CN120360559A - Chewing gum for measuring chewing pressure of oral cavity and preparation method thereof - Google Patents

Abstract

The present invention discloses a chewing gum for measuring oral chewing pressure and a preparation method thereof, wherein the chewing gum comprises 50-110 parts of a base material, 20-25 parts of a pressure-sensitive microcapsule, 0.01 parts of sodium bicarbonate, and 0.01 parts of a pH-sensitive color developer, wherein the pressure-sensitive microcapsule uses starch as a wall material and citric acid as a core material, and the weight ratio of starch to citric acid is 1:(0.01-0.08). The chewing gum is matched with the base material, the pressure-sensitive microcapsule, sodium bicarbonate, the pH-sensitive color developer, etc., and the color development reaction and salivary enzyme degradation reaction are triggered by the chewing pressure, so that the chewing gum is colored, thereby a better chewing force evaluation can be performed, and a matching color comparison card can be provided to conveniently and low-costly evaluate the size of the oral chewing force.

Description

Chewing gum for measuring chewing pressure of oral cavity and preparation method thereof

Technical Field

The invention relates to the technical field of monitoring of oral functions, in particular to chewing gum for measuring chewing pressure of an oral cavity and a preparation method thereof.

Background

At present, the measurement of the chewing force of the oral cavity is mainly realized in two modes, namely, an electronic occlusion force sensor is adopted in the first mode, a high-precision pressure sensor is embedded into an occlusion plate and outputs chewing force data through an electronic signal acquisition and analysis system, and a mechanical chewing force tester is adopted in the second mode, and the occlusion pressure is measured through a mechanical structure (such as a spring or a hydraulic device). The technology relies on professional equipment, complicated electronic or mechanical devices are needed, the operation is conducted by professional staff, autonomous detection of a user cannot be achieved, meanwhile, the cost is high, the production and maintenance cost of sensor equipment is high, the sensor equipment is difficult to popularize to daily use of families or individuals, the use occasion is limited, the equipment is large in size, the operation environment (such as power connection) is needed to be fixed, and the outdoor or instant detection requirement cannot be met.

In the prior art, a chewing gum for testing the chewing force is disclosed, which contains ingredients such as a gum base, citric acid, a red pigment, a yellow pigment, a blue pigment and the like, and is in a yellow green color before chewing, the chewing gum and saliva are mixed with each other along with the progress of chewing, so that the yellow pigment and the blue pigment are dissolved out of the gum base, and the citric acid is dissolved out, so that the pH value is increased, the chewing gum is changed from the yellow green color to the red color, and in the above-mentioned technology, the chewing gum is in a low pH state due to the addition of the citric acid, so that the chewing gum is possibly in a red color under the condition of insufficient chewing force due to factors such as environment (different water content of an oral cavity), high preparation process (high preparation process level requirement), and the like, thereby influencing the testing result of the chewing force of the subsequent oral cavity.

Disclosure of Invention

In order to overcome the defects of the prior art, one of the purposes of the invention is to provide a chewing gum for measuring the chewing pressure of the oral cavity, so as to solve the problems in the prior art, the chewing gum is developed by triggering a color development reaction and a salivary enzyme degradation reaction through the chewing pressure, so that better chewing force evaluation can be performed, and the chewing gum can be matched with a color comparison card, so that the chewing force of the oral cavity can be evaluated conveniently and at low cost.

The second purpose of the invention is to provide a preparation method of the chewing gum for measuring the chewing pressure of the mouth, which is simple and easy to popularize.

One of the purposes of the invention is realized by adopting the following technical scheme:

A chewing gum for measuring chewing pressure of an oral cavity, comprising the following components in parts by weight:

50-110 parts of base material, 20-25 parts of pressure sensitive microcapsule, 0.01 part of sodium bicarbonate and 0.01 part of pH sensitive color developing agent, wherein the pressure sensitive microcapsule takes starch as a wall material, citric acid as a core material, and the weight ratio of the starch to the citric acid is 1 (0.01-0.08).

According to the invention, the base material is matched with the pressure sensitive microcapsule, the sodium bicarbonate, the pH sensitive color developing agent and the like, and the chewing gum is developed by triggering the color developing reaction and the salivary enzyme degradation reaction through the chewing pressure, so that the chewing gum can be better in chewing force evaluation, and can be matched with a color comparison card, and the chewing force of the mouth can be conveniently and cheaply evaluated.

