Throat-moistening gel candy containing emblic leafflower fruit and preparation method of throat-moistening gel candy
By using fermented fruit juice and microencapsulated pectin technology to prepare throat-soothing gel candies, the problem of unprocessed amla fruit has been solved, achieving both healthy throat soothing and digestive benefits, and enhancing the taste and longevity of the gel candies.
Patent Information
- Application Number
- CN202511347789.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-19
- Publication Date
- 2025-11-14
AI Technical Summary
In existing technologies, amla has not been effectively processed, resulting in its nutritional value not being fully realized. Furthermore, some people dislike its unique taste, and there is a lack of direction for food development.
By combining compound syrup with amla fruit powder, and through the fermentation of fruit juice and microencapsulation of pectin, throat-soothing gel candies are prepared. The fruit juice is fermented using Lactobacillus plantarum R-1 strain, xylooligosaccharides are added as sweeteners, and the candies are encapsulated in microcapsules with xanthan gum, pectin, and carrageenan as the core and modified starch as the wall material to form gel soft candies.
We have developed low-sugar throat gummies that offer multiple health benefits, including boosting immunity, promoting mucosal repair, relieving throat inflammation, improving digestion, extending the contact time between the medication and the throat mucosa, and enhancing the duration of the throat-soothing effect.
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Figure BDA0005605471620000101
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a throat lozenge containing amla and its preparation method. Background Technology
[0002] Phyllanthus emblica, also known as amla or Indian gooseberry, is a fruit with both edible and medicinal value. The fruit is rich in various bioactive components, including vitamin C, polyphenols, flavonoids, and dietary fiber. These components possess strong antioxidant capabilities, scavenge free radicals, inhibit inflammatory responses, and regulate metabolism.
[0003] The active ingredients in amla (Phyllanthus emblica) can effectively enhance the activity of immune cells, improve the body's antioxidant stress response, and help lower blood sugar and blood lipid levels. Its vitamin C content far exceeds that of citrus fruits, playing a significant role in collagen synthesis, iron absorption, and mucosal repair. Simultaneously, its tannins can form a protective film in the digestive tract, alleviating mucosal irritation. Polyphenols show significant effects in protecting the liver and kidneys, improving intestinal flora balance, and delaying cell aging. Currently, amla is mainly used for freshly squeezed juice. As a specialty of its growing region, it is not deeply processed, making it difficult to preserve and transport over long distances. Furthermore, the unique taste and flavor of amla disliked by some consumers, limiting its potential for further development in food applications.
[0004] To address the above problems, this invention provides a throat-soothing gel candy containing Phyllanthus emblica and its preparation method. Summary of the Invention
[0005] The purpose of this invention is to provide a throat-soothing gel candy containing amla and its preparation method, so as to solve the problems raised in the prior art.
[0006] To achieve the above objectives, the present invention provides the following technical solution:
[0007] A method for preparing a throat lozenge containing Phyllanthus emblica, characterized by comprising the following steps:
[0008] Step 1: Mix the compound syrup with citric acid, malic acid, tartaric acid and mixed pectin microcapsules, stir well, and boil at 100-120℃ to obtain the compound gum syrup.
[0009] Step 2: Heat the fermented juice to 80-90℃, add amla fruit powder, and boil at 100-120℃ until fully boiling; add compound gum syrup; boil until the sugar content is 65-80°Brix, pour into molds, cool to 25-35℃ and then unmold to obtain amla throat-soothing gel soft candy.
[0010] Furthermore, the throat lozenge containing amla contains the following components, by weight: 16-36 parts fermented fruit juice, 10-25 parts amla fruit powder, and 1000-1200 parts compound gum syrup.
[0011] Furthermore, the method for preparing the fermented juice is as follows: xylooligosaccharides are added to the juice, and then the pH value is adjusted to 5.0 to obtain a freshly prepared juice; a 5% (w / w) fermenting agent is inoculated into the freshly prepared juice, and the juice is allowed to ferment at 35-37℃ for 46-48 hours to obtain the fermented juice.
