CN114886003A

CN114886003A - Sea-buckthorn and emblic leafflower fruit soft sweet and preparation method thereof

Info

Publication number: CN114886003A
Application number: CN202210660551.5A
Authority: CN
Inventors: 沈斌斌; 曹亚兰; 薛瑾; 罗汝锋; 利晓滢; 刘丽萍; 孙冬梅; 罗艳萍
Original assignee: Guangdong Yifang Pharmaceutical Co Ltd
Current assignee: Guangdong Yifang Pharmaceutical Co Ltd
Priority date: 2022-06-13
Filing date: 2022-06-13
Publication date: 2022-08-12

Abstract

The invention relates to the technical field of food processing, in particular to a sea-buckthorn and emblic leafflower fruit soft sweet and a preparation method thereof. The preparation raw materials of the sea-buckthorn and emblic leafflower fruit soft sweets comprise the following components in parts by weight: 1-11 parts of hericium erinaceus, 4-9 parts of radix puerariae, 3-12 parts of semen cassiae, 2-8 parts of agar, 1-5 parts of momordica grosvenori, 2-8 parts of sea buckthorn, 2-8 parts of emblic leafflower fruit, 0.01-0.2 part of menthol essence, 35-55 parts of sweetening agent and 0.01-0.5 part of acidity regulator. The invention avoids adding the traditional coagulant, and the product tastes Q elastic, has the effects of nourishing the stomach, moistening the intestines, clearing away heat and toxic materials, relieving sore throat and moistening the throat, and has no peculiar smell and good taste.

Description

Sea-buckthorn and emblic leafflower fruit soft sweet and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a sea-buckthorn and emblic leafflower fruit soft sweet and a preparation method thereof.

Background

The soft candy is mainly prepared by taking agar, gelatin, pectin, carrageenan, starch and the like as coagulants through processes of decocting, forming and the like, and is a soft candy with high moisture content.

One proposal discloses oyster peptide-containing mesona chinensis benth jelly, wherein the mesona chinensis benth plays a certain role of a coagulant, but gelatin is still required to be added as a jelly coagulant; still another scheme discloses shaddock peel pectin soft sweets, which are prepared by extracting pectin components from shaddock peel, and adding carrageenan and agar to compound the pectin components to serve as a soft sweets coagulant; another proposal discloses a processing method of the chewing soft sweet of the health care sweet potato leaves, which extracts pectin from the dragon fruit peel and adds glutinous rice starch as a soft sweet coagulant. Agar, gelatin, pectin, carrageenan, starch and other coagulants are added into the products, and when the coagulants are used as soft candy matrixes, the coagulants are difficult to disperse and dissolve, the time and the labor are consumed in large production, the requirements on the candy products tend to low saccharification, health, safety and nutrition along with the increase of the consumption level of people, the coagulants have no specific health-care effect, and the effect of the coagulants on the soft candy products is not good after the coagulants are used as the coagulants in the soft candy.

Disclosure of Invention

Based on the above, the invention provides the sea-buckthorn and emblic leafflower fruit soft sweets and the preparation method thereof, which solve the problem that the coagulant is difficult to disperse and dissolve and simultaneously solve the problem that the coagulant has poor effect on the soft sweets.

The invention provides a sea-buckthorn and emblic leafflower fruit soft sweet in a first aspect. The technical scheme is as follows:

a sea-buckthorn and emblic leafflower fruit soft sweet is prepared from the following raw materials in parts by weight:

1-11 parts of hericium erinaceus, 4-9 parts of radix puerariae, 3-12 parts of semen cassiae, 2-8 parts of agar, 1-5 parts of momordica grosvenori, 2-8 parts of sea buckthorn, 2-8 parts of emblic leafflower fruit, 0.01-0.2 part of menthol essence, 35-55 parts of sweetening agent and 0.01-0.5 part of acidity regulator.

The invention provides a preparation method of the sea-buckthorn and emblic leafflower fruit soft sweet. The technical scheme is as follows:

a preparation method of sea-buckthorn and emblic leafflower fruit soft sweets comprises the following steps:

mixing Hericium Erinaceus, semen Cassiae, radix Puerariae and Eucheuma Gelatinosum, performing at least one round of heat extraction with water as extraction solvent, collecting extractive solution, and concentrating to obtain gel solution;

mixing fructus Siraitiae Grosvenorii, fructus Hippophae and fructus Phyllanthi, extracting with water as solvent for at least one cycle, collecting extractive solution, and concentrating to obtain main component mixed solution;

decocting sweetener, mixing with the gel solution, the main component mixed solution, menthol essence and sour taste regulator, and processing to obtain soft candy containing fructus Hippophae and fructus Phyllanthi;

wherein, the weight parts of the hericium erinaceus are 1-11, the weight parts of the cassia seed are 3-12, the weight parts of the pachyrhizua angulatus are 4-9, the weight parts of the gelidium amansii is 2-8, the weight parts of the momordica grosvenori is 1-5, the weight parts of the seabuckthorn is 2-8, the weight parts of the emblic leafflower fruit is 2-8, the weight parts of the menthol essence is 0.01-0.2, the weight parts of the sweetening agent is 35-55, and the weight parts of the acidity regulator is 0.01-0.5.

