Gel candy based on sacha inchi oil and having functions of reducing hypertension, hyperglycemia and hyperlipidemia and preparation method of gel candy

Abstract

The invention belongs to the technical field of health-care food, and particularly relates to a sacha inchi oil-based gel candy with functions of reducing hypertension, hyperglycemia and hyperlipidemia and a preparation method thereof, and the sacha inchi oil-based gel candy comprises the following components: 1) a main component: 30-70% of sacha inchi oil; 2) a blood fat reducing synergistic component which is one or a combination of more of 0.5%-5% of phytosterol, 0.1%-2% of a red yeast rice extract and 0.01%-0.5% of sugarcane octacosanol; 3) a hypoglycemic synergistic component, which comprises one or a combination of more of 5%-20% of inulin / fructo-oligosaccharide, 0.5%-5% of a bitter gourd extract, 0.5%-5% of a mulberry leaf extract and 10-200 [mu] g / grain of chromium; 4) an antihypertensive synergistic component, wherein the antihypertensive synergistic component is one or a combination of more of 500-5000FU / grain of nattokinase, 0.5-5% of a celery seed extract and 1-8% of a hawthorn extract; through scientific compounding, the sacha inchi oil and various synergistic components exert a combined effect, and meanwhile, auxiliary regulation is carried out on blood sugar, blood fat and blood pressure; the main components are derived from natural plant extracts or functional grease, so that the health-care product is high in safety and suitable for daily health care.

Description

Technical Field

[0001] This invention relates to the field of health food technology, specifically to a gel candy based on Sacha indica oil that has the function of lowering blood pressure, blood sugar, and cholesterol, and its preparation method. Background Technology

[0002] 1. Current Status of the "Three Highs": Briefly describe the prevalence, harmfulness, and impact on health of high blood sugar, high blood lipids, and high blood pressure ("the three highs"), and emphasize the importance of prevention and daily management.

[0003] Existing intervention methods: Drug treatment has problems such as side effects, the need for long-term use, and poor adherence.

[0004] Ordinary health supplements have limited effects, unstable absorption rates, poor taste, and are inconvenient to carry.

[0005] Existing foods for lowering blood pressure, blood sugar, and cholesterol have dispersed functional components, unclear synergistic effects, and limited forms (such as capsules and tablets which have poor taste, and liquid oils which are not easy to carry and quantify).

[0006] 2. Sacha Inchi Oil Research: Sacha Inchi oil is rich in Omega-3, 6, and 9 (especially high in alpha-linolenic acid), vitamin E, and phytosterols. Existing research indicates that it has the effects of regulating blood lipids (lowering triglycerides, total cholesterol, and LDL cholesterol, and raising HDL cholesterol), improving insulin sensitivity (potentially lowering blood sugar), anti-oxidation, and anti-inflammation, which are beneficial to cardiovascular health.

[0007] 3. Insufficiency of existing technology: Although sacha inchi oil is beneficial, it has a greasy taste when consumed directly and is not easily accepted.

[0008] As a single component, its comprehensive regulatory effect on "three highs" (high blood pressure, high blood sugar, and high cholesterol) is limited.

[0009] There is a lack of products that combine sacha inchi oil with other active ingredients and create a convenient, delicious, and easy-to-consume dosage form (such as gel candy). Summary of the Invention

[0010] To address the aforementioned issues, this invention aims to provide a gel candy with sacha inchi oil as its core ingredient, combined with other functional components, to achieve a synergistic effect in regulating blood sugar, blood lipids, and blood pressure. This product boasts advantages such as good taste, portability, convenience of consumption, and high compliance.

