CN117256719A - Gel candy with blood vessel softening function and preparation method thereof - Google Patents
Gel candy with blood vessel softening function and preparation method thereof Download PDFInfo
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- CN117256719A CN117256719A CN202311321076.XA CN202311321076A CN117256719A CN 117256719 A CN117256719 A CN 117256719A CN 202311321076 A CN202311321076 A CN 202311321076A CN 117256719 A CN117256719 A CN 117256719A
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- parts
- blood vessel
- candy
- linolenic acid
- sorbitol
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 41
- 210000004204 blood vessel Anatomy 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 14
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 68
- 239000000499 gel Substances 0.000 claims abstract description 28
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 23
- 108010010803 Gelatin Proteins 0.000 claims abstract description 23
- 239000008273 gelatin Substances 0.000 claims abstract description 23
- 229920000159 gelatin Polymers 0.000 claims abstract description 23
- 235000019322 gelatine Nutrition 0.000 claims abstract description 23
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 23
- 239000008213 purified water Substances 0.000 claims abstract description 23
- 239000000600 sorbitol Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims abstract description 22
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims abstract description 22
- 229960004488 linolenic acid Drugs 0.000 claims abstract description 22
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 20
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 7
- 230000001105 regulatory effect Effects 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 17
- 239000003292 glue Substances 0.000 claims description 15
- 238000003825 pressing Methods 0.000 claims description 15
- 239000007901 soft capsule Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 239000002775 capsule Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 150000002632 lipids Chemical class 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 208000007536 Thrombosis Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 208000010110 spontaneous platelet aggregation Diseases 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 description 17
- 235000010356 sorbitol Nutrition 0.000 description 17
- 208000024172 Cardiovascular disease Diseases 0.000 description 4
- 208000026106 cerebrovascular disease Diseases 0.000 description 4
- 230000002526 effect on cardiovascular system Effects 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a gel candy with a blood vessel softening function, which comprises a candy body and a stuffing, wherein the candy body comprises the following components in parts by weight: 80-90 parts of gelatin, 100-110 parts of purified water, 40-50 parts of glycerol and 10-15 parts of sorbitol; the stuffing consists of the following components in parts by weight: 140-150 parts of linolenic acid type edible vegetable oil; the invention prepares the gel candy with the function of softening blood vessels by gelatin, purified water, glycerol, sorbitol and linolenic acid type edible vegetable oil; can inhibit platelet aggregation, prevent thrombosis, reduce blood viscosity, improve blood circulation, soften blood vessel, clean blood lipid, clean blood rubbish, and reduce blood pressure, blood lipid and cholesterol.
Description
Technical Field
The invention relates to the technical field of gel candies, in particular to a gel candy with a blood vessel softening function and a preparation method thereof.
Background
Cardiovascular and cerebrovascular diseases are collectively referred to as cardiovascular and cerebrovascular diseases. Also known as "three highs" of "rich and expensive diseases". 40 to 45 percent of the aged over 60 years have high blood pressure and high blood sugar or high blood fat, and the cardiovascular and cerebrovascular diseases have the characteristics of high morbidity, high disability rate, high mortality rate and high recurrence rate, and more complications, namely four-high-one-more;
the health care products used for softening blood vessels in the market are various in variety and have certain curative effects after being taken, but most of the components of the health care products contain chemical preparations, and can play roles in auxiliary treatment and improving the efficacy, but various different inadaptation symptoms can appear after the health care products are taken by patients, and great side effects can be generated after the health care products are taken for a long time.
Disclosure of Invention
The invention aims to provide gel candy with a blood vessel softening function and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: the gel candy with the blood vessel softening function comprises a candy body and a stuffing, wherein the candy body consists of the following components in parts by weight: 80-90 parts of gelatin, 100-110 parts of purified water, 40-50 parts of glycerol and 10-15 parts of sorbitol;
the stuffing consists of the following components in parts by weight: 140-150 parts of linolenic acid type edible vegetable oil.
Wherein the linolenic acid content of the linolenic acid-containing edible vegetable oil is more than or equal to 81 percent.
