Auricularia auricula-judae pressed polysaccharide tablet candy and processing method thereof

Abstract

The invention relates to the technical field of pressed candies, and discloses a black fungus pressed polysaccharide tablet candy and a processing method thereof. Comprising the following raw materials: 10%-16% of auricularia auricula polysaccharide powder, 5%-11% of a lycium ruthenicum extract, 5%-11% of a Chinese wolfberry extract, 8%-14% of red date powder, 3%-9% of a ganoderma lucidum extract, 30% of maltose, 15% of xylitol, 3%-6% of vegetable gum, 2% of citric acid and 2% of natural perfume. The black fungus polysaccharide, the lycium ruthenicum, the lycium barbarum, the red dates and other natural components have various biological activities, and can help to regulate blood sugar, reduce blood fat and improve blood circulation. Researches show that polysaccharide components in black fungus have good anti-oxidation and anti-inflammatory effects, and are beneficial to enhancing vascular elasticity and preventing thrombosis, so that the risk of cardiovascular and cerebrovascular diseases is effectively reduced, and especially for cerebral apoplexy patients, the recurrence probability of the cerebral apoplexy patients can be reduced.

Description

Technical Field

[0001] The invention relates to the technical field of tablet candies, in particular to a black fungus polysaccharide tablet candy and a processing method thereof. Background Art

[0002] Cardiovascular and cerebrovascular diseases (including hypertension, stroke, and coronary heart disease) are currently among the major health threats to human health worldwide, with a particularly high prevalence among the elderly over 50 years old. According to statistics from the World Health Organization (WHO), cardiovascular and cerebrovascular diseases cause approximately 15 million deaths annually, making them one of the leading causes of mortality worldwide. In China, the number of people suffering from cardiovascular and cerebrovascular diseases has exceeded 270 million, with nearly 3 million deaths annually, accounting for 51% of the country's total mortality. This phenomenon is particularly severe in an increasingly aging society, where the incidence of cardiovascular and cerebrovascular diseases is rising year by year, particularly with changes in lifestyle, dietary patterns, and increasing social pressures.

[0003] Stroke, as an acute cerebrovascular event, is often associated with high rates of disability and mortality. Despite significant advances in acute treatment, modern medical technology remains high for stroke patients after discharge, particularly after a first episode. Within the first year after discharge, the recurrence rate can reach 30%, while after five years, the recurrence rate is as high as 59%. This high recurrence rate not only increases the physical burden on patients but also places significant financial and psychological pressure on families and society.

[0004] While there are currently a variety of medications and health supplements on the market for dredging blood vessels and promoting blood circulation, most have limited efficacy and can cause side effects or toxic reactions with long-term use. Furthermore, these medications typically require a doctor's guidance, and some patients may struggle to maintain consistent use due to sensitivity to side effects or long-term dependence.

[0005] In this context, candy, a popular snack, has gradually become a potential health food carrier due to its convenience, rich taste, and high consumption. However, most candies currently on the market are simply sugar and artificial additives, lacking health-promoting properties.

[0006] Therefore, we propose a black fungus polysaccharide tablet candy and a processing method thereof. Summary of the Invention

[0007] The present invention mainly solves the technical problems existing in the above-mentioned prior art and provides a black fungus polysaccharide tablet candy and a processing method thereof.

[0008] In order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a black fungus polysaccharide tablet candy, comprising the following raw materials: black fungus polysaccharide powder: 10%-16%, black wolfberry extract: 5%-11%, wolfberry extract: 5%-11%, red date powder: 8%-14%, ganoderma lucidum extract: 3%-9%, maltose: 30%, xylitol: 15%, plant gum: 3%-6%, citric acid: 2%, and natural flavoring: 2%.

[0009] Preferably, the natural flavor is any one of lemon juice and orange juice.

[0010] A method for processing black fungus polysaccharide tablet candy comprises the following steps:

[0011] S1: Extraction of black fungus polysaccharides: Select high-quality black fungus, clean it, cut it into small pieces, put it into distilled water, and concentrate the extracted liquid for subsequent processing;

[0012] S2: Preparation of black wolfberry, wolfberry and red date extracts: After washing black wolfberry, wolfberry and red dates, they were extracted with water. About 3 times the amount of water was added to each raw material. Ultrasonic extraction was used to concentrate the extract to 1 / 3 of the original volume to ensure that its concentration was sufficient for subsequent use;

[0013] S3: Preparation of Ganoderma lucidum extract: selecting dried Ganoderma lucidum, cutting into small pieces, boiling with water, removing the residue, and obtaining Ganoderma lucidum extract;

[0014] S4: Preparation of candy syrup: In a pot, add maltose and xylitol, and add a small amount of water to dissolve by heating. The temperature is controlled at 120°C to ensure that the syrup reaches the desired viscosity. Citric acid is added to adjust the taste and remove greasiness.

