CN117562256A - Guarana composition product absorbed through oral mucosa and preparation method thereof - Google Patents

Abstract

The invention relates to a guarana composition product absorbed through oral mucosa and a preparation method thereof. The guarana composition product comprises a non-woven fabric pouch and guarana composition particles contained in the non-woven fabric pouch, wherein the guarana composition particles comprise the following raw materials in parts by weight: 1-60 parts of guarana extract, 1-10 parts of adhesive, 1-50 parts of sweetener, 1-10 parts of essence and spice, 1-40 parts of cellulose, 1-10 parts of flavoring agent and 1-10 parts of solvent. The preparation method comprises a granulating process and a filling process, and the guarana extract is embedded in the composition granules through a granulating technology, so that the guarana extract product which is convenient to eat, quick in refreshing effect, durable in effect, more convenient and easy to accept by consumers is provided, and the guarana extract product has a remarkable effect of relieving physical fatigue.

Description

Guarana composition product absorbed through oral mucosa and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a guarana composition product absorbed through oral mucosa and a preparation method thereof.

Background

Guarana (Latin brand name: paullina cupana Kunth) is also called Brazil cocoa, belongs to the soapberry family perennial woody vine, is native to the Brazil amazon geothermal zone rain forest, contains about four times of the caffeine content in the seeds, and has the effects of refreshing, controlling appetite, relieving abdominal pain and the like. The natural caffeine contained in the guarana exists in a composite form with the polyphenol substances in the plant itself, and can gently and durably stimulate nerves, so that the guarana is healthier for human bodies when being eaten. In addition, guarana also contains abundant glucose, amino acids and fatty acids, and is decomposed into forms capable of becoming energy in cytoplasm, thereby being helpful for refreshing. Research shows that the guarana extract has the functions of resisting fatigue, resisting depression and exciting. However, guarana extracts have a strong bitter taste, and the higher the dose, the more pronounced the bitterness.

In order to dilute the bitter taste of guarana, products containing guarana extracts are currently marketed and the prior art comprises: liquid beverages, solid beverages, pressed candy, chewing gum, and the like. These products have different levels of refreshing effect and beverage products can improve mouthfeel by reducing the concentration of guarana by dilution, while tableted candies, chewing gums and the like reduce bitterness by slowing down the release rate of guarana. The liquid beverage has large volume and heavy weight, is not beneficial to storage and transportation and is carried by consumers, and the aqueous liquid product is easy to mildew; the solid beverage has the problem of inconvenient brewing; the liquid beverage and the solid beverage are absorbed by the gastrointestinal tract and have slower efficacy; the tablet candy and the chewing gum are slow release products of the guarana extract, and the refreshing effect is relatively slow.

The patent of publication No. CN115553464A claims that the inclusion material and the guarana extract are fully mixed in water by an inclusion technology, and the guarana extract is partially wrapped in the inclusion material to prepare an inclusion compound, so that the solubility of raw materials can be increased after inclusion, and the bitter taste of the guarana is partially reduced; then the inclusion compound solution, a framework propping agent, a freeze-drying protective agent and a flavoring agent are fully stirred to be dissolved or uniformly mixed, so that the bitter taste of guarana and the bad smell of raw materials are further covered; after freeze drying, the product has a loose porous spongy structure, can be dissolved quickly when meeting water, has high dissolving speed, and improves the refreshing effect of the product through sublingual venous plexus absorption; the product can be thoroughly dehydrated and can be stored and transported for a long time. The technique described in this patent is capable of rapid absorption of guarana extract, but has the disadvantage of not allowing continuous administration of guarana extract for a longer period of time.

Publication No. CN102960526A discloses a method for preparing a chewing gum containing a guarana extract, wherein the guarana extract component contained in the formula has a refreshing function, and the gum base, the high-power sweetener and the menthol have a remarkable improving effect on the bitter taste of the guarana extract. The technology of this patent is capable of continuously providing guarana extract, but most of it is absorbed through the gastrointestinal tract, so that the effect of rapid refreshing is not as rapid as that of oral mucosa absorption.

Beverages and other forms of guarana extract products containing guarana extract in the prior art still have drawbacks, and people are seeking a guarana extract product which is convenient to eat, has a quick refreshing effect, has a durable effect, is more convenient and is easily accepted by consumers.

Accordingly, improvements are needed in the art.