[0012] Furthermore, the method for preparing the juice is as follows: fresh amla fruit is picked, washed and juiced, the juice is processed by an ultrasonic-assisted extraction device for 10-20 minutes at a frequency of 20-40kHz and a power of 100-200W, filtered and separated to obtain juice and pomace.
[0013] Furthermore, the preparation method of the fermentation agent is as follows: Lactobacillus plantarum R-1 strain is inoculated into the culture medium and activated by static culture at 37°C for 36-48 hours. Then, 5% (v / v) of activated bacterial solution is inoculated into 200 mL of culture medium and cultured for 24-36 hours. The culture is centrifuged at 6000 r / min for 5 min, the bacterial cells are collected, the supernatant is poured off, and the bacterial cells are washed twice with sterile water to obtain the fermentation agent.
[0014] Furthermore, the preparation method of the amla fruit powder is as follows: freeze-dry the fruit pomace at -48℃ to -68℃ and a vacuum degree of 10 to 20 Pa for 16 to 56 hours, then grind it into fruit powder and pass it through a 200-mesh sieve to obtain amla fruit powder; the preparation method of the fruit pomace is as follows: pick fresh amla fruits, wash them and juice them, process the juice through an ultrasonic-assisted extraction device for 10 to 20 minutes at a frequency of 20 to 40 kHz and a power of 100 to 200 W, filter and separate to obtain juice and fruit pomace.
[0015] Furthermore, the method for preparing the compound syrup is as follows: granulated sugar, xylooligosaccharides, erythritol and deionized water are mixed, heated and stirred until melted to obtain the compound syrup.
[0016] Furthermore, the preparation method of the mixed pectin microcapsules is as follows: the modified starch is dissolved in deionized water and stirred to obtain a solution. The solution is further homogenized in a homogenizer, and xanthan gum, pectin, carrageenan and xylooligosaccharides are added dropwise. After stirring for 10-15 minutes, a stable emulsion is obtained. The emulsion is spray-dried to obtain the mixed pectin microcapsules.
[0017] Furthermore, the modified starch is prepared as follows: Potato starch is added to hydrochloric acid solution to form a starch slurry, which is then sonicated at 50°C for 50-60 minutes. The pH value is adjusted to neutral with sodium hydroxide solution. The mixture is then filtered, washed, dried, and ground into powder to obtain acid-modified starch. The acid-modified starch is then mixed with deionized water to form a starch slurry solution. Acetic anhydride is added, and the pH value is adjusted to 8.0 with sodium hydroxide solution. The mixture is then sonicated and stirred at 20°C for 50-60 minutes. During the reaction, sodium hydroxide solution is added to adjust the pH value to maintain a constant pH. After the reaction, the pH value is adjusted to neutral with hydrochloric acid solution. The mixture is then filtered, washed, dried, and ground to obtain modified starch.
[0018] Compared with the prior art, the beneficial effects of the present invention are:
[0019] 1. This invention provides a method for preparing throat lozenges containing Phyllanthus emblica, which can produce throat lozenges with low sugar content, few additives, and multiple health benefits. Phyllanthus emblica contains tannins that can form a protective protein film in the pharynx, reducing inflammatory stimulation. Antioxidants such as vitamin C and flavonoids neutralize free radicals, inhibit the release of inflammatory mediators, and promote mucosal repair. Clinical trials show that it can shorten the relief time of throat burning sensation and reduce pain scores. Furthermore, the rich polyphenols and vitamin C content help enhance local and systemic immunity, assist in fighting bacterial and viral infections, and reduce the risk of recurrence of throat diseases. The vitamin C content is far higher than that of citrus fruits, and it works synergistically with other antioxidants such as added citric acid and tartaric acid, possessing potential for anti-aging and vascular protection, while providing natural nutritional support. In addition, Phyllanthus emblica can promote digestion, improve indigestion and abdominal distension, and combined with its throat-soothing function, achieve dual conditioning of the throat and spleen / stomach.
