CN109170848A - 一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品 - Google Patents
一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品 Download PDFInfo
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Abstract
本发明公开了一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,包括糖衣、咀嚼纤维丝、酯胶基质和色纸卷筒,糖衣在最外层,且糖衣为管状结构,糖衣的内侧紧裹有酯胶基质,且酯胶基质的厚度为0.4mm‑0.6mm,酯胶基质的内侧紧裹有咀嚼纤维丝,糖衣的外侧粘贴有色纸卷筒,糖衣的材料为红糖粉,咀嚼纤维丝包括以下原料:槟榔,葛根,粘稠糖质,芝麻和花生,酯胶基质包括以下原料:胶基,薄荷,食用香精和食用糖,本发明通过将粗纤维切成适度粗细的顺丝,既保留了咀嚼风味,又柔化了纤维,避免了口腔癌的发生,而且在切丝咀嚼纤维的基础上,将柔软的酯胶基质包裹在咀嚼纤维丝之外,阻断纤维丝与口腔内膜的直接接触,从而避免了对口腔的伤害。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品。
背景技术
香烟、口香糖和槟榔是当前人们喜爱的三大休闲、醒脑和社交食品,但三大休闲食品却各有无法克服的缺陷:香烟含有剧毒尼古丁,长期吸食有害健康;口香糖口味平淡、无醒脑功能,社交性差;槟榔等粗纤维咀嚼食品纤维干硬,咀嚼时划伤口腔内膜,长期嚼食会引起口腔癌,其粗糙的外形无法承担社交功能。
发明内容
本发明的目的是为了解决现有技术中存在香烟含有剧毒尼古丁,长期吸食有害健康,口香糖口味平淡、无醒脑功能,社交性差,槟榔等粗纤维咀嚼食品纤维干硬,咀嚼时划伤口腔内膜,长期嚼食会引起口腔癌,其粗糙的外形无法承担社交功能的缺点,而提出的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品。
为了实现上述目的,本发明采用了如下技术方案:
一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,包括糖衣、咀嚼纤维丝、酯胶基质和色纸卷筒,所述糖衣在最外层,且糖衣为管状结构,糖衣的内侧紧裹有酯胶基质,且酯胶基质的厚度为0.4mm-0.6mm,酯胶基质的内侧紧裹有咀嚼纤维丝,糖衣的外侧粘贴有色纸卷筒,所述糖衣的材料为红糖粉,所述咀嚼纤维丝包括以下重量份的原料:槟榔30份,葛根8份,粘稠糖质1份,芝麻0.4份和花生0.4份,所述酯胶基质包括以下重量份的原料:胶基20份,薄荷2份,食用香精2份和食用糖2份,且食用糖为蔗糖或木糖醇,所述色纸卷筒与香烟的滤嘴相似。
优选的,所述胶基是由丁基橡胶,松香甘油酯,石蜡,氢化植物油,卵磷脂,碳酸钙和2,6-二叔丁基-4-甲基苯酚混合制成。
优选的,所述咀嚼纤维丝的加工工艺为:将槟榔的青果从树上采摘下来,清洗干净后将槟榔的青果放入煮沸的热水中浸泡60min后,将槟榔捞出后晾干至槟榔的含水量为40%-50%,将槟榔放入冷水中浸泡5-7天,在此过程中加入果糖溶液,将槟榔取出使用槟榔点卤机对槟榔进行点卤后将槟榔切丝并将槟榔与葛根、芝麻、花生和粘稠糖质混合后将槟榔塑形得到咀嚼纤维丝。
优选的,所述槟榔的挑选方法是槟榔的外形为均匀的,且槟榔的颜色为淡绿色。
优选的,所述咀嚼纤维丝的厚度为0.8mm-1.2mm。
优选的,所述酯胶基质的加工工艺:将胶基在50℃-60℃的条件下加热熔化,并于加热融化后添加混有薄荷、食用香精和食用糖,搅拌均匀后得到混合料,将混合料放入烘箱中,在121℃下烘干灭菌,直至混合料的含水量降至9%,将烘干灭菌后的混合料取出,压片,冷却,切片,即得片状混合料。