[0015] S5: Mixing multiple extracts: Take black fungus polysaccharide, black wolfberry extract, wolfberry extract, red date powder and Ganoderma lucidum extract, mix them evenly according to the proportion, and slowly add these extracts into the syrup until the ingredients are completely dissolved;

[0016] S6: Candy molding: Add vegetable gum and continue stirring to ensure that the syrup is evenly mixed and the gum is completely dissolved. Prepare the mold. The mold needs to be coated with a thin layer of cooking oil to prevent sticking. Pour the syrup into the mold;

[0017] S7: Cooling and demoulding: Place the syrup poured into the mold in a cooling environment. After the candy hardens, it can be demoulded. Prepare the tableting equipment and press the candy into the desired sheet shape through the tablet press;

[0018] S8: Packaging: Place the compressed tablets in a tablet counting machine for packaging.

[0019] Preferably, in said S1, after cleaning, the product is cut into 2CM small pieces, heated to 80° C. in distilled water, and subjected to water extraction for 1.5-1.8 hours. The extracted liquid is concentrated to a concentration of about 50%.

[0020] Preferably, in S2, the extraction time is 1-1.3 hours, the temperature is controlled at 60°C, the extract is filtered to obtain a clear liquid, and the extract is concentrated to 1 / 3 of the original volume to ensure that its concentration is sufficient.

[0021] Preferably, in S3, the mixture is cut into 2CM pieces, brought to a boil, and then simmered over low heat for 30-45 minutes.

[0022] Preferably, in S7, the cooling temperature is 25°C and the cooling time is 2 hours.

[0023] The present invention provides a black fungus polysaccharide tablet candy and a processing method thereof. It has the following beneficial effects:

[0024] 1. A black fungus polysaccharide tablet candy and a processing method thereof. The black fungus polysaccharide, black wolfberry, wolfberry, and red dates in the present invention have multiple biological activities and can help regulate blood sugar, lower blood lipids, and improve blood circulation. Studies have shown that the polysaccharide components in black fungus have excellent antioxidant and anti-inflammatory effects, help enhance vascular elasticity, prevent thrombosis, and thus effectively reduce the risk of cardiovascular and cerebrovascular diseases, especially for patients with cerebral stroke, and can reduce the probability of recurrence.

[0025] 2. The black fungus polysaccharide tablet candy and its processing method. Traditional drugs for treating cardiovascular and cerebrovascular diseases may bring certain side effects, such as gastrointestinal discomfort, allergic reactions, etc., while the candy of the present invention uses natural extracts, such as Ganoderma lucidum and black wolfberry, etc., and does not contain artificial additives and synthetic chemicals, thereby reducing drug dependence and side effects. It is particularly suitable for long-term consumption and reduces adverse reactions caused by drug side effects in patients.

[0026] 3. This invention relates to a compressed black fungus polysaccharide tablet candy and its processing method. The candy-shaped compressed black fungus polysaccharide tablet is not only convenient to carry and consume, but also improves patient compliance through its delicious taste. This is especially true for patients with stroke, who may find traditional medications difficult to adhere to due to swallowing difficulties or taste issues. The candy format provides a more accessible way for patients to easily supplement their daily nutritional needs and maintain their health.

[0027] 4. This invention relates to a black fungus polysaccharide tablet candy and its processing method. The extracts of wolfberry and ganoderma lucidum have strong immunomodulatory effects, helping to enhance immunity and reduce the incidence of chronic diseases. Wolfberry is rich in vitamins and minerals, and ganoderma lucidum extract is rich in polysaccharides and triterpenoids, which have immune-boosting, anti-fatigue, and anti-aging effects, significantly promoting health and delaying aging.

[0028] 5. This black fungus polysaccharide tablet candy and its processing method. With its natural ingredients, health benefits, and excellent taste, the black fungus polysaccharide tablet candy not only meets the health needs of middle-aged and elderly people, but also meets the modern demand for convenient and rapid nutritional supplements, thus possessing broad market prospects. Furthermore, health products in the form of candies are more likely to be favored by younger people than traditional medicines, thus helping to expand the market audience. DETAILED DESCRIPTION

[0029] To make the purpose, features, and advantages of the present invention more obvious and easy to understand, the technical solutions in the embodiments of the present invention are clearly and completely described. 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.

