CN110720528A - Colloidal beverage for preventing and treating halitosis and production method thereof - Google Patents
Colloidal beverage for preventing and treating halitosis and production method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a colloidal beverage for preventing and treating halitosis, which is prepared from the following food raw materials in parts by weight: 6 parts of tremella, 3 parts of clove leaves, 1 part of hawthorn, 1 part of honey, 0.5 part of menthol, 0.5 part of lemon juice, 0.5 part of green tea powder and 2 parts of glutinous rice powder. The beverage has a colloidal form, can stay in the oral cavity for a long time, keeps fresh smell of the oral cavity, is added with various halitosis preventing food materials, has rich plant dietary fibers, is beneficial to intestinal digestion, prevents gastrointestinal diseases, and further prevents peculiar smell of the oral cavity caused by regurgitation of gastrointestinal smell caused by the gastrointestinal diseases.
Description
Technical Field
The invention relates to a food beverage, in particular to a colloidal beverage for preventing and treating halitosis and a production method thereof.
Background
Halitosis, which is an odor emitted from the oral cavity or other air-filled cavities such as the nose, sinuses, and pharynx, seriously affects social interaction and mental health of people, and has affected normal lives of patients as a disease. According to statistics, 80-90% of halitosis comes from oral cavity. Oral cavity can be caused by untreated dental caries, stump, crown, bad prosthesis, abnormal anatomical structure, gingivitis, periodontitis, and oral mucosa diseases. Oral cavity adjacent tissue diseases such as suppurative tonsillitis, chronic maxillary sinusitis, atrophic rhinitis, etc., can produce purulent secretion and generate odor; the acid odor of the clinical common internal diseases such as acute and chronic gastritis and peptic ulcer; temporary halitosis can be caused by hunger, taking some medicines or irritant food such as onion and garlic, smoking, and massive decomposition of food residues by bacteria caused by reduction of salivary secretion during sleep.
In the scheme for treating halitosis, in addition to the ordinary oral care and cleaning work, people often use external preparations or foods to refresh oral odors, such as oral sprays, chewing gums or lozenges, so that the fresh odors remain in the oral cavity and are improved in a short time, but the refreshing breath is short in time, and the refreshing breath is gradually volatilized and swallowed along with the secretion of saliva, so that the oral care and cleaning agent needs to be reused or taken for a long time.
Disclosure of Invention
The invention aims to provide a colloidal drink for preventing and treating halitosis and a production method thereof, the drink has a colloidal form, can stay in an oral cavity for a long time to keep the fresh smell of the oral cavity, is added with a plurality of halitosis-preventing food materials, has rich plant dietary fibers, is beneficial to intestinal digestion, prevents gastrointestinal diseases, and further prevents the oral peculiar smell caused by regurgitation of the gastrointestinal smell caused by the gastrointestinal diseases.
The technical scheme of the invention is realized as follows:
a colloidal drink for preventing and treating halitosis is characterized in that: the food is prepared from the following food raw materials in parts by weight: 6 parts of tremella, 3 parts of clove leaves, 1 part of hawthorn, 1 part of honey, 0.5 part of menthol, 0.5 part of lemon juice, 0.5 part of green tea powder and 2 parts of glutinous rice powder.
The components in the formula have the following functions:
tremella, also known as Tremella, and Tremella, is the dried fruiting body of fungi of Basidiomycota, Tremellaceae, Tremellales, Tremella, and is a traditional edible fungus, and its main ingredients are carbohydrate, protein, fat, and edible fiber. Rich in amino acids, vitamins and other nutrient elements; tremella also contains polysaccharide component, so it has slight sweet taste. After the tremella is soaked in warm water, the tremella tastes soft and sticky, and after the tremella is steamed and smashed, the tremella forms a sticky colloidal substance. The tremella glue is used as the substrate of the beverage, the ingredients of all other raw materials can be fully and uniformly contained in the tremella glue, after the tremella glue enters the oral cavity, the time for which the glue-like substance can stay in the oral cavity is longer than that of the liquid water-like beverage, and some glue is attached to the periphery of the oral cavity and the corners of teeth and is not easy to swallow the esophagus along with saliva, so that the effect of long-term action on the oral cavity is achieved, and the smell of the oral cavity can be kept fresh and fresh for a long.