[0020] 2. The present invention prepares a throat-soothing gel soft candy containing amla. Fresh amla raw materials are purchased and processed, which is different from the preparation method of simply adding fruit juice or fruit powder. The juice is fermented with Lactobacillus plantarum R-1 strain, and low-sugar xylooligosaccharides are used as sweeteners. Functional oligosaccharides can improve the occurrence and development of metabolic diseases by regulating the intestinal microecology. The two can work together to enhance the activity of related antioxidant enzymes, improve or prevent the body's potential for oxidative stress, and alleviate the rapid rise in blood sugar.
[0021] 3. This invention combines xanthan gum, pectin, and carrageenan into the core of microcapsules, with modified starch as the encapsulating material. The gelled carrageenan provides a gelling effect, contributing to the shape retention and stability of the gel gummy product. Pectin enhances the texture of the gel gummy, resulting in a refreshing and delicate taste. Xanthan gum and modified starch play a significant role in suspending and dispersing the fruit particles. The resulting gel gummy has a better texture and chewability, prolonging the contact time between the medication and the throat mucosa, allowing for slow release of the active ingredients, enhancing the duration of the throat-soothing effect, and avoiding irritation to the oral cavity and gastrointestinal tract. Detailed Implementation
[0022] The present invention will be further described below with reference to specific embodiments. All quantities mentioned in the following embodiments are by weight. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of the present invention.
[0023] The sources and types of substances involved in this invention are not specifically limited. Exemplary examples include the following raw materials: Lactobacillus plantarum R-1: Model: YK-ZWRGJ, which can be purchased from Xi'an Yuankui Biotechnology Co., Ltd.; Culture medium: MRS culture medium, which can be purchased from Guangdong Huankai Microbial Technology Co., Ltd.; Xylooligosaccharide: Model: S11137, which can be purchased from Shanghai Yuanye Biotechnology Co., Ltd.; Potato starch: food grade, which can be purchased from Nanjing Taicheng Biotechnology Co., Ltd.
[0024] Example 1:
[0025] Step 1: Pick fresh amla fruit, wash and juice it. Process the juice through an ultrasonic-assisted extraction device for 10 minutes at a frequency of 20kHz and a power of 100W. Filter and separate to obtain juice and pulp.
[0026] Step 2: Freeze-dry the fruit pomace at -48℃ and a vacuum of 10Pa for 40 hours, then grind it into fruit powder and pass it through a 200-mesh sieve to obtain Phyllanthus emblica fruit powder;
[0027] Step 3: Inoculate Lactobacillus plantarum R-1 strain into the culture medium and activate it by static culture at 37℃ for 36h. Then, inoculate 200mL of activated bacterial solution with a volume fraction of 5% into the culture medium and culture for 24h. Centrifuge at 6000r / min for 5min, collect the bacterial cells, decan the supernatant, and wash the bacterial cells twice with sterile water as the fermentation agent for the juice.
[0028] Add 10% xylooligosaccharide to the juice, then adjust the pH to 5.0 to obtain a freshly prepared juice; inoculate 300mL of the freshly prepared juice with 5% starter culture, and let it ferment at 35℃ for 46h to obtain the fermented juice.
[0029] Step 3: Mix 2 parts white sugar, 3 parts xylooligosaccharide, 1 part erythritol and 5 parts deionized water, heat and stir until melted to obtain a compound syrup;
[0030] Step 4: Weigh 300g of potato starch and prepare a starch slurry with 700ml of 3% hydrochloric acid solution. Sonicate the mixture at 50℃ with a power of 500W for 50-60 minutes. After the reaction, neutralize with 1.0% sodium hydroxide solution, adjust the pH to neutral, filter, wash, dry, and grind into powder to obtain acid-modified starch. Weigh another 100g of acid-modified starch and prepare a 40% starch slurry solution. Add 4% acetic anhydride and adjust the pH to 8.0 with 3% sodium hydroxide solution. Sonicate the mixture at 20℃ with a power of 400W, stirring continuously for 50-60 minutes. During the reaction, continuously add 3% sodium hydroxide solution to adjust the pH to maintain a constant pH. After the reaction, adjust the pH to neutral with 1.0% hydrochloric acid solution, filter, wash, dry, and grind to obtain modified starch.
