Composition for resisting altitude stress and improving hypoxia tolerance and application thereof

Abstract

The invention discloses a composition for resisting altitude stress and improving hypoxia tolerance, and belongs to the field of nutritional health-care food and functional compositions. The composition comprises the following components in parts by mass: 20-60 parts of beet root powder, 10-50 parts of cordyceps militaris powder, 5-40 parts of astragalus membranaceus powder, 0.5-5 parts of ginseng powder and 1-10 parts of Chinese wolfberry fruit powder. The composition can be prepared into foodstuffs such as soft sweets, tablets, powder, drinks, capsules and the like or other nutritional supplement forms, so that the problems of single effect, indefinite action mechanism and poor compliance of the existing product are solved, and multi-target regulation of hematopoiesis enhancement, energy metabolism improvement, oxidative stress inhibition and circulation improvement is realized.

Description

Technical Field

[0001] This invention belongs to the field of nutritional health foods and functional compositions, specifically relating to a composition made from natural plants or their extracts that combats altitude sickness and improves hypoxia tolerance, particularly suitable for physiological regulation and health support in the human body under conditions of high altitude, low oxygen, or high-intensity exercise. Background Technology

[0002] Altitude sickness refers to an acute or subacute hypoxic syndrome caused by a decrease in oxygen partial pressure when the human body is exposed to a low-oxygen environment. Typical symptoms include headache, fatigue, chest tightness, nausea, sleep disturbances, and rapid heart rate. In severe cases, high-altitude pulmonary edema or cerebral edema may occur. With the increase in tourism, mountaineering, outdoor sports, and high-altitude construction activities, how to safely, quickly, and effectively improve the human body's tolerance to hypoxia has become an important research direction.

[0003] Existing interventions for altitude sickness mainly include drug intervention (such as acetazolamide and Rhodiola rosea extract) and oxygen therapy. However, drug intervention has potential side effects, such as metabolic acidosis, peripheral numbness, and electrolyte imbalance, and long-term use may lead to dependence; oxygen therapy is limited by equipment conditions, making it inconvenient to carry and use continuously. Therefore, the development of a safe, edible natural plant composition with multi-target regulatory effects has become an urgent need.

[0004] Recent studies have shown that many traditional Chinese medicines and food-medicine homologous plants have potential value in regulating oxygen metabolism and resisting hypoxia. For example, beetroot powder is rich in nitrates and betalains, which can promote vasodilation, improve microcirculation, and promote erythrocyte production through the nitric oxide pathway; Cordyceps militaris powder contains active substances such as cordycepin, adenosine, and cordycepic acid, which can improve mitochondrial energy metabolism efficiency, increase ATP production, and improve myocardial hypoxia tolerance; Astragalus powder contains active ingredients such as astragalus polysaccharides and astragaloside, which can enhance immunity, resist oxidation, and improve cardiopulmonary function; Ginseng powder contains ginsenosides Rg1, Rb1, and Rg3, which can activate the AMPK / PGC-1α signaling pathway, improve cellular energy metabolism, and enhance anti-fatigue ability; and Lycium barbarum powder contains Lycium barbarum polysaccharides and betaine, which can enhance liver antioxidant levels, delay fatigue, and enhance hematopoietic function.

[0005] Although the aforementioned raw materials all possess certain physiological effects in resisting hypoxia, their effects are often limited when used alone, and they have a single target and lack synergy between antioxidation and hematopoiesis. Furthermore, existing compound products are mostly based on a "stacked combination," lacking scientific formulation and multi-level regulatory effects designed based on systemic hypoxic metabolic mechanisms.

[0006] Therefore, there is an urgent need for a combination of natural plants as the main component, with a scientific compounding mechanism to combat altitude sickness and hypoxia, which can synergistically regulate hematopoiesis, energy metabolism, microcirculation and antioxidation in multiple dimensions, thereby achieving safe, efficient and long-term health intervention.