Compared with the traditional scheme, the invention has the following beneficial effects:

according to the invention, hericium erinaceus, semen cassiae, pachyrhizus angulatus and gelidium amansii are used as raw materials for preparing the coagulator in the sea-buckthorn and emblic leafflower fruit soft sweets, and the traditional coagulators such as agar, gelatin, pectin, carrageenan and starch are added instead of the traditional coagulators, so that the process of sol boiling of the traditional coagulator is avoided, and the problems that the traditional coagulator is difficult to disperse and dissolve, and large production consumes time and labor are solved. Meanwhile, the hericium erinaceus, the cassia seeds, the pachyrhizus angulatus and the gelidium amansii serving as traditional Chinese medicinal materials have the effects of clearing away heat and toxic materials and relaxing bowel, and the traditional Chinese medicines are compounded with the components of the Chinese hawthorn fruits, the sea buckthorn and the emblic leafflower fruits which have the effects of clearing away heat and toxic materials, clearing heat from throat and benefiting throat and moistening the bowel, so that the health-care soft sweets with better and more stable effects can be prepared. Moreover, most of the raw materials are medicinal and edible, wherein the sea-buckthorn and the emblic leafflower fruit have sour and astringent tastes, and the soft sweets prepared by compounding the components and adding the menthol essence, the sweetening agent and the acidity regulator have good taste and no peculiar smell.

Concretely, the hericium erinaceus has the effects of tonifying spleen and nourishing stomach, soothing nerves and resisting cancer, and the hericium erinaceus polysaccharide serving as one of the main active ingredients of the hericium erinaceus polysaccharide has the activities of resisting tumor, resisting oxidation, regulating immunity and the like and also has certain gel characteristics; the agar-agar ingredient of the agar extracting solution is rich in viscous polysaccharide, and can be formed into jelly by decoction, and meanwhile, the rich dietary fiber content of the agar-agar extracting solution can help to achieve the effects of expelling toxin, beautifying, purging fire, moistening intestines and reducing blood pressure; the cassia seed is rich in starch, protein, polysaccharide, amino acid, phenolic compounds, vitamins, ergosterol, saponin, zinc iron and other components, the starch-containing components can play a role in thickening a matrix, and the polysaccharide, the protein and the phenolic compounds can enhance the immunity of an organism, reduce blood fat, reduce blood sugar, resist oxidation and resist inflammation; radix Puerariae mainly contains isoflavone such as daidzin, daidzein, puerarin, etc., and isoflavone in radix Puerariae decoction has spasmolytic and antipyretic effects on animal isolated intestinal canal and blood vessel smooth muscle, and has effects of lowering blood sugar and lowering blood pressure.

Detailed Description

The present invention will be described in further detail with reference to specific examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

Term(s) for

Unless otherwise stated or contradicted, terms or phrases used herein have the following meanings:

the scope of the invention, as used herein, is intended to include any and all combinations of two or more of the associated listed items, including any and all combinations of any two or more of the associated listed items, any and all combinations of any and all of the associated listed items, or any and all combinations of all of the associated listed items. It should be noted that when at least three items are connected by at least two conjunctive combinations selected from "and/or", "or/and", "and/or", it should be understood that the technical solutions of this embodiment implicitly include the technical solutions all connected by "logic and" and also implicitly include the technical solutions all connected by "logic or". For example, "A and/or B" includes A, B and A + B. For example, the embodiments of "a, and/or, B, and/or, C, and/or, D" include any of A, B, C, D (i.e., all embodiments using a "logical or" connection), any and all combinations of A, B, C, D, i.e., any two or any three of A, B, C, D, and four combinations of A, B, C, D (i.e., all embodiments using a "logical and" connection).

In the present invention, the terms "plurality", "plural", and the like mean, unless otherwise specified, 2 or more in number or 2. For example, "one or more" means one or two or more.

In the present invention, the terms "combination thereof", "any combination thereof", and the like include all suitable combinations of any two or more of the listed items.

In the present invention, references to "preferably", "better" and "preferable" are only used to describe better embodiments or examples, and it should be understood that the scope of the present invention is not limited by these references.

In the present invention, references to "further", "still further", "specifically", etc. are used for descriptive purposes and to indicate differences in content, but should not be construed as limiting the scope of the present invention.

In the present invention, references to "optionally", "optional", refer to the presence or absence, i.e., to any one of two juxtapositions selected from "with" or "without". If multiple optional parts appear in one technical scheme, if no special description exists, and no contradiction or mutual constraint relation exists, each optional part is independent.

In the present invention, the terms "first", "second", "third", "fourth", etc., in relation to "first aspect", "second aspect", "third aspect", "fourth aspect", etc., are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying that importance or quantity is indicative of the technical features indicated. Also, "first," "second," "third," "fourth," etc. are used for non-exhaustive enumeration of description purposes only and should not be construed as a closed limitation to the number.

In the present invention, the technical features described in the open type include a closed technical solution composed of the listed features, and also include an open technical solution including the listed features.

In the present invention, where a range of values (i.e., a numerical range) is recited, unless otherwise specified, alternative distributions of values within the range are considered to be continuous, and include both the numerical endpoints of the range (i.e., the minimum and maximum values), and each numerical value between the numerical endpoints. Unless otherwise indicated, when a numerical range refers to integers only within the numerical range, both endpoints of the numerical range, and each integer between both endpoints, are included herein and are equivalent to each integer recited directly, such as t being an integer selected from 1 to 10, meaning t being any one integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. Further, when multiple range-describing features or characteristics are provided, the ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.

