CN109619257A - A kind of eyeshield soft sweets and preparation method thereof - Google Patents
A kind of eyeshield soft sweets and preparation method thereof Download PDFInfo
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- CN109619257A CN109619257A CN201910065219.2A CN201910065219A CN109619257A CN 109619257 A CN109619257 A CN 109619257A CN 201910065219 A CN201910065219 A CN 201910065219A CN 109619257 A CN109619257 A CN 109619257A
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- eyeshield
- soft sweets
- dha
- gelatin
- anthocyanidin
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229930014669 anthocyanidin Natural products 0.000 claims abstract description 27
- 235000008758 anthocyanidins Nutrition 0.000 claims abstract description 27
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims abstract description 27
- 150000001452 anthocyanidin derivatives Chemical group 0.000 claims abstract description 25
- 108010010803 Gelatin Proteins 0.000 claims abstract description 23
- 239000008273 gelatin Substances 0.000 claims abstract description 23
- 229920000159 gelatin Polymers 0.000 claims abstract description 23
- 235000019322 gelatine Nutrition 0.000 claims abstract description 23
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000009923 sugaring Methods 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 6
- 241000195493 Cryptophyta Species 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 235000021323 fish oil Nutrition 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 229940087603 grape seed extract Drugs 0.000 claims description 4
- 235000002532 grape seed extract Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000001717 vitis vinifera seed extract Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical group [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 230000004438 eyesight Effects 0.000 abstract description 6
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 abstract description 5
- 208000003464 asthenopia Diseases 0.000 abstract description 5
- 235000020669 docosahexaenoic acid Nutrition 0.000 abstract description 5
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000002552 dosage form Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 31
- 238000012360 testing method Methods 0.000 description 8
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 6
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 6
- 230000003026 anti-oxygenic effect Effects 0.000 description 5
- 239000000470 constituent Substances 0.000 description 5
- 230000007760 free radical scavenging Effects 0.000 description 5
- 210000001508 eye Anatomy 0.000 description 4
- 229940014259 gelatin Drugs 0.000 description 4
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 3
- 235000012680 lutein Nutrition 0.000 description 3
- 229960005375 lutein Drugs 0.000 description 3
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 3
- 239000001656 lutein Substances 0.000 description 3
- 210000002189 macula lutea Anatomy 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 210000001525 retina Anatomy 0.000 description 3
- 229940026510 theanine Drugs 0.000 description 3
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 3
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 3
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 210000003205 muscle Anatomy 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- -1 oxygen radical Chemical class 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010007772 Cataract conditions Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- 208000032023 Signs and Symptoms Diseases 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 206010064930 age-related macular degeneration Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001886 ciliary effect Effects 0.000 description 1
- 230000008133 cognitive development Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 210000000107 myocyte Anatomy 0.000 description 1
- 230000004297 night vision Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
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- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention provides a kind of eyeshield soft sweets, are made of effective component and sugaring auxiliary material, and the effective component is anthocyanidin, DHA, lutein ester, contain anthocyanidin 5-100mg, DHA 10-100mg, lutein ester 1-10mg in every 1g eyeshield soft sweets；The sugaring auxiliary material includes gelatin, sweetener, stabilizer, emulsifier.The present invention also provides the preparation methods of the eyeshield soft sweets.Eyeshield soft sweets provided by the invention are traditional eyeshield nutrient --- anthocyanidin and lutein ester and the DHA of eyesight no less important are effectively combined together, mouthfeel, portability, convenient property are solved the problems, such as by the dosage form of soft sweets, visual fatigue can be effectively relieved, maintain vision health, reach preferable eyeshield health-care effect.
Description
Technical field
The present invention relates to a kind of soft sweets, more particularly to a kind of eyeshield soft sweets and preparation method thereof.
Background technique
Visual fatigue be as with eye overlong time or excess eye-using and cannot timely and effectively rest and caused by with
A series of symptoms and signs based on ophthalmic uncomfortable.Its Crack cause may have two: first is that eyeball is in search note for a long time
Depending on state, extraocular muscle and ciliary muscle metabolism increase, and cause metabolic waste (including oxygen radical) to build up increase, to cause
Myocyte's structural damage and function reduction；Second is that visual cell overruns, and the supply of needed nutrient matter is not in time, causes macula lutea
And retina recovery time extends.Existing research discovery, anthocyanidin can be effectively improved human eye macula lutea recovery time, especially secretly
The identification of centering high spatial number becomes apparent in environment, it is thus regarded that anthocyanidin can increase the blood flow of fundus microcirculation, adds
The protective effect of fast metabolism exchange and enhancing to capillary, and then improve the work of macula lutea recovery time and night vision
With this may can promote the regeneration of retina rod cell rhodopsin related with anthocyanidin, this is also that anthocyanidin can
One of the reason of being effectively improved the computer terminal syndrome because of caused by prolonged operation of the computer.In addition, anthocyanidin is that extremely have
The antioxidant of effect, it can be removed has virose oxygen radical in vivo, to shield to histocyte.
