CN110856549A

CN110856549A - Sugar-free functional food and preparation method thereof

Info

Publication number: CN110856549A
Application number: CN201810963951.7A
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 functional food with the functions of relieving visual fatigue, clearing heat from throat and restoring consciousness, which is prepared by the processes of extracting, concentrating, mixing, vacuum decocting, cooling and blending, bracing and plastic compression molding, and the main raw materials are water-soluble lutein ester, traditional Chinese medicine extract, germanium-enriched mineral water, sugar alcohol and the like. Has obvious functions of relieving visual fatigue, clearing heat from throat and restoring consciousness.

Description

Sugar-free 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, clearing heat from throat, restoring consciousness and refreshing, relieving physical fatigue and assisting in lowering blood pressure and a preparation method thereof.

Background

The food is a common eye disease, specifically shows symptoms of dry eye, acid swelling, double vision and intermittent vision blurring, can generate general symptoms such as nausea, vomit, dizziness, headache, neck muscle tension, shoulder soreness and the like when the eye disease is serious, reduces the working efficiency of adults, causes learning disorders of teenagers and children, directly influences the work and life of people, causes the symptoms of eye fatigue to be aggravated when mild eye fatigue is not paid attention to people, may cause various eye diseases such as xerophthalmia, ametropia, VDT (visual display tertiary) syndrome and computer vision syndrome when the eye fatigue is repeatedly appeared for a long time, and causes the eye fatigue to be relieved according to the principle that vitamin A2 and vitamin B2 are added to the eye disease, and also causes the eye fatigue to be relieved according to the principle that vitamin A and vitamin B2 are added to the eye fatigue and vitamin B2, and vitamin B2, and vitamin B are added to the eye fatigue relieving eye fatigue, and eye fatigue caused by the principle of vitamin B2, the eye fatigue is a plurality of eye fatigue relieving eye fatigue caused by the accumulation of vitamin A1, and vitamin A2, the eye fatigue caused by the accumulation of vitamin B, the eye fatigue of the eye fatigue, the eye fatigue of vitamin B, the eye fatigue of the eye disease caused by the eye fatigue of the eye disease, the eye fatigue of the eye fatigue, the eye fatigue of the eye disease caused by the eye fatigue, the eye fatigue of the eye disease caused by the eye disease, the eye fatigue of the eye disease caused by the eye fatigue of the eye disease, the eye disease caused by the eye disease, the eye fatigue of the eye disease, the eye fatigue of the eye disease, the eye fatigue of the eye disease, the eye disease caused by the eye disease, the eye disease of the eye disease, the eye fatigue of the eye disease caused by the eye disease of the eye disease, the eye disease of the eye disease caused by the eye fatigue of the eye disease of the eye fatigue of the eye disease, the eye disease of the eye fatigue of the eye disease, the eye disease of the eye disease, the eye fatigue of the eye disease, the eye disease of.

The throat is the part for eating, swallowing, breathing and speaking, and is very easy to be affected by external environment and internal factors to cause infection and inflammation, thereby causing a series of throat problems. Due to the continuous deterioration of air quality, the increase of working pressure and the increase of bad living habits of people in recent years, the incidence rate of pharyngolaryngitis is obviously increased. Particularly, people who work in an environment with excessive harmful gases and people who have excessive voice, such as traffic police, teachers, telephone operators and the like, often have throat problems. The function of clearing heat from throat is one of the functional items of health food approved by the original Ministry of health, and the main group to which the health-care food is applied is increasingly pharyngitis patients. Because the existing pharyngitis patients have huge groups and the prevention and health care consciousness of people is raised, the health food with the function of clearing heat from throat has wide market prospect. At present, the methods for clinically treating pharyngitis are various and mainly include surgical treatment, correction of inflammation of peripheral infected tissues and removal of focus; western medicine therapy, such as multi-application antiallergic drug, proton pump inhibitor, sedative hypnotic drug, etc. for atomization therapy or oral administration; the physical therapy adopts microwave, laser, low-temperature plasma ablation and other modes for treatment; selecting related acupuncture points for acupuncture in the traditional Chinese medicine acupuncture treatment; the traditional Chinese medicine treatment of the traditional Chinese medicine teaches dialectical treatment, and considers that the occurrence of pharyngitis is closely related to the functions of heart, liver, spleen, lung, kidney and the like. Pharyngitis belongs to the field of throat impediment in traditional Chinese medicine, is mostly caused by yin deficiency of lung and kidney and rise of deficient fire, and is mostly treated by selecting traditional Chinese medicines with the effects of clearing heat, relieving sore throat, nourishing yin, moistening lung, activating blood and dissolving stasis. Among a plurality of treatment methods, the traditional Chinese medicine has obvious treatment advantages, good effect, low cost and small toxic and side effects, is popular with patients and plays an important role in throat-clearing medicines. According to survey and statistics, the traditional Chinese medicines are widely applied to throat-clearing medicines, mainly comprise mint, radix ophiopogonis, liquorice, radix scrophulariae, borneol, platycodon grandiflorum, rehmannia glutinosa, myrobalan, Chinese olive, radix isatidis, cortex moutan, fructus forsythiae, periostracum cicada, fritillaria, subprostrate sophora, cape jasmine and the like, wherein the application frequency of the eight traditional Chinese medicines, namely the mint, the radix ophiopogonis, the liquorice, the radix scrophulariae, the borneol, the platycodon grandiflorum, the rehmannia glutinosa, the myrobalan and the like is high.

