CN114946985A - Functional candy with high-efficiency asthenopia relieving effect and industrial production method - Google Patents
Functional candy with high-efficiency asthenopia relieving effect and industrial production method Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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Abstract
The invention discloses a functional candy with the function of efficiently relieving visual fatigue and an industrial production method, wherein the method comprises the following steps: firstly, preparing hydroxy citric acid lutein ester; then, the hydroxycitric acid lutein ester is matched with carrot juice and a composition of water-soluble dietary fiber, collagen and beta-carotene to prepare a functional main agent; finally, the obtained functional main agent is mixed with other components to prepare the functional candy. The invention also provides the functional candy with the function of efficiently relieving the asthenopia, which contains the functional component of the hydroxycitric acid lutein ester. The functional candy containing the hydroxycitric acid lutein ester and prepared by the industrial production method can provide hydroxycitric acid and lutein with excellent stability, and has the effect of efficiently relieving the asthenopia.
Description
Technical Field
The invention relates to a candy containing hydroxy citric acid lutein ester and a production process thereof, belonging to the technical field of functional candy production, and having an eyesight improving function, in particular to a functional candy with an efficient visual fatigue relieving function and an industrial production method.
Background
Along with social progress, popularization of electronic products and pressure of learning and working, various eye discomfort is easily caused by unhealthy eye using modes, and eye health problems become important public health problems in China. At present, the total myopia rate of children and teenagers in China reaches 52.7%, wherein the myopia rate of primary school students is 35.6%, the myopia rate of junior middle school students is 71.1%, the myopia rate of high school students is 80.5%, and the myopia rate is very prominent. In addition, the incidence rate of cataract in the aged people of 60-89 years old reaches 80%, and the incidence rate of the people over 90 years old reaches 90%. China still has a large number of diabetics, and retinopathy is one of the most common complications of diabetes mellitus and can seriously cause blindness. Therefore, eye health care becomes a daily requirement, and the development of food with the eyesight protection effect has very important significance.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a candy containing the hydroxycitric acid lutein ester and a production process thereof, and the candy is prepared by blending the hydroxycitric acid lutein ester and different raw materials, and has the effect of efficiently relieving asthenopia.
In order to achieve the above object, the present invention provides an industrial production method of a functional candy with an effect of efficiently relieving asthenopia, wherein the method comprises: firstly, preparing xanthophyll hydroxycitrate ester; then, matching the hydroxycitric acid lutein ester with carrot juice and a composition of water-soluble dietary fibers, collagen and beta-carotene to prepare a functional main agent; finally, blending the obtained functional main agent with other components to prepare functional candies; the candy contains a functional component of hydroxycitric acid lutein ester.
The industrial production method of the functional candy with the function of efficiently relieving the asthenopia is characterized in that the process for preparing the lutein hydroxycitrate ester comprises the following steps: step 1, extracting marigold petals by using ethanol, volatilizing an extraction solvent to obtain lutein grease, and performing saponification reaction, washing, suction filtration and vacuum drying on the lutein grease to obtain a lutein crude product; step 2, performing saponification reaction, washing, suction filtration, drying, recrystallization, suction filtration and vacuum drying on the lutein crude product to obtain a lutein monomer; step 3, crushing gamboge, performing multi-stage countercurrent extraction for 3-7 h, and filtering to obtain a hydroxyl citric acid crude extract; step 4, adding potassium hydroxide or sodium hydroxide into the crude hydroxycitric acid extract to convert hydroxycitric acid into a salt form to obtain an oily precipitate, washing the oily precipitate with ethanol, adding deionized water, dropwise adding dilute hydrochloric acid or dilute sulfuric acid while stirring, adjusting the pH value of the solution, performing membrane filtration and solvent evaporation concentration on the acidified solution, and drying the obtained hydroxycitric acid concentrate under reduced pressure to obtain a pure hydroxycitric acid; and 5, carrying out ester exchange reaction on the lutein and the hydroxycitric acid under the catalysis of lipase to prepare the hydroxycitric acid lutein ester.
The industrial production method of the functional candy with the function of efficiently relieving the asthenopia comprises the following steps of 1: mixing lutein grease and ethanol or tetrahydrofuran according to the mass-volume ratio of 1: 0.5-1: 3, adding a KOH-ethanol solution with the mass concentration of 5-20%, wherein the dosage of KOH is 0.1-1.5 times of the mass of the mixture of lutein grease and ethanol or tetrahydrofuran, stirring at 30-100 ℃, and reacting for 3-7 h; and then adding a water-ethanol solution with the volume of 5-20 times, standing at normal temperature for 10-70 min, filtering, washing the solid with water until the pH of the filtrate is 7, and performing vacuum drying to obtain the lutein crude extract.
