CN1254186C - Tea taste chewing gum without sugar and its preparation - Google Patents
Tea taste chewing gum without sugar and its preparation Download PDFInfo
- Publication number
- CN1254186C CN1254186C CN 200410024913 CN200410024913A CN1254186C CN 1254186 C CN1254186 C CN 1254186C CN 200410024913 CN200410024913 CN 200410024913 CN 200410024913 A CN200410024913 A CN 200410024913A CN 1254186 C CN1254186 C CN 1254186C
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- Prior art keywords
- tea
- chewing gum
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- flavour
- sugar
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- Expired - Fee Related
Links
- 235000015218 chewing gum Nutrition 0.000 title claims abstract description 26
- 229940112822 chewing gum Drugs 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- 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 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 239000004902 Softening Agent Substances 0.000 claims abstract description 9
- 239000000845 maltitol Substances 0.000 claims abstract description 9
- 235000010449 maltitol Nutrition 0.000 claims abstract description 9
- 241001122767 Theaceae Species 0.000 claims abstract 18
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 230000032683 aging Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 14
- 239000011159 matrix material Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 8
- 229940035436 maltitol Drugs 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000021050 feed intake Nutrition 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 210000000214 mouth Anatomy 0.000 abstract description 2
- 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 abstract 1
- 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 abstract 1
- 229930195725 Mannitol Natural products 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000000594 mannitol Substances 0.000 abstract 1
- 235000010355 mannitol Nutrition 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 50
- 235000013616 tea Nutrition 0.000 description 50
- 239000000284 extract Substances 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose 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)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 description 3
- 229910052731 fluorine Inorganic materials 0.000 description 3
- 239000011737 fluorine Substances 0.000 description 3
- 235000020567 organic tea Nutrition 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Images
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Abstract
The present invention relates to an oral cavity cleaning food, particularly to chewing gum with health function and a preparation method thereof. The technical problems which need to be solved by the present invention are to overcome the defects of the prior art and provide tea flavour chewing gum and the improvement of the preparation method of the tea flavour chewing gum. The chewing gum has the characteristics of high raw material utilization rate, simple preparation technology, good product quality and low cost. The tea flavour sugar-free chewing gum is composed of the following components of the proportion by weight: 20 to 28 shares of gum base, 2 to 6 shares of 350 to 450-mesh tea powder, 10 to 15 shares of xylitol, 35 to 40 shares of sorbitol, 5 to 12 shares of mannitol, 10 to 15 shares of maltitol syrup, 1 to 3 shares of natural tea essence and 2 to 3 shares of softening agent. The tea flavour sugar-free chewing gum is prepared by the following steps: gum is baked and the tea powder is prepared; then all the raw materials except for the natural tea essence are mixed together, uniformly stirred and added with natural tea essence to be added with flavour; finally, the prepared raw materials with flavour are extruded to lumps, squashed to form tablets, aged, packed and tested.
Description
Technical field
The present invention relates to a kind of oral cleaning food, chewing gum and manufacture method thereof especially with health role.
Background technology
Chewing gum has been subjected to the particularly teen-age popular welcome of people as a kind of fashion food.Chinese patent application file (application number 89100003.8) discloses a kind of manufacture method of chewing gum for preventing decayed tooth, and chewing gum is made up of tea juice, malt sugar, matrix, candied flour.Manufacture method comprises infusion of tea, boils, concentrates, and tea juice mixes with malt sugar, matrix, candied flour and moulding etc.Chinese patent application file (application number 94108784.0) discloses a kind of anti-dental caries nutrient chewing gum and manufacture method thereof, its chewing gum is formulated by pollen extract, tealeaves medicinal extract, xylitol, glycerine, sweet mellow wine, essence, matrix etc., its method is all raw materials (except that xylitol) are mixed by a certain percentage and to stir evenly with distilled water, insert in the matrix and stir, the moulding section, adhere to xylitol powder, naturally cooling.