The principle is that when a user puts chewing gum into an oral cavity, the chewing gum is in a weak alkaline environment, at the moment, the pH sensitive color developing agent is triggered to display a first color, such as blue, when the chewing gum is chewed, the pressure causes the microcapsule to crack in the chewing process, and enzymes in saliva of the oral cavity degrade starch of the microcapsule to gradually release citric acid, at the moment, the citric acid reacts with sodium bicarbonate outside the microcapsule to cause the pH sensitive color developing agent to react, trigger color change to display a second color, such as purple, and the pH value gradually decreases due to the degradation of the starch by enzymes and the slow release of the citric acid due to the change of the reaction degree of the citric acid and the sodium bicarbonate, so that the pH value of the environment is acidic, the color change is triggered to display a third color, such as red.

Further, the base material comprises the following components in parts by weight:

20-30 parts of gum base, 70-80 parts of sugar alcohol and 0.01-3 parts of spice.

Further preferably, the sugar alcohol is one or more of xylitol, maltitol, sorbitol, mannitol, and polyalcohol, and the perfume is flos Caryophylli and/or citral.

Further, the base material also comprises the following components in parts by weight:

0.01-1 part of softener and 0.01-1 part of sweetener.

Further preferably, the softener is glycerol or lecithin and the sweetener is sodium cyclamate.

In the above, by properly adding materials such as sugar alcohols, flavors, softeners, sweeteners, etc., the basic chewing taste and flavor of the chewing gum are provided, so that it can meet the demand of normal chewing as the chewing gum. The chewing gum was of the type generally plate-shaped with a gauge of 36 x 20 x 5mm,3.0g.

Further, the pH-sensitive color developer is anthocyanin, is sensitive to pH and can change color under different chewing pressure conditions, the color of the color developer is changed into (1) an alkaline environment (pH > 7), the color of the color developer is changed into blue or even green gradually, the color of the anthocyanin is changed into blue gradually along with the increase of the pH value under the alkaline condition, when the pH value reaches 8-9, the blue color is more obvious, other colors such as green and the like can possibly appear when the pH value is continuously increased, (2) a neutral environment (pH=7) is generally purple, and when the color is in a near neutral environment, the pH value is about 6-7, the color of the anthocyanin is purple, and (3) an acidic environment (pH < 7) is generally red. Under stronger acid conditions, such as pH values of 2-3, anthocyanin can show vivid red color. The invention selects edible anthocyanin, the original state is the alkaline environment where the anthocyanin and sodium bicarbonate are positioned, and the anthocyanin is blue. When chewing gum is chewed in the mouth, saliva causes starch decomposition, citric acid is released, the reaction degree of citric acid and sodium bicarbonate is changed according to different chewing forces, anthocyanin is purple in a neutral environment, and an acidic environment shows red color.

All the materials are purchased food grade materials.

The second purpose of the invention is realized by adopting the following technical scheme:

a method of preparing a chewing gum for determining the chewing pressure of the mouth, comprising the steps of:

S1, preparing a pressure sensitive microcapsule by using a microcapsule technology and using starch as a wall material and citric acid as a core material;

S2, placing the base material into heating equipment, heating at 80-100 ℃, slowly stirring until the base material is completely melted into a uniform liquid state, sequentially adding the pH sensitive color developing agent and sodium bicarbonate, fully stirring to ensure uniform mixing, then adding the pressure sensitive microcapsule, and using a high-speed stirrer to stir the mixed material at a medium-high speed for 5-10 minutes to ensure that all the components are fully fused to form uniform jelly;

S3, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine.

Further, in step S1, the specific microcapsule preparation steps are:

Mixing starch with water, heating to gelatinize, adding citric acid, stirring to obtain emulsion, and spray drying to obtain microcapsule powder.

Further, the pressure sensitive microcapsules were 1mm microcapsule particles.

Further, in step S2, the medium-high speed is 1000 to 1500 rpm.

Compared with the prior art, the invention has the beneficial effects that:

1. According to the chewing gum disclosed by the invention, the base material is matched with the pressure-sensitive microcapsule, the sodium bicarbonate, the pH-sensitive color developing agent and the like, and the chewing gum is developed by triggering the color development reaction and the salivary enzyme degradation reaction through the chewing pressure, so that the chewing gum can be better in chewing force evaluation, is matched with the color comparison card, and can be used for evaluating the chewing force of an oral cavity conveniently and at low cost.