The industrial production method of the functional candy with the function of efficiently relieving the asthenopia is characterized in that in the step 2, recrystallization is carried out for 1-4 times; the conditions for each recrystallization were: adding tetrahydrofuran into the lutein crude extract according to the mass-volume ratio of the lutein crude extract to tetrahydrofuran of 1: 3-1: 5, adding water according to the mass-volume ratio of the lutein crude extract to water of 1: 5-1: 25, and crystallizing for 15-45 min at 25-55 ℃ under the negative pressure of 0.03-0.09 MPa.
In the step 3, the garcinia cambogia is crushed, and then added with an ethanol aqueous solution with the volume 5-12 times of that of the garcinia cambogia and the concentration of 18%, and then the garcinia cambogia is subjected to multistage countercurrent extraction for 3-7 hours, and then filtered to obtain the coarse hydroxycitric acid extract.
In the step 4, potassium hydroxide or sodium hydroxide is added into the coarse hydroxycitric acid extract, wherein the dosage of the potassium hydroxide or the sodium hydroxide is 1.2 to 1.6 equivalents; converting the hydroxycitric acid into a salt form to obtain an oily precipitate, washing the oily precipitate for 3-6 times by using 95% ethanol, adding deionized water with the volume 4-7 times that of the oily precipitate, slowly dropwise adding dilute hydrochloric acid or dilute sulfuric acid while stirring, adjusting the pH of the solution to 2.0-5.0, performing membrane filtration and solvent evaporation concentration on the acidified solution, and finally drying the obtained hydroxycitric acid concentrated solution under reduced pressure, wherein the reduced pressure drying condition is 0.06-0.1 MPa and 25-32 ℃.
In the step 5, the lutein and the hydroxycitric acid are subjected to ester exchange reaction according to the molar ratio of 1: 1-1: 4, and the reaction conditions are as follows: in a 20ml reaction system, the enzyme dosage is 1000-6000U, the temperature is 35-80 ℃, the pH is 3-7.5, and the reaction time is 15-120 min.
The invention also provides a functional candy with the function of efficiently relieving the asthenopia, which is produced by the method, wherein the candy contains a functional component of hydroxycitric acid lutein ester.
The functional candy with the function of efficiently relieving the asthenopia comprises the following components: 0.05 to 0.3 percent of hydroxycitric acid lutein ester, 0.5 to 10 percent of carrot juice and 1 to 5 percent of composition of water-soluble dietary fiber, collagen and beta-carotene in any proportion are blended into a functional main agent according to the mass percentage. The functional candy is prepared by blending the functional main agent and the auxiliary agent containing syrup and other components of the acidity regulator.
The functional candy with the function of efficiently relieving asthenopia, wherein the functional candy comprises: any one or more of gel soft candy, hard candy, tablet candy and chocolate candy.
The functional candy with the function of efficiently relieving the visual fatigue and the industrial production method have the following advantages:
the invention creatively synthesizes the raw material of the hydroxycitric acid lutein ester, not only can supplement hydroxycitric acid and lutein for human bodies, but also greatly improves the stability and bioavailability of the lutein in the form of ester. Therefore, the lutein ester hydroxycitrate candy provided by the invention has remarkable effects of improving and protecting vision.
The functional candy with the function of efficiently relieving the visual fatigue is prepared by blending the hydroxycitric acid lutein ester and different raw materials into various candies. The functional candy containing the hydroxycitric acid lutein ester can provide hydroxycitric acid and lutein with excellent stability, and has the effect of efficiently relieving visual fatigue.
The invention also provides a preparation method of the hydroxycitric acid lutein ester, which is simple in process, suitable for industrial production and good in market value.
Detailed Description
The following further describes embodiments of the present invention.
The invention provides an industrial production method of functional candies with the function of efficiently relieving visual fatigue, which comprises the following steps: firstly, preparing hydroxy citric acid lutein ester; then, matching hydroxycitric acid lutein ester with carrot juice and a composition of water-soluble dietary fibers, collagen and beta-carotene to prepare a functional main agent; finally, blending the obtained functional main agent with other components to prepare functional candies; the candy contains a functional component of hydroxycitric acid lutein ester.
The process for preparing the hydroxycitric acid lutein ester in the method comprises the following steps:
step 1, preparing a lutein crude product: extracting marigold petals with ethanol, and volatilizing the extraction solvent to obtain lutein grease. Then preparing a lutein crude product: the lutein crude product is obtained by saponification reaction, washing, suction filtration and vacuum drying of lutein grease.
