48results about How to "Has a physiological function" patented technology

The invention discloses a method for comprehensively extracting various kinds of biologically active ingredients from mushroom dry powder; the technical proposal is as follows: firstly, extracting alcohol soluble substances; secondly, extracting mushroom proteins; thirdly, extracting water soluble polysaccharide of mushroom, fourthly, extracting alkali extraction water-insoluble polysaccharide and alkali extraction water soluble polysaccharide; fifthly, preparing mushroom fiber. The extracted constituents have different biological activities, for example, the alcohol soluble substances have strong antioxidation activity; the mushroom proteins are rich in essential amino acid; the lentinan has antineoplastic activity; and the mushroom fiber has the physiological function of a dietary fiber. Therefore, the extracted constituents can be used respectively.

The invention discloses a lactic acid bacterium feed used for layers, which comprises chicken feed, and 0.1%-1% (by weight) of the lactic acid bacterium, shrubby sophora extract, allium sacculiferum maxim extract and gold theragran P.E. extract are added into the chicken feed. The feed of the invention specially used by the layers can adjust normal gastrointestinal flora, keep microcosmic ecological balance so as to improve the function of intestine, can improve the digestibility and biological valence of the food, reduce the serum cholesterol, control the endotoxin, restrain the growth of spoilage organisms inside the intestine and improve the body immunity. The lactic acid bacterium generates the matters such as organic acid special enzyme system, surface composition, and the like, by the zymolysis; the matters have physiological functions and can stimulate the tissue development. The feed of the invention has the advantages of no toxicity, no drug resistance, no residue, no side effects, etc.

The process of producing yellow wine with rich gamma-amino butyric acid belongs to the field of fermenting and brewing technology. During yellow wine production, gamma-amino butyric acid in the amount of 0.04-0.06 wt% of yellow wine is added into yellow wine in the post-fermenting steps, so that yellow wine with gamma-amino butyric acid content up to 600 mg / l is produced. The gamma-amino butyric acid is obtained from rice embryo and other plant material, and is used as food seasoning. The yellow wine with rich gamma-amino butyric acid has rich nutrients, good taste and raised health function.

The invention discloses a preparation method of licorice particles for livestock and poultry, comprising the following steps of: firstly taking licorice, placing it into an extraction pot to form a medicinal material layer, adding water and immersing, adjusting the operating temperature of the extraction pot to 60-80 DEG C for extraction, leading out parts of an extract from the bottom of the extraction pot during the extraction process and carrying out vacuum concentration while the concentration temperature is 50-70 DEG C, condensing steam generated by the concentration, returning the stream used as a new solvent into the extraction pot for permeating extraction of the medicinal material layer, continuously repeating for 2-3 hours, condensing to finally obtain a fluid extract, adding anhydrous glucose and maltodextrin or cyclodextrin and the fluid extract into a spray drying granulator, and carrying out granulation so as to obtain the licorice particles for livestock and poultry. According to the preparation method of the licorice particles for livestock and poultry, the two processes of licorice extraction and condensation are synchronously carried out so as to change a high-temperature decocting technology of a traditional extraction pot under pressure and at normal pressure. Therefore, energy can be saved by 0.3-0.5 time; the amount of a hydrosolvent is minimized by 0.5-1 time; the feeding amount is increased by 30-60%; extract yielding rate is raised by more than 10%; the storage process is minimized; and electric power energy is saved by more than 30%.

The invention discloses purple sweet potato and lactic acid bacterium compound beverage and a method for preparing the same. The purple sweet potato and lactic acid bacterium compound beverage is made of purple sweet potatoes, black bean and black garlic which are fermented by the aid of lactic acid bacteria. The particular method includes respectively preparing purple sweet potato pulp, black bean milk and black garlic pulp; mixing the purple sweet potato pulp, the black bean milk and the black garlic pulp with one another; adding fresh milk and lactose into the purple sweet potato pulp, the black bean milk and the black garlic pulp, compounding the fresh milk, the lactose, the purple sweet potato pulp, the black bean milk and the black garlic pulp, homogenizing the fresh milk, the lactose, the purple sweet potato pulp, the black bean milk and the black garlic pulp at the high pressures to obtain mixed liquor, sterilizing the mixed liquor and cooling the mixed liquor; inoculating acclimated lactic acid bacterium strains into the cooled mixed liquor and fermenting the mixed liquor; blending and homogenizing the mixed liquor after fermentation is completed, filling containers with the mixed liquor under sterile conditions and storing the mixed liquor under refrigerated conditions. The purple sweet potato and lactic acid bacterium compound beverage and the method have the advantages that purple sweet potato, black bean and black garlic compounded systems are used as main fermentation substrates, the compound lactic acid bacteria which are acclimated by a four-step process are used as fermenting agents, fermentation is carried out by the aid of specific fermentation base materials, accordingly, the antioxidant purple sweet potato and lactic acid bacterium compound beverage with abundant anthocyanin and effects of improving intestinal flora balance and the like can be prepared and has unique aroma and high nutritional value, processes for preparing the purple sweet potato and lactic acid bacterium compound beverage are simple, and the purple sweet potato and lactic acid bacterium compound beverage and the method are applicable to industrial production.