2. The raw materials used in the invention are natural, safe and environment-friendly, the raw materials have better effects on old dysphagia people, the excitability of a pharyngeal myocortex representation area can be improved through gustatory stimulation, and the swallowing start is promoted, wherein (1) the starch microcapsule has natural edibility and safety, natural sources, starch is usually extracted from corn, wheat, potato and other crops, gelatin is usually prepared by decocting animal skin, bones and the like, the two are derived from natural substances, and consumers may prefer to select products with natural components, so that the starch is more safe and reliable in mind. Edible properties, both of which are edible per se, are generally not harmful to the human body even if swallowed carelessly. However, the ingredients such as synthetic rubber in the conventional chewing gum base, if swallowed, can be discharged with feces, but may raise some concern. (2) The starch microcapsule has pressure and pH sensitivity, and the starch is easily decomposed by saliva in the oral cavity to release the color-developing agent, and simultaneously can bring certain thickness sense and fine taste to the chewing gum. When the starch is chewed in the mouth, the starch can gradually release the characteristics of the starch, and the starch can not feel too tough or lack of change after being chewed for a long time like some traditional base materials, so that the chewing gum is richer in chewed taste, and the gelatin is too strong in toughness, and when the chewing force is insufficient, the color developing agent can not be well released, and the oral pressure of people with weak oral pressure, namely weak pressure sensitivity, is not easy to observe. From the above results, it was found that the chewing gum was measured by using the chewing pressure of the oral cavity prepared by using the starch microcapsule, and the color-developing agent developed by chewing, and the color-developed color band was widened as the mixed color-developing agent was increased by the chewing pressure, so that the oral chewing function of the population was well evaluated.

3. The pH sensitive color developing agent and the pressure sensitive microcapsule have synergistic effect, have good compatibility, ensure that the pH sensitive color developing agent and the pressure sensitive microcapsule can be uniformly mixed in the production process, ensure that the components can not be mutually interfered or chemically reacted to cause product failure or influence color development effect in the storage and chewing use processes, and can effectively cooperate under the action of the chewing pressure of the oral cavity, so that the pH sensitive color developing agent can accurately generate corresponding color change according to the size of the chewing pressure, and ensure that the chemical reaction or physical response mechanism between the pH sensitive color developing agent and the pressure can be stably and reliably realized.

4. The appearance and the using mode of the chewing gum measured by the chewing gum pressure in the oral cavity are the same as those of the common chewing gum, and a user only needs to chew the chewing gum according to the specification, and does not need complicated equipment connection and debugging processes, so that the user can know the chewing force condition of the oral cavity by observing the color change of the chewing gum, and the chewing gum is suitable for any occasion such as hospitals, communities, nursing homes and families. Compared with the existing professional oral cavity pressure sensor equipment, the chewing gum is mainly prepared by common chemical substances and food raw materials, the raw material cost is relatively low, the production process can be realized by properly improving the existing chewing gum production process, and a large amount of investment is not required to purchase a high-precision sensor and a complex electronic equipment manufacturing production line, so that the manufacturing cost of the chewing gum is greatly reduced. The chewing gum provided by the invention is in the form of chewing gum, has a small volume, is convenient to carry, can be put into the mouth at any time and any place to chew and measure the chewing force, is not limited by conditions such as a use place and a power supply, can meet the requirement that people can know the change of the chewing force of the oral cavity in time under different living scenes, and provides a more convenient monitoring means for the management of the oral cavity function.

Drawings

FIG. 1 is a standardized color chart;

FIG. 2 is a schematic illustration of a chewing gum in an unsown state;

FIG. 3 is a schematic view showing slight chewing light yellow;

FIG. 4 is a schematic representation of heavy chew showing red color;

Detailed Description

The above-described matters of the present invention will be further described in detail by way of examples, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples, and all techniques realized based on the above-described matters of the present invention are within the scope of the present invention. In the following examples, the pressure sensitive microcapsules are prepared by the microcapsule technology mentioned in the present invention, and will not be described in detail herein.