Step 2, recrystallization purification: and (3) performing saponification reaction, washing, suction filtration, drying, recrystallization, suction filtration and vacuum drying on the lutein crude product to obtain the lutein monomer.
And 3, crushing gamboge, performing multi-stage countercurrent extraction for 3-7 h, and filtering to obtain a coarse hydroxyl citric acid extract.
And 4, adding potassium hydroxide or sodium hydroxide into the crude hydroxycitric acid extract to convert hydroxycitric acid into a salt form to obtain an oily precipitate, washing the oily precipitate with ethanol, adding deionized water, dropwise adding dilute hydrochloric acid or dilute sulfuric acid while stirring, adjusting the pH value of the solution, performing membrane filtration and solvent evaporation concentration on the acidified solution, and drying the obtained hydroxycitric acid concentrated solution under reduced pressure to obtain a pure hydroxycitric acid product.
And 5, ester exchange reaction: the lutein and the hydroxycitric acid are subjected to ester exchange reaction under the catalysis of lipase to prepare the hydroxycitric acid lutein ester.
In the step 1, the saponification reaction conditions are as follows: mixing lutein grease and ethanol or tetrahydrofuran according to a mass-volume ratio of 1: 0.5-1: 3(w/v), adding a KOH-ethanol solution with the mass concentration of 5-20%, wherein the dosage of KOH is 0.1-1.5 times of the mass of the lutein grease and ethanol or tetrahydrofuran mixture, and stirring at 30-100 ℃ for 3-7 h; and (3) drying the saponification product, adding a water-ethanol solution with the volume 5-20 (w/v) times of the mass of the reaction system, standing at normal temperature for 10-70 min, filtering, washing the solid with water until the pH value of the filtrate is 7, and performing vacuum drying to obtain the lutein crude extract.
In step 2, the crude extract obtained in step 1, namely the lutein crude product, is subjected to saponification reaction, filtration, water washing, drying and recrystallization.
The conditions for recrystallization were: adding tetrahydrofuran into the lutein crude extract according to the mass-volume ratio of the lutein crude extract to the tetrahydrofuran of 1: 3-1: 5(w/v), adding water according to the mass-volume ratio of the lutein crude extract to the water of 1: 5-1: 25(w/v), and crystallizing for 15-45 min at 25-55 ℃ and under the negative pressure of 0.03-0.09 MPa. Recrystallizing for 1-4 times under the same conditions, filtering, and drying the solid in vacuum to obtain the lutein monomer.
The saponification conditions in step 2 are similar to those in step 1, except that the lutein ester is replaced by crude lutein.
In the step 3, the garcinia cambogia is crushed, 5-12 times of ethanol water solution with the concentration of 18% is added according to the mass-volume ratio, multi-stage countercurrent extraction is carried out for 3-7 hours, and the coarse hydroxyl citric acid extract is obtained after filtration
And 4, adding potassium hydroxide or sodium hydroxide into the hydroxyl citric acid crude extract, wherein the dosage of the potassium hydroxide or the sodium hydroxide is 1.2-1.6 equivalents. The neutralization reaction between the alkali and different acids is always carried out in a certain weight ratio. 1 equivalent is the amount of potassium hydroxide or sodium hydroxide required to completely react with the hydroxycitric acid.
Converting the hydroxycitric acid into a salt form to obtain an oily precipitate, washing the oily precipitate for 3-6 times by using 95% ethanol, adding deionized water with the volume 4-7 times that of the oily precipitate, slowly dropwise adding dilute hydrochloric acid or dilute sulfuric acid while stirring, adjusting the pH of the solution to 2.0-5.0, performing membrane filtration and solvent evaporation concentration on the acidified solution, and finally drying the obtained hydroxycitric acid concentrated solution under reduced pressure, wherein the reduced pressure drying condition is 0.06-0.1 MPa and 25-32 ℃.
In the step 5, mixing lutein and hydroxycitric acid according to a molar ratio of 1: 1-1: 4, and carrying out ester exchange reaction under catalysis of lipase, wherein the reaction conditions are as follows: in a reaction system of 20ml, the enzyme dosage is 1000-6000U, the temperature is 35-80 ℃, the pH is 3-7.5, and the reaction time is 15-120 min.