[0030] Example 1: A black fungus polysaccharide tablet candy, comprising the following ingredients: black fungus polysaccharide powder: 10%, black wolfberry extract: 5%, wolfberry extract: 5%, red date powder: 8%, ganoderma lucidum extract: 3%, maltose: 30%, xylitol: 15%, plant gum: 3%, citric acid: 2%, natural flavor: 2%; the natural flavor is either lemon juice or orange juice

[0031] The preparation method comprises the following steps:

[0032] S1: Extraction of black fungus polysaccharides: Select high-quality black fungus, clean it, cut it into 2cm small pieces, put it into distilled water, heat it to 80℃, and perform water extraction for 1.5 hours. The extracted liquid is concentrated to a concentration of about 50% for subsequent processing;

[0033] S2: Preparation of black wolfberry, wolfberry and red date extracts: After washing black wolfberry, wolfberry and red dates, they were extracted with water. About 3 times the amount of water was added to each raw material. Ultrasonic extraction was used for 1 hour. The temperature was controlled at 60°C. The extract was filtered to obtain a clear liquid. The extract was concentrated to 1 / 3 of the original volume to ensure that its concentration was sufficient for subsequent use;

[0034] S3: Preparation of Ganoderma lucidum extract: Dried Ganoderma lucidum was selected and cut into 2 cm small pieces. After boiling with water, it was kept on low heat for 30 minutes, and the residue was removed to obtain Ganoderma lucidum extract;

[0035] S4: Preparation of candy syrup: In a pot, add maltose and xylitol, and add a small amount of water to dissolve by heating. The temperature is controlled at 120°C to ensure that the syrup reaches the desired viscosity. Citric acid is added to adjust the taste and remove greasiness.

[0036] S5: Mixing multiple extracts: Take black fungus polysaccharide, black wolfberry extract, wolfberry extract, red date powder and Ganoderma lucidum extract, mix them evenly according to the proportion, and slowly add these extracts into the syrup until the ingredients are completely dissolved;

[0037] S6: Candy molding: Add vegetable gum and continue stirring to ensure that the syrup is evenly mixed and the gum is completely dissolved. Prepare the mold. The mold needs to be coated with a thin layer of cooking oil to prevent sticking. Pour the syrup into the mold;

[0038] S7: Cooling and demoulding

[0039] Place the syrup poured into the mold in a cooling environment and ensure that the candy is cooled at 25°C for 2 hours. After the candy hardens, it can be demoulded. Prepare the tableting equipment and press the candy into the desired tablet shape through the tablet press;

[0040] S8: Packaging: Place the compressed tablets in a tablet counting machine for packaging.

[0041] Example 2: A black fungus polysaccharide tablet candy comprises the following raw materials: black fungus polysaccharide powder: 12%, black wolfberry extract: 7%, wolfberry extract: 7%, red date powder: 10%, ganoderma lucidum extract: 5%, maltose: 30%, xylitol: 15%, plant gum: 4%, citric acid: 2%, natural flavor: 2%; the natural flavor is any one of lemon juice and orange juice.

[0042] The preparation method comprises the following steps:

[0043] S1: Extraction of black fungus polysaccharides: Select high-quality black fungus, clean it, cut it into 2cm small pieces, put it into distilled water, heat it to 80℃, and perform water extraction for 1.6 hours. The extracted liquid is concentrated to a concentration of about 50% for subsequent processing;

[0044] S2: Preparation of black wolfberry, wolfberry and red date extracts: After washing black wolfberry, wolfberry and red dates, they were extracted with water. About 3 times the amount of water was added to each raw material. Ultrasonic extraction was used for 1.1 hours. The temperature was controlled at 60°C. The extract was filtered to obtain a clear liquid. The extract was concentrated to 1 / 3 of the original volume to ensure that its concentration was sufficient for subsequent use;

[0045] S3: Preparation of Ganoderma lucidum extract: Dried Ganoderma lucidum was selected and cut into 2 cm small pieces. After boiling with water, it was kept on low heat for 35 minutes, and the residue was removed to obtain Ganoderma lucidum extract;

[0046] S4: Preparation of candy syrup: In a pot, add maltose and xylitol, and add a small amount of water to dissolve by heating. The temperature is controlled at 120°C to ensure that the syrup reaches the desired viscosity. Citric acid is added to adjust the taste and remove greasiness.