The modern medicine considers that fatigue is caused by overuse of the organism (overuse) and the state of reduced function and body discomfort occurs, the main expression is fatigue drowsiness, accompanying symptoms such as dizziness, amnesia, decreased sleep quality, the generation of fatigue is closely related to factors such as energy substance consumption, metabolite accumulation, internal environment stability disorder, free radical influence, the fatigue is divided into two major categories of physiological and pathological, the fatigue after activity is a normal phenomenon, the physiological fatigue also includes physical fatigue, mental fatigue and mixed fatigue 4, the physical fatigue is also called kinetic fatigue, the phenomenon that the organism physiological process can not continue to have the function at a specific level and (or) the organism motion capability can not maintain the predetermined motion intensity caused by the body motion itself, the traditional Chinese medicine has the functions of tonifying qi, invigorating qi, supplementing, strengthening the spleen, regulating qi, supplementing qi, strengthening the blood, nourishing, and harmonizing the stomach, and the health care food can be supplemented by ginseng, ginseng stem and leaf, ginseng bud, American ginseng.

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.

Patent (201310194981.3) discloses a water-soluble lutein ester, its preparation method and hard candy containing the same, and discloses a preparation method of the water-soluble lutein ester, but different from the water-soluble lutein ester used in the technical scheme, the water-soluble lutein ester microcapsule material in the technical scheme is: acacia, malto-oligosaccharide, medium chain triglyceride, sodium ascorbate; the hard candy obtained by the lutein ester casting process is disclosed to be a sugar product, and the sugar-free food prepared by the plastic compression process prepared by the technical scheme has essential differences.

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 lutein ester taking isomaltitol as a carrier is found, and no report related to sugar-free functional food simultaneously containing chlorogenic acid, galuteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, menthol and isomaltitol is found.

Disclosure of Invention

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

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

the sugar-free functional food and the preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.6 to 1.8 weight portions of water-soluble lutein ester, 2.5 to 7.5 weight portions of honeysuckle, 3.75 to 11.25 weight portions of fructus momordicae, 2.5 to 7.5 weight portions of medlar, 4 to 12 weight portions of kudzu root, 4 to 12 weight portions of green tea, 3 to 10 weight portions of chrysanthemum, 67 to 202 weight portions of isomaltitol, 0.1 to 0.3 weight portion of menthol, 230 weight portions of germanium-rich mineral water and 700 weight portions of nutmeg; the preparation method comprises the following steps: soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 below 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester 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 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 into strips at the rotating speed of 800 plus materials per minute, stamping, forming at the rotating speed of 1000 plus materials per minute by a forming machine, and carrying out plastic compression forming at the rotating speed of 0.1-3 g/particle to obtain the sugar-free functional food which simultaneously contains chlorogenic acid, and, Luteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, Mentholum, and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

A sugar-free functional food and a preparation method thereof are disclosed: the raw material composition and the weight portion are 0.6 to 1.8 portions of water-soluble lutein ester, 2.5 to 7.5 portions of honeysuckle, 3.75 to 11.25 portions of fructus momordicae, 2.5 to 7.5 portions of medlar, 4 to 12 portions of kudzu root, 4 to 12 portions of green tea, 3 to 10 portions of chrysanthemum, 67 to 202 portions of isomalt, 0.1 to 0.3 portion of menthol, 230 portions of germanium-enriched mineral water and 700 portions of nutmeg; the preparation method comprises the following steps: soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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; mixing the two extractive solutions, concentrating under reduced pressure at a temperature below 70 deg.C to obtain soft extract with density of 1.05-1.35 at 60 deg.C, transferring into a stirring pot, adding isomaltitol and water-soluble lutein ester 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 reduced pressure until the water content is less than 1%, slightly cooling, adding menthol according to the raw material proportion, 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 85-95 ℃, drawing strips, controlling the rotating speed of the drawing machine to be 800 plus one times per minute at 1200 rpm, performing punch forming, controlling the rotating speed of a forming machine to be 1000 plus one times per minute at 1400 rpm, performing plastic compression forming at 0.1-3g per grain, the obtained sugar-free functional food is characterized in that the germanium content in the germanium-rich mineral water in the raw materials is 0.003-0.01 mg/L.

A sugar-free functional food and a preparation method thereof are disclosed: the raw material composition and the weight portion are 0.6 to 1.8 portions of water-soluble lutein ester, 2.5 to 7.5 portions of honeysuckle, 3.75 to 11.25 portions of fructus momordicae, 2.5 to 7.5 portions of medlar, 4 to 12 portions of kudzu root, 4 to 12 portions of green tea, 3 to 10 portions of chrysanthemum, 67 to 202 portions of isomalt, 0.1 to 0.3 portion of menthol, 230 portions of germanium-enriched mineral water and 700 portions of nutmeg; the preparation method comprises the following steps: soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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; mixing the two extractive solutions, concentrating under reduced pressure at a temperature below 70 deg.C to obtain soft extract with density of 1.05-1.35 at 60 deg.C, transferring into a stirring pot, adding isomaltitol and water-soluble lutein ester 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 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 85-95 ℃, drawing strips, drawing the strip machine at the rotating speed of 800 plus materials at 1200 r/min, performing punch forming, at the rotating speed of 1000 plus materials at 1400 r/min, and performing plastic compression forming at 0.1-3 g/grain to obtain the sugar-free functional food, and is characterized in that the water-soluble lutein ester in the raw materials is: the water-soluble lutein ester microcapsule powder contains 1-10% of lutein ester.