In the examples below, the sources of the substances used are as follows:

Starch from commercial, food grade, acacia gum from normiwa (Beijing) food Co., ltd, gelatin from commercial, food grade, sodium bicarbonate from commercial, food grade, citric acid from commercial, food grade, xylitol from Shandong green building biotechnology Co., ltd, food grade, maltitol from commercial, food grade, polyalcohol from commercial, food grade, citral from Suzhou friend Xin Kogypenser chemical Co., ltd, food grade, anthocyanin from commercial, food grade, sodium cyclamate from commercial, food grade, glycerol from commercial, food grade, gum base from commercial, food grade.

Examples 1-3 and comparative examples 1-3 are shown in table 1 below:

TABLE 1

The gum base is a conventional chewing gum base material, and the same gum base is used in the examples and comparative examples, and the specific gum base is commercially available and will not be described in detail herein.

In the performance test:

1. the subjects were 6 healthy dentognathic subjects having no defects except the third large molar teeth, 3 men and 3 women, and the average age was 20 to 40 years, and each subject was given a sample of chewing gum, and an instruction of "chewing gum with force" was given to chew the chewing gum until the prescribed number of chewing times was reached, the number of chewing times was 40, 60, 80, and the same subject was subjected to 1 each chewing time, 1 each sample was subjected to 18 trials.

2. Immediately after chewing, the chewing gum was recovered, and after pressing to a thickness of 1.5mm using 2 glass plates via a polyethylene film, the glass plates were removed, and color measurement was performed from the polyethylene film using a color chart. The color measurement was performed at 5 points in total at the center of the pressure-bonded chewing gum and at points extending outward from the center up to 3mm from the left to the right, and the average value at 5 points was used for analysis and discrimination.

3. Color chart, acid-base sensitive component. Based on the degree of development corresponding to different chewing forces, a standardized color chart (as shown in fig. 1) was designed, with a color gradient from blue (low pressure, alkaline environment) to deep red (high pressure, acidic environment). Wherein, FIG. 2 is a schematic diagram of chewing gum in an unspun state, showing uniformly distributed microcapsule particles, and FIG. 3 is a graph of color development effect versus color comparison card, showing color change under different pressures (light chewing light yellow, medium purple, heavy red). FIG. 4 is a schematic diagram of the principle of microcapsule rupture and color development reaction (pressure. Microcapsule rupture. Acid-base reaction. Color development)

4. The test results are shown in Table 2, wherein the above test results are consistent results of 6 subjects, i.e., the test results are the same in the same sample, in the case of the same number of chews.

In the test results, the gelatin is not easy to chew, and can not well react with the alkaline substances, so that the color of the chewing gum of a subject is still light blue after 80 times of chewing, and the acacia gum is easy to decompose, so that the acid and the alkaline substances react rapidly, and the test effect is influenced, and the starch microcapsule disclosed by the invention slowly releases the acidic substances after being decomposed under the influence of pressure and saliva, so that the gum can display different color contents in a certain chewing time.

In the above examples, when the weight ratio of starch to citric acid is 1:0.01, 1:0.02, 1:0.03, 1:0.04, 1:0.05, 1:0.06, 1:0.07, the effects are still consistent with the above results, and are not listed here.

The preparation steps of the comparative examples and examples are as follows:

the preparation procedure of comparative example 1 is:

S1, placing the gum base into heating equipment, heating at 80-100 ℃ while slowly stirring until the gum base is completely melted into a uniform liquid state, then adding maltitol, continuously stirring to enable the gum base and the melted base to be fully mixed, then adding polyol, uniformly stirring, then adding glycerol, stirring to be uniformly dispersed, then sequentially adding sodium cyclamate, citral, anthocyanin and sodium bicarbonate, fully stirring, then adding citric acid, stirring the mixed materials at medium-high speed (1000-1500 rpm) for 5-10 minutes by using a high-speed stirrer to enable all components to be fully fused to form uniform jelly, and fully stirring each time one component is added to ensure uniform mixing.

S2, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine. In the forming process, care should be taken to keep the temperature of the material relatively stable so as to prevent the material from being cooled and hardened too fast and affecting the forming effect.