优选的,所述新型防口腔癌粗纤维咀嚼食品的生产工艺包括以下流程:
S1、将两个片状混合料的中间包裹咀嚼纤维丝,并于槽状模具作用下压合成型后滚模整型并老化;
S2、将红糖粉在高温下熬煮成浆,并将包裹有咀嚼纤维丝的酯胶基质放入红糖粉浆中,使得咀嚼纤维丝的酯胶基质外包裹一层红糖粉浆,并在其表面撒上一层抛光剂待其冷却后进行抛光;
S3、在S2制成的产品上贴有一层色纸卷筒,即可得到呈香烟外形的新型防口腔癌粗纤维咀嚼食品的成品。
本发明的有益效果是:
1、本发明,香烟虽然有害,但在人们特别是男人之间的社交活动中,却扮演着不可替代的作用,在不断戒烟节烟之后,人们急需一种替代香烟的健康的社交小食品,通过将健康食品设计成有害食品的外形,使得其适用范围比较广。
2、本发明,通过将粗纤维切成适度粗细的顺丝,既保留了咀嚼风味,又柔化了纤维,避免了口腔癌的发生,而且在切丝咀嚼纤维的基础上,将柔软的酯胶基质包裹在咀嚼纤维丝之外,阻断纤维丝与口腔内膜的直接接触,从而避免了对口腔的伤害。
3、本发明,口腔清洁食品与健康醒脑食品的结合,口腔的清洁不仅要清洁牙面,更要清洁牙身,本设计的咀嚼物中,由于牙齿的挤压搅拌,混有酯胶基质的纤维团,便会以较大摩擦力清洁牙面和牙身,清洁效果会大大优于口香糖,而咀嚼纤维也因为混有酯胶基质的缘故,不会在口腔中留下残渣。
4、本发明,通过设计糖衣外形,糖衣塑型便于拿持和保存,槟榔的粗糙、口香糖的质软都不同程度的影响其成为社交小食品,本设计将糖衣裹在酯胶基质的外面,克服了酯胶基质的软和咀嚼纤维丝的散,便于拿持、传递和保存,也便于美化、印刷和包装。
附图说明
图1为本发明提出的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品的立体结构示意图。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例一:一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,包括糖衣1、咀嚼纤维丝2、酯胶基质3和色纸卷筒,糖衣1在最外层,且糖衣1为管状结构,糖衣1的内侧紧裹有酯胶基质3,且酯胶基质3的厚度为0.4mm,酯胶基质3的内侧紧裹有咀嚼纤维丝2,糖衣1的外侧粘贴有色纸卷筒,糖衣1的材料为红糖粉,咀嚼纤维丝2包括以下重量份的原料:槟榔30份,葛根8份,粘稠糖质1份,芝麻0.4份和花生0.4份,酯胶基质3包括以下重量份的原料:胶基20份(胶基是由丁基橡胶,松香甘油酯,石蜡,氢化植物油,卵磷脂,碳酸钙和2,6-二叔丁基-4-甲基苯酚混合制成),薄荷2份,食用香精2份和食用糖2份,且食用糖为蔗糖或木糖醇,色纸卷筒与香烟的滤嘴相似;
新型防口腔癌粗纤维咀嚼食品的生产工艺包括以下流程:
S1、咀嚼纤维丝2的加工工艺为:将槟榔的青果从树上采摘下来(槟榔的外形为均匀的,且槟榔的颜色为淡绿色),清洗干净后将槟榔的青果放入煮沸的热水中浸泡60min后,将槟榔捞出后晾干至槟榔的含水量为40%-50%,将槟榔放入冷水中浸泡5天,在此过程中加入果糖溶液,将槟榔取出使用槟榔点卤机对槟榔进行点卤后将槟榔切丝(咀嚼纤维丝2的厚度为0.8mm)并将槟榔与葛根、芝麻、花生和粘稠糖质混合后将槟榔塑形得到咀嚼纤维丝2;
S2、酯胶基质3的加工工艺:将胶基在50℃的条件下加热熔化,并于加热融化后添加混有薄荷、食用香精和食用糖,搅拌均匀后得到混合料,将混合料放入烘箱中,在121℃下烘干灭菌,直至混合料的含水量降至9%,将烘干灭菌后的混合料取出,压片,冷却,切片,即得片状混合料;
S3、将两个片状混合料的中间包裹咀嚼纤维丝2,并于槽状模具作用下压合成型后滚模整型并老化;
S4、将红糖粉在高温下熬煮成浆,并将包裹有咀嚼纤维丝2的酯胶基质3放入红糖粉浆中,使得咀嚼纤维丝2的酯胶基质3外包裹一层红糖粉浆,并在其表面撒上一层抛光剂待其冷却后进行抛光;