Disclosure of Invention

The invention provides a guarana composition product absorbed through oral mucosa and a preparation method thereof, which are used for solving the problems.

To achieve the above object, in a first aspect, the present invention provides a product of a guarana composition that is absorbed through oral mucosa, comprising a nonwoven pouch and guarana composition particles contained in the nonwoven pouch, the guarana composition particles comprising the following raw materials in parts by mass: 1-60 parts of guarana extract, 1-10 parts of adhesive, 1-50 parts of sweetener, 1-10 parts of essence and spice, 1-40 parts of cellulose, 1-10 parts of flavoring agent and 1-10 parts of solvent.

In one implementation, the guarana composition particles comprise the following raw materials in parts by mass: 20-60 parts by mass of guarana extract, 3-10 parts by mass of adhesive, 1-10 parts by mass of sweetener, 6-10 parts by mass of essence and spice, 20-40 parts by mass of cellulose, 1-2 parts by mass of flavoring agent and 1-5 parts by mass of solvent.

In one implementation, the guarana extract comprises any one of a guarana alcohol extract, a guarana water extract, and a guarana supercritical extract.

In one implementation, the binder includes any one or combination of povidone, cellulose derivatives, pregelatinized starch, sugar alcohols, gelatin, acacia, sodium alginate, and polyethylene glycol.

In one implementation, the sweetener is an artificially synthesized and/or naturally extracted sweetener comprising any one of aspartame, acesulfame, cyclamate, saccharin, sodium saccharin, sucralose, neotame, sodium cyclamate, steviol, licorice, disodium glycyrrhizinate, tripotassium and trisodium glycyrrhizinate, glucose, fructose, sucrose, maltose, starch sugar and lactose, sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol, and erythritol, or a combination thereof.

In one implementation, the essence perfume includes any one or a combination of bergamot essence, eucalyptus essence, citrus essence, lemon essence, peppermint essence, menthol, licorice essence, wintergreen essence, tobacco essence, coffee essence, vanilla essence, lime essence, apple essence, peach essence, mango essence, cherry essence, blueberry essence, strawberry essence, cola essence, cinnamon essence, and watermelon essence.

In one implementation, the flavoring agent comprises any one or combination of menthol, green tea powder, dark chocolate powder, medlar puree, red date powder, jam and cooling agent.

In one implementation, the cellulose includes any one of wheat fiber, pea fiber, rice fiber, corn fiber, oat fiber, tomato fiber, barley fiber, rye fiber, beet fiber, buckwheat fiber, potato fiber, cellulose fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, vanilla fiber, powdered cellulose, and microcrystalline cellulose, or a combination thereof.

In one implementation, the solvent includes any one of water, ethanol or an ethanol/water mixture, mineral oil, vegetable oil, oleic acid, calcium stearate, and magnesium stearate.

In a second aspect, the present invention also provides a method for preparing a guarana composition preparation for oral transmucosal absorption, comprising the specific steps of:

s1, weighing: weighing materials;

s2, granulating: sequentially adding the materials into a wet granulator according to a raw material formula for granulation;

s3, a drying process: placing the granulated particles into a drying oven or a fluidized bed for drying;

s4, filling procedure: transferring the dried guarana composition into a powder bin of a particle packing machine, placing a non-woven fabric coiled material into a coiled film bin of the particle packing machine, and starting the particle packing machine to perform a filling process, so that formed guarana composition particles are filled into non-woven fabric small bags, and obtaining the guarana composition product.

The beneficial effects are that: according to the oral mucosa absorbed guarana composition product, the guarana extract is embedded in the composition particles through a granulating technology, so that the taste masking effect is achieved, and the bitter taste of guarana can be reduced; the guarana composition is arranged in a non-woven fabric pouch, and absorbed by oral mucosa, the guarana extract rapidly enters blood, so that the refreshing effect of the product is improved, and the refreshing effect can last for more than 30 minutes, so that the guarana extract product which is convenient to eat, rapid in refreshing effect, durable in effect, more convenient and easy to accept by consumers is provided, and the product has a remarkable effect of relieving physical fatigue; the preparation method is simple, the production cost is low, the preparation method is suitable for mass production, and the finished product is convenient to carry.

Drawings

Fig. 1 is a flow chart of steps of a preparation method of a guarana composition product provided by the invention.

The achievement of the objects, functional features and advantages of the present invention will be further described with reference to the accompanying drawings, in conjunction with the embodiments.