The invention discloses a method for improving the texture of a fermented sausage by virtue of xylitol, belonging to the technical field of meat product processing. The method comprises the following steps: adding 4%-12% of xylitol in a processing process, tumbling and salting in vacuum, fermenting, dewatering and drying. The quality of the fermented sausage is effectively improved; the texture quality of the fermented sausage is remarkably improved, the hardness is remarkably reduced, and the elasticity and the chewiness are remarkably improved under the circumstance that the preservation property, the color and the flavor of the fermented sausage are not affected. The method has the characteristics that part of free moisture is converted into bound water by virtue of a water retaining effect of a polyhydroxy structure in xylitol, and the water activity is reduced and the preservation property is improved under the circumstance that relatively high water content is kept. The obtained fermented sausage is fine in tissue, good in elasticity, bright in color, heavy in taste, unlikely to deteriorate during storage and long in shelf life more than 6 months.

The invention discloses a method of preparing antihypertensive peptide with rice-separated protein. The method is technically characterized in that: rice-separated protein solution, the weight percentage viscosity (W / W) of which is 5-15 percent, is hydrolyzed by alkali proteinase. The process conditions of hydrolysis are: pH value: 8-10; reaction temperature: 40-50 DEG C; enzyme added: 1-2 percent; reaction time: 120-180 min; stirring enzymolysis. Then the hydrolysate is desalinated by macroporous adsorptive resin (NKA) and eluted by 40-80 percent of alcohol. The desalinated small peptide is concentrated or dried, thereby producing the small peptide that has angiotensin-converting enzyme (ACE) inhibitory activity. The invention is characterized in that: a new method of preparing antihypertensive peptide is provided; the technique is scientific, reasonable and easy; wide resources of the raw material are available.

The invention discloses gene recombined candida utilis capable of decomposing hemicellulose and applications of the gene recombined candida utilis. The gene recombined candida utilis can stably express xylanase coming from trichoderma reesei and Arabinfuranosidease. With the gene recombined yeast, an integrated biotechnology capable of degrading hemicellulose for co-producing xylooligosaccharide, arabinose and newtol is established. According to the process, 20g / l bagasse hemicellulose is taken as a substrate, after culture for 156h, xylose produced in the middle process is consumed up by the yeast, the yield of xylooligosaccharide is 20%, at the time, the highest yields of newtol and arabinose, namely, 3.5% and 2.7% are achieved, and the hydrolysis rate of hemicellulose is 40.4%. The integrated biotechnology belongs to a co-production technology which is environmentally friendly, convenient and rapid, and effective.

The invention discloses a preparation method of indigowoad root and indigowoad leaf particles used for livestock and poultry. First, indigowoad root and indigowoad leaf are placed in an extraction tank, such that a medicine material layer is formed; the materials are soaked by using water; the working temperature of the extraction tank is regulated to 60-80 DEG C, and extraction is carried out; during the extraction process, a part of the extraction solution is fetched from the bottom of the extraction tank, and is subjected to vacuum concentration, wherein the concentration temperature is 50-70 DEG C; vapor generated by concentration is condensed and adopted as a novel solvent, and is delivered back to the extraction tank for carrying out percolation extraction upon the medicine material layer; the steps are repeated for 2-3h, and a fluid extract is obtained by concentration; anhydrous dextrose, maltodextrin or cyclodextrin, and the fluid extract are added into a spray-drying granulator for granulation, such that the indigowoad root and indigowoad leaf particles used for livestock and poultry are obtained. According to the preparation method of the indigowoad root and indigowoad leaf particles used for livestock and poultry, two processes which are the extraction and concentration of the indigowoad root and indigowoad leaf are carried out simultaneously, a pressurized and normal-pressure boiling process in a traditional extraction tank is changed, such that energy can be saved by 0.3-0.5 times, the dosage of a water solvent can be reduced by 0.5-1 time, a feeding amount is increased by 30-60%, an extract yield is increased by more than 10%, a storage process is reduced, and electric energy is saved by more than 30%.

