CN110856548A

CN110856548A - Sugar-free health functional food and preparation method thereof

Info

Publication number: CN110856548A
Application number: CN201810963930.5A
Authority: CN
Inventors: 不公告发明人
Original assignee: Jinan Haoyu Qingtian Medicine Technology Co Ltd
Current assignee: Jinan Haoyu Qingtian Medicine Technology Co Ltd
Priority date: 2018-08-23
Filing date: 2018-08-23
Publication date: 2020-03-03

Abstract

The technical scheme provides a sugar-free health-care functional food with the functions of relieving visual fatigue, relieving physical fatigue and refreshing, which is prepared by the following main raw materials of water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine, traditional Chinese medicine extracts, germanium-enriched mineral water, sugar alcohol and the like through the processes of extraction, concentration, mixing, vacuum decoction, cooling and blending, bracing and plastic compression molding. Has obvious functions of relieving visual fatigue, relieving physical fatigue and restoring consciousness and refreshing.

Description

Sugar-free health functional food and preparation method thereof

Technical Field

The invention belongs to the technical field of medical health, and particularly relates to a functional food for relieving visual fatigue, relieving physical fatigue and refreshing and a preparation method thereof.

Background

The food is prepared from fructus Hippophae, semen Cassiae, fructus Hippophae, fructus Pruni, fructus Hippophae, fructus Pruni, fructus.

The health food for relieving fatigue in traditional Chinese medicine has the functions of reducing the functions and causing discomfort due to overuse of the organism, mainly has the functions of relieving fatigue and drowsiness, can show symptoms such as dizziness, amnesia, sleep quality reduction, has close relationship with factors such as energy substance consumption, metabolite accumulation, internal environment stability disorder, free radical influence and the like, is mainly divided into two major categories of physiological and pathological, has normal phenomenon after activity, physiological fatigue including physical fatigue, mental fatigue and mixed fatigue, 4 categories such as 4 categories including physiological fatigue, calcium lactate, vitamin E, vitamin.

Mineral water is water containing dissolved mineral substances or more gases, nine limit indexes specified in national standards comprise lithium, strontium, zinc, selenium, bromide, iodide, metasilicic acid, free carbon dioxide and soluble total solids, one or more of the mineral water has to meet the requirements of the limit indexes, and the required contents are (unit: mg/L): lithium, strontium, zinc and iodide are all more than or equal to 0.2, selenium is more than or equal to 0.01, bromide is more than or equal to 1.0, metasilicic acid is more than or equal to 25, free carbon dioxide is more than or equal to 250, and total soluble solid is more than or equal to 1000. Most of mineral water on the market belongs to strontium (Sr) type and metasilicic acid type, and also has other mineral water components. The mineral water rich in germanium is few in resources at present, and germanium is a rare element and exists in the forms of organic germanium and inorganic germanium in the nature. Since the discovery of germanium, it has been used in the manufacturing industry. Until recently, scientists discovered that germanium not only has the function of a semiconductor, but also has many medical and health-care effects. Moreover, the effects beneficial to the human body can save the life of people. The main effects of germanium in human body include enhancing and regulating immunity, resisting mutation, and preventing and resisting cancer. Resisting free radical, resisting oxidation, delaying aging, preventing and treating senile dementia, improving vitality, caring skin, and reducing weight. Improving microcirculation, regulating functions of nervous system and endocrine system, preventing and treating arteriosclerosis, and relieving hypertension, hyperglycemia and hyperlipidemia and diabetes symptoms. Diminishing inflammation, relieving pain, treating osteoporosis, eliminating limbs anesthesia, etc. Therefore, germanium has the reputation of 'saving life germanium in the twenty-first century', the person who can be called 'germanium' gets healthy, and the germanium finally uncovers mysterious veil, which enters the life of people.

Isomaltulose, also known as palatinose, is present in natural honey in small amounts, is an isomer of sucrose, and has physical properties and mouthfeel similar to sucrose. Since it releases monosaccharide at a slower rate than sucrose in blood after being consumed by human body and does not stimulate insulin secretion, it is useful for the prevention and treatment of diabetes and can prevent excessive accumulation of fat, and isomaltulose has effects of not causing caries and improving intestinal flora. Therefore, more and more people are beginning to pay attention to isomaltulose. Under the catalysis of skeleton nickel, isomaltulose is hydrogenated to produce isomaltitol at 120-130 deg.c and 11MPa through introducing hydrogen. Isomalt is a substitute for granulated sugar and can be used wherever granulated sugar is used in the manufacture of food products. It is a pure product with sweetness; its solution enthalpy is very low. The sweetness is relatively low compared to sucrose; it can provide a substantial volume and be a structural carrier for food; it has a high chemical and biochemical stability and the products produced using isomalt differ only very slightly from the appearance to the taste of the products known to date. As a raw material for food producers, there are advantages in that the isomalt product can be transported, stored and dispensed in a ready-to-use form during the production process, the isomalt-related product can be produced using existing production equipment, without requiring additional equipment adjustments; can be well refined and ground into fine powder, dissolved, heated or dissolved isomalt; under appropriate conditions, isomalt can be kept in a stable solid molten state and then recrystallized. Isomalt is advantageous from a consumer point of view in that it can be suitable for use in diabetic patients, it is not cariogenic, only about 50% of the isomalt is converted into energy.

A sugar-free food is a sweet food generally containing no sucrose (cane sugar and beet sugar), glucose, maltose, fructose, or the like. According to the regulation of Chinese national standard "Label convention for prepackaged special meal food", the "sugar-free" requirement means that the sugar content of each 100 g or 100 ml of solid or liquid food is not higher than 0.5% (namely 0.5 g). According to the general concept of european countries, sugar-free food products cannot contain sucrose and sugars from starch hydrolysates, including glucose, maltose, fructose, starch syrup, glucose-fructose syrup, etc. However, it is necessary to contain a substitute for sugar, and sugar alcohol, oligosaccharide or other sweetener which does not raise blood sugar level is generally used.

Zeaxanthin, namely (3R,3' R) -dihydroxy- β -carotene, belongs to a new resource food.

Through patent and published literature search, no report related to germanium-containing sugar-free food is found, no report related to buccal tablet sugar-free food with zeaxanthin, lutein ester and phosphatidylserine taking isomalt as a carrier is found, and no report related to sugar-free health-care functional food simultaneously containing chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt is found.

Disclosure of Invention

The technical scheme aims to overcome the defects of the background technology and provide the sugar-free health-care functional food and the preparation method thereof.