Detailed Description

The present invention will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention. Furthermore, the descriptions of the terms "one embodiment," "some embodiments," "examples," "particular examples," or "some examples," etc., described below mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms are not necessarily for the same embodiment or example. The technical features of the respective embodiments of the present invention may be combined with each other as long as they do not collide with each other.

The invention provides a guar gum composition product absorbed through oral mucosa, which comprises a non-woven fabric pouch and guar gum composition particles contained in the non-woven fabric pouch, wherein the guar gum composition particles comprise the following raw materials in parts by mass: 1-60 parts of guarana extract, 1-10 parts of adhesive, 1-50 parts of sweetener, 1-10 parts of essence and spice, 1-40 parts of cellulose, 1-10 parts of flavoring agent and 1-10 parts of solvent. In particular, the guarana composition particles may further comprise 1 to 10 parts by mass of other food acceptable excipients.

Further, the guarana composition particles comprise the following preferable raw materials in percentage by mass: 20-60 parts by mass of guarana extract, 3-10 parts by mass of adhesive, 1-10 parts by mass of sweetener, 6-10 parts by mass of essence and spice, 20-40 parts by mass of cellulose, 1-2 parts by mass of flavoring agent and 1-5 parts by mass of solvent.

Specifically, the guarana extract comprises any one of guarana alcohol extract, guarana water extract and guarana supercritical extract. Namely, the guarana extract can be obtained by taking guarana seed extract as a raw material, extracting with water, extracting with alcohol or extracting with supercritical fluid, filtering, concentrating, spray drying and processing the extract; or may be purchased from various commercial sources. Preferably, the guarana extract is 20-60 parts by mass.

Specifically, the adhesive refers to a pharmaceutically acceptable adhesive, and specifically comprises any one or combination of povidone, cellulose derivatives, pregelatinized starch, sugar alcohol, gelatin, acacia, sodium alginate and polyethylene glycol. Preferably, the binder is a sugar alcohol. The sugar alcohol is a polyhydric alcohol containing two or more hydroxyl groups used as any one of a thickener, a binder, a sweetener and a stabilizer, and the polyhydric alcohol includes any one of propylene glycol, xylitol, maltitol, mannitol, erythritol, isomalt and lactitol or a combination thereof. Xylitol or mannitol is preferred.

Specifically, the sweetener is a manually synthesized and/or naturally extracted sweet substance, and comprises any one or combination of aspartame, acesulfame potassium, sodium cyclamate, saccharin, sodium saccharin, sucralose, neotame, sodium cyclamate, stevioside, liquorice, disodium glycyrrhizinate, tripotassium and trisodium glycyrrhizinate, glucose, fructose, sucrose, maltose, starch sugar and lactose, sorbitol, maltitol, isomalt (isomalt, palatinose alcohol), xylitol, lactitol, mannitol and erythritol. More preferably sucralose, acesulfame lake or neotame.

Specifically, the essence perfume refers to a substance with a certain aroma and flavor, which is composed of hydrocarbon, alcohol, acid, ester, lactone, ether, aldehyde, ketone, acetal, ketal, phenol, macrocyclic, polycyclic, heterocyclic (containing nitrogen, oxygen, sulfur element), halogenated substance, nitrile and other compounds, and specifically comprises any one or combination of bergamot essence, eucalyptus essence, citrus essence, lemon essence, peppermint essence, menthol, licorice essence, wintergreen essence, tobacco essence, coffee essence, vanilla essence, lime essence, apple essence, peach essence, mango essence, cherry essence, blueberry essence, strawberry essence, cola essence, cinnamon essence and watermelon essence. Preferably blueberry essence, peach essence or spearmint essence.

Specifically, the flavoring agent comprises any one or combination of menthol, green tea powder, dark chocolate powder, medlar puree, red date powder, jam and cooling agent. Menthol or WS-23 is preferred.

Specifically, the cellulose refers to a substance which is used as a diluent, a lubricant, a slow release agent, a binder, a disintegrating agent, a glidant, a stabilizer and an excipient and is insoluble in water and is acceptable in pharmacy. The cellulose specifically comprises any one or combination of wheat fiber, pea fiber, rice fiber, corn fiber, oat fiber, tomato fiber, barley fiber, rye fiber, beet fiber, buckwheat fiber, potato fiber, cellulose fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, vanilla fiber, powdered cellulose and microcrystalline cellulose. The cellulose and cellulose derivative are permeable to saliva and dissolve part or all of the particles of the guarana composition therein. Microcrystalline cellulose is preferred.