The preparation steps of example 1 are:

S1, preparing a starch pressure-sensitive microcapsule with the size of 1mm by using a microcapsule technology and using starch as a wall material and citric acid as a core material;

S2, placing the gum base into heating equipment, heating at 80-100 ℃, slowly stirring until the gum base is completely melted into a uniform liquid state, then adding xylitol, and continuously stirring to enable the gum base to be fully mixed with the melted base material. Then sequentially adding citral, anthocyanin and sodium bicarbonate, fully stirring to ensure uniform mixing, then adding starch pressure-sensitive microcapsules, stirring the mixed material at medium-high speed (1000-1500 rpm) for 5-10 minutes by using a high-speed stirrer to ensure that all the components are fully fused to form uniform jelly, wherein the step needs to pay attention to controlling the temperature to avoid decomposition or denaturation of the base material components caused by overhigh temperature, and each component is fully stirred to ensure uniform mixing.

S3, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine. In the forming process, care should be taken to keep the temperature of the material relatively stable so as to prevent the material from being cooled and hardened too fast and affecting the forming effect.

The preparation procedure of comparative example 2 is:

S1, preparing gelatin pressure-sensitive microcapsules with the size of 1mm by using a microcapsule technology and gelatin as a wall material and citric acid as a core material;

S2, placing the gum base into heating equipment, heating at 80-100 ℃ while slowly stirring until the Arabic gum is completely melted into a uniform liquid state, then adding maltitol, continuously stirring to enable the gum base and the melted base material to be fully mixed, then adding polyol, uniformly stirring, then adding glycerol, stirring to be uniformly dispersed, then sequentially adding sodium cyclamate, citral, anthocyanin and sodium bicarbonate, fully stirring, then adding gelatin pressure-sensitive microcapsules, stirring the mixed materials at medium-high speed (1000-1500 rpm) for 5-10 minutes by using a high-speed stirrer to enable all the components to be fully fused to form uniform jelly, and fully stirring each time one component is added to ensure uniform mixing.

S3, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine. In the forming process, care should be taken to keep the temperature of the material relatively stable so as to prevent the material from being cooled and hardened too fast and affecting the forming effect.

The preparation procedure of example 2 is:

S1, preparing a pressure sensitive microcapsule with the size of 1mm by using a microcapsule technology and using starch as a wall material and citric acid as a core material;

S2, placing the gum base into heating equipment, heating at 80-100 ℃, slowly stirring until the gum base is completely melted into a uniform liquid state, then adding xylitol, and continuously stirring to enable the gum base to be fully mixed with the melted base material. Then adding polyalcohol, stirring uniformly, adding glycerin, stirring to uniformly disperse, then sequentially adding sodium cyclamate, citral, anthocyanin and sodium bicarbonate, fully stirring to ensure uniform mixing, then adding starch pressure-sensitive microcapsules, stirring the mixed materials at medium-high speed (1000-1500 rpm) for 5-10 min by using a high-speed stirrer to ensure that all components are fully fused to form uniform jelly, wherein the step needs to pay attention to controlling the temperature to avoid decomposition or denaturation of the base material components caused by overhigh temperature, and each component is fully stirred to ensure uniform mixing.

S3, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine. In the forming process, care should be taken to keep the temperature of the material relatively stable so as to prevent the material from being cooled and hardened too fast and affecting the forming effect.

The preparation procedure of comparative example 3 is:

s1, preparing a1 mm-sized acacia pressure-sensitive microcapsule by using a microcapsule technology and acacia as a wall material and citric acid as a core material;

S2, placing the gum base into heating equipment, heating at 80-100 ℃ while slowly stirring until the gum base is completely melted into a uniform liquid state, then adding maltitol, continuously stirring to enable the gum base and the melted base to be fully mixed, then adding polyol, uniformly stirring, adding glycerol, stirring to be uniformly dispersed, then sequentially adding sodium cyclamate, citral, anthocyanin and sodium bicarbonate, fully stirring, then adding Arabic gum pressure sensitive microcapsules, stirring the mixed materials at medium-high speed (1000-1500 rpm) for 5-10 minutes by using a high-speed stirrer to enable all the components to be fully fused to form uniform jelly, and fully stirring each time one component is added to ensure uniform mixing.

S3, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine. In the forming process, care should be taken to keep the temperature of the material relatively stable so as to prevent the material from being cooled and hardened too fast and affecting the forming effect.

