CN112262909A - Starch-based chewing-resistant chewing gum and preparation method thereof - Google Patents
Starch-based chewing-resistant chewing gum and preparation method thereof Download PDFInfo
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- CN112262909A CN112262909A CN202011170816.0A CN202011170816A CN112262909A CN 112262909 A CN112262909 A CN 112262909A CN 202011170816 A CN202011170816 A CN 202011170816A CN 112262909 A CN112262909 A CN 112262909A
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- Prior art keywords
- starch
- chewing gum
- chewing
- resistant
- mixed slurry
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- 229920002472 Starch Polymers 0.000 title claims abstract description 69
- 239000008107 starch Substances 0.000 title claims abstract description 69
- 235000019698 starch Nutrition 0.000 title claims abstract description 68
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 58
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 58
- 230000001055 chewing effect Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
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- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
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- 239000011268 mixed slurry Substances 0.000 claims description 27
- 238000001125 extrusion Methods 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 19
- 240000003183 Manihot esculenta Species 0.000 claims description 17
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- 210000004080 milk Anatomy 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
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- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 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 1
- 240000000896 Dyera costulata Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- VHOQXEIFYTTXJU-UHFFFAOYSA-N Isobutylene-isoprene copolymer Chemical compound CC(C)=C.CC(=C)C=C VHOQXEIFYTTXJU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000002636 Manilkara bidentata Species 0.000 description 1
- 240000001794 Manilkara zapota Species 0.000 description 1
- 235000011339 Manilkara zapota Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 229920002367 Polyisobutene Polymers 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
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- 235000016302 balata Nutrition 0.000 description 1
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
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- 239000003344 environmental pollutant Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
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- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
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- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 244000237330 gutta percha tree Species 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229960002160 maltose Drugs 0.000 description 1
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- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229940093625 propylene glycol monostearate Drugs 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
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- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 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 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 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
- 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
- A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
-
- 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
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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 discloses a starch-based chewing-resistant chewing gum which comprises the following components in parts by weight: 30-60 parts of starch; 20-40 parts of purified water; 5-10 parts of a water-retaining agent; 2-5 parts of an excipient; 0.5-1.5 parts of hydrophobic lubricant; 20-30 parts of a sweetening agent; 0.05-0.15 part of additive. The invention also provides a preparation method of the starch-based chewing-resistant chewing gum. The starch-based chewing-resistant chewing gum prepared by the invention has the advantages of good rebound resilience, smooth and fine texture, no tooth sticking, chewing resistance, less residues, even complete digestion, and environmental protection.
Description
Technical Field
The invention relates to chewing gum, in particular to starch-based chewing-resistant chewing gum and a preparation method thereof.
Background
The chewing gum is a sugar for people to chew in the mouth, can be eaten and played, is deeply loved by children and young people, is a new favorite of most young people for crusting and fashioning, improves oral health, and simultaneously has the functions of cleaning and protecting teeth and improving facial vitality through the movement of facial muscles brought by chewing the chewing gum.
The conventional chewing gum mainly uses a gum base as a chewing resistant material, wherein the gum base is a natural gum or a synthetic gum, the natural gum includes natural rubber, chicle, balata, eucommia ulmoides, jelutong, Scrva gum, etc., and the synthetic gum includes polyisobutylene, isobutylene-isoprene copolymer, butadiene-styrene copolymer, etc.
Wheat gluten and artificially synthesized hydroxypropyl starch acetate are also used as chewing resistant materials, but the materials are in shortage of natural resources, high in manufacturing cost and high in price, gum is difficult to digest, and the gum cannot be rapidly decomposed after being chewed and discarded, so that certain influence is caused on the environment. And the wheat gluten is used as a colloid base material, so that the chewing gum is not chewy, has no resilience, and lacks the mouthfeel of the traditional chewing gum.
Therefore, there is a need for chewing gum that is resistant to chewing and easy to digest.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the starch-based chewing-resistant chewing gum which has the advantages of good resilience, smooth and fine texture, no sticking to teeth, chewing resistance, less residues, even complete digestion, greenness and environmental protection.
The invention is realized by the following technical scheme:
the starch-based chewing-resistant chewing gum is characterized by comprising the following components in parts by weight:
the starch-based chewing gum is characterized in that the starch is prepared from one or more of cassava, corn, potato, sweet potato and mung bean.
The starch-based chewing gum as described above, characterized in that the starch is tapioca starch.
The starch-based chewing gum as described above, wherein the water retaining agent is edible glycerin.