The technical scheme is realized by adopting the following technical scheme:

a sugar-free health functional food and a preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.1 to 0.3 weight portion of water-soluble zeaxanthin, 0.3 to 0.9 weight portion of water-soluble lutein ester, 0.4 to 3 weight portions of phosphatidylserine, 2.5 to 7.5 weight portions of honeysuckle, 1 to 3 weight portions of buckwheat bran, 1.5 to 2.5 weight portions of cassia seed, 2.5 to 7.5 weight portions of sour berry, 2 to 6 weight portions of kudzu root, 2.5 to 4.5 weight portions of green tea, 0.5 to 1.5 weight portions of blueberry, 0.5 to 1.5 weight portions of seabuckthorn fruit, 80 to 230 weight portions of isomalt, 0.1 to 0.3 weight portion of menthol, 240 weight portions of germanium-rich mineral water and 720 weight portions; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, the sugar-free health functional food simultaneously contains chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt, has sugar content of not more than 0.5%, and can be administered sublingually.

A sugar-free health functional food and its preparation method: the raw material composition and the weight portion are 0.1-0.3 portion of water-soluble zeaxanthin, 0.3-0.9 portion of water-soluble lutein ester, 0.4-3 portions of phosphatidylserine, 2.5-7.5 portions of honeysuckle, 1-3 portions of buckwheat bran, 1.5-2.5 portions of cassia seed, 2.5-7.5 portions of wild berry, 2-6 portions of kudzu root, 2.5-4.5 portions of green tea, 0.5-1.5 portions of blueberry, 0.5-1.5 portions of seabuckthorn fruit, 80-230 portions of isomalt, 0.1-0.3 portion of menthol, 240 portions of germanium-rich mineral water and 720 portions; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, it is characterized in that the germanium content in the germanium-rich mineral water in the raw material is 0.003-0.01 mg/L.

A sugar-free health functional food and its preparation method: the raw material composition and the weight portion are 0.1-0.3 portion of water-soluble zeaxanthin, 0.3-0.9 portion of water-soluble lutein ester, 0.4-3 portions of phosphatidylserine, 2.5-7.5 portions of honeysuckle, 1-3 portions of buckwheat bran, 1.5-2.5 portions of cassia seed, 2.5-7.5 portions of wild berry, 2-6 portions of kudzu root, 2.5-4.5 portions of green tea, 0.5-1.5 portions of blueberry, 0.5-1.5 portions of seabuckthorn fruit, 80-230 portions of isomalt, 0.1-0.3 portion of menthol, 240 portions of germanium-rich mineral water and 720 portions; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, the method is characterized in that the water-soluble zeaxanthin in the raw materials is as follows: water-soluble zeaxanthin microcapsule powder, wherein the content of zeaxanthin is 1% -10%; the water-soluble lutein ester in the raw materials is as follows: the water-soluble lutein ester microcapsule powder contains 1-10% of lutein ester.

A sugar-free health functional food and its preparation method: the raw material composition and the weight portion are 0.1-0.3 portion of water-soluble zeaxanthin, 0.3-0.9 portion of water-soluble lutein ester, 0.4-3 portions of phosphatidylserine, 2.5-7.5 portions of honeysuckle, 1-3 portions of buckwheat bran, 1.5-2.5 portions of cassia seed, 2.5-7.5 portions of wild berry, 2-6 portions of kudzu root, 2.5-4.5 portions of green tea, 0.5-1.5 portions of blueberry, 0.5-1.5 portions of seabuckthorn fruit, 80-230 portions of isomalt, 0.1-0.3 portion of menthol, 240 portions of germanium-rich mineral water and 720 portions; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, the method is characterized in that the isomaltulose alcohol in the raw material can be replaced by isomaltulose, or one or more of isomaltulose alcohol, isomaltulose, maltitol, sorbitol, xylitol, oligomeric isomaltitol and erythritol.

A sugar-free health functional food and its preparation method: the raw material composition and the weight portion are 0.1-0.3 portion of water-soluble zeaxanthin, 0.3-0.9 portion of water-soluble lutein ester, 0.4-3 portions of phosphatidylserine, 2.5-7.5 portions of honeysuckle, 1-3 portions of buckwheat bran, 1.5-2.5 portions of cassia seed, 2.5-7.5 portions of wild berry, 2-6 portions of kudzu root, 2.5-4.5 portions of green tea, 0.5-1.5 portions of blueberry, 0.5-1.5 portions of seabuckthorn fruit, 80-230 portions of isomalt, 0.1-0.3 portion of menthol, 240 portions of germanium-rich mineral water and 720 portions; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, the functional food is characterized by simultaneously having the functions of relieving visual fatigue, relieving physical fatigue and restoring consciousness and refreshing.

A sugar-free health functional food and a preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.1-0.3 part of water-soluble zeaxanthin, 0.3-0.9 part of water-soluble lutein ester, 0.4-3 parts of phosphatidylserine, 2-7 parts of honeysuckle, 1-3 parts of tartary buckwheat bran, 1.5-2.5 parts of cassia seed, 2.5-7.5 parts of sour berry, 2-6 parts of kudzu root, 2.5-4.5 parts of green tea, 0.5-1.5 parts of blueberry, 0.5-1.5 parts of sea buckthorn fruit, 80-230 parts of isomalt, and 0.1-0.3 part of menthol; the preparation method comprises the following steps: taking honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu root, green tea, blueberry and sea buckthorn fruit according to the raw material ratio, placing the honeysuckle, the tartary buckwheat bran, the cassia seed, the sour berry, the kudzu root, the green tea, the blueberry and the sea buckthorn fruit in an extraction tank, using water as a solvent, carrying out warm-immersion extraction for 30-60 minutes at 70 ℃, filtering, collecting an extracting solution, adding water into dregs, carrying out heating reflux extraction for 1-3 hours, filtering, and collecting; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, the sugar-free health functional food simultaneously contains chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt, has sugar content of not more than 0.5%, and can be administered sublingually.

A sugar-free health food contains lutein ester, zeaxanthin, and phosphatidylserine.

A sugar-free health food containing phosphatidylserine is provided.

The sugar-free health-care functional food is characterized by comprising the following raw materials in parts by weight: 0.1-0.3 part of water-soluble zeaxanthin, 0.3-0.9 part of water-soluble lutein ester, 0.4-3 parts of phosphatidylserine, 7-21 parts of traditional Chinese medicine extract, 80-230 parts of isomaltitol, 0.1-0.3 part of menthol, and 235-750 parts of germanium-rich mineral water; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu root, green tea, blueberry, seabuckthorn fruit, prepared rehmannia root, south dodder seed, glossy privet fruit, cowberry fruit, grape seed, boat-fruited sterculia seed, loquat, Chinese olive, dwarf lilyturf tuber, chrysanthemum, raw rehmannia root, platycodon root, unibract fritillary bulb, thunberg fritillary bulb, platycodon root and figwort root.