[0031] 10 parts of modified starch were dissolved in 30 parts of deionized water and stirred with an electric stirrer until fully dissolved. The solution was further homogenized in a homogenizer, and 2 parts of xanthan gum, 1 part of pectin, 0.5 parts of carrageenan and 5 parts of xylooligosaccharide were added dropwise. After stirring at 2000 rpm for 10 min, a stable emulsion was obtained. The prepared mixed pectin microencapsulation emulsion was spray-dried to obtain mixed pectin microcapsules.
[0032] Step 5: Mix 15 parts of compound syrup with 1 part of citric acid, 1 part of malic acid, 0.5 parts of tartaric acid and 4 parts of mixed pectin microcapsules, stir well, and boil at 100-120℃ to obtain compound pectin syrup.
[0033] Step 6: Heat 16 parts of fermented juice to 80℃, add 10 parts of amla fruit powder, and cook at 100-120℃ until fully boiled; add 1000-1200 parts of compound gum syrup; cook until the sugar content reaches 65°Brix, pour into molds, cool to 25℃, unmold, and dry at 40℃ to obtain amla throat lozenges.
[0034] Example 2:
[0035] Step 1: Pick fresh amla fruit, wash and juice it. Process the juice through an ultrasonic-assisted extraction device for 15 minutes at a frequency of 30kHz and a power of 150W. Filter and separate to obtain juice and pulp.
[0036] Step 2: Freeze-dry the fruit pomace at -58℃ and a vacuum of 15Pa for 50 hours, then grind it into fruit powder and pass it through a 200-mesh sieve to obtain Phyllanthus emblica fruit powder;
[0037] Step 3: Inoculate Lactobacillus plantarum R-1 strain into the culture medium and activate it by static culture at 37℃ for 40h. Then, inoculate 200mL of activated bacterial solution with a volume fraction of 5% into the culture medium and culture for 28h. Centrifuge at 6000r / min for 5min, collect the bacterial cells, decan the supernatant, and wash the bacterial cells twice with sterile water as the fermentation agent for the juice.
[0038] Add 10% xylooligosaccharide to the juice, then adjust the pH to 5.0 to obtain a freshly prepared juice; inoculate 300mL of the freshly prepared juice with 5% starter culture, and let it ferment at 36℃ for 47h to obtain the fermented juice.
[0039] Step 3: Mix 3 parts white sugar, 4 parts xylooligosaccharide, 2 parts erythritol and 5 parts deionized water, heat and stir until melted to obtain a complex syrup;
[0040] Step 4: Weigh 300g of potato starch and prepare a starch slurry with 700ml of 3% hydrochloric acid solution. Sonicate the mixture at 50℃ with a power of 500W for 50-60 minutes. After the reaction, neutralize with 1.0% sodium hydroxide solution, adjust the pH to neutral, filter, wash, dry, and grind into powder to obtain acid-modified starch. Weigh another 100g of acid-modified starch and prepare a 40% starch slurry solution. Add 4% acetic anhydride and adjust the pH to 8.0 with 3% sodium hydroxide solution. Sonicate the mixture at 20℃ with a power of 400W, stirring continuously for 50-60 minutes. During the reaction, continuously add 3% sodium hydroxide solution to adjust the pH to maintain a constant pH. After the reaction, adjust the pH to neutral with 1.0% hydrochloric acid solution, filter, wash, dry, and grind to obtain modified starch.
[0041] 10 parts of modified starch were dissolved in 30 parts of deionized water and stirred with an electric stirrer until fully dissolved. The solution was further homogenized in a homogenizer, and 2.5 parts of xanthan gum, 1.5 parts of pectin, 0.8 parts of carrageenan and 6 parts of xylooligosaccharide were added dropwise. After stirring at 2000 rpm for 12 min, a stable emulsion was obtained. The prepared mixed pectin microencapsulation emulsion was spray-dried to obtain mixed pectin microcapsules.
[0042] Step 5: Mix 18 parts of compound syrup with 2 parts of citric acid, 1.5 parts of malic acid, 0.7 parts of tartaric acid and 4.5 parts of mixed pectin microcapsules and stir well. Boil at 100-120℃ to obtain compound pectin syrup.
