Substances 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 244000246386 Mentha pulegium Species 0.000 description 3
- 235000016257 Mentha pulegium Nutrition 0.000 description 3
- 235000004357 Mentha x piperita Nutrition 0.000 description 3
- 235000001050 hortel pimenta Nutrition 0.000 description 3
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 208000032170 Congenital Abnormalities Diseases 0.000 description 1
- 206010010356 Congenital anomaly Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010031096 Oropharyngeal cancer Diseases 0.000 description 1
- 206010057444 Oropharyngeal neoplasm Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000007698 birth defect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 210000004195 gingiva Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 201000006958 oropharynx cancer Diseases 0.000 description 1
- 208000028169 periodontal disease Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Medicinal Preparation (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses the tasty and refreshing sugar of frosted in a kind of deep clean oral cavity and preparation method thereof, it is related to tasty and refreshing sugar and its processing technique field, raw material includes: 30-40 parts of isomalt, 5-10 parts of maltitol, 15-20 parts of D-sorbite, 0.2-0.6 parts of Sucralose, 0.1-0.5 parts of citric acid, 20-30 parts of magnesium stearate, 0.01-0.04 parts of menthol, 2-5 parts of yellow peach powder, 0.02-0.05 parts of Arabic gum, 0.01-0.05 parts of erythrosine, 0.05-0.1 parts of fruit essence, 15-20 parts of water by weight.The present invention will obtain the Icing Sugar of hard after maltitol and part D-sorbite infusion, drying, it is mixed again with other raw materials, tabletting, the tasty and refreshing sugar with matte surface is made, puts it into oral cavity, which can rub to tongue, oral cavity, tongue fur, friction tooth stain can be removed, to play deep clean oral cavity, continue the effect of fresh breath, and there are also good mouthfeels.
Description
Technical field
The present invention relates to tasty and refreshing sugar and its processing technique field more particularly to a kind of tasty and refreshing sugar of frosted in deep clean oral cavity
And preparation method thereof.
Background technique
Oral health is the important component of whole body health, is one of ten big standards of human health.World health group
It knits to oral cavity health standards are as follows: cleaning of teeth, no cavity is painless, no bleeding, and gingiva color is normal.I.e. oral cavity is strong
Health includes no oromaxillo-facial region chronic ache, oropharyngeal cancer, canker sore, birth defects, periodontal disease, dental caries, loss of tooth
And influence other diseases and the dysfunction of oral health.Since oral cavity is the environment for being full of various microorganisms, oral cavity
Cleaning is just particularly important.The effect that tasty and refreshing sugar has fresh breath, eliminates oral peculiar smell, but that there are effects is of short duration, is not thorough
The problems such as.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of frosted in deep clean oral cavity it is tasty and refreshing sugar and
Preparation method, the tasty and refreshing sugared surface have frosted sense, can rub to tongue, oral cavity, remove tongue fur, friction tooth stain,
To play the effect in deep clean oral cavity.
A kind of tasty and refreshing sugar of frosted in deep clean oral cavity proposed by the present invention, raw material include: different malt ketone by weight
30-40 parts of sugar alcohol, 5-10 parts of maltitol, 15-20 parts of D-sorbite, 0.2-0.6 parts of Sucralose, 0.1-0.5 parts of citric acid,
20-30 parts of magnesium stearate, 0.01-0.04 parts of menthol, 2-5 parts of yellow peach powder, 0.02-0.05 parts of Arabic gum, erythrosine 0.01-
0.05 part, 0.05-0.1 parts of fruit essence, 15-20 parts of water.
The invention also provides the preparation methods of the tasty and refreshing sugar of the frosted in above-mentioned deep clean oral cavity, comprising the following steps:
S1, maltitol and part D-sorbite are mixed, adds water, dissolved by heating, obtain sugar juice；
S2, by sugar juice infusion, and be stirred continuously, until obtaining high temperature syrup when sharply boiling is without containing moisture, cease fire；
After S3, truce, menthol is added into high temperature syrup immediately, stirs, vacuumizes, it is cooling, sugared body is obtained, crushes, obtains
Icing Sugar；
S4, by isomalt, remaining D-sorbite, Sucralose, citric acid, yellow peach powder, Arabic gum, red moss
The mixing of red, fruit essence, crushes, obtains mixed powder, is granulated, and is then added magnesium stearate and Icing Sugar thereto, tabletting to get.