[0011] To achieve the above objectives, the present invention provides the following technical solution: A type of gel candy based on sacha inchi oil with the function of lowering blood pressure, blood sugar, and cholesterol, comprising: 1) Main ingredient: Sacha inchi oil 30%-70%; 2) Lipid-lowering synergistic components, including one or more of the following: 0.5%-5% phytosterols, 0.1%-2% red yeast rice extract, and 0.01%-0.5% sucralose octacosanol; 3) Synergistic hypoglycemic ingredients, including one or more of the following: inulin / fructooligosaccharide 5%-20%, bitter melon extract 0.5%-5%, mulberry leaf extract 0.5%-5%, and chromium 10-200μg / capsule; 4) Synergistic antihypertensive ingredients: one or more of the following: nattokinase 500-5000 FU / capsule, celery seed extract 0.5%-5%, and hawthorn extract 1%-8%; 5) Basic gelatin candy matrix: gelling agent 15%-40%, plasticizer / humectant 20%-50%, sweetener 20%-50%, water; 6) Auxiliary materials, including acidulant 0.1%-2%, flavorings, colorings, coating agents / polishing agents, and one or more combinations thereof; 7) Functional additives, including one or more of vitamin C, vitamin E, probiotic powder, and coenzyme Q10.

[0012] Preferably, gelatin needs to be swollen in cold water for 4 hours in advance, and pectin needs to be swollen in cold water for 1 hour in advance to avoid uneven texture caused by incomplete dissolution of the gelling agent; the gelatin system needs to be heated to 60-70℃, and the pectin system needs to be heated to 70-80℃.

[0013] Preferably, it is compounded with 2%-3% xylooligosaccharides to form a prebiotic combination with inulin, which promotes the proliferation of bifidobacteria and lactic acid bacteria, and reduces the synthesis of endogenous cholesterol through the "gut-liver axis"; at the same time, the short-chain fatty acids produced by the metabolism of the flora can improve vascular endothelial function and help lower blood pressure.

[0014] Preferred ingredients use natural pigments such as beta-carotene and purple sweet potato pigment, as well as flavorings such as citrus and berry to mask the oiliness of sacha inchi oil.

[0015] A method for preparing a gel candy based on Sacha indica oil with the function of lowering blood pressure, blood sugar, and cholesterol includes the following steps: 1) Sol: Fully swell the gelling agent in an appropriate amount of cold water; heat the water, sweetener, and plasticizer to an appropriate temperature, controlling the temperature between 60-80℃, add the swollen gelling agent, and stir to dissolve into a uniform and transparent gel solution; 2) Preparation: Dissolve the remaining sweetener and acidulant in a small amount of water, add it to the glue solution from step 1, and stir well; Once the temperature of the adhesive solution drops to 50-65℃, add Sacha inchi oil, lipid-lowering synergistic ingredients, blood sugar-lowering synergistic ingredients, blood pressure-lowering synergistic ingredients, excipients, and functional additives in sequence. Use a high-efficiency homogenizer or a powerful mixer to fully homogenize and emulsify the solution at a speed of 5000-15000 rpm for 2-10 minutes, so that the oil phase and active ingredients are evenly dispersed in the aqueous adhesive solution to form a stable and uniform mixture. 3) Casting: While the well-mixed and homogeneous mixture is still hot (keeping the mixture fluid), pour it into the pre-prepared candy molds; 4) Cooling and solidification: Move the mold to a low-temperature cooling device, and control the temperature between 10-15℃ to allow the gel candy to cool and solidify fully. 5) Demolding and drying: Remove the cured gel candy from the mold and place it in a drying room for equilibrium drying. Maintain the temperature between 20-25℃ and the relative humidity <40% to remove excess surface moisture and achieve a moisture content of 15-20%. 6) Polishing / Coating: Polishing or coating the dried candy to make it shiny and may increase its stability. The finished product is a soft capsule similar to cod liver oil. 7) Packaging: Seal the finished gel candies in packaging and store them away from light and moisture.

[0016] Preferably, a stepped cooling homogenization method is used during the blending process: Step 1: Homogenize at 65℃ for 3 minutes to disperse sacha inchi oil and lipid-lowering synergistic components; Step 2: Homogenize at 55℃ for 2 minutes, then add blood sugar-lowering synergistic ingredients; Step 3: Reduce temperature to 50℃ and homogenize for 1 minute, then add the blood pressure-lowering synergistic ingredient.

[0017] Compared with the prior art, the beneficial effects of the present invention are: Comprehensive benefits: Through scientific compounding, sacha inchi oil works synergistically with a variety of other ingredients to exert a combined effect, while also assisting in the regulation of blood sugar, blood lipids, and blood pressure.

