CN113439794A - 一种槟榔口香糖及其制备方法 - Google Patents
一种槟榔口香糖及其制备方法 Download PDFInfo
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- CN113439794A CN113439794A CN202110732229.4A CN202110732229A CN113439794A CN 113439794 A CN113439794 A CN 113439794A CN 202110732229 A CN202110732229 A CN 202110732229A CN 113439794 A CN113439794 A CN 113439794A
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- chewing gum
- areca
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- Confectionery (AREA)
Abstract
本发明提出了一种槟榔口香糖,由以下重量份的组分组成:口香糖胶基100份,槟榔提取物50‑100份,中药提取物25‑60份,木糖醇10‑20份,维生素1‑3份,香精0.01‑0.1份。所述中药提取物从中药混合物提取获得,包括西瓜霜10‑15份,栝楼5‑8份,沉香叶3‑5份,绿茶3‑5份,罗汉果3‑5份,薄荷3‑5份,甜菊叶3‑5份,荜茇1‑2份,竹盐1‑2份。本申请所述槟榔口香糖,可以代替传统槟榔,改善传统嚼食槟榔带来的牙齿发黄、发红、发黑,口腔问题以及消化系统问题。
Description
技术领域
本发明涉及食品领域,特别涉及一种槟榔口香糖及其制备方法。
背景技术
槟榔棕榈科槟榔属植物,含有多种人体所需的营养元素和有益物质,槟榔原果的主要成分为31.1%的酚类、18.7%的多糖、14.0%的脂肪、10.8%的粗纤维、 9.9%的水分、3.0%的灰分和0.5%的生物碱。
槟榔还含有20多种微量元素,其中11种为人体必需的微量元素。槟榔种子含总生物碱0.3%-0.6%,主要为槟榔碱,并含有少量槟榔次碱、去甲基槟榔碱、异去甲基槟榔次碱、槟榔副碱及高槟榔碱等,均与鞣酸集合存在。还有鞣质、脂肪、甘露醇、半乳糖、蔗糖、儿茶精、表二茶精、无色花青素、槟榔红色素、皂苷及多种原矢车菊素的二聚体、三聚体、四聚体等。所含脂肪酸的组成为:月桂酸19.5%、肉豆蔻酸46.2%、棕榈酸12.7%硬脂酸1.6%、油酸6.2%、亚油酸5.4%、十二碳酸0.3%、十四碳烯酸7.2%,又含氨基酸。其中脯氨酸占15%以上。
我国有225个药品含有槟榔。传统医学认槟榔具有“杀虫,破积,降气行滞,行水化湿”的功效,曾被用来治疗绦虫、钩虫、蛔虫、绕虫、姜片虫等寄生虫感染。槟榔经济价值高,每公顷可种植1500-2000株左右。中国槟榔品种产量高,单株产量可达30kg左右,经济价值高。中国海南、中国台湾、湖南等地群众自古就有消费槟榔的习惯,是主要的咀嚼食品。
但是,经常嚼槟榔,对口腔和消化系统有负面作用,医学界认为经常嚼食槟榔会造成牙龈退变等问题。中国专利201010169928.4公开了槟榔口香糖及槟榔口香糖的制作方法,将槟榔与荖叶榨取青汁,随后于青汁添加煅牡蛎粉,搅拌均匀并静置一段时间,再添加儿茶粉与甘草粉进行调味,最后干燥并制成粉状后加入口香糖之胶基中,成为槟榔口香糖。但是没有解决槟榔嚼食过多带来的牙齿和口腔问题。