Specifically, the solvent includes any one of water, ethanol or an ethanol/water mixture, mineral oil, vegetable oil, oleic acid, calcium stearate, and magnesium stearate. Vegetable oils, such as medium chain triglycerides and the like are preferred.

Referring to fig. 1, fig. 1 is a flow chart of steps of a preparation method of a guarana composition product according to the present invention. The invention also provides a preparation method of the guarana composition product, which is used for preparing the guarana composition product absorbed by oral mucosa and comprises the following specific steps:

s1, weighing: weighing materials;

s2, granulating: sequentially adding the materials into a wet granulator according to a raw material formula for granulation;

s3, a drying process: placing the granulated particles into a drying oven or a fluidized bed for drying;

s4, filling procedure: transferring the dried guarana composition into a powder bin of a particle packing machine, placing a non-woven fabric coiled material into a coiled film bin of the particle packing machine, and starting the particle packing machine to perform a filling process, so that formed guarana composition particles are filled into non-woven fabric small bags, and obtaining the guarana composition product.

Specifically, the invention describes the proportions of different components of the guarana composition product and the production and preparation process thereof through examples 1 to 5.

Table 1, composition and amount of each formulation of examples 1 to 5:

the preparation of the guarana composition preparations of examples 1-2 is described below:

step 1, sieving materials: sieving xylitol, microcrystalline cellulose and guarana extract with 20 mesh sieve respectively;

step 2, granulating: and (3) respectively and sequentially adding essence, cooling agent and ethyl p-hydroxybenzoate into the purified water, and continuously and uniformly stirring to prepare a solution A. Then adding the guarana extract, xylitol, microcrystalline cellulose and the like obtained in the step 1 into a wet granulator, setting the stirring speed to be 100rpm, and mixing for 10 minutes under the condition of cutting off; then adding the solution A, stopping the machine after the solution A is completely added into the materials in the step 1, scraping the materials on the container wall and the stirring paddle, setting the stirring speed to 100rpm, cutting off, and continuing stirring for about 2 minutes. And (3) granulating, wherein the stirring speed is set to 150rpm, the shearing speed is set to 1500rpm, the granulating time is 2-3 minutes, discharging, and sieving with a 20-mesh sieve for the next drying step.

Step 3, a drying step: the air inlet temperature is 50 ℃, the humidity is 55%, the material temperature is 45 ℃, the drying time is 30 minutes, the materials are sieved to 20 meshes and 100 meshes after discharging, and the materials with 20 meshes to 100 meshes are collected to obtain the guarana composition particles.

And 4, filling: and (3) putting the dried granules into a powder bin of a granule packaging machine, putting non-woven fabrics into a film rolling bin, and packaging the granules. Parameters of the particle packing machine: the speed was set at 120 grains/min, the transverse sealing temperature was set at 170℃and the longitudinal sealing temperature was set at 210 ℃.

The preparation of the guarana composition preparations of examples 3 to 5 is described below:

step 1, weighing and sieving materials: sieving guarana extract and xylitol with 60 mesh sieve respectively; microcrystalline cellulose and acesulfame potassium are respectively sieved by a 40-mesh sieve.

Step 2, granulating: sequentially adding menthol, essence, cooling agent, etc. into medium chain triglyceride, and stirring to form uniform suspension; as suspension a. And (2) adding the materials obtained in the step (1) into a wet granulator for preliminary stirring, mixing for 10 minutes under the conditions of stirring speed of 100rpm and shearing closing, adding the suspension A, setting the stirring speed of 100rpm, adding for about 4-6 minutes, stopping the machine to scrape the materials on the container wall and the stirring paddle after the suspension A is fed, setting the stirring speed of 100rpm and shearing closing, and continuing stirring for about 2 minutes. And (3) starting granulating, setting the stirring speed to be 150rpm, setting the shearing speed to be 1500rpm, granulating for 2-3 minutes, discharging, sieving with a 20-mesh sieve, and drying.

Step 3, a drying step: the air inlet temperature is 50 ℃, the humidity is 55%, the material temperature is 45 ℃, the drying time is 30 minutes, the materials are sieved to 20 meshes and 100 meshes after discharging, and the materials with 20 meshes to 100 meshes are collected, so that the dry particles of the guarana composition are obtained.