[0018] Dosage form advantages: The gel candy form has a good taste (soft and chewy, with a good flavor), is easy to carry and consume in measured amounts, and has high consumption compliance, solving the problem of poor taste when directly consumed sacha inchi oil.

[0019] Natural and safe: The main ingredients are derived from natural plant extracts or functional oils, making them highly safe and suitable for daily health maintenance.

[0020] The process is feasible: the preparation method is mature and reliable. The key lies in the temperature control and homogenization emulsification steps when adding active ingredients, which ensures the stability of the product and the bioavailability of the active ingredients.

[0021] The market has great potential: it meets the growing demand of people with hypertension, hyperlipidemia, and hyperglycemia for safe, effective, convenient, and delicious functional health foods. Detailed Implementation

[0022] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0023] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the indicated orientation or positional relationship, and are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention.

[0024] This invention provides the following technical solution: a gel candy based on sacha inchi oil with the function of lowering blood pressure, blood sugar, and cholesterol, comprising: Main ingredient (core active ingredient): Sacha inchi oil accounts for 30%-70% (by weight, preferably 40%-60%) of the total active ingredients. As a major source of Omega-3 (especially ALA) and vitamin E, it provides basic benefits such as lowering blood lipids, anti-oxidation, and potential improvement of insulin resistance.

[0025] Synergistic ingredients (selected and combined according to target efficacy) include: 1. Lipid-lowering synergistic components (one or more can be selected): Phytosterols: 0.5%-5% (preferably 1%-3%). Competitively inhibit cholesterol absorption.

[0026] Red yeast rice extract: dosage 0.1%-2% (preferably 0.3%-1%). Inhibits HMG-CoA reductase, a key enzyme in cholesterol synthesis.

[0027] Sugarcane octacosanol: dosage 0.01%-0.5% (preferably 0.05%-0.2%). Regulates cholesterol metabolism.

[0028] 2. Synergistic blood sugar lowering ingredients (one or more optional): Inulin / fructooligosaccharides: 5%-20% (preferably 8%-15%). Prebiotics regulate gut microbiota, improve sugar metabolism, increase candy volume, and improve taste.

[0029] Bitter melon extract: dosage 0.5%-5% (preferably 1%-3%). It has an insulin-like effect, promoting glucose utilization.

[0030] Mulberry leaf extract: dosage 0.5%-5% (preferably 1%-3%). Inhibits α-glucosidase and delays carbohydrate absorption.

[0031] Chromium: Dosage is 10-200 μg / capsule (preferably 20-100 μg / capsule) based on chromium content. Enhances insulin sensitivity.

[0032] 3. Antihypertensive synergistic components (one or more may be selected): Nattokinase: Dosage 500-5000 FU / capsule (preferably 1000-3000 FU / capsule). Dissolves fibrin, improves blood circulation, and helps lower blood pressure.

[0033] Celery seed extract: dosage 0.5%-5% (preferably 1%-3%). Contains 3-n-butylphthalide, which has a vasodilatory effect.

[0034] Hawthorn extract: dosage 1%-8% (preferably 2%-5%). Improves myocardial function and mildly dilates blood vessels.

[0035] 4. Basic Gel Candy Matrix: Gelatin, pectin, carrageenan, agar, or a combination thereof. Dosage: 15%-40% (preferably 20%-35%).

[0036] Plasticizers / humectants: glycerin, sorbitol solution, etc. Dosage: 10%-30% (preferably 15%-25%).

[0037] Sweeteners: white sugar, glucose syrup, erythritol, mogrosides, steviol glycosides, etc., or combinations thereof. Dosage: 20%-50% (adjusted according to sweetness).

[0038] Water (distilled or purified water): as needed.

[0039] 5. Additives: Acidulants: citric acid, malic acid, etc. (optional, to adjust taste). Dosage: 0.1%-2%.

[0040] Flavorings and fragrances: natural or synthetic flavorings (optional, to improve flavor).

[0041] Pigment: Natural pigment (optional).

[0042] Coating agents / polishing agents: beeswax, carnauba wax, etc. (optional).