The starch-based chewy chewing gum as described above, characterised in that the excipient is edible gelatin.
Starch-based chewing-resistant chewing gum as described above, characterised in that the hydrophobic lubricant is a vegetable oil.
The starch-based chewing resistant chewing gum is characterized in that the sweetening agent is sucrose powder and 30% glucose syrup.
The starch-based chewing gum as described above, characterized in that the additive is a flavorant or a flavorant and a colorant.
In addition, the invention also provides a preparation method of the starch-based chewing-resistant chewing gum, which is characterized by comprising the following steps:
A. fully stirring and uniformly mixing the weighed starch, water-retaining agent and excipient with heated purified water, and preserving heat to prepare mixed slurry I;
B. strongly stirring and uniformly mixing the hydrophobic lubricant, the sweetener and the additive to prepare mixed slurry II;
C. adding the mixed slurry I into a main feed port of a screw extruder under a stirring state, wherein the length-diameter ratio of a screw of the screw extruder is not lower than 50:1, the processing temperature is 55-125 ℃, 6 temperature zones are respectively arranged, the rotating speed of the screw is 20-100 r/min, the screw extruder is provided with a transition section, the transition section is provided with an exhaust port and a secondary feed port, and the mixed slurry II is fed into the secondary feed port for extrusion and blending in the extrusion process of the mixed slurry I;
D. and (3) extruding the blended material through a pore plate type filter distributor and a clothes rack type flat plate extrusion die head, drawing, stretching, cooling, drying, aging and shaping, and then cutting into required shapes to obtain the product.
The preparation method of the starch-based chewing-resistant chewing gum is characterized in that the hot water temperature in the step A is 80-90 ℃.
The technical scheme of the invention is explained in detail as follows:
the starch-based chewing-resistant chewing gum is prepared from starch, purified water, a water-retaining agent, an excipient, a hydrophobic lubricant, a sweetening agent and an additive.
The starch is mainly cassava starch, and can also be starch prepared from corn, potato, sweet potato, mung bean and the like, and compared with natural gum or synthetic gum, the starch can not only realize the safety guarantee of food, but also be completely digested or degraded in environment. The cassava is adopted as the main raw material of the starch of the invention because the ratio of amylopectin to amylose in the cassava starch is as high as 80: 20, has high rebound resilience, the starch paste is transparent after processing or cooking, is suitable for color matching by using pigments, and in addition, the raw material of the cassava starch has low cost and wide source.
The purified water of the invention has the conductivity of less than 10 mu.
The water-retaining agent is edible glycerin which is a sweet and colorless syrup-like liquid, and the glycerin is added into food and usually used as a sweetening agent and a moisture-retaining substance, so that the food is smooth and tasty.
The excipient of the invention is edible gelatin, the freezing force is more than 200, and the gel point of the mixture can be reduced. The edible gelatin is collagen hydrolysate, is a high protein without fat, and contains no cholesterol, and is a natural nutritional food thickener. After eating, people can not become fat, and the physical strength can not be reduced. Gelatin is also a strong protective colloid, has strong emulsifying power, and can inhibit coagulation of proteins such as milk and soybean milk due to gastric acid after entering stomach, thereby facilitating digestion of food.
The hydrophobic lubricant is vegetable oil, such as coconut oil, soybean oil, peanut oil, rapeseed oil and the like. The chewing gum may also be prepared with a small amount of emulsifier such as fatty acid glycerol-acid ester or diglyceride or triglyceride, such as glyceryl monostearate and propylene glycol monostearate. The vegetable oil can also be used as a release agent under the extrusion of the screw extruder, so that the prepared chewing gum base is prevented from adhering to the inner wall.
The raw materials, namely starch, edible glycerin, edible gelatin and vegetable oil form a cross-linked body of micro-starch whiskers under the action of high temperature, high pressure and high shear force of a screw extruder, and the cross-linked body has better rebound resilience and chewing resistance and can be used as a gum base material of chewing gum to replace natural gum or synthetic gum adopted by traditional chewing gum.
The sweetening agent is prepared by mixing sucrose powder and 30% of glucose syrup, and can also be prepared by mixing xylitol, sorbitol, aspartame, maltose, sucralose and the like with 30% of glucose syrup in a ratio of 1-2: 1.
The additive is edible spice or edible spice and edible pigment, because the cassava starch is used as the main raw material, the processed base material is nearly transparent, the prepared chewing gum is crystal clear, and the edible pigment can be added when color matching is needed. Most of the edible spices are essence.