The method also comprises the step of preparing sugar, and the process comprises the following steps: 0.05 to 0.3 percent of hydroxycitric acid lutein ester, 0.5 to 10 percent of carrot juice and 1 to 5 percent of composition of water-soluble dietary fiber, collagen and beta-carotene in any proportion are adopted according to the mass percentage to prepare the functional main agent. And mixing the main agent with auxiliary agents such as syrup and the like, and performing the procedures of homogenization, casting, molding, drying, demoulding, inspection, packaging and the like to obtain the lutein hydroxycitrate ester functional candy.
The invention also provides the functional candy with the function of efficiently relieving the asthenopia, which contains the functional component of the hydroxycitric acid lutein ester.
The xanthophyll as one kind of carotenoid has multiple physiological activities such as preventing cardiovascular and cerebrovascular diseases, resisting tumor and protecting vision, and can be used as natural antioxidant and natural colorant in food. Lutein, also known as "ocular gold", is an important component in the macular area of the retina and the lens of a human, can increase the pigment density of the macular area of the retina, protect retinal epithelial cells from blue light damage and prevent degenerative diseases of the eye, and the lack of lutein can cause various fundus diseases. Sufficient lutein has an essential effect on maintaining normal visual functions of human, but human body cannot synthesize lutein by itself and must be supplemented exogenously. Furthermore, the drawback of the poor chemical stability and water solubility of lutein leads to its limited application in the food field, where under the same conditions, the presence of lutein ester results in relatively better stability and bioavailability.
Hydroxycitric acid is a natural organic acid which has been shown to have the effect of increasing fat consumption while inhibiting fat synthesis, thereby reducing body weight, and also to promote muscle protein synthesis and gluconeogenesis, regulating blood glucose. In addition, the hydroxycitric acid can play a role in preventing and removing calculi by inducing the dissolution of calcium oxalate crystals.
Preferably, the candy comprises: 0.05 to 0.3 percent of hydroxycitric acid lutein ester is matched with 0.5 to 10 percent of carrot juice and 1 to 5 percent of composition of water-soluble dietary fiber, collagen and beta-carotene in any proportion by mass percent to prepare a functional main agent.
The functional candy is prepared by blending a functional main agent and auxiliary agents containing other components such as syrup, acidity regulator and the like.
The specific ingredients and proportions of the adjuvants added, the candy processing and forming process, etc. can be appropriately selected as known by those skilled in the art.
For example, the main agent and the components such as syrup are mixed, and the functional candy of the hydroxycitric acid lutein ester is prepared by the procedures of homogenization, casting, molding, drying, demoulding, checking, packaging and the like.
The functional candy comprises one or more of gel soft candy, hard candy, tablet candy, chocolate candy, etc.
The functional confectionery with high asthenopia relieving effect and the industrial production method of the present invention will be further described with reference to the following examples.
Example 1
Melting 80% sucrose and 10% fructose, continuously vacuum-decocting at 140 deg.C, removing most water, cooling the decocted confection to about 115 deg.C, adding 0.2% hydroxy citric acid xanthophyll ester, 0.5% Sucus Dauci Sativae, 4% mixed extract of water-soluble dietary fiber, collagen, beta-carotene 4:2:2, and 1% citric acid, mixing, stirring until the sugar blank has good plasticity, molding, cooling, molding, inspecting, and packaging. The hydroxy citric acid lutein ester hard candy is prepared.
Example 2
Respectively sieving 45% of glucose, 20% of starch, 15% of isomaltooligosaccharide, 5% of xylitol, 9% of microcrystalline cellulose, 3% of beta-carotene and 0.3% of hydroxycitric acid lutein ester with a 100-mesh sieve, mixing uniformly, slowly spraying a wetting agent to prepare a soft material under stirring, transferring the soft material to a forced air drying oven to dry at 60 ℃, sieving with a 20-mesh sieve, adding 0.5% of magnesium stearate, mixing uniformly, tabletting by using a tabletting machine, checking and packaging. Making into hydroxy lutein citrate ester tablet candy.
Example 3
According to the parts by weight: 75 parts of fructo-oligosaccharide and maltitol according to a ratio of 1:2.5, 0.15 part of hydroxy citric acid xanthophyll ester, 7 parts of carrot juice, 8 parts of pectin and curdlan according to a ratio of 1:2, 3 parts of extract according to a ratio of water-soluble dietary fiber, collagen, beta-carotene, 5:3:1, 1 part of citric acid and 14 parts of water. Swelling pectin and curdlan in 70 deg.C hot water, stirring to obtain glue solution, adding syrup of cooked fructo-oligosaccharide and maltitol, mixing, degassing in vacuum tank until the material solution is free of bubbles, transferring the mixed material solution to 65 deg.C material solution barrel, adding Sucus Dauci Sativae, xanthophyll hydroxycitrate ester, mixed extract and citric acid under the condition, mixing, homogenizing, casting, rapidly cooling, drying at 25 deg.C, demolding, polishing, sanding, inspecting, and packaging. Making into soft candy containing xanthophyll hydroxycitrate.