The invention discloses prawn calcium tablets. The prawn calcium tablets comprise the following ingredients in parts by weight: gelatin 0.4-0.42, sodium carboxymethyl cellulose 0.4-0.42, honey 24-25, citric acid 0.5-0.55, mannitol 10.0-10.5, compound-calcium powder 15-16 and functional polypeptides 0.03-0.05. A preparation method of the prawn calcium tablets includes the steps of performing hydrolysis, performing citric acid treatment, preparing powder, performing blending and mixing and preparing tablets. The beneficial effects are as follows: after entering organisms, the functional polypeptides contained in the calcium tablets can promote the gamma-carboxylation of the glutamic acid groups of osteocalcin so as to endow the osteocalcin with a physiological function and quicken calcium precipitation in bones to help improve the effect of calcium supplement; and the prepared prawn calcium tablets through an optimum formula have a smooth and beautiful surface, a uniform color, a good taste, medium hardness and relatively good disintegration and are more easily accepted by the public.

The invention belongs to the field of food processing, and relates to a manufacturing method for inulin rose chewable tablets. The manufacturing method comprises the following steps: mixing and crushing jerusalem artichoke inulin and Kushui rose powder in Yongdeng County, Lanzhou City, Gansu Province serving as raw materials; screening the crushed raw materials through a 100-mesh screen to obtain uniform raw material powder; spraying a 70 percent ethanol solution and stirring uniformly, and screening through a 60-mesh screen to obtain inulin rose particles; drying the particles in a constant temperature drying box; adding xylitol and mannitol into the dried product, mixing uniformly, then adding magnesium stearate, mixing uniformly, tabletting, and packaging to obtain a finished product. According to the inulin rose chewable tablets, inulin and rose products are developed deeply; the practicability, the convenience and the additional value of the product are improved. The product disclosed by the invention has the effects of regulating blood sugar, improving intestines and stomach, refreshing an oral cavity, activating blood circulation, moisturizing skin and the like. The chewable tablets disclosed by the invention have sour and sweet coordinated taste and have light fragrance of rose, and are dense and uniform, smooth in appearance and delicate in chewing.

The invention discloses a compound moisturizing agent for foods. The compound moisturizing agent consists of the following components in percentage by weight: 5 to 15 percent of glycerol, 45 to 55 percent of maltitol, 20 to 30 percent of xylitol, 5 to 15 percent of sorbitol and 3 to 7 percent of water. The invention also discloses a method for preparing the compound moisturizing agent for foods. The method comprises the following steps of: (1) adding solid materials such as the maltitol, the xylitol and the sorbitol into water in a ratio, heating for dissolution, adding the glycerol, and uniformly stirring; and (2) filtering the obtained mixture, ensuring that insoluble matters in the filtrate is less than 10 milligrams / kilogram, and concentrating the filtrate until the water in the concentrated solution is 3 to 7 weight percent. The compound moisturizing agent for foods can be directly added into various foods according to requirements of processing technologies, and has a good moisturizing property, low sugar, low heat and rich health-care effects; and compound moisturizing agent meets the requirements of food processing technologies, and is convenient to use.

The invention provides a sodium alga acid edible sausage casing and a preparing method of the sodium alga acid edible sausage casing. The sodium alga acid edible sausage casing comprises, by weight, 0.5%-5% of sodium alga acid, 1.03%-16% of plasticizer, 0.21%-5% of fortifier and the balance water. The invention further discloses the preparing method of the sodium alga acid edible sausage casing. Compared with a natural sausage casing, the prepared edible sausage casing has the advantages of being high in strength, good in toughness and the like and compared with a manmade sausage casing, the prepared edible sausage casing has the advantages of being wide in source, low in cost, natural, healthy and the like.