[0007] Furthermore, with consumers' increasing demands for the taste and appearance of functional foods, gummies have become an important dosage form for nutritional supplements due to their good palatability and portability. However, directly adding plant extracts rich in active ingredients such as plant pigments, polyphenols, and polysaccharides into the gummy system will trigger a series of severe challenges to appearance and stability, including poor physical compatibility: plant powders (such as beetroot powder and cordyceps powder) usually have high hygroscopicity and low dispersibility, and are prone to agglomeration in the gum matrix, resulting in uneven color, visible spots, and a powdery texture inside the gummies; and unstable processing: these powders are prone to Maillard reaction or caramelization during the high-temperature sugar boiling stage, resulting in darkening of color and product defects. It produces an off-flavor; if added at low temperatures, it is difficult to mix evenly due to the rapid increase in the viscosity of the gum, and it easily introduces a large number of air bubbles; it damages the structural integrity: incompatible powders will interfere with the gelation process of colloids (such as pectin and gelatin), destroy the formation of the three-dimensional network structure, resulting in soft and mushy texture, lack of elasticity, surface depressions or water seepage in the gummies; the active ingredients are easily degraded: the moisture and sugar in the gummies, as well as the environment exposed to oxygen and light, will accelerate the oxidation and degradation of functional ingredients (such as betalains, cordycepin, and ginsenosides), causing the product's efficacy to decline rapidly during its shelf life.

[0008] Currently, the industry mostly uses conventional methods such as simple sieving or adding anti-caking agents to address this issue, but the effects are limited and often come at the cost of sacrificing the content or efficacy of active ingredients. Therefore, developing a functional gummy candy preparation process that can simultaneously achieve high quality, high activity retention rate, and excellent taste has become a long-standing technical bottleneck that those skilled in the art have been eager to solve but have yet to overcome. Summary of the Invention

[0009] One objective of this invention is to provide a composition with beetroot powder, cordyceps militaris powder, astragalus powder, ginseng powder, and wolfberry powder as the main active ingredients for combating altitude sickness and improving hypoxia tolerance. This composition can be prepared into foods or other nutritional supplements such as gummies, tablets, powders, beverages, and capsules, overcoming the problems of existing products having single efficacy, unclear mechanisms of action, and poor compliance, and achieving multi-target regulation of hematopoietic enhancement, energy metabolism improvement, oxidative stress inhibition, and circulatory improvement. Another objective of this invention is to achieve the preparation of high-quality, high-activity gummies, systematically solving the industry problem of difficulty in balancing appearance and activity caused by the introduction of functional components.

[0010] To achieve the above objectives, the present invention provides the following technical solution.

[0011] A composition for combating altitude sickness and improving hypoxia tolerance is provided, comprising the following components by weight: 20–60 servings of beetroot powder Cordyceps militaris powder 10–50 parts, Astragalus powder 5–40 parts Ginseng powder 0.5–5 parts, 1–10 portions of goji berry powder.

[0012] Beetroot powder can promote red blood cell production and improve oxygen transport; Cordyceps militaris powder can enhance energy metabolism and improve cardiopulmonary function; Astragalus powder can improve hypoxia tolerance and enhance immunity; Ginseng powder can activate energy metabolism and fight fatigue; and Goji berry powder can resist oxidation and enhance hematopoiesis and immunity.

[0013] Furthermore, the following synergistic components may be selectively added to the composition of the present invention to enhance hematopoietic and antioxidant effects: 0.01–0.2 parts of vitamin C and 0.01–0.05 parts of iron supplement. Preferably, the iron supplement is selected from at least one of EDTA sodium iron, ferrous fumarate, ferrous lactate, or ferrous gluconate.

[0014] The composition of this invention for combating altitude sickness and improving hypoxia tolerance, through the synergistic combination of beetroot, cordyceps militaris, astragalus, ginseng, and wolfberry, forms a systematic hypoxia-resistant regulatory network by addressing four major mechanisms: hematopoiesis, energy metabolism, circulation improvement, and antioxidation. 1. Hematopoietic promotion effect: Nitrates in beetroot powder promote vasodilation and increase erythrocyte production, while polysaccharides from astragalus and wolfberry can stimulate EPO expression, thereby increasing hemoglobin content.

[0015] 2. Enhanced energy metabolism: Cordyceps militaris and ginseng powder improve mitochondrial oxidative phosphorylation efficiency, promote ATP production, and improve myocardial hypoxia tolerance.

[0016] 3. Improved microcirculation: Betalains and cordycepin work synergistically to dilate peripheral blood vessels and increase blood perfusion.

[0017] 4. Antioxidant and anti-inflammatory effects: Astragalus and wolfberry polysaccharides work synergistically with vitamin C to scavenge free radicals and reduce oxidative damage.