Above-mentioned each method all is in advance with infusion of tea or boil the back and concentrate and to make tea juice or tealeaves medicinal extract, just mixes stirring then with other raw material and makes chewing gum.Its significant disadvantages is: the active ingredient in the tealeaves can not surpass 60% as natural tea fluorine, Tea Polyphenols etc. from separating out the ratio that enters tea juice and tealeaves medicinal extract the tealeaves, and utilization rate is too low to cause waste; Passing through the tea juice and the tealeaves medicinal extract time of putting of high-temperature boiling grows slightly all and can spoiledly, rotten cause damage; And the making of tea juice or tealeaves medicinal extract increased operation and equipment, and is consuming time also more, thereby increased manufacturing cost.
Summary of the invention
Technical problem to be solved by this invention is to overcome above-mentioned the deficiencies in the prior art, and the improvement of a kind of tea flavour chewing gum and manufacture method thereof is provided, and it should have, and raw material availability height, manufacture craft are simple, good product quality, characteristics that cost is low again.
The present invention has adopted following technical scheme:
The tea flavour sugar-free chewing gum, its each composition and shared part by weight are; Matrix 20-28,350-450 purpose tea powder 2-6, xylitol 10-15, sorbierite 35-40, sweet mellow wine 5-12, maltitol pulp 10-15, natural tea essence 1-3, softening agent 2-3.
Said tea powder fineness is 400 orders.
The manufacture method of described tea flavour sugar-free chewing gum follows these steps to implement:
One, raw material is prefabricated:
A, drying glue: 50 ℃-60 ℃, 4-6 hour;
B, tea making powder: tea-drying is crushed to the regulation requirement then to water content 3.5-4.5%;
Two, feed intake stirring, blending: all raw materials except that natural tea essence together mix, stir, and add the blending of natural tea essence subsequently;
Three, finished product: the raw material that mixes up is squeezed into piece, compressing tablet, aging, aging temperature 16-22 ℃, ageing time 16-22 hour.
Four, packing, check.
Described tealeaves is pulverized and is adopted airflow milling, is crushed to 400 orders, and operating temperature is lower than 80 ℃.
Because tealeaves is made the direct stirring and processing of Powdered and various raw materials and become product, thereby the various active ingredients in the tealeaves all are utilized and do not have any waste; The long problem that influences quality of storage period that does not also have similar tea juice, tealeaves medicinal extract; And adopt pulverizing process to replace the making of tea juice or tealeaves medicinal extract, and both increased substantially quality, reduced operation again significantly, simplified manufacturing process, product cost is able to obvious reduction.
In addition, product provided by the invention has been owing to comprised the organic ultra-fine tea powder that is rich in natural tea fluorine and Tea Polyphenols, to people particularly the teenager have caries prevention, replenish the fluorine nutrition element and eliminate that halitosis, cigarette are smelly, the effect of oral cavity cleaning.Owing to replaced all carbohydrates with xylitol again in this product, also be fit to the diabetic and use.
Description of drawings
Accompanying drawing is a process flow diagram of the present invention.
The specific embodiment
Each material composition of the present invention and shared part by weight are generally: matrix 20-28,350-450 purpose tea powder 2-6, xylitol 10-15, sorbierite 35-40, sweet mellow wine 5-12, maltitol pulp 10-15, natural tea essence 1-3, softening agent 2-3.
Preferred proportion is: matrix 25,400 purpose tea powder 5, xylitol 12, sorbierite 35, sweet mellow wine 7, maltitol pulp 12, natural tea essence 2, softening agent 2.