The invention relates to the technical field of single-cell protein processing, in particular to a method for producing aerobic type single-cell protein through an autolysis process. The method comprises the steps of settling concentration, centrifugal dewatering, drying, sterilization and smashing and packaging, wherein autolysis and drying are carried out on materials with the moisture content of 78 percent to 85 percent obtained after the step of centrifugal dewatering in sequence. The autolysis process is adopted in the process and the manufactured product, autolytic enzymes fully decompose macromolecule nutrients and cell walls in the autolysis process, and high-content free amino acid and free nucleotide can be generated through autolysis. Meanwhile, polysaccharide of the cell walls is decomposed, so that cells are permeable, it is guaranteed that active substances can flow out of the cells, and therefore the active substances can be directly absorbed and utilized by animals. Autolysis is carried out after centrifugal dewatering, and the high efficiency of autolysis can be ensured; the content of moisture needing to be removed in a drying process after autolysis can be reduced, and therefore drying cost is lowered.

The present invention belongs to the technical field of food processing and discloses a composite gel fat substitute and a low-fat egg tart filling prepared therefrom. Xanthan gum and Arabic gum are separately dissolved in water; the dissolved materials are mixed to obtain a mixed colloidal solution; modified citrus pectin is dissolved in water to obtain a modified citrus pectin solution; then themixed colloidal solution is used as a matrix fluid; the modified citrus pectin solution is used as a driving fluid; and the solutions are introduced into a mixed reaction chamber by using a liquid jet method to obtain the composite gel fat substitute having fat sensory characteristics. The composite gel fat substitute is added to traditional egg tart liquid to replace a portion of whipping creamto produce the low-fat egg tart filling, so that gel formation of the egg tart liquid is improved and also the fat content of the egg tart filling is reduced.

The invention relates to a microwave synthesis method of disproportionation abietyl amine quaternary ammonium type positive ion tapioca, which uses disproportionation abietyl amine and tapioca as raw materials, and N, N- dimethyl disproportionation abietyl amine is obtained by the disproportionation abietyl amine through using a formaldehyde-formic acid method, and then reaction with epichlorohydrin is carried out for producing intermediate positive ion etherifying agent chloridization dimethyl glycydyl disproportionation abietyl amine, and under the microwave radiation, by using the mixed solution of isopropyl alcohol and water as a reaction solvent, the disproportionation abietyl amine quaternary ammonium type positive ion tapioca can be obtained by carrying out the etherification reaction with the tapioca. Compared with the existing positive ion starch, the novel positive ion starch prepared by the method enhances the hydrophobic property and lipophilicity, thus expanding the application range of the positive ion starch.

The invention relates to the technical field of single-cell protein processing, in particular to a method for high yield production of aerobic single-cell protein by an autolysis process. The process is characterized in that in each pre-processing unit, the material obtained by a centrifugal dewatering step is transported to a post-processing unit to conduct centralized treatment, and the post-processing unit consists of an autolysis step, a drying step, a sterilization step and a crushing and packaging step. The technology and the prepared product involved in the invention employ the autolysis process, during autolysis, autolytic enzyme fully decomposes macromolecular nutrients and cell walls, autolysis can produce high content free amino acid and free nucleotide, and at the same time cell wall polysaccharides are decomposed, and cells can produce permeability so as to ensure that active substances can flow out of cells to as to be directly absorbed and utilized by animals. Autolysis is carried out after centrifugal dewatering, high efficiency of autolysis can be ensured, and the content of water needing to be removed in a drying process after autolysis can be reduced, thereby reducing the cost of drying.

The invention discloses chocolate with the effect of improving immunity. The chocolate is characterized by being added with tea polyphenol accounting for 0.01%-1% of the total weight of the chocolate, aloe extract accounting for 0.01%-1% of the total weight of the chocolate, salidroside accounting for 0.01%-1% of the total weight of the chocolate, biological active peptides accounting for 0.01%-1% of the total weight of the chocolate, active calcium accounting for 0.01%-1% of the total weight of the chocolate, radix acanthopanacis semticosi extract accounting for 0.01%-1% of the total weight of the chocolate, fructus psoraleae extract accounting for 0.01%-1% of the total weight of the chocolate, coix seed extract accounting for 0.01%-1% of the total weight of the chocolate, orange peel extract accounting for 0.01%-1% of the total weight of the chocolate, tuber fleeceflower stem extract accounting for 0.01%-1% of the total weight of the chocolate, wild rice shoot extract accounting for 0.01%-1% of the total weight of the chocolate, cornua cervi pantotrichum extract accounting for 0.01%-1% of the total weight of the chocolate, cod liver oil accounting for 0.01%-1% of the total weight of the chocolate, flos chrysanthemi extract accounting for 0.01%-1% of the total weight of the chocolate, propolis accounting for 0.01%-1% of the total weight of the chocolate, pteridium aquilinum extract accounting for 0.01%-1% of the total weight of the chocolate, common yam rhizome extract accounting for 0.01%-1% of the total weight of the chocolate, zinc-enriched yeast accounting for 0.01%-1% of the total weight of the chocolate and okra extract accounting for 0.01%-1% of the total weight of the chocolate. According to the chocolate, the durability of functional active factors is achieved while easy chewing is achieved, and the nutritional healthcare effects of refreshing people, resisting fatigue, improving the organism immunity and the like are achieved; meanwhile, an original gum base is not destroyed, and the production cost is reduced.