Clove leaf, leaf of Syzygium aromaticum (L.) Merr. & l.m. Perry evergreen arbor of myrtaceae, otherwise known as: flos Caryophylli (bud), fructus Caryophylli (fruit), flos Caryophylli, JIUJIEXIANG, XIONG flos Caryophylli, and flos Caryophylli; nature, flavor and meridian tropism: warming and pungent; spleen, stomach, lung and kidney meridians; the efficacy is as follows: to warm the middle-jiao and descend the adverse flow of qi, tonify the kidney and strengthen yang. The traditional Chinese medicine composition is mainly used for treating deficiency-cold in spleen and stomach, hiccup vomiting, anorexia, vomiting and diarrhea, cold pain in heart and abdomen, impotence due to kidney deficiency. No contraindication of toxicity, it should not be used with Yu jin. It is contraindicated for febrile diseases and yin deficiency with internal heat. Aromatic phenolic substances in the clove leaves can effectively refresh breath, and on the other hand, the clove leaves have the effects of warming the middle-jiao and dispelling cold, have good curative effects on stomach and digestive system, prevent gastrointestinal diseases caused by digestive tract diseases, and eliminate internal factors of halitosis.
Fructus crataegi, is dried mature fruit of Crataegus pinnatifida of Rosaceae, such as Crataegus pinnatifida Bge.var.majorn.E.Br. or Crataegus pinnatifida Bge.; the alternative name is as follows: running nose ball, fructus crataegi, and fructus crataegi; nature, flavor and meridian tropism: sour, sweet and warm. Spleen, stomach and liver meridians entered; the main functions are promoting digestion, strengthening the stomach, promoting the circulation of qi, dissipating blood stasis, eliminating turbid pathogen and reducing blood fat. Can be used for treating meat food stagnation, gastric cavity distention, dysentery abdominal pain, blood stasis amenorrhea, puerperal blood stasis, heart and abdominal pain, thoracic obstruction, cardialgia, hernia pain, and hyperlipidemia. The charred fructus crataegi has effects of resolving food stagnation. Can be used for treating food stagnation and diarrhea and dysentery. Halitosis can be caused by excessive stomach fire, and dry mouth, halitosis, red and swollen gum, red tongue with yellow coating, thirst and little saliva are common symptoms of stomach fire burning type halitosis. The hawthorn is slightly warm in nature and sour in taste, has the effects of promoting blood circulation to remove blood stasis, invigorating stomach and promoting digestion, contains various acidic components, can increase the secretion of gastric acid and promote food digestion, and therefore, the halitosis symptom can be relieved to a certain extent.
Honey is produced by collecting nectar or secretion with water content of 75% from flowers of plants, and the nectar or secretion is semitransparent, glossy, thick liquid, white to light yellow or orange to yellow brown, and white granular crystals are separated out after long-term storage or cooling. Fragrant smell, sweet taste, and can regulate and nourish spleen and stomach. The honey as sodium cyclamate can regulate the taste of the whole beverage, so that the beverage is more suitable for drinking. On the other hand, the honey warms and tonifies intestines and stomach, and has the function of preventing and treating halitosis caused by poor digestive system.
Menthol, consisting of a saturated cyclic alcohol obtained from peppermint oil. Is colorless needle-shaped or prism-shaped crystal or white crystalline powder; the mint has special fragrance of mint, and the taste is cool after the mint is scorched at the beginning; the mint is used as a common breath freshener, can cool the breath and make the oral cavity feel comfortable. In addition, menthol can reduce pathogenic fire and prevent and treat halitosis caused by excessive stomach fire.
Lemon juice is juice obtained by squeezing fresh lemons, and has strong sour taste, light bitter taste and faint scent taste. The lemon juice is rich in vitamins, and can improve diseases of human body such as oral ulcer caused by vitamin deficiency; on the other hand, the lemon juice is used as a reducing agent, and the citric acid contained in the lemon juice also has the effect of preventing putrefaction, so that the preservative capability of the beverage is improved.
The green tea powder has fineness of over 600 meshes, and is prepared by performing de-enzyming and drying on fresh green tea, and performing superfine grinding on the green tea. The fine green tea powder can increase the tea fragrance of the beverage, so that the beverage has richer flavor.
