CN112544769A - A health chewing gum prepared from flos Lupuli and its preparation method - Google Patents
A health chewing gum prepared from flos Lupuli and its preparation method Download PDFInfo
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- CN112544769A CN112544769A CN201910915544.3A CN201910915544A CN112544769A CN 112544769 A CN112544769 A CN 112544769A CN 201910915544 A CN201910915544 A CN 201910915544A CN 112544769 A CN112544769 A CN 112544769A
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- nymphaea hybrid
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- 229940112822 chewing gum Drugs 0.000 title claims abstract description 56
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 230000036541 health Effects 0.000 title description 4
- 241000628997 Flos Species 0.000 title description 2
- 241000209490 Nymphaea Species 0.000 claims abstract description 89
- 239000000284 extract Substances 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 29
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 229920001661 Chitosan Polymers 0.000 claims abstract description 9
- 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 claims abstract description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010355 mannitol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 9
- 239000000600 sorbitol Substances 0.000 claims abstract description 9
- 239000000811 xylitol Substances 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 9
- 229960002675 xylitol Drugs 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000000748 compression moulding Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 13
- 239000008176 lyophilized powder Substances 0.000 claims description 10
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- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
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- 241000238631 Hexapoda Species 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 235000010493 xanthan gum Nutrition 0.000 claims description 7
- 229940082509 xanthan gum Drugs 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
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- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
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- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 235000019823 konjac gum Nutrition 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 abstract description 15
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- 239000012153 distilled water Substances 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- GHXZTYHSJHQHIJ-UHFFFAOYSA-N Chlorhexidine Chemical compound C=1C=C(Cl)C=CC=1NC(N)=NC(N)=NCCCCCCN=C(N)N=C(N)NC1=CC=C(Cl)C=C1 GHXZTYHSJHQHIJ-UHFFFAOYSA-N 0.000 description 6
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 241000694540 Pluvialis Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241000605861 Prevotella Species 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
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- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 239000001963 growth medium Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229960000282 metronidazole Drugs 0.000 description 2
- VAOCPAMSLUNLGC-UHFFFAOYSA-N metronidazole Chemical compound CC1=NC=C([N+]([O-])=O)N1CCO VAOCPAMSLUNLGC-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
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- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000015424 sodium Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000003828 vacuum filtration Methods 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 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 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 206010004446 Benign prostatic hyperplasia Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 241000209477 Nymphaeaceae Species 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 241001135221 Prevotella intermedia Species 0.000 description 1
- 208000004403 Prostatic Hyperplasia Diseases 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000012377 drug delivery Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23G4/068—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Botany (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a nymphaea hybrid chewing gum and a preparation method thereof, and relates to the technical field of chewing gum preparation. The paint comprises the following components in parts by weight: 2-10 parts of nymphaea hybrid hot water extract freeze-dried powder, 40-100 parts of chewing gum base, 2-10 parts of xylitol, 1-5 parts of chitosan, 1-5 parts of sorbitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of D-mannitol and 0.01-0.05 part of edible pigment, and the preparation method comprises the following steps: preparing freeze-dried powder of the nymphaea hybrid hot water extract, softening gum base of the chewing gum, mixing and stirring the components according to the corresponding weight parts, cooling to room temperature, uniformly extruding the mixture in a chewing gum extruder, performing compression molding, sterilizing and packaging. The invention has the effects of refreshing breath, removing halitosis and effectively reducing the breeding of oral bacteria, can be stored for a long time, and has the advantages of simple preparation method, high preparation efficiency, low cost and higher market competitiveness.
Description
Technical Field
The invention relates to the technical field of chewing gum preparation, in particular to a nymphaea hybrid chewing gum and a preparation method thereof.
Background
The nymphaea hybrid belongs to the family Nymphaeaceae, belongs to tropical large-scale Nymphaea hybrid, has large flower, bright color and pleasant fragrance, and has the effects of appreciation, medical treatment, catering, beauty treatment and the like. The content of crude fat in the nymphaea hybrid (dry basis) is 1.08-2.09%, the content of protein is 18.63-20.13%, the content of total sugar is 12.40-13.23%, the content of crude fiber is 8.84-11.25%, and the ratio of sodium and potassium is similar to that of sodium and potassium in normal cells of a human body (about 10). Besides the nutrient components, the nymphaea hybrid also is rich in secondary metabolites such as total phenols, flavones, tannins, anthocyanins, alkaloids and the like, and lays a material foundation for the biological efficacy of the nymphaea hybrid.