The invention discloses a method for simultaneously reducing accumulation of citrulline and ethyl carbamate in fermented food and application of the method. The method is realized by adding rutin and / or quercetin and gallic acid before fermentation of food raw materials. Preferably, the concentration of the rutin, the quercetin and the gallic acid in a system is 10 mg / kg-100 mg / kg. The method can remarkably reduce the accumulation of the ethyl carbamate and the precursor substance citrulline of the ethyl carbamate in the fermentation process; highest reduction amounts are 64.7% and 19.3% respectively; the quality of fermented food is not remarkably affected; and the method is easy to operate and has good industrial application prospects.

The present invention relates to the technical field of potato storage, and particularly discloses a method for inhibiting potato sprouting. The method uses disease-free potatoes as objects for implementation, and is characterized in that the potatoes and sustained-release glass bottles containing perilla frutescens essential oil solution are placed in cartons, and the cartons are in a ventilation environment. The plant extract used in the present invention is natural in substances and high in safety, and has certain physiological functions, such as anti-cancer, free radical-scavenging, anti-aging, cardiovascular and cerebrovascular disease incidence-reducing and other effects.

The invention relates to a medicine preventing and overcoming endemic, which mixes hawthorn powder or hawthorn pulp with fructo-oligosaccharide (FOS) serosity or powder according to scientific proportion, and stirs evenly; machines are used for squashing the mixture into tablets, globulus and pills, thus making into non-prescription health care medicine; the medicine is taken from 3 to 10 days before the travel till the seventh day at home after the travel is finished, and the purpose of preventing and overcoming climate sickness thus is achieved. The medicine can also be taken frequently at ordinary times for the sake of daily health care, which is also the requisite of military supplies of army camping trip and operation. The non-prescription health care medicine has no toxicity and side effects.

The invention provides a preparation method for healthcare instant soybean powder, and relates to a production method for food, in particular to a preparation method for healthcare instant soybean powder. The preparation method comprises the following steps: weighing and getting a certain amount of edible soybean meal, adding water and stirring uniformly; adjusting the PH value to 1.8-2.0, performing acid hydrolysis at 110-120 DEG C for 2-3 hours, adjusting the PH value of hydrolysate to 4-4.5, adding acid protease, performing hydrolysis at 45-50 DEG C for 3-5 hours, then boiling to deactivate enzyme, cooling to 25-28 DEG C, inoculating a seed liquid of aspergillus usamil, fermenting for 28-32 hours, centrifuging to get a clear liquid, performing concentration on the clear liquid and performing spray drying to get a finished product. By virtue of utilizing the preparation method for the healthcare instant soybean powder to prepare a soybean health drink, the soybean health drink not only can be prepared in a quick speed, is rich in nutrition, is free from bitterness and peculiar smell, but also has multiple physiological functions.

A beauty-beautifying and nutritious chocolate, characterized in that 0.01-1% of tea polyphenols, 0.01-1% of aloe extract, 0.01-1% of bioactive peptides, 0.01-1% of the total weight of chocolate are added to the chocolate Active Calcium, 0.01‑1% Black Tea Extract, 0.01‑1% Hibiscus Leaf Extract, 0.01‑1% Moutan Cortex Extract, 0.01‑1% Dajin Flower Extract, 0.01‑1% Royal Jelly , 0.01‑1% Alpinia officinalis extract and 0.01‑1% Polygonum multiflorum extract. This application introduces functional factors such as tea polyphenols, aloe vera, peptides, and active calcium into modern food biotechnology, focusing on the use of biotechnology means and nanotechnology to ensure the biological activity or stability of added substances and the long-lasting release of fragrance. It can speed up the body's metabolism and obtain beauty benefits.