[0047] S5: Mixing multiple extracts: Take black fungus polysaccharide, black wolfberry extract, wolfberry extract, red date powder and Ganoderma lucidum extract, mix them evenly according to the proportion, and slowly add these extracts into the syrup until the ingredients are completely dissolved;

[0048] S6: Candy molding: Add vegetable gum and continue stirring to ensure that the syrup is evenly mixed and the gum is completely dissolved. Prepare the mold. The mold needs to be coated with a thin layer of cooking oil to prevent sticking. Pour the syrup into the mold;

[0049] S7: Cooling and demoulding

[0050] Place the syrup poured into the mold in a cooling environment and ensure that the candy is cooled at 25°C for 2 hours. After the candy hardens, it can be demoulded. Prepare the tableting equipment and press the candy into the desired tablet shape through the tablet press;

[0051] S8: Packaging: Place the compressed tablets in a tablet counting machine for packaging.

[0052] Example 3: A black fungus polysaccharide tablet candy comprises the following raw materials: black fungus polysaccharide powder: 14%, black wolfberry extract: 9%, wolfberry extract: 9%, red date powder: 12%, ganoderma lucidum extract: 7%, maltose: 30%, xylitol: 15%, plant gum: 5%, citric acid: 2%, natural flavor: 2%; the natural flavor is any one of lemon juice and orange juice.

[0053] The preparation method comprises the following steps:

[0054] S1: Extraction of black fungus polysaccharides: Select high-quality black fungus, clean it, cut it into 2cm small pieces, put it into distilled water, heat it to 80℃, and perform water extraction for 1.7 hours. The extracted liquid is concentrated to a concentration of about 50% for subsequent processing;

[0055] S2: Preparation of black wolfberry, wolfberry and red date extracts: After washing black wolfberry, wolfberry and red dates, they were extracted with water. About 3 times the amount of water was added to each raw material. Ultrasonic extraction was used for 1.2 hours. The temperature was controlled at 60°C. The extract was filtered to obtain a clear liquid. The extract was concentrated to 1 / 3 of the original volume to ensure that its concentration was sufficient for subsequent use;

[0056] S3: Preparation of Ganoderma lucidum extract: Dried Ganoderma lucidum was selected and cut into 2 cm small pieces. After boiling with water, it was kept on low heat and simmered for 40 minutes. The residue was removed to obtain Ganoderma lucidum extract;

[0057] S4: Preparation of candy syrup: In a pot, add maltose and xylitol, and add a small amount of water to dissolve by heating. The temperature is controlled at 120°C to ensure that the syrup reaches the desired viscosity. Citric acid is added to adjust the taste and remove greasiness.

[0058] S5: Mixing multiple extracts: Take black fungus polysaccharide, black wolfberry extract, wolfberry extract, red date powder and Ganoderma lucidum extract, mix them evenly according to the proportion, and slowly add these extracts into the syrup until the ingredients are completely dissolved;

[0059] S6: Candy molding: Add vegetable gum and continue stirring to ensure that the syrup is evenly mixed and the gum is completely dissolved. Prepare the mold. The mold needs to be coated with a thin layer of cooking oil to prevent sticking. Pour the syrup into the mold;

[0060] S7: Cooling and demoulding

[0061] Place the syrup poured into the mold in a cooling environment and ensure that the candy is cooled at 25°C for 2 hours. After the candy hardens, it can be demoulded. Prepare the tableting equipment and press the candy into the desired tablet shape through the tablet press;

[0062] S8: Packaging: Place the compressed tablets in a tablet counting machine for packaging.

[0063] Example 4: A black fungus polysaccharide tablet candy comprises the following raw materials: black fungus polysaccharide powder: 16%, black wolfberry extract: 11%, wolfberry extract: 11%, red date powder: 14%, ganoderma lucidum extract: 9%, maltose: 30%, xylitol: 15%, plant gum: 6%, citric acid: 2%, natural flavor: 2%; the natural flavor is any one of lemon juice and orange juice.

[0064] The preparation method comprises the following steps:

[0065] S1: Extraction of black fungus polysaccharides: Select high-quality black fungus, clean it, cut it into 2cm small pieces, put it into distilled water, heat it to 80℃, and perform water extraction for 1.8 hours. The extracted liquid is concentrated to a concentration of about 50% for subsequent processing;

[0066] S2: Preparation of black wolfberry, wolfberry and red date extracts: After washing black wolfberry, wolfberry and red dates, they were extracted with water. About 3 times the amount of water was added to each raw material. Ultrasonic extraction was used for 1.3 hours. The temperature was controlled at 60°C. The extract was filtered to obtain a clear liquid. The extract was concentrated to 1 / 3 of the original volume to ensure that its concentration was sufficient for subsequent use;

[0067] S3: Preparation of Ganoderma lucidum extract: Dried Ganoderma lucidum was selected and cut into 2 cm small pieces. After boiling with water, it was kept on low heat and simmered for 45 minutes. The residue was removed to obtain Ganoderma lucidum extract;

[0068] S4: Preparation of candy syrup: In a pot, add maltose and xylitol, and add a small amount of water to dissolve by heating. The temperature is controlled at 120°C to ensure that the syrup reaches the desired viscosity. Citric acid is added to adjust the taste and remove greasiness.