中国专利CN202010063361.6公开了一种槟榔口香糖的制备方法,包括以下重量份的原料:胶基30份-50份、槟榔提取物5份-10份、红枣2份-8份、芝麻 3份-9份、枸杞1份-5份、木糖醇2份-7份、魔芋6份-10份、麦冬1份-6份、决明子4份-10份、铁皮石斛8份-13份、沙参11份-16份、蜂王浆2份-9份、黄芪3份-8份、植物油脂10份-15份、卵磷酯7份-15份、单甘油脂9份-16份、滑石粉10份-17份、绿薄荷油13份-19份、湿润剂11份-16份。也没有解决长期嚼食槟榔带来的牙齿问题。
我国目前有6000万习惯咀嚼槟榔的群体,传统槟榔食用方法容易带来负面影响。本申请的目的在于提供一种传统槟榔替代物,并且能够在嚼食槟榔的同时改善长期食用槟榔遗留的牙齿问题、口腔问题、消化系统问题。
发明内容
鉴以此,本发明的目的在于提出一种槟榔口香糖,代替传统槟榔,改善传统嚼食槟榔带来的牙齿发黄、发红、发黑,口腔黏膜受损、口腔溃疡等问题。
一种槟榔口香糖,由以下重量份的组分组成:口香糖胶基100份,槟榔提取物50-100份,中药提取物25-60份,木糖醇10-20份,维生素1-3份,香精 0.01-0.1份。
特别的,所述中药提取物由以下重量份的中药混合物提取获得:西瓜霜 10-15份,栝楼5-8份,沉香叶3-5份,绿茶3-5份,罗汉果3-5份,薄荷3-5份,甜菊叶3-5份,荜茇1-2份,竹盐1-2份。
特别的,所述中药提取物由以下重量份的中药混合物提取获得:西瓜霜12 份,栝楼6份,沉香叶5份,绿茶5份,罗汉果3份,薄荷4份,甜菊叶3份,荜茇2份,竹盐1份。
所述维生素包括维生素C、维生素B2和维生素B12,其用量比为10:2-5:2-3。
特别的,所述槟榔提取物由槟榔青果经过乙醇水溶液浸提、浓缩制得;其中,乙醇水溶液中乙醇和水的质量比为1:1-2,浸泡时间为3-6h,浸泡温度为 -10~10℃。
一种槟榔口香糖由以下重量份的组分组成:口香糖胶基100份,槟榔提取物75份,中药提取物30份,木糖醇20份,维生素C1份、维生素B2 0.8份,维生素B12 0.3份,香精0.05份。
特别的,所述中药提取物通过以下制备步骤获得:
步骤1:将栝楼、罗汉果切碎,并按照重量称取栝楼、沉香叶、绿茶、罗汉果、薄荷、甜菊叶、荜茇混合;
步骤2:加入蒸馏水煮沸2-3h,将药物混合物过滤,获得药液;
步骤3:加入蒸馏水-乙醇混合溶液,浸泡4-6h,将药物混合物过滤,获得药液;
步骤4:将第一次和第二次获得的药液混合,加入西瓜霜和竹盐,浓缩,获得中药提取物。
特别的,所述槟榔口香糖,采用以下步骤制备获得:
步骤1:将口香糖胶基加热,按比例加入槟榔提取物、中药提取物、木糖醇和香精,搅拌混合;
步骤2:将步骤所得混合物冷却,冷却至50℃以下加入维生素;
步骤3:将步骤2所得混合物冷却至室温后,切块包装。
与现有技术相比,本发明的有益效果为:
(1)本申请所述槟榔口香糖具有美白、保健牙齿的功效,且能够改善长期嚼食传统槟榔留下牙齿发红发黑问题;
(2)本申请所述槟榔口香糖没有粗纤维,不伤害口腔黏膜,且能够改善长期嚼食传统槟榔留下的口腔问题和消化系统问题。
具体实施方式
为对本发明中的技术方案进行清楚、完整地描述,显然,发明人结合实施例进行说明,但以下实施例所描述的仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种槟榔口香糖,由以下重量份的组分组成:口香糖胶基100份,槟榔提取物50-100份,中药提取物25-60份,木糖醇10-20份,维生素1-3份,香精 0.01-0.1份。
1、制备中药提取物
所述中药提取物由以下重量份的中药混合物提取获得:西瓜霜10-15份,栝楼5-8份,沉香叶3-5份,绿茶3-5份,罗汉果3-5份,薄荷3-5份,甜菊叶3-5 份,荜茇1-2份,竹盐1-2份。
按照表1中的用量比例,和以下制备步骤,制备中药提取物。
所述中药提取物通过以下制备步骤获得:
步骤1:将栝楼、罗汉果切碎,并按照重量称取栝楼、沉香叶、绿茶、罗汉果、薄荷、甜菊叶、荜茇混合;
步骤2:加入蒸馏水煮沸2-3h,将药物混合物过滤,获得药液;