Glutinous rice flour is prepared by soaking glutinous rice in water for 8 hr, grinding, dewatering, oven drying to obtain block powder, crushing, and parching. The glutinous rice flour can make the viscosity of the colloidal beverage more uniform, the taste more viscous, and the adjustment of the viscosity of the beverage is convenient.
The production method of the colloidal drink for preventing and treating halitosis comprises the following steps:
A. soaking Tremella in warm water for 4 hr, taking out, steaming in a steamer to thoroughly cook to obtain Tremella gelatin, and crushing in a high-speed mixer;
B. decocting folium Caryophylli with purified water twice, mixing filtrates, and concentrating to relative density of 1.05-1.1;
C. decocting fructus crataegi in water for 10 min, filtering to obtain fruit paste, and concentrating the filtrate to relative density of 1.05-1.1;
D. mixing the filtrate obtained in step B and C with the tremella gel obtained in step A, heating and stirring, and adding glutinous rice flour, lemon juice, honey, green tea powder, menthol and food preservative step by step;
E. adding proper amount of purified water until the colloid viscosity reaches 150-200mPa.s, cooling and packaging to obtain the finished product.
The rotating speed of the high-speed stirrer in the step A is 500-700 rpm.
The step B can also be as follows: and D, drying the clove leaves, grinding the clove leaves into superfine powder, grinding the powder into superfine powder, and directly adding the superfine powder into the tremella gel in the step D for stirring.
The food preservative is potassium sorbate.
Compared with the prior art, the invention has the prominent substantive characteristics and remarkable progress that:
1. the colloidal beverage for preventing and treating halitosis has abundant natural fragrance. The effect of treating the halitosis is achieved through the effects of the raw material components, so that the oral smell is fresh; on the other hand, the colloidal drink can fully and uniformly contain the components of all other raw materials, after the colloidal drink enters the oral cavity, the time for the colloidal substance to stay in the oral cavity is longer than that for the liquid watery drink, and some colloids are also attached to the periphery of the oral cavity and the corners of teeth and are not easy to swallow the esophagus along with saliva, so that the effect of long-term action on the oral cavity is achieved, and the smell of the oral cavity can be kept fresh and fresh for a long time without fading.
2. The colloidal drink for preventing and treating halitosis has rich taste and soft, sticky and smooth mouthfeel, is suitable for long-term drinking, and the pure natural raw materials in the colloidal drink not only have extremely strong breath freshening effect, but also have health-care and disease preventing and treating effects on the digestive tract by a plurality of components in the raw materials, so that halitosis caused by diseases or discomfort of the digestive tract is further prevented. .
Detailed Description
Example 1
A colloidal drink for preventing and treating halitosis is characterized in that: the food is prepared from the following food raw materials in parts by weight: 6 parts of tremella, 3 parts of clove leaves, 1 part of hawthorn, 1 part of honey, 0.5 part of menthol, 0.5 part of lemon juice, 0.5 part of green tea powder and 2 parts of glutinous rice powder.
The production method of the colloidal drink for preventing and treating halitosis comprises the following steps:
A. soaking Tremella in warm water for 4 hr, taking out, steaming in a steamer to thoroughly cook to obtain Tremella gelatin, and crushing in a high-speed mixer;
B. decocting folium Caryophylli with purified water twice, mixing filtrates, and concentrating to relative density of 1.05;
C. decocting fructus crataegi in water for 10 min, filtering to obtain fruit paste, and concentrating the filtrate to relative density of 1.05;
D. mixing the filtrate obtained in step B and C with the tremella gel obtained in step A, heating and stirring, and adding glutinous rice flour, lemon juice, honey, green tea powder, menthol and food preservative step by step;
E. adding appropriate amount of purified water until the colloid viscosity reaches 150mPa.s, cooling, and packaging to obtain the final product.
The step B can also be as follows: and D, drying the clove leaves, grinding the clove leaves into superfine powder, grinding the powder into superfine powder, and directly adding the superfine powder into the tremella gel in the step D for stirring.
And the rotating speed of the high-speed stirrer in the step A is 500 revolutions per minute.
The green tea powder is obtained by performing green removing and drying on fresh green tea and performing superfine grinding on the green tea.
The food preservative is potassium sorbate.