A sugar-free health functional food is characterized by comprising chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt.

The sugar-free health-care functional food is characterized by comprising the following raw materials in parts by weight: 0.1 to 0.3 weight portion of water-soluble zeaxanthin, 0.3 to 0.9 weight portion of water-soluble lutein ester, 10 to 100 weight portions of isomaltitol, 240 weight portions of germanium-rich mineral water and 720 weight portions of sodium glutamate; the preparation method comprises the following steps: taking isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and germanium-enriched mineral water according to the raw material ratio, placing in a stirring pot, heating to 105-, the sugar-free health functional food contains zeaxanthin, lutein ester, phosphatidylserine, germanium, and isomaltitol, has sugar content of not higher than 0.5%, and can be administered sublingually.

A preparation method of a sugar-free health functional food is characterized in that germanium-rich mineral water is adopted as a solvent or a processing aid, and the germanium-rich mineral water mainly comprises the following water components: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese.

A preparation method of a sugar-free health functional food consisting of chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomaltitol comprises the following raw materials of 0.1-0.3 part by weight of water-soluble zeaxanthin, 0.3-0.9 part by weight of phosphatidylserine, 2.5-7.5 parts by weight of honeysuckle, 1-3 parts by weight of tartary buckwheat bran, 1.5-2.5 parts by weight of cassia seed, 2.5-7.5 parts by weight of acid berry, 2.5-6 parts by weight of kudzu root, 2.5-4.5 parts by weight of green tea, 0.5-1.5 parts by weight of blueberry, 0.5-1.5 parts by weight of seabuckthorn fruit, 80-230 parts by weight of isomaltitol, 0.1-0.3 part by weight of menthol, 240 parts by weight of germanium-rich mineral water and 720 parts by weight of water, the preparation method is characterized in that the preparation method adopts germanium-rich mineral water as a solvent or a processing aid, and the germanium-rich mineral water mainly comprises the following components in water quality: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and a proper amount of germanium-rich mineral water according to the raw material ratio, heating to 105-115 ℃, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum and reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and uniformly stirring to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing a strip, drawing the rotation speed of the drawing machine to be 1200 revolutions per minute, performing punch forming, performing plastic compression forming at the rotation speed of the forming machine to be 1000 revolutions per 1400 minutes, and performing plastic compression forming to be 0.05-0., the obtained sugar-free health food contains germanium and sugar not higher than 0.5%, and can be administered sublingually.

Has the advantages that: the sugar-free health-care functional food adopts the form of hard sugar, but realizes the sugar-free quality (the sugar content is not higher than 0.5 percent), does not cause decayed teeth, and can be taken by diabetics; meanwhile, the wine has the functions of relieving visual fatigue, relieving physical fatigue and refreshing; especially the application of germanium-rich mineral water, organic germanium is introduced and enriched into the product, meanwhile, the stability and the efficacy of other effective components are enhanced, and the preparation of a functional food consisting of chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomaltitol is realized; in particular, the dosage form of the product of 0.05-0.1 g/granule is the blank of the prior similar products, the particle dosage form of the technical proposal takes isomaltitol as a carrier, adopts plastic compression molding, can be taken sublingually, has good taste, and avoids the first pass effect of the liver.

1. The technical proposal shows that the germanium content in the germanium-enriched mineral water or mineral water removed in the formula is lower than 0.003mg/L, and the effect is obviously reduced.

2. According to the technical scheme, honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu vine root, green tea, blueberry and sea buckthorn fruit are combined and extracted, so that the traditional Chinese medicine extract simultaneously contains chlorogenic acid, luteolin, theanine, puerarin, procyanidine and rutin, the content is remarkably improved, and the single extraction cannot be realized.

3. The injection is molded into a particle dosage form of 0.05-0.1 g/particle and can be taken sublingually, and compared with swallowing or buccal administration, the absorption utilization rate is obviously improved.

4. The isomaltitol is taken as a carrier for the first time, and zeaxanthin, lutein ester and other components are introduced, so that the stability of the components is greatly improved.

Detailed Description

In order to illustrate the present invention in more detail, the following specific experimental examples and examples are given. Although the scope of the invention is not limited in this respect.

The water-soluble zeaxanthin used in the technical scheme is zeaxanthin microcapsule powder, the content of the zeaxanthin is 1-10%, and the zeaxanthin microcapsule material is as follows: acacia, malto-oligosaccharide, medium chain triglyceride, sodium ascorbate; the water-soluble lutein ester is lutein ester microcapsule powder, the content of the lutein ester is 1-10%, and the lutein ester microcapsule material is as follows: gum arabic, malto-oligosaccharide, medium chain triglyceride, sodium ascorbate.

Example 1: sugar-free health functional food and preparation method thereof

The raw materials and the parts by weight are as follows: 0.2 part by weight of water-soluble zeaxanthin (zeaxanthin microcapsule powder, zeaxanthin content 5%) 0.5 part by weight of water-soluble lutein ester (lutein ester microcapsule powder, lutein ester content 5%) 0.5 part by weight of phosphatidylserine 1.5 part by weight of honeysuckle 4.5 part by weight of tartary buckwheat bran 2 part by weight of cassia seed 2 part by weight of sour berry 4 part by weight of kudzu root 4 part by weight of green tea 3.5 part by weight of blueberry 1 part by weight of sea buckthorn fruit 1 part by weight of isomalt 150 part by weight of menthol 0.2 part by weight of germanium-rich mineral water (germanium content 0.008mg/L)500 parts by weight; the preparation method comprises the following steps:

soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1.5 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at a temperature lower than 60 ℃, concentrating to a thick paste with the density of 1.20 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 110 ℃, stirring for 25 minutes, filtering by a 80-mesh screen, removing water under reduced pressure in vacuum until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 90 ℃, drawing strips, the rotating speed of the drawing machine to be 1000 revolutions per minute, performing punch forming, the rotating speed of a forming machine to be 1200 revolutions per minute, and performing plastic compression forming to be 2.5g per granule to obtain the sugar-free health functional food which contains chlorogenic acid, xyloside, theanine, puerarin, and alpha-beta, Procyanidin, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol, and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

The isomalt in the raw material can be replaced by isomalt, or one or more of isomalt, maltitol, sorbitol, xylitol, isomaltooligosaccharide, and erythritol.