Lutein can absorb the blue light for having detrimental effect to retina, while have antioxidation, in Age related macular
Degeneration and cataract conditions prevention and treatment aspect play a significant role.Lutein is in plant tissue usually to give birth in conjunction with fatty acid
Exist at the form of lutein ester, lutein ester can be converted into lutein in human body metabolism.
DHA is that embryonic period, embryonic phase or life early animal and baby's visual performance well develop necessary fatty acid, and dimension
Hold the critical function ingredient of twenty-twenty vision.Current DHA products more on the market are to concentrate on its function to brain cognitive development
Can, very influence of the concern DHA to eyesight less.
Anthocyanidin, lutein ester and DHA can play the role of eyeshield, but these three ingredients are in mouthfeel, portable at present
Property, it is bad in terms of convenient property, cause eyeshield effect to be had a greatly reduced quality.
Chinese patent application CN201810146478.3 discloses " slow containing theanine, γ-aminobutyric acid and procyanidine
Solve the composition of visual fatigue ", the active constituent of the composition for relieving asthenopia includes theanine, γ-aminobutyric acid and original flower
Green element, the weight proportion of the active constituent are as follows: 20~1000 parts of theanine, 10~1000 parts of γ-aminobutyric acid, procyanidine
1~800 part.The invention equally exists the bad problem of mouthfeel, portability, convenient property, and practical eyeshield is ineffective.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of eyeshield soft sweets, traditional eyeshield nutrient --- anthocyanidin and
Lutein ester and the DHA of eyesight no less important is effectively combined together, mouthfeel, just is efficiently solved by the dosage form of soft sweets
The bad problem of the property taken, convenient property can be effectively relieved visual fatigue, maintain vision health, reach preferable eyeshield health care effect
Fruit.
In order to solve the above technical problems, the technical scheme is that
A kind of eyeshield soft sweets are made of effective component and sugaring auxiliary material, and the effective component is anthocyanidin, DHA, leaf Huang
Plain ester contains anthocyanidin 5-100mg, DHA 10-100mg, lutein ester 1-10mg in every 1g eyeshield soft sweets；The sugaring auxiliary material
Including gelatin, sweetener, stabilizer, emulsifier.
Further, the raw material of anthocyanidin of the present invention is blueberry powder or grape seed extract.
Further, DHA of the present invention is algae oil DHA or fish oil DHA.
Further, sweetener of the present invention is xylitol.
Further, stabilizer of the present invention is guar gum.
Further, emulsifier of the present invention is glycerin monostearate.
Another technical problem to be solved by the present invention is that providing the preparation method of above-mentioned eyeshield soft sweets.
In order to solve the above technical problems, technical solution is:
A kind of preparation method of eyeshield soft sweets, comprising the following steps:
Each component is weighed by formula, the other components other than gelatin are uniformly mixed obtained mixed solution, by gelatin
It is added to the water, is heated within soak at room temperature 2 hours 90 DEG C, gelatin solution is made after being completely dissolved to gelatin in stirring, by gelatin solution
It is added in mixed solution after being cooled to 50 DEG C, obtains eyeshield soft sweets within heated-air drying 6 hours after mixing evenly.
Further, the temperature of the heated-air drying is 65 DEG C.
Compared with prior art, the invention has the following advantages:
(1) present invention produces synergistic effect, can reach preferable for the first time by anthocyanidin, lutein ester, DHA triplicity
Eyeshield effect；
(2) present invention uses soft sweets form, in addition used the auxiliary materials such as gelatin, sweetener, can effectively cover lutein ester,
The unhappy mouthfeel of DHA so that edibility of the invention, attractability effectively improve, while also have good elasticity and
Chewiness；
(3) raw material of the present invention preferably good anthocyanidin of heat-resistant stability, DHA, makes soft sweets by techniques such as infusions
It is still able to maintain higher effective component afterwards.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail, herein illustrative embodiments and their description of the invention
For explaining the present invention, but it is not as a limitation of the invention.