The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or a variation within a certain temperature range. It will be appreciated that the described thermostatic process allows the temperature to fluctuate within the accuracy of the instrument control. Allowing fluctuations in the range of, for example,. + -. 5 deg.C,. + -. 4 deg.C,. + -. 3 deg.C,. + -. 2 deg.C, + -. 1 deg.C.

In the present invention, the percentage content refers to both the weight percentage for solid-liquid mixing and solid-solid phase mixing and the volume percentage for liquid-liquid phase mixing, unless otherwise specified.

In the present invention, the percentage concentrations are referred to as final concentrations unless otherwise specified. The final concentration refers to the ratio of the additive component in the system to which the component is added.

In the present invention,% (w/w) and wt% are weight percentages,% (v/v) is volume percentage, and% (w/v) is mass volume percentage.

In the invention, the solid content is the weight percentage of the solid in the product, and the water content is the weight percentage of the water in the product.

The invention provides a sea-buckthorn and emblic leafflower fruit soft sweet which is prepared from the following raw materials in parts by weight:

1-11 parts of hericium erinaceus, 4-9 parts of radix puerariae, 3-12 parts of semen cassiae, 2-8 parts of agar, 1-5 parts of momordica grosvenori, 2-8 parts of sea buckthorn, 2-8 parts of emblic leafflower fruit, 0.01-0.2 part of menthol essence, 35-55 parts of sweetening agent and 0.01-0.5 part of sour regulator.

The hericium erinaceus comprises, but is not limited to, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts and 11 parts by weight. The parts by weight of the kudzu include, but are not limited to, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts and 9 parts. The weight parts of the cassia seed include but are not limited to 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts and 12 parts. The weight parts of the agar comprise but are not limited to 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts and 8 parts. The parts by weight of the momordica grosvenori include, but are not limited to, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 4 parts and 5 parts. The parts by weight of the sea buckthorn include but are not limited to 2 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 7 parts and 8 parts. The weight parts of the emblic leafflower fruit include but are not limited to 2 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, 6 parts, 7 parts and 8 parts. The weight parts of the menthol essence include but are not limited to 0.01 part, 0.02 part, 0.03 part, 0.05 part, 0.08 part, 0.1 part, 0.15 part and 0.2 part. The weight parts of the sweetening agent include, but are not limited to, 35 parts, 40 parts, 45 parts, 47 parts, 50 parts, 52 parts and 55 parts. The weight parts of the acidity regulator include but are not limited to 0.01 part, 0.02 part, 0.05 part, 0.1 part, 0.2 part, 0.3 part, 0.4 part and 0.5 part.

Preferably, the raw materials for preparing the sea-buckthorn and emblic leafflower fruit soft sweets comprise, by weight: 3-9 parts of hericium erinaceus, 4-7 parts of radix puerariae, 5-10 parts of semen cassiae, 4-10 parts of agar, 1-3 parts of momordica grosvenori, 3-6 parts of sea buckthorn, 3-6 parts of emblic leafflower fruit, 0.01-0.05 part of menthol essence, 35-55 parts of sweetening agent and 0.01-0.5 part of sour regulator.

Further preferably, the raw materials for preparing the sea-buckthorn and emblic leafflower fruit soft sweets comprise, by weight: 6 parts of hericium erinaceus, 5 parts of pachyrhizus angulatus, 8 parts of semen cassiae, 8 parts of agar, 2 parts of fructus momordicae, 3.5 parts of sea buckthorn, 3.5 parts of emblic leafflower fruit, 0.02 part of menthol essence, 47 parts of sweetening agent and 0.02 part of acidity regulator.

Among the raw materials, hericium erinaceus, cassia seeds, pachyrhizua angulatus and gelidium amansii are natural raw materials for preparing the coagulator in the sea-buckthorn and emblic leafflower fruit soft sweets. The hericium erinaceus has the effects of tonifying spleen and nourishing stomach, soothing nerves and resisting cancer, and hericium erinaceus polysaccharide is used as one of main active ingredients of the hericium erinaceus polysaccharide, has the activities of resisting tumor, resisting oxidation, regulating immunity and the like, and also has certain gel characteristics; the agar-agar ingredient of the agar extracting solution is rich in viscous polysaccharide, and can be formed into jelly by decoction, and meanwhile, the rich dietary fiber content of the agar-agar extracting solution can help to achieve the effects of expelling toxin, beautifying, purging fire, moistening intestines and reducing blood pressure; the cassia seed is rich in starch, protein, polysaccharide, amino acid, phenolic compounds, vitamins, ergosterol, saponin, zinc iron and other components, the starch-containing components can play a role in thickening a matrix, and the polysaccharide, the protein and the phenolic compounds can enhance the immunity of an organism, reduce blood fat, reduce blood sugar, resist oxidation and resist inflammation; radix Puerariae mainly contains isoflavone such as daidzin, daidzein, puerarin, etc., and isoflavone in radix Puerariae decoction has spasmolytic and antipyretic effects on animal isolated intestinal canal and blood vessel smooth muscle, and has effects of lowering blood sugar and lowering blood pressure.

The polysaccharide component extracted from hericium erinaceus, the pectin component extracted from semen cassiae, the starch extracted from radix puerariae, and the viscous polysaccharide-agar component extracted from agar are compounded, so that the gel effect is good, the soft candy taste Q elasticity can be achieved, the traditional coagulants such as agar, gelatin, pectin, carrageenan and starch can be replaced, the process of boiling the gel by using the sol of the traditional coagulants is avoided, and the problems that the traditional coagulants are difficult to disperse and dissolve, and large in production time and labor are consumed are solved.