The nymphaea hybrid flower has high edible safety, is a non-toxic and harmless natural edible flower, and has been widely applied as a raw material for developing various foods. A plurality of research results show that the nymphaea hybrid has the effects of resisting oxidation, whitening and moisturizing, reducing blood fat, inhibiting prostatic hyperplasia and the like, but no relevant research is reported in the research of antibacterial of the nymphaea hybrid, particularly the research of inhibiting oral bacteria.
The chewing gum is a kind of sugar for people to chew and chew, and is made up by using natural gum or glycerine resin as basis of colloid, adding syrup, peppermint and sweetening agent, etc. and making them pass through such processes of mixing and pressing, so that it is a kind of sugar which is popular with people in the world. The existing chewing gum on the market has various types, but has single function, generally does not have the effects of inhibiting the proliferation of harmful bacteria in the oral cavity and removing halitosis, and simultaneously, food additives such as antioxidants, preservatives and the like need to be added into the chewing gum for facilitating the long-term storage of the chewing gum, so that the chewing gum is harmful to the health of human bodies after being eaten frequently. In order to solve the above problems, it is necessary to design a nymphaea hybrid chewing gum and a preparation method thereof.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the nymphaea hybrid chewing gum and the preparation method thereof, the nymphaea hybrid chewing gum has the effects of inhibiting the proliferation of harmful bacteria in the oral cavity and eliminating halitosis, can be stored for a long time without adding food additives such as antioxidants, preservatives and the like, and is simple and convenient in preparation method and easy to popularize and use.
In order to achieve the purpose, the invention is realized by the following technical scheme: the formula of the nymphaea hybrid chewing gum comprises the following components in parts by weight: 2-10 parts of nymphaea hybrid hot water extract freeze-dried powder, 40-100 parts of chewing gum base, 2-10 parts of xylitol, 1-5 parts of chitosan, 1-5 parts of sorbitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of D-mannitol and 0.01-0.05 part of edible pigment.
Preferably, the chewing gum base is at least one of carrageenan, xanthan gum, guar gum, sodium carboxymethylcellulose or konjac gum.
A preparation method of a nymphaea hybrid chewing gum comprises the following preparation steps:
(1) preparing freeze-dried powder of the nymphaea hybrid hot water extract: screening complete and mature nymphaea hybrid flower plants without diseases and insect pests, extracting with hot water of 60-70 deg.C, filtering, concentrating the filtrate to obtain extract, and lyophilizing the extract by freeze-drying method to obtain lyophilized powder of nymphaea hybrid flower hot water extract;
(2) softening chewing gum base: placing chewing gum base in a gum base softening tray, and softening at 50-130 deg.C;
(3) material mixing: 2-10 parts of the lyophilized powder of the nymphaea hybrid hot water extract prepared in the step (1), 40-100 parts of the chewing gum base softened in the step (2), 2-10 parts of xylitol, 1-5 parts of chitosan, 1-5 parts of sorbitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of D-mannitol and 0.01-0.05 part of edible pigment are stirred at the temperature of 80 ℃ to uniformly mix the chewing gum base and the components;
(4) cooling materials: cooling the mixed materials to room temperature;
(5) extrusion molding: and putting the cooled material into a chewing gum extruder for uniform extrusion, performing compression molding, aging in an environment with relative humidity of 20-40% for 2-4 hours, sterilizing and packaging.
Preferably, the specific preparation method of the lyophilized powder of the nymphaea hybrid hot water extract in the step (1) is as follows: firstly, screening complete mature nymphaea hybrid flowers without diseases and insect pests, and flatly paving single petals in a microwave extraction instrument for microwave enzyme deactivation treatment for 50-60 seconds;
cooling to room temperature, extracting with 3-4 times of pure water at 60-70 deg.C for 1-2 hr, vacuum filtering, and collecting filtrate;
thirdly, vacuum concentrating the filtrate at 50-60 ℃ and 0.01-0.03 MPa to obtain extract;
fourthly, after cooling, drying the extract by a freeze dryer at the temperature of minus 40 ℃ and under the air pressure of 10 Pa until the water content is less than 3 percent to obtain the freeze-dried powder of the hot water extract of the nymphaea hybrid.
