Gel candy capable of improving anoxia tolerance and preparation method thereof

Abstract

The invention belongs to the field of food, and particularly relates to a formula of lycium barbarum polysaccharide gel candies capable of improving hypoxia tolerance. The lycium barbarum polysaccharide gel candy comprises the following raw materials in parts by weight: 10-70 parts of lycium barbarum polysaccharide extract, 22-38 parts of gelatin, 100 parts of maltitol, 0.2-6.6 parts of citric acid and the balance of water, the total sugar content of the lycium barbarum polysaccharide extract is 85.01%. The lycium barbarum polysaccharide gel candy which can improve anoxia tolerance and is good in texture and flavor is prepared by unifying process steps and optimizing a formula. Animal tests show that according to the lycium barbarum polysaccharide gel candy disclosed by the invention, the adopted lycium barbarum polysaccharide extract raw powder can remarkably prolong the survival time or gasp time of hypoxia mice within a certain dosage range, so that the lycium barbarum polysaccharide gel candy has a remarkable anti-hypoxia effect, and fills the market blank of the products. The preparation technology is simple, eating and carrying are convenient, the taste is good, safety and effectiveness are achieved, and industrialized implementation can be achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of functional foods, and in particular relates to a functional gel candy capable of improving hypoxia tolerance and a preparation method thereof. Background Art

[0002] Hypoxia refers to a physiological process in which tissue metabolism, function and morphological structure undergo abnormal changes due to insufficient oxygen supply or oxygen use disorders. It is one of the most common symptoms in high altitude areas and seriously affects the daily quality of life of people in plateau areas. In addition, young people who often need mental activities, middle-aged and elderly people with physical abnormalities are also deeply troubled by the symptoms of hypoxia. Hypoxia tolerance refers to a function that relieves or intervenes in this physiological process. Currently, common products on the market include oxygen cylinders, portable oxygen inhalers, drugs and foods that enhance hypoxia tolerance, etc. Among them, hypoxia-tolerant functional foods are popular with the public due to their good prevention and action effects and easy to carry. In addition, the establishment of people's healthy consumption concepts has given functional foods and health foods a good market development prospect.

[0003] Wolfberry is one of the earliest approved medicinal and edible plants in my country. my country is the birthplace and origin of wolfberry in the world, so my country has unique resource advantages in the development of wolfberry medicinal and edible products and industry. Wolfberry contains a variety of nutrients, such as wolfberry polysaccharides, betaine, carotenoids, vitamins and some minerals. Among them, wolfberry polysaccharides are the most concerned active ingredients. It is a natural water-soluble plant polysaccharide composed of various monosaccharides such as glucose, arabinose, xylose, etc. It has multiple functions such as antioxidant, anti-aging, hypoglycemic, hypolipidemic, and immune regulation. In addition, according to existing literature reports, wolfberry polysaccharides are the main functional components of wolfberry's hypoxia tolerance function. Therefore, it is feasible to use wolfberry polysaccharides to develop a gel candy with hypoxia tolerance.

[0004] In recent years, the development and production of polysaccharide products has become a hot research direction in the wolfberry industry. On the one hand, it can improve the utilization rate of wolfberries, and on the other hand, it can also increase the variety of wolfberry-related products and broaden the market for wolfberry products. The Chinese invention patent application with patent application number 202410365002.4 discloses a nutritional health oral liquid with added wolfberry polysaccharides. The Chinese invention patent application with patent application number 201510305857.9 discloses a selenium-rich wolfberry health tea and its preparation method. The Chinese invention patent application with patent application number 200810002581.7 discloses an oxygen-deficient beverage with added wolfberry polysaccharide powder. The Chinese invention patent application with patent application number 202310016172.7 discloses a method for preparing a wolfberry polysaccharide solid beverage. As can be seen from the above, patents related to wolfberry polysaccharide products are basically divided into wolfberry polysaccharide oral liquid, tea, beverages and solid beverages. However, the addition of wolfberry polysaccharides will bring unpleasant flavors such as Chinese medicine taste, which will have a certain impact on the taste and affect the market development of wolfberry polysaccharide products to a certain extent.

[0005] The gel candy of the present invention is a new dosage form that is healthy and has a good taste. In addition, the Lycium barbarum polysaccharide gel candy appears with an enhanced hypoxia tolerance and a clean label. Therefore, if a gel candy with Lycium barbarum polysaccharide as an active ingredient can be developed, it will have a wide range of application prospects. Summary of the invention

[0006] In view of the deficiencies in the above prior art, the present invention provides a functional wolfberry polysaccharide gel candy that does not add any flavors and pigments, aiming to develop a healthy and safe functional wolfberry polysaccharide gel candy that improves hypoxia tolerance.

[0007] One of the purposes of the present invention is to provide a functional wolfberry polysaccharide gel candy, which has scientific and reasonable ingredients, is easy to eat and carry, has a good taste, and has a good hypoxia resistance effect.

[0008] The second purpose of the present invention is to provide a method for preparing the above-mentioned functional wolfberry polysaccharide gel candy, which has a simple and convenient preparation process, and the obtained gel candy has stable properties and can effectively meet the storage and transportation needs of enterprises.

[0009] The technical solution to achieve one of the purposes of the present invention is a functional wolfberry polysaccharide gel candy capable of improving hypoxia tolerance, comprising the following raw materials in parts by weight: Preliminary options: 10-70 parts of wolfberry polysaccharide extract, 22-38 parts of gelatin, 0.2-6.6 parts of citric acid, 100 parts of maltitol, and the remaining component is water.

[0010] Preferred solution: 30.07 parts of wolfberry polysaccharide extract, 27.26 parts of gelatin, 1.67 parts of citric acid, 100 parts of maltitol, and the remaining component is water.

[0011] The technical solution for achieving the second object of the present invention is that the preparation method of the above-mentioned wolfberry polysaccharide gel candy comprises the following steps: ① Weigh 27.26 parts of gelatin in advance, add a certain amount of water to it, and let it absorb water and swell at room temperature for 30 minutes; ② Weigh 30.07 parts of wolfberry polysaccharide, 1.67 parts of citric acid, and 100 parts of maltitol into a container, add a certain amount of water, and stir evenly; ③Heat the sugar solution in step ② at 70℃ to dissolve it quickly; ④Heat the gelatin solution in step ① at 70°C to make it evenly dissolved; ⑤Mix and stir the fully dissolved liquid 1 and liquid 2 evenly, inject into the mold while hot, dry at room temperature for 1 hour and then demould. Cool at room temperature for 24 hours after demoulding, package, inspect and manufacture the finished product.

[0012] Analysis of the efficacy of each raw material of the present invention: 1. Goji Berry: Lycium barbarum belongs to the genus Lycium of the Solanaceae family. It usually refers to the dried mature fruit of Lycium barbarum. It is one of the earliest approved medicinal and edible plants in my country and is mainly distributed in the west and northwest of my country. At present, the national planting area of ​​​​lycium barbarum is about 3 million mu. There are about 80 varieties of wolfberry in the world, among which Ningxia wolfberry is the main representative. my country has unique resource advantages in the development of wolfberry medicinal and edible products and industrial development. The "Pharmacopoeia of the People's Republic of China (2020 Edition)" states that it has the effects of improving eyesight, nourishing the liver and kidneys, etc. As a traditional Chinese medicine that is one of the commonly used raw materials for health foods, wolfberry has good effects such as enhancing immunity, anti-inflammation, relieving visual fatigue, lowering blood sugar, and lowering blood pressure. It has been used in a variety of functional foods and medicines and has been widely accepted and recognized by the market.

[0013] Lycium barbarum polysaccharide The active ingredients of wolfberry fruit are complex, containing 18 kinds of amino acids, 21 kinds of trace elements, flavonoids, proteins, polysaccharides, carotenoids and other beneficial ingredients. Polysaccharides are one of the most important active ingredients in wolfberry fruit. They are a natural water-soluble plant polysaccharide, accounting for 5% to 8% of wolfberry dry fruit. Lycium barbarum polysaccharides are polysaccharide substances composed of various monosaccharides such as glucose, arabinose, and xylose. Their molecular weight is generally 10-2300 kDa, and they have the characteristics of strong stability, good safety, and low toxicity. The biological activity of polysaccharides is mainly affected by their physicochemical properties and chemical structure, which in turn are affected by the extraction and purification methods. Common polysaccharide extraction and purification methods mainly include water extraction, alcohol precipitation, ion exchange column chromatography, and gel filtration chromatography. In addition, wolfberry polysaccharides have been widely studied because of their various biological activities, such as hypoglycemic, hypolipidemic, anti-oxidation, immunomodulatory, anti-aging, and anti-fatigue physiological functions.

[0014] Maltitol: Sugar alcohols are a type of low-calorie functional sugar with good taste and high safety. They are polyols generated by hydrogenation of the reducing carbonyl group of sugar. Common sugar alcohols include maltitol, sorbitol, maltitol, mannitol, xylitol, etc. Maltitol is a sugar alcohol obtained by hydrogenation of maltose. It is very soluble in water and has the same sweetness as sucrose. It has a mild sweetness and no peculiar taste. It is almost not decomposed in the body and can be used as a food raw material for diabetics and obese patients. Maltitol is safe and has a simple manufacturing process.

[0015] gelatin: Gelling agents are an indispensable key raw material for making gel candies. They play an important role in the taste, morphological stability and processability of gel candies during the production process. Gelatin is a protein extracted from animal skins, bones and other tissues. It has good gelling properties and elasticity and is one of the commonly used gelling agents for making gel candies. Gelatin can be dissolved in hot water to form a thermoreversible gel. It has extremely excellent physical properties, such as gelling power, affinity, high dispersibility, low viscosity, dispersion stability, water retention, etc. It is an important food additive and is widely used as a gelling agent, stabilizer, thickener, emulsifier, dispersant, clarifier, etc. in food.

[0016] Citric Acid: Citric acid is a naturally occurring organic acid, widely found in citrus fruits, with a mild and refreshing sour taste, which can significantly improve the taste of food. As a food additive, citric acid has the advantages of being natural and non-toxic, having a significant preservative effect, having multiple functions, improving the taste of food, being safe, and being environmentally friendly and healthy. These advantages have made citric acid widely used and recognized in the food industry. In the organic acid market, citric acid has a market share of more than 70%, and there is no acidulant that can replace citric acid.

[0017] The above technical solution has the following beneficial effects: The functional wolfberry polysaccharide gel candy provided by the present invention is added with wolfberry polysaccharide extract (total sugar content is 85.01%). Animal experiments have shown that the wolfberry polysaccharide extract can significantly prolong the survival time of normal pressure hypoxia-tolerant mice and the panting time of acute cerebral ischemic hypoxia mice, and has a certain hypoxia-tolerant function; the addition of maltitol can meet the sweetness requirements of the gel candy, and has the advantage of low calories; the addition of gelatin can give the gel candy good texture and sensory properties; citric acid has a mild and refreshing sour taste, which can improve the flavor attributes of the gel candy. The gel candy has a simple composition, stable quality, is easy to carry, and can be eaten anytime and anywhere.

[0018] It has been verified by the applicant that the hypoxia-resistant gel candy prepared by the present invention has good texture and sensory organoleptic properties and stable properties, and has broad market prospects.

[0019] Instruction Manual Figure 1 It is a schematic diagram of the preparation process of the present invention.

[0020] Figure 2 The three factors of gelatin, wolfberry polysaccharides and citric acid interact with each other.

[0021] Figure 3 The weight change rate of mice in each group treated with different treatments. NC represents the normal control group, LD, MD, and HD represent the low-dose, medium-dose, and high-dose groups of Lycium barbarum polysaccharides, respectively.

[0022] Figure 4 The results are the results of the normal pressure hypoxia tolerance, sodium nitrite poisoning survival, and acute cerebral ischemia hypoxia test in mice. MC represents the model control group, LD, MD, and HD represent the low-dose, medium-dose, and high-dose groups of Lycium barbarum polysaccharides, respectively.

[0023] Different letters indicate significant differences ( P <0.05).

[0024] The following is a further description with reference to specific embodiments. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be noted that the specific embodiments described here are only used to explain the present invention and are not limited to the present invention.

[0026] Embodiment 1: (1) Weigh 22 parts of gelatin in advance, add a certain amount of water to it, and let it absorb water and swell at room temperature for 30 minutes; weigh 28 parts of wolfberry polysaccharides, 3.4 parts of citric acid, and 100 parts of maltitol in a container, add a certain amount of water, and stir to mix; heat the sugar solution at 70°C to dissolve it quickly; heat the gelatin solution at 70°C to dissolve it evenly; mix the fully dissolved sugar solution and gelatin solution and stir evenly, inject them into the mold while hot, and demold after drying at room temperature for 1 hour.

[0027] (2) After demoulding, cool at room temperature for 24 hours, package, inspect and manufacture the finished product.

[0028] Embodiment 2: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 28 parts of wolfberry polysaccharides, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0029] Embodiment 3: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 30 parts of gelatin, 28 parts of wolfberry polysaccharide, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0030] Embodiment 4: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 34 parts of gelatin, 28 parts of wolfberry polysaccharide, 3.4 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0031] Embodiment 5: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 38 parts of gelatin, 28 parts of wolfberry polysaccharide, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0032] Embodiment 6: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 10 parts of wolfberry polysaccharide, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0033] Embodiment 7: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0034] Embodiment 8: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 40 parts of wolfberry polysaccharides, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0035] Embodiment 9: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 55 parts of wolfberry polysaccharides, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0036] Embodiment 10: Preparation method: According to Example 1, the components of the wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 70 parts of wolfberry polysaccharide, 3.4 parts of citric acid, and 100 parts of maltitol by weight. Add appropriate amount of water according to the parts to prepare Embodiment 11: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 0.2 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0037] Embodiment 12: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0038] Embodiment 13: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 3.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0039] Embodiment 14: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 5 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0040] Embodiment 15: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 6.6 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0041] Embodiment 16: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0042] Embodiment 17: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 29 parts of gelatin, 25 parts of wolfberry polysaccharides, 3.2 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0043] Embodiment 18: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 23 parts of gelatin, 25 parts of wolfberry polysaccharides, 3.2 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0044] Embodiment 19: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 29 parts of gelatin, 15 parts of wolfberry polysaccharide, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0045] Embodiment 20: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0046] Embodiment 21: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 29 parts of gelatin, 25 parts of wolfberry polysaccharides, 0.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0047] Embodiment 22: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0048] Embodiment 23: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 35 parts of wolfberry polysaccharides, 0.4 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0049] Embodiment 24: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 29 parts of gelatin, 35 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0050] Embodiment 25: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 15 parts of wolfberry polysaccharide, 3.2 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0051] Embodiment 26: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 23 parts of gelatin, 25 parts of wolfberry polysaccharides, 0.4 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0052] Embodiment 27: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 23 parts of gelatin, 15 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0053] Embodiment 28: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 23 parts of gelatin, 35 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0054] Embodiment 29: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0055] Embodiment 30: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 15 parts of wolfberry polysaccharide, 3.2 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0056] Embodiment 31: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 25 parts of wolfberry polysaccharides, 1.8 parts of citric acid, and 100 parts of maltitol by weight, and appropriate amount of water is added according to the parts for preparation.

[0057] Embodiment 32: Preparation method: According to Example 1, the components of wolfberry polysaccharide gel candy are composed of 26 parts of gelatin, 15 parts of wolfberry polysaccharides, 0.4 parts of citric acid, and 100 parts of maltitol in parts by weight, and appropriate amount of water is added according to the parts for preparation.

[0058] The beneficial effects of the present invention are further described below through test examples.

[0059] Test Example 1 Sensory Evaluation of Lycium barbarum Polysaccharide Gel Candy The products were scored on a sensory basis, with a maximum score of 100. The scoring panel consisted of 20 people with certain sensory evaluation experience, and each person scored individually and the average was taken. The evaluation indicators were color, aroma, hardness, viscosity, elasticity, flavor, and mouthfeel. The sensory scoring standards are shown in Table 1.

[0060] Table 1 Sensory scoring criteria for gel candy

[0061] According to the evaluation of the sensory evaluation team, the sensory evaluation scores of the embodiment products are shown in Table 2.

[0062] Table 2 Comparison of sensory evaluation scores of various embodiments project Color fragrance hardness Viscosity elasticity taste Taste Total score Example 1 8.69 10.31 9 11.23 11.23 8.31 8.85 67.62 Example 2 8.77 11 11.23 12.54 12.38 10.62 10.77 77.31 Example 3 8.23 10.15 10.38 12.62 12.69 10.77 8.92 73.77 Example 4 8.08 9.31 9.46 12.38 12.23 9.85 9.46 70.77 Example 5 8.85 9.23 10 11.62 12.38 9.92 9.69 71.69 Example 6 8.27 9.55 7.45 11.64 12.18 10.18 7.73 67 Example 7 8.55 11.27 10.91 12.27 12.45 10.36 11.63 77.45 Example 8 8.91 10.09 11.82 12.45 11.45 10.73 11.73 77.18 Example 9 5.73 9.45 5.82 10.81 8.818 10.09 9.09 59.82 Example 10 5 10 5.27 10.55 6.55 8.64 10 56 Embodiment 11 9.083 11.08 12.17 12.75 12.67 7.42 11.92 77.08 Example 12 9.08 11.42 11.92 12.92 12.08 11.92 12.58 81.92 Embodiment 13 9.08 11.33 12.08 13.08 12.42 12.83 12.5 83.33 Embodiment 14 9. 33 11.17 12.58 12.92 12.5 9 12 79.5 Embodiment 15 9.25 11 12.42 12.75 12.33 6.42 11.75 75.92

[0063] It can be seen from Table 2 that the optimal formula of wolfberry polysaccharide gel candy is 22-30 parts of gelatin, 10-40 parts of wolfberry polysaccharide, and 0.2-3.4 parts of citric acid, which has high scores in terms of hardness and taste.

[0064] Based on Table 2, the formula of gel candy was further optimized by response surface method. The response surface design and results are shown in Table 3.

[0065] Table 3 Response surface optimization experimental design and results project A Gelatin B Lycium barbarum polysaccharide C Citric Acid Sensory Rating Example 16 0（26） 0（25） 0（1.8） 83.6 Embodiment 17 1（29） 0 1（3.2） 77.4 Embodiment 18 -1（23） 0 1 70.6 Embodiment 19 1 -1（15） 0 73.9 Embodiment 20 0 0 0 84 Embodiment 21 1 0 -1（0.4） 77.9 Embodiment 22 0 0 0 83.8 Embodiment 23 0 1（35） -1 79 Embodiment 24 1 1 0 82.1 Embodiment 25 0 1 1 77.2 Embodiment 26 -1 0 -1 72.1 Embodiment 27 -1 -1 0 78 Embodiment 28 -1 1 0 69.9 Embodiment 29 0 0 0 81.3 Embodiment 30 0 -1 1 78.4 Embodiment 31 0 0 0 84 Embodiment 32 0 -1 -1 75.3

[0066] The sensory score was used as the response value, and the sensory score results were subjected to regression analysis using the Design Expert 13 program. The results showed that there were two-way interactions among the three factors of gelatin, wolfberry polysaccharides, and citric acid. Figure 2 .

[0067] Depend on Figure 2 It can be seen that the optimal result predicted by the model is 27.26 parts of gelatin, 30.07 parts of wolfberry polysaccharides, and 1.67 parts of citric acid. The predicted value of the sensory score is 84.1, which is consistent with the experimental value. The sensory score is high and the wolfberry polysaccharide gel candy has a better taste.

[0068] Experimental Example 3 Comparative Analysis of Volatile Flavor Substances in Lycium barbarum Polysaccharide Gel Candy and Lycium barbarum Polysaccharide Extract Powder The results of observation showed that the optimized Lycium barbarum polysaccharide gel candy had moderate hardness, good elasticity and resilience, a sweet and sour taste without peculiar smell, and a smooth taste. The results of the comparison of the volatile flavor substances between the original Lycium barbarum polysaccharide extract powder and the Lycium barbarum polysaccharide gel candy are shown in Table 4.

[0069] Table 4 Differences in volatile flavor substances between wolfberry polysaccharide extract powder and wolfberry polysaccharide gel candy Name of volatile flavor substances CAS Number Relative content of Lycium barbarum polysaccharide gel candy (%) Relative content of Lycium barbarum polysaccharide extract powder (%) Alcohols Ethanol 64-17-5 1.2 0.75 Tert-Butanol 75-65-0 0.29 —— Isoamyl alcohol 123-51-3 0.21 0.61 Furfuryl alcohol 98-00-0 1.15 3.43 2-Ethylhexanol 104-76-7 0.12 0.07 trans-2-octen-1-ol 18409-17-1 0.73 0.2 Lauryl Alcohol 112-53-8 0.13 —— 2,2,3-Trimethyl-3-oxoethane alcohol 25910-96-7 0.27 —— Dimethylsilanediol 1066-42-8 10.72 1.51 tert-Amyl alcohol 75-85-4 —— 0.17 n-Butanol 71-36-3 —— 0.07 2-Methylbutanol 137-32-6 —— 0.26 (2R,3R)-(-)-2,3-Butanediol 24347-58-8 —— 7.7 Tetrahydro-2,5-dimethyl-2H-pyranol 54004-46-5 —— 0.12 6,8-Dioxabicyclooctan-4-ol 39682-49-0 —— 0.36 Phenylethyl alcohol 22258 —— 0.25 Esters Ammonium carbamate 1111-78-0 0.75 0.71 Ethyl 2-[methoxy(phenyl)phospho]acetate 62205-82-7 13.33 2.81 2,4-Dimethyl-3-carbonyl-pentanoic acid methyl ester 59742-51-7 0.31 —— 2,2-Dimethylpropionic acid propyl ester 5129-35-1 0.15 —— 2,2,4-Trimethyl-1,3-pentanediol diisobutyrate 6846-50-0 0.54 —— Isooctyl Salicylate 118-60-5 0.26 —— Ethyl lactate 97-64-3 —— 0.91 4-Hydroxy-3-pentenoic acid lactone 591-12-8 —— 0.54 γ-Butyrolactone 96-48-0 —— 0.47 2-(2-methoxyethoxy)acetic acid ethyl ester 57982-39-5 —— 0.12 Gamma-valerolactone 108-29-2 —— 1.95 Ethyl levulinate 539-88-8 —— 0.23 Aldehydes Isovaleraldehyde 590-86-3 0.27 —— Hexanal 66-25-1 1.48 —— n-Heptanal 111-71-7 0.58 —— Benzaldehyde 100-52-7 1.1 —— Nonanal 124-19-6 0.87 1.49 2,4-Dimethylbenzaldehyde 15764-16-6 0.54 —— Acetaldehyde 75-07-0 —— 0.07 2-Methylbutyraldehyde 96-17-3 —— 0.12 5-Methyl-2-furfural 620-02-0 —— 0.51 Ketones acetone 67-64-1 6.8 2.18 Methyl Ethyl Ketone 78-93-3 0.26 —— 1-(2-Methylpyrimidin-4-yl)ethanone 67860-38-2 0.14 —— 6,10-Dimethyl-5,9-undecadien-2-one 689-67-8 0.2 —— 2,3-Butanedione 431-03-8 —— 0.2 Hydroxyacetone 116-09-6 —— 0.89 3-Hydroxy-2-butanone 513-86-0 —— 1.9 5-Methylfuran-2-(5H)-one 591-11-7 —— 2.88 1-(2-Furyl)-2-hydroxyethanone 17678-19-2 —— 0.27 Levoglucosidone 37112-31-5 —— 0.33 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one 28564-83-2 —— 0.78 Acids Acetic acid 64-19-7 6.41 34.41 Isobutyric acid 79-31-2 0.18 —— Butyric acid 107-92-6 0.48 —— 2-Methylbutyric acid 116-53-0 0.76 —— 4-Methylvaleric acid 646-07-1 0.14 —— Hexanoic acid 142-62-1 0.31 0.16 bitter 124-07-2 0.15 —— Formic acid 64-18-6 —— 2.41 Propionic acid 29102 —— 0.31 2-Ethylhexanoic acid 149-57-5 —— 0.15 N-nonanoic acid 112-05-0 —— 0.75 Hydrocarbons Hexamethylcyclotrisiloxane 541-05-9 4.65 1.24 2,4-Dimethyl-1-heptene 19549-87-2 0.25 —— 3,3,4-Trimethylheptane 20278-87-9 0.56 —— Hexamethylcyclotrisiloxane 541-05-9 0.25 —— 4-Methyloctane 2216-34-4 0.23 —— Styrene 100-42-5 0.13 —— n-Undecane 1120-21-4 0.12 —— Trimethyl n-propoxysilane 1825-63-4 0.19 —— Octamethylcyclotetrasiloxane 556-67-2 18.35 7.58 Hexamethylcyclotrisiloxane 541-05-9 1.51 —— 4,6-Dimethyl-dodecane 61141-72-8 0.26 —— n-Dodecane 112-40-3 0.26 0.45 Heneicosane 629-94-7 0.14 —— Ethoxytriethylsilane 597-67-1 —— 0.45 3,3,4-Trimethyldecane 49622-18-6 —— 0.42 3-Ethyl-3-methylheptane 17302-01-1 —— 0.21 n-Tetradecane 629-59-4 —— 1.13 Phenols 2,4-Di-tert-butylphenol 96-76-4 0.15 —— Maltol 118-71-8 —— 0.11 other 2-Methyltetrahydrofuran 96-47-9 0.14 —— Pyrazine 290-37-9 0.16 0.21 Di-tert-butyl peroxide 110-05-4 0.79 0.67 2-Methylpyrazine 109-08-0 10.77 8.62 2,6-Dimethylpyrazine 108-50-9 6.94 3.54 2-Ethylpyrazine 13925-00-3 0.89 —— 2,3-Dimethylpyrazine 5910-89-4 1.62 0.84 2,2,4,4-Tetramethyltetrahydrofuran 3358-28-9 0.39 —— 2-Ethyl-6-methylpyrazine 13925-03-6 0.42 0.2 2,3,5-Trimethylpyrazine 14667-55-1 —— 0.47 2-Acetylpyrrole 1072-83-9 —— 0.65 2-Acetyl-6-methylpyrazine 22047-26-3 —— 0.16

[0070] As can be seen from Table 4, compared with the original powder of wolfberry polysaccharide extract, the flavor of wolfberry polysaccharide gel candy is significantly improved. The relative content of acetic acid in the original powder of wolfberry polysaccharide extract is relatively high, and the relative content of acetic acid in the optimized wolfberry polysaccharide gel candy is significantly reduced. The relative content of the main volatile flavor substances is reduced compared with the original powder of wolfberry polysaccharide extract, and the number of main volatile flavor substances is significantly less than that of the original powder of wolfberry polysaccharide extract, and the flavor is significantly improved.

[0071] Test Example 4: Related Indicators of Lycium barbarum Polysaccharide Gel Candy The water content of the gel candy is 19.06-19.98%; the texture characteristics are hardness 1421.16-1459.7g, stickiness 1327.21-1396.69, chewiness 1261.37-1354.85, and resilience 0.7-0.72; the color is L* 27.59-27.61, a* 1.93-1.11, b* 1.78-2.24, C* 2.09-2.43, and h 58.44-67.24; the anti-deformation rate is 86.62-90.36%; the total colony count of the gel candy is 600 CFU / g, and coliform bacteria, mold and yeast, Staphylococcus aureus, and Salmonella are not detected. It meets the SB 10021-2017 quality standard.

[0072] Experimental Example 5 Study on the hypoxia-resistance effect of Lycium barbarum polysaccharide raw powder (1) Materials Lycium barbarum polysaccharide raw powder, 250mL ground-mouth bottle, soda lime, vaseline, sodium nitrite.

[0073] (2) Animal husbandry SPF-grade C57BL / 6 adult male mice weighing 20±2g were adaptively fed for one week and randomly divided into 5 groups, namely, negative control group, low-dose Lycium barbarum polysaccharide group, medium-dose Lycium barbarum polysaccharide group, high-dose Lycium barbarum polysaccharide group, 30 mice in each group, and a blank control group of 10 mice.

[0074] (3) Test samples were given After one week of adaptation, each group was treated with oral gavage for 45 days. The low-dose group was gavaged with Lycium barbarum polysaccharide (50 mg / kg bw / d); the medium-dose group was gavaged with Lycium barbarum polysaccharide (100 mg / kg bw / d); the high-dose group was gavaged with Lycium barbarum polysaccharide (200 mg / kg bw / d); and the negative control group was gavaged with an equal volume of purified water.

[0075] (4) Normal pressure hypoxia tolerance test Each group of the experiment has 10 mice. Except for the blank control group, 1 hour after the last gavage, each group of mice should be placed in a 250 mL ground-mouth bottle containing 5 g of soda lime (1 mouse per bottle), the bottle mouth should be sealed with vaseline, and the cover should be tight to prevent air leakage. The time should be immediately counted, and the time when the mice die due to lack of oxygen should be observed and recorded with respiratory arrest as the indicator. If the survival time of the test sample group is prolonged compared with the control group and is statistically significant, the experimental result is considered positive.

[0076] (5) Sodium nitrite poisoning survival experiment Each group of the experiment had 10 mice. One hour after the last oral gavage, each group of animals was intraperitoneally injected with sodium nitrite at a dose of 200-240 mg / kg BW (injection volume was 0.1 mL / 10 g), and the time was immediately counted to record the survival time of the animals. If the survival time of the test sample group was prolonged compared with the control group and was statistically significant, the experimental result was considered positive.

[0077] (6) Acute cerebral ischemia and hypoxia experiment Each group of the experiment had 10 mice. One hour after the last gavage, the animals in each group were decapitated from the neck one by one, that is, the mice were decapitated quickly from the line connecting the two ears with thick scissors, and the time from the decapitation to the cessation of gasping was immediately recorded by a stopwatch. If the gasping time of the test sample group was prolonged compared with that of the control group and was statistically significant, the experimental result was considered positive.

[0078] (7) Determination and methods of indicators During the test, mice were free to drink water and eat food. If the results of any two of the three experiments were positive, it could be determined that the test sample had the effect of resisting hypoxia.

[0079] (8) Test results 1. Body weight changes of mice in each group during oral gavage Depend on Figure 3 It can be seen that during the whole gavage period, the weight changes and food and water intake of mice were statistically analyzed every three days. The weight change data of mice showed that the weight of mice in each group (normal control group and Lycium barbarum polysaccharide dose groups) was basically in a steady increase trend during the gavage period, and the weight change was relatively stable, but there was no significant difference in the weight change rate among the groups; in addition, the food and water intake of mice in each group was also recorded, and there was no significant difference.

[0080] 2. Tests on hypoxia tolerance at normal pressure, survival in sodium nitrite poisoning, and acute cerebral ischemia hypoxia After the gavage period, the mice were subjected to three hypoxia tolerance tests. The results are shown in Figure 4 .pass Figure 4A shows that in the normobaric hypoxia tolerance test, the survival time of mice in the model group was (32.97±4.33) min, while the survival time of mice in the normobaric hypoxia tolerance groups of Lycium barbarum polysaccharide low, medium and high dose groups were (37.35±5.01) min, (39.89±6.69) min and (40.99±7.80) min, respectively. The three dose groups all prolonged the survival time, and the medium and high dose groups were significantly different from the model group ( P <0.05 ).

[0081] Depend on Figure 4 B shows that the panting time of mice in the acute cerebral ischemia and hypoxia test also showed the good hypoxia resistance effect of Lycium barbarum polysaccharide. Compared with the model group (21.35±1.47) s, the panting time of mice in the Lycium barbarum polysaccharide medium and high dose groups was significantly prolonged to (23.68±2.84) s and (24.76±2.39) s, respectively. P <0.05). The low-dose group of Lycium barbarum polysaccharide also prolonged the panting time of mice (22.34±1.34) s, but there was no significant difference ( P >0.05 ).

[0082] The same is true in Figure 4 In the sodium nitrite poisoning survival test, compared with the model group, the LBP dose groups showed a tendency to prolong the survival time of mice, but the results were not significantly different ( P >0.05 ). The survival time of mice in the model group was (22.74±2.35) min, and the survival time of mice in the low-, medium-, and high-dose groups of Lycium barbarum polysaccharide was (23.55±5.37) min, (26.47±7.30) min, and (27.97±7.54) min, respectively.

[0083] The results of two of the three experiments were positive, which indicated that the Lycium barbarum polysaccharide samples had the effect of resisting hypoxia.

[0084] Based on the above technical scheme, the low-dose group of mice given oral administration was 10 times the minimum recommended dose for humans. The oral dose of Lycium barbarum polysaccharide that exerts hypoxia resistance (100-200 mg / kg / d) was combined with the daily recommended dose for humans (0.3-0.96 g / d). It can be calculated that the oral dose of 100 mg / kg / d for mice is equivalent to 0.6-0.96 g of Lycium barbarum polysaccharide extract powder ingested by humans (60 kg).

[0085] According to the proportion of wolfberry polysaccharide extract in gel candy, if one gel candy is calculated as 2.5g, it is recommended to consume 2 pieces per day.

[0086] It should be noted here that the above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. The formula of wolfberry polysaccharide gel candy is characterized by: It is composed of the following components by weight: 10-70 parts of wolfberry polysaccharide extract, 22-38 parts of gelatin, 100 parts of maltitol and 0.2-6.6 parts of citric acid, and the remaining component is water.

2. The formula and preparation process of the Lycium barbarum polysaccharide gel candy according to claim 1, characterized in that: Its preferred embodiment is composed of the following components by weight percentage: 30.07 parts of wolfberry polysaccharide extract, 27.26 parts of gelatin, 1.67 parts of citric acid, 100 parts of maltitol, and the remaining component is water.

3. The process for preparing the Lycium barbarum polysaccharide gel candy as claimed in claim 2, characterized in that: Its preparation process is as follows: the composition by weight is: ① Weigh 27.26 parts of gelatin in advance, add a certain amount of water to it, and let it absorb water and swell at room temperature for 30 minutes; ② Weigh 30.07 parts of wolfberry polysaccharide, 1.67 parts of citric acid, and 100 parts of maltitol into a container, add a certain amount of water, and stir to mix; ③Heat the sugar solution in step ② at 70℃ to dissolve it quickly; ④Heat the gelatin solution in step ① at 70°C to make it evenly dissolved; ⑤Mix and stir the fully dissolved liquid 1 and liquid 2 evenly, inject into the mold while hot, dry at room temperature for 1 hour and then demould. Cool at room temperature for 24 hours after demoulding, package, inspect and manufacture the finished product.

4. The Lycium barbarum polysaccharide gel candy capable of improving hypoxia tolerance as claimed in claim 3, characterized in that Functional food that improves tolerance to hypoxia.

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