Example 4
According to the parts by weight: 72 parts of fructo-oligosaccharide and maltitol according to a ratio of 1:2, 0.18 part of hydroxycitric acid lutein ester, 9 parts of carrot juice, 9 parts of pectin and curdlan according to a ratio of 1:1, 3.5 parts of water-soluble dietary fibers, collagen, beta-carotene, 5:3:2, 1.25 parts of citric acid and 18 parts of water.
Swelling pectin and curdlan in 80 deg.C hot water, stirring to obtain glue solution, adding syrup of cooked low-polymer fructose and maltitol, mixing, degassing in vacuum tank until the material solution is free of bubbles, transferring the mixed material solution to 68 deg.C material solution barrel, adding Sucus Dauci Sativae, hydroxycitric acid xanthophyll ester, mixed extract and citric acid under the condition, mixing, homogenizing, casting, rapidly cooling, drying at 30 deg.C, demolding, polishing, sanding, inspecting, and packaging. Making into soft candy containing xanthophyll hydroxycitrate.
Example 5
According to the parts by weight: 80 parts of fructo-oligosaccharide and maltitol according to a ratio of 1:1, 0.18 part of hydroxycitric acid lutein ester, 7 parts of carrot juice, 8 parts of pectin and curdlan according to a ratio of 1:1.5, 3.7 parts of extract according to a ratio of water-soluble dietary fiber, collagen, beta-carotene, 5:2:3, 1.5 parts of citric acid and 15 parts of water.
Swelling pectin and curdlan in 75 deg.C hot water, stirring to obtain glue solution, adding syrup of cooked low-polymer fructose and maltitol, mixing, degassing in vacuum tank until the material solution is free of bubbles, transferring the mixed material solution to 70 deg.C material solution barrel, adding Sucus Dauci Sativae, hydroxycitric acid xanthophyll ester, mixed extract and citric acid under the condition, mixing, homogenizing, casting, rapidly cooling, drying at 28 deg.C, demolding, polishing, sanding, inspecting, and packaging. Making into soft candy containing xanthophyll hydroxycitrate.
Example 6
According to the parts by weight: 75 parts of fructo-oligosaccharide and maltitol according to a ratio of 1:3, 0.2 part of hydroxycitric acid lutein ester, 9 parts of carrot juice, 8 parts of pectin and curdlan according to a ratio of 2:1, 3.8 parts of water-soluble dietary fiber, collagen, beta-carotene, 4:3:1, 1.6 parts of citric acid and 18 parts of water
Swelling pectin and curdlan in 68 deg.C hot water, stirring to obtain glue solution, adding decocted syrup of fructooligosaccharide and maltitol, mixing, degassing in vacuum tank until the material solution is bubble-free, transferring the mixed material solution to 65 deg.C material solution barrel, adding Sucus Dauci Sativae, hydroxycitric acid xanthophyll ester, mixed extract and citric acid under the condition, mixing, homogenizing, casting, rapidly cooling, drying at 25 deg.C, demolding, polishing, sanding, inspecting, and packaging. Making into soft candy containing xanthophyll hydroxycitrate.
Example 7
According to the parts by weight: 70 parts of fructo-oligosaccharide and maltitol according to a ratio of 2:1, 0.3 part of hydroxycitric acid lutein ester, 10 parts of carrot juice, 7 parts of pectin and curdlan according to a ratio of 1:3, 4 parts of water-soluble dietary fiber, collagen, beta-carotene, 4:3:3, 1.25 parts of citric acid and 14 parts of water.
Swelling pectin and curdlan in 80 deg.C hot water, stirring to obtain glue solution, adding syrup of cooked low-polymer fructose and maltitol, mixing, degassing in vacuum tank until the material solution is free of bubbles, transferring the mixed material solution to 70 deg.C material solution barrel, adding Sucus Dauci Sativae, hydroxycitric acid xanthophyll ester, mixed extract and citric acid under the condition, mixing, homogenizing, casting, rapidly cooling, drying at 35 deg.C, demolding, polishing, sanding, inspecting, and packaging. Making into soft candy containing xanthophyll hydroxycitrate.
The preparation process of the lutein hydroxycitric acid ester in the above embodiments 1 to 7 is as follows:
(1) extracting lutein grease: extracting marigold petals with ethanol, and volatilizing the extraction solvent to obtain lutein grease.