And 4, filling: and (3) putting the dried granules into a powder bin of a granule packaging machine, putting non-woven fabrics into a film rolling bin, and packaging the granules. Parameters of the particle packing machine: the speed was set at 120 grains/min, the transverse sealing temperature was set at 170℃and the longitudinal sealing temperature was set at 210 ℃.

The final products of the guarana composition products prepared in examples 1 to 5 were subjected to experiments such as appearance, weight, in vitro dissolution data, sensory tests and refreshing effect tests. The results were as follows:

experiment 1 weight and appearance experiments of guarana composition preparations.

The experimental method comprises the following steps: (1) The finished products prepared in examples 1 to 5 were each 10 bags, and the weight was measured and the average value was obtained. (2) Taking 10 bags of the finished products prepared in examples 1 to 5, and observing the particle states of the products respectively.

Experimental results: the experimental results are shown in Table 2.

Table 2, weight and appearance experimental test results for guarana composition preparations:

from the experimental results in table 2, it is understood that the obtained product particles were agglomerated using purified water as a solvent and the same process parameters in examples 1 to 2. Examples 3 to 5, using medium chain triglycerides as solvents, the same preparation process parameters, the product particles obtained were all in a dispersed state. The preferred solvents for the guarana composition preparation of the present invention are vegetable oils such as medium chain triglycerides.

Experiment 2, in vitro dissolution test of guarana composition preparation

The experimental method comprises the following steps: the finished products prepared in examples 1 to 5 were measured by the in vitro dissolution test method specified in the chinese pharmacopoeia.

Test results: the experimental results are shown in Table 3.

Table 3, results of in vitro dissolution time experiments for guarana composition preparations:

from the experimental results in table 3, it can be seen that the finished products of examples 1 to 5 were released in artificial saliva, and the active ingredients of guarana extract were completely dissolved out within 30 minutes.

Experiment 3 taste experiment of Guarana composition product

The experimental method comprises the following steps: 30 persons of the experimenters, each of men and women, were prohibited from water and fasted within one hour before the experiment, and each of the experimenters was given one sample of each of the finished products 1 to 5 prepared in examples 1 to 5 at random, and after tasting, the specimens of examples 1 to 5 were scored. The scoring criteria are shown in Table 4.

Table 4, taste scoring criteria:

experimental results: the experimental results are shown in Table 5.

Table 5, taste scoring results:

as can be seen from table 5, the group of examples 1-2 had the most bitter taste and was unacceptable, but the scores of examples 3-5 were significantly higher than those of examples 1-2. The guarana extract is embedded in the composition particles through a granulating technology, so that the taste masking effect is achieved, and the bitter taste of guarana can be reduced; meanwhile, the addition of acesulfame potassium and menthol can improve the flavor of the guarana composition product, namely, the addition of the sweetener and the flavoring agent can improve the flavor of the guarana composition product, and the guarana composition product is more acceptable to consumers.

Experiment 4 refreshing Effect experiment of Guarana composition preparation

The experimental method comprises the following steps: the finished products prepared in examples 1 to 5 were divided into 5 groups, 10 experimental persons without smoking habits were randomly allocated to each group, and each half of men and women were fasted with caffeine-containing products with refreshing effect such as coffee and tea in the day before the experiment, water was forbidden and fasted in the hour before the experiment, the experiment was started at 13 points, each person took one finished product, no chewing action was performed during the experiment, and no noon break was performed before the experiment. The experimenter scored mental state 4 hours after taking the product. The scoring criteria are shown in Table 6.

Table 6, refreshing effect scoring criteria:

experimental results: the experimental results are shown in Table 7.

Table 7, refreshing effect results:

as can be seen from the experimental results, the experimental staff in the examples 1-5 still have a plump mental state after taking the product for 4 hours, have no tiredness, and have a durable refreshing effect, and can reach more than 4 hours; among them, examples 3 to 5 have a higher refreshing effect than examples 1 to 2, which may be related to the use of solvents and whether menthol is added or not.