According to the sugar-free health-care functional food obtained by the technical scheme, the isomaltitol serving as the carrier is melted and subjected to plastic compression, the compactness is higher than that of the conventional tablet candy, capsule and other conventional dosage forms, and the zeaxanthin microcapsule powder, the lutein ester microcapsule powder and other effective components are uniformly dispersed in the plastic-compressed isomaltitol, so that the influence of external unstable factors on the components is reduced. The long-term stability detection shows that the content of effective components such as zeaxanthin and lutein ester has no obvious change.

Example 2: sugar-free health functional food and preparation method thereof

The raw materials and the parts by weight are as follows: 0.1 part by weight of water-soluble zeaxanthin (zeaxanthin microcapsule powder, zeaxanthin content 10%) 0.9 part by weight of water-soluble lutein ester (lutein ester microcapsule powder, lutein ester content 1%) 0.4 part by weight of phosphatidylserine 0.4 part by weight of honeysuckle 7 part by weight of tartary buckwheat bran 1 part by weight of cassia seed 2.5 part by weight of sour berry 2.5 part by weight of kudzu root 6 part by weight of green tea 2.5 part by weight of blueberry 1.5 part by weight of sea buckthorn fruit 0.5 part by weight of isomalt 230 part by weight of menthol 0.3 part by weight of germanium-rich mineral water (germanium content 0.003 mg/L) 720 parts by weight; the preparation method comprises the following steps:

soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 60min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at a temperature lower than 60 ℃, concentrating to a thick paste with the density of 1.05 at 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 115 ℃, stirring for 45 minutes, filtering by a 60-mesh screen, removing water under reduced pressure in vacuum until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85 ℃, drawing into strips, the rotating speed of the drawing machine to be 1200 r/min, stamping and forming at the rotating speed of a forming machine to be 1000 r/min, and carrying out plastic compression forming to be 0.1 g/grain to obtain the sugar-free health functional food which contains chlorogenic acid, xyloside, theanine, puerarin, and the rest materials, Procyanidin, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol, and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

Example 3: sugar-free health functional food and preparation method thereof

The raw materials and the parts by weight are as follows: 0.3 part of water-soluble zeaxanthin (zeaxanthin microcapsule powder, zeaxanthin content of 1%) 0.3 part of water-soluble lutein ester (lutein ester microcapsule powder, lutein ester content of 10%) 0.3 part of phosphatidylserine 3 part of honeysuckle 2 part of tartary buckwheat bran 3 part of cassia seed 1.5 part of sour berry 7.5 part of kudzu root 2 part of green tea 4.5 part of blueberry 0.5 part of seabuckthorn fruit 1.5 part of isomalt 80 part of menthol 0.1 part of germanium-rich mineral water (germanium content of 0.003 mg/L) 240 parts; the preparation method comprises the following steps:

soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux extracting for 3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of below 60 ℃, concentrating to thick paste with the density of 1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 ℃, stirring for 5 minutes, filtering by a 100-mesh screen, removing water under reduced pressure in vacuum until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat preservation drawing machine, homogenizing, controlling the temperature of a heat preservation roller bed to be 95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 revolutions per minute, stamping and forming at the rotating speed of a forming machine to be 1400 revolutions per minute, and carrying out plastic compression and forming to be 4 g/grain to obtain the sugar-free health functional food which contains chlorogenic acid, galuteolin and theanine at the same time, and is detected, Puerarin, procyanidin, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

Example 4: sugar-free health functional food and preparation method thereof

The raw materials and the parts by weight are as follows: 0.2 part of water-soluble zeaxanthin (zeaxanthin microcapsule powder, zeaxanthin content 6%) 0.6 part of water-soluble lutein ester (lutein ester microcapsule powder, lutein ester content 5.5%) 0.6 part of phosphatidylserine 2 parts of traditional Chinese medicine extract 15 parts of isomalt 150 parts of menthol 0.25 part of germanium-enriched mineral water (germanium content 0.06 mg/L) 600 parts; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu root, green tea, blueberry, seabuckthorn fruit, prepared rehmannia root, south dodder seed, glossy privet fruit, cowberry fruit, grape seed, boat sterculia seed, loquat, Chinese olive, dwarf lilyturf tuber, chrysanthemum, raw rehmannia root, platycodon root, unibract fritillary bulb, thunberg fritillary bulb, platycodon root and figwort root; the preparation method comprises the following steps:

taking the Chinese medicinal extract raw materials according to the raw material ratio, placing in an extraction tank, extracting with germanium-rich mineral water as solvent at 70 deg.C for 30min, filtering, collecting extractive solution, adding germanium-rich mineral water into the residue, heating and reflux extracting for 2 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.22 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 112 ℃, stirring for 20 minutes, filtering by a 80-mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending, turning and stirring uniformly to obtain a blank, adopting a multifunctional heat preservation drawing machine, homogenizing, controlling the temperature of a heat preservation roller bed to be 92 ℃, drawing strips, the rotating speed of the drawing machine to be 900 revolutions per minute, performing punch forming, the rotating speed of a forming machine to be 1100 revolutions per minute, and performing plastic compression forming to be 2.5 g/grain to obtain the sugar-free health-care functional food, wherein the sugar content is not more than 0.5%.

Example 5: sugar-free health-care functional food

The raw materials and the parts by weight are as follows: 0.2 part of water-soluble zeaxanthin (zeaxanthin microcapsule powder, zeaxanthin content 5%) 0.5 part of water-soluble lutein ester (lutein ester microcapsule powder, lutein ester content 5%) 0.5 part of phosphatidylserine 1.5 part of honeysuckle 4.5 part of tartary buckwheat bran 2 part of cassia seed 2 part of sour berry 4 part of kudzu root 4 part of green tea 3.5 part of blueberry 1 part of sea buckthorn fruit 1 part of isomalt 150 part of menthol 0.2 part of germanium-rich mineral water (germanium content is 0.008mg/L)500 parts; the preparation method comprises the following steps:

Example 6: sugar-free health functional food and preparation method thereof

The raw materials and the parts by weight are as follows: 0.1 part by weight of water-soluble zeaxanthin, 0.9 part by weight of water-soluble lutein ester, 0.4 part by weight of phosphatidylserine, 100 parts by weight of isomalt, 720 parts by weight of germanium-enriched mineral water; the preparation method comprises the following steps: taking isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and germanium-rich mineral water according to the raw material proportion, placing the materials in a stirring pot, heating the materials to 108 ℃, stirring the materials for 35 minutes, filtering the materials by a 100-mesh screen, removing water under vacuum reduced pressure until the water content is less than 1 percent, slightly cooling the materials to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing the materials, controlling the temperature of a heat-preservation roller bed to be 90 ℃, drawing strips, drawing the rotating speed of the drawing machine to be 1000 revolutions per minute, performing punch forming, controlling the rotating speed of a forming machine to be 1200 revolutions per minute, and performing plastic compression forming on 0.06 g/particle to obtain the sugar-free health-care functional food.