Preferably, in S2, infusion temperature is 110-120 DEG C.
Preferably, in S3, being evacuated to vacuum degree is -0.07~-0.09Mpa.
It preferably, is in terms of 100% by the total weight of D-sorbite, the weight percent of D-sorbite is 27- in S1 and S3
34:66-73.
Preferably, Icing Sugar particle diameter is greater than mixed powder.
Preferably, Icing Sugar particle diameter is 35-55 mesh.
Preferably, mixed powder particle diameter is 100-140 mesh.
The utility model has the advantages that sucrose is free of in ingredient the invention discloses a kind of tasty and refreshing sugar of frosted in deep clean oral cavity, it is low
Calorie, decayed tooth, fat will not be caused, be by maltitol and part D-sorbite infusion to do not contain be added after moisture it is thin
Lotus alcohol vacuumizes the bubble in removal high temperature liquid glucose, obtains the Icing Sugar of hard after drying, by isomalt, remaining
D-sorbite, Sucralose, citric acid, yellow peach powder, Arabic gum, erythrosine, fruit essence mixing, crush, obtain mixed powder, make
Then grain Icing Sugar and magnesium stearate is added, rationally, tasty and refreshing sugar obtained has good mouthfeel, and the hard being added to proportion
The diameter of Icing Sugar particle wants slightly larger, obtains the tasty and refreshing sugar with matte surface, puts it into oral cavity, compared to from traditional pressure
The tasty and refreshing sugar of piece, the tasty and refreshing sugar can rub to tongue, oral cavity, tongue fur, friction tooth stain be removed, to play deep clean mouth
Chamber continues the effect of fresh breath, is effectively improved oral environment, improves the functionality of tasty and refreshing sugar.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of tasty and refreshing sugar of frosted in deep clean oral cavity proposed by the present invention, raw material include: different malt ketone by weight
30 parts of sugar alcohol, 5 parts of maltitol, 20 parts of D-sorbite, 0.2 part of Sucralose, 0.5 part of citric acid, 20 parts of magnesium stearate, peppermint
0.01 part of alcohol, 2 parts of yellow peach powder, 0.02 part of Arabic gum, 0.01 part of erythrosine, 0.05 part of fruit essence, 15 parts of water.
The invention also provides the preparation methods of the tasty and refreshing sugar of the frosted in above-mentioned deep clean oral cavity, comprising the following steps:
S1, the D-sorbite of maltitol and 27% is mixed, adds water, dissolves by heating, obtain sugar juice；
S2, by sugar juice infusion at 110 DEG C, and be stirred continuously, until obtaining high temperature sugar when sharply boiling is without containing moisture
Slurry is ceased fire；
After S3, truce, menthol is added into high temperature syrup immediately, stirs, being evacuated to vacuum degree is -0.07Mpa, cold
But, sugared body is obtained, 35 mesh is crushed to, obtains Icing Sugar；
S4, by isomalt, remaining D-sorbite, Sucralose, citric acid, yellow peach powder, Arabic gum, red moss
The mixing of red, fruit essence, is crushed to 100 mesh, obtains mixed powder, is granulated, and is then added magnesium stearate and Icing Sugar thereto, tabletting,
To obtain the final product.
Embodiment 2
A kind of tasty and refreshing sugar of frosted in deep clean oral cavity proposed by the present invention, raw material include: different malt ketone by weight
It is 40 parts of sugar alcohol, 10 parts of maltitol, 15 parts of D-sorbite, 0.6 part of Sucralose, 0.1 part of citric acid, 30 parts of magnesium stearate, thin
0.04 part of lotus alcohol, 5 parts of yellow peach powder, 0.05 part of Arabic gum, 0.05 part of erythrosine, 0.1 part of fruit essence, 20 parts of water.