In summary, the guarana extract is embedded in the composition particles through the granulation technology, so that the taste masking effect is achieved, and the bitter taste of the guarana can be reduced; the guarana composition is arranged in a non-woven fabric pouch, and absorbed by oral mucosa, the guarana extract rapidly enters blood, so that the refreshing effect of the product is improved, and the refreshing effect can last for more than 30 minutes, so that the guarana extract product which is convenient to eat, quick in refreshing effect, durable in effect, more convenient and easy to accept by consumers is provided, and the product has remarkable effects of relieving physical fatigue and refreshing; the preparation method is simple, the production cost is low, the preparation method is suitable for mass production, and the finished product is convenient to carry.

The foregoing description is only of the preferred embodiments of the present invention and is not intended to limit the scope of the invention, and all equivalent structures or equivalent processes using the descriptions and drawings of the present invention or directly or indirectly applied to other related technical fields are included in the scope of the invention.

Claims (10)

1. The guarana composition product absorbed through oral mucosa is characterized by comprising a non-woven fabric pouch and guarana composition particles contained in the non-woven fabric pouch, wherein the guarana composition particles comprise the following raw materials in parts by weight: 1-60 parts of guarana extract, 1-10 parts of adhesive, 1-50 parts of sweetener, 1-10 parts of essence and spice, 1-40 parts of cellulose, 1-10 parts of flavoring agent and 1-10 parts of solvent.

2. The guarana composition preparation according to claim 1, wherein the guarana composition particles comprise the following raw materials in parts by mass: 20-60 parts by mass of guarana extract, 3-10 parts by mass of adhesive, 1-10 parts by mass of sweetener, 6-10 parts by mass of essence and spice, 20-40 parts by mass of cellulose, 1-2 parts by mass of flavoring agent and 1-5 parts by mass of solvent.

3. The oromucosal absorbent guarana composition preparation according to claim 1, wherein said guarana extract comprises any one of guarana alcohol extract, guarana water extract and guarana supercritical extract.

4. The oromucosal absorbent guarana composition preparation according to claim 1, wherein the binder comprises any one of povidone, cellulose derivatives, pregelatinized starch, sugar alcohols, gelatin, acacia, sodium alginate and polyethylene glycol or a combination thereof.

5. The oromucosally absorbed guarana composition preparation of claim 1, wherein the sweetener comprises any one or a combination of aspartame, acesulfame k, cyclamate, saccharin, sodium saccharin, sucralose, neotame, sodium cyclamate, steviol, licorice, disodium glycyrrhizinate, tripotassium and trisodium glycyrrhizinate, glucose, fructose, sucrose, maltose, starch and lactose, sorbitol, maltitol, isomalt, xylitol, lactitol, mannitol and erythritol.

6. The oral transmucosally absorbed guarana composition product of claim 1, wherein the flavor comprises any one or a combination of bergamot, eucalyptus, citrus, lemon, peppermint, menthol, licorice, wintergreen, tobacco, coffee, vanilla, lime, apple, peach, mango, cherry, blueberry, strawberry, cola, cinnamon and watermelon flavors.

7. The guarana composition product of claim 1, wherein the flavoring agent comprises any one or a combination of menthol, green tea powder, dark chocolate powder, medlar puree, red date powder, jam and cooling agent.

8. The oromucosal absorbent guarana composition product according to claim 1, wherein the cellulose comprises any one of wheat fiber, pea fiber, rice fiber, corn fiber, oat fiber, tomato fiber, barley fiber, rye fiber, beet fiber, buckwheat fiber, potato fiber, cellulose fiber, apple fiber, cocoa fiber, bran fiber, bamboo fiber, vanilla fiber, powdered cellulose and microcrystalline cellulose or a combination thereof.

9. The oromucosal absorbent guarana composition preparation according to claim 1, wherein the solvent comprises any one of water, ethanol or ethanol/water mixture, mineral oil, vegetable oil, oleic acid, calcium stearate and magnesium stearate.

10. A method for preparing a guarana composition product, characterized in that the guarana composition product for oral mucosa absorption according to any one of claims 1 to 9 is prepared by the following steps:

s1, weighing: weighing materials;

s2, granulating: sequentially adding the materials into a wet granulator according to a raw material formula for granulation;

s3, a drying process: placing the granulated particles into a drying oven or a fluidized bed for drying;

s4, filling procedure: transferring the dried guarana composition into a powder bin of a particle packing machine, placing a non-woven fabric coiled material into a coiled film bin of the particle packing machine, and starting the particle packing machine to perform a filling process, so that formed guarana composition particles are filled into non-woven fabric small bags, and obtaining the guarana composition product.