Meanwhile, compared with the traditional coagulant, the hericium erinaceus, the cassia seeds, the pachyrhizua angulatus and the gelidium amansii have certain taste and efficacy, and the hericium erinaceus, the cassia seeds, the pachyrhizus angulatus and the gelidium amansii are compounded with the components with the efficacies of clearing away heat and toxic materials, clearing heat from throat and moistening intestines, so that the effect of the soft candy is enhanced, and the soft candy product without peculiar smell can be obtained. In addition, the sea-buckthorn and the emblic leafflower fruit have sour and astringent tastes, and the soft sweet tastes well after the menthol essence, the sweetening agent and the acidity regulator are added.

Concretely, the hericium erinaceus has the effects of tonifying spleen and nourishing stomach and soothing nerves; the gelidium amansii has the effects of clearing away heat and toxic materials, removing blood stasis and dissipating stagnation; semen Cassiae has effects of clearing heat, improving eyesight, and loosening bowel to relieve constipation; radix Puerariae has effects of clearing heat, improving eyesight, and loosening bowel to relieve constipation; fructus Siraitiae Grosvenorii has effects of clearing heat, moistening lung, relieving sore throat, relieving constipation, and can be used for treating cough due to lung heat, pharyngalgia, aphonia, and constipation due to intestinal dryness; fructus Hippophae has effects of invigorating spleen, resolving food stagnation, relieving cough, eliminating phlegm, promoting blood circulation, and removing blood stasis, and can be used for treating spleen deficiency, anorexia, abdominal pain due to dyspepsia, cough, excessive phlegm, and amenorrhea due to blood stasis; emblic leafflower fruit has the effects of clearing heat, relieving sore throat, moistening lung, reducing phlegm, promoting the production of body fluid and quenching thirst. The raw materials are compounded, and then the menthol essence, the sweetening agent and the acidity regulator are added, so that the sour and astringent tastes of the sea buckthorn and the emblic leafflower fruit can be covered, the sour and sweet tastes are moderate, and the health-care effects of tonifying spleen and nourishing stomach, clearing heat and removing toxicity, clearing throat and relieving sore throat and relaxing bowel are achieved.

Optionally, the acidity regulator is selected from one or more of citric acid, sodium citrate, malic acid, tartaric acid, fumaric acid and lactic acid.

Optionally, the sweetener is maltitol. In one embodiment, the sweetener is liquid maltitol.

The invention also provides a preparation method of the sea-buckthorn and emblic leafflower fruit soft sweets. Which comprises the following steps:

and (3) taking a sweetening agent, boiling, and mixing with the gel liquid, the main component mixed liquid, the menthol essence and the acidity regulator to obtain the sea-buckthorn and emblic leafflower fruit soft sweet.

It will be appreciated that reference is made above to the selection and content of the starting materials for each preparation.

It is understood that each raw material may further include the steps of removing impurities, washing and pulverizing before mixing.

It can be understood that before mixing Hericium erinaceus, semen Cassiae, radix Puerariae and Eucheuma Gelatinosum, it can also comprise parching semen Cassiae for 10min-15min, and mixing parched semen Cassiae, Hericium Erinaceus, radix Puerariae and Eucheuma Gelatinosum.

Optionally, each round of the method of heat extraction independently comprises the steps of:

adding water into the mixture of Hericium Erinaceus, semen Cassiae, radix Puerariae and Eucheuma Gelatinosum, boiling and extracting for 1-3 h.

Wherein, the time for boiling extraction includes but is not limited to 1h, 1.5h, 2h, 2.5h and 3 h.

Optionally, the first heat extraction of the at least one round of heat extraction further comprises a step of soaking for 20min to 40min before the boiling extraction.

Wherein, the soaking time includes but is not limited to 20min, 25min, 30min, 35min and 40 min.

Optionally, the number of hot extraction runs is at least two, the weight of water added in the first hot extraction run is 10-20 times of the total weight of the extract, and the boiling extraction time is 1.5h-2.5 h; the second round of hot extraction is added with water 8-10 times of the total weight of the extract, and the boiling extraction time is 1-1.5 h.

Wherein the extract to be extracted in the first heat extraction is the mixture of Hericium erinaceus, semen Cassiae, radix Puerariae and Eucheuma Gelatinosum. The extract to be extracted in the second heat extraction is the solid mixture after the first heat extraction.

The weight times of the added water of the first round of hot extraction include but are not limited to 10 times, 15 times and 20 times, and the time of boiling extraction includes but is not limited to 1.5h, 2h and 2.5 h; the weight times of the added water of the second round of hot extraction include but are not limited to 8 times, 9 times and 10 times, and the time of boiling extraction includes but is not limited to 1h, 1.2h and 1.5 h.

Preferably, the number of rounds of heat extraction is two.

Optionally, the gel liquid has a solid content of 5 wt% to 20 wt%. Including but not limited to 5 wt%, 6 wt%, 8 wt%, 10 wt%, 13 wt%, 15 wt%, 17 wt%, 20 wt%. Optionally, each round of the method of extraction independently comprises the following steps:

adding water into the mixture of fructus Siraitiae Grosvenorii, fructus Hippophae and fructus Phyllanthi, and extracting for 1-3 h.