The invention also provides the preparation methods of the tasty and refreshing sugar of the frosted in above-mentioned deep clean oral cavity, comprising the following steps:
S1, the D-sorbite of maltitol and 34% is mixed, adds water, dissolves by heating, obtain sugar juice；
S2, by sugar juice infusion at 120 DEG C, and be stirred continuously, until obtaining high temperature sugar when sharply boiling is without containing moisture
Slurry is ceased fire；
After S3, truce, menthol is added into high temperature syrup immediately, stirs, being evacuated to vacuum degree is -0.09Mpa, cold
But, sugared body is obtained, 55 mesh is crushed to, obtains Icing Sugar；
S4, by isomalt, remaining D-sorbite, Sucralose, citric acid, yellow peach powder, Arabic gum, red moss
The mixing of red, fruit essence, is crushed to 140 mesh, obtains mixed powder, is granulated, and is then added magnesium stearate and Icing Sugar thereto, tabletting,
To obtain the final product.
Embodiment 3
A kind of tasty and refreshing sugar of frosted in deep clean oral cavity proposed by the present invention, raw material include: different malt ketone by weight
34 parts of sugar alcohol, 8 parts of maltitol, 18 parts of D-sorbite, 0.3 part of Sucralose, 0.3 part of citric acid, 25 parts of magnesium stearate, peppermint
0.02 part of alcohol, 3 parts of yellow peach powder, 0.03 part of Arabic gum, 0.02 part of erythrosine, 0.06 part of fruit essence, 16 parts of water.
The invention also provides the preparation methods of the tasty and refreshing sugar of the frosted in above-mentioned deep clean oral cavity, comprising the following steps:
S1, the D-sorbite of maltitol and 30% is mixed, adds water, dissolves by heating, obtain sugar juice；
S2, by sugar juice infusion at 115 DEG C, and be stirred continuously, until obtaining high temperature sugar when sharply boiling is without containing moisture
Slurry is ceased fire；
After S3, truce, menthol is added into high temperature syrup immediately, stirs, being evacuated to vacuum degree is -0.075Mpa,
It is cooling, sugared body is obtained, 40 mesh is crushed to, obtains Icing Sugar；
S4, by isomalt, remaining D-sorbite, Sucralose, citric acid, yellow peach powder, Arabic gum, red moss
The mixing of red, fruit essence, is crushed to 120 mesh, obtains mixed powder, is granulated, and is then added magnesium stearate and Icing Sugar thereto, tabletting,
To obtain the final product.
Embodiment 4
A kind of tasty and refreshing sugar of frosted in deep clean oral cavity proposed by the present invention, raw material include: different malt ketone by weight
37 parts of sugar alcohol, 7 parts of maltitol, 17 parts of D-sorbite, 0.4 part of Sucralose, 0.4 part of citric acid, 28 parts of magnesium stearate, peppermint
0.03 part of alcohol, 4 parts of yellow peach powder, 0.04 part of Arabic gum, 0.03 part of erythrosine, 0.08 part of fruit essence, 18 parts of water.
The invention also provides the preparation methods of the tasty and refreshing sugar of the frosted in above-mentioned deep clean oral cavity, comprising the following steps:
S1, the D-sorbite of maltitol and 32% is mixed, adds water, dissolves by heating, obtain sugar juice；
S2, by sugar juice infusion at 118 DEG C, and be stirred continuously, until obtaining high temperature sugar when sharply boiling is without containing moisture
Slurry is ceased fire；
After S3, truce, menthol is added into high temperature syrup immediately, stirs, being evacuated to vacuum degree is -0.08Mpa, cold
But, sugared body is obtained, 45 mesh is crushed to, obtains Icing Sugar；
S4, by isomalt, remaining D-sorbite, Sucralose, citric acid, yellow peach powder, Arabic gum, red moss
The mixing of red, fruit essence, is crushed to 130 mesh, obtains mixed powder, is granulated, and is then added magnesium stearate and Icing Sugar thereto, tabletting,
To obtain the final product.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of tasty and refreshing sugar of frosted in deep clean oral cavity, which is characterized in that its raw material includes: isomalt by weight
30-40 parts, 5-10 parts of maltitol, 15-20 parts of D-sorbite, 0.2-0.6 parts of Sucralose, 0.1-0.5 parts of citric acid, tristearin
Sour magnesium 20-30 parts, 0.01-0.04 parts of menthol, 2-5 parts of yellow peach powder, 0.02-0.05 parts of Arabic gum, erythrosine 0.01-0.05
Part, 0.05-0.1 parts of fruit essence, 15-20 parts of water.