The invention has the beneficial effects that: the chewing gum prepared by the method has the advantages of good color and taste, good tissue shape, lasting sweet taste and flavor, long chewing time and the like, the nymphaea hybrid contains various flavonoids and alkaloids, has the functions of resisting oxidation and inhibiting bacterial reproduction, has the functions of refreshing breath, eliminating halitosis and effectively reducing oral bacterial reproduction in the process of being sucked and chewed by people, can be stored for a long time without adding food additives such as antioxidants, preservatives and the like, and has the advantages of simple preparation method, high preparation efficiency, low cost, no need of special equipment and higher market competitiveness.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The specific implementation mode adopts the following technical scheme: the formula of the nymphaea hybrid chewing gum comprises the following components in parts by weight: 2-10 parts of nymphaea hybrid hot water extract freeze-dried powder, 40-100 parts of chewing gum base, 2-10 parts of xylitol, 1-5 parts of chitosan, 1-5 parts of sorbitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of D-mannitol and 0.01-0.05 part of edible pigment.
The gum base of the chewing gum is at least one of carrageenan, xanthan gum, guar gum, sodium carboxymethylcellulose or konjac glucomannan.
A preparation method of a nymphaea hybrid chewing gum comprises the following preparation steps:
(1) preparing freeze-dried powder of the nymphaea hybrid hot water extract: screening complete and mature nymphaea hybrid flower plants without diseases and insect pests, extracting with hot water of 60-70 deg.C, filtering, concentrating the filtrate to obtain extract, and lyophilizing the extract by freeze-drying method to obtain lyophilized powder of nymphaea hybrid flower hot water extract;
(2) softening chewing gum base: placing chewing gum base in a gum base softening tray, and softening at 50-130 deg.C;
(3) material mixing: 2-10 parts of the lyophilized powder of the nymphaea hybrid hot water extract prepared in the step (1), 40-100 parts of the chewing gum base softened in the step (2), 2-10 parts of xylitol, 1-5 parts of chitosan, 1-5 parts of sorbitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of D-mannitol and 0.01-0.05 part of edible pigment are stirred at the temperature of 80 ℃ to uniformly mix the chewing gum base and the components;
(4) cooling materials: cooling the mixed materials to room temperature;
(5) extrusion molding: and putting the cooled material into a chewing gum extruder for uniform extrusion, performing compression molding, aging in an environment with relative humidity of 20-40% for 2-4 hours, sterilizing and packaging.
It is noted that the specific preparation method of the lyophilized powder of the nymphaea hybrid hot water extract in the step (1) is as follows: firstly, screening complete mature nymphaea hybrid flowers without diseases and insect pests, and flatly paving single petals in a microwave extraction instrument for microwave enzyme deactivation treatment for 50-60 seconds;
cooling to room temperature, extracting with 3-4 times of pure water at 60-70 deg.C for 1-2 hr, vacuum filtering, and collecting filtrate;
thirdly, vacuum concentrating the filtrate at 50-60 ℃ and 0.01-0.03 MPa to obtain extract;
fourthly, after cooling, drying the extract by a freeze dryer at the temperature of minus 40 ℃ and under the air pressure of 10 Pa until the water content is less than 3 percent to obtain the freeze-dried powder of the hot water extract of the nymphaea hybrid.
The technical advantages of this embodiment are: (1) the nymphaea hybrid chewing gum has the effects of inhibiting the proliferation of harmful oral bacteria and clearing halitosis, the main functional component of the nymphaea hybrid chewing gum is an nymphaea hybrid hot water extract, the component can effectively inhibit the proliferation of the harmful oral bacteria such as fusobacterium nucleatum and porphyromonas gingivalis, and the halitosis can be effectively cleared by the unique faint scent of the nymphaea hybrid; in addition, the nymphaea hybrid extract is rich in substances beneficial to human health such as flavone, polyphenol and alkaloid, and has health-care effect.
(2) The nymphaea hybrid chewing gum can be stored and maintained for a long time without additionally adding known preservatives, antioxidants, essences and the like in the traditional chewing gum due to the antioxidant and bacteriostatic components, such as flavone, alkaloid and the like and the floral components contained in the nymphaea hybrid chewing gum.