[0043] 6. Functional additives (optional): Vitamin C and Vitamin E (added): Enhance antioxidant activity.

[0044] Probiotic powder (requires processing technology): regulates gut health.

[0045] Coenzyme Q10: Protects the cardiovascular system.

[0046] The specific combination of sacha inchi oil with at least one lipid-lowering synergistic component, at least one blood sugar-lowering synergistic component, and at least one blood pressure-lowering synergistic component, as well as their synergistic effect within the stated dosage range, is the core of this formula's comprehensive function of lowering the three highs (high blood pressure, high blood sugar, and high cholesterol).

[0047] A method for preparing a gel candy based on Sacha indica oil with the function of lowering blood pressure, blood sugar, and cholesterol includes the following steps: 1) Sol: Fully swell the gelling agent in an appropriate amount of cold water; heat the water, sweetener, and plasticizer to an appropriate temperature, controlling the temperature between 60-80℃, add the swollen gelling agent, and stir to dissolve into a uniform and transparent gel solution; 2) Preparation: Dissolve the remaining sweetener and acidulant in a small amount of water, add it to the glue solution from step 1, and stir well; Once the temperature of the adhesive solution drops to 50-65℃, add Sacha inchi oil, lipid-lowering synergistic ingredients, blood sugar-lowering synergistic ingredients, blood pressure-lowering synergistic ingredients, excipients, and functional additives in sequence. Use a high-efficiency homogenizer or a powerful mixer to fully homogenize and emulsify the solution at a speed of 5000-15000 rpm for 2-10 minutes, so that the oil phase and active ingredients are evenly dispersed in the aqueous adhesive solution to form a stable and uniform mixture. 3) Casting: While the well-mixed and homogeneous mixture is still hot (keeping the mixture fluid), pour it into the pre-prepared candy molds; 4) Cooling and solidification: Move the mold to a low-temperature cooling device, and control the temperature between 10-15℃ to allow the gel candy to cool and solidify fully. 5) Demolding and drying: Remove the cured gel candy from the mold and place it in a drying room for equilibrium drying. Maintain the temperature between 20-25℃ and the relative humidity <40% to remove excess surface moisture and achieve a moisture content of 15-20%. 6) Polishing / Coating: Polishing or coating the dried candy to make it shiny and may increase its stability. The finished product is a soft capsule similar to cod liver oil. 7) Packaging: Seal the finished gel candies in packaging and store them away from light and moisture.

[0048] The optimized prebiotic combination formula includes 2%-3% xylooligosaccharides, which, together with inulin, form a prebiotic combination that promotes the proliferation of bifidobacteria and lactic acid bacteria, reducing endogenous cholesterol synthesis through the gut-liver axis. At the same time, the short-chain fatty acids produced by the gut microbiota metabolism can improve vascular endothelial function and help lower blood pressure.

[0049] Preferred temperature control method: Use a stepped cooling homogenization method during preparation. Step 1: Homogenize at 65℃ for 3 minutes to disperse sacha inchi oil and lipid-lowering synergistic components; Step 2: Homogenize at 55℃ for 2 minutes, then add blood sugar-lowering synergistic ingredients; Step 3: Reduce temperature to 50℃ and homogenize for 1 minute, then add the blood pressure-lowering synergistic ingredient.

[0050] Example 1: Balanced Type Objective: To comprehensively improve blood lipid, blood sugar, and blood pressure indicators, suitable for daily conditioning for people with mild hypertension, hyperlipidemia, and hyperglycemia.

[0051] 1. Core active ingredient (45% of total active ingredients, approximately 0.675g / capsule) Sacha inchi oil: 50% (based on total active ingredients), or 0.3375g / capsule. Provides rich ALA (Omega-3) and vitamin E, offering basic lipid-lowering and antioxidant benefits.

[0052] 2. Synergistic effect ingredients Lipid-lowering synergistic effect (accounting for 12% of total active ingredients): Phytosterols: 2% (0.0135g / capsule), inhibit cholesterol absorption; Red yeast rice extract (containing 0.4% lovastatin): 1% (0.00675g / capsule), inhibits cholesterol synthesis.