(2) Preparing a lutein crude product: mixing lutein oil and ethanol or tetrahydrofuran at a ratio of 1:2(w/v), adding 18% KOH-ethanol solution (calculated by KOH, the amount is 0.75 times of the raw material), stirring at 75 deg.C for 6h, and performing saponification reaction. Drying the saponified product, adding 10 times volume (w/v) of water-ethanol solution, standing at room temperature for 60min, washing the solid after suction filtration with water until the pH of the filtrate is 7, and vacuum drying to obtain xanthophyll crude extract with purity of 73.2%.
(3) And (3) recrystallization purification: and (3) performing saponification reaction on the crude extract obtained in the step (2), filtering, washing with water and drying. Adding tetrahydrofuran into the lutein crude extract and tetrahydrofuran according to the proportion of 1:4(w/v), then adding water according to the proportion of 1:15(w/v) into the lutein crude extract and water, crystallizing for 45min at 45 ℃ under the negative pressure of 0.08MPa, recrystallizing for 3 times under the same condition, filtering, and drying the solid in vacuum to obtain the lutein monomer with the purity of 99.3%.
(4) Preparing a coarse hydroxyl citric acid extract: pulverizing Garcinia cambogia, adding 10 times of 18% ethanol aqueous solution, performing multi-stage countercurrent extraction for 6 hours, and filtering to obtain a coarse hydroxycitric acid extract.
(5) Preparing a pure product of the hydroxycitric acid: to the crude extract, 1.5 equivalents of potassium hydroxide or sodium hydroxide of hydroxycitric acid was added to convert the hydroxycitric acid into a salt form, to obtain an oily precipitate, and the oily precipitate was washed 5 times with 95% ethanol. Adding 5 times volume of deionized water, slowly dropwise adding dilute hydrochloric acid or dilute sulfuric acid while stirring, adjusting the pH of the solution to 2.5, performing membrane filtration on the acidified solution, evaporating the solvent for concentration, and drying the obtained hydroxycitric acid concentrated solution under reduced pressure at 25-32 ℃ under the vacuum degree of 0.09MPa to obtain a pure hydroxycitric acid product with the purity of 99.1%.
(6) Ester exchange reaction: mixing the xanthophyll in step (3) and the hydroxycitric acid in step (5) at a molar ratio of 1:2, and performing transesterification reaction under catalysis of lipase at 45 deg.C and pH6.5 with enzyme amount of 3000U (20ml reaction system) for 100 min. The lutein hydroxycitrate ester was obtained in 96.5% purity.
Meanwhile, as shown below, blank example 1 and blank example 2 were prepared.
Blank example 1
The ratio of fructo-oligosaccharide to maltitol is 80 parts according to 1:1, carrot juice is 6 parts, pectin and curdlan are 10 parts according to 2:1, the mixed extract is 2 parts according to water-soluble dietary fiber, collagen, beta-carotene, 6:3:2, citric acid is 1.5 parts, and water is 17 parts.
Swelling pectin and curdlan in 75 deg.C hot water, stirring to obtain a gum solution, adding the syrup of cooked low-polymer fructose and maltitol, mixing, degassing in a vacuum tank until the material solution is free of bubbles, transferring the mixed material solution to a 68 deg.C material solution barrel, adding Sucus Dauci Sativae, mixed extract and citric acid under the condition, mixing, homogenizing, casting, cooling rapidly, drying at 35 deg.C, demolding, polishing, sanding, inspecting, and packaging to obtain the soft candy.
Blank example 2
The ratio of fructo-oligosaccharide to maltitol is 78 parts according to a ratio of 2:1, carrot juice is 6 parts, pectin and curdlan are 12 parts according to a ratio of 1:1, the mixed extract is 1.5 parts according to a ratio of water-soluble dietary fiber to collagen to beta-carotene to 6:2:1, citric acid is 1.5 parts, and water is 16 parts.
Swelling pectin and curdlan in hot water at 80 deg.C, stirring to obtain gelatin solution, adding syrup of cooked fructooligosaccharide and maltitol, mixing, degassing in vacuum tank until there is no bubble in the gelatin solution, transferring the mixed gelatin solution to a gelatin solution barrel at 75 deg.C, adding Sucus Dauci Sativae, mixed extract and citric acid under the above conditions, mixing, homogenizing, casting, rapidly cooling, molding, drying at 30 deg.C, demolding, polishing, sanding, inspecting, and packaging to obtain soft candy.
Determination of the experiment
The effect of improving vision of the candies of the examples and the blank control example was examined.