2. a kind of preparation method of the tasty and refreshing sugar of frosted based on deep clean oral cavity described in claim 1, which is characterized in that packet
Include following steps:
S1, maltitol and part D-sorbite are mixed, adds water, dissolved by heating, obtain sugar juice；
S2, by sugar juice infusion, and be stirred continuously, until obtaining high temperature syrup when sharply boiling is without containing moisture, cease fire；
After S3, truce, menthol is added into high temperature syrup immediately, stirs, vacuumizes, it is cooling, sugared body is obtained, crushes, obtains Icing Sugar；
S4, by isomalt, remaining D-sorbite, Sucralose, citric acid, yellow peach powder, Arabic gum, erythrosine,
Fruit essence mixing, crushes, obtains mixed powder, is granulated, and is then added magnesium stearate and Icing Sugar thereto, tabletting to get.
3. the preparation method of the tasty and refreshing sugar of the frosted in deep clean oral cavity according to claim 2, which is characterized in that in S2,
Infusion temperature is 110-120 DEG C.
4. the preparation method of the tasty and refreshing sugar of the frosted in deep clean oral cavity according to claim 2 or 3, which is characterized in that S3
In, being evacuated to vacuum degree is -0.07~-0.09Mpa.
5. according to the preparation method of the tasty and refreshing sugar of frosted in any deep clean oral cavity claim 2-4, which is characterized in that
It is in terms of 100% by the total weight of D-sorbite, the weight percent of D-sorbite is 27-34:66-73 in S1 and S3.
6. according to the preparation method of the tasty and refreshing sugar of frosted in any deep clean oral cavity claim 2-5, which is characterized in that
Icing Sugar particle diameter is greater than mixed powder.
7. according to the preparation method of the tasty and refreshing sugar of frosted in any deep clean oral cavity claim 2-6, which is characterized in that
Icing Sugar particle diameter is 35-55 mesh.
8. according to the preparation method of the tasty and refreshing sugar of frosted in any deep clean oral cavity claim 2-6, which is characterized in that
Mixed powder particle diameter is 100-140 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811014020.9A CN109156590A (en) | 2018-08-31 | 2018-08-31 | A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811014020.9A CN109156590A (en) | 2018-08-31 | 2018-08-31 | A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof |
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| CN109156590A true CN109156590A (en) | 2019-01-08 |
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| CN201811014020.9A Pending CN109156590A (en) | 2018-08-31 | 2018-08-31 | A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335768A (en) * | 2020-03-06 | 2021-02-09 | 蚌埠梦工场食品科技有限公司 | Sugar-free candy for pouring hard candies and preparation method thereof |
| CN113917094A (en) * | 2021-11-19 | 2022-01-11 | 汪依耘 | Calorie oral patch and control method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105211481A (en) * | 2015-11-10 | 2016-01-06 | 苏州工业园区尚融科技有限公司 | Tasty and refreshing sugar of a kind of agate card prebiotics sugar-free and preparation method thereof |
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| CN112335768A (en) * | 2020-03-06 | 2021-02-09 | 蚌埠梦工场食品科技有限公司 | Sugar-free candy for pouring hard candies and preparation method thereof |
| CN113917094A (en) * | 2021-11-19 | 2022-01-11 | 汪依耘 | Calorie oral patch and control method |
| CN113917094B (en) * | 2021-11-19 | 2023-03-31 | 汪依耘 | Calorie oral patch and control method |
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Application publication date: 20190108 |