[0069] S5: Mixing multiple extracts: Take black fungus polysaccharide, black wolfberry extract, wolfberry extract, red date powder and Ganoderma lucidum extract, mix them evenly according to the proportion, and slowly add these extracts into the syrup until the ingredients are completely dissolved;

[0070] S6: Candy molding: Add vegetable gum and continue stirring to ensure that the syrup is evenly mixed and the gum is completely dissolved. Prepare the mold. The mold needs to be coated with a thin layer of cooking oil to prevent sticking. Pour the syrup into the mold;

[0071] S7: Cooling and demoulding

[0072] Place the syrup poured into the mold in a cooling environment and ensure that the candy is cooled at 25°C for 2 hours. After the candy hardens, it can be demoulded. Prepare the tableting equipment and press the candy into the desired tablet shape through the tablet press;

[0073] S8: Packaging: Place the compressed tablets in a tablet counting machine for packaging.

[0074] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A black fungus polysaccharide tablet candy, characterized by: Including the following raw materials: black fungus polysaccharide powder: 10%-16%, black wolfberry extract: 5%-11%, wolfberry extract: 5%-11%, red date powder: 8%-14%, Ganoderma lucidum extract: 3%-9%, maltose: 30%, xylitol: 15%, plant gum: 3%-6%, citric acid: 2%, natural flavors: 2%.

2. The black fungus polysaccharide tablet candy according to claim 1, characterized in that: The natural flavor is any one of lemon juice and orange juice.

3. The method for processing a black fungus polysaccharide tablet candy according to claim 1, comprising the black fungus polysaccharide tablet candy according to any one of claims 1-2, characterized in that: The following steps are involved: S1: Extraction of black fungus polysaccharides: Select high-quality black fungus, clean it, cut it into small pieces, put it into distilled water, and concentrate the extracted liquid for subsequent processing; S2: Preparation of black wolfberry, wolfberry and red date extracts: After washing black wolfberry, wolfberry and red dates, they were extracted with water. About 3 times the amount of water was added to each raw material. Ultrasonic extraction was used to concentrate the extract to 1 / 3 of the original volume to ensure that its concentration was sufficient for subsequent use; S3: Preparation of Ganoderma lucidum extract: selecting dried Ganoderma lucidum, cutting into small pieces, boiling with water, removing the residue, and obtaining Ganoderma lucidum extract; S4: Preparation of candy syrup: In a pot, add maltose and xylitol, and add a small amount of water to dissolve by heating. The temperature is controlled at 120°C to ensure that the syrup reaches the desired viscosity. Citric acid is added to adjust the taste and remove greasiness. S5: Mixing multiple extracts: Take black fungus polysaccharide, black wolfberry extract, wolfberry extract, red date powder and Ganoderma lucidum extract, mix them evenly according to the proportion, and slowly add these extracts into the syrup until the ingredients are completely dissolved; S6: Candy molding: Add vegetable gum and continue stirring to ensure that the syrup is evenly mixed and the gum is completely dissolved. Prepare the mold. The mold needs to be coated with a thin layer of cooking oil to prevent sticking. Pour the syrup into the mold; S7: Cooling and demoulding: Place the syrup poured into the mold in a cooling environment. After the candy hardens, it can be demoulded. Prepare the tableting equipment and press the candy into the desired sheet shape through the tablet press; S8: Packaging: Place the compressed tablets in a tablet counting machine for packaging.

4. The method for processing a black fungus polysaccharide tablet candy according to claim 3, characterized in that: In the S1, the product is cleaned and cut into 2CM small pieces, heated to 80°C in distilled water, and subjected to water extraction for 1.5-1.8 hours. The extracted liquid is concentrated to a concentration of about 50%.

5. The method for processing a black fungus polysaccharide tablet candy according to claim 3, characterized in that: In the S2, the extraction time is 1-1.3 hours, the temperature is controlled at 60°C, the extract is filtered to obtain a clear liquid, and the extract is concentrated to 1 / 3 of the original volume to ensure that its concentration is sufficient.

6. The method for processing a black fungus polysaccharide tablet candy according to claim 3, characterized in that: In S3, cut into 2CM small pieces, bring to a boil, and simmer over low heat for 30-45 minutes.

7. The method for processing a black fungus polysaccharide tablet candy according to claim 3, characterized in that: In the step S7 , the cooling temperature is 25° C. and the cooling time is 2 hours.