Example 2
A colloidal drink for preventing and treating halitosis is characterized in that: the food is prepared from the following food raw materials in parts by weight: 6 parts of tremella, 3 parts of clove leaves, 1 part of hawthorn, 1 part of honey, 0.5 part of menthol, 0.5 part of lemon juice, 0.5 part of green tea powder and 2 parts of glutinous rice powder.
The production method of the colloidal drink for preventing and treating halitosis comprises the following steps:
A. soaking Tremella in warm water for 4 hr, taking out, steaming in a steamer to thoroughly cook to obtain Tremella gelatin, and crushing in a high-speed mixer;
B. decocting folium Caryophylli with purified water twice, mixing filtrates, and concentrating to relative density of 1.1;
C. decocting fructus crataegi in water for 10 min, filtering to obtain fruit paste, and concentrating the filtrate to relative density of 1.1;
D. mixing the filtrate obtained in step B and C with the tremella gel obtained in step A, heating and stirring, and adding glutinous rice flour, lemon juice, honey, green tea powder, menthol and food preservative step by step;
E. adding appropriate amount of purified water until the colloid viscosity reaches 200mPa.s, cooling, and packaging to obtain the final product.
The step B can also be as follows: and D, drying the clove leaves, grinding the clove leaves into superfine powder, grinding the powder into superfine powder, and directly adding the superfine powder into the tremella gel in the step D for stirring.
And the rotating speed of the high-speed stirrer in the step A is 700 revolutions per minute.
The green tea powder is obtained by performing green removing and drying on fresh green tea and performing superfine grinding on the green tea.
The food preservative is potassium sorbate.
Claims (6)
1. A colloidal drink for preventing and treating halitosis is characterized in that: the food is prepared from the following food raw materials in parts by weight: 6 parts of tremella, 3 parts of clove leaves, 1 part of hawthorn, 1 part of honey, 0.5 part of menthol, 0.5 part of lemon juice, 0.5 part of green tea powder and 2 parts of glutinous rice powder.
2. The jelly drink for preventing and treating halitosis according to claim 1, wherein: the production method comprises the following steps:
A. soaking Tremella in warm water for 4 hr, taking out, steaming in a steamer to thoroughly cook to obtain Tremella gelatin, and crushing in a high-speed mixer;
B. decocting folium Caryophylli with purified water twice, mixing filtrates, and concentrating to relative density of 1.05-1.1;
C. decocting fructus crataegi in water for 10 min, filtering to obtain fruit paste, and concentrating the filtrate to relative density of 1.05-1.1;
D. mixing the filtrate obtained in step B and C with the tremella gel obtained in step A, heating and stirring, and adding glutinous rice flour, lemon juice, honey, green tea powder, menthol and food preservative step by step;
E. adding proper amount of purified water until the colloid viscosity reaches 150-200mPa.s, cooling and packaging to obtain the finished product.
3. The method for producing a jelly drink for preventing and treating halitosis according to claim 2, wherein: the step B can also be as follows: and D, drying the clove leaves, grinding the clove leaves into superfine powder, grinding the powder into superfine powder, and directly adding the superfine powder into the tremella gel in the step D for stirring.
4. The method for producing a jelly drink for preventing and treating halitosis according to claim 2, wherein: the rotating speed of the high-speed stirrer in the step A is 500-700 rpm.
5. The method for producing a jelly drink for preventing and treating halitosis according to claim 1, wherein: the green tea powder is obtained by performing green removing and drying on fresh green tea and performing superfine grinding on the green tea.
6. The method for producing a jelly drink for preventing and treating halitosis according to claim 1, wherein: the food preservative is potassium sorbate.
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| CN109984235A (en) * | 2019-04-15 | 2019-07-09 | 四川通江漫山红现代农业科技有限公司 | Tremella green tea cream and its manufacture craft |
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| CN106306927A (en) * | 2015-06-19 | 2017-01-11 | 杨江莲 | Manufacturing method of eight-ingredient beauty treatment dew |
| CN105994747A (en) * | 2016-05-26 | 2016-10-12 | 孙明香 | Health tea for preventing and controlling ozostomia and preparation method of health tea |
| CN107372943A (en) * | 2017-09-20 | 2017-11-24 | 贵州健瑞安药业有限公司 | A kind of aid digestion pre- anti-halitosis health protection tea and its preparation method and application |
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Application publication date: 20200124 |