The preparation method of the gel candy with the blood vessel softening function comprises the following steps:
step 1, weighing raw materials, namely respectively weighing gelatin, purified water, glycerol, sorbitol and linolenic acid type edible vegetable oil according to parts by weight for later use;
step 2, glue solution preparation, namely adding glycerol and purified water into a reaction kettle, uniformly stirring, then regulating the temperature of the reaction kettle to 80 ℃, adding gelatin and sorbitol into the reaction kettle, and stirring for 15 minutes through the reaction kettle to enable the gelatin and sorbitol to be completely melted into a mixed solution of the glycerol and the purified water to obtain glue solution;
and 3, pressing, namely regulating the temperature of the capsule to 60 ℃, regulating the temperature of the spray body to 45 ℃, regulating the thickness of the soft capsule skin to 0.8mm, preparing the glue solution into films with uniform thickness, adding linolenic acid type edible vegetable oil between the two films, and pressing into soft capsules by using a pressing method to obtain the gel candy with the blood vessel softening function.
Wherein, the specification of the gel candy prepared by the application is 0.7 g/grain;
the eating amount and the eating method of the gel candy prepared by the application are as follows: 1-2 times daily, 1-2 granules each time, and the edible method is oral administration.
Compared with the prior art, the invention has the beneficial effects that:
the invention prepares the gel candy with the function of softening blood vessels by gelatin, purified water, glycerol, sorbitol and linolenic acid type edible vegetable oil; can inhibit platelet aggregation, prevent thrombosis, reduce blood viscosity, improve blood circulation, soften blood vessel, clean blood lipid, clean blood rubbish, and reduce blood pressure, blood lipid and cholesterol.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The gel candy with the blood vessel softening function comprises a candy body and a stuffing, wherein the candy body consists of the following components in parts by weight: 80 parts of gelatin, 100 parts of purified water, 40 parts of glycerol and 10 parts of sorbitol;
the stuffing consists of the following components in parts by weight: 150 parts of linolenic acid type edible vegetable oil.
The preparation method of the gel candy with the blood vessel softening function comprises the following steps:
step 1, weighing raw materials, namely respectively weighing gelatin, purified water, glycerol, sorbitol and linolenic acid type edible vegetable oil according to parts by weight for later use;
step 2, glue solution preparation, namely adding glycerol and purified water into a reaction kettle, uniformly stirring, then regulating the temperature of the reaction kettle to 80 ℃, adding gelatin and sorbitol into the reaction kettle, and stirring for 15 minutes through the reaction kettle to enable the gelatin and sorbitol to be completely melted into a mixed solution of the glycerol and the purified water to obtain glue solution;
and 3, pressing, namely regulating the temperature of the capsule to 60 ℃, regulating the temperature of the spray body to 45 ℃, regulating the thickness of the soft capsule skin to 0.8mm, preparing the glue solution into films with uniform thickness, adding linolenic acid type edible vegetable oil between the two films, and pressing into soft capsules by using a pressing method to obtain the gel candy with the blood vessel softening function.
Example 2
The gel candy with the blood vessel softening function comprises a candy body and a stuffing, wherein the candy body consists of the following components in parts by weight: 85 parts of gelatin, 105 parts of purified water, 45 parts of glycerin and 13 parts of sorbitol;
the stuffing consists of the following components in parts by weight: 150 parts of linolenic acid type edible vegetable oil.
The preparation method of the gel candy with the blood vessel softening function comprises the following steps:
step 1, weighing raw materials, namely respectively weighing gelatin, purified water, glycerol, sorbitol and linolenic acid type edible vegetable oil according to parts by weight for later use;
step 2, glue solution preparation, namely adding glycerol and purified water into a reaction kettle, uniformly stirring, then regulating the temperature of the reaction kettle to 80 ℃, adding gelatin and sorbitol into the reaction kettle, and stirring for 15 minutes through the reaction kettle to enable the gelatin and sorbitol to be completely melted into a mixed solution of the glycerol and the purified water to obtain glue solution;
and 3, pressing, namely regulating the temperature of the capsule to 60 ℃, regulating the temperature of the spray body to 45 ℃, regulating the thickness of the soft capsule skin to 0.8mm, preparing the glue solution into films with uniform thickness, adding linolenic acid type edible vegetable oil between the two films, and pressing into soft capsules by using a pressing method to obtain the gel candy with the blood vessel softening function.
Example 3
The gel candy with the blood vessel softening function comprises a candy body and a stuffing, wherein the candy body consists of the following components in parts by weight: 90 parts of gelatin, 110 parts of purified water, 50 parts of glycerol and 15 parts of sorbitol;
the stuffing consists of the following components in parts by weight: 150 parts of linolenic acid type edible vegetable oil.