Or

The raw materials and the parts by weight are as follows: 0.3 part by weight of water-soluble zeaxanthin, 0.3 part by weight of water-soluble lutein ester, 3 parts by weight of phosphatidylserine, 10 parts by weight of isomalt, 240 parts by weight of germanium-enriched mineral water; the preparation method comprises the following steps: taking isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and germanium-rich mineral water according to the raw material proportion, placing the materials in a stirring pot, heating the materials to 105 ℃, stirring the materials for 5 minutes, filtering the materials by a 60-mesh screen, removing water under vacuum reduced pressure until the water content is less than 1 percent, slightly cooling the materials to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing the materials, controlling the temperature of a heat-preservation roller bed to be 95 ℃, drawing strips, drawing the rotating speed of the drawing machine to be 800 revolutions per minute, performing punch forming, controlling the rotating speed of a forming machine to be 1400 revolutions per minute, and performing plastic compression forming to be 0.09 g/grain to obtain the sugar-free health-care functional food.

Example 7: a method for preparing sugar-free health functional food comprising chlorogenic acid, luteolin, theanine, puerarin, procyanidin, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, Mentholum, and isomalt

The raw materials comprise: 0.1 part of water-soluble zeaxanthin, 0.9 part of water-soluble lutein ester, 0.4 part of phosphatidylserine, 7.5 parts of honeysuckle, 1 part of tartary buckwheat bran, 2.5 parts of cassia seed, 2.5 parts of berry, 6 parts of kudzu root, 2.5 parts of green tea, 1.5 parts of blueberry, 0.5 part of seabuckthorn fruit, 230 parts of isomalt, 0.3 part of menthol and 720 parts of germanium-rich mineral water, wherein the preparation method adopts the germanium-rich mineral water as a solvent or a processing aid, and the germanium-rich mineral water mainly comprises the following water components: 25mg/L of metasilicic acid, 0.01mg/L of germanium, 0.2mg/L of strontium, 0.0002mg/L of zinc, 0.0001mg/L of selenium, 0.002mg/L of molybdenum, 0.2mg/L of lithium, 0.08mg/L of bromine, 0.002mg/L of nickel and 0.1mg/L of manganese; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux extracting for 3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and a proper amount of germanium-rich mineral water according to the mixture ratio of the raw materials, heating to 115 ℃, stirring for 5 minutes, filtering by a 100-mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the mixture ratio of the raw materials, blending, turning and stirring uniformly to obtain a blank, adopting a multifunctional heat preservation drawing machine, homogenizing, controlling the temperature of a heat preservation roller bed to be 85 ℃, drawing a strip, drawing a drawing machine rotating speed of 1200 r/min, stamping and forming a forming machine rotating speed of 1000 r/min, and carrying out plastic compression forming for 0.1 g/grain to obtain the sugar-free health-care functional food, wherein the sugar content is not.

Or

The raw materials comprise: 0.3 part of water-soluble zeaxanthin, 0.3 part of water-soluble lutein ester, 3 parts of phosphatidylserine, 2.5 parts of honeysuckle, 3 parts of tartary buckwheat bran, 1.5 parts of semen cassiae, 7.5 parts of berry, 2 parts of kudzu vine root, 2 parts of green tea, 4.5 parts of fructus hippophae, 0.5 part of isomalt, 80 parts of menthol, 0.1 part of germanium-rich mineral water and 240 parts of water, wherein the preparation method adopts the germanium-rich mineral water as a solvent or a processing aid, and the germanium-rich mineral water mainly comprises the following water components: 120mg/L of metasilicic acid, 0.003mg/L of germanium, 0.6mg/L of strontium, 0.0001mg/L of zinc, 0.001mg/L of selenium, 0.0001mg/L of molybdenum, 0.9mg/L of lithium, 0.0005mg/L of bromine, 0.02mg/L of nickel and 0.01mg/L of manganese; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 60min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of below 60 ℃, concentrating to obtain a thick paste with the density of 1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and a proper amount of germanium-rich mineral water according to the raw material ratio, heating to 105 ℃, stirring for 45 minutes, filtering by a 60-mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending, turning and stirring uniformly to obtain a blank, adopting a multifunctional heat preservation drawing machine, homogenizing, controlling the temperature of a heat preservation roller bed to be 95 ℃, drawing a strip, drawing a drawing machine rotating speed to be 800 revolutions per minute, stamping and forming a forming machine rotating speed to be 1400 revolutions per minute, and carrying out plastic compression forming to be 0.05 g/grain to obtain the sugar-free health-care functional food, wherein the sugar content is not more than.

Example 8: sugar-free health functional food and preparation method thereof

The raw materials and the parts by weight are as follows: 0.2 part of water-soluble zeaxanthin (zeaxanthin microcapsule powder, the content of the zeaxanthin is 5%) 0.5 part of water-soluble lutein ester (lutein ester microcapsule powder, the content of the lutein ester is 5%) 0.5 part of phosphatidylserine 1.5 part of honeysuckle 4.5 part of tartary buckwheat bran 2 part of cassia seed 2 part of wild cherry seed 4 part of kudzu root 4 part of green tea 3.5 part of blueberry 1 part of sea buckthorn fruit 1 part of isomalt 150 part of menthol 0.2 part of purified water 500 part; the preparation method comprises the following steps:

taking honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu root, green tea, blueberry and sea buckthorn fruit according to the raw material ratio, placing the honeysuckle, the tartary buckwheat bran, the cassia seed, the sour berry, the kudzu root, the green tea, the blueberry and the sea buckthorn fruit in an extraction tank, taking purified water as a solvent, carrying out warm-immersion extraction for 30 minutes at 70 ℃, filtering, collecting an extracting solution, adding purified water into dregs, carrying out heating reflux extraction for 1.5 hours, filtering; combining the two extracting solutions, concentrating under reduced pressure at a temperature lower than 60 ℃, concentrating to a thick paste with the density of 1.20 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 110 ℃, stirring for 25 minutes, filtering by a 80-mesh screen, removing water under reduced pressure in vacuum until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 90 ℃, drawing strips, the rotating speed of the drawing machine to be 1000 revolutions per minute, performing punch forming, the rotating speed of a forming machine to be 1200 revolutions per minute, and performing plastic compression forming to be 2.5g per granule to obtain the sugar-free health functional food which contains chlorogenic acid, xyloside, theanine, procyanidine, alpha-chain rhinoceros, Zeaxanthin, menthol and isomalt are not detected, puerarin and rutin are not detected, and the sugar content is not higher than 0.5%.

