CN113397029A - Areca chewing gum and preparation method thereof - Google Patents
Areca chewing gum and preparation method thereof Download PDFInfo
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- CN113397029A CN113397029A CN202110541819.9A CN202110541819A CN113397029A CN 113397029 A CN113397029 A CN 113397029A CN 202110541819 A CN202110541819 A CN 202110541819A CN 113397029 A CN113397029 A CN 113397029A
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- 229940112822 chewing gum Drugs 0.000 title claims abstract description 40
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title description 5
- 241000202755 Areca Species 0.000 title 1
- 244000080767 Areca catechu Species 0.000 claims abstract description 86
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 33
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 22
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- 235000010447 xylitol Nutrition 0.000 claims abstract description 14
- 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 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims abstract description 13
- 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 13
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004386 Erythritol Substances 0.000 claims abstract description 13
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000004376 Sucralose Substances 0.000 claims abstract description 13
- 235000019414 erythritol Nutrition 0.000 claims abstract description 13
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 13
- 229940009714 erythritol Drugs 0.000 claims abstract description 13
- 235000011187 glycerol Nutrition 0.000 claims abstract description 13
- 239000000845 maltitol Substances 0.000 claims abstract description 13
- 235000010449 maltitol Nutrition 0.000 claims abstract description 13
- 229940041616 menthol Drugs 0.000 claims abstract description 13
- 239000000600 sorbitol Substances 0.000 claims abstract description 13
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 13
- 235000019408 sucralose Nutrition 0.000 claims abstract description 13
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 13
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 13
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000012141 vanillin Nutrition 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 11
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 11
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 11
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 11
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 11
- 235000019264 food flavour enhancer Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 7
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 8
- 244000182216 Mimusops elengi Species 0.000 claims description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 8
- 230000032683 aging Effects 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229960005150 glycerol Drugs 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 2
- 230000005494 condensation Effects 0.000 claims description 2
- 239000008369 fruit flavor Substances 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 210000002200 mouth mucosa Anatomy 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 description 10
- 238000004140 cleaning Methods 0.000 description 5
- 240000008154 Piper betle Species 0.000 description 4
- 235000008180 Piper betle Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 210000000214 mouth Anatomy 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 210000001738 temporomandibular joint Anatomy 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
- 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of food processing, and provides areca chewing gum which comprises the following components in parts by weight: 30-40% of gum base, 3-10% of betel nut extract, 35-50% of sorbitol, 3-7% of maltitol syrup, 0.1-0.5% of glycerol, 0.5-2% of erythritol, 0.5-2% of xylitol, 0.1-0.5% of fruity flavor enhancer, 1-5% of wolfberry powder, 0.5-2% of momordica grosvenori extract, 0.3-0.8% of mint essence, 0.2-0.6% of menthol, 0.5-2% of freshener essence, 0.5-1% of sucralose, 0.05-0.2% of vanillin powder, 2-4% of betel nut essence and 0.1-0.3% of cinnamon essence. The areca chewing gum prepared by the method has the advantages of greatly reduced crude fiber, reduced damage to oral mucosa, and compound and diverse tastes.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an areca chewing gum and a preparation method thereof.
Background
At present, the types of betel nut foods on the market are few, mainly areca nut chewing blocks, chewing is carried out when the betel nut foods are eaten, and the chewing of the betel nuts is a custom existing in the original places of the betel nuts such as Taiwan, Hainan, Guangdong, Hunan and the like. Chewing areca is very harmful to teeth and oral cavity, and frequent chewing of areca can seriously abrade teeth, abrade tooth surface, lack of tooth enamel, damage of protective layer, red and black teeth, seriously affect beauty, even fall off in advance, and in addition, long-term chewing can increase the load of temporomandibular joint, cause symptoms such as joint bounce, pain and the like, and can also cause perforation of joint disc in severe cases.