[0018] Compared with the prior art, the composition of the present invention has the following significant advantages: (1) Scientific formulation and multi-target linkage: to achieve systematic regulation of hematopoiesis, anti-oxidation, metabolism and circulation; (2) All ingredients are traditional food and medicinal plants, which are safe for long-term consumption; (3) It has good taste and compliance, and can be applied to a variety of food dosage forms; (4) Verifiable hypoxia tolerance enhancement effect: Animal experiments show that this composition can significantly prolong hypoxia survival time.

[0019] The composition of the present invention for resisting altitude sickness and improving hypoxia tolerance can be applied to food or nutritional supplements and prepared in the form of gummies, tablets, powders, beverages, capsules, etc. Among them, gummies are a preferred embodiment, which can take into account both taste and convenience of consumption.

[0020] It should be noted that the beetroot powder, cordyceps militaris powder, astragalus powder, ginseng powder, and goji berry powder in this invention can also be replaced by the corresponding beetroot concentrate, cordyceps militaris concentrate, astragalus concentrate, ginseng concentrate, and goji berry concentrate.

[0021] Furthermore, the present invention provides a gummy candy comprising the following raw material components in parts by weight: The mixture comprises 900-1100 parts glucose syrup, 800-1000 parts white granulated sugar, 100-120 parts water, 30-50 parts pectin, 10-15 parts citric acid, 8-10 parts sodium citrate, 2-4 parts mogrosides, 3-5 parts compound coating agent, and the prepared microencapsulated functional powder. The preparation method of the microencapsulated functional powder is as follows: inulin, trehalose, and L-arabinose are prepared into a pretreatment solution with a total solid content of 25-35% at a mass ratio of (3-5):(2-4):(0.5-2); the functional powder is then mixed with the pretreatment solution at a ratio of 1:(0.5-1.5). The ingredients are mixed in a specific mass ratio, emulsified by high-speed shearing, and then spray-dried to form microencapsulated functional powders. The functional powders are the above-mentioned composition for resisting altitude sickness and improving hypoxia tolerance, and by mass parts of the gummy candy raw material components, they include 20-60 parts beetroot powder, 10-50 parts cordyceps powder, 5-40 parts astragalus powder, 0.5-5 parts ginseng powder, and 1-10 parts wolfberry powder.

[0022] Preferably, the high-speed shear emulsification speed is ≥8000 rpm and the time is 3-5 min; the inlet air temperature of the instantaneous spray drying is 150-170℃ and the outlet air temperature is 70-90℃.

[0023] The composite coating agent, by weight fraction, comprises 30-50% plant wax substrate, 1-3% rosemary extract, 10-20% hydroxypropyl methylcellulose (HPMC), and the balance being refined coconut oil.

[0024] Preferably, the plant wax substrate is selected from carnauba wax and / or candelilla wax; more preferably, the plant wax substrate is a mixture of carnauba wax and candelilla wax in a mass ratio of 1:1.

[0025] The preparation method of the above-mentioned soft candy of the present invention includes the following steps: Sugar sol preparation: Mix glucose syrup, white sugar, water, pectin, citric acid, sodium citrate, and mogrosides and heat to 80–130℃ to prepare sugar sol solution; cool the sugar sol solution to 75–80℃ and keep it warm while stirring for 5–10 minutes to allow the colloid to fully hydrate and swell, forming a primary network structure; Addition of microencapsulated functional powder: After further cooling to <60℃, add the microencapsulated functional powder and disperse it using an online high-shear mixer to ensure that the microencapsulated functional powder is uniformly distributed in a colloid with a suitable viscosity; preferably, the shear rate of the online high-shear mixer is ≥1000s. -1 ; Vacuum degassing: Degas for 5-20 minutes under a vacuum of -0.08 to -0.095 MPa; Filling the mold: Fill the starch mold with the degassed sugar solution at an temperature of 80-90℃; Cooling / Cooling: Let stand for 10-30 minutes at room temperature or in a cold storage (4–10℃) environment to allow the colloidal sugar solution to slowly form a three-dimensional structure with a certain supporting force; Drying / setting: Temperature 30-45℃, humidity controlled at 30-50%, time 12-48 hours; Demolding: Mechanical demolding is used to ensure the integrity of the gummies; Surface treatment: Place the dried / shaped gummies into a polishing machine, add the compound coating agent, and use a roller to tumble or slowly stir to make the compound coating agent evenly adhere to the surface of the gummies, forming a thin oil film, which can prevent sticking, enhance gloss and improve taste.