Embodiment 1
Eyeshield soft sweets are made of effective component and sugaring auxiliary material, and effective component is that raw material is the anthocyanidin of blueberry powder, algae
Oily DHA, lutein ester contain anthocyanidin 52mg, algae oil DHA 55mg, lutein ester 6mg in every 1g eyeshield soft sweets；Sugaring auxiliary material
Including gelatin, xylitol, guar gum, glycerin monostearate.
The preparation method of the present embodiment the following steps are included:
Each component is weighed by formula, the other components other than gelatin are uniformly mixed obtained mixed solution, by gelatin
It is added to the water, is heated within soak at room temperature 2 hours 90 DEG C, gelatin solution is made after being completely dissolved to gelatin in stirring, by gelatin solution
It is added in mixed solution after being cooled to 50 DEG C, obtains eyeshield soft sweets within heated-air drying 6 hours at 65 DEG C after mixing evenly.
Embodiment 2
Eyeshield soft sweets are made of effective component and sugaring auxiliary material, and effective component is the flower that raw material is grape seed extract
Green element, algae oil DHA, lutein ester contain anthocyanidin 5mg, algae oil DHA 100mg, lutein ester 8mg in every 1g eyeshield soft sweets；
Auxiliary material of refining sugar includes gelatin, xylitol, guar gum, glycerin monostearate.
The preparation method of the present embodiment is same as Example 1.
Embodiment 3
Eyeshield soft sweets are made of effective component and sugaring auxiliary material, and effective component is that raw material is the anthocyanidin of blueberry powder, fish
Oily DHA, lutein ester contain anthocyanidin 100mg, fish oil DHA 10mg, lutein ester 1mg in every 1g eyeshield soft sweets；It refines sugar auxiliary
Material includes gelatin, xylitol, guar gum, glycerin monostearate.
The preparation method of the present embodiment is same as Example 1.
Embodiment 4
Eyeshield soft sweets are made of effective component and sugaring auxiliary material, and effective component is the flower that raw material is grape seed extract
Green element, fish oil DHA, lutein ester contain anthocyanidin 60mg, fish oil DHA 70mg, lutein ester 10mg in every 1g eyeshield soft sweets；
Auxiliary material of refining sugar includes gelatin, xylitol, guar gum, glycerin monostearate.
The preparation method of the present embodiment is same as Example 1.
Comparative Examples 1
It does not include anthocyanidin in component, other components and preparation method are same as Example 1.
Comparative Examples 2
It does not include DHA in component, other components and preparation method are same as Example 1.
Comparative Examples 3
It does not include lutein ester in component, other components and preparation method are same as Example 1.
Comparative example
Application No. is the embodiments 1 of the Chinese patent of CN201810146478.3.
Experimental example one: sensory testing
20 volunteers are chosen, are scored respectively the mouthfeel, elasticity, chewiness of embodiment 1-4, comparative example, are scored
Using 10 points of full marks systems, mouthfeel average mark, elastic average mark, chewiness average mark are calculated, test result is as shown in table 1:
| Mouthfeel average mark | Elastic average mark | Chewiness average mark | |
| Embodiment 1 | 9.4 | 9.3 | 9.35 |
| Embodiment 2 | 9.25 | 9.2 | 9.1 |
| Embodiment 3 | 9.3 | 9.15 | 9.3 |
| Embodiment 4 | 9.2 | 9.1 | 9.2 |
| Comparative example | 3.8 | 2.2 | 1.95 |
Table 1
As seen from Table 1, the mouthfeel average mark of 1-4 of the embodiment of the present invention, elastic average mark, chewiness average mark are obvious
Higher than comparative example, show that the present invention has preferable mouthfeel, elasticity, chewiness, wherein the mouthfeel of embodiment 1, elasticity, chewiness
It is best.
Experimental example two: eyeshield measure of merit
Test method are as follows: choose 96 eyes and hold fatigable volunteer, be divided into 12 groups, every group of volunteer is every respectively
Twice, each 3g, 4 Zhou Hourang volunteers provide tired score value, tired for its edible embodiment 1-4, Comparative Examples 1-3, comparative example
Labor score value highest is divided into 5 points, and minimum to be divided into 1 point, score value is higher, and eyes are more tired, calculates tired average mark, test result is such as
Shown in table 2:
Table 2
As seen from Table 2, the tired average mark of 1-4 of the embodiment of the present invention is significantly lower than comparative example, shows tool of the present invention
There is preferable eyeshield effect, wherein the eyeshield effect of embodiment 1 is best.The constituent part and embodiment 1 of Comparative Examples 1-3 is not
Together, wherein the tired average mark of Comparative Examples 1-3 has different degrees of increase, illustrates that anthocyanidin, DHA, lutein ester are equal
Eyeshield effect can be improved.