A sugar-free functional food and a preparation method thereof are disclosed: the raw material composition and the weight portion are 0.6 to 1.8 portions of water-soluble lutein ester, 2.5 to 7.5 portions of honeysuckle, 3.75 to 11.25 portions of fructus momordicae, 2.5 to 7.5 portions of medlar, 4 to 12 portions of kudzu root, 4 to 12 portions of green tea, 3 to 10 portions of chrysanthemum, 67 to 202 portions of isomalt, 0.1 to 0.3 portion of menthol, 230 portions of germanium-enriched mineral water and 700 portions of nutmeg; the preparation method comprises the following steps: soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 below 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester 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 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 into strips at the rotating speed of 800 plus materials and 1200 turns/minute, stamping, forming at the rotating speed of 1000 plus materials and 1400 turns/minute by a forming machine, and carrying out plastic compression forming at the rotating speed of 0.1-3 g/grain to obtain the sugar-free functional food, and is characterized in that the isomaltitol in the raw material can also be, can also be replaced by one or more of isomalt, isomaltulose, maltitol, sorbitol, xylitol, isomaltooligosaccharide, and erythritol.

A sugar-free functional food and a preparation method thereof are disclosed: the raw material composition and the weight portion are 0.6 to 1.8 portions of water-soluble lutein ester, 2.5 to 7.5 portions of honeysuckle, 3.75 to 11.25 portions of fructus momordicae, 2.5 to 7.5 portions of medlar, 4 to 12 portions of kudzu root, 4 to 12 portions of green tea, 3 to 10 portions of chrysanthemum, 67 to 202 portions of isomalt, 0.1 to 0.3 portion of menthol, 230 portions of germanium-enriched mineral water and 700 portions of nutmeg; the preparation method comprises the following steps: soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester 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 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, the rotating speed of the drawing machine to be 800 plus materials per minute, stamping, the rotating speed of a forming machine to be 1000 plus materials per minute, and carrying out plastic compression forming for 0.1-3 g/grain to obtain the sugar-free functional food Clearing heat from throat, refreshing brain, relieving physical fatigue, and lowering blood pressure.

The sugar-free functional food and the preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.6-1.8 parts of water-soluble lutein ester, 2.5-7.5 parts of honeysuckle, 3.75-11.25 parts of momordica grosvenori, 2.5-7.5 parts of wolfberry fruit, 4-12 parts of kudzu root, 4-12 parts of green tea, 3-10 parts of chrysanthemum, 67-202 parts of isomalt, and 0.1-0.3 part of menthol; the preparation method comprises the following steps: taking honeysuckle, fructus momordicae, fructus lycii, radix puerariae, green tea and chrysanthemum according to the raw material ratio, placing the honeysuckle, the fructus momordicae, the fructus lycii, the radix puerariae, the green tea and the chrysanthemum in an extraction tank, using water as a solvent, carrying out warm-immersion extraction for 30-60 minutes at 80 ℃, filtering, collecting an extracting solution, adding water into dregs, carrying out heating reflux extraction for 1-3 hours, filtering, and collecting the extracting solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of below 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester 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 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 into strips at the rotating speed of 800 plus materials per minute, stamping, forming at the rotating speed of 1000 plus materials per minute by a forming machine, and carrying out plastic compression forming at the rotating speed of 0.1-3 g/particle to obtain the sugar-free functional food which simultaneously contains chlorogenic acid, and, Luteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, Mentholum, and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

A sugar-free functional food contains lutein ester and isomalt.

The sugar-free functional food and the preparation method thereof are characterized in that the raw materials for preparing the sugar-free functional food comprise the following components in parts by weight: 0.6 to 1.8 weight parts of water-soluble lutein ester, 7 to 21 weight parts of traditional Chinese medicine extract, 67 to 202 weight parts of isomaltitol, 0.1 to 0.3 weight part of menthol, and 235-750 weight parts of germanium-rich mineral water; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, momordica grosvenori, wolfberry, kudzu vine root, green tea, chrysanthemum, cassia seed, prepared rehmannia root, dodder, glossy privet fruit, sea buckthorn, cowberry fruit, blueberry, grape seed, scaphium scaphigerum, loquat, Chinese olive, dwarf lilyturf tuber, radix rehmanniae, platycodon root, unibract fritillary bulb, thunberg fritillary bulb, platycodon root and figwort root.

A sugar-free functional food is characterized by containing chlorogenic acid, galuteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, menthol and isomalt.

The sugar-free functional food and the preparation method thereof are characterized in that the raw materials for preparing the sugar-free functional food comprise the following components in parts by weight: 0.6 to 1.8 weight portions of water-soluble lutein ester, 10 to 100 weight portions of isomaltitol, 230 weight portions of germanium-rich mineral water and 700 weight portions of sodium benzoate; the preparation method comprises the following steps: taking isomaltitol, water-soluble lutein ester and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the water-soluble lutein ester and the germanium-rich mineral water in a stirring pot, heating the mixture to 105-115 ℃, stirring the mixture for 5-45 minutes, filtering the mixture by using a 60-100 mesh screen, removing water by vacuum decompression until the water content is less than 1%, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing the mixture, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, drawing the strip at the rotation speed of 800-1200 turns/minute, performing punch forming, performing plastic compression at the rotation speed of 1000-1400-turns/minute by using a forming machine, and performing plastic compression forming at the speed of 0.05-0.1 g/particle to obtain the sugar-free functional food, wherein the sugar-free functional food simultaneously contains lutein.