[0053] Synergistic effect in lowering blood sugar (accounting for 18% of total active ingredients): Inulin: 10% (0.0675g / capsule), regulates gut microbiota and improves taste; Mulberry leaf extract: 5% (0.03375g / capsule), inhibits α-glucosidase; Chromium (chromium pyridinecarboxylate): 50 μg / capsule, enhances insulin sensitivity.

[0054] Synergistic effect of lowering blood pressure (accounting for 20% of total active ingredients): Nattokinase: 2000 FU / capsule, improves blood circulation; Hawthorn extract: 5% (0.03375g / capsule), helps dilate blood vessels.

[0055] 3. Basic gel candy matrix (55% content, approximately 0.825g / candy) Gel agent: Pectin + Carrageenan (1:1), 25% (0.375g / capsule), forming a stable gel structure; Plasticizer: Glycerin, 20% (0.3g / capsule), to maintain a soft texture; Sweetener: Erythritol + glucose syrup (3:1), 40% (0.6g / capsule), low in calories and adjusts sweetness; Water: 10% (0.075g / particle), to dissolve the matrix components.

[0056] 4. Excipients and functional additives Acidulant: Citric acid, 0.5% (0.0075g / capsule), to adjust the sweet and sour balance; Flavoring: Natural citrus flavoring, 0.1% (0.0015g / capsule), to mask the oily and fishy smell; Functional additives: Vitamin C (0.005g / capsule) + Vitamin E (0.003g / capsule) to enhance antioxidant synergy.

[0057] Example 2: Hyperlipidemia-related type Objective: To enhance lipid regulation in individuals with predominantly high blood lipids and accompanied by mild hyperglycemia / hypertension.

[0058] 1. Core active ingredient (50% of total active ingredients, approximately 1.0g / capsule) Sacha inchi oil: 60% (based on total active ingredients), or 0.6g / capsule, enhances the basic lipid-lowering effect of Omega-3.

[0059] 2. Synergistic effect ingredients Lipid-lowering synergistic effect (accounting for 25% of total active ingredients): Phytosterols: 3% (0.03g / capsule), enhance cholesterol absorption inhibition; Red yeast rice extract (containing 0.4% lovastatin): 1% (0.01g / capsule) + 0.2% (0.002g / capsule) sucralose octacosanol, which dually inhibits cholesterol metabolism.

[0060] Synergistic effect in lowering blood sugar (accounting for 10% of total active ingredients): Fructooligosaccharides: 8% (0.08g / capsule), gently regulates sugar metabolism; Chromium (yeast chromium): 30μg / capsule, basal improvement in insulin sensitivity.

[0061] Synergistic effect in lowering blood pressure (accounting for 15% of total active ingredients): Celery seed extract: 3% (0.03g / capsule), dilates blood vessels via 3-n-butylphthalide; Nattokinase: 1500 FU / capsule, helps improve blood pressure.

[0062] 3. Basic gelatin candy base (50% content, approximately 1.0g / candy) Gelatin: 30% (0.3g / capsule) to ensure gel stability; Plasticizer: Sorbitol solution, 20% (0.2g / capsule), low-calorie moisturizing agent; Sweeteners: Erythritol + Steviosides (100:1), 45% (0.45g / capsule), no added sucrose, suitable for those with blood sugar control needs; Water: 5% (0.05g / capsule).

[0063] 4. Excipients and functional additives Acidulant: Malic acid, 0.3% (0.006g / capsule); Flavoring: Natural nut flavoring, 0.1% (0.002g / capsule); Functional additive: Coenzyme Q10 (0.01g / capsule), protects cardiovascular function.

[0064] Example 3: Hyperglycemia + Hypertension (Enhanced Glucose Metabolism Regulation + Vasodilation) Objective: To improve insulin sensitivity and vasodilatory function in individuals with hyperglycemia and hypertension.

[0065] 1. Core active ingredient (40% of total active ingredients, approximately 0.48g / capsule) Sacha inchi oil: 40% (based on total active ingredients), or 0.192g / capsule, provides basic antioxidant effects and mild lipid-lowering effects.