The process of producing yellow wine with rich gamma-amino butyric acid belongs to the field of fermenting and brewing technology. During yellow wine production, gamma-amino butyric acid in the amount of 0.04-0.06 wt% of yellow wine is added into yellow wine in the post-fermenting steps, so that yellow wine with gamma-amino butyric acid content up to 600 mg / l is produced. The gamma-amino butyric acid is obtained from rice embryo and other plant material, and is used as food seasoning. The yellow wine with rich gamma-amino butyric acid has rich nutrients, good taste and raised health function.

The invention discloses a probiotic composition with an anti-allergy effect. The probiotic composition comprises lactobacillus casei, lactobacillus crispatus and zinc methionine. Preferably, the composition can be made into tablet candies, powder in bags and capsules. Preferably, the lactobacillus casei is lactobacillus casei CGMCC 1.8727. Preferably, the lactobacillus crispatus is lactobacillus crispatus CGMCC No.6364.

The invention discloses chickpea polypeptide yoghourt and a preparation method thereof, and belongs to the field of dairy drinks. The chickpea polypeptide yoghourt is obtained by mixing and fermenting the following components in percentage by mass: 1-9% of chickpea peptide, 5-7% of xylose, 0.1-5% of whey protein, 0.1-1% of pectin, 1-3% of strains and the balance of milk, wherein the strains are lactobacillus and streptococcus thermophilus. The chickpea polypeptide component is beneficial for human intestinal microorganisms to produce short-chain fatty acid, the short-chain fatty acid serves as an anti-inflammatory factor to resist inflammation, and meanwhile growth of probiotics is promoted so as to improve the intestinal tract. The chickpea polypeptide and the xylose form a compound which has a synergistic effect, so that the activity of the chickpea polypeptide is greatly improved, and intestinal microorganisms are promoted to produce more short-chain fatty acids. The application of the chickpea polypeptide in the field of dairy drinks is expanded, and the additional value of deep processing of chickpeas is improved. Meanwhile, the preparation process is simple and suitable for large-scale production.

A healthcare edible wild herb rice cake is disclosed. The rice cake is prepared from, by weight, 40-60 parts of glutinous rice flour, 4-6 parts of mint leaves, 5-15 parts of dioscorea kamoonensis kunth, 5-15 parts of Indian kalimeris, 5-15 parts of dandelion, 5-15 parts of artemisia lavandulaefolia DC., 0.5-2 parts of milk powder, 0.5-2 parts of physalis peruviana L., 0.5-2 parts of bunge pricklyash leaves, 0.5-2 parts of onion, 0.01-0.5 part of selenium rich yeast, 0.01-0.5 part of curcumin, 0.01-0.5 part of solomonseal rhizome polysaccharides, 0.01-0.5 part of a peptide sweetener, 0.01-0.5 part of a biological active peptide, 0.01-0.5 part of active calcium and 0.01-0.5 part of tea polyphenols. The tea polyphenols, the active calcium, the biological active peptide and other functional factors are introduced into the modern food biological technique, and therefore biological activity or stability of added compounds and durable releasing of fragrance are ensured by utilizing a biological technique means and a nanometer technique, easy chewing is achieved, durability of the functional factors is achieved at the same time, absorption and utilization of calcium by human bodies are promoted, original nutrients are not destroyed and the production cost is reduced.

An antibacterial chewing gum capable of eliminating bad breath, comprising gum base, sugar and auxiliary materials, characterized in that it also includes 0.01-1% of tea polyphenols, 0.01-1% of honeysuckle extract, 0.01% of the total weight of the chewing gum ‑1% Panax notoginseng extract, 0.01‑1% bioactive peptide, 0.01‑1% active calcium, 0.05‑0.5% chrysanthemum, 0.05‑0.5% zinc sulfate, 0.01‑1% psoralen extract, 0.01‑1% of safflower extract and 0.01‑1% of japonicus root extract. This application introduces functional factors such as tea polyphenols, panax notoginseng, honeysuckle, active calcium, and bioactive peptides into modern food biotechnology, and focuses on solving the problems of ensuring the biological activity or stability and fragrance of added substances by means of biotechnology and nanotechnology. Long-lasting release can make the functional active factors persist while chewing easily, so as to eliminate bad breath, adjust the balance of yin and yang inside the body and other health care effects, while not destroying the original gum base and reducing production costs.