[0043] Step 6: Heat 26 parts of fermented juice to 85°C, add 18 parts of amla fruit powder, and cook at 100-120°C until fully boiled; add 1000-1200 parts of compound gum syrup; cook until the sugar content reaches 70°Brix, pour into molds, cool to 30°C, unmold, and dry at 40°C to obtain amla throat lozenges.
[0044] Example 3:
[0045] Step 1: Pick fresh amla fruit, wash and juice it. Process the juice through an ultrasonic-assisted extraction device for 10-20 minutes at a frequency of 20-40kHz and a power of 100-200W. Filter and separate to obtain juice and pulp.
[0046] Step 2: Freeze-dry the fruit pomace at -48℃ to -68℃ and a vacuum of 10 to 20 Pa for 40 to 56 hours, then grind it into fruit powder and pass it through a 200-mesh sieve to obtain Phyllanthus emblica fruit powder.
[0047] Step 3: Inoculate Lactobacillus plantarum R-1 strain into the culture medium and activate it by static culture at 37℃ for 36-48h. Then, inoculate 200mL of activated bacterial solution with a volume fraction of 5% into the culture medium and culture for 24-36h. Centrifuge at 6000r / min for 5min, collect the bacterial cells, decan the supernatant, and wash the bacterial cells twice with sterile water as the fermentation agent for the juice.
[0048] Add 10% xylooligosaccharide to the juice, then adjust the pH to 5.0 to obtain freshly prepared juice; inoculate 300mL of freshly prepared juice with 5% starter culture, and let it ferment at 35-37℃ for 48h to obtain fermented juice.
[0049] Step 3: Mix 4 parts white sugar, 5 parts xylooligosaccharide, 3 parts erythritol and 5 parts deionized water, heat and stir until melted to obtain a compound syrup;
[0050] Step 4: Weigh 300g of potato starch and prepare a starch slurry with 700ml of 3% hydrochloric acid solution. Sonicate the mixture at 50℃ with a power of 500W for 50-60 minutes. After the reaction, neutralize with 1.0% sodium hydroxide solution, adjust the pH to neutral, filter, wash, dry, and grind into powder to obtain acid-modified starch. Weigh another 100g of acid-modified starch and prepare a 40% starch slurry solution. Add 4% acetic anhydride and adjust the pH to 8.0 with 3% sodium hydroxide solution. Sonicate the mixture at 20℃ with a power of 400W, stirring continuously for 50-60 minutes. During the reaction, continuously add 3% sodium hydroxide solution to adjust the pH to maintain a constant pH. After the reaction, adjust the pH to neutral with 1.0% hydrochloric acid solution, filter, wash, dry, and grind to obtain modified starch.
[0051] 10 parts of modified starch were dissolved in 30 parts of deionized water and stirred with an electric stirrer until fully dissolved. The solution was further homogenized in a homogenizer, and 3 parts of xanthan gum, 2 parts of pectin, 1 part of carrageenan and 7 parts of xylooligosaccharide were added dropwise. After stirring at 2000 rpm for 15 min, a stable emulsion was obtained. The prepared mixed pectin microencapsulation emulsion was spray-dried to obtain mixed pectin microcapsules.
[0052] Step 5: Mix 20 parts of compound syrup with 3 parts of citric acid, 2 parts of malic acid, 1 part of tartaric acid and 5 parts of mixed pectin microcapsules, stir well, and boil at 100-120℃ to obtain compound pectin syrup.
[0053] Step 6: Heat 36 parts of fermented juice to 90℃, add 25 parts of amla fruit powder, and cook at 100-120℃ until fully boiled; add 1000-1200 parts of compound gum syrup; cook until the sugar content reaches 80°Brix, pour into molds, cool to 35℃, unmold, and dry at 40℃ to obtain amla throat lozenges.
[0054] Comparative Example 1: The juice was not fermented, and everything else was the same as in Example 1.
[0055] Comparative Example 2: Pectin was not microencapsulated, and the rest was the same as in Example 1.