Separately taking honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu vine root, green tea, blueberry and sea buckthorn fruit according to the raw material ratio, respectively placing the honeysuckle, the tartary buckwheat bran, the cassia seed, the sour berry, the kudzu vine root, the green tea, the blueberry and the sea buckthorn fruit in an extraction tank according to the preparation method, using purified water as a solvent, performing warm-immersion extraction for 30 minutes at 70 ℃, filtering, collecting an extracting solution, adding purified water into dregs, performing heating reflux extraction for 1.5 hours, filtering, and collecting the extracting; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.20 at the temperature of 60 ℃, uniformly mixing the obtained extracts, transferring the rest steps to a stirring pot according to the preparation method, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the mixture ratio of the raw materials, heating to 110 ℃, stirring for 25 minutes, filtering by a 80-mesh screen, removing water under vacuum and reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the mixture ratio of the raw materials, uniformly stirring to obtain a blank, using a multifunctional heat-preservation drawing machine, uniformly drawing, controlling the temperature of a heat-preservation roller bed to be 90 ℃, drawing strips, drawing the rotating speed of the drawing machine to be 1000 revolutions per minute, performing punch forming, performing plastic pressing forming at the rotating speed of a forming machine to be 2.5g per particle, and obtaining the sugar-free health-care functional food, the content of chlorogenic acid, luteolin, theanine and procyanidine in the single extraction preparation method is obviously lower than that in the mixed extraction preparation method, and the total content is 29 percent lower.

Test example 1: detection of main component of germanium-rich mineral water

The germanium-rich mineral water used in the technical scheme is detected according to a test method for natural mineral water for drinking in national standard for food safety (GB 5838-2016), and a germanium detection item is added, wherein the detection result is as follows: the germanium-rich mineral water mainly comprises the following components: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese.

Experimental example 2: sugar-free health functional food reducing sugar assay prepared in examples 1-7

According to the detection results of the first method and the second method, the total content of reducing sugar in the sugar-free health functional food prepared in examples 1-7 is lower than 0.5%, and the total content of sucrose, glucose, fructose and lactose in the sugar-free health functional food prepared in examples 1-7 is lower than 0.5%.

Experimental example 3: test for relieving asthenopia

1 materials and objects

1.1 materials

Example 1, example 4, example 6, example 7, example 8 sugar-free health functional food. The placebo mainly comprises starch, and has the same appearance as a sugar-free health functional food.

1.2 objects

Selecting the subjects with asthenopia symptoms from 18-64 years of age according to a voluntary principle. The subject exclusion criteria were performed by a professional ophthalmologist in accordance with "assessment method of asthenopia-alleviating function" (national food and drug administration [2012] 107). The study finally co-recruited 66 qualified volunteers.

2 method

2.1 grouping

The test subjects were divided into 5 test-diet groups and 11 control groups, and the test subjects were divided into 5 test-diet groups and 11 control groups. The trial group takes sugar-free health functional food 6 times a day, 1 granule (or 2 g) each time. Control groups received an equal amount of placebo. The administration time is 60 days continuously. During the test period, the subject stops taking the medicine or other health care products with the function of improving vision, and keeps normal diet.

2.2 Observation index

The observation indexes include general conditions, eye use conditions, visual inspection, photopic vision persistence detection, hematuria routine, liver and kidney functions, chest X-ray, B-ultrasonic, electrocardiogram inspection and the like.

2.3 efficacy determination

(1) Effective rate of symptom improvement: soreness of the eyes, eye swelling, photophobia, blurred vision, dry eyes, foreign body sensation, lacrimation, general discomfort, and no worsening of the other symptoms, 3 of the 8 symptoms were improved.

(2) Mean integral of symptoms: the visual fatigue symptom judgment method is a semi-quantitative integral method, and the symptom integral before and after the test feeding of the volunteers is calculated.

(3) The rate of improvement of vision: the two behaviors are improved after the test eating compared with the behavior before the test eating. (4) Photopic vision persistence: before and after the test of the test group, compared with the control group, the difference of photopic vision persistence has statistical significance (P is less than 0.05), and the improvement of the average photopic vision persistence is more than or equal to 10 percent, which is effective.

2.4 analysis of results

The data statistics adopts SPSS 13.0 software package, the measurement data is analyzed by t test, and the counting data is analyzed by chi-square test or exact probability method.

3 results

3.1 comparison of two sets of pre-test data

The examination items of the testee before the test are in a normal range, and the index differences of the age, the sex composition, the photopic vision persistence, the binocular vision, the total integral of symptoms, the eye time and the like of the two groups of patients before the test have no statistical significance (P is more than 0.05).

3.2 asthenopia symptoms

After the sugar-free health-care functional food of example 1, example 4, example 6 and example 7 is taken for 60 days, eye fatigue symptoms such as eye swelling, eye pain, photophobia, blurred vision, dry eyes, foreign body sensation, lacrimation, general discomfort and the like are obviously improved, the effective rate is more than 89.3 percent, and the difference has high statistical significance (P < 0.001) compared with a control group when the sugar-free health-care functional food is taken. Example 8 is only 50.3% efficient.

3.3 Change in Total integral of symptoms

The total symptom scores of the test group and the control group are not obviously different before the test eating, and the total symptom scores of the control group are not obviously changed after the test eating. The total score of symptoms of the test group was significantly reduced after eating the sugar-free health functional food of example 1, example 4, example 6, and example 7, and the difference was highly statistically significant (P < 0.001) compared to the pre-test and control groups. The total symptom score of the test group after eating the sugar-free health-care functional food in example 8 also has a descending trend, but the descending amplitude is obviously lower than that of the sugar-free health-care functional food in example 1, example 4, example 6 and example 7.