Product effect examination jelly was selected as an example, and the jelly prepared in examples 3 to 7 and blank examples 1 to 2 was used as the candy used in the test.
70 persons with eye discomfort are recruited as subjects in the experiment and are randomly divided into 7 groups of 10 persons, each person takes 3 soft sweets in the morning, the noon and the evening every day, and the soft sweets are continuously taken for 60 days. The subjects did not take any other eye treatment medication or functional product during the trial.
All subjects carry out blood routine, urine routine, stool routine, blood biochemistry, electrocardiogram, chest X-ray and abdomen B-ultrasound examination before and after the test, show that all indexes before and after the test are in a normal range, and no allergy or other adverse reactions appear during the test, and prove that the soft sweets have no adverse effect on the physical health of the subjects.
The symptoms of eye discomfort examined included eye distension, eye soreness, foreign body sensation, blurred vision, lacrimation, photophobia, dry eyes, etc., and the total integral of all symptoms was calculated according to the criteria shown in table 1 below.
TABLE 1 symptom assessment score.
Note: "occasionally feel" means 1-2 times/2 days; sometimes means 1-3 times per day; "often" means >3 times per day.
The results of analyzing the mean scores before and after the test of the subjects in examples and blanks are shown in the following table 2, which shows that the score of symptoms before and after the test of the subjects eating the fondant of the examples is obviously improved (P <0.05), and the score of symptoms of the subjects in examples and blanks after the test is also obviously different between groups (P < 0.05).
Table 2 mean integral change of symptoms before and after the test.
Note: comparison p within group<0.05, comparison between groups P # <0.05。
The overall evaluation of the efficacy of the test fondants by the subjects is shown in table 3 below, and it is evident from the test results that 86% of the subjects considered the products of examples 1-5 to have an effective effect on the improvement of various symptoms of ocular discomfort, and 64% of the subjects considered the eye protection effect to be very significant. Compared with the blank case without adding the lutein hydroxycitrate, only 20% of the subjects considered to have the effect or weak effect on improving the eye discomfort, and the obvious eye protection effect is proved.
TABLE 3. the soft sweets of the examples and the blank control improve the visual effect.
The functional candy with the function of efficiently relieving the asthenopia and the industrial production method provided by the invention firstly provide the lutein ester hydroxycitric acid, the lutein ester hydroxycitric acid and lutein have physiological functions, the stability and bioavailability of the lutein are greatly improved, and the eyesight can be effectively protected and improved. The preparation process of the hydroxycitric acid lutein ester comprises the following steps: (1) extracting lutein grease from marigold flowers, and preparing a high-purity lutein monomer through steps of saponification, crystallization and the like; (2) crushing gamboge, performing multi-stage countercurrent extraction, salifying, acidifying and the like to prepare a hydroxycitric acid monomer; (3) the lutein monomer and the hydroxycitric acid are subjected to ester exchange reaction under the catalysis of lipase to prepare the high-purity hydroxycitric acid lutein ester.
Meanwhile, the invention also provides a candy with the function of improving asthenopia, which comprises the lutein ester hydroxycitric acid and a functional main agent prepared by mixing the lutein ester hydroxycitric acid with carrot juice and beneficial extracts according to a certain proportion, and various functional candies with high efficiency of improving asthenopia can be prepared by mixing the functional main agent with other candy raw materials.
While the present invention has been described in detail with reference to the preferred embodiments thereof, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (10)
1. An industrial production method of functional candies with the effect of efficiently relieving visual fatigue is characterized by comprising the following steps: firstly, preparing hydroxy citric acid lutein ester; then, the hydroxycitric acid lutein ester is matched with carrot juice and a composition of water-soluble dietary fiber, collagen and beta-carotene to prepare a functional main agent; finally, blending the obtained functional main agent with other components to prepare functional candies; the candy contains a functional component of hydroxycitric acid lutein ester.
2. The method of claim 1, wherein the step of preparing the lutein hydroxycitrate ester comprises the steps of:
step 1, extracting marigold petals by using ethanol, volatilizing an extraction solvent to obtain lutein grease, and performing saponification reaction, washing, suction filtration and vacuum drying on the lutein grease to obtain a lutein crude product;
step 2, performing saponification reaction, washing, suction filtration, drying, recrystallization, suction filtration and vacuum drying on the lutein crude product to obtain a lutein monomer;
step 3, crushing gamboge, performing multi-stage countercurrent extraction, and filtering to obtain a hydroxyl citric acid crude extract;
step 4, adding potassium hydroxide or sodium hydroxide into the crude hydroxycitric acid extract to convert hydroxycitric acid into salt form to obtain oily precipitate, washing the oily precipitate with ethanol, adding deionized water, dropwise adding dilute hydrochloric acid or dilute sulfuric acid while stirring, adjusting the pH value of the solution, performing membrane filtration and solvent evaporation concentration on the acidified solution, and drying the obtained hydroxycitric acid concentrate under reduced pressure to obtain a pure hydroxycitric acid;
and 5, carrying out ester exchange reaction on the lutein and the hydroxycitric acid under the catalysis of lipase to prepare the hydroxycitric acid lutein ester.