A method for preparing a sugar-free functional food is characterized in that germanium-rich mineral water is used 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 functional food consisting of chlorogenic acid, galuteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, menthol and isomaltitol comprises the following raw materials of 0.6-1.8 parts by weight of water-soluble lutein ester, 2.5-7.5 parts by weight of honeysuckle flower, 3.75-11.25 parts by weight of fructus momordicae, 2.5-7.5 parts by weight of fructus lycii, 4-12 parts by weight of radix puerariae, 4-12 parts by weight of green tea, 3-10 parts by weight of chrysanthemum flower, 67-202 parts by weight of menthol, 0.1-0.3 part by weight of germanium-rich mineral water, 230-700 parts by weight of germanium-rich mineral water, and is characterized in that 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 quality 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; the preparation method comprises the following steps: soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the mixture ratio of the raw materials, adding a proper amount of germanium-rich mineral water, heating to 105-115 ℃, 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 mixture ratio of the raw materials, 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 strips, drawing strip rotating speed of 800-1200 turns/minute, stamping and forming, wherein the rotating speed of the forming machine is 1000-1400-turns/minute, and carrying out plastic-pressing and forming for 0.05-0.1 g/grain to obtain the sugar-free functional food, the content of, can be administered sublingually.

Has the advantages that: the sugar-free functional food of the technical proposal adopts the form of hard sugar, but realizes the quality of sugar-free (the sugar content is not higher than 0.5 percent), does not cause decayed teeth at the same time, and can be taken by diabetics; meanwhile, the tea has the functions of relieving visual fatigue, clearing heat from throat, refreshing, relieving physical fatigue and assisting in lowering blood pressure; especially the application of germanium-rich mineral water, organic germanium is introduced and enriched into the product, simultaneously the stability and efficacy of other effective components are enhanced, and the preparation of a functional food consisting of chlorogenic acid, galuteolin, theanine, puerarin, mogroside V, betaine, 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. The technical scheme discovers that the honeysuckle, the momordica grosvenori, the wolfberry fruit, the kudzuvine root, the green tea and the chrysanthemum are extracted in a combined mode, so that the traditional Chinese medicine extract simultaneously contains chlorogenic acid, luteoloside, theanine, puerarin, mogroside V and betaine, the content is obviously 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 lutein ester and other components are introduced, so that the stability of the components is greatly improved in the prepared product.

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 lutein ester adopted by the technical scheme 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 functional food and preparation method thereof

The raw materials and the parts by weight are as follows: 1.2 parts by weight of water-soluble lutein ester (lutein ester microcapsule powder, the content of lutein ester is 5%) 5 parts by weight of honeysuckle flower, 7.5 parts by weight of fructus momordicae, 5 parts by weight of wolfberry fruit, 8 parts by weight of kudzu root, 8 parts by weight of green tea, 6.3 parts by weight of chrysanthemum, 135 parts by weight of isomalt, 0.2 part by weight of menthol, and 500 parts by weight of germanium-rich mineral water (the content of germanium is 0.008 mg/L); the preparation method comprises the following steps:

soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 of below 70 ℃, concentrating to a thick paste with a density of 1.20 at a temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the raw material ratio, heating to 110 ℃, stirring for 25 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 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, controlling 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, performing plastic compression forming for 2.5 g/grain to obtain the sugar-free functional food which contains chlorogenic acid, luteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium and germanium, Menthol and isomalt, and has a 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 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 dosage forms such as the existing tablet candy and capsule, the lutein ester microcapsule powder and other effective components are uniformly dispersed in the plastic compression isomaltitol, and the influence of external unstable factors on the components is reduced. The long-term stability detection shows that the contents of active ingredients such as lutein ester and the like have no obvious change.

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

The raw materials and the parts by weight are as follows: 0.6 part of water-soluble lutein ester (lutein ester microcapsule powder, the content of lutein ester is 1 percent), 7.5 parts of honeysuckle, 3.75 parts of momordica grosvenori, 7.5 parts of wolfberry fruit, 4 parts of kudzu root, 4 parts of green tea, 12 parts of chrysanthemum, 3 parts of isomalt, 202 parts of menthol, 0.1 part of germanium-rich mineral water (the content of germanium is 0.003 mg/L) and 700 parts of water-soluble lutein ester; the preparation method comprises the following steps:

soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 of below 70 ℃, concentrating to a thick paste with a density of 1.05 at a temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the raw material ratio, heating to 115 ℃, 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 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 strips, controlling the rotating speed of the drawing machine to be 1200 revolutions per minute, performing punch forming, controlling the rotating speed of a forming machine to be 1000 revolutions per minute, performing plastic compression forming to 0.1g per granule to obtain the sugar-free functional food which contains chlorogenic acid, luteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium and the like simultaneously, Menthol and isomalt, and has a sugar content of not higher than 0.5%, and can be administered sublingually.