步骤3:加入蒸馏水-乙醇混合溶液,浸泡4-6h,将药物混合物过滤,获得药液;
步骤4:将第一次和第二次获得的药液混合,加入西瓜霜和竹盐,浓缩,获得中药提取物。
表1:
单位 | A1 | A2 | A3 | B1 | B2 | B3 | B4 | B5 | |
西瓜霜 | 份 | 10 | 12 | 15 | 20 | 0 | 10 | 12 | 15 |
栝楼 | 份 | 5 | 6 | 8 | 10 | 0 | 8 | 6 | 0 |
沉香叶 | 份 | 4 | 5 | 3 | 2 | 5 | 0 | 5 | 0 |
绿茶 | 份 | 4 | 5 | 3 | 4 | 5 | 5 | 5 | 0 |
罗汉果 | 份 | 5 | 3 | 4 | 1 | 3 | 0 | 3 | 0 |
薄荷 | 份 | 3 | 4 | 5 | 4 | 4 | 4 | 0 | 0 |
甜菊叶 | 份 | 5 | 3 | 5 | 2 | 3 | 3 | 0 | 0 |
荜茇 | 份 | 1 | 2 | 2 | 4 | 2 | 0 | 0 | 0 |
竹盐 | 份 | 2 | 1 | 2 | 3 | 1 | 2 | 0 | 2 |
购买若干牛门牙,先用低浓度双氧水漂白消毒,使得牛门牙颜色一致;然后用0.1mol/L的盐酸浸泡样品2min后,取出,用清水洗净;最后将牛门牙浸泡在染液液中2周后,取出洗净备用。
所述染色液为槟榔青果、槟榔干果1:1混合打粉后,加入1-2倍重量的清水,和0.01倍重量的人工唾液,搅拌混合制得。
用表1所述A1-A3,B1-B5样品,稀释10倍后浸泡染色牛门牙,2h后取出对比。
采用lobene色斑指数(LSI)表2分级计分,评价牛门牙的色斑情况,色斑情况如表3所示。
表2:
表3:
A1 | A2 | A3 | B1 | B2 | B3 | B4 | B5 | |
基线 | 2.42 | 2.45 | 2.43 | 2.47 | 2.39 | 2.44 | 2.41 | 2.38 |
结果 | 2.07 | 2.02 | 2.11 | 2.2 | 2.22 | 2.21 | 2.29 | 2.28 |
减少率 | 14.5% | 17.6% | 13.2% | 10.9% | 7.1% | 9.4% | 5.0% | 4.2% |
可以看出,按照本申请所给配方制备获得的中药组合物对牛门牙色斑改善效果明显,超出本申请所给配方,效果不太明显。
2、采用上述中药组合物,制备槟榔口香糖
一种槟榔口香糖,由以下重量份的组分组成:口香糖胶基100份,槟榔提取物50-100份,中药提取物25-60份,木糖醇10-20份,维生素1-3份,香精 0.01-0.1份。
用乙醇-水溶液浸提制备槟榔提取物:选用乙醇-水溶液,浸提槟榔青果并浓缩获得。其中,乙醇-水的用量比例为1:1-2,浸泡时间为3-6h,浸泡温度为 -10~10℃。
按照表4所述配方,制备槟榔口香糖,采用以下步骤制备获得:
步骤1:将口香糖胶基加热,按比例加入槟榔提取物、中药提取物、木糖醇和香精,搅拌混合;
步骤2:将步骤所得混合物冷却,冷却至50℃以下加入维生素;
步骤3:将步骤2所得混合物冷却至室温后,切块包装。
表4:
对比例7:市售槟榔口香糖
对比例8:市售具有美白牙齿效果的口香糖
对比例9:市售普通口香糖
对比例10:不食用口香糖,按原有频率咀嚼槟榔,并按照医嘱使用市售西瓜霜喷剂或其他口腔溃疡药物。
招募70位长期咀嚼传统槟榔1年以上的实验者,每天嚼食上述实施例1-4 和对比例1-9的口香糖,每组5人,每天嚼食10粒口香糖,其中65位实验者实验期内停止咀嚼槟榔;另外5位实验者按照对比例10进行。跟踪实验者牙齿、口腔以及身体情况,情况如下。
采用lobene色斑指数(LSI)分级计分,评价实验者牙齿的色斑情况,色斑情况如表5所示。