3. The method for industrially producing functional confectionary with highly effective asthenopia alleviation as set forth in claim 2, wherein the saponification reaction conditions in step 1 are as follows: mixing lutein grease and ethanol or tetrahydrofuran according to the mass-to-volume ratio of 1: 0.5-1: 3, adding a KOH-ethanol solution with the mass concentration of 5% -20%, wherein the dosage of KOH is 0.1-1.5 times of the mass of the mixture of lutein grease and ethanol or tetrahydrofuran, stirring at 30-100 ℃, and reacting for 3-7 h; and then adding a water-ethanol solution with the volume of 5-20 times, standing at normal temperature for 10-70 min, filtering, washing the solid with water until the pH of the filtrate is 7, and carrying out vacuum drying to obtain the lutein crude extract.
4. The method for industrially producing a functional confectionary having an effect of efficiently relieving visual fatigue according to claim 2, wherein in the step 2, recrystallization is performed 1 to 4 times; the conditions for each recrystallization were: adding tetrahydrofuran into the lutein crude extract according to the mass volume ratio of the lutein crude extract to the tetrahydrofuran of 1: 3-1: 5, adding water according to the mass volume ratio of the lutein crude extract to the water of 1: 5-1: 25, and crystallizing for 15-45 min at 25-55 ℃ under the negative pressure of 0.03-0.09 MPa.
5. The industrial production method of functional confectionary with high-efficiency asthenopia alleviation function as claimed in claim 2, wherein in step 3, garcinia cambogia is crushed, and then a 18% ethanol aqueous solution with 5-12 times volume of the crushed garcinia cambogia is added to perform multi-stage countercurrent extraction for 3-7 hours, and then a crude hydroxycitric acid extract is obtained after filtration.
6. The industrial production method of functional confectionary with efficient visual fatigue alleviating effect according to claim 2, wherein in the step 4, potassium hydroxide or sodium hydroxide is added to the hydroxycitric acid crude extract, and the dosage of the potassium hydroxide or the sodium hydroxide is 1.2 to 1.6 equivalents; converting the hydroxycitric acid into a salt form to obtain an oily precipitate, washing the oily precipitate for 3-6 times by using 95% ethanol, adding deionized water with the volume 4-7 times that of the oily precipitate, slowly dropwise adding dilute hydrochloric acid or dilute sulfuric acid while stirring, adjusting the pH of the solution to 2.0-5.0, performing membrane filtration and solvent evaporation concentration on the acidified solution, and finally drying the obtained hydroxycitric acid concentrated solution under reduced pressure, wherein the reduced pressure drying condition is 0.06-0.1 MPa and 25-32 ℃.
7. The industrial production method of functional confectionary with high-efficiency asthenopia relieving effect as claimed in claim 2, wherein in the step 5, the lutein and hydroxycitric acid are subjected to ester exchange reaction according to the molar ratio of 1: 1-1: 4, and the reaction conditions are as follows: in a 20ml reaction system, the enzyme dosage is 1000-6000U, the temperature is 35-80 ℃, the pH is 3-7.5, and the reaction time is 15-120 min.
8. A functional candy with high-efficiency asthenopia relieving effect produced by any one of claims 1 to 7, wherein the candy contains lutein hydroxycitric acid ester as a functional ingredient.
9. The functional confectionary with highly effective asthenopia alleviation function according to claim 8, which comprises: 0.05 to 0.3 percent of hydroxycitric acid lutein ester is matched with 0.5 to 10 percent of carrot juice and 1 to 5 percent of composition of water-soluble dietary fiber, collagen and beta-carotene in any proportion by mass percent to prepare a functional main agent; the functional candy is prepared by blending the functional main agent and the auxiliary agent containing syrup and other components of the acidity regulator.
10. The functional confectionary of claim 9, which has a high asthenopia-relieving effect, wherein the functional confectionary comprises: any one or more of gel soft candy, hard candy, tablet candy and chocolate candy.
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| US20080058406A1 (en) * | 2006-07-06 | 2008-03-06 | Thomas Eidenberger | Lipoic acid derivatives |
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