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Nutritional anti-inflammatory mouth rinse and preparation method thereof

A gargle and nutrition technology, which is applied to the preparation of nutritional anti-inflammatory gargle, and the field of nutritional anti-inflammatory gargle, can solve the problems of inedible gargle, difficult removal of medicines, damage to oral cavity appearance, etc.

Active Publication Date: 2015-07-08
海南诺尼生物工程开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a nutritional anti-inflammatory gargle, which solves the problem that the existing gargle is inedible, and the medicine leaves traces on the teeth that are not easy to remove after gargle, causing great damage to the appearance of the oral cavity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1, prepare noni fruit extract

[0027] 1.1) Soak fresh Noni fruit with a maturity of 70% to 80% in 1.0mg / L ozone water for 20 minutes, wash twice, filter dry, put it in a closed tank, and ferment naturally at room temperature for 10 days, mash and separate , to obtain water-soluble noni extract and noni pomace;

[0028] 1.2) The Noni pomace obtained above is mashed, and based on the quality of Noni pomace, add 8 times the quality of water and mix, then add 0.1% pectinase, 0.02% lipase, 0.04% Acid protease, hydrolyzed at room temperature for 5 hours, inactivated at 90°C, separated to obtain enzymatic hydrolyzate and residue;

[0029] 1.3) Squeeze the noni residue (many are hard fruits) obtained in 1.2), dry it, grind it, mix it with 50% edible ethanol according to the mass ratio of 1:6, soak it for 24 hours, filter, and the filtrate is at 80± Reflux extraction at 5°C, vacuum concentration and recovery of ethanol; repeated extraction twice, recovery of ethanol, com...

Embodiment 2

[0035] Step 1, prepare noni fruit extract

[0036] 1.1) Soak fresh Noni fruit with a maturity of 70% to 80% in 1.0mg / L ozone water for 20-30 minutes, wash twice, filter dry, put it in a closed tank, and ferment naturally at room temperature for 12 days, then mash it , separated to obtain water-soluble noni extract and noni pomace;

[0037] 1.2) The Noni pomace obtained above is mashed, and based on the quality of Noni pomace, add 9 times the quality of water and mix, then add 0.1% pectinase, 0.02% lipase, 0.04% Acid protease, hydrolyzed at room temperature for 6 hours, inactivated at 90°C, separated to obtain enzymatic hydrolyzate and residue;

[0038] 1.3) Squeeze the noni residue (many are hard fruits) obtained in 1.2), dry it, grind it, mix it with 60% edible ethanol according to the mass ratio of 1:7, soak it for 30 hours, filter, and the filtrate is at 80± Reflux extraction at 5°C, vacuum concentration and recovery of ethanol; repeated extraction twice, recovery of etha...

Embodiment 3

[0044]Step 1, prepare noni fruit extract

[0045] 1.1) Soak fresh noni fruit with a maturity of 70% to 80% in 1.0mg / L ozone water for 20-30 minutes, wash twice, filter dry, put into a closed tank, and ferment naturally at room temperature for 15 days, mash , separated to obtain water-soluble noni extract and noni pomace;

[0046] 1.2) The Noni pomace obtained above is mashed, and based on the quality of Noni pomace, add 10 times the quality of water and mix, then add 0.1% pectinase, 0.02% lipase, 0.04% Acid protease, hydrolyzed at room temperature for 7 hours, inactivated at 90°C, separated to obtain enzymatic hydrolyzate and squeezed residue;

[0047] 1.3) Mix the dried noni residue obtained in 1.2) with 70% edible ethanol at a mass ratio of 1:8, soak for 36 hours, filter, reflux the filtrate at 80±5°C, concentrate in vacuum and recover ethanol; repeat Extract twice, reclaim ethanol, combine filtrate, obtain concentrate;

[0048] 1.4) Combine the above-mentioned water-solu...

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Abstract

The invention discloses nutritional anti-inflammatory mouth rinse. The mouth rinse is prepared from the following components in percentage by mass: 90 percent of noni extract, 0.005-0.008 percent of menthol, 1.2-1.5 percent of dipotassium glycyrrhizinate, 3-5 percent of sorbitol, 0.008-0.01 percent of potassium sorbate, a proper amount of potassium bicarbonate and the balance of pure. The invention further discloses a method for preparing the nutritional anti-inflammatory mouth rinse. The method comprises the following steps: dissolving and uniformly mixing the components, and regulating pH to about 5.5; and filtering and sterilizing to obtain a finished product. The mouth rinse is rich in nutrition, contains vitamins, amino acids, minerals and multiple phytochemicals, can be used for diminishing inflammation, inhibiting bacteria, removing odor and preventing leaving stains on gum, and is fresh and delicious.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and relates to a nutritional anti-inflammatory gargle, and also relates to a preparation method of the nutritional anti-inflammatory gargle. Background technique [0002] Noni, also known as Morinda citrifolia Linn, four season fruit or Indian mulberry, is a tropical evergreen perennial broad-leaved small tree originating in the South Pacific islands, Rubiaceae Morinda citrifolia plant, in China is mainly distributed in Hainan Island, Xisha Islands and Taiwan Island. As a traditional medicinal plant, Noni has been used by Polynesian indigenous people for more than 2,000 years. It is known as "magic fruit" and "gift from God". Its leaves, roots, bark and fruits have medicinal and health benefits. It has obvious effects on treating inflammation, cold, headache, fever, rheumatoid arthritis, fractures, sprains, skin diseases, indigestion and other diseases. The modern research of Noni has been car...

Claims

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Application Information

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IPC IPC(8): A61K8/97A61Q11/00
Inventor 谭望桥易美华毛祥飞刘蔼莎滕飞
Owner 海南诺尼生物工程开发有限公司
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