Wherein the extraction time includes but is not limited to 1h, 1.5h, 2h, 2.5h, 3 h.

Optionally, the number of extraction rounds is at least two, the weight of water added in the first extraction round is 7-10 times of the total weight of the extract, and the extraction time is 1.5h-2.5 h; the weight of water added in the second round of extraction is 6-10 times of the total weight of the extract, and the extraction time is 1-1.5 h.

Wherein the extract to be extracted in the first round is a mixture of fructus momordicae, sea buckthorn and emblic leafflower fruit. The extract to be extracted in the second round is the solid mixture after the first round of extraction.

The weight times of the added water of the first round of extraction include but are not limited to 7 times, 8 times, 9 times and 10 times, and the extraction time includes but is not limited to 1.5h, 2h and 2.5 h; the weight times of the added water of the second round of extraction include but are not limited to 6 times, 7 times, 8 times, 9 times and 10 times, and the extraction time includes but is not limited to 1h, 1.2h and 1.5 h.

Preferably, the number of rounds of extraction is two.

Optionally, the solid content of the main component mixed solution is 10 wt% to 20 wt%. Including but not limited to 10 wt%, 13 wt%, 15 wt%, 17 wt%, 20 wt%.

Optionally, the solid content of the cooked sweetener is 80 wt% to 85 wt%. Including but not limited to 80 wt%, 83 wt%, 85 wt%.

In one embodiment, the hybrid process comprises the steps of:

mixing and boiling the boiled sweetener, the gel liquid, the main component mixed liquid, the menthol essence and a part of the acidity regulator until the solid content is 70-80 wt% to obtain a first mixed liquid;

dissolving the rest sour modifier in water to obtain a second mixed solution;

and mixing the first mixed solution and the second mixed solution, pouring, and drying until the water content is 17-18 wt%.

In one embodiment, the hybrid process comprises the steps of:

mixing the decocted sweetening agent, the gel liquid, the main component mixed liquid, the menthol essence and the sour taste regulator, decocting until the solid content is 75-85 wt%, pouring, and drying until the water content is 17-18 wt%.

Optionally, the drying temperature is 25-30 deg.C, and the drying time is 24-36 h.

According to the method, water extracts of hericium erinaceus, semen cassiae, radix puerariae and gelidium amansii are taken as coagulants, water extracts of fructus momordicae, sea buckthorn and emblic leafflower fruit are compounded to prepare the soft sweets, the coagulants and main functional components of the prepared soft sweets are safe and healthy, almost all the coagulants and the main functional components are derived from plant components, the coagulants play a role of a matrix after compounding, and have a good synergistic effect, and the obtained soft sweets are health-care soft sweets capable of tonifying spleen and nourishing stomach, clearing heat and removing toxicity, clearing throat and benefiting throat, and relaxing bowel, and are good in taste and free of foreign flavor.

The method firstly extracts the components of the hericium erinaceus, the cassia seeds, the pachyrhizua angulatus and the gelidium amansii as the coagulants, simplifies the process, saves the cost and solves the problems that the traditional coagulants are difficult to disperse and dissolve, and the large production consumes time and labor compared with the traditional coagulants sol gel boiling process.

In the following, the raw materials referred to in the following specific examples are commercially available, unless otherwise specified, the equipment used, and the processes referred to, unless otherwise specified, are all routinely selected by those skilled in the art.

Example 1

The embodiment provides a sea-buckthorn and emblic leafflower fruit soft sweet and a preparation method thereof, and the preparation method comprises the following steps:

s1, preparing the following raw materials in parts by weight:

6 parts of hericium erinaceus, 5 parts of radix puerariae thomsonii, 8 parts of semen cassiae, 8 parts of agar, 2 parts of fructus momordicae, 3.5 parts of sea buckthorn, 3.5 parts of emblic leafflower fruit, 0.02 part of menthol essence, 47 parts of maltitol and 0.02 part of citric acid.

S2, taking hericium erinaceus, removing impurities, cleaning, and cutting into 1-2 cm small blocks for later use; removing impurities from semen Cassiae, and crushing into 1-2.5 cm pieces with a crusher; selecting radix Puerariae and Gelidium amansii, cleaning, and keeping.

Mixing the processed Hericium erinaceus pieces, semen Cassiae pieces, radix Puerariae and Eucheuma Gelatinosum, adding water 15 times of the total weight of the mixture, soaking for 30min, heating to boil and extracting for 1.5 hr to complete the first round of heat extraction; adding water 10 times of the total weight of the extract, boiling and extracting for 1 hr to complete the second heat extraction; collecting the extractive solutions obtained by two rounds of hot extraction, respectively sieving with 350 mesh sieve, mixing the extractive solutions, and concentrating until the solid content is 10 wt% to obtain gel solution.

S3, taking fructus momordicae, removing impurities, cleaning, and chopping for later use; removing impurities from fructus Hippophae and fructus Phyllanthi, and crushing.

Mixing the treated fructus momordicae, the treated fructus hippophae and the treated fructus phyllanthi, adding water which accounts for 8 times of the total weight of the mixture, and extracting for 1.5 hours to finish the first extraction; adding water 6 times of the total weight of the extract, extracting for 1 hr to complete the second extraction; collecting the two extraction solutions, respectively sieving with 350 mesh sieve, mixing the extraction solutions, concentrating until the solid content is 20 wt%, and mixing to obtain main component mixed solution.

