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Freeze-dried miracle fruit ferment chewing gum and preparation method thereof

A fruit enzyme and chewing gum technology, applied in the field of freeze-dried miracle fruit enzyme chewing gum and its preparation, can solve the problems of undisclosed preparation process and single function of chewing gum, and achieve the effect of increasing antioxidant capacity

Active Publication Date: 2018-08-24
CHENGDU RUNXINTANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional chewing gum has a single function. Although a variety of chewing gums have been developed for different specific purposes, there is no disclosure of the preparation process and other additives and their contents that are compatible with the miracle fruit.

Method used

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  • Freeze-dried miracle fruit ferment chewing gum and preparation method thereof
  • Freeze-dried miracle fruit ferment chewing gum and preparation method thereof
  • Freeze-dried miracle fruit ferment chewing gum and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Preparation of miracle fruit enzyme freeze-dried powder

[0028] Take fresh miracle fruits with basically the same maturity, remove bad fruits and impurities, wash them with pure water, and put them in 100mg / LNaClO 2 Soak in the solution for 2 minutes to kill the mold on the surface, then rinse with pure water, drain, remove the nucleus, beat the pulp, add yeast by 0.05-0.15% by weight (the yeast used is wine and fruit wine special yeast RW, Material number: 80000877, source: Angel Yeast Co., Ltd.), ferment for 12-36 hours at a temperature of 20-30°C, separate the supernatant, and add 0.5-3% by weight to the supernatant Inoculate lactic acid bacteria (mixture of Lactobacillus acidophilus and Bifidobacterium adolescentis, Lactobacillus acidophilus: number: BNCC185342, source: Beijing Beina Chuanglian Biotechnology Research Institute; Bifidobacterium adolescent: BNCC186535, source: Beijing Beinachuang United Biotechnology Research Institute), fermented for 12 to 60 ho...

Embodiment 2

[0033] 1. Preparation of miracle fruit enzyme freeze-dried powder

[0034] Take fresh miracle fruits with basically the same maturity, remove bad fruits and impurities, wash them with pure water, and put them in 100mg / LNaClO 2Soak in the solution for 2 minutes to kill the mold on the surface, then rinse with pure water, drain, remove the nucleus, beat the pulp, add yeast by 0.05-0.15% by weight (the yeast used is wine and fruit wine special yeast RW, Material number: 80000877, source: Angel Yeast Co., Ltd.), ferment for 12-36 hours at a temperature of 20-30°C, separate the supernatant, and add 0.5-3% by weight to the supernatant Inoculate lactic acid bacteria (mixture of Lactobacillus acidophilus and Bifidobacterium adolescentis, Lactobacillus acidophilus: number: BNCC185342, source: Beijing Beina Chuanglian Biotechnology Research Institute; Bifidobacterium adolescent: BNCC186535, source: Beijing Beinachuang United Biotechnology Research Institute), fermented for 12 to 60 hou...

Embodiment 3

[0038] 1. Preparation of miracle fruit enzyme freeze-dried powder

[0039] Take fresh miracle fruits with basically the same maturity, remove bad fruits and impurities, wash them with pure water, and put them in 100mg / LNaClO 2 Soak in the solution for 2 minutes to kill the mold on the surface, then rinse with pure water, drain, remove the nucleus, beat the pulp, add yeast by 0.05-0.15% by weight (the yeast used is wine and fruit wine special yeast RW, Material number: 80000877, source: Angel Yeast Co., Ltd.), ferment for 12-36 hours at a temperature of 20-30°C, separate the supernatant, and add 0.5-3% by weight to the supernatant Inoculate lactic acid bacteria (mixture of Lactobacillus acidophilus and Bifidobacterium adolescentis, Lactobacillus acidophilus: number: BNCC185342, source: Beijing Beina Chuanglian Biotechnology Research Institute; Bifidobacterium adolescent: BNCC186535, source: Beijing Beinachuang United Biotechnology Research Institute), fermented for 12 to 60 ho...

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Abstract

The invention discloses freeze-dried miracle fruit ferment chewing gum and a preparation method thereof. The freeze-dried miracle fruit ferment chewing gum is characterized by comprising the followingraw materials in parts by mass of 150-250 parts of miracle fruit ferment freeze-dried powder, 1000-1300 parts of a gum base, 1200-1600 parts of xylitol, 150-300 parts of maltitol liquid and 20-40 parts of glycerine. The miracle fruit ferment freeze-dried powder can reserve flavor and nutrients of the miracle fruits, and can increase the antioxidant ability. The freeze-dried miracle fruit fermentchewing gum has the functions of sterilizing, diminishing inflammation, relieving a pain, stopping bleeding, strengthening teeth, refreshing an oral cavity, preventing periodonitis, beautifying the features and regulating the stomach and intestine functions.

Description

technical field [0001] The invention relates to the field of chewing gum preparation, in particular to a freeze-dried miracle fruit enzyme chewing gum and a preparation method thereof. Background technique [0002] Miracle fruit (Synsepalum dulcificum), also known as miracle fruit (miracle fruit), dream fruit or Myra holy fruit, belongs to the family of Sapotaceae Miracle Fruit, an evergreen shrub plant, native to the tropical regions of West Africa, and naturally distributed from West Africa to the Congo , also found in the jungles of Indonesia. Introduced into tropical and subtropical regions such as Hainan, Yunnan, Guangxi and Fujian in the 1960s, it is a rare plant at the national treasure level. Miraculin contains a peculiar miraculin, which is a flavor-changing glycoprotein that can change people's sense of taste and produce sweetening effects, making lemons, limes, grapefruits and other highly acidic foods into nectar-like yogurt. Because of its sweetness, it is kno...

Claims

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Application Information

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IPC IPC(8): A23G4/12
CPCA23G4/12A23V2002/00A23V2200/30A23V2200/312A23V2200/318A23V2200/32A23V2250/6406A23V2250/6416A23V2250/6422
Inventor 赵斌刘敬谢彩玲植丽娇赵慧付凤明刘增奇
Owner CHENGDU RUNXINTANG PHARMA
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