[0066] 2. Synergistic effect ingredients Synergistic effect in lowering blood lipids (accounting for 10% of total active ingredients): Phytosterols: 1% (0.0048g / capsule), primarily inhibit cholesterol absorption.

[0067] Synergistic effect in lowering blood sugar (accounting for 30% of total active ingredients): Bitter melon extract: 3% (0.0144g / capsule), mimicking the action of insulin; Mulberry leaf extract: 3% (0.0144g / capsule), delays carbohydrate absorption; Inulin: 20% (0.096g / capsule), regulates the intestines and increases volume; Chromium (chromium trichloride): 100 μg / capsule, enhances insulin sensitivity.

[0068] Synergistic effect of lowering blood pressure (accounting for 20% of total active ingredients): Nattokinase: 3000 FU / capsule, powerfully improves blood circulation; Hawthorn extract: 5% (0.024g / capsule), aids in myocardial function and vasodilation; Celery seed extract: 2% (0.0096g / capsule), enhances vasodilation.

[0069] 3. Basic gelatin candy base (60% content, approximately 0.72g / candy) Gelation agent: agar + pectin (3:1), 20% (0.144g / capsule), suitable for low-sugar formulations; Plasticizer: Glycerin, 15% (0.108g / capsule), which moisturizes while reducing sweetness; Sweetener: Monk fruit glycosides + glucose syrup (1:50), 40% (0.288g / capsule), low GI value, suitable for people with high blood sugar; Water: 5% (0.036g / capsule).

[0070] 4. Excipients and functional additives Acidulant: Citric acid, 0.5% (0.006g / capsule); Fragrance: Natural herbal fragrance, 0.2% (0.0024g / capsule); Functional additive: Probiotic powder (Lactobacillus acidophilus, 10^6 CFU / capsule), regulates intestinal flora and assists in sugar metabolism.

[0071] Example 4: Optimized By combining xylooligosaccharides and inulin as prebiotics, the regulation of the gut-metabolic axis is strengthened. Combined with stepwise cooling and homogenization to improve the stability of active ingredients, a more efficient synergistic effect of lowering blood pressure, blood sugar, and cholesterol is achieved. This is suitable for middle-aged and elderly people with high blood pressure, high blood sugar, and high cholesterol, as well as those with weak intestinal function.

[0072] 1. Core active ingredient (48% of total active ingredients, approximately 0.864g / capsule) Sacha inchi oil: 55% (based on total active ingredients), or 0.4752g / capsule. High proportion of Omega-3 (ALA) and Vitamin E, enhancing its basic lipid-lowering, antioxidant, and insulin resistance-improving effects.

[0073] 2. Synergistic effect ingredients Lipid-lowering synergistic effect (accounting for 15% of total active ingredients): Phytosterols: 2.5% (0.0216g / capsule), competitively inhibiting intestinal cholesterol absorption; Red yeast rice extract (containing 0.4% lovastatin): 0.8% (0.0069g / capsule), inhibits key enzymes in liver cholesterol synthesis; Synergistic effect in lowering blood sugar (20% of total active ingredients, containing a selected prebiotic blend): Inulin: 12% (0.1037g / capsule), as a prebiotic base, regulates gut microbiota and increases the water-holding capacity of candy; Xylooligosaccharides: 2.5% (0.0216g / capsule), combined with inulin (total prebiotics account for 14.5%), synergistically promote the proliferation of Bifidobacteria and Lactobacillus, and enhance the metabolic activity of the gut microbiota; Mulberry leaf extract: 2% (0.0173g / capsule), inhibits α-glucosidase and delays carbohydrate absorption; Chromium (chromium pyridinecarboxylate): 60μg / capsule, enhances insulin sensitivity and helps improve blood sugar fluctuations.

[0074] Synergistic effect of lowering blood pressure (accounting for 10% of total active ingredients): Nattokinase: 2500 FU / capsule, dissolves fibrin and improves blood viscosity; Hawthorn extract: 4% (0.0346g / capsule), improves myocardial microcirculation; Synergistic effect of prebiotic metabolism: Short-chain fatty acids (such as propionic acid and butyric acid) produced by gut microbiota metabolism improve vascular endothelial function and help dilate blood vessels (in synergy with inulin and xylooligosaccharides).