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

The raw materials and the parts by weight are as follows: 1.8 parts of water-soluble lutein ester (lutein ester microcapsule powder, the content of lutein ester is 10%) by weight of 2.5 parts of honeysuckle flower, 11.25 parts of momordica grosvenori, 2.5 parts of wolfberry fruit, 12 parts of kudzuvine root, 4 parts of green tea, 10 parts of chrysanthemum, 67 parts of isomalt, 0.3 part of menthol, 0.3 part of germanium-enriched mineral water (the content of germanium is 0.01 mg/L) and 230 parts of water-soluble lutein ester; the preparation method comprises the following steps:

soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 a temperature of below 70 ℃, concentrating to a thick paste with a density of 1.35 at a temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the raw material ratio, heating to 105 ℃, 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 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 95 ℃, drawing strips, controlling 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 obtain 4 g/particle of the sugar-free functional food which contains chlorogenic acid, luteolin, theanine, puerarin, mogroside V, betaine, lutein ester, and the like, Germanium, Mentholum, and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

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

The raw materials and the parts by weight are as follows: 1.0 part by weight of water-soluble lutein ester (lutein ester microcapsule powder, the lutein ester content is 6 percent), 15 parts by weight of traditional Chinese medicine extract, 180 parts by weight of isomalt, 0.25 part by weight of menthol, 0.06mg/L of germanium-rich mineral water (the germanium content is 0.06 mg/L) 235-750; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, momordica grosvenori, wolfberry, kudzu vine root, green tea, chrysanthemum, cassia seed, prepared rehmannia root, dodder, glossy privet fruit, sea buckthorn, cowberry fruit, blueberry, grape seed, scaphium scaphigerum, loquat, Chinese olive, dwarf lilyturf tuber, radix rehmanniae, platycodon root, bulbus fritillariae cirrhosae, fritillaria thunbergii, 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 80 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 70 ℃, concentrating to thick paste with the density of 1.22 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the raw material proportion, 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 proportion, 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 92 ℃, drawing strips, controlling the rotating speed of the drawing machine to be 900 revolutions per minute, performing punch forming, controlling the rotating speed of a forming machine to be 1100 revolutions per minute, and performing plastic compression forming to obtain 2.5 g/particle to obtain the sugar-free functional food, wherein the sugar content is not more than 0.5%.

Example 5: sugar-free functional food

The raw materials and the parts by weight are as follows: 1.2 parts of water-soluble lutein ester (lutein ester microcapsule powder, the content of lutein ester is 5.5%) by weight of honeysuckle 5 parts by weight of momordica grosvenori 7.5 parts by weight of medlar 5 parts by weight of kudzu root 8 parts by weight of green tea 8 parts by weight of chrysanthemum 6.3 parts by weight of isomalt 135 parts by weight of menthol 0.2 part by weight of germanium-enriched mineral water (the content of germanium is 0.09mg/L)500 parts by weight; the preparation method comprises the following steps:

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

The raw materials and the parts by weight are as follows: 1.0 part by weight of water-soluble lutein ester, 60 parts by weight of isomalt, 500 parts by weight of germanium-enriched mineral water; the preparation method comprises the following steps: taking isomaltitol, water-soluble lutein ester and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the water-soluble lutein ester and the germanium-rich mineral water in a stirring pot, heating the mixture to 108 ℃, stirring the mixture for 35 minutes, filtering the mixture by using a 100-mesh screen, removing water by vacuum decompression until the water content is less than 1 percent, slightly cooling the mixture to obtain a blank, uniformly mixing the blank by using a multifunctional heat-preservation drawing machine, controlling the temperature of a heat-preservation roller bed to be 90 ℃, drawing the strip, controlling the rotating speed of the drawing machine to be 1000 r/min, performing punch forming, controlling the rotating speed of a forming machine to be 1200 r/min, and performing plastic compression forming to be 0.06 g/grain to obtain the sugar-free functional food.

Or

The raw materials and the parts by weight are as follows: 0.6 part by weight of water-soluble lutein ester, 10 parts by weight of isomalt, 230 parts by weight of germanium-enriched mineral water; the preparation method comprises the following steps: taking isomaltitol, water-soluble lutein ester and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the water-soluble lutein ester and the germanium-rich mineral water 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 pressure until the water content is less than 1 percent, slightly cooling the materials to obtain a material blank, adopting a multifunctional heat-preservation drawing machine, homogenizing the material blank, controlling the temperature of a heat-preservation roller bed to be 95 ℃, drawing the material into strips, drawing the rotating speed of the drawing machine to be 800 r/min, performing punch forming, forming at the rotating speed of a forming machine to be 1400 r/min, and performing plastic compression forming to be 0.09 g/grain to obtain the sugar-free functional food, wherein the sugar-.

Example 7: a method for preparing sugar-free functional food comprising chlorogenic acid, luteoloside, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, menthol, and isomalt

The raw materials comprise: the preparation method is characterized in that the preparation method adopts germanium-enriched mineral water as a solvent or a processing aid, and the germanium-enriched mineral water mainly comprises the following components in parts by weight: 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, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 70 ℃, concentrating to thick paste with the density of 1.05 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the raw material proportion, adding a proper amount of germanium-rich mineral water, heating to 115 ℃, 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 proportion, uniformly stirring to obtain a blank, uniformly stirring by using a multifunctional heat-preservation drawing machine, controlling the temperature of a heat-preservation roller bed to be 85 ℃, drawing into strips, controlling the rotating speed of the drawing machine to be 1200 r/min, performing punch forming, controlling the rotating speed of a forming machine to be 1000 r/min, and performing plastic compression forming to be 0.1 g/grain to obtain the sugar-free functional food, wherein the sugar content is.