[0026] To achieve high-quality, high-activity gummies, this invention innovatively introduces three core technologies based on conventional gummy processes: microencapsulation pretreatment of functional powders, gradient cooling gelation (sugar syrup preparation at 80–130℃, stirring at 75–80℃, and addition of microencapsulated functional powders at <60℃), and a novel composite coating preservation system. These technologies systematically solve the industry challenge of balancing appearance and activity caused by the introduction of functional components. After microencapsulation pretreatment, a hydrophilic glassy protective film forms on the surface of the functional powder, significantly reducing its hygroscopicity and improving its dispersion uniformity and stability within the sugar syrup matrix. This fundamentally prevents agglomeration, discoloration, and sedimentation. Simultaneously, the encapsulation layer formed by microencapsulation pretreatment effectively reduces the oxidative loss of active ingredients during subsequent processing and storage. Gradient cooling gelation resolves the contradiction between high-temperature sugar boiling destroying active ingredients and low-temperature addition causing uneven gel coagulation. The new composite coating and viability retention system avoids the shortcomings of traditional single coating agents (such as beeswax) that only focus on appearance while neglecting activity protection, and combines multiple functions such as anti-sticking, gloss enhancement, oxygen barrier, and viability retention. The innovation of this invention's gummies and their preparation method lies in the systematic integration and synergistic effect of the three core technologies mentioned above: Microencapsulation pretreatment of the functional powders solves the physical defects of the raw materials themselves, laying the foundation for subsequent processes. Gradient cooling gelation optimizes the processing thermal history and colloidal structure formation process, ensuring the uniform distribution and structural integrity of the functional components. The novel composite coating retention system constructs a physical barrier at the end, not only improving the appearance but, more importantly, significantly delaying the oxidative degradation of active ingredients (betalains, cordycepin, etc.) in the functional powders. Accelerated experiments show that after storage at 40℃ for 90 days, the retention rate of the core active ingredients in the gummies of this invention is ≥85%, far exceeding the ≤60% of the control group. Attached Figure Description

[0027] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0028] Figure 1 The gummy prepared in Example 4.

[0029] Figure 2 The gummy prepared in Example 5.

[0030] Figure 3 The gummy prepared in Example 6.

[0031] Figure 4 The gummy prepared for Comparative Example 6.

[0032] Figure 5 The gummy prepared for Comparative Example 7.

[0033] Figure 6 The gummy prepared for Comparative Example 8.

[0034] Figure 7 The gummy prepared for Comparative Example 9.

[0035] Figure 8 The gummy prepared for Comparative Example 10.

[0036] Figure 9 The gummy prepared for Comparative Example 11.

[0037] Figure 10 The gummy prepared for Comparative Example 12.

[0038] Figure 11 The gummy prepared for Comparative Example 13. Detailed Implementation

[0039] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. 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 skilled in the art without creative effort are within the scope of protection of the present invention.

[0040] It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0041] Examples 1-3 and Comparative Examples 1-5 According to the weight proportions of Examples 1-3 and Comparative Examples 1-5 shown in Table 1, the components were mixed evenly at room temperature to prepare the compositions of Samples 1-8. The compositions of samples 1-8 above were used in the following normobaric hypoxia tolerance experiments in mice.

[0042] Methods for normobaric hypoxia tolerance test in mice: Ninety SPF-grade male BALB / c mice (provided by Guangdong Provincial Medical Laboratory Animal Center) weighing 18-22g were randomly divided into 9 groups of 10 mice each. Each group (samples 1-8) was administered the test sample orally at a dose of 45mg / kg and a volume of 10mL / kg. The samples from each group were dispersed in physiological saline to prepare a 4.5mg / mL solution. The blank control group was given the same volume of physiological saline. The gavage was continued for 30 days. One hour after the last gavage, each group of mice was placed in a 250mL ground glass bottle containing 5g of soda lime (one mouse per bottle). The bottle was sealed with Vaseline to prevent air leakage. The time of death due to hypoxia was observed immediately, with respiratory arrest as the indicator. The results of each group are expressed as the mean.

[0043] 1.5 Experimental Results As shown in Table 2, compared with the blank control group, the survival time of mice in the normobaric hypoxia groups 1, 2 and 3 was significantly prolonged, indicating that the composition of each example group can effectively prolong the survival time of mice in normobaric hypoxia and has the effects of resisting altitude sickness and improving hypoxia tolerance. Compared with the blank control group, the survival time of mice in each comparison group in normobaric hypoxia was increased, but it was significantly less than that of the example group.

[0044] Example 4 The lactose preparation steps in this embodiment are as follows.

[0045] 1) Preparation of microencapsulated functional powder: By weight, 20 parts of beetroot powder that has passed through an 80-mesh sieve, 10 parts of cordyceps powder, 5 parts of astragalus powder, 0.5 parts of ginseng powder, and 1 part of wolfberry powder are mixed to obtain functional powder. Inulin, trehalose and L-arabinose were mixed in a mass ratio of 3:2:0.1 to prepare a pretreatment solution with a total solid content of 25%. The functional powder and the pretreatment liquid were mixed at a mass ratio of 1:0.5, and then subjected to high-speed shear emulsification (speed ≥8000rpm, time 3 min) and instantaneous spray drying (inlet air temperature 150℃, outlet air temperature 70℃) to obtain microencapsulated functional powder. 2) Making sugar syrup: Mix 900 parts glucose syrup, 800 parts white sugar, 100 parts water, 30 parts pectin, 10 parts citric acid, 8 parts sodium citrate, and 2 parts mogrosides and heat to 80°C to make sugar syrup; cool the sugar syrup to 75°C and keep it warm while stirring for 5 minutes. 3) Addition of microencapsulated functional powder: After cooling the sugar gum solution from step 2) to 55℃, add the microencapsulated functional powder from step 1), using an online high-shear mixer (shear rate ≥1000 s). -1 Dispersion is carried out to ensure that the microencapsulated functional powder is evenly distributed in a colloid with a suitable viscosity; 4) Vacuum degassing: Place the material obtained in step 3) under a vacuum of -0.095MPa for 5 minutes to degas; 5) Filling the mold: Fill the starch mold with the degassed sugar solution at 80℃; 6) Cooling / solidification: After filling into the mold, place it in a room temperature or 10℃ cold storage environment and let it stand for 10 minutes; 7) Drying / Setting: Place in an environment with a temperature of 30℃ and a humidity of 30% for 12 hours to dry / set; 8) Demolding: Mechanical demolding is used to ensure the integrity of the gummies; 9) Surface treatment: Place the unmolded gummies into a polishing machine, add 3 parts of compound coating agent, and use a roller to tumble or slowly stir to make the compound coating agent evenly adhere to the surface of the gummies to form a thin oil film; the compound coating agent includes, by weight fraction, 30% of plant wax base material (a mixture of carnauba wax and candelilla wax in a mass ratio of 1:1), 1% of rosemary extract, 10% of hydroxypropyl methylcellulose (HPMC), and the balance being refined coconut oil.

[0046] Example 5 The lactose preparation steps in this embodiment are as follows.

[0047] 1) Preparation of microencapsulated functional powder: By weight, 40 parts of beetroot powder that has passed through an 80-mesh sieve, 30 parts of cordyceps militaris powder, 22 parts of astragalus powder, 2.5 parts of ginseng powder, and 5 parts of wolfberry powder are mixed to obtain functional powder. Inulin, trehalose and L-arabinose were prepared into a pretreatment solution with a total solid content of 30% by mass ratio of 4:3:1. The functional powder and the pretreatment liquid were mixed at a mass ratio of 1:1, and then subjected to high-speed shear emulsification (speed ≥8000rpm, time 4 min) and instantaneous spray drying (inlet air temperature 160℃, outlet air temperature 80℃) to obtain microencapsulated functional powder. 2) Making sugar syrup: Mix 1000 parts glucose syrup, 900 parts white sugar, 110 parts water, 40 parts pectin, 13 parts citric acid, 9 parts sodium citrate, and 3 parts mogrosides and heat to 100°C to make sugar syrup; cool the sugar syrup to 78°C and keep it warm while stirring for 8 minutes. 3) Addition of microencapsulated functional powder: After cooling the sugar gum solution from step 2) to 58℃, add the microencapsulated functional powder from step 1), using an online high-shear mixer (shear rate ≥1000 s). -1 Dispersion is carried out to ensure that the microencapsulated functional powder is evenly distributed in a colloid with a suitable viscosity; 4) Vacuum degassing: Place the material obtained in step 3) under a vacuum of -0.09 MPa for 15 minutes to degas; 5) Filling the mold: Fill the starch mold with the degassed sugar solution at 85℃; 6) Cooling / solidification: After filling into the mold, place it in a room temperature or 7℃ cold storage environment for 20 minutes; 7) Drying / Setting: Place in an environment with a temperature of 40℃ and a humidity of 40% for 30 hours to dry / set; 8) Demolding: Mechanical demolding is used to ensure the integrity of the gummies; 9) Surface treatment: Place the unmolded gummies into a polishing machine, add 4 parts of the compound coating agent, and use a roller to tumble or slowly stir to make the compound coating agent evenly adhere to the surface of the gummies to form a thin oil film; the compound coating agent, by weight fraction, includes 40% plant wax base material (a mixture of carnauba wax and candelilla wax in a mass ratio of 1:1), 2% rosemary extract, 15% hydroxypropyl methylcellulose (HPMC), and the balance being refined coconut oil.

[0048] Example 6 The lactose preparation steps in this embodiment are as follows.

[0049] 1) Preparation of microencapsulated functional powder: According to the weight parts, 60 parts of beetroot powder that has passed through an 80-mesh sieve, 50 parts of cordyceps powder, 40 parts of astragalus powder, 5 parts of ginseng powder, and 10 parts of wolfberry powder are mixed to obtain functional powder. Inulin, trehalose and L-arabinose were prepared into a pretreatment solution with a total solid content of 35% by mass ratio of 5:4:2. The functional powder and the pretreatment liquid were mixed at a mass ratio of 1:1.5, and after high-speed shear emulsification (speed ≥8000rpm, time 5 min), they were subjected to instantaneous spray drying (inlet air temperature 170℃, outlet air temperature 90℃) to obtain microencapsulated functional powder. 2) Making sugar syrup: Mix 1100 parts glucose syrup, 1000 parts white sugar, 120 parts water, 50 parts pectin, 15 parts citric acid, 10 parts sodium citrate, and 4 parts mogrosides and heat to 130℃ to make sugar syrup; cool the sugar syrup to 80℃ and keep it warm while stirring for 10 minutes. 3) Addition of microencapsulated functional powder: After cooling the sugar gum solution from step 2) to 59℃, add the microencapsulated functional powder from step 1), using an online high-shear mixer (shear rate ≥1000 s). -1 Dispersion is carried out to ensure that the microencapsulated functional powder is evenly distributed in a colloid with a suitable viscosity; 4) Vacuum degassing: Place the material obtained in step 3) under a vacuum of -0.08 MPa for 20 minutes to degas; 5) Filling the mold: Fill the starch mold with the degassed sugar solution at 90℃; 6) Cooling / solidification: Place in a room temperature or 10℃ cold storage environment and let stand for 30 minutes; 7) Drying / Setting: Place in an environment with a temperature of 45℃ and a humidity of 50% for 48 hours to dry / set; 8) Demolding: Mechanical demolding is used to ensure the integrity of the gummies; 9) Surface treatment: Place the unmolded gummies into a polishing machine, add 5 parts of compound coating agent, and use a roller to tumble or slowly stir to make the compound coating agent evenly adhere to the surface of the gummies to form a thin oil film; the compound coating agent includes, by weight fraction, 50% of plant wax base material (a mixture of carnauba wax and candelilla wax in a mass ratio of 1:1), 3% of rosemary extract, 20% of hydroxypropyl methylcellulose (HPMC), and the balance being refined coconut oil.

[0050] In the course of research, based on Example 5, the following comparative gummy candies were also prepared.

[0051] Comparative Example 6 The difference between this comparative example and the gummy preparation method in Example 5 is that this comparative example does not perform microencapsulation treatment on the functional powder. That is, the functional powder that passes through an 80-mesh sieve in step 1) is directly used to replace the microencapsulated functional powder in step 3) of Example 5. The other steps are the same as in Example 5.

[0052] Comparative Example 7 The difference between this comparative example and Example 5 in the preparation method of the soft candy is that in step 1), trehalose and L-arabinose are used in a mass ratio of 3:1 to prepare a pretreatment solution with a total solid content of 30%. The other steps are the same as in Example 5.

[0053] Comparative Example 8 The difference between this comparative example and Example 5 in the preparation method of the soft candy is that in step 1), inulin and trehalose are used in a mass ratio of 4:3 to prepare a pretreatment solution with a total solid content of 30%. The other steps are the same as in Example 5.

[0054] Comparative Example 9 The difference between this comparative example and Example 5 in the preparation method of the gummy candy is that step 2) does not include the operation step of "cooling the sugar gum solution to 78°C and stirring for 8 minutes". The other steps are the same as in Example 5.

[0055] Comparative Example 10 The difference between this comparative example and Example 5 in the gummy preparation method is that step 3) does not include the step of "further cooling the sugar gum solution after stirring in step 2) to 58°C". Instead, the microencapsulated functional powder from step 1) is directly added to the sugar gum solution after stirring at 78°C in step 2), and an online high-shear mixer (shear rate ≥1000 s) is used. -1 The dispersion is carried out, and the other steps are the same as in Example 5.

[0056] Comparative Example 11 The difference between this comparative example and Example 5 in the preparation method of the gummy candy is that the compound coating agent in step 9) is replaced with a traditional beeswax coating.

[0057] Comparative Example 12 The difference between this comparative example and the gummy preparation method in Example 5 is that, in step 9), the composite coating agent, by weight fraction, includes 40% plant wax substrate (a mixture of carnauba wax and candelilla wax in a mass ratio of 1:1), 15% hydroxypropyl methylcellulose (HPMC), and the remainder is refined coconut oil.

[0058] Comparative Example 13 The difference between this comparative example and the gummy preparation method in Example 5 is that, in step 9), the composite coating agent, by weight fraction, includes 40% of a plant wax substrate (a mixture of carnauba wax and candelilla wax in a mass ratio of 1:1), 2% of rosemary extract, and the remainder is refined coconut oil.

[0059] The quality (surface smoothness, internal structure, transparency) and texture (elasticity) of the gummies prepared in Examples 4-6 and Comparative Examples 6-12 were evaluated, and the evaluation results are shown in Table 3 below.

[0060] Table 3. Evaluation results of appearance and texture of the gummies in Examples 4-6 and Comparative Examples 6-12. The gummies prepared in Example 4 are as follows: Figure 1 As shown; the gummies prepared in Example 5 are as follows Figure 2 As shown; the gummies prepared in Example 6 are as follows Figure 3 As shown.

[0061] The gummies prepared in Comparative Example 6 are as follows: Figure 4 As shown; the gummies prepared in Comparative Example 7 are as follows. Figure 5 As shown; the gummies prepared in Comparative Example 8 are as follows. Figure 6 As shown; the gummies prepared in Comparative Example 9 are as follows. Figure 7 As shown; the gummies prepared in Comparative Example 10 are as follows: Figure 8 As shown; the gummies prepared in Comparative Example 11 are as follows. Figure 9 As shown; the gummies prepared in Comparative Example 12 are as follows: Figure 10 As shown; the gummies prepared in Comparative Example 13 are as follows: Figure 11 As shown.

[0062] Accelerated testing of the core active ingredients was conducted on the gummies prepared in Examples 4-6 and Comparative Examples 6-12 (40℃, RH 75%, 90 days). The retention rate of the core active ingredients after the accelerated testing was detected, and the results are shown in Table 4 below.

[0063] Table 4. Retention rates of the gummies from Examples 4-6 and Comparative Examples 6-12 after accelerated testing. The gummies in Examples 4-6 showed the best performance in terms of appearance score and active ingredient retention rate, proving the stability and universality of the technical solution of the present invention (functional powder microencapsulation pretreatment + gradient cooling gelation + composite coating) under different raw material ratios and process parameters.

[0064] Comparative Example 6 (without functional body powder microencapsulation pretreatment) had the worst performance in all indicators, proving that functional body powder microencapsulation pretreatment is the foundation and key to solving powder compatibility and ensuring appearance and activity.

[0065] Comparative Examples 7 and 8 (incomplete pretreatment solution): The appearance and retention rate were significantly lower than those of Example 5, proving that the ternary pretreatment system of inulin-trehalose-L-arabinose has a synergistic effect and none of them can be omitted.

[0066] Comparative Examples 9 and 10 (incomplete gradient cooling process): The product characteristics (bubbles, structure) were severely damaged, proving that the "gradient cooling gelation" process is crucial for forming a dense and uniform glycostructure and effectively encapsulating functional powders.

[0067] Comparative Example 11 (traditional beeswax) showed the lowest activity retention rate, demonstrating the antioxidant and activity-preserving advantages of the composite coating of this invention.

[0068] The activity retention rate of Comparative Example 12 (without rosemary extract) was significantly reduced, demonstrating the antioxidant synergistic effect of rosemary extract.

[0069] The quality score of Comparative Example 13 (without HPMC) was affected, demonstrating the role of HPMC in improving film-forming properties and non-stick properties.

[0070] The above test data fully demonstrates that the three core technologies of this invention constitute a closely related and synergistic system. The absence or weakening of any one technology will lead to significant shortcomings in the appearance, stability or functionality of the final product. Only by fully implementing this solution can high-quality functional gummies with excellent commercial appearance, superior storage stability and definite health benefits be prepared.

[0071] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and these modifications or substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A composition for resisting altitude sickness and improving hypoxia tolerance, characterized in that, By weight, it includes the following components: 20–60 servings of beetroot powder Cordyceps militaris powder 10–50 parts, Astragalus powder 5–40 parts Ginseng powder 0.5–5 parts, 1–10 portions of goji berry powder.

2. The composition for resisting altitude sickness and improving hypoxia tolerance according to claim 1, characterized in that, It also includes the following components: Vitamin C 0.01–0.2 servings Iron supplement 0.01–0.05 parts.

3. The composition for resisting altitude sickness and improving hypoxia tolerance according to claim 2, characterized in that, The iron supplement is selected from at least one of EDTA sodium iron, ferrous fumarate, ferrous lactate, or ferrous gluconate.

4. The application of the composition for resisting altitude sickness and improving hypoxia tolerance as described in claims 1-3 in food.

5. The application of the composition for resisting altitude sickness and improving hypoxia tolerance as described in claims 1-3 in gummy candies.

6. A type of gummy candy, characterized in that, The raw material components, by weight, include: 900-1100 parts glucose syrup, 800-1000 parts white sugar, 100-120 parts water, 30-50 parts pectin, 10-15 parts citric acid, 8-10 parts sodium citrate, 2-4 parts mogrosides, 3-5 parts compound coating agent, and microencapsulated functional powder. The preparation method of the microencapsulated functional powder is as follows: Inulin, trehalose and L-arabinose were mixed in a mass ratio of (3-5):(2-4):(0.5-2) to prepare a pretreatment solution with a total solid content of 25-35%. The functional powder and the pretreatment liquid are mixed at a mass ratio of 1:(0.5-1.5), emulsified by high-speed shearing, and then instantaneously spray-dried to form microencapsulated functional powder. The functional powder, based on the mass parts of the gummy raw material components, includes 20-60 parts of beetroot powder, 10-50 parts of cordyceps powder, 5-40 parts of astragalus powder, 0.5-5 parts of ginseng powder, and 1-10 parts of wolfberry powder.

7. The gummy candy according to claim 6, characterized in that, The high-speed shear emulsification speed is ≥8000rpm, and the time is 3-5min; the inlet air temperature of the instantaneous spray drying is 150-170℃, and the outlet air temperature is 70-90℃.

8. The gummy candy according to claim 6, characterized in that, The composite coating agent, by weight fraction, comprises 30-50% plant wax substrate, 1-3% rosemary extract, 10-20% hydroxypropyl methylcellulose, and the balance being refined coconut oil.

9. The gummy candy according to claim 8, characterized in that, The plant wax substrate is selected from carnauba wax and / or candelilla wax.

10. The method for preparing the gummy according to any one of claims 6-9, characterized in that, The steps are as follows: Making sugar syrup: Mix glucose syrup, white sugar, water, pectin, citric acid, sodium citrate, and mogrosides and heat to 80–130℃ to make sugar syrup; cool the sugar syrup to 75–80℃ and keep it warm while stirring for 5–10 minutes; Addition of microencapsulated functional powder: After further cooling the sugar gum solution to <60℃, add the microencapsulated functional powder and disperse it evenly using an online high-shear mixer; Vacuum degassing: Degas for 5-20 minutes under a vacuum of -0.08 to -0.095 MPa; Filling the mold: Fill the starch mold with the degassed sugar solution at an temperature of 80-90℃; Cooling / solidification: Let stand for 10-30 minutes at room temperature or in an environment of 4–10°C; Drying / setting: Temperature 30-45℃, humidity controlled at 30-50%, time 12-48 hours; Demolding: Mechanical demolding is used to ensure the integrity of the gummies; Surface treatment: Place the dried / shaped gummies into a polishing machine, add the compound coating agent, and use a roller to tumble or stir to make the compound coating agent evenly adhere to the surface of the gummies.

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