The preferable mixture ratio combination of the invention is as follows: 30-60 parts of cassava starch; 20-40 parts of purified water; 5-10 parts of edible glycerol; 2-5 parts of edible gelatin; 0.5-1.5 parts of vegetable oil; 10-15 parts of sucrose powder; 10-15 parts of 30% glucose syrup; 0.05-0.15 parts of essence.
The preferable proportioning combination of the invention can also be as follows: 30-60 parts of cassava starch; 20-40 parts of purified water; 5-10 parts of edible glycerol; 2-5 parts of edible gelatin; 0.5-1.5 parts of vegetable oil; 10-15 parts of sucrose powder; 10-15 parts of 30% glucose syrup; 0.05-0.15 parts of essence; 0.005 part of edible pigment.
The specific preparation method of the starch-based chewing-resistant chewing gum comprises the following steps:
A. fully stirring and uniformly mixing the weighed cassava starch, edible glycerol and edible gelatin with heated purified water, and preserving heat to prepare mixed slurry I;
B. strongly stirring and uniformly mixing the vegetable oil, the sucrose powder, the 30% glucose syrup and the additive to prepare mixed slurry II;
C. adding the mixed slurry I into a main feed port of a screw extruder under a stirring state, wherein the length-diameter ratio of a screw of the screw extruder is not lower than 50:1, the processing temperature is 55-125 ℃, 6 temperature zones are respectively arranged, the rotating speed of the screw is 20-100 r/min, the screw extruder is provided with a transition section, the transition section is provided with an exhaust port and a secondary feed port, and the mixed slurry II is fed into the secondary feed port for extrusion and blending in the extrusion process of the mixed slurry I;
D. and (3) extruding the blended material through a pore plate type filter distributor and a clothes rack type flat plate extrusion die head, drawing, stretching, cooling, drying, aging and shaping, and then cutting into required shapes to obtain the product.
Dissolving the cassava starch, the edible glycerol and the edible gelatin in hot water at 80-90 ℃ to keep the mixed slurry colloidal and flowable; and in the step B, the cane sugar is primarily processed into powder, and the powder is sieved by a sieve with 80-250 meshes to ensure that the cane sugar is fully mixed with other raw materials to prepare flowable syrup.
C, 6-section temperature zones, wherein the first section is a near material conveying section, the second section is a kneading and mixing section, the third section is an extruding section, the fourth section is an exhaust and feeding section, the fifth section is a kneading and mixing section, the sixth section is an extruding section, and the processing temperature of the screw extruder is as follows: the screw rotating speed of the main machine is set to be 20-100 revolutions per minute at the temperature of 55-125 ℃ before the secondary feed port and 85-100 ℃ after the secondary feed port. Wherein four temperature zones are arranged before the secondary feed inlet, namely from the main feed inlet to the secondary feed inlet, and the first temperature zone is 60 +/-5 ℃, the second temperature zone is 110 +/-5 ℃, the third temperature zone is 120 +/-5 ℃, and the fourth temperature zone is 100 +/-5 ℃. Two temperature zones are arranged behind the secondary feed port, the fifth temperature zone is 95 +/-5 ℃, the sixth temperature zone is 90 +/-5 ℃, and the six temperature zones are selected according to the properties of various raw materials, so that the various raw materials can be completely melted and fully mixed in the temperature range.
The feeding section of the screw extruder needs circulating cooling water to keep normal temperature, and the material is prevented from being bonded and bridged to block a feeding hole. The main feed inlet is required to feed the slurry under stirring in order to prevent the slurry from demixing.
The exhaust port is arranged in the middle of the screw extruder, so that water vapor generated in the heating extrusion process is removed, and the phenomenon that the mixed slurry generates bubbles in the extrusion process to influence the appearance of a final product is prevented.
The main design idea of the invention is that cassava starch, edible glycerin, edible gelatin, vegetable oil and sugar slurry are mechanically extruded and heated by a screw rod, so that the physical properties of the slurry are changed, and the cross-linked body of micro starch crystal whiskers is formed. The micro starch crystal whisker is a nano-scale short fiber-shaped single crystal material with high orientation, has the characteristics of large length-diameter ratio, high strength and modulus close to those of a complete crystal material, has the characteristics of high melting point, good thermal stability, high hardness, low thermal expansion coefficient and the like, and is also a good conductor of heat and electricity. The cross-linked material having such characteristics is excellent in resilience and resistant to chewing and does not stick to teeth, and is very suitable as a gum base material for chewing gum.