Each constitutive material of the present invention, all buyable obtains except that the tea powder.Said tea powder adopts organic tea to make, and comprises green tea or black tea or oolong tea or jasmine tea or bitter leaves tea.These tealeaves must authenticate by organic tea, by organic tea production and processing requirement, have the qualified tealeaves of legal detection department's detection.The color of tealeaves must meet national highest standard.For example: green tea must be that appearance luster is emerald green, and tender perfume (or spice) or chestunt flavour are arranged, distinguish the flavor of mellow contain sweet, even neat at the bottom of the leaf, the characteristics of a leaf one tooth, complete one-tenth piece.Said sorbierite, sweet mellow wine, xylitol, maltitol pulp all adopt and meet the pharmaceutical grade product that national GMP standard producer provides.Said natural tea essence comprises all kinds of tea extracts, tea immersion oil; Said softening agent is glycerine or lecithin, and all buyable obtains.
Manufacture method provided by the invention needs carry out preliminary treatment to matrix and tealeaves earlier before mixing stirring.Processing to matrix is to smoke about 4-6 hour under 50-60 ℃, is to stir more even for raw material; Tealeaves then need be crushed to the 350-450 order in advance.Tealeaves is pulverized can adopt variety of way, as adopting ball mill, ultrafine crusher (conventional machinery of pharmaceutical industry) and airslide disintegrating mill.After finishing, pulverizing screens with the sieve that meets the specification.For improving crush efficiency, preferentially select airflow milling for use: elder generation to water content 3.5-4.5%, after the cooling pulverizes tea baking with airflow milling before pulverizing, and the temperature during pulverizing need be controlled at (to guarantee the color of tealeaves) below 80 ℃.Smashing fineness is general preferred about 400 orders, and the tea powder can reach the superfine state.
Afterwards can be with all raw material mixing, the stirring that feeds intake, blending, be squeezed into piece, compressing tablet, aging, packing, check.These operations are the operation commonly used of making chewing gum.
Embodiment 1:
Each raw material weight ratio: matrix 20,350 purpose tea powder 6, xylitol 10, sorbierite 40, sweet mellow wine 10, maltitol pulp 10, natural tea essence 1, softening agent 3.
The manufacture method of described tea flavour sugar-free chewing gum follows these steps to implement:
One, raw material is prefabricated:
A, drying glue: 50 ℃, 6 hours;
B, tea making powder: tea-drying adopts ultrafine crusher to be crushed to the regulation requirement to water content 3.5% then;
Two, feed intake stirring, blending: all raw materials are mixed, stir, and blending on demand;
Three, finished product: the raw material that mixes up is squeezed into piece, compressing tablet, aging, 16 ℃ of aging temperatures, ageing time 22 hours;
Four, packing, check.
Embodiment 2:
Each raw material weight ratio: matrix 28,450 purpose tea powder 2, xylitol 15, sorbierite 35, sweet mellow wine 5, maltitol pulp 10, natural tea essence 3, softening agent 2.
The manufacture method of described tea flavour sugar-free chewing gum follows these steps to implement:
One, raw material is prefabricated:
A, drying glue: 60 ℃, 4 hours;
B, tea making powder: tea-drying adopts ball mill to be crushed to the regulation requirement to water content 4.5% then;
Two, feed intake stirring, blending: all raw materials are mixed, stir, and blending on demand;
Three, finished product: the raw material that mixes up is squeezed into piece, compressing tablet, aging, 22 ℃ of aging temperatures, ageing time 16 hours;
Four, packing, check.
Embodiment 3:
Each raw material weight ratio: matrix 20,400 purpose tea powder 3, xylitol 11, sorbierite 35, sweet mellow wine 12, maltitol pulp 15, natural tea essence 1.5, softening agent 2.5.
The manufacture method of described tea flavour sugar-free chewing gum follows these steps to implement:
One, raw material is prefabricated:
A, drying glue: 55 ℃, 5 hours;
B, tea making powder: tea-drying adopts airflow milling to be crushed to the regulation requirement to water content 4.% then, and operating temperature is lower than 80 ℃;
Two, feed intake stirring, blending: all raw materials are mixed, stir, and blending on demand;
Three, finished product: the raw material that mixes up is squeezed into piece, compressing tablet, aging, 20 ℃ of aging temperatures, ageing time 18 hours;
Four, packing, check.