(3) The temperature required in the preparation process of the nymphaea hybrid extract is lower than 70 ℃, so that the degradation and transformation of nutritional ingredients and active substances in the nymphaea hybrid extract freeze-dried powder are reduced to the greatest extent, and the special flavor of the nymphaea hybrid extract is effectively maintained under the condition.
(4) The nymphaea hybrid extract is prepared by a novel preparation process, and particularly relates to a microwave radiation enzyme deactivation and vacuum freeze drying technology. The microwave radiation enzyme deactivation efficiency is high, the storage period of the nymphaea hybrid can be prolonged, and the bioactive substances, the nutritional ingredients and the appearance quality of the nymphaea hybrid can be better maintained; the vacuum freeze drying is carried out under the conditions of low temperature and no oxygen, the damage of bioactive substances and nutrient components in the nymphaea hybrid can be reduced to the greatest extent, and the nymphaea hybrid extract dry powder with stable quality can be obtained.
Example 1: the formula of the nymphaea hybrid chewing gum comprises the following components in parts by weight: 6 parts of lyophilized powder of a nymphaea hybrid hot water extract, 90 parts of a chewing gum base, 6 parts of xylitol, 3 parts of chitosan, 3 parts of sorbitol, 0.3 part of glycerol, 0.3 part of D-mannitol and 0.03 part of edible pigment, wherein the chewing gum base is xanthan gum.
The preparation method comprises the following steps: (1) preparing a nymphaea hybrid extract: the whole nymphaea hybrid flower after microwave enzyme deactivation treatment is prepared from the following components in parts by mass: pure water volume = 1: 4, extracting for 1.5 hours in hot water at 65 ℃, carrying out vacuum filtration, collecting filtrate, repeatedly extracting and filtering for 1 time, combining the filtrates, carrying out vacuum concentration to obtain an extract at 50 ℃ and 0.01 MPa by using a vacuum rotary evaporator, cooling, and drying the extract for 36 hours (the water content is less than 3%) by using a freeze dryer at-40 ℃ and 10 Pa to obtain freeze-dried powder of the nymphaea hybrid hot-water extract;
(2) softening the gum base: placing xanthan gum in a gum base softening disc to soften at 80 deg.C;
(3) material mixing: stirring 6 parts of freeze-dried powder of the prepared nymphaea hybrid hot water extract, 90 parts of xanthan gum, 6 parts of xylitol, 3 parts of chitosan, 3 parts of sorbitol, 0.3 part of glycerol and 0.3 part of D-mannitol at the temperature of 80 ℃ to uniformly mix the xanthan gum and the components, and then adding 0.03 part of edible pigment to uniformly mix;
(4) cooling materials: cooling the uniformly mixed materials to room temperature;
(5) extrusion molding: and putting the cooled material into a chewing gum extruder for uniform extrusion, pressing the extruded material into uniform sheets for reshaping, aging in an environment with a relative humidity of 30% for 3 hours, sterilizing and packaging.
Example 2: evaluation of inhibition of oral bacterial activity by nymphaea hybrid extract
Preparing a nymphaea hybrid extract: selecting complete and mature nymphaea hybrid flowers without diseases and insect pests, carrying out microwave enzyme deactivation treatment for 50 seconds, cooling to room temperature, and then carrying out microwave enzyme deactivation treatment according to the mass of the flowers: pure water volume = 1: 4 in proportion of 60 ℃ for 2 hours, carrying out vacuum filtration, collecting filtrate, repeatedly extracting and filtering for 1 time, combining the filtrates, carrying out vacuum concentration to obtain an extract at 50 ℃ and 0.01 MPa by using a vacuum rotary evaporator, cooling, drying the extract for 36 hours (the water content is less than 3%) by using a freeze dryer at-40 ℃ and 10 Pa to obtain freeze-dried powder of the nymphaea hybrid hot water extract, and preparing the freeze-dried powder into different concentrations by using distilled water for later use.
And (3) bacterial culture: five oral cavity anaerobe standard strains for producing melanosporum, intermediate pluvialis, human body pluvialis, porphyromonas gingivalis, fusobacterium nucleatum and helicobacter pylori are selected as strains to be tested. The concentration of each test bacterium was adjusted to 105-106 CFU/mL concentration. The extracts of the nymphaea hybrid with different concentrations are used as the drug delivery, metronidazole is used as a positive control, and the test substances are diluted by pancreatin soybean broth according to a series of twice decreasing. Adding 50 μ L of diluted test substance and experimental bacteria liquid into each hole of 96-hole micro U-shaped plate, shaking and mixing on a micro-oscillator, and placing on 80% N2、10%CO2And 10% of H2Culturing under anaerobic condition, and determining the Minimum Inhibitory Concentration (MIC) value after 48 h.
The experimental results are as follows: the results shown in table 1 show that the nymphaea hybrid extract disclosed by the invention has a good inhibition effect on five common oral anaerobes and helicobacter pylori, and can effectively reduce the growth of oral harmful bacteria.
TABLE 1 inhibition effect of nymphaea hybrid extract on five-oral anaerobe standard strains and helicobacter pylori
| MIC mg/L | ||
| Extract of nymphaea hybrid | Metronidazole | |
| Porphyromonas gingivalis | 0.83 | 0.51 |
| Fusobacterium nucleatum | 1.02 | 0.66 |
| Prevotella intermedia | 0.78 | 0.32 |
| Prevotella hominis | 1.79 | 0.52 |
| Prevotella melanogenes | 1.34 | 0.42 |
| Helicobacter pylori | 1.85 | 0.78 |
Example 2: evaluation of halitosis-eliminating efficacy of nymphaea hybrid extract
Preparing a nymphaea hybrid extract: the nymphaea hybrid extract was obtained in the same manner as in example 1. The solution was prepared with distilled water to a concentration of 1.0, 2.5, 5, 10mg/mL respectively for use.
And (3) bacterial culture: respectively inoculating Porphyromonas gingivalis and Fusobacterium nucleatum on agar culture medium, selecting an inoculating loop of bacteria, inoculating to liquid culture medium, culturing in obligate anaerobic incubator (Don Whitley Scientific DG250 in UK) for 48 hr, activating, and regulating the concentration of bacteria liquid to 108cfu/mL for use.
Determination of volatile sulfides: add 300. mu.L of standard bacterial liquid (10. mu.L) into a test tube containing 2 mL of anaerobic liquid medium8cfu/mL), respectively adding 100 μ L of nymphaea hybrid extract with different concentrations, and adding 0.1% chlorhexidine as positive controlThe bacterial liquid of the solution is determined, and the negative control is the bacterial liquid added with the equal volume of distilled water. Each group was prepared with 6 samples, sealed with a silica gel plug and cultured under obligate anaerobic conditions at 37 ℃. And (3) taking out each test tube after 3 h and 6h of anaerobic culture, collecting 3 samples in each group, measuring the volatile sulfide content in the headspace of each test tube by using a sulfide detector, and recording the measurement peak value of the detector.
The experimental results are as follows: g-anaerobes such as Porphyromonas gingivalis and Fusobacterium nucleatum can decompose sulfur-containing amino acids such as methionine and cysteine to produce a large amount of volatile sulfides, which are considered as main oral malodors. The results of the inhibition effect of the nymphaea hybrid extract on oral bacteria are shown in tables 2 and 3, the inhibitory effect of the nymphaea hybrid extract with the concentration of 1-10 mg/mL on the ability of producing volatile sulfides by Porphyromonas gingivalis and Fusobacterium nucleatum is obvious, the inhibitory effect is gradually enhanced along with the increase of the concentration, when the concentration of the nymphaea hybrid extract is 5mg/mL, the inhibitory effect on the volatile sulfides produced by two oral odor causing bacteria is very obvious, and when the concentration of the nymphaea hybrid extract is 10mg/mL, the effect of the nymphaea hybrid extract is close to that of 0.1% chlorhexidine serving as a clinical common halitosis treatment drug, and the good halitosis-removing effect of the nymphaea hybrid extract is.
TABLE 2 content of volatile sulfides (ppb, mean + -SD) produced by bacteria after 3 h of coculture with the extract of the nymphaea hybrid
| Concentration of drug administration | Porphyromonas gingivalis | Fusobacterium nucleatum |
| 1.0 mg/mL | 907.2±78.8 *, ## | 677.3±81.5 *, ## |
| 2.5 mg/mL | 743.1±91.2 **, # | 643.4±67.1*, # |
| 5.0 mg/mL | 679.6±78.1 ** | 601.7±71.6 ** |
| 10.0 mg/mL | 659.4±52.9 ** | 592.2±97.3 ** |
| 0.1% chlorhexidine | 633.0±56.5 | 563.4±81.5 |
| Distilled water | 1105.3±82.0 | 712.4±68.9 |
Note: compared with the negative control (distilled water),* p＜0.05，**p is less than 0.05; compared with the positive control (0.1% chlorhexidine),# p＜0.05，## p＜0.05。
TABLE 3 content of volatile sulfides (ppb, mean. + -. SD) produced by bacteria after 6h of coculture with the extract of the nymphaea hybrid
| Concentration of drug administration | Porphyromonas gingivalis | Fusobacterium nucleatum |
| 1.0 mg/mL | 980.9±105.9 **, ## | 805.4±112.4 ## |
| 2.5 mg/mL | 766.4±50.6 **, ## | 697.2±66.0 **, # |
| 5.0 mg/mL | 685.4±87.4 **, # | 628.6±63.7 ** |
| 10.0 mg/mL | 669.6±99.6 ** | 615.9±69.5 ** |
| 0.1% chlorhexidine | 643.2±68.2 | 573.2±82.2 |
| Distilled water | 1709.8±88.7 | 889.2±69.5 |
Note: compared with the negative control (distilled water),* p＜0.05，**p is less than 0.05; compared with the positive control (0.1% chlorhexidine),# p＜0.05，## p＜0.05。
the foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. The nymphaea hybrid chewing gum is characterized by comprising the following components in parts by weight: 2-10 parts of nymphaea hybrid hot water extract freeze-dried powder, 40-100 parts of chewing gum base, 2-10 parts of xylitol, 1-5 parts of chitosan, 1-5 parts of sorbitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of D-mannitol and 0.01-0.05 part of edible pigment.
2. The nymphaea hybrid chewing gum of claim 1, wherein the chewing gum base is at least one of carrageenan, xanthan gum, guar gum, sodium carboxymethylcellulose, or konjac gum.
3. The preparation method of the nymphaea hybrid chewing gum is characterized by comprising the following preparation steps:
(1) preparing freeze-dried powder of the nymphaea hybrid hot water extract: screening complete and mature nymphaea hybrid flower plants without diseases and insect pests, extracting with hot water of 60-70 deg.C, filtering, concentrating the filtrate to obtain extract, and lyophilizing the extract by freeze-drying method to obtain lyophilized powder of nymphaea hybrid flower hot water extract;
(2) softening chewing gum base: placing chewing gum base in a gum base softening tray, and softening at 50-130 deg.C;
(3) material mixing: 2-10 parts of the lyophilized powder of the nymphaea hybrid hot water extract prepared in the step (1), 40-100 parts of the chewing gum base softened in the step (2), 2-10 parts of xylitol, 1-5 parts of chitosan, 1-5 parts of sorbitol, 0.2-1.0 part of glycerol, 0.1-0.5 part of D-mannitol and 0.01-0.05 part of edible pigment are stirred at the temperature of 80 ℃ to uniformly mix the chewing gum base and the components;
(4) cooling materials: cooling the mixed materials to room temperature;
(5) extrusion molding: and putting the cooled material into a chewing gum extruder for uniform extrusion, performing compression molding, aging in an environment with relative humidity of 20-40% for 2-4 hours, sterilizing and packaging.
4. The preparation method of the nymphaea hybrid chewing gum according to claim 3, wherein the specific preparation method of the lyophilized powder of the nymphaea hybrid hot water extract in the step (1) is as follows:
firstly, screening complete mature nymphaea hybrid flowers without diseases and insect pests, and flatly paving single petals in a microwave extraction instrument for microwave enzyme deactivation treatment for 50-60 seconds;
cooling to room temperature, extracting with 3-4 times of pure water at 60-70 deg.C for 1-2 hr, vacuum filtering, and collecting filtrate;
thirdly, vacuum concentrating the filtrate at 50-60 ℃ and 0.01-0.03 MPa to obtain extract;
fourthly, after cooling, drying the extract by a freeze dryer at the temperature of minus 40 ℃ and under the air pressure of 10 Pa until the water content is less than 3 percent to obtain the freeze-dried powder of the hot water extract of the nymphaea hybrid.
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