[0075] Multifunctional collaboration: Bitter melon extract: 1.5% (0.0130g / capsule), which has both insulin-like effects and the function of assisting in the regulation of blood lipids, linking blood sugar and blood lipid regulation.

[0076] 3. Basic gelatin candy matrix (52% content, approximately 0.936g / candy) Gel formulation: Pectin + Carrageenan (2:1), 28% (0.2621g / capsule). Pectin has good compatibility with prebiotics, synergistically maintaining gel stability and gut-friendly properties. Plasticizer / Moisturizer: Glycerin + Sorbitol solution (1:1), 20% (0.1872g / capsule), low in calories and enhances gel softness; Sweeteners: Erythritol + mogrosides (80:1), 38% (0.3557g / capsule). Zero added sucrose, low glycemic index, suitable for blood sugar control needs; Water: 4% (0.0374g / particle), used to adjust the flowability of the matrix.

[0077] 4. Excipients and functional additives Acidulants: Citric acid + malic acid (3:1), 0.8% (0.0144g / capsule), to balance the taste and promote intestinal flora activity; Flavoring: Natural citrus and green tea complex flavoring, 0.2% (0.0036g / capsule), to mask the oily and fishy smell and improve palatability; Functional additive: Vitamin C (0.009g / capsule), which enhances antioxidant and intestinal immune regulation effects.

[0078] 5. Key process optimization: Stepped cooling homogenization method Step 1: Maintain the gel at 65℃, add Sacha inchi oil, phytosterols, and red yeast rice extract, and homogenize for 3 minutes (10,000 rpm). This temperature is suitable for the dispersion of oils and fat-soluble lipid-lowering components, and avoids high temperature from damaging the activity of Sacha inchi oil.

[0079] Step 2: Cool to 55℃, add inulin, xylooligosaccharides, bitter melon extract, mulberry leaf extract, and chromium, and homogenize for 2 minutes (8000 rpm). This temperature is suitable for the stable dispersion of water-soluble hypoglycemic ingredients (especially prebiotics) and avoids degradation of xylooligosaccharides caused by high temperatures.

[0080] Step 3: Cool to 50℃, add nattokinase, hawthorn extract, and vitamin C, and homogenize for 1 minute (6000 rpm). Low temperature protects the activity of nattokinase (avoiding enzyme inactivation) and the heat-sensitive blood pressure-lowering components, ensuring their functional stability.

[0081] 6. Preparation steps Sol: The gelling agent (pectin + carrageenan) is first swollen in cold water for 20 minutes, and then dissolved with plasticizer and sweetener at 70°C to ensure that the sol is transparent and free of particles; Casting: Maintain the mixture temperature at 55℃ (to ensure fluidity) and quickly inject it into the mold; Cooling and curing: Cool at 12°C for 30 minutes to ensure a firm gel structure; Drying and coating: Dry at 22°C and 35% relative humidity until the moisture content is 17%, then polish with beeswax to improve stability and palatability.

[0082] Core advantages: The prebiotic combination (2.5% xylooligosaccharides + 12% inulin) enhances the synergistic effect of lowering blood pressure, blood sugar, and cholesterol through dual regulation of the "gut-liver axis" and "gut-vascular axis". Stepped cooling homogenization precisely matches the temperature sensitivity of different components, maximizing the preservation of activity (such as nattokinase activity, prebiotic structure, and Sacha inchi oil antioxidant properties). The formula balances lowering blood pressure, blood sugar, and cholesterol while promoting gut health, making it suitable for long-term conditioning.

[0083] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or basic characteristics. Therefore, the embodiments should be considered exemplary and non-limiting in all respects. The scope of the invention is defined by the appended claims rather than the foregoing description. Therefore, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention, and no markings in the claims should be construed as limiting the scope of the claims.