Claims (4)
1, tea flavour sugar-free chewing gum, its each composition and shared part by weight are: matrix 20-28,350-450 purpose tea powder 2-6, xylitol 10-15, sorbierite 35-40, sweet mellow wine 5-12, maltitol pulp 10-15, natural tea essence 1-3, softening agent 2-3, its manufacture method is as follows:
One, raw material is prefabricated:
A, drying glue;
B, tea making powder: tea-drying, pulverize then;
Two, feed intake stirring, blending;
Three, finished product: the raw material that mixes up is squeezed into piece, compressing tablet, aging;
Four, packing, check.
2, tea flavour sugar-free chewing gum according to claim 1 is characterized in that said tea powder fineness is 400 orders.
3, the manufacture method of tea flavour sugar-free chewing gum according to claim 1 follows these steps to implement;
One, raw material is prefabricated:
A, drying glue: 50 ℃-60 ℃, 4-6 hour;
B, tea making powder: tea-drying is crushed to the regulation requirement then to water content 3.5-4.5%;
Two, feed intake stirring, blending: all raw materials are mixed, stir, and blending on demand;
Three, finished product: the raw material that mixes up is squeezed into piece, compressing tablet, aging, aging temperature 16-22 ℃, ageing time 16-22 hour;
Four, packing, check.
4, the manufacture method of the tea flavour sugar-free chewing gum of stating according to claim 3 is characterized in that tealeaves is pulverized to adopt airflow milling that be crushed to 400 orders, operating temperature is lower than 80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410024913 CN1254186C (en) | 2004-06-01 | 2004-06-01 | Tea taste chewing gum without sugar and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410024913 CN1254186C (en) | 2004-06-01 | 2004-06-01 | Tea taste chewing gum without sugar and its preparation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1582704A CN1582704A (en) | 2005-02-23 |
| CN1254186C true CN1254186C (en) | 2006-05-03 |
Family
ID=34601047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410024913 Expired - Fee Related CN1254186C (en) | 2004-06-01 | 2004-06-01 | Tea taste chewing gum without sugar and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1254186C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961700B (en) * | 2005-11-07 | 2010-05-05 | 安徽福康药业有限责任公司 | Hard sugar of green tea preparation method |
| CN101073368B (en) * | 2007-06-15 | 2010-05-19 | 广东富味制果厂有限公司 | Sugar-free gel soft candy and its production |
| CN103719526A (en) * | 2012-10-16 | 2014-04-16 | 朱风印 | Golden camellia chewing gum and preparation method thereof |
| JP2016030723A (en) * | 2014-07-25 | 2016-03-07 | 株式会社ロッテ | Composition for aldehyde reduction |
| CN106912669A (en) * | 2017-04-14 | 2017-07-04 | 安徽兆龙食品有限公司 | A kind of chewing gum containing Tea Polyphenols and preparation method thereof |
| CN107412447A (en) * | 2017-10-06 | 2017-12-01 | 佛山文森特知识产权服务有限公司 | A kind of Fu tea perfumes mouth sugar of anti-caries tooth |
| CN113317386A (en) * | 2021-07-05 | 2021-08-31 | 中山市瑞美食品有限公司 | Fruit tea flavored mint and preparation method thereof |
-
2004
- 2004-06-01 CN CN 200410024913 patent/CN1254186C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1582704A (en) | 2005-02-23 |
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Owner name: HANGZHOU TEARROW FOODSTUFF CO., LTD. Free format text: FORMER OWNER: QIU QUANFA Effective date: 20111201 |
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Effective date of registration: 20111201 Address after: The city of Hangzhou city of Zhejiang province Zhaohui road 310014 under No. 168 titanium alloy International Building No. 1 building 505 room Patentee after: Hangzhou Tearrow Foodstuff Co., Ltd. Address before: 310016 2 quiet garden 1206, Guanyin District, Zhejiang, Hangzhou Patentee before: Qiu Quanfa |
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Granted publication date: 20060503 Termination date: 20120601 |