The preparation method of the gel candy with the blood vessel softening function comprises the following steps:
step 1, weighing raw materials, namely respectively weighing gelatin, purified water, glycerol, sorbitol and linolenic acid type edible vegetable oil according to parts by weight for later use;
step 2, glue solution preparation, namely adding glycerol and purified water into a reaction kettle, uniformly stirring, then regulating the temperature of the reaction kettle to 80 ℃, adding gelatin and sorbitol into the reaction kettle, and stirring for 15 minutes through the reaction kettle to enable the gelatin and sorbitol to be completely melted into a mixed solution of the glycerol and the purified water to obtain glue solution;
and 3, pressing, namely regulating the temperature of the capsule to 60 ℃, regulating the temperature of the spray body to 45 ℃, regulating the thickness of the soft capsule skin to 0.8mm, preparing the glue solution into films with uniform thickness, adding linolenic acid type edible vegetable oil between the two films, and pressing into soft capsules by using a pressing method to obtain the gel candy with the blood vessel softening function.
Experimental example
200 patients with hypertension, hyperlipidemia and arteriosclerosis are randomly selected and randomly divided into 4 groups, 50 patients with hypertension, hyperlipidemia and arteriosclerosis are respectively corresponding to example 1, example 2, example 3 and comparative example, all medicines are stopped before each group of patients is tested for 3 days and the tested time, each group of patients takes 2 gel candies every day, the patients of comparative example take the same number of antihypertensive medicines every day, the tested time is 30 days, the effective numbers are counted according to the evaluation standard, the effective rate=the effective number/total number, and the obtained results are shown in the following table 1:
evaluation criteria: the method is effective: the discomfort symptoms are reduced or eliminated; invalidation: the discomfort symptoms are unchanged or more severe.
As can be seen from the results in Table 1, compared with the comparative examples, the gel candies with blood vessel softening function prepared in examples 1 to 3 have the effects of reducing blood pressure, reducing blood fat and softening blood vessels, thereby effectively preventing cardiovascular and cerebrovascular diseases.
The above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not limiting of the embodiments of the present invention. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. Not all embodiments are possible here. To be exhaustive. All obvious changes or modifications which come within the spirit of the invention are desired to be protected.
Claims (3)
1. The gel candy with the blood vessel softening function comprises a candy body and a stuffing, and is characterized in that the candy body consists of the following components in parts by weight: 80-90 parts of gelatin, 100-110 parts of purified water, 40-50 parts of glycerol and 10-15 parts of sorbitol;
the stuffing consists of the following components in parts by weight: 140-150 parts of linolenic acid type edible vegetable oil.
2. The gel candy with blood vessel softening function according to claim 1, wherein the linolenic acid content of the linolenic acid-containing edible vegetable oil is not less than 81%.
3. A gel candy having a blood vessel softening function according to any one of claims 1 to 2, wherein the method for preparing the gel candy having a blood vessel softening function comprises the steps of:
step 1, weighing raw materials, namely respectively weighing gelatin, purified water, glycerol, sorbitol and linolenic acid type edible vegetable oil according to parts by weight for later use;
step 2, glue solution preparation, namely adding glycerol and purified water into a reaction kettle, uniformly stirring, then regulating the temperature of the reaction kettle to 80 ℃, adding gelatin and sorbitol into the reaction kettle, and stirring for 15 minutes through the reaction kettle to enable the gelatin and sorbitol to be completely melted into a mixed solution of the glycerol and the purified water to obtain glue solution;
and 3, pressing, namely regulating the temperature of the capsule to 60 ℃, regulating the temperature of the spray body to 45 ℃, regulating the thickness of the soft capsule skin to 0.8mm, preparing the glue solution into films with uniform thickness, adding linolenic acid type edible vegetable oil between the two films, and pressing into soft capsules by using a pressing method to obtain the gel candy with the blood vessel softening function.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311321076.XA CN117256719A (en) | 2023-10-12 | 2023-10-12 | Gel candy with blood vessel softening function and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311321076.XA CN117256719A (en) | 2023-10-12 | 2023-10-12 | Gel candy with blood vessel softening function and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117256719A true CN117256719A (en) | 2023-12-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311321076.XA Pending CN117256719A (en) | 2023-10-12 | 2023-10-12 | Gel candy with blood vessel softening function and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117752005A (en) * | 2024-02-02 | 2024-03-26 | 馨辰生物(广东)有限公司 | Gel candy for reducing blood fat and preparation method thereof |
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2023
- 2023-10-12 CN CN202311321076.XA patent/CN117256719A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117752005A (en) * | 2024-02-02 | 2024-03-26 | 馨辰生物(广东)有限公司 | Gel candy for reducing blood fat and preparation method thereof |
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