S4, boiling the maltitol at 105 ℃, stopping heating when the solid content reaches 85 wt%, and keeping the temperature for later use.

Mixing and decocting the treated maltitol, gel liquid, main component mixed liquid, menthol essence and sour taste modifier until the solid content is 75 wt%, uniformly stirring, pouring, drying at 25-30 ℃ for 24-36 h until the water content is 17-18 wt%, and obtaining the soft candy finished product.

Example 2

s1, preparing the following raw materials in parts by weight:

3 parts of hericium erinaceus, 4 parts of pachyrhizua angulatus, 5 parts of semen cassiae, 4 parts of agar, 1 part of fructus momordicae, 4 parts of sea buckthorn, 4 parts of emblic leafflower fruit, 0.01 part of menthol essence, 35 parts of maltitol and 0.01 part of citric acid.

S2, taking hericium erinaceus, removing impurities, cleaning, and cutting into 1-2 cm small blocks for later use; removing impurities from semen Cassiae, parching with slow fire for 10-15 min, and crushing; selecting radix Puerariae, cleaning, and crushing; selecting herba Gelidii, cleaning, and keeping.

Mixing the processed Hericium erinaceus pieces, semen Cassiae coarse particles, radix Puerariae coarse particles and Eucheuma Gelatinosum, adding water 10 times of the total weight of the mixture, soaking for 30min, heating, boiling, and extracting for 1.5 hr to complete the first round of heat extraction; adding water 8 times of the total weight of the extract, boiling and extracting for 1 hr to complete the second heat extraction; collecting the extractive solutions obtained by two rounds of hot extraction, respectively sieving with 350 mesh sieve, mixing the extractive solutions, and concentrating until the solid content is 5 wt% to obtain gel solution.

Mixing the treated fructus momordicae, the treated fructus hippophae and the treated fructus phyllanthi, adding water which is 7 times of the total weight of the mixture, and extracting for 1.5 hours to finish the first extraction; adding water 6 times of the total weight of the extract, extracting for 1 hr to complete the second extraction; collecting the two extraction solutions, respectively sieving with 350 mesh sieve, mixing the extraction solutions, concentrating until the solid content is 10 wt%, and mixing to obtain main component mixed solution.

S4 is the same as in example 1.

Example 3

s1, preparing the following raw materials in parts by weight:

9 parts of hericium erinaceus, 7 parts of radix puerariae thomsonii, 10 parts of semen cassiae, 10 parts of agar, 3 parts of fructus momordicae, 6 parts of sea buckthorn, 6 parts of emblic leafflower fruit, 0.01 part of menthol essence, 55 parts of maltitol and 0.5 part of citric acid.

Mixing the processed Hericium erinaceus pieces, semen Cassiae coarse particles, radix Puerariae coarse particles and Eucheuma Gelatinosum, adding water 10 times of the total weight of the mixture, soaking for 30min, heating, boiling, and extracting for 1.5 hr to complete the first round of heat extraction; adding water 8 times of the total weight of the extract, boiling and extracting for 1 hr to complete the second heat extraction; collecting the extractive solutions obtained by two rounds of hot extraction, respectively sieving with 350 mesh sieve, mixing the extractive solutions, and concentrating until the solid content is 20 wt% to obtain gel solution.

Mixing the treated fructus momordicae, the treated fructus hippophae and the treated fructus phyllanthi, adding water which is 10 times of the total weight of the mixture, and extracting for 2.5 hours to finish the first extraction; adding water 10 times of the total weight of the extract, extracting for 1.5 hr to complete the second extraction; collecting the two extraction solutions, respectively sieving with 350 mesh sieve, mixing the extraction solutions, concentrating until the solid content is 20 wt%, and mixing to obtain main component mixed solution.

S4 is the same as in example 1.

Comparative example 1

The comparative example provides a sea-buckthorn and emblic leafflower fruit soft sweet and a preparation method thereof, and the steps are as follows:

s1, preparing the following raw materials in parts by weight:

18 parts of gelatin, 0.5 part of agar, 2 parts of momordica grosvenori, 3.5 parts of sea buckthorn, 3.5 parts of emblic leafflower fruit, 0.02 part of menthol essence, 47 parts of maltitol and 0.02 part of citric acid.

And S2, adding purified water which accounts for 2 times of the weight of the gelatin into the gelatin, fully swelling the gelatin, and standing the gelatin in a water bath kettle at 70 ℃ to obtain a fully dissolved gelatin solution for later use.

S3, mixing agar and maltitol uniformly, boiling at 105 ℃, stopping heating when the solid content reaches 85 wt%, cooling to 70 ℃, and preserving heat to obtain the sugar-gum mixture.

S4, taking fructus momordicae, removing impurities, cleaning, and chopping for later use; removing impurities from fructus Hippophae and fructus Phyllanthi, and crushing.

Mixing the treated fructus momordicae, the treated fructus hippophae and the treated fructus phyllanthi, adding water which is 6 times of the total weight of the mixture, and extracting for 1 hour to finish the first extraction; adding water 6 times of the total weight of the extract, extracting for 1 hr to complete the second extraction; collecting the two extraction solutions, respectively sieving with 350 mesh sieve, mixing the extraction solutions, concentrating until the solid content is 20 wt%, and mixing to obtain main component mixed solution.