However, the betel nut chewing gum is mainly prepared by crushing betel nut shells and directly adding the crushed betel nut shells into edible gum, so that the edible chewing gum has single edible taste and great harm to oral cavity, and therefore, how to combine betel nuts with the traditional chewing gum to prepare the betel nut chewing gum with rich and harmless mouthfeel becomes an important research direction in the field.
Disclosure of Invention
The invention aims to solve the problems that the existing betel nut chewing gum is single in taste and large in damage to oral cavity, and provides the betel nut chewing gum with rich taste.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the areca chewing gum comprises the following components in percentage by weight: 30-40% of gum base, 3-10% of betel nut extract, 35-50% of sorbitol, 3-7% of maltitol syrup, 0.1-0.5% of glycerol, 0.5-2% of erythritol, 0.5-2% of xylitol, 0.1-0.5% of fruity flavor enhancer, 1-5% of wolfberry powder, 0.5-2% of momordica grosvenori extract, 0.3-0.8% of mint essence, 0.2-0.6% of menthol, 0.5-2% of freshener essence, 0.5-1% of sucralose, 0.05-0.2% of vanillin powder, 2-4% of betel nut essence and 0.1-0.3% of cinnamon essence.
Preferably, the areca chewing gum comprises the following components in percentage by weight: 36% of gum base, 5.05% of areca extract, 41.75% of sorbitol, 5% of maltitol syrup, 0.3% of glycerol, 1% of erythritol, 1% of xylitol, 0.3% of fruity flavor enhancer, 3% of medlar powder, 1% of momordica grosvenori extract, 0.5% of mint essence, 0.3% of menthol, 1% of freshener essence, 0.8% of sucralose, 0.1% of vanillin powder, 2.6% of areca essence and 0.2% of cinnamon essence.
The invention also provides a preparation method of the areca chewing gum, which comprises the following steps:
(1) preparing an areca extract: preparing an areca extract from fresh areca;
(2) gum base pretreatment: softening the gum base;
(3) adding Arecae semen extract into gum base, mixing and stirring to obtain mixture;
(4) adding menthol, fructus Lycii powder, vanillin powder, fructus Siraitiae Grosvenorii extract, fruit flavor essence, herba Menthae essence, cortex Cinnamomi essence, Arecae semen essence, and freshener essence into the mixture, mixing and stirring;
(5) adding sorbitol, maltitol syrup, glycerol, erythritol, xylitol and sucralose, mixing and stirring to obtain a semi-finished product of the sugar embryo;
(6) heating the semi-finished sugar blank in the step (5), and pouring and molding in a mold;
(7) cooling after condensation to obtain a sugar blank;
(8) cutting the sugar embryo to obtain Arecae semen chewing gum semi-finished product;
(9) aging treatment: and (3) carrying out constant-temperature aging treatment under the environment with the relative humidity of 50% and the temperature of 20 ℃, and then obtaining the areca chewing gum finished product.
Further, the gum base pretreatment temperature in the step (2) is 50-60 ℃, and the pretreatment time is 3-6 h.
Further, the preheating treatment temperature in the step (3) is 50-60 ℃.
Further, the heating temperature in the step (6) is 85-95 ℃.
Further, the aging treatment time in the step (9) is one day.
Compared with the prior art, the invention has the following beneficial effects: the areca chewing gum prepared by the method not only has the advantages of reduced crude fiber content of a finished product, low production cost and good chewing taste, but also is combined with auxiliary materials such as menthol, medlar powder, vanillin powder, fructus momordicae extract, fruity flavor enhancer, mint essence, cinnamon essence, areca essence, freshener essence, sorbitol, maltitol syrup, glycerol, erythritol, xylitol, sucralose and the like, so that the taste of the areca chewing gum is greatly improved, the color, texture, flavor, sweetness durability, chewing time and the like of the prepared areca chewing gum are obviously improved, the market competitiveness is higher, and the market prospect and economic benefit are better.