[0056] Comparative Example 3: No xylooligosaccharides were added, but only white sugar and erythritol were used. The rest was the same as in Example 1. Step 3 was as follows: 2 parts white sugar, 4 parts erythritol and 5 parts deionized water were mixed, heated and stirred until melted to obtain a complex syrup.
[0057] Experiment 1:
[0058] According to GB / T 16860-1997 "Sensory Analysis Methods - Texture Profile Inspection", the quality of the throat lozenges containing Phyllanthus emblica prepared in Examples 1-3 and Comparative Examples 1-3 was evaluated using descriptive assessment methods. The quality assessment criteria are shown in Table 1, and the evaluation results are shown in Table 2.
[0059] Table 1
[0060]
[0061] Table 2
[0062] score Example 1 89 Example 2 92 Example 3 86 Comparative Example 1 74 Comparative Example 2 75 Comparative Example 3 71
[0063] Conclusion: The results above show that the preparation method of the throat-soothing gel candy containing amla provided by this invention produces a complete, uniform, elastic, and pleasantly sweet and sour throat-soothing gel candy with almost no bitterness and a certain throat-soothing effect. Therefore, the preparation method of this invention effectively utilizes the special effects of amla and greatly improves the taste of the gel candy. Comparative Example 1 did not ferment the juice, resulting in insufficient aroma. In Comparative Example 2, the pectin was not encapsulated using a microencapsulation strategy, thus the gel elasticity and taste of the candy decreased compared to Example 1, indicating that the microencapsulation strategy provides a better gelling effect and flavor. In Comparative Example 3, only white sugar and erythritol were used without adding xylooligosaccharides, resulting in a high proportion of erythritol and somewhat uneven color of the gummy candy, thus resulting in a lower score.
[0064] Experiment 2: Monitoring the effect on blood glucose using rat experiments:
[0065] Laboratory animals: SD rats, 180-220g, male, provided by Shanghai Silex Laboratory Animal Co., Ltd.
[0066] Animal feeding and blood glucose testing: After 5 days of free-range feeding, the experiment was conducted at a constant temperature of 23℃ and humidity of 60%, with alternating 12-hour day and 12-hour night artificial lighting. Rats were given a standard laboratory diet with no water restriction. Rats were randomly divided into 6 groups of 10 each, serving as the experimental groups for Examples 1-3 and Comparative Examples 1-3, respectively. Fasting blood glucose was measured once via venous sampling. After fasting, rats were fed 1g of compound syrup. Blood glucose concentration was measured again via venous sampling 30 minutes after feeding using a OneTouch II blood glucose meter. The experimental results are shown in Table 3.
[0067] Table 3
[0068] Fasting blood glucose (mmol / L) Blood glucose (mmol / L) 30 minutes after consumption Example 1 4.7 7.1 Example 2 4.8 6.9 Example 3 4.5 6.8 Comparative Example 1 4.7 8.1 Comparative Example 2 4.6 7.5 Comparative Example 3 4.4 7.4
[0069] Conclusion: The results above show that the preparation method of the throat lozenge containing Phyllanthus emblica provided by this invention has a smaller impact on blood sugar. Therefore, the preparation method of this invention can well balance the taste and the impact on human health. Comparative Example 1 did not ferment the fruit juice, thus lacking the synergistic effect of Lactobacillus plantarum and xylooligosaccharides during fermentation, resulting in a faster rise in blood sugar. Comparative Example 2 did not use a microencapsulation strategy for the pectin, nor did it lack the xylooligosaccharide portion; therefore, compared to Example 1, the blood sugar rose faster after consuming the candy. Comparative Example 3 did not add xylooligosaccharides but only used white sugar and erythritol. Because erythritol itself is a sugar substitute and has little effect on blood sugar, the lack of the synergistic effect of xylooligosaccharides and fermented Lactobacillus plantarum resulted in a higher impact on blood sugar than the examples, and the candy using xylooligosaccharides had a smaller impact on blood sugar.
[0070] 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 the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.