S5, mixing and boiling the obtained gelatin solution, the sugar-gum mixture, the main component mixed solution, the menthol essence and the citric acid until the solid content is 75 wt%, uniformly stirring, pouring, and drying at 25-30 ℃ for 24-36 h until the water content is 17-18 wt% to obtain the soft candy finished product.

Comparative example 2

s1, preparing the following raw materials in parts by weight:

4 parts of radix puerariae, 5 parts of semen cassiae, 4 parts of agar, 1 part of fructus momordicae, 4 parts of sea buckthorn, 4 parts of emblic leafflower fruit, 0.01 part of menthol essence, 35 parts of maltitol and 0.01 part of citric acid.

S2, crushing the semen cassiae into 1-2.5 cm diced pieces by using a crusher for later use; selecting radix Puerariae and Gelidium amansii, cleaning, and keeping.

Mixing the processed diced cassia seed, the pachyrhizua angulatus and the agar, adding water which is 10 times of the total weight of the mixture, soaking for 30 minutes, heating and boiling for extraction for 1.5 hours, and finishing the first round of heat extraction; adding water 8 times of the total weight of the extract, boiling and extracting for 1 hr to complete the second heat extraction; collecting the extractive solutions obtained by two rounds of hot extraction, respectively sieving with 350 mesh sieve, mixing the extractive solutions, and concentrating until the solid content is 5 wt% to obtain gel solution.

S3 and S4 are the same as in example 1.

Comparative example 3

s1, preparing the following raw materials in parts by weight:

3 parts of hericium erinaceus, 5 parts of semen cassiae, 4 parts of agar, 1 part of fructus momordicae, 4 parts of sea buckthorn, 4 parts of emblic leafflower fruit, 0.01 part of menthol essence, 35 parts of maltitol and 0.01 part of citric acid.

S2, taking hericium erinaceus, removing impurities, cleaning, and cutting into 1-2 cm small blocks for later use; crushing semen Cassiae into 1-2.5 cm pieces with a crusher; selecting herba Gelidii, cleaning, and keeping.

Mixing the processed broken hericium erinaceus, broken cassia seed and agar, adding water which is 10 times of the total weight of the mixture, soaking for 30 minutes, heating, boiling and extracting for 1.5 hours to finish the first round of heat extraction; adding water 8 times of the total weight of the extract, boiling and extracting for 1 hr to complete the second heat extraction; collecting the extractive solutions obtained by two rounds of hot extraction, respectively sieving with 350 mesh sieve, mixing the extractive solutions, and concentrating until the solid content is 5 wt% to obtain gel solution.

S3 and S4 are the same as in example 1.

Comparative example 4

s1, preparing the following raw materials in parts by weight:

3 parts of hericium erinaceus, 4 parts of radix puerariae thomsonii, 5 parts of semen cassiae, 1 part of fructus momordicae, 4 parts of sea buckthorn, 4 parts of emblic leafflower fruit, 0.01 part of menthol essence, 35 parts of maltitol and 0.01 part of citric acid.

S2, taking hericium erinaceus, removing impurities, cleaning, and cutting into 1-2 cm small blocks for later use; crushing semen Cassiae into 1-2.5 cm pieces with a crusher; selecting radix Puerariae, cleaning, and washing.

Mixing the processed Hericium erinaceus pieces, semen Cassiae pieces and radix Puerariae, adding water 10 times of the total weight of the mixture, soaking for 30min, heating to boil and extracting for 1.5 hr to complete the first round of heat extraction; adding water 8 times of the total weight of the extract, boiling and extracting for 1 hr to complete the second heat extraction; collecting the extractive solutions obtained by two rounds of hot extraction, respectively sieving with 350 mesh sieve, mixing the extractive solutions, and concentrating until the solid content is 5 wt% to obtain gel solution.

S3 and S4 are the same as in example 1.

Comparative example 5

s1, preparing the following raw materials in parts by weight:

3 parts of hericium erinaceus, 4 parts of pachyrhizus angulatus, 4 parts of gelidium amansii, 1 part of momordica grosvenori, 4 parts of sea buckthorn, 4 parts of emblic leafflower fruit, 0.01 part of menthol essence, 35 parts of maltitol and 0.01 part of citric acid.

S2, taking hericium erinaceus, removing impurities, cleaning, and cutting into 1-2 cm small blocks for later use; selecting radix Puerariae and Gelidium amansii, cleaning, and keeping.

Mixing the processed broken hericium erinaceus dices, the pachyrhizua angulatus and the agar, adding water which is 10 times of the total weight of the mixture, soaking for 30 minutes, heating, boiling and extracting for 1.5 hours to finish the first round of heat extraction; adding water 8 times of the total weight of the extract, boiling and extracting for 1 hr to complete the second heat extraction; collecting the extractive solutions obtained by two rounds of hot extraction, respectively sieving with 350 mesh sieve, mixing the extractive solutions, and concentrating until the solid content is 5 wt% to obtain gel solution.

S3 and S4 are the same as in example 1.

Taste and flavor assessment

20 adults (10 males, 10 females) were recruited to form a sensory panel. Before the test, sensory training is carried out on panelists to enable the panelists to know the soft candy sensory test method, the sensory score data of each test sample are removed from the highest score and the lowest score, then the arithmetic mean value is taken, the overall acceptability is taken as the sum of the single sensory index data, and the specific evaluation detailed rule of the soft candy sensory evaluation reference SB/T10021-2017 is shown in Table 1. The sensory evaluation results are shown in table 2.