Detailed Description
In order that those skilled in the art will more clearly understand and appreciate the present invention, the following detailed description of the present invention is provided in conjunction with the examples. It should be understood that the following specific embodiments are only used for explaining the present invention, and it is convenient to understand that the technical solutions provided by the present invention are not limited to the technical solutions provided by the following embodiments, and the technical solutions provided by the embodiments should not limit the protection scope of the present invention.
Example 1
The embodiment provides an areca chewing gum which comprises the following components in percentage by weight: 36% of gum base, 5.05% of areca extract, 41.75% of sorbitol, 5% of maltitol syrup, 0.3% of glycerol, 1% of erythritol, 1% of xylitol, 0.3% of fruity flavor enhancer, 3% of medlar powder, 1% of momordica grosvenori extract, 0.5% of mint essence, 0.3% of menthol, 1% of freshener essence, 0.8% of sucralose, 0.1% of vanillin powder, 2.6% of areca essence and 0.2% of cinnamon essence.
The preparation method of the areca chewing gum comprises the following steps:
firstly, preparing areca extract
The Arecae semen extract can be prepared by conventional method to obtain active ingredient extract of Arecae semen, or can be replaced by Arecae semen powder, which is prepared by the following steps: fresh areca is selected as a raw material, clear water is added into the areca for cleaning, and edible baking soda can be added for cleaning in the cleaning process because the fresh areca is weakly acidic, so that the acidity of the areca can be partially neutralized, meanwhile, the cleaning effect on the surface of the areca can be improved, and after the cleaning is finished, the areca is thoroughly cleaned by the clear water; naturally airing the cleaned areca nuts, wherein the temperature is preferably 22-25 ℃; slicing the aired areca nuts, wherein the slicing thickness is generally 2-5 mm, preferably, the slicing is low-temperature slicing, and the slicing temperature is-20 to-50 ℃; slicing areca nuts, and then crushing the areca nut slices to obtain areca nut coarse powder, wherein the crushing operation can be repeated for multiple times to improve the fineness of the areca nut coarse powder, the crushing adopts low-temperature crushing, the crushing temperature is between-50 ℃ and-100 ℃, and the purpose of adopting low-temperature slicing and low-temperature crushing is to ensure that the business components of the areca nuts do not run off; and finally, sieving the betel nut coarse powder, and sieving the betel nut coarse powder by using a 100-150-mesh sieve to obtain fine betel nuts, thereby obtaining a finished product of the betel nut powder.
Second, pretreatment of gum base
The effect of gum base preliminary treatment is softened the gum base to follow-up and other batching stir the mixture, make the stirring mix more evenly, promote stirring mixing effect. Wherein the gum base pretreatment temperature is 50-60 ℃, the gum base pretreatment temperature is preferably constant temperature treatment, and the pretreatment time is 3-6 h.
Thirdly, preheating the areca powder, the starch syrup, the xylitol and other auxiliary materials and then mixing to obtain a mixture, wherein the preheating temperature is 50-60 ℃, and the preheating temperature is preferably constant temperature; the purpose of pretreatment is to make the stirring mix more evenly, promote the stirring effect of mixing. The second and third steps may be performed simultaneously or in steps, depending on the mechanical layout on the actual process line.
And fourthly, adding the mixture of the ingredients into the pretreated gum base, mixing and stirring, wherein the stirring time is not longer, generally 5-10 min is preferred, the specific stirring time is determined according to the amount of the materials, and the stirring is based on uniform mixing.
And fifthly, after the first stirring is completed, adding the fruity essence, then mixing and stirring again, wherein the stirring time is generally 2-5 min, the specific stirring time is determined according to the amount of the materials, and after the stirring is completed, obtaining the semi-finished sugar blank.
Sixthly, heating the semi-finished sugar blank at the temperature of 85-95 ℃, and pouring the heated sugar blank in a mold to form the sugar blank.
And seventhly, cooling the semi-finished product of the sugar blank after the semi-finished product of the sugar blank is condensed, and simultaneously, improving the tissue compactness of the sugar blank by being assisted with extrusion treatment, thereby finally obtaining the sugar blank.
Eighthly, cutting the sugar blank to prepare a semi-finished product of the betel nut chewing gum. The cutting size is not particularly limited, and may be a size that is standardized for the size of the currently available chewing gum, or a size that is manufactured by a self-made chewing gum.
Ninthly, the cut sugar blank is still lack in the aspects of texture, color and the like, so the sugar blank needs to be aged, namely, the sugar blank is aged at a constant temperature under the environment of 50% of relative humidity and 20 ℃, the aging time is generally one day, and the areca chewing gum finished product is obtained after the aging treatment; and finally, packaging and storing the finished products.
The areca chewing gum prepared by the method has the advantages of high utilization rate of active ingredients of areca, low production cost and good chewing taste, and the prepared areca chewing gum has obvious improvement and promotion on color, texture, flavor, sweetness durability, chewing time and the like.
Example 2
This example is different from example 1 in the ratio of each component. The embodiment provides an areca chewing gum which comprises the following components in percentage by weight: 4% of areca extract, 40% of sorbitol, 5% of maltitol syrup, 0.2% of glycerol, 1.3% of erythritol, 1.2% of xylitol, 0.35% of fruity flavor enhancer, 2% of medlar powder, 1.5% of momordica grosvenori extract, 0.4% of mint essence, 0.3% of menthol, 1.2% of freshener essence, 0.6% of sucralose, 0.12% of vanillin powder, 2.5% of areca essence, 0.15% of cinnamon essence and the balance of gum base.
Example 3
This example is different from example 1 in the ratio of each component. The embodiment provides an areca chewing gum which comprises the following components in percentage by weight: 5.5% of areca extract, 42% of sorbitol, 6.5% of maltitol syrup, 0.35% of glycerol, 1.8% of erythritol, 1.7% of xylitol, 0.4% of fruity flavoring essence, 2.5% of medlar powder, 1.3% of fructus momordicae extract, 0.6% of mint essence, 0.2% of menthol, 1.5% of freshener essence, 0.7% of sucralose, 0.15% of vanillin powder, 3.2% of areca essence, 0.22% of cinnamon essence and the balance of gum base.
Example 4
This example is different from example 1 in the ratio of each component. The embodiment provides an areca chewing gum which comprises the following components in percentage by weight: 7% of areca extract, 44% of sorbitol, 7% of maltitol syrup, 0.45% of glycerol, 1.6% of erythritol, 1.8% of xylitol, 0.45% of fruity flavor enhancer, 0.45% of medlar powder, 1.8% of fructus momordicae extract, 0.65% of mint essence, 0.25% of menthol, 1.2% of freshener essence, 0.85% of sucralose, 0.16% of vanillin powder, 3.5% of areca essence, 0.28% of cinnamon essence and the balance of gum base.
Example 5
This example is different from example 1 in the ratio of each component. The embodiment provides an areca chewing gum which comprises the following components in percentage by weight: 6.8% of areca extract, 45% of sorbitol, 5.5% of maltitol syrup, 0.3% of glycerol, 1.6% of erythritol, 1.9% of xylitol, 0.4% of fruity flavor enhancer, 3% of medlar powder, 1.5% of fructus momordicae extract, 0.7% of mint essence, 0.3% of menthol, 1.3% of freshener essence, 0.8% of sucralose, 0.15% of vanillin powder, 3.5% of areca essence, 0.25% of cinnamon essence and the balance of gum base.
The above description is the preferred embodiment of the present invention. It should be noted that, the skilled in the art can make several modifications without departing from the design principle and technical scheme of the present invention, and these modifications should also be regarded as the protection scope of the present invention.
Claims (7)
1. The areca chewing gum is characterized by comprising the following components in parts by weight: 30-40% of gum base, 3-10% of betel nut extract, 35-50% of sorbitol, 3-7% of maltitol syrup, 0.1-0.5% of glycerol, 0.5-2% of erythritol, 0.5-2% of xylitol, 0.1-0.5% of fruity flavor enhancer, 1-5% of wolfberry powder, 0.5-2% of momordica grosvenori extract, 0.3-0.8% of mint essence, 0.2-0.6% of menthol, 0.5-2% of freshener essence, 0.5-1% of sucralose, 0.05-0.2% of vanillin powder, 2-4% of betel nut essence and 0.1-0.3% of cinnamon essence.
2. The areca chewing gum according to claim 1, comprising the following components in parts by weight: 36% of gum base, 5.05% of areca extract, 41.75% of sorbitol, 5% of maltitol syrup, 0.3% of glycerol, 1% of erythritol, 1% of xylitol, 0.3% of fruity flavor enhancer, 3% of medlar powder, 1% of momordica grosvenori extract, 0.5% of mint essence, 0.3% of menthol, 1% of freshener essence, 0.8% of sucralose, 0.1% of vanillin powder, 2.6% of areca essence and 0.2% of cinnamon essence.
3. The method for preparing areca chewing gum according to claim 1 or 2, comprising the steps of:
(1) preparing an areca extract: preparing an areca extract from fresh areca;
(2) gum base pretreatment: softening the gum base;
(3) adding Arecae semen extract into gum base, mixing and stirring to obtain mixture;
(4) adding menthol, fructus Lycii powder, vanillin powder, fructus Siraitiae Grosvenorii extract, fruit flavor essence, herba Menthae essence, cortex Cinnamomi essence, Arecae semen essence, and freshener essence into the mixture, mixing and stirring;
(5) adding sorbitol, maltitol syrup, glycerol, erythritol, xylitol and sucralose, mixing and stirring to obtain a semi-finished product of the sugar embryo;
(6) heating the semi-finished sugar blank in the step (5), and pouring and molding in a mold;
(7) cooling after condensation to obtain a sugar blank;
(8) cutting the sugar embryo to obtain Arecae semen chewing gum semi-finished product;
(9) aging treatment: and (3) carrying out constant-temperature aging treatment under the environment with the relative humidity of 50% and the temperature of 20 ℃, and then obtaining the areca chewing gum finished product.
4. The method for preparing areca chewing gum according to claim 3, wherein: the gum base pretreatment temperature in the step (2) is 50-60 ℃, and the pretreatment time is 3-6 h.
5. The method for preparing areca chewing gum according to claim 4, wherein: the preheating temperature in the step (3) is 50-60 ℃.
6. The method for preparing areca chewing gum according to claim 5, wherein: the heating temperature in the step (6) is 85-95 ℃.
7. The method for preparing areca chewing gum according to claim 6, wherein: the aging treatment time in the step (9) is one day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110541819.9A CN113397029A (en) | 2021-05-18 | 2021-05-18 | Areca chewing gum and preparation method thereof |
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| CN114982854A (en) * | 2022-04-28 | 2022-09-02 | 深圳市飞雾科技有限公司 | Areca chewing gum and preparation method thereof |
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| CN106720890A (en) * | 2017-01-13 | 2017-05-31 | 许启太 | A kind of plant fresh fruit chewing gum and preparation method thereof |
| CN111034844A (en) * | 2020-01-20 | 2020-04-21 | 晋江市鹏翔生物科技有限公司 | Preparation method of areca chewing gum |
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| CN106720890A (en) * | 2017-01-13 | 2017-05-31 | 许启太 | A kind of plant fresh fruit chewing gum and preparation method thereof |
| CN111034844A (en) * | 2020-01-20 | 2020-04-21 | 晋江市鹏翔生物科技有限公司 | Preparation method of areca chewing gum |
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| 国医编委会: "《女人靠养血 男人靠养精》", vol. 1, 黑龙江科学技术出版社, pages: 100 * |
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| CN114982854A (en) * | 2022-04-28 | 2022-09-02 | 深圳市飞雾科技有限公司 | Areca chewing gum and preparation method thereof |
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