Experimental example three: antioxygenic property test
Respectively testing example 1-4, Comparative Examples 1-3, comparative example free radical scavenging activity, free radical scavenging activity is higher
Show that the better test result of antioxygenic property is as shown in table 3:
| Free radical scavenging activity (%) | |
| Embodiment 1 | 92.3 |
| Embodiment 2 | 92.0 |
| Embodiment 3 | 91.8 |
| Embodiment 4 | 92.1 |
| Comparative Examples 1 | 81.7 |
| Comparative Examples 2 | 82.4 |
| Comparative Examples 3 | 82.6 |
| Comparative example | 80.5 |
Table 3
As seen from Table 3, the free radical scavenging activity of 1-4 of the embodiment of the present invention shows the present invention obviously higher than comparative example
With preferable antioxygenic property, wherein the antioxygenic property of embodiment 1 is best.The constituent part and reality of Comparative Examples 1-3
It is different to apply example 1, the free radical scavenging activity of Comparative Examples 1-3 has different degrees of reduction, illustrates anthocyanidin, DHA, lutein
Ester can improve antioxygenic property.
Experimental example four: heat-resistant stability test
Testing example 1-4, Comparative Examples 1-3, comparative example can be resistant under the conditions of identical weight, identical temperature respectively
The maximum temperature received, test result are as shown in table 4:
| It is resistant to maximum temperature (DEG C) | |
| Embodiment 1 | 40 |
| Embodiment 2 | 40 |
| Embodiment 3 | 40 |
| Embodiment 4 | 40 |
| Comparative Examples 1 | 36 |
| Comparative Examples 2 | 36 |
| Comparative Examples 3 | 40 |
| Comparative example | 32 |
Table 4
As seen from Table 4, the tolerance maximum temperature of 1-4 of the embodiment of the present invention shows the present invention obviously higher than comparative example
With preferable heat-resistant stability.The constituent part of Comparative Examples 1-3 is different from embodiment 1, the tolerance of Comparative Examples 1,2
Maximum temperature decreases, and illustrates that anthocyanidin, DHA can effectively improve heat-resistant stability；The tolerance highest of Comparative Examples 3
Temperature is suitable with embodiment 1-4, illustrates that influence of the lutein ester to heat-resistant stability is smaller.
The principle of the present invention and its performance is only illustrated in above-described embodiment, and is not intended to limit the present invention.It is any ripe
The personage for knowing this technology all without departing from the spirit and scope of the present invention, carries out modifications and changes to above-described embodiment.Cause
This, institute is complete without departing from the spirit and technical ideas disclosed in the present invention by those of ordinary skill in the art such as
At all equivalent modifications or change, should be covered by the claims of the present invention.
Claims (8)
1. a kind of eyeshield soft sweets, it is characterised in that: it is made of effective component and sugaring auxiliary material, and the effective component is cyanine
Element, DHA, lutein ester contain anthocyanidin 5-100mg, DHA 10-100mg, lutein ester 1-10mg in every 1g eyeshield soft sweets；
The sugaring auxiliary material includes gelatin, sweetener, stabilizer, emulsifier.
2. a kind of eyeshield soft sweets according to claim 1, it is characterised in that: the raw material of the anthocyanidin is blueberry powder or Portugal
Grape seed extract.
3. a kind of eyeshield soft sweets according to claim 2, it is characterised in that: the DHA is algae oil DHA or fish oil DHA.
4. a kind of eyeshield soft sweets according to claim 3, it is characterised in that: the sweetener is xylitol.
5. a kind of eyeshield soft sweets according to claim 4, it is characterised in that: the stabilizer is guar gum.
6. a kind of eyeshield soft sweets according to claim 5, it is characterised in that: the emulsifier is glycerin monostearate.
7. a kind of preparation method of eyeshield soft sweets described in any one according to claim 1~6, it is characterised in that: including with
Lower step:
Each component is weighed by formula, the other components other than gelatin are uniformly mixed obtained mixed solution, gelatin is added
In water, 90 DEG C are heated within soak at room temperature 2 hours, gelatin solution is made after being completely dissolved to gelatin in stirring, and gelatin solution is cooling
It is added in mixed solution after to 50 DEG C, obtains eyeshield soft sweets within heated-air drying 6 hours after mixing evenly.
8. a kind of preparation method of eyeshield soft sweets according to claim 7, it is characterised in that: the temperature of the heated-air drying
It is 65 DEG C.
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