Claims
1. A method for preparing a throat lozenge containing Phyllanthus emblica, characterized in that: Includes the following steps: Step 1: Mix the compound syrup with citric acid, malic acid, tartaric acid and mixed pectin microcapsules, stir well, and boil at 100-120℃ to obtain the compound gum syrup. Step 2: Heat the fermented juice to 80-90℃, add amla fruit powder, and boil at 100-120℃ until fully boiling; add compound gum syrup; boil until the sugar content is 65-80°Brix, pour into molds, cool to 25-35℃ and then unmold to obtain amla throat-soothing gel soft candy.
2. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 1, characterized in that: The aforementioned throat lozenge containing amla comprises the following components, by weight: 16-36 parts fermented fruit juice, 10-25 parts amla fruit powder, and 1000-1200 parts compound gum syrup.
3. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 1, characterized in that: The method for preparing the fermented juice is as follows: xylooligosaccharides are added to the juice, and then the pH value is adjusted to 5.0 to obtain a freshly prepared juice; a 5% (w / w) fermenting agent is inoculated into the freshly prepared juice, and the juice is allowed to ferment at 35-37℃ for 46-48 hours to obtain the fermented juice.
4. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 3, characterized in that: The method for preparing the juice is as follows: fresh amla fruit is picked, washed and juiced, and the juice is processed by an ultrasonic-assisted extraction device for 10-20 minutes at a frequency of 20-40kHz and a power of 100-200W. After filtration and separation, juice and pulp are obtained.
5. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 3, characterized in that: The fermentation agent is prepared as follows: Lactobacillus plantarum R-1 strain is inoculated into a culture medium and activated by static culture at 37°C for 36-48 hours. Then, 5% (v / v) of the activated bacterial solution is inoculated into 200 mL of culture medium and cultured for 24-36 hours. The culture is centrifuged at 6000 r / min for 5 min, the bacterial cells are collected, the supernatant is poured off, and the bacterial cells are washed twice with sterile water to obtain the fermentation agent.
6. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 1, characterized in that: The preparation method of the amla fruit powder is as follows: freeze-dry the fruit residue at -48℃ to -68℃ and a vacuum degree of 10 to 20 Pa for 16 to 56 hours, then grind it into fruit powder and pass it through a 200-mesh sieve to obtain amla fruit powder; the preparation method of the fruit residue is as follows: pick fresh amla fruits, wash them and juice them, process the juice through an ultrasonic-assisted extraction device for 10 to 20 minutes at a frequency of 20 to 40 kHz and a power of 100 to 200 W, filter and separate to obtain juice and fruit residue.
7. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 1, characterized in that: The method for preparing the compound syrup is as follows: granulated sugar, xylooligosaccharides, erythritol and deionized water are mixed, heated and stirred until melted to obtain the compound syrup.
8. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 1, characterized in that: The method for preparing the mixed pectin microcapsules is as follows: Modified starch is dissolved in deionized water and stirred to obtain a solution. The solution is further homogenized in a homogenizer, and xanthan gum, pectin, carrageenan and xylooligosaccharides are added dropwise. After stirring for 10-15 minutes, a stable emulsion is obtained. The emulsion is then spray-dried to obtain the mixed pectin microcapsules.
9. The method for preparing a throat lozenge containing Phyllanthus emblica according to claim 8, characterized in that: The modified starch is prepared as follows: Potato starch is added to hydrochloric acid solution to form a starch slurry. The slurry is then sonicated at 50°C for 50-60 minutes. The pH is adjusted to neutral using sodium hydroxide solution. The starch is then filtered, washed, dried, and ground into powder to obtain acid-modified starch. The acid-modified starch is then mixed with deionized water to form a starch slurry solution. Acetic anhydride is added, and the pH is adjusted to 8.0 using sodium hydroxide solution. The mixture is then sonicated and stirred at 20°C for 50-60 minutes. During the reaction, sodium hydroxide solution is added to adjust the pH to maintain a constant pH. After the reaction, the pH is adjusted to neutral using hydrochloric acid solution. The starch is then filtered, washed, dried, and ground to obtain modified starch.
10. The throat-soothing gel candy containing amla fruit prepared by the method for preparing the throat-soothing gel candy containing amla fruit according to any one of claims 1-9.