3.4 photopic Vision persistence

The photopic vision persistence of the two groups before the test eating has no obvious difference, and the photopic vision persistence of the control group after the test eating has no obvious change. After the sugar-free health-care functional food in example 1, example 4, example 6 and example 7 is eaten, the photopic vision persistence of the test group is obviously improved, the average increase reaches 19.5%, and compared with the test group and the control group, the difference has high statistical significance (P < 0.001). After the sugar-free health-care functional food in example 8 is eaten, the photopic vision persistence of the test group is also improved by 6.8 percent.

3.5 Total effective rate for improving symptoms

When the sugar-free health-care functional food of example 1, example 4, example 6 and example 7 is taken for 60d, the average total effective rate of the test group is 84.2 percent, and the difference of the two groups is highly statistically significant (P is less than 0.001) for the symptom-free improvement patients of the control group.

3.6 before and after the test, the eyesight of the test group and the control group is unchanged; the difference of the comparison between the eye time and the safety index group has no statistical significance.

Experimental example 4: physical fatigue test

1 materials and methods

1.1 materials, instruments and apparatus

Example 1, example 4, example 6, example 7, example 8 sugar-free health functional food. And weighing the ground sample, adding distilled water to dilute the sample to a constant volume, and fully and uniformly mixing the sample to be used as a sample to be tested. ACS-3A electronic scale: shanghai Youdio corporation; Bp-3100S analytical balance: sartorius corporation; CL8000 full-automatic biochemical analyzer: shimadzu, Japan; CD3700 hematology analyzer: Cell-DYN, USA; mikro-22 bench centrifuge: hettich, Germany.

1.2 grouping and test methods

120 clean-grade Kunming mice with the body mass of 19-22 g and males are randomly divided into an example 1 group, an example 4 group, an example 6 group, an example 7 group and an example 8 group, and the dosage is 1.1 g/kg. A distilled water blank control was also set. And (5) intragastric administration, wherein the intragastric administration volume is 0.4 mL. All animals were continuously fed for 30d at the dose design, weighed weekly, and the amount administered was adjusted according to body weight.

1.2.1 weight bearing swimming test

30min after the last intragastric feeding, the mice are put into water for swimming, the water depth is 30cm, the water temperature is 25 +/-1 ℃, 5 percent of weight of lead skin is loaded at the root of the rat tail, and the time from swimming to death of the mice is recorded.

1.2.2 measurement of blood lactic acid content

30min after the last gastric lavage and sample feeding, collecting blood at inner canthus of orbital capillary, taking serum, and measuring blood lactic acid before exercise; swimming the animal in water at 30 deg.C for 10 min without load, immediately sampling blood and measuring blood lactic acid 0min after exercise; then rest for 20min, and take blood again to measure blood lactic acid 20min after exercise. The area under the blood lactate curve was =5 × (blood lactate value before swimming +3 × blood lactate value after swimming + 0min after swimming + 20min after resting for 20 min) as judged by the area under the blood lactate curve at 3 time points.

1.2.3 serum Urea content determination

30min after the last intragastric feeding, the mice are put into water with the temperature of 30 ℃ for swimming for 90min without load, taken out and wiped dry, blood is taken after resting for 60min, centrifugation is carried out, and serum is taken for measuring urea.

1.2.4 determination of hepatic glycogen content

Mice were sacrificed 30min after the last gavage, livers were immediately removed, rinsed in physiological saline and drained, and liver glycogen was assayed.

1.3 statistics

The results of the experiment were statistically analyzed using SPSS 13.0 software, and each dose group was compared with a control group.

2 results and analysis

2.1 Effect on weight bearing swimming time of mice

The swimming time of the mouse is an objective index for evaluating whether the test object has the anti-fatigue effect. The weight swimming time of the mice in examples 1, 4 and 7 of each experimental group was significantly prolonged and different from that of the control group. Example 6 hardly affected the extension of the weight swimming time of mice, and example 8 tended to extend the weight swimming time of mice.

2.2 Effect on the Main Biochemical indicators

Blood lactate levels may reflect aerobic capacity, the rate of fatigue production and elimination. The areas under the blood lactic acid curves of the animals in example 1, example 4 and example 7 of the experimental groups were decreased compared with the control group, but there was no significant difference. The decrease in area under the blood lactate curve of the mice after weight swimming also indicates that the mice increase slowly and eliminate quickly in fatigue. Protein catabolism increases the urea content in vivo, and reduces the adaptability of the organism to exercise load capacity, in the experiment, compared with a control group, the serum urea level of the examples 1, 4 and 7 of each experimental group is obviously reduced and has obvious difference, which indicates that the protein consumption of the mouse is not obviously increased in the exercise process. Compared with the control group, the glycogen level of the groups of example 1, example 4 and example 7 is obviously increased and has a significant difference, which shows that the glycogen consumption of the mouse exercise can be obviously reduced. Example 6 has little influence on the biochemical indexes, and example 8 has a positive change trend on the biochemical indexes.

Experimental example 5 trial eating experience of fatigue crowd

Screening 54 people with fatigue, mainly including people who drive for a long time, stay up at night and watch mobile phones or computers for a long time, randomly dividing the people into 3 groups, wherein each group comprises 18 people, and one group takes the sugar-free health-care functional food of the embodiment 1, and swallows the food one time and 6 granules one day; the other group takes sugar-free health functional food (microparticle dosage form) of example 7, 2g at a time, 6 times a day, and sublingual administration; when a blank control group is set, isomalt granules are taken, and the blood concentration is detected after the isomalt granules are taken, the result shows that the bioavailability of the sugar-free health-care functional food in the particle dosage form in example 7 is 23.7% higher than that in example 1. In addition, the results of the total scores (total score of 10) of refreshing, fatigue relieving and stress relieving show that the total score of the sugar-free health-care functional food in example 1 is 8.2, the total score of the sugar-free health-care functional food in example 7 is 9.5, and the total score of the blank control group is 3.5.

Claims

1. A sugar-free health functional food and a preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.1-0.3 part of water-soluble zeaxanthin, 0.3-0.9 part of water-soluble lutein ester, 0.4-3 parts of phosphatidylserine, 2-7 parts of honeysuckle, 1-3 parts of tartary buckwheat bran, 1.5-2.5 parts of cassia seed, 2.5-7.5 parts of wild berry, 2-6 parts of kudzuvine root, 2.5-4.5 parts of green tea, 0.5-1.5 parts of blueberry, 0.5-1.5 parts of sea buckthorn fruit, 80-230 parts of isomalt, 0.1-0.3 part of menthol, 240 parts of germanium-rich mineral water and 720 parts of sodium salicylate; the preparation method comprises the following steps:

soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, the sugar-free health functional food simultaneously contains chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt, has sugar content of not more than 0.5%, and can be administered sublingually.