TABLE 1

TABLE 2

Trial eating test of population

40 volunteers with chronic pharyngitis or halitosis due to stomach heat, 25-50 years old, were selected and randomly divided into two groups, the first group orally took the samples of example 12 times a day, and each time took 4 capsules, the second group took the soft candy products of comparative example 1, and the results were observed after the two groups took 5 days, and the feedback information was collected, and the results are shown in table 3.

TABLE 3

As can be seen from tables 1, 2 and 3:

from the test results of example 1, example 2, example 3 and comparative example 1, it can be seen that: according to the invention, hericium erinaceus, semen cassiae, pachyrhizus angulatus and gelidium amansii are used as raw materials for preparing the coagulator in the sea-buckthorn and emblic leafflower fruit soft sweets, and the traditional coagulators such as agar, gelatin, pectin, carrageenan and starch can be replaced and added, so that the obtained soft sweets have special taste of the raw materials, are chewy and elastic, and have smooth and bright surfaces and full sweets.

As can be seen from the test results of example 2, comparative example 3, comparative example 4, and comparative example 5: the hericium erinaceus, the cassia seeds, the pachyrhizua angulatus and the gelidium amansii have important effects on the final forming of the sugar body of the sea-buckthorn and emblic leafflower fruit soft sweet, and sensory results of the sea-buckthorn and emblic leafflower fruit soft sweet are obviously superior to those of any three compounded results.

From the test results of example 1 and comparative example 1, it can be seen that: the compound of the hericium erinaceus, the cassia seeds, the pachyrhizua angulatus and the gelidium amansii is an effective soft candy coagulant substitute, and the momordica grosvenori, the sea buckthorn, the phyllanthus emblica and the like are matched to prepare a soft candy product with the functions of nourishing stomach and moistening intestines, clearing heat and removing toxicity, and relieving sore throat and moistening throat, and the soft candy product can be used as a convenient and healthy food for daily conditioning of patients with chronic pharyngitis and halitosis.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. The sea-buckthorn and emblic leafflower fruit soft sweet is characterized by comprising the following preparation raw materials in parts by weight:

2. The sea-buckthorn and emblic leafflower fruit soft sweet according to claim 1, which is prepared from the following raw materials in parts by weight:

3-9 parts of hericium erinaceus, 4-7 parts of pachyrhizus angulatus, 5-10 parts of cassia seeds, 4-10 parts of agar, 1-3 parts of momordica grosvenori, 3-6 parts of sea buckthorn, 3-6 parts of emblic leafflower fruits, 0.01-0.05 part of menthol essence, 35-55 parts of sweetening agent and 0.01-0.5 part of acidity regulator.

3. The hippophae rhamnoides and emblic leafflower fruit soft sweet according to claim 1 or 2, wherein the acidity regulator is one or more selected from citric acid, sodium citrate, malic acid, tartaric acid, fumaric acid, and lactic acid.

4. The hippophae rhamnoides and emblic leafflower fruit jelly of claim 1 or 2, wherein the sweetener is maltitol.

5. A preparation method of the sea-buckthorn and emblic leafflower fruit soft sweet is characterized by comprising the following steps:

mixing fructus Siraitiae Grosvenorii, fructus Hippophae and fructus Phyllanthi, extracting with water as extraction solvent for at least one cycle, collecting extractive solution, and concentrating to obtain main component mixed solution;

6. The method for preparing the soft sweets of hippophae rhamnoides and emblica officinalis as claimed in claim 5, wherein each round of the heat extraction method independently comprises the following steps:

7. The method of claim 6, wherein the first heat extraction of the at least one heat extraction cycle further comprises a step of soaking for 20-40 min before the boiling extraction.

8. The method for preparing the soft sweets of hippophae rhamnoides and emblic leafflower fruit as claimed in claim 6, wherein the number of the hot extraction rounds is at least two, the weight of the water added in the first round of hot extraction is 10-20 times of the total weight of the extract, and the boiling extraction time is 1.5h-2.5 h; the second round of hot extraction is added with water 8-10 times of the total weight of the extract, and the boiling extraction time is 1-1.5 h.

9. The method for preparing the soft sweets of seabuckthorn and emblic leafflower fruit as claimed in claim 5, wherein the solid content of the gel liquid is 5 wt% -20 wt%.

10. The method for preparing the hippophae rhamnoides and emblic leafflower fruit soft sweet according to any one of claims 5 to 9, wherein each extraction process comprises the following steps independently:

11. The method for preparing the soft sweets of hippophae rhamnoides and emblic leafflower fruit according to claim 10, wherein the number of the extraction rounds is at least two, the weight of the water added in the first round of extraction is 7-10 times of the total weight of the extract, and the extraction time is 1.5h-2.5 h; the weight of water added in the second round of extraction is 6-10 times of the total weight of the extract, and the extraction time is 1-1.5 h.

12. The method for preparing the soft sweets of hippophae rhamnoides and emblic leafflower fruits according to any one of claims 5 to 9, wherein the solid content of the main component mixture is 10 wt% to 20 wt%.

13. The preparation method of the sea buckthorn and emblic leafflower fruit soft sweet according to any one of claims 5 to 9, wherein the solid content of the boiled sweetener is 80 wt% to 85 wt%.

14. The method for preparing the hippophae rhamnoides and emblic leafflower fruit soft sweet according to any one of claims 5 to 9, wherein the mixing process comprises the following steps: