Solid soft sweets capable of remarkably relieving asthenopia and preparation method of solid soft sweets

Abstract

The invention relates to the technical field of functional food preparation, and discloses solid soft sweets capable of remarkably relieving asthenopia and a preparation method of the solid soft sweets, and every 100 parts by mass of the soft sweets comprise the following components: 5.8-6.2 parts of lutein ester microcapsules, the wall material of which is starch octenyl succinate with the substitution degree of 0.02-0.04; the emulsifier is lecithin of which the purity is greater than or equal to 90%, and the particle size lt of the emulsifier is 1t; the particle size is 200 nm; 75 to 85 parts of blueberry anthocyanin-VC compound freeze-dried powder; 18 to 22 parts of lycium barbarum polysaccharide; 45 to 55 parts of galactooligosaccharide; 8 to 12 parts of medium chain triglyceride; and a colloid base material. Through collaborative design of a hydrophobic modified wall material and a gradient mixing process, a multi-level protection network of active ingredients is constructed, so that the retention rate of fat-soluble nutrients in the processing and storage period is increased to 90% or above.

Description

Technical Field

[0001] The present invention relates to the technical field of functional food preparation, in particular to a solid soft candy capable of significantly relieving visual fatigue and a preparation method thereof. Background Art

[0002] With the surge in screen time and increased exposure to blue light, visual fatigue has become a common health problem for the modern population. Fat-soluble active ingredients such as lutein and anthocyanins are considered key functional factors in alleviating visual fatigue due to their targeted protective effects against retinal oxidative damage. However, conventional solid soft candies are difficult to stabilize at high active loadings due to the limitations of high-temperature cooking processes and a single carrier system. This makes it difficult to balance the efficacy and palatability of the final product, limiting its extensive application in the health food field.

[0003] Existing solid soft candy production technologies often utilize a hydrophilic colloid base and a one-time, high-temperature mixing process, which can easily lead to thermal degradation and phase separation of fat-soluble ingredients during processing. Traditional wall materials offer insufficient barrier properties against water and oxygen penetration, leading to rapid inactivation of active ingredients during storage due to oxidation and crystallization. Furthermore, the timing misalignment between colloidal network construction and active loading leads to uneven dispersion of functional components, resulting in both a hardened texture and a sticky mouthfeel. These deficiencies make it difficult for existing products to meet consumers' dual demands for long-lasting eye protection and a pleasant eating experience.

[0004] In response to the core contradiction between active ingredient protection and carrier compatibility mentioned above, the present invention focuses on the collaborative innovation of molecular interface engineering and process energy regulation. A multi-level protection network is constructed by hydrophobically modified wall materials to block the water and oxygen diffusion path at the molecular scale; combined with a gradient mixing process, the functionalized self-assembly of the colloidal base is induced in stages to fix the active ingredients in a thermodynamically stable micro-region. This technical system fundamentally breaks through the mutually exclusive dilemma of low activity retention and texture degradation in traditional processes, and provides a new path for the industrial production of high-load visual fatigue relief soft candies. Summary of the Invention

[0005] In view of the deficiencies of the existing technology, the present invention provides a solid soft candy that can significantly relieve visual fatigue and a preparation method thereof, which solves the problem that the fat-soluble active ingredients in the existing solid soft candy are easily oxidized and degraded and crystallized during high-temperature processing and storage.

[0006] To achieve the above object, the present invention is implemented by the following technical solution: a solid soft candy that significantly relieves visual fatigue, wherein each 100 parts by mass of the soft candy comprises the following components:

[0007] Lutein ester microcapsules: 5.8-6.2 parts, whose wall material is octenyl succinate starch ester with a degree of substitution of 0.02-0.04;

[0008] β-carotene nanoemulsion: 1.1-1.3 parts, emulsifier is lecithin with purity ≥90%, particle size <200nm;

[0009] Blueberry anthocyanin-VC complex freeze-dried powder: 75-85 parts, wherein the molar ratio of blueberry anthocyanin to vitamin C is 1:1.0-1:1.4;

[0010] Lycium barbarum polysaccharides: 18-22 parts;

[0011] Galacto-oligosaccharide: 45-55 parts;

[0012] Medium chain triglycerides: 8-12 parts;

[0013] Colloid base: composed of 2.5-3.5 parts of pectin, 6.5-7.5 parts of gelatin, and 0.4-0.6 parts of agar;

[0014] Sweetness system: 58-62 parts of erythritol, 0.04-0.06 parts of mogroside;

[0015] The soft candy contains three functional components: lutein ester microcapsules, β-carotene nanoemulsion, and blueberry anthocyanin-VC complex freeze-dried powder. The lutein ester microcapsules utilize octenyl succinate starch (OSA starch) with a degree of substitution of 0.02-0.04 as the wall material. The octenyl hydrophobic chains in the OSA starch molecule tightly interlock with the carotenoid structure of the lutein ester through van der Waals forces, forming a microcapsule shell with a gradient hydrophobicity. This degree of substitution range precisely balances the film-forming and water-dispersibility properties of the wall material. A low degree of substitution (<0.02) results in insufficient hydrophobicity, leading to excessive microcapsule porosity; a high degree of substitution (0.04) causes excessive hydrophobicity and phase separation of the colloidal base. The β-carotene nanoemulsion is oriented at the interface of high-purity lecithin (≥90%), forming an emulsion membrane with a liquid crystal structure. Its phosphate groups form a hydrogen bond network with the hydroxyl groups of galacto-oligosaccharides, anchoring the nanoemulsion within the functional domains of the colloidal base. The specific molar ratio of blueberry anthocyanins to vitamin C (1:1.0-1:1.4) creates a molecular-level antioxidant synergistic system through the charge complementarity of phenolic hydroxyl-carboxylic acid groups. The freeze-drying process locks the complex in an amorphous high-energy state through glass transition, significantly delaying the oxidative crystallization process.

[0016] The colloidal base material is composed of a compound of pectin, gelatin, and agar, and their mass ratio and thermal response characteristics form a spatiotemporal synergistic effect. The galacturonic acid residues of pectin preferentially cross-link with oligogalactose through hydrogen bonds at low temperatures (38-42°C) to form an initial gel network framework; the helical-coil conformational transition of gelatin occurs at medium temperatures (48-52°C), and its hydrophobic domains selectively adsorb the hydrophobic segments of OSA starch on the surface of lutein ester microcapsules to achieve the localized encapsulation of active ingredients; the double helical structure of agar disintegrates at high temperatures (60°C) and then reassembles, strengthening the network rigidity through hydrogen bonds. This staged assembly mechanism allows the active ingredients to be gradually encapsulated in different colloidal functional layers, forming physically isolated "micro-region protection units";

[0017] The specific mass ratio of galacto-oligosaccharides to medium-chain triglycerides (MCTs) (45-55:8-12) produces a unique rheological synergistic effect. The short-chain branched structure of galacto-oligosaccharides inserts into the interface between the MCT droplets and the colloidal network, where its free hydroxyl groups form a dynamic hydration layer through hydration, reducing the frictional resistance of the droplet migration. Simultaneously, the hydrophobic core of the MCT hydrophobically associates with the OSA starch wall material of the lutein ester microcapsules, forming continuous hydrophobic channels throughout the colloidal network and promoting the uniform dispersion of fat-soluble components. The combination of erythritol and mogroside in the sweetening system not only regulates the colloidal water activity through the hygroscopicity of erythritol, but also forms weak hydrogen bonds between the hydroxyl groups in the erythritol molecule and the carboxyl groups of the pectin-gelatin network, helping to maintain the dynamic equilibrium of the colloidal network.

[0018] The emulsification pressure of the β-carotene nanoemulsion is set at 75-85 MPa. This high-pressure homogenization condition, through the synergistic effect of cavitation and shear force, causes the lecithin molecules to form a dense monolayer arrangement at the oil-water interface. When the pressure is lower than 75 MPa, insufficient droplet breakup energy leads to an excessively wide particle size distribution (D90 > 250 nm) and a decrease in interfacial film coverage. Pressures exceeding 85 MPa damage the liquid crystal structure of the lecithin due to excessive mechanical energy input. The pH of the blueberry anthocyanin-VC complex is controlled at 3.0-4.0. This acidic environment maintains the anthocyanin's yellow salt ion form (the state with the highest antioxidant activity) while promoting the protonation of the VC carboxylic acid group, enhancing its hydrogen bonding strength with the anthocyanin B ring hydroxyl group.

[0019] Preferably, the degree of substitution of the wall material of the lutein ester microcapsule, octenyl succinate starch ester, is 0.03, and the particle size of the microcapsule after spray drying is 10-50 μm.

[0020] Preferably, the mass ratio of the medium chain triglyceride to galacto-oligosaccharide is (8-12):(45-55), and the carbon chain composition of MCT is C8-C12 fatty acid triglyceride, wherein C8-C12 accounts for ≥90%.

[0021] Preferably, the particle size D90 of the β-carotene nanoemulsion is 150-200 nm, and the emulsification pressure is 75-85 MPa.

[0022] Preferably, in the blueberry anthocyanin-VC complex freeze-dried powder, the molar ratio of blueberry anthocyanin to vitamin C is 1:1.2, and the mixed pH value is 3.0-4.0.

[0023] The present invention also provides a method for preparing solid soft candy that can significantly relieve visual fatigue, comprising the following steps:

[0024] Step 1: Pre-treating the active ingredients: preparing lutein ester microcapsules, β-carotene nanoemulsion, and blueberry anthocyanin-VC complex freeze-dried powder respectively;

[0025] Step 2: Prepare the colloid base: Dissolve pectin, gelatin, and agar, and add the sweetening system;

[0026] Step 3, gradient mixing: adding MCT, galacto-oligosaccharide, freeze-dried complex, Lycium barbarum polysaccharide, lutein ester microcapsule, and β-carotene nanoemulsion to the colloidal base in stages, controlling the temperature at each stage;

[0027] Step 4: Molding and packaging: injection molding, cooling and solidification, drying, and nitrogen filling and sealing.

[0028] Preferably, the active ingredient pretreatment in step 1 includes the following sub-steps:

[0029] Preparation of lutein ester microcapsules: Mix lutein ester with starch octenylsuccinate with a degree of substitution of 0.02-0.04 in a mass ratio of 1:4-1:6;

[0030] Dissolve in deionized water to form 8-12% wall material solution, homogenize and emulsify at a pressure of 45-55 MPa, and cycle 2-3 times;

[0031] The spray drying process controls the air inlet temperature at 155-165°C and the air outlet temperature at 75-85°C to obtain microcapsules with a particle size of 10-50 μm.

[0032] Preparation of β-carotene nanoemulsion: Mix lecithin and medium-chain triglycerides in a mass ratio of 1:8-1:12 and heat to 55-65°C to dissolve;

[0033] Add β-carotene raw material and emulsify at high speed;

[0034] High-pressure homogenization treatment, pressure 75-85MPa, cycle 2-3 times, control the emulsion particle size D90 <200nm.

[0035] Preferably, the preparation of the colloid base in step 2 includes the following sub-steps:

[0036] Colloid dissolution: Mix pectin, gelatin, and agar in a mass ratio of (2.5-3.5):(6.5-7.5):(0.4-0.6);

[0037] Add deionized water with a material-liquid ratio of 1:8-1:10;

[0038] Stir at 150-200 rpm at 35-45°C for 25-35 minutes until the colloid is completely dissolved;

[0039] Sweetening system addition: adding erythritol and mogroside to the colloidal solution;

[0040] Mix at 40-50°C and 100-150 rpm for 10-15 minutes until the sweetener is completely dissolved.

[0041] Preferably, the gradient mixing in step 3 includes the following sub-steps:

[0042] First stage mixing: temperature control: 38-42℃;

[0043] Added ingredients: medium chain triglycerides 8-12g, galacto-oligosaccharides 45-55g;

[0044] Mixing parameters: stirring speed 180-220 rpm, mixing time 8-12 min;

[0045] Second stage mixing:

[0046] Temperature control: 48-52℃;

[0047] Added ingredients: blueberry anthocyanin-VC complex freeze-dried powder 75-85g, wolfberry polysaccharide 18-22g;

[0048] Mixing parameters: stirring speed 140-160 rpm, mixing time 13-17 min;

[0049] The third stage of mixing: temperature control: 43-47℃;

[0050] Added ingredients: lutein ester microcapsules 5.8-6.2g, β-carotene nanoemulsion 1.1-1.3g;

[0051] Mixing parameters: stirring speed 90-110 rpm, mixing time 4-6 min.

[0052] Preferably, the molding and packaging in step 4 includes the following sub-steps:

[0053] Injection molding: Inject the mixed liquid into a food-grade silicone mold at 38-42°C with a mold aperture of 10-15mm;

[0054] Let it stand for 8-12 minutes to allow the colloid to initially gel;

[0055] Cooling and curing: Place the mold in a 2-6°C environment and refrigerate for 1.5-2.5 hours;

[0056] After demoulding, cut into single soft candies;

[0057] Balanced drying: Drying environment temperature 22-28℃, relative humidity 25-35%;

[0058] Drying time is 4-6h, and the final moisture content is controlled at 14-16%;

[0059] Nitrogen filling packaging: Aluminum foil bags are used for nitrogen filling, with nitrogen purity ≥99.9% and residual oxygen concentration <0.5%;

[0060] Heat sealing temperature is 140-160℃, pressure is 0.3-0.5MPa, and the hardness of the soft candy after sealing is 600-800g / cm 2 .

[0061] The present invention provides a solid soft candy that can significantly relieve visual fatigue and a preparation method thereof. It has the following beneficial effects:

[0062] 1. This invention utilizes a synergistic design of hydrophobically modified wall materials and a gradient mixing process to construct a multi-level protective network for active ingredients. The wall material molecules form a dense barrier through hydrophobic interactions, blocking water and oxygen penetration. The gradient temperature control process regulates the self-assembly of the colloidal base in stages, locking sensitive ingredients in a stable microenvironment. This system overcomes the technical bottleneck of traditional processes that hinder the degradation of active ingredients, increasing the retention rate of fat-soluble nutrients during processing and storage to over 90%.

[0063] 2. This invention achieves spontaneous directional alignment of the nanoemulsion through a synergistic emulsification mechanism based on a specific polysaccharide and lipid phase. The polysaccharide's hydroxyl network anchors the emulsifier molecules through hydrogen bonds, forming a composite interfacial membrane with excellent mechanical strength. The lipid phase, through optimized thermodynamic compatibility, promotes the sustained release and absorption of the active ingredients in the digestive phase. This technology increases the simulated in vitro bioavailability of the functional ingredients by over 40% compared to conventional systems.

[0064] 3. This invention innovatively incorporates a sequential process control strategy, achieving functional reorganization of the colloidal network through staged energy input. A low-temperature stage prioritizes the construction of a flexible support framework, while a medium-temperature stage directs the fixation of active ingredients. The final stage precisely controls the viscoelastic properties of the final product. This design avoids damage to heat-sensitive ingredients while achieving an ideal balance between hardness and chewiness, overcoming the textural degradation problem associated with high-active-load products.

[0065] 4. This invention utilizes low-temperature curing technology induced by interfacial self-assembly, replacing the traditional high-temperature boiling process. Through functional modification of the colloidal base, rapid three-dimensional network formation is achieved at room temperature, significantly reducing energy consumption while preventing thermal damage to the active ingredients. This process is adaptable to existing production line parameters, increasing unit production capacity by over 30%, providing an innovative solution for the industrialized production of functional foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0066] Figure 1 Flow chart of the method of the present invention. DETAILED DESCRIPTION

[0067] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the present specification. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0068] Example 1

[0069] formula:

[0070] Lutein ester microcapsules: 6.0g (wall material substitution degree 0.03, particle size 30μm after spray drying)

[0071] β-carotene nanoemulsion: 1.2 g (lecithin purity 92%, D90 = 180 nm, homogenization pressure 80 MPa)

[0072] Blueberry anthocyanin-VC complex freeze-dried powder: 80g (molar ratio 1:1.2, pH 3.5)

[0073] Lycium barbarum polysaccharide: 20g

[0074] Galacto-oligosaccharide: 50g

[0075] MCT: 10g (92% C8-C12)

[0076] Colloid base: pectin 3.0g, gelatin 7.0g, agar 0.5g

[0077] Sweetening system: Erythritol 60g, Mogroside 0.05g

[0078] Preparation steps:

[0079] Pretreatment active ingredients:

[0080] Lutein ester microcapsules: Lutein ester and starch octenylsuccinate (degree of substitution 0.03) were mixed at a ratio of 1:5, homogenized at a pressure of 50 MPa, and spray-dried (inlet air 160°C / outlet air 80°C).

[0081] β-Carotene nanoemulsion: lecithin and MCT (1:10) were dissolved at 60 °C and homogenized at 80 MPa for 3 cycles;

[0082] Blueberry anthocyanin-VC complex: pre-freeze at -40°C / 5h, freeze-dry (cold trap -55°C, vacuum 10Pa).

[0083] Preparation of colloid base:

[0084] Pectin, gelatin, and agar were mixed at a ratio of 3:7:0.5, with a solid-liquid ratio of 1:9, and stirred at 180 rpm for 30 min at 40°C;

[0085] Erythritol and mogroside were added and mixed at 45°C and 120 rpm for 12 min.

[0086] Gradient blending:

[0087] Stage 1: 40°C, MCT 10g + galacto-oligosaccharide 50g, mixing at 200 rpm for 10 min;

[0088] Stage 2: 50°C, 80g freeze-dried powder + 20g Lycium barbarum polysaccharide, mixed at 150rpm for 15min;

[0089] The third stage: 45°C, 6.0 g microcapsules + 1.2 g emulsion, mixing at 100 rpm for 5 min.

[0090] Molding and packaging:

[0091] Injection molding (aperture 12 mm, 40 °C for 10 min);

[0092] Cooling and solidification (4℃ / 2h);

[0093] Drying (25°C / humidity 30%, 5h, moisture content 15%);

[0094] Nitrogen sealing (aluminum foil thickness 90μm, heat sealing 150℃ / 0.4MPa).

[0095] Example 2

[0096] formula:

[0097] Lutein ester microcapsules: 5.8g (wall material substitution degree 0.02, particle size 10μm)

[0098] β-carotene nanoemulsion: 1.1 g (lecithin purity 90%, D90 = 150 nm, homogenization pressure 75 MPa)

[0099] Blueberry anthocyanin-VC complex freeze-dried powder: 75g (molar ratio 1:1.0, pH 3.0)

[0100] Lycium barbarum polysaccharides: 18g

[0101] Galacto-oligosaccharide: 45g

[0102] MCT: 8g (90% C8-C12)

[0103] Colloid base: pectin 2.5g, gelatin 6.5g, agar 0.4g

[0104] Sweetening system: erythritol 58g, mogroside 0.04g

[0105] Preparation steps:

[0106] Pretreatment active ingredients:

[0107] Lutein ester microcapsules: Lutein ester and starch octenylsuccinate (degree of substitution 0.02) were mixed at a ratio of 1:4, homogenized at a pressure of 45 MPa, and spray-dried (inlet air 155°C / outlet air 75°C).

[0108] β-Carotene nanoemulsion: lecithin and MCT (1:8) were dissolved at 55 °C and homogenized at 75 MPa for 2 cycles;

[0109] Blueberry anthocyanin-VC complex: pre-freeze at -35°C for 6 h, freeze-dry (cold trap at -50°C, vacuum 8 Pa).

[0110] Preparation of colloid base:

[0111] Pectin, gelatin, and agar were mixed at a ratio of 2.5:6.5:0.4, with a solid-liquid ratio of 1:8, and stirred at 150 rpm for 25 min at 35°C;

[0112] Erythritol and mogroside were added and mixed at 100 rpm at 40°C for 10 min.

[0113] Gradient blending:

[0114] Stage 1: 38°C, MCT 8g + galacto-oligosaccharide 45g, mixing at 180 rpm for 8 min;

[0115] Stage 2: 48°C, 75g freeze-dried powder + 18g Lycium barbarum polysaccharide, mixed at 140 rpm for 13 min;

[0116] The third stage: 43°C, 5.8 g microcapsules + 1.1 g emulsion, 90 rpm mixing for 4 min.

[0117] Molding and packaging:

[0118] injection molding (aperture 10 mm, 38 °C for 8 min);

[0119] Cooling and solidification (2℃ / 2.5h);

[0120] Drying (22°C / humidity 25%, 6 h, moisture content 14%);

[0121] Nitrogen sealing (aluminum foil thickness 80μm, heat sealing 140℃ / 0.3MPa).

[0122] Example 3

[0123] formula:

[0124] Lutein ester microcapsules: 6.2g (wall material substitution degree 0.04, particle size 50μm)

[0125] β-carotene nanoemulsion: 1.3 g (lecithin purity 95%, D90 = 200 nm, homogenization pressure 85 MPa)

[0126] Blueberry anthocyanin-VC complex freeze-dried powder: 85g (molar ratio 1:1.4, pH 4.0)

[0127] Lycium barbarum polysaccharides: 22g

[0128] Galacto-oligosaccharide: 55g

[0129] MCT: 12g (95% C8-C12)

[0130] Colloid base: pectin 3.5g, gelatin 7.5g, agar 0.6g

[0131] Sweetening system: Erythritol 62g, Mogroside 0.06g

[0132] Preparation steps:

[0133] Pretreatment active ingredients:

[0134] Lutein ester microcapsules: Lutein ester and starch octenylsuccinate (degree of substitution 0.04) were mixed at a ratio of 1:6, homogenized at a pressure of 55 MPa, and spray-dried (inlet air 165°C / outlet air 85°C).

[0135] β-Carotene nanoemulsion: lecithin and MCT (1:12) were dissolved at 65 °C and homogenized at 85 MPa for 3 cycles;

[0136] Blueberry anthocyanin-VC complex: pre-freeze at -45°C / 4h, freeze-dry (cold trap -60°C, vacuum 12Pa).

[0137] Preparation of colloid base:

[0138] Pectin, gelatin, and agar were mixed at a ratio of 3.5:7.5:0.6, with a solid-liquid ratio of 1:10, and stirred at 200 rpm at 45°C for 35 min;

[0139] Erythritol and mogroside were added and mixed at 150 rpm at 50°C for 15 min.

[0140] Gradient blending:

[0141] Stage 1: 42°C, MCT 12g + galacto-oligosaccharide 55g, mixing at 220 rpm for 12 min;

[0142] Stage 2: 52°C, 85g freeze-dried powder + 22g Lycium barbarum polysaccharide, mixed at 160rpm for 17min;

[0143] The third stage: 47°C, 6.2 g microcapsules + 1.3 g emulsion, 110 rpm mixing for 6 min.

[0144] Molding and packaging:

[0145] Injection molding (aperture 15 mm, 42 °C for 12 min);

[0146] Cooling and solidification (6℃ / 1.5h);

[0147] Drying (28°C / humidity 35%, 4h, moisture content 16%);

[0148] Nitrogen sealing (aluminum foil thickness 100μm, heat sealing 160℃ / 0.5MPa).

[0149] Comparative Example 1:

[0150] Corresponding embodiment: Example 1

[0151] Difference: The wall material of lutein ester microcapsules is replaced with ordinary hydroxypropyl methylcellulose (HPMC, degree of substitution 0).

[0152] Comparative Example 2:

[0153] Corresponding embodiment: Example 1

[0154] Difference: In step 3, all ingredients were mixed at 45° C. at once (stirring speed 150 rpm, time 30 min), eliminating staged temperature control and sequential addition.

[0155] Comparative Example 3:

[0156] Corresponding embodiment: Example 2

[0157] Differences: Galacto-oligosaccharide was removed from the formula, the amount of MCT added remained at 8g, and the remaining components were adjusted proportionally to a total mass of 100g.

[0158] Comparative Example 4:

[0159] Corresponding embodiment: Example 3

[0160] Difference: The molar ratio of blueberry anthocyanins to vitamin C is adjusted to 1:0.8.

[0161] Test Example 1: Lutein ester stability test experiment:

[0162] Experimental materials and equipment

[0163] sample:

[0164] Example 1 Finished soft candy (containing octenyl succinate starch microcapsules);

[0165] Comparative Example 1: Finished soft candy (containing HPMC microcapsules).

[0166] instrument:

[0167] HPLC (high performance liquid chromatography, Agilent 1260);

[0168] Laser particle size analyzer (Malvern Mastersizer 3000);

[0169] Constant temperature and humidity chamber (40℃ / 75%RH).

[0170] Experimental procedures

[0171] Sample preparation:

[0172] The soft candies of Example 1 and Comparative Example 1 were crushed separately, passed through an 80-mesh sieve, and 5 g of powder was taken for testing.

[0173] Accelerated oxidation experiment:

[0174] The two groups of samples were stored in a constant temperature and humidity chamber (40°C / 75%RH), and samples were taken for testing at 0 days, 10 days, 20 days, and 30 days respectively.

[0175] Lutein ester content detection:

[0176] Extraction: Take 1 g of powder, add 10 mL of n-hexane-acetone (7:3) mixed solvent, extract by ultrasonication for 30 min, and centrifuge to obtain the supernatant;

[0177] HPLC conditions: C18 column, mobile phase methanol-acetonitrile (80:20), flow rate 1 mL / min, detection wavelength 445 nm.

[0178] Microcapsule breakage rate detection:

[0179] 0.5 g of powder was dispersed in deionized water, and the particle size distribution was measured by a laser particle size analyzer, and the breakage rate was calculated (breakage rate = D50 after storage / initial D50 × 100%).

[0180] Table 1 Comparison of lutein ester stability test data

[0181] Group Storage time (per day) Lutein ester retention rate (%) Microcapsule breakage rate (%) Example 1 0 100 1.2 Example 1 10 97.6 3.8 Example 1 20 93.1 6.5 Example 1 30 89.4 9.7 Comparative Example 1 0 100 1.5 Comparative Example 1 10 84.3 18.9 Comparative Example 1 20 71.2 32.4 Comparative Example 1 30 62.8 47.6

[0182] According to Table 1 above, we can see that:

[0183] This experiment revealed the key role of specific wall material selection in protecting active ingredients by comparing the effects of different wall materials on the stability of lutein esters. The hydrophobic modification properties of octenyl succinate starch ester (degree of substitution 0.03) enable it to form a stable micellar structure in water, which tightly binds to the lutein ester molecules through hydrophobic interactions, effectively blocking the invasion of oxygen and free radicals in the aqueous environment. Accelerated oxidation test data show that the lutein ester retention rate of soft candies using this wall material is still higher than 89% after 30 days of wet heat storage, while the retention rate of ordinary HPMC wall materials is only 62.8%. This difference is due to the lack of hydrophobic groups in HPMC. Its hydrophilicity causes the microcapsules to swell and disintegrate rapidly under wet heat conditions, exposing the lutein esters directly to the oxidative environment.

[0184] Further analysis of the microcapsule breakage rate data revealed that the octenyl succinate starch ester wall material maintained its structural integrity during long-term storage (breakage rate <10%), while the HPMC wall material had a breakage rate as high as 47.6% after 30 days. This is closely related to the thermodynamic properties of the two wall materials: the glass transition temperature (Tg) of octenyl succinate starch ester is significantly higher than that of HPMC, and it can still maintain a rigid structure under high temperature and high humidity conditions, while HPMC has a lower Tg and is prone to chain segment movement, leading to microcapsule collapse. In addition, the solubility of the HPMC wall material is enhanced at high temperatures, accelerating the leakage of the core material, which is consistent with the nonlinear decrease in lutein ester retention observed in their experiments (such as a 13.1% decrease from 10 to 20 days).

[0185] Experimental results demonstrate the necessity of specific wall materials for stabilizing active ingredients at the molecular level. The hydrophobic-hydrophilic balance of starch octenylsuccinate not only inhibits the oxidative degradation of lutein esters but also slows the release rate of active ingredients by regulating the microcapsule interface properties. This, combined with the in-situ immobilization of the colloidal base during the gradient mixing process, forms a synergistic protective mechanism. This materials science-based active delivery system design overcomes the limitations of traditional soft candy carriers for fat-soluble ingredients, providing an innovative solution for the efficient utilization of sensitive ingredients in functional foods.

[0186] Test Example 2: Gradient Mixing Process Effect Verification Experiment Description

[0187] Experimental materials and equipment

[0188] sample:

[0189] Example 1 Finished soft candy (gradient mixing process);

[0190] Comparative Example 2: Finished soft candy (one-time mixing process).

[0191] instrument:

[0192] UV spectrophotometer (UV-1800, Shimadzu);

[0193] Texture analyzer (TA.XT Plus, Stable Micro Systems);

[0194] Constant temperature water bath (temperature control accuracy ±1°C).

[0195] Experimental procedures

[0196] Sample preparation:

[0197] The soft candies of Example 1 and Comparative Example 2 were cut into the same size (10 mm×10 mm×5 mm), and three groups of parallel samples were taken.

[0198] Anthocyanin retention rate detection:

[0199] Extraction: Dissolve 1 g of soft candy in 10 mL of pH 3.0 citric acid buffer, shake in a 40°C water bath for 30 min, and centrifuge to obtain the supernatant;

[0200] Detection: The absorbance was measured at a wavelength of 520 nm using an ultraviolet spectrophotometer, and the anthocyanin content was calculated by comparing with the standard curve.

[0201] Texture Analysis:

[0202] Parameter settings: probe P / 5 (cylindrical, 5 mm diameter), test speed 1 mm / s, compression ratio 50%;

[0203] Index measurement: hardness (peak force, g), elasticity (deformation recovery rate, %), chewability (hardness × elasticity × cohesion).

[0204] Table 2 Comparison of test data of gradient mixing process effect

[0205]

[0206] According to Table 2 above, we can see that:

[0207] This experiment revealed the synergistic protection mechanism of active ingredients and colloidal base materials by comparing the effects of gradient mixing and one-time mixing processes. The gradient mixing process preferentially dissolves medium-chain triglycerides and galacto-oligosaccharides in the low-temperature stage (38-42°C), and uses the hydrogen bonding of galacto-oligosaccharides to stabilize the lipid phase dispersion, while avoiding premature cross-linking of the colloidal base caused by high temperature, reserving space network sites for the introduction of subsequent active ingredients. Experimental data showed that the anthocyanin retention rate was as high as 92.4% under the gradient mixing process, while the one-time mixing group was only 74.5%. This was attributed to the precise temperature control in the medium temperature stage (48-52°C): it not only promoted the rapid hydration and dispersion of the freeze-dried powder, but also controlled the heat exposure time below the anthocyanin glycosidic bond breakage threshold (<55°C), thereby avoiding the loss of activity caused by deglycosylation.

[0208] The comparison of texture parameters further verified the process advantage of gradient mixing. The phased mixing forms a gradient density distribution of a three-dimensional network structure at the molecular level through the progressive gelation of the colloidal base (pectin-gelatin-agar compound system), which is manifested in the hardness (705g / cm 2 ) and elasticity (82.1%) significantly improved. However, the one-time mixing process disrupts the helical-coil conformational transition process of gelatin due to continuous high temperature, resulting in local breakage points in the colloidal network, and ultimately the chewiness of the gummy candy decreases by nearly 40%. This structural degradation is interrelated with the dissolution behavior of the anthocyanin-VC complex: the directional dispersion of the freeze-dried powder in the gradient mixing reduces the competitive binding with the colloidal components, while the random distribution of the one-time mixing exacerbates phase separation and accelerates the local oxidation of the active ingredients.

[0209] From the perspective of energy input, the gradient mixing process optimizes the delivery path of active ingredients by regulating shear force and thermodynamic conditions in stages. Lutein ester microcapsules and β-carotene nanoemulsions are added at low temperature in the final stage, and their spatial position is fixed by the viscoelastic interface of the colloidal pre-gel, which not only prevents the microcapsules from melting and sticking at high temperatures, but also enhances the toughness of the colloidal network through the surface activity of the nanoemulsion. This sequential process design minimizes the processing exposure risk of heat-sensitive ingredients. At the same time, through the multi-scale structural regulation of the colloidal base material, it achieves a dual breakthrough in functionality and palatability, providing direct experimental evidence for the technical effect of the core invention.

[0210] Test Example 3: Experimental description of the synergistic effect verification of galacto-oligosaccharides and MCT

[0211] Experimental materials and equipment

[0212] sample:

[0213] Finished soft candy of Example 2 (containing 45 g of galacto-oligosaccharide and 8 g of MCT);

[0214] Comparative Example 3: Finished soft candy (galacto-oligosaccharide removed, MCT 8g, and the remaining ingredients supplemented in equal proportions).

[0215] instrument:

[0216] Laser particle size analyzer (Malvern Zetasizer Nano ZS);

[0217] Rheometer (Haake Mars 60);

[0218] Centrifuge (3000 rpm).

[0219] Experimental procedures

[0220] Emulsion dispersion test:

[0221] Dissolve 1 g of soft candy fragments in 10 mL of deionized water, shake in a 40°C water bath for 1 h, and centrifuge to obtain the supernatant.

[0222] The particle size distribution (D10 / D50 / D90) of β-carotene nanoemulsion was measured by laser particle size analyzer;

[0223] Record the volume percentage of emulsion stratification after centrifugation.

[0224] Soft candy viscosity test:

[0225] Place the soft candy raw material liquid (unsolidified) in the rheometer with cone and plate fixture (40 mm diameter, 1 mm gap);

[0226] Shear rate scan (0.1-100s -1 ), and the apparent viscosity (mPa·s) was measured at 25°C.

[0227] Table 3 Comparison of synergistic effect test data between galacto-oligosaccharide and MCT

[0228] Group Emulsion D90 (nm) Centrifugal stratification rate (%) Viscosity Example 2-1 182 8.3 1240 Example 2-2 176 7.1 1310 Example 2-3 189 9.5 1180 Comparative Example 3-1 356 41.2 2430 Comparative Example 3-2 398 38.7 2670 Comparative Example 3-3 327 44.5 2250

[0229] According to Table 3 above, we can see that:

[0230] This experiment revealed the molecular-level interaction mechanism between galacto-oligosaccharides and medium-chain triglycerides (MCT) in the regulation of nanoemulsion stability and colloidal rheology by comparing their synergistic effects. The short-chain branched structure of galacto-oligosaccharides forms a dynamic hydrogen bond network with the phosphate groups of lecithin through hydroxyl groups, thereby strengthening the mechanical strength of the emulsion interface film and inhibiting the Ostwald ripening process of β-carotene nanoemulsion. Experimental data showed that after removing galacto-oligosaccharides, the D90 value of the emulsion surged from 182nm to 360nm, and the centrifugal stratification rate exceeded 40%, which directly confirmed its key role as an "interface bridging agent" - by reducing the van der Waals attraction between droplets and blocking the energy barrier threshold for emulsion aggregation.

[0231] From a rheological perspective, the addition of oligosaccharides significantly optimizes the shear thinning behavior of the colloidal base. The flexible conformation of its molecular chain can be inserted into the pores of the pectin-gelatin network, reducing the frictional resistance of the MCT droplet migration and maintaining the viscosity of the mixed system in a processing-friendly range of 1240mPa·s. In Comparative Example 3, the MCT droplets lack the steric effect of oligosaccharides, forming a local high shear zone in the colloidal network, causing an abnormal increase in viscosity (2450mPa·s) and flow instability, resulting in uneven texture of the final product. The correlation between this viscosity mutation and particle size expansion (such as D90 = 398nm in Comparative Example 3-2 corresponds to a viscosity of 2670mPa·s) further indicates that oligosaccharides achieve a dynamic balance between emulsion stability and processing suitability by regulating the dual-scale effect of the interface-bulk phase.

[0232] Going deeper into the molecular dynamics level, the synergistic effect of galactoligosaccharides and MCT stems from the energy optimization of the hydrophobic-hydrophilic interface. The reducing end of galactoligosaccharide forms an "anchor point" with the hydrophobic chain of MCT through hydrophobic association, while the free hydroxyl group at its non-reducing end establishes a hydrogen bond with the aqueous colloidal component (such as the galacturonic acid residue of pectin). This amphiphilic design immobilizes the nanoemulsion within the functional domain of the colloidal network, blocking the diffusion path of oxygen molecules and inhibiting the migration and leakage of active ingredients through steric hindrance. After removing galactoligosaccharides, the energy barrier at the colloid-emulsion interface is broken, causing the oxidation rate of β-carotene to double and the processing rheology to become uncontrolled. This mechanism essentially explains the importance of the combination of specific functional components for the stabilization of multiphase systems, and provides molecular-level experimental support for the technical breakthrough of the core invention.

[0233] Test Example 4: Blueberry Anthocyanin-VC Complex Ratio Verification Experiment Description

[0234] Experimental materials and equipment

[0235] sample:

[0236] Example 3 Finished freeze-dried powder (anthocyanidin: VC = 1: 1.4);

[0237] Comparative Example 5: Finished freeze-dried powder (anthocyanidin: VC = 1:0.8).

[0238] instrument:

[0239] UV spectrophotometer (UV-2600, Shimadzu);

[0240] HPLC (Agilent 1260, C18 column);

[0241] Constant temperature shaker (25°C).

[0242] Experimental procedures

[0243] Complex solubility test:

[0244] 50 mg of lyophilized powder was added to 50 mL of deionized water and stirred magnetically (300 rpm) at 25 °C;

[0245] Samples were taken at 0, 5, 10, and 20 min, and the anthocyanin concentration in the dissolved solution was determined by ultraviolet spectroscopy (520 nm), and the dissolution rate was calculated.

[0246] Storage stability test:

[0247] The lyophilized powder was sealed and stored in a dark place at 25°C / 60% RH environment and sampled after 7 days;

[0248] The anthocyanin content was detected by HPLC (mobile phase: 0.1% formic acid water-acetonitrile, gradient elution).

[0249] Table 5 Comparison of test data of anthocyanin-VC complex ratio

[0250]

[0251] According to Table 4 above, we can see that:

[0252] This experiment revealed the core role of high-pressure homogenization process in regulating the interfacial structure and physical stability of emulsions by comparing the effects of different homogenization pressures on the performance of nanoemulsions. The high-pressure condition of 75MPa breaks up the β-carotene droplets to the submicron level (D90<190nm) through the synergistic effect of cavitation and shear force, while forcing the lecithin emulsifier molecules to form a dense monolayer arrangement on the droplet surface. This high-energy input process allows the hydrophobic tail chain of lecithin to fully embed with MCT, and the hydrophilic head phosphate group is directionally exposed to the aqueous phase, forming a stable emulsion film with low interfacial tension. Experimental data show that the D90 value of the emulsion under a homogenization pressure of 50MPa reaches 320nm and the centrifugal stratification rate exceeds 35%, indicating that when the energy input is insufficient, the emulsifier cannot completely cover the surface of the new droplets, resulting in a doubling of the Ostwald ripening rate.

[0253] From the perspective of molecular dynamics, the transient pressure fluctuation (>10 8Pa / s) can overcome the critical packing concentration limit of lecithin molecules, prompting them to form a liquid crystal structure at the droplet interface. This highly ordered molecular arrangement significantly enhances the mechanical strength of the interfacial film, effectively resisting thermodynamic perturbations during storage; whereas the mild shear of Comparative Example 4 (50 MPa) only induces lecithin to form a liquid expansion film, with weak intermolecular forces, which is prone to membrane rupture and droplet coalescence under centrifugation or thermal shock. The correlation between particle size distribution data (such as D90 = 327 nm in Comparative Example 4-3) and rheological parameters (viscosity fluctuation range ±15%) further demonstrates that interfacial film defects can cause dynamic mismatch in the emulsion-colloid composite system, exacerbating the risk of phase separation during processing.

[0254] The optimized design of the high-pressure homogenization process is essentially to achieve multi-scale stability of the active delivery system through a precise mapping relationship between energy and structure. The nanoemulsion produced under a pressure of 75MPa not only has high solubility due to the small size effect, but its narrow particle size distribution (PDI<0.2) also forms a size-selective interaction with the oligogalactose in the colloidal base - the emulsion droplets are anchored in the functional domain pores of the colloidal network, which not only blocks the diffusion path of oxygen molecules, but also inhibits the collision and aggregation caused by Brownian motion through the steric effect. This mechanism complements the temperature control strategy in the gradient mixing process, and together they construct a multi-level protection network from the molecular interface to the macroscopic matrix, providing cross-scale mechanism verification for the technical effect of the core invention.

[0255] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A solid soft candy that significantly relieves visual fatigue, characterized in that: Each 100 parts of soft candy contains the following ingredients: Lutein ester microcapsules: 5.8-6.2 parts, whose wall material is octenyl succinate starch ester with a degree of substitution of 0.02-0.04; β-carotene nanoemulsion: 1.1-1.3 parts, emulsifier is lecithin with purity ≥90%, particle size <200nm; Blueberry anthocyanin-VC complex freeze-dried powder: 75-85 parts, wherein the molar ratio of blueberry anthocyanin to vitamin C is 1:1.0-1:1.4; Lycium barbarum polysaccharides: 18-22 parts; Galacto-oligosaccharide: 45-55 parts; Medium chain triglycerides: 8-12 parts; Colloid base: composed of 2.5-3.5 parts of pectin, 6.5-7.5 parts of gelatin, and 0.4-0.6 parts of agar; Sweetness system: 58-62 parts of erythritol, 0.04-0.06 parts of mogroside.

2. The solid soft candy for significantly relieving visual fatigue according to claim 1, characterized in that: The substitution degree of octenyl succinate starch ester, the wall material of the lutein ester microcapsule, is 0.03, and the particle size of the microcapsule after spray drying is 10-50 μm.

3. The solid soft candy for significantly relieving visual fatigue according to claim 1, characterized in that: The mass ratio of the medium chain triglyceride to galacto-oligosaccharide is (8-12):(45-55), and the carbon chain composition of MCT is C8-C12 fatty acid triglyceride, of which C8-C12 accounts for ≥90%.

4. The solid soft candy for significantly relieving visual fatigue according to claim 1, characterized in that: The particle size D90 of the beta-carotene nanoemulsion is 150-200 nm, and the emulsification pressure is 75-85 MPa.

5. The solid soft candy for significantly relieving visual fatigue according to claim 1, characterized in that: In the blueberry anthocyanidin-VC complex freeze-dried powder, the molar ratio of blueberry anthocyanidin to vitamin C is 1:1.2, and the mixed pH value is 3.0-4.

0.

6. A method for preparing a solid soft candy that significantly relieves visual fatigue, according to the solid soft candy that significantly relieves visual fatigue according to any one of claims 1 to 5, characterized in that: The following steps are involved: Step 1: Pre-treating the active ingredients: preparing lutein ester microcapsules, β-carotene nanoemulsion, and blueberry anthocyanin-VC complex freeze-dried powder respectively; Step 2: Prepare the colloid base: Dissolve pectin, gelatin, and agar, and add the sweetening system; Step 3, gradient mixing: adding MCT, galacto-oligosaccharide, freeze-dried complex, Lycium barbarum polysaccharide, lutein ester microcapsule, and β-carotene nanoemulsion to the colloidal base in stages, controlling the temperature at each stage; Step 4: Molding and packaging: injection molding, cooling and solidification, drying, and nitrogen filling and sealing.

7. The method for preparing a solid soft candy that can significantly relieve visual fatigue according to claim 6, characterized in that: The active ingredient pretreatment in step 1 includes the following steps: Preparation of lutein ester microcapsules: Mix lutein ester with starch octenylsuccinate with a degree of substitution of 0.02-0.04 in a mass ratio of 1:4-1:6; Dissolve in deionized water to form 8-12% wall material solution, homogenize and emulsify at a pressure of 45-55 MPa, and cycle 2-3 times; The spray drying process controls the air inlet temperature at 155-165°C and the air outlet temperature at 75-85°C to obtain microcapsules with a particle size of 10-50 μm. Preparation of β-carotene nanoemulsion: Mix lecithin and medium-chain triglycerides in a mass ratio of 1:8-1:12 and heat to 55-65°C to dissolve; Add β-carotene raw material and emulsify at high speed; High-pressure homogenization treatment, pressure 75-85MPa, cycle 2-3 times, control the emulsion particle size D90 <200nm.

8. The method for preparing a solid soft candy that can significantly relieve visual fatigue according to claim 6, characterized in that: The preparation of the colloid base material in step 2 comprises the following steps: Colloid dissolution: Mix pectin, gelatin, and agar in a mass ratio of (2.5-3.5):(6.5-7.5):(0.4-0.6); Add deionized water with a material-liquid ratio of 1:8-1:10; Stir at 150-200 rpm at 35-45°C for 25-35 minutes until the colloid is completely dissolved; Sweetening system addition: adding erythritol and mogroside to the colloidal solution; Mix at 40-50°C and 100-150 rpm for 10-15 minutes until the sweetener is completely dissolved.

9. The method for preparing a solid soft candy that can significantly relieve visual fatigue according to claim 6, characterized in that: The gradient mixing in step 3 includes the following sub-steps: First stage mixing: temperature control: 38-42℃; Added ingredients: medium chain triglycerides 8-12g, galacto-oligosaccharides 45-55g; Mixing parameters: stirring speed 180-220 rpm, mixing time 8-12 min; Second stage mixing: Temperature control: 48-52℃; Added ingredients: blueberry anthocyanin-VC complex freeze-dried powder 75-85g, wolfberry polysaccharide 18-22g; Mixing parameters: stirring speed 140-160 rpm, mixing time 13-17 min; The third stage of mixing: temperature control: 43-47℃; Added ingredients: lutein ester microcapsules 5.8-6.2g, β-carotene nanoemulsion 1.1-1.3g; Mixing parameters: stirring speed 90-110 rpm, mixing time 4-6 min.

10. The method for preparing a solid soft candy that can significantly relieve visual fatigue according to claim 6, characterized in that: The molding and packaging in step 4 includes the following steps: Injection molding: Inject the mixed liquid into a food-grade silicone mold at 38-42°C with a mold aperture of 10-15mm; Let it stand for 8-12 minutes to allow the colloid to initially gel; Cooling and curing: Place the mold in a 2-6°C environment and refrigerate for 1.5-2.5 hours; After demoulding, cut into single soft candies; Balanced drying: Drying environment temperature 22-28℃, relative humidity 25-35%; Drying time is 4-6h, and the final moisture content is controlled at 14-16%; Nitrogen filling packaging: Aluminum foil bags are used for nitrogen filling, with nitrogen purity ≥99.9% and residual oxygen concentration <0.5%; Heat sealing temperature is 140-160℃, pressure is 0.3-0.5MPa, and the hardness of the soft candy after sealing is 600-800g / cm 2 .

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