表5:
对使用效果较优的实施例2,跟踪使用结果,其结果如表6所示,
表6:
使用时间 | 2周 | 1月 | 2月 | 3月 |
使用结果 | 2.19 | 1.97 | 1.73 | 1.63 |
减少率 | 12.7% | 21.5% | 31.1% | 35.1% |
可以看出,本申请所述的槟榔口香糖,能够改善长期咀嚼槟榔导致的牙齿问题。
口腔溃疡评价:
8-10分:口腔溃疡明显好转,部分痊愈;
5-7分:溃疡面积明显变小,溃疡数量减少;
2-4分:溃疡面积有所减少,数量不变或者仅减少1个;
0-1分:无明显变化。
表7:口腔溃疡情况
溃疡评分 | 溃疡评分 | ||
实施例1 | 9 | 对比例4 | 6 |
实施例2 | 9 | 对比例5 | 4 |
实施例3 | 8 | 对比例6 | 3 |
实施例4 | 8 | 对比例7 | 1 |
对比例1 | 6 | 对比例8 | 3 |
对比例2 | 7 | 对比例9 | 3 |
对比例3 | 6 | 对比例10 | 7 |
可以看出,使用本申请所述的槟榔口香糖,能够改善长期咀嚼槟榔导致口腔溃疡问题,改善口腔溃疡情况,减少口腔溃疡数量。
对70位实验者其他使用情况如表8所示。
表8:
本申请所述槟榔口香糖还能在一定程度上改善关节弹响、味觉迟钝、口臭、舌苔厚的问题。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种槟榔口香糖,其特征在于,由以下重量份的组分组成:口香糖胶基100份,槟榔提取物50-100份,中药提取物25-60份,木糖醇10-20份,维生素1-3份,香精0.01-0.1份。
2.根据权利要求1所述的槟榔口香糖,其特征在于,所述中药提取物由以下重量份的中药混合物提取获得:西瓜霜10-15份,栝楼5-8份,沉香叶3-5份,绿茶3-5份,罗汉果3-5份,薄荷3-5份,甜菊叶3-5份,荜茇1-2份,竹盐1-2份。
3.根据权利要求1所述的槟榔口香糖,其特征在于,所述中药提取物由以下重量份的中药混合物提取获得:西瓜霜12份,栝楼6份,沉香叶5份,绿茶5份,罗汉果3份,薄荷4份,甜菊叶3份,荜茇2份,竹盐1份。
4.根据权利要求1所述的槟榔口香糖,其特征在于,所述维生素包括维生素C、维生素B2和维生素B12,其用量比为10:2-5:2-3。
5.根据权利要求1所述的槟榔口香糖,其特征在于,所述槟榔提取物由槟榔青果经过乙醇水溶液浸提、浓缩制得。
6.根据权利要求5所述的槟榔口香糖,其特征在于,所述乙醇水溶液中乙醇和水的质量比为1:1-2,浸泡时间为3-6h,浸泡温度为-10~10℃。
7.根据权利要求1所述的槟榔口香糖,其特征在于,所述口香糖由以下重量份的组分组成:口香糖胶基100份,槟榔提取物75份,中药提取物30份,木糖醇20份,维生素C1份、维生素B2 0.8份,维生素B12 0.3份,香精0.05份。
8.根据权利要求1所述的槟榔口香糖,其特征在于,所述中药提取物通过以下制备步骤获得:
步骤1:将栝楼、罗汉果切碎,并按照重量称取栝楼、沉香叶、绿茶、罗汉果、薄荷、甜菊叶、荜茇混合;
步骤2:加入蒸馏水煮沸2-3h,将药物混合物过滤,获得药液;
步骤3:加入蒸馏水-乙醇混合溶液,浸泡4-6h,将药物混合物过滤,获得药液;
步骤4:将第一次和第二次获得的药液混合,加入西瓜霜和竹盐,浓缩,获得中药提取物。
9.根据权利要求1所述的槟榔口香糖,其特征在于,采用以下步骤制备获得:
步骤1:将口香糖胶基加热,按比例加入槟榔提取物、中药提取物、木糖醇和香精,搅拌混合;
步骤2:将步骤所得混合物冷却,冷却至50℃以下加入维生素;
步骤3:将步骤2所得混合物冷却至室温后,切块包装。
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