Or

The raw materials comprise: 1.8 parts of water-soluble lutein ester, 2.5 parts of honeysuckle, 11.25 parts of fructus momordicae, 2.5 parts of wolfberry fruit, 12 parts of kudzuvine root, 4 parts of green tea, 10 parts of chrysanthemum, 67 parts of isomaltitol, 0.3 part of menthol and 230 parts of germanium-enriched mineral water, wherein the preparation method adopts the germanium-enriched mineral water as a solvent or a processing aid, and the germanium-enriched mineral water mainly comprises the following components in water quality: 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, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 70 ℃, concentrating to thick paste with the density of 1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the raw material proportion, adding a proper amount of germanium-rich mineral water, heating to 105 ℃, 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 proportion, uniformly stirring to obtain a blank, uniformly stirring by using a multifunctional heat-preservation drawing machine, controlling the temperature of a heat-preservation roller bed to be 95 ℃, drawing into strips, rotating the drawing machine at 800 revolutions per minute, performing punch forming, rotating the forming machine at 1400 revolutions per minute, and performing plastic compression forming at 0.05g per granule to obtain the sugar-free functional food, wherein the sugar content is not more than 0.5%, and the sugar-free.

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

The raw materials and the parts by weight are as follows: 1.2 parts of water-soluble lutein ester (lutein ester microcapsule powder, the content of lutein ester is 5%) by weight of 5 parts of honeysuckle flower, 7.5 parts of momordica grosvenori, 5 parts of wolfberry fruit, 8 parts of kudzu root, 8 parts of green tea, 6.3 parts of chrysanthemum, 135 parts of isomalt, 0.2 part of menthol and 500 parts of purified water; the preparation method comprises the following steps:

taking honeysuckle, fructus momordicae, fructus lycii, radix puerariae, green tea and chrysanthemum according to the raw material ratio, placing the honeysuckle, the fructus momordicae, the fructus lycii, the radix puerariae, the green tea and the chrysanthemum in an extraction tank, using purified water as a solvent, extracting for 30 minutes at the temperature of 80 ℃, filtering, collecting an extracting solution, adding purified water into dregs of a decoction, heating, refluxing and extracting for 1.5 hours, filtering, and collecting the extracting solution; combining the two extracting solutions, concentrating under reduced pressure at a temperature of below 70 ℃, concentrating to a thick paste with a density of 1.20 at a temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the raw material ratio, heating to 110 ℃, stirring for 25 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 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 90 ℃, drawing strips, controlling 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, performing plastic compression forming for 2.5g per granule, and obtaining the sugar-free functional food which contains chlorogenic acid, galuteolin, theanine, mogroside V, lutein ester, menthol and isomaltitol at the same time through detection, puerarin and betaine can not be detected, and the sugar content is not higher than 0.5%.

Separately extracting flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi according to the raw material ratio, respectively, placing in an extraction tank, extracting with purified water at 80 deg.C for 30min, filtering, collecting extractive solution, adding purified water into the residue, heating and reflux extracting for 1.5 hr, filtering, and collecting extractive solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of less than 70 ℃, 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 and water-soluble lutein ester according to the raw material proportion, 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 proportion, 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 90 ℃, drawing strips at the rotating speed of 1000 revolutions per minute of the drawing machine, stamping, forming at the rotating speed of 1200 revolutions per minute of the forming machine, carrying out plastic compression forming at the rotating speed of 2.5 g/grain to obtain the sugar-free functional food, and independently extracting chlorogenic acid, luteolin, the, The content of each component of theanine and mogroside V is obviously lower than that of the mixed extraction preparation method, and the total content is lower than 35%.

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 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 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 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 functional food. The placebo comprises starch as the main component and has the same appearance as a sugar-free functional food.

1.2 objects

Selecting the subjects with asthenopia symptoms of 18-65 years old 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 recruited 120 volunteers to meet the requirements.

2 method

2.1 grouping

The test subjects were divided into a test group 1-5 and a control group, a test group 1-5, 20 groups and a control group 20 by randomization, control and double-blind principles. The trial group takes sugar-free functional food 6 times daily, 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 functional food of example 1, example 4, example 6 and example 7 is taken for 60 days, the asthenopia symptoms such as eye swelling, eye pain, photophobia, blurred vision, dry eye, foreign body sensation, lacrimation, general discomfort and the like are all obviously improved, the effective rate is over 90 percent, and the difference has high statistical significance (P < 0.001) compared with a control group when the sugar-free functional food is taken. Example 8 is only 54% 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 sugarless functional foods 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 functional food in example 8 also has a descending trend, but the descending amplitude is obviously lower than that of the test group 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 eating the sugar-free functional food of example 1, example 4, example 6 and example 7, the photopic persistence of the test group is obviously improved, the average increase reaches 18%, and the difference has high statistical significance (P < 0.001) compared with the difference between the test group and the control group. After the sugar-free functional food in example 8 is eaten, the photopic vision persistence of the test group is also improved by 8%.