2. A sugar-free health functional food and a preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.1-0.3 part of water-soluble zeaxanthin, 0.3-0.9 part of water-soluble lutein ester, 0.4-3 parts of phosphatidylserine, 2-7 parts of honeysuckle, 1-3 parts of tartary buckwheat bran, 1.5-2.5 parts of cassia seed, 2.5-7.5 parts of sour berry, 2-6 parts of kudzu root, 2.5-4.5 parts of green tea, 0.5-1.5 parts of blueberry, 0.5-1.5 parts of sea buckthorn fruit, 80-230 parts of isomalt, and 0.1-0.3 part of menthol; the preparation method comprises the following steps:

taking honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu root, green tea, blueberry and sea buckthorn fruit according to the raw material ratio, placing the honeysuckle, the tartary buckwheat bran, the cassia seed, the sour berry, the kudzu root, the green tea, the blueberry and the sea buckthorn fruit in an extraction tank, using water as a solvent, carrying out warm-immersion extraction for 30-60 minutes at 70 ℃, filtering, collecting an extracting solution, adding water into dregs, carrying out heating reflux extraction for 1-3 hours, filtering, and collecting; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester and phosphatidylserine according to the raw material ratio, heating to 105 plus materials, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, the rotating speed of the drawing machine to be 800 plus materials turns per minute, performing punch forming, the rotating speed of a forming machine to be 1000 plus materials per minute, performing plastic compression forming for 0.1-3g per particle to obtain the sugar-free health-care functional food, the sugar-free health functional food simultaneously contains chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt, has sugar content of not more than 0.5%, and can be administered sublingually.

3. A sugar-free health food contains lutein ester, zeaxanthin, and phosphatidylserine.

4. The sugar-free health functional food according to claim 1 or 2, wherein isomalt in the raw material may be replaced by isomalt, or one or more of isomalt, isomaltulose, maltitol, sorbitol, xylitol, isomalt oligosaccharide and erythritol.

5. A sugar-free health food containing phosphatidylserine is provided.

6. The sugar-free health-care functional food is characterized by comprising the following raw materials in parts by weight: 0.1-0.3 part of water-soluble zeaxanthin, 0.3-0.9 part of water-soluble lutein ester, 0.4-3 parts of phosphatidylserine, 7-21 parts of traditional Chinese medicine extract, 80-230 parts of isomaltitol, 0.1-0.3 part of menthol, and 235-750 parts of germanium-enriched mineral water; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, tartary buckwheat bran, cassia seed, sour berry, kudzu root, green tea, blueberry, seabuckthorn fruit, prepared rehmannia root, south dodder seed, glossy privet fruit, cowberry fruit, grape seed, boat-fruited sterculia seed, loquat, Chinese olive, dwarf lilyturf tuber, chrysanthemum, raw rehmannia root, platycodon root, unibract fritillary bulb, thunberg fritillary bulb, platycodon root and figwort root.

7. A sugar-free health functional food is characterized by comprising chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt.

8. The sugar-free health-care functional food is characterized by comprising the following raw materials in parts by weight: 0.1 to 0.3 weight portion of water-soluble zeaxanthin, 0.3 to 0.9 weight portion of water-soluble lutein ester, 0.4 to 3 weight portions of phosphatidylserine, 10 to 100 weight portions of isomaltitol, 240 weight portions of germanium-enriched mineral water and 720 weight portions of water; the preparation method comprises the following steps: taking isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and germanium-enriched mineral water according to the raw material ratio, placing in a stirring pot, heating to 105-, the sugar-free health functional food contains zeaxanthin, lutein ester, phosphatidylserine, germanium, and isomaltitol, has sugar content of not higher than 0.5%, and can be administered sublingually.

9. A preparation method of a sugar-free health functional food is characterized in that germanium-rich mineral water is adopted as a solvent or a processing aid, and the germanium-rich mineral water mainly comprises the following water components: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese.

10. A preparation method of a sugar-free health functional food consisting of chlorogenic acid, luteolin, theanine, puerarin, procyanidine, rutin, phosphatidylserine, zeaxanthin, lutein ester, germanium, menthol and isomalt comprises the following steps of preparing raw materials of 0.1-0.3 part by weight of water-soluble zeaxanthin, 0.3-0.9 part by weight of phosphatidylserine, 2.5-7.5 parts by weight of honeysuckle, 1-3 parts by weight of tartary buckwheat, 1.5-2.5 parts by weight of cassia seed, 2.5-7.5 parts by weight of acid berry, 2.5-6 parts by weight of kudzu root, 2.5-4.5 parts by weight of green tea, 0.5-1.5 parts by weight of blueberry, 0.5-1.5 parts by weight of isomalt, 80-230 parts by weight of menthol, 240 parts by weight of germanium-enriched mineral water, 720 parts by weight of mineral water, wherein the preparation method adopts a solvent or a germanium-enriched processing aid, the germanium-rich mineral water comprises the following main components in water quality: 25-120mg/L of metasilicic acid, 0.003-0.01mg/L of germanium, 0.2-0.6mg/L of strontium, 0.0001-0.0002mg/L of zinc, 0.0001-0.001mg/L of selenium, 0.0001-0.002mg/L of molybdenum, 0.2-0.9mg/L of lithium, 0.0005-0.08mg/L of bromine, 0.002-0.02mg/L of nickel and 0.01-0.1mg/L of manganese; the preparation method comprises the following steps: soaking flos Lonicerae, testa Fagopyri Esculenti bran, semen Cassiae, fructus crataegi, radix Puerariae, green tea, fructus Myrtilli, and fructus Hippophae in germanium-rich mineral water at 70 deg.C for 30-60 min, filtering, collecting extractive solution, adding germanium-rich mineral water into residue, heating and reflux-extracting for 1-3 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 60 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol, water-soluble zeaxanthin, water-soluble lutein ester, phosphatidylserine and a proper amount of germanium-rich mineral water according to the raw material ratio, heating to 105-115 ℃, stirring for 5-45 minutes, filtering by a 60-100 mesh screen, removing water under vacuum and reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material ratio, blending and stirring uniformly to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing a strip, drawing the rotation speed of the drawing machine to be 1200 revolutions per minute, performing punch forming, performing plastic compression forming at the rotation speed of the forming machine to be 1000 revolutions per 1400 minutes, and performing plastic compression forming to be 0.05-0.1 g/grain to obtain, contains germanium and sugar not higher than 0.5%, and can be administered sublingually.