The preparation procedure of example 3 is:

S1, preparing a starch pressure-sensitive microcapsule with the size of 1mm by using a microcapsule technology and using starch as a wall material and citric acid as a core material;

S2, placing the gum base into heating equipment, heating at 80-100 ℃ while slowly stirring until the gum base is completely melted into a uniform liquid state, wherein the step needs to pay attention to control the temperature to avoid decomposition or denaturation of the base material components caused by overhigh temperature, then adding maltitol, continuously stirring to fully mix the gum base with the melted base material, then adding polyalcohol, uniformly stirring, then adding glycerol, stirring to uniformly disperse, then sequentially adding sodium cyclamate, citral, anthocyanin and sodium bicarbonate, fully stirring each component to ensure uniform mixing, then adding starch pressure-sensitive microcapsules, stirring the mixed materials at medium-high speed (1000-1500 rpm) for 5-10 minutes to fully fuse all the components to form uniform jelly, and fully stirring each component to ensure uniform mixing.

S3, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine. In the forming process, care should be taken to keep the temperature of the material relatively stable so as to prevent the material from being cooled and hardened too fast and affecting the forming effect.

In the above examples, maltitol helps to maintain the moisture and softness of the chewing gum, polyol not only provides sweetness, but also has a moisturizing effect, helps to maintain a certain moisture content of the chewing gum during chewing for a long time without hardening too fast, softener glycerin or lecithin can improve the texture of the chewing gum to make it easier to chew, sweetener increases sweetness, perfume gives the chewing gum a unique flavor, citric acid provides fresh sour taste to adjust the taste, anthocyanin provides natural color to the chewing gum, sodium bicarbonate and citric acid may react under certain conditions to generate tiny bubbles, and the taste level of the chewing gum is increased.

The above embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, but any insubstantial changes and substitutions made by those skilled in the art on the basis of the present invention are intended to be within the scope of the present invention as claimed.

Claims (9)

1. A chewing gum for measuring chewing pressure of an oral cavity, comprising the following components in parts by weight:

50-110 parts of base material, 20-25 parts of pressure sensitive microcapsule, 0.01 part of sodium bicarbonate and 0.01 part of pH sensitive color developing agent, wherein the pressure sensitive microcapsule takes starch as a wall material, citric acid as a core material, and the weight ratio of the starch to the citric acid is 1 (0.01-0.08).

2. The chewing gum for determining oral chewing pressure of claim 1, wherein the base comprises the following components by weight:

20-30 parts of gum base, 70-80 parts of sugar alcohol and 0.01-3 parts of spice.

3. Chewing gum for determining the chewing pressure of the mouth according to claim 2, characterized in that the sugar alcohol is one or more of xylitol, maltitol, sorbitol, mannitol, polyols, the flavour being clove and/or citral.

4. The chewing gum for determining oral chewing pressure of claim 2, wherein the base further comprises the following components by weight:

0.01-1 part of softener and 0.01-1 part of sweetener.

5. The chewing gum for determining oral chewing pressure of claim 4, wherein the softener is glycerin or lecithin and the sweetener is sodium cyclamate.

6. The chewing gum for determining oral chewing pressure of claim 1, wherein the pH sensitive color developing agent is an anthocyanin.

7. A method of preparing a chewing gum for determining the chewing pressure of the mouth according to any one of claims 1-6, comprising the steps of:

S1, preparing a pressure sensitive microcapsule by using a microcapsule technology and using starch as a wall material and citric acid as a core material;

S2, placing the base material into heating equipment, heating at 80-100 ℃, slowly stirring until the base material is completely melted into a uniform liquid state, sequentially adding the pH sensitive color developing agent and sodium bicarbonate, fully stirring to ensure uniform mixing, then adding the pressure sensitive microcapsule, and using a high-speed stirrer to stir the mixed material at a medium-high speed for 5-10 minutes to ensure that all the components are fully fused to form uniform jelly;

S3, pouring the mixed jelly into a customized 36X 20X 5mm die, or conveying the jelly to a feed inlet of a chewing gum forming machine, and cutting and forming according to set dimensions by the forming machine.

8. The method for preparing a chewing gum for measuring chewing pressure of the mouth according to claim 7, wherein in step S1, the specific microcapsule preparation step is:

Mixing starch with water, heating to gelatinize, adding citric acid, stirring to obtain emulsion, and spray drying to obtain microcapsule powder.

9. The method for producing a chewing gum for measuring a chewing pressure of an oral cavity according to claim 7, wherein in the step S2, the medium-high speed is 1000 to 1500 rotations/minute.