S5、在S4制成的产品上贴有一层色纸卷筒,即可得到呈香烟外形的新型防口腔癌粗纤维咀嚼食品的成品。
实施例二:一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,包括糖衣1、咀嚼纤维丝2、酯胶基质3和色纸卷筒,糖衣1在最外层,且糖衣1为管状结构,糖衣1的内侧紧裹有酯胶基质3,且酯胶基质3的厚度为0.5mm,酯胶基质3的内侧紧裹有咀嚼纤维丝2,糖衣1的外侧粘贴有色纸卷筒,糖衣1的材料为红糖粉,咀嚼纤维丝2包括以下重量份的原料:槟榔30份,葛根8份,粘稠糖质1份,芝麻0.4份和花生0.4份,酯胶基质3包括以下重量份的原料:胶基20份(胶基是由丁基橡胶,松香甘油酯,石蜡,氢化植物油,卵磷脂,碳酸钙和2,6-二叔丁基-4-甲基苯酚混合制成),薄荷2份,食用香精2份和食用糖2份,且食用糖为蔗糖或木糖醇,色纸卷筒与香烟的滤嘴相似;
新型防口腔癌粗纤维咀嚼食品的生产工艺包括以下流程:
S1、咀嚼纤维丝2的加工工艺为:将槟榔的青果从树上采摘下来(槟榔的外形为均匀的,且槟榔的颜色为淡绿色),清洗干净后将槟榔的青果放入煮沸的热水中浸泡60min后,将槟榔捞出后晾干至槟榔的含水量为40%-50%,将槟榔放入冷水中浸泡6天,在此过程中加入果糖溶液,将槟榔取出使用槟榔点卤机对槟榔进行点卤后将槟榔切丝(咀嚼纤维丝2的厚度为1mm)并将槟榔与葛根、芝麻、花生和粘稠糖质混合后将槟榔塑形得到咀嚼纤维丝2;
S2、酯胶基质3的加工工艺:将胶基在55℃的条件下加热熔化,并于加热融化后添加混有薄荷、食用香精和食用糖,搅拌均匀后得到混合料,将混合料放入烘箱中,在121℃下烘干灭菌,直至混合料的含水量降至9%,将烘干灭菌后的混合料取出,压片,冷却,切片,即得片状混合料;
S3、将两个片状混合料的中间包裹咀嚼纤维丝2,并于槽状模具作用下压合成型后滚模整型并老化;
S4、将红糖粉在高温下熬煮成浆,并将包裹有咀嚼纤维丝2的酯胶基质3放入红糖粉浆中,使得咀嚼纤维丝2的酯胶基质3外包裹一层红糖粉浆,并在其表面撒上一层抛光剂待其冷却后进行抛光;
S5、在S4制成的产品上贴有一层色纸卷筒,即可得到呈香烟外形的新型防口腔癌粗纤维咀嚼食品的成品。
实施例三:一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,包括糖衣1、咀嚼纤维丝2、酯胶基质3和色纸卷筒,糖衣1在最外层,且糖衣1为管状结构,糖衣1的内侧紧裹有酯胶基质3,且酯胶基质3的厚度为0.6mm,酯胶基质3的内侧紧裹有咀嚼纤维丝2,糖衣1的外侧粘贴有色纸卷筒,糖衣1的材料为红糖粉,咀嚼纤维丝2包括以下重量份的原料:槟榔30份,葛根8份,粘稠糖质1份,芝麻0.4份和花生0.4份,酯胶基质3包括以下重量份的原料:胶基20份(胶基是由丁基橡胶,松香甘油酯,石蜡,氢化植物油,卵磷脂,碳酸钙和2,6-二叔丁基-4-甲基苯酚混合制成),薄荷2份,食用香精2份和食用糖2份,且食用糖为蔗糖或木糖醇,色纸卷筒与香烟的滤嘴相似;
新型防口腔癌粗纤维咀嚼食品的生产工艺包括以下流程:
S1、咀嚼纤维丝2的加工工艺为:将槟榔的青果从树上采摘下来(槟榔的外形为均匀的,且槟榔的颜色为淡绿色),清洗干净后将槟榔的青果放入煮沸的热水中浸泡60min后,将槟榔捞出后晾干至槟榔的含水量为40%-50%,将槟榔放入冷水中浸泡5-7天,在此过程中加入果糖溶液,将槟榔取出使用槟榔点卤机对槟榔进行点卤后将槟榔切丝(咀嚼纤维丝2的厚度为1.2mm)并将槟榔与葛根、芝麻、花生和粘稠糖质混合后将槟榔塑形得到咀嚼纤维丝2;
S2、酯胶基质3的加工工艺:将胶基在60℃的条件下加热熔化,并于加热融化后添加混有薄荷、食用香精和食用糖,搅拌均匀后得到混合料,将混合料放入烘箱中,在121℃下烘干灭菌,直至混合料的含水量降至9%,将烘干灭菌后的混合料取出,压片,冷却,切片,即得片状混合料;
S3、将两个片状混合料的中间包裹咀嚼纤维丝2,并于槽状模具作用下压合成型后滚模整型并老化;