[0084] 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 gel candy based on sacha inchi oil with the function of lowering blood pressure, blood sugar, and cholesterol, characterized in that, include: 1) Main ingredient: Sacha inchi oil 30%-70%; 2) Lipid-lowering synergistic components, including one or more of the following: 0.5%-5% phytosterols, 0.1%-2% red yeast rice extract, and 0.01%-0.5% sucralose octacosanol; 3) Synergistic hypoglycemic ingredients, including one or more of the following: inulin / fructooligosaccharide 5%-20%, bitter melon extract 0.5%-5%, mulberry leaf extract 0.5%-5%, and chromium 10-200μg / capsule; 4) Synergistic antihypertensive ingredients: one or more of the following: nattokinase 500-5000 FU / capsule, celery seed extract 0.5%-5%, and hawthorn extract 1%-8%; 5) Basic gelatin candy matrix: gelling agent 15%-40%, plasticizer / humectant 20%-50%, sweetener 20%-50%, water; 6) Auxiliary materials, including acidulant 0.1%-2%, flavorings, colorings, coating agents / polishing agents, and one or more combinations thereof; 7) Functional additives, including one or more of vitamin C, vitamin E, probiotic powder, and coenzyme Q10.

2. The gel candy based on Sacha inchi oil with the function of lowering blood pressure, blood sugar, and cholesterol as described in claim 1, characterized in that: Gelatin needs to be dissolved in cold water for 4 hours in advance, and pectin needs to be dissolved in cold water for 1 hour in advance to avoid uneven texture caused by incomplete dissolution of the gelling agent.

3. A gel candy based on Sacha indica oil with the function of lowering blood pressure, blood sugar, and cholesterol as described in claim 1, characterized in that: Gelatin systems require heating to 60-70℃, while pectin systems require heating to 70-80℃.

4. A gel candy based on Sacha inchi oil with the function of lowering blood pressure, blood sugar, and cholesterol as described in claim 1, characterized in that: Natural pigments, such as beta-carotene and purple sweet potato pigment, are used preferentially, along with flavorings of citrus and berry to mask the oiliness of sacha inchi oil.

5. The method for preparing a gel candy with the function of lowering blood pressure, blood sugar, and cholesterol based on Sacha inchi oil according to claim 1, characterized in that, Includes the following steps: 1) Sol: Fully swell the gelling agent in an appropriate amount of cold water; heat the water, sweetener, and plasticizer to an appropriate temperature, controlling the temperature between 60-80℃, add the swollen gelling agent, and stir to dissolve into a uniform and transparent gel solution; 2) Preparation: Dissolve the remaining sweetener and acidulant in a small amount of water, add it to the glue solution from step 1, and stir well; Once the temperature of the adhesive solution drops to 50-65℃, add Sacha inchi oil, lipid-lowering synergistic ingredients, blood sugar-lowering synergistic ingredients, blood pressure-lowering synergistic ingredients, excipients, and functional additives in sequence; use a high-efficiency homogenizer or a powerful mixer to fully homogenize and emulsify, so that the oil phase and active ingredients are evenly dispersed in the aqueous adhesive solution to form a stable and uniform mixture. 3) Casting and molding: While the mixture is still hot, pour it into the pre-prepared candy molds; 4) Cooling and solidification: Move the mold to a low-temperature cooling device, and control the temperature between 10-15℃ to allow the gel candy to cool and solidify fully. 5) Demolding and drying: Remove the cured gel candy from the mold and place it in a drying room for equilibrium drying. Maintain the temperature between 20-25℃ and the relative humidity <40% to remove excess surface moisture and achieve a moisture content of 15-20%. 6) Polishing / Coating: Polishing or coating the dried candy to make it shiny and may increase its stability. The finished product is soft capsules. 7) Packaging: Seal the finished gel candies in packaging and store them away from light and moisture.

6. The method for preparing a gel candy with the function of lowering blood pressure, blood sugar, and cholesterol based on Sacha inchi oil according to claim 5, characterized in that: A stepped cooling homogenization method is used during the blending process: Step 1: Homogenize at 65℃ for 3 minutes to disperse sacha inchi oil and lipid-lowering synergistic components; Step 2: Homogenize at 55℃ for 2 minutes, then add blood sugar-lowering synergistic ingredients; Step 3: Reduce temperature to 50℃ and homogenize for 1 minute, then add the blood pressure-lowering synergistic ingredient.