The thickness of the outlet of the coat hanger type flat plate extrusion die head is 3.0mm, the width of the outlet is 1.5 times of the cutting width of the required chewing gum, and the width can be adjusted.
The mixed material is extruded by a screw extruder, passes through a hole plate type filtering distributor and a clothes hanger type flat plate extrusion die head to form a chewing gum rubber sheet with uniform thickness, elasticity and heat, the rubber sheet is calendered under the action of two mirror surface roller calendering tractors, the two sides of the rubber sheet are flat and smooth, and the rubber sheet is thinned and narrowed after being longitudinally stretched. The roller of the tractor is internally filled with cooling water, so that the rubber is rapidly cooled to prevent bonding. And (3) cooling the stretched rubber in an air cooling tunnel for about 30 minutes at a low temperature of 10-15 ℃ to finish freeze-drying and shaping.
The obtained chewing gum skin is transparent, and has bright color after adding pigment. Can be stored for a long time at dry room temperature, and can be used for imprinting various patterns. The chewing gum product of the present invention is obtained by cutting and packaging the chewing gum in the desired size.
Compared with the prior art, the invention has the beneficial effects that:
1. the starch-based chewing gum has the advantages of good resilience, smooth and fine texture, no sticking to teeth, chewing resistance, less residues, complete digestion and environmental protection.
2. The starch-based chewing-resistant chewing gum adopts raw materials such as cassava starch, edible glycerol, edible gelatin, vegetable oil and the like which belong to edible grades, and can ensure that the prepared chewing gum is safe to eat in large quantities as food for a long time.
3. The preparation method is safe and reliable, has little pollution to the environment, and is suitable for large-scale production and application popularization, the 6-section temperature area of the screw extruder adopted by the method is extruded and blended, the characteristics of the raw materials are matched, and the formed cross-linked body of the micro starch crystal whisker ensures that the chewing gum prepared by the preparation method has the advantages.
Detailed Description
The present invention will be further described with reference to the following examples for facilitating understanding of those skilled in the art, and the description of the embodiments is not intended to limit the present invention.
Example 1
The raw material components are as follows:
the preparation method of the starch-based chewing gum comprises the following steps:
A. fully stirring and uniformly mixing the weighed cassava starch, edible glycerol and edible gelatin with purified water at the temperature of 80 ℃, and preserving heat to prepare mixed slurry I;
B. strongly stirring and uniformly mixing the vegetable oil, the sucrose powder, the 30% glucose syrup and the essence to prepare mixed slurry II;
C. adding the mixed slurry I into a main feed port of a screw extruder under a stirring state, and feeding the mixed slurry II into a secondary feed port for extrusion and blending in the extrusion process of the mixed slurry I;
D. and (3) extruding the blended material through a pore plate type filter distributor and a clothes rack type flat plate extrusion die head, drawing, stretching, cooling, drying, aging and shaping, and then cutting into required shapes to obtain the product.
Example 2
The raw material components are as follows:
the starch-based chewing gum of the present invention was prepared in the same manner as in example 1.
Example 3
The raw material components are as follows:
the starch-based chewing gum of the present invention was prepared in the same manner as in example 1.
Example 4
The raw material components are as follows:
the preparation method of the starch-based chewing gum comprises the following steps:
A. fully stirring and uniformly mixing weighed cassava starch, edible glycerol and edible gelatin with purified water at 90 ℃, and preserving heat to prepare mixed slurry I;
B. stirring vegetable oil, sucrose powder, 30% glucose syrup, essence and edible pigment with strong force, and mixing to obtain mixed slurry II;
C. adding the mixed slurry I into a main feed port of a screw extruder under a stirring state, and feeding the mixed slurry II into a secondary feed port for extrusion and blending in the extrusion process of the mixed slurry I;
D. and (3) extruding the blended material through a pore plate type filter distributor and a clothes rack type flat plate extrusion die head, drawing, stretching, cooling, drying, aging and shaping, and then cutting into required shapes to obtain the product.
Example 5
The raw material components are as follows:
the starch-based chewing gum of the present invention was prepared in the same manner as in example 4.
Testing and analysis
The following performance tests were performed on the examples 1 to 5 of the present invention, and the test items and methods (execution standard: GB/T10023-:
1. sense organ
In accordance with the provisions of Table 1.
TABLE 1
The detection method comprises the following steps: the samples were placed in clean, dry white vessels, stripped of all packaging materials, inspected for color, morphology, texture, flavor, odor and impurities.
2. Physical and chemical indexes
In accordance with the provisions of Table 2.