S4、将红糖粉在高温下熬煮成浆,并将包裹有咀嚼纤维丝2的酯胶基质3放入红糖粉浆中,使得咀嚼纤维丝2的酯胶基质3外包裹一层红糖粉浆,并在其表面撒上一层抛光剂待其冷却后进行抛光;
S5、在S4制成的产品上贴有一层色纸卷筒,即可得到呈香烟外形的新型防口腔癌粗纤维咀嚼食品的成品。
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 (7)
1.一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,包括糖衣(1)、咀嚼纤维丝(2)、酯胶基质(3)和色纸卷筒(4),其特征在于,所述糖衣(1)在最外层,且糖衣(1)为管状结构,糖衣(1)的内侧紧裹有酯胶基质(3),且酯胶基质(3)的厚度为0.4mm-0.6mm,酯胶基质(3)的内侧紧裹有咀嚼纤维丝(2),糖衣(1)的外侧粘贴有色纸卷筒(4),所述糖衣(1)的材料为红糖粉,所述咀嚼纤维丝(2)包括以下重量份的原料:槟榔30份,葛根8份,粘稠糖质1份,芝麻0.4份和花生0.4份,所述酯胶基质(3)包括以下重量份的原料:胶基20份,薄荷2份,食用香精2份和食用糖2份,且食用糖为蔗糖或木糖醇,所述色纸卷筒(4)与香烟的滤嘴相似。
2.根据权利要求1所述的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,其特征在于,所述胶基是由丁基橡胶,松香甘油酯,石蜡,氢化植物油,卵磷脂,碳酸钙和2,6-二叔丁基-4-甲基苯酚混合制成。
3.根据权利要求1所述的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,其特征在于,所述咀嚼纤维丝(2)的加工工艺为:将槟榔的青果从树上采摘下来,清洗干净后将槟榔的青果放入煮沸的热水中浸泡60min后,将槟榔捞出后晾干至槟榔的含水量为40%-50%,将槟榔放入冷水中浸泡5-7天,在此过程中加入果糖溶液,将槟榔取出使用槟榔点卤机对槟榔进行点卤后将槟榔切丝并将槟榔与葛根、芝麻、花生和粘稠糖质混合后将槟榔塑形得到咀嚼纤维丝(2)。
4.根据权利要求3所述的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,其特征在于,所述槟榔的挑选方法是槟榔的外形为均匀的,且槟榔的颜色为淡绿色。
5.根据权利要求3所述的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,其特征在于,所述咀嚼纤维丝(2)的厚度为0.8mm-1.2mm。
6.根据权利要求1所述的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,其特征在于,所述酯胶基质(3)的加工工艺:将胶基在50℃-60℃的条件下加热熔化,并于加热融化后添加混有薄荷、食用香精和食用糖,搅拌均匀后得到混合料,将混合料放入烘箱中,在121℃下烘干灭菌,直至混合料的含水量降至9%,将烘干灭菌后的混合料取出,压片,冷却,切片,即得片状混合料。
7.根据权利要求1所述的一种呈香烟外形的新型防口腔癌粗纤维咀嚼食品,其特征在于,所述新型防口腔癌粗纤维咀嚼食品的生产工艺包括以下流程:
S1、将两个片状混合料的中间包裹咀嚼纤维丝(2),并于槽状模具作用下压合成型后滚模整型并老化;
S2、将红糖粉在高温下熬煮成浆,并将包裹有咀嚼纤维丝(2)的酯胶基质(3)放入红糖粉浆中,使得咀嚼纤维丝(2)的酯胶基质(3)外包裹一层红糖粉浆,并在其表面撒上一层抛光剂待其冷却后进行抛光;
S3、在S2制成的产品上贴有一层色纸卷筒(4),即可得到呈香烟外形的新型防口腔癌粗纤维咀嚼食品的成品。
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