3.5 Total effective rate for improving symptoms

When the sugar-free functional food 60 d of example 1, example 4, example 6 and example 7 is taken, the average total effective rate of the test group is 78%, and the difference of the two groups has high statistical significance (P < 0.001) for the symptom-free improving 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: test of clearing throat-eliminating phlegm

1. Experimental materials: example 1, example 4, example 6, example 7, example 8 sugarless functional food

2. Test methods and results:

70 Kunming mice are selected, and divided into a group 1, a group 4, a group 6, a group 7 and a group 8 at random, wherein the dosage is 1.25g/kg, a positive control Yinhuang tablet (1.25 g/kg) and a normal control group. The preparation is administered by intragastric administration once a day for 7 days, and the intragastric volume is 0.5ml/20g, and the control group is intragastric with distilled water of the same volume. 30 minutes after the last administration, respectively carrying out intraperitoneal injection of 0.5ml/20g of 5% phenol red normal saline, carrying out cervical dislocation and killing by using 5% NaHCO rapidly after 30 minutes₃Lavage the trachea and bronchus of the mouse for 3 times,0.5ml each time, collect lavage fluid total 1.5ml centrifugal. The supernatant was subjected to colorimetry at a wavelength of 546nm using a 722 spectrophotometer, and the optical density value thereof was measured. The results show that the secretion amount of phenol red in the groups of example 1, example 4, example 7 and example 8 is obviously improved compared with that of a normal control group, and is close to that of a Yinhuang tablet control group. The group of example 6 had no significant expectorant effect.

Experimental example 5: throat clearing function-anti-inflammatory test

2. Test methods and results:

70 male mice with the weight of 28-30g were randomly divided into the group of example 1, the group of example 4, the group of example 6, the group of example 7 and the group of example 8, the dose of which was 1.25g/kg, the positive control Yinhuang tablet (1.25 g/kg) and the blank control group. The preparation is administered by intragastric administration once a day for 3 days, the intragastric volume is 0.5ml/20g, and the control group is intragastric with distilled water of the same volume. 30 ul of xylene was applied 1.5 hours after the last dose to the mice to cause inflammation on both the front and rear sides of the right auricle, and the left auricle was used as a control. The mice were sacrificed 30 minutes after the inflammation, and the left and right ear pieces were removed from the corresponding same portions of the left and right ears by a punch having a diameter of 9mm, and weighed, and the difference in weight between the left and right ear pieces was taken as the degree of swelling. The results show that the swelling degree of the ears of the mice can be obviously reduced by the aid of the examples 1, 4 and 7, and the product has an obvious anti-inflammatory effect. Example 8 there was a tendency to reduce the degree of ear swelling in mice. Example 6 group had no anti-inflammatory effect.

Experimental example 6: 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 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 18-22 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 1.25 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 7 trial eating experience of fatigue crowd

Screening 30 fatigue people, 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 into 3 groups, 10 people in each group, and taking the sugar-free functional food of the example 1 in one group, one granule at a time and 6 granules in one day for swallowing; the other group takes the sugar-free functional food (particle dosage form) of example 7, 2g at a time, 6 times a day, and is taken sublingually; when the control group was empty and isomalt granules were administered, the blood concentration was measured after administration, and the results showed that the bioavailability of the sugar-free functional food of example 7, which is a microparticle formulation, was 25% higher than that of example 1. In addition, the results of the total scores (10 points in total) of refreshing, fatigue relieving and stress relieving show that the total score of the sugar-free functional food in example 1 is 8.4 points, the total score of the sugar-free functional food in example 7 is 9.2 points, and the total score of the blank control group is 2.8 points.

Claims

1. The sugar-free functional food and the preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.6 to 1.8 weight portions of water-soluble lutein ester, 2.5 to 7.5 weight portions of honeysuckle, 3.75 to 11.25 weight portions of fructus momordicae, 2.5 to 7.5 weight portions of medlar, 4 to 12 weight portions of kudzu root, 4 to 12 weight portions of green tea, 3 to 10 weight portions of chrysanthemum, 67 to 202 weight portions of isomaltitol, 0.1 to 0.3 weight portion of menthol, 230 weight portions of germanium-rich mineral water and 700 weight portions of nutmeg; the preparation method comprises the following steps:

soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 below 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester 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 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 into strips at the rotating speed of 800 plus materials per minute, stamping, forming at the rotating speed of 1000 plus materials per minute by a forming machine, and carrying out plastic compression forming at the rotating speed of 0.1-3 g/particle to obtain the sugar-free functional food which simultaneously contains chlorogenic acid, and, Luteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, Mentholum, and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