TABLE 2
| Item | Require that |
| The drying weight loss/(g/100 g) is less than or equal to | 7.0 |
The detection method comprises the following steps: measured according to the second method defined in GB 5009.3-2016.
3. Food safety index
1) The pollutant limits are in accordance with the regulations of GB 2762.
2) The microbial limits meet the requirements of GB 17399.
3) The food additive meets the regulation of GB 2760.
4. Net content
Meets the regulation of 'quantitative package commodity measurement supervision and management method'.
The results of the performance tests are given in the following table:
table 3:
as can be seen from the performance test results in Table 3, the starch-based chewing gum prepared in examples 1-5 meets the national standard in terms of various performance indexes, and the rebound resilience and chewing duration are almost the same as those of the commercially available chewing gum.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The starch-based chewing-resistant chewing gum is characterized by comprising the following components in parts by weight:
2. the starch-based chewy chewing gum of claim 1, wherein the starch is made from one or more of tapioca, corn, potato, sweet potato, and mung bean.
3. The starch-based chewy chewing gum of claim 2, wherein the starch is tapioca starch.
4. The starch-based chewy chewing gum of claim 1, wherein the water retaining agent is edible glycerin.
5. The starch-based chewy chewing gum of claim 1, wherein the excipient is edible gelatin.
6. Starch-based chewing-resistant chewing gum according to claim 1, characterized in that the hydrophobic lubricant is a vegetable oil.
7. The starch-based chewing resistant chewing gum according to claim 1, characterized in that said sweetener is sucrose powder mixed with 30% glucose syrup.
8. The starch-based chewy chewing gum of claim 1, wherein the additive is a flavorant or a flavorant and a colorant.
9. Method for the preparation of a starch-based chewing gum according to any of the claims 1-8, comprising the steps of:
A. fully stirring and uniformly mixing the weighed starch, water-retaining agent and excipient with heated purified water, and preserving heat to prepare mixed slurry I;
B. strongly stirring and uniformly mixing the hydrophobic lubricant, the sweetener and the additive to prepare mixed slurry II;
C. adding the mixed slurry I into a main feed port of a screw extruder under a stirring state, wherein the length-diameter ratio of a screw of the screw extruder is not lower than 50:1, the processing temperature is 55-125 ℃, 6 temperature zones are respectively arranged, the rotating speed of the screw is 20-100 r/min, the screw extruder is provided with a transition section, the transition section is provided with an exhaust port and a secondary feed port, and the mixed slurry II is fed into the secondary feed port for extrusion and blending in the extrusion process of the mixed slurry I;
D. and (3) extruding the blended material through a pore plate type filter distributor and a clothes rack type flat plate extrusion die head, drawing, stretching, cooling, drying, aging and shaping, and then cutting into required shapes to obtain the product.
10. The method of preparing a starch-based chewy chewing gum according to claim 9, wherein the hot water temperature of step a is 80-90 ℃.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257658A (en) * | 1998-12-23 | 2000-06-28 | 来瑞松 | Environment protection type edible chewing gum and preparing process thereof |
| CN1335081A (en) * | 2000-07-21 | 2002-02-13 | 孙介光 | Chewing gum with weight reducing health care function |
| CN1703150A (en) * | 2002-09-24 | 2005-11-30 | 古木林科有限公司 | Low moisture chewing gum |
| CN105901275A (en) * | 2016-04-14 | 2016-08-31 | 北汽瑞丽科技有限公司 | Moringa seed chewing gum |
| CN109480049A (en) * | 2018-12-27 | 2019-03-19 | 白昀易 | Chewing gum and preparation method thereof |
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2020
- 2020-10-28 CN CN202011170816.0A patent/CN112262909A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1257658A (en) * | 1998-12-23 | 2000-06-28 | 来瑞松 | Environment protection type edible chewing gum and preparing process thereof |
| CN1335081A (en) * | 2000-07-21 | 2002-02-13 | 孙介光 | Chewing gum with weight reducing health care function |
| CN1703150A (en) * | 2002-09-24 | 2005-11-30 | 古木林科有限公司 | Low moisture chewing gum |
| CN105901275A (en) * | 2016-04-14 | 2016-08-31 | 北汽瑞丽科技有限公司 | Moringa seed chewing gum |
| CN109480049A (en) * | 2018-12-27 | 2019-03-19 | 白昀易 | Chewing gum and preparation method thereof |
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| 李书国: "《新型糖果加工工艺与配方》", 31 July 2002, 科学技术文献出版社 * |
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