2. The sugar-free functional food and the preparation method thereof are characterized in that the functional food is prepared from the following raw materials in parts by weight: 0.6-1.8 parts of water-soluble lutein ester, 2.5-7.5 parts of honeysuckle, 3.75-11.25 parts of momordica grosvenori, 2.5-7.5 parts of wolfberry fruit, 4-12 parts of kudzu root, 4-12 parts of green tea, 3-10 parts of chrysanthemum, 67-202 parts of isomalt, and 0.1-0.3 part of menthol; the preparation method comprises the following steps:

taking honeysuckle, fructus momordicae, fructus lycii, radix puerariae, green tea and chrysanthemum according to the raw material ratio, placing the honeysuckle, the fructus momordicae, the fructus lycii, the radix puerariae, the green tea and the chrysanthemum in an extraction tank, using water as a solvent, carrying out warm-immersion extraction for 30-60 minutes at 80 ℃, filtering, collecting an extracting solution, adding water into dregs, carrying out heating reflux extraction for 1-3 hours, filtering, and collecting the extracting solution; combining the two extracting solutions, concentrating under reduced pressure at the temperature of below 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester 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 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 into strips at the rotating speed of 800 plus materials per minute, stamping, forming at the rotating speed of 1000 plus materials per minute by a forming machine, and carrying out plastic compression forming at the rotating speed of 0.1-3 g/particle to obtain the sugar-free functional food which simultaneously contains chlorogenic acid, and, Luteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, Mentholum, and isomalt, and has sugar content of not higher than 0.5%, and can be administered sublingually.

3. A sugar-free functional food contains lutein ester and isomalt.

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

5. The sugar-free functional food and the preparation method thereof according to claim 1 and claim 2, characterized in that the functional food has the functions of relieving visual fatigue, clearing heat from throat, refreshing brain, relieving physical fatigue and assisting in lowering blood pressure.

6. The sugar-free functional food and the preparation method thereof are characterized in that the raw materials for preparing the sugar-free functional food comprise the following components in parts by weight: 0.6 to 1.8 weight parts of water-soluble lutein ester, 7 to 21 weight parts of traditional Chinese medicine extract, 67 to 202 weight parts of isomaltitol, 0.1 to 0.3 weight part of menthol, and 235-750 weight parts of germanium-rich mineral water; wherein the traditional Chinese medicine extract comprises at least one of the following raw materials: honeysuckle, momordica grosvenori, wolfberry, kudzu vine root, green tea, chrysanthemum, cassia seed, prepared rehmannia root, dodder, glossy privet fruit, sea buckthorn, cowberry fruit, blueberry, grape seed, scaphium scaphigerum, loquat, Chinese olive, dwarf lilyturf tuber, radix rehmanniae, platycodon root, unibract fritillary bulb, thunberg fritillary bulb, platycodon root and figwort root.

7. A sugar-free functional food is characterized by containing chlorogenic acid, galuteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, menthol and isomalt.

8. The sugar-free functional food and the preparation method thereof are characterized in that the raw materials for preparing the sugar-free functional food comprise the following components in parts by weight: 0.6 to 1.8 weight portions of water-soluble lutein ester, 10 to 100 weight portions of isomaltitol, 230 weight portions of germanium-rich mineral water and 700 weight portions of sodium benzoate; the preparation method comprises the following steps: taking isomaltitol, water-soluble lutein ester and germanium-rich mineral water according to the raw material proportion, placing the isomaltitol, the water-soluble lutein ester and the germanium-rich mineral water in a stirring pot, heating the mixture to 105-115 ℃, stirring the mixture for 5-45 minutes, filtering the mixture by using a 60-100 mesh screen, removing water by vacuum decompression until the water content is less than 1%, slightly cooling the mixture to obtain a blank, adopting a multifunctional heat-preservation drawing machine, homogenizing the mixture, controlling the temperature of a heat-preservation roller bed to be 85-95 ℃, drawing strips, drawing the strip at the rotation speed of 800-1200 turns/minute, performing punch forming, performing plastic compression at the rotation speed of 1000-1400-turns/minute by using a forming machine, and performing plastic compression forming at the speed of 0.05-0.1 g/particle to obtain the sugar-free functional food, wherein the sugar-free functional food simultaneously contains lutein.

9. A method for preparing a sugar-free functional food is characterized in that germanium-rich mineral water is used 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 functional food consisting of chlorogenic acid, galuteolin, theanine, puerarin, mogroside V, betaine, lutein ester, germanium, menthol and isomaltitol comprises the following raw materials of 0.6-1.8 parts by weight of water-soluble lutein ester, 2.5-7.5 parts by weight of honeysuckle flower, 3.75-11.25 parts by weight of fructus momordicae, 2.5-7.5 parts by weight of fructus lycii, 4-12 parts by weight of radix puerariae, 4-12 parts by weight of green tea, 3-10 parts by weight of chrysanthemum flower, 67-202 parts by weight of menthol, 0.1-0.3 part by weight of germanium-rich mineral water, 230-700 parts by weight of germanium-rich mineral water, and is characterized in that 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 quality 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; the preparation method comprises the following steps: soaking flos Lonicerae, fructus Siraitiae Grosvenorii, fructus Lycii, radix Puerariae, green tea, and flos Chrysanthemi in 80 deg.C germanium-rich mineral water 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 70 ℃, concentrating to thick paste with the density of 1.05-1.35 at the temperature of 60 ℃, transferring to a stirring pot, adding isomaltitol and water-soluble lutein ester according to the mixture ratio of the raw materials, adding a proper amount of germanium-rich mineral water, heating to 105-115 ℃, 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 mixture ratio of the raw materials, 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 strips, drawing strip rotating speed of 800-1200 turns/minute, stamping and forming, wherein the rotating speed of the forming machine is 1000-1400-turns/minute, and carrying out plastic-pressing and forming for 0.05-0.1 g/grain to obtain the sugar-free functional food, the content of, can be administered sublingually.